HOUSEHOLD HINTS.

Star (Christchurch), Issue 7293, 4 January 1902, Page 3

HOUSEHOLD HINTS.

For Removing Tea Stains from I/men.— Take th« stained part before it is dry, put it in. e> basin «mdJ pour boiling -waiter on it. Do not ■a&e soap or any other ingredient arid your stain -will qukkly disappear. Parisian Haricots.— Melt two ounces of butter in a stew-pan., throw in cold boiled haricot beans, two teaspoonsful chopped parsley, p&pper, salt, and a spoonful of l«mon-juice. Toss over the fire till tot end -well mixed, then J For Buraa 'and Scalds. — TOi«n no other remedy is at ihand, try the effect of a piece of xag -steeped in vinegai and 'bound 1 - Tound the scar. This is especially useful when cooking, for the viiregar is generally ait hand and (has no disagreeable smell. 1 For -tihe Hjousefceeiper.— <Never send a jelly thiat hBB faeen begun to (table a secondl time in the same form. Break it up, and serve in iel'ly glasses, or divide alb info rough pieces and neap $> up in «, dish »s rock jelly. Ttoe> appearance of a dish makes a ■wondorfuii difference. How to Keet) Lard from Mmlding.— lt is not likely to mould: if properly dried and keprti in a cool, dry place. Eatrthen crooks oar pans wellitinmed are good to put laid in tor keeping. Lard made from awbestinal fab will not keep so long as leaf fait. It s/hovtldize soaked two or three days in salted waiter changed each day. Belgian Coup.—- Weigh, <after peeling, two pounds of turnips and cut them into dice, simmer -them for twenty minutes in one quact of water with four ounces of butter, a dessertspoonful of brown eugar, pepper and salt. Them add a cupful of flower blended with aquart of milk, boil for twenty minutes, aaid serve with, dice of fried 'bread. Cream for Cracked Lips.— Heat together in an enamelled saucepan. 'iihre& drachms, of oil of sweet almonds and two drachms' of coooa butter. Let it almost 'boil, then remove to a cool place, and stir in a few drops of essence of 'bergamot, and' a few drops of- simple tincture of benzoin. Continue stirring till "cold, and' More in, pots for use. „ Seed 'Cake.— lib of flour dried and silted', loz of caraway seeds, Jib of sugar, *wo eggs, one and a half teaspoonfula of baking powder. Rub the butter into the flour, i«h«i »dd «he dry ingredien'te. Tien, mix to a- baiuter with milk. FMI a greased tin >tlhree paits Ml and bake in a fairly not oven, amd molerate tne heart; after tfhe first twenty minutes. To Prevent Blackheads.— The best way to do ; :t!hi.i is to take a daily bath, live as regular a life as possible, take plenty of exercise in. the cpen air, avoid ritfh. foods, cake and. pastry, and attend to your general ■health. It is the girl who neglects these rules who is generally troubled with blackheads. Anaemia is a frequent cause of their appearance. Spanish Croutons. — Stamp out rounds from thin slices of brown bread, fry ■quiokly dm) » little butter, and let get cold. Whisk till stiff half a, gill of cream, stir into it three dessertspoonfuls of grated cheese, and salt and' pepper to taste. Put little rough heaps of this on each crouton and sprinkle over a few browmedj crumbs. . . For a Greasy. Skin.— X you are irou'bled in this way, try using lemon instead' of soap for your face occasionally. Take a slice cf lemon, rub it well all over your face, thoroughly rinse ia tepid water, dry with a soft towel, and give a final rub with a soft chamois leather. A rub -with this last givo* the skin t3ie same ap-

