HINTS AND RECIPES

Wanganui Chronicle, Volume LXXXIII, Issue 20104, 24 March 1928, Page 16 (Supplement)

HINTS AND RECIPES

_ Suet puddings cannot be overlooked. 1 he longer tiny are steamed or boiled the easier they will be to digest. Gas fires blackened with smokl can be cleaned if salt is sprinkled over the part when cold. An idea for pudding basin cloths is to cut a round of material, hem the 'dges, and run a piece of string through. I'hen the cloth need only be placed over the basin and the string drawn and tied as tightly under the Am as possible. 1 here will be less danger of the tnds becoming chapped if a little 'meal is rubbed over them occasionvery rusty steel can be cleaned by übbing with hot vinegar and salt. • uiish with a flannel. BaktiJ potatoes are much improved ■? first boiling for about ten minutes th the skins on. and then draining • -m before putting them in the oven. Before darning stockings with wooi:i yarn, shrink it while in the skein ; hanging it where the steam from a I oiling kettle can reach it. Then . Irv. I’ will shrink and cause other holes if inis preparation is omitted. Grease stains on a stove should bewij.e«l off immediately’ with a newspaper. Before cleaning lhe stove rub the >tain with a cloth dipped in turbo not wind artificial silk fur knitdng into a ball, but over a piece of cardboard shaped like a Maltese i-.-oss. • nd you will not be troubled with tangles. . ■ r poke a lire from the top. In- • the poker at the bottom of the ' t»- and raise gently, leaving the po;<er in the fire for a few minutes. This •auscs a draught and makes the fire bum brightly. Decanters are best cleaned by filing th<*m v. ith strips of brown paper : nd cold water. They should be quite iidl. Shake the paper about and leave a lime. Then empty. I’o remove discoloration from doormix twopennyworth of chloride lime m:> a thin paste with cold ■ ler. Apply this to the steps with : ok’ brush or rag. and leave it on '' night. In the morning wash it ■<4l carefully, a in the steps will be periled ly clean. Before washing ebony brushes smerr little gonl vaseline over the barks. lh - ].;•; » tuts the ammonia or soda water in which they are washed from injuring th.- ebony. The vaseline should afterwards be carefully rubbed 'h a:xi the back- polished with dry All ]o.l?i and hinges and the cas- . t.-.K on chairs and sofas should be oilid once a year to prevent rusting and io make tic in work easily. \ elvrt that has been spotted with rain shou' I not be brushed drv. ake the velvet and leave it. The wti'u r will < \ aporate and show no mark, unless the velvet was dusty brier.- getting wit. In that case wipe ■lhe veive: while still damp with a ■ lean damp . loth. This will remove ’he dust. Then shake well and leave Au excellent j ; |,. a f or pantry shclxes is to give them two coats of nary white paint, and thru a third tin.shing of white enamel. As soon as the enamel dries wash it over with c<d.| water. . ml then it will harden <|uic.;ly. ii.. not cover these shelves w ith oil< loth or paper, but leave them l bare. The enamel is easily wiped I cl.-a»i w it h a da nip clot h. Irish, stew never need taste greasy if i teacnpful of cold wafer be added ( about 15 minutes before serving. This causes the fat to rise to the top of tin- stew, so that it can bo easily I skimmed off. It- heat the stew before ! Lighter Omelettes. ! M hen making an omelette, adding a■few drops of water instead, of milk j ‘makes the omelette lighter. Knitting Seeks. I It is a good idea, when knitting the I ! heels and toes of boys’ socks, to knit ] i some linen thread with the wool, the I same colour as the latter. This will ! strengthen the parts considerably, and j i :hey w ill last a long time before show- ' ' ing any sign of wear. ' Some Recipes for Simple and Nouruthing Puddings. • Date I’udi ring. -Halt a pound of dates. 4oz. of breadcrumbs, 2oz. of flour, 3oz. suet, half a teaspoonful of cinnamon, a t ablcspuonf ui of granulat'd sugar, one egg. quarter of a pint of milk, a small le.aspoonful of baking [powder. Wash the dates, stone them ;tii'i eut into quarters. Alix together the flour, baking powder, breadcrumbs, finely shredded suet, dates, cinnamon and sugar. Mix thoroughly. Beat the egg with the milk and add it to the dry ingredients. Turn into a grease.'* basin, lie greaseid. paper over i aivl steam for two hours. Treacle Sponge.—Four ounces of , flour. 4oz. treacle, 2oz. butter, loz. cas- | tor sugar, one, teaspoonful of baking i powder, one egg, and a teacupful of I milk. Well grease a basin and put in [the treacle. Beat the sugar anil butter to a cream, add egg. well beaten, I and stir in thi* flour, baking powder, sugar, an.l milk. Pour this mixture on the treacle in the basin, but <k) not stir it. Cover with grease paper and steam for one hour. Prune Roll. Half a pound of flour. Boz. finelyrhopped suet, one egg, one teaspoonful baking powder, half pound prunes, land salt. Mix flour and baking pow|iler together, moisten with beaten egg mixed with enough water to form into a paste, roll not too thinly. Meanwhile the prunes should have been stewed soft and the stones removed. Spread a layer of the prunes on the paste flatly, sprinkle over a squeezed ; lemon, add sugar, roll, tie in a cloth, j l*oil three hours in plenty of boiling i water. Orange Puddmgs. Mix togetheer three cupfuls of

breadcrumbs, three-quarters of a cupful of sugar, a pinch of salt, half a cupful of margarine, 'the grated rinrl

of an orange. Moisten with the juice, of the orange, one gill of milk, and one well-beaten egg. Pour into little moulds an,4 steam for forty minutes. Serve with the following sauce: Mert loz. butter in a saucepan, and gently sprinkle in loz. flour, until both pre blended. Add a pinch of salt and a little milk and stir till boiling, then arid half a teaspoonful of orange juice. Lemon Pudding. Half a pound of breadcrumbs, half pound suet, rind of two lemons. 4oz. sugar, and two eggs. Chop or shreft suet finely, add it to the breadcrumbs, mix in the finely grated lemon rind and the juice of one of the lemons. Arbi the sugar and the eggs (wellbeaten), mix well, put in a greased basin and steam for an hour and ahalf, or longer.