HINTS AND SUGGESTIONS.

Otago Witness, Issue 3890, 2 October 1928, Page 66

HINTS AND SUGGESTIONS.

Keep your temper always. Never allow yourself to fly off at a tangent. You are sure to say things you will regret after your temper cools. . Just resolve that you will not speak when you are annoyed or angry, and wait till the rage has passed. Steel that is' rusty should be cleaned with a cut onion and left for a day. Afterwards it can be polished, either with emery powder and paraffin or with a paste made with brickdust and turpentine.

The best way to dust a room is to moisten two dusters with paraffin the day before they are required, and put them away in an old tin. They will be dry enough to use the following day. These dusters gather up the dust instead of scattering it. During damp weather a fine blue mould often appears on the furniture of a room that is seldom used. This may be removed by rubbing with a clean cloth wrung out of lukewarm water to which a few drops of liquid ammonia have, been added. Polish with a dry cloth and finish with a chamois leather. Do not wind artificial silk for knitting into a ball, but over a piece of cardhoard shaped like a Maltese cross, and you will not be troubled with tangles. A handful of common salt sprinkled over the top of a kitchen grate after it has been splashed with grease will take the odour away and absorb the grease.

The best method of keeping carpets clean and in good condition is to sweep them once a week with a broom dipped in a solution of hot water and turpentine. This not only revives the colour, but prevents moths from harbouring.

A dry cork will remove stains from plate or silver without scratching the surface. If the cork is cut to a point, it can be worked into crevices which have become tarnished. Silver articles and ornaments soon tarnish when exposed to the air. The brightness can be restored by dipping the articles in a strong solution of ammonia and hot water.

For a sore throat and cold in the head, dissolve one teaspoonful of salt in a tumbler ,of hot water. Gargle the throat well, then cup the palm of the liand, hold some strong salt water in it*- and draw" it up into the nostrils. When eggs are scarce, or when vou happen to run short of them when making a cake, you can use instead a mixture of warm milk and golden syrup. One tablespoonful of syrup to every‘halfpint of milk is equal to three eggs. A work-box chair could be made by any enterprising amateur carpenter at the technical school. It is just an armchair with a box put into the seat under the cushion, and on hinges so chat it can be opened and closed at will. That holds the needlework. In the arm of the chair is another adjustable section fitted for the needlework tools. In a room where space has to be considered a chair of this kind is very handy, and an invalid would be delighted with it.

Jewellery is out of place during working hours. Keep your strings of pearls, your bangles, and fancy hair-clasps to put on when you go to a dance. If you have a watch bangle wear it, of course, for that is correct, as it is meant for a useful purpose. But the girl who likes to look really neat and smart for her job wears no jewellery except an engagement ring if she has one. HOME INTERESTS. BROOKLYN SALAD. Required: Peas, boiled and cold, about a pint; one gill cream ; two hard-boiled eggs ; one lettuce ; small piece cucumber; vinegar ; salt; pepper; and caster sugar. Shell and cut the eggs into dice, add these to the peas, and season with salt, pepper, and a few drops of vinegar. Heap these in a salad bowl. Prepare the lettuce and arrange it *“ sma J l torn fragments round the peas. Whip the cream until thick enough to just pour from the basin. Season it with vinegar sugar, and salt and pepper to taste. Pour it all oyer the peas to cover them. Garnish with a border of very thinly-sliced cucumber. S^Fye t J’, y aot as an accompaniment, with thin brown bread and butter. STEWED POTATOES. Take small potatoes, all about of th® same 8 Pe . el . them nea tly, and fry them in a little dripping in an open pan till they are prettily coloured. Put them into a stew pan with a little gravy—just enough to cover the bottom of the pan to the depth of about an inch. Put on the lid, and stew gently till the potatoes are tender. Shake the pan often, so that they may not stick and add more gravy if it seems needful but there should be no liquid to run about; it should only be just of the quantity that can be absorbed into the potatoes, so that in the end they cook quite dry. They are ever so good——not unlike English browned potatoes, but less rich and greasy, and may be served with roast meat of any kind. . CURRIED RABBIT. Required : One rabbit, one dessertspoonful and a-half of curry powder, half an apple and a slice of lemon, three-quarters of a pint of stock, one dessertspoonful and a-half to two dessertspoonfuls of flour, salt and pepper, dripping, two or three onions, rice (3oz to 4oz). Skin the rabbit and cut into ,T“ sh *£ In cold water to which a little salt has been added, let it soak for minutes, then drain well and dry. in a cloth. Melt some dripping in a pan, and fry the joints of rabbit lightly. Take them out of the pan, and fry the onions, which have been peeled and sliced. Stir in the flour and ourry powder. If there is more than sufficient fat left in the pan to absorb all this, pour off some first. Cook slowly for a few minutes, then draw aside and leave for a minute. Add the stock, boil up and season to taste. The gravy should be th ‘9 k JL nd fcroy ll - Pour it into a casserole, add the half apple, peeled, cored and chopped, put back the rabbit, and simmer gently for about one hour to one hour and a-half. Add a squeeze of lemon juice, and serve with boiled rice.