Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 363, 23 April 1903, Page 7

Housekeeper.

RUGS FOR SUMMER COTTAGES. rugs made of hemp and ©«MS§> decorated with eccentric patjgJjjK terns and striking colours are among the new draperies for the summer cottage. These rugs are heavy enough to afford ample protection from draughts and not being soft or woolly they do not serve as magsets to attract every particle of dust in the vicinity.PAINTED LACES. v Apropos of lace treatment is the new idea of painting laces, the Alencon and filet laces being especially weli adapted to this purpose. For ball gowns this 5b particularly charming done in flower and leafy colourings, and : certainly it offers new field of industry. DRINKS. Lamonade of a fine quality can be made as folkws :—Six lemons cut in thin slices, with the pips removed, and half a pint of strawberries stalked. Put both into a large jug, and sprinkle with a breakfastcupful of castor sugar j now take a pettle, or potato masher and mash the sugar into the fruit. 0 vet this spread about a pint of ice chopped as finely as possible, and leave for ten minutes, then pour in five pints of cold water; in an hour it may be strained off into glass jugs, and more sugar added if not sweet enough. A variant of this lemons de is to use tinned pineapple instead of the strawberries, and oranges "may also bo mixed with the lemons. Rhubarb makes an excellent cooling drink, and is to be recommended for its cheapness; cut up a dozen thick stalks, which have been well washed but not peeled, boil them in two quarts of water for a quarter of an hour. Strain tbe liquor through- muslin, sweeten it to taste, and mix in it the grated peel of two lemons, let it stand for a few hoars, when

fit should be quite clear. Serve with ft i lump of ice in the tumbler, so water need be added, but a pinch of soda will make it ifffrveece if so desired. ! Pineapple nectar m><k<>s a change from other drinks. Take a tin of pineapple chunks, cut them in small pieces, and mix with the juice of four la: go lemons, add sugar to sweeten, from four to six ounces, and from two to four quarts 08 water, according to the strength desired. Do not strain the nectar, and serve with Bpoons go that tbe pieces of pineapple can be eaten if liked. Many people are still fond of the old fashioned raspberry vinegar, but 1 recommend raspberry acid in place of it, as the flavour is much the same, and it is less trouble to prepare. Dissolve two cuuceo of tartaric acid in a quart of water, and pour this over five pounds of red raspberries. Allow them to stand for twentyfour hours, then strain off the juice without pressing the fruit. To every pint of juice, allow a pound and a hall of sugar, and stir till it dissolves. Bottle but do not cork for a few days; it will then be ready for use Three tablespooufuls in a tumbler of cold water makes the drink. A lump of .ice in a glass makes it more refreshing. The raspberries left from this beverage need not be wasted, but may be used for jam or tarts. Mixed with red currants they are just as suitable for tarts as frosh ones.