USEFUL KNOWLEDGE.

Sun (Christchurch), Volume 1, Issue 7, 13 February 1914, Page 4

USEFUL KNOWLEDGE.

When cooking vegetables, do not allow the water to stop boiling, as this spoils the flavour. When placing jellies in a mould, brush the inside of the mould with the white of an egg .instead of wetting it, arid the jelly will turn out more easily. Peel onions from the root upwards, and they will not make your eyes smart. To clean a greasy hearth, rub well with dry hearthstone and then brush off. When cutting bread and butter very thin dip the knife occasionally in very hot water. • Wooden spoons and pastry boards will repay a good scrubbing with sand in preference to soap. Frost bitten vegetables 'should be soaked in cold water for one hour before boiling. A pieSe of saltpetre should be added to the water in which they are cooked.

Oranges and lemons will keep well if hung in a wire net in a cool, airy place. Always grate nutmegs at the blossom end first; this is "the most economical way to use them.

Before boiling a pudding do not forget to make a pleat in the cloth at the top, so as to allow the pudding to swell. When you make mince pies brush over the top crust with water and sprinkle with granulated sugar. The appearance will be much improved and they will be brown and crisp. SEWING MACHINES. Sewing machined when not in use must be kept securely sheltered from both dust and damp. The oil must be of the very best quality, otherwise it is of no use. When oiling the various parts, take care that none of the holes are overlooked. After the sewing machine has been well oiled, work the handle or treadle so that the oil may diffuse. Keep a soft duster ready to remove all superfluous grease, and be careful to keep the bright parts of the machine clean and shining. MAKING CREAMS AND JELLIES. To prepare a mould for creams and ; jellies simply dip it in cold water. Leaf I gelatine is the easiest to use and most convenient. Only enough should be added to enable ,the jelly to stand with-' out being too stiff—4oz to the pint. When adding gelatine to custard or cream it should be first slightly cooled and added gradually and lightly. Always whisk cream in a cool place, and only until it clings to the whisk. Care must be taken not to overbeat the cream, or it becomes butter. When straining jelly have the cloth hot, rinsing it in boiling water. To un.mould, dip the moulds in hot water quickly and turn out on to a cold dish. FOR CANE CHAIRS. > When cane seats are relaxed turn the chair upside down, pour boiling water over it, scour in hot soapsuds, and rinse again in boiling water, when the cane should be found to have contracted.