THE HOME.

New Zealand Herald, Volume LIV, Issue 16431, 6 January 1917, Page 6 (Supplement)

THE HOME.

COOLING SUMMER DRIHXS. Rhubard Water.— and cut up some rhubarb small, and add sufficient water to cover. Boil to a pulp, then strain oil the liquid; add limejuice in the proportion of a tablespoonful to a pint of liquid. Add sugar to taste, and dilute with water to the required strength. Damson Wine.— damsons, 41b soft sugar, 1 gallon cold water, Aoz isinglass, *07, ginger root. Wash the damsons well, then put in the water and leave for a week, stirring every day. Then strain off the juice and put it into a bowl with the sugar, ginger and sliced lemons. Let these stand for a week, then strain and bottle. Leave uncorked for a week, then put a pinch of isinglass in each bottle, and cork securely. Lemon and Limejuice.—Peel two lemons, cover with water, and boil the peel with 2oz sugar till soft, then add the juice of the lemons, and boil again. Add an equal quantity of limejuice, and dilute with water as required. Add more sugar if liked, and put a piece of ice in each glass. If any pineapple juice is available, it may be added. ' Barley Water.— two dessertspoonfuls of patent barley (not the ordinary pearl barley), and mix smoothly with & little cold water. Add two quarts of water and eight lumps of sugar, and boil for five minutes. When cold, add the liquid from the peel of two lemons boiled in enough water to cover,, and the juice of the lemons. Instead of the lemon juice, the juice from tinned pineapple or from crushed raspberries may be added. More sugar may be used if preferred. A piece of ice should be placed in each glass. Cider Cup.—This is a delightful beverage, which is always very popular:— quart of cider (sparkling), half wineglass of sherry, two bottles of soda water, loz of castor sugar, about 20 thin slices of cucumber, a sprig of mint. Put the cucamber in a jug with the mint and sugar, pour .over the cider, the sherry and the '•water. : Place on ice or in a very cold place for two hours, then strain. Add a few lumps of ice when wanted. American Trait Drinks.—Take £lb of raspberries, strawberries, red currants. * After picking, mash them to .a pulp with a fork. Rub one breakfastcupful of icing sugar through a sieve, and add to the fruit with the juice of two lemons. Then add one quart of boiling water, and allow it to stand for 12 hours. Strain off the liquid, and place, on ice till wanted. Ginger ..Ooidial . teaspoonfnli essence of ginger,: two teaspoon essence of lemon, . citric acid. Pour one pint boiling water over these, add lib, soft sugar, and stir till it is dissolved. Bottle and keep in, » dry place. For a drink, take & tablespoonful to a tumbler of water, hot or cold, as desired. Raspberry Syrup.— ripe rasp, berries, mash them in a basin, and -set m a warm place- lot two or three days, until fermentation has commenced. Strain the juioe through a flannel bag, and to each pint add 21b loaf mgsrt . Pat into a preserving pan, and stir until the sugar is dissolved. Let ths syrup , become cold, then take off the scum, and . bottle. Add a few spoonfuls of this syrup to a glass of water 0* soda'.' , -»•■■■

isaieiwde-— : loaf sugar, one pint cold water,. four lemons, loi citric acid. Peel the lemons thinly. ' Put the rind into the water, and let" it stand 15 minute*. Add "sugar and boil v quickly for 20 minutes." Strain into a basin and add citric acid dissolved in a little water and the juice of the lemons. Bottle. When wanted, add one tablespoonful to a glass of water. x .£■ •""«»' •J? HOUSEHOLD HINTS. ■ .... The lime in new curtains, make? them difficult subjects for t the washtub. Avoid this. by steeping tbe_ curtaini overnight in -cold water to which has been added plenty of salt. Then wash in the usutd way. Incandescent light involves expense where mantles are concerned. Put a thread through the loop at the top of the mantle and steep it in a tumblerful of vinegar until thoroughly soaked; then burn , off according to instruction# on the n; an tie-box. A good, clear light will be obtained, and the mantle' will not be damaged by draughts. The following is a very good substitute ■for the popular horseradish sauoe:—Boil a moderate-sized turnip; mash, and beat in. two teaspoonfuls of made mustard and a small piece of margarine. Heat in a lined saucepan and serve.Paraffin sponged on black coats and skirts, also black velvet, is an excellent cleanser. Care should be taken, however, that '.the garment is thoroughly dried and aired before, it is ironed.. Don't throw enamel bowls away when a,'hole, 'appears. Procure some ordinary building ' cement and mix with cold water t«£ consistency of cream. Spread evenly ,over the hole and leave for a day or- two. The "bowl is then fit for use. ■fcwi * ' ' * • ■ After giving carpets a good brushing and' beating, scrub them with the following mixture:—Threepenny worth of salts of tartar and a quarter of a pound of soft soap, made to a good lather in a ■> - bucket half full of hot water. The colour will then come up beautifully. Sometimes when washing blouses one's hands become quite shrivelled, and feel most uncomfortable. If a little salt of vinegar is rubbed well into the skin it - will remove this unpleasant feeling ai.d leave the hands beautifully soft. Vegetables can be cooked in their own juices by putting them into an earthen- ;; ' wars jam jar and standing it in a fish kettle of boiling water. Very little gas , needed. Time for cabbage, 2£ hours. The outside leaves of lettuce should be * cooked this way, with a little salt and t , butter added five minutes before servjpg. . Throw away no pieces.. Remains of cabbage can be reheated by steaming, . and i served with strong cheese sauce.. Remains of minces, brawns, or cold _ bacon can lie mixed with egg and herbs • and used to stuff hollowed-out • potatoes. !'■ Meat from bones used for "stock can be „ minced— and ' allwell flavoured, bound with an egg and two'leaves of gelal • tine dissolved in stock, pressed ' into a • mould, and served as breakfast relish. A vegetable soup, thickened with " tapioca, or pearl barley, or sago, or ver-""-micelli, should be served before the meat course. % Slices of cold meat can be coated with batter and fried. One sheep's kidney put in the centre of a Spanish onion makes a good dish for a solitary meal. » 11