HOUSEHOLD HINTS.

Star (Christchurch), Issue 7667, 28 March 1903, Page 3

HOUSEHOLD HINTS.

A little borax in the last rinsing water will make handkerchiefs easier to iron and look better when done. If souu or gravy is too weak, do not cover in boiling; by leaving off the lid the watery part wiil greatly evaporate. Cut flowers will last much longer il a 'little carbonate of soda be added to the water in which thev are standing. To Imitate Ground Glass.— Disso.ve bpsom salts in beer, and apply it with a- brush to the glass. As it dries it crystallises. i Knife clean-ing may easily be performed 'oy rubbing the knives over with a shoe oi potato, and then- polishing them with brLi; oust. Wash' chamois .earner in- lukewarm soapsuds, and filially rinse in slightly soapy water oi the same temperature, for washing .earner in clear water causss it to harden. Dry m tne air. and not near a fire. For cleaning enamelled baths, zinc tubs, etc., use a. paste made of equal o^auUties of skavect yeliow soap, whiting and soda, dissolved- ove* the fire with the smallest quantity 01 water Tcquir'ed to keep it irom burnirg. (.Boiled starch is much improved by the sedition of a- little salt or dissolved gum araoic. A useiul thing to remember is that tho iron •wili .not stick to the clothes ii the starch used Ih-as been mixed with soapy water. Mice Dislike Camphor. — Advantage should be -taken of this 'iaci, ior a few peivce spent on camphor will soaii' rid- the cupboards of a house of the destructive little intruders. The method is simply to scatter camp'hor on the shelves. Eggs Scrambled with Cheese— Beat slightly four or five eggs wi'th three tablespooniuis oi cream, two tabiespoo-nfuls of grated P-armesan cheese, and one of grated Gruyere. Melt 2oz of 'butter in a. saucepan, stir the mixture into it over the fire till, sufficiently set, then serve on pieces o£ bu'ttered -toast. Griddle cakes.— Take "hai'f a pound o'f Sue oatmeal,. hnd add to it a teaspoonful oi sugar, ■and rhe same of baking powder, with a pinoh of salt. . i£ix all these well together, then beat into it enough skim mi-Ik to make a light batter, and bake it by spoonfuls on. a very ciean griddle, or i» the oven. Curry Pas-ties. — Free some cold meat from fat and gristle. Chop very finely, season -with ■pepper, s-alfc arid cuiry powder, and moisten all slightly with good gravy. Line some patty pans witih good pastry, place in each a tablespooMful of the minoe. and cover with pastry rolled -thin. Bake in a -sharp oven till cooked. Biting t'he Nails.— An effective way $o cure Children of 'this bad 'habit is to wet their fingers witih quassia and allow- them to dry. "When tasfted it -will- 'be a bitter reminder to cease- iihe practice. ' If there are (no sore. places on ■tihe finger tips a very little colocynth powder, -which is inten-sely. bitter, maj he dusted over them. . How to Store French Beans.— Cut the beans up. as usual, boil lor ten- minutes in water without salt, put. into a colander. Fill iin-s---wriih them almost to the top, leaving only a little, room ior| enough boiling water to cover them; theny solder the tins doisrn, afier which .boil them -for an -' honr. Take the tins , out and kee» them in a dxv ©lac*.

Spice-d Ginger-bread. — Take lib of flour and work into it a teaspoonful each of carbonate of soda, nutrnog ; cinnamon, ginger and ailspice. Cream- '2oz of brown sugar ■with 3oz oi butter, and add it to a tea cupful of -treacle, the saino of sour uiilk and stir into the dry ingredients. Beai all together for ten minutes, pour into a shallow baiting tin and bake carefully in a. steady oven. A Sardine Savory. — Bone two or three sardine.?, and pound them to a paste, using a mortar for the purpose. Season with salt, pepper and a little chili vinegar. Ohon the soft part of a few oysters very fine, and add to the mixture. Cut some cases out in stale bread, deep into beaten egg, and fry in deep fiit. Fill tiies? cases with the sardine mixture, and "tirnish whh olives. Ycal Salad. — Boil a knuckle of veal -slowly in ,thrSo quarts or water. When tender, remove the bones, chop the meat, and add the' liquor (which should be greatly reduced), two teacupiuls oi breadcrumbs, a little lemon, juice, some chopped herbs, pepper and salt. Dash, chopped parsley over all, and put into a mould deci rated yith slices of 'hard, toiled eggs. Serve cold wit'h lettuce and tomato. Tomato Curry. — Gra-to an apple, chop an onion finely, and fry 'ifhem both i:« loz of butter; when nearly cooked add two tcaspoorfuls oi curry powder mixed with a little- milk. IMix ail well together and season lightly wii'ii pepper ar.d salt. Cut three .or four tomatoes in slices, fry them separately in -a little butter, and then add to the curry. Simmer all together for ten minutes and serve within- a va.i of boiled rice. A Boiled Salad Dressing. — To the yoiks of five eggs add a level tea-spoonful each of salt and sugar, -a. -sa'tspoonful of pepper, a few jrrairs of cayenne, and two tieaspoo-nfuls o'f tho 'best, mustard. Beat with an egg -whisk till thick -and lightj then gradually add two ounces of melted butter and two tablespoonfuls of vinegar and the juice of a lemon, saaincd. Cook over 'hot water until the mixture thickens • and falls avraj- from ihe side of the pan. Let it cool a. little, pour into a bottle, ar.d when cold cork. To U3e, dilute with a little milk or cream. To clean a sewing machine, place it near the fire to get -warm, that the congealed oil all over i't may melt, ar.d then oil it thoroughly whh paraffin. \York it quietly for a few minutes, then wipe off all the parr.ffin <md dirt. Treat it to a little more clean paraffin, wipe it again, and alter tho application of a, very little of the ordinary lubrica'iing oil it wiil be ready for use. People often shirk the trouble of thoroughly cleansing their machines like this, but a cloggfd and "heavy" machine under this treatment will become like new, ar.d i;s easy working will be an ample Toward for sny trouble incurred.