COOKING TIPS

Timaru Herald, Volume CXXXIX, Issue 20103, 9 May 1935, Page 12

COOKING TIPS

Custards.—A pot of jam has more potentialities than it has seeds. And a baked custard perfectly turned out, lends itself to as many changes as a Swiss bellringer. Taking the two together, royalty may sit down to a dessert worthy of gold plate. Plan on six eggs to a quart of milk for custards. They are sure to require them.

After the scalded milk, eggs and sugar are put together, strain before filling the custard cups. This is texture insurance.

Bake custards in a pan of hot but not boiling water. Keep the oven low, noL over 225-250 deg F. And when a silver knife inserted in the custard comes out clean, you may heave a sigh of content. For you have a perfect custard. Hot Sandwiches. —Cheese in a hot sandwich behaves always with aplomb, poise, and perfection. A pot of deviled ham, with sliced cheese and a bread of your choice, sets a good example to all hot sandwiches. Toast them, of course.

A fried sandwich is toasted and buttered in one operation. Sandwiches and cofl'e get any party a great big hand. Men like a man’s sandwich. So have them set up with mustard, and the like. Try a hot chicken sandwich on baking powder biscuit. And garnish with sauce or gravy. It’s a meal. Satisfying Salads. —Chill and dry your green. A warm, damp salad is a dud.

Adding curled anchovies or flaked sardines to a green salad does that certain something.

Toss your salad. Don’t expect it to be married to the dressing without some ceremony.

Salad, to be right, should be made the last thing. A salad that is kept waiting is likely to retaliate. Crackers and cheese are fond companions to a good salad. Chill the bowl and plates as well as the salad. And don’t neglect the faint suspicion of garlic. Rubbing the bowl with a garlic clove does the trick just right.—Ladies’ Home Journal.