HINTS AND RECIPES

Wanganui Chronicle, Volume 74, Issue 150, 27 June 1931, Page 7 (Supplement)

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE Tho best way tu remove ink from coloured materials is to rub the spot with sour milk and fuller’s earth. ►Sausages will not split in cooking if they are dipped first in milk and then in flour. If pipeclay to be used for cleaning purpuses is mixed with milk it does not rub off, and cleans more effectively. L’se a small quantity of vinegar in a cake if you run short of egg.s. Dry coffee grounds make excellent stuffings for pincushions. The pins and needles stuck therein will never rust. Starch when made with cold water should, be allowed to stand after use. tho water being poured off when the sediment has settled at the bottom of the basin. The starch will then harden, and may be used again. Bran, slightly moistened, should be sprinkled over carpets that are to be swept. It gathers up dust without, discolouring light carpets. To prevent suet, from sticking to the knife when it is being chopped, sprinkle it with ground rice.

Half a wineglassful of cold water added to an omelette made with three eggs before beating up the eggs, gives an added lightness and flavour. If the wick of a candle burns out, or collapses, push in a match long enough to reach the bottom and show about an eighth of an inch above the wax. Light this', and it will last as long as there is wax. To clean baking tins blackened by long use, bpil them for a couple of hours in strong soda water. The black can then be removed with sand and soap. A boiled pudding is sometimes heavy because the water has gone off the boil, or because cold water has been added to replenish it. It will be heavy, too. if insufficient fat is used. Though salt is excellent for putting into the water when washing coloured materials, it should not bo used for black fabrics, which should be dipped into a lather containing two or three tablespoonsful of borax. A few drops of paraffin on a clean duster will remove finger marks from white enamelled woodwork. Immediatelv afterwards it should be rubbed with a cloth dipped in hot water, which will remove the smell of paraflin from the room. When Making Pastry Wien you are making pastry, try this hint. Melt the fat whether it be butter or lard, and whip it into a cream before adding to the flour. Only half the quantity is then required and the pastry is mixed in half the time. Points About Onions Onions, fried and served with steak, are often sodden and greasy. They will be crisp and brown if they are cut

in rings before they arc cooked, dipped in a batter of flour and milk, and fried in plenty of fat after tho steak. Cold w’ater is the most effective way of removing the smell of onions from knives, boards, and plates. Tor Polished Floors Floors of parquet or ordinary wood, stained or polished arc found in the majority of modern houses. They look most attractive when kept in good condition, and they are much more hygienic than the old-fashioned heavily carpeted floors. When light rugs are laid on the polished floors, it is an easy matter to keep them spick and span by frequent shaking and brushing in the open air. Coloured Silks Coloured silks should be washed in warm water into which a good soap or soap flakes have been dissolved. Squeeze the silken garments, do not rub them, and when rinsing use plenty of w’arm water to which may bo added about a tablespconful of vinegar to a gallon. This, however, should not be used for blue dyes. Iron the silk on the wrong side. Some Common Fruit Tarts and Pies Creamed Apple Tart.—Line a deep pie-dish with short pastry, and fill it with partly-cooked apples, and cook in a moderate oven. When the pastry is nicely browned and the apples pulpy, remove the tart from the oven and allow it to tool, then pour thick custard over the fruit and sprinkle the top with finely chopped almonds. Orange Meringue Pic.—Melt a tablespoonful of butter and mix in two tablespoonsful of flour and a cup of granulated sugar. Add the yolks of three eggs, well beaten, and the juice of three oranges, and the grated rind of one. Stir well. Line a pie plate with pastry, fill with the mixture and bake for half an hour in a moderate oven. Alakc a meringue with the stiffly beaten whites of eggs and a little castor sugar, cover the pie with it, and bake in the oven till it is light brown. Rhubarb Tart with a Difference. — Line an open tart dish with short pastry. Cook tho rhubarb first very slowly in an earthenware jar in the oven, with very little water ami plenty of sugar ami add a little of the juice from a jar of preserved ginger. Put in its cooked pastry, strew chopped almond over it with a very tiny sprinkling of cinnamon or nutmeg, and bake it fifteen minutes in a hot oven. Apple and Sultana Turnovers.—Roll out fairly thinly a piece of short pastry. Divide it into as many pieces as there are persons. Place in each piece a large cooking apple of a good baking kind, pared and cored. Stuff the centre of the apples with sultanas and sprinkle with brown sugar. Cover it well with the paste and secure it firmly. Bake in a temperrte oven.