A COOK’S ADVICE

Southland Times, Issue 23254, 17 July 1937, Page 17

A COOK’S ADVICE

A good cook, writing in The Cape Times, states:—

Quick and confident manipulation in the art or preparing food makes for greater success than painstaking hesitancy. This is particularly true of quick breads or quick cakes Make a practice always of getting all your utensils and materials ready first, whatever you are planning to make. Master the technique of one type of dish at the time, then its future preparation will require less time and effort to ensure 100 per cent, success. Batter for muffins or quick loaf breads should not be beaten until perfectly smooth. It should look rough or lumpy to ensure good texture. More baked custards are spoiled by adding too much sugar and putting them in too hot ovens than for any other reasons. One-fourth to one-third cupful of sugar is ample for two cupfuls of scalding milk. Bake in a pan of hot water in a slow oven (325 degrees). Orange o’ lemon juice does not produce a definite flavour in baked products —but grated rind of either does. The flavour of any cooked pie filling using flour or com is greatly improved by thorough cooking—ls to 20 minutes.