Domestic

New Zealand Tablet, Volume XXXVI, Issue 12, 26 March 1908, Page 33

Domestic

By * Maureen*

Uare of the Frying Pan. The dirtiest frying p~a« will become clean if soaked five minutes in ammonia and water. *>oa»ea Copper Pans. a £?P??l? P ??l Pan »' ct ?'». should te cleaned by scouring with a cut lemon dipped in salt. Then rinse thoroughly 2 pure water, dry and polish with a soft cloth. 7 " y^ Discolored Saucepans. Discolored saucepans of enamel can often he made to look new by boiling a little chloride of lime to the water with which they are filled. Tdie Drain Pipes. Every pan of dishwater contains grease which coagulates on the cold pipes; result, evil deposit on ■those pipes i; e^nteally the plumber. A pint of-boil-ing hot solution of wishing* soda poured down the sink every day dissolves and carries away .lie l?ease A Cleaning Fluid. vm,r h ir a iS h a vsoo?'v 500 ?' reci P 6 . *<> cut out and paste in' your scrapbook for use in all seasons and on all SS:^fc,{ Or f £ lS C l? &ni \ S fluid 4s inSible One piot of henzobne, two drams .of alcohol, and onedram of chloric ether. This mixture cleans all materlgls and removes grease spots. ,- Blanked Parsley, v, If v popped pars-ley for soups or any " sauce- Is all Pi Jp f, rodUCeS T a .brighli. brighli grfien insiead of a dull one. Place the parsley in a strainer and din it for a 3^? in fas r \ b ° ilin S ™ter f to whieff ii added ?£f i g i of soda- Then squeeze dry in the corner of the clean cloth and chop finely This method improves the taste and saves, the parsley. The Water BotUe. ' c* W £- ter bottle that has become stained and dirty SSSJr f . a , fe^ tea leaves and a tablespoonful 6t vinegar put Into it and should then- be Well shaken. Rmse out thoroughly with clear water. If the bottom, be stained it will be well to let the tea leave's and vinegar remain in it for some hours, and it may be necessary to- use a bottle brush. -.Testing ' Food. «tu These useful food tests are given by an authority. 5. i. P u i" chasln fi coffe « gather a little in the palnv of the hand and press firmly. If it sttcks together in a can or cakes in lumps, it contains some adulterating substance. Pure coffee falls apart when the hand is opened. Butter when heated, bubbles up and burnsoleomargarine boils cheerfully, -and has a distinct odor! Grilling. A h .Anything grilled should" be -'served^very hot on a hot dH'Sh, .and just before sending to table a piece of butter should be placed on the top. Should the fire blaze from the running in of the fat, remove the gridiron, and sprinkle over the blaze a little salt • the fire will soon, be clear. The grid should be placed only fahrly near the fire a t first unttl a crust forms, over the meat, and so it will retain all its juices. Removing Ink Stains. I had sjpilt ink upon a white Liberty silk blouse (says an Australian woman), and, although the black mark was not very large, it" was conspicuous entough to be a source of annoyance to me every time I wore^the disfigured garment. I sent it to a competent laundress, and she, after exhausting all the devices wMch are trade secrets, returned it in the same condition—still inky. I knew that milk would remove freshly-spilt ink from woollens. Mine had been in the silk for twelve - months, 'so I was not very sanguine, yet decided to try. I soaked the spot m the -mil!k and in a .quarter of an hour all trace of the mark was removed. This summer a light cambric "dress was accidentally splashed with red ink. A friend who saw !t .said, ' Put- black ink on the red spots, and it will all wash out.' So it did, and as I write I am wearing that same-frock ; but now, thanks 'to _ the good Samaritan who helped me, without a sdnele blemish. , ,