HINTS FOR THE HOUSEHOLD.

Otago Witness, Issue 2240, 4 February 1897, Page 44

HINTS FOR THE HOUSEHOLD.

Little sweetlj-perfamed sachets, are very useful if placed in handkerchief boxes and bureau drawers and among ladies' dainty clothing. If the little packets to be pat in vrardrobeß or drawers where woollens and flannels are to be kept are filled with the followicg ingredients tbe moth fly will shun them : — Have the chemist pound to a powder loz each of cloves, nutmeg, cinnamon, caraway seed?, mace, and Tocquin beans, and mix with them Goz of powdered orriß root. This will be found an excellent perfume. If a pinch of powdered alum is stirred into the batter of which ginger cakes are to be made the cakes will be more crisp and brittle. Table linen, the napkins particularly, should be carefully looked over before it is put into water to see if it in stained with fruit. By rubbing peach stains in alcohol before the linen is put into water the stein may be readily removed. In some of the many trips taken to the seashore do not forget to bring home Borne clean white sand. It will be found very useful in arranging flowers for the table in low shallow diihes, at well as for scouring purposes. If a jardiniere is filled threequarters fall with this sand, cat-taili and grasses can be arranged much more gracefolly, tbe sand, being heavy enough to hold the stalks in tbeir proper places. „ When a decanter becomes so discoloured inside that shot or fine coal will not cleanse it, rill the bottle with finely-chopped potato peelings, cork tightly, and lot the bottle remain for three days, when the peelings will ferment. At tbe end of that time rinse

the decanter out with warm water and the stains will be found to have disappeared. Hot lard oan be tested to see if it is at the right heat by putting in a small pieoe of bread. If it browns immediately the lard is hot enough for frying. In making glue, break the sheets into small pieces, cover thorn with strong vinegar, and let them noak a few hours ; then beat to boiling. When the glue becomes oold it should be like a jelly. When the glue is to be used the vessel containing it should bo plaoed in a dish of boiling water to soften the glue. When frying croquettes, after rolling them in beaten egg and crumbs, lay them in a wire basket and plunge the basket deep into boiling hot fat. Then a crust is formed at once over the outside, whioh prevents the grease from penetrating. When tbe croquettes are browned transfer them to brown paper to absorb any grease that may adhere to them. If not quite ready to serve, let them remain upon the paper at the mouth of tbe oven to keep them hot. Delicate Belleek bisouit and cheese sets now shown are greatly to be desired by every housekeeper who wants to have everything new for her table. Tbe pale yellow fluted china, the deep yellow cheese and the crisp browned biscuits, together with some delicious old-fashioned preserves, such as ginger, orange, or peach, which are served with cheese, all go to make an attractive course for a dinner. An old-fashioned but a good way of testing the heat of an oven for baking oake is to put a piece of white paper on the oven grate, close the door, and let it remain five minutes. The paper will be a light brown in colour if the oven is moderately hot, but if the paper is yellow the oven is cool. Most oakes require a moderately hot oven, and some, such as sponge oake or cake without butter, require a cool oven at first. In the autumn cleaning of cupboards and storerooms, the best thing to wash the walls and shelves with is a strong, hot solution of alum water. A brush should be used for the purpose, as that will reach every crack and crevice. Hot alum water is a good aradicator for ell sorts oC pests, and will aleo kill the eggs, while hot; water and soap seem to aid in batching them. When old coins are worn so that it is hard to make out the inscription, gradually heat the ooin, and in almost all cases tbe inscription will appear.