USEFUL DOMESTIC INFORMATION.
A clove of garlic will give a very delicate and tasty flavour to many soups and other dishes. For
soups it is only necessary to rub the tureen with the cut clove before the soup is poured in. For savoury dishes and stews one small clove may be boiled (after being peeled) in the stewpan for five minutes.
To remove the skins from tomatoes place them in boiling water for about two minutes.
Turnips taste much better if a little cream is added to them after being mashed.
Any cold green vegetable can be used to make a soufflé. It should be rubbed through a sieve, and then 1 or 2 well-beaten eggs should be added. A few drops of Tarragon vinegar may be used to change the flavour. (See Recipe [97]).
Cheese should be crumbly, as it is then more easily digestible. It is a good plan to test it in the following manner:—First buy a small piece and melt a portion with milk in a double saucepan; if it has a granulated appearance it is safe to buy some more of the same cheese; if, on the contrary, it is tough and stringy, it should be avoided, as it will be found lacking in nutriment and will be very liable to cause digestive troubles.
Butter should be made to look dainty and appetising by being prepared for the table with butter pats. Small pieces can be twisted round to form the shape of a hollow shell. It may also be rolled into marbles and be garnished with parsley.