SPEED UP YOUR COOKERY.

Otago Daily Times, Issue 21054, 17 June 1930, Page 17

SPEED UP YOUR COOKERY.

Soups, stews milk and suet paddings, all very good for dinner now the colder days are here, Lave one disadvantage—they usually take a long time to cook. ith a little speeding-up at the commencement it is possible to cut the hooking time by about half. Most soups can be ready in about half an hour if th e vegetables, , carrots, turnips, or onions, are nrst fried gently in a'little drippino- until they are quite soft. Stew meat can be well fried, but the heat must not be too fierce or the meat will be hard. For steak and onions the vegetable can be done at the same time. I hen an hour’s slow stewing instead of the US J],M two will be all that is necessary. lo hasten rice pudding, boil the rice first in water for about half an hour. Then put into a dish and make- up in the usual way with milk and sugar. Half an hour’s cooking should make it delicious. For sago all that is necessary- is to soak the cereal in cold yvater for’ as long as possible. If the milk is boiled before adding, 20 minutes in a slow oven Will suffice.’ The best way to “hurry up” suet puddings is to make them into small dumplings. Almost all recipes can be treated in this yvay, but they should be mixed rather dryly and lowered into the boiling yy ater one at a time witli a tablespoon.