HOUSEHOLD HINTS.

Star (Christchurch), Issue 7482, 16 August 1902, Page 3

HOUSEHOLD HINTS.

To Take Stains out of. a Silk Parasol. — Apply <a liltle chloroform, rubbing it well with a flannel. Boiled Pudding. — ."When making a boiled pudding the basin should be quite iull of tbe mixture, or the water will get in and the pudding be spoiled. Capital Pudding. — quarter pound of suet, ! half a pound of Hour, one small teaspoonful of baking powder, one ditto of carbonate of coda, four tablespoonfuls of raspberry jam. Siir well with a gill oi milk, and hod in * basin for four ihours. Ginger Brandy. — For this, green ginger, procurable at some of the big grocers, is best. Bruise -three or four pieces of it, put them in a bottle with one quart of brandy and leave for a month. Then pour ofE the brandy and sweeten to taste with syrup. A Good Hair Tonic— Half a fluid ounce of tincture of quinine, one drachm of bicarbonate of ammonia, and eeven ounces of rose-water. First dissolve tlhe ammonia in water, then add the tincture, and lastly the rose-water. This should be well rubbed into the roots of the hair two or three times a week. Macaroni Soup. — This is an inexpensive and nourishing soup, and can be prepared at short notice. Soil some macaroni for twenty minutes in slightly salted -water, 'then strain, it and add it to three pints of stock nicely flavoured, with vegetables. Season with pepper and salt,' and serve. Hand a little grated Parmesan cheese with this soup. Eel Broth. — Clean about a. pound of email eels and simmer them in two quarts of water tLI the liquor ds reduced 'to one quart. For flavouring add & blade of mace, a bay-leaf, two onions and a few peppercorns. {Skim thoroughly when the broth lust boils up, and add salt, strain through a thick cloth, and add milk thickened with flour just before serving. Mending- Cloves. — 11-end gloves -with cotton, and do not use sewing-silk, as tho silk cuts the kid and shows where the glove is mended more plainly, while fine cotton thread gives a far better look. If the gloves are torn put a piece of silk as nearly 'tihe shape cf the glove as possible under the torn part. Baste carefully, so as not to ahow the stitches on the right side; then draw up vhe rent with cottoni thread. How to Treat Palms. — If you want your palms to thrive in au. ordinary sitting-room, sponge the leaves once a week with lukewarm water to which a little milk has been added. After this, stand the plant for two hours in luke-warm water deep enough to completely cover the pot. This is the only satisfactory way to water palms, and lots of plants are killed every year simply because they are never properly watered. Imitation Sweetbread is a useful dish for supper amd very delicate, if oarefully prepared. Pound in a mortar one pound of veai, «dd to it a little 'bacon, two beaten eggs, half a teacupful of 'breadcrumbs, season with salt, pepper and; a pinch of mace. Stir in one itableapoonful of oream or melted butter. Form the mixture into the shape of sweetbreads, bake for half-an-hour. basting meanwhile. Serve vary ibot -with riot brown gravy. Treatment for Ghilbkins.— Soak tha bauds and feet twice or thrice a week in hot water which has common salt dissolved in it, in the proportion of half a pint measure of salt to a gallon and a half of water. This is not only a cure but a preventive. Apply this ointment) spread on a soit rag at nig lit. Cut up two white turnips and mash them with three large spoonfuls of good lard. If possible, pound the two "bogethex thoroughly in a marble mortar. To Preserve Orange or Lemon Peel. — Cut the oranges and lemons in half, legthwise, and remove all tlhe fruit, soak the peels in water, which ycu must change couswmtly till the bitterness is extraoted. Drain them and place in syrup until they become soft and transparent. (During 'this process boil up the syrup occasionally with fresh sugar to strengthen, it. When the peel is transparent, drain well and put it on a hair sieve to dry in a warm place. Beef Skirti Pudding.— Procure one pound of beef skirting, haii a pound of steak, and four to five ounces of beef kidney. Make a good suet paste, and with it line a greased basin. Cut the skirt into two-inch squares, alßo the aleak, dip inuo seasoned flour, and arrange lightly in a basin, scatter very finely chopped parsley and onion over. Cover with cold water, oover the pudding with crust, liheji with a floured cloth, and ' ccok steadily for four hours ia a steamer. Lemon Marmalade with Ginger. — Take six lemons -and slice them very thinly, only rejecting 'the seods. To c*oh pouud of sliced fruit add three pints of cold watar, and let all stand for twenty-four hours ; then boil it till tbe chips acre tender, adding to it a piece of crushed ginger tied in muslin. Tasto the syrup from time to time, and when you iihink the flavour of ginger is sufficiently strong remove it. Pour the marmalade into au earthenware bowl, and allow it to remain till next day. Then weigh it, and to every pound of boiled fruit add one pound and a half of lump sugar: cook the whole till the syrup jellies and tho ohLps nre rathor transparent. Pour into pots, and cover with white paper brushed over with whit* of egg. In taking out the

i pips, be very careful to waste none of the I fruit, as it is all needed for the syrup. I Cheese Omelette.— There may be some per--1 sons who have not proved that a cheese ome- j ] lette is, if well made and daintily served, one j I of the nicest dishes which can be manufacI tured. To make an omelette requires practice j ! and plenty of self-assurance— if you are nerv- ! ous it ig very probable that your venture will tba a failure. When once you have mastered | the rudiments the actual flavouring is an easy j matter. To prepare tlbis particular one you I must whisk two «*gs thoroughly, and add a pinch of salt, half a teaspoonful of chopped parsley, a teaspoonful of grated Parmesan, and. if convenient, a good pinch of cora.lme pepper. Mix all these together; put a piece cf butler tha size of a walnut in your frying pan, and when melted pour in the mixture; stir with a wooden spoon until you see that ] it. begins to set. Leave off stirring then, but shake the pan. Sprinkle more coralline pepper over tne omelette, then fold it in two; and again -shake the pan, or the contents will stick. When the omelette is a nice pate brown, turn it carefully on to a hot di_b, and dust a little grated cheese over it. You nrust be sure -that the inside is juicy, while Ahe j exterior is crisp — and this is where the amateur so frequently fails.