WOMEN’S INTERESTS

Grey River Argus, 9 May 1936, Page 12

WOMEN’S INTERESTS

HINTS FOR THE HOME

(BY

“TOHEROA”)

Stale Bread For Puddings: Try this —slices of stab* bread, cut very thin, well buffered and jammed. Line, thinly—this is most important — vour baking dish or pie dish. Beat ■h,. yolk—not. the whiti — of om-. egg, v-ith' j pint of milk, and one tablespoonful of sugar. Pour into the centre of tile preadlined dish, and bake in a slow oven for about an hour. Whisk the white of the egg, very stiffly, mould roughly on the top of the pudding. and put back for five minutes into a quick oven. ******

Eread anil Cheese Pudding: Here is a choese pudding which will account for a good many breadcilimbs and assist in emptying your I.read-pan of stale bread.

Butter a pie dish- —really well. Mix together 3 ozs of breadcrumbs, 6 ozs of grated cheese and a sprinkling of salt ami pepper. 'Bea.', two eggs, add a little milk, and stir til’s into the bread and cheese mixture until it is Hie consistency of a thick batter. Turn into the pie dish and bake in a- moderate oven until it is set nnd nicely brown on the top. ******* Banana Chutney: Cut 12 bananas into pieces and let them simmer in vinegar until soft and pulpy, then add half a pound of sugar while hot. Leave this to cool ami chop two onions and .( lb of sultanas very finely. When the bananas are cold mix everything well togethw. Stand for 12 hours and tie up in jars. ******* Banana. Sponge Cake: Ono teacupful sugar, Jib butter, two 1 ablespoonfuls milk, 1-j cupfuls flour, om-< teaspbonfnl baking powder on small teaspoonful baking soda, one egg well beaten, three mashed bananas (firm). Cream the butter and sugar, add ogg, then flour, baking powder and bananas. Dissolve soda in milk, and add. Bake about half hour in a moderate oven. 'This sponge may be either baked in sandwich tins, and mock cream filling put between or in a. flat baking tin with whipped croam on top, and may he iced with lemon-flavoured icing and decorated with rings ot banana. * * .* * * * * Marshmallows (Without eggs): Mix one cup sugar, one cup water, three dessertspoonsful gi-latine and one half teaspoonful cream' of tartar. Simmer 111 minutes, allow to <k><>l, add juice of one lemon and one dessertspoon'll! rosewatiu - . Beat the mixture till white and thick and pour into a greased tin. Leave- for two hours, cut into squares and roll in coconut or ieing-sugar. Chopped date-s or nuts may be added, but any fruit or colouring must be added buforo thi- mixture is beaten. ******* Waffles: Two cups Hour, two teaspoons baking powder, a. pinch of salt, two eggs, 1 one and three quarters cups milk, four tablespoons melted butter. Sift together Hie dry ingredients; add slight-ly-beaten egg-yolks ami milk, beat thoroughly, add the shortening, fold in Hie stiffly-beaten whites nnd bake in hot waffle irons until l.irown. ******* Trilby Biscuits: Two breakfast cups flour three of rolled oats and one of sugar; one small cup of butter (melt.). 2 3 clip of sour milk, one teaspoon b! <-arbonat of soda, a p.nch of salt. Itoll out rather thin, and ent into biscuits. These are very nice buttered, and very wholesome for children. * * *** :}: i Sour Milk Doughnuts: Two eggs, buttur the size of an egg. 1A cup u s of honey, 1 cupful of sour m'lk. to which has been added 1 teaspoon of -oda enough flour to make a dough which will roll out nicely, and to wlrch must be added 2 teaspoons of cream of tartar. Cream the honoy and butter together, add the eggs well beaten, and the other ingredients. Mix well, roll out and cut with a doughnut cutter, and fry in deep hot lard. The honey keeps the doughnuts moist a long timo. ******* Date Jumbles (No Eggs): Cream together :}lb butter and Mb sugar, add one large cupful flour sifted ■with one teaspoonful baking powder and one tabl.fespoorif ill cocoa. Then add half cupful finely-chopped dates and mix all together with miik (about half cupful) to make a stiff dough. Roll out on a cold, floured over-trny to biscuit thickness and cook in a moderate oven until brown. Have ready one cupful of plain chocolate icing and immediately tho tray is taken from the oven, spread the icing thinly and evenly over thc cooked biscu.t and sprinkle with chopped walnuts. Cut into squares before cold. They will keep fresh for weeks in an airtight tin, ******* Melting Moments: 4oz flour, 4oz. cornflour, 5-lozs butter, 3oz icing sugar vanilla essence. Cream butter and sugar ad,l essence, then flour and eornflour. Put on a cold truv ami bake in a moderate oven. ■# * * * * * -i. Devil’s Food Cake: Two cups brown sugar, 4 cup of cocoa. 1 cup butter, 11 cups sour m.lk, 21 cups flour. 2 teaspoons soda, 1-1 teaspoons vanilla. Alix the sugar and cocoa together, then cream them with the butter. .Put the soda in the milk, and add alternately with flour to the c-reamed mixture, which makes two large layers. Put together with chocolate butter icing, made as follows; Cream 11 tablespoons of butter, add 2 cups of icing sugar gradually, and then 14 squares of unsweetened chocolate, molted, and 4 or 5 tablespoons of hot milk or cream —enough to make it the r’ght consistency for spending thickly. ******* Chocolate Cream Biscuits: Gozs of flour, J tea spoon ful of baking powder, n. pinch of mixed spice, loz cocoa. 3ozs of margarine or butter Jib of castor sugar, 1 egg. Boat Up the egg. Bent the hutter and sugar to a cream, sieve the dry ingredients together, and add to the cream alternately with the egg. Mix to a stiff paste, using a very little milk, if required. Roll out thinly and cut into rounds or fingers. Bake on a. greased baking sheet in a slow oven for about twenty minutes. When I cold, spread onr< half with chocolate I butter cream filling, and clap the]

