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Otago Witness, Issue 3886, 4 September 1928, Page 66

When fruit juice is spilt on table linen, sprinkle at once with salt to prevent a permanent stain. To prevent needles and pins rusting, use a pincushion stuffed with coffee grounds that have been perfectly dried. To keep potatoes a good colour, add a few drops of lemon juice to the water in which they stand after being peeled. Cut flowers will last longer if two or three tiny pieces of white soap are added to the water in which they are placed. Water should not be used for cleaning papier mache articles. Hot flour should be used, then the articles polished with a soft duster. Keep an iron skewer handy near the gas stove or kitchener for testing vegetables. A skewer does much less breaking that the prongs of a fork. When removing stains by using chemicals, always do so before the linen is washed. Washing and boiling serve to give stains a firmer hold. After shampooing hair which is dry, massage a few drops of olive or sweet almond oil into the roots. This helps to remove the dryness and nourishes the roots. ' Souffles sometimes have the appearance' of being streaked with white. This is because the whipped whites have not been blended in sufficiently. They need to be mixed in very lightly, yet thoroughly. To separate the white from the yolk of an egg quickly, pour the egg into a funnel, and the white will drain through, leaving the yolk whole. The yolk should, however, be emptied out very quickly, or it may break and drain through too. Keep all sorts of little bits of silk, gibbon, and lace. They make up into the prettiest boudoir caps, and on days when you have to remain in bed you will fancy yourself no end in a smart cap. Make a crown of silk, brocade, or thick lace, and measure it to fit your head. Leave it a little wide and draw it in at the back only with a piece of elastic. Make the whole of the front, standing a little high, of some piece of thick lace or brocade in contrast to that of which you have made the cap. Edge the whole with lace, and finish over the ears with little bunches of bobbles made of coloured silk stuffed with cotton wool and arranged into a bunch on a bit of net.

HOME INTERESTS.

RED POTTAGE. Soak Jib of haricot beans overnight. Put the beans Into the soup pot, along with two quarts of water and a dessertspoonful of good roast dripping. When the beans have boiled for one hour, add two chopped onions, a beetroot pared and sliced thinly, a carrot cut into small pieces (a good red carrot), two or three blades of celery, and a breakfastcupful of tinned tomatoes. Instead of tinned tomatoes, half a dozen small fresh ones may be cut up and put into the soup. After the addition of the vegetables, allow to boil for another hour and a-half—two hours and a-half in all. Strain and rub everything through the sieve. Return the soup to the pot, add a seasoning of pepper and salt, and allow to boll. A small ham bone may be boiled in this soup, and should be put on with the beans. RISSOLES OF MUTTON. Required: Half a pound'* of cold mutton, 4oz of ham or bacon, a little thick sauce, half a pound of pastry, one egg, breadcrumbs, salt and pepper, one teaspoonful each finely-chopped onion and parsley. Chop the mutton and ham nicely. Add to them the parsley, onion, and five or six

tablespoontuls of sauce or gravy to moisten the mixture nicely. Season It carefully with salt and pepper, and spread it out on a plate to cool. Roll the pastry out very thinly on a floured board, stamp ft out Into rounds about 3Jin in diameter. Put some of the prepared meat mixture in the centre of each, brush the edge of the pastry with the beaten egg, and fold one side over so as to form a half-circle, press the edges well together. Bruch each rissole over with beaten egg, then cover it over with crumbs. Have ready a pan of frying fat; when a bluish smoke rises from it, put in the rissoles two or three at a time, and fry them a golden brown. HUNTERS’ CUTLETS. This is an excellent way of using up the cold mutton. Cut for each cutlet required a neat kite-shaped piece of cooked meat. It must be tender and well flavoured. For about eight cutlets allow 11b of cooked potato, mashed by rubbing it through a wire sieve, and flavoured with salt, pepper, and loz of warmed butter. Cover each piece of meat on each side with the potato, trying to make the layers of an equal thickness. Smooth it over neatly, shape the potato round to make it resemble a lobster cutlet. Egg and crumb the cutlets twice over or the potato is apt to burst through in the frying process. Fry them in clean deep fat till they are a delicate golden brown. Drain them on paper. Put a short length of macaroni into the end of each to represent a bone, and serve very hot with a garnish of fried parsley. Mushroom sauce is an excellent accompaniment to this dish.