WOMAN TO WOMAN

Dominion, Volume 29, Issue 220, 13 June 1936, Page 23

WOMAN TO WOMAN

For Mutual Help All those readers who require help in any matter of household management, cookery, dress, etiquette or needlework are invited to put their problems before us. when every effort will be made to assist them free of charge, the only condition being that the full name and address is given. This is not for publication, but for record purposes only. Those requiring a reply by post are asked to send a stamped and addressed envelope. A prizi of half-a-crotcn is given each week for the best housewifery hint received tor this column by ‘■Woman's World Competition. The prize of 2/G this week goes to Mrs. IL, Hastings. Easy Cleaning in the Bathroom. To dean the bathroom walls, half fill the bath with very hot water and leave door and windows shut until the walls tire well steamed. Fly dirt and discoloration can then lie quickly removed with a soft cloth, no soap or cleaning powder being required. Kitchenette walls can also be cleaned l>y the same quick method. —Mrs. lv., Hastings.

‘‘Spreading" the Butter. Take .'.-pint milk and Jib. butter. Se.tu 4-teaspoouful of gelatine in one tablespoon of milk and put in a bowl, placing the bowl in hot water until the gelatine is thoroughly dissolved. I’iace the butter in another bowl in hot water until it softens. Then add the dissolved gelatine, 4-teaspoon salt and the milk gradually. " Beat all together, continuing until ’tiie milk is quite taken up. and place aside to harden. If a yellow colour is desired, use a. little butter colouring* This butter may lie used lor the table, for baking cakes, amhanytliing except frying.—" Snowy. ’ Grey town.

Economy With Eggs. One small carrot scraped and grated and put into the milk for cooking cakes, takes the place of one egg, and the cakes will he nice and light 1” make one egg go as far as two. beat up the yolk in half a cup of milk, then whip the white stiffly and stir the two separately into any mixture —pudding, batter or cake, where two eggs aie inquired—Miss V.S.. Napier.

Use for the "Failure” Sponge. To use a sponge cake that has sunk in the middle in cooking, cut out all the centre and place the circle in a glass dish. Put some stewed or tinned fruit in centre of cake, dissolve a packet of jolly hi the syrup and when nearly set pour over the fruit. Cover with whipped cream or meringue. "Sunshine,” Martinhorongh.

Lemon Flavouring Kandy. Before using lemons, scrub them thoroughly, then grate oft the yellow rind. Mix with an equal quantity of sugar, and keep in an airtight tin. The grated rind can be used for flavouring cakes, custards and anything for which lemon extract would be used. This is economical, and the flavour is more delicate.—Mrs. D.. I’etone. Home Tinkering.

If n suuct’pmt bus a hole round the handle or at the side, fry this way to stop it leaking.-. Take a piece of lead from a tea tin. smooth it out and lay over the broken part. Then heat the poker very hot and smooth over the lead until it melts over the hole. .Mix two teaspoons flour very stiffly with cold water, pour over the edge of load

and Ipiivc on stove with n little wnler in saucepan until the lead and paste has liecornn as bat’d as a rock. Do riot scrub the mended part with a potcleaner, but use carefully and the poL will last for a long time—-M.S., Martin borough. Delicious Cocoa.

To make cocoa go twice as far and also give it. a delicious new llavour, add to the powder an equal amount of the best cornflour, and mix "ell together. To make, pour boiling water or milk on the amount required, bring to the boil, mid whisk. —“Come Again,” Martinborongh.

Eggless Baked Custard. Take one tablespoon of golden syrup and dissolve it in one cup warm milk. This will equal 3 eggs. Pour it into an enamelled pie-dish, add one pint of cold milk and bake very slowly in a rather cool oven until the top is well browned and the milk is lirmlj set. While baking stand in another dish of warm water. This will make a rich, firm custard with a delicious flavour and is an excellent substitute for the ordinary egg custard while eggs are scarce. —Mrs. T., Greytown. Honey for Roast Fowl,

When roasting n fowl rub Ibe surface all over with salt, then cover thoroughly with melted fat. Over this dust as inuch flour as the fai will hold, and put into a very hot oven. When it starts to brown add 2 eups of hot water in which 2 tablespoons of honey lias been blended. Baste every 15 or 20 minutes and add water and honey in proportion given as often as necessary, ‘to keep enough in the pan for basting.—Mrs. D„ Wanganui.

Answer to Correspondent. --Miss M.K., Hastings: The cap may bf? bought at beauty parlours and all large stores.