SOLVING YOUR TROUBLES

Radio Record, Volume VII, Issue 10, 15 September 1933, Page 46

SOLVING YOUR TROUBLES

Share your troubles over household problems, beauty treatment, dressmaking or cookery with our expert on house management. She will be pleased to help you. Please address your queries to:"Take Counsel Here,"’ Women’s Department, "N.Z. Radio Record,’ P.O. Box 1032, Wellington. Mrs. A. J. D. (Marlborough) -Cut the lemons from the tree, leaving about one inch of the stem. This is necessary if they are to be kept any length of time. Get some good mutton suet, render down and strain when cooled a littte, dip each lemon into the liquid and put aside to harden. Be careful that each lemon is completely covered with the fat. When dry, pack in a box with layers of paper between each row. Stand the lemons on end, with the stalk end down, and store ina dry cool place. Preserved in this way lemons are just as fresh and juicy months later as when picked, and this method will be found far more satisfactory that if the fruit is packed in sand and sawdust, (2)-For general fruit drying (and 1 should think this method would also apbly to figs) the only equipment necessary ts @ shallow wooden tray and an oven. The fruit, of course, must be in perfect condition. The time needed for drying depends ow the kind of fruit. Some fruits take a couple of days drying of. As the idea in drying is to get rid of the water in the fruit, great care should be taken to see that the oven is the viaht temperature, that is-not too hot or the fruit will burn-and not cold, otherwise the water will not evaporate out, Once the fruit has been dried, tt should be stored in hermetically-sealed tins or jars. The tins must be absolutely dry before putting in the fruit. The secret of drying fruit is the elimination of all water. If this is not done the fruit will