ABOUT WHITE OF EGGS

Timaru Herald, Volume CXXXIX, Issue 19999, 5 January 1935, Page 15

ABOUT WHITE OF EGGS

Some cooking and domestic hints in which the whites of eggs are useful: — Lightly beaten white of egg is a soothing lotion when applied to skin that is roughened and irritated by exposure to sun and wind. Apply to affected surface, allow to dry, then sponge off with lukewarm water. When desiring to separate the white of an egg from the yolk, first allow it to stand in moderately warm water for a few seconds. Patent leather will attain a high gloss by applying white of egg before polishing briskly with a cloth. By adding a little salt to egg white before beating, it is possible to beat to a stiff cream more quickly and effectively. To obtain a gloss on the top of buns or milk scones, brush lightly with white of egg before placing in the oven. HOME-MADE SWEETS The strictest rules against sweeteating have to be relaxed at Christmas and New Year time, but if simple recipes are chosen and wholesome ingredients used, no harm will be done and all the children will be happy. Cocoanut Ice.—Take 2 cups sugar, half cup milk, 1 cup desiccated cocoanut, essence vanilla. Stir the sugar and milk in a saucepan over a low flame until sugar is dissolved and mixture boils. Boil 4to 6 minutes. Add flavouring and the coconut, and beat until mixture becomes thick and white. Turkish Delight.—Take 2 ounces gelatine, 21b. sugar, 5 pint boiling water, 1 teaspoon citric acid, essence lemon, coluring. Soak the gelatine in cold water until it is limp. Put it into water. Stir until boiling; boil 5 minutes, then add the citric acid, and boil for 1 to 2 minutes. Add the essence and colouring. Pour into wetted dishes and leave until set. Cut into cubes and roll in icing sugar.