HOUSEHOLD HINTS.

Taranaki Daily News, 2 January 1926, Page 16

HOUSEHOLD HINTS.

USEFUL IDEAS. Half a of paraffin mixed w'tli half a pine of vinegar makes a good cleanser and polisher. It polishes all kind* of furniture without effort, cleans ami polishes tiles, marble, linoleum, and oilcloth, and any kind of paint-work. To make glue that will resist the action of water, soak ordinary glue iu water until it softens, remove it before it bus lost its original form, and dissolve it in linseed oil over a slow fire until it is of the consistency of a jel’ly. It- can be used for joining any kind of material. Linoleum will not crack if cleaned with oil and vinegar in equal parts, instead of soap and water. Tho latter should be used as seldom as possible, and the drying should be thorough. Too much moisture is apt to loosen th® sections of an inlaid linoleum. Flies will not settle on windows that have been cleaned with paraffin. Damp a clean cloth in it, and thoroughly rub pane. Return to the first pane and polish with a clean, dry leather or duster. When paint gets on carpets or furniture, cover the stain-s with turpentine, adding a drop or two at a time. Allow it to remain about half an hour; if the paint is fairly new, this should be sufficient to soften it. When soft use a knife to scrape it off the woodwork, and a rag *oaked in turpentine to remove it from carpets or fabrics. •Spots on varnished furniture may be readily removed by rubbing them with essence of peppermint or spirits of camphor, and afterwards with furniture polish or oil. To Banish Flies. —A simple way of getting rid of flies from a room is to heat a poker and put it on a piece of camphor, which will give off fumes which are most disagreeable to flies and other insect pests. To Keep Meat Fresh.—To keep meat •perfectly fieeh -during hot weather, brush it over with a weak solution of vinegar and water. Then spread a few pieces of raw onion over the joint. Before cooking, remove the onion and wash the meat thoroughly »o that no taste of vinegar remains. Bread and Cake.—'Should be kept in an earthenware pan with a wooden cover, for it will retain its freshness in that manner longer than in any other way. To Get Rid of Flies.—To rid a houae of flics, paint the windows with a little oil of sassafras and leave them open. 'Lite flies dislike the smell of sassafras and will fly out of the room. Boiled Salmon. —Allow loz salt to each quart of waler. Put a whole salmon into cold water and a cut portion into hot water to keep the colour. Allow 10 minutes to the pound in the case of a thick fish or cutlet; if thin, seven to eight minutes should be enough. As soon as the fish conies away easily from •the bone the salmon is ready for serving. Some people add a teaspoonful of lemon juice to the water in which salmon is boiled. Other* serve slices of lemon with the salmon.

GOOSEBERRY SWEETS. i Gooseberry Whip.—Required: 1-1 J I pints of gooseberries, 4oz sugar, 2 tableripoonfuls of cream, the whites of 2 eggs, 1 gill of water. Method. —Wash the gooseberries, put them into a pan with the water and sugar, bring to the boil, then simmer until the fruit is tender. Remove all *cum and rub it through a sieve, and leave until cold. If too pale, add a few drops of green colouring. Whip the whites of the eggs to a stiff froth, and whip the cream separately, then atir them lightly together, sweeten to taste and flavour with vanilla essence. Stir this into the gooseberry puree and j-whisk for a minute or two, then put I the mixture into custard or wine ' glasses. Arrange these on a d’oyley on ! a dish, and hand Savoy finger* or water ! biscuits. Gooseberry and Tapioca Cream. —Re- ‘ quired: 3oz of seed pearl tapioca, 1 pint ' of gooseberries, 1 pint of water, 4oz of I sugar, 1 gill of cream, 1 strip et lemon ' peel, a pinch of salt. Method.—t Soak the tapioca in 3 gills of the water for 2 or 3 hours, then put it into a pan with the rind of the lemon and a pinch of salt, bring to the boil, then simmer very gently until the tapioca i* quite clear and soft. Wash the gooseberries, put them into another pan with the gill of water and the sugar, and simmer gently until quite soft. Rub them through a sieve, then stir this puree into the tapioca mixture. Beat well and strain in the juice of half a lemon. Turn all out intp a mould rinsed out in cold water, and leave it in a cold place to set. To Di.sh. —Turn the mould out on to a : glass di*h and cover it with whipped i vanilta. ■ Gooseberry Flan.—Required: Mb of j good short crust pastry, I pint of goosei berries, 4ozs of sugar, 1 dessertspoonful , of cornflour, loz of butter, green colour- | ing, A gill of water. 1 Method. —Wa*h, top and tail th® ! gooseberries, put them into a pan with Coiling water and boil them for about four minutes, then strain. Just melt the blitter, add the cornflour and mix it smoothly, gradually stir in the water and sugar. Stir over low heat until-the cornflour thickens, then simmer for four minutes, adding a very little more water should the mixture be too thick. Add the gooseberries to this and colour with a few drops of green colouring should the mixture be too pale. Roll out the pastry ami line a greased flan mould or a *sandwich tin with it, I -bringing it well up the sides of the I tin. Frick the bottom and put in tlie prepared gooseberries. Cut the trimmings of the pastry into strijxs. twist these and place them over the top of the gooseberrie* in a lattice. Put the •tin on to a baking sheet and bake in a rather hot oven fur about halt »« hour, or until the pastry is rooked and the gooseberries are just eoft. Remove the flan from the mould or tin, and serve hot or cold on a lace paper on a .suitable dish.