HINTS AND RECIPES

Wanganui Chronicle, Volume 75, Issue 280, 26 November 1932, Page 19 (Supplement)

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE. Well-grated white turnip, mixed with B little mustard and vinegar, makes a good substitute for horseradish, to serve with beef. Velvet hats and coats can be cleaned with a rag dipped in carbonate of magnesia. Turn the rag as it gets soiled, and shake the garment well. Brush with a clean brush. American cloth which has become badly stained can usually be cleaned by rubbing it with a cluth damped with turpentine. This is also an excellent reviver for old linoleum. Stains caused by heated dishes on polished tables can be removed by the application of a thin paste made of salad oil and salt; spread it on th* marked place and leave for an hour or moie. Then rub off with a soft cloth. White fur rugs that are unmounted should be washed in a good lather of soap and water. Rinse well in warm water, then dip in cold water to which a little laundry blue has been added. Potatoes will not burst when baking if they are pricked before being put in the oven. To ensure that boiled potatoes arc floury, do not add the salt to the water until they are nearly cooked. Georgette is often spoiled through careless laundering. Squeeze the garment gently in a warm lather of soap flakes. Rinse in several waters, squeeze and roll in a Turkish towel to dry. Shepherd’s pie is greatly improved in flavour if a stick of celery is grated up and mixed with the minced meat. This also helps to mitigate the rich flavour if the meat is rather fat. A bottle of olives that has been opened but not finished needs li Kttle attention before it is put away. Pour off the liquid and pour in a solution of salt and water? Screw down again and the olives will keep until next time, but each time the bottle is opened put in fresh salt and water. The same rule applies to gherkins. To Clean Discoloured Lace. —When lace has become discoloured through being stored, it can e be greatly im proved if boiled in a solution of half milk and half water accompanied by strong soapsuds. Allow the lace to boil for about three-quarters of an hour, then wash in the usual way, and press before it is quite dry. When Storing Oranges and Lemons. —Oranges and lemons sometimes be come mouldy if left in a dish for a day or so. To avoid this store the fruit in a string bag or net hung up in the pantry. Ebony-backed Brushes.—When wash ing ebony-backed hair brushes it is rather difficult to prevent the watei touching the wood. If, however, the backs are smeared with vaseline before the washing is commenced the water will not harm the wood even though it contains ammonia. When the bristles •have been thoroughly washed, carefully remove the vaseline with a soft duster nd polish the backs. Light Egg Dishes for Lunch or Supper. Stuffed Eggs.—Take 6 hard-boiled eggs, 1 tablespoonful chopped parsley, 2 tablespoonfuls breadcrumbs, 2 table spoonfuls milk, stock or gravy, grated cheese, 1 cup tomato sauce, a seasoning of pepper, 1 cup tomato sauce, a seasoning of pepper and salt. Cut the eggs into halves lengtnwise. Pass the yolks through a sieve, and add to them the breadcrumbs, moistened with the milk or gravy, also the salt and pepper. When well blended fill the whites of eggs with this mixture, sprinkle thickly with grated cheese, place close together in a baking dish, pour the tomato sauce round, and bake ten minutes in a moderate oven. Egg Scallops.—3 eggs, lsoz. butter, l|oz. flour, gills milk, 3oz. cheese, salt, pepper, browned crumbs. Boil the eggs until hard. Grate the cheese and butter some scallop shells. Shell and crop the eggs rather coarsely. Melt the butter in pan and add the flour. Mix, and then add the milk all at once, and stir until thick and boiling. Take pan from fire, add the eggs, cheese, and pepper and salt to taste. Put a go<> portion in each shell. Mix a little grated cheese with the browned crumbs and put some on each scariop, and some tiny pieces of butter on top of these. Bake in hot oven until very hot. If more convenient, the mixture may be all put into a buttered pie-dish. Eggs sur le Plat. —Butter an ovai fire-proof dish, dust lightly over with cayenne pepper and salt. Break as many eggs as you wish to serve on this dish, keeping the yolks whole, scatter a few bits of butter upon them, and bake in a moderate oven for about ten minutes. The whites of the eggs should be perfectly set, but not harifc While the eggs are baking, chop finely a lit tie parsley, and, if you nave it, some lean ham, scatter these together ove; the eggs just before serving, leaving a white border of egg and a small piece of each yolk showing. Rice and Egg Savoury.—Two eggs, £oz. butter, 4oz. boiled rice, pepper and salt I tablespoonful meat extract, but tercd toast. Melt the butter in a sauce pan, dissolve the extract in a litth hot water, pour in butter, rice, eggs and seasoning. Stir over fire until hoi. When cooked, heap on squares of hot buttered toast. Serve very hot. Eggs with Tomatoes.—Four large tomatoes, 3 eggs. 2oz. butter, 2 tablespoonfuls milk, salt and pepper, a tablespoonful of finely-chopped parsley. Cut the tomatoes in halves, take out the pulp, leaving a firm case. Put the tomato cases on a buttered tin; place a scrap of butter in each, sprinkle with pepper and salt, cover with buttered paper, and bake in a moderate oven until hot through Tlicn fill with the egg mixture, sprinkle win. parsley, and serve. To make the filling put the tomato pulp in a saucepan with loz. butter and a sprinkling of salt and pepper. Simmer until quite soft, then mash to a smooth paste. Beat the e"gs. mix with the milk, and cook gently until it begins to thicken. Add the tomato pulp and stir over gentle heat until the mixture is quite thick.