HINTS AND RECIPES

Wanganui Chronicle, Volume 80, Issue 190, 13 August 1938, Page 3

HINTS AND RECIPES

SOMETHING TO INTEREST THE 1 HOUSEWIFE The smell of fish, onions or cabbage is quickly removed from pans it a little vinegar is added to the washingup water. Put a drop or two of oil or some soap on squeaky door hinges. Marks caused by heat on polished tables can be moved by applying spirits of camphor, and leaving it on for an hour or more. Then polish in the usual way. Custard should be made in a double saucepan or in a jug placed in a pan of boiling water. Made with warm milk poured over lightly beaten eggs and sugar it does not take long. Stir all the time. Don't throw away old rubber hotwater bottles. Cut pieces from the best parts, and fix them with rubber solution to the corners of rugs laid on polished floors. The rugs won't slip, about so easily. Sage is a wonderful Whitener of the teeth. Picked fresh from the garden and rubbed on the teeth it not only whitens but preserves them. Gloves which do not stretch well when being put on for the first time arc improved by being warmed slightly. When the feet of boy's socks have worn out, the fancy tops can be used to lengthen a pair for a younger brother. Cut the top of the stocking off below the joint and sew the right side of the top to the wrong side of the sock. Windows can be cleaned easily by mixing enough starch and cold water to make to thin paste and adding a little cloudy ammonia. Apply with a cloth, and when dry polish with a soft duster. Straw hats, the brims of which have become soft, can be stiffened in the following way:—Soak two sheets of gelatine in cold water all night. Next morning strain off the liquid and add sufficient boiling water to cover the gelatine. When the latter is dissolved paint the brim of the hat and leave it to dry. To Remove Scorch Marks Really severe scorches can be removed in the following manner:—Cut a fresh cake of yellow soap and dip it into water. Rub over and round the scorched area till you have laid on a thick paste. Then place the article in strong sunlight for several hours. Wash in the usual way. It may be necessary to repeat the process more than once if the marks have been in a long time. New or slight scorches can be removed if you dip a rag in cold water, soap it well, and rub oft the mark. When the Neck is Discoloured. The following bleach is a splendid remedy for dicoloured skin:—Peroxide of hydrogen 1 oz., glycerine 3 drs., rosewater 3 oz, spirits of wine 2drs. Massage this bleach into the neck night and morning having first washed it in warm water. After a while all discoloration will disappear. M orn Blankets. When blankets are washed and over-haule„ re no doubt, w m b2 found to Ws— -- , so thin that they can ser.se - --.ginal purpose no longer. . . mat stage they are exceeding,, ..„ L ul. The worst portions may have to be snipped up to serve as stuffing for polisning pads, but a piece of old soft wool blanket is invaluable as the interlining of a quilt cover, a rug, a perambulator-cover, or one of those useful little rugs to put over thee feet when eider-downs are discarded. Three thicknesses of mater.al go to the making of such covers, the blanket being sandwiched between the outerlayers. If these can be of silk, so much the better, since weight is to be avoided. Ways With Gooseberries. Gooseberry Fool.—Top and tail some gooseberries and stew them with a little water and plenty of sugar. Pass through a sieve. Add very slowly 1. gill milk and i cupful of cream or milk and a beaten-up egg instead of the cream. Stir alt the time to prevent the milk cracking. Serve very cold with sponge fingers. Gooseberry Cheese—Top and tail and wash some gooseberries, put them into a jar with a very little water, covered with a saucer, stand in a pan of water and stew till tender, or cook in the oven. Then rub through a fine sieve. Weigh the sieved pulp and add lib. sugar to 11b. pulp. Put into a pan and cook very slowly until the sugar has dissolved, then bring to the boil and boil until it will set. Keep it well stirred and skimmed. Pot and seal. Gooseberry Ketchup.—Young gooseberries make a delicious ketchup. Pick over 41b. berries and cook them slowly lor about two hours with 31b. Demerara sugar, 2 cupsful white vinegar, and a dessertspoonful each of cloves, allspice and ground cinnamon. When cooked, put into wide-mouthed bottles and seal. Gooseberry Charlottes.—lngredients —3lb. gooseberries, 4oz. breadcrumbs, 2oz. suet, 3oz. sugar, loz. butter, the grated rind of a small orange. Butter a pie-dish or glass casserole and coat with breadcrumbs. Shred the suet very finely and mix with remaining i crumbs. Wash and top and tail the | berries. Grate the orange rind finely I and mix with the sugar. Put a layer of suet and crumbs in the dish, then a layer of gooseberries, and sprinkle with orange rind and sugar. Repeat this to top of the dish, finally covering the gooseberries with tiny dabs of butter. Bake in a moderate oven. Gooseberry and Rice Pudding.—lngredients: lib. prepared gooseberries, 6oz. rice, 11 pints milk, 4oz. sugar, 1 egg, 1 tablespoonful golden syrup, a little castor sugar. For the Sauce: lib. prepared gooseberries, 2oz. sugar, 1 dessertspoonful of cornflour. Top and tail, wash and dry the gooseberries and arrange a few of them at the bottom of a well-greased basin. Warm the syrup, add 2oz. of the sugar and pour this over the gooseberries. Cook the rice in the milk and the

rest of the sugar, allow to cool, then beat in the egg and pour a layer over the gooseberries in the basin, then fill with layers of gooseberries and rice, putting a layer of rice on the top. For the sauce: Cook the gooseberries in a little water until tender, pass through a sieve, add the sugar and a little more water. Mix the cornflour to a paste with a little water, boil up the gooseberries, add the cornflour and stir well until thick. Turn the pudding in to a dish, dust over with castor sugar and pour over k the saucer.