HOUSEHOLD HINTS.

Matamata Record, Volume XIV, Issue 1193, 5 February 1931, Page 7

HOUSEHOLD HINTS.

Whpn keeping a plate of food hot for a late coiner, do not put it in the oven, as this, dries it up. Instead, set it ovor a saucepan of hot water, and cover with a tin cover. A lead pencil held with the point against a water-pipe and the other end in the ear is an excellent means of detecting leaking pipes or valves. The graphite ‘‘lead” picks up and conducts the sound of the running water. A velveteen pad is an excellent polisher for glass, metal, and shoes. It gives a good finish to newlv-polished furniture, whether cream, paste, or oil has been used. t Two tal lespoonfuls of soda, a teaspoonful of ammonia, and a gallon of boiling water make a good disinfectant for the kitchen sink. Pour the solution dowD the pipe while it is very hot, ahd brush the sink. To clean grey lizard shoes, brush them with a clean brush, then sprinkle with talcum powder. Rub it well in and leave the powder on till the shoes are wanted^again. Then brush the powder off. A Present, for Invalids- —It is not wise to give an invalid any food which a doctor has not ordered, but if eggs are allowed then a present of a dozen or half-dozen new-laid eggs is generally appreciated. Grapes are usually permitted, and a bunch of the sweet ripe grapes would make a gift. Cleaning Wallpaper.—Soiled wallpaper may be cleaned by rubbing it gently with the following mixture: 1 Shred 2oz curd soap in a quart of boiling water. When the lather is cool add half a breakfastcupful of petrol. Be careful to do this in a room where there is no fire or naked light; Form the dough into balls, and use them as required to clean the wallpaper. . - ' ' To Wash Chamois Leather. —If a chamois leather is very dirty, soak it in a pint of soapy water to which has i been added three tablespoonfuls »•* household ammonia. Squeeze out as much of the dirt as possible. Rinse in tepid water, rub well, and finally in several fresh waters. Dhv in the shade, and pull occasionally while it is damp to keep it soft. ' Recipes to Try Now. Simnel Cake. —Ingredients: 2oz each butter and castor sugar, two wellbeaten eggs, Jib flour, a pinch of baking powder and salt, 4oz prepared currants,* i2oz each prepared and chopped sultanas and candied peel, quarter of a teaspoonful mixed spice, the grated rind of half a lemon. For the almond paste: Jib ground almonds, 4oz sieved icing sugar, 2oz castor sugar, a little lemon juice, the beaten whito of one egg, and a little beaten egg. Beat the butter and castor sugar to a cream, add a little of the beaten egg, then tho flour, sieved with the baking powder and salt and spice, continue until all is used. Then stir in lightly the fruit, etc. Turn the mixture into a paperlined tin and bake slowly. Then leave till the next day. For the almond paste, mix together, tho almondr# icingsugar, castor sugar, lemon juice, and white of egg. ‘ ,Roll out half of this into a round a little smaller than tho cake, cut the cake into two rounds and place the almond paste between the two rounds, pressing firmly together. Put the other half of the paste on the top of the cake, smooth it over and score it across with a fork each way, then brush over with a little beaten egg. Dry in a cool oven I till the top is slightly browned. I Home-made Buns. —Ingredients: A I pound of flour, half a teaspoonful j mixed-spice and salt, 2oz each butter j and lard, Joz yeast, 3oz each castor I sugar and currants, two eggs, and 1J ! gills tepid milk. Sift flour and ppree I into a large bowl and well rub in tho butter in a basiu till creamy, then add { the milk and strain this into a well 1 in the centre of the flour. Beat the eggs, add them to the mixture, and I lightly work all together wth the hand. I When a smooth dough is obtained, j cover with a cloth and stand in a j warm place for one and a-half hours, ■ or until the dough is well risen. Mix | in sugar and currants —the latter j thoroughly cleaned —and lightly knead all on a floured board till spongy. Dij vide into equal-sized pieces, form these into rounds, place on a floured balangtin, and leave in a warm place to rise once more; this should take from ten to fifteen minutes. Bake in a quick

oven for about a quarter of an hourJust before they are done, brush the buns over with a little milk. Tnese are delicious eaten hot. Little Cakes. —Beat 6oz butter and the same quantity of sugar to a cream, add the yolks of two eggs one by one, and any flavouring essence. Beat well. Sieve lib flour and a pinch of salt and stir them gradually to the mixture, and, if too dry, add a very little milk. Add 4oz cleaned currants and roll the paste out on a floured board, less than a quarter-inch thick. Cut into rounds with a fluted cutter, about sin in diameter. Put the cakes on a greased tin and bake in a moderate oven for about 15 minutes, or until pale brown and crisp. Brussh them ovor with the slightly whipped white of the eggs, dredge with castor sugar and return to the oven for a few minutes to glaze. Put on to a sieve to cool. Children love these crisp little cakes, which aro sometimes called Easter cakes, and they are good for them, too, as the currants are rich in iron-

To remove a splinter from the finger, press the part over the mouth of a bottle filled with hot water, and unless the. splinter has gone very deep the steam will draw it out.

Primrose Pudding.—Bear' 1 together 4oz each butter and castor sugar ui/til light and creamy, and add the grated rind of a lemon. Then stir in one, well-beaten egg with 2oz sieved sugar and beat well, then another egg with 2oz more flour and beat again. When the mixture is very light add half a teapsoonful of baking powder- Turn the mixture at once into a greased basin, cover with a greased paper and steam for an hour and a half. Turn out, pour a good custard sauce round. Orange Madelines.—Grate the rind of two oranges and mix with 2oz castor sugar; add 2oz butter ancf beat to a cream. Beat two eggs until frothy and add to the mixture, then lightly add 4oz cornflour and the strained orange juice. Half fill some greased patty-tins with the mixture and bake in a moderate oven for 15 minutes. -When cooked, allow to cool a little, then lift out. ( ,