HINTS AND RECIPES.

Matamata Record, Volume XIII, Issue 1104, 10 March 1930, Page 1

HINTS AND RECIPES.

When cleaning a gas ov.n put a little ammonia in the water. This will remove the grease and prevent the ironwork turning brown. A teaspoonful of vinegar beaten into dripping creamed for a cake will take away the fatty flavour and make the cake much lighter. Pudding-cloths should not be washed with soap, but put into a saucepan of cold water to which a litlc. soda has been added, placed over the fire, and allowed to boil for ten minutes. A thorough rinsing in cold water will leave the cloths fresh and sweet after this treatment. Brussels sprouts, greens, etc., can oe kept quite fresh for two or three days if the outer leaves are stripped on and the rest put in a basin covered over and kept quite airtight. They will be found to keep as fresh as when gathered if treated in that why. Varnish applied to the soles of shoes will not omy keep out' the damp but render them more durable. The soles should be covered with a coat of varnish and allowed to dry. This process should be repeated three times. Try cutting the rind of bacon with a pair of scissors instead of with a knife. It is easier, quicker and more economical. A mustard plaster will not blister if mixed with the white of an egg instead of water. When baking potatoes place them m hot water for fifteen minutes before putting them in the oven. They will bake in half the time, and so effect a saving in gas To remove ink-stains from linen, rtib the stain immediately with a ripe tomato cut in half, then wash in the usual way. Ink-stains on the fingers can be removed by rubbing them well with the inside of a banana skm. When peeling onions place them m a pan and pour boiling water over them. If peeled at once the eyes will not smart oi water. When the mouth is sore or the gums soft wash the mouth daily with a little alum diluted' in water. This will take away the soreness and strengthen the gums. , Never allow the handles of knives to be immersed in water, or the blades will become lose and the handles dis coloured. Chamois leather should be washed in warm water in which a pinch of baking soda has been dissolved. The chamois is not only cleansed, but its softness, often lost in the process of washing, is retained. To remove tarnish from nickel, rub the metal with a paste composed of pumice powder and sweet oil; then pol-' isii with a soft cloth. Coloured handkerchiefs, or handkerchiefs with coloured borders, should be soaked in cold water before they are washed. This will prevent the co.ours from running or fading ' To Clean Windows Quickly. —Dip a cloth in clear warm water and with it wash over the entire window, wiping it quickly. Then go over each pane with a tiny sponge damped with methylated spirit, afterwards polishing with a clean duster or tissue paper. If the window-frame needs washing as well as the glass, that should be attended Jo first. Ornamental Brass. —Articles of beaten or chased brass are easily cleaned with lemon juice. A, little should be squeezed on the article, which should be well rubbed with a rug or soft brush. Polish with a soft duster. Take Care of Your Wringer.—ln order to keep a wringer in good condition fold an old blanket in several thicknesses and pass it several times through the machine after each time it is used. The blanket will absorb all the superfluous moisture and keep everything dry, thus extending the life of the rollers. Cakes for Special Occasions « Walnut Cream Cake. —Beat ilb each of butter and castor sugar to a cream and add, very gradually, £lb sifted flour, with which have been, mixed a pinch of salt and half a teaspoonful of baking powder. Add . 2oz finely, chopped walnuts. Beat into this mixture the well-beaten yolks of fwo eggs and the white' of one, and a little milk. Turn into a well-greased tin, and bake in a moderate oven for three quarters of an hour. Turn out and leave till cold, then ice with walnut sifted-icing sugar and loz chopped walnuts, and mix with the remaining 'white of egg. Spread evenly over the top, and decorate with halves of walnuts. Orange Cake—Beat 4oz butter, or margarine, and 4oz castor sugar to a cream. Add well-beaten yolks of two eggs, cup milk, and f teaspoonful vanilla essence. Sift Boz flour, £ teaspoonful salt and 1$ baking powder together. Add the flour, etc., gradually to the butter and eggs. Stir in grated rind of an orange. Rake in two sandwich ting and, when cold, put the cakes together with a layer of butter jcing between, or a little orange curd,