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New Zealand Herald, Volume LXXIV, Issue 22822, 1 September 1937, Page 7

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QUERIES AND ANSWERS DV mi IN A To Headers.—lt is advisable that, questions iiiul answers for this column should bo sent in addressed to " Feniiua." Cake Becipe "Cook" (Bucklancts) would be grateful for a recipe for a caraway seed cako. Care of the Hands "A.H.N." (Heme Bay) would be grateful if any reader could tell her how to deal with Lands which are continually moist through perspiration. Cleaning a Coat "Teddy" (Hamilton) writes to say that sho" has a teddy bear cloth coat which has become soiled with constant wearing. She would like to know how to clean it. Removing Aluminium "Elinor" (Huntly) would like to know how to remove aluminium from a gas stove. Tho aluminium lias become lumpy and blistered and she would like to clean it off completely. Chocolate Roughs In reply to an inquiry as to the exact amount of water to use in a re-cently-published recipe for chocolate roughs "N.R.H." writes to say that half a tcacupful is sufficient. If the mixture is boiled gently for 10 to 15 minutes it is necessary to be very quick in turning it out as it sets quickly. Custard Tart Recipe First line a plate or dish with pastry made by putting 12oz. of_ flour in a basin and rubbing into it soz. pf butter. Add .a pinch of salt, a few drops of lemon juice and enough cold water to make a good paste which will roll without sticking. Then turn tho paste on to a floured board and roll it out several times. Spread soz. more of chopped butter on it. then double oyer and roll three or four times, bringing the rough edges toward you each time. Have ready to place on the pastry this mixture: —Three beaten well, into which stir and beat gradually two-thirds of a cup of brown sugar or honey. Then add one pint of sweet milk but first stir in gradually the juice of a lemon. Place at once on the pastry and put in the oven in sv heat till the pastry rises. Then cook slowly, or in *i cooler pnrt of tho ovon, until the custard is nicely browned and set. A grating of nutmeg on the custard before baking improves tho flavour.