HOUSEHOLD HINTS.

Golden Bay Argus, Volume XII, Issue 47, 21 April 1910, Page 2

HOUSEHOLD HINTS.

MAKE YOUR OWN PERFUMES.

Lovers ot the old-fashioned, simple aromatic plants will be glad to learn that they are coming back into style, and in up-to-date gardens will regain the place from which they have been crowded by their odourless sisters ot brilliant hue. Florists state that the demand tor sweet peas, lavender, violets, jasmine, myrtle, roses, honeysuckle, thyme, and pinks is larger this year than for many seasons.

Accompanying the renaissance of the flora odorata is the delightful old-world practice ot some housewives ot making their own perfume from the flowers they have tended themselves. It is quite the thing now tor the good wife to have her rose jar, or to make the mixed scent which the French know as mille fleurs (thousand flowers). The ordinary method ot obtaining the perfume of flowers, one that has been employed for ages, is by distillation, a process by whicb we may possess their sweetness in winter when their beauty has passed, away. But the fragrant principle may be obtained, in another and easier way. Gather the flowers with as little stalk as possible, and put them in a jar three parts full ot olive oil. It must be pure, and 1 we recommend Cosenza's. After they have soaked in the oil for twenty-four hours the whole must be placed in a coarse black bag and the oil squeezed out ; then fresh flowers are added and the process repeated for twenty days or more, according to strength ot the fume desired. 1 When the odour of only one species of flower is desired an immense number of blossoms must be used, but the amateur may take a conglomeration of sweet peas, mignonette, stocks, cloves, pinks, etc., and attain highly satisfactory results. The larger blossoms are not adapted for use by the novice, as the odour they impart does not compensate for the space they take up. The oil when thoroughly perfumed is mixed with an equal quantity of strong deodorised alcohol and shaken every day for two weeks, after which the spirit may be poured off clear and bright, and will be found highly charged with the odoriferous principle collected from the oil. Flowers that are going out of bloom may be used lor this purpose as well as those in their prime, so that the garden need not be despoiled of its beauty for the experiment. THOSE BITS OF SOAP. We all know how bits ot soap accumulate. In the bathroom, the laundry, the kitchen, there will appear always pieces of various cakes that seem too large to throw away, yet are really too small to be of use in either place. Put all the bits of fine toilet soap into a small saucepan and cover with' boiling water; let it stand until all are melted ; then pour into cups and set away ; there will be a nice, round cake of soap ready for use. The same method may be used with the stronger soaps.

Gooseberry Jam.—Here is a good recipe tor gooseberry jam. Take two quarts ot gooseberries, 2 pounds sugar, L pineapple chopped fine. Cook about half-hour.

Lemon Punch.—Here is something delightful for the gardeD party, if you wish to serve something different from ices :—Juice of 12 lemons, 6 oranges, 2 lbs. sugar, 5 pints of water. Have a few thin slices of orange floating on top ; add one cup of strawberries and one of shredded pineapple if you like. Prepare a few hours before using, so that the flavours may be well blended, then place a generous lump of ice in the punch bowl. This will serve two dozen people, EXCESSIVE PERSPIRATION. Those -who are annoyed by excessive perspiration should try rubbing on pure alcohol. It is beneficial in destroying the odour and the foreign substances that cause staining of the clothing. Use it once a day.

Home-made Sweets.—Maple Creams. —Take half as much water as maple sugar, cook without stirring, and when nearly done put in small piece of butter. When it begins to by dropping a little in water take off and beat bard until it becomes a waxen substance. Make into balls and place walnuts on either side. Place on buttered plates to cool. Chocolate Nut Toffy.—One cup sugar, 1 cup molasses, § cup milk, 3 squares of Fry's chocolate, small piece of butter, 1 pound walnuts broken. Boil ingredients 16 minutes. If brittle when tried in cold water add the nuts, also I teaspoon of vanilla, and pour into buttered pan.

Cocoanut Candy.—Two cups .powdered sugar, 1 cup water, 1 cup cocoanut. Boil sugar and' water 13 minutes. Then add' the cocoanut and beat until creamy.

Vanilla Candy.—Break into a bowl the white of an egg and add to it an equal quantity of cream. Then add confectfoner's sugar until it is stiff enough to mould. Flavour with vanilla. ;

Nut Cake.—To make a nut cake : Cream 1 cup of sugar and £ cup of butter, add 2 eggs, 1 at a time (with' out beating them), i cup of milk, 1% cups of pastry flour; before stirring in the flour add the.broken nut meats ; I teaspoon of cream of tartar, i teaspoon of soda sifted witfh the flour (several times)!- Use $ lb. of walnut meats, reserve enough for the top of the cake, ! -:then> chop tb*e rest. Frost'with buttei frosting. jt