THE HOUSEKEEPER

Hawera Star, Volume XLVII, 28 July 1928, Page 17

THE HOUSEKEEPER

KITCHEN .ECONOMIES. Tho grease that sets on the surface of soup, stocks, etc., when cold, can b’o clarified, or, if preferred, this and other coarse forms of fat may be melted or boiled with a small quantity of caustic soda to form a coarse s'oa.p for kitchen use. If, on the contrary, caustic potash be employed for the boiling of this grease, a 'good soft soap is formed. The housewife who saves 'her fat, will, therefore, find her soap bill is appreciably reduced. COARSE SOAP. Weigh out lib fat into an old double saucepan. Dissolve 2ioz. caustic sod'a in 1 quart water and add to the melted fat, stirring well. ' 'Heat the mixture, stirring from time to time until saponification is complete. Continue heating until a little of the mixture gives a clear soapy solution when 'added to hot water. When eold, form into tablets of convenient size. TO RENOVATE SHABBY LINOLEUM. The surface of a painted type of linoleum usually wears off long before the linoleum itself is really badly worn. Such a floor covering can, however, be renovated by treating with a good make of floor paint. Before applying this, all soil and wax polish should be removed by scrubbing with hot soda water and the paint then applied with a' fairly large paint brush. 'Such an application is, of course, only a surface one, and where there is much traffic mats should 'be laid down. WIIAT TO DO WITH BONES. Better use could ibe made in the average kitchen of 'bones which are frequently thrown away, .for they are rich in mineral matter, also containing gelatine and other good material. If'boiled slowly for a long period, much of this goodness is extracted, therefore the use of a stock-pot is strongly recommended in small and large kitchen's. Garden enthusiasts may also be willing- to dry and pulverise the bones after they come from the stoekpot, as they possess a decided value 'a's a phosphatie manure. TWO WAY'S WITH BREAD .CRUSTS Do not throw away bread crusts for they can be softened and made quite palatable if soaked in hot milk. Actually, bread and milk made with crusts instead of the inner part of bread is as easily digested by invalids as the uncrusted portion. If preferred, bread crusts can be put in the oven until they are thoroughly browned and perfectly dry right through, when they should be crushed with a rolling pin an<j stored in an airtight tin. Brown crusts arc useful for serving with game and for coating 'certain foods, su'ch as rissoles, before frying.

KITCHEN WASTE FOR FOWLS *i.he outer leaves of green vegetables the pa ring’s of potatoes and artichokes, the scrapings of root vegetables, such as carrot's and parsnips, the crowns of beetroot and so on, can all be turned to advantage. Little effort is required to mix them 'together and put them through a chopping machine in a fresh wot state. When well mixed they can bo dusted over with “sharps” or other farinaceous material. WHEN BOILING A CAULIFLOWER To prevent the unsightly discolouration of cauliflower, a'dd about half a cupful of milk to the water in which it is to be boiled. RENOVATING A BLIND. When blinds become torn and faded at the base, they can be reversed, the lower part being attached to the roller. If long enough some of the faded and torn portion can be cut- off before they are reversed.