HINTS AND RECIPES

Wanganui Chronicle, Volume 74, Issue 192, 15 August 1931, Page 19 (Supplement)

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE. If fat becomes burnt while frying, : drop a few pieces of raw potato into it 1 anG leave for a while. Hot tea is best for washing dirt} 1 mahogany. It will clean the surface so 1 that it will take the polish afterwards. To remove tea and coffee stains from china, put the china in a saucepan of warm water with a little soda, and let it boil for about ten minutes. If brass fire irons have become blackened, try cleaning them with a little | spirits of salts, after which wash them in warm water and polish in the usual 1 way. Any brass may be cleaned in this way, but on no account should the spirits of salt be used with any lacquered articles, or it will take the lacquer off. When rhubarb is limp, put it—green end downwards —into a jug half-filled with water. Leave over night and the next morning it will be perfectly fresh. To keep white paint in perfect condition it should not be washed with strong soaps or washing powders. The safest way is to rub it gently with a cloth wrung out in hot water and dipped in ' bran. Sponge off with cold water and dry with a clean soft rag. Save lemon rinds, dry them, in the , oven and store them in an air-tight tin. They make excellent flavourings for ( puddings and tarts. To remove iron rust from fabrics, ; cover the spots thickly with cream of • tartar. Put the stained articles in a pan of cold water and bring slowly to the boil. Wash machine-made lace in plenty of soapy water, and rinse thoroughly. Stiffen with rice water, strained before use. If children have feverish colds, a good drink can be made by putting a large tablcspoonful of black currant jam into a jug and pouring’ half a pint of boiling water over it. Stir well, cover for half an hour, strain and re-heat. Give this drink very hot last thing at night. When giving children liquid medicine, place the point of the spoon against the roof of the mouth. The child cannot then eject the medicine or choke over it. To Wash New Blankets. Before new blankets are washed they should be soaked overnight in water, to which two or three handfuls of salt have been added. Then make a creamy lather of soap flakes dissolved in boiling water, cooled down to comfortable heat. Plunge the blanket in, working the suds through without rubbing. Rinse several times in warm water, and hang out, without wringing, on a windy day. Turn several times, and when dry beat well with a carpet beater to raise the pile. Uses For Old Felt Hats. Felt hats should be well brushed and soaked in a bucket of water to make them flat and shapeless. Well pull and stretch while they are wet, then dry them well. Soft slippers and socks for shoes can be cut from the felt. {Small pieces are also useful to stand under heavy pots, thus saving a scratched table. Home-made Polishing Cloths. Polishing-cloths for cleaning silver and plate can be made without much trouble. Add one teaspoonful of ammonia and one tablespoonful of whitening to a small saucepan of hot water. Wash one. or two pieces of soft flannel and drop them in the saucepan. Let them remain for about 15 minutes. Rinse lightly and dry. When Serving Hot Milk. Hot milk is a very good drink when ‘one is mentally or physically tired. It should be taken really hot, but not| allowed actually to boil. !

Different Ways with Apples. Caramelled Apples.—Take 21b. of cooking apples, peel and core without breaking. Put four cloves, and 2oz. of brown sugar. Cover and cook gently, ;| taking care not to break the applesRemove the apples and put them into a glass dish. Add 6oz. of brown sugar, one tablcspoonful of butter, and two j teaspoonsful of honey to the liquid in pan. Boil fast, after the sugar has melted, to a thick syrup. When the apples arc nearly cold coat them with the syrup and sprinkle with chopped almonds. Serve with custard or cream. AppleMould. —Boil one pint of milk. Stir in two tablespoons of semolina, i ; Add one teaspoon of butter and one tablespoon of brown sugar. Stir well for about ten minutes, when it should be cooked. Colour witn a little cochineil. flavour with a few drops of almond essence, and \pour into custard glasses. Stew half a pound of apples, J pared and cored. Add about two table- . spoons of sugar after the apples arc 1 cooked. Use very little water. Spread about two teaspoons of the stewed apples on each mould when cool. Place in upright positions six blanched alinonds in each mould. Apple Meringue.—Stew some apples very gently with two or three cloves, or ‘ the thinly-peeled rind of a lemon. Then , mash them to a puree. Mix with the ‘ yolks of two eggs and the strained _ juice of a lemon, sweeten to taste, put into a pie-dish lined with short-crust pastry, and bake in a fairly hot oven ] until the pastry is cooked and the apple 1 mixture firm when pressed. Cover with , a meringue mado of the whites of the ; eggs, flavoured and sweetened to taste. ' Return to the oven to slightly brown ; and set the meringue. Apple Charlotte. —Cut some slices of bread; butter them well. Stand these • upright, and a little over-wrapping, in ] a high china mould. Cover the bottom , of the mould with buttered bread. Fili ( up with apples, cover the top with but- . tercd bread and bake. By this method ‘ the bread is crisp and the apples a < pleasant contrast. Instead of cloves or a little lemon rind for flavouring cooked apples, have you ever tried a good sprinkling of ground almonds, or a good handful of cleaned sultanas? They add variety to the apples. Apple Fool. —Stew two pounds of . apples with 3oz. sugar in quarter-pint water until they are soft. Then rub the apples through a hair sieve, and mix with half a pint of thick custard.