DO YOU REMEMBER-

Star (Christchurch), Issue 18011, 23 November 1926, Page 12

DO YOU REMEMBER-

To put a piece of muslin over the top of the mould when jelly is setting, or standing in the larder? Anything with gelatine in is especially susceptible to absorbing dust. Never put a steak or chops into a cold frying pan? Always to salt water before putting vegetables in to boil? Never to mix fresh mustard with old, if you want a clean, fresh flavour? To let the water run for a few minutes before filling the kettle in the morning? Water that has stood in lead pipes all night is unwholesome. That shallots give a more delicate flavour to ragouts than onions? Use them whenever possible. To add a pinch of dried mint to pea soup? It improves the flavour wonderfully. Always to add a good pinch of brow-n sugar to the water in which ham or bacon is boiled? That gelatine must not be dissolved in boiling water, and that the mixture to w’hich it is added should only be fairly hot? When adding pineapple to a jelly, as for making a jellied fruit salad, that you shoiild make the jelly with a little less liquid than in the ordinary w*ay? Never to stir jams or stewed fruits, when cooking, with a metal spoon, for fear of discolouring them ? That a wooden spoon is always best to use in cooking, because it does not conduct away the heat as a nietai one will?