HOUSEHOLD HINTS.

Star (Christchurch), Issue 7434, 21 June 1902, Page 3

HOUSEHOLD HINTS.

To Remove the Smell of Onipns from the Hands.— Mix a little mustard and water, and use as a wash fox the hands after peeling onions. It will remove the disagreeable smell. Gamphorated Oil.— Place loa powdered camphor and 4oz olive oil in a small saucepan or pipkin, mix well, and apply gentle heat until the camphor is thoroughly dissolved. Keep in corked bottle. For a cold, accompanied by a cough, mere is no more useful drink than linseed tea. This is a very oid-fashioned remedy for a cold and sore throat, but, like a great many other oldfashioned remedies, is exceedingly good. To Improve a Rasher of Baoon.— lf the breakfast bacon is first soaked for a quarter of an hour in sweet milk, then well dusted with flour and fried in plenty of hot lard, the ordinary rasher will be transformed into * veri- | table delicacy. A Cure for Indigestion.— One pennyworth* of senna leaves, pour over them one pint of boiling water, then boil for half an hour, then stand until next day. Add half a teaspoonful of ground ginger. Take a wlneglassful before breakfast every morning. Toothache causeftby cold in the facial nerves may often be relltved by wringing a soft towel out of cold water and sprinkling it with strong vinegar. This should be laid on "the face like a poultice, and will often be followed by a refreshing sleep. Wash Chamois Leather in Soapsuds.— Have the suds just nicely warm. Squeeze the leather in hot water to remove the dirt, changing suds as they become soiled. Rinse in soapy water. It will dry soft, whereas if clean water is used it will be hard and stiff. • To Give a Grate a Brilliant Polish.— Having applied the blacklead, after moistening it with spirits of turpentine instead of water, brush lightly in the usual manner, and finish •by rubbing with a piece of black velveteen. This will produce a most brilliant polish. Ink-Spots.— lf soaked in warm milk before the ink has a cbancexto dry, the spot may usually be removed. If it has dried in, rub | table-salt upon it and drop lemon-juise upon ' the salt. White soap, diluted with vinegar, is likewise a good thing to lake out ink-spots. To Mend the Hindles of Knives.— lf the blade of the knife comes out of the handle it can be fixed b> filling the hollow in the handle with powdered resin, make the iron

part that fits into the handle red-hot, and thrust it into the handle. "When cold the two will be found to adhere firmly. To Clean Cream' Window-Blinds. — Lay the blind Quite straight on a table, apply some Monkey soap on a clean cloth, and rtib well over the blind. Get some finely-powdered bath-brick and apply as before. Use no water. You will find the blind will look like new. This has not been known to fail. . > ... \ Potato Omelette. — Grate three mealy boiled ' potatoes ; heat 'three eggs, and mix *hem with* tihreo teagpoonivda of milk; add salt, pepper, ' and, if desired, an herb to flavour. Mince into email dioe three ounces of nice banr-or bacon, and fry them in a pan. Add a piece : of butter, put in the mixed potato and eggs, and stir all until eet; then leave it to brown; | fold, over and serve. An Easy Vegetable Entree.— Cut some . rounds of vegetable mayow abqut half an inch • thick with a vegetable cutter. Dip th*m in : batter, and fry in^bflling fat. Have ready ; sofne mince, made of any scraps of game or ', tongues and pil^up about a teaspoonful in the centre of each round. Garnish with powdered parsley and powdered yolk of hard-boiled j ; egg. Serve very hot. I Plum Pudding Without Eggs.— Time to ; boil, fcttr hours; lib raisins, Jib suet, lib flour, 4oz breadcrumbs, two tablespoonfuls of molasses, one pint of milk, nutmeg and grated ginger. Chop the suet very fine, and mix it with the flour. Add the breadcrumbs, ginger and nutmeg, and the raisins (stoned), and mix all. well .together with the milk and molasses. Put it into a basin, cover with a floured cloth, j and boil. ! Cheese Pudding. — Mix a small cupful 'of , grated cheese with a pint of breadcrumbs, ~4|U ounce of dissolved butter with salt and cay- j >- enne to taste ; beat two eggs, mix 'half a pint : oi milk with them, and add to the other in- > gredients, beat all briskly* and' pour into a ! buttered difeh; bake in a hot oven for about three-quarters of an hour or until the pudding is well set and the top brown add crack- ; ing. SeTve very hot. . ** ••,'•' | ' Carbonate, of soda is the best of all remedies j | in cases of scalds and burns. It may be .used j on the surface of the burned place either dry |. or wet. When' applied promptly the sense of I relief is magical. It seems to withdraw the ' heat, and with it the pain, -and the healing ; . process soon commences. It is the best ap- - plication for eruptions caused by poisonous ; j ivy and other poisonous plants, and also for ' ; bites and stings of insects. I Cheese Vegetable Marrow. — Firat peel- a I marrow, cut it in half lengthwise and remove i the seeds. Lay the two pieces of marrow in a i. saucepan with sufficient water or stock to. cover it, and boil gently for a quarter bf an hour. In a small eaucepan put loz ef butter, mixed smoothly with a, tablespoonful of : ' flour, two tablespoonfuls of' grated cheese, and , a teacupful of milk. Stir while all comes to j the boil, and cook till it leaves the sides of ; the pan. Having drained the vegetable mar- j zow quite dry, set some on a buttered dish, ; ' pour over a layer of sauce, then more vege- •; tablevmarrow, and so on till all is used. Scat- ' ter 'breadcrumbs over the fop, and bake for; ten minutes in a ateady oven. Serve with • Parmesan cheese, handed separately. j Melon Jam. — Cut the melon into slipesand \ pick out tho seeds; then chop into pieces lin , square. Put a layer of these pieces on the , bottom of a large preserving pan or boiler, j. ! sprinkle a handful of sugar over them, and j so continue in alternate layers till all the j melon is used. Let it stand all night. In ; the morning pour the liquor which has drained from the melon, and add to it Jib sugar for every pound of fruit used. Put the liquor j on a quick fire, stirring it continually to prevent it from burning, and removing any scum ! that arises to the surface. When nomoresoum [ can be seen, add the melon, a little at . a j time, so as not to stop the boil. Stir constantly and boil quickly till done. The jam can be flavoured with lemons and ginger, or the juice, only of lemons and ginger. Chocohute Cake. — Half a pound of buttes, 'half a pound of Vanilla-flavoured chocolate, j four or five eggs, half a pound of sugar, half j a pound of flour, a large tea-spoonful of baking powder. Grate the chocolate very fine i and mix carefully with the other dry ingre- j dients, cream the butter with the hand, tak- ' ing care it does not oil. Beat the yolks and j whites of the eggs separately— the 'whites ought j to be quite stiff. Mix the eggs and butter j with a wooden spoon, then put in the choco- j late, flour, etc., carefully avoiding any chance . of lumps. Should the mixture seem too thin, ' more flour may be added till it is quite stiff. ( Bake in> a medium-sized tin lined with but- j tered -paper, and see that the oven is not too hot. To test this, or any cake, have a large knitting needle, and without removing the cake from the oven pierce it with the needle. . If the cake adheres to the ' needle it is not . cooked enough, but if the needle is quite j clear it is time to remove the cake. As Boon j as it comes out of. the oven turn the cake ■ out of the tin, leaving the paper; turn the | tin. upside down near, the fire, place the cake I on this, and allow it to cool gradually.