HINTS AND RECIPES

Wanganui Chronicle, Volume LXXXIII, Issue 20127, 21 April 1928, Page 18 (Supplement)

HINTS AND RECIPES

When preparing a mustard plastvi| l»• the whiu- ui an egg instead 01 viaier, and the : nsle- will not blister. Walnut furniture mould be cleaned with a piece «>i flannel dipped in paraf io clean a tint-iron, place a piece of •eus wax between two old pieces of fiauneJ, and when the iron is hot rub I on the flannel. Dirt will thus be re moved from the iron, which will run smoothly afterwards Any slits in the <over of an umbrela can be repaired from the inside with trips of black, court plaster. It i> often an advantage to bone a • >:nt before cooking it and use tho 'ones for making stock. - A hen nails are knocked into hand : d they oiten bend. To prevent this ' each nail into a little sweet oil re driving into the wood, and thtw • 1 not bend. V little cohl tea mixed with warm ■Uer and applied with a soft woollen '(•th will make stained woodwork look I fresh and bright. uhl be soaked in vine!,,v - hours bcf. it i s cooked. > earning is the mist satisfactory i method of cooking it. A P ineh 1 '-“'t in tho coffee-pot brings out the rich flavour of the coffee <:id removes any bitter taste there lain sink can be quickly vith paraflin. Dip a flannel dit iy into the paraffin and rub the . ‘- k t; '“b stains are removed, then •ic; ■ ug-ii v wash it with hot sodaDon’t allow the flame of the gas ring a blaze up round the sides of a aucepan or kettle, but only underneath. .-:ything beyond this is waste A doth dipped in salt and rubbed on •st-covered window panes will cleat ■m almost immediately. A teaspoonful of warm honey taken jov twenty minutes has a surprising ireet on catarrh. Honey should al"ays be k-p t handy, as it is invaluable II eases of illness caused by catehine .old. Two ounces of fuller's earth boiled half a pint ol vinegar and the juice three onions is excellent for remov-■'-J 'Coreh marks from linen. When Cutting New Bread. Heat the knife by dipping it into a ~ug of hot water. In this way the thinnest bread and butter can be cut I rom a new loaf quite easily. To Clean Candlesticks. • iij them with hot water to remove | ■■■' grease, which will float on the | ••• ter and may then be poured away, j •jm-. hod is suitable for all sorts of; c...i<:.esticks, but whereas those of j ■ ;mt. etc., will only need to be wiped ■ ■■■-. u iso of metal will require polish-) :;ig uuh proper paste or powder. A Useful Floor Polish. A good wax for polishing floors <an made al home with very little ■■luble. Io every pound of beeswax ->w three pints of turpentine. Cut : I;-' wax into small pieces aud put these I into a jar. Stand the jar in a saucepan *f boiling water ami let the bees'v;.x molt thoroughly. Take it off the Ind. ad,] the turpentine to the beeswax, and mix them well together. This must be done with care, as the turpentine - very inflammable. 1 Stained Shoes Biown shoes that are stained ran be renovated by rubbing them with a rag 1 'ipped in olive oil and a i terwands pol-• siiing with a piece of old velvet. i Wash-leather Gloves. Wadi leather gloves should be washed ' warm water which has been marbe ! uHo a lat?««tr by adding soap-flakes. Do ■ have tn.‘ water too hot. and do not ruo «eip on to the gloves themselvc>. '•'•hen they are clean rinse them in shginly -u.rpy water. press out the a.uro. and hang up the gloves to I While they ar<- drying rub well; • ’he hands several tfuio, ami then V i!! un quire soft. -.me Inexpensive Fish Dishes. ■' ; G 1 >.ak some salted cod ; i fur several hours, chang- ■ .vat. i one.- or twice. Put it in j . p.i.. cuv. r with cold water, bring! ( ... .I\ to the boil, then simmer for ■ minutes. Drain well and put in the •n to dry a little, then pour over 3; butter mad; hot aim seasoned with' ; l>per. salt, and lemon juice. Fgg i . uce <an be us. J with this if pre : erred. Drcs>< d ami Stuffed Cod.—Two j , ■ unus of the middle cut of cod-, one v - M bcat-m a jiuh. butter. For to.cfiueat: -</.<. of breadcrumbs, iiutter. on.- ieaspuonful of chopped parsley, half a teaspoonful of herbs, a i t.e milk. Wash, skin and diy lhe i and brush With the egg. For the • rcenieat. mix the breadcrumbs, pars-•-y. herbs, butt -r and milk together. •Jun spread over the cod. Meit the cutter on a hot baking tin, place • the •'.-h un the tin and bake until the fish Aco d. basting frequently. When •Tokoi. pour over a little hot fish stock. ‘jirifl-l Honings.—(.'house herrings with soft roes, cut off the heads and :Ins. ami score the skin across diagonally. Bru.-h the fish with salad od or oi.'cfl butter, sprinkle with salt, pepper ami lemon juice, grill from 8 to 10 min- •'■■■ Serve very hot with mustard Fish ‘ roquettes.—Any boiled fish G at has be ri lei't over from a previous ■■J i <•'. ■Hout for this dish. Free the fi-h from <<in and bones, put it in a b: -in and flak.* with a fork. Add • nough milk to some mashed potatoes 4 • form a nice cream and' put in a lump oi butte;. S!i r well and add the li.h, mix in a w.-11-bi a‘en egg season with -aii. pepper and curry, and form the <ure into small flat cakes. Roll these :n fin< breadcrumbs and fry in a hot ’••it ’• a •lela-ate brown. If more convnient. the <akes may be baked in a tin with a piece of fat on top. R