The Housekeeper.

Evening Post, Volume LXXXIII, Issue 94, 20 April 1912, Page 11

The Housekeeper.

USEFUL HINTS. Improving Furniture Polish.— A 1 little vinegar in polish will be found to obviate the duad, oily , look too often noticed after cleaning furniture. The proper proportions are : v One half pint of sweet oil, the same of turpentine, and half the quantity of vinegur. Always rub the way of the grain. Cleaning Feathers.— To clean wliito or coloured feathers, cover the feathers with a paste mudo of pipeclay and water, rubbing them one ,wuy only. Whan quite dry, shake off all powder and curl with a knife. .Grebe feathers may be washed witlk white soap and boft water, and curled with a knife. Scouring Balls. — Scouring balls to remove grease from cloth are made: Soft boap and Fuller's earth, of each half a pound; beat them well together in a mortar, and form into cakes. The spot, first moistened with water, is rubbed with a cake, and sj,ljo\fkd to dry, when it is woll rubbed with a little warm -water, and uitorwurds rinsed or rubbed oft' cleanTo Wash Silk Handkerchiefs.— To wash a white silk handkerchief to that it will not be stiff, make a suds of topid water and white soap, and lay the handkerchief to soak twenty minutes, covering it_ up so that it will steam; .then wash with the hands, and rinse, putting a little blue in the water, which should be a little warm. SOME RECIPES. ' Belalio Pudding.— One and a half cups of flour, rub in half a cup of dripping, ono toaßpoonful of carbonate of Boda, half a cup of brown sugar, two tablespoonfuls of jam; mix with one cup of milk. Put in a well-buttered" basin and boil for three hours. Cottage Pudding. — Beat one cup of sugar and two ounces of butter to a oream. Add ' two eggs well beaten and one and a half cups of milk. Thon two cups of self-raising flour and flavour with essence' of lemon. Grease a, pie dish and bake for one hour in a fairly hot oven. Puree of Haricots. — Pour boiling water over half a pound of haricot beans and skin them Jiko almonds. Put them into a quart of stock With ono onion sliced up. Lol ihem boil for an hour and a half; rub them through a sieve. Put the puree into a clean saucepan with half a pint of 4 milk, and stir till it comes to. the boiling point, when it will be ready to serve. Apple Jelly. — Simmer 71b of apples and seven pints ol water until the apples are soft. Strain the juice (do not squeeze the apples); two or three times until quite clear, and then mix in the juice of two lemons and a pound of loaf sugar to eiery pint of liquid. Moil until it will bet btifi. If rosy chooked apples artf usod the jelly will bo bright rod. Tho apples bliouid not bo pared, but well rubbed with a cloth. Boil from 20 uriautc3 to i half. aii hfijir after tkaiuing.