Ladies’ Column.

Pelorus Guardian and Miners' Advocate., Volume 29, Issue 35, 8 May 1917, Page 2

Ladies’ Column.

$ RAILWAY PUDDING. One cupful of flour, one cupful of sugar, one egg, half a cupful of milk, a teaspoonful of baking-powder, two ounces of butter, or margarine, half melted. Pour into the sugar and eggs half the milk, also baking-pow-der, and put in the butter. Pour the mixture into two well-greased plates. Bake for twenty minutes, and when done spread some jam on one of the puddings, turn the other over it, and. dust with sifted sugar. Serve on a hot dish. PEMBLBTON PUDDING. Equal quantities—say, a breakfastcupful—of breadcrumbs, minced suet, and chopped raisins, or sultanas, a little grated lemon peel, half a cupful of sugar, and two eggs to bind. Mir thoroughly. Place the preparation in a pie-dish, and bake until firmly set. Make a custard with custard-powder, or with eggs and milk ; sweeten it to taste, and flavour with lemon or almond essence, the last-named preferably. Pour the custard over the pic, and finish baking.

HOUSEHOLD HINTS. Salt in whitewash makes it adhere better. To remove stains from a steel fender rub with a piece of raw potato. Sprinkled on the carpet before sweeping, salt will lay the dust and revive the colour. Do not throw away orange peel, but dry in the oven, grate the yellow part, and nee for flavouring cakes, it gives a delicious orange taste. If you happen to have run out of boot polish, a few drops of lemon juice rubbed briskly on the black or brown leather will give it a brilliant polish. Grease spots on the pages of books should be sprinkled with finely-pow-dered pipeclay, then a piece of tissue paper laid over the pipeclay and the paper pressed with a warm iron. Rub off with indiarubber.

To prevent doormats from fraying take a large packing needle, some medium-sized string, and with this buttonhole stitch all round the edges. The stitches should be ■ about lin. apart and about lin. deep. This prolongs the life of a doormat for many months.

A piece of coarse cheese cloth makesi the best pudding cloth. This material does not retain grease and is very easily cleaned.

When lining a pie-dish or pudding basin with paste, or suet crust, brush the paste over with beaten egg ; this will prevent the gravy soddening the crust.

To remove stains from marble-top-ped waehstande, marble mantelpieces, etc., mix together equal soft soap, quicklime, and caus™ potash, apply it with a brush, and leave for several days. Wash the paste off afterwards, and dry and polish the marble with soft clean cloths.

To remove stains from wall-paper, mix a little grated pipeclay with enough water to make a smooth paste, spread this over the stain, and leave for twelve hours. Afterwards scrape it off with a paperknife or other blunt instrument, and brush with a soft brush. No trace of the stain will remain.

Paper in which butter, margarine, or lard has been wrapped should be kept and used as a lining for caketins, as a covering for a pudding which is to be steamed, and for wrapping up suet roly-polies before putting them into the cloth to be boiled. These papers are all ready without any more greasing, so there is a saving in both time and labour.

For cakes and puddings scald all the fruit by pouring boiling water right over it. This cleanses it, and causes it to swell and become fresh and juicy. Do this the night before cooking, so that the fruit is perfectly dry before being mixed with the other ingredients. If there is no time for this, put the fruit on a coarse sieve or colander, dredge some flour over it, and rub briskly. The flour and stales fall through, leaving the fruit dry and clean.