HOUSEHOLD HINTS

Nelson Evening Mail, Volume LXX, 23 May 1936, Page 10

HOUSEHOLD HINTS

THINGS USEFUL TO KNOW THE VERSATILE LEMON Lemon juice is invaluable for the toilet, and in the kitchen, states an exchange. Stains on the hands caused by peeling fruit and vegetables disappear when rubbed with the inside of a used lemon. The juice is an excellent aid in manicuring, as it whitens the finger-tips and softens the cuticle. Always add the strained juice of half to a whole lemon to stewed fruit; it greatly improves the flavour. It also takes away the rather sweet taste of some stewed and bottled fruits. A few drops should always be added to icing and macaroon mixtures. Lemon juice should be put into the water in which fish is being boiled, as it makes the fish firmer and improves its flavour. When peeling apples, pears, or artichokes drop them into water containing lemon juice to keep them white. Artichokes should also he boiled with lemon juice in the water. If some is added to the water in which rice is boiled it makes the rice very white. Aluminium pans, kitchen utensils, and tarnished brass and copper are easily cleaned with a slice of lemon dipped in kitchen salt. Stains on steel can be removed by rubbing them with a paste made to powdered batlibrick and lemon juice. Lemon juice diluted with water is a good cleanser for gilt picture frames. Marks on tiled hearths and walls should he rubbed with lemon dipped in salt. Deal tables and draining boards should be scrubbed with soap and water, but no soda; then rub with a cut lemon and rinse oil. It will be found that new leather takes a better polish if it is first rubbed with strained lemon juice. Polish when dry. Decanters and water-bottles can be cleaned inside if kitchen salt, moistened with lemon juice, is shaken inside them. SWEET-MAKING CORNER MILK TOFFEE Put one pound of granulated sugar into a saucepan with half a teacupful of cold water. Place over low heat and, when the sugar has dissolved and the mixture is a syrup, add a piece of butter the size of a small egg and

the contents of one small tin of sweetened condensed milk. Mix well. Bring tlie mixture to boiling point, stirring all the time because condensed milk is likely to burn if not watched, and be careful not lo splash the sides of tlie saucepan. Continue to boil until a little of the syrup dropped into cold water hardens at once. Pour on to a buttered tin and leave till cold.