COOKERY NOTES

Waikato Times, Volume 87, Issue 13273, 31 August 1916, Page 7

COOKERY NOTES

Fcr C3J2ost3 c::i!dron.—Raw becl luice is a hid-: valuable tonic for weakly, ailin;;' children. To prepare it properly, cut up a pound of the bes: par: < ! rump -teak, just cover it wit! water, ...id let n.i for about eight hoars. 1W :!••.• piovldin;.;" the meat ha., I; ; :t u ;j \ cry small, the water sh tt'w • wc!! «eLur .! and the ever. Mat da, r.e.. jc. ;.;u-: b 1 wco:i no a: cm;: at : t it b.> e.tce.i the iat ev:: v it;;:: ). .ar <.t ••<). lane is'-' Plc'tlo"! Gh2rki.tc.--\Vipe four qi :tr'..s )f ! ttttrip: .. a.i'at i.i a ie j a. .... o. : : aa! .1 t f > ail ... . in c..0 - 0 !' a.eliniv v.aUr. C .ve, c.- it to stand tor tit:cc ~1 tlte cu- t»mbvis b ..Mt't t. ; .. . cucvanacri p. a. cat. e more. N" atana and wipe the cifutttber-. a; 1 pear over them one a e. I, ..a , w.t-er, in whicn one %>i alura has been dissolved. it -iiaitd icr six hoars, then drain front the alum water. Cook the cucumbers ten minutes in oneiourth of the following mixture, heated to the boiling - point: One gallon of vinegar, lour red peppers, two sticks of cinnamon, two tablcspoonhalf of sighted sugar, and six i!rops of spoonfuls of cloves. Strain remaining boiled liquor over pickles and put in a stone jar

RuScs for Making Pastry. -All pie crusts should be rolled to about a quarter of an inch thick, and remember to allow a bit more for the upper than under crust, if cooking plate pies in the American fashion To prevent the juice of fruits escaping during the baking, bind the pie *'ith a strip of cotton wrung out of cold water, an inch wide and long enough to encircle the dish or plate. The lightness of pastry depends on the amount of air enclosed and the expansion of that air in the baking. The flakiness depends a good deal on the quality as well as the quantity of "shortening" used. Lard gives a more tender crust than butter, but is not so good in flavour. Always thoroughly wash any butter which is used in making pastry. To do this, scald it in hot water and cEill in cold. Squeeze with the fingers un« til it is soft and waxy. Always have the board and rolling' pin scrupulously clear