THE HOME.

New Zealand Herald, Volume LVI, Issue 17258, 6 September 1919, Page 4 (Supplement)

THE HOME.

LEMONS.

Lemons are useful in many ways; not only do they isake appetising dishes and add to'llii* of many others, but they ate very..useful for the toilet and in the kitchen; asl very good for the health.

Anyone who is inclined to biliousness or a weak digestion, or whose complexion in not what it should b<\ will do well to take a glass of water into which a lemon has boon squeezed, both slight and morning. Indeed, there is no on<?:who would not. be the better for so doing, for lemon juice taken in this way tones up the system generally. Now that lemons ara more plentiful, the following lenon recipes will bo found useful to housewives:—

Lemon Marmalade.Put Sib white sugar into a bowl; pour over it a quart of boiling water; let it stand uetil dissolved, then transfer the syrup to a cooking vessel ; rub off the oil of six lemons with some lumps of sugar, and throw the sugar into the syrup; carefully peel; the lemons and take aw?v all fibrous parts;- put the lemon seeds nto a little muslin hag, and pr<t it with tht lemon pulp into the syrup; keep uncovered and stir from viffle to titne. The seeds make the marmalade thicker and more jellified. When the marmalade is done it will become difficult to stir. To make sure that it is ready to take up. drop a little on a plate, ai:d if it is stiff it is done sufficiently.

Lemon Marmalade Pudding.— Mix together jib of 1 readcrumbs, 3oz of nut su*3t, two large tablespoonsfnl of lemon marmalade, one tablespoonful of sugar, half a. twispn,-infill of carbonate of soda, and s little milk. Steam for two and a-half hours. A very good sauce for this delicious and nutritious pudding -is lemon iriannaJade sauce. Boil together one tablespoonful of marmalade, three tablespoon sfnl of water, tind two tablespoonSful of sugar. Strain when reaiy.

Lemon Sugar.—Well wash and dry some lemons, and peel off two ounces of the yellow skin. Do so very thinly, taking groat rare not to have any of the white skin with it..- Spread this out thinly on a plate, and when it is dry chop it up and pound it in a mortar (or in some such way) together with one pound of lump sugar. After doing so sift through a silk sieve, bottle, cork tightly, and keep in a dry place. This will be found most, useful for flavouring purposes.

Lemon Hells.These little rolls make a very dainty dish for afternoon teas, op special occasions. Take one egg, same weight of flour and castor sugar, one teaspoonful of finely-minced lemon peeL Well whisk the egg and stir it into the flour, beating to a stiff paste. Roll out thinly (about |in). Cut into rounds and place on a baking tin in a moderate oven, nnf.il of a delicate brown colour. While still warm, rail up round a pencil and put bad: in tho oven til! crisp. HOUSEHOLD HINTS. •Never nee soda for scrubbing floors and tables, as it makes the boards a bad colour. Plenty of soap and -water cleanses jast. as ,yell. Before baking potatoes pot them into bpt water and let stand for 15 minutes. Ttipy will require only half the time for liking and are more mealy and palatable.

' To remove iarmarka rob' a little batter an the spot, and allow it to stand until the tar is solftened, when it may be trashed out with warm .water and soap.

A good floor polish may be made from sindle ends. Save them until you have a quantity, cover with turpentine, and heat over a alow fire until ail the candle is melted. Add a tablespoonful of ammonia, and when set tlje mixture is ready for use.

.If the bottom of a pail has worn into mil all holes or cracks., turn it up and give it a coat of enamel; while still wet, spread a piece' ox-linen smoothly over, set it to day . then, give another coat of oaiat. When this second coat is dry it will form a strong bottom to the pail.

The stale state peculiar to some brands of ready ground ooce, can bo entirely done away with if it is spread on a arge plate and put in a hot oven for 10 minutes ! Turn with a fork two or three times, and it will thee have all the fragrance of the freshly ground berry.

A good method of keeping carpets clean and in good condition is to sweep them once a week with a broom dipped in a Solution of hot watsr and turpentine, using on If - a little rpentine. This not only fcetvftves* the colour but keeps away moths. To keep stove brushes clean always use old Newspapers-first to take off the grease of the stove and oven, and then to polish. A daily polish with old newspapers will keep the stove and steel in good ' order and with less Labour.

To shrink flannels, before making up. keep the materia! in the same folds at where bought, and place in a, bath-tub. Cover the flannel wrth 'water and leave for a day. Then lay a broom across the tub, and hang the material, still folded, over the stick, and leave to drain and dry thoroughly. Press till smooth.