HINTS AND RECIEPS

Wanganui Chronicle, Volume 79, Issue 281, 30 November 1935, Page 3

HINTS AND RECIEPS

To whiten the hands and keep them in good condition apply to them a little of the following mixture each night before retiring: Add to a wineglassful of eau de Cologne an equal amount of fresh lemon juice. Put this into a bottle and then add the shavings ot one tablet of good plain toilet soap. Shake repeatedly until the soap is dissolved. Keep in a well-corked bottle. Potatoes for baking should be allowed to stand in hot water for about 15 minutes before putting m the oven. This enables them to cook more quickly. Brush the hair, regularly every day. Use the brush as often one side as the other. A soft brush with bristles is better, than a hard one. Grated carrot is an excellent substitute for eggs when making a suet pudding. One small carrot linely grated is enough for a pudding for four persons. haded carpets are greatly improved by being rubbed with warm water in which a tablespoontul of borax and a little ammonia have been dissolved. When your complexion is marred by blackheads, wash your face thoroughly with warm water and pure soap; then, after rinsing away the soap apply a flannel wrung out in almost boiling water. Repeat this about six times, then with a soft piece of linen remove the blackheads, i'o prevent their reappearance, dab the sxin with a small uad of cotton-wool soaked in solution of peroxide and water. A good powder of violet scent may be made by mixing together loz. powdered orris root with Jozs. of powdered starch. The best way to make sure of thorough mixture is to put the powders two or three times, together, through a line sieve. This is most refreshing to use after a bath. If a sponge becomes slimy and nasty, rub it well with a freshly cut lemon. Leave a little time and rinse with hot water. When buying lemons j for household use, it is aften oetter to gel the cheapest ones. A penny lemon is often more full of juice than a twopenny one. The thin-skinned ones are better value than the thick. To Clean Playing Cards.

Rub them on both sides with butter applied on a piece of clean flannel. Then polish with another piece of flannel dipped into dry flour. They will be found equal to new. Save Your Egg-Shells. ■Crush your egg-shells with a rollingpin until they are as fine as powder. Use this powder to remove the stains from enamel saucepans; tea stains from cups or teapot and fruit or other stains from white woodwork. I'or the stained saucepans or china, dip a piece of flannel in the crushed egg-shell and rub a wet scrubbing brush in the powdei and scrub vigorously. What You Can Do With Marrows. Baked Vegetable Marrow. —Choose a. fair-sized marrow, peel and partly cook it in boiling salted water. Now cut open one end, scoop out the seeds, etc., squeeze or pour a little lemon rind over it, and fill the cavity with minced ham oi meat mixed witii a thick sauce. Don’t make it too sloppy. Secure the end in place, and put tne marrow in a baking tin in which some dripping or bacon fat has been heated, with, if liked, a few balls of mince placed round. Squeeze a little lemon juice over it, dust well with seasoned Hour, put some lumps of good beef dripping or strips of fat bacon on top, cover with grease-proof paper, and bake in a hot oven. When nearly done, remove paper, baste again, sprinkle a little more flour or breadcrumbs over the top, and let it brown nicely. Make some thick brown gravy with the I'quor, ami some of that from the huik w, and serve with baked or bro.vied potatoes and tomato sauce. Vegetable Marrow Au Gratin. —Halfboil some marrows, and cut them into slices; put them into a slightly buttered, fairly deep fireproof dish with a sprinkling of very line chopped shallo’. Cover with breadcrumbs mixed with half the amount of grated cheese, and dot with butter. . Bake for about three-quarters of an hour in a hot ove i. until the top of the dish is nicely browned.

Marrow Cream for Tartlets. —Excellent marrow cream for tartlets <an be made from vegetable marrow?. and it tastes nearly as good as lemon curd. Steam some narrow, peeled and free from seeds, till lender; th.in rub il through a sieve. Weigh the pulp aul to every pound of it allow :hr?j quarters of a pound of sugar, the juice and grated rind of two laige lemons, aul tne ounces of butter. Boil all togetii.'r till the mixture is thick and <-reamy, then put it into pots and t.e down when cold. Vegetable Marrow Fritters.—A. good way to use up vegetable marrow is to mash it well with a fork, add a beaten egg and plenty of pepper and sa’t, and drop in small spoonsful in ooiLng fat Seive very hot, after draining v.cll, with lemon and parsley. Marrow soup. —Ingredients: - Ils marrow; 1 pint hot milk; L o<. butter- a little salt and seasoning; some fried croutons of bread. Peel .ne marrow. remove the seeds, and cut inti thick pieces. Boil one pint of watci in a saucepan, add the marrow, and season with a little salt. Cook until it is quite tender, then strain and rub the marrow through a sieve to a pulp. Return the puree to the saucepan vith the butter and cook xor a few mmuu.s, then gradually add one pint of very hot milk and bring to the boil. Seas in to taste and serve with the fried bread.