HINTS AND RECIPES

Wanganui Chronicle, Volume 77, Issue 35, 10 February 1934, Page 3

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE. Needles will not rust if they are pul in a piece of chamois leather instead of flannel. When you have finished wringing your clothes, put a piece of old blanket two or three times through the mangle. This will dry the rollers and save them. Grass stains can be removed from flannels if they are sponged with ammonia and water. Before applying the glace icing tc the top of a cake, sprinkle it with a little flour. This will pievent the icing from running down the sides and making the cake’ look untidy. If a piano stands in a tireless room, or in one that is not often used, it is a good plan to place a small bag of unslaked lime inside the instrument, This will prevent the wires from rusting through, damp. A squeeze of lemon juice added to the water in which rice is boiled whitens the rice and helps to separate the grains. To avoid accidents from bottles containing poison, it is a good plan to paste a piece of sandpaper to the top of the cork, the rough side out. Instead of putting food into the oven to keep hot for late-comers, try covering it closely with a tin, and setting it over a saucepan of hot water. This plan will keep the food hot, and, at the same time, prevent it becoming d D '. Keep old newspapers and use them for polishing silver, tin, glass, etc. The printers’ ink on them imparts a good polish to articles of this description. When beating up the whites of eggs, add a tiny pinch of salt, because this will make them froth much quicker, as well as make the froth stiffer than it otherwise would be. Feather pillows should be washed on a bright, windy day, Fill the washtubs with hot suds, and plunge the pillows (with the feathers) into it. But them through several waters, and then hang on the line in the open air. When perfectly dry shake well, and they will be light, fresh, and sweet. Slicing Hard-boiled Eggs. To slice hard-boiled eggs for salad, etc., without cracking or crumpling the yolks use a knife dipped in boiling water and wiped dry. Re-heat the knife as often as it cools. When Food is Burnt. Burnt food can be made palatable if the pan containing it is immediately placed in cold water. Unless very badly burnt the food, when taken out, will retain no trace of burning. If it is insufficiently cooked the cooking should be continued, adding seasoning and melted butter, or a garnish that possesses a distinct flavour. Boiling Fish. The length of time which should be given to the cooking of boiled fish depends on its nature and size, although eight minutes to the pound, with an additional eight minutes, is the usual allowance. More time must be given to steaming than boiling, and this method of cooking is always to bo recommended, as it better preserves its flavour. When fish is baked in the oven, a piece of butter paper laid over the top will prevent the top from browning too quickly, and will keep the fish juicy and moist. When Leather is Shabby, A little white of egg painted on a worn patch on leather furniture with a small, dry brush will prevent further wear at that particular -spot, and will greatly improve the appearance of the leather. If the leather is tinted and the colour has worn off, the matter may be set right with a little watercolour of the same tint painted on before the egg-white is applied. “ Cut-and-come-again” Cakes You Are Sure To Like. Schoolroom Cake—Beat Jib. butter with Jib. sugar until creamy. Add, one at a time. 3 eggs (well-beaten),, stir in lib. flour to which has becnl added a J saltspoonful salt and a small teaspoonful carbonate of soda, then add Jib. sultanas, a little cinnamon, and i pint milk. Have ready a big round cake tin which is well greased, fill three-quarters full with the mixture, and bake in a moderate oven. A Spice Dripping Cake.—Take 11b. flour, add to it a small spoonful salt, a teaspoonful baking powder, and a very small half-teaspoonful giound ginger. Rub 6oz. clarified beef dripping into the flour, and 4oz. sugar. Beat up one or two eggs with some milk, and add half a teaspoonful mixed •spice. Work the whole into a nice light dough, and beat with a wooden spoon for five to seven minutes. Pour into a well-greased lined tin. Bake for one hour and a half. Seed Cake.—lngredients: 12oz. flour 3oz. butter, 3oz. lard, 7oz. sugar, L* teaspoonsful baking powder, J teaspoonsful carraway seeds, 3 eggs, a pinch of salt, and milk to mix. Mix dry ingredients (except baking powder), cut in the fat, and rub with the finger-tips till like breadcrumbs. Now add baking powder, the eggs (well beaten), and sufficient milk to make the whole a fairly moist consistency. Turn into a greased tin and bake in a moderately hot oven for about an hour and a-half. Gingerbread.—One pound flour, 6oz. butter, 4oz. sugar, 2oz. candied peel, ioz. ground ginger, 1 teaspoonful mixed spice, 1 teaspoonful carbonate of soda, 1 egg, 4 tablcspoonsful treacle. Cut up the candied peel. Mix with the ginger, spice and flour. Boat the butter and sugar to a cream. Add the egg and treacle. Mix in the dry ingredients except for the soda. Dissolve this in a little milk, then add. Cook in a slow oven for about two hours, taking care not to let the oven get too coo l