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New Zealand Herald, Volume LXXIII, Issue 22465, 8 July 1936, Page 6

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QUERIES AND ANSWERS BY I'EM IN A To Headers.—lt is advisable that questions and answers for this column should bo sent in addressed to " Femina." Knitting Directions Directions for knitting a "hug-mo-tight" (lady's) are asked for by "Blue Bird." Barley Sugar Mrs. E. 11. (King Country) will bo very glad of a simple recipe for making barloy suger. Stained Jug A.T. (Ilcrno Bay), states that sho has a white china jug in which a doctor's prescription was left standing for a whilo. The inside of tho jug she finds is now coated with a yellow stain, whicMi sho has tried to remove with washing soda without avail. Sho will bo glad of advice as to means of removing the stain. Herring Bones S.M. (Whangarei)' will be grateful to a. reader who can tell her how to soften bones in herrings. Herrings, sho writes, are very plentiful where she lives but sho has found tho small bones very hard to pick out. Also, the herrings are rather tasteless and she would bo glad of any recipes that would add to their savouriness. Partly .White Hair "Anxious" writes enquiring what sho can do to make her hair the same colour all over. The front part is quite white but not the back. "I do not want anything that will take the natural wave out of it," she states. "My friend's hair is white but she has had no treatment and 1 would like mine to bo white all over like hers." Peanut Butter Tho following recipe for making peanut butter has been sent in by Mrs. E. R. (King Country):—Take lib. of peanuts, two tablespoonsful of butter, salt and pepper to taste. Bako the peanuts until lightly brown, and rub off the husk. Mncc to a smooth paste, add butter and flavouring and store in airtight jars. This is very good, but needs a little patience in the mincing. Improving Flour "Old Settler" is advised by L.F.A. that if she will try using lemon juice to lighten her bread when making it sho will find a great improvement taking place. L.F.A. has used lemon juico when making scones and pastry with great success. Sho writes: "If 'Old Settler' will use tho juice of one or two lemons, according to the amount of flour required with her next baking and send in details of the results to Femina I am sure other housewives will be interested." A Heating Problem "Cold Tea" presents the following problem for solution. She writes: "I am at present renting a flat. We have a gas stovo in tho kitchenette, but no stove or fireplace in the living room, for keeping things hot. I use a china teapot, and always cover it with a cosy, but it does not seem to retain the heat very long. Could any of your readers recommend any metal or electro-plated ware which would do so? I havo noticed in some of the larger tearooms in town, that tho metal teapots and hot water jugs retain their heat quite satisfactorily." Turkish Coffee The following directions for making coffee in tho Turkish mode have been sent in by H.W.L. (Buckland), She writes: —"The Turkish way of Making cofl'eo produces a very different result from that to which most of us aro accustomed. A small, long-handled conical saucepan with a capacity of about two tablespoonsful is the vessel used to brew it in. The fresh roasted bean is pounded, not ground. A large dessertspoonful of grounds is put into tho boiler, which is nearly filled with water, and thrust on tho embers to boil. A few seconds suffice to make it boil, and tho decoction (grounds and liquid) are poured out into a small cup which fits into a brass socket, much liko the cup of an acorn and holding tho china cup as that does the acorn. Tho Turks seem to drink tho grounds and liquid without waiting for it to cool. Western people usually allow it to stand a minute in order to leave tho sediment at the bottom. The coffee is always taken plain; sugar and cream would bo thought to

spoil it, and Europeans, after a a little practice (longer, however, than I had) are said to prefer it to the clear infusion which is tho national beverage of France. In every dwelling, poor or rich, the above mentioned coffee brewers may be seen suspended by their handles, near the fire. The coffee lioan pounder, too, is always in evidence." Emulsion Stains To get rid of stains and marks on a carpet, partly caused by emulsion, M.H. writes to say that a little methylated spirit, sponged over the emulsion marks (with, perhaps, tho addition of a little soap dissolved in tho spirit), would get rid of most, if not all, of the stains and might effect tho removal of the rest as well. A surer way to treat such a mixture, however, would be the following compound, which few stains or markings could resist: —Mix together half a cupful of methylated spirit, half a cupful of poroxido of hydrogen, the juice of two lemons, quarter of a cupful of ammonia and quarter of a cupful of glycerine. Apply some of tho mixture to the stains with a cloth or sponge. Let remain for an hour or two. then sponge over with some soap suds and water, followed by a sponge with clean water to remove all traces. A spongo over with some methylated spirit, followed by tho same treatment with some benzine would also make a very thorough cleansing agent.