Gelatine. Soak gelatine in a cool place for an hour in cold water or milk. It will then quickly dissolve in hot liquid and have no odor. If jellied dishes do not stiffen, add more gelatine; boiling down will not effect the purpose.
Molds. Grease molds evenly with butter or oil, using a brush. Lumps of butter on the side of molds leave an uneven surface on the article cooked or molded in them. Molds for jellies are not greased.
Invert a dish over a mold before turning it, so that the form will not break; also, place it in exactly the right spot before lifting off the mold.
Strainers. It is desirable to pass all liquid mixtures through a strainer to make them perfectly smooth.
To keep Dishes Warm. To keep dishes warm until time of serving, place the saucepan in a pan of hot water.
Flavoring. Any flavoring is added after the mixture is cooked, excepting for baked dishes. Wine increases the taste of salt, therefore, where wine is used for flavoring, very little salt should be put in until after the wine is used, when more can be added if necessary.
Dishes which are to be frozen need an extra amount of sweetening.
Raisins. Flour raisins before adding them to a mixture in order to prevent their settling to the bottom.
Baking. Never slam the oven door, or jar any rising material while it is baking.
Anything being cooked for the second time needs a hot oven.