HINTS FOR THE HOUSEWIFE

Dominion, Volume 19, Issue 166, 10 April 1926, Page 17

HINTS FOR THE HOUSEWIFE

; SOME COOK APPLE MERINGUE. Take six sour cooking apples, P a ?T>. core and slice them and simmer with a little lemon rind and two heaped tablespoonfuls of sugar until they are tender. Rub through a sieve, cool, and add a tablespoonful of butter or cream. Simmer together half a P int of milk and a vanilla pod, then remove the pod (which may be dried and kept in castor sugar until it is used again), add two tablespoonfuls of sugar and two well-beaten egg yolks. Cook carefullv until the custard thickens (being careful not to let it noil), put the cooked apples in a pic dish, pour the custard over, and cover with a meringue made by adding four heaped tablespoonfuls of sugar to two stiffly beaten egg whites. Bake in a moderate over until the surface ot the meringue hardens and browns slightlv. Serve hot or cold, with or without cream.

BAKED APPLE DUMPLINGS. Peel and core six medium-sized apples and fill the cavities with, currants. Make the paste as follows:—Take four ounces of flour, two ounces of butter and lard mixed in equal proportions,

half a teaspoonful of baking powder, a pinch of salt, half an egg yolk, and about two tablespoonfuls, of sugar. Mix the baking powder, salt and flour and rub the lard and butter into-the dry mixture. Add the egg yolk, and water sufficient to make a stiff paste. Roll it out, cut it into rounds of the required size, and wrap one round on each apple, wetting the edges, of the paste so that it will make a tight join where it overlaps. Bake about thirty minutes in a moderate oven.. When nearlv done brush lightly with water or milk, sprinkle with, sugar and return to the oven to finish cooking. Serve either hot or cold.

GALANTINE OF VEAL. Take a breast of veal, bone it, and spread with IMb. of pork sausage meat, or, failing this, with a layer of stuffing made with a cupful and a half breadcrumbs, one tcaspoonful chopped thyme, four tablespoonfuls chopped parsley, halftcaspoonful grated lemon rind, and one tablcspoonful chopped onion. Bind with a beaten egg and a little milk or with all milk and a little flour. On top of the stuffing spread a layer of sliced bacon. Roll the meat into a round (like corned beef), and keep it in shape by firmly tying a piece of buttered cloth around it. Put into a saucepan with sufficient cold water to cover, adding a few vegetables (a carrot, a turnip, some celery leaves or seed, and a mediumsized onion). Let simmer slowly for two hours and a half. Allow to cool in the liquor, but not to get quite cold. Take out and press between two dishes with heavv-weights on the top one. Next day remove the cloth and glaze with some clear brown gravy, to which some powdered gelatine has been added. A breast of lamb or mutton can be substituted for the veal.

DOMESTIC JOTTINGS DANCE HINTS. Before dressing for a dance massage the feet and ankles with a few drops of spirits of camphor or eau-de-Cologne. Then dust with a little talcum powder before putting on the stockings. This will remove all traces of fatigue and keep the feet cool and fresh all through the evening. Hands that have a tendency to become hot and moist during au evening’s dance should be sponged, especially over the palms, with very hot water to which a few drops of toilet vinegar have been added. Then dry the hands and rub all over with a little very finely powdered orris root. Before applying complexion powder, sponge the face, neck, and arms with a little warm milk, allowing the milk to dry on the skin. This will make the powder adhere more closely. After applying liquid powder allow it to become perfectly dry, then dip a piece of soft chamois leather into the powder bowl and rub over the skin, rubbing lightly till the surface is perfectly smooth. Then dust over with a fresh piece of chamois leather. Treated in this way, liquid powder will not rub off on the partner’s coat-sleeve.

TO CLEAN NAVY BLUE SUIT. If the suit is not very dirty it could be cleaned at home. If it is very soiled it will be found more satisfactory to send it to a good cleatiei. Brush the suit very thoroughly with a stiff, clean brush; then go over it carefully, rubbing every dirty spot with a clean cloth moistened with eucalyptus. Then go over the whole suit with a clean cloth moistened with water, to which a very little cloudy ammonia has been added. Rub each part as soon as it is cleaned with a clean dry cloth. Finally lay a clean old cloth on the suit, and, using a hot iron, press carefully. A great deal of trouble and patience is needed to get a really dirty suit clean.

BURNT PRESERVING PAN. "Often Helped” asks bow she can remove a burnt patch from an enamel saucepan. It was burnt over two years ago, but still catches in the same place whenever jam is madeThe burnt patch may be removed by rubbing gently with a piece of rough pumice stone until all the black is removed. There will always be a slightlv stained patch on the enamel, and the contents of the pan will always be liable to burn again at the same spot, so that it will be necessary to exercise especial care when using it. An asbestos mat used under the pan will lessen the likelihood of burning. CLEANING OIL PAINTINGS. “To clean unvarnished oil paintings warm water and a soft sponge will remove fly marks. Soap should not be used. Rubbing the surface of the picture with a cut potato is effective, followed bv the sponge and warm water, or a soft brush with water, to reach the crannies of the paint and dislodge the dust. Any dirt that cannot be removed by these means should have expert treatment.”