HINTS FOR THE HOUSEWIFE.

Dominion, Volume 16, Issue 177, 14 April 1923, Page 15

HINTS FOR THE HOUSEWIFE.

Domestic Jottings. TO SHARPEN SCISSORS. It is not generally realised that blunt scissors can be easily sharpened with tho aid of a bright steel knitting needle. Hold the needle in the left hand and the scissors in the right and close the scissors as if about to cut tho needle in half. The needle will then slide forward until it passes out of the blades. Repeat this action several times and the scissors will soon bo as sharp as they were when they were new. TO CLEAN WHITE FUR. That a paste, made by mixing starch with cold water until it has become the consistency of cream, should be rubbed into white fox fur which needs cleaning. The fur will at first look as if it ware ruined, but tho treatment is quite safe and tho starch must be left on all night. It will be found by the morning to be completely dry, and can then be removed by pushing the fingers among the fur and then shaking it. TO CLEAN LACQUERED BRASS. Here is a polishing mixture which is most effective on lacquered brass Bedsteads and light fittings. Into a pint of boiling water put four teaspoonfuls of soft soap. Stir well, and when the mixture is cool add about half a pint of paraffin. The preparation should be well, rubbed, into the article and then polished with a soft cloth. When the brass has been much neglected several applications may be needed of the mixture, which will not injure the lacquer. VERDIGRIS STAINS. Marks caused by verdigris on any kind of fabric can be washed away with soap and water if they have not been neglected. When they have remained on the material for a day or two thev are generally difficult to remove. They will often yield if lemon juice is applied to them and allowed to remain on for a little while. The' dissolved verdigris should be rinsed off with wateij. For removing verdigris from metal there is nothing more effective than a strong solution of soda ■and hot water vigorously rubbed on the affected part.

TO IMPROVE A FLOOR SURFACE. When the surface of a floor is rough and therefore difficult to polish, it may be made smooth in this way: Into a nan of bojlinp; water drop lumps of beeswax and allow the water to boil until the mixture has the consistency of honey. While the mixture is still warm brush it over the floor, applying it freely to the cracks. After about half an hour rub the floor with a dry mop and it will he found that a smooth surface which will take a fine polish has been secured. This plan is often a most useful one to follow where a small hall has been hired for dancing and the floor, is in bad condition. The treatment involves a, trifling cost and does not take long to carry out.

The Home Cook. SWEET PICCOLLILI. Take 41b. of vegetables, including small onions, French beans or scarlet runners, green tomatoes, marrow, and cauliflower. Wash them, divide them into convenient pieces, sprinkle them with salt, and leave them overnight. In the morning drain them. Put into a preserving pan three pints of vinegar. 11b. of brown sugar, l|oz, mustard, loz. of tumeric, loz. ground ginger, and loz. of curry powder, tho last four being first mixed with a little cold vinegar. Stir the vinegar till the sugar is dissolved. Bring it to boiling point, add the vegetables, and boil till they are tender. Bottle when cold. DRIED APRICOT JAM. Put the fruit into a large basin, pour boiling water over it. and let it stand for about three minutes. Then drain it in a colander,_ and run coldi water on it for a few minutes. Put it into tho preserving pan, and all a pint and a half of water for every pound of dried fruit. Let it soak for at least 24 hours ; then put it on tho fire and bring it to the boil, letting it boil for ten minutes. If very thick, odd a little boiling water. After ten minutes’ boiling, add a pound and a haff of brewers’ crystals for every pound of dried fruit used. Boil for another ten or twenty minutes, testing, the jam when it has boiled for ten minutes.

JAM SANDWICH ICING. A jam sandwich can be quickly and effectively decorated with water icing. Crush Jib. of icing sugar free from lumps; put this into a basin and mix to a thick, smooth paste with a little cold water. Almond essence or any flavouring preferred should also added, aid colouring if desired. Spread the icing over the top of the sandwich with a'knife which has been dipped in hot water, decorate with glace cherries and shelled walnuts, and leave m a cool place until set. , Two, or even three, jam sandwiches placed one on top of another, with a different kind of jam spread between each laver and iced over the top and sides with royal icing, make an attractive cake for a children’s party.

PRINCESS MARMALADE. To each pound of Seville oranges allow a pound of loaf or preserving sugar. Remove the jpeel in quarters, taking as much as tho pith as possible. Put it into n. preserving pan with cold water to cover and boil until it can be easily pierced with the head of a pin. Meanwhile rub the pulp through a hair sieve and put the pipe and residue of the pulp into a basin and cover with a pint of cold water. When the rinds are tender, strain (keep the water) and cut them into fine shreds. To each dozen oranges used allow a pint of water in which the rind was boiled and tho water from the pips. Add this water to the sieved pulp anti shredded peel, cover, and leave trom 12 to 24 hours. Pult this into a preserving pan and boil gently for halt an hour, then add the sugar, stir until it has melted, then boil fast until the marmalade* sets when tested. Put into jars and cover like jam.