HOUSEHOLD HINTS.

Star (Christchurch), Issue 6362, 17 December 1898, Page 3

HOUSEHOLD HINTS.

Burns. — For burns the mosfc - important point in their treatment is to at once-exctude the air. Sweet oil and cotton-wooi»ar&-stan-daixl remedies. Do not remove -the->dcessing; until the inflammation subsides. To Make Fruit Sandwiches. — Largftskajrberries cut in slices, strewn with: sifted sugar, and put between; thm-slicegiof Frenpli roll spread with fresh butter, make»excprifflsbe sandwiches, and so do pineapples- and bananas treated in the same fashion. Creaani cheese sandwiches, sugared, not' salted,., are* delicious with strawberries. i. To Keep Ivory White. — Ivory .« may - l ..ba[ whitenedf by washing well wifcbX^ soap? and water, and allowing it to dry in -'the snni' ! This process must be repeated«;for several days. If the ivory is attached" £o some" weighty article that cannot be moved, another process is to put's a thini | paste of lime over it until it turns? wfoite.j It is theni dried and polished. To Prevent Breakages. — A simple- method of toughening wineglasses, tumblers, etc.^ can be easily practised at home. Placestiha glasses, after each-one has been swsrfjfaecfcin; rags, in a large vessel of cold water, sefc-itf on the fire and let it boil. Tihenf immediately' take off the pan and allow the glasses-, to remain in the water until itr is-iqufiie cold. 1 The i-esult is very effective in- preventing! breakages. Ginger-beer Recipe. — Pour two- gallons^of boiling water on a quarter pound of cream of tartar, one ounce of sliced ginger,. -and • two pounds of loaf sugar. Let this . stand, covered for six hours, then add two«tablespoonfuls of yeast- ; stand six liours%more,' strain and bottle. The simplest way of bottling ginger-beer is to have screw-topped bottles ; but if these are not- at hand, the corks with wire or string. : Italian Cake.— -Take lib of. almonds, blanch and pound them with Üb^of sugar. Take sixteen eggs, of these beat separately ten whites, fourteen yolks, and two whole eggs, then add the yolks -to thealmoßds.aod sugar, beat the whites very lightly,, and add 1 them the last thing. The whole mixture should be beaten together and put in the oven immediately. These quantities are sufficient for a very large cake. ; Getting Out a Splinter.— A bit ■■ of homo surgery practised when a splinter is- driven, into a child's hand particularly deep is its extraction by steam. A bottle with, a sufficiently wide month is filled two-thirds with! very hot water, and the mouth is placed under the injured spot. The suction draws the flesh down wiien'i pressure -is used, and the steam, in a minute or two, extracts inflammation and splinter together. A' Good Salad Dressing. — Take twg ounces of salt, four ounces of s'.igar, two ounces of mustard, as much cayenne as will lie on a threepenny piece, the yolks -of six eggs," quarter of a pint of cream,.half a pint of best salad oil, half a pint; of tarragon vinegar, quarter of a pint-of plain vinegar. Mix in the mortar /the- salt, - sugar, mustard and cayenne, then fetir in. the eggs and cream , then very slowly the > oil, and aftei*wards,. very slowly, , the vinegar. Honeycomb may be kept for months in. a dry, airy place and in cool temperature. If the honeycomb be in "wooden, sections,** wrap each in good writing, paper. Seal and tie it like a parcel and hang it up. If the honeycomb has been removed from a " straw skep " in a large 'piece, put it into a tureeu or covered jar. and place a cloth below the lid to keep out the air. Several layers of honeycomb, with writing paper between, each, may be kept -thus if quite unbroken. ■. Champagne Cup. — Mix together in a glass jug a bottle of champagne and two- of either soda or seltzer water, then add a tablespoonful of brandy, about 6oz or 7oz of crashed ice, and a strip of cucumber peel. Stir this mixture well together •with. a. spoon, and add 2oz or 3oz of castor sugar very gradually and carefully. This cup is*alwaya better freshly mixed. Some people use only one bottle of soda, and add half a gill of sherry as well as the brandy, bat this again is a matter of taste. Claret Cup. — Slice 2in or 3in of cucumber thinly into a jug, strew over it three-table-spoonfuls of castor sugar, then pour on to it a bottle of light claret j now add throa or four slices of lemon, cut horizontally through; peel and prlp, after removing the seeds; let^this. all. stand for an. hour in a cool place ; when required,, add a .fair-sized bottle of iced soda water and a spray or I two of flowering borage. The quantity of | soda water may be doubled if preferred. Some people add to this a, glass or<two- of i sherry, or a good liqueur-glassful of iarandy. You will-find different. versions^of-the»a,bove, varying in minor details, in almost -every household, as nearly every man has his-, pet recipe for this pleasajit^summer drink. Dainty Sandwiches. — The followingusandwichesare easily prepared, -and are-.specially dainty for summer luncheons: — EggstMash. -the yolks of hapd-boiled-eggs, wiiih little mustard, salt and pepper and melted butter in the proportion of one^iablespoonful to three yolks. Just before putting'BefcvFeen the slices of bread addf the whites of the eggs, finely chopped. Fish : Tak&.anyr'kin<J of cold cooked fish, flake it ouSefnlly, .removing the bones, and by ; the f additions of mayonnaise dressing make it' sufficiently moist to 'spread, or instead of the- dressing; use cream,, salt and pepper and a littie inelted^butter. Watercress: Dip the leaves in mayonnaise dressing and put between : -the slices, or chop hard-boiled eggs with the | watercress, and add melted butter, jriistard, salt and pepper. Celery : Cut fresh, crisp celery in tiny pieces, then add the; mayonnaise -dressing and hard-boiled- eggs mashed to a paste. Lettuce: Choose* small i lettuce leaves, or carefully tear large' ones into the i dej-ired size. Spread tho slices of "bread with I mayonnaise dressing, and put^the-Jeaves j between the slices. j Excellent Coffee. Cake. — Line-av.flafKbak-ing-tin, that has a narrow edge ••to it v with a piece of buttered paper. Put- the. yolks of fouTieggs into a basin -with four l ounces of caster sugar. Stand -the basinMra/the top of a saucepan that contains.*boiling -water ; stand the saucepan over a slow* 'fire and whisk the eggs and sugar for about minutes, till the mixture looks thick and ropy. Mix together two ounces- of 'Vienna fiour, two ounces of potato flour -or cornflour, and one teaspoonful of baking-powder. ■ Beat the whites of the eggs to a very stiff broth; add a teaspoonful of coffee -.essence to. the yolks and sugar. Nest mix in very lightly a tablespoonful of flowerand*the.-same of the whipped whites. Continue to^do this till the flour and white of eggs are all in; then pour the mixture into the prepared tin. Bake in a moderate oven about half-an hour. It should, when done, be a pale brown, and feel spongy and elastic when pressed in the middle with the "'finger. Take it out-oftba tia.and- remove the paper. Let ifc>gefc'oold. You- can then cutvit in half lengthways, bo as to have two pieces the shajpe of the&tin. Spread on one of the pieces a layer of Mocha icing. Place the other piece on'-the top, press together, and cut out into.»any pretty fancy pieces. Pour over tho top. coffee-glace icing, and decorate with,granulated sugar and chopped pistachio ;as ..tastefully-; as you can.