ANSWERS TO CORRESPONDENTS

Evening Star, Issue 20980, 19 December 1931, Page 24

ANSWERS TO CORRESPONDENTS

Items intended for insertion in * Woman’s World 1 should reach the office not later than 2.30 on the day preceding publication.

“ Mrs W.F.”—lt is quite impossible for me to know to which recipe you refer, but the following is a good one for rhubarb chutney;—2lb rhubarb, 11b apples, 11b sugar, 2 lemons, -loz garlic, loz salt, loz root ginger, i-teaspoon cayenne, loz ground ginger, 1 pint vinegar. Peel and core apples and cut into dice; cut up rhubarb, remove skin and pips from lemons, and slice them; peel and mince the garlic, and bruise the ginger. Put all the ingredients into an enamel pan, cover with the vinegar, and bring to the boil. Simmer until the mixture thickens, stiring constantly. Allow to cool, bottle and cover. You will find the recipe for gooseberry chutney in the ‘ Right Recipe ’ column. “Farmer’s Wife.”—The following is a , very good and at the same time economical recipe for black currant jam:—6lb black currants, 6 pints water, lUlb sugar. Put the fruit and water on* to cook and boil gently until the currants are quite soft. Add the sugar and boil briskly from twenty- to thirty minutes. Test by placing a little on a cold saucer, and put in cool place for a minute or two. If a slight skin forms the jam is cooked. It is much better for this jam to be rather on the thin side, as it always stiffens up in the winter. “ Green Van.”—The advertisement to which you refer appeared in the ‘ Star ’ of September 26, and reads as follows:—“ Send 6s 6d in cash to the Secretary, New Zealand Dairy Produce Board, Box 866, Wellington, together with full address of any resident in Great Britain.” For this amount the London office will send 4lb of New Zealand finest butter to the address given.