of vanilla essence and the whipped-up whites of the eggs. Pour into a hot pan and shake over gentle heat till beginning to set. Bake in a moderate oven for a few minutes till well risen and light brown in colour. Turn on to sugared paper. Place heated jam in centre—fold in, serve hot. | Se Pet Peet ee 6 Pie 6 Pe 1 PC Po Pe PT FP i FP 6 Pe CP 6 Pe 6 a oF Sf 4 BOOK OF COOKERY 95 Pp 6 OR 6 $a 6 8d 8 6 5 Bt BSC Be 6 PS 6 a 6 St 9) <n da “6 9“ “es di ores icec thc fe DUSTiS Rist Ss Sete ema ath esti) cba Gut Ae pee ety atl a Star $e 6 FAs 6S 8 § Mab 9 OB Ra 6 $e 6 9 6 tae Fa 6 Bad BRS 6 Bt FR OO a 6 BS BR BR 2 Ra 6 ae 6 Bl 68 8 Re PRS $e 6 Fe Te, HINTS FOR THE HOUSEWIFE, | —Do not beat an egg , separately that is going to be added to a mix- ture that has to be beaten. Beat both the egg and mixture together and so save a few valuable minutes, 2.—All green vegetables should be boiled in plenty of water, with the lid of the saucepan off. Only a smali pinch of bicar- bonate of soda should be added as too much deavz0y8 the precious vitamin. 3.—Use arrowroot when thickening a sauce or syrup that should look transparent and clear. Flour or cornficur gives a cloudy appearance. : 4.—When baking cakes remember to (i) Prepare everything beforehand before actually mixing the cake. (ii) Cook small quantities in a hot quick oven, and larger quantities in a moderate oven. (iii) When baking never open the oven door in a draught or shut the over door with a bang. (iv) Put the cakes on a rack when cooked, to allow the air to circulate under them. “685 Big eakes should be left in the tin for a aaiute or two, after they are taken out of the oven, to cool slightly before being turned out on the rack. (vi) Cakes are best kept in tins, Little cakes should not be made too long before they are required. Big cakes can be kept for a longer time. 5.—When baking bread, remember that bad kneading and overproving make the loaf full of holes, and that stale yeast and overcooking spoil the flavour. 6.—When coarse kitchen and oven cloths get exceptionally dirty and greasy it is a good plan to give them a paraffin wash. This washes and cleans the cloths very satisfactorily and is quite easy to carry out. All you have to do is to boil the cloths ina bucket, and add to the water some shredded soap, soda and paraffin. For six gallons of water the proportions are as follows : dib. soap, 4 tablespoon soda, 2 tablespoons paraffin. Boil the cloths for $ to 1 hour. Change the boiling water if necessary and rinse well. 2 6 Seay 6 PRS Pee 8 Pf OT 5 8 Rt Pee SPS BE PR PKC 9 BS iol PA tPA Pe 6 8 a PCs Ps 6 9 PR 8 DR Pn PRA f Pt PS 8 Bas o-tte-6cfy od Raa eee Bre he i ata he Aa Ld a a Picadas Pgh 9 6 9s So gene ee eee $e 66 Sm 6 $k 6 tte ¢ 9 <6 $< 6 $e 6 $< 6 5 oS SS Sos—mmes—mms $< 1 9a t $<Et $e 1 5 “Et 26 : WEEK END NOVELS 9a 6 8a 6 8 Ras 6 5 Rant PM 6 Bae 6 8 Rb Pd lan 6 pa 6 Po PE PP Ps 7.—Soda should not be used to clean enamel-lined saucepans as the soda wears the gloss off the enamel, and the pan is then likely to burn. It should never be used in aluminium BeuCe bao: as it turns them black. Cake-tins and omelet pans should be washed as seldom as possible. After use they should be wiped round with paper ie they are still hot. 8.—When pouring any hot liquid into a tumbler it is safer to put a spoon in the glass before pouring the liquid in. The glass is not so likely to crack. 9.—Should your sink become very greasy and ditty it can be made to look clean and shining if cleaned with paraffin and brickdust. The tiles should be cleaned with paraffin, and occasionally rubbed with linseed-oil. 10.—If you have a family that will not eat fat, save the scraps and melt them down thus :

