HINTS AND RECIPES

Wanganui Chronicle, Volume 72, Issue 82, 6 April 1929, Page 18 (Supplement)

HINTS AND RECIPES

HINTS AND RECIPES pNZit- rc.:ol'i Onion juice, rubbed in immediately, I will often remove scorch marks from | clothes. Corks can be ma.de airtight by clip- j ping them into a hot mixture of equal ' proportions of mutton fat and wax. Always mix starch with soapy water. I This will prevent the iron sticking,and will give the linen a better gios'!. • Vinegar will remove most stains ' from the hands. When making a boiled pudding. : don’t forget to make a pleat in tln.< cloth across the top of the basin. This, is to allow the puddings space to swcl'J A dam]> woollen cloth will pick t.j> j small pieces of broken glass Furs should be cleaned by rubbing; with hot flour, hot bran, { powder, or fuller’s earth. Shake it' out thoroughly, and beat on the wrong j side. A tcaspoonfui of vinegar added to .

laid used for frying prevents tho'foi)dl I ftom absorbing too much fat. Flannels will not shrink if wa.-hod' I in Juke-wni’m water and borax. i Tea stains on flips and teapots can ’bo removed will) a little sail. I AVhen lioilirg a ham leave it in tie t water in which it has been boiled uutil j quite cold. This will 'make it j'l.cy • - ami tender. Eucalyptus o.il can be used Io Hoon i soiled velvet. It should be rubbed on : gently with a piece of clean niu. i'ii I Slits in the cover of a black umbrolj la can b<* repaired from the inside with t strips of black court plaster. I An economical savoury dish is rice • and <:;ieese. Put a layer of well-boib'd J rice in a greased pie-dish and sprinkle I ( thickly with grated cheese. Season ! I with salt and cayenne. Repeat the dayer of rice, cheese, ami seasoning till [ th ( . dish is nearly full then pour oyer ; half a pint, of milk and Lake in a. ! fairly quick oven. Serve hot. i Keep Your Stove in Order. j Tliere is little to got out of unit r j [with a coal cooking range. The ciim! [ j thing is to keep the flm*s clean and i I rake out the ashes 1 horoual.ly •• 1 r n m | ■ the grate each morning. If the fire. [

bricks get cracked or broken they I should be replaced at. once. More money can be spent in coal in, a month by using the lire with an unsound brick than would buy a new brick. Uses for Borax, 1 Borax is an invaluable aid in most j domestic operations. Always use it on washing day. It softens the wi'.er without hurting the hands; rather does it improve the skin. Borax is a deodoriser and a disinfectant ami it also bleaches the clothes. It. preserves ami brightens colours, and softens wool lons. j Renewing Venetian Blind Cords. | To renew Venetian blind cords wi'.hout remoxing the blinds, pull the blind | to the top and cut the cord where il lis thin, whilst someone holds the blin 1. J*'in the new piece of cord to the old, just drawing them together with tae t lire ul so that they meet, but do not I overlap. Gently lower the blind and I [Hill the old cord through from the bot.I tom until the. new cord appears. Cut awnv lb ( . old cant and tie a secure I knot in the new cord.

Boots and Shoes for School-children, Boots or shoes that are required :o stand hard usage, such as those of schoolboys and girls, should be. purchased at least two or three weeks before I<hey are actually wanted. They can then be treated with castor oil, which not only makes them more harlwearing but renders them more pliable ami waterproof. The leather will take a better shine after a few polish ings when it has be<*n treated wi’h castor oil than it would olhcrwse have done. The cheaper variety of castor oil, such as one buys at an oil shop, js good enough fop the purpose. Cakes for the Tuck Box. I’lain Currant Cake.— jib flour. 3oz dripping, 3oz. sugar, Boz. currants one egg, one gill of milk. 2uz. candied peel. Rub the dripping into the floor, add the sugar, the currants picked and cleaned, the. peel finely chopped; mix these together; beat up the <‘gg, ivld the milk to it. pour into the basin with the flour and mix well; pour into a greased cake tin. bake 45 to f>o minutes in a slow oven. Fruit Buns.- -Half a pound of flour. 3oz. sugar, 2oz. butter, a tcaspoonfui

baking powder, 2oz. seedless raisins, loz. currants, Joz. candied peel, one <*gg, one gill milk, castor sugar. Mix the baking powder with the flour, rub in the butter, add the sugar, raid ns, currants and sliced citron; then stir in the egg. well beaten, and the milk. Alix well. Bake in round tins, well greased, in a hot oven for about tifteen minutes. Sprinkle with fine white sugar whilst they are hot. Ginger Nuts. —Six ounces of flour, Suz. medium oatmeal, ’ 2oz. margarine, 2oz. lard, 4oz. Hemarara sugar, one tcaspoonfui of mixed spice, half a t-?i--spoonful of ground ginger, four tab-e* spoonsful of syrup, a little grated tintmeg, a pinch of salt, a little milk. Rub the fat into the flour, and add lhe rest, of the dry ingredients. Slightly warm the syrup and stir into the flour mixlure, adding sufficient milk to form a thick paste. Well grease a baking tin ami drop about a dessertspoonful of the mixture at a time on the tin. leaving space for rising. J-’latlrn witu a knife and bake in a fairly hot tvpn for fifteen minutes. When cookel, lift from the tin and store in airtight tins until required for use.