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New Zealand Herald, Volume LXXV, Issue 22934, 12 January 1938, Page 5

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ANSWERS TO QUERIES BY FKM IXA Would "Anxious" (Bay of Plenty) please send her full address for a reply? Preserving Peas "A.D." (Makarau) would like a simple way to preserve peas. She has not the conveniences for using the sterilising method. Pickling Gherkins - "Pickles" (Marohemo) would like tried recipes for pickling gherkins, and j preserving beans, (!' rench, scarlet | runner and dwarf). Removing Grass Stains "M.H." sends the following methods j for removing grass stains from cream ; flannel tennis trousers to "E.L.N."- j Rub the marks well with a little I molasses syrup, then wash gently with j as little rubbing as possible in cold soap and water. Rinse out in cold clean j water and dry iu a shady airy place j without wringing or pressing when ! taking from the water. Sponging with a little methylated spirit or soaking in the same should prove effective in re- 1 moving grass stains, also damping again and again with peroxide of hydrogen , until all colour is removed, then rins- | ing out at once in cold water. Another j method is to take 9 parts of hydrogen [ peroxide, 1 part of ammonia and 30 ' parts of water, well mixed, and sponge the marks with this until they lade out. Then rinse out or sponge at once in clean cold water. Dry in the shade, without wringing at all. Ways oi Cooking Rhubarb "Housewife" (Hamilton). —Here are several ways of cooking rhubarb: "0.M.1." advises washing, cutting and putting it in a pie dish in the oven, sprinkling it with a good deal of sugar, anil placing another pie-dish over the top or otherwise covering it thoroughly. The water that adheres to the rhubarb when washed is sufficient to steam it, and none must be added. It takes about an hour to cook. The rhubarb will be almost covered with juice. "M.H." Sends the following recipe for rhubarb jelly: But 2 ounces of gelatine in a basin with half a pint boiling water. Put 21b. of cut-up rhubarb in a saucepan with 1 quart of water and the rind of one lemon; leave on a gentle heat until thoroughly stewed and soft, but not long enough for the juice to get thick. Strain the stewed rhubarb and add to the juice coining through the dissolved gelatine and Jib. sugar. Also add another J pint of water. Put in the whites and broken shells of throe eggs, whisk all quickly over a gentle heat, then pass through a jelly bag or piece of muslin and put in moulds in a cool place to set. Rhubarb meringue:—Whip up 2 cups of stewed rhubarb (preferably stewed with the addition of one lemon rind) until light and frothy. Add to it then one cup of sugar, one teaspoon of. flour and the yolks of three eggs. Stir until well mixed; put in a dish and bake in a good oven until set firm. After taking from the oven sprinkle with a little brown sugar, and return to, the oven for a minute or two, to brown. Rhubarb Glace Cut up 21b. of rhubarb and boil it gently with I.J cups of water, and one large cup of sugar until quite soft. Then add 3on. gelathie soaked for half an hour in enough water to cover it. Just bring the mixture to ( the boil and then pour into a wet mould. When cold serve piled \vith whipped cream.