HINTS AND RECIPES

Wanganui Chronicle, Volume 80, Issue 252, 23 October 1937, Page 3

HINTS AND RECIPES

SO3IETHING TO INTEREST THE HOUSEWIFE i When polishing wax floors, rub itheni with a hot duster. | Soak a greasy sponge in strong ’ salt and water, with a teaspoonful lof vinegar added. ; An oiled rag wiped over the bright ’parts of the cooking stove will prevent stains from boiling kettles or saucepans. When cooking in a very small flat the odour will penetrate into all the rooms unless a small bowl of vinegar is placed as close as possible to the stove. The vinegar will absorb all cooking odours, and your flat will keep quite fresh. Cold cooked vegetables, if placed in a colander, covered, and put on top of a saucepan of water, kept boiling for about ten minutes, can be reheated to taste like freshly-cooked ones. The water should not touch the contents of the colander. A teaspoonful of lemon juice in warm water, unsweetened, makes an effective gargle, or a tablespoonful mixed with an equal quantity of honey soothes a sore throat and eases a cough.

Always hang up clothes by the thickest parts when possible. Vaseline or olive oil rubbed into patent leather shoes when not in use prevents cracking.

When removing stains with the aid of chemicals, always do so before the linen is washed. Washing and boiling serve to give such stains a firmer hold.

To make mirrors bright and shining wipe them with a soft, damp rag. Dust with finely sifted whitening. Rub off lightly and polish with a silk handkerchief.

The feet should be bathed daily, and boracic powder or a pure talcum powder dusted over them in hot weather. If a lot of walking is engaged in, a mixture of methylated spirit and lemon juice will harden them and so obviate blisters.

To ripen green tomatoes, put them on a dish and place it on the plate rack above the gas cooker. The toimatoes will ripen here more quickly than if they had been felt in the sun. Preserving pans the worse for wear are apt to burn. To prevent this, rub them over with olive oil before putting in the fruit.

Finger marks on highly polished furniture can be removed with a cloth dipped in paraffin. When dry the wood should be polished with a leather. Machining Thin Material.—To prevent thin material puckering whilst being machined, place a piece of tissue paper underneath it. When the work is done you can tear away the paper. Apple and Barley Water.—A nice change from the ordinary barley water is made by adding the pulp of two baked apples, freed from peel and core, to the barley water. Egg and Sardine Sandwiches.—Boil four eggs for ten minutes. Let the cold tap run on them and leave in cold water. Mash the sardines with a fork, and chop up the white and yolk of the eggs. Mash 'all together finely, adding salt and lemon juice. Spread on buttered bread, and cut into sandwiches. Cleaning a Car After a spell of hot, dry weather cars get to look just as dirty as when they have been exposed to rain and mud, for layers of dust soon rob a car of its shine and polish. The best way to remove dust from the outside of a car is to turn the garden hose on it, if you have a water tap handy, and to do the job properly you should jack up the wheels. Otherwise you must set to work with buckets of water and sponge and leather in the more laborous way. A special polish afterwards add to a car’s good looks. The interior of a car soon gets dirty and dusty, too, and there is no better way of re-

moving every speck of dust from seats cushions and carpets than by using your suction cleaner, if you can do so conveniently, having first put on one of the smaller attachments. In this way the car is cleaned thoroughly inside and outside without any dust being raised. Suggestions for Salads of Fruit and Vegetables Orange Salad. —One lettuce, six orange quarters, two teaspoonsful of olive oil, one teaspoonful of vinegar or lemon juice, seasoning. Wash the lettuce and remove the outer leaves. Cut the heart in halves and season with pepper and salt. Put the halves on individual plates. Peel the orange quarters and tuck into the lettuce leaves. Pour over the oil and vinegar mived. “Mistletoe Salad.”—Wash one head of lettuce. Choose the smaller leaves and place three across each plate. Skin and seed half a pound of white grapes. Mash a cream cheese, season well, and make into balls the size ol the grapes. Roll the cheese balls in finely chopped walnuts. Place rows of the grapes and cheese balls alternately on the lettuce-leaves. Serve with French dressing.

Pineapple Salad.—Make a sandwich of two pieces of pineapple with a tilling of cream cheese. Place on a bed of lettuce leaves. Make a small ball of cheese and stick either side with half a shelled walnut; place on the top of the sandwich. Cover with mayonnaise and decorate with chopped walnuts.

A Plain French Dressing. Put a saltspoonful of salt and a dust of pepper in a bowl, add one dessertspoonful of vinegar, and mix with the salt and pepper till dissolved. If preferred, use lemon juice instead of vinegar. Now add gradually, stirring the whole time, a good dessertspoonful of best salad oil, and stir till you have a nice creamy mixture. If liked, add a little mustard, but this is not. usual with this dressing. Now add the lettuce etc., a little at a time, and toss lightly in the mixture, till it is all absorbed and the greenstuff is nicely coated with the dressing. There should be little or no liquid left at the bottom of the bowl. Serve at once.

Fruit Salad. —Fresh fruit salad is always most refreshing on a hot day. First make a syrup by boiling together for about 10 minutes ilb. loaf sugar, ii pint water, and a squeeze of lemon juice. Pour into a basin and allow to get cold. Into this syrup can be put any selection of fresh fruit you like —the more kinds you add the better the salad will be, but just three or four kinds of fruit, such as orange, apple, pear and banana, will do. Everything should be peeled, cored or stoned and cut into small squares, or, in the case of oranges, divided into sections. A nice salad is made of apples, bananas, oranges, grapes, melon, pineapple, pears, and plums.