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Quick Cook­ing

Put but­ter beans in a vac­uum flask of boil­ing wa­ter and leave overnight. Next day they are prac­ti­cally cooked, and just need heat­ing up. Mrs M. Richard­son, Kirn


The best way to heat tinned peas is to tip them out into a colan­der. Wash and put into a bowl. Sprin­kle with a lit­tle sugar, cover with a lid, and steam. Done this way, they taste like fresh peas. A sprig of mint can be added if de­sired.

Mrs J. R. Black, Cru­den Bay

Tasty Fresh Veg

A piece of wet tis­sue pa­per folded and wrapped round veg­eta­bles such as cu­cum­ber will keep them fresh for days.

Mrs Simp­son, St An­drews


Young car­rots, which are small and dif­fi­cult to hold, can be eas­ily cleaned by sprin­kling some com­mon salt on a rather coarse, dr y cloth and rub­bing the car­rots with this. They will be quite clean and free from skin. Mrs Slater, Port­knockie Scrub new car­rots and put them in a bak­ing dish. Sprin­kle over with brown sugar, chopped mint and a few blobs of mar­garine. Cook un­til ten­der. The car­rots re­tain their flavour.

Mrs Mur­doch, Prest­wick


A squeeze of lemon into the boil­ing wa­ter will whiten cau­li­flower.

Miss J. B. Cuth­bert, Ed­in­burgh

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