VANITY FAIR

Wanganui Chronicle, Volume 83, Issue 258, 1 November 1939, Page 11

VANITY FAIR

HINTS AND RECIPES

SOMETHING TO INTEREST THE 1 tivu&tamrJL. If a pinch of salt is added to milk . (hat has been slightly burnt it will re- I move the disagreeable taste. If you wind “ripped out” wool round a bottle filled with hot water it will ■ take out the ripples. Wine stains will disappear from linen if the stained part is soaked in boiling milk. Jam and pickles should not be stored . on a top shelf, as hot air rises, and 1 heat is apt to cause fermentation. A soft compress of witch hazel applied to inflamed or swollen eyelids will cool and relieve the eyes and diminish redness and swelling. Save coffee grounds for cleansing glass water bottles. Add soapy water, and let them stand for a while; then . hake thoroughly, wash and rinse. 1 When making hotwater starch add teaspoonful of glycerine to it, and you will find that, the iron will run much more easily over the starched articles, and a nice gloss result. After a few. washings, natural shangtung silk begins to look faded. To revive the colour, rinse in warm water which has been coloured with clear, strained tea. Press out moisture, do not wring; hang in .a good breeze till quite dry before ironing. Next time you're cutting sandwiches, try spreading the butter and mustard I together by mixing them. This is, quicker in the long run, and prevents the mustard from being all in one place. Treat leather shoes which have been damaged on the beach in the following way: if the shoes are black rub the stains with a paste of blacklead and lemon juice. Leave on for an hour, then brush off, and clean in the usual way. For brown shoes, dissolve a small lump of washing soda in two tablespoonsful of hot milk, and dab on the stains. When dry give a second coat, then polish. To remove fruit stains from the hands, moisten a crust, of bread with vinegar and rub on the stains; or grease the hands with lard, and then wash with soap and water. Making Mint Sauce—Before chopping mint, dip your fingers into flour, or ground rice, to avoid getting them stained. After Slicing Onions.—Wash th? knife and the hands with cold water and remove the onion juice. Hot water would cause this juice to stick, and therefore help to perpetuate the unpleasant odour. Opening Screw Tops.—The screw top of bottles in which fruit is packed are often very hard to move. This is frequently due to the fact that one cannot get a proper grip on the tightly screwed metal cap. Cut a strip of emery or glass-paper twice as wide as the screw top is deep and long enough to go all round. Fold the emery-paper over so that there is a roughened surface on both sides. Now bind this tightly round the screw top with string, and you will be able to get a splendid grip so that the screw top is easily removed. To Sharpen Scissors.—The dullest scissors can be sharpened by snipping gently at the neck of a small glass bottle as if you were trying to cut it ofi’. To Remove Grease Spots.—Grease spots or stains on delicate materials can be removed if sponged with benzine or oil or turpentine. This will not injure the finest fabrics. If stains on woollen materials are old it is best, to use benzine after the stains have been loosened. This is done by placing a piece of stout blotting paper on the fabric and then pressing with a hot iron. Lot the fabric cool before applying the benzine, which should not be placed near a fire or naked light. Economy Hints.—Princess slips, which are worn or laddered at top and hem, may be shortened to vest-length.

Make inverted pleats of suitable depths to draw into size required a! top, and put on new’ shoulder straps of ribbon. If the material is silk stockinet, machine raw edges before hemming. Princess slips may be made from nightgowns in Ihe same way. Try These R'ciprs. Black-berry Jelly.-- Pick and wash the blackberries and put into a preserving pan with just enough water to start cooking. Let them simmer until they are tender and strain through a jelly bag or sieve. Let the jelly drip all night. Next day measure the juice and put in a preserving pan. To every pint of juice add 11b. sugar and bring to the boil, stirring frequently. After boiling for a few minutes test a little on a plate. If a skin forms as it cools it is ready to pour into warm jars. Crab Apple Jelly. With the crab apples you can mix windfall apples and little scrubby apples that would not grow any bigger. Wash and wipe the fruit, cut the larger one and remove all decayed parts, but do not peel or core the apples. Put them in a preserving pan. just cover them with cold water, and boil them until they are quite soft and mashed. The juice is then strained through a jelly bag. (he fruits being let to hang during the night so that all the liquid possible may be strained through. To each pint of juice one pound of sugar is added and the mixture is boiled for half an hour or so until a little sets firmly when tested. Elderberry sam. -Weigh the berries, which should be quite ripe, and tn each pound allow the same quantity of sugar, with the juice and grated rind of a lemon. Put. the berries in a preserving pan with the lemon juice. Stew slowly till the fruit is quite soft, add about a third of the sugar, and boil for five minutes, then add the rest of the sugar and lemon rind. Bring slowly to the boil, and cook for about half an hour before testing. Then pour into warmed jars and cover at once. i