THE COOK

Waipukurau Press, Volume XVIII, Issue 66, 11 March 1933, Page 7

THE COOK

DO YOU FAIL HERE? Sometimes, when a pudding contains spices, you will find some parts very spicy and others not at all. To avoid (his mix spices -with the flour then they will be equally distributed. For the same reason it is well to adt? the flavouring essence to the eggs or milk, when this is being used. Shredded suet ready for use in packets is host for steamed puddings, «s it is so fine, and coarsely chopped suet spoils the appearance of the pudding. When a purling sticks to the r>foth, 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 turned out. To avoid this, grease the basin well before putting in the mixture, and so that it is grossed 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 momenta, the steam escapes and causes the pudding to shrink from the sides of the basin. A dusting of castor sugar improves the appearance of most steamed puddings; and a good sauce is often the making of it. A lumpy sauce spoils any pudding. If this should happen through careless mixing, rub tho sauce through a sieve or strainer ,and re-heat. A curdled sauce is another frequent failure. This occurs in sauces that contain eggs and the reason is the sauce was allowed to boil. Make these kind of sauces in a. double, saucepan and never allow to boil after the eggs have been added. Another cause of curdling is adding an acid too quickly. If you are adding lemon or other fruit juice, add it very gradually, by drops.