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Creaking door hinges should be rubbed with a feather dipped in oil. This simple treatment will at once stop the unpleasant nerve-jarring noise. Green stoves that will not look clean are a great trial. Dissolve 1 lb of chloride of lime in one gallon of water. Apply this with a mop, but be careful it does not touch your clothes or shoes. Leave on for an hour, and then well rinse and wash in the ordinary way. Rusty flat irons should be first slightly heated, and then rubbed with a cloth dipped in parraffin. Rub well with a clean soft duster to remove all traces of the oilHow to Wash a White Silk Blouse. :—A white silk blouse, if you intend it to be washed later on, should never be cleaned. Cleaned blouses turn yello w when placed in the wash-tub. White silk blouses must never have soap rubbed upon them, but should be washed in clean, warm suds, made by adding a little soap jelly or powder to a basin of y water. Wash in Two or more lots of suds until perfectly- clean, then rinse thoroughly in clear warm water, to which a few drops of methylated spirit, to make the silk bright, have been added. When washed, the blouse should be hung in the air for a few minutes, and then, while still quite damp, rolled in a clean cloth' and laid, for ten minutes on one side. Iron with perfectly clean and not too hot irons. !A very hot iron bends a nd makes the silk cockle tip, even if it does not -scorch it. * —German Goulash. — Required : Three pounds of steak, ■six ozs. bacon, half a pint of cream, one meditun-sized Spanish onion, salt, pepper, and cayenne, half a pint of water, half a teaspoonful of meat extract, two teaspoonfuls of flour. Cut the meat and bacon into dice, chop the onion, put all these in a stewpan with a good sprinkling of salt and pepper. Dissolve the meat extract in water, then pour it over the meat ; put the lid on the pan, and let the stew simmer gently for one hour. Then add the cream, the flour, mixed with a little water and cayenne, and continue simmering gently until the meat is quite tender. Serve in a hot dish.

—Canary Pudding with Lemon——Sauce.— Required : Tw 0 eggs and their "weight in butter, flour, and castor sugar, one teaspoonful of castor susugar, one teaspoonful baking powder, one tablespoonful of milk, the grated rind of a lemon. Thickly butter a mould or basin. Then take the weight of the eggs in their shells in the above-named ingredients. Put the butter and sugar in a basin, and

I beat them into a cream. Then add the eggs one at a time, and beat ( them well in. Sieve the flour and baking powder together, and add them lightly to the other ingredients, with one tablespoonful of milk and the grated rind of lemon. Put the mixture into the basin, cover it with a piece of buttered paper, and steam it for two hours. Turn it on to a hot dish. —Brussels Sprouts with Cream. — This 'delicate little vegetable promises to be unusually fine this season, owing perhaps to the good autumn with which w r e have been favoured. You will find this a very nice recipe. Trim and wash about two pounds of the sprouts, and boil them in salted water until tender. Drhin them, and put them into an enamelled stewpan with two tablespoonfuls of white sauce, a seasoning of salt and pepper, a little nutmeg, and a tablespoonful of cream. Let them get quite hot, but do not allow them to boil. It is well to shake the' can frequently, so as to prevent the sauce burning. —Batter.— Ingredients : A quarter of a pound flour, a quarter of an ounce butter, a quarter s a ltspoonful of salt, one egg, and milk.. Method : Break the egg and separate the white from the yolk and beat them separately. Melt the butter to a cream and add it to the flour, add the salt and sufficient warm milk till the batter will drop from the spoon. Stir this well, and rub down any lumps that may appear, add the egg, the white last of all, beat all up for a few minutes longer, and the batter is ready for use.

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Bibliographic details

LITTLE THINGS ABOUT THE HOUSE., Southern Cross, Volume 15, Issue 11, 29 June 1907

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LITTLE THINGS ABOUT THE HOUSE. Southern Cross, Volume 15, Issue 11, 29 June 1907

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