ANSWERS TO CORRESPONDENTS

Evening Star, Issue 21008, 23 January 1932, Page 22

ANSWERS TO CORRESPONDENTS

“Farmer’s Wife.”—l am glad you had such success with the black currant jam. The following is a good recipe for peach jam:—Stone tho peaches and cut each into four or six pieces, put 61b of prepared peaches into preserving pan, one cup water, and one tin of crushed pineapple, boil for ten minutes, then add 61b sugar, and boil quickly from twenty to thirty minutes. Try jam on cold saucer, and when a slight skin forms it is done. < To < preserve peaches: Fill the preserving jars with good fruit, ripe, but nob at all overripe. Add one dessertspoon sugar to each' jar, and cover with cold water. Stand the jars, lightly covered, in the pan (a kerosene tin cut lengthwise does very well, with a piece of cloth at bottom and between each jar). Fill the pan with cold water or till up to the necks of the jars, and slowly bring to the boil. Continue boiling until fruit _in jars is cooked. If the water has boiled away fill up before screwing down or sealing with hot mutton fat. This recipe does for all fruits. “ Beautv.”—lf the lard was thoroughly well clarified and all the ingredients pure, there should have been no sediment in tho face cream. I should think the trouble was probably with the lard; tincture of benzoin was correct, The only thing to do would be to scrape the bottom until all sediment has disappeared.