NOTES AND RECIPES.

Putaruru Press, Volume VI, Issue 231, 5 April 1928, Page 2

NOTES AND RECIPES.

Suet puddings cannot be overlooked. The longer they are steamed or boiled the easier tney will be to digest. Gas fires blackened with smoke can be cleaned if salt is sprinkled over the part when cold. An idea for pudding basin cloths is to cut a round of material, the edges, and run a piece of string through. Then the cloth need only be placed over the basin and tiie string drawn and tied as tightly uuder the rim as possible. There will be less danger of the hands becoming chapped if a nttle oatmeal is rubbed, over them occasionally. Very rusty steel can be cleaned by rubbing with hot vinegar and sale. Polish with a flannel. Bake*! potatoes are much improved by first boixing for about ten minutes with the on, and then draining them bofo.e putting them in the oven. Before darning stockings with woollen yarn, shrink it while in the skein by hanging it inhere the steam from a boiling kettle can reach it. Then dry. It will shrink and cause other holes if this preparation is omitted. Grease stains on a stove should bewiped off immediately with a newspaper. Before cleaning the stove rub the stain with a cloth dipped in turpentine.

Do not wind artificial silk for knitting into a ball, but over a piece of cardboard shaped like a Maltese cross, and you will not be troubled with tangles. A ever poke a fire from the top. Insert the poker at the bottom of the fire and raise gently, leaving the poker in the lire for a few minutes. This causes a draught and makes the fire burn brightly. Decanters are best cleaned by filling them with strips of brown paper and cold water. They should be quite full. Shake the paper about anti leave for a time. Then empty. To remote discoloration from ‘doorsteps mix twopennyworth. of .chloride of lime into a thin paste with cold water. Apply this to the steps with an old brush or rag, and leave it on all night. In the morning wash it off carefully, am! the steps will be .per- , fectly clean. . Before washing ebony brushes smerr a little good vaselihe over -the backs. This prevents the ammonia or soda wader in wrhich they are washed from injuring „ the ebony. The vaseline should afterwards be carefully rubbed off, and the backs polished with dry cloths.

All locks and hinges and the castors on chairs and sofas should be oiled once a r year to prevent rusting and to make them work easily. An excellent . idea for pantry shelves is to give them two. coats of ordinary white paint, and then a third finishing of white enamel. As soon as the enamel dries '‘wash it ‘ oVer with cold water, and thou 'it will harden Quickly. Do not cover these shelves with oilcloth or paper, but leave them bare. The enamel is easily wiped clean with a damp cloth. Irish stew hever need taste greasy if a toaoupful. of cold water be added a*bout ,15 minutes before serving. This causes the fat to rise to the top of the stew, so that it can be easily skimmed off. Re-heat the stew before serving. Prune Roll.

Half a pound of flour. Goz. finelv- ; chopped suet, one egg, one tcaspoonfulr, baking powder, half pound prunes, and salt. Mix flour and baking powder together, moisten with beaten egg mixed with enough water to form into a paste, roll not too thinly. Meanwhile the prunes should have been stewed soft and the stones removcvl. Spread a layer of the prunes on the paste flatly, sprinkle over a squeezed lemon, add sugar, roll tie in a cloth, boil three hours in plenty of boiling water.

Orange Puddings. Mix togetheer three cupfuls of breadcrumbs, three-quarters of a cupful of sugar, a pinch of salt, half a cupful of margarine, the grated rim! of an orange. Moisten with the juice of the orange, one gill of milk, and one well-beaten egg. Pour into little moulds an*d steam for forty minutes. Serve with the following sauce: Mot loz. butter in a saucepan, and gently sprinkle in loz. flour, until both are blended. Add a pinch of salt and n. little milk and stir till boiling, then arid half a teaspoonful of orange juice. Lemon Pudding. Half a pound of breadcrumbs, half pound suet, rind of two lemons. 4oz. sugar, and two eggs. Chop or shreo suet finely, add it to the breadcrumbs, mix m the finely grated lemon rind and the juice of one of the lemons. Add the sugar and the eggs (welibcaten), mix well, put in a greased basin and steam for an hour and ahalf. or longer. Velvet that has been spotted with the rain should not be brushed dry. Shake the velvet and leave it. The water will evaporate and show no mark, unless the velvet was dusty before getting wet. In that cast; wipe Ihe velvet while still damp with a clean damp cloth. This will remove the dust. Then shake well and leave to dry.