THE COOK SAYS
Cook has discovered some little things which help to make her dishes so much above the average.
When next making griddle cakes add a little brown sugar or molasses to the batter, the cakes will brown better and more easily.
Pie crust is best kept cold in the making; to this end an excellent substitute for a rolling pin is a bottle filled with ice water.
When boiling turnips, add a little sugar to the water; it improves the flavor of the vegetables and lessens the odor in the cooking.
Hard boiled eggs should be plunged into cold water as soon as they are removed from the saucepan. This prevents a dark ring from appearing round the yolk.
Instead of mixing cocoa with boiling water to dissolve it, try mixing it with an equal amount of granulated sugar and then pouring it into the boiling water in the pot, stirring all the while.
What gave her peas she served such a nice color and taste was the adding of a lettuce leaf and a tablespoon of sugar.
Do not cover rising bread in bowls and tins with a dry cloth. Instead, cover with a damp cloth which has been wrung out of warm water. In cold weather the damp cloth should be placed over a dry cloth.
As a result, the dough will not dry on the top and the loaves when baked will be much more uniform.
To prevent holes appearing in brown bread prick twice with needle, once when the loaves are placed in tins and once immediately before loaves are placed in the oven.