HINTS AND RECIPES

Wanganui Chronicle, Volume 77, Issue 82, 7 April 1934, Page 3

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE.

Patent shoes should never be cleaned with ordinary shoe polish. Keep a small bottle of black spirit enamel handy, and when the shoes are cracked and shabby apply a coating of the enamel with a small paint-brush. As a carpet cleaner bran, slightly damped, thrown on .the carpet and then thoroughly swept up, is excellent.

To remove scorch marks from linen cut an onion in two and rub the scorched part with it. Then soak the article in cold water. When boiling bacon put a teaspoonful of vinegar in the water, and let the water get quite cold before dishing the bacon up. To whiten ivory handles of knives which have become yellow through being made wet, rub them with fine sand-paper till white. If the blades have become rusty from careless usage, rub them also with fine sand-paper, and they will look as good as new. To clean knives that have become rather dirty, apply with a piece of felt a mixture of methylated spirit and powdered bathbrick. Polish in the usual way. To keep the works of a watch clean cut a piece of w r hite paper to the size of the cover and, after soaking the paper in petrol, place it within the inner case. The paper should bo periodically removed and a fresh piece, also soaked in petrol, substituted. The same plan may be adopted for small and medium-sized clocks. If a piece of bread tied in a piece of muslin is dropped into water in which greens are being boiled it will absorb the unpleasant odour. If a nail is dipped in hot water and thoroughly heated before hammering into a wall the plaster will not break. Ink-stains on silk usually respond to the following treatment. Immediately the ink has been spilt press out as much moisture as possible with a clean cloth, spread a layer of salt butter over the stain, and leave the silk loosely rolled up for a day. Thon wash and rinse it well, and the stain should completely disappear.

Care of Marmalade Cutters. —Marmalade machines which have a knife bar moving backwards and forwards as it cuts should be greased before use. Remove the knife, apply a little lard to the portion of the knife which touches the machine, and replace. Wash and dry thoroughly after use. When Cooking Sausages.—Sausage skins can be removed without difficulty if the sausages are put for a moment in cold water. If sausages are boiled for a minute or two before frying they need not be pricked to prevent bursting.

When Painting a Window.—When the frame of a window is being painted it generally happens that spots get on the glass. These are very difficult to remove if they have been allowed to dry. To prevent this it is a good plan to rub a cake of moistened soap all round the glass three or four inches from the frame. Tho paint-spots settle on the soap film, and do not get on the glass at all. It is only necessary to rub with a damp cloth to remove all the marks. To Clean Paint-brushes. Paintbrushes when new should bo washed in warm soap and water in order to remove any dust which may bo present among the hairs. After use swirl the bristles in clear water, wipe, and then immerse in turpentine. Wipe again, wash in soap and water, and then put away. 1 Paint left in brushes quickly ruins them.

Try Those Ways With Fish.

Filleted Herrings.—Dip the fillets of herrings in milk, flour them, brush them with beaten egg, and roll them in breadcrumbs. Fry them golden in deep fat, and serve them with a piece of shrimp butter on each and fried parsley round them. Fish Cutlets.—Cut a nice-sized piece of fish into cutlets, and have ready a mixture of salad oil, finely chopped parsley, and a finely chopped onion, seasoned with pepper and salt. Let the cutlets soak well in this for some time, turning them two or three times during the process. Then pour the marinade into a frying-pan, and allow to cook slowly for several minutes.. When, thoroughly hot put in the cutlets I and. fry very slowly for about ten min- I 1 ntssji DmVrtig occnsioußlly. Dttvin \xeW' 'and serve hot, garndshed with parsley i sprigs. ( I Baked Fish and Egg Sauce.—This! I dish makes an excellent and substantial i meal for a family. When the fish has I /in beaten egg and then into breadcrumbs. Set into a greased baking- / > tin. and cover with a piece of greased I 1 paper. Set in a hot oven for 20 minfutes. Serve on a hot dish with egg ( sauce, flavoured with chopped paisley ’ served separately.