HINTS AND RECIPES

Wanganui Chronicle, Volume 79, Issue 139, 13 June 1936, Page 3

HINTS AND RECIPES

(SOMETHING TO INTEREST THE HOUSEWIFE Blackle-aded grates can be easily brightened by rubbing them with a rag soaked in turpentine, then cleaning with a mixture of blacklead and vinegar. Red brick fireplaces often become discoloured with smoke. To clean them, sk’rub with hot, soapy water, rinse with clean water, and dry. Finally give an application of red tile polish. Should you upset accumulator acid on the carpet, wash the satin immediately with ammonia. This will neutralise the caid. W hen there is a little suet left over after making a pudding, choo it up and add the right quantity of flour, then mix well and put in a glass jar ready ■ for use. On the next busy morning I this forms the basis for a quickly made I pudding. e I Paraflin and water in eoual parts I used with a soft rag will remove dirt, I grease, etc. Put the two in a bottle with a small hole in tho cork, and sprinkle on the rag. The two ingredients will not mix, but bv using this method vou will get equal Darts on vour [ rag. Paintwork and many «ther things can bp cleaned bv this method. Well rub off with a dry rag af‘er use Ironing can be facilitated by dissolving a piece of •candle in hot otnrch. This will give a glossier surface and prevent the iron from sticking. .To mend a muslin curtain take a piece of the muslin large enough to cover the hole and wring it in a little cold water starch. While still damp lav it neatly on the hole, cover with a damp cloth and press wed with n hot iron. When drv rerhove *he cloth ami Dress again. When drv th»> patch will be scarcelv visible. It will stick fast and the process y.an be repeated when the curtains are again washed. Cleaning a Sink.—With constant usage a white sink mav become stained w’th dirtv brown patches. To remove them first plug fhe waste pipe grid with nutty, then dissolve two or three handfuls of soda of Jib "aust’c soda in half-gallon hot water, flier, pour solution over the sink, entirely covering it. Leave one hour, remove putty, and drain. Just a slight scrubbing will restore the original whiteness of the sink. For New Pudding Basins.— Pudding basins and pie dishes are apt to get broken before they have dor.e much service. When they are new and before they have been used at all, put them into a basin of cold water and bring it to the boil on a fairly low gas. When they have boiled allow them to cool down in the same waler, and you will be surprised what a difference this

treatment will make in preventing them being so brittle. Knocking in a Nail. — If vou have occasion to drive nails into polished wood you may have found that the hammer has glanced off the head of the nail and damaged the wood. Io prevent this obtain a piece of thick rubber and emt a hole in the centre of .sufficient size to allow it to be slipped over the nail. When this is being d<»ne there is no need to fear the w«>vd being damaged, as, s-hould the hammer glance off, the pad will receive die blow. A Sweet Sweet for the Children.— Have a pint of boiling fruit juice of any kind —rhubarb is very nice. Blend an ounce of arrow root with a spoonful or two of cold water, add it to the boiling liquid and cook g’tillv, while stirring, for about five minutes. Add sugar to taste and flavour a? desired. Cool slightly, then pour into a glass dish and serve when void with cream. To Prevent Aluminium Becoming Black.— Aluminium vessels become black if anything of an alkaline nature is used in them. To corect this, place a small piece of lemon in the pan containing the water when steaming vegetables, or clean the alumin’um with special soap sold for the purpose. What Can Be Done With Old k Potatoes Potatoes With Tomato Sauce.—Chop up an onion an fry it until it is brown tn 3 tablespoonluis butter in a casserole. Then add a tablcspouuful flour and *eook tor a few minutes longer. Stir in a gid of tomato sauce oi ‘‘pure,” and add gradually 2 taldespooufuls milk. Stir whole together till it is smooth, then add 21b potatoes cut in slices. After seasoning with salt and popper, put on the lid and ccok in the oven for an hour and a naif. Stuffed Potatoes.—Bake the required number of potatoes in their jackets. When quite done cut off a slice of the top and scoop out the inside. Mash this with a little minced aaii» or some grated cheese, or any cold cooked fi-h you have left, a little butter milk, seasoning, chopped parsley, and a dash of flavouring, such as chutney ur anvhovy. Lastly, add a squeeze of ienion juice. Mash up all this until the mixture is very light, replace in potato shell, making the top neat, and return to the oven and brown slightly. Potato Croquettes.—Boi] some potatoes and mash with a little putter until perfectly smooth. Add a small quantity of chopped parsley, seasoning, and a tablespoonful of fresh breadcrumbs. Mix with beaten yolk of egg until stiff. Shape into small balls of even size, dip in yolk of egg, and cover well all over with dried breadcrumbs. Fry in boiling fat until golden brown. Cottage Loaf Potatoes.—Four large potatoes, 2 eggs, salt and pepper, to taste. Peel, cook, and mash potatoes. Add one of the eggs, well beaten, salt and pepper. Shape into balls of two sizes, large ones the size of an egg, and the others half as large. Now flatten each large one a little, and place a smaller one on top. Make a dent in the small one so that it looks like a cottage loaf. Put loaves co a greased flat pan and brush with remaining egg. which has been beaten slightly with 1 one tablespoonful of water. Bake in a hot oven until brown, about 20 minutes. This makes six loaves Potato and Cheese Pudding.—Butter a fire-proof dish, into it put layers of peeled raw potatoes, cut in fß*-es about 1 inch thick. Sprinkle seasoning and 1 plenty of grated cheese in between the I layers, fill up the dish with milk, lay [ a few bits of butter and more cheese

on top. Cook very slowly iu the oven for an hour and a-half to two hours. If the milk becomes absorbed, add more. The top potatoes should be brown and crisp, the lower ones soft and creamy.