HINTS AND RECIPES

Wanganui Chronicle, Volume 80, Issue 66, 19 March 1938, Page 3

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE Soaking mildewed articles in sour milk will remove all traces of stain. If socks or stockings are rinsed in warm soapy water instead of cold clear water they will be much softer. If you are dyeing anything at home rub your hands well with grease before starting work, and any stains will then wash off easily. Instead of cutting tomatoes in half when frying, try pricking them all over with a fork. They look much nicer when served with bacon, and keep very hot this way. If drinking glasses are washed, in cold water and left to drain for about five minutes, they polish much better and look much brighter than if washed in hot water and dried at once. To prevent chilblains, rub the hands I and feet with damp salt. ; Press woollen garments under a | cloth with a medium hot iron. Damp cheese cloth is the best to use, and the the garments should be damp. Press till dry. When making a cake, roll the sultanas and currants in flour before mixing. They will not sink to the bottom of the tin. When pouring out medicine or lini- •' ment, always pour down the side of the bottle opposite the label. Labeis are sometimes completely obliterated by the contents of a bottle being pourover them. When stewing prunes, the flavour will be greatly improved if, in placs of sugar, golden syrup is used and a slice of lemon added. The syrup may be used with very good results with all stewing fruits. Browned breadcrumbs, the usual i garnish for all game, are made oy grating some stale white bread on to ! a tin, placing bits of butter amongst i them, and putting the tin in a verj I quick oven. Stir the crumbs frequent- ’ ly, that they might brown all alike. ! When giving castor oil to children, ; mix the teaspoon of oil with an equal : quantity of glycerine and two drops oi i oil of cinnamon. The oil will be just ;as effective, but much more pleasant to take. To remove mud spots from a cloth coat dissolve a teaspoonful of carbonate of soda in a pint water and sponge the marks with a solution until they disappear. Then press the coat on the wrong side with a warm iron. To sweeten a metal teapot which has become musty, fill it with boiling water and drop in a red-hot cinder. Close the lid and leave for a short time; then rinse out with clean water. Potatoes baked in their jackets are more wholesome and digestible than when cooked by any other methoa, since the starch grains are more completely cooked by dry heat. Non-Slip Polish. —Mix together equal parts of turpentine, linseed oil, vinegar and coach varnish. Rub the mixture on the floor and do not polish. Hanging Net Curtains.—A finger cut from an old glove and slipped over the end of a curtain rod enables it to be pushed through the curtain hems of the finest net without catching and tearing the fabric. When Cutting Out Velvet.—When cutting out anything to be made in velvet, put the pattern on the wrong side of the material, and use needles instead of pins for attatching pattern and material together. The cutting will be far easier and the marks will not show.

Brown Breadcrumbs.—Brown bread crumbs are particularly good if used for stuffings where white bread is usually employed. The stuffing, if made with the crumbs from a Hovis loaf, has more flavour as well as being more nutritious, for the bread contains the pure germ of the wheat. Bread sauce made with these breadcrumbs is excellent also, and finelygrated brown breadcru can be used for coating fish to be fried, first dipping it in beaten egg. Quite a good coating can be made without egg by first wiping the fish and then dipping it in wholemeal flour. Some Out-of-the-OrGinary Ways of Serving Winter Vegetables Glazed Turnips.— Required: Half a dozen turnips, loz. butter, a pinch of pepper and salt, ioz. sugar, i pint brown stock, a little lemon juice, and parsley. Peel and cut up the turnips into small shapes. Melt the butter in a saucepan, add the turnips, stock, sugar, salt and pepper and lemon juice. Simmer until tender. Remove the turnips, place them on a hot dish and sprinkle a teaspoonful of finely chopped parsley over the whole. Reduce the volume of gravy to one-half by boiling, pour round the turnips, and serve.

Potato Cakes.—Rub 6oz. dripping into 11b. flour. Work this into 111 b. hot mashed potato with salt and pepper to season. Add a beaten egg and mix well. Roll out and cut into triangles. They may be either baked in a hot oven, or fried in dripping or bacon fat. If baked serve covered with butter. Cauliflower Fritters.—The cauliflower must be divided into sprigs, well washed, and half-boiled in salt water, then drained. Have ready a fryin-pan of boiling fat, dip each sprig of cauliflower in a batter made of flour, a pinch of salt, and a dash of pepper, then fry the sprigs until they are a golden brown. Pile on a dish and serve hot. Ragout of Vegetables.—Two parsnips, carrots, onions, potatoes, some finely-chopped parsley, 2oz. butter, pint of milk, seasoning, 2 meat cubes, 2 tablespoonsful dried green peas which have been soaking all night. Prepare and slice vegetables. Melt the butter in a pan, and fry the vegetables stirring them from time to time, add parsley, and dissolve cubes. Season ana simmer in the milk until vegetables are quite hot, adding the boiled peas last. Serve in a hot dish. Haricot Bean Salad.—Soak the beans overnight, put them in a saucepan full of cold water with one onion, a bouquet of thyme, bayleaf and parsley. salt and pepper. Bring to the boil and boil one hour; add a glass of cold water and simmer for two to three hours. You can tell by feeling them if they are soft and cooked. Strain away the water and let the beans get cold, then dress them with ordinary French dressing (salt, pepper, oil and vinegar) adding parsley and onion, chopped finely. Season one hour before serving.