HOUSEHOLD HINTS.

Star (Christchurch), Issue 17536, 13 May 1925, Page 9

HOUSEHOLD HINTS.

To Ilemove Scorch Marks.—Peel and chop ouo medium-sized onion, shred on to it loz ot good yellow soap, add doz of fuller’s earth, stir in gradually half a. pint of vinegar. Jloit for ton minutes, rnen strain off and bottle: the liquid. Cork when cold. To use tne mixture, spread a liitle over the scorched part. Let ii dry and repeat the process till the scorch is removed. Then wash in the usual way. Stains Made by Medicine are among the most obstinate for removal, and frequently tax amateur knowledge io • the utmost. lodine marks may, however. be successfully removed by means of liquid ammonia, a little of the spirit being poured into a saucer, the stained garment laid across it. and the spot dabbed repeatedly with the fingers until it disappears, it should then be rinsed in tepid water and washed with strong soapsuds in the usual manink Stains on Mahogany.—These may be removed with oil of vitriol. Take a teaspoonful of oil of vitriol, dilute it with two teaspoonfuls of water, and apply the mixture to the spot with a feather. Wash off quickly, for it will leave a white mark if it stays on too long, and it is easy to make several separate applications if they are needed. Rhyming Hint for Beating Eggs:— Beat with a knife Will cau.'.e sorrow and strife : I’eat with a spo-on Will make heavy soon ; Beat with a fork Will make light as a cork. To Polish Marble.- When marble has been stained and has to be cleaned v.iih some rough cleanser, it will be dull in appearance. It should b > thoroughly dried and bo rubbed over with a verv little good furniture cream, applied with a flannel pad. then briskly polished with a soft elot-h. Keep an Eye on Vor.r Bottled Fruit. —Those of you who were wise enough to bottle fruit should not neglect it now. It is very necessary to keep a the stopper may not fit as well as it sharp look-out for faultv jars or bottles. However careful or.-.: is. failures often occur. Sometimes the fruit may have been too ripe, or not ripe enough, or ought: anvhow. .. store of bottled fruit should be gone over periodically. if a number of your bottles are affected they should be - erili d again, but if only one or two. it is just as well to use them up immediately. Make a point ot using first those which are not covered with water. Blackberries are especially addicted to the habit of drinking up all their water Many of the methods recommended for stains are rather risky in the case ot delicate fabrics. It is not generally realised that glycerine will charm away by far tn2 greater number of stains. A few drops should be put on to the mark and, after a short while, plain cold water is used to clear away the dissolved stain. In ol stinate cases the inn ' fore u Put a little in a spoon and rest the bowl of this on to very hot water, j When the glj’cerine feels really warm, j apply it as before described to the stain. In a few cases the glycerine may not be e ntirel • suc< - -• ful, but it v never harm any fabric. AX'D TWO LITTLE LUNCHEON DISHES. If you want two delectable little luncheon and supper dishes, here they j Take a round of toast, butter and ; spread lightly with anchovy paste. | Place on it the bottom part of a well- i cooked globe artichoke. On this put j a trimmed poached egg and over it j pour a thick cheese since to which you ■ can add a little cream. You cut through j cheese and anchow paste: the result ! is often a new and lasting friendship. j

The other little dish is also a dream Place some cream and then thin j slices of cheddar cheese in fiat, oval I dish, or small double boiler, add mere j cream and more shoes of cheese an 1 I more cream, and finally (very thin ! slices of cheese. Cook very slowlj*. add I ing pepper and salt, and you have s I fine cheesy custard, to be eaten wit;: ! grilled cheese biscuits served very hot > The artichokes make an excellent | luncheon beginning and the cheese cue I tard is a easily made supper for a gir who lives alone—and does not suifoi j with her digestion. j By the way, if we all ate more slowly ; indigestion would seldom trouble Ui. I Here is a valuable hint from a celeI bra ted Paris diet specialist: “If you are on a simple diet and do not wist t j make yourself tdo noticeable wher you are lunching out, boldly eat what is put before you—but miss your next meal.’ Golden advice this, and pleasant v ithal! 1 ='