The Housekeeper.

Evening Post, Volume LXXVIII, Issue 9, 10 July 1909, Page 11

The House keeper.

HOME HINTS. Washing "Windows. — It is best to Wash windows on a. dull day, or a time when the svm does not phine directly on them. First of all take a painter's brush and dust the windows with it, incide and out ; then wash the woodwork inside before touching the glass at all. For the window washing itself use warm water, adding a tablespoonful of kerosene to a pail of water. Dry with a soft oloth that leaves no lint, and polish carefully with tissue-paper ou old newspapers. The Way of a Veil. — To put a veil on a large hat is a problem for many people. The following Parisian suggestion will help many to make their veils look neat and fit well over a big hat : Along the top edge of tho veil make a narrow hem, and run through it a narrow lutestring ribbon. Arrange tho veil neatly under the ohm and pin it firmly at the back with a long, narrow barette ; then pull tho veil up over the brim, of the hat, draw the ribbon tightly anc' tie at ihe back,*lucking in tho ends. Table Silver. — It is easy to clean table silver when one has an aluminium kettle, simply by filling the kettle with clear water and boiling until the silver looks bright and clean. The bride who if fortunate enough to start with aluminium kitchen utensils need not dread the silver-cleaning day. When Sweeping. — To protect window draperies when sweeping se\y small brass rings on the corners of the curtains where they toiich the floor. By screwing small brass hooks to tho woodwork of the windows the curtains may be fastened high up from the floor on sweeping clay. This plan is better for the young housekeeper to pursue than the old ways of pinning tip tlia curtains, as by continual use of pins the draperies are likely to be torn. Dish-Mops. — Keep dish-mops odourless by having a solution of soda in a stone marmalade-jar by the side of the sink and placing tho mops in this when, they are not in use. Marked lied Linou.— Mark the bed-linen for each room in some distinctive way, cither by tho initials of the person occupying the room or by some tiny device : a star for one, a circle for another ; or a red mark for one room and blue for another. It is a great help when sorting sheets and pillowcases, particularly where many beds are used. Kitchen -. Measures. — Keep measuring bpoons and cups whero they are to be used, and save your time and steps. The spoons may bo bought for very little money. Cut off almost tho whole of the handles, so that the spoons may b 0 kept in tho baking powder-can or Bait-crock. Tin mcaeuring-cups Jcept in the flour-bar-rel and sugar-bucket will prevent a waste of time in searching for them. Salt in Stock.— Do not salt stock till it has been thoroughly skimmed, as the salt prevents the scum from rising. Pastry. — Mix poetry several hours bofore it is required, and much labour is saved. Always stand it in a cool place. When Broiling — Before broiling a steak dust i it with salt and pepper, and rub it with salad oil This will greatly improvo it. Starch for Windows. — Starch can be used instead of whiting in cleaning windows with oxcellent effect. All that is necessary is to dissolve a few large pieces of the starch in uater, and to wash the panes with a pieces of house-flannel. Tho glass should then be left to dry, and finally ffiven a bright polish with a linen cloth. RECIPES Baked Bread Pudding (very economical). — Soak enough stale bread to almost fill pie-dish in half cup milk and half boiling water. Mix in another basin one heaped tablespoonful flour, one teaspoonful Bird's egg-powder, one and a half tablespoonfuls sugar, three tablespoonfule suet, some currants and sultanas and candied peel. Mix well together aud add the bread and a little more milk to make it pulpy. Put into a greased pie-dish and #rate nutmeg on top. Bake for an hour and a half. Plain Lunch Cake. — Put into a basin two heaped cups flo'.ir, one of sugar, one of raisins, currants or sultanas, a little peel, pinch salt, one heaped teaspoonful baking powder, three ounces butter, and six of dripping. Rub well together and add two eggs with three-quarter cup milk : flavour with vanilla. Bake about one hour. . Mix-Overnight Plum Pudding (no eggs). —One cup flour or three-quarter cup breadcrumbs and half of flour, half cun .sugar, one cup fruit, some candied peel', half tablespoonful butter in half cup boiling water, one teaspoonful .soda in half cup cold water, half teaspoonful spice and hatf nutmeg. Mix well together, put into basin, leaving room for swelling ; tie ready for pot, and let stand all night. Boil one and a half to two hours. Boiled Sponge Pudding. — Take two lablespoonfuls butter and two of sugar, beat to a cream, add one well-beaten egg and one tablespoonful marmalade. Then add two tablespoonfuls flour in which has been mixed half teaspoonful baking powder. Beat well and steam one and a quarter hours. Line basin with raisins. Fig Rice. — Boil one cup of rice, thoroughly cleaned, in a large cup of water for half an hour, then dram and turn into a colander. Stand in the oven, until tho rice is white and dry. Chop half a pound of figs quite fine, mix carefully with the ric?, not breaking the grains, stand the colander over a saucepan of boiling water, cover it with a lid, and steam slowly for twenty minutes. The colander must not touch the water. Serve hot with sweetened cream or good milk. Carolina Cakes. — Cream four ounces of butter and one pound of granulated sugar togethci, then work in gradually a pound of sifted flour, add a good teaspoonful of baking powder, and then stir in lightly and rapidly three gills of thick sweet cream. Bake quickly in buttered gempans in a good oven. Serve warm. Troy Pudding. — Take one cup each of chopped suet, stewed raisins, milk, and treacle, three cups of sifted flour, a little salt, a pinch of soda, and only one egg. Mix well together, and boil or steam for three hours. Servo with a plain sweet sauce. "Puff Balls." — Put one tablespoonful of butter with half a cup of water over a fire. When boiling, add half a cup of flour. Beat rapidly until gjnoolh. and the dough forms into a round loaf. Take from the fire, and when a littU cool beat in one whole egg, then add a secono egg, and beat until smooth. Drop Oiis dough by spoonfuls into smoking hot fat, and cook slowly. They will keep turning and bursting until done. Serve with any sauce desired. Lemon and vanilla are both nice. Meat Balls. — Take one pint of cold beef chopped fine, scarrp a pint of breadcrumbs, a tablespconful of butter, one egg, a tablegpoonful of chopped onion, two tableflpoonfuls of chopped celery, a teaspoonful of salt, a quarter teaspoonful of popper, and milk eiwjfh to moisten the whole. Add the seasoning to tho l breadcrumbs, then the onion and celery, mix well, acid the meat, then the egg beaten, lastly stir in the milk. Make into balls, flour them, and fry in very hot fat for five minute*. Dmin on paper, and eem> piled up on a hot dish.