ANSWERS TO QUERIES.

New Zealand Graphic, Volume V, Issue 48, 29 November 1890, Page 14

ANSWERS TO QUERIES.

• Mary.'—Hard wood furniture, black walnut, or other varieties, require oiling lightly with boiled linseed oil, and rubbing dry with a w«x>llen cloth- Varnished furniture, mahogany or rosewood, if kept carefully dusted. requires only an occasional rubbing with chamois-skin or thick flannel to retain its polish perfectly. Snap should never be used on varnish. For cleaning white or light paint you will find the whiting recommended in a recent issue • < srtober 11th. ‘ Hints for the house-cleaning season ’) better than anvthing else.

• Dmer-out.'—Pray do not apologise. lam always pleased to answer anything within my power, and. as it happens. I believe I know the recipe yoa mean. They are called • Caramel paddings ' They are by no means expensive paddings to make when milk is used, but those you tasted, I am sure must have had cream used to make them with. Small plain dariol moulds must be used to cook the custards in. and the brown sauce, which is the caramel, is used to line the moulds with before the custard is put into them. For eight puddings, using the small moulds, divide two ounce- of castor sugar between them, and then moisten the sugar with a little lemon-juice. Place the moulds on the stove, and let the sugar boil in them until at caramel. It should be a pretty golden colour. Then turn the moulds round and round quickly, and cover the inside with the hot caramel- This process must be done very quickly. otherwise the caramel will set. As soon as the moulds are lined dip them’at once into cold water. By doing this, when the puddings are cooked there will be no difficulty in turning them out. The custard is made with the yolks of three eggs and the whites of two, two ounces of castor sugar, a little v anilla essence, and half a pint ofcream The eggs and sugar must be mixed together first of all, and then the cream and Savouring added : and before putting the eustard into the moulds it should be wrung through a tammy doth, which will help to give the smoothness you describe. The paddings mast be steamed in a pan containing sufficient boiling water to reach three part- of the way up the moulds, and after it has been brought to boiling point it must on no account continue to boiL otherwise the paddings will be entirely spoiled. They can be served either hot or cold.

• Ensign.'—Toone quart of sifted’flour mix thoroughly two teaspoonfrik of baking powder, rub in a piece of batter the sire of an egg, add a little -alt and fresh milk to form a soft dough. Divide the dough into two pieces, roll each

pieee out and cover one with a thin layer of butter, place this in a pant with the other on the top of it- Bake from a quarter of an hour to twenty minutes. Have ready two quarts of fine, fresh strawberries, split the cake, which will be easy, as the underlayer was buttered, place half tne strawlierries between. and cover thickly with white sugar and cream : place the othei half on the top and cover in the same way: serve as soon as sufficiently cooked. The dough may be ent in four pieces and baked in two pans instead of one. if desired. A lady kindly semis us this : • Sunshine ' (November Bth. 1890> can renew the colour of black laee in the following way :— Dip the laee in eold tea of moderate strength, wring it out. and spread on an ironing sheer. Lay a dean cloth over it and iron with a nice hot iron.