HINTS AND RECIPES

Wanganui Chronicle, Volume 74, Issue 144, 20 June 1931, Page 7 (Supplement)

HINTS AND RECIPES

’ SOMETHING TO INTEREST THE HOUSEWIFE To clean a shabby carpet damp it, a small portion at a time, with a cloth wrung out in strongly salted water. Then rub dry with a clean rag. When boiling a pudding put plenty 1 of orange peel into the water; it col--1 lecls all the grease, making the pudding cloth much easier to wash, and it 1 also keeps the pudding cloth clean. . Babies’ shoos with soft leather soles should be roughened with coarse sandpaper when they become shiny, other1 wise the child will slip, especially on I polished floors or dry grass. To prevent cakes from becoming stale put a thick slice of tread in the tin in whivh they arc kept, ami renew it every third day. Rust Stains on Flat-irons Rub the iron with dry salt and beeswax or with powdered bathbrick. Then, before putting away the irons after use, rub them with a paraffin rag. This will prevent them from rusting. To keep the yolk of an egg ’’resh when the white only is required at the time of breaking the egg, mix the yolk with a little cold water and beat it up well. It. will then keep fresh for sev- ’ eral days. ' To clean the pipe of the scullery sink add tcaspoonful of powdered ammonia to two tablespoonfuls of soda, and pour over it a gallon cf boiling water. This will dissolve any grease in the sink. Nail brushes which have become slimy with soap should be steeped tor . a few hours in a solution of salt ano water in the proportion of one tabicspoonful of salt to a quart of water. Points About Beds. When placing a hot-water bottle in a bed to air or warm it, stand it upright between the sheets. This allows the heat to spread all over the bed. Beds will keep warmer if several layers of newspapers are placed between the wire mattress and the wool or haii mattress. The papers also prevent rust from marking the mattress. If when you are away from home you are afraid of the bed being damp, place a watch or a small mirror between the sheets for a few moments. If when it is withdrawn the glass is slightly blurred, the bod is damp.

To Keep Wash Leathers In Good Condition. It is a good idea to keep wash leathers in a glass jar instead of hanging them up. Put them in damp, put the lid on the jar. and then when tho leather is needed for use it th tu*t, ami time need not. be wasted soaking it again. The leather must always be washed out before being put away. Orange Juice for Babies. Alost modern mothers give their babies a teaspoonful of strained orange juice every morning, for doctors amt nurses are strongly in favour of tho idea. Oranges are rich in those precious vitnmi .s which are so nevessary to health. As the baby grows the amount of orange juice can be increased. As a change from the orange juice, grape juice is excellent. Cuoose the fine, sweet grapes, and carefully skin them and free them from stones before giving them to children Fur young babies squeeze the juice into a teaspoon. Washing Silk Garments. Never rub silk o you will take ths material streaky. Never use hot • atei or you will turn white si k yellow. Never wring, but squeeze viith handj in the soapsuds; then pass the garment through the wringer, wrapped in a towel. Never use .. hot iron or it will shrivel silk. If a gloss i desired, add one dessertspoonful of methylated spirit to half a pint of water; if stiffening, add one teaspoonful ot gum water to the same, quantity of water Iron silk while it is damp on tho . side with a thin cloth between the material ami the iron. A piece of butter muslin is quite thivk enough. W.’.en You Want Meatless Dishes Try These. Potato and Cheese Pancakes.—Beat an egg well and mix with it a largo spoonful of mashed potato and a small one of grated cheese: add salt and pepper, and enough milk to mike a thick batter. Heat a little fat in a frying-pan till quite hot, pour the mixture into the pan, leave to set d rise before removing it and browning on the other side. Serve hot with grated cheese sprinkled over. Alacaroni Croquettes. —Al ix 3vz. cooked macaroni, finely chopped, with the same quantity of chopped walnuts, a gill of rather thick white sauce, the yolk of an egg. aud a tcaspoonful ot •chopped parsley. Season well, make hot, then turn on to a plate to cool. Alako into about eight cutlets, brush over with the slightly beaten white of an egg. dip in breadcrumbs, and fry golden brown in deep fat. Drain well un soft paper and insert a small piece of uncooked macaroni into the end of each to stimulate a cutlet bone. Dish, in a line oil a hot dish, and garnish with fried parsley. Egg and Haricot Bean •Savoury. Four ounces haricot beans, 2oz. butter, 2oz. breadcrumbs, 4 eggs, four thick slices of tomato, pepper and salt to taste, 1 pint stock. Wash the beans and souk over-night. Then put them i into saucepan with plenty of water, I add the stock, pepper and salt, and simmer for two hours. Put the slives of tomato into a buttered tin and bako lightly; then lift carefully and placo in a hut dish. Poach the eggs, put. one on each slice of tomato, and sprinkle with breadcrumbs. Put a small pieco of butler on each and bake for five minutes. Arrange the prepared beans around the dish, and serve hot. Cheese Balls.—The whites of two eggs, 2oz. grated cheese, salt, and cayenne. Beat the eggs to a stiff froth, stir in the cheese, salt, and pepper. •Shape the mixture into balls the size of marbles, and drop them into boiling lard. Fry them for about five minutes till a golden brown, drain well, aud serve with grated cheese. Alacaroni Cream. —Two ounces <«f cooked macaroni. I quart of any kind of white stock, I gill unsweetened condensed milk or vream. 2 tablespoonfuls grated cheese, the yolk of one egg, one dessertspoonful chopped parsley, salt and pepper. Cut the macaroni into rings. Put the stock into a saucepan and bring to the boil. Add the macaroni and simmer for four or live minutes. Beat the yolk of egg and condensed milk or cream together and add the cheese. (Fresh milk can, of course, be used instead). Draw the pan to the side of the fire and add the mixture to the soup. Stir over gentle heat until tho mixture thickens, but do not lot it boil. Season, add the chipped parsley, and serve with slice of fried bread.