INFORMATION EXCHANGED

New Zealand Herald, Volume LXXV, Issue 22928, 5 January 1938, Page 5

INFORMATION EXCHANGED

y ANSWERB TO QUERIEB BY FEMINA Removing Grass Stains "E.L.N." (Remucra) ■would like to know how to remove grass stains from a pair of cream flannel tennis trousers. Cooking Rhubarb "Housewife' 1 (Hamilton) would like to know of some way of cooking rhubarb to make it more palatable than by merely stewing it with sugar and water. Removing Rust Marks "Worried" (Newmarket). Soak the stained parts of the towels in lemon juice, then hold them in the full current of steam from a kettle. Another method is to sponge the marks with salts of lemon. Leave the spirits of salts on the marks for two or three minutes, then wash out at ouce. Us® the spirits in the open air on account of the fumes. Eradicating Silverfish "M.G." (Chelsea). The only method of completely destroying silverfish is to fumigate the whole house when it is empty. The following method, however, "will enuure that the pest does not become formidable in numbers. Silverfish thrive in places left undisturbed, so as soon as their presence is detected the places should be subjected to a thorough house-cleaning. Before putting clean paper on' shelves and in drawers lightly dust with sodium fluoride or any good insect powder, using the first-named with caution owing to its poisonous properties. Another method is to wipe shelves, drawers and other places frequented by the pest with a cloth dipped in benzine. Cold Chocolate Souflle

"Cook" (Tauranga). Molt four ounces of plain chocolate in' a basin over boiling water. Stir in three ounces of sugar and i pint of milk. Then add Ijalf an ounce of powdered gelatine and the yolks of two eggs and stir until smooth and thick, but do not boil. Strain through a cloth or fine sieve and leave to 'cool but not set. Then stir in half a teacupful of whipped cream, half a teaspoonful of vanilla e&sence, and lightly fold in the whites of the eggs whisked to a stiff froth. Have the souffle cases ready prepared, with a band of kitchen paper tied round to come two inches above the top for a large souffle, or an inch above for small ones. Leave to set, remove the paper and decorate with whipped cream. t Preserving Eggs '..'Thrifty" (Ponsonby). The following method of preserving eggs has been forwarded in" response to your inquiry: Put into an earthenware vessel- two lumps of unslaked lime about the size of the hand, then pour over it gradually two gallons of boiling water. "While this is being done the water will make a slightly explosive noise. Wait until it ceases, then add the rest of tho water. Let the solution stand for a day. Pack the eggs carefully into, a kerosene tin and pour Tlio lime ! water over them, stirring up frequently, then straining it Eggs should be put into the lime solution within four days after they an» laid, and may be added until the tin is full. Every shell must bo perfect. If the liquid evaporates add a little cold water occasionally. Keep the tin covered with a board and keep in a cool place. «