THE HOUSEHOLD.

New Zealand Times, Volume XXX, Issue 6492, 11 April 1908, Page 12

THE HOUSEHOLD.

SHORT STOCKING FEET. These do quite ns much harm to children's fed a? short shoe*, and sometimes cause in-growing too nails, it is always a good plan to make or buy stockings fullv large m the leet. The rapiclitv with winch stockings shrink and little feet glow can scarcely ho realised. G liiic the (dockings am of generous dimensions tho shoes must also be correspondingly roomy. PATENT oUAi' SAVER. This is something new. and supplies a long-felt want in me scnllery and wash-house. It is a well-made little wire basket, with handle attached. In it the small pieces ol soap, which will collect in every house are. placed; the basks; i? closed and shaken about in tho water in which articles arc to be warned. The water soon lathers; there is no waste, and no scalding tho hands as when chasing a small piece of soap in hot water. KEEP SCULLER L CLEAN. Every day the scullery should be overlooked by the housewife. No damp corners should ho allowed to exist. A good scouring with hot water and carbolic soap with remedy anything like damp on tho scullery floor, especially il bath brick or hearth stone is rubbed over it and wiped nearly dry with a coarse cloth. A little lime may bo scatlorcd in tho corners also. Tim sink i? fiequently answerable for many mysterious little ailnumta. On no account should grenre, lea-loaves, or refuse of any rent be poured into it. Every day hot water, with a small quantity of nmonia in it, should bo poured down the pipe; this may bo done immediately, after the dishes aro washed. COTTAGE PIE. Whore you have the remain* of cold cooked meat you will find this a very useful and inexpensive recipeA How about one pound of meat to one Spanish onion; a teaspoonful of minced parsley; seasoning of salt and pepper, and a pinch, of curry powder. Chop and fry the onion till brown; dust with Hour, and add, slowly, a little water or stock and the parsley. Mince tho meat; add it to a gravy, etc., stir well for a minute, and pour ail into a pic dish. Cover with a layer of mashed potatoes, but. a few pieces of dripping on top, and bake in a steady oven for forty minutes.

APPLE ROLL. Take one dozen passion fruit and rub them through a hair sieve; separate the seeds; take six apples, pare, core, and slice finely. Put them in a stew-pan with the passion-fruit juice and a good hair-cup of sugar. Cook until soft, then boat them smooth. Make a crust with ;)lb of flour, Coz of suet, and enough water to make a good aough; roll out rather thin, spread over the apple, roll up, tip or pin in a ciotn that has been first wrung out of hot water, and boil for two hours, and serve with custard sauce.

TOMATOES AND POACHED EGGS. Take some large, round tomatoes, put them in boiling water for a few minuteo to blister the skins? peel them, and cut a slice off the green eiui of the tomato. With tho handle of a teaspoon scoop out the seeds. In the meantime prepare some slices of buttered toast. Place a tomato on each slice, season with pepper and salt, cover with a teaspoonful of fine dried breadcrumbs and a small lump of butter. Put in a very hot oven in a baking dish for five minutes, take, out and arrange a nicely poached egg on each tomato; ’servo at once. APPLE CAKE. Par© and quarter iib of apples and stew them in 11b sugar, the juico and finely rinced rind of n lemon, tablespoonful of butter, and. half n nutmeg grated. Boat all together with broad crumbs or flour to bind it, and drop in small rounds on a sheer of oiled paper, and place in a cool oven for fifteen minutes. APPLE CAKE PUDDING. Boil to pulp 31b apples, with the rind of two lemons, one cupful of water, and Mb sugar. Boil and mash six largo potatoes, mis these with the apple pulp, add three or four beaten eggs, and pour into a mould. Boil for an hour and a half, and serve with sweat sauce, sufficient for six persons.

LONDON BUNS. Take two ounces hour, two puncre butter. two ounces sugar, two ounces cornhour, one egg, half a teaspoouful of baking powder, on© tablespoonful of minced lemon peel. Beat butter and sugar to a cream, and add beaten egg. Mix the dry ingredients, and add gradually. Make into a stilt paste with (if necessary) a little milk. Cut into pieces about tne size of an egg, and shape into buns. Brush over with beaten c<gg. Put them on a greased tin, two inches apart, and bake in a hot oven tor fifteen minutes. BREAKFAST ROLLS. Mix together slb hour, one teaspoonful cream of tartar, £ teaspoonful carbonate of soda, pinch, of salt, -sow rub in ounce® of butter and part of a beaten egg, leaving the rest to brush over. Add a little milk. Make into a soft dough, and turn out on a floured board. Roll out half an.inch tuick. Cut with a floured cutter, brush over the edges with milk fold in two, brush with beaten ©gg, and bake on a greased tin in a hot oven for about fifteen minutes.

WORKSHOP. Black Dye for Brown Leather.—Boil a handful of iron shavings in, say, a quart of good vinegar, and let is stand for eight of ten daj’s; heat again and let it etand for same length oi time. Strain off the liquor and bottle l tor use. To stain Mahogany. Procure a little quicklime, and stir it up in water, making a kind of weak iimewash. Apply this to tho surface of the wood until you get the required tint; allow it to dry, - glass.paper off, and polish in usual manner. Patching Boots and Shoes.—Get a bottle of Sand's or \\ arman’s patching solution at any leather shop. Shape a patch, shave it thin for an inch round edge; shave round hole in boot in same way. Roughen the shaved edges with a rasp. Shako the solution (Warman's must bo gently heated), coat the patch, also the boot, and allow, to dry, renewing coat until all dries white. Then gently beat patch, pressing it down by passing a smoothing iron along, then wiping on any surplus solution with finger. Cleaning Furs.—Get some clean common whiting, powdered, and plently of! it . Put it in a damp place for a day or two, but on no account lot it get vrdb. Rug it well into the fur with the hand. Lot it stop till next day, give it another good rubbing, then shako out all the whiting you can, and give it a good brushing with a clothes brush. It will now be pretty clean except the skin at the* bottom of th© fur. To remove dirt from th© skin, get the fur over the back of a chair and use in© point of the clothes brush very briakiy. at the same time giving a short pub of wind every time you give a stroke with the brush. With, a little patience you will remere every trace of whiting, grease, or dirt. Lastly, pour a little spirits of win© on a plate, dip the point of tti© clothes brush

in tins, and lightly pass it over the fur. Move the- brush the same way as tho xur run*.

Bronzing Copper Articles.—Dissolve in vinegar two parts verdigris and one part sal ammoniac. Boil, Siam, and dilute with water, until white piecipitate ceases to rail, bet in pan meanwhile the articles to bo bronzed, made perfectly clean and free from grease. Boil solution briskly and pour over the articles in the pan and boil tnem briskly. A bright reddish-brown colour is thus acquired; but the articles should be frequently inspected, and removed as quickly as tne desired colour is obtained. Then they are to be repeatedly washed and dried. The solution must not be too strong, lor nun the bronze will come oh by friction, or turn green on exposure to air.