pearanco as a slight powdering, while it is fa: less harmful. Tomato Cutlets.— Divide some tomatoes n two, crosswise, dip v into egg and breadcrumb introducing a little chopped parsley and Pai mosan cheese into the crumbs. Fry in bes oil till » nice colour. Dish up in a circli ■with a broiled mushroom between each tonrai* cutlet. Garnish the outside of the circle witl crescents of fried bread, and serve egg sauo in the centre.Canned Rhubarb.— The time for canning rhubarb is when it is at its best in the market Skin, and cut in one-inch, pieces. Fill quar; fruit jars with tho pieces, put under the cok water faucet, and let the -water run slowly fo: ten or fifteen minutes, or until »11 the ail bubbles have been forced out of the jar; ther screw on tho -cover. Canned: in this way, li will keep for months. To Soften itflie Harnds Quickly.— Fust was* tihern dn teoid water "tall every vestige of .dirt is removed. Then-, 'before drying, well rub in glycerine and lemon juice mixed in equal proportions. Thoroughly dry with >a soft) towel, tfhem quickly wiash again with, cold water «nd any good soap, keeping them in te waiter as short a time as possible. Again dry iihorougnly, and powder willh oatmeal. .„■,-•• Rhubarb Sauce.— Peel and' out rhubarb ir small pieces. Put into a preserving kettle 01 ■agate saucepan. Cover generously with sugar and add about one-half cup of -water to prevem it from burning. Cook slowly until tender; if cooked rapidly the pieces will not keep then form. On account of the large amount o water in rhubarb, only enough -water need: toi added to prevent it from turning. Italian Fritters.— Cut two French rolls mv slices a quarter of an inch thick, then int< rounds with a, fluted cutter. Set two ouncei of butter in a frying-pan, and when hot pu' in the bread, and fry a, golden, 'brown. Arrangi in a. circle neatly on a. dish. Put some pre serve or stewed fruit into a, saucepan, a,n< when 'boiling pour over the fritters, scatte: over all some desiccated cocoa-nut or finely chopped almonds. Serve hot. An Excellent Orange Jelly Recipe for In valids. — Take the juice of six oranges and on< lemon, -strain' it, and mix with two ounces o: sugar. Boil three-quarters of an ounce o: good isinglass 'very slowly in. half a pint a. water, with *he peel of half a lemon, till • tfc( isinglass is quite dissolved. Strain, the isinglass, etc., slowly through muslin into th< sweetened juice. Mix thoroughly and pom into a mould. Keep in a. cool place. Vegetable Curry. — Cut some onions in thin slices, and 'fry them, a good brown in 'butter Add a breakfastcupful of milk in which tablespoonful of curry powder 'has 'been mixed, Let all boil together for twenty minutes, stirting the whole tflme. Then, add the vegetables you wish to curry, which should 'have been previously parboiled, and let the whole simmei hy !&.© side of the fire for about an hour, Potatoes, peas, turnips,- vegetable marrow, and carrots can be used -either together 01 alone. • To Preserve Oilcloth. — Make some glue water 'by immersing about two ounces of glue in a ninifc of water; let ii stand in* a- warm oven till melted, let it cool again, and if then it Temains in a liquid state it is fit for use; if it thickens add a .little more warm water, giua not always being of the 6ame strength! Clean the oilcloth well, 'hut without soap; leave it until quite dry, wen take a clean liner cloth, dip a portion of it in itihe glue watei and rub the oilcloth with it and then let ii dry; it will preserve the cloth, give a beautiful gloss, and it may be dusted- aiter this for some months instead of being washed. Lapiand Cakes. — These are delioious; 'thej should be baked in cups, instead of gen pans. % Beat the white and yolks of four eggs as light as you can\ Mix a pint of rich milk slowly in a pun* of sifted wheat flour Add half a teaspoonfuT of ealt iand the beater eggs. Beat the batter well. Bake it in cupf in a moderately hob oven for ithree-quarfcers of an hour. It may take experience anc practice in baking thin batters of eggs lane flour "to make these delicate cakes to perfection, but it pays to experiment a little t< achieve so desirable a cake. It is one whici owes its excellence to the ekiil of the cool rather than the richness of the ingredients. Cream Caramel. — Put a 'handful of lumj sugar into a, small saucepan. Wet it with col<3 water, lot it dissolve, and" boil quickly til] it is dark 'brown. Take a plam pudding mould, pour the caramel into . it, and leave i1 till set. Beat up the yolks and whites of foui eggs with sugar to taste, and a pint of milk; butter the sides of the pudding mould, strain the custard into it, place a piece of buttered paper on the top, and stand the mould in a utew-pan with sufficient "cbjd water to reach half-way up the mould ; cover the pan, bring the water to the boil, and after.- that allow ii to v&immer gently 'till the custard is firm, Take the pan from the fire, and when, the water has colled -turn out ibe custard sur rounded by the liquid- caramel.