MIXING MAXIMS.

Star (Christchurch), Issue 18014, 26 November 1926, Page 12

MIXING MAXIMS.

When mixing pastry take care your hands are cool and dry: hold them in cold water, then dry well before touching the ingredients, if your hands are warm. After the liquid is added to the dry ingredients, mix with a knife. When mixing mayonnaise, stir briskly but evenly, and always in the same direction.

Mustard should always be mixed with cold water to the consistency of cream. When mixed with milk it is

slightly less pungent in flavour, many people prefer it so.

Cornflour or flour for sauces or thickenings must be mixed to a thin cream with cold liquid before being added to hot liquid. Custard powders should also be mixed first with cold milk or water.

To mix baking powder, bicarbonate of sodi or cream of tartar thoroughly with .flour in cake or pudding making, the drv- ingredients should be passed twice through a sieve. Simple stirring is often quite ineffective. The secret of mixing sponge cakes successfully i$ to whisk the mixture continuously and long; for a quarter of an hour at least, if you want light cakes of even texture.

When mixing dry ingredients such as flour, c.ustard powder or cornflour with cold liquid, use a wooden spoon, pressing out the lumps with the back of this against the side of the basin as you stir. You can’t get the mixture smooth just by stirring it. To mix a French dressing for salad thoroughly, the best plan is to put the ingredients into a bottle, cork tightly, and shake well. Give the bottle a good shaking before you serve the dressing. .