The Housekeeper

Evening Post, Volume LXXV, Issue 09, 11 January 1908, Page 11

The H ousekeeper

NOME HINTS. Candle-Ends. — Save candle-ends ; for, melted, and with an equal quantity of turpentine, they make an excellent polish for floors, oilcloth, etc. This polish costs almost nothing, and is often considered superior to beeswax and turpentine. Marks on Polished Wood. — Marks made by hot dishes on polished wood should be rubbed with kerosene. This will remove the white mark, and the wood may then be polished with beeswax and turpentine, or furniture cream, as usual. Oil Stains on Stone. — Oil stains on stone can generaUy be removed if treated as follows :— Make a paste of equal parts of pipeclay and fuller's earth moistenpd with strong soapsuds, and apply them to the stained part. Then lay a cold iron' on it, and leave until dry. If the whole ,of tho stain does not come out at the first application, repeat the process. To Clean White Cloth.— To clean white- cloth collars, mix pipeclay in cold water till of the consistency of thick cream. Apply this to cloth, rubbing it on, and then leave it to dry thoroughly. Brush out the pipeclay, and the cloth will be quite clean. Brown. Sugar. — Coarse brown sugar is an article of constant use in. the kitchen. A saltspoonful to a pound of meal assists tenderness in the case cf such parts of beef as are commonly used for puddings, stews, etc. But the" result is hotter still if a modicum of grated apple is used. Tho Carpet Broom. — The ca.-pe-broom should be washed every week or so in hot soapsuds, shaken we 1 ., tnd hung in the sun to dry quickly. If treated in this way it will last lorgir than ordinarily, and will sweep the carpets cleaner. Stained Linen. — Table linen rJ-cuid always bo placed in pure b:;!i;i;g water if stained with fruit, te.i, or v.inc. Soap sets such stains, bat tln> i/ot water takes them out,. Fg^ stains, however, need different treatment : these require to bo soaked out m cold water, _ just as do stains of blood on cloths in which meat has been wrapped. To Bleach Frocks. — Frocks, etc., may be made to look now again if bleached white. To do so, mix three tablespoonfuls of chloride of lime in thrcs quarts of water — or double that quantity of each if required — and in this liquid stir about tho garments till all coloui has disappeared. Then rinse thoroughly as quickly as possible, and starch and iron as usual. FIVE PUDDING SAUCES. Wine Sauce. — One-half pound butter, yolks of two eggs, beaten well and creamed with ths butter; nine tablespoonfuls nice brown sugar; tuo glasses of wine. Let it simmer on the fire a short time, and flavour with extract of nutmeg. Flench Sauce. — Cream half a pound , bnttor, and stir in half a pound sugar. , Then add the' yolk of an egg and a gill lof wine. Put it on the tire; stir till it simmers. Flavour with extract of nutmeg. A Nice Sauce for Puddings. — Half a pound of butter, eight tablcspoonfuls brown sugar, one tablcspoonful of extract of nutmeg, and the white of one egg Tho butter must he creamed and the sugar beaten into it, then the egg ; when tho sauco is cold add the extract of nutmag. Make it in a common saucft tureen, stirring all the while. Do not let it boil. Cold Butter Snuco.— Butter, half a ei'pful ; sugar, two cupf uls ; two eggs; flavouring. Beat all together, and flavour with extract of lemon or orange, or spice, to taste. Transparent Sauce. — A coffcecupful of water, a tablespoonful of butter, a coffeecupful of white sugar, the whites of two eggs, and extract of lemon or vanilla. Tut the sugar, water, and butter into a boiler, let it heat ten minutes, stirring it well ; Jet it cool, and then beat the whites of the eggs into ths cool sauce.