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The New Zealand Railways Magazine, Volume 4, Issue 2 (June 1, 1929.)

The Problem of Flavours

The Problem of Flavours.

In order to have the flavour of a stew evenly blended throughout, add enough water in the beginning for the entire cooking, and then let the stew cool down as vegetables, and so forth are added.

In flavouring any cooked mixtures, such as custards and the like, let them cool throughly first. Otherwise the warmth causes the flavouring to escape with the alcohol, with which it is usually preserved.

To flavour a sauce with chopped onions, cook them slowly in the fat to draw out the flavour, but do not brown.

A few grains of sugar added to any sauce, soup or other dish consisting of much tomato, takes away the raw, harsh sharpness of the acid it contains. This is also true of dishes containing vinegar.