ANSWERS TO QUERIES.
Sauce for Mutton (‘A Sheepish Reader’). —Take a slice of bread, well-toasted and dipped in vinegar, three apples cut in slices, six burnt almonds, a clove of garlic, the thin rind of an orange, pepper and spices to taste ; add equal parts of wine and vinegar according to the quantity of sauce. Let it boil until the apples are thoroughly done ; then pass the whole through a hair sieve, make it quite hot, and serve with roast mutton.
‘Questioner.’ —To clean the most delicate lace spread the lace out carefully on wrapping paper, then sprinkle it carefully with calcined magnesia, place another paper over it and put it away between the leaves of a book for two or three days. All it needs is a skilful shake to scatter the white powder, and then it is ready for wear again with slender threads intact and as fresh as when new. (Calcined magnesia can be procured at any drug store.)
Permanent link to this item
https://paperspast.natlib.govt.nz/periodicals/NZGRAP18930318.2.37.13
Bibliographic details
New Zealand Graphic, Volume X, Issue 11, 18 March 1893, Page 262
Word Count
162ANSWERS TO QUERIES. New Zealand Graphic, Volume X, Issue 11, 18 March 1893, Page 262
Using This Item
See our copyright guide for information on how you may use this title.
Acknowledgements
This material was digitised in partnership with Auckland Libraries. You can find high resolution images on Kura Heritage Collections Online.