other half over it. Dust with icing sugar or cover with chocolate icing. Chocolate .Butter Cream Filling: Beat together 2 ozs of butter or margarine. 2ozs of castor sugar and I tablespoonful of chocolate powder to a stiff cream. ****** Ginger Nuts: Jib of flour, 2ozs of brown sugar, 2 ozs of treacle," 1 teaspoonful of ground ginger, 2ozs of butter. Rub the butter into the flour or, letter, molt the butter and pour it on to the flour; then add all the other ingredients. Stand the mixture aside for half an hour. Then knead well, flatten out with thc< hand until about Jin thick, cut into plain rounds, and 'bake in a well-greased tin in a. moderate oven for about ten minutes. ****** Fish Pudding: One lb of any kind of white fish, •I ozs. finely-ehopped suet, 2 ozs. breadcrumbs’ 1 tea-spoonful chopped ]iarsl".V. J pint milk or stock made from iish bones, 2 eggs, a. few drops of anchovy essence, salt and pepper. Free the fish from the skin and bones and pound it well i\Tth the sunt, add the breacrunibs, parsley, salt, pepper, anchovy essence and mix well. Beat the eggs slightly, add the milk or fish stock and stir in the mixture. Have ready a wellgreased plain mould or basin,, put in the mixture, cover with a greased paper and gently cook for II hours. Serve with anchovy, egg, or melted butter sauce. HINTS. If vour wire mattress is beginning 1o rust, and is marking your ticking try painting it with aluminium paint. Brush it well first with a stiff scrub bing brush and spread a few sheets of

