Page 2 Advertisements Column 1

Alexandra Herald and Central Otago Gazette, Issue 376, 23 July 1903, Page 2

POINTS. 0 make the gieea coloring fluid with which ices, jellies and v . candles are tinted, take a peck of spinach, pour two qnarts of boiling water upon it and let stand for one minute, then drain off the water and pound the spinach into a pulp. Next put it into a cheesecloth bag and squeeze it. Put the juice thus expressed into a saucepan, simmer it for five minutes, after adding three level tablespoonf als of sugar. When cold bottle it. A very small quantity will give a delicate color, and, as is seen, the coloring matter is perfectly innoxious. In almost any boiled pudding, especially those in which cornmeal is used, it is possible to make stale bread crumbs soaked in milk take the plase of the flour generally combined with meal, etc. This is not only a use for stale bread, and an economy, but also make 3 the pudding lighter. DYED JAMS. An American Consul in the Midlands has notified his Government that ' the English are the largest: consumers of jams in the world,' and that 'American jam makers can capture a great share of the trade in jam in the United Kingdom.' In connection with this suggestion the 'Fruit Trade News' points out that'a professor of chemistry in America lately exhihited to. a Senate Committee several pieces of muslin that had been dyed red by coal tar dyes extracted from American jams. Hi asserted that all their jams and fruit preserves were adulterated; also that in jams, fruit jellies, and fruit preserves, he had found little to indicate the presence of fruit at all. HINTS ON CAKE-MAKING, 1. Buy the best ingredients, they are cheapest in the end. For cheap fruit is dirty, the stalks and stones adding to the weight, bat lessening the richness of the cako. Again cheap rancid butter is unwholesome and disagreeable. And among cheap eggs there are so many bad ones. 2. Pick over, stalk, and clean all fruit carefully. 4 Beat all eggs before adding them 5 Well butter all cake-tins, and line them with two or more layers of buttered paper, which should come an inch or two above the tin. 6. Cakes miy be prevented from burning underneath by standing the tins in a deep, flat one containing a thiek layer of sand or salt. 7. Put all cakes in a very hot oven for the first eight or ten minutes, then place in a cooler part of the oven and slacken the heat. 8. The larger the eake the more slowly must it be cooked, or the outside will be like a cinder long before the middle is done. It takes pluck to acquire fruit neighbor's tree. .