WOMEN’S WOULD

Northland Age, Volume 2, Issue 2, 15 January 1930, Page 6

WOMEN’S WOULD

A HOME COLUMN. HOUSEHOLD HINTS. An ounce of Epsom Salts added to a gallon of water makes an excellent rinsing mixture for coloured blouses and washing dresses. To render pork sausages more digestible, thoroughly prick them and plunge into boiling water for 5 minutes. Then fry in the usual way. Save the scraps of candle, tie them up in a white cotton bag, and when ironing pass the iron over the bag. This will give a gloss to the linen and prevent the iron from sticking. To remove hot water marks on polished tables and trays, make a thin paste of salad oil and salt, leave it on the marks for an hour, then polish with a drv cloth. Coloured handkerchiefs should be soaked in cold water for a short time before they are washed. This, it is stated, will prevent the colours from running or fading. To remove grass stains from outdoor flannels, take equal parts of the yolk of an egg and glycerine, apply to the stains, and let it remain for 2 hours. Then wash the flannels in the usual way. When filling oil lamps, place a small lump of camphor in the oil-vessel. It will greatly improve the light and make the flame clearer and brighter. If you have no camphor, add a few drops of vinegar occasionally. If, when making soup or beeftea for an invalid, it is necessary to cool the liquid at once, pass it through a clean cloth saturated with cold water. Not a particle of fat will be left in the beef-tea. A CHANGE FOR THE DINNER TABLE. ‘ / Small, green, unripe plums make a good substitute for olives. They should, if possible, be picked before the stones have formed. Boil enough vinegar to cover them completely, adding a level tablespoonful of salt and half an ounce of mustard seed to each pint of vinegar. Wipe and remove all stalks from the plums and pour the boiling vinegar over them. Leave until the following day, then drain off the vinegar boil up again, and pour over the fruit. Wuen cold, put the plums and vinegar into bottles, and cover like jam. Store in a dry, cool place. Small, green plums that are not ripened well can be used in this way.