USEFUL HINTS.

Waipawa Mail, Volume LII, Issue 44, 24 December 1930, Page 2 (Supplement)

USEFUL HINTS.

SOMETHING TO INTEREST THE HOUSEWIFE Tiled hearths should never be washed with water. Instead dip ji cloth in turpentine ami rub the tiles until they are clean. Polish with :i soft cloth. It’ ji pnekuge or envelope is ealed with white of egg instead o<‘ gum it • un not be steamed open. A slice of lemon added to stewed prunes improves the flavour considerably. . , give a .• :eiit of \ iolet • to lmndkei chiefs put f oine root in 1 mir lin bag, and place the latter in the water in which the articles are boiled. To remove fat from houji < 1 strain through :i cloth that has been S aked in colli water. To preserve parsley, wash it and place in boiling, slightly wall* *>l water I'm iwj or three niinu es, tin ii t.*iko out, e Dry as quickly a I Thru pij'cc in bottles and stare mi ji very *I ry place. When required, pout a l.tlle vv::i:.i water over the parsley and jdlow i> t » *liin(| for five minutes. Never allow the Hour bin to tsind mi the 110 )i'. See tlmt it i.s raised u f( w inches from the ground, so that the air nine circulate under it. The barrel mav rest on two brick. , and should be envWhcn uns king chan lenlhei g ivo ■lo not rub them with soap, but gently squeeze them in a good lather. This will clean them thoroughly, ami will keep them beautifullv soft ami smooth. V. hen making mint saium add a little brown granulated sugar to tin* mint, and the chopping will lie much os ici ■im'l .accomplished more quickly. To relieve hc.udnehc apply essence of peppermint with the fingertips, Inking Japanned Articles. To remove sfjtins on japanned trays 1 ai »d by hoi wator, rub tho mmks well with olive oil. Afterwards give hem n good polishing with furniture cream and, lim.lly, rid, well a it!. :i soft ■mill which has been dipped into flour. When Shoes arc Shabby. Black slums that are rather shabby on the Uppei.s can be made quite pro mntiible again if treated in tin* follow •ng mammr. First apply with a pad m soft doth a mixture of hot vuiter .> 'I into the linther t mid paying pur i; «• nln r attention to any parts that Inin* become slightly crjicked. Allow to dry thou smear goner m • quant it ios of good polish evenly over the uppers und leave »i!l next day. Remove nil superfluous polish Jtnd rub with u soft brush, tfew Brooms. If new brooms :ind biushes are soak (I in cold water for about half an hour before use the wood will swell and • ighten, ami thus hold the bristle.-, and the brooms will last longer. Co Renovate Ironwork. A simple method of renovating ironwork fenders, bedsteads, etc., that Ini e become shabby i to buy some veget ild • black and mix with one i ize and two parts turpentine. Hiake veil and, alter removing all dirt and dust from I he j i onvv ork by was! '(•rubbing well with hot soda water ami drying thoroughly, apply a little of the preparation with a *tilV brush. When nearly dry polish with ;iu ordinary bad blacking brush ami finish with a soft • loth. Fire grates ami r:idi:itors can be given a coating of this mixture instead •»f ordinary bhickiend. Make Hot Cakes For Tea. Plain Currant Bun*. Take 1 All, Hour, in/., brown sugqf, the same quantity of currants, 3oz. good clarified dripping, I c.'ispoon fill sJilt, J teaspoon fill spic-. ; gills milk, loz. veils!. Put the flour .nt • ii Imsi.i and f rm a well in tJie centre. Cream Ihe yeast mid salt together, melt the dripping, add to il the milk, jiu,| when they are of a lukewarm temperature pour on to the yeast ami strain into the Hour. Beat all well to gel her, cover and set in av\at m pla» o io rise for one fi .or; then ud,| Ihc -iignr, spice, and currants. Don’t forget the latter as they add to the nourishment. Mix thoroughly, form into sniull round buns without the jidditi m of any more flour. Pine a floured baking tin, sei to “prove" for ten minutes, then bake in a quick oven. Just be lore they are ready brush them over the 1 >p with sugar and milk, ami return to the oven to dry. ' >iit meal k • oneM ix am .* oatm< ul with cold water und salt to :i stiff batter; sprinkle the baking board with meal, and turn the mixture on to it. mid work with your hands, adding meal ns required, until you have a stiff dough; roll oiil with a rolling pin to a round about lull!’ an inch thick. Divide this cake into four, and cook then, on moderately hot girdle over a slow lire; turn them two or three times while "hey are cooking. Insert a knife into the centre, and il* the dough does not stick the scones are cooked enough. Lay them on a cloth until they arc cold but do not put one oil top of the other or they will become sod.lced with the condensed moisture, and so lie spoilt. Servo* hot and well-buttered. Lancashire Potato Cakes. Rub lib. cooked potatoes through a sieve, or put them through a potato masher. Rub --)/. butter into ?lb. flour (sieved) with t enspoon In I baking powder ami a goid pinch of salt. Add the potatoes, ami mix into :i smooth dough with about ji gill of milk. Roll out on :i floured board about Un. thick, cut into rounds and bake in n hot oven on n greased tin 15 to 20 minutes. Split open, butter mid serve verv hot. Light Teacakes. Mix loz. barm in J lottedjil'iil Of Wilier with a teaspoonful of sugar. Pul 21b. flour, 3 tablespoon fills sugar, a pinch of salt, and !ll*. cleaned suitfinus into a basin. Make a hole in the centre of the lion:' mid lie the barm in. Now warm tog liter 2«»/.. butt er, L’oz. lard, and a gill of milk. Pour this lo tin* other ingredientgrad'."illy. Turn out on to :i board (well■ floured) ami knead lightly. Put lo rise in a warm place. Brush the tops of the cakes with milk and splinklc* with sugar when luilf-cooked. Lemon Buns.—Take lII*, flour, 2 teaspoon fit Is linking powder, tioz. butter mol lard, the grated rind mnl juice of a lemon, tioz. castor sugar, 1 egg. a little milk. Rub the butter into the flour, add the other ingredients, mix with the egg- aml milk. Make’into small bun*, and bake in a quick oven for a quarter of an hour.