FOR YOUR SCRAP BOOK

Wanganui Chronicle, Volume 75, Issue 178, 30 July 1932, Page 15 (Supplement)

FOR YOUR SCRAP BOOK

If odd pieces of paper are soaked to a pulp and then mixed with ashes and small coal and put at the back of the stove the lire will last for hours without any attention. Millinery wire sewn along the edges of short mats that show signs of curling at the corners will keep them quite flat without any trouble. Fresh herring's and other scaly lish are easier and quicker to clean if plunged for a moment into boiling water. To clean rusty curtain rings put them into hot vinegar and leave 21 hours, then dry and polish with dry bathbrick. It is a good plan to stick curtain pins through soap before attaching them to the clean curtains; this will prevent them from rusting.

If a sprinkling of salt is added to the fat in which fish is fried the lish may be turned without the risk of breaking. Soak potatoes in cold water for two hours before cooking, and they will be white and floury. Add the salt when nearly cooked; this lessens the risk of their going to pieebs. The flavour of beef is considerably improved if well salted overnight, ihe salt must be rubbed in, not merely sprinkled over. Before flavouring any cooked mixtures such as custards, let them cool thoroughly, otherwise the warmth causes the flavour to escape, and the food tastes insipid. If you need a clear lire for toasting throw a handful of salt on the coals.

When beating eggs place the mixing bowl in a dish of hot watei, thus making the eggs froth quicker.