HINTS AND RECIPES

Wanganui Chronicle, Volume 71, Issue 291, 8 December 1928, Page 18 (Supplement)

HINTS AND RECIPES

To keep food hot for late-comeWj cover it closely with a plate and place it over a saucepan of hot water. The food will thus be kept hot without becoming dry. To wetect the presence of foreign matter in flour, squeeze a handful tightly. If it clings together it is quite pure, but if it crumbles away it is adulterated with chalk or whitening.

A new clothes-line should be boiled before being used. This prevents it from stretching, and makes it last much longer. A raw egg is a valuable household remedy. I lie pain of a bruise may be speedily eased by covering the affected part with a rag steeped in raw egg. Black cloth that shows any signs of wear can be restored to freshness by scrubbing it with a soft brush dipped in the water in which ivy leaves have been boiled until they are soft. An old saucepan should be used for this purpose, as the liquid stains, and this method is not to be recommended il there are any cuts or scratches on the hands. After scrubbing, the material should be rubbed with a dark, dry cloth and hung out to dry. Patent leather shoes should be kept in a cool, dry place. If warmed before putting them on they are less likely tn crack. When the leather becomes

<iull a few drops of turpentine applied o'i a soft cloth improve their appear a nee. When patent shoes begin to look shabby they may be varnished. One coat of varnish should always be washed off before a second is applied. Salt and vinegar will remove stains from teacups. If preserving home-grown fruit gather it on a dry day; if buying the fruit do not buy it just after a very wet ; and make the jam in fine weather. Bicarbonate of soda gives instant relief to a burn or scald. It may be applied either wet or dry. After a knife has been used for cutting onions, wipe it with a damp cloth, rub it briskly with coarse salt, and the objectionable smell will disappear. When Washing Chamois Gloves When washing chamois gloves rinse them well in a second water, which should be tepid and soapy, and add about a tablespoonful of salad or olive oil to keep the chamois soft and pliable. For natural chamois gloves which have almost lost their colour through continued washing use water in which orange peel has been boiled. Cake-Making Hints Always fill the sides of a cake tin higher than the centre, in order to make the cake level when baked. When the tin is taken from the oven wrap a damp cloth round it. This will prevent the cake sticking to the tin when turned out. For Knitters Women who knit a good deal should certainly use Viyella yarn when inak’iig under garments for themselves ami I S ir children, for they will find their l:mc well repaid by the daintiness and softness of the garments; also—and Iliis is a most important point—they Vvill not shrink. Heat Marks on Tables The ease with which heat-marks can be removed from polished tables depends upon the kind of wood and the veneer used. In some cases the marks can be removed by rubbing well with linseed oil or camphorated oil. If the heat-marks are not removed by this treatment it indicates that the method is not suitable for the wood in question. and the table should be sent to a firm of furniture manufacturers or cabinet repairers to be “stripped” and rcpolished. Shellac for Floors A good and durable finish for floors, stairways, and other surfaces that are subject to heavy wear is obtained by applying a coat of shellac over the filler coat before using the regular varn?sh. The shellac should not be mixed with the varnish, and if it is too thick, : ’cohol should be used to thin it. To Whiten Linen Linen which has been stored often becomes yellowish in colour. To .res-to.-<5 its whiteness boil it slowly in a bit her made from skim milk and good white soap allowing a quarter-pound of soap to every quart of milk. After Lciling rinse in several lukewarm waters, adding a little blue to the last < n« . and dry in the open air. Different Kinds of Apple Puddings French Apple Pudding. —Melt in a saucepan Ifoz. butter,’stir into it until quite smooth, 2oz. flour, add gradually 3 gills milk, stirring constantly. Lor it boil for three minutes, then pour the mixture into a basin and add to it loz. sugar and | teaspoonful vanilla. Whisk the two whites to a stiff froth and stir lightly in. Put a thick layer of stewed apples in a piedish, pour tic batter over, and bake for 40 minutes.