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New Zealand Herald, Volume LXXV, Issue 23070, 22 June 1938, Page 7

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QUESTIONS AND ANSWERS BY FEJUNA Two readers have written in inquiring how to remove mildew spots from kid gloves. Renovating Stockings "Forlorn Hope" (Parnell) would like to know if silk stockings, badly worn at either the toe or the foot, can be renovated so that they will still be wearable. Marks on Polished Tables "M.W." (Manurewa) would like to know how to removo marks made by hot dishes on a polished or varnished table. Use for Old Felt Hats "Hoarder" (Kaitaia) would like suggestions for using old felt hats in the making of slippers, floor rugs, or any other useful garments or articles. Renovating Gloves Put the gloves on the hands or a glove stretcher and rub away any stains first with a teaspoonful of eucalyptus mixed with half teaspoonful of boiling water. Let them dry, and then polish with a good dark brown shoo cream (not shoe polish), finishing with a good hard rub up with a dry silk cloth. Cooking Rabbit M.H. writes:—Cut a rabbit in pieces and place in a stew pan with just enough milk to cover. Add one onion, two cloves and a bunch of herbs, with salt and pepper to taste. Simmer one hour. Make a pint of white sauce, using half milk and half stock from the rabbit. Add two tcaspoonsful of capers or chopped parsley, one teaspoonful of vinegar or lemon juice, one teaspoonful of sugar, one dosertspoonful of butter, and salt and pepper to taste. Strain stock from rabbit, pour sauce over, and serve in a border of pumpkin or parsnips garnished with cut lemon.. For baked rabbit, cut the rabbit into pieces and place in a baking dish. Sprinkle over with one cup of brown breadcrumbs, chopped parsley, thyme, thin slices of onions, pepper and salt. Strew pieces of bacon on top. Put in enough milk to nearly cover and bake in a moderate oven one and a-half hours. For fried rabbit, cut two rabbits in pieces and stew till tender with a little stock. .Dip pieces in beaten egg and brown breadcrumbs and fry in boiling fnt. Serve with fried bacon and with gravy made from the stewing stock thickened. Pumpkin Recipes

Pumpkin Fritters. —Masli lib. pumpkin which has been steamed till tender. Then add one teaspoonful of flour, ono well-beaten egg and salt to taste. Make into small cakes and fry on both sides a delicate brown in very hot butter. To make a sweeter fritter, mix lib. mashed steamed pumpkin with two finely chopped apples, threequarters cup of chopped pineapple, juice of one orange, quarter cup of brown sugar, pinch of salt, ono well-beaten egg and one cup of flour (added slowly). Beat all well to a good batter, adding a little more orange juice if too thick. Drop spoonsful into hot butter, and when done drain on paper arid sprinkle sugar on before serving. Another recipe is to pour half teacup of boiling milk over lib. of steamed mashed pumpkin. Let cool and then stir in smoothly one tablespoonful of flour. Cover for 15 minutes, then beat until cold. Stir in yolks /)f two followed by the stiffly beaten whites and one and a-half ounces of cooked spaghetti or vermicelli. Drop spoonsful into boiling butter and fi'y a golden brown. Add pepper and salt to taste and also a teaspoonful of chopped parsley.