HOUSEHOLD HINTS.

Star (Christchurch), Issue 10536, 10 August 1912, Page 4

HOUSEHOLD HINTS.

Plants in sitting-rooms will never thrive if kept in a, draught or placed where th© sun never roaches them.

lodine stains can be removed by liquid ammonia. liub thoroughly, and then rinse In cold 'vater. This should be dono beforo •washing. Japanned trays should be polished with beeswax and turpentine, after they have beon washed.

When sweeping carpets always remember to sweep tho way of tho grain. To brush the wrong way is not only bad for the carpet, but it tends to brush tho dust in instead of out.

Marmalade Pudding.—Take four ounces eac 1 of breadcrumbs, flour, suet and marmaladfa, add one* teaspoonful of baking-powder. Mix into a light dough with ono. egg and milk, place in a greased basin and steam for three hours.

Nut Mncaroonß. —Two eggs, one cupful of brown sugar, half a teaspoonful of baking powder, in seven heaping tablcspoonhils of flour, one cupful of nuts chopped. Bake in a fairly hot oven, having dropped them on buttered tina. A boiled piidding should bo plunged at onco into fast-boiling witter, and should boil, not simmer. It is well to remember that Buet puddings cannot boil -too long or too fast. Watch tLo pot and add more boiling water as required. To clcaii the collars of coats, mix: a teaapoonful of essential oil of lcrcca with a

wineglassful of spirits of turpentine and keep in a tightly-corked bottle. A little of this mixture Bhould bo dropped on a flannel and rubbed over the greasy portion of tho collar. Bread Pancakes.—Soak some stale broad in hot water till soft, then press out all the moisture, and to two kitchen cupfuls of this bread add two beaten eggs, a toaspoonful of salt, two ounces and a half of butter and sufficient milk to make it into a smooth batter, odd just at the last a toaspoonful of baking-powder and fry as before. Sewing Hint.—Tho patent fasteners from worn-out gloves may be utilised by cutting them from the gloves, leaving enough of the kid attached to bo fastened to the skirt bands and plackets. These can bo sewn on by machine, tinder a fly flap, and they will last longer than hooks and eyes. They also make ideal fasteners for belts. Stuffed Breast of Mutton.—Bono tho breast of mutton, and beat with a rolling-pin. Make a stuffing of throe tablespoonfuls of breadcrumbs one ounce of su6t, some chopped parsloy, salt, popper and a little chopped onion and two tablespoonfuls of milk. Lay this on the meat, roll and bind with tape, bake in a moderate oven, and serve with a little gravy. Cleaning a Fawn Felt Hat.—Eemovo tho trimming, brush well, and then cover thickly with equal parts of calcined magnesia and French prepared chalk well mixed together. Rub in thoroughly, wrap up in white paper, and leave for a few days. Then brush the powder off with a clean, soft brush, and.the; felt should, look as fresh as when it was new.

Chocolate Puddfnp.—Beat together an ounce ,and a half of butter audi two ounces of sugar; add to them one teacupful of, flour and two ouncos of best plain chocolate, grated. Then mix in one -well-beaten egg and half a teaspoonful.of milk; and, lastly, stir in. a teaspoonful of baking-powdeT. Butter a mould, put in the mixture, leaving sufficiont room for it to rise considerably. Steam for an hour and a half, and serve with sauce made with equal parts of chooo-; lato and cornflour, or with foam sauce. Tea Cakes.—Warm together .half a pint of milk and two and a half ounces of butter, ; beat two eggs in a basin, and add to them a tablespoonful of yeast, then pour on the melted butter and milk; stir in a pound and a quarter of flour in which have been mixed a little salt and an ounce and: a half of sugar. Beat all to a very light dough, and set to rise for twenty to thirty minutes, well covered over, before the fire. Then divide into as many cakes, largo or email, as is desired, and bake from fifteen to twenty minutes, aooording to size, in a moderate oven. THE VEGETARIAN'S CORNER.' Spinach Cakes.—Take boiled potatoes, salt and pepper, ono. ounce of butter, one egg, one tablespoonful of milk and some spinach. Mash tho potatoes well with the butter and milk, add the egg and beat well. Form this mixture into flat cakes and bake them on a baking-tin until nicely browned. Boil the spinach and remove a little of the potato from the centre of the cakes and pile up a spoonful, of tho spinach. • ■ Red Soup.—Place two pints of vegetable stock in a saucepan and slice into it one beetroot, an onion, a pound- of tomatoes (tinned one 3 may be used if desired), ani a stick cf celery. Simmer for two hours, then remove the vegetables and pass through a sieve. Return them to the saucepan. Then mix one ounce of butter with a tablespoonful of flour and add it to the soup, stirring it carefully .till it boils, chop a little fresh Earsley and sprinkle into the soup after it ; as been placed in the tureen. Nut and Tomato Gravy. Take half a tablespoonful of nut butter, one cupful and three-quarters of water, half a cupful of tomato - puree, one- tablespoonful of browned flour and half a tablespoonful of whit© flour, salt. "to ' taste. Mix all together smoothly and boil for a few minutes.