HINTS FOR THE HOME.

Gisborne Times, Volume XXIX, Issue 3184, 1 April 1911, Page 10

HINTS FOR THE HOME.

A piece of sponge fastened to a stick or wire is a good thing with which to clean lamp chimneys. It is good to be rather particular about the care of lamps. Clean them often, rub the burners where dim or gummy; sometimes boiling a.short time in soapsuds will improve them when the wicks will not move freely. Always fill every day and in the day-time. Never light a nearlyempty lamp. Any old loaf may be converted into new bread 1 in the following manner: Take the stale loaf and soak thorough-, lv in cold water. Place it now in a bread tin, and having inverted a second tin over this, place into a hot oven. After twenty minutes the stale loaf which was, will be undistinguishable from newly baked' bread. Fudge.—Fudge is simple, wholesome sweetmeat often made in the long autumn and winter evenings in tbe colder parts of the United States. It is like caramel without any hardness, or toughness, caramel that may he bitten with the frailest teeth, and that melts in tbe mouth. Its composition and its flavoring are very varied, but here are two recipes with brief instructions. Take a breakfastcupful of brown sugar, a tin of condensed milk, and two ounces of butter. Boil gently, stirring all the time, until it begins to stir just tbe least bit stiffly, then add a teaspoonful of vanilla. Pour it into a flat tin or plates (greased), and continue the gentle stirring with a fork until it becomes too stiff. At this point bed in the fudge, blanched almonds, walnuts, etc., and just before it is quite bard saw it across and across into convenient squares with a knife. Second: two breakfastcupfuk of brown- sugar, half a cupful of cream-, half a cupful of water, two ounces of butter, two to four ounces of cake chocolate, with a teaspoonful of vanilla- stirred in at the close of tbe boiling., or chocolate may be omitted if liked plain.