The Housekeeper.

Evening Post, Volume LXXXIII, Issue 23, 27 January 1912, Page 13

The Housekeeper.

HOME HINTS. Pumice fqr Fingers. — Pumice stone will remove the coarse look from the fingers. It should be well rubbed round the edges of the nails daily. For a Sick Headache. — Lemon juice and water will very often give great relief in^ the case of a sick headache, and a wineglass of lemon juice in a little water taken three times a day is a great cure for rheumatism. Care of Gas Stove. — A gas stove should be well washed in soda-water, and then polished with blackload, which has a little turpentine in it. After using the polishing hrush a velvet pad, such .as is sold for boots, will give a brilliant finish. Home-made Scent. — Lavender water is easily manufactured at home at a small cost. Take half a pint of rectified spirit, two drachms of essential oil of lavender, and five drops of otto of roses. Shake well together till properly mixed; keep it in a well-corked bottle. A Use for Old Carpet. r-01d stair carpet should not be wasted, for it will make good pads to go under the new stair covering. First 'shake . the carpet and then cut away the bad parts ; divide the remainder into short lengths, double them and tack them at the edge of each step, where the tread comes, before laying the new oarpet. For Cut Flowers.— lf flowers fade prematurely, cut the ends and then steep them t ,up to their necks in water for the night, and they will revive wonderfully. Creaking Locks. — To prevent looks and hinges from creaking, with a machine oilcan apply a little oil occasionally. If this is idone, the locks and hinges will work quite smoothly. To Avoid Cooking Smells.-^-Keep a box of cedar-dust near the kitchen range. If any disagreeable smell arises from the cooking, put a little of the dust on the hot part of the range, and the smell given off will immediately purify the air.To Shrink Cotton.— To shrink cotton material, take a clean towel, soak it in cold water, and wring it out. Then lay ! it over the material to be shrunk and iron it. Stuff shrunk in this Way before being 'cut and made up will not shrink when washed. ' Paint from Doorstep. — To remove paint from the doorstep is somewhat difficult. If you have tried rubbing with hearthstone and that has not succeeded, then make a very strong solution of potash and lay on the paint. When soft, wash off the paint with soap and water. SOME RECIPES. Bakewell Tart. — Ingredients : A 6tr!p of good pastry, two tablespooniuls jam, two ounces butter, two ounces sugar, two ounces flour, half a teaspoonfui 'taking: powder, vanilla flavouring, water icing. Method : Line an oral plate with the pastry and spread this with the jam. Prepare the sponge mixture by I beating the egg and sugar thoroughly until quite thick, and adding the flour and butter melted, also the baking powjder and flavouring. Place this mixture over the jam, and put into hot oven and bake for twenty minutes. Prepare the glace icing by adding half a tablespoonful wat;er to" two tablespoonfuls icing sugar, place in a pan and stir until smooth and' warm. Pour bver the middle of the tart and serve either hot or cold. Fig Pudding.— lngredients : Quarter pound breadcrumbs, quarter pound beef suet, .quarter pound sugar, quarter pound figs (two ounces sultanas, one ounce citron peel, one , ounce almonds — optional), one ounce flour, two eggs, a little baking powder. Method: Chop the suet vefy finely, also the figs and almonds and citron peel, and then mix all the ingredients together thoroughly. Place in a greased mould and boil for two to three hours. If the mixture is too stiff add a little milk, or the pudding will be tough and solid. Serve this pudding with white sause. , Ragout of Ox Kidney and Boiled Spanish Onions. — Ingredients: One pound ox kidney, salt and pepper, half pint stock, 2oz butter, one feaspoonful cornflour. Method: Cut up the kidney into neat pieces, and fry them in the butter until brown; add the stock and seasonings, and allow to simmer for fifteen minutes; thicken the gravy with ' the cornflour, and serve hot with sippets of toast. Boil the wnions for one hour in plenty of water. Swiss Fig Pudding. — Cut off the stem ends of half pound stewed figs, and chop to a paste ;_ add one-half teaspoonful of pulverised cinnamon, one-fourth teaspoonful of salt, and beat all together; then pour on one pint of boiling water; bring this mixture to the 1 simmering point, adding one-fourth pint of sugar; then stir in two rounding tablespoonfuls of cornflour, wet with a little cold water, and boil' five minutes; pour into a mould, chill, and serve with sweetened and flavoured milk or plain cream. Rhubarb Tapioca.-y-Rhubarb -is now well in season, and this is a delicious and simple way of cooking it. - Required : One teacupful of tapioca, 1£ pint of water, the juice of a lemon, a few grains of salt, about 3 small bundles of rhubarb, 4oz of caster sugar. Crush the tapioca us finely as possible. Wash it well, and soak overnight in half the water. Next turn the soaked tapioca into a double saucepan/ if possible, add the rest of the water, and let it boil gently until the tapioca is quite soft and transparent.