READERS' EXCHANGE

New Zealand Herald, Volume LXXIII, Issue 22444, 13 June 1936, Page 7 (Supplement)

READERS' EXCHANGE

TREE TOMATO RECIPES Hero is your recipe for tree tomato jam, " Mrs. C. of Greonhithe," sent in by our helpful reader, " Janot." She says you will find it delicious, for she tested it herself last year. Take 41b. ripe but firm treo tomatoes and 41b. sugar. Pour boiling water on tho fruit to remove the skins, pool and cut them over-night, sprinklo with half the sugar. Next morning boil for about 20 minutes, then add tho remainder of sugar. Boil until it sets. Tree Tomato Chutney " Janot " has also a tree tomato chutney recipe which she will send Mrs. C. if she likes. Is it anything like this one, which comes from V.M.B. (Auckland) ? lake two dozen tree tomatoes, ioz. mixed spice, 0110 pint vinegar, half teaspoon cayenne, lib. green apples, 21b. brown sugar, lib. onions, one tablespoon salt. Pour boiling water over tomatoes and skin. Cut all ingredients up and boil all together for 0110 and n-half to two hours. Placo in air-tight jars, and it will keep indefinitely, but. vinegar will evaporate if just papered down in jars. Biscuits for a Forcer V.M.B. has also come to Mrs. C.'s aid with a biscuit recipe. For this, you take i l b. butter, one beaten egg, 6oz. flour, •3055. sugar, half teaspoon baking powder, 2oz. cornflour. Boat butter and sugar, add egg, then sifted flour and baking powder. Hold the filled forcer over the clean oven slide and cut off the lengths of biscuit with a sharp knife as they are forced out. The mixture must not be too stiff, but only practice can help one to determine the correct consistency. Almost any biscuit mixture could be put through a forcer, except, of course, those where coarse meal or fruit is used. Puff Pastry Our reader who was worried because she could not make puff pastry with dripping, will welcome this recipe from Mrs. 8., (Huntly). Take two cups flour, quarter teaspoon salt, half teaspoon cream of tartar, 12ozs. beef dripping (not mutton). Divido dripping into three,, rub one third into the dry ingredients, and mix to a paste with a little water. Roll out, then tako another lot of dripping and put in small pieces on the pastry. Fold tho end nearest to you over to the middle, take the other end and fold over the top of that, then fold ends over, so as to keep the air in. Roll out again, and do the other piece of dripping the same way. Roll out again and fold. Put into a cool placo for a few hours, and then it is ready for use. Chenille Curtains

From D.S., (Auckland), comes a letter to say that she has several times successfully washed her chenille hall curtains, just in the ordinary way. The only thing is they must not be wrung. Just lift them out of the last rinse water and hang on the line to dry. Wringing marks and flattens the pile. REQUESTS Could someone please give D.F., (Hobsonville) a recipe for chocolates made of cooking cocoa? Also how can nho clean a galvanised bucket in which Condy's crystals have been mixed? A few months ago, " Rocky Nook," (Ohaeawai) pickled some walnuts, according to a reader's recipe, but now, on opening thom, she finds they are terribly salt. Can anyone tell her what to do, bo that they can be used? (Was the recipe that from Mrs. H. C. F., (Whanearei) ? If so, perhaps she will be able to help).

" Theo," (Auckland) wonders if someone could supply her with a recipe -for a homemade floor wax which sets firm. The one she has is a cream and does not stay thick. It separates, liquid and thick, will not mix, and is thus very wasteful. (We are afraid we can't help you about the glove pattern, " Theo." It is really outside our department, but if you watch the supplement page in the future, articles on such subjects are published when space permits.)