Hints and Suggestions.

Otago Witness, Issue 2861, 13 January 1909, Page 73

Hints and Suggestions.

To prolong the wear of cm tains anrl economise s'arch. before starching them fold them lengthways find starch the edges or.h. They look better when pul up To ];p->p patent leather belts, shoes, etc.. fioiu narking nib v. oil with vpseline, leave for .- i<"\v nonule. . then polish with a «oft doth. If r. v.hile :!.ht £,* t> cln'y rev.nd the »

bottom it can be easily cleaned by rub< bing -with a piece of flannel dipped irr equal parts of flour and salt; well shaiie' afterwards. White silk or fur can be cleaned in this way also. It is not generally known that when breadcrumbs are not at hand for frying purposes semolina makes an excellent substitute. Fish, etc., dipped in semolina and fried in boiling fat takes on a rich golden colour. A very cosy quilt could be made for a child's cot by using old pieces of blanket put quite flat between some very pretty washing chintz, and edged with a frill. When laying new floorcloth it is an excellent plan to varnish the surface with hard oak varnish. This adds to the appearance of the floorcloth, helps to preserve the pattern, and makes it last twicf* as long. Most people find it very difficult to peel onions without affecting the eyes. The best way to peel them is to hold them under a tap of running water. Xo matte? how weak the eyes may be they will not be hurt if the onions are peeled in this manner. ■ After cleaning and polishing anything of brass or copper in the usual way just take a piece of clean flannel and put a few drops of turpentine on to it. Then: rab it all over the article you Jiavo cleaned, and you will find the articles will keep from tarnishing much longer. Carpets will always look new and fresh if two good handfuls of common salt are strewn over them before sweeping. You can prove the value of this by looking at the salt when the room is done. It is black. This also kills the little moth maggots that one often finds bedded in the pile of carpets. To clean furs, heat in the oven one quarter of a peck of bran ; place fur on clean table ; take a handful of hot bran and rub into fur well, doing one part at a time. Continue this process — keeping bran hot all the time — until all the fin* has been gone over, then take outside and 1 shake vigorously until all bits of bran have fallen out. Fur will then look as good as new. • When laying oilcloth or linoleum on. stone floors'', if the edges are well smeared with brewer's yeast it will keep it in its place, and it will not turn up at the edges. It can be taken up again when desired, easily. When using a gas stove have a piece of sheet iron large enough to cover the top of the stove, and turn on only one burner. The heat will be diffused enough to cook a whole dinner. What requires the greatest heat may be cooked" directly over the burner. This solves the problem of- keeping things hot. Many would be glad to know that two or three slices of lemon put into the copper when boiling the, clothes will make the linen beautifully 'white and get all tae' stains out of pocket handkerchiefs an<fl children's pinafores. Cut the lemon with the rind, jmd let it remain in the boi'er until the clothes are ready to come on;. There is no exercise more beneficial both to health and beauty than correct walking — not a mere slovenly, slouching walk, but one in which the body is held 1 erect and the head tilted slightly backward. Whenever possible the hands ■should be clasped behind the back or held in position there with a stick passed under the arms. This fc»Tn of walking is naturally impossible in towns and cities, but if a girl possesses a garden, or even! an ordinary back yard, she should practise it for at least a quarter of an hour daily. Should even the back yard be impracticable a well-ventilated room will' answer almost as well. In a very short space of time a good effect will be produced; the back will become flat and straight, and the walk more graceful and "springy" without conscious effort. To further increase the ftood effects remember to sit always with the spine straightagainst the back of the chair. If you assume a careless, lounging attitude when you sit down, whatever good effects may have been derived from the walkinc exercise will be almost entirely nullified. Girls who have plenty of time on their hands should make it a rulf to take halfan hour to an hour's walking exercise even- dav. Begin to walk rather move slowly than the pace you intend afterwards to keep, and take a regular and steady step, remembering what has been nlready said about the position of the body. You will be surprised how gently and quickly your figure, as well as your complexion, will improve.

