HINTS AND RECIPES

Wanganui Chronicle, Volume 79, Issue 204, 31 August 1935, Page 3

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE To render boots and shoes waterproof, rub u little mutton suet around the edges of the soles. A few drops of vinegar in a pan on a hot stove will kill all strong cooking odours. If your drain’mg-board has become discoloured, try rubbing it with half a lemon and then scrubbing in the usual wav. A small teaspoonful of bicarbonate of soda, taken in water night and morning, may serve to stave off a cold. Mahogany' should be washed either with cold tea or vinegar and water. To turn a jelly out of a mould without breaking it, try rubbing a little olive oil on the shape before pouring in the jelly. . Leather coats can be cleaned with saddle soap, which is obtainable from a saddler’s. Work the soap well into the leather, then polish off with a soft, •clean dusrter. Before laying new linoleum, allow it to remain in a warm room a day or so, otherwise it may crack while being i unrolled. It should not be tacked to the floo” until three or four days after it has been laid. After washing Unoleum, rub a little warm milk over it. This helps to preserve it. Glycerine removes tea stains from any delicate fabric if applied and allowed to soak on the affected part for a little while before washing it in soap and water. Wine stains usually yield to a stream of hot water poured on to them from a height, the stain* being first of all covered with salt. Wine stains on vnwashable fabrics usually can be removed by sponging with turpentine. A black suit or costume ’hat has gone shabby can be revived by an oldfashioned method. Take a handful of ivy leaves, steep them in boiling water and leave till cold, then sponge the material with this liquid. When sewing white material on a sewing-machine keep a pie*ce <f chalk nt hand and, if any oil gets on the fabric, rub it at once with the chalk; leave it on for a few minutes and then brush off. Washing Eiderdowns Eiderdowns may be washed .it home, choosing a bright day for preference. Use pure soap, dissolve this in hot water, and, when .t is cool, soak the quilt in this for half an hour, then press out the dirt, but do *ot rub or wring; a wooden mallet is good for the purpose, thus gently beating out the dirt. Repeat several times with fresh soapy water, then rinse, and hang on line to drip, but do not wring. Shake as often as possible. Two or more persons arc best for this, and if it is a windy day so much the better. When the eiderdown is nearly dry. beat lightly all over with a cane to lighten the filling. Do nV. use hot water for washing an eiderdown; and keep all the washing waters as nearly as possible the same temperature. Concrete Floors Basement and other concrete floors that, a-e uneven can be satisfaetorilly covered and made even by this method: Fill in the cracks and crevices of the floors with a special cement and, when this is dry and firm, overlay tne whole floor with a compressed paper—a substance nearly a-quarter of an inch thick, treated with tar. This will res'st damp, cold, and all the disadvantages of rough, low floor. Cover, if desired, with linoleum. Sardine Sandwiches These sandwiches appeal to those who like savouries. Remove the bones and skin from some sardines and mash them to a paste with chopped hardboiled egg and a little parsley. Spread on slices of bread and butter Different Ways With Rhubarb Rhubarb Charlotte.—Wash a bundle of ihubarb, cut into inch-lOng pieces, and stew them very slowly with a gill of water and 4 tablespoonfuls brown sugar, leaving a small piece of bruised ginger in the saucepan for ten minutes. Continue cooking until the fruit is tender. Lipe an ungreased basin with thin stives of bread, pour the fruit in, place a slice of bread on top, and cover with a plate. Put. a weight on top and servo cold with custard or cream. Rhubarb Fritters—Wash some rhubarb and cut it into small pieces, mix in a thin pancake, batter, and fry In boiling fat, stirring latter thoroughly each time the spoon has to he used. Allow a tablespoonful to each fritter, and turn each over when one side is browned. Drain and serve with a pinch of nutmeg and some castor sugar. Rhubarb Sponge.-Make a sponge pudding in the ordinary way, allowing two eggs to 4ozs. butter, castor sugar and flour, using only the. yolks ot the eggs, and bake in the oven. ( ovD it when set with thick rhubarb puree, add meringue made from egg whites, and set, in the oven. Rhubarb and Lemon Jelly.—Put some ihivk sticks of cleaned rhubarb into a baking-dish and cook very slowly in verv little water, sweetened to taste with loaf sugar. Withdraw the rhubarb from heat when it is ten ler. but not mushy, and pour over a lemon jelly made by dissolving loz. gelatine in ' pint water and adding the juire of three frosh lemons and the slightly beaten white of an egg. whisked lightly ‘ogether ami heated, but not boiled. When cold, cut into pieces 4iiis. long, <ind serve, in crossway piles. If preferred, the jelly can be made from a packet. Rhubarb Peach Whip.- Wa«h 41b. dried poaches in warm water, then place in a saucepan with sufficient, water to cover, and simmer gently for -to minutes. Add three or four sticks of rhubarb (washed) and cut into small pieces), 1 tablespoonful sugar, and the grated rind of an orange Cook until the mixture thickens, then remove from the tire, allow to cool, and stir in the whites of two eggs. Serve with a custard made with the yolks of the