HINTS AND RECIPES

Wanganui Chronicle, Volume 75, Issue 118, 21 May 1932, Page 7 (Supplement)

HINTS AND RECIPES

A new broom will last longer if it is I allowed to soak for an hour or so in ! told water, to which a generous • tmount of salt has been nd.L-J. Stains cau be removed from brown feather shoe-: by rubbing the i with the Inner side of a banana skin. Then ripe them with a clean clutb and polish well. Cheese when kept in a cheese dish is •ften found to become mouldy very guickly. This can be obviated if a piece of lump sugar is also put in. If tapwater is used for washing Clothes, add a few drops of glycerine before immersing the garments. This act only renders the water soft, but helps to remove dirt. Use a mixture of table salt and lemon juice for brightening coppei vessels that have become blackened through contact with lire. Rinse with water Pewter articles are best t®'aned with whiting. Apply the whiting with a flannel. When using a hot water buttle for Warming a bed, it upright between the sheets. This allows the heat to spread, instead of being concentrated at one spot. Space above a bedroom wardrobe *iay be filled with hat and other boxes, which will look quite attractive if covered with paper to match the room itself, or with some dainty colour that tones well with other room decorations. Where a whole cup of tea has beer spilled over a dress, treatment must be done with care. The damaged part should be soaked in a borax solution, the strength of which is one teaspoonful to every cup of water. When tumblers become locked together, pour cold water into the innei glass and stand the outer one in warn water. Leave for a few’ minutes, then remove, and the glasses will come apart without difficulty.

Tough steaks may be made tender if Soaked for half an hour each side in a mixture of three tablespooasfui of salad oil and one of vinegar. ■A When boiling puddings in a basin, instead of a cloth use a double piece of greaseproof paper. Tie down with string in the usual way. This prevents grease boiling out or water getting in. When the puddings are cooked the paper can be thrown .tway and the saucepan wiped out. Good for Health.—riisins, by reason of the iron they contain, have excellent health value and can be bought seeded and seedless. Measuring Syrup. —Syrup and treacle can be measured economically by first dipping the measuring cup in boiling water. If it is to bp weighed, coyer the pan of the scales generously with flo- .• and pour the ip carefully into it. When Washing Veixet.—The greatest care is necessary when washing velvet. First, prepare a warm soapy lather with soapflakes and hot water softened with a little borax. Plunge the velvet, taking care that it is thoroughly im e: '. then allow to soak for about an hour. Prepare a fresh soapy lather, and wash i.ie material in this, by rubbing gently between the hands, particular attention being given to stained parts. Rinse several times in tepid water, then hang up without wringing. When quite dry, shake thoroughly, then press pile down gently with a piece of over the back of a brush. At the end of a Meal. —It is a good plan to give children a hard “ crunchy ” apple to eat at the end of every meal. The apple cleanses the teeth and prevents the formation of tartar and thus is a preventive of detay. ECONOMICAL SUPPER DISHES. Macaroni with piquant Euuce anti Tomatoes.—Half a pound of macaroni, •5 teaspoonful mustard, | pint white sauce, 1 tablespoonful white vinegar. Break up the macaroni and cook in salted water in the usual way. Make

the white sauce with loz. butter and •4oz > flour blended, and mix the mustard with the flour. Use the water from the macaroni for making the sauce. When it is thoroughly cooked, an-’ before pouring it over the macaroni stir in the vinegar slowly. Fry some tomatoes —washed and cut in thick slices—in butter and serve with the macaroni. Baked Stuffed Potatoes. Choose soi-.e large potatoes and bake them in thei- skins. When done, take them out of the oven, cut the top off, scoop a little of the potato out and fill the hole with a lump of butter, a little salt, and a little grated cheese. Put top on and return to the oven for a few minutes. ' Spaghetti Cheese.—Take slb. spaghetti, put into a saucepan containing boiling, salted water and cook fast for about 20 minutes till tender. Then drain well, put back into the saucepan, add loz. butter. 2oz. grated cheese, j pint tomato sauce, salt and pepper to taste and a little cayenne and grated nutmeg. Mix well. Serve very hot. American Baked Beans.—Soak some haricot beans for at least twenty-four hours, then boil them for two or threa hours with a lump of salt pork till very little liquid remains. Then pat a thiek layer of beans in a large earthenwarjar (a 71b. jam or marmalade jar w’U do well) with a bay leaf and soini slices of salt pork. Add a very Jittbs '‘-.own, sugar, then put in a few bits of □mon dabbed with mustard, add a little more sugar, and continue this till the jar is full, sprinkling a 1 'c pepper in between, and finishing w.Lb beans and pork on top. Cover closely, then put in a moderate oven and cook slowly for six hours, then serve witc cither a squeeze of lemon jircc or a little tomato ketchup. Cauliflower with Tomato Sauce. —' Cook a fairly large cauliflojwer in the usual manner, keeping it whole. When tender, drain well and place in a h >t dish, pour tomato sauce over, sprinkle 1 with grated cheese. Put in the oven to k heat up, for it should be served ver; hot.