The Housekeeper. HOME HINTS.

Evening Post, Volume LXXV, Issue 45, 22 February 1908, Page 11

The Housekeeper. HOME HINTS.

Furniture Cream. — Take 2oz beeswax, 2oz white wax, loz castile soap, shred all finely. Pour over half a pint of boiling water, simmer gently until all ia dissolved, then add a quarter of a teaspoonful of powdered resin, then gradually mix in half a pint of lurpentine, stirring until it turns into a thick cream. It is also excellent for a/1 kindß of leather goods and linoleum. For a Fur Rug. — A fur rug which is hardened in the washing and drying may be softened by mixing together three tablcspoonfulg of castor oil, one of glycerine, and one of turpentine. Rub this preparation into tho back part of the rug, and let it remain for a week. Then rub it with a smooth stono or block of wood. To Clean Silks. — The Japanese use the following mixture- for cleansing silks: — Cut up a quarter of a pound of white Castile suap, and dissolve it in a quart of hot rain-water. Then add four moro quarts of cold rain-water, three ounces of ammonia, and one each of spirits of wine, ether, and glycerine. Silks washed in this solution retain their original sheen. Warts. — Tho best way to treat warts is to pare tho hard and dry skin from their tops, and then touch them with lh© smallest drop of aeetio acid, taking care- that the acid does not run off tho wart upon the neighbouring skin, for if it does it will came inflammation and much pain. If this practice bo continued once or twice daily with regularity, paring the surface of the wart when it gots hard and dry, tho wart will soon be effectually cured. To Remove the Odour,- of Onions from the Hands. — After peeling or preparing onions, the odour will cling, despite several washings, but if celery is rubbed over tho hands all traces will disappear. SOME RECIPES. Katie's Pudding. — Take one pint of milk, three ounces of breadcrumbs, ono egg, ono tablcspoonful of white sugar, and come jam. Spread a good layer of jam in tho bottom of a pic-dish. Pour tho milk nearly boiling on to the breadcrumbs ; when cool stir in the egg, which should be beaten ; pour this gently on the preserve : J grate a. ljftlo nutmeg over the top, and bako for half an hour. Green Grape Jelly. — This is to be served only with meate, and is of a. most delicate colour. Do not gather tho grapes too green ; and if a few are slightly turning it will do no harm. Look tho fruit, over carefully, and wip© all that is dusty. Stow the grapes with the skins on, adding but little water, as tho fruit is very rich in juices. Allow a pound and a half of eugtr to every pint of juice. The jelly is of a light greon colour, and adds prettily to tho effect of the dinner table. ' ltice and Minced Eggs. — Wash and cook the rice in water till tender. Boil the eggs hard, and chop fine ; mix with the rice, adding a little pepper, salt, and butter. Allow an egg to each person. Tho rice, when cookee, should not be too watery or too stiff. A Breakfast Dish.— Cut some fat and lean bacon into dice ; give them a few turns over tho firo with parsley, onion, pepper, salt, and the s'olks of two eggs. Stir it frequently till it forms a kind of forcemeat ; spread it over 6lices of bread cut of an equal thit-kness, and fry them. Smothered Chicken. — This is ono of the most delirious ways of cooking chickens. Clean, tako off the neck, and split the chicken down tho back, wiping it with a damp towel. Season insido and out with halt and pepper, and dredge on all sides with flour. Lay the chicken, with the inside down, in a small baking tin, adding a very little water. Tho pan should bo but little larger than the chicken, otherwise the gravy will be too quickly evaporated. Cook slowly for ono hour, basting every ten minutes after the first twenty minutes' cooking A TRAVELLING HINT. One of the most valuable substitutes for waving and crimping tongs (cays Table Talk), which will be found useful on emergencies when travelling, i» that of curling the hair with ribbon. On retiring for the night the chevelure, after having been well brushed, is_ divided into coils of two, foui, or six — according to the amount, to which tho owner can lay claim — and each is mado into a long plait in the ordinary way, with one exception — that instead of a third tress of hair a piece of ribbon or tape is woven into the plait, a knot at the top preventing it from pulling away. When each plait is finished the loose end of the ribbon is drawn up so as to make a "screw" of hair, round which it is twisted once or twico into a tight ball. By the next morning the hair, when let down, will be waved in a manner which will closely resemble professional crimping.