ANSWERS TO CORRESPONDENTS

Evening Star, Issue 19712, 12 November 1927, Page 18

ANSWERS TO CORRESPONDENTS

“ Salts.” —This excellent spring drink can bo made as follows Take 2oz eacli of bicarbonate of soda, tartaric acid, cream of tartar, citrate of magnesia, Epsom salts, ami icing sugar. Mix thoroughly, put in a convenient glass Jar and keep airtight. “ Hostess.”—Yes, almonds, peanuts, or other nuts are usually served at a dinner party. To brown and salt almonds, proceed as follows: —Blanch the almonds by putting them for a minute or two in boiling water. Let them get cool and quite dry. Then put them in a howl or dish and pour over them two tablespoonfuls of olive oil. Let them remain thus for at least half an hour, stirring gently occasionally, so that all may bo equally coated. Then put them in a shallow pan in a brisk oven until they arc a deep gold-brown. Sprinkle them fully with salt as soon as they come out of the oven, (or before they go in). Shake off the loose salt before serving. “ Bride.”—(a) The scorched parts of vour cakes will ho better removed by a grater than a knife, (b) Turn the cakes out on to a sieve to let the steam escape, (c) Scald and dry your new cake tins and then put them in the oven for a few minutes before being used. This prevents the cake mixture from sticking, (d) Bo sure not to hang the oven door when cakes are inside. “ W.G. and Co.”—Thank you for the letter on the value of coffee. I hope to use it next week.