CULINARY HINTS

Timaru Herald, Volume CXXXIX, Issue 20096, 1 May 1935, Page 10

CULINARY HINTS

When mashing potatoes always add hot milk—not cold—a sprinkling of salt and pepper and a good lumy of butter. Beat with a fork until light and fluffy. Mashed potatoes should be light and creamy—not dry or wet.

Always cook carrots with the lid on the pan. Put in boiling salted water. Old carrots should always be blanched first. Drain and put into the pan of boiling water. If sliced they take about twenty minutes to cook. If whole, from half an hour to an hour. New carrots should be cooked in boiling water also, but with as little water as possible. They take about twenty minutes to become tender. Scrape but do not peel old carrots. Rub the skin off young ones. Sprouts should always be cooked with the lid off. Trim off old leaves, make a little crosscut with a knife at the stalk end. Put in salted, boiling water—lots of it. Do not cook to mash. They take only from fifteen to twenty minutes according to size and should come from the pan bright green, crisp and whole, like miniature cabbages. Drain thoroughly.