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New Zealand Herald, Volume LXXIII, Issue 22353, 26 February 1936, Page 6

INFORMATION EXCHANGED

QUERIES AND ANSWERS BY FEMINA To Readers.—lt is advisable that questions and answers for this column should be sent in addressed to " Feniina." To Reduce Hip Measurement "Kay" wishes for advice on how to reduce her hip measurement. Meringues "Interested" would like a recipe for meringues and also one for Pavlova Shortbread Recipe " W." (Hamilton) would like a good recipe for shortbread made with icing sugar. Afghan Biscuits "Inquirer" would be pleased if someone could provide her with a recipe for Afghan biscuits. Mildew on Linen "Distressed" wishes to know how to remove mildew from linen. The same inquirer would like a recipe for chowchow. Hair-Setting Solution To make a hair-setting solution dissolve 3oz. of borax and one drachm of gum arabic ;n two pints of hot water. When nearly cool add 2Joz. of spirits of camphor. Wet the hair at night with the liquid. Passionfruit Pulp C.D., in answer to an inquiry for passionfruit pulp, gives the following recipe:—To one cup of fruit flesh, add one bare cup of sugar. Boil 12 minutes, then pour into Marmite jars, cover with wax and seal. Fallen Arches In reply to "Mrs. C." (Mount Albert), "Mrs. G.," of Papatoetoe, advises the purchase of a pair of arch supports from a surgical footwear specialist, the light ones of which cost about 15s. If worn for some time these will cure fallen arches, as well as being a wonderful help to the feet generally, sho says. Remedy for Dandruff Mix together half a pint each of vinegar and toilet vinegar. Put a lump of quicklime, the size of a walnut, in a pint of boiling water and let it stand all night. Then strain the solution and mix well with the blended vinegars. Rub it briskly into the roots of the hair and it will soon rid the scalp of dandruff without any danger. Apple Cider In answer to "Mrs. L.'s" query for a cider recipe, the following is given:— Put any amount of apple peelings and cores in a 12-pint enamel saucepan, also a small handful of hops and one large cup of sugar. Fill saucepan with water. Bring to the boil and leave in warm place all night. Strain through muslin and bottle, tying corks tightly. Windfalls may be used. Store bottles in cool place. "Constant Reader," who also wishes for an apple cider recipe, may find this one satisfactory. Blackberry Wine For "Miss R. 8." the following recipe for blackberry wine has been sent in: Put the berries in a tub and crush them, and then press out the juice through a cloth. Let tlio juice stand 36 hours, removing all scum from surface during this time. Then add aquarter of the quantity of the juice in cold water and stir in 31b. brown sugar for every four quarts of mixed juice and water. Let it stand 12 hours. Then filter the liquid, put it in a barrel and let it ferment till finished. Bung up the barrel tightly and let it stand for six months before bottling. Yeast Beer Plant M.H. sends E.C. the following recipe for making a yeast beer plant:—Boil ljoz. of hops in three quarts of water for 20 minutes. Add to this lib. malt barley, crushed or ground, and mashed up with a little hot water for a few minutes. Let the mixture stand till lukewarm, then add a spoonful of brewers' yeast and set in a warm, draughtless place to ferment. Skim the froth. This forms the yeast plant and is really home-made compressed yeast. In keeping, it is better to press as much liquid as possible out of it through a fine sieve or cloth first and a good supply may be obtained before the fermentation process (and consequently the growth of the yeast plant) ceases. Parsnip Wine M.C.B. (Epsom) .sends the following parsnip wine recipe for "Mrs. J.R." (Te Kuiti): —41b. parsnips, 31b. sugar, one gallon water. Cut up parsnips and boil until tender, then strain on to the sugar and when cool add a little yeast. Put into a cask or jar and cover up for a day or two. Every day after that skim the top until it stops working. Put into bottles and it will be fit for use in six months. From "Mrs. D.C." (Hamilton) comes the alternative recipe:—Boil till soft in five gallons of water 151b. of sliced parsnips. Drain liquid off and mash pulp through a fine sieve. Return liquid and pulp to boiler, adding 31b. loaf sugar to each gallon. Boil for 45 minutes. When tepid lay a piece of toast covered with yeast in the preparation and cover it, keeping it in a warm place. When the wine begins to ferment turn it into a cask and remove the toast. The wine should not be bottled for six months.