THINGS WORTH KNOWING

Wanganui Chronicle, Volume LXXXIII, Issue 20106, 27 March 1928, Page 3

THINGS WORTH KNOWING

To Keep a Wash-Leather A wash leather, when dried, becomes hard and in time difficult to use. It will keep soft if it is wrung out in clean water, pressed into a glass jar wh’.le wet, and a screw stopper put on the jar. To Clean White SergeTake a pad of clean flannel, sprinkle the serge with common salt and brush hard with the pad. You will find thit your serge will look almost as good as new. The Useful Raw Potato. Burnt milk and custard can be improved and sometimes the burn rendered entirely tasteless by putting m slices of raw potato, and leaving them there for a short time.

A potato cut in half and put inside a chicken when it has to be left uncooked for a while, will keep it fresh and sweet; and a cut potato in the larder, where there are strong-smelling foods, takes away the unpleasantnessIf you have a saucepan or fryingpan which smells of fish or onions, boil a , potato in its jacket in the utensil. You will find that this absorbs the unpleasant odours. To Clean Furniture.

Always polish with a warm rag, pre ferably linen which has been washed and boiled many- times—an old sheet or tablecloth, for instance. You will find that a warm rag will give a more brilliant gloss than a cold one. Washing New Flannel.

You probably find it very difficult make a lather when washing flannels for the first time. This is because rf the grease in the dressing. You will find that if you let the flannel soak for a few hours and add a lump of rock ammonia, or a tablespoonful of cloudy ammonia, to the washing water, new flannel’ will be quite easy to wash.

Flannel, new or otherwise, should always be rinsed in warm water, and dried as soon as possible. It should never be left lying about after being wrung.