THE HOUSEKEEPER.

Evening Post, Volume LXXXIV, Issue 72, 21 September 1912, Page 11

THE HOUSEKEEPER.

■ ♦ HOME HINTS. For Pewter. — For cleaning pewter, make a paste of one ounce of soft soap, one ounce of rotten stone, one ounce of ammonia, and one pint of boiling water. This quantity will last you for some time, and must be kept in a covered jar. Rub a little on the rjewter, and then polish with a soft duster dipped in powdered whiting. Aluminium Utensils. — Aluminium utensils should never be washed in soda water, or they will soon lose their bright look and become dull and shabby looking. Plain warm water and soap should be used, and the aluminium afterwards polished with a perfectly clean, dry cloth. Ink Stains on Carpet.— lf you wish to remove ink from carpet, make a paste of buttermilk and starch, and cover the spot with it. It should be left on three days, then rinsed ofß and left to dry. Renew the paste and keep repeating till all stains are removed. Marks on Tables. —Should a hot dish have been placed on a highly polished table so that a white mark is the result, a little salad oil and salt should be procured without delay. These must be spread over the place and left for an hour or two, after which the stain should hare disappeared. Raw salad or linseed oil, besides, rubbed into the grain of the wood, gives it an appearance of age. Furniture Polish. — If your furniture has grown dull and streaked, try rubbing up with a flannel dipped in equal parts of turpentine and coal oil. It polishes quickly and much more cheaply than expensive polishes. Brass Bfedsteads.-^Brass bedsteads can. be kept nice and bright by rubbing them occasionally with a doth moistened with sweet oil. Afterwards polish with a dry leather. A Glass Stopper.— When a glass stopper will not come out of a bottle, allow one or two drops of glycerine to soak in, and it can be removed quite easily. A Brilliant Grate. — After a grate has been blackleaded, rub it briskly with an old piece of black velvet, and you will get a brilliant polish. ORANGE RECIPES. Orange Cookies.— A quarter of a pound of butter, 6oz of sugar, grated rind of one orange, one well beaten egg, three tablespoonfuls of. orange juice, £lb of flour, and four level teaspoonfuls of baking powder. Beat the butter and sugar to a cream, add the egg well beaten, the orange rind and strained juice, the flour and baking powder; knead lightly, roll out, and cut into small cakes. Lay on a buttered pan, dredge with sugar, and bake till ready in a moderate oven. Orange Indian Pudding.— Put four heaping tablespoonfuls of cornmeal 'into a basin, add half a pint of treacle and a level teaspoonful of salt; boil three pints of milk, pour it scalding hot on the meal, stirring carefully till perfectly smooth, and free from lumps. Butter a pudding dish, cover the bottom thickly with chopped dried orange peel, pour in the mixture, and last of all pour gently over the top a tumblerful of cold milk; bake four and a half hours in a hot oven. Serve with whipped and sweetened cream flavoured with one teaspoonful of orange essence. Orange Custard.— Three large oranges, four tablespoonfuls of boiling water, one heaping tablespoonful of powdered gelatine, 302 of chopped nuts, 2oz of sugar, four yolks of eggs/ two whites of eggs, a few sections of orange, half a pint of milk. ' Put the, sugar, grated rinds of the oranges, yolks and whites of the eggs into a basin, and beat them together for five minutes. Heat the milk, pour it gradually into the basin, stirring all the time. Return all ' to the saucepan, stir carefully ' over the fire till it thickens, but' do not let it boil. Strain, add the strained orange -juice, the nuts, and the gelatine dissolved in the boiling water, stir occasionally, and pour into a wet mould. When firm turn out and decorate with sections of orange. Orange Tart. — Line a buttered dish with puff pastry. Beat 2oz of butter and 2oz of sugar to a cream, add 2oz of cake crumbs, the yolks of three eggs, a quarter of a pint of milk, the grated 'rinds and the strained juice of two large orange*, pour quickly into the prepared plate; bake in a hot oven ' for about half an hour. Beat up the whites of the eggs stiffly, then stir in lightly 2oz of sugar, pile on the top of the pudding, sprinkle with chopped nuts, and return to the oven to brown. Serve hot or cold. Orange Tea.— Slice two well flavoured thin-skinned oranges into the thinnest possible slices, discarding all seeds. Cover with one quart of hot tea, sweeten to taste, and serve cold or hot. ' Orange Chocolate Sauce.— One gill of strained orange juice, a quarter of _ a pint of cream, ilb of sugar, grated rind of two oranges, three yolks of eggs, 3o« of butter, four tablespoonfuls of grated chocolate. Melt the chocolate in the top of a double boiler; add butter, stir till well mixed; add the egg yolks, one at a time, then the sugar and milk. Cook until thicker ed, add orange juice and rind, and serve at once. '

The enterprise of the London, musichall has been already demonstrated in a variety of ways, and now comes the news that Leoncavallo, the Composer of " I Pagliacci," has completed a new opera expressly for the London Hippo' drome. It was to this theatre that he went across last year to conduct a series of performances of " I Pagliacci," and the present commission from Sir Edward Moss was the result. The new opera, which when the mail left was being rehearsed under the composer's direction at Montecatini, near Florence, was announced for production in London on Monday next. It bears the title, "I Zingan", ("The Gipsies"), and the libretto, by Enrice Cavacchioli and Guglielmo Emanuei, is based upon a story by the well-known Russian writer, Pushkin. The story, which is of two rivals for the love of a gipsy girl, ends in tragedy. Leoncavallo has selected his own artists and chorus for the London production, and will dheci the peiiuim-