BRUSHES AND BROOMS.

Timaru Herald, Volume CXXV, Issue 18352, 24 August 1929, Page 15

BRUSHES AND BROOMS.

Brushes and brooms that have become very dirty can be cleaned by moving the head about vigorously in boiling soapsuds to which a generous amount of borax has been added. Rinse well In tepid water, then in cold salted water. The salt not only removes any dirt which has escaped the soap, but also renders the bristles hard yet pliable, and therefore more effective for brushing and collecting dirt. Brushes of the softer variety that have become damaged through standing on their heads can be restored by holding the bristles over the steam from a boiling kettle. After steaming rub the hand gently over the surface of the bristles; this will encourage them to rise still more. Tack a piece of some woollen material round the woodwork of the heads of brushes and brooms; this will prevent the chipping or scratching of furniture. When not in use, all brushes and brooms should be kept off the floor. Tie a piece of string round the handle of each and suspend from a nail. If this method is adopted, there will be no danger of the tips of bristles becoming slanted through resting on the floor. PINEAPPLE LAMB. If Mary had been served as follows, I am sure that she would have had much more than a little lamb. Dear Little Mary! Cut some nice lamb steaks, say from a leg, roundish in shape, and grill them, seasoning with salt and grey pepper, and basting with lamb fat or butter. Use sufficient pineapple slices, brush each with butter, and roll in baked breadcrumbs, mixed with a litlle minced parsley. Fry these in butter until they are a tempting golden brown. Put them on a hot dish, and on each a steak, and over all a small amount of the pineapple Juice very hot. Mutton, and veal can be done the same. CHOCOLATE IS SO NOURISHING. Chocolate as a beverage is excellent. To prepare it, allow one tablet of chocolate and half a pint of milk for each cupful required. Measure half a pint of milk into an enamelled saucepan, and add the amount of chocolates required, broken into small pieces. Heat the chocolate very gently, stirring all the time, and when it has entirely melted add the .remainder of the milk, which should previously be brought to boiling point in another pan. Mix well, boll for three minutes, and serve. Should this chocolate be found too rich, water may be used for melting purposes instead of milk.