HINTS ID RECIPES.

Matamata Record, Volume XI, Issue 933, 2 July 1928, Page 2

HINTS ID RECIPES.

Lemon juice added to the water in which fish is boiled give the fish a better colour. When Storing Silver. Silver plate that is to bo packed away for any length of time should be thoroughly cleaned, then lightly smeared with fresh lard and put iuto the baize bags. When required for use again, all that is needed is to plunge it into hot water and give it ti rub with a clean flannel. Feather Pillows When feather pillows are being refilled crush a .small box of camphor and' sprinkle among the feathers. This not Another modernist idea for filling a only helps to preserve the feathers, but also makes the-pillow cool and refreshing to the head.

Vinegar Stains Dilute some liquid ammonia with twenty times as much water. Spread out the stained material on a flat surface, dip a clean cloth in the cleaning liquid, and make a ring right round and atrophy of the hair follicles. Once this water and dry. If the stain has not quite disappeared repeat the process the next day.

Keep the Larder Window Clean. A large window covered with perfor* ated zinc needs to be cleaned from time to time. The holes in the zinc are constantly being clogged with dust arjd other impurities deposited there by the wind, and if the dirt is not removed there is a risk of it being blown through on the milk, stock, fish, meat, butter, etc. At least once a month give the zinework a good scrubbing with carbolic soap and water. Painted Walls

Painted walls, such as are usual in bathroom or scullery, are best cleaned when they are damp. If possible, fill the room with steam until the walls are quite moist. Then, starting at the top, wash down the walls with a clean flannel and hot, soapy water to which a small quantity of liquid ammonia has been added. Rinse with a clean cloth rung out in warm water, and tub dry with a soft cloth. ’ .

Different Ways of Serving Lamb. Stewed Lamb. —Take 21b. best end neck of lamb, cut into chops, and fry till brown. Tn a casserole put two large tomatoes, sliced, a stick of celery/ cut up, one large onion, sliced,, salt, pepper, and half a pint of good stock. Heat until simmering, and then add the

chops. Cover and gently for two hours. Before serving sprinkle ) with a little chopped pa: 'sley. A tablespoonful of rice may bi added to the ’• vegetables if liked. Se 've in the cas- g serole, with boiled pot red- -.‘.1 current jelly. ** , f • kJ Lamb Cutlets and Pulref* of? Choose a goo,d brand of dlried peas,j##«f i them - well, and soak tkpfd'- ' water. Next day drain -Away pie water - and boil ’it, then add a soda, put in the peas, a|ud boil them • till they are quite soft;! Pass them through a sieve, season *ith salt, then put the puree back in thjj? pan to keep warm. In the meantime! prepare sornq ' mashed potato, and trim tSie cutlets,‘fry • them well, lay them on la hot dish, round "ST mound of the mashed potato,’ then force the pea puree iii little heaps through a paper cornet oil and around them. Serve with gravy seasoned with » - tomato sauce. . 1 ,v' '^T : V? v