paper on the floor to catch any splashes. When finished, the mattress will look quite new, and will last much longer than if the rust remained uncheeked. ****** Linoleum polishes quickly if Hie polish'is left on for a few m nutes. and Hie duster is warmed before using. ******* Hot vinegar will soften paint brushes that have become dry and hard. Soak them in hot: vim-gar for an hour at least. ******* l\'hen passing rods through laee curtains slip a finger from an old glove on the end of rod to prevent tearing the lace. ******* To make a good sand soap, ’cut a large bar of household soap into a saucepan, with a quart of water. Stir over the fire until soap is dissolved, then stir in one quart of clean fine sand, and ashes. IRemovo from fire, stir occasional!v until it begins to set, then put in oblong or desired shaped tins. Leave to set. Ready for use when cold ******* Iron crinkled crt'pe materials with a turkish towel placed underneath. This will preserve the crinkle. ******* Fold your tablecloths three time.lengthwise, after ironing th-.-in, before anv cross folding is done and yon will avoid the ugly lump in the venire of the cloth. .It will also lie bt'ilcr on the table. ****** Holes made by nails or any form of breaks in wood should bo filled in very solidly with a mixture of ghie and fine sawdust, Allow this to dry well, and then it will take any kind of na’l. That Fishy Smell!—After cooking fish, wash the various cooking utensils in warm water to which a. handful of salt lias been added. Rinse w.th clean water, and the fisny smell will have disappeared. ****** Silver teapots which have become stained inside with tannin should be soaked in boiling soda water overnight. ami in the morning rinsed thoroughly. Repeat two or three times if necessary, and the teapot will bo spotlessly clean. ****** To remove red ink from table linen spread freshly-made mustard ever tko stain and leave for half an hour. Then sponge off, and all trace of the ink will have disappeared. ******* Have you thought to try tomato for removing ink stains on household linen? Rub the actual pulp of a ripe tomato on the stain until it disappears. Wash thc linen then in lukewarm water which has no soda in it. ****** A little turpentine added to some lukewarm water u'ill remove stains from' marble-top washstands. Apply with a. cloth and polish with a soft duster. If stone stops or window-sills are stained, a little paraffin added to the hot soap and water with which they are scrubbed will soon remove the offending marks. ******* lodine stains on any washable material can bo removed by soaking in a solution of ammonia. Wash afterwards in warm soapsuds. ****** Where children are running about highly polished linoleum is dangerous The following non-slip polish is excellent, ami also preserves the linoleum: Allow half a pint of methylated spirit to 2oz of shellac. When dissolved, apply the mixture to the floor (previously washed with soda water to remove grease l ) with soft flannel. The polish can be wiped over with a wet flannel, and will not easily come off. ****** AVhen cleaning knives, add a little, bicarbonate of soda to the cleaning powder: this.helps to remove stains. ****** Alterations in Knitting: All alterations when knitting should be made on the right side, A coloured thread should be slotted through the work to show each decrease or increase, as it is difficult to add them up. particularlv when there is a pattern. When knitting, decrease by knitting two together or bv slipping 1 stitch, nnd knitting the next stitch and then slipping the first stitch over the second stitch. The second way is used when the decreases are near each other, i.e., the encl of « stocking, the finger of a glove, the bottom of a

cap i>te. 'The best method of increasing' is not generally known. Here it. is : Pick up the thread of the preceding row (which is found between the two stitches), twist the thread to form a stitch, slide it. on to the left needle, and knit it from behind instead of in front, as usually done. When crocheting, deereasei by leaving out a stitch, and increase by crocheting twice in llici same stitch. ****** Bran baths are extremely soothing and cleansing, and they have a particularly refining action on the skm. In cases of sunburn a bran bath is excellent. Place two large breakfast cups full of bran in a large square of muslin, and tie the ends securely together, throw the bag in the bath and allow the hot water to run on it. This will take all the goodness out of the bran and the water will go soft and creamy. When you are in the bath the bag can be rubbed over the flesh. ******* A Shoulder Spray of Velvet Flowers: A dainty spray of flowers just makes a frock, and adds greatly to its appearance. But these lovely flower sprays are expensive, and that is why you will be so glad to now that you can make them so easily at home. Tn many eases, odd jiieces of material can be used up very effectively. Cut six pieces of velvet, in pink or any shade desired, 51in x 41:n, paste ‘.hem together in pairs with flour and water. When dry. fold and stitch them in half over a piece of millinery wire. Begin by rolling one end, cutting tlie material down to a quartorof an inch from the wire. Stitch the base of the flower when you have finished rolling it. Make three flowers this way. Tin ‘it cut three pieces of green velvet 4 : ]in x 2Jin, paste them together in pairs, and cut to leaf shapes. Alark in the veins with a hot skewer. Insert: wire at the end, and join all into n spray, covering the stem With green silk. ****** Remedy for Croup: Use one part methylated spirits or spirits of wine to two parts vinegar and three parts wa-ter. Alix cold in tablespoonfuls in a small basin. Saturate a small piece of flannel, lay on a piece of oiled silk around the throat. If the attack is severe place a. pad on the chest and renew when dry.