ANSWERS TO QUERIES.

New Zealand Graphic, Volume V, Issue 47, 22 November 1890, Page 14

ANSWERS TO QUERIES.

‘ A New Hand.’—To clear coffee, use the white of an egg stirred into the ground coffee and a little cold water. Put this into the clean boiler and add boiling waterfront the teakettle. . When done, remove to one side and put in a very little cold water and allow the coffee to settle ; or if you have a proper ]>ercolator you will find no difficulty in having clear coffee. I always use one, and mine requires no further straining. I leave it to filter through without disturbing it. ( ‘ Agnes.’—l hope this is the sort of fondant you require. To make fondant for cream candies boil a pound of pulverised sugar in half a pint of water from eight to ten minutes. Drop a little from a spoon into cold water to test it. When it will make a soft ball between the fingers remove from the tire. As it cools beat it to a cream with a spoon. Add a pinch of cream of tartar, and when of the right consistency it should form a fondant that can be moulded into the shape desired. Cream dates are made byremoving the seed and laying a ball of the fondant inside the fruit. lam always very pleased to be of any assistance to my correspondents.