USEFUL HINTS.

Timaru Herald, Volume CXXIII, 9 April 1927, Page 3

USEFUL HINTS.

Eggs with shiny shells are almost certain to be stale . Old incandescent gas mantles, crus lied to powder, aro excellent for polishing gold and silver jewellery. A little borax added to cold water starch prevents irons sticking. Before using tinware of any kind, rub it over with lard and thoroughly heat it in the oven. If treated in this way it will never rust. , Knife handles can be kept white it they arc occasionally wiped with spirits of wine. , ~ , . Tho backs of pictures should he inspected from time to time. If there aie any holes m the paper, lresh p.Cees should be pasted over them, or dust may get in. Medicine stains can often be removed from linen with strong ammonia. Brass that is rubbed once a week with a piece of flannel moistened with sewing-machine oil is unlikely to tainisli. . .. Tweeds with co'ourcd stripes .should not be washed until they have first been soaked overnight in salt and cold Uvatcr. AA ash in hot, soapy vatei, mixed with a cupful of vinegar. Apply a poultice made ot white bread soaked in vinegar to a corn, and cover with a piece of lint or oiled silk. Leave oil for twelve hours, and then renew the poultice. A plate placed in the bottom of the saucepan in which a pudding in a cloth is boiled will prevent it sticking tu the pan. . . , .. Tarnished silver can he quick i.i cleaned with a cloth sprinkled with bicarbonate of soda. , Lamp wicks when now should be soaked for a few hours ifci a little hot Vinegar, and then dried. Mildew may be removed from linen by soaping tiie marks when wet and covering them with powdered chalk, which should bo rubbed well in. Peach Trifle.—Take a tin of peaches and some sponge cakes, split the latter into halves, and soak them in the syrup. Then cut the peaches in slices and place them between the layers of sponge cake. Pour custard over, and decorate with chopped almonds, seasonable entertaining may be turned Ham, AArgitnia Fashion. —A ham for into a delicious disli if cooked in this way. Serve it hot tho first time, hut it is equally good cold and excellent for sandwiches. For a ten-pound liam simmer for eight hours, adding to the water a cup of molasses, three cups ot cider, teaspoon paprika, teaspoon ground c'oves. After it is cooked leave it in tho water for twenty-four hours, and then remove skin and cover with brown sugar. Push cloves ilnto the fat about an inch, and a-half apart, and pour a cup of cooking sherry over it. Bake in a hot oven for half an hour, basting frequently. Tomato Savoury.—Pour boiling water over lib of tomatoes, then peel and put them into a. pan with salt and nopper. Simmer for eight minutes. Beat up an egg with $ gilt of cream or unsweetened condensed milk—and stir it to tho tomatoes., Stir them until the egg thickens, but do not let it

boil or tlio egg w.'fd curdle. Put it on small rounds or square of liot buttered toast and sprinkle with chopped pars ley or with the sieved yolk of a hardboiled egg. Serve very hot. Pitfall in Cookery.—Rice for curries is lumpy and a bad colour because it has not been cooked im quickly boiling salted water, to which a generous sqeeze of lemon juice has been added, and because it has not been spread on a baking sheet covered with paper and dried in a cool oven.

Brown breadcrumbs are particularly good if used for stuffings where white bread is usually employed. The stuffing thus made has more flavour as well as being more nutritious, and is not so stodgy as whore white crumbs are used. Bread sauce made with brown breadcrumb" is excellent also, and finelygrated brown breadcrumbs ran be .used for coating fish to be fried, first d.'lpninc it in beaten egg. Quite a good coating can bo made without ecg by first wiping the 'fish and then dipping it in wholemeal flour.