COOKERY SECRETS.

Timaru Herald, Volume XCVIII, Issue 18084, 11 June 1924, Page 3

COOKERY SECRETS.

Nine times out of ten the failure .in coo King from a new recipe is due ■to the negiect of some elementary principle. When the oven is extremely hot, do not torget to .open it from time, -to time io .et the air enter. Some water in a .basin xnsicle gives the necessary moisture. Baste irequently. To grill on a bnsK heat so that the albumen of tlie meat may coagulate ana Keep the meat red and juicy, do not salt tlie chop berore placing it on the gridiron, or it will grill badly. When tne juice begins to ooze out, turn the chop on tne other sid<? and leave exposed to tlie lire as Jong as the hr.st;’ then withdraw. To fry well,, suet fat is best, but two thirds ot suet mixed with onethird lard gives excellent results. Anything to do fried must first be dried. Dry the potatoes with a cloth, dip the fish in flour. A little vinegar added to the water in which fish is boiling keeps the flesh firmer. To take away tlie surplus of iat_ in gravy .take the saucepan off the fire, sprinkle a few drops of cold watc-r; the grease comes to the surface, and can be removed with a spoon. • A pinch of salt .added to the whiles of eggs makes them turn into snow quicker. if a puree of potatoes, peas, or beans is too thin, boil some breadcrumbs in the water, rub through tho sieve, and mix with the vegetables Pure olive oil is bettor than lard or butter to grease a mould, because it is not salt.