HINTS AND RECIPES

Wanganui Chronicle, Volume 76, Issue 105, 6 May 1933, Page 19 (Supplement)

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE. On washing-day place a slice of raw lemon in the copper with the white clothes. It helps to whiten them. A simple liniment is made by mixing equal quantities of paraffin, olive oil, and turpentine. Put all into a bottle, cork tightly and shake together thoroughly.

When cooking a roast or boiled fowl allow fifteen minutes tc the pound..

should be added to all water for boiling fresh vegetables.

After washing up dishea do not forget to wash out, rinse, and dry dishcloths and towels. If these can be dried in the air it is a great advantage.

When washing greasy dishes add a few drops of ammonia to the water. It makes the work quicker and more thorough.

When boiling tough meat or on old fowl add a pinch of soda to the water to make it tender end coo*/ gently.

Plain salt and water—u teaspoonful of salt to a pint of warm water—makes a splendid gargle for strengthening the throat and minimising the risk of catching cold.

An earthenware jar which is tainted, however badly, can be sweetened by filling it with dry earth and burying it in the ground for a few days. Then rinse clean in cold water, and afterwards scald in soda water and scrub thoroughly.

An economical sweet, good for health, and as attractive in appearance as it is appetising, can be made from plums. They are ideal stewed very slowly in an earthenware jar or casserole in an oven. Add sufficient sugar and enough water to cover the plums before they are cooked. Serve with cream or custard or plain instead of a pudding sometimes.

To Use up Small Coal. —Coal balls, made as follows, burn splendidly, and can even be used for lighting a fire when coal is scarce. Where clay can be obtained, make the coal dust into balls about the size of oranges, with half its bulk of clay. These, after being dried, will burn with an intense heat, not alone, but placed with lumps of coal on an ordinary fire. Where clay is not obtainable ,the coal dust can be worked into balls with just enough paraffin to make then hold, together. These are ready for immediate use and should be squeezed together well when made.

The Most Economical Roast of Beef. This is the upper or top side of the round, for it has very little or no bone, and when it is of good quality it is both tender and full of gravy. It is also a very useful piece to have, for a portion of it may be cut off before cooking without spoiling the look of the joint, and with it an excellent stew or pie can be made. For a family this piece either roasted or braised is quite the best cut.

How to Choose Apples.—When buying apples always be guided in your purchases by weight. The heaviest are best, and especially those which, on being pressed by the thumb, yield to it with a slight’ crackling noise. Select large apples rather than small, for waste is saved in- peeling and coring the fruit. When storing apples arrange them on dry straw in a dry place.

To Clean Furs.—Put two quarts of fresh bran in a bowl in the oven to get thoroughly hot. Lay the fur upon the table, and when the bran is quite hot, apply two or three handsful of it to the fur, and rub it in with the hand. Repeat this process several times, always using fresh hot bran. When the fur is clean, shake it, and brush it with a clean brush to remove any flour and dust which may remain.

When Vegetables are Served aa a Separate Course.

Vegetable Stew.—Peel and cut up 1 carrot, 1 turnip, 2 potatoes, 2 onions, and 3 tomatoes. Shred the onions and pu 1 with the carrot, turnip, and potatoes, cut into small pieces into a saucepan with 2oz butter. Fry until the vegetables are tender. Cover the vegetables with water and add a small teaspoonful of meat extract. Bring to the boil, and stew very gently until tender. Add the tomatoes last, after peeling and cutting into neat quarters. Put in a squeeze of lemon juice, pepper and salt, and finally thicken with a little wholemeal flour.

Buttered Parsnips.—Peel and wash about four parsnips, and if large cut them in halves. Place them in boiling water containing a little salt a/1 lemon juice and let them boil until they are tender. Lift out, drain and brush them with a beaten egg, roll in breadcrumbs, and fry in 2oz butter until they are a nice’ brown. Dish in a pyramid pouring over the butter used for frying. and sprinkle with parsley.

Cabbage in New Guise. —Wash a cabbage well and cut it into quarters, pat in a little boiling water, previously malted, and to which a pinch of soda has been added. When it is tender, strain off the water (it can be used as stock', get the cabbage as dry as possible, chop it up well, and put it back into the saucepan with a piece of beef or mutton dripping and a good sprinkling of grated nutmeg. Mix it all well together, and serve very hot with brown bread and butter.

Baked Turnips.—Cut up half a dozen or more small turnips into thin slices, and put layers of them in a fireproof dish, sprinkling each layer with grated cheese, salt, pepper, and a little grated nutmeg. Pour in a cupful of milk, or some good gravy or stock, sprinkle with breadcrumbs and a little melted butter, and bake in the oven.

Potatoes a la Duchesse.—One pound of cooked potatoes, a little milk, loz butter, 1 egg yolk, salt and pepper, beaten egg. Mash the potatoes to a smooth puree, melt the butter in a pan. add the potatoes, egg yolk, and seasonings, and enough milk to bi td all together. The mixture must not be made moist. Beat well and turn on to

a slightly floured board; shape into round cakes, and mark across in lattice pattern with the back of knife; put on to a greased tin. brush over with beaten egg, and cook in a moderate oven until pale brown. Serve piled on a hot dish. This foundation mixture may be used to make croquettes. which are then roated with pggs and crumbs and fried.

Use SH A ELAND’S “MOA” BRAND EGG PRESERVATIVE this year for nreserving eggs. Does not affect the Savour. Keeps them fresh for months. Clean and economical. Works out at less than one penny per dozen.—Advt.

Children love TONKTNG’S LINSEED EMULSION as much for its soothing taste. They find that it quickly remedies their annoying coughs and colds, healing properties as for its pleasant «?old everywhere. 1/6. 2/6 and 4/6.*