HOUSEHOLD HINTS.

Star (Christchurch), Issue 9303, 1 August 1908, Page 3

HOUSEHOLD HINTS.

Egg sfcaina on .either linen or china should be soaked in cold water. Hot water hardens and makes it difficult to remove it. When a big ironing has to be done, stand on a folded square of an old quilt or carpet. This will prevent tho feet from becoming tender and sore. To Prevent a Torn Placquet. — Place a hook and eye near the bottom of your skirt opening. Never unhook this, and your skirt will never be torn.

Mother-of-pearl should never be washed with soap, for it discolours and destroys the brilliancy of the shell. The right method of cleaning is with whiting and cold wa>er. Sains on blankets and other woollen materials may be removed by using a mixture of equal parts of glycerine and yolk of egg. Spread it on the stein, let it &i&y for half an hour or more, then wash it out.

For hatpin holders nothing is nicer than a long silk bag filled with rice, fringed and tied with baby ribbon. Tho rice is a coarse enough grain to allow the ha. pins to slip in easily. The bag should be hums at the side of the dressing table. '

Flannelette makes excellent house cloths of all kinds, and wears far better than the various flannels and cloths that are specially sold for the purpose. Allow three-quarters of a yard for those intended for floors or steps, and half a yard for cloths for washing paint. Bacon and Apples. — Peel and core the apples, and cut into slices about half an inch thick. Cut the same amount of bacon into very thin slices. Fry the bacon in its own fat until crisp, then fry ;the applo in the baoon fat, until a light brown, and arrange around the bacon. Serve very hot. The Odour of Onions— Hot wafer 'Ijould never be used to remove onion juice, for it causes it to set on the knife or hands, and thon the disagreeable smell i 8 still there. The best romeoy is to rub the hands with celery, then wash in cold water. Wash the knife also, holding it under the tap and leiting the water run over it a few 9erc\~J* Creamed. Haddoc&r— Boil a, smoked haddock and free it fron» ekrn and bone, rub the flesh through a wira, ifeieve. Put thig into a stewpan with a good-sized piece of fresh butter, half a. giU of c*ea.m, »nd season «Q with c*y»ruie pepper. Make the fish very hot, turn out on to » di«b_ ta&ptog it ** Mg>lj «« possible; garnish with hard-boiled eggs and sippet • of (xjsst. and serve hot. Savoury Macaroni Ball*.— Boll ion of booked macaroni in salted water, and when cooked drain and cut into small pieces. Place in a small saucepan wilh tho yolks of two eggs, Ifl* o£ graced dieea*-. »*ii <v&d e»j»nQ« iff

taste, Stir for a few moments until cooked, and then turn the ruixturo on to a plate to cool; form this inuo balls, roll in flour, then in egg and breadcrumbs, and fry in deep, boiling fat. . Many a gas cooking-rango that is generally troublesome would be improved if onco or twice a the burners were removed, turned upside down, and gently tapped to remove particles of food or dust. The tiny apertures shotted be cleansed by having ihe point of a hatpin run through them, and the whole of tho oven should be kept scrupulously clean and free from grease by frequent rubbings and acourings with hot suds. Ground Rice Mould.— Mix 2az ground rice in a. quarter of a pint of cold milk; pour on it a pint of quite boiling milk; stir ma stewpan over the fire for ten minutee. Add half an ounce of butter, on© bealen egg, an cunce or rather more of caster sugar, stir over he fire again for two or three minutes, then pour into a mould at th» top of which you have arranged eorrie glace cherries. When cold, turn out. and serve with stewed fruit. Carrot Soup.— lngredients : 2lb of carrots, 3oz of butter, seasoning to taste of salt and cayenne, 2 quarts of stock. Method: Scrape, wash and dry the. carrots, and cut up into quarter-inch slices. Put the butter in a large stew-pan, and when it is mol'.ed, add the sliced carrots and simmer gonlly for an hour without browning. Then add them to th« stock and simmer till quite tender. Press alt through a strainer and season^ Boil tho whole gently for five minute 9, skim carefully, and eotve at once. To Loosen Glass Stoppers.— -Dip a feather in oil. and rub round the stopper as close to the neck of the decanter as you oan. Then place the vessel ab?ut half a yard from the fire. The heat will cause the oil to insert itself between iho stopoer and neck. Whan the outside surface is warm, tap the Btopper gently on first one side and then tne o h*r with a light wooden instrument, and try and remove it with the hand 1 . If it does not come out, rub with oil and tap again. If when putting your decanters away you wrap a small pieoe of tissue paper round the base of the stopper before inserting it, you will never be bothered in this manner.

Babootv Curry. — Required: Half a pound of cold meat of any kind, half a pound of b-eadorumbs, a small onion, one dessertspoonful of curry powder, one ounce of butter or good drippinsr, one egg. Mince the meat very finely. Put the crumbs in a piedish, pud pour over enouffh stock to moisten them. When they are all Foalted, press out any stock you can from them, and mix them with the meat; add tno chopned onion, curry powder, salt and butteT. af'er eently melting it. If liked, add also a little Harvey or Worcester sauce. Mix all well together. If the mixture is not nico and moist, add a littl« sravy, Btock. or milk: bnt it mu*t not be wet or sloppy. Well butfer a piediah, put in the mixture, beat up the e^?* and r.our it over the top. Bake in a moderate oven for about half, an hour, or until it is hot through, and serve at once.

Marmalade.— Take twelve Seville oranges, two sweet ones, and two lemons. Cm' +lio c e into quarters and take out the pips. Cover the laiter with water, and set th"em npifle. Now cut the quarters into eT>r»<?s. «nd cover fjiem in a deep basin with cold trater, ih r eit mnis to each pound of fruit, and let this stand twenty-four hours. Boil the pips till tender, strain and keep the liquid till <he morning. Now put the fruit and wa'er into a preservingr-r>an. with the liquid from the nips, and boil unti 1 <fee st»tn<» ct .'m : * p—tender, about forty-five minutes, and then let it stand another fwenfv-forr h.o"--

"iOTTiiti£ weirfi your preserve, and to each Muriel of fruit allow Hlb of preserving «u. : s Boil together for another fo*-'vWtv<« tw'tv 1 -*. ■"■ "Mil it will set well. This marmalade, thong-h it takes come lime, works fit '*--»•'» Wter a more rapid method. If; you likea sweeter make leave out com» of *-h° V**»T<mgea and put in sweet ones instead, but the lemons give it a nice, peculiar flavour.