Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 698, 20 October 1909, Page 7

Housekeeper.

- HOME HINTS. .When buying bacon notice that the rind is thin, the lean tender and adhering to the bone, and the fat firm with a pinkish hue. If the fat has yellow streaks in it the bacon will taste nasty anH rancid. To Make Brooms Wear Well.—lt is a good plan to dip brooms in very hot soapsuds once a week. This toughens their bristles, and the brooms not only last longer but also sweep better than if they were kept perfectly dry. The Cold Joint. —Any boiled cr roasted meat that can be eaten cold should be cooled in its gravy or liquor, and a boiled ham should always be cooled before skimming, and in its liquor; the taste is altogether different, and the meat does not dry nearly so much.

How to Wash Glasses.—Glasses which are used for milk or any milkv substances should always be washed in cold water in preference to hot, as the latter is apt to leave a cloudy appearance and necessitate a great deal more labour in the washing. The same rule applies to perfectly new glasses which have not been used. Loose Knife Handles. —Knife handles, that have become loose can be refastened to the blades. Make a mixture of equal parts of quicklime and powdered resin, half fill the hole in the handle, make the part which goes into the handle hot. and insert it firmly in the hole. Let it remain without moving until quite cold, when it will be perfectly firm again. Eat Plenty of Toast—Bread that has been toasted until it becomes brown has had the starch in it largely converted into dextrine, and hence, so far as the brown portion is concerned, one of the processes of digestion is gone through before the bread is taken into the stomach. It will be found that the thinner the slices of bread, and the more thorou"-^ l '- they are toasted, the easier digestion will be. and when all portions of the slice are thoroughly toasted—not burned, but changed to a deep brown colour— it will be found, still more easily digested.

DECLINE OF THE NECK RUFFLE. One of the alterations which has come too quickly upon us is the decline of the neck ruffle. In Paris (says a corrrespondent), the new dresses are being made without this becoming adjunct, although the less voluminous species of frilling is still permitted. The high collar has, however, by no means lost its popularity in spite of the fact that, where young girls frocks are concerned, the wide Cromwell collar tied with a tiny bow of gold lace or rikbon will be adopted con amore for the summer. A wellboned collar, no matter how high it

is. Has nothing- to condemn it, but the little "dressmaker" who has adjusted her whalebone as carelessly and unscientifically as an amateur gardener pegs up her rose trees has caused her victims an amount of torture during the past months, which will drive them to adopt the more recent innovation with a thankfulness which cannot be measured by words.

THE NEW PARASOL. The new parasols carry out the same .Meet as this,year's gowns; they are built on long lines, and slimness is the keynote. They are devoid of all fluff and frill. Some of the handles are of such extreme length that they ;:an be carried only by 'he tall, graceful women who possess the art. of managing them. This year's handles are mainly plain with no curves or ornament at the top. There are pretty ones of Dresden china, but they are too perishable for general wear. A DANCING BISHOP. Dancing finds a new champion in the Bishop of Carlisle. England. He has never been able to see any harm in it, he said in opening a mission hall at Cumwhinton. near Carlisle, and was in favour of the room being used for dancing. Just as good drill would make boys firmer and straighter. so dancing gave grace of movement both to youths and maidens. It was the abuse of these things which gave iniquity to their character. THE CULT OF "MISFITS. There are moments (writes a Paris correspondent), when one feels that the woman takes a very secondary position to her toilette, and that she is merely a peg upon which the modiste can hang her masterpieces. The hairdressing to begin with just now is only becoming to the really pretty woman; its turban-like effect, and balh-tub severity, is the kind of reaction to be naturally expected after a surfeit of "chi-chi" curls, but it certainly does enhance the-Parisian style of beautv. Then the fashionably-cut garment has a "misfit" look about it, which Is not improved by the clumsy looking; mediaeval embroideries, put on in very generous touches. This result may then be crowned by headgear which looks uncommonly as if it had been well knocked down over the head to save the bother of hatpins, and one realises that whatever else may be said for the result, it cannot be truthfully described as either becoming Or artistic. It .is very clear that one may look very fashionable and very ugly, as it is equally possible to look very elegant and becomingly dressed —it is only a question of studying the personality.

RECfIPEi. Specially Written for this Colonic \LL RIGHTS RESERVED MULBERRY JAM. Ingredients.—B lbs. mulberries, 6 lbs sugar, small teaspoon citric acid. Method. —Boil the fruit for 20 minutes. While it is boiling heat the sugar in the oven. When the fruit has been boiled the required time, pour in the sugar. Boil quickly for % of an hour, adding the acid a few minutes before taking from the fire. GOOSEBERRY JAM. ngredients.— 12 lbs. gooseberries, 10 lbs. sugar, 3 cups of water. Method. —Top and tail them, put in the preserving pan with the sugar and water, allow to simmer till jam becomes firm. Stir and skim frequently. Pour into pot, when cold cover. GOOSEBERRY JELLY. 1 Ingredients.— Gooseberries, water, sugar. Method. —Cover the gooseberries with water and boil till quite tender. Strain through jelly cloth and allow to drip till all juice is through, do not squeeze the bag. To every cup of luice allow a cup of sugar and boil till it jellies. RHUBARB JELLY. Ingredients.—l pint of water lo every 4 lbs. of rhubarb, sugar. Method. —Wash and wipe the stalks. and without paring cut into 2 inch lengths, put into preserving pan with the water, boil to a soft pulp, strain through a jelly cloth, and allow to drip, do not squeeze or press, to every pint of water allow 1 pint of sugar. Boil rapidly until it jellies, removing all skim as it rises. RHUBARB JAM. Ingredients.— 1 lb. sugar, to every 1 lb. rhubarb, J oz. of ginger. Method. —Wash and wipe rhubarb, cut it in 2-inch lengths. Mix it Avith the sugar and slowly beat it and cook slowly till stalks are tender, then boil quickly from £ to % hour or until it will set.