HOUSEHOLD HINTS.

Northern Advocate, 23 August 1924, Page 10 (Supplement)

HOUSEHOLD HINTS.

POINTS CONCERNING CUT FLOWERS. When arranging flowers remember that no foliage of stocks, wallflowers or marigolds should be immersed in the water, which will soon become slimy and unwholesome for the blooms. Flowers growing on wiry, sapless stems, such, as clematises, should have a few leaves under the water. All flowering shrubs should have an inch or two of the bark removed up the stem and the stem split so that moisture oan be more easily absorbed through the woody stem. Roses should not be placed in small receptacles in which the water may become tepid. They love very cold water, and if ice be available a small portion may be placed in the vase. iSweetbrier, nasturtiums and mignonette sliould always be in vases by themselves, as they will often cause other flowers to which they arc antagonistic to die.

STARCH PASTK. Starch paste is excellent for mounting picture?, because, if a little of the paste, gets on the front of the sketch or print, it can generally be rubbed off when quite dry. Starch paste seldom damages a picture. The paste is made by mixing the starch with a little cold water, then pouring on boiling water and stirring well. This mixture should be used at once, a« it does not keep well. DECORATED GAUNTLETS.

Fancy gauntlets are usually rather expensive. You can own a pair and yet have them cost but little more than an ordinary short pair. From the material out of which your suit is made cut a reversible cuff' to fit the top of your pair of short gloves. Cut also two narrow wrist bands. Line them with silk. Have a simple Egyptian design stamped on them. Embroider the design in red, blue, yellow and green. A pair of these gauntlet-; ma lies i\ nice gift. SOILED WHITE SHOE*. White kid shoes which have become soiled may be beautifully restored in this way: In the first place, rub the leather well with cream of tartar, and leave it on for about an hour. Then apply Fuller's earth and powdered alum in equal parts, rubbing this well in. Next rub in line oatmeal, and , finish by wiping with, a piece of soft , linen. To remove grease marks from brown shoes, take a piece of French chalk and grate it into a fine powder. Sprinkle it over the grease spots and rub well into the leather. Leave for 24 hours and then brush the powder away. Finish by polishing the shoes in the ordinary way. If the first application of the French chalk does not entirely absorb the grease the process described may be repeated. A PLATE MAT. j I I There is a new asbestos plate mat (for using under d'Oyleys when a cloth is dispensed with) which is said to be scientifically ventilated and therefore prevents any steam from a hot plate reaching the table. The inside of this patent is made in tubular form, but in other respects does not differ in appearance from other mats of the same kind. HOME COOKERY.

TTMBALE OF FISH. Ingredients.—lib of cooked fish of any kind, 1 pint of tomato sauce, 3'oz of cooked nrurcaroni, \ pint of picked shriinps, pepper, salt, loz -of margarine. Method. —Kemove all skin and bones from the fish and flake it. Grease a ciis.siTole and put n layer of macaroni at tho bottom, cover with a layer of fish and shriinps, sprinkle with salt, and pepper, and coat with the tomato sauce. Continue these layers until the casserole is fuil, but the top layer must be macaroni. Put the margarine in small pieces here and there over the top, and bake in a moderate oven or cook over low heat for an hour. Serve in the casserole. Note. —Mussels and oysters (blanched and bearded) ami chopped mushrooms are often added to the other ingredients, and when cooked the mixture is served in a large puff pastry ease.

CURRIED SALMON". Prepare a curry sauce as follows: Fry half a medium onion to.a golden brown in. butter. Have ready a small teaspoonful of grated lemon rind and the juice of the lemon, a heaped tablespoowful of chopped raisins the same of plum jam, and a teaspoor.ful of Worcester wiuce. Cover the onion with a pint oither of milk -and water

of flour and one and a half of curry powder blended with milk and water to a smooth cream. Let all thicken (it should be of the consistency of ordinary white sauce), and then add lemon juice. Colour a rich brown with Parisian essence, or a little burnt sugar. Add contents of lib tin of salmon broken into pieces. Let the whole get thoroughly heated, and simmer for 10 minutes. Any cold fish may be used instead of salmon. Serve with boiled rice.

CARROTS A LA PORTUGAISE. Young carrots make delicious vegetable entrees, or a pretty garnish to various dishes. Ingredients.—lib of carrots, salad oil (about ?> table-spoonfuls,) 1 clove of garlic, 4 tomatoes, I pint of brown sauce, salt, pepper, croutons of fried bread. Method. —Prepare the carrots. Make the oil hot in a pan, put in. the clove of garlic, carrots and a pinch of salt. Cook them from 10 to 15 minutes, shaking the pan often. Drain off the oil and if necessary rub the carrots first with a piece of paper and then with a cloth. Rub the tomatoes through a sieve, and add them to the brown sauce. Put the carrots into o. casserole with the sauce, cover, unci cook either in the oven or over loav heat until the carrots are tender, about half an hour. Cut some bread into small triangles, or hnlf moons, fry pale brown in the oil from the preliminary cooking of the carrots, and arrange these round the top of the carrots. Serve in the casserole. Note. —Remove the garlic before adding the carrots to the sauce.