HINTS AND RECIPES

Wanganui Chronicle, Volume 79, Issue 228, 28 September 1935, Page 3

HINTS AND RECIPES

Glass tumblers will not be so likely Ito crack in hot water if they arc I “ tempered ” before being used. Place ' them in a saucepan of cold water and very gradually bring them to the boil. .Simmer for a little while, then leave them to get cold in the water. A splendid linoleum polish is made as follows: .Shave finely all wax candle ends and melt in a jar. When dissolved stir in sufficient paraffin to make a soft paste. Apply with an old woollen cloth and polish with a duster. An excellent idea with pantry shelves is to give them two coals of white paint and a linishing coat of white enamel. Allow to harden thoroughly. The shelves need not then be covered with paper. A quick wipe over with a damp doth will keep the shelves clean and nice. All sinks should have boiling water, in which a little soda has been 'ssolved, poured down them about our fl a week. If this is done regularly, it will entirely prevent any ii ipicdsanl odour arising from them. Sponges can be cleaned by soaking them for an hour in a bowl oi’ cold water in which a handful of salt has been dissolved. The sponge should afterwards be squeezed and raised thoroughly in cold water. Before washing ebony brushes rub the wood thoroughly with vaseline. This will prevent the ammonia ur soda used in |he washing water from sp-.i : |- I ing the ebony. Afterwards remove the vaseline with a dry soft duster. Soap Jelly. All soap scraps should be colic tc ' and boiled down into a jelly. It. is a good idea to make a number of sj f t muslin bags in which the soap jei y is placed. These are splendid for washing fragile ornaments with many coiners—l Dresden china ami the like, the soapy lather penetrating into every crevice. .Soda must never be allowed in the watei in which valuable chi .a is being washed, and some soap powders are apt to remove the gilt and colour ol tne ornaments together wit.i th. 1 dirt! Scratches on Wallpaper. If your wallpaper has oe-onic scratched or rubbed, try this remedy Moisten a scrap of pap.r saved over, scrape off the colouring with a tiiin knife blade, and apply this to the spot. When dry you wi!' not, Lie able to see the mark on the paper. A Pastry Hint. Fuff pastry shrinks from the edges of dishes because it has not been allowed to rest tor at least live minutes (to allow for shrinking) before cut ting it after rolling it to the size re quired. The pastry should be cased slightly when putting it on the dish, not dragged over it, and when cutting off the pieces hanging round the ; dish, the point of the knife should be inclined towards the bottom of the dish, so that the edges of the pastry have a good outward slope. When Frying Eggs. Eggs that are fried too quickly,, or over too fierce a heat, go hard and brown underneath, and this burns quickly, becoming quite unpalatable. Even when they cion't brown, the under part may be badly overcooked while the top is still underdone. To obviate this, as soon as the under part begins to set nicely, cook the upper part by holding the pan under the gas grillcr, moving it about under the flames. A more savoury way is to keep the frying-pan slightly tilled, so that you can take up spoonsful of the hot fat and baste the top of the egg with it. The moment a delicate pink tinge colours the yolk, the egg is

cooKed, and should be served immediately. Early Vegetables and How to Serve Them. Baked Cauliflower.—Cut away the green leaves from a good-sized cauliflower and cook it until tender. Drain and crush to a puree with some white sauce. {Season well ami add the yolk of two eggs. I’our the mixture into a greased pie-dish and bake slowly for an hour. Serve with cheese sauce. Beans. —The first fresh beans are so succulent that they do not require cutting at all. A good way to cook them is to parboil them, and then cook thei.v slowly until they are tender, with a little butter and plenty of salt. Make a large pat of maitre d’hotel butter and put this on top of the beans just before they are served. Another way of serving beans is to cook them slowly with a little waler and some butter, and serve them in a sauce made by adding the beaten yolk of an egg, a tablespoonful of lemon juice and some chopped paisley to a very good white sauce. Serve as hot as possible. When Broad Beans Are Very Young. Broad beans when very young and tender should be cooked in quickly boiling salted water for about 20 minutes. They should be served with a lump of butter, a dust of pepper ami •salt, and a sprinkling of chopped parsi Two Ways With Spinach. Wash the I spinach well, then boil until tender without any water, but with a sprinkling of salt. Squeeze dry and add 'pepper and salt and a. piece of butler. ! File on toast, cover with grated cheese, j and finish under the grill. Or boil and drain the spinach and chop with butter. Flace in a dish, cover with • halved hard-boiled eggs, sprinkle with ■ chopped baron, add a. coal of bread I crumbs, dot with butter, and pul, under I Ihe grill to brown I New' Carrots A I.a, Beige.- Wash ami I scrape, one or two bunches of new car rots after cutting off the green tops. I Boil them in salted water /or 19 I minutes, strain; slim* the carrots, pul i them into a pan with 2ozs. butter, a i teacupful of water, I teaspoonful ot. sugar and a pinch of salt; cover and simmer until the carrots are tender, about .15 minutes. Blend the yolk of an egg and half a gill of cream together, add to the carrots, and stir over low heat until the mixture I thickens a little, but do not boil after the egg is added. Stir in a teaspoon fu) of chopped paisley. Serve on hut I dish with croutons. of fried bread.