HINTS AND RECIPES

Wanganui Chronicle, Volume 79, Issue 222, 19 September 1936, Page 3

HINTS AND RECIPES

I .SOMETHING TO INTEREST THE | HOUSEWIFE ' Rinse coloured frocks and i in a solution of one ounce of EpsoinI salt and two quarts of waler. • One or two tablespoonsful of vinej gar added to bath water in hot weather renders the bath more refreshing. Old twilled sheets, by reason ol their softness, make excellent polishing cloths, dusters and under covers I for ironing boards. Waler in which onions have been boiled will remove dirt from white paint, and will leave the surface as glossy as it was before. I The water in which eggs are boiled should be at boiling point before the eggs are put in. First wet each egg thoroughly with cold water. This will go a long way towards preventing them from cracking. A slice or two of lemon added to the water in which clothes are boiled makes them a good colour. ■ Chocolate stains can be removed from washable fabrics by soaking them for half an hour in cold borax and water. Then pour boiling water through the stain and wash in the ordinary way. Ink stains on white material, if rubbed with salt and sprinkled with lemon-juice and left for a short time will disappear. The garment should be washed in the usual way after the stain is removed. Discoloured white wood can be whitened by rubbing the I stained parts with the lemon and al- • lowing it to remain for about a quarter of an hour, afterwards scrubbing ! in the usual way. i To Clean Embroidery.—French : chalk is excellent for cleaning em--1 broidery which is too fragile to be ■ washed. Heat (he chalk in an oven Sand then sprinkle it freely over the i embroidery. Keep in a dark place for ■ several days and then shake out the | chalk. ' When Drying Herbs. -Make sure that the herbs arc perfectly fresh, then wash them well. Lav them on a doth and partly dry. Place on a | dish in a cool oven, and when quite . dry. rub lightlv between the palms of ! the hands until very fine: throw away all stems. Put the dried herbs in glass iars and cork tightly. Before darning stockings with woollen yarn, shrink the wool while in the skein by hanging it where the steam from a boiling kettle can reach it. Then dry. The yarn will shrink and eau<o other holes if this precaution is omit ted. To C’eanse Discoloured Tins.—Heat ome vinegar in an old saucepan, add powdered Bath brick, mixing to the 'consistency nf thick cream: well rub the tins with an old rap dipped in this mixture while hot. then wash lhem in warm soap and water, rinsing with clear water and thorough’’ dr - . The tins will become brigh* with very litt’e trouble.

Puddings That Are Sure to Please Rice Cream. Boil nearly a point of fresh milk with two ounces of sugar, stir in gradually two ounces o. ground rice, which has been moistened with a little cold milk. Stir while the rice is cooking for about eignt minutes, and draw to the side of the fire. Dissolve half an ounce of powdered gelatine in milk, and stir it into the rice; add, when sufficiently cooled, halt a pint of whipped ex earn, mix all lightly together with essence of vanilla, and place in a mould. Lemon Pudding.—Required: 2oz butter, 2 pint milk, juice and grated rind of a lemon, short crust, 2oz sugar. Mix the cornflower with the milk until quite smooth. Add sugar and cake crumbs, and simmer, stilling all the time for five minutes. Let it cool a little, then add the butter, the grated rind and the juice of the lemon, and the eggs lightly whisked. Mix well together. Line a tart t.n with good short crust, put a double layer at the edge, ornament the edge, and fill with the mixture. Form a lattice work across the top with strips of very thin paste, and bake in a moderate oxen for thirty-five minutes. Raspberry Pudding. - Prepare this pudding the day before it is wanted. Line a pudding basin with sliced stale sponge cake, and fill quite full with alternate layers of raspberries, sprinkled with sugar, and sponge cake. Cover with a layer or two of the latter, put. a plate on top, and weight with an iron, or something fairly heavy. Leave till next day, then turn out and serve with cream or a good custard. Black Currant Pudding.— Make a thin suet crust and line a pudding basin with it, having first snrinkled brown sugar cn the buttered basm. Fill the basin with alternative 1 avers of hlack currants (washed and picked over) and sugar. Cover with a pa c try lid and steam over fast-boiling water for two hours. Apple, Queen Pudding.—Peel, slice and core about a pound of apples, and cook them till soft with two ounces of sugar, two ounces of butter and a squeeze of lemon juice. Beat up the apples with the yolks of two eggs: line a pie-dish with nastry and put in the apples. Bake this in a moderate osoii for t ’eiity minutes. Whip thp '» hife- of tbe to a stiff froth, spread o’er th? pudd’ng a i id sprinkle rasfor Tleturn fo ths -.-■ en to se+ and s c r-’? immedistelv