HOUSEHOLD HINTS.

Star (Christchurch), Issue 9955, 17 September 1910, Page 4

HOUSEHOLD HINTS.

Stove polish, mixed -with vinegar, snd .with a little sugar added, will have & brilliant and more lasting lustre Bust, spots 'can be taken out'by a vigorous rubbing: wilh a piece of brown paper moistened with vinegar. Aemrican leather, which has become stained and shabby, may be restored by rubbing it with equal parts of boiled linpced oil and vinegar, .using the mixture sparingly. Afterwards polish with a silk handkerchief.

Chimney Cleaning Hint.—Put a few redhot cinders 011 to a dust-pan, sprinkle them with three pennyworth of ground saltpetre, and hold the pan as far up the chimney a? passible. This .method makes no dirt, and is aaid to take all the dirt out of the chimney top. Stained Gruet Bottles.—Soak the bottles for some time in warm soda and water. Then cut a potato into small dice-shaped pieces, put a good handful -into each bottle, fill up with warm water, and • shake vigorously. Rinse in plenty of cold water, and turn upside down to drain.

Cleaning a Light Tapestry Chair. —Hub vigorously with plenty of damp bran. As each handful absorbs the dirt it must be replaced with clean. Do not wet the tapestry 100 much, and use quite dry bran for the last application. Carpet soap should not be used on tapestry furniture covors. Rock Cakes.—Three eggs well beaten, one cupful of butter, one and one-half cupfuls of brown sugar, three-quarters of a pound of raisins, one quarter of a pound of walnuts in fine pieces, two cupfuls of flour, one teaspoonful of scda dissolved in water. Drop teaspoonfuls on a buttered pan, and bake slowly. Pickled Cauliflower.—Break the heads in pieces according 'to their natural divisions. After washing- well, boil in salted water for Ave minutes and drain, throw into cold water and drain again, and when dry place in bottles or jars. Boil some white wine vinegar with a little sugar and spices to taste, and pour boiling over .the cauliflower. When cold, cork tightly and cover with bladder. * To Clean White Leather Belts.—To clean white leather belts rub the belt well with n thickish paste made of cream of tartar and cold water. Leave it for an hour. Then rub it with alum and fuller's earth, mixed in equal parts. Next dry brush the belt with a clean noft brush till all the powder has been removed, and then give it a final rub Willi some coarse ochueai, to which a little dry whiting has been added.

Omelet Souffle.—Break bix eggs into separate cups; beat four of the yo.ks. Mix with them one teaspoonful of flour, three tablespoonfuls of powdered sugar and a very little salt. Flavour with extract of lemon, or any other extract preferred. Whiek the whites of six eggs to a firm froth; mix them lightly with the yolks, pour the mixture into a greased pan or c-ish; bake in a quick oven. When well risen and lightly browned on the top it is done. Roll out in a warm dish, sift pulverised sugar over, and send to table.

A Chocolate Cake.—Required: Two eggs, their weight in flour, butter and sugar, a teaspoonful of baking powder. Beat butter <0 a cream, sieve in other ingredients, add two eggs well beaten, mix thoroughly, and bake in a round tin lined with paper. When cooked set asido to cool. To prepare icing, take 4ok of butter, loz of chocolate powder, Cos of icing sugar, mix all together with a wooden spoon for a quarter of an hour until creamy. Cut oake when cold into three rounds, spread with icing, pile one on top of the other, and ice the top. Pineapple Marmalade.—Peel and grate as many pineapples ap are desired, using a silver fork or knifo in the operation. Measure or weigh, and allow lib of sugar to each pound of fruit; mix well, and stand in a 000 l placo overnight. In tko morning cock for half an hour, or until soft enough to put through a sieve. Then strain, return to the preserving kettle, and continue cooking, stirring almost constantly -for half an hour, or longer until a clear amber jelly is formed that will thicken into a paste as it cools. Put into small jars, and seal when cool. Macaroni Soup.—Put into a saucepan one pint of white stock, one onion, a little ce'ery and about twenty peppercorns. Let it boil for ten minutes. Bub well together 2oz of butter and loz of flour, and mix well with (he stock rfter rtraininpr it. and let it boil again for five minutes, stirring all the time. Beat tho yolks of three eggs with one gill of cream and a little salt, and add to the soup, which must be off the boil. Have the macaroni ready boiled, and cut into small pieces, make nice and hot, and put into the soup, and serve with a little cheese sprinkled over it.

Two Salmon Dishes.—One tin of salmon, remove ail nltin and bone. Make half a pint of nuHcd btiHersaucc, acid three-fourths of the salmon, with ono Lard-boiled cjrg finely [•hopped, pepper, and salt. Stir together and brinpf to the boil. Servo in a hot piedinh garnished with slices of lemon and sprigs of parsley, or pile high on slices of hot toast. TnVn tha remaining portion of salmon, and add three boiled potatoes, pepper, ealt and a little chopped lemon rind, and one ccg. Masli

together and form into cakes.-, oil a floured board, roll in browned breadcrumb?, and fry in boiling fat. Brown Gravy that Will Keep a Month.— For stews, hashes and curries the following is an excellent gravy.—Slice three onions, and fry them till they are brown, preferably in beef dripping. Toast a- large, thiu slice of bread till it is quite hard and dark brown nil over. Break this toast into a stewpau, add the onions and a pint of water with a flavouring of salt to taste. Lot all stew together till the gravy i 3 canto thick and a deep brown in tint. It should simmer very gently three-quarters of an hour, and should then be drained into a jar. covered with cold wafer, and kept in a cool dry place. Black Currant Pudding.—A quarter of a pound of breadcrumbs, a quarter of a pound ci suet, a quarter of a pound of sugar, three eggs, two largo tablsspoonfuls of black currant jam, ore small level ton spoonful of carbonate of soda stirred in last, dissolved in a little hot milk. Chop the suet finely with the breadcrumbs, add the sugar, then the eggs, well-beaten, and the black currant jam. Lastly put in the carbonate of soda and the milk. Add sufficient milk to make it fairly moist. Steam in a fancy mould for two liourg and a half. Serve with a little white sweetsauce, or, if available, with a. small jug of cream.

Cauliflower and Beans.—One cauliflower, one pint of beans, one pint of white sauce, orated cheese to Soak the beans overnight, boil until perfectly tender in just water enough to cover. Let the water boil awny toward th<? end of the cooking, and p&]t s to taste. Put tho cauliflower in a little boiling wafer, and boil gently for about twenty minutes; then break into small sprigs. Mix the beans and cauliflower gently together so as not to mash them, turn them into a buttered earthenware baking dish, pour over tho pint of white sauce, add a generous layer of grated cheese, and put into the oven to brown.