THE HOUSEKEEPER

Evening Post, Volume LXXXVI, Issue 89, 11 October 1913, Page 11

THE HOUSEKEEPER

HOME HINTS* Mildew Stains.— Mildew stain* can very often be removed quite successfully in the following way : — Mix a small quantity of soft soap with the same proportion of powdered starch and salt, and the juice of a lemon. Apply this mixture to both sides of the stain with a i small 'brush, and, if possible, let the article lie on the gross all day and night until the stains have quite disappeared. Then wash ik in the usual way. Scorched Linen. — Scorch marks, unless very bad, when of course there is no cure for them, may be removed from linen in the following way : —Cut an onion half and rub the scorched part with it; then soak in cold water. You will find that, the marks will coon disappear after this treatment. To Save the Linen.— lnstead of always folding tableoloths and sheets lengthways, as is usually done, fold them the other way occasionally, a» they are "ess likely to wear out if the folds are sometimes changed. No Starch.— -Never starch linen that is to be 6tored for a long time; it is apt to crack, and if left for many j-ears will rot. Rinse the articles quite free from starch, dry and fold away, if possible, in blue paper. The blue paper keeps them from turning yellow. Curdled Salad Dressing.— lf when mixing salad dressing it curdles, add a little cold water and etir quickly; it will become quite smooth again. • A' Novel Idea for Preserving Pans.— Before jam-making aoak h&lf a cake of pipe-clay and rub the paste over the outside of pan, giving the bottom an jaxtrr, thick coat. Dry on the fire, This will save the jam and th« pan. SIMPLE PUDDINGS. Black Cap Pudding.— ±lb flour, 2 ejres. J pint of milk, 3 to 4oz currants, a pinch of salt. Method: Sift the flour into a basin, add the salt, beat up the e— »• and stir gradually into the flour, adding the milk by degrees, and workinto a batter. Butter ono largo or two small pudding basins. Sprinkle in the currant*, and pour in tho prepared batter. Cover the basins with buttered paper and steam for ono hour. Florador Pudding.— J pint of milk, loz eiwter sugar, ljoz florador, loz currants, the yolks of 2 eggs. Method : Boil the milk in a.Htewpau, and sprinkle in tho florador: stir with a wooden spoon, and cook it for 5 minutes. Separate the whites of eggs from the yolks, and whisk to a etiff froth. Add the sugar and yolks of eggs to the cooked florador and the currants. Last ot all add the whites of eggs. Butter a small pie dish, pour in the mixture, and bake for about 20 minutes. Currant Batter Puuuing.— ■ ooz of flour, 4cz of ourrants, 2 e>trss, £ pint of milk, and make into a light batter. Add a teaspoonful of baking powder and » pinch of salt. Pour into a, well buttered baking tin, sprinkle over 4oz ourrants, and bake in a moderate oven for about an hour. When baked, turn out tho pudding and cut up. Serve with caster sugar or with golden syrup. Apple Charlotte.— lib cooking apples, 2oz curants, Ko& beef Bitet, 6oz bread crumbs, brown or caster sugar, half of a lemon. ,' Method: Peel, core, *nd slice the apples, chop th« suet finely, and mix both together. Butter a pio dish and fill it with alternate layers of bread crumbs and suet, apples, and currants. Besprinkle each layer with sugar and grated lemon rind. Reserve *ufh'oieni bread crumbs to sprinkle over the top, place here and thero a. tiny piece of butter, and bake in a moderately heated oven for about li hour. To serve, unmould the uhape on a hot dibh, eprinklo oVer a little caster sugar flavoured with ground cinnamon. Hominy Pudding.— 2oz hominy,, J pint milk, 1 egg, loz caster sugar, loz ourrants, and i teaspoonful vanilla flavouring essence, Method : Boil up the milk and stir in tho hominy, and allow it to stand for about an hour. Beat in the egg, sweeten to taste, and add tho flavouring essence, also the currants. Pour tho mixture into a buttered pie dish, and bake for about 20 minutes in a moderately heated oven. Dredgo with caster sugar, and Berve hot. Brown Bread Pudding.— Alb stale brown bread, 4oz flour, 4oz moist sugar, ilb ourrants, 4oz chopDcd beef suet, £ teaspoonful ground ginger, loz finely ohopped candied orange peel, 1 teaspoonful baking powder, 2 eggs, and a. little milk. Method : Remove tho crust from the bread, and cut the soft part into slices, then eoalc milk and water till quite soft. Press out the moisture and put the bread into a basin, adding to it the above-named dry ingredients. Beat up the eggs with a little milk, and mix thoroughly with tho a-bovo. Fill tho mixture into buttered moulds, tie over with a wettod oloth, and boil or steam for about two houra. Serve with currant - eiuce.