WOMAN TO WOMAN

Dominion, Volume 30, Issue 154, 27 March 1937, Page V (Supplement)

WOMAN TO WOMAN

/'br Mutual Help

All readers who require help in any matter of household management, cookery, etiquette, needlework, or dress may make use of this column for their inquiries. There is no 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 prize of half a crown is given each week for the best housewifery hint received for this column by “Woman's World Competition.” The prize this week Ims been won by Mrs. M.. Napier. A Pantry Purifier. Meat, fish and certain vegetables, when stored in the pantry, give off definite odours, which are likely to contaminate the milk, butter, cream, cheese, etc. This unpleasantness may be avoided by using purifier made iu this way:—Thoroughly wash and dry a large biscuit tin, perforate it generously with holes the size of a shilling, fill it with broken coke (first washed and dried), and put on the lid, which should also be perforated. If this box is kept standing on a shelf in the pantry it will not only purify the air but will also keep fresh any milk or butter placed near it. —Mrs. M.. Napier.

Save Your Eggshells. Crush eggshells with a rolling-pin until they arc tine as powder. Use this powder to remove the stains from enamel saucepans, tea stains from cups oj- teapots, and fruit, or other stains from white woodwork. For the stained saucepans or china, rub a wet scrubbing brush in the powder and scrub vigorously.—“ Pam,” Johnsonville. Jellies in Moulds.

Jelly moulds must be filled with cold water before use. This will enable the shape to turn out easily. ’When difficulty is experienced in getting it into the centre of a dish, try Tunning a little cold water over its surface. It will then be a simple matter to slide it into the required position.—" Miss Muffet,” Masterton.

To Preserve Fruit Juice. To preserve the juice of citrus fruit, squeeze the juice of oranges and lemons into separate bottles and pour a film of olive oil on the top. This prevents the juice from fermenting, and it. will keep many months. Place a cork in the bottle to prevent dust from entering. When required to make drinks, etc., soak up the oil with cotton-wool, and use the juice. By this method no food value is lost as when the juices are boiled, and they are therefore as rich as ever iu vitamins. —"Mary Ann,” Masterton.

Picnic Tea-strainer. When making tea for a large number at picnics in a kerosene-tin, punch some small holes all round a halfpound cocoa tin, with a tine uail, and insert a piece of wire about loin. long through the tin. Put a loop in the wire at the bottom of the tin so it cannot slip off and a hook in the other end to hang on the side of the kerosene tin. Put the tea in the cocoa tin, close lid and put into the boiling water. When sufficiently drawn lift out. and all the leaves will come too.—“ Judy.” Greytown. Spinach Colouring.

Spinach makes an. excellent green colouring for creams, jellies, or marzipan. To make the colouring take half a pound of spinach, wash it well, and remove the stalks. Put it. in an enamelled pan with half a teacupful of water and half a teaspoonful of salt, cover the pan with a lid and boil for 10 minutes. Press the juice out through a hair sieve anti then strain the juice through muslin. Keep in a tightlycorked bottle for use. —“Betsy,” Wellington.

Zinc for Kitchen Tables. A kitchen table will stand hard usage if you cover it with zine. It will last for years, and even after time has left scars they may bo masked by paint. Turn the zinc under at the edges and nail on, leaving no raw edges to cut the hands upon. Not even hot kettles mark zinc.—“Liza,” Wanganui. Turning Out the Cake.

Never use a knife to remove a baked cake from a tin which has not a movable bottom. After taking the tin from the oven, place it on a damp cloth for a few minutes, when it will slip out easily.—Mrs. A.A., Hawera.