HINTS AND RECIPES

Wanganui Chronicle, Volume 71, Issue 261, 3 November 1928, Page 22 (Supplement)

HINTS AND RECIPES

if corks are too large for a bottle soak them in boiling water for a few minutes. When soft they easily enter the bottle. fcjcissois ran be sharpened at home sin j'ly by making a series of cutting motion.- on an ordinary steel knitting The keys of a piano should never be washed with ordinary soap and water, as is often done. This discolours the ivory, and if the keys are si l ined it is better to rub t hem with a little lemon-juice and salt. .11 milk is kept in a large shallow basin, it will remain fresh much longer than if kept in a dwep jug. If a few drops of olive oil arc added to the water when washing chamois leather gloves they will not become hard or stiff. The oil preserves the leather. The roilowing is a good recipe for a hoim-im.dv plate powder: —Mix together two tablespoontuls of whitening. one ol methylated c v iiit, one oi ammonia, and a pint of boiling water. Rub this well into the silver, rinse in not. water, slightly soapy, ami wipe dry with a soft cloth. Polish finally with a chamois leather. Mildew on linen can be removed if rubbed wi'.n lemon juice, followed by salt, and exposure to the sun. For mildew on other material than linen a mixture consisting of two table spoonfuls of turpentine, blended with the juice of a lemon, is recommend-

If fruit is rolled in Hour before jutting irio 1 cake or pudding it will not Sink t.) the bottom. A little blacklead rubbed into bonds w licit are then polished with a floor polish will give a stained floor the appearance of old oak. To remove grass stains from white flannels take equal parts of the yolk of egg ami glycerine, and. apply it to the stains, letting it remain for several h.urs. Then wash the, flannels in the usual way. Powdered magnesia is excellent for slight stains. Put it on dry and leave it a day. and then brush it off.

Warm water and soda, to which a few drops of ammonia have been

added, is excellent for cleaning glass globes. They should be rubbed with a flannel and rinsed in cold water. Dry with a piece of linen and polish with news’: per. Candle Economy To use up candle ends clean a candlestick thoroughly, then get a cork that will fit into 'the candlestick lightly, and drive a nail through the cork so that the pointed end extends for about, half an inch. Put the cork into the candlestick, the point of the nail sticking upwards, heat the end of the nail slightly, and press a candle enJ on to it. You will then find that the candle will burn nearly to the end, ami will not make the candlestick Sending Flowers by Post All flowers to be sent by post are best j>icked in the evening, plunged into water, and packed the next day with wet moss spread over the stalks. On arrival all hard-woodeil flowers should have their stalks peeled a little and the tips cut before being placed in vases Damp Walls If a portion of a wall is too damp to hold paper or distemper got a piece Of cheap brown calico and brush it over with some hot. fairly stiff starch. Apply the calico to the wall. carefully smoothing •:i all few id-ay.- to dry. ami then cover with paper, di-temper, or paint. Preserving Klint The usual method of preserving mint is. to dry it, but the sauce made in winter from the dried herbs lacks the flavour of that made from fresh mint, fhe best method is to mince the leaves finely, and to add sufficient fresh vinegar to mak.j a stiff paste, and then bottle with air-tight stop pers. This will keep for many months. When required for use, sugar and more vinegar arc adder’ to taste. Jams and Jellies That Are Sure To Please Crab Apple Jelly.—The brightest and rosiest apples should be used for jelly making as the skins colour the jelly. Wash the apples, put them in a pan, cover with water and cook gently for three or four hours till the water is pink. Then strain, bring to the boil, strain again through muslin, and return to the pan. with Hb. sugar to each pint of juice. Let it cook gently till the sugar is dissolved, then boil quickly till it sets when tested then pot and tie down. Peat Jam.—A delicious preserve can be made from hard green pears. The fruit should be peeled, cored, and cut into dice, then just covered. •• ith cold water, to which has been a tided •id "I-I spfrHess pulp ■ > i : i. 'n this we.lcr the pears should boil till tender. Sugar should then be added in the proportion of Hlb. • ugar to 2Jlb. pears, weighed before being peeled. After adding the sugar and preserve must be stirred constantly till it thickens sufficiently. Vegetable Marrow Jam.—Peel, remove the seeds and cut into cubes one <»i two tender marrows. Weigh the cube-; an<i io each pound allow 31b. sugar. !oz. ground ginger and the giated rind and strained juice of a lemon. Put all the-c ingredients into a basin anil leave until th<* next >!ay. Strain off the juice, bring it to the boil, add the marrow and b«>il for 14 hours, or until the marrow becomes transparent ami the jam sets Damson ami Apple Jam.—Equal quant it ie- of damsons and green apples, ;lb. of sugar to each pound of fruit, water. Peel, core and s’ice the apples, stone the damsons. Pu l . the I

fruit into a preserving pan, with just enough water to cover the bottom ot the pan. Simmer until the fruit is soft, add the sugar, stir until it has melted, then boil fast for about three-quarters of an hour or until it sets when tested. Keep it well skimmed. Put into pots and cover. Blackberry and Apple Jelly. —To 61b. blackberries allow 31b. cooking apples and 31b. sugar to 4 pints of juice. Wipe and cut the apples in quarters (without coring or peeling), put them in the pan, just cover with cold water, and when they begin to cook add the berries, which should be quite ripe. Stew gently till the apples are soft and the juice red, then strain through a hair sieve, letting the fruit remain till quite dry without pressing. Measure the juice and boil rather quickly with the sugar till it jellies. Pot, cover and store in the usual way.