The Answer You Wanted

NZ Truth, Issue 1229, 20 June 1929, Page 20

The Answer You Wanted

IF you have a riddle m your culinary department. Miss Marion Christian, cookery demonstrator at the "Wellington Gas Company, will answer any question you care to send m. ALMOND PASTE "Mary" (Burwood): This may be cooked or uncooked. The former is rather more trouble, but the paste is more pliable and ia not so inclined to crack. Confectioners use it for marzipan fruits. To make the cooked marzipan % lb: loaf ■ sugar is dissolved m V> gill water and boiled for about 20 < minutes (or to 245 deg. P.), the soft ball degree. It is then poured into a basin containing 6 ozs. ground almonds, 1 small egg, and a little green I coloring* and thoroughly well stirred and t mixed. - Uncooked almond paste is made by kneading together 6 ozs. each of "ground almonds and icing sugar, with 1 yolk of > egg and a little lemon Juice. When cold and Arm it can be divided into' three or four portions, and formed , into leaves according' to fancy or artistic ability. These will keep In place more easily if the cake is brushed all over with a little jam. Whipped cream gives the finishing touch, and m hot weather it is good to remember, to add the sugar after the cream has been whipped arid not before. The cream can be put on the top of the I cake m little d^bs, using a teaspoon or a large plain forcer. "H.G.8." (Dannevirke): Melt. 4ozs. , beeswax, stir into 1 pint turps. Then add 5 pint raw linseed oil and 1 pint of kerosene, stir occasionally till set. This is ■' as good as many of the prepared mix- . tures on the market and cheaper. '„'.. BANANA J^M"JM.S." (Otaki) : To -make banana jam, take 6 lbs, of bananas,^ 2 lbs. of juicy pears,' 2 lemons, 4% lbs. 'sugar. 'Peel and cut the bananas into small pieces of equal size ' and 'weigh* them. Peel and cut up tlie pears, keeping the pieces as nearly as possible the .same size, as the banana pieces. Put the cut pears into a preserving pan together with I.lb. sugar and the juice- of 2 lemons and when these Ingredients boil add by degrees the remaining sugar and banana. Stir carefully -'until the jam boils; allow it to boil fast for an hour, keeping, it well skimmed, and pour into pots immediately. ''Wedding" (Mangaweka) : Yes, it is unusual tb carry a prayer-book and you could not very well have a flower-girl m attendance. You could overcome the difficulty bj- carrying a book and ,a ibouquet. "Chubby"' (Christchurch): For coloring a quantity of soap made from 10 lbs. caustic soda, 4% gallons water and 45 lbs. tallow, y 2 oz. of bichromate of potash dissolved m the lye will give a green. 1 lb. palm oil melted with the -tallow ,or ' oil will give a yellow. A good brown Can be got by burning %.lb: of sugar m a saucepan until black, then dissolving it m a pint of water, and; adding to the melted tallow before mixing. 7 WASHING OILSKINS "Oilskins" (Walpawa): To keep oilskins m order arid prevent them from sticking, wash the oilskin m hot water and thoroughly dry. into a pint of boiled, linseed oil placeone' teaspoon of white zinc. Powr der apiece of ; blacklead and stir into the oil, taking care to see that the blacklead is finely crushed and well mixed. Then rub the mixture well into the oilskin with a piece of flannel. • . ..';■ "X.Y.Z." (Te Awamutu): To make home brewed -beer. Take 3 lbs. of malt extract, y s lb. hops,- 3- lbs. sugar. 1 dessert spoon salt. . , Put all ingredients into with 5 gallons of water. . Boil for 1 hour. Cool to blood heat ; and add half a cup of yeast; Strain and put into barrel, and let; it work7for 2 days,, adding isinglass to clear. . Bung up the barrel and stand for about 10 days when it will be ready for use.' BREW FOR STOUT ■ "Dry" (Bluff): To make stout, take 3 gallons brown malt, 4 ozs. hops, 3 ! ozs. molasses, 4 ozs. liquorice, 6 grains pimento.^ 24 grains extract of Spanish liquorice. 24 grains ginger, 3 grains extract of darkburned malt, Ms pint caramel,, % pint halfburfied niolasses, 6. gallons boiling water; stir the whole together.Mix the three lots of liquor together and clarify it by beating the whites of ' 3 eggs, to a froth, stirring It m with the liquid; next strain it and 'cool it as quickly as possible; then put it m, a tight •barrel, with % pint of good yeast, or let It stand until fermentation is over; then put it up m barrels. ; /'Seagrass": As yoii do not wish t'b: use either paint or enamel for your chair,. r am afraid there Is no other method of • ihiproving it, as nothing will brighten- or restore the' natural color of -seagraaa.