COOKING HINTS
USES FOR “LEFT-OVERS” Any jams left in tho dishes at the table can bo used up to make a delightful filling for tartlets or layer •cakes, thtt is, any except marmalade. Mix, for instance, plum, apricot, raspberry and melon. Put into a saucepan with a lump of butter and an egg and boil all together for about seven minutes, stirring well and pressing out all lumps. Add a few grains of rice when making a baked custard and it will not go watery. Talking of rice, when boiling it add a few drops of lemon juice to tho water. This keeps the kernels separate and makes tho cooked rice white and fluffy. Do not throw away the crusts you vut off sandwiches. Sprinkle a little salt over them and toast in a quick oven. These aro delicious served with soup. When taking little tea cakes or scones out of tho oven slip them on to a board and leave till cool, the reason being that tho wood absorbes the moisture and keeps tho underpart of the cakes dry and soft.
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Bibliographic details
Wanganui Chronicle, Volume 76, Issue 110, 12 May 1933, Page 2
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182COOKING HINTS Wanganui Chronicle, Volume 76, Issue 110, 12 May 1933, Page 2
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