The Housekeeper. HOME HINTS.

Evening Post, Volume LXXVII, Issue 144, 19 June 1909, Page 11

The Housekeeper. HOME HINTS.

Marking 1 Linen. — To inaka linen easier to write on when marking 1 it, dip the piece to be marked in cold starch, and tho pen will writo without Bcratehing. When Ironing. — When ironing, if tho iron bo firmly rubbed on a piece of glass or emwy paper, and then slightly soaped, it will bo found to glido beautifully over tho article and leave no smudges. j Tender Feet. — A capital reoipe to relievo tender feet, especially useful during hot weather: Ono pint of bran, one ounce of bicarbonate of soda, and ojqo gallon of hot waior. Batho the foot in this mixture. Clean Saucepans. — An excellent paste for cleaning sauoepans, boards, sinks, tiles, discoloured china, stone, paint, eto.. can bo made as f ollows : — Take equal parts of whiting, soft soap, white sand, and soda. Place th« ingredients in a saucepan, adding enough water to form a smooth paste. Boil until quite dissolved and pour into jars for future use. Apply with a clean, flannel wrung out of hot water, and afterwards rinso with clear warm, water. A Scouring Mixture. — A good, scouringmixture for kitchen tables and. shelves is roads as follows: — Half a pound of sand, half a pound of soap, a quarter ofv* pound of lime. Work the dissolved soap into the dry ingredients. Put tho mixture on with a scrubbing-brush, and wash off with, plenty of cold water, and you will keep tho wood very white and clean. Substitute for Hot-water Bag. — A» inexpensive and more durable substitute for the_ hot-water bag is the hot sandbag. This may bo had by making- a bag of the drawstring typo out of pretty flannel or any material that may suggest itself and then filling it when needed with hot sand. Besides being economical— for a household could have a, dozen of these at little cost — . they have a "eushioney/' feeling that tho hot-water bag lack 3. It might be added that it holds tho hoat quite as long as its prototype. VARTOUS RECIPES. Egg Wine. — Take one egg, one glass of white wine, a little cold water, with sugar to taste. 'Well beat a nice nfewlaid egg with a little water, and then pour ovor it_ a glass of white wine mado very hot, with half a tumblor of water and a little pounded* sugar. Stir it all the timo until well mixed together. Then set it ov-er the -fire until it thickens and is very hot without coming to a boil. It must bo stirred one way all the time, and whon done, poured into a glass and served with a she© of toasted bread cut into long thin slices, and placed on a plato crossed- over each other. A little grated nutmeg may be added if the flavour is liked. Very Strong. Beef Tea. — Cut two pounds of lean beef into small square dice, put it into a jar or a basin without water, cover it over, stand it in the oven for three or four hours, till every drop of gravy is out of the meat. Thon mix this rich stock with boiling water to the strength required. Pea Soup. — Take one pint of split peas or the same quantity of peas meal, three quarts of water, six large onions, tho outside sticks of two heads of ceiery, one bunch of sweot herbs, two carrots, a littlo dried mint, a handful of spinach, a few bones, or tiny pieces of bacon, pepper and salt to your taste. Boil all these together till they are quite soft and tender, strain < tHem through a hair meve, pressing the carrot pulp through it. Then boil the soup well for an hour with the best part of the celery, and a tcaspooiiful of popper, add a little dried mint and fried bread, with a little spinach. A few roast-beef bones, or a slice of bacon will be an impiovement. A ham bone irnparte a nice flavour to pea 6oup. Bachelor's Pudding— Take one egjf, Ha weight in 'chopped suet, flour, minced apple, breadcrumbs, sugar, and curran+3. Stir in a little baking powder, mix well, adding a little milk. Grease a mould, fill three-parts full with this, and boil fast for three houra. Flavour with ground ginger and nutmeg if required. Serve with a sweet sauca. Banana and Apple Pudding. — Slice four large apples or six small and four bananas. Strew castor sugar over them to prevent their becoming discoloured. Now take an ounce of butter, cream it with ilb of fine brown sugar, add the- wellbcaten yolks of two eggs, stirring them m gradually, then beat in ilb flour with a gill of milk. Now work in the bananas and apples, beating the -whole lightly together. Finally add the whites of the two eggs beaten to a stiff froth, and immediately pour tho mixture into a wellbuttered mould. Steam or boil it an hour and serve it with a sweet sauce, preferably vanilla sauce made with half a pint of milk, £oz cornflour, and 1-oz sugar, made like custard or blancmange and flavoured with canilla. Lemon Pudding — It is made with breadcrumbs and flour, quarter of a pound of each, quarter pound finely chopped suet, all well mixed with two well-beaten eggs and_ the juice of a largo lemon added. Sprinkle tho whole with the very finelychoppod rind of the lemon and gradually moisten the pudding with mijk until it is of the right consistency, neither very wet nor very dry. Steam it throo hours in a buttered mould, and serve it very hot with cream or custard sauce. Women will, no doubt, flock in great numbers to the Fashion Exhibiton, which will be ono of the chief attractions this season, and is to open some time in June (states a London correspondent in an exchange). The show will bs held at the Royal Horticultural Hall, and the exhibits include everything connected with the adornment of the 20th century woman. Most of the famous modistes, jewellers, and fashion artists of Paris, Vienna, "New York, and London are preparing splendid surprises and glorious confections of every hue and description. "Probably this exhibition will prove worthy to go down into history. A prominent place is to bo set aside for prize competition for doll-dressing; this is sure to be hotly contested. Prizes will also be given for originality of ideas in designs for dresses and coats, and also for photographs of fancy dresses. These international exhibitions are becoming very popular, and, undoubtedly, people find them most instructive,' and by coming into contact with the workers of other countries the interchange of ideas is very valuable for business purposes in every branch.