Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 378, 6 August 1903, Page 7

Housekeeper.

HOUSE SOLD HINTS. cucumbers, according to tae jjICX best cooks, should be sliced thin 2fcS? ano " lie in water three hours before using. A. cup of milk added to the water with which an oilcloth or oil fi jor is to be washed gives it a lustre like new. Next time you upset grease on your kitchen table pour some cold water over it at once. This will prevent it from soak-, ing int > the wood. TO EEMOVE MA.EKINGI INK To remove marking ink from linen, paint tie mark rwith a solution of pbtaß-' sium applied with a camel's hair brush As soon as the ink disappears toe linen should be well rinsed in cold water. IC ING FOE CAK BS" • 1 J Whip the white of an egg, add to it a tableßpoonful of water and half a teaspoonful of lemon juics S ;ir in a breakfa9tcupful of icing sugar. Beat until it is firm and very cmooth and then spread on to the cakes. Stand it in the oven for a, few minutes. - TO EEMOVE MILDEW. To remove mildew from calico, mix soap and pjwdared starch with half tho quantity of salt and the jaice of a lemon. Liy this mixture on <o the calico with a brush, and letthe linen lie on the grass for a few frosty Dights and the stain will disappear. PICKLED SPEATS Thia is a go:d dieh and within the resch of all. as the fiah is very plentiful and cheap. Take some sprats, clean and dry them, and lay in a juror deep pie dißh, Pour over these a pickle made of one part .vinegar and two parts water; add a few peppercorns and a bay-leaf or two. Bake in a moderate oven Take the fish from the pickle and serve cold for breakfast. _.,... - ■• GBEY PUDDING. Take a teacupful of pastry flour, a heaped tablespoonf ul of castor sugar, one ounce of butter; mix all these ingredients together. Beat an egg with nearly a gill of milk, add any flavouring desired. Grease a pudding basin, decorate it with split raisins and citron. Beat tbe dry into the milk, etc., and when light pour into the pudding basin, Steam from one and a half to two hours: TO CLEAN KID GLOVES. To clean white or light kid gloves is quite easy. Use either benzoline or benzine for the purpose, but remember that both tness are very inflammable and must not be used in strong sunshine or in a room with a the. Here is the method: Put a little benzoline or benzine into a saucer, and in it place a dirty glove. Cover all with a plate and let it soak for a few minutes. Have a thick cloth spread on a deal board or table, take up the glove and j ast let it drip, then lay it on the cloth. With a piece of perfectly clean flannel rub the surface of the glove, using a stroking motion one way, so that all the dirt is worked off on to the cloth. Change the surface of the flannel constantly till the glove is cleaned. Then hang in the air to dry. ;> APBICOT JELLY. A cook recently accidentally evolved a new dish. In stewing apricots she found that she had more j aice—which was really a thick syrup, so much sugar had been used—than she wished to send to the table with the fruit. She therefore soaked a little gelatine, and poured over it the hot apricot juice, to which she had added a very little, half a teaspoonfu), of bitter almond extract. When the gelatine was thoroughly dissolved and mixed with the jaice, she poured the mixture in a mold, using for the purpose one of the cake-tins that have fluted sides and a hole in the middle. The next day she carefully removed the jelly to a rich dark blue platter, where it looked very pretty with its Orange colouring. The hole in* the centre was filled with whipped cream, and a dessert senc to the family that caused almost nothing of either money or.labour. O? course a ring mold could be used to even j better advantage.

CHATEAUBRIAND STEiK. Take a steak from the undercut of a sirloin or fillet of beef, let it b9 two inches thick, flatten it with the broad side of a cutlet bat, soaking it for an hour on a plate in some good salad oil, turning it occasionally; broil it over a good fire and let it be rather underdone in the middle; be careful not to prick the outside with a fork lest tbe juices should escape. Place on a hot dish and spread with maitre d'hotel butter, and i! olive sauce is liked a little may ba poured round it.