HINTS AND RECIPES

Wanganui Chronicle, Volume LXXXIII, Issue 20168, 9 June 1928, Page 6 (Supplement)

HINTS AND RECIPES

Heat a lemon before squeezing it, as the juice is thus more easily obtained.Ii boiled b.‘»-1, ham or bacon is left* to get cold in the liquor in which it has been boiled it will not be “dry. ” If the meat is to be used hot, replace it in th;- liquor as soon as it leaves the table. When fruit juice is spilled on table h’nen sprinkle at once with salt to pre-r-.-vln a permanent stain. For corns apply a poultice of white bread soaked in vinegar, and cover with a piece of lint. Leave on for v »elve hours and then renew. Paraffin oil is better than soap and water for cleaning varnished point. Wipe afterwards with a cloth wrung out in hot water. Brittle nails are often due to imperfect health. Nails that are inclined to break should be treated daily to a little pure vaseline. Rub it into and ov<T rhe nails, and between the nail ami the skin at the finger-tips. If, when making pastry, a little ! lemon juice is added to the wa f er, it • will make the pastry lighter and re- ’ move all taste of fat or lard. Lemon juice added to the water in which fish is boiled give the fish a betj ter colour. When Storing Silver. Silver plate that is to be packed away for any length of time should be thoroughly cleaned, then lightly smeared with fresh lard and put into the l.aize bags. When required for use again, all that is needed is to plunge it into hot water and give it a rub with, a i clean flannel. Feather Pillows When feather pillows are being j-r • ■ : i >■- tv . sc • » ■ ieC! D ; ’>. bUi | i -ig *■*< Iho iieaci. i vinegar Stains • Dilute some liquid ammonia with twenty times as much water. Spread out the stained material on a flat sur- ! face, dip a clean cloth in the cleaning : liquid, and make a ring right round and ■ round towards the centre. Repeat, if ‘ iieessary, then sponge well with warm I water and dry. If the stain has not 'quite disappeared repeat the process the next day. Keep the Larder Window Clean. A large window covered with perforated zinc needs to be cleaned from 1 time to time. The holes in the zinc are constantly being clogged with dust j;.nd other impurities deposited there ' by the wind, ami if the idirt is not renioved there is a risk of it being blown i through on th-' milk, stock, fish, meat, butter etc. At least once a month give the zim-work a good scrubbing with i carbolic soap anti water.

! Painted Walls : Painted walls, such as are usual in i bathroom or scullery, are best cleaned when they are damp. If possible, fill the room with steam until the walls are • <|uite moist. Then, starting at the top, wa<h down the walls with a clean flannel ami hot, soapy water to which a <mall quantity of liquid ammonia has 1 : been added. Rinse with a clean cloth i rung out in warm water, and rub dry with a soft cloth. Different Ways of Serving Lamb. Stev. vd Ijiiilj. —Take 21b. best end •k of l: ... vu* into chops, and fry bf"’- i. I • put two rurge tom.. •• s. ' : -.f celery, cut up, one laigi v'-' , - salt, pepper, an-1 half a j.:l good stock. :!• at until simmering, and then add the - hops. Cover and cook very gently for two hours. Before serving spr’r 1 " ; with a little chopped parsley. • spoonful of ri- e may he ad ‘vegetables if liked. Serv- , seiolc, with boiled v* current jelly. Lamb Cutlets and of Per. ' <'noose a goo. 1 brand of <iried p» .. . we. ■ them well, and soak them oveur . ' ; water. Next day drain Away ih- er : i 1 boil it. then m : ; a pinch 01 a:<ing- ■ o'a. put in th ... as, ami boil them *.’.|| they arc « < soft. Pass them through a si< reason with salt, then p it the puree- back in the pan to keep warm. In the meantime prepare some clashed potato, and trim the cutlets, fry them well, lay them on a hot dish, 1 mml a mound of the mashed potato, Ci- n force th.* pea puree in little heaps '.trough a paper cornet on and around t.iem. Serve with gravy seasonr-' w-Co tomato sauce. Lamb Cutlets—Buy C'ght cm :rom Hie best end of the neck, trim . paer them, sprinkle both sides wifi: and .••pper, and fry them Egi-i 1 • ■ on : D>:- H and put t it- ■ - on two ■d: Les aii’n a weight on tht. .up. See ■/:. t the cutlet bones all tu n the same way. When cold uat the utlets with ; thick white s-*- •■ . roll them in breadcrumbs. th’-i them in beaten egg, ; and a o'- b; ?a<icrnmbs. Scrape the - clean, and fry the cutlets in h< i tat until thi*y arc pale brown. Drain, dish them in a circle on a ring f mashed potato- and fill the centre b : ’ried pc. r . e»vc »viTh tomato Boiled Lc- - 1.-•• :; t Green • auce.—' p - 1 'J plunge it in t:i-t buii.ti;-. water, add at intervals •a. <e*.v spoonsfuls of cold water, which . will cause th** scum to rise. Carefully remove the scum, and when all is re- • lower the heat a little and allow to simmer gently, allowing ■1 -nut *s fo r every pound. Add J cut vegetables—carrots, turnips, | . *tc.—about three-quarters of an j . ■*. before the meat is to be served, ;.id garnish the’.dish with neat little h'-aps of rhe vegetables in contrasting colour. Serve with piquant green sauce made as follows:—2oz. butter, 1 oz. flour, salt, and flavouring, 1A pints of milk, one handful of parsley, one teaspoonful of vinegar. Wash the parsley, tie it into a bunch, ami boil quickly foi 1 quarter of an hour, or till quite soft, • ■rain and scrape away the green parsley from the stalks, chop it very fine, season with pepper, pour the vinegar !, i over, and keep hot till required. Make ’ 1 *_‘oz. butter quite hot in a small sauce- . I pan. shake in very gently loz. flour, ! and let it cook but not brown, then

slowly add the milk, stirring all the time till it has thickened smoothly and begins to boil. Add salt and chopped parsley to the vingar. If it should not be quite smooth before adding parsley strain through strainer heated in hot water.