PRESERVING TULIPS

New Zealand Herald, Volume LXXII, Issue 22241, 16 October 1935, Page 6

PRESERVING TULIPS

If tulips droop after being put in water, cut off the ends of the stalks and slit them up across and they will gradually straighten up.

Falling Hair Joseph W. (Putaruru) has forwarded the following remedy for falling hair for the benefit of "Mere Man." He writes:—"l would advise him to purchase a small bottle each of olive oil and medical paraffin oil and mix equal parts together. On Sundaj\ which ho will no doubt find the most suitable day, give the hair and scalp a good saturation of oil then massage the scalp with tips of fingers for about five or 10 minutes. Before retiring at night get a dry cloth and rub all surplus oil olf as the hair and scalp will have absorbed a considerable amount during the day. He should also cover the pillow case with a cloth or old cover as the 011 is very hard to get out. Continue oiling and massaging once a week and he will soon be astonished at the results as it will soften his hair, promote growth and restore a considerable amount of the natural colour to it. Washing Blankets In reply to information asked for by Mrs. W. (Onehunga) as to the best method of -washing blankets, M.C.A. (Devonport) writes:—Take one tablespoon soft soap and one teaspoon powdered borax. Dissolve in a little hot water and add to bucket of cold water. Place blankets in the water overnight and leave soaking. Move them about a little before rinsing, which must be done with two waters. The blankets must not be wrung at all, just squeezed and hung out on a windy day. Shake well before folding. A tin of soft soap does four pairs of single blankets. Another method is to soak all night in a large tub of cold water which covers them. To this add (dissolved) three ounces of borax, one quart soap jelly, nne cup liquid ammonia. Next day rinse well in two waters and proceed as above.

Gleaning Straw Hat J-W.—To clean a hard straw hat a correspondent advises the following treatment:—"Dissolve some soap in warm water, and having removed any bands or ribbons from the hat, brush it over well and carefully both insido and out, with the soapy water. When clean, rinse well in clean cold water and set to dry in a sunny plnce. If, however, it is desired to whiten and bleach it yet further, put a small quantity of oxalic acid in a pan large enough to hold the hat; pour in sufficient boiling water to cover it, put the hat into this solution (after rinsing from the soap wash), and let it remain in it five minutes. Then set it to dry in the sun or before a clear fire. (One tea-

