HINTS AND RECIPES

Wanganui Chronicle, Volume 84, Issue 71, 26 March 1940, Page 2

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE. | When boiling greens, add a pinch o£ ; borax to preserve their colour and im- j prove their flavour. Never allow grease to burn on the j outside of the frying-pan. Scour the I pan thoroughly every time it is used. ; Apply linseed oil on a cloth to a | rusty gas stove; and rub with sand- i paper any spots that are not removed I by the oil. I When you make a souffle you must ■ whip the whites of the eggs so stiffly j that you can turn the basin upside I down without danger of its contents falling out. The quickest and most effective way to peel cooked beetroots is to plunge them immediately into cold water. If the method is adopted the skins will come off readily. Dried lemon peel sprinkled over the fire will destroy any disagreeable odour about the house. When peeling onions avoid tears by peeling from the root end, also slice from root end when onions are required sliced. Lemon-juice makes a good substitute for shoe polish if a few drops are well rubbed into the leather. When icing a cake don’t make the icing too hot! Stand it for a second on a very low heat and then test it by touching the bottom of the saucepan with your fingers. i If you have a tight felt hat, hold it I in the steam of a boiling kettle. When | the felt is thoroughly damp it is easy i to stretch to the right size. j Leave a cake in its tin for about five minutes after taking it from the oven, then turn it out of the tin on to a clean cloth in your right hand, and holding it thus stand it right way up on a wire tray. It will then keep its shape whilst the steam is escaping, even if it is very light. If your lights fuse, you may waste time in finding out which fuse it is. It helps if you remember that a fuse that has just blown will feel quite warm when you touch it. A good lotion for the hands can l?e made in this way: Mix together a teaspoonful of water in which potatoes have been boiled, one tablespoonful of lemon juice, and ioz. glycerine. Then add, drop by drop, lOoz. tincture of benzoin, beating hard all the time to prevent the lotion curdling. Only make a small quantity at a time. To Remove Grease Stains From a Table-Cloth.—Rub stain thickly with wet soap, roll up cloth, and soak In warm water for two hours, softening the water by using Joz. washing soda to every 3 gallons. Remove and wash in hot' softened water, rubbing the stain with soap and using a great deal of friction. Rinse and boil in the usual wav. When Making Cakes—To cream yolks of eggs and sugar is a direction often found in cooking recipes. To cream eggs and sugar the latter should be sieved into a basin, the yolks of the eggs dropped on top, and then e the two worked together with a whisk till they are light and frothy and a pale lemon in hue. A Simple Bed Rest.—lnstead of propping an invsfiid up in bed by piling pillows behind him, try the use of a stout strip of canvas hung from the head of the bed and spread out beneath the patient. The principle is that of the common lounging chair, canvas-seated. It gives support to the weak back, and is held in place by the patient’s own body. If the head of the bed be of the iron-rail variety, the a strip of canvas may be simply thrown over this rail and brought down double before the sick person is lifted upon it. An Economical Cake. —Date Cake: Cream 51b. margarine and 51b. sugar together in a basin. Put 6oz. stoned and halved dates with 51b. self-raising flour and a little grated nutmeg. Add this to the butter and sugar with 1 beaten egg and half-cupful of milk. Mix well, and turn into lined cake-tin. i Bake in a moderate oven. Soups Are Economical and Sustaining. Brown Celery Soup.—For this soup any meat stock can be used. First cut up two heads of celery into small pieces, and blanch them for five minutes in boiling water. Drain away the water and put the celery in a large saucepan with half-a-dozen or more small peeled onions, a lump of sugar, pepper and salt. Add about a quart of meat stock, and let the soup cook gently until the celery and onions are quite tender. Serve without straining. Pea Soup.—Two quarts of stock or water, a pint of dried split peas, two onions, two carrots, a turnip, a stick of celery, seasoning. Any bones available may be added. Soak peas overnight, put them in a stewpan with bones (if any), water, and bring to boil; slice vegetables and add when boiling. Simmer until the vegetables are done, then mash them to a puree.' re-heat, and serve. Leek and Potato Soup.—This delicious soup costs little and is, easy to make. Ingredients: 6oz. potatoes, 6oz. leeks. 1 pint water, I pint milk, salt and pepper to taste, Joz. margarine, Joz. flour. Prepare potatoes and leeks and cut in slices. Put into saucepan, add 1 pint of water and a little salt. Cook till tender, then rub through a ' sieve. Melt the margarine in a clean saucepan, stir in gradually the flour and the hot milk; stir till'quite smooth then add the sieved vegetables, etc., and re-heat. Scotch Broth.— Required; li-2lb. ‘ shin of beef or a good marrow bone. 1 4 quarts water, 51b. pearl barley, 51b. dry peas, 1 small turnip or i. swede turnip, 2 leeks, 3 carrots, parsely. Put beef or bone into hot water and let ’ water boil; add teaspoonful salt and i skim off scum. Add pearl barley, peas ■ (which should have been soaked all : night), leeks cut up very small, turnip. I 1 carrot cut into dice, pepper and salt to taste. Boil slowly and steadily for : two hours. Add rest of carrots, grated : finely, and chopped parsley, quarter o' an hour before serving. Remove beef , or bone. Vegetable Soup.—Required: IMb. , cracked beef bones, 1 small turnip, 1 i potato, 2 carrots 15 tablespoonsful > pearl barley, J tablespoonful dripping. 3 pints water, 1 medium onion, 1 cup ; shredded cabbage, 1 stick of celery, i pepper and salt to taste. Scrape any ; meat from bone. Melt dripping in pan s and brown meat and bones in it, then , remove them, and brown sliced turnip, ! potato, carrot, onion and celery. Rei turn meat and bones. Add water and salt and pepper to taste. Cover and , simmer three hours. Add cabbage i and pearl barley which has been soak- . ed in cold water to cover for an hour. . Let the soup simmer for another hour. Remove bones before serving the soup.