FOR THE KITCHEN NOTEBOOK

Wanganui Chronicle, Volume 75, Issue 280, 26 November 1932, Page 15 (Supplement)

FOR THE KITCHEN NOTEBOOK

Too Salty. Should you find you have ovcrsaltod any particular soup or stew, put into it whole raw potato and cook for twenty minutes or so longer. The potato will absorb the superfluous salt, and if it is removed before it becomes soft enough to break will not affect the flavour or appearance in any way. Baked Custards. A few grains of rice put into tho bottom of a dish in which a custard is being baked will ensure it being quite solid when cooked, for they will absorb any “whey” as it forms and so prevent the custard becoming watery. Preventing Damage. Disfiguring scratches on polished floors can be largely avoided by gumming small circles or squares of felt or velvet to the bottom of chairs and fable legs. The same plan is useful in the case of flower pots, vases or ornaments that stand on polished tables. A Good Polisher. For giving the final polish to furniture and silver there is nothing better than a wad of cotton wool. It brightens without scratching, and can be thrown away and replaced when it be J comes soiled, thus saving the washing of many dusters.