HINTS AND RECIPES

Wanganui Chronicle, Volume 74, Issue 114, 16 May 1931, Page 7 (Supplement)

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE.

Tar splashes on stockings and frocks 1 may be removed if lard is well rubbed [ into the marks before the garments arc j washed. I Loose scissors can be tightened by touching the screw with a hot iron or poker. .If you scald rhubarb before cooking it, it requires much less sugar, yet loses none of its flavour. Mix a little ammonia with the beeswax and turpentine used for floor polishing. The wax will then dissolve quickly. Wet clothes are often difficult tu dry in frosty weather; if a handful of common salt, is put in the rinsing water they will not freeze when hung out to dry. Finger-marks on highly-polished furniture can be removed with a cloth dipped in paraflin. When dry, the wood should be polished with a leather. A good method of cleaning a window is to crush up a newspaper, dip it in paraflin, and uso this as a polisher. The paraffin removes all dirt and stains very quickly and the newspaper gives a splendid shine to the glass. Afarks which show where a hem or tuck has been let down in a frock or coat, and will not come out with ironing or pressing, can be erased by holding the marks iu the seam from a boiling kettle. To remove laundry-blue from an overblued article, steep it for a short time in vinegar and water. Some blues do not respond to this treatment, but a soaking iu warm water, followed by washing in soapy lukewarm water, is usually effective in such cases. A little vinegar or lemon juice added to the water in which cabbages are cooked improves the flavour and colour, and lessens the odour which arises from them while cooking. A tablespoonful of powdered gelatine dissolved in two tablespoonsful of hot water and then allowed to cool, is an excellent substitute for white of egg. Vinegar and a very small quantity of sugar added to and mixed with stove polish will give stoves a good polish. When gummed labels or ’ postage stamps become stuck together do not. soak with water. Lay a thin paper over them, and pass a hot iron over. They will come apart easily, and the gum will be intact. French chalk in admirable for rubbing over the backs of playing cards which have to bo used over and over again. If rubbed with a clean duster and a little French chalk, they lose their stickiness which often makes it awkward for the dealer. A new broom will last twice as long as it otherwise would do if it is treated in the following way: First of all, dip it in hot soapsuds to toughen the bristles; then rinse, shake all the water out, and hang it up to dry. This treatment should be repeated about every week or ten days. Never leave a broom to stand on its bristles. Hang it upon a nail or stand it on its handle. Coal Economy. —Dissolve a handful of washing soda in a gallon of water and throw the liquid over the coal when a fresh supply is received. The coal will last much longer. Makeshift Weights and Measures. —A tablespoon holds almost exactly one fluid ounce. A dessertspoon holds al- | most exactly a fluid half-ounce. Ar. ordinary teaspoon one-quarter —i.e., two 1 fluid drams. To Remove Fruit Stains.—Spread the stained linen over a large basin, sprinkle on some powdered borax, and pour boiling water over it. Repeat several times, if necessary, then wash, boil and rinse iu the usual way and all stains will have gone. To Wash New Blankets. —To wash new blankets, dissolve four ounces of rock fuller’s earth in boiling water and add sufficient cold water to cover the blankets. Put them into a large tub, pour over the water and leave overnight. Then the next day squeeze out. the water and wash the blankets in warm water, which has been made lathery with soapflakes. Do not rub soap on to the wool itself. When clean, rinse well and hang out in the air to dry. A breezy day should be chosen on which to wash blankets.

Use Up Your Stale Bread in Making These Delicious Pudding’s.

Paradise Pudding.—Peel and slice finely six good-sized cooking apples, mix with 4oz. each of castor sugar, fine breadcrumbs, and currants. Add two well-beaten eggs and the grated peel and juice of a lemon. Put into a basin and steam for 1J hours. Banana Pudding.—Grate Jib. beef suet and mix with 6oz. fine breadcrumbs and six finely-chopped bananas, two tablespoonsful brown sugar and one teaspoonful baking powder. Next stir together a gill of milk and a dessertspoonful of lemon juice and add to dry ingredients. Press mixture in a well-greased basin aud steam for three hours. Treacle Fritters.—Cut into slices of slate brown or white bread, a quarter of an inch thick, and cut into rounds or triangles. Make a batter by mixing three tablespoonsful of flour, one egg, a pinch of salt, and a little water. Take two pieces of the bread, spread one with a layer of treacle, and press the other on top. Dip the sandwiches into the batter to cover them, then fry in boiling fat until th y are a golden brown. Bred and Apple Pudding.—Mix together thoroughly half a pound of brown breadcrumbs, six tablespoonsful of very finely-chopped suet, two tablespoonsful of flour, half a pound of sliced apples, four tablespoonsful of Australian sultanas. Then add a wellbeaten egg and about three-quarters of a pint of milk. Put the mixture into a buttered mould, and steam for an hour and a-half.