HINTS AND RECIPES.

Timaru Herald, Volume CXXIII, 2 June 1926, Page 3

HINTS AND RECIPES.

To chew a little nutmeg is a wonderful help for indigestion. _ ' For jam and preserves making butter stewing pan. M lien starting to ho.I put two large marbles in the jam ; it will never burn or need stirring. AVlien making a rabbit- pie add fib mince meat, it will go twice as far. The. flavour is delicious. For burns or scalds equal quantities of lime water and. linseed' oil are good. Poured on a clean rag and placed in the burn in two seconds the, burning will cease. If a very bad burn to a : child do not let, him go to sleep at once in case of a shock to the system. Give him a cooling powder, let him rest quietly. For a bad sore or cut paint with iodine; this prevents blood poisoning. AVoll wash before using iodine. To make thin and delicate babies strong the mother or nurse should dip the point of her finger into pure cod liver oil three or four times a day. Let the child suck the oil from, the finger. Given in this way it docs not disagree with even a young baby and .-.ids digestion. AVater for Babies. —Babies require water to drink as well as a grown person. It is a, great mistake to think thev should never be allowed to touch it. AVlien a child is fretful sometimes a drink of water will quieten it. Tlio child is really thirsty, and milk docs not serve to quench its thirst. Give a teaspoonful at a time. A good way to clean very dirty steel is to use paraffin and fine ashes. Polish it with a little dry soot, and the result will be excellent. To remove stains from hands, pans, china, etc., cut up half a pound of .soap place in a largo jar cover with one quart of boiling water, and add four ounces of powdered pumice. Alix well. AVhen cold it will bo found to be a. firm jelly, and should be applied with a piece of woollen rag. Rub until the stain vanishes. Candles, soap, sugar, tea, should he bought in large quantities and stored in. a cool place, the .soap and candles being kept for several months before they are used, so as to harden them and make them last longer. Glycerine ivill generally take out •stains of tea and codec even when the beverage has been mixed with cream. TO TJNEAYEL YARN. The best wav to restore ravelled yarn to its original texture is to wind it in skeins, place in a steamer over boiling water, and allow it to he steamed for about five minutes. Take out and hang no to dry. After this treatment wind the yarn in halls by means of a long pencil or knitting needle, in the shape of the 8. When required, take out the pencil or needle and start using from the inside end of the yarn. TO TAKE AAC'AY THE SAIELL OF PAINT. A bowl of water placed near fresldypainted wood while the paint is still wet will take away any unpleasant smell.

TO FOLD TROUSERS. To have the crease running, back and front, in the centre, catch the trouser bottoms in front, letting the side-seams advance about one inch in front of that in log-scar:, bringing the two top front buttons together. This gives: the correct place to fold them, fair carefully in this fold, they will keep their shape properly.

DISHES SUITABLE FOR CHILDREN’S PARTIES. Orange Fluff. —Ingredients : Two oranges, half a, lemon, two eggs, two tablespoonfuls of sugar, ioz powdered gelatine, two tablespoonfuls of water sponge lingers. Put the sugar into a basin with the yolks of eggs and cream together with a wooden spoon. Add the grated rind of one orange and halt a lemon and mix thoroughly. Put the

gelatine into another basin with, the water and let it soak. Add the ju-.co from the two ranges and half a lemon, and when quite dissolved strain into the custard mixture. Beat until beginr.ino- to set, and the whites whipped to 'll. stiff froth, and mix them m lightly. Leave it to get cold. Line n glass dish with the sponge fingers split in halves, and when the orange mixture is cold pile it into the dish.

Lf.mon Sponge.—WJiilte c(f three eggs, Joz. castor sugar, three lemons, two pints of water to the gelatine. Wipe the lemons with a damp cloth and peel oft' the rind as thinly as possible. Put the rind in a saucepan with the sugar, ge'atine, and water and stir over low heat until the gelatine and sugar have dissolved. Then strain this juice, and, when cold, add the whites of the eggs. Whisk all together until perfectly Thick and frothy, then put it into a wet mould and leave in a cool place to set.

Chocolate Blancmange.-lake one heaped tablespoonful of cornflour, one heaped tablespoouful of sugar, one quart of milk, and two tahlespoonluls of grated chocolate. Boil the milk, and make a smooth paste with the cornflour and a little cold milk. Add the sugar and chocolate. I’our over the hot milk, ■stirring all the time. Put in a doube saucepan and boil for live minutes until thick, but not still'; stir, pour in moulds, and leave, to set. Apric-ot Engs.—Rinse with cold water as many cups as you require, but do not dry them. This ensures the "pmrs” turning out well. Place in

oat'll flip one apricot, and half fill the cup with blancmange. Allow the blancmange to set. Arrange some macaroons in a" glass dish and turn out oil apricot egg on each biscuit-. Apple Meringue. —Stew about III) apples with plenty of sugar and very little water until the apples are quite tender and “mushy.” Beat the apples with a wooden spoon until quite a siuoot mixture is obtained, then pour into a pie-disli. Beat ui> the whites of two eggs to a stiff froth with a tablospooiiFul of castor sugar and a few drops of vanilla. Spread this over the apples and just bake in the oven until it is ligtly browned.