Domestic

New Zealand Tablet, 2 March 1916, Page 57

Domestic

(Bt Maubebn.)

To Soften Paint Brushes. Very often when paint brushes have been.-laid aside for some time they become very hard and dry. To remedy this, heat some vinegar to boiling point, immerse the brushes, and allow them to simmer about fifteen minutes. , Then wash them in strong* soapsuds, and they will be as good as new again. Care of the Eyes. 1 Too strong a light is as great an evil as one too’ dim, and when reading, writing, or sewing, the light, whether natural or artificial, should, come from the left. It should never fall full in . the face,- but upon the work. Daylight is best when not sifted through curtains, and artificial light should be clear, steady, soft, and white. The craze for colored lamp shades has injured many eyes. The" eyes should never be steadily employed by'artificial light, especially after a day’s hard use and to strain them in fading twilight or by reading in cars or trains is an injurious practice. Spiced Pears. Make a syrup of 51b of sugar and one pint of vinegar, to which add (before cooking) one teaspoonful each of cloves, cinnamon, and mace, tied in a thin muslin bag. In this quantity of syrup 91b. of pears can be spiced, which may be cut-in halves if desired. Drop the fruit into the boiling syrup and allow them* to remain until clear. Place the pears in jars, boil the syrup until thick, and pour over the pears, then seal. If the skins are not too tough they may be left on tho pear.;. - Crystallised Pears.’ First stew the pears (peeled and quartered) in a good syrup. When finished, , put a layer of the pears

into a new sieve, and dip this suddenly into hot water, to take off the syrup that hangs about them.' Put the' pears om a napkin before the fire' to . drain, and then do some more ,in the sieve. : Have ready sifted double refined i sugar, which sift over the fruit on all sides until ' quite white.- Now set the fruit on the shallow end of the sieve in a slightly warm oven, and turn two or three .times. They must mot be cold until quite dry. , If watched carefully they will be very good. . ■ v. ■ ' . ■- • Damson Cheese. ' Damson cheese is an old English preserve, made much stiffen than " either jelly 'or jam. It is used as a dessert and keeps well if sealed up in a cold place. Put sound plums in an earthen jar, set in a pan of cold water, and. bring to a boil over the fire. Cook until the fruit is soft, then run the pulp through a sieve to remove pits and skins. For each pound of the pulp allow half a pound of loaf or granulated sugar and boil to a thick paste. Crack some of the pits from the fruit, take out the kernels, blanch and add to the cheese. When the pulp clings to the spoon in a mass pour into pots and cover, or pour on a cold dinner plate and cut into neat pieces and dry for dessert. How to Keep Well. A well-ventilated house does not necessarily mean a cold house, and pure air does not have to be iced air. ‘ Extremes are very apt to be dangerous, and while the lungs demand fresh air that they may do , their work well, too low a temperature is not wise. You will feel better, however, for having slept in a cool room, and if on rising you think it too cool just try some lively breathing and stretching exercises—adding a few arm swinging . exercises. Then sponge your chest, face, and throat with cold water, rub briskly till dry and rosy—fill the, lungs a dozen times, and dress as quickly as possible; you’ll find you feel so fresh and well that you will never again risk the discomforts and lack of rest attending a close sleeping room.