HINTS AND RECIPES

Wanganui Chronicle, Volume LXXXIII, Issue 19840, 14 May 1927, Page 16 (Supplement)

HINTS AND RECIPES

Eqwal parts of ammonia and methylated «pirit. mixed together, are excellent for cleaning carpets and rugs. A halfpenny is exactly an inch in diameter; live halfpennies weigh one ounce, and two halfpennies and one farthing weigh half an ounce. Locks that are stiff and hard to turn should be oiled with a feather dipped in good machine oil. Insert the feather through the keyhole ami twist from Bide to side. This oils the parts and loosens dirt. To renovate a shabby umbrella. , brush it well with a solution of ammonia and warm water. Put a large handful of salt into the ; water in which lace curtains are put to «*ak before being washed, and this will help to remove the dust and dirt. When making a rice or other milk pudding use equa* quantities of milk j and water, and iuid a tcaspoonful of grated suet. A wooden spon should always be used for stirring fruit. A shiny coat collar ran be cleaned by sponging with a cloth moistened with . ammonia or vinegar. When choosing a wallpaper, avoid one with a smooth, shiny surface, as : this shows every finger mark. Always leave a half-inch of pastry free from jam and when making a roly | poly, and always damp and well pinch ■ the ends together. The jam cannot then escape easily. When washing linoleum, avoid the j use of soda, strong cleaning powders, or ' scouring soap, as these tend to remove 1 the oil and break up the compressed j cork substance of which linoleum con- | Velvet makes an ideal polishing ; cloth. It is far belief than chamois • leather or linen, and gives a brilliant polish to brass, silv. r. shoes, furniture, and floors A mixture of turpentine and warm i miik rubbed on cilcloth will make it look like new. A new carpet should not be cleaned w a carpet per or vacuum cleaner for ah«9;t a month after it has been laid. 7he proper treatment is careful brushing with a dean carpet broom Brush with the pile, ami not against it. Place lemons that have become dry into a saucepan of hot. not boiling, water. Leave the saucepan at the • back of the stove for about two hours. I Then wipe the lemons and they will be i found soft and full of juice. I.eave I until quite cold before using. Too often cabbages and Brussels ; sprouts are served Im.king yellow ami ; dirty. .To prevent this, boil them with I the lid off the saucepan. A cut lemon rubbed over fish knives : and forks after they are washed will ' remove the unpleasant odour of fish that : invariably clings to them. Cleaning A Thermos Flask. Tn clean a thermos flask, fill it with strong, hot soda water and leave t:M cool. Then rinse out awl fill with boil ing water io which some borax has been added. ].eave that to cool, then rinse in several changes of clean water and put out in the sunshine to dry. j Well wash the cork in the same way. ' :md. when putting away, never put in j the cork or put on the top of the flask. ( bnt leave open so that the air may get into it. When Ironing Lace. To stiffen lace slightly, use an ounce of gum arabic in place of starch, and prepare it in exactly the same way as starch. Strain it through muslin, and bottle ready for use. Dilute with ‘ water, according to the amount of stiffness required. Pull the stiffened • ’ja.ee into shape carefully while still ; damp, place it between flannel, and iron j with a hot iron. The surface of the I iron must never touch the gummed lace. To Get Rid of Mice. A harmless and cleanly way to drive away mice is to saturate a cloth with cayenne pepper and stuff it in the hole leading to their nest. Cayenne pepper sprinkler! freely on the shelves in the larder will keep them away. ; Where mice frequent a bedroom, it is] well to keep pieces of camphor among clothes in drawers or in the wardrobe. The smell of peppermint is also disliked by mice, ami a little oil of peppermint in places where they are sometimes seen will soon make them look for other quarters. Some Attractive Vegetarian Dishes. Rice Croquettes.—Wash a quarter of a pound of rice, put it into a pan. I cover with cohl water, bring to the ! boil, cook for five minutes, then drain and rinse out in cold water. Return the rice to the pan with one ounce of butter or margarine ami half a pint of milk and water. Simmer gently until the rice is soft ami the milk absorbed, stirring occasionally. Add half a gill of white sauce, three ounces of grated cheese, salt and pepper. Spread the mixture on a plate to cool. Divide it into even portions, shape these into halls, brush over with egg. dip in breadcrumbs, and fry in hot fat. Drain on soft paper :.nd serve, garnished with friend parsley. Spaghetti Savoury.-—Four ounces of spaghetti, one 'ina;i onion, two table spoonsful of milk, one ounce of butter or margerine. tw< ounces of cheese, and half a pound of tomatoes. Soak ami boil the spaghetti until it is tender. Sleanwhile pul the milk into another saucepan with the butter and -he cheese, which must be grated thinly. Chop the onion finely and* cut the tomatoes in slices and fry them in mar garine. then add to rm to the milk, better and cheese. Strain the spaghetti, add to the rest, make very hot ami serve at once. Bretonne Eggs.—&oak a pound of haricot beans for twenty-four hours in cold water. Boil with a sliced onion until tender, drain, rub through a sieve, and mix the puree with butter and enough milk to make a fairly stiff paste. Season well. spread this out on a. /ireproof dish and u»-ake four to six hollows in it. Place a poached egg in each hollow and coat with parsley or onion sauce. Re-heat in the oven for a few minute?, then serve.