| Pour it into every cup, making each half full. Next day turn out on a glass dish, when they will have the appearance of peached egg?. ! SAVOURY EGGS ' I Boil three eggs hard. Lea\ c nto cc,ol, | then take eff the shells, cr ii.> eggs in | halve? put. the yolks unto the !>?.sin. Mix , them well up. add pepper and ss> lt to taste, | with a fsw drops of anchovy-sauco and a I Life melted butter. Put the contents of the i Ha~i'i i'la the whites of the egg. Place I them en a chsh with a little parsley round. The-e will be fcund very nice cold. , VEGETABLE CUTLETS. Boil a, carrot, a turnip, and an onion till tender Hash or chop them together, then mix with half a pint of cooked lentils -whichi have Lesii made as dry as possib'.e. Flavour with curry-powder to taste, salt, and minced pais'ey. then bind together with beaten -egg. If too iroist add a few breadcrumbs until paste 'will mou'd to cutlets. Brush owr with egg, dip in breadcrumb 1 !, and fry in boiling fat. Serve very hot, garnished with nardey STUFFED MARROW. Take a small-sized marrow, peel it., then cut out a quarter and remove seeds, then fill up the «pace with any kind of cold meat (well minced and seasoned), put back the quarter, and tio m a thin cloth. Boil i»i the usual way, and serve with a good 1 thick browii gravy poured over. ALMOND BISCUITS. Eub 21gt of butter into Jib of flcur ad-d one teaspoonful of baking-powder. 51b of leaf sugar, crushed, cue well-beaten egg, and! half a teaspoon ful of essence of elmonds. Make into balls about the size of a walnut, dip first in cold water then in sugar : press a little and place half an almond in thecentre* cf each Bake in a moderate oven on a baking-shelf, not too clcse together as iliey orr-ead a htt's. MACARONI AND CHEESE. Break up Jib of macaroni into short lengths, put into a saucepan, and! enough boiling water to ccver. Slight'y salt, and boil slowly for 20 minutes. Then drain it. put in ihe paoi again, with three-quarters of a pint of mills and boil until tender, but not broken. Boil for about 20 minutes. Add lcz of cheese, a little salt ar>d pepper; mustard, if des'red. Now turn cut on a flat dish, sprinkle over top two tablcspoonfula of grated breadcrumbs, and loz of cheese. I a little butter. a:id place before the fire- id ! brewn Serve hot, A DISH OF SNOW. Select, very juicy apples, ard pare and coic them. Stew in clear water until soft. Strain throiigh a sieve, sweeten 'o taste with powd-ercd sugar. When cold, .-pre ad in deep gla?s dish. To each apple allow white of one ejrg. B&nt the •while — -..\ iii a-ta-blespaonfnl of powdered sugar tc rrch egg — to a stiff froth, aad pour o^<r iho apples Any flavouring may bs i:t- 1. ORANGE PUDDING. Six ounces of &t«le sponge-cake, one pint of £>g ling miik. iJt> of lump sugar £oitr « sjets, five oranges. i?ub the sponge-cakes to fine crumbs, pour over the milk, and _<t soak •until ecld. Rub the lump sugar on the linds of two oranges until the yellow part is absorbed, squeeze tho juice of five oraugps on to the sugar, and let it dissolve. Beat the- eggs to a froth. Mix all the ingredient* together, turn into ft greased piedish, and bake in a moderate oven for half an hour DATE PUDDING-. ! One pound of dates, stoned and chopped, j 3,1 b each flour, chopped suet, and moist | sugar, and just enough water to moisten the nhole. Place the mixture in a greaioo. basin, and boil or steam about three hours. Serve with sweet sauce. DELICIOUS OATEN CAKE. Hal) a pound of flake meal, Jib of butter, 2oz of castor sugar, one egg beaten up in a veiy little sweet milk, one good teaspoonful of baking-powder, and a little salt. Rub butter into meal with tops of fingers, add other dry ir.gredients, mix well, add «gg and! milk and as much plain flour ?s will allow* you to roll it. out into a smooth paste about Jin thick, cut into finger-lengths, and bake an rather a quick oven for 15 minute". Maybe eaten hot or co'-d. ALMOND GINGERBREAD Mix loz of ground ginger with }lb of cornflour and lib of best flcur. Pui into a jar lib of t/ppcle jll> sugar, Jib fre=h butter, the grated rind of two 'emons, and Goz of groui>d almonds Place the jar near tlio fire, and ivhen the buttpr i« malted, pour Jill into the ficui mixture Beit till quit© -ight. and bake in a quick oxen m a buttered tin for 30 mimitep Cocoanui s;mgerbiead may be n;adc± after the above recipe by substituting cocoarut for ground almond-. CHOCOLATE SOUFFLE. Ingredients : Four eggs, three tab!e.=pconfuls of fire sugar, one tea?pooriful of flsur. 3-jz cf grated chocolate. Break the eggs, separate the whites from the yokes Add toe sugar zo the yolks, flour and chocolate Stir all together for five minutes. Whisk tht whites till stiff, mix them lightly into Ire mixture. Butter a round cake- tin, pour in the mixture, and bake in a moderate (Hen for 20 minutes.