Look For the Marks.

Otago Witness, Issue 2371, 10 August 1899, Page 52

Look For the Marks.

Sometimes you may be shown a valuable piece of china, and you express admiration, but do not know what to do to show appreciation. The great point is to look for the marks. The late Mr Gladstone was a peculiarly good judge of china ; and it is by no means a small accomplishment to rightly appreciate the best kinds. Sevres you can tell by its brilliant colouring and delicacy of work, and the intense blue tint, when that colour is used. The best kinds are valuable, and a short time ago three vases of pate tendre, or soft ware, fetched £10,000. Its mark is Fig. 1. A stands for 1753, B for 1754, and so on ; and then the alphabet is doubled — AA, and so on. Dresden- is an aristocratic ware. You can generally tell it by its 'being honeycombed with small flowers and studded with blossoms, most delicately made and coloured — which housemaids delight in chipping. The best is marked A. R. Other kinds have crossed swords (Fig. 2), with a small star added, and others have simply W. or M.P.M. Of English wares Chelsea is one of the best. Some of the best pieces are decorated with senseless masses of writhing gold ; but a good early piece will fetch £2000. You must look for an anchor (Fig. 3) in red or gold on this, or a double anchor is often used, and, in addition, a dagger. Derby is a well-known Jinglish ware. It is usually large, weak in design, and elaborate in colour. You will turn this up and hunt for the mark D or the crown, with the crossed swords under it. Worcester is noted, but it is in reality a poor imitation of Sevres. If you handle a piece, look for the mark W. ; or a crescent (Fig. 4) is often used ; crossed arrows (Fig. 5) or sham Chinese marks are not unusual, such as Fig. 6.

When cooking cauliflowers, place them head downwards in the water. This prevents the scum from settling on the white flower. Sour milk will take out mildew stains. ■ Zinc is best cleaned with hot, soapy water ; then polish with kerosene. When plates, pans, or dishes have been burnt in the oven or on the fire, if rubbed well with salt they will come quite clean again. To Prevent Cakes from Sticking. — Sprinkle the tins with half flour and half castor sugar. To Clean Smeary Glass. — Dip a cloth in methylated spirits, rub well, and polish with a soft duster. In roasting meat, turn with a spoon instead of a fork, as the latter pierces the meat and lets the juice out. If custard puddings are cooked for a long time in a slow oven, there will never be any liquid at the bottom of the dish. If your cakes and tarts invariably come out of the oven with a certain greasy smell that you cannot account for, try taking the shelves out, and after giving them a good scrape down with an old knife, wash them with- a strong solution ol soda and water. COOKS, CUT THIS OUT. Here is the time required for cooking various veegtables : — Potatoes, boiled, 30 minutes. Potatoes, baked, 45 minutes. Sweet potatoes, boiled, 60 minutes. Sweet potatoes, baked, 20 to 40 minutes. Green peas, boiled, 60 minutes. Shelled peas, boiled, one to two hours. Green corn, 25 to 60 minutes. Asparagus, 15 to 30 minutes. Spinach, 60 minutes. Tomatoes, fresh, 60 minutes. Tomatoes, canned, 30 minutes. Cabbage, three-quarters to two hours. Cauliflower, one to three hours. Onions, one to two hours.

Beels, one to five hours. Yellow turnips, one and a-half to two hours. Parsnips, one to t>wo hours. - . White turnips, 45 to 60 minutes.. Carrots, one to two hours.