HOUSEHOLD HINTS

Nelson Evening Mail, Volume LXVI, 7 April 1934, Page 9

HOUSEHOLD HINTS

THINGS USEFUL TO KNOW To Clean Chromium Plate Chromium-plated household fittings should be kept clean by frequent dusting with a soft cloth. If dirty, wipe with a cloth wrung out in warm soapy water, rinse with clear warm water, and then dry thoroughly with a soft duster. Or try wiping with a rag moistened with paraffin. Chenille Curtains Chenille curtains should never be rubbed or squeezed when washed. They should be dipped up and down in a warm soapy later made from soapflakes. Rinse in warm, slightly soapy water, and hang out wet. Press while still damp. Care of Ma'rmalade Cutters Marmalade machines which have a knife bar moving backwards and forwards as it cuts should bo greased before use. Remove the knife, apply a little lard to the portion of the knife which touches the machine, and rcp'aee. Wash and dry thoroughly after use. GENERAL Ebony should he rubbed with raw linseed oil, then polished with warm' beeswax ,and last of all with a little shellac spirit of the consistency of cream. Silk tics that have become soiled can be renovated at home. Boil Soz bran in a quart of water for an hour, and strain. Wash the ties in this, without creasing them. Rinse in salted water, and iron while slightly damp. Clean patterned carpets with a scrub-bing-brush dipped in warm soapy water anff ammonia. Always wipe

carpets and rugs afterwards with a clean cloth wrung out in cold water and vinegar.

Never use washing soda for cleaning aluminium or enamelled pans, as if used for any length of time this will blacken the aluminium and crack the enamel. Apply hot soapy water with a hard brush, and rinse in cold running water. Salt will remove stubborn patches.

To restore your kitchen stove to its natural state, scrape off all the grease, dust and blacklead with paraffin and turpentine first, then with strong liquid ammonia and plenty of hot soapy water. When thoroughly dry, mix blacklead with turpentine and apply in the ordinary way.

When peeling apples have at hand a pan of cold water to which a few drops of lemon juice have been added. As they are prepared drop the apples one by one into the pan, and they will not turn brown.