READERS' EXCHANGE

New Zealand Herald, Volume LXXV, Issue 23037, 14 May 1938, Page 7 (Supplement)

READERS' EXCHANGE

MAKING MELON JAM Tho following rccipo for melon jam is kindly supplied by Mrs. M.L. (Auckland) in response to a reader's inquiry: Cut the melon into dice and sprinkle w(ith sugar overnight, allowing Jib. of sugar, to each pound of melon. Next morning put it on to heat, and allow it to boil gently for about 2-3 hours, adding the juice of half a dozen largo lemons or 1 dozen small ones, tho grated rind of half the number, half a teaspoon of cayenne pepper and a few pieces of whole ginger, or cut-up preserved ginger. Test it on a plate to see if it will jell; then pot and seal. Melon Jelly This recipe from the same source may also be acceptable. Cut up 61b. melon and 10 lemons into small pieces, cover with water, and bcil until quite soft. Then strain, and to every cup of liquid add 1 cup of sugar. Boil until it sets when tested. The lemons are best soaked in water the night before. Thank you also for the other recipes, which will be kept for reference, as space is too limited to publish them now. Mildew on Gloves "Wet the gloves, rub them with soap, and sprinkle with powdered chalk. Repeat this process frequently as soon as it becomes dry till the marks disappear. This method will also do for mildew on materials," states Mrs. M.L. Pickling Mutton

Several more recipes have come to hand for "Puzzled," Papakura, relative to pickling mutton in brine. One of last week's contributors 011 the subject has also written in great distress to say that sbe inadvertently wrote "lOoz.' instead of "loz." of saltpetre in her recipe, so we sincerely hope that no one has used it! The following recipe has been particularly selected as most reliable, the writer, "Former Papakura Pioneer" having used Jt for years, and pickled meat successfully even in the middle of summer. It is a Canadian method. Tho. ingredients are: 1} gallons of water, 21 b. of coarse salt, £lb., brown sugar, 1 teaspoon saltpetre. Put all the ingredients in a tin and bring to the bod for three minutes. Then remove from the fire and stand until cold. Put the mutton in, bring it to the boil, and boil for five minutes. Then put a weight on the meat to keep below the surface of the brine, and put it in a cool place. A kerosene tin will do very well to use. Choko Jam Sorry your request for a recipe for this was much too late to include last' week. The only recipe I have recommends the addition of carrots and ginger, but it sounds very nice. Allow 8 medium carrots to 31b. chokos, lib. of crystallised ginger and a little salt. °eel and reed the chokos, grate the carrots, put both in a large dish, sprinkle with a little salt and cover with water. Leave for 24 hours, then drain off the water. Grease a preserving pan with butter, put in the carrots and chokos, and to each pound allow fib. of sugar and a cup of water. Boil till soft, then add the ginger neatly sliced, boil for another 15 minutes, and pot when ready. Requests Removing Trade Marks. —Could anyone tell "Kai" how to remove the brand from flour and rolled oats bags ? Dyeing Grepe: Miss H. D. would like to know how to dye a pink floral crepe frock black without using packet dyes. Black Oilskin Coat.—Mr. F.D. wants to know a good "dressing for black oilskin coat." Does anyone know of a good preparation for renewing a waterproof of this sort?