GENERAL HINTS

Dominion, Volume 22, Issue 288, 31 August 1929, Page 20

GENERAL HINTS

In rooms where fires are kept, dustin- will he found much more effective if’done with a wash-leather soaked in warm water, ant. then wrung out very ti-litly. Such a cloth will collect all the coal dust quickly instead of merely shifting it from place to place. To re-heat a cold suet pudding, cut it into slices, sprinkle with lemon, and spread with a little butter. Then put it into a warm oven for about ten minutes. The pudding will then taste as well as if freshly cooked. Grass stains on woollens can often be removed by holding the article oyer a steaming bath. If this fails, rub the stain with a little butter, and then rinse with petrol to take out tbe grease. To clean plush scats of chairs first brusji them with a stiff brush and then rub them with white tissue paper. Tins removes all the dirt. When cleaning kitchen windows add a few drops of metal polish to the water used. This will keep away flies, for some time. To save time and labour when blackleading moisten the blacklead with ammonia. A brilliant and lasting polish will result. If a custard is too thin, blend a dessertspoonful of cornflour or arrowroot with a little cold milk, pour on the custard, return. to the pan and stir until it thickens. ■When making cakes fruit may sink to the bottom for several reasons. In a plain cake, if the fruit has not been well mixed through. In a rich cake, probably because the fruit had not been put with the last sprinkling of flour. The oven may have been too cool at first, or the cake may have been moved before it was set.

Keep a small bottle of petrol with an old tooth-brush for brushing over the back of dark felt hats, which show every mark, especially if worn with a fur collar.

When there are pipe-smokers in the family, get them to knock out their pipes into a tin and use the waste for combating garden pests instead of buying tobacco-dust.

If instead of soaking a rabbit it is washed and cooked at once it will lose much of the strong flavour.