INFORMATION EXCHANGED

New Zealand Herald, Volume LXXII, Issue 22145, 26 June 1935, Page 5

INFORMATION EXCHANGED

QUERIES AND ANSWERS CONDUCTED HY FKMINA To Readers.—lt is advisable that questions and answers for this column should be sent in addressed to " Femina." Curing Rabbitskins Directions for curing rabbitskins for mats are asked for by " Inquirer " (Taumarunui). To Make Lemon Peel W.R. (Tauranga) will be very glad of a tried recipe for home-made lemon peel. She has made some but states that usually it is too sticky. Parsnip Wine E.S. writes to tell " Brewer " that it is quite safe to boil parsnips for parsnip wine in a washing copper. She herself uses nothing eise and the wine has always been successful. To Clean Gilt Frame Mary K. (Te Kuiti). —To clean a gilt picture frame, use the cut surface of an ordinary Spanish onion. As the surface of the onion becomes tarnished, cut off a slice. When the frame has been cleaned in this way, wipe it over with a clean cloth damped with rain water. Non-Skid Floor Polish The following recipe for a non-skid floor polish, which rain will not mark, has been sent in by E.M.B. (Tauranga). For this reason it is also excellent for verandahs: —Slice 4oz. beeswax and melt in half a pint turps over a slow heat. Add one pint boiling water, one teaspoon soft soap, washing soda the size of a walnut, two tablespoons methylated spirits, two tablespoons liquid ammonia and stir well. Leave for two days, drain off the water, reheat and stir. Keep the lid on the tin. Dried Apples A method of drying apples has been sent in by Mrs. A. (Whangarei), which she has found very satisfactory. She writes: —•

I dry mine in a slow oven, and the home-dried fruit cannot be told from tho bought article. I peel and core the apples and cut in rounds about iin. in thickness. Then, when 1 am not using the oven for baking, I put tho apples ill and dry slowly all day. After this 1 pack them in the white paper bags used by grocers for biscuits. The bans 1 put in the biscuit carton. 1 find 1 have no trouble at all with apples dried and packed in this way. Washing and Dyeing "Wool

In answer to a correspondent's request ior dyeing wool straight from the fleece and before it is carded, the following information should be helpful. First wash the wool very thoroughly so that the grease is taken out or the dye will not take, also there must be as little boiling as possible. Take a moderate quantity, say, about Jib. of wool, and put it into a good soap lather, adding a few drops of ammonia. On no account should you use any soda, washing powder or soap with free soda in it. Soft soap is best. If your water is hard, boil it first, and let it cool—the wool must never go into very hot water, and should be rinsed in warm water of the same temperature as the lather. Do not rub it. but squeeze it gently in the suds, and if very dirty, put in a second bath of suds before rinsing. Rinse very thorouglilv, as no trace of soap or ammonia must be left in it. Then squeeze gently —never ring it, or it will become felted into a horrid tangle—and spread it out on a towel to dry, pulling clumps apart as much as possible. When thoroughly dry, you can proceed to the dyeing. In regard to this, the bought dyes are simplest and have full instructions on the packet. Ginger Wine

Inquirer (Te Kopuru, Northern Wairoa). —To make this wine allow 3i Ib. sugar, 2oz. whole ginger, two or three lemons, one bitter orange, ill), raisins, and a little yeast to each gallon ol water. Wipe the lemons and orange, and peel oil' their yellow rind as thinly as possible. Bruise the ginger, and tie it loosely in muslin. Use either Demerara or loaf sugar, or half and half. Put into a preserving pan, the sugar, orange and lemon rind and ginger with a portion of the water. Dissolve slowly over the fire, then simmer very gently for about an hour, skimming if necessary. Then pour all into an earthenware crook or tub. Add the remainder of the water, cover, and leave for 2-1 hours. Next day strain in the orange and lemon juice, and stir in a little brewers yeast. Split the raisins and put them into a cask and pour the liquid over them, reserving some for filling up. Stir well every day and keep idling up until fermentation has ceased —in about 10 days. Put in the bung tightly and leave at least four months before bottling. A little brandy or gin may be added a month before bottling, but it is not a necessity. If the wine appears cloudy when tested, tie about Joz. isinglass in a muslin bag, attach it to the bung and let it remain in the wine a month. Mock Cream In answer to E.B. (Uemuera), who asked for a recipe for mock cream, the following has been sent in by E.K. ( Waiuku) : One tablespoon butter, one tablespoon ordinary sugar, one cup milk and one dessertspoon cornflour; boat thoroughly. Make the cornflour the usual way, making sure the mixture is fairly thick. Beat till cool, then add a dessertspoon at a time to the sugar and butter. Beat well and add vanilla essence. This is an excellent filling for sponges, etc., and when properly made can scarcely be distinguished from cream. From Mrs. B. (Mount Roskill) the following has been sent, and the writer states that the recipe is excellent:— When made properly you simply cannot tell the difference between this and whipped cream, either in appearance or taste. Make one cup of water cornflour (thick) and let it get cold, stirring occasionally to keep from going hard and lumpy. Meanwhile, beat together two or three ounces of butter with as much sugar as desired (if you do not like it very sweet, two tablespoons will bo enough) and add two to three drops of vanilla. When the cornflour is quite cold—it must not be lumpy—add it to the sugar and butter and with the eggbeater beat a few minutes, when it will assume the appearance of cream. The mixture turns from butter-yellow to cream. This is very cheap and makes a good quantity for everyday use.

Yet further directions have been forwarded bv W. R. (Tauranga). She writes:

Take three-quarters of a cup milk, bring to boil. Stir in one dessertspoon cornflour mixed with water and cook. This forms a still' blancmange. Set aside to get cold. Mix one tablespoon butter and one tablespoon sugar to a cream, beat into the cornflour thoroughly and add flavouring, vanilla, whisky or rum.