“The Scrap Book.”

Never handle pastry more than is necessary. A light hand with the rolling pin is also essential.

A very hot oven is required at first. Later, the heat can be reduced.

Do not place cooked pastry, after removing from the oven, in a cold or draughty place, as the condensing of the steam is apt to make the pastry heavy.

Don't forget the basting—roasts are basted with fat and dripping as they roast. Makes them juicy and helps on the “finish.” Eggs are basted while frying, and fruits are basted while they glaze.

Fruits—currants particularly—which are small and shrivelled, may be improved considerably by steaming. Place in a colander and put over a saucepan of boiling water. A few minutes are sufficient to cause the fruit to swell.