LADIES CORNER.

Feilding Star, Volume VI, Issue 1797, 18 May 1912, Page 3 (Supplement)

LADIES CORNER.

HOME, HINTS. , The yolk .of eggs which have been

left over from cooking anything tor

which the whites only were requiica s <*an be kept for several days if covered with cold water.

.-..- After filling the, lamp with paraffin, "take a cloth dipped in vinegar and well rub the outside of tine reservoir with, it until quite dry. This will •prevent the lamp from sweating.

About (half a teaspoonful of ordinary Imoist sugar rubbed into the hands with a soapy lather will clean .them and: leave them beautiful and -smooth..

To save incandescent mantles, when lighting turn on the gas l for a few ■seconds, then hold the imatch about •one inch above the chimney. It !s -through applying, the match too' quickly that so many mantles are destroyed-: ■' ' '■..*•■■'

If you have any difficulty in giving children powders take a banana and out it in- -half lengthways; scoop some -of the fruit out, making a hollow in the middle. Put the powder into it. :;and place together again, and give in to the child to eat.

A warm bath just before going to ibed tends to allay nervous irritability, which prevents sleep. It does so ■probably by dilating the blood-vessels -on the surface of the body, and so relieving the brain.

To clean ivory and bone knife handles, and if very stained allow to .-and whiting. Rub well into the handles, and if very stained alow to -remain for a few, ho uts. Rinse quickly with a soft cloth. To remove the smell of onions from knives, -place them in the earth for few minutes. Earth will also sweeten pickle jars, etc., that washing .-seems powerless to render fit for use; in that case the jars etc., should be filled with earth and allowed to re•main twenty-four hours or so in the open air. .....--_ When cooking a- chop, place it in a • colander and pour over it a little boiling water.. This will prevent any of the nutritious juices from being wasted. Then cook on a gridiron in the usual way. Always empty the water out .of the kettle after using it, and rinse it thoroughly before filling with fresh -water. This prevents the thick white sediment from forming at the bottoui of the kettle that so soon cakes the -.sides of the kettle if not rinsed. The omelet pan must never be wash, ■ed or scratched m any way, and <done with, rub well inside and out .shoukLbe used only for ximlets. When with pieces of soft paper till clean. Then nib with a dry cloth. If any jvieces of egg have stuck to it, put in -a tiny peace of dripping, and allow this to get hot over the fire. • The piece can then be removed without .any trouble. HOME CARPET CLEANING.

Carpets should be well beaten be--fore they are ck-aned, so as to remove all dust, - and cafe should be ' taken also to remove all pieces from ' the surface. *-or removing spots -on -th© carpet, ox-gall or ammonia and water is excellent. . The propor--tion is one tablespoonful of houseliold ammonia to four parts of water; •;• use one tablepsooriful of ox-gall to one quart of water. Apply with -a sponge or flannel, not too wet, and -rub "until nearly dry. For soot, cover with salt and sweep up. To remove > ink spots, pour on milk, and as it becomes , coloured absorb with blotting ■r other soft absorbent paper. As -.soon as the ink is--removed, wash with.warm water and castile soapnothing stronger—to remove the •grease of the milk. ' ,-' THE HAIR. When you go .into town, let the 'h'airdreisser trim the ends of your hair. Once in three monts, if pos- . s ible—at least, /Mice in six monthshave the hair singed. This can online done by the professional hairdresser. This, will keep the ends from ..splitting and, stimulate, the growth. \* SOME USEFUL 'RECIPES. , Vegetable Pie.-r-S.oak overnight a •handful of small haricot beans. Cut ''nnto neat pieces carrots, turnips, Tmiishrooms, ;a _little spinach, celery, -.and parsley (the quantities'being in proportion to the size of the pie resquired), then stew the vegetables in .! gravy, and season with pepper and salt. Trint- edges of a piedish •with pastry and put iri the vegetables, pour the gravy over them, and ■ cover with light pastry. Bake in a .moderate oven. Warmed-up Potatoes.—-Take one -pound of cold boiled floury -potatoes, two ounces of butter, two raw eggs, ..one gill of cream or milk, pepper and salt. Rub the potatoes through • a wire sieve, warm the. butter till ; it is just oily, and add to it the po■taitoes; beat them till they are like -cream. Beat the eggs till they are frothy, then add them and the cream or milk to the potatoes. Season the

-mixture well. Heap it up neatly in

ra buttered pie-dish. Bake it in a sham oven till it is well browned

■and light and puffy. Serve at once.

German Stuffed Veal.—Prepare a breast of veal for stuffing,' put it to ibake in a moJe.*ato oven, and when „ ~ : _ • cf a hn-:ur

ofboing' done,- remove* from-the -oven" and stuff with the follow ing dressing. Take some hard bread, slightly moisten, and crumble it, salt and pepper to taste, a teaspoonful of mustard, a pinch of celery seed, and tiy about half as much chopped I onions as thero are breadcrumbs in ' butter; then mix all together, fill , the joint, and leturn to the oven.

Cheese Savoury. —Let a cake of cream cheese stand in a warm place until it is soft enough to work, then put it into a bowl that has been rubbed inside with the cut side of a clove of; garlic. To the cheese add one tablespoonful of softened butter, one teaspoonful of finely-chopped chives, half a teaspoonful of finelych6pped parsley, and one-third of a teaspoonful each of Worcestershire sauce and anchovy, paste; add also a little salt and cayenne, and mix the whole together thoroughly; then press it closely into a glass, and when very, cold turn* on to -a plate. Serve with toast..

Pork Cheese. —This is a very nice lunch or supper dish. Cut, but do not chop, two pounds of cold roast pork into small pieces, allowing four , ounces of fat to every pound of lean. Pack the meat close in a mould, having first seasoned it to taste wrbh salt, pepper, four scalded and minced sage leaves, and two onions chopped fine. Fill up tlie mould with some well-flavoured gravy, in which dis- ; solve a little gelatine. Baße , the ' meat for half an hour or so. When i it is cold turn out of the shape. Beef ', may be treated the same way, allow- , ing four ounces of ham or pork to every pound of beef. I

Parson's Pudding.—Make a good suet crust and roll it out as for a roly-poly pudding. Spread over it a mixture made of apples, peeled, cored, and chopped fine, currants, washed and picked, and a little moist sugar. . Sprinkle finely shopped suet on the top, roll the pudding, and fasten the ends securely. Place in a floured cloth and boil for two hours. Serve with sweet sauce. This pudding is very popular with children.

Oatmeal Pudding.—Mix a tablespoonful of flour; the same of oatmeal, and a pinch of salt, smoothly with four tablespoonfuls of cold milk, stirring until it is quite free, from lumps. Boil quickly for five minutes, then pour it on hot plates and send to table, with treacle in a tureen.