ANSWERS TO QUERIES.

New Zealand Graphic, Volume IX, Issue 48, 26 November 1892, Page 1180

ANSWERS TO QUERIES.

‘ Myrtle.'—There is no competition this year in the paper you mention. —Lady Ed. Chocolate: Creams.—l have a recipe for chocolate creams, but fear you have had it. Mix 2oz. of Bermuda arrowroot smoothly with one and a half gills cold water ; add 12oz. of pulverised’sugar, and boil rapidly from eight to ten minutes stirring continually. Remove it from the fire, and stir till a little cool ; flavour with vanilla or rose ; continue stirring till it creams, then roll into little balls. Melt some chocolate over steam (add no water), and when the cream balls are cold roll them in it one by one, and lay on a buttered slab to cool. The creams may be varied by dividing the cream into three parts, adding grated cocoanut to one, chopped almonds to another, and pistachios to the third. — Maggie F. Bacon and Beans (‘ Farmers Wife ’).—Wash a piece of nice bacon weighing two pounds. If the dinner is to be served at twelve o'clock, put the bacon on at eight in the morning. Add to it one half gallon of beans broken in small pieces, cover with water. Cook gently, so that at the time of serving the beans will be quite free from liquor. Slice the bacon thin and place it on a shallow dish. Put the beans in a covered dish. Buttermilk Biscuits (‘ Maggie’).—One quart of flour, one tablespoonful of lard, one teaspoonful of salt, and one of soda. Sour buttermilk for a soft dough. Make in small, round balls; set closely together in a greased pari, bake one-half hour.