HOUSEHOLD HINTS.

Star (Christchurch), Issue 19812, 2 December 1919, Page 9

HOUSEHOLD HINTS.

Boiling water to which a little borax has been added will remove tea, stain?. • Bone knife-handles should be snndpapered and polished to remove discoloration. Pearl knife-handles are cleaned with very fine salt, and polished with ,i chamois leather. Clean a grained and varni?hod door in this way:—H(!inove all dirt by rubbing -with a cloth slightly nioistcned with paraffin, then rub on lightly a very little brown boot, polish, and polish with, a soft cloth. " A small quantity of dry mustard nib bed on the hands will remove any disagreeable odour. ■ To sec whether a rake is done, warm a clean skewer, and push it into tin centre. If it comes out clean, the cake # is done; if it come? otn. sticky, let it cook a little longer., and then try again. If yott hare no baking tin you can stil.l bake small cakes. Put a piece of stout, greased paper on the solid <iven shelf, and put the cakes on. that. Clean a dull black marble mantelpiece with a cloth just, slightly smeared with any good black boot polish. Then polish with a clean duster, and you gel a brilliant effect. Before sweeping old carpets, sprinkh them with hits of newspaper wrung out of water. After sweeping, wipe over F with a, cloth -wrung out or a weak solution of ammonia and water. THE FRONT DOOR. BRASS. Huh the brass on the. front doos when the weather is bad, with just u little vaseline after cleaning. The vaseline prevents the brass from tai-msning, and it, can bo left for several days with, out further attention. DRIED FUUIT FCOXOMY. When using fruit, such as raisins, currants, tigs and dates, for a. steamed pudding, only half the amount will be required if the fruit is covered with water and slewed for twenty minutes Allow to cool. Dates and fids inns I be "-.hopped first, and the stones removed front the former: use the juice to mix the pudding. This spreads the flavour throughout, and less milk is required. FAT FROM BOXKSf. Splendid fat may be extracted from bones. Buy a knuckle of beef bone, and ask vour butcher to crack it for von. Put it on to boil in plenty of water, and allow to simmer for as long JIS von iike. Two or more pounds of pure'fat -ill be the, result, which, when clariiied, can be used for most, delicate dishes.