Domestic

New Zealand Tablet, 5 November 1914, Page 57

Domestic

By ; Maubi*n,

’■ . - r Rules in Taking Baths. '' A bath should never be taken within two hours after eating. :In inter all baths must' be taken in a [ warm-room, and never, immediately before going out .of doors. The best time for'taking .hot baths is at night, just before retiring. All baths should be followed I by a good friction with a rough towel, and this must be kept 'dp. until the skin is thoroughly dried. . The bather is by no means dry when the skin ceases to- feel wet. ■' So long as the. skin is soft and spongy, it contain s'moisture, which being left to evaporate after the bath predisposes, to a feeling of chilliness, and a cold is contracted. And, in addition to this, vigorous friction, especially after a cold; bath, .greatly hastens the reaction. A warm, foot bath may be taken daily, and will be found most restful at night. As a rule a hot tub bath- should never be taken oftener than twice a week. Intelligent Use of Butter. It is almost universally admitted that vegetables require the addition of fat in order that they may be at their best, and there is no fat which is so suitable as butter for the majority of vegetables, judged by the character of the dish and also by its flavor. Some housekeepers have a way of looking upon the use of butter, milk, and cream in the preparation of vegetables, soups, and sauces as if these ingredients were simply ‘luxuries’ and not food essentials. But it should be remembered that; these articles are valuable foods and naturally increase 'the food value of the - dish 6f which they form a part. - They are all wholesome foods, and, although generally more expensive than the vegetable foods with which they' are, combined, their use in 'reasonablequantities is certainly to be recommended. Increasing the* cost of the dish by the free use of butter, cream,

etc., may, after all, be economy if the increase is gently made, and the vegetable soups and purees made richer as well as more appetising by the addition of butter dr cream combined with' smaller -quantities of meat.-.; '"Ufa • ?. .>•••. ’ • ■ ... .y . '* ■ ;. Preserved * Ginger. --/ B Those people who like it should keep a few jars of preserved ginger on hand. Young roots are put into a, vessel and kept at the scalding point until tender, when they should be peeled in .cold water. t Make a thin syrup and pour it; over the ginger and allow it to remain tor five days. Then place the ginger in the jars for keeping and enrich the syrup by the addition of sugar; Boil thoroughly and pour, over the ginger. d It- is then' ready for sealing. Ginger pears are novel. The bears should be ripe. Peel them and remove the cores, then cut into thin slices. To every four pounds of pears allow the juice of two large lemons, three and a-half pounds of sugar, four ounces of ginger root shaved fine, and _ one gill of water. Dissolve the sugar, then drop in the pears,j ginger, and lemon juice and cook for an lour very slowly. Place in the cans and seal when hot. - : J * 11 1 ' ■■■' ■■■* •.. '1 .■ Household , Hints. • . T^ s t will be improved both in taste and digestibihty if it is first placed in the open oven for a little while before toasting. It will toast better and more evenly. -- t - - V-,U If eggs have boiled too hard, take the vessel from the fire and quickly place it under the cold-water spigot. the shock of the change from hot to cold water softens .the eggs. - . When washing delicate laces do not use-starch •if a little stiffening is needed, dissolve two lumps -of sugar in a basin of water. This will give all the stiffening that is needed. • * , -Jr ... , When a small clock is beyond repair, it will be found very useful for the sick room., . Set the hands each time medicine is given to the hour when the next dose is to be given. . -- -'.-C • .-A--'''"*