HINTS AND RECIPES

Wanganui Chronicle, Volume 71, Issue 219, 15 September 1928, Page 18 (Supplement)

HINTS AND RECIPES

A little <ry mustard rubbed on the hands will remove the smell of fish from them. If your lingers are fruit-stained, soap ■ your hands thoroughly before you let ; any water touch them. If you wet them first, you will find it most difficult to get them clean. Before using a milk saucepan, it should be thoroughly rinsed with cold water and greased round the top edges. This prevents the milk boiling over and the saucepan burning. Cakes will be considerably lightened if the whites of eggs are beaten up separately from the yolks. If some grease has been upset upon the kitchen floor, sprinkle some powdered bathbrick upon it and leave it for a time. Then scrub it with hot soda water and all traces will be removed. Tse oatmeal for clean.ng white paint iin bedrooms. Dip a damp cloth in the j oatmeal and rub the paint over with

i this; then wipe with a clean damp : cloth and polish w ith a clean duster. Oatmeal is specially effective for removing finger-prints from doors. i Onion water is excellent for cleaning gilt picture frames. Save your egg-shells and use them to clean bottles and cruets, (’rush them • up very finely, partly till the bottles with them, and pour in soapsuds. i A quick and easy way of cleaning ■paint is to have two pails of water — , one cold, to which a tablespoonful of ammonia has been added, and one hot, with a little ammonia and soap-powder in it. With a soft flannel wash the paint with the soapy water, then rinse with the cold, using a wash-leather I wrung fairly dry. Paint washed like I this dries with a good polish. When boiling a pudding in a cloth, ; put an old plate at the bottom of the saucepan to prevent the pudding from sticking to the pan. TENTHS FROCKS. There is nothing nicer for tennis ; than a simple frock of v ’ ite Japshan, which washes admirably, and is very • hard-wearing, marie wilh a short, : pleated skirt, and a plain, square-necked I sleeveless top. HOUSEHOLD BRUSHES. i New brushes should be soaked for some hours in cold water before use, otherwise the bristles are apt to come out. They should then be dipperl in , turpentine. After use they should be put in turpentine occasionally to prei vent stiffening. Brushes should be | cleaned first in turpentine, then in a very weak solution of soda and water, j then in plain water. When they are i dry they should be in a soft and pli- . able condition before being put away. A CHILD’S HOME-MADE BATHING WRAP. • It is quite a simple matter to make a smart little bathing wrap for a child, . who will greatly appreciate a wrap | like, a grown-up person’s. All that is i needed is a rough Turkish towel, costi ing about one shilling and sixpence. Hem it down one long side, and run a . length of narrow white cord through j this, finishing off either end with a tassel. Draw the towel up, so that it forms a little cape, the fringed ends of the towel forming an effective trimming in the front. Such a wrap will keep a child cosy and warm, and prevent any risk of a chill after a bathe, especially if there is rather a long walk from the bathing tent Io the sea. ATTRACTIVE WAYS OF USING RED AND BLACK CURRANTS. Black Currant Custard.—Wash and remove the stalks from 21b. black currants. Put the fruit into a jar, and put. into a pan of cold water, bring to the boil, and simmer until lhe juice flows freely from the currants, or place the jar in a warm oven. Strain through a hair sieve. Measure the j juice, «.nd to each A pint add A pint of . water. To each pint of liquid allow one tablespoonful of custard powder and about 3oz. castor sugar. Blend rhe '-ustard powder smoothly with a • ittle of the cold liquid, put the re|inainder into a pan and bring to the •boil, pour over the custard powder, re- • turn to the pan. add the sugar, and i Minm-T gently, while stirring, for five lemutes. When cool, pour into custard glasses and leave in a cold place until it is quite cold. Place a ratafia on the > top of each custard and a spoonful of | whipped or clotted cream. ■ Black I’urrani Mousse.—Stew a pound of black <-urrants with 4oz. sugar until :>oft. Do not add any water, but crush •the currants with a wooden spoon while they are simmering. Rub them through ;■ hair sieve. Dissolve ’oz. gelatine in gill of water and strain it into the iuit puree. When cold stir in 4 pin* - • >f custard nrnde with a pint milk and • the yolk of two eggs. Add the stiffly whipped whites of tw 0 eggs last of all Ito the mixture. Colour with carmine j and put, into a wetted mould to set. The black currant puree may lie used : for currant food, mixed with custard and served in glasses. Served with jcrushed ratafias and Devonshire cream. I Or it may be used mixed with Joz. gelatine and a gill of cream and put it into a charlotte russe mould lined with i Savoy biscuits. I Black Currant Jelly.—Extract the j juice from the currants by stewing | them in a jar, placed in a pan of water. {Three pounds of currants usually yield j about a pint of juice. When the juice ‘ flows freely, strain it and allow ioz. i gelatine and 4 oz sugar to each pint. • Molt the gelatine and sugar in a little I water and strain them into the juice, , add a squeeze of lemon juice, and colI our with earmine if necessary. Set in a. wetted m«uld. Serve with whipped cream Raspberry and Red Currant Tart.—■ Line « piedish with fingers of spongecake. fill in with 11b. stalked raspberries and Alb. stalked red currants. Powder thickly with castor sugar, and pour over a thick custard. Separate the yolks from th*' whites and use the former for the custard. Bake the tart in a moderate oven for twenty to

thirty minutes. Beat up the whites to a stiff meringue, sweeten and flavour with vanilla, and when the pudding is cooked pile the meringue over it. Sift castor sugar over and return to the oven to brown and set the meringue.