HINTS FOR THE HOUSEWIFE

Dominion, Volume 18, Issue 223, 20 June 1925, Page 15

HINTS FOR THE HOUSEWIFE

DOMESTIC JOTTINGS CLEANING A CARPET. To revive the faded colours in a carpet or rug is not a difficult mattcr. A simple method is to purchase one ounce of wormwood salts front a chemist, place them in a pail of warm water and well rub the solution over the carpet or rug with a cloth. The carpet should not be made too damp unless the work can be done in the open on a fine bright day when quick drying is possible. _ Very thin carpets, however, ojj. thin scrips of carpet may be scrubbed with the solution if they arc much soiled, but they should be rubbed dry. When using carpet soap it is a good plan to shred it the previous day and I make it into a jelly’. This jelly added I to boiling water will make a tine I lather which will take a great deal of dirt with it when it is rinsed off the carpet. A HOSIERY HINT. Many women who buy’ supelrfine silk stockings of infinitesimal lightness and gossamer-like texture for evening wear imagine that the life of such fragile footwear must necessarily be very short. But if the stockings are invariably passed through luke-warm water each time after wearing it will be found that these fairy-Pke hose will last practically as long as stronger silk stockings. THE ART OF GOING UPSTAIRS. Here is a lesson on the art of going upstairs (says a doctor). It is intended for women, but men may learn something from it also. In ascending the stairs, keep the body upright, and don’t “climb.” You may walk up with verv little more effort than is required in passing along a corridor. Raise the chest and the whole body, then incline it forward ever so little. Step on the ball of each foot, •springing lightly at each step. Ho not puff and pant, even if you are scant of breath. Go slowly, breathing easily, with lips closed. In going downstairs, keep the body’ erect, step on the ball of the foot, and make the knee yield easily’ at each step. And never turn in your toes, whether going up or down. MAKING WATERPROOF COAT. “Grateful” asks how much material it would take to make a waterproof coat for a man, and how to waterproof it. It would take about four yards of double width material, ok five and a half yards of single width. The directions are as follow: For two yards of unbleached calico two yards'wide, allow three pints of raw linseed oil, a quarter pint tin’pentine, about a tablespoonful of driers (obtainable from any oil or paint deale.r) and one tablespoonful of lamp black. Mix these well together. Paint one side of the calico and let it dry; then paint the other side. After painting the first side, add a small piece of beeswax melted and one tcaspoouful of blacklead to the mixture which is left.

' HOME COOK ORANGE DRINK. Juice of an orange, 1 teaspoonful sugar, 1 egg, soda water. Beat up the yolk, juice, and sugar together; mix in the wCll-whipped white, pour into a tumbler, and fill up with soda water. And, although Harley Street would certainly not credit it with prophylactic powers as did our ancestors, make a clove orange by poking tight and close into the skin of a Denia orange some i ounce of cloves, letting it dry gradually in a cool oven till the orange is hard and shrunken with every clove firmly embedded in it. It is a deliciously aromatic little hedgehog to impart fragrance to one’s possessions, and, incidentally to keep away the moth. ORANGE SPONGE. Rind and juice of i oranges, loz. gelatine, 1 pint water, 3oz. castor sugar, whites of 2 eggs. Cut off the rinds very thinly, and put into a saucepan with the water and gelatine and stir over a gentle heat until the latter is dissolved, Add the sugar and juice and strain into a basin. When this is cool, add the very wellwhisked whites and continue to whisk well till the mixture begins to stiffen. Pour into a wet mould.. EGGS AND RICE. Ingredients.—loz. of rice, 1 egg per person, 1 pint of stock and gravy, 1 teaspoonful of curry powder. Method.—Wash the rice in several waters and put it into a. pan with the boiling stock. Add a little salt, and simmer until the rice is tender and the stock absorbed. Add the curry powder and mix it well, and season if necessary. Put the rice on to a hot dish, make as many hollows in it as there are eggs. In each hollow place a fried or poached egg. Pour round a little curry sauce and garnish with parsley. To Make the Curry Sauce.—Melt an ounce of dripping in a pan, add a finely minced onion, and brown. Then add joz. of flour and a teaspoonful of curry powder, and brown also. Gradually stir in half a pint of stock of any kind. Stir until boiling, add a chopped apple, season, and simmer gently for about 15 to 20 minutes, or until the onion and apple are soft. APPLE DELIGHT. Line a piedish with some good pastry crust and decorate the edges prettily with leaves or circles of the crust. Meanwhile take six large cooking ■apples and prepare them for stewing. Put them in a saucepan with half a cupful of sugar, the grated rind and juice of a large lemon, and about two ounces of butter. Cook until tender, and then pass through a sieve. Bent up the yokes of three eggs and vzhisk into the apple puree. Pour all into the nastrv-lined dish and bake for about half an hour in a fairly hot oven. When rhe apple custard is cooked, remove the dish from the oven and cover the apple surface with a meringue made of the stifflv whisked whites of the e"trs, beaten up with a little sugar. Return to the oven until lightly browned and 1 set, and serve at once.