HINTS AND RECIPES

Wanganui Chronicle, Volume 71, Issue 237, 6 October 1928, Page 22 (Supplement)

HINTS AND RECIPES

To make a drawer inti smoothly and open easily, rub the runners with a lump of heated beeswax. Paint marks on glass or mirrors van be easily remove*! t»y rubbing with a paste of whitening and ammonia, thin aed with water to the consistency ui i -eam. Leave the paste on. and, when dry, wash off with s*»ap and warn, water. Tiles should be cleaned by wiping with a cloth wrung out of soapy watei. Much scrubbing ami use of water will in time loosen the cement of tiling an dislodge the sections. To remove blackiead marks fr n carpets, make a thick paste of Fuller - earth and water, to which add a lit.o ammonia, and apply it to the marl.' Allow it to dry thoroughly, then brush off carefully with a clean, hard brush. ; If the lirst application is not successful repeat the process. The mixture will not harm the carpet. To prevent stains on china. rinse the cups in clean cold water, and afterwards wash them in hot water. By rinsing the articles in cold water you prevent the stains from the tanning, either tea or coffee, becoming Jixed. To clarify dripping pul it into a bowl ' ami pour on boiling water to cover.; Stir well ami allow to cool. The purified dripping will then form a solid , rake on the top of which should be taken off ami wiped iky. when it will j be ready for use. Alum, potash, or flowers of sulphur' used dry and sprinkled on .'helves wnl keep ants away. I’arafiin mixed with a strong disinfectant, and painteJ where the pests arc foum;. ni;. u l -" prove effective. | The sure sign by which to t«4l iron , fish is the ey< . If th. eye i~ clear thefish is fresh; but if it is sunken and' shrunken you may be certain that the' li<h is not fresh, even though th. gill.'| To keep Chamois Leather Soft. The secret of keeping a •hamoi.s leather cloth soft is to wash it in warm rfuap-su'ls and rinse it in fresh suds in clear water;, pulling it o-.t periodically while it is hanging up to dry. Renovating Deck Chairs. When fitting fresh to a deck chair the best plan is to dispense alto gether with ta«-ks and a. range the van vas exactly the same as for a roller towel—stitching it strongly. Doubl • the materials i< needed, but. a- it ran be shifted round endlessly it should la.-t a long time. Use Borax If a pinch of borax i< added to the water in which lettuce is soak.ng jt win make it delightiidly crisp .ni f;esh. Borax is also wiy Useful. instead of salt, tor use when washing gn-en.-. D removes the dirt and insert-. and greatly improves the flavour. The Care oi Rubber Gioves. Rubber gloves will i:i>i louge r if they are treated with care. Heat causes rubber to peri'h, so rubber gl«>veehould not be wo n near a tin-, or Used lor lifting anything \rrv In* Alt.-: Using the gloves in water. always w:p - them well and dry with a soft doth, after which they should be placed in a cool spot. When a weak place appears in the glows, fix a piece oi adhesive tape over the spot on the inside of the glove. It i- a mistake to purchase rubber glove< that a..- rather small. Have them about two size.larger than ordinary gloves. am: re member that if a little powder i> u>ed on the hand.', tin- gl«»v rs w:l| slip on and off quite easily. To Keep Paint Fresh. If a tin of paint ha- to be left open Mir it thoroughly, in oi-or to dissnh all the oil. then fill the tin with cold water. When the paint is needed Lor Use p‘»ur off the water, and the paint will be found ns fresh as when first "P-n-1. Make Your Own Jams, aria try These Recipes. Black luiinnt Jan;. I i.gi .-u ..-nt«: 31b black .11. ranis, three psnts . i watei. Gib sugar. I’i‘-k am. clean i tie rurxaiK.and put them ini<> a pf'er\ mg pan with the three pints • . water. Bring to th c boil and i»<»H tor ten minute... Then add the sog.ir wni.li ha> pievi ouslv* been vva ii.ed in the on-ii. aril boil until a little jellies when in<d on a cold plate. I’ot and tie down in the usual way. i hi- wi 4 mak*- about elrs ell pound' «»1 jam. herrv -lam. - A "ling :tr-a gm>'« berries with thin skins aPi- I •••.-I. Allow Jib. -ugar to each pound of fruit, and 1 gill ..i watei gib t.uit. W:i-h, lop. y».| tai- tie go..<eb. rri.'. Put th--tigar and water into the pan and stir rd, tl <•« br.ug to thc boil. skim, and add the goo'idwrries. Boil gentle until the jam sets when tested. If the riper gooseberries are used, wash but do not top and tail the gooseberries. Allow i gill of water to each pound of fruit, and cook the fruit in the water until soft. Then rub through a hair -ieve. Allow Jib sugar to each pound oi gooseberry pulp. Put thc sugar and just enough water to moisten into a pan. and when the sugar ha- melted boil tn.'’ until it forms a ball when rubbed between the thumb am! finger if a little |»e dropped into cold water. Add the • '•m.-eberrv pulp and b«>:| until it seis when tested. Red Currant Jelly. -Clean and p:< k lib red currant'. Place them in a larg: stone jam pan. together with a qua*ter pint of water and a quarter pound of granulated sugar. <’ovcr with a si'in-er. -tand the jar in a large saucepan of water and cook very gently on a L»-.v gas or at the side of the kitchen lire When all the juice is extracted, pour into a jelly bag and drain. When strained turn into the preserving pan with Hlb loaf sugar to each quart of ju’ev. Boil, keeping it stirred and well skimmed. Test on a cold saw r. Lot the jelly cool before tying up the pot.. Stmwberrv Jam.—Whole-fruit straw berry jam ran Le made with very lift I* trouble by the following method. T« each pibiind of fruit allow 111 b leaf sugar and 1 pint of red cur’a nt juice. The

i 'trnw berries should be carefully sc • ic.-t'-d, of good vdour ami not too ripe. I’i- k oil the stalks and lay the clean jtiiiit in a jli.-li. Pound the sugar, and [sprinkle it o\ei- lhe berries, and leave ithem until the following day. T'o pre I pare th e red currant juice, put some 1 [ currants into a jar and stand this in i a saucepan of hot water and let it sim- | mer until the juice is d.awn from the ■currants. Pour off ami .- .ain this j jui. c, put one pint into a saucepan, and j boil it with the remaining sugar so as to form a thin >y:up. In this place the strawberries ami simmer them until | t In- whole is suftieient ] y jellified. Take | great . are with the stir/ing so as tn | avoid brra king the fruit. , i-ri’ain ’> taxation per head of the * population is £|J 2- S.|, i] u . n e X t lairo- , pean ligui'-s being: I’rancc, £S 5s 10.1. I ami Germanv. £5 Gs 5:1 i