HOUSEHOLD HINTS.

Timaru Herald, Volume LXII, Issue 3130, 9 December 1899, Page 2 (Supplement)

HOUSEHOLD HINTS.

To Economise Lamp Wicks. — The wick of a lamp which has become short may have a new one darned to the lower end, and m ,that way bo entirely used up, instead of being thrown away. Wicks should always be long, and the lamps kept as full as possible, but not to run over. Ringworm. — Some time ago a physician noticed that a great many children suffering from ringworm lost this troublesome complaint at tho seaside, the bathing added to the sea air apparently bringing about the cure. After this the physician tried the effect of a strong solution of common salt and water on those cases which came under his notice at home. Tho result was that m about a month a cure was wrought. The salt and water was applied at night, and was washed off m the morning with a solution of boric acid. This remedy has tho advantage of being both safe and simple, and may be tried by any mother. The Complexion. — Milk used as a face wash is really invaluable for the complexion, and there are. still a great many who are ignorpnt of the fact. For- v very delicate, fair slfin, thai cv-nnot bear the irritation of even the best of soaps, it can be used m the water as a substitute, m which case tho water should bo hot. Bathing the face freely after washing when going to bod, m milk that has been mixed with ai: equal quantity of fresh lemon juice, will largeiy aid m keeping tho skin fresh and clear and free from pimple?. Buttermilk also has its advantages, and these are very great, a-s, if used when quite sweet, it will prove a most oxcelient preventive of freckles. Melted Butter. — Beat the yolk of an egg m a small basin, and add to it two tubiespoonfuls of water, together with a dessertspoonful of tarragon vinegar. Place the basin m a saucepan of boiling water, put it on the fire, stir quickly for a fow minutes, add n little salt, pepper, grated nutmeg, and lii.it f a teaspoonfill of flour, which has Leon blended with two ounces of butter. Stir the mixture till it thickens, add a few drops of clear lemon-juice and serve, taking care t.hat the sauce does jiot boil at iMiy period of its milking. Parsley sauco is exactly similar to this, except (hat an addition of a tc-aspoonful of chopped parsley should lie made before the Hour and butter are mixed m. To PrestTVu Bouquets.— A florist of many years' experience gives the followim/ recipe for preserving bouquets: -When you receive a bouquet, sprinkle it lightly with fresh, water ; then put it into ;t vessel containing some soapsuds, which nourishes the roots and keeps the flowers as bright us new. Take (ho bouquets out of the suds every morning, and lay it siilr-wnv.-i m fresh water, the stock entering firsi into the wntiT ; keep it there a minute or two, then take it out and sprinkle the flower* lightly by the hand with pure water. Replace the bouquet m the soapsuds, and the flowers will bloom as fresh as when first gathered. The soapsuds need to be changed every third day. Uy observing these rules, a bouquet can be kept bright r.nd beautiful for at leat one month, nml will 'last still longer m ;i very passable state, but the nttprition to the fair and frail creatures, aa directed above, must be strictly observed. Fruit Salads are not "by any means difficult to make. Peel, stalk, stone, quarter, or hfilve

Fruit Salads are not "by any moans diflkuit to make. Pee*, stalk, stone, quarter, or lmlve

the fruit as may be most convenient, and lay them m a. basin; pour on to them a syrup iiuido by boiling Jib of sugar m half a. pint of water till it 13 all thick and creamy, flavouring this to taste with vanilla, grated lemon rind, or juice, liqueur, or liqueur syrup, as you please, pouring tins syrup hot on to the fruit.. Let it stand till cool, then set it on ice till icy cold, and serve either as it is or with whipped and sweetened or thick cream. Another way is to place the fruit when ready m a bowl, strewing caster sugar or sugar candy between each layer, with lemon juice and a glassful of wine over it ali at the last ; let it- stand on ice for an hour or two, ihen f serve plain or with cream as you choose. The ' kernels of the fruit stones blanched are an addition to these ssiEad.s, or may be replaced by shred almonds. The greater -the variety of the. fruit the nicer the salad. Candied Orange and Lemon Peel- — Choose sound, fresh lemons, cut them m quarters lengthwise; remove the pulp entirely, and put the rind into salt ;ir,d water for three days, and afterwards into water alone for a day. Throw them into fresh cold water and boil until tender. Drain and cover with syrup made m the proportion of a pound of sugar to a quart of water. When they look clear, which will be m about half an hour, drain them again. Make a thick syrup, allowing tor this a pound of sugar to every pint of water; put them m and boil over a slow fire until the syrup candies. Take out the lemons, drain them, and dry m a cool oven. Store m a cool, dry place. Savoury Rice. — In the country, where macaroni is not always obtainable, a very tasty dish can be made with rice. Boil tho rice fast m plenty of water till the grains swell, then pour off the water and let the rice steam slowly. Spread m layers m a well-greased pie-dish alternately with grated cheese, to which you have added a sprinkling of dry mustard and a soupcon of cayenne pepper. Let the top layer be of cheese with a little butter. Food that will Beautify. — It cannot be doubted that what one eats will make or mar the skin. The famous French writer on food, Brillat-Savarm, say. c ., " Rich food makes beautiful women." iSut this was badiy translated — he meant by it, not rich, as indicating greasy, or oily, or heavy food, but he meant good food — that which is properly cooked and which is fresh. The pale, pasty complexion of many of oui women is attributed, without any extra thought, to too much pastry, too many sweets, overdone meat, and an insufficient quantity of fresh vegetables. The green salad m any shape, from the long curling lettuce leaf to the crisp little watercress, is a constant beautifier, and, more than this, regularly eaten, it quiets your nerves and gives you a pleasant sleep. But if you flood it with vinegar and powder it. with sugar, you have simply made for yourself a dish that will J have no effect upon you whatever, unless it should be by the force of the vinegar to break tho enamel of your teeth. The right way for you to eat this most beautifying of dishes ia to have upon it a good French dressing, viz., one formed of pepper, salt, a small portion of vinegar, and a large portion of good sweet olive oil ; if you do not care for this, then eat your salad as did the hermits of old, digping the leaf m some salt, and having it with some bread and butter. All fresh vegetables, especially asparagus, tend to improve the skin. I do not say give up all sweet 3, but I do say eat them m their proper place.