THE HOME

Nelson Evening Mail, Volume LIII, Issue 16, 21 January 1919, Page 7

THE HOME

‘ ►.PUDDINGS

* Maize>Oustardi.—Take four level teaj spoonstuls of flaked maize, half a pint of milk, one dried egg, a teaspoonful of sugar, grated nutmeg to taste, and a pinch of salt. Bring the milk to the , boil, add , the sugar and pinch of salt, pour ovei’ the flaked maize, stir well, and return to the pan, add the sugar, dried egg as directed, then beat it up well, stir it into the maize mixture, , and let all gently simmer for ten minutes. When it cools a little flavour it with <grated nutmeg and pour it into a glass dish. ) Cheese Pudding.—Boil half a pint of milk with about three'"handfuls of flour, ■adding pepper and salt; to taste, and . three ounces of.grated cheese, the, latter as dry>as possible, Boil until it is thick. Take off the fir© and add' two eggs beaten separately. whites and yolks, and a tiny piece of margerine. Bake until &e pudding is Arm and a light brown, colour. Serve cold. Pickled [eggs answer this purpose as well ■ as fresh ones. 1 'Rice ' Shape.—Two ounces of ■ ground i rice, one pint milk, a dessertspoonful of sugar, half a teaspoonful of vanilla flavouring, one tablespoonful of any kind of fruit syrup, and one teaspoonful of cornflour will be xeqixired. Mix the' ground rice to a paste with cold I water, boil the milk, and whilst it is boiling pour it over the paste, Stir, and return to the pan, ad dthe sugar, and let the mixture gently boil . for ■about ten minutes. Add the flavouring, and pour into a wetted mould. Put a small s teacupful of water in a pan, let it boil, then stir in the fruit syrup. Golden syrup flavoured with lemon juice is an excellent substitute. Moisten the cornflour with water and pour it into he syrup, stir until the sauce boils. Let the sauce cool,, then turn out the mould, and pour the syrup over it. i TO, REMOVE STAINS. 1 Tea stain is the most common, and if on white linen or cot top, or good wash-' ing print, it may be 'removed by soaking the part in warm (not hot) water, with a little clensel stirred in. Glycerin© ..was once thought to be the only remedy, But, clensel Joes the work more quickly. The part only, needs an extra rubbing in warm water, after the stain, has been loosened, and an hour or two of exposure to the sun • will still further , bleach out the mark.

Machine oil etain potion or linen TyOl disappear if rubbed with a rag' nioistehed with, cloudy ammonia. If a woollen material is stained, with the same oil, benzine may he used. I .Children’s pinafores, white frocks,. ! and, cotton underwear are often stainedi [ badly, with grass, and sometimes with ; ‘clay-like mud rat the same time. The Lest thing to us© is a very little com-, nion treacle—-about a dejssert-spoonful thinned down with warm water—and rubbed Well ,into the stained parts. The garment can then be washed in the Usual way, and afterwards dried slowly . in the air.

■ Perspiration stains on white blouses ahd dresses should be rubbed with a thin paste of whiting and lemon juice, and;'left for some hours before being ; washed, but some stains caused by the perspiration combined, with the dye from a jiavy blue or ,; a red cpat are almost impossible to remove, .

. Paraffin will clean paint stains from option pr Woollen material; for woollen or cloth, benzine must be afterwards applied to remove the smell of paraffin. Whitewash splashes on aprons or sKirt-sleeyee will quickly disappear if the {garment is steeped in -vinegar and water for an hour. . Ink; stains on linen are almost as common as tea. There are various remedies sold by chemists, but it is not always convenient .to . ran out for the purchase, in which case lemon juice and salt may, be tried. If the stain has bepn .allowedl vto dry, , a ,of cream of tartar, powedered alum, and soft, wftter. should, be .used, On. other material ink stain may bo treated with turpentine. ,