HAVE YOU FORGOTTEN?

Waikato Times, Volume 108, Issue 18165, 1 November 1930, Page 15 (Supplement)

HAVE YOU FORGOTTEN?

If you run short of certain ingredients to-day remember that others can often be substituted with good effect.

For Cream — Use unsweetened condensed milk, or milk lot which a small piece of butter has been added. For Butter — Use dripping, lard, or margarine, in cakes or puddings, and salad oil or lard for frying. For Brown Stock — , Meat extract and water is a useful substitute. For Eggs— In cakes or puddings, use fewer than the requisite quantity and add a little more baking powder and milk. Instead of egg and crumbs for frying use a coating batter _ made with flour or egg powder and just enougli milk to make a thick consistency.

For White Stock — Milk and water in which an onion carrot, stick of celery, and hunch of herbs have been simmered will serve. The water in which potatoes have been boiled is good for either white or brown stock.

For Glaze — To pint of water allow ioz. gelatine and two teaspoonsful of meat extract. Boil until thick.

For Vinegar In salad dressing use lemon juice, Cream is a substitute for salad oil.