AUNT DAISY'S MAIL-BAG

Radio Record, Volume XII, Issue 36, 17 February 1939, Page 20

AUNT DAISY'S MAIL-BAG

° UNT DAISY’S Mail-Mag A never fails to supply a wealth of useful household hints on a wide variety of subjects. This week the links in the ‘‘Daisy Chain’’ have been very busy asking and answering questions :- Another Jam Hint Dear Aunt Daisy,-I heard you advising a lady as to the best thing to do with black currant jam that did not set. I have just made quite a quantity of black currant jam, and I never have any trouble in having it set just like jelly. This is the way I always do it. Get some apples, and cut them in half, including the skins and the cores. Just cover them with water and simmer until it is just apple pulp. Then strain through a jelly bag, and put back into the preserving pan the resulting thick liquor. Bring this liquor to the boil, and add an equal quantity of sugar, cup for cup. Next add another three-quarters of a pound of sugar for every pound of black currants. When all the sugar has dissolved thoroughly, put in the black currants and boil quickly, without stirring, just taking off the scum, This sets just like jelly with the black currants through it quite clearly. Now, Aunt Daisy, if this lady makes her apple jelly and then adds the black currant jam she has already made, I think she will find it will set alright. I make this jam every season, as we have both the apples and the black currants. I hope, Aunt Daisy, you can understand this, as it is much easier to make this jam than describe it on

paper:

J.

P.

(Onehunga).

A Mountain Daisy. Dear Aunt Daisy,-I heard you the other morning calling a listener from as far south as Palmerston | South. Well, I would like you to know that you have listeners still further afield than Palmerston South. I live in Central Otago, away up in the mountains. We are on a sheep run ten miles from Cromwell and five and a half from Bannockburn, which is our nearest post office. Our sheep run is called "Happy Valley Run," as it is in Happy Valley. It is something similar to the Happy Valley in Wellington, but of course, there is no beach at the end of our valley. We are the last on the line for electric light. I listen every morning when possible to your cheery and familiar voice. I first heard you about eighteen months ago when I was in Wellington attending the Dominion Conference of the W.D.F.U. Naturally, after keeping late hours at night, I was very tired in the morning, and I would be awakened hearing your voice giving out recipes, etc., so I said to my sister, ‘"‘Who’s that?" and she said: "That’s OUR Aunt Daisy." So I became quite interested in you and, as I said before, have always listened in whenever possible. I always tried to listen to your overseas records, and I’m sure you must have had a very wonderful time. The other day I had just picked my black currants when I heard you give a recipe for black currant jam, and I’m pleased to tell you it was a great success. Now Aunt Daisy, I am going to pass on to you a hint how to launder linen fancy-work. Renewing A Transfer Dear Aunt Daisy,-I want to tell you that I used your recipe for blue ink for making transfers, and found it a great success. At first, it formed in blobs on the nib, and wouldn’t run off, so I added some more water, and then. it worked wonderfully, When it was dry, I

ironed it on to the material, and it showed very well, Would you like to know how | have solved the problem of keeping newspapers tidy? 1! procured a wooden box from my grocer, about one foot square, and four inches deep. 1! took one side off,. and that formed the top opening. Then | nailed the box on the wall. Each day I fold the paper and put it in the left-hand side, so automatically today’s paper is in the left-hand side, and the old papers the other end. The box is just behind "himself’ when he sits at the table, so all he has to do is reach round and take today’s paper from the lefthand side. Of course, if one wants an old paper, one just glances at the date as one takes it out to make sure that today’s hasn’t got in there by mistake, because it is an unpardonable sin to tear today’s paper. When there are too many in the box, I take some out, It holds about a week’s papers, and

