HOUSEHOLD HINTS.

King Country Chronicle, Volume V, Issue 341, 1 March 1911, Page 2

HOUSEHOLD HINTS.

GENERALITIES. Salt will remove a fresh ink stain from a carpet. Fish is very unwholesome when not well cooked, as well as unpalatable. When making- meringue, use granulated sugar in preference to powdered sugar. For walnut sandwiches mash the nuts into a powder, season with salt, and moisten with cream. When selecting meat for soup, choose meat which ha-i a little fat surrounding it, and cut!; from the round. Go over the zinc under the stove once a day with a cloth dampened with kerosene, and it will always be bright. To remove grease from wall paper rub the spot over once or twice with a piece of flannel dampened with alcohol. When making starch, be sure to boil it well, or it will stick to the iron, and if it is not strained it will be jumpy. The best apples are the heaviest ones, and if good, will yield to the pressure of the thumb with a faint cracking noise. If potatoes are boiled in their skins, and the skins removed just before sending to the table, there will not be so much waste. When plaster of paris is used for mending cracks in plastering, mix it with vinegar instead of water; it will be more easily worked with. Clean mirrors, window panes, etc., by washing with a cloth dipped in alcohol, and polishing with a chamois skin, or crumpled tissue paper. House work should not be looked upon as drudgery: It won't lighten it, and will only serve to make one who has to do it unhappy. Hard putty may be softened in a few minutes by a lye made with wood ashes. Potatoes possess great cleansing power. Cold potatoes used instead of soap, clean the hands well, and keep the skin soft. The water in which potatoes are boiled is excellent for washing the table silver in, enabling one to keep it bright with very little trouble, and even removing egg-stains from spoons. Potato water is excellent, too, for sponging out dirt from silk. When" washing kid gloves have ready a little new milk in one saucer, a piece of brown soap in another, and a clean cloth folded three, or four times. Spread out the gloves smooth and neat on the cloth. Take a piece of flannel, dip it in the milk, then rub a good quantity of soap on the wetted flannel, and commence to rub the glove downward towards the lingers, holding it firmly with the left hand. Continue this process until the glove, if white, looks a dingy yellow; if a coloured glove, until it looks dark and spoiled. Lay it to dry. Old gloves will look like new. To prevent cooking odours fill a tin cup with vinegar and place it on the back of the stove. This will prevent the spread of cooking odours throughout the house. RECIPES. Salad Sandwiches. Spread with butter some nicely cut slices of bread, then with a well-made mayonnaise sauce. Scatter over one slice the picked leaves of Tarragon, chervil, watercress, and a dozen freshly picked shrimps. Place a slice upon this and do as many as required and lightly press; cut the edges neatly and pack in small blocks upon a glass dish. Decorate with tufts of green parsley and skinned prawns. A Plain Souffle.—One and a half cups milk, 1 ounce flour, two eggs, one tablespoon fill sugar, flavouring. Mix the flour smooth with some of the miik. Pour it into a pan containing the rest of the milk, and stir till it boils. Boil for a few minutes till it begins to thicken. Take it off the fire, beat in the sugar and flavouring, and when cooled add the beaten yolks and lastly the whites whipped stiff. Pour info a buttered pie dish and bake i! 0 minutes in a hot oven. Vegetable Soup.—Put into a clean stew pan one quart of any stock, then throw into this a small cauliflower, a carrot, one potato, two turnips, a parsnip, one large onion, a quarter of a pound of mushrooms, and a bunch of parsley. Allow,all to simmer until vegetables are tender; pass the whole through a fine win; sieve into a tureen, into which has been placed a pint of thickened broth with beaten eggs or cream. In the summer heads of asparagus may be added. This is a royal soup. A Vegetable Recipe. Ca'rrots, turnips, and parsnips. Boil them to a turn so that you can mash ihem easily. Put them into a basin with some dripping (butter is better), season with pepper and salt. When quite fine, stir in some chopped parsIcy, a beaten egg, and a few bread crumbs, make into a paste, place it upon a pasteboard, cut into any shape with a cutter. Dip each one into beaten egg, and fry in boiling fat. As each is cooked take out carefully and drain upon paper. Fry in the same fat as many little rolls of bacon as you may require, fasten with a tiny skewer, and lay them with the fritters ar-anged between writing paper in a tin box. Lamb Fillets.—Dip the fillets in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Arrange on a serving dish, and pour over the following sauce: —Cook two tablespoonsful of butter with one slice of onion until slightly browned; add two and a half tablespoonsful of flour and stir until well blended: then continue the browning. Pour on gradually, while stirring constantly, one cupful of stewed and strained tomatoes. Bring to the boiling point and season with one-fourth of a teaspoonful of salt and a few grains of salt paprika. In straining the tomatoes the first time, they should be forced through a puree strainer,