The Housekeeper.

Evening Post, Volume LXXXIII, Issue 77, 30 March 1912, Page 11

The Housekeeper.

■HOME HINTS. Renovating Cane Chairs. — When canebottomed seats become slack through use they, are uncomfortable and unsightly. Sponge both 6ides-of thecane thoroughly with hot soapsuds in which a handful of sali_ has been dissolved, then stand the chair in the open. air. Treated like this the seats will become as firm as when now. ,l, l • ■ White Enamel Pa.int. — To make white paint look like real enamel, take a 1 piece of caustic soda the size of a marble and dissolve thoroughly, in half a wineglass^ ful of spirits of turpentine, and add thin to a 21b tin of white zinc paint; 6tir well, and it is ready for uee. When dry, it will be found to have a fin© glossy surface which almost equals enamel. To Keep Shelves Clean. — The shelves in the' pantry often moan a great deal of scrubbing. This need- not be, so if the shelves are covered' with whito oilcloth in long strips ■ about 3in wider than theshelves. Make flour paete, and with_ it stick the oilcloth on tho shelves, covering the front edge and pasting it underneath, and letting the oilcloth conic up about an inch against the wall atthe back. " Shelves covered with* oilcloth will keep tidy for years, and only need wiping over with a cloth -and warm water to clean .them. _ - Starch_ for. Dark Material. — Gelatine, such as is used in cooking, makes an excellent starch for black, navy-blue,' or any dark wash goods, and leaves them without streaks. Pour one quart of boiling ater over one teaspoonful of gelatine which has been eoaked in a little- cold water. Strain and use lukewarm. The garmeuts may be ironed wet, or dried or sprinkled. Iron on the wrong side, and üb» a dark ironing cover, as lint from white cloth will chow. COOKING RECIPES. Vanity Fair. — For this dish, make a boiiod custard with one quart 4 x>f milk, tho yolks of three eggs, and three-quar-ters of a cupful of sugar. Line a large glass dish with slices 01 spoligo cake dipped in sweet cream, place on this 'a leyer of fine ripe blackberries well sweetened, and continue 6,0 to fill the dish. Over tho layers' pour ,tho prepared custard when it is quite cold, and pile on the top the stiffly, beaten white • of theoggs, flavoured with half a cupful of sugar and some vanilla essence. A'* Good Mincemeat. — May be made as follows: — Half a pourid of finely chopped suet, half a pound of raisins stoned and. chopped, half, a pound of currants, half a pound of sultanas, one pound of choppod apples,, thrfte-quurters of a pound of sugar, Jind spice; to taste. Place those ingredients mi a jar, and add two wineglasses of brandy. If the flavour _of lemon is liked, add ( the yellow rind chopped very finely. [ Vegetable Marrow Jam.— * Take one pound, of sugar to every pourul of marrow. Cut the marrow into pieces two inches square, add the juice and rind of four lemons (cut very small), , and placein a preserving-pan, to stand for twentyfour hours. At' the end of that time, add three ounces of bruised ginger and a quarter of an ounce of chillies in a muslin bag. Boil the whole' for one and ahalf hours, and just before the boiling operation is concluded add half a pound of candied peel cut into strips. Tho proportions rfiven are for making twelvepounds ormarrow into jam. Rice Custard.— Soak half 'a cupful of cold cooked rice in one pint of hot milk until the grains separate. Add the yolks of two eggs beaten with two tablespoonfuls of sugar, a pinch of salt, and a teaspoonful of lemon. Bake to a soft custard, then cover with a maiingue made with th» egg whites and four tablespoonfula of > powde-red 4>utfar. Serve- cool. Coburg Cakes. — One pound of flour, iIL brown nugar, £lb treacle, jib butter, or dripping, 4 eggs, 1 teaspoonful of baking .soda, 1 tcaspoonful of cinnamon, 1 teaspoonful allspice, 1 tea&poonful of gingor. ' Mix all the dry ingredients. Put the butter and treacle into a pan to molt. Add the oggs well boatcn. " Pour this mixture among the flour, etc., and mix well. Put in a greased' cake- tin, andbake- for 1 hour in a moderate- oven. This makes delightful little cakps if put in patty tins, and a split almond in the bottom of each. 1