HINTS AND RECIPES.

Putaruru Press, Volume V, Issue 175, 10 March 1927, Page 2

HINTS AND RECIPES.

I Baking-soda gives instant relief to a j. bum or scald. Apply it either wet or ! dry to the burned part immediately. | Meat should not be washed before , cooking, but cleaned by wiping with a wet cloth. { Furniture that is slightly scratched may be restored by painting the mark with iodine', applied with a camelhair brush. Then polish with a good furniture polish. Playing cards that have become soiled may be cleaned by rubbing i lightly with talcum powder with a ! clean soft cloth. | Before a new toothbrush is used soai. i it. in salt water. This not only cleanses ( it, but makes it last twice as long. | When eggs crack in boiling, sprinkle j a little salt in the water and the white 1 will not leave the shell. I If equal parts of olive oil and vinef gar are used for cleaning linoleum, it I will last much longer than if washed I in the ordinary way. t Grease Marks on Silk.

A sillc dress stained with grease can be cleaned in the following way:— Take a clean cloth and dip it in benzine. Make a ring outside the stain and gradually work round and round towards the centre. This will prevent the stain spreading. Eucalyptus oil, used in the same way is very good for removing such stains. A Non-Slip Floor Polish.

Take equal parts of turpentine, vinegar, linseed oil and coach varnish. Mix well together and then rub the polish on to the floor.

To Clean Discoloured Marble. Lemon-juice will remove bad stains j and discolourations from marble. As, however, lemon-juice is an acid which impairs the surface if allow'cd to remain in contact with the marble for long or if applied too frequently, it should only be used when rubbing the stained part with a paste made of soap and whiting has proved ineffectual. If lemon-juice is employed, all trace of it should be , removed by thoroughly rinsing the marble with warm water and drying it carefully. When dry, rub the marble with a little salad oil, and polish it well with a soft duster. This gives the marble a glossy appearance. Milk Stains. If the stains are not very bad, carefully sponge ,thcm with a clean cloth dipped in hot water, using no soap. When the material is nearly dry press it with a warm iron, putting a incce of clo.li between the iron and the garment.. If the stains arc obstinate, dip a. clean cloth in petrol and, starting from the outside of the stain, work found and round towards the centre. When the stains have been removed hang the garment in the open air to dry. When Washing Artificial Silk. Artificial silk must not be rougaly handled while wet, nor must it be unduly wrung, twisted, mangled, pulled, or stretched. When drying delicate knitted artificial silk garments, spread them out on some flat surface instead of hanging them on a line. Different Kinds of Icing and AlmoncJ. Paste. White Icing.—This recipe is not for a very hard icing, but it makes a nice eatable icing for a good cake. Two eggs, a pinch of cream of tartar, about half a pound of icing sugar, a few drops of flavouring. Work it all well together—the longer it is beaten the better the icing. Spread it on the cake with a warm knife, doing so with quick, sweeping movements. Decorations in icing must be left until the cake is quite hard. For an ordinary family cake it is usually considered sufficient to decorate the top prettily with silver balls, glace cherries, walnuts halved, or , sections of crystallised fruit, candied flowers, etc. Koval Icing.—One and a half pounds of icing sugar, lemon-juice, whites of four eggs. SieVe and roll the sugar, put it into a basin, and strain on' to it the juice of one and a-half lemons. Then add the whites of eggs by de-

greos, stirring all the time with a wooden spoon. A few drops of blue colouring may be added, as this takes off the yellow shade from the sugar. Ordinary washing blue does quite well, as only a drop or two is necessary. Boat the icing well until it is perfectly smooth and the spoon will stand upright without falling. Spread a layer of this icing all over, the cake, smoothing with a knife dipped in cold water, using as little water as possible or the icing may crack. Let this layer dry, quite smooth. When this has set the cake may be decorated with more royal icing through a forcing bag in anv pretty design. Glace Icing.—This is very simple and nice for small cakes. Sieve half a pound of icing sugar into an enamelled

saucepan with about three tablespoonfuls of water, which should be added very gradually. The water must not be made too hot, or the icing will bo lumpy and dull, and it must be' just soft enough to pour over the cake and be quite smooth. This icing can be varied as follows:—For Coffee Glace: Use strong coffee or essence', instead, of the water, to dissolve- the sugar. Orange Glace: Use strained orangejuice as the liquid. Fruit Glace': Use any fruit syrup preferred to moisten the icing. Chocolate Glace: Dissolve one and a half or two ounces of unsweetened chocolate' in just enough water to be quite smooth. Prepare the icing with water and a few drops of vanilla, and add to the chocolate.