HINTS AND RECIPES

Wanganui Chronicle, Volume 79, Issue 168, 20 July 1935, Page 3

HINTS AND RECIPES

For removing foreign bodies from the eyes, there is notl.ng to equal boraeic lotion. Never try to brush out any gritty substance with the corner of a handkerchief; use the boraeic lotion in an eye-cup, and float the offending object away. Before proceeding to cook any dish that has a strong flavour, sprinkle a few coffee grains over the top of the I stove. The delightful aroma of the burning coffee will overcome the odour of cooking. A salt bath is a. splendid general tonic. Put two or three handsful of ordinary kitchen salt in a bath of warm water just before you get in. This will refresh and invigorate the whole system, and it is also very bene ficial for the skin, making it soft and smooth. When boiling eggs for salads put, a little salt in the waler and there will be no trouble in getting off the shells. Before shelling plunge into cold water. This prevents discoloration between the white and yolk, which spesils the look of so many salads. Silver teapots which have become stained inside with tannin ■should be j soaked in boiling soda water overnight and in the morning rinsed thoroughly. Repeat two or three times if n-vessary, and the teapot will be spotlessly clean. Milk jugs and basins should always be rinsed in cold waler before being washed in hot. Hot water used lir.it sets the curd, and the surface is not so easily cleaned. -A wooden coat, hanger in whirl) his been fixed several hooks for small brooms, whisks, dustpan and d t- er.. makes an excellent substitute for a housemaid’s box. Loose covers and curtains of wo )lien materials which are being washed before being put away for the iumnei should be given a final rinse in water in which a little soap been oi v solved. Silk and cotton curtains, on the other hand, should he ihutouglilv rinsed in perfectly clean waler. Sun-Blinds. Sun-blinds and awnings of linen and canvas which have been stored away during Jhe winter, arid are not sufficiently soiled to require cleaning, should be brought out on a sunny day and hung over the clothes line unlit they are perfectly dry. Then beat and brush th>roughly to remove all dust before putting them up. Keeping Flowers Fresh. A piece of charcoal or camphor, or one crystal of permanganate of potash, will keep the water in which you place your flowers pure. A few drops of boric, acid adued to the water will keen carnations fresh much longer. Water in vases should be changed every day, and half an inch snipped off each flower-stalk. Let no leaves remain on the portions of the stalks in water, as nothing taints the water so quickly us sodden foliage. Cut the stalKs of any flowers that are drooping, even lhoi»gii you have only just bought them, and put them into fresh cold water into which you have dropped an aspi'ii. tablet. After an hour or two put them into fresh water, or the drug will be 100 much for them. Remember that hard, woody stems of branches like lilac should be scraped for about a couple of inches. salad Recipes. Raw Carrot Salad.— Cliooss some firm carrots. Wash them thoroughly, scrape off outer skin, grate as many a.' required, allowing one heaped table spoonful for each person. Serve on crisp lettuce leaves with dressing of lemon juice and honey. Mix well together two tablespoonsful of lemon juice and one tabicspoonful of honey, i'our as much as required over each portion just before sending it to the table. Mixed Salad.—Shred very finely the heart of a spring cabbage, six radishes, four tender dandelion leaves, six sprin<> onions, and a sprig of mint. Pour over two lablesponstul of good salad oil, on? dessertspoonful of vinegar, and add pepper and salt to taste. Mix very thoroughly, and, if liked, add two hardboiled eggs. Spring Salad.- Two medium-sized, lettuces, a handful of plain cress, the tender tops of 12 young turnips, one finely chopped spring onion, one tablespoonful of finely chopped parsley, three hard-boiled eggs, and oil, vinegar, salt and pepper to taste. With a silver knife, cut, the lettuces into ribbons two inches wide and put in a large bowl. Add th<» cress, chopped onion, parsley, and turnip-tops, and thoroughly mix while dry. Pour over the dressing, or serve it separately. You can keep the lettuces fresh and crisp for days tr you store them within the icy interior of a ga s opera l c d refrigerator. Watercress and Grape-Fruit Salad.— Pick two bunches of watercress. Wash them thoroughly and dry. See that there are not too many thick stalz**. Prepare the following dressing: Two saltspoonsful of salt, a pinch of block pepper, one dessertspoonful of wine vinegar, one tablespoonful of salad oil. Mix vinegar, salt and pepper, and add oil last. Toss the watercress lightly in this and arrange in a ring in a salad bowl, a shallow one if possible. Ilavc prepared a grapefruit cut in pieces about half an inch thick and free I’toni all skin ami pips. Pile this in centre of dish am) pour over it this dressing. Mix two saltspoonsful of salt, a lea s|oonlul of powdered sugar, and a lea spoonful of mustard to a smooth paste with a dessertspoonful of salad oil. Add slowly a dessertpoonful of wine vinegar. Sep that the dressing is free from inmps. Slightly sprinkle some coralinc pepper over the grape-fruit, after the dressing has been poured over. Hard Roiled Lgg Dressing. This is a ma von naise made with hard-boiled egg yoke. Pound two or three in a Imwl with a wooden spoon, and season them with sail, pepper and a little mustard. Then stir in enough olive oil to make a thick, creamy sauce, \ inpgar should lie added at the last moment. Remember always to use wine vinegar and the best olive oil. Lemon juice may be added to the mayonnaise or hard-boiled egg dressing at the last moment.