THE HOUSEKEEPER HOME HINTS.

Evening Post, Volume LXXXVII, Issue 74, 28 March 1914, Page 11

THE HOUSEKEEPER HOME HINTS.

Frosted Glass. — Take a piece of an old Madras curtain with a pretty close pattern, and dip it into boiled starch. Squeeze out slightly, and press on to the glass of the bathroom, pantry, and bcuJlery windows. Cut the edges neatly, and press into the corners. It has quite the appearance of frosted glass, and will keep clean for six monthb. It is easily taken off and put on clean again. A Handy Coat Hanger. — If you are travelling and do not want to take hangers with you, a newspaper makes a good substitute. Roll it up very tightly, tie in the middle with a string or tape, and make a loop for hanging This will keep coats or blouses in good condition, and can be thrown away when no longer needed. Paperhangmg. — A good hint for those who do their own paperhangmg is to apply *he paste to the wall instead of to the paper. Amateurs will find it much easier to match the pattern, and the paper is less liable to tear by following this method besides saving time and trouble. To Clean a Carpet. — Get one ounce of wormwood salts from the chemist, put jt into a pail of warm water, then wash your carpet as you would a floor, or if very dirty scrub it. All dirt and grease t>pots vi ill disappear, and the colours will brighten and look equal to new A Sensible Hint.— ln making short curtains it is a very good plan to pul a piping cord in when hemming the eides. It prevents them from stretching, and consequently having that untidy sagging appearance after being washed. To Fix Buttons — A good way to fix fancy buttons on washing blouses or dresses is to put invisible snap fasteners on. Sew the hollowed part of enap to dress and the profecting part to button, and then clip on. This saves a lot cf time when wanting to reolace buttons. A Dress Hint. — Tulle is the rage for whole frocks, but tolle scarfs are only juet coming in. Try a few folds over your shoulders of tulle of a contrasting or harmonious colour to your frock when you go out of doors, and you will need no coatee, and, moreover, be most becomingly attired. LENTEN FARE. (From the Australasian.) Indian Eggs. — Sieve a la-ge dessertspoonful of Indian curry Boil three eggs hard, put them into cold water, and take oft their shells. Halve thehi lengthwise, mix the yolks with the chutney, and a heaped teaspoonful of any fish paste liked best, and a small teaspoonful of mustard. Add pepper and salt to taste. Fill the eggs with the mixture, place each on a biscuit, and serve. Coquilles Milanese. — Boil a pound of hake in salted water until well done. Take out and free it from skin and bone, and flake into flakes. Take half a pint ot the water in which the fish has been boiled, strain it into a \ clean saucepan, and thicken with an ounce of flour and an ounce of butter Bring gently to the boil, and as soon as it boils, time it, and let it continue boiling for a full bix to eight minutes stirring all the tune. Withdraw the pan from the fire. Add to the sauce a few drops of anchovy essence, 6alt and pepper to taste, and, bit by bit, an ounce of butter. Stir in' each bit, and let it melt before adding the next. Now strain the sauce through a gravy strainer into the bowl containing the flaked fish. Mix gently together. Add two ounces of gently-boiled macaroni, cut into 1-inch lengths. Mix again, and fill greased shells, or else paper cases; Bcattei a few fine fried breadcrumbs on top of each. Make very hot in the oven until touched here and there with golden brown, and eerw as hot as possible Crayfish Hollandaise.— Drees the meat of the crayfish, and put it. on a fireproof dish in a moderate oven. Meantime beat up the yolks of two eggs and the whiteb of three (separately. Season to taste with bait, pepper, and a little strained lemon juice. Mix m the whites dud yolks and pour over the crayfish. Let it continue to cook until the mixture has set ana risen, o few minutes will suffice. <tnd tend it to table. Ring's Pudding —Spread borne split sponge cakes with raspberry or strawberry jam, and arrange in «i deep bowl. Sprinkle thickly with desiccuted coconut and lightly with a Jittle castor sugar Then pour over them half a pint of boiling milk, or halt milk and half sherry. Rub four ounces of raspberry or btra«berry jam, whichever has been used tor the cakes, through a hair sieve Mix a heaped tablespoonfuj of vanilla-flavoured cream oustard powder to a paste with half a pint of milk. Place in a double saucepan, Bring to the boil, and when it boils add the sieved jam. Let it boil for eight minutes, stirring all the tiruu Then pour over tht pudding If to be eaten hot, serve at once, with som« whipped cream handed_ separately ; if cold pour cream over it just before sending to table Apples au Rhum — Peel and core some large cooking apples, fill the contrrs w ith strawberry jam, pour over them » gill of rum, hake till soft, and serve with whip ped cream. Belgian Soup.— For four pints of soup cook eight ounces each of turnip, carrot, celery, onion, and leeks, all well cleaned, in four ounces ot butter till of light brown hue Drain off the fat, and empty the vegetables into a. soup saucepan Add to them tour pints of «afcer and oome herbs, and simmer very slowly until they are soft enough to pass through a sieve. Return the sieved vegetablee to the water in which they wer4 cooked; mix well . thicken with a heaped tabl<--spoonfu] ot flour for every pint of water. Brinj; to the boil Let the soup continue boiling for fully tsn minuW Add seaoon- j ing to taste, a gill ot cresun, and serve! with fried crutt*