HINTS AND RECIPES

Wanganui Chronicle, Volume 83, Issue 159, 8 July 1939, Page 3

HINTS AND RECIPES

something to interest the HOUSEWIFE. Shabby and faded carpets can be brightened by rubbing them with a cloth dipped in warm vinegar and water after they have been cleaned. If cakes and biscuits are stored in the same tin the biscuits will become soft. Fruit stains on tablecloths should not be allowed to dry in. As soon as the accident happens stretch the stained part of the cloth over the basin and pour boiling water through till the stain disappears. Brass that is rubbed once a week with a piece of flannel moistened with sewing machine oil is unlikely to tarnVegetables touched by frost should be brought into the kitchen early in the morning and soaked in cold water. They keep best on a stone floor, if the air be excluded. Put a little sugar in water used for basting meats of all kinds; it adds a flavour, especially to veal. Lemon juice added to the water in which parsnips and artichokes are boiled keeps them a good colour. A pinch of salt put into hot coffee just before serving will bring out the flavour-. When powdering the face always powder downwards, not. upwards. Silk stockings should never be ironed. Laddering on a silk stocking can be arrested by rubbing a piece of soap at top and bottom of the affected part. Perspiration stains on white materials are best treated by allowing the affected garments to soak for an hour or so in cold water containing a little ammonia. Afterwards wash in the usual way. For cleaning zinc baths and pails there is nothing belter than paraffin oil applied with a flannel rag. Rinse off afterwards with hot, soapy water. Easier Dusting. Polished furniture is kepi in good condition and requires less dusting if. before using dusters, you soak them in paraffin and hang them out to dry. Use a piece of velvet for applying instead of an ordinary duster, and the polish will go much further. When Baking a Cuke. When baking a cake it is an excellent plan to wrap two or three thicknesses of brown paper round the outside of the cake-tin, the paper to be at least the depth of the tin. Fasten securely and place the cake-tin in another shallow tin. and the cake will then cook evenly through without the slightest chance of burning the outside. An Aid to Spring ( leaning. Methylated spirit, is a great help \' hcn spring-cleaning. Sprinkle a fewdrops on a rag and polish mirrors, windows and picture glasses with it; not. only will you get. a. brilliant polish, but there is. in the case of mirrors and pictures, no danger of moisture getting behind the glass. Mix plate polish or whiting with methylated spirit instead of water when cleaning silver and you will achieve a higher and more lasting polish. Add a little methylated spirit Io powdered bathbrick and rub it on outdoor brasses; it will keep them untarnished even in foggy weather. To I se up Old Wool. Collect all the old wool you have, roll into five-strand ball, 'each strand being a different colour); when this is done take a large crochet hook and make a chain the desired length; turn by making three more chains, and into every second stitch make one treble, with one chain between. Repeat rows in this way until the width desired is reached: fasten off, and bind with a ribbon. This makes a warm blanket for a small bed or child’s cot. Some Economical and Nourishing Dishes. Cheese Eggs.- Poach lightly as man\ eggs as arc required and put them into a dish (or separate dishes for each person). Cover them with cheese sauce. Sprinkle with a little grated cheese, and brown very quickly. The yolk should still be soft when the top is browned. Serve at once. Potato Eggs.—Bake 6 medium-sized potatoes well, then cut. off tops and scoop out: insides. Melt ioz. butter in pan. add the potatoes, mashed well, with pepper and salt. Mix all together with milk and make hot. Fill potato rases. Carefully break six eggs and lay one on lop of each. Bake in moderate oven till eggs are set. Serve very hot. Garnish with parsley. Italian Eggs. Break up 3oz. macaroni and wash il. Put it into a saucepan with IB pints milk (or milk and white stock), add a little salt, and cook gently until the macaroni is tender and the mixture Thick and creamy, keeping it stirred occasionally. Cut Mb ham into strips and adc. Season with pepper and, wnen the ham is heated sufficiently, turn it all into a dish. Poach 3 or 4 eggs and serve on it, and garnish with chopped parsley. Stewed Tripe.—lngredients: IMb. tripe, lib. onions, milk, salt and pepper, arrowroot or cornflower. Cover the tripe with cold water, bring to the boil, then strain off the water. Cut the tripe into portions and pul into a pan with the onions, the latter peeled and cut into small pieces. Add sufficient milk just to cover and a little salt. Bring to the boil and simmer gently for about two hours. Remove the tripe and thicken the milk with arrowroot or cornflower, mixed ito a smooth paste with cold milk. Boil for a few minutes, season to taste, then add the tripe and reheat and serve. Fish Pudding With Walnut Sauce. — Take enough cold boiled white fish (any sort will do) to yield Boz. when freed from skin, bone etc. Flake it into neat pieces, add to it Mb. wellcooked rice. The rice must be thor-

oughly dry before it is added to the fish. Now add enough cold white .sauce to make to a stiff batter. Mix well, season to taste with pepper and salt. Now add the well beaten yolks of two eggs, and finally the whites whipped to a stiff froth with a tiny’ pinch of salt. Mix very lightly but thoroughly. Grease a round china mould and fill tree-parts full with the mixture. Tie down with a thickly greased paper and steam for an hour. Take off the buttered paper and turn quickly upside down over a very hot dish, give it a gentle, shake, and turn out. For the walnut sauce melt 3 tablespoonsful butler in an enamelled stew-pan (a metal saucepan must, not be used). Add to it 2 tablespoonsful of. the liquor from a jar of pickled walnuts and four finely minced pickled walnuts. Season to taste with pepper. [Salt is not needed. Make very hoi. Pour into a heated tureen.