HINTS AND SUGGESTIONS

Otago Daily Times, Issue 23689, 22 December 1938, Page 18

HINTS AND SUGGESTIONS

Steaming, stewing, and braising are the most economical methods of cooking, both in the use of fuel and in the retention of nourishment.

When boots or shoes are very wet fill them with warm bran and leave until the leather is quite dry. This is much safer than drying before a fire.

Warm bran is excellent for removing dirty patches from felt, velvet, and similar materials. Rub well into the affected parts with a damp cloth, leav; for a few minutes, then remove all bran particles by shaking or by rubbing with a soft brush.

tf. h- * For pickles and chutneys only sound vegetables and the best vinegar should be used. The bottles must be clean and perfectly dry. To give a crispness to pickles add a pinch of alum to a quart of vinegar.

Brown wickerwork should be cleaned with a cloth dipped in kerosene.

A tablespoonful of sugar put into the tin while the joint is roasting improves the flavour and gives the gravy a richer colour.

When a summer or dance frock is crushed or crumpled, slip it on a hanger and shake it over the steam from a large saucepan of boiling water.

The yolk ot an egg will remove mud, coffee, or chocolate stains from any kind of material. Apply with a piece of flannel, beginning at the outside of each stain and working with a circular movement towards the centre.

Velvet that is marked with grease can be cleaned with an application of French chalk. Sticky marks should be lightly touched with cold water If the nar. is at all crushed in the process fill a large pan with boiling water and hold the material taut over the steam. Afterwards brush with a stiff whisk broom. This revives the colour as well

Tiled hearths should never be washed with water, as this causes the enamel to split. Dip a cotton cloth in turpentine and rub the tiles until they are clean. Polish with a soft cloth.