INFORMATION EXCHANGED

New Zealand Herald, Volume LXXIII, Issue 22389, 8 April 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 " Femina." Tomato Wine A recipe for tomato wine is asked for by Meg, (Henderson). Removing Rainspots Tui (Cambridge) will be very grateful to a reader who can tell her how to remove rainspots from a beige felt hat. Waterproofing Oilskin Directions for waterproofing an oilskin coat, preferably the method used in the Navy, is asked for by " Oilskin" (Cambridge). Lavender Stain Kyogle (Tauranga), asks if a reader can suggest a method for removing a lavender stain from a white flannel skirt. The lavender stain came through a sachet placed in a drawer. Worcester Sauce A recipe for Worcester sauce, sent in by Mrs. S. G. F. (Cambridge), is as follows: —One and a-half pounds black treacle, half a gallon of vinegar, half a bottle anchovy sauce, loz. cloves, Joz. cayenne pepper, a little salt and the bulb garlic. Cut garlic up finely and boil s'owly all together for half an hour. Strain while warm and bottle when cold. Grass Stains from Trousers

M.H. advises "Bachelor" that a way of removing grass stains from white tennis trousers is to either saturate the trousers with kerosene and then wash out in warm soap and water, or to rub with a little molasses and then wash the garment in soap and water. Simply to sponge or soak in a little methylated spirits or ether till the colour goes is another method. Apple Sauce

The following directions for making apple sauce are sent in by a Cambridge correspondent, Mrs. S.G.F. — Four pounds ' apples, one tablespoonful salt, 21b. brown sugar, two large onions, 2oz. grouud ginger, half a teaspoonful cayenne pepper, 2oz. allspice and one bottle vinegar. Peel apples, cut onions in thin slices and boil the whole mixture three hours very gently. Kuma Kuma Jam To make kuma kuma jam, M.H. advises liewa Rewa to scoop out the pulp of the kuma kumas, remove the seeds and mash the pulp up somewhat. Take for every pint of pulp one and a-half pints sugar and ioz. ground ginger. Put these together in a pan with just enough water to cover bottom of pan and prevent burning. Simmer gently, stirring often, till it sets. Then pour into pots and cover while hot. Shipped Sink

With reference to Mrs. A.G.B.'s inquiry for a remedy for her chipped sink, 1.H.0. says that she has very successfully repaired a similar accident by applying successive coats of white Chinese lacquer. This dries in a few hours and by applying it as often as is necessary the whole surface of the damaged portion can be filled up. This can be cleaned afterwards without damage to the surface in the ordinary way with any of the ordinary cleaning powders.

Ice Oream Stains A correspondent.advises Mrs. R.C.S. that ice cream stains may be removed by soaking the stained parts with a little glycerine or an equal amount of glycerine and water. Leave soaking for six to eight hours and then sponge off with a little water on a cloth or sponge. Jf any marks remain a careful application of a little benzine should remove them. The best way to apply the benzine is to take two sheets of blotting paper, soak them in the benzine and lay them one on top and one beneath tho part to be cleaned. Place a weight on top and leave for a few hours. Since there may have been egg in the ice cream, a very gentle rubbing with the benzine may be needed in place of the soaking, finally sponging off with a damp cloth. To restore the surface of the material if at all marked, damp with a little beer and iron on the wrong side. Bread With Compressed Yeast

In referring to the directions for making bread with compressed j'east which had been sent in by a correspondent in answer to an inquiry, D.G. (Takapuna), writes as follows: —"When reading a reply in your column of April 1, regarding a query on making bread with compressed yeast, I wondered whether the answer given answered Mrs. P.C.S.'s question, as it seems to me to only describe a way to make yeast last continuously. 1 wish this answer had stated more exactly how this is done. How much of this yeast, potato water, flour and sugar mixture is used, to say, a 21b. loaf? Does one add this mixture to the remains in the jam jar mentioned every time one bakes or what? I have made bread with compressed yeast for several years with a recipe given by a friend which I, in turn, have passed on several times. 1 bake 51b. of bread at a time twice a week and find it never gets stale as does bought bread. I use 31b. of Hour, three teaspoonsful salt, teaspoonsful sugar, half,a cake of compressed yeast, li pints milk and water (mostly water). Sift 31b. of flour into a largo basin. Add three teaspoonsful salt (no lumps). Put li teaspoonsful of sugar in a cup with half a cake of compressed yeast. Mix together till liquid. Put half a pint of boiling water into a pint of cold millc and water. Fill cup with some of this liquid. Make a well in the centre of the Hour, and pour warm milk and water and contents of cup into this. Mix well into a paste, adding more flour if necessary. Turn on to well floured board and' knead well from three to five minutes. As one kneads the paste gets drier. (1 have found from experience there is no occasion to knead the bread in the old-fashioned way for half an hour if one uses this recipe? When the whole is a smooth dough, put back in floured basin, mako a cut across top and cover with cloth. During winter cover well with a blanket also. Put in warm pi ace for two hours in summer and it)) to three in winter. Then grease and flour tins and divide dough accordingly. My family being small, 1 divide mine into three. Take each piece and knead lightly into shape on well-floured board. Put into tins, make cut across top. and put in warm place 20 minutes at No. 7 and 20 minutes at No. 4. That is half an hour in a good., moderate oven to brown outside and 20 minutes in cooler oven to well cook the centre of the loaf. Bread when cooked sounds hollow if tapped underneath. It is all a very simple procedure, the main thing being not to let the dough get in a draught. Shut the door while mixing and Kneading dough. Keep well covered with cloth while rising, and while in tins waiting to go in oven. Polls can be made from part of the dough; knead small portions into shape on a wellfloured board. Put to rise 10 minutes before cooking in a moderate oven for 25 minutes on a floured baking sheet. D.G. asks also if a reader could give her a I'ecipe for brown bread ? She made some brown bread using her white bread recipe and it became very dry. Does one use all brown flour or partly white and is it wholemeal or wheatmeal one asks for, in order to make a really moist, brown loaf." She asks: "My bread never gets stale, so perhaps, one puts something else iu brown bread to got it moist."