TAKE HEART AND BEGIN AGAIN Yesterday now is a part of forever, Bound up in a sheaf which God holds tight, With glad days, and bad days, and sad days, which newer Shall visit us more with their bloom and their blight. Their fullness of sunshine or sorrowful night. Let them go, since we cannot re-live thorn, Cannot undo and cannot atone — God in his mercy, receive, forgive them— Only the new days are our own ; To-day is ours and to-day alone. Every day is a fresh beginning ; Listen, my soul, to the glad refrain ; 'And, spite of old sorrow and older sinning. And puzzles forcasted and possible pain. Take heart with the day, and begin again. • —Selected. A DUCHESS ON COOKING. The Duchess of Sutherland, 'distributing the prizes an April 16th at the Trentham National School, said she had observed in Scotland that while girls wanted to do clever things, they often died young. One of the reasons of this was because .they’ were not properly fed. The mothers had not learned to cook properly, and bought tinned and cooked foods from shops. When illness came, children fed on such foods were not strong enough to battle with it. She herself liked to see strong, healthy children, and it is generally to be noticed that such children came from hemes where the mothers cooked their own food. RECIPES. —Economical Pressed Beef.— Seven pounds flank of beef ; roll up the beef, and bind round firmly with broad tape. Put into a saucepan, and cover with water, adding a good handful of salt, a few peppercorns, a carrot, and a bunch of sweet herbs. Let it boil gently for four hours ; take it tip, and without unbinding place on a dish on top of the beef. Put heavy weights on this, and let it stand till next day, then take tape off, and either glaze or put brown crumbs on. It is delicious with salad for lunch G r supper. Take the fat off the liquor when cold. There should bo over half a pound, and this will make nice, flaky pastry, and the stock 'good soup by adding thickening or tomatoes. Currant Bread. — The following recipe has been found very successful for making currant cake with barm ; 2 lb flour, J sugar, I- lb currants, I lb fare! Q r butlittle spice, 1 oz. yeast ; rub in the ingredients, then work them up with the milk and yeast : set to rise the same as for bread. —To Make a Cake without Eggs. — Six cupfuls of flour, one of butter, and the same quantity'- of milk, treacle and moist sugar respectively, half a pound of sultanas, half potmd or currants, two tablospoonfuls of baking powder, pound of mixed candied peel. Method : Soften the butter, add this with the milk and treacle to the flour, sugar, peel '(cut small), raisins, currants, and baking powder. Stir the whole well together. put into a buttered tin, bake for about two hours in a slow oven. —How to Boil Rice for Curry,— Well wash -h lb Pa inn H'-- in several waters, drain •' ir in one quart of boiling water, with a tablespoonful of salt ; boil it gently until lender ; drain it into a colla/ndev, slightly grease the saucepan with butter to prevent the rise sticking, put rice back into saucepan, and let it stand near the fire 20 minutes, or put in a dish in a elow oven i® dry. •i? LITTLE THINGS ABOUT THE HOUSE. It will save your soap on washingdays, where the water is hard, if you place two or three shovelfuls of wood ashes at the bottom of _ the copper. This softens the water in a most satisfactory and very cheap way.
When irons become rough or smokylay a little fine salt on a flat surface and rub them well. It will prevent them sticking to anything starchad, and make them smooth. A piece of fine sand paper is also a good thing- to have near the stove, or a hard, smooth board covered with brick dust, to rub each iron on when it is put back on the stove, so that no starch may remain to be burnt on. If the irons get coated with scorched starch, rub them over with beeswax, even if no starch adheres, adds to the glossiness of the linen that is ironed. If there is too much blueing in the water a little household ammonia should be put into it. A little milk added to the water in silver is washed will help to keep it bright. To remove co*ffee stains rub the spots with glycerine and water until they disappear. Heat a lemon 'thoroughly before squeezing it and you will obtain nearly double the quantity of juice that would, be obtained if not heated. For a slight burn or scald apply olive oil or fresh butter. or cover the burn with a cloth wrung from boiling water, in which ‘a piece of common washing soda has been dissolved. For a damp cupboard, which is liable to cause mildew, place a saucerful of quicklime in it, which will not only absorb all dampness, but sweeten and disinfect the spaceAn excellent cleaner for guitars, violins, and other string-cd musical instruments is made of one-thitd each of linseed oik turpentine, and water. These shaken together in a bottle, form an emulsion or cream. Rub the instrument with a cloth damped in the cream, then wipe it dry and then polish it with a woollen cloth. A recipe which is efficacious for cleaning fabrics without injuring their texture or hanging their colour is the following, which is also good for cleaning rugs and carpels. Grate two raw potatoes in a basin which contains a pint of clear cold water. Now strain them through a seive, allowing the liquid to fall into another bowl containing another pint of water. When it settles pour off the water into a bottle, and keep for future use. Dip a sponge into the potato water, and rub :he solid garment carefully, after which it may be washed in clean water.
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Home Circle., Southern Cross, Volume 15, Issue 12, 6 July 1907
Home Circle. Southern Cross, Volume 15, Issue 12, 6 July 1907
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