Household Hints.

King Country Chronicle, Volume III, Issue 175, 22 July 1909, Page 3

Household Hints.

BEANS FOR WINTER USE. It frequently happens that the amateur gardener, who grows vegetables for home consumption only, finds that during the height of the season his runners and French beans are produced in much greater abundance than is required for the family needs. It cannot be too well known, therefore, that a supply of this useful vegetable can be easily preserved for use during the winter months. The bean should be gathered in dry weather —great heat is liable to cause them to mildew -and placed in a china or earthenware vessel, arranged in layers, with a thick sprinkling of salt between each layer. The vessel containing them should be kept in a cool and airy situation. In a few days time the beans will be found to have shrunk considerably, and the salt to have melted into brine. More beans and salt can be addpcl from time to time till the vessel if quite full. Should the weather be very hot and damp, the beans should be inspected every day or so, and the top layer pressed under the brine, otherwise those that are not quite submerged may show sign? of mildew. If this is the ca«c, the affected beanr. should be at once removed, and more salt scattered over the top. When once the cooler weather sets in they will need no further attention, but will keep indefinitely in any place free from frost. When required for use they should be lifted from the brine and washed in cold water. The strings can then be removed and the beans cut up in the usual manner, and they should be allowed to lie for an hour or two in water before being cooked in order to remove any trace of saltness. A pinch of soda in the water in which they are boiled will greatly add to the colour. TO CLEAN COAT COLLARS. Apply turpentine to the soiled places, letting the fluid dry, and applying more several times. Then gently scrape off the loosened dirt. Wet again with turpentine, and scrape, repeating this until all spots have been removed. Then sponge with a clean cloth and turpentine, or better still, alcohol or chloroform, and wipe dry. A fresher and smoother looking surface is obatir.cd when alcohol or chloroform is used, as these two substances evaporate more quickly than does turpentine.

[ Apple Cheese makes delicious cakes, and is a pleasant change from lemon curd. Coo!; one pound of peeled and cored apples to a pulp, then add to it | two ounces of butter, a quarter of a ! pound of sugar and the rind and juicr•of half a lemon. When well blended i add two beaten eggs. Stir for a few 1 minutes over a slow fire, and the mix- | ture will then be ready for use. ; To Set Dye in Black Cotton Stockings put a g«od hanjful of common salt : in the washing water. Too Hot an Oven is quite as bad fas too cold an oven, an'i will ruin the | best made cakes. Steady heat is nec- > essary for both cake and pastry, and tin oven door should not be opened ': often when baking either. Chamois Leathers should be constantly washed if you wish your silver ! to be kept bright. Make a nice lather I of yellow soap and warm water, and squeeze the leathers into this till perfectly clean. Then rinse in clean soapy water and squeeze dry. Hang in the I air to dry, and during this process work the leather about with the hand i to make it soft. The Flap of the Sirloin should be cut off before it is cooked. It should be rubbed with«alt for a few days and then boiled gently with plenty of herbs and spices in the water. When done put it between two boards with a weight on the top. Leave till cold, and garnish nicely before serving. Leather Satchels may be cleaned with a sponge dipped in warm water in which a little oxalic acid has been dissolved. Farinaceous Puddings require slow cooking to be good. It is only in tbis way that the starch grains have time to swell and thicken the milk thoroughly. Milk puddings for children should i cook for at least three hours in a mod- \ erate oven, adding more mlik if it is required. Novel Sandwiches.—Cut some thin ! slices of brown bread and butter, spread lightly with honey, and then sprinkle with chopped Barcelona nuts or wall nuts. Press the slices firmly together, cut into neat shapes and serve on a dessert paper. Golden Pudding. Chop three ounces of suet finely, and add it to two ounces of flour and six ounces of bread crumbs with which has been added one tablej spoonful of baking powder. Stir into it one egg beaten with half a pint of milk and beat all together for three minutes. Put a layer of butter at he bottom of a piedish, then a half-inch layer of marmalade, and so until the dish is full, having the last layer of batter. Bake for about an hour in a modertac oven.