Hints and Recipes.

Matamata Record, Volume XIII, Issue 1109, 27 March 1930, Page 2

Hints and Recipes.

If soot falls on a carpet, cover the place with salt and sweep up the two together. It will be found that the salt takes the soot with it. Cakes will not burn at the top if covered with a piece of greaseproof paper,' which should be removed about hall an hour before the cake is taken, from the oven. When removing stains from shoes, begin at the outside of each stain, working with a circular movement towards the centre There will be less likelihood of a white ring appearing round the edge of the stain. Add a pinch of salt to the flour before adding the water when making gravy. This will help to keep it free from lumns. To prevent home-made marmalade from going mouldy, soak the waxed papers with which it is covered in milk, and then seal the tops of the jars securely. ■ s , Patent leather can be made ti last twice as long by the application of a little vaseline once a week. Rub it well in and polish with a soft duster. Medicine stains on silver should be rubbed with methylated spirit. After: wards wash the silver in warm, soapy water. A little lemon juice squeezed into the water in which potatoes are cooked will make. them white and impart a delicate flavour. Do not use soda to clean aluminium. A little pumice powder on a damp cloth is very effective. To remedy a creaking hinge, if your oil-cam is not handy, take a soft lead pehefl, moisten the point, and rub it into the cracks and crevices. In most cases this will stop the noise. When making jellies, brush found th; inside of the mould with a little beaten white of an egg. The jelly will tlicu turn out easily. During damp weather a fine blue mould often appears on the furniture of a room, that is seldom used. This may be removed by rubbing the furniture with a clean cloth' wrung out of lukewarm water to which a few drops of liquid ammonia liavo been added. Polish with a dry cloth and finish with a chamois leather. The best things to remove greaso spots on carpets, covers, and heavy curtains are a warm iron, a clean piece of brown paper, and a careful hand. Tear the brown paper into long strips and press a fresh piece over each spot. Press it down quickly with the iron, but never let it linger, o: the mark of the iron will be seen. A wad of tissue paper sprinkled with methylated spirit will give a brilliant polish to glasses and mirrors. To Clean Enamelled Baths. —Some enamelled baths become badly stained, and the marks are not always easy to remove by ordinary means. They will, however, yield always, if treated with paraffin and salt. The best way is to soak a rag in paraffin and then dip this in the salt and rub well over the stained places. Leave it for a few minutes, then wash the enamel with warm, soapy water and rinse with cold water. •The Scullery Table. —A wooden scullery table is cheap enough to buy, but it is apt to be a perpetual annoyance to the orderly housewife because of the difficulty that’ there is in keeping it clean. The remedy is simple. Have the table covered with zinc or tin. The sheet of metal should be large enough to cover the table completely and to turn under the edge of the slab. . A metal-covered table is no trouble, for it absorbs nothing and saucepans may be stood on it with impunity. The Value of Lemons.—Lemons are extraordinarily beneficial, both from the health and the beauty point of view. The unsw r ectenod juice of a

lemon to be taken before breakfast is often recommended by doctors to sufferers from rheumatism. There is no finer or simpler cure for a cold than the juice of fresh lemons mixed with brown sugar or honey and hot water. Lemons whiten the skin, and lemon juice diluted with glycerine makes a good lotion for hands, arms, and necks that are not as white as they might be. Lemon juice will remove stains from the hands. Different Ways of Serving Potatoes. There are dozens of ways of cooking potatoes, yet the majority of cooks serve potatoes boiled and mashed day after day, varying them very occasionally with potatoes roasted or baked in their jackets. Stuffed Baked Potatoes. —Bake the in their skins and cut in .•j halves length wise. Scoop out insides, mix potato with a little finely-chopped ■ onion, any cold chopped meat 6r ham, a teaspoonful mixed herbs and pepper and salt. Put mixture back into potato skins, piling it up in the middle, and return the* - potatoes to a hot oven until they are brown on top. Savoury Potato Pudding.—Steam about tw 0 pounds of potatoes and rub them through a sieve. Butter a piedish Put in a layer of the potato, then a layer of grated cheese and a sprink- ~ ling of salt and pepper. Repeat the layers until all is used. The top layer should be potato. Pour in four tablespoonsful of milk very gently and leave for half an hour to soak. Then

place some more butter on the top in small pieces, and bak« in a moderate oven for fifteen minutes. Potato Souffle.—Rub lib. mashed potatoes through a sieve into a basin, stir in the well-beaten yolks of two eggs and a few grains of salt and pepper. Add half a teaspoonful of grated onion and a gill of milk, beat well, then stir in the stiffly whipped whites of the eggs. Put the mixture into a buttered pie-dish, and'bake in a moderate oven for twenty minutes.