HOUSEHOLD HINTS.

Star (Christchurch), Issue 8704, 18 August 1906, Page 3

HOUSEHOLD HINTS.

A Hint in Peeling Onions. — Have a large bowl of water and place the onions in it, cutting them under the water. By ihis means the eyes of the worker will not be affected, nor will the fingers be stained.

To Stain Floors. — Dilute Jib of permanganate of potash with one gallon of water; with a cheap stove-brush paint the mixture on the floor. When dry, rub it over with •linseed oil and polish with beeswax and turpsntine. Many children eat far too rapidly, bolting; their food almost without chew-ing. This is and unhealihful and unp leasing habit that should never be permitted. Teach children to masticate their food properly,' for it is a vital necessity to do bo. A Simple Mixture . for Carpet Cleaning,— Mix 4oz of rock ammonia with tlie same quantity of fuller's earth and" loz of pipeclay. Add a- pint of ox-gall, and either mix this in 'th» water in which the carpet is washed, or Tub it on very sparingly with a damp cloth.

The Habit of Wail' Biting.— Cut away the palm from a kid glove, leaving the fingers intact. Out the back to a point 'at the wrist end. To this fasten tapes and 1 tie round the wrist. After some days the gloves may be left oft, and the plan be tried on the other hand. !

Some Hint* for a Sick Room.-~flL) Place a layer of earth in the ashpan in the siokroom; this will prevent noise if cinders fall from the fire. (2) Revive a sick-room fire by using dried orange-peel. (3) Wrap coal in soft paper, in single pieces, so that they can be added noiselessly to the fire and without the nurse's hands being soiled. . *To Remove a Runty Strrew. — A rusty scre-w is sometimes bo tightly fixed, that its removal seems impossible. It will 'be quite easy if a red-hot poker is held- to its ' head for a shoTt time. The heat will cause the screw to expand, and thus enlarge ifs hole B"i?htly; when it is cool again it will be vis normal size, and may be easily removed wtfb. a screwdriver.

If the skin is kept clean and fresh and the diet is well regulated and laxative, the corupuexion will take oare of itself. All the skin ointment in existenoe will not do as much tcvrarcU beautifying the face- as will a. aum-

cient amotmt of fruit such as gTapes, berries, oranges and peaches. Mud-co!oured skins are either produced by torpid liver or else by a not sufficiently nourishing diet. To Renovate Oilc:oth. — When oilcloth begins to Jose its shiny surface it can be unproved: in appearance find made to last much longer by being, varnished with glue, Wash the oiloloth thorough'}' arid let it dry. At night, when the traffic of the day is done, go over it with a piece of flannel dipped in glue water. Choose a nice dry diy for this, and 'then the glue will be quite haTd by morning, and the. oilcloth, wil} look like new. Ihe glue ■waaer must b© prepared &ome> tima before it is needed, by putting a small quantity of glue in a pint or so of water, and letting it stand on the stove till dissolved. Breathing through, the nose is not only proper *nd seemly, bu-t a. sni&t preceding than mouth-breathing. To keep the .breaching apparatus froju overheating iiself and doing itseif an injury, a constantly-maintained nasal respiration is nooessary. Else the membrane, continuing uncooled for hours on end, becomes hopeles3ly congested, and develops in^ time a chronic thickening. Adenoid 1 gTowths, about -which so much is heard nowadays, are supposed io originate in the same way. Whether these opinions be well founded or not, however, there can be no question regarding the advisableness of nasal respiration. Five oJClock0 J Clock Tea Cake*.— One h«lf-cupful of aifted sugar, a quarter of a cupfwl of butter, the whites of two eggs, naif a cupful of sweet milk, one scant of baking powder and one tea spoonful of almond flavouring po-wder. Cream the bwfcter and sugar together, add the beaten eggs, then the milk and the flavouring 1 , and then a little flour with the baking powder. Mix well, and add enough more flour to make a dough just a.ifl! ' enough to roll out quarter inch thick. Cut into biscuiis, and brush them with &gg yolk, over whioh sift «. iittl'e- powdered- or granulated sugaT. Bake in -well-buttered pans. These are delicioiis. . Potato Turnover. — Take ordinary pie-crtist, roll over as if for a turnover, but elliptical in I shape, and fill with the. following ingredients almost across the centre of the cruet: — Haw steak, potatoes and onions curt in dice, the meat lather email*! than th& vegetables, season with, sali and pepper, wet around th.6 edges of the crust, draw the two edges togvther neatly on top, and pinch them firmly together. Place them in a hot oven at first to set the shape of the pasty, and then let the heai slacken down. The Taw materials will cook thoroughly in one hour and fifteen minuses, and 1 be more savoury than' if partly cooked before putting them in the crust. Serve as soon as -possible. Mutton Cutlets a 1» Russe.— Required ; Eight or mere cutlets, one carrot, turnip and onion, one- stick of celery or a little celery salt, a bunch of parsley and herbs, four tab!e---spoonful-? of glaze. Cut the cutlets bo as to leave a bone to each cutlet, trim them neatly, and flatten them slightly with a he*vy knife or cutlet bai. "Wash and prepare the vegetables, cut them into Jaxg» dice, and put them at the bottom of a stewpan. Lay the cutie-ts on them, pour in just enough stock or water to cover the vegetables, and braise the meat gently until it ia tender— it will probably take half an hour. Lift them on to a dish, p-lace another dish over them, and on this put weights. L.cave them until cold. IPext trim them neatly, melt the graze, and d : t> ea«h outlet- two or -three times' into it -until it has a smooth, shink surface. Arrange them in a circle on a dish, and in the centre place, some nice salad. Veal Cake. — -Required : One pound of fillet of veal', half a pound of fat bacon, three hardboiled egg*, two teaspoonfuk of chopped parsley, one teaspoonful of grated lemon rind, one teaspoonfuS of salt, quarter of a teaspoonful of pepper, quarter of an ounce of ]eaf gelatine.. Jiiix together thft - parsley, lemenol rind, salt -and- pepper. Rinse a plain mou d or basin in. cold water. Shell the egjs and cvi them into neat slices. Decorate the bottom of th« mould with some of the slices in a pretty design. Cut the veal and ba<xm into dice. FilL up the mould with alternate layers of meat, bacon, seasoning and any pieces of egig- that are left over. When ihe mould is full, pour in one gill of stock. Cover -the top with a, piece of greased paper, and bake it in a very slow oven for 'about four hours. Then fill up the mould with more stock in which the gelatine has been melted, and leave it until it is quite cold. Turn it Tout on to a dish, «r.d garnish it with a. few sprigs 'of fresh parsley.