HINTS AND RECIPES

Wanganui Chronicle, Volume 80, Issue 89, 16 April 1938, Page 3

HINTS AND RECIPES

Scorch stains on white silk can be removed with bicarbonate of soda mixed to a paste with cold water. Kitchen teacloths, washed in water to which a little borax has been added, readily lose their stains and keep a god colour. If a milk pudding gets burnt, remove with bicarbonate of soda mixed to a paste with cold water. Kitchen teacloths, washed in water to which a little borax has been added, readily lose their stains and keep a good colour.

If a milk pudding gets burnt, remove the burnt skin, add some milk and a little butter, and rebake in a slow oven. If silver is stored in a box or tin filled with powdered starch it will be quite bright when taken out.

In melting glue for mending woodwork that is likely to get wet, linseed oil should be used in the inner gluepot instead of water, as this will make the glue entirely damp-proof. A pair of large scissors should be kept in the kitchen for cutting off the rinds of bacon rashers, and cutting up vegeables more quickly than with a knife.

A piece of muslin damped with white vinegar and water in equal parts wrapped round cheese will prevent it getting dry or mouldy. To preserve rubber, immerse the articles in a mixture of two parts waler to one part of liquid ammonia until they recover their former softness and elasticity. When making sponge cake sprinkle a little castor sugar on top before putting in the oven, and a nice light brown crust will result.

Stains on the hands can be quickly removed by the application of a paste made with olive oil and castor sugar. When adding dried fruit to a cake, it is a good plan to roll it in flour before stirring it into the mixture. This prevents the fruit from sinking to the bottom of the cake. When ironing loose chair and settee covers press the frills on the ironing board, and then fit the covers on to the furniture in their correct places. Then with a fairly hot iron press the plain parts; the padding acts as an ironing board, and the task takes only half the time.

Salt absorbs moisture readily in damp weather, and then it is not easily shaken from the container. When filling a salt cellar with dry salt, put in also a few grains of rice. These will absorb much of the moisture and prevent the salt from becoming lumpy.

When washing hair-brushes put a little ammonia in the water. The brush must be well rubbed on a rougn towel, and then placed upright until dry. Tea made with boiling milk instead of water is very nourishing for invalids. Pour the milk upon the leaves, allow it to stand for three minutes, and then pour off. When Baking Eggs. If eggs baked in small dishes with cheese or puree of tomato are tough, it is probably because they have been cooked in too slow an oven. The oven should be hot, but the dishes should be placed in a larger dish of hot water. Carving Roast Fowl. It is a good plan to plunge the fork through the breast, a prong being on each side of the bone; the bird* can then be held down firmly. Cut deeply along the top of the leg and wing; feel the wing joint with the point of the knife, then divide it. Do this on each side of the bird and serve the wings. To Renovate Shabby Material. An excellent method of removing stains or a shiny surface from navy blue material is cold tea. Use it lukewarm and brush the material the way of the grain with a small nail-brush. A Point of Etiquette. Soup should be taken from the side of the spoon a little towards the point. Don’t have your spoon brimming full, and when you are finishing, tilt the plate away from you, not towards you. Attractive Savouries for Various Occasions. Stuffed Apples.—Peel and core some good cooking apples, fill cavities with sausage meat mixed with a few fine breadcrumbs, bake with bastings of butter.

Stuffed Herrings. —lngredients: 4 herrings, 4oz. breadcrumbs, 1 teaspoonful chopped parsley, 1 small onion, a little mixed herbs, i teaspoonful lemon juice, loz. butter, salt and pepper. Split the herrings down the back and take out the large bone, then wash and dry them; mix the breadcrumbs, parsley finely chopped, onion, herbs, and lemon juice. Season well with salt and pepper, and add the butter melted; divide the stuffing between the herrings, spread over the inside, and close the fish, using small skewers; melt a very little fat in a fryingpan, and fry the fish carefully for 15 minutes, turning once or twice. Use only enough fat to prevent them burning. Serve very hot.

Cheese and Potato Pudding.—Rub a fire-proof dish with onion, butter it, and sift breadcrumbs lightly over. Slice some cold boiled potatoes into this, place a few bits of butter over, a seasoning of pepper and salt, and a few breadcrumbs and grated cheese. Repeat this until the dish is full, then cover with breadcrumbs to which has been added one-fourth of the quantity of grated cheese. Bake for 20 minutes in a quick oven.