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New Zealand Herald, Volume LXXV, Issue 23196, 16 November 1938, Page 6

INFORMATION EXCHANGED

QUESTIONS AND ANSWERS BY FEJIIXA Florence W. will be glad of directions for making gooseberry wine. Ink Stains G.M. (Northcote) asks if a reader will supply her with directions for removing ink stains from silk stockings. New Paint Nuisance D.G. will be grateful to a reader who can tell her how to get rid of tho smell of new paint in a roonij Care of Stockings Nello. —To preserve the lifo of stockings shrink them before using. Wash them in warm water to Which a little ammonia has been added. Varnished Floor G.L.O. (Henderson).—A varnished floor should never be washed with hot water. A cloth wrung out of luke-warni water is best and each bit must be dried thoroughly as washed. Older Into Vinegar M.O. (Northcote) will be grateful to a reader who can tell her how to turn cider which has gone sour into vinegar, if this can bo done fit all. She also asks for a recipe for making wine with honey instead of sugar. Renewing Black Shoes Inquirer.—To restore the colour to your black suede shoes mix equal quantities of olive oil and. black ink and apply to the shoes with an old toothbrush. When quite dry the mixture brings up the nap beautifully. Rid of riles Insects. —To keep flies out of a room soak somo small, pieces of sponge in warm water then sprinkle With a few drops of oil of lavender. Place them about the room out of sight and you will bo rid of flies. Tho lavender scent is nob unpleasant. Creases in Linen Inquirer.—To prevent articles of house linen, such as tablecloths, towels, traycloths and table napkins, wearing out along the line of the creases, folding should bo changed from time to time. If tablecloths that have been in use for a whilo aro folded in three instead of in four lengthwise, before the final cross folding, they will wear moro evenly and also appear less creased when spread on the table. Chamois Gloves T.K. sends this advice for cleaning chamois leather gloves. Tho gloves should be squeezed in tepid, soapy water containing ono tablespoon of _ olive oil. Use a good oil soap for them if possible. When clean, rinso by squeezing them again in soapy water, as the soap keeps thorn pliable. Do not wring them, but hang up wet on a glove-,sttetehor, and place them out in the open air to dry, and allow to di*y as slowly as possible. Marshmallow Cream Amateur.—To make marshmftlloW: cream you Will require:—Jib. blanched almonds, one packet of jelly (orange or strawberry), 112 marshmallows, ljoz.; castor sugar, 12 cherries, 1 gill whipped creaiu, $-pint hot water, 6 macaroons. Chop almonds, marshmallows, cherries, macaroons. Add boiling water to the jolly and dissolve it. Lot it cool, arid then whip it till it is light and creamy. Fold in tho whipped croam, marshmallow mixture and tho sugar. Turn the mixture into a wot mould, and allow to sot. Casserole Cooking Worried Housewife.—To caSserole a joint place it in the casserole with fat and boiling water (just as for pot-roast-ing). Put the lid on tightly, and allow to cook gently.; never use fierce heat. About 10 minutes before serving lift out the joint, Rnd allow to brown on a dry baking sheet or roasting tin; or you may remove the casserole fid and allow tho joint to brown on top and then turn. For this form of roasting the large oval casseroles aro convenient, and accommodate poultry and gamo birds very snugly. Yoti may stuff your birds in the usual way. Quite a tough bird will yield to this method, if cooked for, say, four hours or thereabouts—your own judgment must Come in hero—but if you feel dubious about it, here is another plan: Cut your fowl into neat joints, roll them in well-seasoned flour arid placo in the casserole with some diced bacon, chopped parsley, and onion. Cover with water or light stock and cook gently for about three hours. It is delicious either served plain, or with a short crust placed on top about half an hour before serving. This is equally good served cold.