ANSWERS TO QUERIES.

New Zealand Graphic, Volume VI, Issue 33, 16 August 1890, Page 14

ANSWERS TO QUERIES.

Almond Custard.—Almond custard requires one pint of milk, one teacupful of sugar, one-fourth pound of blanched almonds pounded fine, two teaspoonfuls of rose water and the yolks of five eggs. Stir the custard over a slow fire until it is as thick as cream. Pour it into a dish to cool and make a meringue for the top with the whites of the eggs and powdered sugar. Cabbage Dressing.—To make a nice dressing for cabbage, stir the yolks of two eggs, well beaten, into a teacupful of hot vinegar after it has been removed from the fire. Add to this two tablespoonfuls of sugar, one tablespoonful of butter, a little mustard and half a cupful ofcream. If ‘ Mamie ’ has not tried mashing well-boiled carrots with a little butter (or good dripping), a (lash of Hour, pepper, and salt, and a little cream or milk, 1 think she will be pleased with the result if she is ‘hard up’ for vegetables.—BEETA. Bazaar.—As you do not wish for expensive arrangements, you might have a skeleton frame run up, oblong, with a counter along the front, just suflicient space being left for entrance. As this l>ooth would be only for indoors, its covering need not be costly. Coarse antique linen, either crimson or olive-green, would make a lovely background for your wares, whilst cheap art muslin prettily draped should go over the entrance and sides. Hang up two or three dozen 3<l or 6d fans (selling them on the last day). Let the sale be a genuine one, exerting no undue pressure on your visitors. 'l'he fan-holder given in a late number of this paper, and the orange, are lioth acceptable at bazaars. We will give some further hints another time.