HINTS AND RECIPES

Wanganui Chronicle, Volume 73, Issue 115, 17 May 1930, Page 7 (Supplement)

HINTS AND RECIPES

Hot vinegar quickly removes whitewash or distemper splashes. When making starch for light fabrics add one tablespoonful of borax, which not only keeps things cleanei, but puts a gloss on them. Cut glass should be washed in lukewarm water to which has been added a little soap, ammonia, or washing soda. Jl pinch of salt and the same amount ikf castor sugar improves the flavour of mustard- If mustard is mixed with boiling water instead of cold, it will be found to keep moist much longer. Used gramophone needles can be employed for fixing loose photographs or pictures in their frames. ihe needles are an excellent substitute for the small headless nails used by pic-tme-framers. Ckndle ends should be saved, placed in & jar, melted down, and mixed with enough turpentine to make a soft paste. The mixture will make good polish for linoleum. Rub hot bran into your furs, and you will be surprised how much dirt will be removed in the process. When soaking table linen and sheets before washing them, add a small quantity of ammonia to the water, and the dirt will come out more easily. If lemons are purchased when they are cheap and kept in a basin of cold water, which should be changed daily, they will keep in perfect condition for a long while. When moths have already attacked clothes it is advisable to plunge the material into boiling water, which will instantly kill grubs and eggs. If preferred. the material may be held in the steam of a boiling kettle. A hot iron applied on the wrong side will also be effective. Tarnished Gilt Frames- —It is possible to restore gilt frames or mirror frames that are badly tarnished. lirst remove the dust with a brush. Place a bottle containing a little spirits of wine in a cup of hot water, and then with a very soft rag or an old silk handkerchief dipped in the warm spirit, rub the frame hard. Even frames that have become almost black .can be improved by this treatmentAfter the spirit has dried, rub on the frame a mixture of one part linseed oil and two parts of turpentine well shaken up in a bottle. This final application will prevent the frame from tarnishing for a. long wl Ic. When Cooking Meat.—When cooking meat for the second time, be sure to let it cook slowly. Re heated meat becomes hard if rilowed to boil while it is being re-cooked. Meat that is twice cooked, as in mince, curries, etc., should only be heated through, never boiled. If, however, it does not remain long enough in the various sauces or gravies to become flavoured by them, the meat will be tasteless. Make Your Cakes at Home and Try These Recipes Little Ginger Cakes.—lngredients: Four ounces of cornflour, 4oz plain flour, soz butter, three eggs, soz castor sugar, 3oz preserved ginger, one teaspoonful baking powder together. In another basin beat the butter and sugar to a cream. Beat the eggs well, and add them gradually to the creamed butter and sugar- Lightly add the

fry ingredients and, if too stiff, add a little milk. Beat well with a wooden spoon, stir in the ginger and bake in small patty-pans for twenty to thirty minutes in a moderate oven. Banbury Cakes. —The filling for Banbury cakes can be made before it is required and stored for a day or so if it is kept in a tightly-sealed glass jar- It is nourishing as well as tasty, for currants are rich in mineral salts, and everyone knows the virtues of butter. To make the filling you will require: 21b butter, lib lemon and orange peel, 11b currants, ioz cinnamon, 2loz allspice. Wipe the peel, remove as much pith as possible, and cut up very finely. Beat the butter to a cream, and mix with the other ingredients. For the cakes: Make '»ome rich flaky' pastry, roll out quite thin, and cut in rounds or squares. Place a layer of the mince on the pastry, cover with another, and flatten with the hand. Moisten edges with a white of egg to make them adhere. Before putting them in the oven brush them over with beaten egg and sugar, and bake for fifteen minutes in a fairly hot oven. Walnut Cake. —Beat one breakfastcupful of castor sugar and lib butter to a cream. Sieve together two breakfastcupsful of flour, a pinch of salt, ane teaspoonful of bicarbonate of soda, and two teaspoonsful of cream of tartar. Chop one breakfastcupful of walnuts finely, stir in the flour and | breakfastcupful of milk alternately to the creamed butter, add the walnuts, and, last of all, stir in the stifflywhipped whites of one or two eggs. Put into a greased tin lined with greased paper and bake in a moderate oven for one hour or until the cake feels firm when pressed- This may be iced with glace icing and decorated halved walnuts. Rice Buns. —Take 11b ground rice, Jib sugar, 2oz butter, two eggs, one tablespoonful flour. 1 teaspoonful baking powder. Cream butter and sugar, add the eggs well beaten- Then stir in the flour and rice-flour, to which has been added the baking powder. Bake for 15 minutes in small paper cases or tins and decorate with glace cherries and angelica. Sponge Cake.—lngredients: Three eggs, the weight of three eggs in castor sugar, a few drops of flavouring essence. Beat the eggs, then add the sugar and beat well for ten minutes. Gradually’ beat in the flour, add the flavouring, and continue beating for another ten minutes. Pour the mixture into a sandwich tin that Las been well buttered and dusted with an equal quantity of flour and castor sugar, and bake in a hot oven for three-quarters of an hour.