THE HOUSEKEEPER.

Evening Post, Volume LXXXIV, Issue 138, 7 December 1912, Page 15

THE HOUSEKEEPER.

HOME HINTS/ Cleaning Waste Pipes. — When a pipe from a lavatory basin or bath becomes clogged with soap, mix a handful of coda and a handful of common salt together, and force it down into the pipe. Leave this for half an hour, then pour down, a large kettleful of boiling water, afterwards rinsing the pipe thoroughly with warm water. • Ironing Holder.— One of the very best patterns for an iron holder is a little boat-shaped affair made of white linen lined with white felt, and stitched around the edge with red satin. This holder is folded double, the material cut exactly in the shape of a small boat, with rounded ends. By having the ends rounded and stitched, the holder cannot slip off the iron, and the hands will not be burned. To Clean a Chamois Leather. — This should never be put away stiff with dirt. Wash it in soft water to which has been added a little borax and enough soap to form a lather. Shake up and down in the water, and rub very gently, rinse in cold water, shake in the air to get out as much water as possible, pull it out well, and lay flat until partly dry. Now pull through the hand eeveral times, and again spread out flat for further drying. Small Useful _ Hints. — After washing a white knitted jersey, put it oh a coat hanger to dry, and hang it on a fine in the air. It will keep a better shape than if pegged on the line. New kid gloves will be mucE more easy to put on for the first time if 'placed between the folds of a damp towel an hour before required. The damp stretches the kid to that the required shape is obtained without splitting. Scorch marks on linen .may be removed by rubbing with a freah cut onion, the garment being soaked in cold water after. To Clean Brass.— To clean unlacquered brass, or brass that has been neglected, rub it with a cloth on which has been sprinkled some liquid ammonia, and it will become bright. Tarnished Copper.— Tarnished copper may be made bright by rubbing with a little salt and vinegar. It must be washed in soap and water afterwards, and well dried. . SOME RECIPES. Buttermilk Pudding. — Two cups of flour, one cup of sugar, ono cup of buttermilk, one cup of marmalade or' jam, one teaspoon of baking powder. Steam for fout hours. Sponge Sandwich.—Four eggs, three parts of a breakfast cup of sugar, one cup of flour, one teaspoonful of carbonate of soda, and one teaspoonful of Cream of tartar. Albert Buns.— Two pounds of self-rais-ing flour, half a pound of sugar, half a pound of butter, four eggs, a little milk and flavouring to taste. Roll in sugar and bake in moderately hot oven. i Contingent Pie.— One cup of flour, one egg, half a cup of mgax, two tablespoon^ fuls of butter, t\vo teaspoonfuls of cream of tartar, and one teaepoonful of soda, and one cup of milk. Method : Mix flour and sugar with cream of tartar and soda. Beat the eggs and add milk and melted butter. Beat all well together, and pour over hot stewed fruit, and bake for about hair an hour. Orange Jelly.— Six oranges, two lemons cut in thin slices, taking out the pips. , boak overnight in three quarts of cold" water. Next day boil until quite tender, and then strain through cheesecloth, and to every pint of juice add one pound of sugar. Now boil quickly for about an hour vwthout stirring. Begin to try if it seems "jellyish" when it has been boiling about three-quarters of an hour. A Good Plum Pudding.— Two cups of flour, two cups of currants, one cup of raisins, half ounce of soda,' three-quarter ounce of spice, a little, lemon peel, two tablespoonfuls of dripping melted in one cup of boiling water poured in with half a cup of treacle in half a cup of milk. Boil for three hours. Ginger Pudding.— One cup of flour, halt-cup of sugar, quarter-cup of butter, one egg, a little milk (about two table6500n5, not more), one teaspoonful of ginger, and one of mixed spice. Mix all well, together, and pour into well greased pudding dish, and bake in a moderate oven for three-quarters of an hour. Serve with golden syrup or treacle. If preferred, ateam for one, and a half hours. Rich Rock Cakcg.— Half a pound of butter, half a pound of sug^r, two eggs, half a pound of sultanas, two ounces of chopped poel, three-quarters of a pound of flour, a teaspoonful of baking powder. Beat tha butter and sugar, add the eggs separately, sprinkle the sultanas with flour and the chopped peel, add them, then mix in the flour and baking powder. Divido v into rocky cakes with two forks, and bake in a moderate oven. Apple Cheese Cakes.— Boil '12 apples until soft, rub through a sieve, mix with this pulp the yolks of five eggs, a lemon to flavour, and sugar to taste. Line palty tins with good pastry, fill with the cheesecake mixture and baUo in a fairly hot oven. German Nut Loaf.— Sift -together four cups of flour, four heaping teaspoons baking powder, half cup sugar, teaspoon salt, one cup chopped walnuts, one cup raißins, one egg well beaten and two cups milk ; mix well together and put in buttered pans and allow to stand twenty minutes; bako in moderate over fortylive minutes. Servo in thin slices with butter. Curried Egg«.— Boil six eggs until hard, peal them, and put them in cold water until required. Fry in a little butter, a fully cut-up onion; then add a dossort spoonful ot curry powder, a finely mincod apple, and a few chopped almonds. Mix about a tablespoonful of cornflour with milk and stir into the othor ingredients, then add a pint of milk and stir till boiling, then put it to the side of the Stove and let it simmer for about a quarter of an hour. If the mixture should appear too thick, add a little more milk or a little white stock. Heat the eggs by placing them on tho sauce and then take them and cut in rings on to a. dish, and pour the sause over them, first flavouring it with suit and pepper and a little lemon jttico. Serve with plain boiled rice. Braised Steak. — One pound of 6teak, 2 table3poanfuh of vinegar, a little water, mustard, salt, and one teaspoonful of sugar. Mix all together and pour over the steak, and leave it toaking for an hour and then cook it slowly in tho oven for three-quarters of an hour. Transparent Pudding. — Beat eight eggs very well, put them into a saucepan with a quarter of a pound of pounded sugar, tho same of fresh buUcr and two large spoonfuls of marmalade or 6oinc grated nutmeg or lemon peel. Keep it stirring on the tire till it thickens, then set in a. basin to cool. Put a rich paste into a dish and pour in the pudding. Bake in