TO CORRESPONDENTS.

Auckland Star, Volume LXI, Issue 21, 25 January 1930, Page 4 (Supplement)

TO CORRESPONDENTS.

Plum Wine. To each gallon of damsons add1 gallon of boiling water. each gallon o liquor obtained from these add 4U» o. sugar and i pint of brandy. _ Method: Remove the »tfcll:«v«JJj fruit into an earthenware wooden tub and cover with a cloth .J>v the liquid four-or five times daily »J four days, then add the sugar, and brandy, and when the former isdissolve* turn the whole into a clean Cover the bunghole with a ™>f>**Z into several.thicknesses, ™tilJermentation ceases, then bung tightly and allow the cask to remain undisturbed jor g months, in a moderately warm $m Then bottle. The wine may be used a* once or it will keep for years. Blackberry Cordial. _-■*-'* This is. excellent when mixed with water. It may also be used for flavouring ices, sauces,, etc. Method.—Stalk 21b <* sound .riSS blackberries. Put them in a large stone, jar with 21b of loaf sugar and-three tablespoonfuls of water. Cover the jar closely and stand it in a saucepanwitn enough boiling water to come half-way up the jar. Having stewed the berries thus for . two hours, mash them, wen, strain and measure the juice Mo .an enamel pan and boil for. 15 minutes without the lid, removing any scum as it rises. To each half-pint of tne syrup add a sherry glass full «■ brandy. 'When quite cold bottle it ana cork down tightly. » •„" ' Black Currant Tea. -••;.." There are few. drinks more soothing, when one has a sore throat than the olufashioned black currant tea. To make it put a dessertspoonful of black currant jam into a jug, add a dash of lemon juice, a teaspoonful of sugar, or, better still, of honey,'and half a pint of boiling water. Cover with a saucer and stand by the Aide of the fire for 20 minutes. Then strain arid serve very hot at bed'time,'" "'• ' ' ' "' .. , .*' '-'- : '"''[