nearly a fortnight’s if they are jammed in tightly. I papered it the same as the walls, even to the border around the top. I always listen to your session and enjoy it very much. The radio is in the kitchen, so I can listen (not whistle!) while I work.-"Yet Another Link in the Daisy Chain" (Papanui, Christchurch). I daresay that you will all wonder what the method of renewing transfers was. It is really very simplejust mix equal parts of washing-blue and white sugar with water to the consistency of cream. Then apply with an ordinary new pen, tracing the pattern on the transfer. Let it dry, and then iron it on to the material. This can be done over and over again, as long as the paper is in good order, And while we are on the stibject of transfers, I gets lots of anxious inquiries how to remove transfer marks from materials. You know how sometimes a little bit of extra pattern gets on, and it spoils the general appearance of the fancywork. One way, but not a very attractive-sounding one, is to cover it with dripping, and rub with the hands until the mark disappears; and then wash with hot, soapy water. A nicer way is to sponge the transfer mark with methylated spirits; while a third way, is to soak it well in. glycerine and warm water (about two parts of glycerine to one of water), afterwards sponging off with a little soapy water. This third method is the one most used, and is very successful, To Leunder Fancy Work Mix together one tablespoon of borax, and one cup: of boiling water. Put the article in, and leave it for a few minutes (do not rub). Then squeeze out the water well, and wrap the work in a clean towel. Iron it with a hot iron while damp, first on the right side, and then on the wrong side. This is wonderful for anyone who exhibits fancywork, as no one can tell that it has been laundered, and of course, work that has been washed in the ordinary way is pyohibited from competing in shows. Now can you tell me how to clean a porcelain bath? Ours has become quite yellow owing to using spring water, and we find it hard to remove. While I was in hospital, the girls roasted meat in my electric oven time and again, and failed:to clean

it while it was hot, and so the consequence is the fat is burnt on, and it is looking anything but pleasant.

D.

C.

(Bannockburn)

Thank you very much for an interesting letter, and for a very good hint for our many lovers of fancywork. It is grand to get word from_the outlying ‘‘links’’ in the Daisy Chain, For the yellowed bath, try a paste made of whiting and kerosene. Leave it on for an hour or two, before scouring with plenty of elbow’ grease. of course, it won’t come properly clean in a day-or even perhaps a week, because you will go on using more spring water all the time; but persevere and it will get better gradually, I think. Some people make the paste with soap-powder and kerosene; but whiting is cheaper, and most people seem to prefer it. . As to the oven, I had a similar experience with my nice, new enamelled gas oven while I was away on our holiday. We have got ours clean again with our old friend Clever Mary, doing the oven while still warm, and persevering for some weeks. "Seotch Bun" "The MacSkooshok" who sent a postcard protesting against Aunt Daisy’s use of the word "buns" for the real Scottish "sookies" which she had for tea in Edinburgh Castle, this week sent her a carefully-packed and delicious section of fruit baked in a pie shell — about five inches deep-accompanied by a postcard which reversed the former card’s message with the words: "Scotch BUN, my dear Aunt Daisy." Scotch BUN, NOF Cookies! All Aunt Daisy’s family had a bite. It was scrumptious! Runner Beans Dear Aunt Daisy,-Listening to your recipe for preserved beans this morning, I thought I would send you my recipe, which I consider far ahead of the "salted-in-a-jar" style. Also tomatoes can be bottled in the same way. It was my intention to have tried peas and proad beans this way, if I had been at home this season. Everyone who has had my beans asks for this recipe-in fact, the fresh beans cannot be compared with them! Prepare beans as for cooking. To each quart of water add one tablespoon of common salt. Put: this in a saucepan, bring it to the boil, and boil for ten minutes. Then add the prepared beans, and boil them for ten minutes also; bottle in warmed jars while hot. Put the jars upside down until cold. Of course, you cover the beans with the hot liquid to over- fiowing. This recipe keeps splendidiy, and the beans have only to be warmed, and are ready for use. I use quart-sized jars, which last us for two meals-a family of four. I might add, that when the beans are to be used, tip them first into a colander, and wash them well. Just bring them to the boil in un-.’

salted water, with no soda.-

Well

wisher

(Otaki Sanatorium.)

_ Thank you ever so much for writing; and I’m sure all the Daisy Chain joins me in hoping that you will be at home next season for the preserving, and quite ‘‘full of beans,’’ as the boys say. Stain on Wellnaper Dear Aunt Daisy,-During the holidays my husband had a busy time re-staining floors and in his hurry some of the dark stain splashed up on to the wallpaper. As the room had just been papered, you can imagine how we felt, but hubby rushed for the methylated spirits bottle, and saturating a clean piece of cloth, he rubbed all the marks with it. As it dried, he went over each place again, and believe me, Aunt Daisy, the marks disappeared, As ours was a cream paper, you can realise how pleased we were, and so I thought it might be of use to some of your listeners.

J.

E.

(Wellington).