HINTS AND RECIPES

Wanganui Chronicle, Volume 80, Issue 100, 30 April 1938, Page 3

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE Lemon juice helps jams and jellies to set quickly. Occasionally add a pinch of Epsom salts to the water when watering pot-plants. This is c. good tonic for them. When jam will not “set” it is generally because the fruit is over-ripe, or under-cooked before adding the sugar.

To make a light Yorkshire pudding, add two teaspoonsful of ground rice to the Hour before mixing. The best way to remove the grease that clings to the sink when the wash-ing-up is over is to rub it over with newspaper on which a little paraffin has been poured. A Small pinch of bicarbonate of soda in he water in which cabbages are boiled preserves the colour of the vegetable, and lessens the unpleasant odour whilst cojking.

One part of glycerine mixed with two parts of eau de Cologne is an excellent remedy for chilblains. Soft rags squeezed out of cold water and covered with oil-skin, applied at night-time, diminish the tendency of chilblains to reform.

When a large white basin is cracked, paint over the crack with a little white enamel; then lay on a piece of tape and give another coat of enamel. This will prevent the basin from breaking.

When making pastry a little lemonjuice added to the water will make it lighter and take all the taste of the lard away.

To freshen up a dark fur try rubbing it well with warm bran, a simple but efficacious temedy. Rub the bran well in, then brush and shake thoroughly. Repeat the method once or twice.

To harden gums dissolve a teaspoonful of bicarbonate of soda in about a quarter-glass of lukewarm water and use about three times a day.

A mixture of olive oil and common salt will remove stains from a polished table. Polish afterwards with a good chamois leather.

To Clarify Dripping. Good dripping is extremely useful for many cooking purposes; but great care must be exercised to keep it perfectly fresh. It should be clarified frequently as follows: Place it in a large basin, then pour boiling water over it, when all impurities sink to the bottom. When cold, a layer of pure dripping can be taken from the top. This method will keep it in good condition for a long time. To Prevent Ironmould Stains. If the inside of your copper makes ironmould marks on the washing, get a wooden hoop, one larger than the copper, and enough calico to make a bag that will fit comfortably inside the copper and sew this on to the hoop. When you boil clothes fit this inside the copper, put your clothes into it and you will not be troubled with ironmould stains on the linen. Carving Boiled Ham. The most economical way of carving this is to begin at the end furthest from the knuckle, not in th<» centre. The idea is that there will be only one cut surface to become dry, and also more of the best slices are procurable. , To Whiten Handkerchiefs. Linen or cambric handkerchiefs will be quite white if they are washed m the following manner: Rub them lightly with a good neutral soap, then leave them to soak for several hours in warm water to which a generous amount of salt has been added. Wash in warm water, rub with the soap again, then place in an enamelled bowl, taking care that the inside is quite clean. Cover with water, boil for a quarter of an hour, and first rinse in hot water and then in cold. Prepare a little blue water, dip the handkerchiefs into this, and dry in the open -air. Whilst still lightly damp, roll in a clean towel and leave for a little before ironing. The Hair in Winter. The hair needs particular care in winter if it is to be kept in good condition. Brush it regularly every day with clean brushes and wash it once a fortnight, using Drene as a shampoo, to remove all traces of the dirt and grime left by a smoky, foggy atmosphere. Washed in this way the hair will be delightfully clean and silky, and the scalp will be free from any sticky deposits of soap. Winter Fruit Puddings. Baked Apple Puddings.—Bozs. flour a teaspoonful baking powder, 4oz. soft brown cooking sugar, 4oz. lard, pinch of salt, cooking apples, loz. butter. Sift the flour, baking powde'r and salt to gether, rub in the lard with the finger-tips, and work to a soft paste with cold water. Peel, core and cut up the apples. Grease a basin thickly all round the inside with butter and sprinkle in half the brown sugar. Now line the basin with the paste (leaving enough of this to cover the pudding) and put in the apples with the rest of the sugar and a tablespoonful of water. Put the rest of the paste over, tie greased paper over the top, and bake in a moderate oven for a couple of hours. When turned out, there will be a rich syrup over the pudding.

Paradise Pudding.— Ingredients: 3 oz. peeled and coarsely chopped apples, 3oz. sugar, 3oz. sultanas, 4oz. breadcrumbs, the finely grated rind of half a lemon, salt and nutmeg to taste, two beaten eggs. For the Sauce: h pint boiling milk, loz. castor sugar, Boz. cornflour, the yolk of one egg, the

| the finely chopped rind of half a I lemon. Mix together the apples, suli tanas, sugar, breadcrumbs, grated ■ lemon rind, salt and nutmeg and bind with the eggs. Turn into a well-greas-ed basin and steam for two hours. ; For the sauce blend the yolk of egg I and the cornflour together, add the I sugar and lemon rind, and stir into

the boiling milk. Whisk over the stove until creamy, then serve.

Apple Fritters. —Peel, core and slice three or four large cooking apples. Dip the ring in frying batter, and fry in hot fat. Drain well, sift castor sugar over, and serve with cut lemon. To make the frying batter, sieve 4oz. flour and a pinch of salt. Add one tablespoonful of salad oil mixed with a gil of tepid water gradually. Beat until smooth, and leave for at least half an hour.

Fig Pudding.— Wash some stewing figs and let. them soak for 12hpurs. Then stew them slowly with sugar, plenty of water and a little grated lemon rind. Line a basin with suet crust. Put in a layer of figs, then a layer of crust, and repeat until the basin is ful; the last layer must be crust. Place on top greased paper and steam for two and a half hours.