KITCHEN NOTES

Taranaki Daily News, 2 December 1933, Page 7 (Supplement)

KITCHEN NOTES

Sometimes a cake or pudding recipe rails for treacle, and insists that it be carefully weighed. If you flour the scale-pan before pouring in the syrup, there will be no sticky mess, because the flour will form a kind of lining which will come away when the treacle is removed.

Should milk “catch” when being boiled and take on a slightly burned flavour, stir in a little salt, about a quarter of a small teaspoonful to a pint, and the taste will be overcome.

Salt is useful, too, when food has burned on to a pie-dish or a pan. Moisten a cloth, dip it in coarse salt, and rub the vessel well, rinsing afterwards in cold water. Should the pan be badly burned, three parts fill it with water, add a good handful pf salt, and boil up. The burned food will then be easy to remove.

When the kettle becomes “furred” treat it at once by three-parts filling it vzith water, adding a tablespoonful of vinegar, and boiling for a minute or two.

Dripping may be used again and again for frying different food if it is “cleaned” after each time of use. Melt the fat, strain it, pour it into a bowl, and add the same quantity of boiling water. Leave for 12 hours, when a cake of clean dripping will be at the top. Strip off this cake, melt it down, and store in jars. This hint is worth noting when much “deep frying” is done. Make sure your grilled steak will be tender by beating it well with a. moistened wooden spoon before cooking. And be careful not to turn it with a fork in the cooking process. Once the juice is sealed in by the heat of the grill, it should be kept in—not encouraged to ooze out by the prodding of a fork. See, also, that the grill is red hot before putting the steak to cook. A slow start is fatal to tenderness in any kind of grilled or roast meat.