HOUSEHOLD HINTS.

Star (Christchurch), Issue 11757, 22 July 1916, Page 5

HOUSEHOLD HINTS.

When blacklcading tlio grates add a few drops of turpentine to the blacldcad. Spotted tile-s should bo mbbod with lemon juice, then dried with a soft cloth. To clean white paint, take a damp flannel, sprinkle it with whitening, and rub over the paint. "When putting a stopper into n. bottle always give it a half-turn round after it i 3 in. This will prevent, it from sticking. It ib a eood plan to pepper a carpet thickly just where ituy hqavy piece of furniture has to rcSl on it, as this helps to keep uioths, etc., away. If a cloth ia wet in vinegar and wrung out as* dry as possible aud wrapped around cheese, and the whole put in a JVrge paper hag:, then put. in a cool plaoo, if will retain' the moisture of ono freshly cut and will not mould. A Substitute for Horse Eadish Sa.uce.— Boil a moderate sized turnip, then mash and beat in two tcaspoonfuls of made mustard, a littla lump of butter, and thin down with a little milk. Heat in a lined saucepan. Served with roasted meat, it cannot ho distinfrom roal horseradish sauce. Beetroot Pickle.—Take six beetroots, and bake them in a moderate oven without, breaking their skins. When cool, remove the skins, and' cut in half-inch slices. Placo in jars. Boil together, one quart beat malt vinegar, a horseradish. grated finely, half «n ounce of black popper and half an ounce of allspice. Let the mixture bi-como quito cold, then pour in over the beetroots. Cover the jars closely, and ftore in a cool place. Plain Tea-cakes.*—Half-pound of flour, into which rub one ounce of butter, add two sugar, two ounces currants, and ono tea-spoonful and a half baking- powder. linoußh inilk to mix to a soft dough. Work lightly a.nc| quickly press out to .ono inch thick, cut into rounds and bako in a good oven. . Split open, butter and serve hot, Italian Batter for Frying.—Put lib of flour in if. hania, mis carefully with it. the yolk of one egg, also one dessertspoonful of olive "il. one teaspoonful o£ cognao, a pinch of yak and a litlle c«id v.iter. Tho v.-atcr must bo addod \ery slowly and carefully, bo as not to make the batter too liquid; stir well for some tirnf, and put. on ono sidtt till required —this ha tier oiujht always to be made some hours before it- is inquired. Just before using whip up the white of an e>gg to- a firm snow and mix lightly into the batter. Littla bunches of cooked cauliflower are excellent dipped into this batter and fried. Ginger Bieeuitp.—Hub together half a pound of flour and three ounces of butter. Add four ounces of crystallised (not castor) sugar and c teaspoonful of ground "ringer. Mix well. Add a. well-beaten egg. Knead thoroughly, turn on to a floured board, roll out thinly and divide up Into biscuits cither with the' top of a wineglass or a pastry cutter. Lav the biscuits on a baking ehefet and bake for. five minutos in a quick oven. Pium Pudding.—Four ounces each of suet, fine breadcrumbs. and eelf-raising flour, "2oz ench currants, raisins and candied peel, lialfteaspoonful powdered ginger, quarter teaspoonful grat-ed nutmeg, ftlb polden svrup, a pinch of salt. Stone and halve the raisins, wish and dry the currants, chop finely the met and candied '-eel, mix all tho dry ingredients, and then add the treacle. Stir till all are. thoroughly mixed, adding a little water if necessary. Put into a well-greased basin, tio down securely, and boil for eight hours. War-tim® Uaxmalade. —Take six largo Seville oranges, and on'.- lemon. Wash and vjpo the fruit carefully as already described. Cut away any faulty of skin, ftiso the extreme ends of tho lruif. Divide each into quarters lengthwise, and with a very sharp knife cut across the grain', of ■ tha fruit into finest shreds, picking out all the seedn. Place the shredded fruit into a largo basin containing five quarts of cold water, anil put the H<V:ds in another basin containing one ouart of colu water. Leave all for fortyeiirht hours. Then strain the. water off the needs through a scalded hair sieve and add it to the. fruit. Pour into the prc.vrvint' pun and simmer steadily for t-.vo hours. Measure and add weight for weight of sugar as aaove. Boil and stir lor about thirty minutes. THE VEGETARIAN'S CORNER. Potato Dumplings. —Beat up some dry, floury potatoes till quite smooth, then tako quarter their weight ill tins flour, season with wpper aud salt, and form into a moderately firm paste with an ounce or two of buttur melted in a little warm milk. Put tho mixture in a buttered basin and steam over plenty of boiiinsr water till the dumpling is quite firm and light. Thon turn out on to a hot dish and serve -with brown gravy. . Brown Gravy.—Take one tablespoonful olive oil, heat in a pan. Add two tablespoonfuls of flour, Bprinkled in and rubbed smooth. L-et it goi nicely browned, then pour in two cups hct water and Bait to taste. Rub through a sieve and half-cup oi tomato pulp. Stuffed Vegetable Marrow. Peel .* medi-um-sized vegetable marrow, and take out ihc seeds. Take two or three chopped onions, with €or. ground nuts, tioz breadcrumbs, seasoning. one chopped hard-boiled egg, ono raw egg to bind. Fill morrow, steam for halfWnr," then, bake for halfhour, covered 1 with breadcrumbs and butter. Servo with brown gravy.