ANSWERS TO CORRESPONDENTS

Evening Star, Issue 19616, 23 July 1927, Page 20

ANSWERS TO CORRESPONDENTS

“ Garnish.”—The following are usually served Parsley with all cold meats and on butter; slices of lemon with hot veal, boiled fowl, nirkoy, and fish; carrots m slices with boiled beef, hot or cold; beetroot (sliced) with cold meats, boiled beef, and salt fish; fried sausages and forcemeat balls are placed round turkey and fowls; slices of fried bacon and forcemeat with veal; rod currant jelly with game (including ■hare) and mutton; mint sauco with roast lamb, hot or cold. “Constant Reader.'’-Lemon and orange peel m- v be candu for - cakes as follows;—Wash the skins and put them in a basin with cald water and salt for two days. Then put the skins in a preserving pan'with enough bold water to cover - , bring tc the boil and cook till tender, about one hour. Drain them. Now make a syrup with 21b of sugar to two pints of water, put in the peel, and boil briskly until the skin., look clear. Lift the pee from the syrup on to plates, reduce the syrup, and pom - a little into each round of peel. When cold and firm store in dry jars or boxes. “J S.”—l can find nothing about gillibirds. Where have you seen them mentioned ?