ANSWERS TO QUERIES.

New Zealand Graphic, Volume V, Issue 46, 15 November 1890, Page 14

ANSWERS TO QUERIES.

■ Per’."le\e»i One.’ —To make common rnacanM)©, take lib VaieztU almviak l-?> of >u?ar. &Wns 8 whiles of esgs. Beat the ais:A*D’i-s verv ine with the white of aa egg in a mortar, an-i ::.en add "the sugar and two or three whites of : faeas weii together. Take «»sii the pestle : ad«i two saore whites, and work them well with a spatter until the whole <f the whites are inc*»q>>ra*.e»L Lay out one on thin paper and rake in a slow oven. If it appears smooth an-1 light the mixture i~ ready, but if not one more white of eg'* lav out ••n paper, ice them with *ugar on lop. an*i bake in a j2federate oven. * Sunshine.’ — I will certainly help yo«s if I eais. Wt I <to not think, any verv satisfactory resalt is ever attained ?-y eleamn • Waek 'ace at home.' However, here is a recipe which I lielieve is a very good one- I hope you will se su<cessfal with it. To clean black lace, get a large. n»cnd black hottie, wash it perfectly clean and dry tborongUy. Dip the black lace you wish to clean into porter and i>ress <m: sonse of the moisture- Then wind the lace carefully round the bottle, pulling it out at the edges and keeping it straight Cover it up carefully from the dust, and stand it awav to dry. after which caretully unwurd. • Morelia' lees are not difficult to make if you have a proper freezing apparatus. To make iemon water-ice take the sui’te of six lemons, two teaspoonfols of extract of lemon. •\ne quart of water, one pound of powdered sugar, and one gill of -«eet cream. Miv. and strain, and freeze the sane as ice cream. <• range ice is prepared in the same wry. sabwiilutiEi-’' *>ra£. j'es, an«i exi’A*-: <»i <»rwz.g*?< instesui of lemons an-i lereon extract. Z Spiced tomatoes- may be prepare.! a. follows ; Take of rife tomatoes, scalded and pealed, twenty pounds: vinegar. 2 quarts: sugar, oght pounds, cinnamon, eloves, ami allspice, four tablespoonfuls each. Boil until thick, with o-nstant stirring. When cool, seal in earthen bottles or jars. ■ Vi.-let. I do not kn..’* quite what the ‘ cockles' you S'k for are. but fancy they are made a- fos’ows : —One cup of batter, two of sugar, one cup of milk, f»nr eggs, two caraway ihexe -tae ocwilled, apd a little -n tee! substitute..: : add Boor enough to make a -uffietentlv dry paste to roll, then cut into fancy shajes, or bake in faney'pans in a g».i oven : or, one cup of butter, two . f «sigar. one-half of sour milk, one t«t-sj«jonful car.Onate •*-: o»ia. flour en-*ugh to r»dl out thin, cut with a sharp cutte - : bake in quick O'en.