HINTS AND RECIPES.

Matamata Record, Volume XI, Issue 932, 28 June 1928, Page 2

HINTS AND RECIPES.

If washed in hot water instead of cold, rice will have a better flavour. A teapot put away with a lump of sugar ia it will not taste mouldy afterwards.

Sausages are improved by being baked in the oven instead of being fried. Prick them, put them on a shallow tin or lire-proof dish, and bake in moderate heat for 20 minutes. The best way to cut a cork is to damp it slightly and then use a sharp knife. If the cork is not damped there is a danger that it may slip and the lingers be cut. Linseed oil makes an excellent polish for tortoiseshell. Rub with the linger or palm until the oil is well dried m and the shell becomes warm. If the article has been dull for some time it will need rubbing for some time. When making new household linen, sheets, dusters, etc., if the material is coarse and fluffy and the marking ink is inclined to run or blot, mb the spot with a smooth glass stopper till a perfect surface is obtained. White fur can be cleaned at home by rubbing it with equal quantities of whiting and powdered lump ammonia mixed together. Leave the powder in for a day, and after shaking it out rub the fur with iiot bran and shake again.

If there is any difficulty in turning out a hot pudding, wrap a cloth round it that has been wrung out in cold water for a minute or two and the pudding will slip out quite easily. For jellies and cold puddings let the cloth be wrung out in hot water. Starch all articles to be glazed in cold starch and iron thein while they are damp. Next, dip a piece of white flannel in some French chalk and rub it smoothly on each article. After this rub a piece of white curd soap over the chalk. Finally, iron the articles on the right sided only with a moderately hot iron.

If you want to dye your white curtains a pretty cream, you can do so quite successfully by using a weak solution of tea or coffee. Test the colour of an old strip of lace until you obtain the shade you wish, then dip the curtains, ami leave them to dry before pressing. To Clean a Cloth Coac. First brush the coat to remove all loose dust, then remove any staius or marks by means of petrol —applied on a clean cloth. Petrol should never be used in a room in which thera is a fire or light. It is safest to use it in the open air. One way to clean the coat, to take a clean clothes brush, dip lightly into petrol, then brush the garment well all over. A clean cloth, used with petrol in the same way as the brush, would bo quite effective. Another method is to sponge over the er>."t with diluted liquid runmohla. In (.•;vh case .hang tlie emit in the Open a’r to dry, then press well with a warm iron putting a square of material between the iron and the material. Then

brush the coat again, to bring up the surface of the cloth.

Cleaning White Paint. To clean dirty white paint, prepare a basinful of hot water and add a teaspoonful of borax to it. Take a clean, woollen cloth, wring out in the hot water, then dip into soma powdered whiting. Rub all over the dirty paint with this, changing the cloth and dipping into fresh whiting when necessary. Then wipe the paint well with a clean cloth wrung out in hot water and dry the woodwork with a clean, soft cloth. Afterwards polish with a clean chamois leather.

Water-glass for Stains. It has been found that water-glass is excellent for cleaning dirty clothes. They are just steeped in water to which some water-glass is added, and afterwards rinsed out and soaped. This often removes stubborn stains. Discoloured glass dishes and vinegar bottles, etc.., may be made brilliantly clear by washing with the solution, as also may stained pottery or enamelware. Many other things, including marble, may be similarly cleaned by mixing the water-glass syrup with whiting, rubbing the place well with this mixture and then washing off with water. Cold Sweets for Sunday Supper. Orange Trifle. —Cut up six small sponge cakes and spread them with apricot jam. Pour over them the strained juico of two or three oro,ngcs.

Arrange orange quarters on each slice of cake. Make a good custard with a pint of milk and two eggs, and when it is fairly cool pour it over the sponge cakes and orange quarters. Pear Creams. —These can be made with stewed Australian pears, which are t obtainable when the English variety are not in season. Place half a pear at the bottom of each individual glass dish, and spread over it a dessertspoonful of marachino. Whip a gill of cream, aud stir in the whipped whites of two eggs and a flavouring of vanilla. Heap this on the pears. Decorate with half a glace of cherry and two green leaves cut out of angelica. Chocolate Cream. —Dissolve 4oz. plain chocolate in a double saucepan, and stir in half a pint of milk. Add sugar if desired, and a few drops of vanilla. When the mixture thickens pour on to the beaten yolks of three eggs, and stir briskly till it becomes the consistency of thick cream. Serve cold in individual glasses, and garnish with a spoonful of whipped cream. ' , Coffee Junket. —Make a junket in the ordinary way but add one or two teaspoonful of coffee essence to the lukewarm milk before adding the rennet. When set put little dots of clotted or thick whipped cream over the surface. Coffee Jelly.—r One pint of coffee, loz. gelatine, 2oz. sugar, and flavouring to taste. Put the coffee, which must b<j very strong, into a clean saucepan, with the gelatine and the sugar, and lot it dissolve. Strain into a basin, add a few drops of vanilla if when cool pour into a mould. When set turn out on a dish, and serve with cream.