spoon of oxalic ncid x will be enough). This latter treatment gives tho hat a gloaming, fresh, white appearance. After drying from one or both treatments its gloss may bo restored by dissolving half an ounce of pale gluo in 10 ounces hot water and rubbing this well all over the hat with a rag. Then leave it to dry. Cleaning Plaster Cast In answer to an inquiry from Mrs. T. as to a method of cleaning a plaster statue, M.H. advises her to soak her statue in hot water in a tub or other convenient vessel for about 10 miuutes or a little longer. Then, having removed it from this bath, brush it over carefully with a moderately stiff brush dipped in turpentine till the yellowness is removed. A little longer soaking in the water may be needed, but a few minutes in warm water should be enough. Some casts, however, may take a little longer than others for the surface to be softened and dampened by the water. After this cleansing the surface may be still further whitened by giving it a slight wash over with a solution of a little chloride of lime in water and then placing the cast to dry in an airy, sunny place. If the turpentine wash proves sufficient, just leave it to dry in an airy place and the process is then complete. Candy Lemon Peel "Another Housewife" in answer to a request for information as to how to candy citron peel, writes: —"Cut the peel of each lemon or orange into quarters and soak for 2-1 hours in cold water. Strain and put on to boil with sufficient cold water to cover it, adding one teaspoon of salt to every pint of water. Simmer for nearly three hours, strain the peel again and make a syrup of one cup of sugar to one cup hot water and cover the peel with the syrup. Boil for two hours with the lid on the saucepan, then boil with the lid off until the svrup has practically evaporated. Make sufficient syrup ol' three cups sugar to one cup of hot water to cover the fruit and let boil for half an hour. This last amount covers a good bit. Then finally drain and store In bottles, but I prefer to leave the sjTup on, as it can be used for flavouring cakes. I am at present using some whicli I made over 12 months ago and it is beautifully fresh and good flavour. I always use ripe, but not over-ripe, fruit." Sponge Drops or Savoys To make sponge drops or savoys M.H. advises Mrs. E.W. to beat together in a basin for about 15 minutes till very light, lib. castor sugar, lib. eggs (weighed in shell), using the yolks of fouT of them. Then sift in very lightly, stirring all the time, and as quickly as possible, lib. of Hour. See that the flour is thoroughl}' mixed in and then place small blobs of this mixture on stiff papered baking sheets. Dust with fine sugar and bake at once in a hot oven. Only about three to five minutes will be needed to do them sufficiently, so watch them carefully and remove at once when done, as a minute too long will tend to harden and toughen them. Take to a warm, draughtless part of the kitchen, remove from paper quickly by damping its lower side.' Put in filling and join them two and two immediately. It is better to cover with a cloth and leave to cool slowly in a, warm place, too, for best results. A few drops of vanilla essence may be beaten in with sugar and eggs if liked. Another good way is to break four eggs in a basin, separate yolks from whites and beat yolks well. Mix in 6oz. fine sugar and the grated rind of one lemon and beat these together for quarter of an hour; then gradually, but quickly, dredge in Boz. flour. Whisk the whites to a stiff froth, and stir -them in carefully, too. Beat well another five minutes and then cook, etc.. as in former recipe. >' Chocolate With Cocoa To make chocolate with cocoa, as asked for bj' Mrs. T. C., the following directions have beeh sent in by M.H.: —"Break up half a pound cocoa, butter and put in a clean saucepan placed over another of boiling water. When it is melted stir in three-quarters of a pound sweetened cocoa and mix well together. Lastly, stir in quarter teaspoon Vanilla, and pour into moulds or greased plates and leave to set." Another recipe is:—Boil together gently quarter pound cocoa, two tablespoons milk, one desertspoon butter, quarter pound brown sugar. When it begins to thicken, test by dropping a little in cold water. If it becomes brittle on so doing stir in one teaspoon of Vanilla. Take off fire and stir till it becomes a thick paste. Then spread out on greased plates or moulds and leave to set. A third recipe is to melt together in a pot, standing over another of boiling water, six and a-half ounces cocoa and 10J ounces sugar (brown). Gradually work into the soft half molten mass (which must not be allowed to cook or boil), two and a-half ounces cocoa butter. When all are thoroughly mixed and incorporated (and the longer the mixing the better the flavour), spread the paste out in greased plates or moulds and leave to cool and set-.

Lemon Cheese A recipe for making lemon cheese, asked for by B. C. (Avondale), has been sent in by M. C. A. (Devonport), and is as follows: —Take ounces butter, 10 ounces sugar, four eggs, two lemons. Beat up the eggs, ad<| the sugar, butter and grated rind and the strained juice of lemons. Put' in double boiler and stir till as thick as honey. Keep water boiling. Pot in jars for future use. It will keep for months. A recipe for a potato lemon cheese has been sent in by another correspondent. She writes: Take two ounces grated lemon peel and two ounces lemon juice and beat up with four ounces line sugar till both are thoroughly mixed. Then add six ounces steamed potato (sweet or ordinary) and four ounces of butter, and boat and work all thoroughly together till a stiff paste is formed. Then put in jars and cover closely for use. It is better used within a short time of making. One that keeps bettor is as follows: Squeeze out the juice of four lemons and grate their rinds. Add to juice and grated rind half a pint water, one pound sugar, and three well-beaten eggs (slowly). Mix well, and cook rapidly on' fire for five minutes. Then add one tablespoon' butter and continue cooking gently, stirring the while, till thick like honey, taking care not to let it scorch: when done put in jars and cover securely. This is an even simpler one, she writes. Strain the juice of four big lemons, add the grated rind of one, mix with one pint water and two pints brown sugar. Cook together gently till well thickened like honey, then pour into jars and cover. T. P. (Cambridge) recommends the following recipe:—Take three lemons, three eggs, 12 ounces sugar and sixounces butter. Put butter and sugar in enamelled pot, place at side of stove to melt, but not cook, add the grated rind and juice of lemons. Stir quickly over the fire for four or five minutes. Then add eggs well beaten. Stir till mixture is of the consistency of honey. When cold it is readv for use.