HOME & HOUSECRAFT

Timaru Herald, Volume CXXXX, Issue 20165, 20 July 1935, Page 14

HOME & HOUSECRAFT

ACHING INSTEPS If the insteps are swollen try soaking the feet In warm water ,to which a * little arnica has been added. It will [ soothe them, and if a little witch hazel is rubbed into the soles after bathing you will find it a great comfort. CLEANING SILVER SHOES Dancing women who wear silver shoes realise that the main charm of these shoes is their silvery glint, which must be free from stain. To freshen and clean them, take a little blue from the bluebag. Powder this, and mis it with breadcrumbs. Rub well over the shoes, taking time to do the work thoroughly, repeating with fresh blue and bread-crumbs when the first lot gets dirty. A KITCHEN STOOL A high stool should be kept in every kitchen on which one may sit to do such work as may be done seated—peeling vegetables, etc. It is very tiring and very injurious to health to stand as some women do nearly all day long, whereas much could be done sitting if the right stool were available. An old piano stool—one of the revolving ones which can be lowered or raised —would be excellent. Or baby’s high chair—when baby has grown beyond it—is splendid. If too narrow for an adult to fit in, take off the sides of the chair. Quite a lot of ironing can be done sitting on a high chair or stool, such as handkerchiefs, underclothes and garments which do not take so much pressure as table linen. CARE OF RUBBER GLOVES As rubber gloves are an essential part of the housewife’s equipment, it may be useful to know the best way to ensure long service. First of all they should always be bought a little too large; tight gloves tire the muscles and easily tear. Great care should be exercised in putting them on —turn the gauntlet down over the palm and pull on by the two thicknesses. Extra length in the fingers should be worked into a fold at the base of the fingers. After use, wash the gloves while still on the hands with soap and water, taking special precaution to remove any grease or oil. Dry thoroughly and dust with talcum powder, flour or starch. Remove by pulling them ofl inside out. Blow gently inside to inflate the finger ends. Powder the surface. Next time wear them on opposite hands. Treated like this rubber gloves will last ten times as long as usual. CONSOMME 2 pounds beef cut and seared, 1 carrot, 1 onion, I cup celery, i cup cabbage 1 cup turnip, few sprigs parsley, 1 cup tomatoes, 1 bay leaf, 1 thin slice lemon, 1 lump sugar, 6 whole cloves. The vegetables need not be cut with any great care as they are to be removed from liquid. Cover contents with boiling water and cook two hours. Strain and clarify. Consomme forms the basis of all clear soups. It takes on various names according to vegetables or pastes added after liquid has been clarified. For example: Consomme Julienne —indicates vegetables cut in fine strips one inch long. Consomme Macedoine indicates vegetables cut in tiny cubes. To prevent destroying delicacy of flavour by many reheating, vegetables should be slightly cooked before being added to consomme. Consomme Princess—indicates small cubes of custard added just before serving. PREVENTING “NERVES” So many of us are troubled by nerves that at times life does not seem worth living. All of us have something to contend with, a sorrow, a gnawing worry, a bitter disappointment or ill health, and sometimes it seems as if we cannot struggle on a moment longer. Nervous complaint is the penalty paid by modern civilisation for many of its benefits. Speed, noise, the rush and stress of modern life are bound to react unfavourably on the nerves, and those whose nerves are weak collapse under the strain. At the end of the winter, when so many people have practically no opportunity for exercise in the open air, and when the hours of sunshine are so few, a bad nervous condition is general. If we suspect our nerves are not as sound as they might be, if we are irritable, depressed, jumpy, cannot rest or sleep, then let us take warning, and treat our nerves in time. A visit to the family doctor is recommended and we must spend every available moment out of doors and try valiantly not to worry and fuss over trifles. Relaxation and the control of the emotional side of our nature work wonders with the nerves. We need to lose ourselves in our thoughts and service for others. We should not repress our emotions unnaturally, but we should refuse to allow little things to hurt us. Such feelings as jealousy, anger, self-pity and bitterness are terribly bad for the nerves. Laughter, cheerful company, amusing books and "shows” should, be encouraged.

