RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 1209, 26 November 1919, Page 2

RECIPES.

RHUBARB ."WINE.

±Ui ,U UAH IS WINE. I Gut Ike rhubarb into pieces about i liu long,, bruise, put in a tub, and j cover ,jvcll with water. Stir "well i every day for nine days, strain, anil j put into a cask, with. 41b sugar to cv- 1 cry gallon of liquor. Stir till the sugar is dissolved, and when it has done fermenting bung tightly. The wine will bo ready for use in -i to 0" months. '• MILK CHOCOLATE. Tako }alb cocoa butter, and break if i up into u basin. Stand tho bnsin in a saucepan of hot water, and let tho ' water boil till tho cocoa butter lias melted. Then stir in the contents of ' a %lb tin of cocoa and milk. It should bo added gradually, first worked into u paste, and then to a thick cream. Lastly, add 1 tablespoon good cocoa. Stir over the hot water until it has all and then pour into « greased tin and leave to set. Chopped nuts or pieces of crytalliacd ginger cut into small squares can be added to the chocolate iridic cooking. CREAM SCONES, One pound of flour, a largo teaspoonful of baking powder, a teaspoonful of castor-sugar, 2oz of butter, and a toacupful of milk, or milk and cream. Mis. the dry ingredients thoroughly, and imtko iiito a dough with i milk.; divide it into pieces, voll cut i very thin, and when on the girdlo cut I into four. The girdle before ute should bo lightly greased. i TO PRESERVE PARSLEY GREEN. j Have ready a saucepan of boiling ; water with a small piece of soda dis- ! solved in it, wash and dry some frcsh- | cut parsley, plungo it into tho water I for a few seconds, and dry in the sun jor a cool oven. When perfectly dry I rub into powder and bolUo for use- "

TO I'BESEBVE GKEEN PEAS.

Tho peas should bo shelled and washed, and classified according to ago &n<l maturity. After this they .should bo i blanched in hot water, the length of I timo varying with th 0 condition of thu ; peas. When .blanching the water | .should bo renewed as often as possible, J and when tho poas show a elightlv j wrinkled surface they are ready to be j taken out of the bath. Pack in screwj top jars, and cover with a. syrup com- ] posed of V& per cent, briuo solution— IVil'b salt to 10 imperial'gallons of wa- ! tor, to which 21b granulated sugar has j been added. Put th c lids on tightly, : place the jars in a largo pan with v-ji- ; tcr, and cook for 1 hour in a ELJdcg. ; bath. See that the jars aro filled to the top to exclude air, then put on : tops, and fasten down securely. As soon as this is done cool qui'cklv in could water, and tho water should be i constantly renewed as it gets warm. LINOLEUM POLISH. The following recipe for linoleum polish will Ixi found very good. It does not make the floor slippery, and I is^ also excellent for furniture:— To 1 pint of turpentine add 'Jo/, iine;ly shaved beeswax and loz shaved j white Castile soap. Let stand for 2-1 j hours after which add 1 pint boilhig ■ water, and stir briskly till the consis- • tency of cream.

TO CLEAN MATTING. The matting should first be swept thoroughly with a stiff broom, following the grain of tho straw, then swept across tho graiii with a soft broom which has boon dipped in warm water. Then wash with salt and water, but no soap must bo used. Kub tho way of the straw, but not across it, thou wipe dry with a clean cloth. By using salt in tho water it prevents tho matting from turning yellow, and also brightens the colour.

SOME HINTS Stains on a knife-blade are quietly removed with a piece of raw potato. " _ Ink-stains may be removed by dropping hot melted tallow ou tho spot; then wash the article. Clean windows with a flannel '.lipped in paraffin, and polish with u clean duster. It imparts a Jin e polish and kctv* off flies. Fruit liquid, beaten up with rice or other milk pudding, makes a good sweet. Stand tho mixture in custardcups, pour a littlo fresh custard on top and a dab or two of jam. If a pinch of sugar is added when beating an egg, it can be 'beaten in half tho time.

Polish brass plates, fire-irons, door handles, and taps with metal polish in the usual way. Buy a little painter's glaze, and paint over all tho brasses. When it is dry they will be just ss bright, and will keep in that condition for months.

_ Put a pinch of Id-carbonate of soda m tho water in which you soak haricot or butter beans. It softens the water, and tho beans cook in far less time than if put to soak in hard wafer. _ To Try onions, quickly, peel and .place m a saucepan with just enough water to cover them. Bring to tlu> bod and boil for three or four minutes. Strain, slice, and frv i« the usual manner. They will quickly hecome a golden brown, and there" is no fear of their burning.

MIXTURE FOB SCRUBBING. An excellent mixturo for use when scrubbing may be mado from lib each of sand, soft soap, and whitening, boiled withr a quart of water until thor-oughly-mixed. A littlo of this should bo smeared on the scrubbing brush, and used.with very hot water. MARKS ON POLISHED TABLES. To remove marks on polished tables caused by hot dishes make a tliin. paste of salad oil and salt, spread it over the ■marked place. Leav c for an hour or more, then nib off with a soft cloth. The result should be a complete disappearance of the marts.