RECIPES.

Waikato Times, Volume 113, Issue 18985, 30 June 1933, Page 3

RECIPES.

A Qood Substitute. If you do not, possess a casserole and are yet anxious to cook casserole dishes, you will find that a covered frying pan answers very well. Place the food to he cooked in the frying pan with a little fat, cover it with a large saucepan lid so that all the steam is shut in, and cook very slowly on a low lightPeeling Oranges Quickly.

When oranges are required for use in a fruit salad, a quick way of peeling them and getting the pith also away from the fruit is to plunge them for a few minutes into boiling water, and then to run a knife round the skin in both directions. The peel, with niO'St of the pith attached, will then come away in four sections. When Steaming Potatoes. Unless the water under potatoes which arc set to steam is kept steadily boiling, the potatoes are likely to be soapy. Have the water boiling before tho steamer containing the potatoes is fixed over the pan. To Skin Chestnuts. Chestnuts 'can be very difficult to skin if they are not rightly handled. First wasli them, then make a slit in Ihe rounded side witli a very sharp knife. Put (hem into a pan of cold ■ water, and bring them to the lioil. Gift ‘the pan off the gas, leave them for a few minutes, 'then taking them a few at a time, insert the knife in the cuts you made and lift off both the outer ami the inner skins.

Let Out the Steam. '■ When a cake has been pti'it into too fierce an oven at first so that’ 'the outside- has hardened, an Incision should be made in the top of it to allow the •steam to escape. This will prevent the nfiddlc of 'the cake becoming “' sad -”v Poach m'gnt. jjR ; / h.-edf ;y •”.-j HhHBHB srl. I 1 ’ t nip in. ■ will serve MS:-. with a hot P*.^-

A Baked Fish Hint. Fish which is baked in the oven will be very much tastier if it is first wrapped in buttered paper. This prevents It getting dried, as baked fish so often does when it is not given the greased covering. For Brown Gravies. If you keep a small jar of flour already browned in the larder, you will save time whenever you make brown gravies. When the oven is hot spread a plate with flour and leave it in until it turns a rich brown colour. Then keep it in an airtight jar until required. Rich Stews. Over-richness in stews and soups can be avoided if a sliced apple is added about half an hour before the dish is ready for the table. Another precaution is to rerpove any fat that floats on the top with pieces of clean white paper, which readily absorbs it. Keep It Dark. Pick the parsley off the main stem, rub it through a colander, then store in airtight glass bottles, in a dark, dry cupboard. When you use it in your parsley sauce, none will know that ft has not been freshly picked.