HINTS AND RECIPES

Wanganui Chronicle, Volume LXXXIII, Issue 19828, 30 April 1927, Page 16 (Supplement)

HINTS AND RECIPES

Tiles that are discoloured and dull can be satisfactorily cleaned with paraffin. Chamois leather should be washed in warm soapy water in which a pinch of baking soda has been dissolved. A few drops of lemon-juice makes icing for cakes very white. The colours of a carpet can be revived by rubbing it with a flannel dipped in half a gallon of warm w r ater to which has been added a tablespoonful of turpentine. Sweeping brooms an<i brushes should bo washed once a month at least. Hair brooms should be washed in soft suds and rinsed in water, but rinse in cold water with a strong salt solution. Don : t forget to scrub the handles. New kid gloves are not so likely to split when first put on if they axe placed between the folds of a damp towel for an hour or two before they are required. The dampness softens the gloves and allows them to stretch more readily. Stale bread is excellent for eleaning light-coloured suede gloves. When washing white silk, add a spoonful of methylated spirit to the rinsing water to keep in good colour. Do not let soup boil, but allow it to simmer slowly. Much of the liquid is wasted in evaporation, and. the best of the flavour is lost, if the soup boils or is heated too quickly. If, before dusting, you wring out the duster very tightly, it will absorb dirt Ik and leave no fluff behind prevent paint looking dull after it ?> v - ; a,], wash it with the following i .“re: -Into a quart of hot water I : tablespconful of turpentine. spoonful of milk, and half u ■ < M’ctnfu! of soap or powder. 1: -nust important that the larder <■; -ys Im- kept well aired, so that i’.< contents may be quite fresh Do . t use soda to clean alnmjnium. A lit!it- pumice powder on a damp rag; Beat Marks on Fcnuture. Well rub the marks with linseed oil, ‘• xrcfo 1 ’y poor a little spirits of wine •»a • ar! tain, then rub with a clean Repeat, if necessary, then pol- .. «4« with furniture polish. If the j.T.rk- a: • very bad, repeat this process To CLsas. Oil Painting. Cut a raw potato in half, rub quickly d\ er the surface of the picture, after v. i i h poii-h with a silk handkerchief. Mildewed Lines. Mildewed is not an ordinary stain, bur a growth in the fibres caused by d: r ip. There are ways by which, mii-tj.-w can be cored. First dissolve one uun. ■ and a-half of chloride of lime in si q .rt of boiling water. Strain the 20 i through a cloth and soak the mi it wed article (well damped first) for several hours. Then rinse in cold wakr. If. after this treatment, th-* mildew stains are not removed, per ihe cloth outside every time the i sun shines, and bleach it well. When ; moving the clcth about in the chloride ’ af lime solution use a stick. Keeping • the bands as dry as possible. A Cheap Floor Stain. Pour some paraffin into a 21b jam jar, odd two tablespoonsful of Brunswick ‘ black, stir thoroughly with a stick it stand for an hour or two. and then apply the stain evenly with a • brush. The floor will require neither i “r/v* or varnish, but may be brightened tcrasionaily with beeswax and turpen- • tine. To Clean Furniture. To clean old oak, thoroughly wash it : in feoi water to which a Little soda has i btHM added. Then dry well. Mix togather one gill each of turpentine and 1 indeed oil, and half a gilj each of vinegar and methylated spirit- Bottle, and shake well before using, then apply to the oak with a soft rag. and afterwards polish with a soft duster. To clean mahogany, wash with hot beer or hot tea, and then dry and polish with the preparation used for oak. To Mend Fragile China. First see that the article to be mended is perfectly clean, then fix the broken parts in position with damp, fine tape. Immerse the taped article in a saucepan filled with skim, milk and boil slowly for aa hour. Leave to cool, and then take out the china and remove the tape bandages. The pieces should be united firmly. Make Your Sweets At Home —Some Reliable Recipes. Butterscotch. Ingredients: lib loaf sugar, half pint of milk. Jib, of butter, a pinch of cream of tartar. Put the • sugar and milk iu a saucepan, and stir : &ver a gentle heat until dissolved. Then ■ add the cream of tartar and butter. ■ dropping in little bits at a time. Mix • well, and boil until a piece will set in ! a fairly hard ball on being dropped into , cold water. Pour on to a buttered tin. • and cut into squares when set. Coconut Ice.—Required: lib grauu- ; lated sugar, 1 gill of milk, soz. desi- ■ rated coconut carmine or cochineal, { Put the milk and sugar into a pan, stir ■ until the sugar has melted, then bring ' to the boil and boil for ten minutes.» stirring all the time. Add the coconut, ! and continue to stir until tho mixture ' thickens, but do not let it brown. Pour ' out half the mixture into a wetted tin. ■ then colour the second half pink and ! pour it over the white. Turn out when ' nearly cold and cut into bars. Peppermint Creams. —Put the white ; of a large egg into a basin with a • tablespoonful of water, flavoured with ! a few drops uf essence of peppermint ! Have ready a pound of the finest icing j rf<ugar. and mix enough of it with the egg and water to make a paste that | vou can roll out. Dust rhe board with I sugar, roll out the cream about half an ! meh thick, and stamp it into round. I flat cakes about the size of a half- j pennv. The sweets most stand all ■ night in a coo!, dry room and must feel ■ quite dry to touch. Hardbake. —IMb. Demerara sugar, Jib. sweet almonds, 14 breakfastcups- I ful of water. Boil sugar and water

together quickly until it is brittle when -tested in cold water; then pour it I gently over the almonds, which should ibe blanched, and split in halves, and : placed on a buttered tin. 1 Marzipan Mushrooms.-—Mix into a | stiff paste 41b sugar, 31b ground alImonds, and the yolks of two eggs. To ! form into a mushroom, take a small I ball of the marzipan paste, slightly flat-h-?n it in the hand, make a hole in the centre with the fingers, and dust the ! flat side with the chocolate powder. | To make the stalk, roll a piece of the | marzipan in the hand, cover it with the I white of an egg. and place it upright in the hole.