LADIES’ COLUMN.

Thames Star, Volume LIX, Issue 16800, 31 May 1926, Page 2

LADIES’ COLUMN.

HINTS AND RECIPES. Olive oil is one of the best cures for* indigestion, because it lubricates th.e machinery of the body. A teaspoonful should be taken three times a day. China and cooking utensils that have become stained can usually be cleaned by rubbing with ammonia. Stains on piano keys will disappear ib rubbed with a mixture of whiting and methylated spirit. To clean brass bedsteads, rub them ■with a cloth dipped in salad oil, then rub with a soft.cloth and with a chamois leather.

To remove grease stains from silk, use cold water and a pure soap. Apply the soap with a soft cloth, and rinse off with clear water. To prevent a water ring from showing round the spot, shake the garment in the air while drying, and press on the wrong side with a warm iron.

Always starch the corner of a sheet, tablecloth, or any'linen article that you want to mark with indelible ink. Then the nib will not catch on the threads.

Discoloured brass curtain rings may be boiled in soda and water, and afterwards enamelled in any colour desired. Permanganate of potash is a cheap and effective disinfectant. Use it in the proportion of one ounce to a quart of boiling water, and pour a little down the drains occasionally.

When scrubbing deal tables or shelves add half an ounce of powdered borax to two gallons of water. Half a pint of paraffin mixed with half a pint of ordinary brown vinegar makes an excellent polish for furniture, tiles, marbles, linoleum and paint work.

Cheese wrapped in muslin that has been sprinkled with vinegar will not become dry ; When making beef tea add the salt after the meat has cooked for some time. If added earlier it hardens the meat and prevents the goodness being transferred to the liquor. To Freshen a Carpet.—When a carpet has been swept in the ordinary way and yet does not look fresh and clean wet a broom in warm salt water and go over it again. This will brighten the colours of the carpet and freshen it up. A faded carpet can be restored to some of its former glory by rubbing it all over with a damp cloth and warm salt.

A little moistened powdered whiting will remove stains which, even- with careful washing, frequently appear on tea-cups.

Keep small safety pins at hand when working on material that does not hold ordinary pins. well. The loss of pins in gathers or drapings often means another fitting.

The best way to cut a cork is to damp it slightly and then use a sharp knife. If the cork is not damped there is a danger that it may slip and the fingers be cut. It is convenient for an invalid to have spools of cotton and silk, needle book, scissors and other sewing materials strung on a gay ribbon. The ribbon is readily seen and all these little thinks which so easily become hidden in the folds of the bed covering are brought to hand with one pull. If the stained border to a carpeted room has become faded and shabby looking, wipe it over with paraffin. This simple method will restore the original dark hue.

Should the “surround” became scratched, and white wood show through, paint the patches with a solution of permanganate of potash, dissolving it in hot water. This obviates the necessity for purchasing a quantity of stain for a few small scratches.

A SUBSTITUTE FOR STARCH. Corn-flour is much better than starch for stiffening clothes. Bake it the same way as you do for boiled starch; put a little soap in when making, it makes the ironing smooth. For chilj dren’s clothes corn-flour is nicer than starch; the clothes do not crease so 1 easily. WHEN MOTORING. Clean the wind-creen with one-part glycerine and 6 parts of methylated spirits; the rain does not stick on the glass or leave a stain. Polish well with cloth and then paper. MELON AND PINEAPPLE JAM. Take 41b. of firm part of melon; 21b pineapple; 31b of sugar. Boil the fruit with half the sugar, add rest of the sugar and'boil for one hour longer. PINEAPPLE JAM. To every lib of fruit add lib sugar. Weigh the pineapple after it is skinned; then chop or cut it in every thin slices; put it in a preserving pan with the sugar, watch until it boils; then move on one side and allow it to simmer for four hours. When cold put into jars. WASHING CHAMOIS GLOVES. Often chamois gloves, after washing, come out a faded, almost dirty white. They lose the nice yellow that originally characterises them and attracts us to them. A very good way, if you wish to keep this yellow colour, is to soak slices of orange peel in water overnight, and use this water with soap to wash and rinse the gloves in. Use the soap in the rinsing water, too, as it keeps the gloves soft and pliable, whereas if they are’ rinsed in clean water they often become hard and stiff.

BAKED APPLES. So often the children look at the apple-pie or stewed or baked apples on their plates contemptuously and treat an apple pudding as we in our younger days treated rice and sago. “I am sick of apples, Mum,” one little girl has complained, “they are so mushy,” and I am afraid her criticism is very often only too just. But I have lately been fortunate enough to meet a lady whose cooking is renowned throughout several districts, and really it is surprising how apples can be made appetising. When baking apples try some of these variations. Core six large apples and place Lhem in a fireproof dish w r hich has a of the. dish and fill up the centre of the apple with brown sugar and butter. Sprinkle butter and brown sugar liberally in the "dish as well and squeeze ■generously with lemon juice. A few cloves are a great improvement and the dab of apricot jam on each apple makes the dish. Bake, with the cover on, in a slow oven for at least an hour. Another way of baking apples is to peel and core them and brush them over with white of egg well beaten. Mix together equal quantities of castor sugar and ground almonds with a few breadcrumbs and coat the apples with the mixture. A fairly quick oven is required for this dish. Apples peeled and pared are delicious baked if the centres are filled with almond paste, made by mixing together equal quantities of sugar and ground almond and binding with white of egg. Strawberry jam is another filling that make a good change, and a date or French plum stuffed' into the centre is a good idea. Apples peeled whole and cored can be gently stewed in a covered dish in the oven after being swetened to taste and tinted a delicate pink with cochineal. Take care that the apples remain whole, and when they are cold fill the centres with red current jelly and serve with whipped cream.