Womans' World.

Pelorus Guardian and Miners' Advocate., Volume 30, Issue 17, 1 March 1918, Page 2

Womans' World.

^ ——— CARROT WINE,

Scrub a quantity of carrots, but do not peel them. Measure, slice, and place in a large preserving pan. For every gallon of carrots add a gallon of cold water. Place over a gentle heat, and boil for twenty minutes. Strain, measure. For each quart add 11b of sugar. Stir until dissolved. When luke-warm add a tablespoon of yeast, a small piece of root ginger, and a few cloves. Pour into a dry cask. Leave unbungcd until fermentation ceases. Bung tightly, and bottle in six months.

CARROT JAM. Wash, scrape and slice a quantity of carrots. Weigh them and take an equal weight of sugar. Put the vegetable into a preserving pan with just enough water to cover, and simmer through a fine sieve. Add the sugar and the rind of one lemon and the juice of two for every pound of carrots. Boil for a quarter of an hour. Add 1J tablespoonfuls of brandy for each pound of vegetables, and a few chopped blanched almonds. Boil for 10 minutes. Leave to cool, add another tahlespoonfnl of brandy, stir well, bottle and tie down in the usual way. Unless spirit is used carrot jam does -not keep.

BANANA FRITTERS, Sift 2 lb dry flour and a salt spoonful of fine salt into a basin. Stir in two tablespoonfuls of olive oil, and vanilla extract to taste. Mix smoothly. Whip the whites of two eggs and stir them in gently. Peel six or seven bananas, cut them in two crossways, coat them with the batter and fry in boiling fat for 10 minutes. Turn them over from time to time so that they colour more or less evenly. Drain them on kitchen paper, place on a hot dish, dredge with castor sugar, and serve at once.

PARSNIP WtNB. Boil the parsnips till tender, allowing 41b of parsnips to each gallon of water. The parsnips may be boiled in a smaller quantity, of water if preferred, so long as a sufficient quantity of boiling water is added when the wine is made. Strain the liquor through a coarse cloth, taking care not to bruise the vegetables. To every gallon of liquor add 31b sugar, and boil again for 45 minutes. When the liquor has cooled to 75deg. Pahr., put a little yeast into it and let it stand for about six days in a warm place, stirring every day from the bottom. Pour the liquor into a cask, and as it works over fill it up with some liquor reserved for the purpose. When the wine has ceased fermenting, bung it up tightly, and in six months bottle it.

KITCHEN WRINKLES. Place tarnished silver for a short time in boiling water with a goodsized lump of soda. When making starch add a few shavings from a candle ; it will give such a nice gloss to the material when ironed. When knitting stockings it is a good idea to pour boiling water over the yarn before using it, and the stockings will not shrink afterwards. • When brushing stair carpets have a basin of warm water handy and dip the brush into it occasionally. This prevents the dust from rising, and makes the colours look clear and bright.

Eucalyptus oil will remove grease stains from any kind of material without injuring it. Apply the oil with a clean piece of flannel, and rub the material gently until the stains disappear.

When filling oil lamps place a small lump of camphor in the oil vessel. It will greatly improve the light and make the flame clearer and brighter. If you have no camphor, add a few drops of vinegar occasionally.

To test butter, take a small piece in a spoon and hold it over a gas flame. If good and pure it will boil quietly, and there will be many little bubbles while it is doing so. If adulterated there will be much spluttering.

Often when, cooking, a knife will be used to cut an onion, and the smell will remain for a long time unless something is done to prevent it. Draw the knife through a raw carrot once or twice. This will remove the odour.

For decanters that have become stained by wine a very good method is to pour a little vinegar in them, and also add about a teaspoonful of salt. Allow this to stand for a while, shaking it occasionally, and then wash with clear water.

The tops of practically all vegetables except potatoes are very healthy and economical food, and form an excellent alternative to the vegetables more commonly , in use. . The tops should be cooked like other green vegetables, and the addition of a little margarine improves them a great deal.