TO PRESERVE FRUIT

Hauraki Plains Gazette, Volume 48, Issue 2887, 31 March 1939, Page 2

TO PRESERVE FRUIT

If you have only a pound or two of fruit, this is a simple way of preserving it in plain open bottles equal to any done in screw-top bottles. Use bottles with neck cut off down to shoulders. Prepare fruit and syrup in usual way, and pack fruit into the bottles. Quarter fill with the cold syrup, and place in a fairly hot stove. Ef bottles are the same size, cover with a clean flat board; if of unequal height, inverted cups or tin lids will keep the steam in. Cook for about two hours, take out, and place on a damp cloth, fill to overflowing with boiling syrup, cover with transparent cellulose covers, and fasten with a rubber band. Take care not to get the cellulose covers damp in any way before storing jar. Vegetables m'ay be done in the same way, using brine instead of syrup. First scald vegetables a few minutes with boiling brine before putting into bottles. IRONING VELVET Many people fail to press velvet successfully. To do it properly have ready three irons—one hot and two cold. Place the cold ones close to each other and balance the hot iron, handle downwards, between these. Stretch a piece of damp muslin over the hot iron, and then draw the wrong side of the seam slowly over the muslin, pressing it flat. You may require to do this more than once.

BE TRUTHFUL A'BOUR YOUR AGE

Many women do not tell the truth concerning their age. A woman who does this will soon find that she loses the respect of her friends. No woman should be ashamed of her . age. She would find that other people admire a woman who looks younger than she is far more than one who looks older that the age she claims.