WHY IS THAT DONE?

Star (Christchurch), Issue 17545, 23 May 1925, Page 18 (Supplement)

WHY IS THAT DONE?

THE HOl S E WIFK EXP LA T NS. She washes game that has become rather high that is. too high for Mve tastes of her family--in salted water to which a little vinegar has been added. in order to improve the flavour of the birds. She allows a ham to cop'l in thewater in which it was boiled, and finds by so doing that it keeps moist longer than when it is taken out of the pan while hot and put to become cold on a dish. She chooses a cool room* and a dark cupboard in which to store her linen in order to preserve its whiteness and ! -■-uerally maintain its good condition. In a hot, dry room it may in tune turn yellow : in a damp l'oom it will probably bo spoilt by mildew. She chooses a deep, largo pan for frying potatoes, and fills it with plenty of fat so that the potato slices are entirely submerged, and crisp when taken out. She puts them to drain on a wire sieve by tho side of the fire. When enamel basins and glass ware become badly stained she shakes salt into them and adds some vinegar to the water with which, she then washes them. After being out in a rain storm she puts her wet mackintosh in a cool, airy room to dry. -She avoids bangj ing it in a hot room near a fire, as this may impoverish the fabric. She keeps a special basin for washing up silver articles, and so prevents . them from being scratched by crockery. i She uses really boiling water, and stirs in shredded soap to make a lather. Silver washed in this, way maintains , a bright polish.