AI-modernized reading of the original text

of vanilla essence and the whipped-up whites of the eggs. Pour into a hot pan and shake over gentle heat till beginning to set. Bake in a moderate oven for a few minutes till well risen and light brown in colour. Turn on to sugared paper. Place heated jam in centre—fold in, serve hot. | Se Pet Peet ee 6 Pie 6 Pe 1 PC Po Pe PT FP i FP 6 Pe CP 6 Pe 6 a oF Sf Pp 6 OR 6 $a 6 8d 8 6 5 Bt BSC Be 6 PS 6 a 6 St 9) <n da “6 9“ “es di ores icec thc fe DUSTiS Rist Ss Sete ema ath esti) cba Gut Ae pee ety atl a Star $e 6 FAs 6S 8 § Mab 9 OB Ra 6 $e 6 9 6 tae Fa 6 Bad BRS 6 Bt FR OO a 6 BS BR BR 2 Ra 6 ae 6 Bl 68 8 Re PRS $e 6 Fe Te, HINTS FOR THE HOUSEWIFE, | —Do not beat an egg , separately that is going to be added to a mixture that has to be beaten. Beat both the egg and mixture together and so save a few valuable minutes, 2.—All green vegetables should be boiled in plenty of water, with the lid of the saucepan off. Only a small pinch of bicarbonate of soda should be added as too much destroys the precious vitamin. 3.—Use arrowroot when thickening a sauce or syrup that should look transparent and clear. Flour or cornflour gives a cloudy appearance. : 4.—When baking cakes remember to (i) Prepare everything beforehand before actually mixing the cake. (ii) Cook small quantities in a hot quick oven, and larger quantities in a moderate oven. (iii) When baking never open the oven door in a draught or shut the over door with a bang. (iv) Put the cakes on a rack when cooked, to allow the air to circulate under them. “685 Big cakes should be left in the tin for a minute or two, after they are taken out of the oven, to cool slightly before being turned out on the rack. (vi) Cakes are best kept in tins, Little cakes should not be made too long before they are required. Big cakes can be kept for a longer time. 5.—When baking bread, remember that bad kneading and overproving make the loaf full of holes, and that stale yeast and overcooking spoil the flavour. 6.—When coarse kitchen and oven cloths get exceptionally dirty and greasy it is a good plan to give them a paraffin wash. This washes and cleans the cloths very satisfactorily and is quite easy to carry out. All you have to do is to boil the cloths ina bucket, and add to the water some shredded soap, soda and paraffin. For six gallons of water the proportions are as follows : dib. soap, 4 tablespoon soda, 2 tablespoons paraffin. Boil the cloths for $ to 1 hour. Change the boiling water if necessary and rinse well. 2 6 Seay 6 PRS Pee 8 Pf OT 5 8 Rt Pee SPS BE PR PKC 9 BS iol PA tPA Pe 6 8 a PCs Ps 6 9 PR 8 DR Pn PRA f Pt PS 8 Bas o-tte-6cfy od Raa eee Bre he i ata he Aa Ld a a Picadas Pgh 9 6 9s So gene ee eee $e 66 Sm 6 $k 6 tte ¢ 9 <6 $< 6 $e 6 $< 6 5 oS SS Sos—mmes—mms $< 1 9a t $<Et $e 1 5 “Et 9a 6 8a 6 8 Ras 6 5 Rant PM 6 Bae 6 8 Rb Pd lan 6 pa 6 Po PE PP Ps 7.—Soda should not be used to clean enamel-lined saucepans as the soda wears the gloss off the enamel, and the pan is then likely to burn. It should never be used in aluminium saucepans as it turns them black. Cake-tins and omelet pans should be washed as seldom as possible. After use they should be wiped round with paper ie they are still hot. 8.—When pouring any hot liquid into a tumbler it is safer to put a spoon in the glass before pouring the liquid in. The glass is not so likely to crack. 9.—Should your sink become very greasy and ditty it can be made to look clean and shining if cleaned with paraffin and brickdust. The tiles should be cleaned with paraffin, and occasionally rubbed with linseed-oil. 10.—If you have a family that will not eat fat, save the scraps and melt them down thus :

The week end novels book of cookery