COOKING CONFIDENCES

New Zealand Times, Volume XXXIII, Issue 7930, 13 October 1911, Page 11

COOKING CONFIDENCES

Cook barley in the liquor in which ham or corned beef has been boiled, adding a potato or two if salty. This makes a delicious and nourishing soup. After cooking and draining spinach, cut it fine and reheat it. Into a saucepan put plenty of butter and some flour; when incorporated add the spinach; reheat the spinach in this mixture and serve immediately, adding a dash of nutmeg just before taking up. 1 Cold cooked shrimps and asparagus mixed in equal quantities with mayonnaise makes a delicious salad. in making cake with fruit in it, beef suet and butter, half and half, is better than all butter. .lolly from berries picked wet is almost sure to mould, and doesn't jell right. Try to pick them dry. Bo careful not to break the skin of beots and not to cut their tops off too close, lost the juice flow out and leave the beet colourless and tasteless. In making a baked custard warm the milk before adding the eggs and there will bo less danger of the dessert turning watery. When boating eggs observe that there is no grease on the whisk, as it will prevent the eggs from frothing.