WHY CAKES BURN AT THE BOTTOM In the case of a gas oven the following are the usual causes of a cake burning at the bottom: (1) The gas in the oven has not been turned sufficiently low during cooking; (2) the tin is too large for the size of oven and overlaps the flame; (3) the tin has been put into the oven in the wrong position on the grid shelf and is too near the sides of the oven. The average gas oven requires heating up, with the gas full on, for 15 to 20 minutes before the cake is inserted. As soon as the cake is put in the gas should be turned down to about a quarter of an inch. The tin should be of such a size to allow at least one inch of clear space

at the sides over the burners, for the heat to circulate round the oven, and the tin should be placed exactly in the middle of the grid shelf about 10in to 12in below the browning shelf. NOTES ABOUT HAIR Evening coiffures are sleeker than last season, writes a beauty expert, with curls and rolls banished from the nape of the neck. These are replaced by flat curls that outline the back of the head and sometimes form a bandeau across the front. The general impression is one of smooth heads of hair, tinted red, red gold and corn yellow, with just enough elegance in the dressing of the hair to avoid anything reminiscent of the boyish bob. Hair ornaments range from the ingenuous bandeau of flowers present in ; the design of the dress, and passing through the amusing coronets of spiral curls in horsehair dyed to match the wearer’s own locks to the diamond hair clip in pairs or single and the very formal diadem. AFTER INFLUENZA Considering that influenza is so common, and that its most severe period lasts such a little time on the whole, its after effects are particularly devastating. One may have been ill with influenza only a week, yet so feeble does one feel afterwards that one might easily imagine one had been in bed for weeks. Influenza is sudden in its attack. Headache, a fit of shivering, pain in the limbs, a quick rise of temperature, and influenza has us in its power. A hot bath, a rapid retirement to a warm bed, and hot fruit drinks are essential at once, and the warmth and the hot drinks should be maintained until the temperature falls to normal. All through the period when the minute one feels icy cold and the next burning hot, when the legs won’t keep still and the whole body aches, when one is troubled by a cough and running from the nose, bed in a warm ventilated room is the only place. No solid food should be taken until the feverish condition has passed. When one is allowed up again, and one tries to walk downstairs with legs that feel at first as if they were made of cotton wool, great care is necessary to avoid catching further chills. Don’t attempt to do too much. However much work there is for you to do, let it wait a few days more. Avoid draughts, wrap up well, but have the window open, for fresh air and sunshine will help you on to recovery. When the doctor allows you out, choose the sunny side of the road, and beware of keen winds. Eat as much as you can of oranges, and light, nourishing food, such as jellies, junket, custard, eggs, milk and beef tea. To help on the work of convalescence, a tonic food that is quickly assimilated is generally recommended.

FOR THE HOUSEWIFE To strengthen a scalloped hem, before commencing to buttonhole the scallops, stitch round the entire edge with the machine. This will prevent any tearing between the scallops. Do not put away for any length of time linen that has been starched. It is apt to crack. Rinse the articles quite free from starch, dry, and fold up in blue paper. The latter prevents them from turning yellow.

Gravy-browning is easily made at home. Into a lib jar put lib coarse brown sugar and set it into a hot oven. Leave till it turns black, then gradually fill the jar with boiling water. When cold pour into a bottle and you will have a pint of rich browning.

Wet umbrellas should be stood on their handles to dry. This allows the water to run out of them instead of into the part where the silk and ribs meet, thus causing the metal to rust and the silk to rot.

Blankets to be washed for the first time should be put to soak for a short while in warm soapy water, to which a little rock ammonia dissolved in a pint of soft water has been added.

For a greasy coat collar, rub with a piece of clean flannel which has been dipped into a solution made from grated raw potato and a little cold water. The cloth is cleaned and brightened at once.

A wooden coat hanger in which has been fixed several hooks for small brooms, whisks, dustpan and dusters, makes an excellent substitute for a housemaind’s box.

Never allow the contents of the stockpot to boil rapidly. Slow simmering means well-flavoured stock.

When boiling eggs for salads put a little salt in the water and there will be no trouble in getting them out of the shells. Before shelling plunge into cold water. This prevents discolouration between the white and the yolk, which spoils the look of so many salads.

Fill a discarded hot-water bottle with kapoc or sawdust, replace the stopper, and you will have a pad that can be used for kneeling on floor or ground.

The flavour of currants and sultanas is greatly improved by covering them with boiling water, and leaving them to soak overnight. Drain the fruit, and dry it in an oven before adding to other ingredients.