HINTS THAT ARE USEFUL.

Otago Daily Times, Issue 21033, 23 May 1930, Page 17

HINTS THAT ARE USEFUL.

Rain spots on georgette may be removed by ironing the article under an evenly damped cloth. The iron should be only warm. Surface Scorches. —A surface scorch on linen goods may be removed by rubbing with a cut lemon. The material should then be left to dry in the sun. When Washing Coloured Frocks.—Before washing a coloured frock, soa]f it for a little while in a bowl of salt water. This will prevent loss of colour and “ running ” of the dye. When colours have faded, add a little vinegar to the last rinsing water. This is a wonderful reviver. When there arc no ready-made jam covers at hand, use rounds of tissue paper dipped in milk. If these are put on the jars while. the latter are still hot, they stick readily, and therefore there is no heed to tie them down. These covers are thoroughly air-tight. Jam will not burn in the making if the bottom of the pan is rubbed with olive oil. If .mustard used for making a plaster is mixed with white of an egg instead of water no blistering will result, even if the plaster is kept on for a long time. Washing Blankets.—Dissolve one cup of soft soap and one tablespoon of borax in a Ittle hot water, and add to a tub of cold water. Soak the blankets in this overnight. Wash, and then rinse two or three times in fresh cold water. Hang to dry in wind without wringing. Change from, side to side as they dry, and shake occasionally to raise the surface wool. Rules for Ironing Woollen Garments,— Use very cool irons. The material should be soft, but not absolutely moist. Harsh, dry woollen material will not be improved with ironing. Use a firm, steady pressure, and pass the iron across the garment and then downwards, so that'each way of the material is slightly stretched; a fine woollen material such as delaine or cashmere is best if ironed on the wrong side; woven garments are best done from the right side; knitted or crocheted woollens, such as jumpers, need light and careful press*' ing on the wrong side. Air all woollens carefully; they may shrink if put away with moisture in them. Washing Fine Laces. —Winter evenings always seem synonymous with velvet gowns and beautiful laces. Pieces of fine, delicate laces are now being taken from their storing places or detached from worn-out garments to be adapted to new gowns. The yellow tinge acquired by white lace through age is preferred by many people, but the natural hue may be restored by simmering the lace in sour milk for a few moments, then washing it with soap and lukewarm water. Some women have found to their sorrow that beautiful black lace has turned grey after washing; but this can be avoided if a strong Solution of tea is. added to the final rinsing water. The addition of a little gum arable, also, will make lace look like new. The following method has been found practicable when washing delicate laces:—Wind the lace around a bottle wrapped in cheesecloth or butter linen, so that the ends can be secured; then cover it with another layer to protect the fine threads. Dip the bottle in and out of a basin of lukewarm water and soapsuds, rinse in clear, lukewarm water and dry before removing the cloth wrappings. In order to keep a lace collar from tearing or losing its shape during the washing process, it is advisable to sew it on to a piece of white cloth before plunging it in the soapy water. The stitches should not be taken out until it is rinsed and dried. HOT SANDWICHES. * Successful hot sandwiches depend not only on well-made hot crisp toast, but also on prompt service. The following hot fillings, which are both nourishing and appetising, offer a few suggestions, but with a little ingenuity the number of interesting combinations becomes almost limitless; 1. Grilled bacon spread with tomato or mushroom ketchup. 2. Grilled tomatoes sprinkled with grated cheese or chopped pickled walnuts. 3. Stewed kidneys with the rich thick gravy they have been cooked in. 4. Sliced, grilled kidneys spread with mushroom or tomato ketchup. 5. Devilled ham, that is, grilled ham sprinkled with paprika cayenne pepper or grated cheese. . . This js an excellent method of cooking rich fruit cakes. So often when baked the outer crust gets hard and dry, and frequently burnt by the time the middle is sufficiently cooked. Try this way next time. The cake tin must have cither a tight-fitting lid, or it tfiust be covered with a piece of cheesecloth and then with a piece of greaseproof paper to keep out the moisture from the steam. Both cheese-cloth and grease-proof paper must be carefully tied down. Fill the tin only two-thirds full. A cake weighing about 121 b would require to steam four hours. Take off covers and then bake in a slbw oven (275 degrees Fahrenheit) for from 20 to 40 minutes. Remember all you want is to “dry it put.” No article of diet possesses greater possibilities than the humble sandwich. It may be of the station-buffet order or on the other hand, it may please the palate of the gourmet. If you are tired of the ordinary type of sandwich, try one of the following for your tea or supper party:— 1. Chop up a few peeled walnuts, mix with a little cream cheese, and use as filling between thin slices of brown bread and butter. 2.. Spread slices of brown bread with a little meat extract and put between them layers of chopped lettuce with a suspicion of finely shredded onion. Sprinkle with pepper, but no salt. 3. Mash a banana with a little cream and add raspberry jam. This is an excellent mixture for tea sandwiches to replace a sweet cake. 4. For school-room tea delicious sandwich can he made with a layer of condensed milk between thin brown bread. Or a sprinkling of coarse demerara sugar can take the place of the milk. WEDDING IN' SCOTLAND. RUTHERFORD—ROBERTS. LONDON, April 4. The marriage took place yesterday at St. Mary’s Church, Selkirk, of Mr William Douglas Rutherford, eon of Mr and Mrs Will Rutherford, Boleside House, Galashiels, and Miss Louisa Jane Roberts, daughter of Mr and Mrs Jack Roberts. Well wood, Selkirk, and granddaughter of Sir John Roberts (Dunedin). The Rev. George Lawson, D.D., and the Rev. F. D. Langlands officiated. Mr Reginald Edgar was best man, and the bride was given away by her father. Her gown of silver broche georgette" was cut on classical lines, and the train, which was heavily embroidered with silver and lined with rose pink, was lent by Mrs W. E. Muir (cousin)'. A coronet of orange blossom held the tulle veil, and both had been worn by the bride’s mother at her wedding. The bride carried a sheaf of lilies, and she wore a blue aquamarine and diamond brooch and an antique silver fcligree cross, which had belonged to her great-grandmother. The two child attendants were Miss Betty Harrison (cousin), and Miss Rosemary and Miss Daphne Thorne. They were followed by four grown-up bridesmaids— Miss Dora Wilson, Miss Viola Henry, Mies Cicely Muir, and Miss Margot Rutherford (the bridegroom’s sister). They, all wore replicas of the bridal gown of_ lettuce-green chiffon over crepe de chine, with floral headdresses to match, and they carried pink carnations. The bridegroom’s gifts to them were cut crystal necklets. The bride’s parents held a reception afterwards at Victoria Hall, Selkirk, and later the bridal couple left for Italy. Mrs Rutherford travelled in a two-piece suit of soft French bottle-green tweed, with a patterned coat and a small felt hat. The guests, who numbered about 350, included the following;—Mr and Mrs W. Rutherford. Mr Jock, Mr Stewart and Mrs Edward Roberts, Dr and Miss Muir, Mr and Mrs A. C. Rutherford, Mr R. D. Cochrane, Lady Angela Scott, Mr James and Lady Isobel Scott. Major, Mrs, and Miss Scott-Plummer, Major and the Hon. Mrs Strang-Steel, Brigadier-genera] and i Mrs and Miss Bruce Jardine. ,