ANSWERS TO CORRESPONDENTS

Evening Star, Issue 22863, 22 January 1938, Page 23

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 nom da plume clearly written. Cook.—The A.C.E. department of the University of Otago supplies the following excellent recipe for chocolate icing; 3oz grated chocolate, 1 cup sugar, ,2 tablespoons boiling water, 3 tablespoons cream; £ teaspoon vanilla. Place chocolate in double boiler, melt, and then add the other ingredients, stirring constantly, and let cook for five to eight minutes. Take off the stove and beat the mixture for 10 minutes, then add the vanilla. It should be quite thick before spreading on biscuits or cake. Iron.—Try treating the stain with a mixture of olive oil and vinegar and then polish. You may have to repent this once or twice. Each time wash off polish before applying mixture. Bottled Peas.—Gather the peas when young, shell, and blatich by conking in boiling water for five minutes, then plunge into cold water and drain. Pack in hot jars to within .one inch of the top, fill up with hot water to which add 1 teaspoon salt and 1 tablespoon vinegar to 1 quart, also if liked 1 tablespoon sugar. Place jars in pan on cloth with cloth between each and fill up the pan with hot water. Bring to boil and cook from two to two and ahalf hours, according to age of peas. Keep the jars filled up. Screw down at once.