HINTS FOR THE HOUSEWIFE.

Dominion, Volume 18, Issue 117, 9 February 1924, Page 15

HINTS FOR THE HOUSEWIFE.

HOME COOK GREENGAGES, PLUM OR DAMSON JAM. Choose fruit which is just ripe, but not over-ripe, for this jam. _ Wash and put into a preserving pan with one pint of water to each 61b. of fruit. If liked, the fruit may be cut in half and the stones removed, or a slit made in them and the stones removed as thej\rise in the pan. . . Boil , until quite soft, stirring and skimming occasionally. ' Now add Jib. of warmed sugar to each pound or fruit; stir until dissolved, then boil fast from 20 minutes to half <in hour, or until the jam sets on being tested, then put into clean, dry jars, and cover. EGG SANDWICHES. (1) Cream the required number of hard-boiled eggs, and add to them a little butter, pepper, salt, and a saltspoon of, made mustard, and enoughf cream or milk to. make them into a nice smooth consistency, spread between white bread and butter. (2) Add half a teaspoonful of curry powder to the egg mixture. Spread between slices of brown bread and butter, and roll into fingers. (3) Blend, the eggs with a little tomato puree instead or cream. (4) Use equal parts of creamed veal or ham and the first, egg mixture. Season with lemon juice and powdered parsley. STUFFED MUSHROOMS. Ingredients: Eight mushrooms, 1 shallot, 1 teaspoonful of chopped parsley, 1 tablespoonful of breadcrumbs, 1 tablespoonful of chopped ham, loz. of butter, salt, pepper. Method: Peel the mushrooms, cut off tho, stalks, salted water, and dry in a cloth. Irim and use the trimmings in the stuffing. Chop the shallot finely, melt the butter, ( fry the shallot, add the ham and parsley and mushroom trimmings and season well. Fill the cup side of the mushrooms with the -stuffing, sprinkle with breadcrumbs and a, few drops of oiled butter, put .on to a greased baking tin, cover with greased paper and bake in a moderate oven 10 to 15 minutes. Serve on a hot dish on croutons of fried bread. Garnish with parsley. MADEIRA PUDDING. - Madeira Pudding—Take two eggs, their weight in flour and sugar, 2oz. butter. Beat the eggs well, stir in the flour and sugar, and mix all with warmed butter. Bake in cups or small moulds, and serve with sweet sauce. BANANA WHIP. Ingredients. —6 ripe bananas, 1 gill of cream, loz. of sugar, vanilla essence, 2 tablespoonfuls of chopped walnuts or almonds. Method.—Peel the bananas, . rub them through a sieve and sprinkle with the sugar. Whip the\ cream, sweeten .to taste and flavour ivith vanilla. Keep in a cold place. Serve in glasses and sprinkle with chopped nuts.

DOMESTIC JOTTINGS USING THE GAS STOVE. Remember that too much water in a kettle means waste of gas. Never put in more than you need. It saves gas to light tho match or taper before opening the oven door, and before turning on the gas. A flame that is allowed to flicker up the sides of saucepans ro kettles means so much wasted gas: it isn’t helping them to ' boil. After roasting or baking in the oven, as soon as the stove is sufficiently cool rub the whole of the inside well with pads of newspaper. Then . wash out with hot soda water. In this way you will prevent the unpleasant smell so many gas stoves excel in 1 Broad and shallow vessels are tho most economical to use on gas, for they give a wide heating surface to the flame. Never put your kettle to boil on the griller unless it is of the square base variety a griller consumes'far more gas than the circular burners. Of couse, if you are using the griller for grilling, put a kettle on the top—that is the only sensible thing to do! '• TO REMOVE STOPPER. “Held fast” is unable to remove the stopper from a cut glass scent bottle, and asks for some means of getting it out. A method that rarely fails is to stand the bottle on tho edge of the table, holding it steady with the left hand. Then with a small hammer or other fairly heavy instrument strike the under edge of tho stopper gently, turning the bottle round so that the stopper is hit all round. Continue this for a few minutes, being careful, of course, not to risk breaking the stopper, then try to lift the stopper out. A drop of oil dropped so that it may penetrate between, the stopper and the bottle sometimes facilitates the process. Short-sleeved frocks are transformed by quaint little under-sleeves of creamcoloured net and lace or white organdi gathered into a black velvet wrist band, and finished with a little frill that falls over the hand. This is a fashion that is being exploited by some of the best French dressmakers. The same idea is also to be seen in some quaint little gathered-in vests of net and lace that finish in a wide choker iiecklace of black velvet ribbon, wired to stand out in hoop effect round the neck. It is possible to remove permanently the yellow colour which often appears on worn woollen pjarments. an .d. to restore the garment to its original whiteness hy immersing it for a few minutes in’ a solution prepared by mixing one part of a solution of hydrogen peroxide with 15 parts of warm water and adding a few drops of ammonia. Afterwards the garment, which will not be injured, should be washed in warm water and dried. The vollowing of wool usually indicates that in its manufacture it has been bleached bv means of burning sulphur.