READERS' EXCHANGE

New Zealand Herald, Volume LXXIII, Issue 22320, 18 January 1936, Page 7 (Supplement)

READERS' EXCHANGE

LEMON CURD FOR FILLINGS Lemon curd is a delicious and easilymade filling for tarts, and is also useful for sandwiches for the children, who always like it. For "Joan" (Hamilton), a reader sends tho following recipe:— Take lib. honey and 3oz. butter, and beat until creamy. Beat well four eggs and mix them into tho honey and butter, add the grated rinds of two lemons, the juice of three lemons and the juice of one orange, or if preferred tho juice of one more lemon, and boat well till all are mixed. Then put in a double boiler, and cook gently till mixture thickens. Pour into clean pots, and keep closely covered in a cool, shady place. The use of honey in place of sugar makes a very tasty curd, with a finer flavour than plain sugar. Tomato Chutney This is a recipe made from ripe tomatoes, which is recommended by Mrs. M.L. (Auckland). Take 41b. ripe tomatoes, lib. onions, lib. green apples, lib. salt, lib. sugar, one bottle vinegar, one tablespoon mustard, one tablespoon ground ginger, a little garlic, a few cloves, pepper corns, mace, bay leaves and whole Bpice (in a bag). Put all into a saucepan, and simmer about two hours, or until thick and soft. Rub through a coarse sieve and bottle when cold. rioor Polish The following makes a good floor polish and does not leave a sticky surface:—Cut up 4oz. beeswax and let it soak all night in one pint turpentine. Next morning stir it well, and add one pint boiling water in which }oz. soap has been dissolved. Stir well two-three minutes, and keep in a closed bottle when not using. For linoleum polish, cut up finely lib. white beeswax, put in a pan over the fire and warm till melted. Add one quart turpentine, 3oz. carbonate of potash, and six pints water. Stir until it is quite cool —this is important. Pickled Eggs Mrs. T. (Rotorua) Bends the following directions for making pickled eggs, which she says are delicious with cold meat: —Choose only perfectly fresh eggs, boil them for 30 minutes, remove and stand in cold water. Prepare the vinegar by boiling with pickling spice and salt for 10 minutes. Peel the eggs and pack into glass jars; cover with the boiling vinegar, add half teaspoon of salt, and seal the jars. For 12 eggs you will need four breakfastcups of vinegar and loz. of pickling Spice, and half teaspoon of salt. Eggs thus pickled will keep for several weeks, and are a change from the plain variety. Coconut Ice To make a firm, smooth coconut ice, try this. recipe which a correspondent has sent us: —Boil 31b. fine sugar and i-pint water till a little taken on the dampened fingers and just dipped in water can be rolled into a ball. Then remove pot from fire at once, add £lb. desiccated coconut, and beat till smooth and creamy and nearly cool. Pour_ it into a shallow tin sprinkled well with flour, and leave to set. QUESTIONS AND ANSWERS

Will someone give "Joanna" (New Plymouth) a recipe for yeast buns? Miss E.TV. (Rotorua) wants to know how she can remove rain spots from a brown fur felt hat.

D.F. (Hobsonville) would like a recipe for grape jam, and wonders if it is possible to make grape jelly if apples are added.