HINTS AND RECIPES

Wanganui Chronicle, Volume 75, Issue 190, 13 August 1932, Page 7 (Supplement)

HINTS AND RECIPES

To prevent cheese from drying and becoming mouldy wrap it in a damp muelin cloth sprinkled with vinegar. Keep on » cool, covered dish. f The j u * ce half a lemon in a cup of coffee, taken without sugar or milk, often cures a headache. If you add a piece of lard the size of a walnut to the boiling water with which you make starch it will prevent the iron sticking and impart an excellent gloss to your linen. rap up a cracked egg in oiled paper and boil it without fear of th© yolk escaping. Old gas mantles should not be thrown away. The substance of which they are made is good for cleaning gold and silver jewellery. It should be used quite dry on a piece of chamois leather. Mildew may be removed from linen by soaping the marks when they are wet and covering them with powdered chalk, which should be rubbed well in. If lizard shoes are discoloured rub them lightly with peroxide of hydrogen on a sponge. Renovate shabby curtain hooks by boiling them in water to which a little vinegar has been added, afterwards rinsing well in lukewarm water and well drying. Milk will not burn if a little sugar is sprinkled on the bottom of the saucepan in which it is heated. Wood ash is a good substitute for metal polish. Steel, brass and aluminium can be cleaned with the flaky white ash that comes from a burnt log of wood. Fricke! that has become discoloured can be brightened by nibbing with a paste of whitening or a fine scourer. Wash your silver occasionally in warm water to which a little liquid ammonia has been added. Wipe with a clean cloth, give a rub with a leather, and the silver will seldom need clean- ■ ing with plate polish. Old pieces of velveteen make good polishers for glass and metal. To Remove Stains from Cups.—Teacups that have become stained and discoloured inside can be cleaned if they are rubbed with kitchen salt that has been slightly moistened, and then washed in the ordinary way. This doe® not damage even china with a lustre finish. When Making Pastry.—One of the secrets of success in pastry-making is to have everything as cool as possible. If baking powder is used care should be taken to cook the pastry as soon as possible after it has been prepared. It is a mistake to place hot, cooked fruit into a tart, as the steam tends to make the pastry heavy and sodden. While pastry is being baked care should be taken to avoid shutting the oven door with a bang, as the draught lowers the temperature of the oven, thus rendering the pastry heavy. Keep Charcoal in the Larder. —If a dish of charcoal is kept in the larder it will help to keep fcod, and especially meat, fresh and sweet. It should be renewed from time to time. To Remove Grass Stains.—lf a white frock is stained by grass, damp the stained parts with cold water, then sprinkle with a mixture of equal parts of salt and tartaric acid. Allow the mixture to remain on the material un'y til it is quite dry. then brush off lightly with a soft brush. Should anv traces of the stains remain, repeat the process. To remove grass stains from coloured materials rub the affected parts lightly with pure Allow this to remain on the material for an hour or so, then wash in the usual way. If the stains are old it may be necessarv to repeat the process two or three times. Refreshing Salads For Wilting Appetites. Mixed Salad.—Take |lb. each of new earrots and turnips. Alb. new potatoes, i pint green peas, cream salad dressing. This i s a good way to use cold cooked vegetables. Cut the vegetables into small dice and mix with the peas, and lightly mix in the dressing. Any vegetables may be used in this wav.’ Japanese Salad.—On a bed of fresh lettuce place a chopped apple, a sliced banana, two very finely-chopped spring Onions, a thinly-sliced tomato, and over all pour a sweet mayonnaise. Serve in a scooped-out grapefruit rind in individual dishes. French Salad.—Wash, thoroughly drv. and tear into shreds two lettuces, separate a head of endive into tufts. Rub a salad bowl with a piece of garlic, then put in the lettuce and endive. Put a saltspoonful of salt and half a saltspoonful of pepper into a tablespoon, fill up the spoon with oil (well mixing the seasoning), pour over the salad and toss the leaves lightly about. Add another spoonful of oil. and again toss; then add barely a tablespoonful of vinegar. and mix the salad thoroughlv. Fish and Cucumber Salad.—One cucumber, three tomatoes, cold boiled fish, mayonnaise dressing, a lettuce, oil, vinegar, salt and pepper. Peel the cucumber, cut it in lengths and take the seeds from the centre. Cut a slice off the tomatoes and scoop out the seeds. Flake the fish and remove any skin or bones. Make some mayonnaise dressing and mix this with the fish. Line a dish with lettuce leaves, sprinkle it with oil and vinegar seasoned with salt and pepper. Place the cucumber and tomatoes on this, pile the fish on top, and serve. To make the mayonnaise, put the egg yolk in a basin with a good seasoning of salt, pepper and mustard. Mix well with a wooden spoon, and continue stirring while you r id olive oil. drop by drop, until the mixture is thick as clotted cream." Then add vinegar gradually just before you servo the salad. \ Egg Dressing.— Rub the yolks of two hard-boiled eggs through a sieve, add alf a teaspoonful of made mustard, -alt. pepper, cayenne, and a pinch of -astor sugar; stir in gradually three a!despoonsful salad oi] or cream, and ~hen well mixed add two tablespoons jI of lemon juice. Many people prefer lemon juice to vinegar.