HOUSEHOLD NOTES.

Hawke's Bay Tribune, Volume I, Issue 104, 15 April 1911, Page 3 (Supplement)

HOUSEHOLD NOTES.

When Separating th” Volks From the wlnti» ,:f < ggs, break them into a funnel over a gl;-' s or cup, when the white* will pass tluough, and die volks will re’nair. in ill* funnel. • • ♦ To Freshen a Stale L-ortf.

Put a pan of wirier on 'stove, and bring it to the Inrib Put cn the steamer, and into it pyJ the s-tule l iaf. Steam ft.r five minutes. The bread will be found to be as fresh as when new.

To Prevent an Enamel Pan from Le-ak-il) S’ . , „

Mako a stiff paste with flour and ••'riicr, anil put it mx i* the hole in the I an. Pour hot water in I rf..re putting on the stove ; it will stop the hole for weeks, wb.cn the paste jean bo renewed. > ■» W--. To Revive Cut Flowers,

Cut off the tips ol a’.' the .stems, and stand them in a bowl <f hot water. Let them utay m this till the water is quitci cold, then arrango th- oi in vases filled with lukewarm water. A tiny pinch of earironate <>l sid.i |ur into the vases helps tn make dm fl ns last longer.

The Best amt * Method of

Cleaning H.mr c-hes Is with ha i tslinrn. Get six-penny-worth of this from the chemist. To”a ouai t or less of < Id or, add three tab.tspm.nluk <:i hai'-.-.crn. Immerse the brush, .briotks downwards, and shako it about. flu .st will drop out at once, kiavmg the bristles clean ami uiiite. Use only cor.,.' water, as hot water turns th.- bristb s veikns.

Hint for Mending. Beiore mending -.,'k.ngs with ordinary darning van, ’ a good pli'in to l:o.<l tiie •■kein the spout of a r.ettle of boding na,. By this means, thu .steam effertualiv ..brinks the wool, ami when the m<md d stockings are sent to the wa-h. no lear need be eu-t-rtaincd of the met 'ed portion shrinking away from or tearing the surrounding parts. Potato Wrinkle. Wash tho p.tatoes thoroughly, then reinoyc a narrow ring of skin right round tnein from top to b g.tom, leaving the sides covered. Boil in the usual P. a « r ’ it will be foilna that the pota’ws cn„. be shaken out of the side coverings of skm quite c-asilv. If ey arc be.i uuul t-, l t and drticum.s to tho taMe. B, there is a vsoiiit; ly no waste, and nil the nourishment of tho pota- i j t inside. Fuero is aiso a g rt .,. t , 3V!llf . ( - f tj - j paring them.

Vienna Icing. lake three and a hah ounces of icin< T sugar and two oune.-s of butter. Mix these two together rerv moll until smo nh just like a pm re. and add a few dn.ps of vanilla rosence.

Sixpenny Plum-Pudding. Mix well t.-igethe-i half a pound of grated potato, half a pound of grated carrot, two ounces of currants,°three ounctij of .sugar, hah a pound of suet, sjx ounces of flour, Addii g gradually a hrtie milk. Pour into a greased mould, and steam foi five hoi’!,'.. Junket.

. Due pint of fresh milk, one teaspoonin! of rennet, one tablaqpoonful of g->KI brandy, one tabkspoonful of fine a little nutmeg. Heat the milk unul it is lukewarm, add the sugarand brandy, stir in rennet ; pour immediately into glass dish, grate a little nutmeg on top. It will be set and ready ter u -e in naif an hour. Apple Sauce.

lake six good baking apples, pro) and cut them in four, take out the tore, puv them either in a brass or enamelled pan with a little water, let then bn! to a. pul]». and press them through a sieve. Return to the pan with one ounce of butter, two minces u n ® ar ’' t al, d a I’ttle leman-juicc. Stir ajia serve* hot in a -sauce tureen. Hot Sardines.

Forst some stale and cut into nart,.w strips. Place! the sardines (from a n») on a plate a# put into the even until hot through. ’.Meanwhile, mix in a pan one dessertspoonful of mustard, and one dessertspoonful of vinegar, and mime of butter. When warmed and "Cll mixed droii m tho yolk of an egg. Sea-on with a little pepper and salt. I lace the .sardines on the strips of toast, and pour over all the same Keep in the oven until very hot, when servo immediately.

Yorkshire Ch- c date Cakes. Cream two cupfuls of granulated sugar and a scant threi-quarters of a cupful of butter. St.r into this one cupful of water, two eggs, two small toaspooninls of baking-powder, half a cake <f molted ehorolate. and four large cupfuls of flour. R ill vorv thin, and bake slowly. B-' f.-terik Rolled.

Procure :i_ round steak, spread over it a layer cf almost any kind of force-

moat. An ordinary bread, onion, thyme or parsley dressing as used to stuff turkeys is very good. Begin then at ono end of the steak, and roll it carefully ; tie the roll to keep it. a gcodk shape. Bake it in the oven as you would a turkey, basting very often. Make a gravy of the dripprng, adding, water, flour, and a little butter (mixed). Season with pepper and salt, strain, skim off the fat and pour it round the meat. Tea Twists.

ork two ounces of butter into n pound of flour, add a teaspoonful of taking-powder and a little salt. Bix-:ik up two eggs and mix with the flour, fmg enough milk to make a dough'., .toll out, and cut into striris. Emit three into a -short roll, brush over with I’gg, and bike lor a quarter of an hour in a sharp oven.

A Cheap but Delicious Cake. One piund c f wheat meal, six ounces Sl ' srar - ® lx ounces of butter, fhreei.,. it t rs of a. pound of currants, ono • ■unco of baking-powder, ten droiis or fin 1110 "' 1 ? I,X , With milkmix well fl Ti’ r ’ at H , , ot,,er ingredients, to 'h ilf .' V ,E ? ‘'ui est;ence of lemon £ ™ id::