WOMEN'S NOTES. LAUNDRY.

Manawatu Standard, Volume LVI, Issue 45, 22 January 1936, Page 13

WOMEN'S NOTES. LAUNDRY.

(By Miss Mary Tallis.)

The care of old lace.—Few women can withstand the lure of fine pld lace, but many think it difficult to keep in good order without very special precautions. With a little knowledge and cure, however, it is quite possible for anyone to keep it clean and in repair. Hand-nnvde lace should not be drycleaned, as the process is injurious to the delicate fabric. If it is only slightly soiled, the lace may be gently washed in warm milk and afterwards pinned out to dry. If it is actually dirty, a piece of hoard, of suitable size, should be covered with a pad of old linen, and the lace pinned firmly to this and thoroughly damped with a wet sponge. A lather of pure Castile soap is then made and the lace is dabbed all over with this till the loosened dirt, is removed. All superfluous moisture is then taken off with a dry sponge, and the lace is left in position till quite dry. It must on no account be ironed.

Very thick lace, which cannot bo sufficiently cleansed by dabbing, may be placed in a clean enamel saucepan in the lather and brought to boiling point. It should then be rinsed in clean water and pinned out flat to dry. All lace should be kept in a dry, warm atmosphere, and aired frequently. This is particularly necessary for black lace, which is subject to a species of mould. Black lace is dressed by pinning to a board and dabbing with vinegar. , To repair lace, the original background of net or needle-point which has given way must be replaced by suitable stitches. The work is first mounted on a piece of firm linen to keep it flat. The worn places are then strengthened, or renewed, using thread of the same weight and colour as the original. This is very important if the mended place is not to show. Cold tea can be used to . get the desired “oldj’ effect. COOKING. Kent and Sussex dishes.—Chichester omelette: Crumb 2 teacups of stale breadcrumbs carefully, and when the crumbs are fine stir them into a basin containing 3 eggs well beaten. Add the sugar, stir again. Have a small frying pan ready with boiling fat and drop the mixture in, a spoonful at a time. Cook two - minutes, drain' and serve on a white paper with dainty slices of lemon.

Kentish liotpot.—Shell and wash 3 cupstul peas. Top and tail 3 cupsful Frencli beans, which should be quite young; scrape 3 cupsful young carrots and cut into small pieces. Grease a large casserole and arrange the vegetables in layers with 2 tablespoonstul of butter scattered in pieces here and there. Add to the layers 12 spring onions. Sprinkle over sugar, salt and pepper. Four over everything 1J pints boiling hot stock and cook in a moderate oven for 1J hours. Serve with a little mint sauce, well-sweetened. If available, a dozen small mushrooms stewed until tender may be cut lip and laid on top of the hot-pot before sending to the table. An old Sussex pudding.—Take Jib oatmeal, Jib wheatmeal, 1 quart new milk. 1 teaspoonful butter, 1 teaspoonful baking powder, 1 cup treacle. After warming, put the milk into a basin, stir in the oatmeal and wheatmeal, and let it stand overnight. Smear the butter liberally over a basin, stir the bakipg powder into the milk meal mixture, pour it into the greased ■ basin, cover with 2 greased papers or a scajded floured cloth, boil for 2J hours. When serving, warm the treacle and send it to the table with the pudding. A modern variation of this pudding is to serve it as a meat substitute, surrounded with fried tomatoes.

Rotherfield sweet-tooth.—4 teaeupsful flour, 1 teacupful currants, 1 teacupful sultanas and cut-up candied peel mixed, 1 teacupful suet, chopped, 2 tablespoonsful honey or treacle, 1 tablespoonful butter, 1 teaspoonful baking powder, a pinch of salt. Put all the dry ingredients into a basin and make into a firm dough with a little milk, added very gradually. Care should be taken to see that the ingredients are evenly distributed in the dough ; then, with the fingers, pull the dough apart in the centre, put in the butter and honey or treacle, wet the torn edges of dough, pinch together, put into a wellgreased basin and steam or boil for 2i hours. HOUSEKEEPING. New glass for a picture.—Though it appears difficult, when a picture glass has been broken, to insert a new piece, actually it can be done easily by an amateur. Lay the complete frame, face downwards on a thick, soft pad, such as a folded sheet covered by a clean tea towel; cut or tear off the paper at the back, and, Using a pair of pliers, draw out the brads which hold the backboard to the frame proper. Prise up the backboard at one side, being careful not to press on the picture the while, and lift it out. Next remove the picture, flick or dust off any chips of glass, and get a glazier to cut a new glass. It is better to let him measure for himself. Prepare the pad again, but double the size, lay the glass on one half, clean one side, turn this on to the second half and clean the other. Lay the frame on the first half. Raise up the glass, balancing it by the edges to see that it is free from specks, and put it in the frame, keeping the fingers from the inside. Place in the picture, noting that its top is at the top of the frame, and lay the backboard on top. If this is fitted in exactly where it was before, the tiny grooves made by the brads will correspond with their holes, and fresh ones need not he made. Use a small weight from the scales when driving in the brads and do this gently, for the slightest roughness would break the glass. Finish by pasting on brown paper.