THE HOME.

New Zealand Herald, Volume LIX, Issue 18103, 11 February 1922, Page 4 (Supplement)

THE HOME.

STOREROOM REOIPES.

Pear and Blackberry Jam.—Four lb. of pears, 21b. of blackberries, 41b. of sugar, ilb. of glucose (or a little more sugar), water. Fuel, corc, and cut up the pears, put them in a preserving pan with the blackberries and a pint of water. When it boils add the sugar and glucose, and boil until it sets when tested.

Melon Jelly.—lslb. melon, 12 lemons, sugar and water. Cut up the melon with the seeds and skin, allow to stand overnight with 31b. of sugar sprinkled over it. Cut up lemons, removing pips, cover with boiling water, and allovy to stand all night. Boil all together with 1 quart of water, till soft. Strain, and to each pint of duice add jjlb. of sugar, and boil till it jellies when tried in a saucer.

Pickled Walnuts.—About two hundred walnuts to each quart of vinegar. Iwo ounces of allspice, an ounce of bruised ginger, salt. Prick the walnuts all over with a coarse needle. Mako a strong brino by putting 41b. of salt to every gallon of water. Put tho walnuts into tho brine, and leave them for six or seven days. Then drain them well, put them on trays, and place them in the sun till they become black; turn them now and then; they will probably take two or three days. Next place the walnuts in clean, dry jars—do not pack them tightly. Put'in a saucepan enough vinegar to cover them; add ginger and allspice in tho given proportions, and boil for about ten minutes; pour the vinegar over the walnuts, and leavo till cold. Then cover the jars tightly and keep in a cool, dry place. The pickle may be used in about three weeks, and it will keep almost any length of time.

Blackberry Vinegar.—Cover any quan-tit-y of perfectly ripe blackberries with vinegar. Next day crush, ,strain, and drain them well, and pour the vinegar over another lot of fruit. Next day repeat the process, and on tho fourth day measure the liquid strained off. To each pint allow twelve ounces of sugar and boil for half an hour. It will keep for vears, and will be found a capital substitute for raspberry vinegar.

Tomato Jam.—Remove the skins from 61b. of tomatoes bv steeping them in boiling water for about a minute, 3i)u then peeling. Add the juico of three lemons and the thinly-peeled rind of two, 41b. of sugar, and 2oz. of hard ginger, well bruised, and tied up in a small muslin bag. Leave for 24 hours in a cool place, then boil in the usual way until tho juico sets. Bottle, taking care to remove tho ginger bag.

Apple and Tomato Chutney.—Pare, core, and cut into small pieces three pounds of good cooking apples. Mix with them in a jar or enamel saucepan a halfpound of sliced tomatoes, a quarter-pound of chopped mild onions, a half-pound of halved sultanas, three-quarters of a pound of sugar, three ounces of salt, two ounces of ground ginger, and teaspoonful of cayenne pepper. Moisten with two teacu'pfuls of good vinegar, and cook closely covered and very slowly in a moderate oven, or on tho stove well away from the fire, for four hours. Stir from time to time, and when done turn the chutney at once into the jars or bottles in which it will be stored.

Pickled Blackberries.—Take 4ilb. of ripe blackberries, gib. of lump sugar, lj lb. of granulated sugar, 1J pint of vinegar, 2 inches of cinnamon stick, 12 cloves, a small piece of whole ginger, and a few slices, of horse radish. Tie the spices in a muslin bag, and put them and the vinegar into a lined saucepan. Boil for 20 minutes, keeping the lid on Meanwhile pick over the berries, put them into another saucepan with the lump sugar, and bring to the boil. Draw the pan to the side of the stove, stir in the granulated sugar (previously heated in the oven), and then add the vinegar and spices. Simmer for 20 minutes, being careful to avoid breaking the fruit, and then pack the berries into a jar. Reduce the liquid to a thick syrup, pour it over the berries after removing the spice bag, and put tho pieces of horse radish on top. Cover the jar securely. This pickle is excellent served, with game, and with all kinds of roast and grilled meats.

To Bottle Pears In Syrup.—To every quart of water allow |lb. of loaf or white granulated sugar. Bring to tho boil and continue to boil for half an hour, or keep just at boiling point for that time. Skim. Let the syrup get cold before pouring over the fruit. Peel tho pears. Cut in half and core. Pack into clean, dry bottles. Fill up the bottles with the cold syrup. Put on tho rubber rings and caps. Place the bottles in a saucepan or fish kettle with a false bottom. Cover with cold water. Bring slpwly to the boil' and fasten tightly. Wipe, and when cold store in a dry, dark, cool place. If bottling with water, prepare the pears in the same manner and fill the bottles with cold water instead of syrup. Finish as above.

WARDEOBE HINTS. If ribbons are faded wash them in cold soap-suds. Rinse, shake out, and spread on the ironing board. Cover with a muslin cloth, and iron while still damp. Patterned silks need washing in water that is only just warm if they aro to retain their colours. They should bp ironed on the wrong side, as this brings up the design. Grass stains may be removed from washing fabrics by rubbing them with fresh lard. Then wash the garment in the usual way, and when dry the stains should have disappeared. When washing delicately-hued cotton frocks always make use of soap in solution. A small quantity of lemon juice or vinegar in the rinsing water will prevent the colour from running or fading. No time shoidd be lost in dealing with paint marks on clothes. Place a pad of any absorbent cloth under the mark and apply turpentine freely. The grease in the paint soaks through the material on to the pad, and, after exposure to air, there is nothing left but a littlo dust, which is easily brushed. To dean a costumo of fawn covert coating or gabardine, mix equal quantities of baking soda and Fuller's earth. Rub well in with a soft flannel, turning the cloth whenever it gets soiled. Brush thoroughly and press well. Your costume will then be as fresh as if it were just returned from the cleaner's. Never hang up a mackintosh. When not in use, brush and fold after drying it thoroughly, and place it in a drawer. To clean a mackintosh which has become hard and rigid, dissolve a handful of the best grey lime in half a bucketful of water. Apply the mixture with a small sponge. Repeat sponging in three hours' time, dry and fold.