HOUSEHOLD HINTS.

Northern Advocate, 8 March 1930, Page 4

HOUSEHOLD HINTS.

The best way to clean enamelled bedsteads is to wash them in soft soap and water, dry them well, and j then polish with a cloth dipped in] paraffin. / * * * * To clean white enamel furniture dissolve one tablespoon of bicarbonate of soda in a quart of boiling water; when cool wash the furniture with the solution, using an old flan-i nel cloth. * * : * * Paint on mirrors and windows can be removed with a cloth sprinkled with kerosene, then wash the glass with soap and warm water, smear with a mixture made from equal parts of gin and whiting and polish with a soft cloth. •» Tea or coffee stains which have been allowed to dry can often be removed if the spot is rubbed with a clean rag moistened with glycerine, then wash in cold lather and afterwards in the usual way. Another plan is to soak the cloth in cold water and borax for a few hours, and then in warm water and borax.

If fat is spilt oh top of the ovpn or stove sprinkle salt on it and. the smoke and odour will be minimised. In bad cases two or three applications may be necessary. Cooling before beating produces candy of finer texture. Evaporated milk is better than fresh milk for making candy. Cooking at a low teipr perature makes it more creamy. The faster you beat candy, the finer is-its grain. When candy is cooking, remove sugar crystals from the side of the pan, or coarse crystals will form in the candy. Do not stir candy more than is necessary while it is flopping, or it will sugar quickly. When you are testing candy, to see if it is done, remove it from the fire during the test that it may not cook beyond the stage indicated by the test. Butter or cream in candy will make it more creamy and less granular. * * * # To stop bleeding and cleanse a cut. tie a ligature above the wound and apply granulated sugar, repeating as often as necessary. In cases of staked horses or cows this treatinent is invaluable. * * * When, beetroot is thoroughly cooked, plunge ft into cold water 1 , hold it in .one hand with a., clean cloth, and with the other hand gently draw-off the skin. This leaves the beet smooth without waste. * * * * When stewing dried apples for tarts, thicken with a dessertspoon of custard powder, which improves the flavour as well as the appearance.