ANSWERS TO CORRESPONDENTS

Evening Star, Issue 20612, 11 October 1930, Page 22

ANSWERS TO CORRESPONDENTS

“A. 13.”—T. am glad you found my suggestion helpful. 1 am indebted to the- Home Science Extension Department for the following recipe for apple cider vinegar:—The apples should not be collected until sufficiently matured, and the fruit should be left from fourteen to sixteen days in a barn or loft to mellow. During that time the musilago decomposes and the alcohol and carbonic acid arc being developed. The apples are then pulped and the pulp pressed with heavy weights so as to extract all the juice, which is then placed iu a largo tub and kept at a heat of about GOdeg F. After allowing it to stand for about a week the sediment will have subsided and tho clear liquor can be drawn off into casks. Next add “Mother of Vinegar” (myeoderma aceti). Store the casks in a cellar or other cool place; they must be kept at a regular or even temperature. The vinegar is ready when tho action ceases, and it can then be drawn off into bottles, corked, and stored. Mother of Vinegar may bo obtained from any vinegar factory, or_ if you. have been in the habit of keeping your vinegar in a jar, tho stringy sediment nt the bottom is tho mycodenna aceh, and may be collected and added to the cider. m “ M.W.”—Fruit salts; Two ounces bicarbonate of soda, two ounces citrate of magnesia, two ounces tartaric acid, two ounces Epsom salts, two ounces cream of tartar,-, four ounces icing sugar. Mix thoroughly and _ nib through a fine sieve two or three times. Keep in airtight glass jar. Dose; One teaspoon in three-quarter glass of water on rising. “ Nut.”—Walnut crisps: Three ounces butter, four ounces sugar, four ounces flour, two ounces cornflour, half-cup chopped walnuts, two teaspoons baking powder,- one teaspoon cinnamon. Mix into stilt dough with ono egg beaten and a little milk. Drop in teaspoonfuls on a cold tray, and bako in a moderate oven. Lady’s Fingers.—Four ounces butter, two ounces castor sugar, ono egg, halfpound Hour, ono taspoon baking powder, one-quarter teaspoon essence of almonds. Cream butter, sugar, and yolk of egg. Add other ingredients, and roll out thinly. Whisk white of egg and add icing sugar, spread on top of biscuit mixture, and sprinkle with chopped almonds. Cut into fingers and bake in fairly cool oven. “W.”—l cannot through these columns recommend any particular brand of dye. There are many good ones on tho market. Your chemist would advise.