HOUSEHOLD HINTS.

Star (Christchurch), Issue 10301, 4 November 1911, Page 4

HOUSEHOLD HINTS.

If a piece of cheese is carefully wrapped i'u a cloth wrung out in vinegar, it will neither dry nor gather mould. If the oven is too hot pi nee a basin of cold water in it; this will speedily lower tho temperature. Before laying- tlio stair carpel afreidi, put several thicknoaaea of paper under tho cd<re of eacli stair to prevent the otherwise iueviiable wearing out of that part. When cleaning bm.wos on doors take n good-sized piece of eoardbor.rd or atout paper nnd cut out holes to fit over knobs, etc., unci place ajrainst the deer when i '>!isiiinjr 'I hi a will prevent the rubbers touching the paint. To Make n. Limp Hat Stiff A<rniii.—lMs-solvc a tiiblespoonful of ;;iuu arabie in a uaucerful of boiling water, making it about as thick as milk. Uep an old nail bruish and nil) the mixture well into the hat; then put it in the air to dry. To liemove Pninl Marks.—Apply to them a paste, mads of cquul parts of liuio and soda, moistened with _ a little water. Leave this applied very thickly, for twenty-four hours, then wash it off and the stains will be found to have disappeared. liice-l'ola'io Cakes. —One cupful of boiled

rice, stiff and cold; one cupful of cold mashed potatoes; ono egg; one-third cupful of flour; one level teaapoonful baking powder; salt to taste. Drop from spoon on griddle and treat like puncakes. To Polish Dish Covers.—When they aro removed from tho table, wash out the insides with hot soapy water, dry well, and then Tub over with a, rag just moistened with sweet oil. Tho outside will remain blight _ if rubbed over daily with powdered whiting, poiished off with a chamois leather. Raisin Pie.—One-half cupful of largo soft raisin?.. Cover with ono cupful of cold water and soak two hours. Beat one egg until light, add one cupful of sugar, the juice and grated rind of one lemon, and one tableapoonful of flour. Add the raisins end water in which thoy have been soaking and cook until mixture thickeriG. Bako in two crusts. Indian Soup.—Put one quart and a half of stock into a saucepan, and when it is boiling stir in one tablespqpnful of well-washed rice, and let it boil for twenty minutes. Put one iablespoonful of flour into a basin with half a teuspoonful of curry powder, make into a paste Willi cold water, stir it into the soup, and let it boil for five minutes. Serve at once. Potted Cheese.—Take any odd pieces of dried cheese, grate them down finely, and mix with sufficient butter to moisten them; add a littlo made mustard, popper and salt to tasto. Mix all into a stiff paste, using;, it necessary, a little cream, and lie. down Mn jam jars'. This mixture will keep for several weeks, and is an excollont savoury for spreading on toast. Cold Chocolate Pudding.— lake two ounces corn flour, two ounces grated chocolate, three leacupfuls milk, two tableapoonfulu sugar, a few drops of vanilla essence. Mix the cornflour and chocolate with a littlo milk, put tho remainder on to boil, whan boiling add the cornflour and chocolate, stirring all the time; cook for a few minutes, add sugar and vanilla; cool slightly, and pour into a crystal. Serve cold with cream. Salmon Salad.—Boil five or nix medium sized potatotß. When cooked peel and chop them rather small and place on a dish. Then take a can of red salmon and placa on top. Boil two or three egga, slice and place on top of ell. For ,the dressing use tho yolks of two eggs and two-thirds of a cup of vinegar beaten together. In another cup mix one-third cup of sugar, one-half teaspoonful of mustard, a littlo pepper, and butter size of a walnut, and let come to a boil. Sparagi Fritto. —Take a nico fresh bundle of asparagus, cut off the heads, and boil them iu salted water for about a quarter of an hour, then strain. Beat up the yolk of one egg, add -to it half a tumbler of cream or milk, and two ounces of butter, some pepper and salt, and a dessertspoonful of sifted sugar; put all those into a stewpan and stir slowly over tho five for five minutes. When thoroughly mixed and smooth add the heads of asparagus and let them stew slowly till tender; servo immediately. Queen Cakes.—Sieve well together half a teaspoonful of baking powder and half a pound of dry flour. Beat up four ounces of butter, and an equal weight of sifted castor Riigr.r and half a tcacupful of cream until a light and frothy mixture is obtained. "Add the well-beaten'yolks of two eges and the white of ono hy tahloßpoonluls, beating tho mixture between additions. Stir in the flour, a handful of picked currants, and a few drops of lemon flavouring. If too dry add a little milk to brin,? the mixture up to the usual consistency of cake- batter. Pour into small greased fins, and bake for twenty minutes.

Bhubsrb .Tarn. —Wipe the rhubarb with a drv cloth, nee! it. and cut it into two-inch lengths. 'Weigh it, and for each pound of fruit add one pound of sugar, the rind of half n, small Uunon minced very finely, arid two or three bitter almonds blanched and chopped. Place in a preserving pan and bring slowly lo the boil, stir constantly, skim carefnllv. When the scum has all been removed boil up rather quickly until it will set when a little is dropped upon a plate. Put into jars, and when cold tie down in the usual way. If liked, the bitter almonds fan ho omitted, and (he juice, of tho lemon added instead.

Sponge Squares.—Take four ounces of lump sugnr, two eggs, two ounces of self-raising Hour, and a few drops of flavouring. Crush the susrar to tho fineH possible powder. Separate tho vo'ks of th« eggs, and whisk them with a fork. Stir them together with the sugar. Whisk Hie whites to a stiff snow. a-r.il stir them Uiht'y with the yolks pud sugar. Lastly add the flour by degrees, but as ouickly as possible. Bert the mixture a little and pour it into a square greased tin. Bak? lishth', and turn out on to a warmed nlate which has been lightly powdered with the finest sugar. When cool, cut into squares. Th? eggs must be new laid. Lemon Cream.—Take one pint of milk, two lemons, two eggs (yolks only),, one ounce leaf Sjelnfino. four ounces loaf sugar, half an ounce proline! almonds, one gill cream. Put 'he milk into a double saucepan .with the almonds, r/elntjne and the grated rind of the lemons. Boil for about five minutes. Bra'', the yolks and nut them into a juir rnd strain tho warm mixture over them slowly. To hasten the ccoling process fr.'te a second jug nnd uour 'he mixture backwards and forwards. Thin hclns. too. to mix thoroughly. Now add the cream, and when cool, but. not cold, add the juice of tine lemon?. Add slowly and stir all the time. If tho lemons ore juicv take the juice only ■of one. Turn into a wot mould.