ANSWERS TO CORRESPONDENTS

Evening Star, Issue 19788, 11 February 1928, Page 20

ANSWERS TO CORRESPONDENTS

“Agnes.”—l have found this way of preserving peas for a few weeks quite good, and quickly done. Put the peas into plenty of boiling water, add sufficient salt and sugar, and put in one or two' brandies of mint. Havo ready some heated jam or preserving jars, and a kerosene tin cut lengthways, with hot water in it. When the peas aro thoroughly cooked, put them in the jars, taking care to cover them with liquid. Put lids on, and stand the jars in tho kerosene tin, and once more boil up the pens. Then cover them with a thick layer of fat, and tho lids. If, however, you wish to keep them longer you will need the proper preserving jars, so that you can make them absolutely airtight with rubber rings and covers. Proceed as in the quick way mentioned above, then, when the jars aro filled, heat np again till the liquid in tho jars has boiled for about fifteen minutes. Seal at once, and turn the jars upside down to make sure that they are airtight. “ Tabic Linen.” —You will easily bo able to remove the mildew stains from your linen. Try mixing soft soap and powdered starch in equal parts, half the quantity of salt, and the juice of n lemon. Rub this well in, and set out in the open air for twenty-four hours. If this is unsuccessful you may try clipping tho cloth in a solution of chloride of lime and water, washing at once in warm water. Tho chloride mixture is made of two quarts of boiling water, four ounces chloride of lime, and six quarts of cold water added a little later. “Jam.”—Raspberries aro still in season, and you will find this recipe absolutely reliable. To each pound of fruit allow one pound of sugar. Mix well together; then boil for live minutes, and bottle in the’usual way. This method keeps tho fruit a beautiful red color, and all its flavor is preserved