THE HOME.

New Zealand Herald, Volume LIV, Issue 16497, 24 March 1917, Page 4 (Supplement)

THE HOME.

I'. , SOME ORANGE RECIPES. Orange Compote.— and quarter si: nice oranges, remove every scrap of whiti pith with a silver knife, and also the pips Cut the peel of one of the oranges u] into the very finest strips, like grass, hav ing first removed the thick white inne: skin. Put the strips into an enamellec saucepan, with three-quarters of a pint o water, and'simmer for ten minutes. Thei strain, put the peel aside to get cold, re turn the water to the saucepan, and ad( one pound-of lump sugar. Let the syruj boil for ten minutes, stir it occasionally and take cave it does not burn; then ad< the oranges; draw oft' the fire, and le them stand, barely simmering, for a fev minutes. Then remove the oranges, arrange them nicely on a glass dish witl the strips of peel, pour over the syrup and set in a cool place till required. Thi is a delicious dessert dish, especially i served with plain or whipped cream. Orange Marmalade.—Select nice, firn oranges, not too ripe, and have one Sevill to three sweet oranges. Wipe the frui and slice them up as thin as possible remove ail the pips. To each pound o sliced fruit add three pints of water; le it stand in an earthenware pan for twenty four hours, then boil until the rind i tender; again let it stand tweiity-fou hours, then weigh fruit and wate together, and to every pound allow I pound and a hall' of sugar. Boil th whole until it jellies and is clear, the; pour into jars and tie down when cool. Orange Marmalade.— five oranges three sweet ones to one Seville, wipi them, and put them whole into a larp ftewpan, cover with water, and boil unti quite tender, then drain; take off th rind, remove the pips from the pulpthis is best done by passing through : wire sieve— weigh the pulp, and to ever pound allow a quarter of a pint of tin water in which the oranges were boiled and one. and ahalf pound of loaf sugar Put the pips and skin into a basin, wit] water to cover them, and let stand unti the rest of the marmalade is nearly done Put the sugar and water into the stew pan, and let boil for ten minutes, put ii the pulp, and boil for another ten min ntes, then the peel, cut into the ver; finest strips, bod another ten minutes finally, add the water, strained from th pips,"boil another ten minutes; pour ink jars, and when cool, lay rounds of tissue paper, "soaked in brandy, on the top o each jar. and tie down with parchmen paper. Time, three hours to boil th oranges, forty minutes for the marmalade Orange Cream.— Four oranges, a quart* of a pound of lump sugar, half a pint o new milk, the yolks of four eggs, hal an ounce of gelatine, half a pint of crean —Jersey cream serves the purpose wellone gill of water. Wash the oranges ii warm water, and dry them., Run thi sugar on rinds until the essential oil i, all absorbed ; place the sugar in an enam died saucepan, and strain the juice o the oranges over, place on the stove, anc stir till warm, add the milk, stir unti well mixed and hot, not boiling, and adc the well beaten yolks of eggs, stirrinj all the time; stir one way over the fin until it thickens, taking care not to lei it boil, or it will curdle. Soak the gela tine in the gill of cold water for an hour put the cream into a basin, add tbeorangi custard, whisk well, add the gelatine last and pour into a fancy mould to set- Tin mould should be wet with milk, just t< facilitate, turning out. Note.—The white: of the eggs can be used for making appli snow, a "sweet that is much appreciated a children's and other • parties. : '•' ". ' . HOUSEHOLD HINTS. : Mix mustard with milk instead c water, just a little salt to it, and, i will not dry up, and so will go muc further. Egg stains on linen or any other clot should be soaked in cold waiternever i: "hot, which would make them almost ire possible to remove. To soften water add a little borax o cloudy ammonia. Hard water ruins th skin. Always use rain water wheneve it is possible to obtain it. To keep food hot for a, late-comer, d< not put it. in the oven, as this dries i up in a very unpleasant way. Instead set ! it over a saucepan of hot water, ant cover with a tin cover. The result wi] be much more satisfactory. Don't forget that a little grated orange rind."'is a good substitute for the usua lemon, if the latter is not available. I i s a vast improvement to many dishes and a little cooked with apples or rhubarl gives them an additional flavour.' Try it too, in tomato soup. To. whiten • a kitchen , table that ha: become discoloured, spread on it over night a layer of wood ashes that havi been: previously made into a liquid .past with water. Next morning- brush off thi ashes and scrub with soap and wate: without soda added. Ends of soap need never be wasted Collect all small pieces of _ soap and pu them into a piece of muslin; steep then in boiling water till soft, and then worl them into a ball in the muslin. Thei let the soap harden, when you will havi a good '■ piece of soap for use. To whiten handkerchiefs and ■ delicah lingerie wash and dry in the usual man ner, then to one pint of cold water adc two ' tablespoonsful of : granulated sugar stirring until thoroughly dissolved. ' Le handkerchiefs, etc., soak in this watei one-half hour. Dry in the open air. A rubber sponge is an excellent insfcru ment for dry-cleaning woollen materials. The article to be cleaned. should be laic upon a flat surface and rubbed brisklj with the sponge, taking care always tc rub* flie wrong side of the nap and tc clean the sponge carefully after each rub. When ..the children are troubled with bites from the midges and other annoy, ing insects that are so common at this time of year, cover the bites with a paste made of carbonate of soda, and a little cold water. This won't grease sheets and pillow-cases as an ointment would, i>ut is splendid for relieving irritation. A HAND-CLEANSING PASTE. A good paste for removing grime from the hands when soap and water proves of little use is made by mixing together in a mortar ten ounces of kaolin, seven ounces of powdered soap, and one ounce of ] umice powder, then mixing in two ounces ol waterglass. A little of this paste may be rubbed over the hands and worked with a little warm water. TO PREVENT DECAY IN WOODEN TUBS. Wooden tubs in which liquids are kept for a long time are liable to decay and give rise to a growth of fungi, making the wood soft and leading finally to leaks Hie following method for preventing this destructive effect has been recommended, says the Woodworker. A surface finish 18 made up of 21b of brown shellac, 3Joz ol . enetian turpentine, 3|oz resin, all melted in a large kettle. After the liquid ™s cooled, but is still mobile, five quarts of 90 per cent, alcohol are added. In order to prevent any danger of fire, the alcohol should be added at some distance from the fire. The adding of the alcohol makes the shellac and resin form a viscous, sluggish liquid, which is easily applied to tiie wooden tub, and will form a protective surface. The only precaution to.be taken before applying it is to sec y , ' that the wooden tubs are thoroughly dry, jk'. so as to allow the finish to soak into the |;'. wooden pores. If the wood is wet or even moist, the resin will separate from the :S> '•':••. ' liquid and remain at the surface instead '. of penetrating.: One or two coats are suf ::,_; ficient to assure a satisfactory finish.