TO REMIND YOU

Timaru Herald, Volume CXXV, Issue 18617, 12 July 1930, Page 14

TO REMIND YOU

Of the things you should do to make your culinary tasks more sure of success. Before placing your joint in the oven, put it before a fire for five minutes, to close up the pores, and keep the gravy in. To make tough meat tender, steep it in vinegar for a quarter of an hour before cooking. Vinegar softens the tissues and, if well wiped, does not alter the taste of the meat.

The art of frying is to have the fat boiling before putting in whatever you are going to fry. When fat boils it should be still, and have a vapour rising from it. A good test' is to drop in a breadcrumb, and if it browns quickly the fat is boiling. Don’t forget to put fresh meat into boiling water, then simmer gently; and salt meat into cold water, bring to the boil, then only simmer until cooked. When boiling, never stick a fork into the lean of the meat—always the fat. A little fresh milk added to the last rinsing water when washing white silk improves the gloss surprisingly, and does not rot the material.

A very original “set” is a matching bag and glove set, trimmed with vandykes of sleek fur.