Household Hints.

Thames Star, Volume XLV, Issue 10240, 5 June 1909, Page 5 (Supplement)

Household Hints.

When windows are difficult - open rub the cords with soft soap, and the sashes will nth smoothly.

'Mix blacking with * little stale beer if you wish to soften it and add to its polishing powers.

Ham. sandwiches are not ordinarily much appreciated, but if made from this; recipe they are always liked. To each oupful of minoed ham add a good teaspoonful of butter, a teaspoonful of made mustard, and tt small pinch of allspice Mii thoroughly and heat- over the ''fire till rather soft «nd then press into jaffl. When cold slice very thin, and lav between slices of, thin white bread and'butter. "

Sheep's tongues make a good cold dish when a change is required. S.iak four or five sheep's tongues in a strong briri£ for three or^ four hours. Then, boil with, some moee, whole pepper, and allspice, till the skin,will peel off. Removei ail the small bonts v from the roots and press the tongue* into a> cake tin large enough to hold them: Place a, weighted dish on the top, and when cold turn out. Put a> .out paper frill r^und and serve f«>r breakfast or dinner.

Salt Beef ftagout.—Take some slices of cold boiled lbeef, two onions,, a taiblespoonful ol'vinegar, und half a pint of gravy, !"jlk* the onions finft; and fry in a little dripping;, adding enough flour to thicken the gravy. When all. is a nice brown, stir in the vinegar and gravy and boil up. Place the meat in this and) stand the pan at the side of the fire, and let it simmer till tender, then flavour with « little kefcthup and made mustard. Have ready some boiled carrots and" Turnip* mbeh them with a little 'butter *nd season with pepper and salt. Make a wall of this rounS the dish, and put the ragout in the centre. Dust chopped parsley over the vegetable border, and .if liked! put slices of; hardboiled egg, on the meat. To Get Up Collars and Cuffs.—lf you foljow these directions"carefully, you are'sure' to -be pleased with the result* After washing tie articles perfectly dean, leave them in cold waiter till next day. Make a) cold starqh in the usual way, anel wring the articles through it twice. Then dissohie two iteaspoonAiils of borax in hot water, let it cool, and wring the collars and cuffs through that twice. Wrap them, in a deato' towel, and mangle them. Wait for a Ktt'e time fbefora ironing. Irot* on the wrong side first and then on the right, pressing: evwßy so as to produce a good gloss. Ik policing iron is best 'for this, btft if ytfu don't possess one you will foe abl* with experience to polish with an ordinary flat iron. rr;: v? -'.

Every ipewon in the Dominion us.* on an aiverasp three pairs of bo:>tpe* year. ()t theses nearly me pair an-a-hall are imported, and the remnin* der paaaufaotwrwl- in the country.