HINTS AND RECIPES

Wanganui Chronicle, Volume 79, Issue 109, 9 May 1936, Page 3

HINTS AND RECIPES

SOMETHING OF INTEREST TO THE HOUSEWIFE. Ink stains that have dried can ’»e removed by a mixture of .a uessertspooulul ot salt and the juice of a lemon rubbed in With boiling water. Knots, whether in string Gr cord, may be loosened in this w«y: bap some hard article under the knot and then hammer the latter. As a rule it is ln..n easy to untie, but if it still proven refractory moisten it witu water, g.ve it a good hammering, and it should then ue quite ioosa egelaoies that grow above the ground should be placed into boiling water for cooking; root vegetable should be placed in cc-ld water for cooking. When buying fish flick the tails, which should spring back at once- ia they can be easily vent the lish is not fresh. To protect mirrors and pictures from damp, cut two pieces of cork from an ordinary bottle cork and glue to the lower corners of the frame, so that. the pieces of cork rest against the wall. If you find the rings of your curtains pulling hard on the rods—which ,often happens in damp weather—just rub o little vaseline aiong the rod, and the curtains will pull easily. To Remove Acid From Rhubarb. Wipe tae rliuoaru, cut it in pieces I and put into a bowl. Cover with boiling water and leave for a few minutes. Diain thoroughly and use as usual — for stewwig, tarts, etc. Rhubarb treated thus does not lose flavour, but is merely free of its injurious acid. To Shrink Wool. Those as ho knit light-coloured jumpers frequently find that their wt’iK shrinks badly when it is washed fvT the first time, and consequently hours of work are wasted. It is always wise to shrink any wool before beginning to knit a garment, and the process is simple. Hold each skein of wool in turn over the steam from a kettle of boiling water. Leave for a time and then dry thoroughly. Afterwards the ; articles will never shrink if tney are' washed carefully. To Clean Baths. Baths and sinks may be easily cleaned with the following mixture: one pound of powdered pumice, one pound of powdered whitening, half-packet ol soap powder. Mix all ingredients together. If the bath or sink is veiy grimy, place a little of the mixture ia a basin and dampen with paraffin. Exercises in. Bed. Bcfoie you get up in the morning try these simple exercises. Lie flat on tne back and yawn. Now stretch the right arm above the head, following it with the left one. btretch the heels down as far as they can be made to go, and twist the body from one side to the other. Lie flat again, keep the arms at the sides, and i'eel that the small of the back is touching the mat trust'. Raise the chest as high as possible and flatten the abdomen. Then flatten the chest and raise tne abdomen. De- these two last movements rhythmically lot twenty seconds. Various Kinds of Marmalade. ►Seville Grange. —ingredients: 5 Seville oranges, 1 sweet orange, 1 small lemon, 5i pints water, sugar. \vus>j and dry the fruit and remove pips. Cut up the rind and pulp, put noth into au earthenware bowl with the water, and leave to soak overnight, rut the p’.ps into a saucepan with an exta pint ot water, bring to tne boil, ana dimmer gently for half an hour. Strain the pip-waler into the preserving pan, add the fruit and water mixture, an<> boil all gently for an hour or until the rinds are tender. To every pint of fruit and liquid add one pound ol sugar, bring all to the boil, and boil rapidly for about forty minutes or until the marmalade will set when tested in a saucer. Tangerine Marmalade. —You will require about 30 tangerines, 3 lemons, and 61b. of preserving sugar. After cutting the tangerines in halves and removing the pith and pips, place in a bowl with on-e pint of boiling water. Leave it to soak until next day. {Slice the peel thinly and put it into a large pan with the pulp and juice, add the strained juice of the lemons and the lemon peel; cover with the five pints of water and again leave until the next day. Strain the juice from the soaked I pips and pith and add to the contents of the pan; pour into a preserving pan and boil for one hour. Next add the sugar gradually, stirring until it dissolves. Boil for one hour more or until it jellies firmly when tested on a cold plate. Pour the marmalade, into warm jars and cover at once. See that the jars are quite full. All preserves are apt to shrink as they c<»‘ l. Carrot Marmalade. —Ingredients. 21b. scraped young carrots, lUu. sugar, 2 lemons. Scrape carrots on a suet scraper. Put in preserving pan and just cover with water. Bring slowly to boil. Don’t, let the carrots boil soft, but just cook; then add l|lb. sugar and the juice and grated lemon rind. Simmer till syrup thickens. This is a very cheap but wholesome marmalade. Orange Jelly Marmalade. —Remove the rinds, free of pibb. from 21b. Seville oranges. Chop these with the pulp, also freed c-t pith and pips, and put into a preserving pan with three pints of water. Bring to the boil a’»d simmer gently until tne rinds are tender—about au hour and a-'haif. {Strain until clear through a jelly bag, being careful not to squeeze the bag. Return the liquid to the preserving pan and add 41b. preserving sugar. Stir until this is dissolved, then boil until a little of the mixture will set when tested on a cold saucer. Pour into warm jars. Grapefruit Marmalade. —Ingredients: Four grapefruit, lour lemons, sugar, water. Put four grapefruits into a saucepan with sufficient cold water to cover them, bring to the boil and cook slowly until the fruit is tender and can be easily pierced with a fork. Remove the pan from the fire, and leave it to stand as it. is overnight. Take four lemons, wash them, cut them in halves, squeeze out the juice and strain

into a basin. Add the pips, tied in ’ piece of muslin, together with the rim of the lemon sliced thinly. Pour ove this two quarts of cold water and Icavi it also to stand overnight. Next day drain the grapefruits from the water cut them in halves, scoop out all tm ■pulp and squeeze out all the juice, dis carding the pips and the pulp. Retail the rind, which should be thinly slice< and put into the preserving pan wit the juice of the grapefruits and lemon? Boil this slowly until reduced by half Measure the fruit, and to each pin allow IJlb of sugar. Reboil, add th sugar, stir well until it has dissolve and boil until the marmalade will s« when tested in a saucer. Usually I takes from an hour to an hour and a half. Place jn jars and tie down whei cold.