HINTS AND RECIPES

Wanganui Chronicle, Volume LXXXIII, Issue 20110, 31 March 1928, Page 16 (Supplement)

HINTS AND RECIPES

; Boiled starch may be washed over Xh -wly-clcaned linoleum and allowed to dry. This will form a skin, ami if the linoleum is to be polished only a small quantity of polish need be used. The success of a brown stew mutn depends on the meat being quickly fried before the liquid is added. Bust can be removed from the intricate carving of furniture with the aid of a bicycle pump. Carrots should be scrubbed and scraped, not peeled, for the nourishment lies in the red pulp. This part is not at ail indigestible. Boiled linseed oil well rubbed into oak bedsteads gives them a splendid polish. dtains on aluminium and tin may nc removed by rubbing with salt. Ihe flavour of coffee will be improved if a few grains of salt are sprinkled: over it befoie boiling water is added. To remove rust from steel, rub the rusty part with an onion, and leave J the juice on for twenty-four hours. 'Polish with bath-brick and turpentine. 1 o prevent milk from boiling over, rub the edge of the saucepan with { butter. i Pow'dered starch is excellent for cleaning silver. Finger-nails that are inclined to be .brittle should be soaked occasionally in olive oil. Mud stains can be removed. bv rubbing them with cut potato. For Whitening the Skin. i Honey an,4 almond paste is a good 'preparation for whitening and soften|ing the skin of the hands and arms. |Take bitter almonds, blanched and ground, half an ounce; honey, one ounce; the yolk of an egg; almond oil, •me pound otto of bergamot, five drops; otto of cloves, two drops; rub the yolk i egg and honey together first, then .gradually add the oil. an.d finally the ground almonds and perfume. To Clean a Velour Hat. To clean a light grey or fawn velour •hat. thoroughly beat and brush it. to remove as much dust as possible, then T move any grease spots with petrol, applied on a clean cloth. Remember that petrol is inflammable! Crush a dye the same colour as the hat to a powder, and mix it with equal parts of pipeclay and precipitated chalk, Mix ithese powders to a paste with methylated spirit, then form into a ball and, leave to harden. Rub into the hat, then put aside to dry. Afterwards well boat and brush till all the powders have come out, when the velour will look quite clean and fresh again. Sooty Lamp Globes. Take a sheet of newspaper, wet it and squeeze it in your haW, then put jit inside the globe, twisting it rounc’ with a piece of stick. The globe will Ibe easily removed. Dry and polish the |g } obes with a piece of dry newspaper. Old Velvet. i JSave old velvet or velveteen dresses and coats, etc., if they are too shabby to wear, for cutting up for rubbers, j velvet makes excellent polishers for boots in tiie form of little cushions i stuffed not too tightly with wadding ’and as cloths for plate cleaning it ■ nswers the purpose of chamois leaer. A civet is also excellent for polishing furniture. Wash such cloths in a soapy lather, then hang them out to Dishes for cold Weather. Indian Curry.—Take one dessertpooniul finely-ehopped onion, one lablespoonful or more of onion juice, one level teaspoonful powdered turImeric, one teaspoonful finely-powdered [ginger, half teaspoonful freshly-crush-ed or powdered red chillies, one heapled tablespoonful eharified. butter or Igoud dripping. Jib. meat or vegetables, such as potatoes, tomatoes, cauliflow<rs or peas. Melt the butter or dripping in a saucepan, and when it is [boiling throw in the finely-sliced ; onions and fry to a golden brown. Re[move the pan from the fire, lift out |the fried onions from the dripping and I set aside. Mix in a small bowl all [the crushed and. powdered ingredients, {including the onion juice, adding one level teaspoonful salt and one tablel -poonful of water. Pour this into the I dripping and, after mixing, replace

[saucepan on the fire. Bring to the | boil and stir ingredients constantly land sharply till they begin to leave I the sides of the pan and adhere to the {bottom. Be careful it does not burn. I Add the meat or vegetables, cut in • small pieces, and keep on stirring. Next add one teacupful boiling water, 'stir for two minutes, put the lid on ithe saucepan, reduce the heat, and alllow the curry to simmer till the meat |or vegetables are tender. Meat needs from thirty to forty minutes and vegetables not quite so long. The curry | is ready when all the water has been 'absorbed and the grease floats on the surface. Turn out the cuiry into a vegetable dish, re heat the fried onions, • scatter them on €" top, and serve hot with boiled rice. I Stewed Oxtail. —One oxtail, half a I pound of onions, a piece of w’hite celery, a bay leaf, three cloves, six peppercorns, a >*crap of mace, a dessertspoonful of flour, loz. butter, Mb. carrots, Alb. turnips, one teaspoonful of salt, a sprig of parsley, thyme and marjoram. Joint the oxtail and cut in ipicees. Put them in a stewpan with ithe onions, sliced, the herbs, peppercorns, mace and cloves hi a muslin {bag, the salt, and enough water to • over. Bring it to the boil, skim well anrl simmer gently for one hour. Then itake out the muslin bag. Strain off the : liquor into a bowl, skim off the fat, then return to the saucepan, peeled ‘and cut in cubes, and simmer until the [vegetables are done and the meat Ircmes away easily from he bones. Knead the”butter with the flour, stir it in, simmer eight minutes longer and j serve. , I Pork and Baked Beans. —Soak some . haricot or butter beans overnight, then put them in an earthenware stew jar ■ ith a tablespoonful of brown sugar and a little of the best vinegar or lemon juice, hut no water. Make a holo in the centre and bury right flow*

the beans, so that it is well vvered, a lump of fat salt pork. Cover the jar closely so that no steam escapes, put it in the oven, and let it cook slowly till the beans are quite soft, and the pork has been absorbed by them. It will take from seven to eight hours to do so, so it is a dish that can be cooked the day befre it is required, and carefully re-heated, or partly cooked, and finished the next day. Hot-Pot.—lnto a deep eartlienware pie-dish put a layer of raw potations peeled and sliced, next a layer of beefsteak and kidney, then a layer of sliced onions, repeating until the dish is nearly full. Then cover with potatoes and fill the dish with nice stock or gravy seasoned to taste. Cover and bake in a moderate oven for two hours, then remove the cover in order for the potatoes to brown. This they will do in half an hour or so if covered with bits butter.