Answers to Correspondents

Radio Record, Volume III, Issue 35, 14 March 1930, Page 24

Answers to Correspondents

"J AMMY."-I think, "Jammy," that you probably cook your jam either too long or at too high a temperature, which makes it syrupy and a bad colour. After it has come to the boil it should not be allowed to do more than gently simmer, until it jellies quickly. Will you try again and let me know result? "QCYLLA."-It is annoying to have an otherwise good cake turn oft a bad shape. The reason of it rising in the middle and not at the sides is usually that the sides of the tin, or paper round the tin, have been too heavily greased, and it is too much uphill work for the cake to climb the sticky surface. Try leaving the sides of the tin ungreased to give the sides of the cake a fair start with the middle. Another help, when placing the mixture in the tin, is to pile it higher at the sides and dented in the middle, "X ERXES."-Soak the corned beef overnight in cold water, and next day when you wish to cook it, put it on in boiling water.to which you have added a tablespoonful of vinegar; cook very slowly never letting it more than simmer, and I.do not think you will again complain of its being hard pnd too salt, "Xerxes." / ‘TTHRIFTY."-Yes, your old gingerjar will make a lovely table-lamp. A china-riveter will bore a _ hole through the bottom of the jar, through | which the cord can pass; then if the jar has no lid, have a small round wood block fitted, with another hole for the cord, and on this block a lampholder. Treat yourself to one of the new parchment shades, and you will be delighted with the result. "MY CSICIAN."-Yes, that painful glare can be eliminated. Particulars have been sent you of the idgal form of piano, or, rather, music lighting. It is fixed at either the top or the bottom of the music stand, lights the music and the musie only. It is" something on the same principle that one sees for reflector lighting in shop windows, only a smaller scale, | | | |