READERS' EXCHANGE

New Zealand Herald, Volume LXXII, Issue 22202, 31 August 1935, Page 7 (Supplement)

READERS' EXCHANGE

BEEF PRESERVE In answer to a query from M.P., some reliable methods of preserving beef have been forwarded by readers. (1) Boil together for 10 minutes 4 quarts of water, lib. of salt, 6oz. brown sugar, ioz. of saltpetre. Skim often during boiling, and strain after into an earthern jar or vessel. When cold, put in the meat, and let it remain in the pieklo for 10 days. If it is not quite covered by tho solution turn it daily, but using above proportions, enough to cover any quantity of meat could be made. (2) Take for two gallons of water, 31b. of salt, loz. saltpetre, i cupful brown sugar. Bub a little of the salt into tho meat first. Dissolve the rest and tho other ingredients in the water, boil and skin for 10 minutes, then strain and let cool. When cold, put in tho meat, placing a weight on top to keep it under the fruit. Keep in a cool place about 7-10 days, when it is ready for uso if needed. Waterproofing Garments A simple and effective method of waterproofing is recommended to "Inquirer," by M.H. Dissolve 41b. of soap in 10 gallons of water. Soak material to be treated in this for about 10 minutes, then squeeze it out and immerse in a solution of lib. of alum dissolved in 10 gallons of water. Leave in this for a few minutes, then squeeze out surplus again and hang up to air and dry. If a very strong waterproofing is needed, repeat this process. Tho articles so treated are perfectly waterproof when dry, and if found a little rough, this can be remedied by passing a hot iron once or twice over tho surface after drying. Any kind of cloth can be treated by this method, but the best to uso are those of a very closelywoven texture, no matter how coarse tho fibro is. Royal Icing

Details of the method of mixing royal icing are recommended by another correspondent. Tako ono white of egg, Jib. of icing sugar, one teaspoonfill of lemon juice. Put tho white of egg in a basin, add just enough of the sugar to make a slack paste, then boat well and long with a spoon until the paste is very light. When the paste begins to approach this state, sprinkle in the rest of tho sugar gradually, and continue beating until tho paste in light and smooth and able to stand firm in any position. Then work in the lemon juico well and it is ready for use.

M..T.M. contributes tho following method of icing, which she has always found both simple and successful: —The cake should bo quite flat on top in order to ice it evenly or it may be turned upside down and iced. Then for the almond icing beat well together half a pound of best ground almonds and half a pound of icing sugar. "Whip the yolks of four eggs and stir them with tho sugar and almond mixture; then add tho whisked whites of the eggs. Work all together until it is quite smooth and after spreading it over the cake with a knife, Hour the hands and work tho icing into shape. Place it in a cool place for two days to dry before putting on the outer icing. For royal icing crush a pound of icing sugar and put in a bowl with tho beaten whites of two eggs and two teaspoonfuls of lemon juice. Beat this well for ten minutes, spread a coating over tho cako and let it stand in a warm place until dry. If the almond icing shows through a second coating will be necessary, but allow the first to get quite dry' before applying the second. Decorate tho top according to taste with silver bon-bons, laco cherries or pink and white sugar stars. Questions and Answers " Vin " has some plum wine to which raisins have been added, and which is now ready for bottling, but has been somewhat discouraged by the experience of two friends who declare they were recently seriously poisoned by drinking wine made from plums and raisins. Could any reader throw light on tho question?