HOUSEHOLD.

Clutha Leader, Volume XXVIII, Issue 1536, 18 July 1902, Page 2

HOUSEHOLD.

WRINKLES. To keep cheese from going mouldy or dry wrap it in a cloth damped with vinegar, and keep it in a covered dish. To cool a hot dish in a hurry, place it in a vessel full of cold salt water. The fumes of a brimstone match will remove berry stains from the fingers. A handful of common salt dissolved in warm washing water will prevent the color of almost anything from running. If a beetroot is braised or broken before boiling, touch the parts with a red-hot poker, and it will keepits deep-red color when cooked. Do not put pans and kettles partly filled with water on the edge of the stove as it only makes them more difficult to clean. Fill them with 5 cold water and soak away from the heat. When mixing mustard for the table use milk instead of water, and haii a teasttoonful of salt; it may then be used to the last without becoming hard. To remove grease spots from wallpaper lay a piece of clean, whin blotting paper on the grease spo;. and iron over with a hot flat-iron! Do not be afraid to hear a baby cry. It is not a mere joke to saj that crying develops the lungs an., the lung capacity. Young childreb should be fed at regular intervals. Nothing so conduces to " weak stomach " as the practice of giving a child food simpn because it cries. Neverput food away'in tin plates. Fully one-Jialf of the cases of poison from the use of canned goods is because the article was left or put to the can after using. China, earthenware, or glass is the only safe receptacle for food " left over." Hot wat?r cans should be turned upside down every time after use. It is generally the little drop of water that is allowed to stand m thebottoin of the can that causes the tin to rust, and once rust makes its appearance a hole very soon follows. When the fingers become soft anil wrinkjled after a day's wash ing, rub them with salt. This will cause them quickly to resume thennormal appearance, and to feel quite i as usual. Potatoes cooked in their skins are beautifully dry and floury if a small piece is cut off one endto allow the steam to escape when cooking. RECIPES. Chocolate Cream Drops. Roll small scraps of whipped cream into balls like marbles, and place them to harden a little on stiff, glazed paper. Then put some choculale in a vessel and stand it in boiling water contained in another vessel until dissolved ; then drop the cream balls into it a few at a time, and then lift them out and replace on tiic glazed paper to dry in a cool place. The glared paper is made by a sosolution of shellac and spirits. Sheep's Head So,up.—Have a fresii-ly-killed sheep's head, cut it in half, remove the brains and steep for an hour in cold water. Place the head in a large saucepan; add five pints of water, and bring it slowly to the boil. Skim thoroughly, and throwin a little salt, then add two onion;; stuck w;!h cloves, four ..arrets cut in half, two sticks of celery, a bunch of sweet herbs, a blade of mace, an'd some long pepper. Simmer all very gently for six hours, taking off at intervals any fat that rises. Strain off carefully through a wet cloth placed on the colander. Next 'day take off the fat, thicl.en the soup with a little butter rubbed into flour; add the brains, wh.ui have been boiled, and cut into small pieces. Color the soup, and seno very hot. A little sherry or a few i drops of vinegar -will improve thy flavour. .