HINTS AND RECIPES

Wanganui Chronicle, Volume 79, Issue 63, 14 March 1936, Page 3

HINTS AND RECIPES

“ SOMETHING TO INTEREST THE HOUSEWiEE.” Diluted with warm water and rubbed oxer raw meat and fish, vinegar is an excellent safeguard aga.nst files, whi.e a little added to water iu which vegetables arc steeped will kill insects. An old stair carpet makes excellent pads which.can be tacked at the edge of each, step, where the tread comes, before laying the new carpet. Che ties shrivel if cooked too long or two quickly. When making cherry compote, fust make a syrup with sugar and water, add the cherries, cover and cook very gently lor 10 minutes. Lift the cherries from the syrup, put them into a dish and boil up the syrup before pouring it over the cherries. Cover cover them co tuple Uy with the syrup or they will shrivel. .Select fish with good girth rather than length; large ii it a e often course. A tea spoonful of ammonia added Io a bowl of warm water removes fruit stains from the fingers. Stale cake may be freshened by wrapping it in several thicknesses of of greaseproof paper and steaming lor naif an hour. If the cake is placed in a hot oven lor live m>nut«>s after the paper has been removed it ri impossible to distinguish it from a newly baked one. bhantuug should be ironed dry on the wrong side and not while it is damp, as this will give it a harsh mottled appearance. To keep its deep colour rin.-e the silk in water io which a little clear tea has been added. Soak white lace in unboiled, lukewarm milk for at least two hours, then press it between the hands and do not iu ; b. Change the milk and keep the lave soaked in it until clean. Rinse in warm to which castor oil (one tablespoonful to two pints of waler; has been added. Worm holes in furniture, basket work and so on can be discovered by the little piles of white dust (powde ed wood) beneath them. Wicker chairs and baskets should have kettles of boiling water poured over them io kill the eggs of the newly hatched beetles. Blankets which are new should be soaked for half an hour in water fo which has been added one pound of bicarbonate of soda. Put them through a wringer. All the dressing will come out, and they may then be washed in the usual way. Washing Dyed Materials. —Dyed materials, especially if they have been . dipped at home, must be washed with extreme care. If only sightly soiled and of strong weave, they n.ay be washed in warm water, u.s.ng a lump or rock salt as if it were soda. If, however, soap is necessary, soak the garment first in salt and water, wash quickly in warm soapy water end immediately rinse again in .-ait water to which a. very little vinegar has been added. Honey Cures St.'.ngs.—Smear some honev over the injured part and the effect is wonderful; keep honey applied till all itritalion haa ceased. Honey allays the pain of any st.ng. ircluding gnats and mosquitoes, and some should always be kept in the. house. Salted Nuts. —Salted almonds are -omewhat of a luxury especially if you buy them already salted. They are a little cheaper if you do them your-cif. Thev should be blanched, fried in butter, drained and salted while still warm. What You Can do w.th Bi ackberries And Apples Bltxrkb-e ry and Apple Summer Pudding. —Peel, core, and slice some cook ing appies, wash some ripe blackberries, and stew both fruits together in a jar in the oven, with plenty of sugar, and water to cover them. Cook siowly until the fruit is tender. Line a pudding basin with slices of bread, pour the fruit in while it is still hot, cover with a thl-ck slice of bread and lea ye it. with a weight on top until next day. Then turn out and serve with custard or cream. Blackberry Jam.—Prepare the fniit and put into a preserving pan with a iittle water, and bei ca.etul that it comes to the boil before the sugar is added, otherwise the pips will harden. Allow equal parts of sugar and fruit u.nd cook slowly for forty-five minutes after the sugar is added. Secdie. s Jam. —Simmer the fruit, mashing with a wooden spoon until the ju ve flows freely. Rub through a hair .riexe, and allow 11b. sugar to each pint of pulp. Stir wed unLl it boils, then boil fast until it sets when’ tested — about twenty-five minutes. Blackberry Jelly.—Required: libs, biackberries, 1 pint water, 31bs. sugar. Boil the berries in the water for fifteen minutes. Strain in the usual way. Add the sugar and then boil anothei fifteen minutes, or until it sets when tested. ><pple Ginger.—For this you want sour cooking apples. Peel, core, and weigh them, and allow thiee pounds of sugar and a pint and a half a cup of water to every three pounds of the apples. Cut them into quarters, and halve the quarters again, throwing them into cold water (into which you have squeezed a little lemon juice) as soon as they are cut, to prevent them turning browh. Boil the sugar and water in a preserving-pan to make a syrup, and flavour this to your taste with ginger essence. Drain the apples, throw them into the syrup, and kt them cook gently til they are transparent, but not 100 broken. When they are done, take them out with a spoon, put them into pots, and pour syrup over them. Some .ike to add a little grated lemou rind and lemon juice to the syrup. Apple Fool.—This is a very good way of using up windfall apples. Cut away the bruiged parts, then peel, core, and slice the apples thinly, a'lowing three ounces of sugar to each pound of apples, or two if the apples are sweet. Stew until tender, then rub through a hair seive. Allow the pulp extracted to become quite cold, then whip up with cream or custard and more sugar, if necessary. Send to the table in individual glasses and garnished with more cream and a cherrv.