HINTS AND RECIPES

Wanganui Chronicle, Volume 75, Issue 13, 16 January 1932, Page 19 (Supplement)

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE. Rub the handles of your knives with turpentine if they turn yellow. It will make them white again. To prevent salt from becoming damp and lumpy, add several grains of rice to it. The rice will absorb tho moisture and the salt will keep dry. To tighten stretched or sagging cane scats of chairs, turn the chairs upside down, saturate with hot water aud dry iu sunlight. Instead of blackleading grates, apply; furniture polish and rub over with a boot-pad. They will not rust or require cleaning for some time. In beating eggs, if a whisk is not handy, use three forks instead of one. They are just as easy to hold as one, aud the eggs can be beaten in about » third of the time. After v,'ashing and starching, lace curtains just slip a thimble over the end of the rod and it will slip through the hem quite easily. Join any odd bits of string you may have into one long piece and knit into a square net with a large mesh. This will serve splendidly for washing up greasy plates. It cleans easily in hot water. To make the cords of window sashes last longer, rub them up and down occabing soap. With using self-raising flour it is important to get the mixture into the oven as soon as possible after the liquid is added. Soup which is too salt will bo greatly improved if a few slices of raw potato arc boiled in it for several minutes. Before chopping suet, melt it in the ovc/, and let it get cold. It is more easily chopped, and waste is prevented. A spoonful of vinegar added to the , water in which meat or fowls are boiled will helu to make then tender. If parsley is washed with hot water instead of cobl it retains its flavour and is easier to chop. Store silver in a box filled with pow dored starch, and it will be quite bright when taken out. Wastopaper Baskets. Waste-paper baskets should be found in every room —bedrooms as well us sitting rooms. Those of tho wicker-work variety can bo painted to match the colour scheme of the room. Wash the baskets thoroughly in soap and warm water, and allow them to dry perfectly before painting. Use any reliable brand of paint. Basket chairs may be treated in the same way. To Wash Lace Dresses.—Lace dresses and coatees can be safely washed at home. Make a lukewarm lather of soap flakes or shredded pure white soap, and squeeze the lace gently in the hands. Rinse in two waters, using in the second a little gum arabic or dissolved sugar to give just the right amount of stiffness to the lace. Roll in a towel and iron on the wrong side when the dress is nearly dry. For Invalids.—When an invalid is ordered a light diet, fruit is not generally permitted, but an exception is often made in the case of grapes. It is well, if you are making a gift to a sick friend, to ask if the doctor allows him or her to have grapes, and if so, to choose some fine sweet ones, which arc sure to be appreciated VARY FOUR BREAKFAST MENU BY TRYING THESE DISHES. Apples Stuffed with Sausage Meat. — Choose some firm cooking apples, wash and wipe them and core them. Mil some sausage meat with a few stalf breadcrumbs; stuff the apples with the mixture, put a few dabs of butter on tho apples and sprinkle with bread* crumbs. Bake in a moderate oven. Scrambled Eggs and Sardines.— Allow four sardines for every three eggs. Skin and bone tho sardines and cut them into small pieces. Put a lump of butter in a saucepan and when melted add the eggs, which should be just lightly beaten, and the pieces of sardine, and season with a little cayenne pepper. Stir over a low heat until the eggs begin to thicken. Remove from the stove and continue stirring until the eggs are cooked sufficiently. Serve on rounds of buttered toast. Herrings Au Gratin. —Fillet some fresfi herrings, sprinkle them with lemon-juice, brush them with melted butter, cover thickly with fine browned breadcrumbs, a little chopped parsley, and a seasoning of salt and pepper. Grease a shallow baking dish, put iu the fillets, and bake in a hot oven for 20 to 30 minutes. Serve them in the dish in which thej were cooked. Minced Ham aud Eggs.—Grease • baking dish and cover the bottom with tomatoes cut in halves. Cover the tomatoes with a thick layer of minced ham or bacon and place in tho oven (or about fifteen minutes. Then remove the dish from tho oven and gently break on to the top some eggs, allow ing one for a few minutes to cook the lightly. Serve very hot. Bacon Rolls.—Mix together 2| tablespoonsful of breadcrumbs, 1 tcaspoonful finely minced parsley, joz butter, a well-beaten egg, a pinch of herbs, and a little grated lemon peel. Spread * little of the mixture on rashers o bacon, allowing one rasher per person Roll up the rashers and tie with cot ton or use a skewer, dip each roll io melted butter and brown breadcrumbs. Cook iu a moderate oven till nicely brown.