WOODEN WARE

Press, Volume CI, Issue 29734, 30 January 1962, Page 2

WOODEN WARE

Hints to Housewives On Cleaning Wooden salad bowls servers, fruit and nut bowls and platters of all shapes ant sizes are used in New Zealant as the American trend towart casual table setting ha; become popular, writes Naom F. Banks, home science in structor, for the Departmen of Agriculture in the lates edition of the New Zeaiant “Journal of Agriculture." Simple care will keej wooden pieces looking the> best and prolong their life she says. “Always clean wooder ware immediately after ust by wiping with a cloth wrun; cut in cold water washing quickly in lukewarm suds then rinsing in clear, colt water. Dry with an absor bent cloth, and leave to dry thoroughly in a shady, airy spot before storing. “To remove vegetable stains, such as beetroot, adc a little borax and common salt to the warm washing water. "Never soak wooden ware as it absorbs water easily anc will erack and warp. Dryin; near a fire or oven or in th< hot sun will also cause tht wood to crack "To highlight a Deautifu wood grain and preserve youi pieces, rub them ove: occasionally with a light oil such as salad oil" Variations of Mayonnaise.— The following are some suggestions for ‘‘re-dressing” i plain salad mayonnaise witt easily obtained kitchen condiments. AH herbs and sauces listed should be added according to taste. Curry powder or chilli powder paprika. crushed garlic capers, chopped chives, or parsley, horseradish sauce onion juice, finely chopped green pepper or spring onion, mustard, dry or fresh herbs, or anchovy sauce.