ANSWERS TO CORRESPONDENTS

Evening Star, Issue 21518, 16 September 1933, Page 20

ANSWERS TO CORRESPONDENTS

Each letter or report forwarded to “ Diana ” for publication must bear the writer’s name and address as a guarantee of genuineness, and questions that do not permit of a public reply cannot be answered. Questions should be concisely put and the writer’s uom de plume clearly written.

“ G.N.” —One method is to rub French chalk thoroughly into the f*!t. put away for a day, and then brush thoroughly; another way is to rub hot bran into the hat in the same way, and then brush. If the hat is a good one, it is advisable to send it to the cleaners.

“ T.M.” —The following is the recipe for trifle that you ask for:—Arrange in the bottom of a long-stemmed crystal dish a layer of small sponge cakes, cut in half. Pour over this one glass of wine mixed with one glass of fruit juice and one half-wineglass of brandy; or if preferred, omit wine and brandy and use only fruit syrup. Allow to soak for one hour or more. Spread over the cakes a layer of raspberry jam, and then a layer of rattafia biscuits. Pour over this a rich custard, which has been allowed to cool. If a large trifle is desired, repeat these layers. Spread over the whole a thick layer of whipped cream and decorate with rattafia biscuits, crystallised cherries, and chopped walnuts.