HINTS FOR THE HOUSEWIFE.

Dominion, Volume 16, Issue 35, 4 November 1922, Page 17

HINTS FOR THE HOUSEWIFE.

Domestic Jottings, ON REMOVING STAINS. Stains on china can usually bo removed by rubbing the stained part with damp salt. This is also efficacious in tho case of stains on white enamel ware, but if they are very bad a little vinegar may be mixed with the salt. Sand is the best medium for removing stains and burns on pie-dishes. The dishes should be soaked in water ■ before tho sand is applied. THE DARE OF TORTOISESHELL. Deep scratches on tortoiseshell' must be rubbed with powdered pumice stone which has been moistened with, a little water. . Rub witH a small piece of cloth in a circular movement until the mark disappears. Slight blemishes on the tortoiseshell are best treated with whiting mixed with water to the consistency of cream. Rub rather firmly with a pad until the surface presents a uniform appearance. After this the surface will be dull, and tho polish must be restored by applying dry whiting and polish with a soft rng. A CLEANSING MATERIAL. Carefully store away in a box all the dust from broken incandescent gas mantles. It is an excellent material to use for removing tarnish marks on silver and plated articles. Warm the silver in hot water, dry it, and before it is cold apply to the stain tho mantle dust by means of a rag damned with methylated spirits. .Rub rather hard, and tho murk will disappear. DARK SILK FROCKS. Dresses Of dark or black silk can be given a new lease of life if sponged all over with white spirit, such as gin or methylated spirit. Frocks.composed of a, dark coloured washing Bilk should be squeezed through warm water lathered with 'oap jelly and. rinsed ni clear water-of the same temperature. They should be ironed before they are quite dry on the right side with a piece of tissue paper or thin doth over the silk to prevent it becoming shiny. BATH SALTS. ' i To make the bath salts, break up 11b. of ordinary washing soda into tiny crystals, pour over it a quarter pint of lavender water, eau-de-cologne, or any other kind of scent preferred. Shake well’and let ft stand. The scent will soak through the crystals, and what is not absorbed can be dramed off for future use. Shake the crystals, and see that . they are thoroughly dry and sufficiently scented. Then bottle and cork tightly. HOME-MADE FURNITURE POLISH. Ingredients: I pint turpentine, ioz? beedWax, ljoz« C&fitile Sbap, and a pint of soft soap ■ \ ~. . Method: Cut the sop into thin shavings,'tind leave it in water to dissolve. Out no tho beeswax also, and put it in tho turpentine. When the soap and beeswax have thoroughly dis-, solved, mix all well together.

The Home Cook. A BISCUIT FILLING. 1 . Biscuits that are bought with icing between them are more expensive than a plain variety, . and they we gh heavier, therefore it is a good P^ an to buy plain biscuit® and turn them into sweet one® by the followmg method :— . Take Mb. of icing sugar, crush it well, and make it into a thick paste bv adding a little water .(the water should bo added very sparingly, or it will become: too thin). Flavour the mixture with almond or any other essence preferred, and colour a deep pink with a little cochineal. Spread a little of this mixture on one side of a bisduit and press another over it. This quantity is sufficient to convert lib. of plain biscuits into 1 cream sandwiches.” MEAT SCALLOPS. Cut the remains of beef or veal into small squares, and heat them m I gill of good brown sauce, highly seasoned. Grease 6 or 7 china scallop shells and fill them with the mixture, piling it higher in the centrd than at tho eidps. Sprinkle with browned breadcrumbs and grated cheese, and. put: a fiman piece of butter on top. Place in a het oven for about 10 minutes. Garnish each with a slice of lemon and a sprig of parsley. APPLE SPONGE. Put the remains of some stewed apples into a saucepan to reheat; dissolve a little gelatine in water and stir it into the apples when, hot; then press all through a sieve. Sweeten, to taste, and flavour with lemon ]Uice, and stir occasionally until cold ana slightly thick. Beat the whites of two eggs to a stiff froth; stir these into the apples, and beat again until cold. Pour into, a Wetted , mould to set. Turn out and serve with a little cream or eweet sauce. FONDU AU FROMAGE. Break four eggs into a small saucepan or fireproof dish. Add pepper, salt, and a little sugar, and boat With a wooden spoon until frothy. Ihon add four tablespoonfuls of fresh butter and a cupful of grated cheese. Set the pan over a very gentle heat, and e tir. continually till the mixture thickens into a smooth cream. Servo in the pan accompanied by something crisp and piping hot, such as potato ribbons. MOCK CREAM. One half-pint milk, one ogg, one dessertspoonful of butter, one dessertspoonful of flour, one quarter-oUpful sugar, vanilla, to flavour. Beat the eg" wel]»’, mix tho flour with a litym of the milk; boil tho rest of the milk and tho butter together, and when boil-, ing add the sugar; stir well, and pour in the flour, mixed with the milk; let it cook for a few minutes, then draw it to one side and- add tho beaten egg. Let it cool a little longer and then edd the vanilla. -If too thick add a littlq hot milk and beat well.