HOUSEHOLD HINTS.

Star (Christchurch), Issue 16895, 21 November 1922, Page 10

HOUSEHOLD HINTS.

1.0 remove stains caused by ruacumo i oil. use wet salt. ; . || cut flowers show signs of fading, stand them in a jar oi warm water ■ and place in a dark cupboard. it ! v ill be surprising how quickly they I will revive. ! A pinch of sail added to each pint joi milk helps to keep it fresh during Newspaper* soaked in a strong solu--1 t inn of soda aud boiling water and ! squeezed to a pulp make a good substitute for comenc. and can. be use » j to stop mouse, and cockioacn | boles. To Alakc Good Soup. I’ul inio the | ..i meat. Put the meat into col«l } water and let it cook very siowry. j Skim iht- soup irequont.lv. It it : s ; necessary io add water, let it be boil- | ing—cold water will spoil tlie soup. J Keep the lid on as much as possible, | for tlie strength evaporates with the .steam. If there is any soup left d-> j not throw it away. Heat it up toa next day; remove- fat before rehcati (irass Staiiis. -To remove grass i stains from linen or muslin dresses, f rub the spots thoroughly with soft soap and baking powder. Allow the mixture ir> remain on for twenty minutes: then wash out- in warm water and bleach in the sun. Paraffin as Cleanser. —Paraffin mixed with soap-powder will clean dirty paint, enamel, or porcelain in half j the time required for doing so with undiluted cleanser. j Save Your Starch.- Save stared | alter you have finished with it on I washing day, and use it instead of | water with the hearthstone to ewan j your heart 1 1 or doorstop, j Dry Cheese. —-To prevent cheese from becoming dry or mouldy wrap I il in a cloth damped with vinegar and ! keep in a coveted box. j To Cover Jam Puts. Cut tissue j paper about lin larger than pot, have j the edges of the paper, then squeeze will ir.iv. ’'rhiEwiil' stick vcry*fi rm- ! Iv. l.iufii ini lew than will, pasto. an I | FIRST ATI) IX THE KITCHEN. Accidents happen oecasionallv n every kitchen—generally when there is not /time to remedy the mishap bv entirely remaking tlie ruined dish or by substituting for it other food. Tho only thing to do is “to make Mie best of a bad job ” at once. A piece of ij-,h is being boiled fo" lunch perlm-ps, and the cook, with several other matters to occupy her j mind, iol.s it boil too quickly, with the result That when she comes to disn i niass. Obviously it cannot be sent | to the table as it is. What can sho do? Lift it out. drain -t ti'oi-m.srhly, iVcp it iron, ,km mil Lone, fliihe it np with n fork, an 1 I lien it up in ihe same which has to l 1..- haniled with n Result : Frirass.-e of lisli. which .-an be to Jock i all the more attractive if. time ~c---"I. tins- a lilt!- , nappe, | parsley ha | sin-inkled over it. ; WHEN .SO(" l» IS BCH.XED. ! A brown soup “patches” just bej tore it ts served. 'I ho resourceful ; cook will inuneiliatelv emptv the soup ! into a r-lcan saucepan, blend a littl; 1 curry nowcler with cold water, stir il ua lf. boil all up lor a- minute two. and i„ nine cases out of ten it " ill <>* '■'"-'■‘l a most tasty soup. A nut her day there may l,e trouble with a white .nip which has become discoloured perhaps because it has been put in a stained nr badly lin 'd saucepan. A ie\v drops of caramel will colour it brown, or one. or two beaten yolks of eggs will make it pale yellow. 1) arm weather is responsible! lor many nii-liaps during looking ouera t’oiis. Milk- intended for a pudding suddenly cuius sour, aud there is like, ly to be a gap in the sweet course. Carefully place the - nulf j ri ghm- dish, sprinkle it with sugar „i,l a little nutmeg, and serve it witj) stewed fruit. Mayo nnni.-,i- «uuce f fe<|itcu tl v bo comes curdled in hot weather: it can he made pa la I able be putting auotho** yelk of egg into a basin ami gradually adding to it tho curdled sauce tho sauce all tlie time with a