HELPFUL HINTS.

Star (Christchurch), Volume LXVI, Issue 20280, 14 April 1934, Page 20 (Supplement)

HELPFUL HINTS.

Ideas for the Busy Housewife. NEW WAYS WITH EGGS. New ways of dealing with a fresh egg are always coming to hand. This is the latest. Beat up the white into a stiff froth. Then add the yolk and beat some more. Have ready a saucepan with briskly boiling, well-salted water. Hold the vessel containing the egg high above the saucepan, and pour the foam gently and steadily from above. As it reaches the water it begins to cook at once, and spreads over the surface of the water and round the edges of the saucepan, which should not be too large. When all is cooked through, remove with a skimmer so that the water drains off, add pepper or grated cheese, and serve. One egg provides enough of a souffle for two persons. Care must be taken to strain off the water thoroughly. When cheese is added a brief toasting

under the griller is an improvement. A dish of more substance may be made from a single egg by adding it after light stirring to a breakfast cup or small bowl that has been half-filled with unsweetened tinned milk. Flavouring is added as desired, and the whole is put into the oven to set, or if in a fireproof dish it may be cooked directly over the gas. When set it is as well to loosen round the edges with a knife to prevent sticking and the attendant risk of burning. It is then left to finish cooking. The result does not resemble a custard but has a quality of its own and provides a most nourishing and tasty dish for breakfast, luncheon or supper. When adding the egg to the milk all must be thoroughly mixed but not beaten. Common Mistakes. Sometimes, when a pudding contains spices, you will find some parts very' spicy and others not at all. To avoid this, mix them with the flour, then they will be equally distributed. When a pudding sticks to the cloth, you will remember that you forgot to put a piece of grease-proof paper on the pudding first. Sometimes a pudding breaks when it is being turned out. To avoid this, grease the basin well before putting in the mixture, and so that it is greased evenly all over, use a brush and melted fat. Also, do not be in a hurry to turn the pudding out. If after removing the cloth you wait a few moments, the steam escapes and causes the pudding to shrink from the sides of the basin. A lumpy sauce spoils any pudding. If this should happen through careless mixing, rub the sauce through a sieve or strainer and reheat. i