The Housekeeper.

Evening Post, Volume LXXIV, Issue 108, 2 November 1907, Page 11

The Housekeeper.

IiOMK HINTS, Ink-=l.uns on. Wood. — If you have the niit-foilunc tv spill ink oier a poli.-hed wood ,-urfaco, s-quoeze =omc k'moa juice o\er the s-iiot and rub it well with the linger. Tlien \vipc ii on; with a cloth. If the stain has not quite disappeared iippn more lumon jiaru. I'or Cii-eeix Vcgetablo^ — A lump of sugar added to the wuior in which g»oen vegetables are boiling will be iouiiu to add 10 their delicacy ol flavour. Cut i!'jo»tis. — A pinch of powdered borax added to the water in which cut flowers aio being kept wiil help to preserve Uio colour ol the blo-tGius. tjawdmt under Oilclosh. — Sawdust e\oiily over ilio Anor before odciotli I? bid will not only increase the wearing power* of the Jailer, but will deuticn »ound. A i''ire ilini. — In the case of a hnu.^e on pro, it should be firmly impressed on the mind thai) t-.t'ty uooi- should bo shut m passing throdga, lor open doors cdUao draughts which ian tlie liames and ajiow mem to get possc.-siou too quickly. Ura&sj beams. — I trass btains, which are so dilhcult to romo\e, sliould be treated in the following manner: — Mix sonic powdered fullci'3 eartli with soft eoap, making a thick j-.aslq. Rub well into the 6lam on both sides of the material. After the mixture has remained on about an hour wash the garment in -naiin vrater. AliKtew oh Lace. —Mildew may bo removird from black iace by moistening a piece o.f white paper with spirits of wine and sil voibtile, nnuglcd with water to theproportion of .a quarter. Lay this paper j iliree-fukl on thy spot. <vur a thrfco-fiild picco of blotting-pafuT 011 tho' other cido of the material, and pri« « il well do'.ra. SOME KiSCIPES. Lemon Wine. — Boil two quarts of wai'cr with tv/o pounds ot loaf sugar uutil 1 i»c> . sugar io (ijo:clved, then acu one oimco tiCnc acid; when cold stir m with a- suver or bouc spoon twenty drops of esseuce of luinon and eighteen urups ot pure spirits of wine. Colour with a few blades of tiilirou. Strain and bottle. A , Useful flint. — In making rica croqupttcs a htilo grated chteao stirred into' the rice makes a marked improvement, and plain rice croquettes may bo varied in a hundred ways by the diticrmu/ itigredientj winch may be stirred in with the rice, the diifcrcutr fiavoitrings.uscd, and the kind of tauco served wuh the croquettes. Hashed Tnpo. — Take about- a pound of trijje and cut m si rips: place it in a sauccj>an with a bivakfastcupml of milk or milk and wati'r, add to it an ounce of butter with a desert spoonful ot flour worked inio it. Season with pepper and a little minced onion and salt, and s: minor sluv.-ij- for three-quarters oi an hour. Serve garnished with chopped parsley. Tre-cned .'fojnatoM. — Take one lemon and a pound of light brown sugar to a I'puund of tomntocil Grate the thm j'ellow ! rind of tho lemon, thon pare oft' the thick white part, which id not to be used, slice il thiniy, and icino\c all tho leeds. Scald 1 aud pee! the iomatc«s. Put water enough with ihe sugar lo d.^solve it, and when it i? Uoilmg l.'jnove t!io scum and arid vhe tomatoes. Cook slowly for two hours. .Baked Apple Cnarlotlc— Pool and cut into slics i«\o pounds of rooking apples, boil them to a pulp, wilh sugar to taste and a piopu of lemon rind, 'ihen lino a cal-e-tin with bread coated both sides with butter, making the bread overlap round the edjjc : lill tho tin wilh the apple puree, J and • gr.ito a liitle nutmeg over. Cut a j piece of bread to the top of tho tin, and butler this also. Euko in a moderate- ovtn till the bread is rr^p, taking caro not to burn the top. Turn, out on a di&h and fferve hot. Lig'it Dumplingf. — Take one pound of l:\du raised broad-dough, ono egg, and ljurtcr tho s'.vp of an egg. Ivncatl ihoroiii,hly together until Fmoorh, ii.'ing flour as licceiEary ; mould into balls not -quite the f-izc- oi r.n egg. I'lour a large pan \>oll, iv which placo the dumplings far enough apart to prevent touching when w nil raised , cover them and keep in a warm place lill light. Place ono quait of wrier in a kotrlc, a little butter and talt, ono cupful of iiiol:>*seß. let this come to the boil, dtop in eaiofully the dumplings, and cork till thovou-jrhly done, using the liquor Ihry are cocked in for paucn. Your Lakor Will supply you wilh the dough.