HINTS AND RECIPES

Wanganui Chronicle, Volume 79, Issue 198, 24 August 1935, Page 3

HINTS AND RECIPES

I SOMETHING TO INTEREST THE HOUSEWIFE Dip a knife into boiling water before cutting an iced cake. This will prevent any cracking on the surface. Before using new clothes-pegs put them in a pan with enough water to cover them and let them boil for about ton minutes. Then drain the water oil’ nnd let them dry. This will prevent the pegs splitting. If you brush the top of pastry with egg or milk be careful not to touch the edges, as this will bind them and prevent the pastry from separating into flakes. If blacklead is moistened with turpentine the articles cleaned with it will noit rust. Walnut furniture that has the new dull finish should bo kept in good condition by wiping it down with a flannel tightlv wrung out of soapy water. Be sure the soap contains no alkali to injure the wood. Dried peas and beans cook much better if salt is not added until towards the end of the boilini; time. If the water is salted at the beginning <»f cooking, it is liable to harden the skins. Fine salt is excellent for brushing the teeth, and it is a good plan to mix a little with your usual tooth paste or powder. It gives them a clear while gloss and keeps the gums beautifully pink and healthy. After a shampoo add the strained juice of a lemon to a pint of warm water and give your hair a final rinse with it. This will bring nut “high lights” in it, especially if you have fair hair. A sponge can be cleaned by washing it in warm water to which lemon juice has been added. Keep all pieces nf tissue paper, no matter how •crinkled, to polish mirrors and windows. Clean sultanas and currents bv rubbing them with a. little flour, unless there is plenty nf time to dry them slowly after washing. To an unbroken bruise apply tincture of arnica of lead and opium lotion. When boiling haricot beans do not add salt until they are nearly cooked, otherwise the skins will toughen. Hot soda water will quicklv and thoroughly remove/ grease and dirt from pots and pans. But great care should be taken to/rinse them in clean hn-t water before they are dried. The slightest trace of soda left in a pan is sufficient to cloud and spoil the appear* nnce of a jelly or a clear soup. Elbow Treatment. With short sleeves yoming to the fore once again special beauty treatment is necessary for many elbows. When they are too thin a feeding cream should be placed in the palm or one hand and massaged into the elbow of the other arm at night, both elbows being finally covered with lightly twisted butter muslin. In the morning the arms should be sponged with warm water anil massaged with a few drops of simple tincture of benzoin, fled elbows may be whitened by massaging them with half a cut lemon night and morning, the ju’ec from the fruit being allowed to dry on the skin. Macaroni Cheese. Macaroni cheese, to be moist and vreamy should be made by poiling three ounces of macaroni, broken into short lengths, in quickly boiling salted water. Drain well. Make a while sauce with half-a-pint of milk, a gill of rhe water in which the macaroni was cooked, an ounce of flour, and two of butter. .Add the macaroni, a teaspoonful of made mustard, a little chopped onion, four ounces of grated cheese, and good sea- I soilings. When well mixed, pour into a *

greased fireproof dish, sprinkle with an ounce of grated •cheese, some breadcrumbs, and a little melted butter and put in the oven to brown. If vou use an up-to-date gas oven, you will have no difficulty in regulating the beat so that the macaroni cheese is perfectly rooked and browned without being burnt. Keeping Sandwiches Fresh. If sandwiches have to be made some time before they are required they should be wrapped in greased paper and then in a damp cloth. When making fruit, tomato or lettuce sandwiches, cut the bread a little thicker than for othef sandwiches. Mike Some of These Little Cakes For Tea. Flapjacks.—Cream 4oz. but ’.er, add Jib. coarse oatmeal, 2oz. brown sugar, 2 tablespoonsful golden syrup, and a few drops almond essence, and mix all together. Press out on to a cuttered and floured flat baking-tin so that the mixture is just over iin. thick. Bake for about half-an-hour in a moderately hot oven. Dust with icing sugar, anil while still hot cut into portions. Leave until cold before removing from tin. Sugar Cakes. —Rub Jib. butter into lib. flour, mix in thoroughlv a desertspoonful of lemon rind finely g ated. 41b. fine brown sugar, and then two well-beaten eggs. Roll it out thinly, cut it into shapes, and bake it on a well-greased tin in a moderate o\ cn for about 15 minutes. Orange Jumbles. —Two oranges, 2ozs. flour, 3ozs. buT.er, 4ozs. almonds, 4ozs. castor sugar. Blanch the almonds and shred them finely with a knife. Wash and dry the oranges, grate the rind, and squeeze out the juice. Cream the butter and sugar together in a basin. Add the orange rind and about half a gill of orange juice. S'evc In the flour, mix well, and drop spcnfuls of the mixture on a greased ba Ki ng-tin. Bake in a hut. oven for about ten minutes till the edges of the jumbles turn brown. Scatter the almonds on top just before the cakes are done. Raspberry Buns.—4lb. flour, lib. rice flour, 3ozs. sugar, one egg, 3ozs. butter., one teaspoonful of baking powder, a little milk, raspberry jam. Rub the butter into the flour, and add the sugar and baking powder. Make a web in the centre, and add the egg, well beaten, with enough milk to form a fairly st'ff dough. Divide this into !) or ten pieces, and roll each piecq into a ball, using a little flour. Lay them on a greased and floured tin, and make a hole in the top of each. Fill up w th a small quantity of raspberry jam, and pinch the hole together

again. Then flatten the buns slightly brush them over with a little milk sprinkle with sugar, and bake in a good oven. When ready the buns will crack on the top and show the jam. Devonshire Potato Cakes. —One pound of patatoes, two ounces of flour, one ounce of granulated sugar, two ounces of butter, two ounces of currants. Boil the potatoes and rub them through f sieve, beat, in the fat, add the sugar and currants, and knead well with the flour. Roll out. on a wcll-flouroj board, about one inch thick, cut into cakes, and bake in a rather hot oven. Split through the centre, butter and serve hot.