HINTS FOR THE HOUSEWIFE

Dominion, Volume 20, Issue 54, 27 November 1926, Page 18

HINTS FOR THE HOUSEWIFE

DOMESTIC JOTTINGS Lizard Skin Velvet. There is no end to the ingenuity of the makers of velvet One of their latest efforts is a perfect reproduction of the skin of a lizard It has al! the appearance of rough skin, but is silky to the touch Other novelties in velvet are floral patterns for furniture, printed in colours. There are also several Cubist designs that have the effect of a raised pattern, and some very striking plaid patterns; the silky fabric brings up the colours in a way that is impossible in lustreless, material.

Rusty Needles. Needles are less apt to become rusty if, when not in regular use, they are threaded through chamois leather instead of flannel, or through waxed paper, such as is sold with jam-pot covers, and one of these precautions ought to be taken when they are left in a house which is to be shut up for any length of time. In damp, muggv weather, or if the worker’s hands are moist, they should be passed through a dry cloth after use, as otherwise they are certain to rust. Rusty needles mat’ be soaked in paraffin for a few days, 'dried, and then rubbed with fine emery paper, or the old-fashioned method of cleaning them may be adopted. It is both easy and efficacious. The needles—three or four needles can be done at once—are placed on a tiled or stone floor and rubbed backwards and forwards beneath the foot for a minute or two This removes the rust and smooths the needles, so that it is necessary onlv to dust them before use. The treatment does not scratch the tiles. Garters. Garters are growing gayer every day, and nothing shows as much ingenuity as these little accessories which bold first importance in the days of abbreviated skirts. For sober and dark toilettes there are garters in a discreet design of black and white baby ribbon with no additional decoration. Black with silver or gold also niakes some charming sober garters. Luxurious ones with flowered ribbon have a narrow strip of gold or silver, and have the effect of being »ah etied with jewelled bars or are supplemented witli 'tiny posies of old-fashioned flowers tucked with frills or gathers. Tiny doll-heads ornament many, as well as lovely jewelled buckles, and practical ones come with a tiny flat vanity-case, holding all that is ne-essary for the makeup. Sometimes there are fluffy feathers sticking out around the

doll s head. What an American would call very "Frenchy” garters are very narrow with tiny French flowers for ornament. Notiling is too fanciful or bizarre for the garter of to-day,,and it is planned with as much care as the hat or the gown. Little envelope-shaped pockets or brocades which are carried for dress occasions are the direct descendants of those carried by (he ladies of the court m the days of the Empire. They are of mauveblue or maize-coloured silk, embioidered in dull gold tinsel. On the outside nf the flap, written in tinsel, are the words: "Tout est plaisir” (All is pleasure), which is not half the story, of couise. One must rai-e the flap and read the rest: "Quand on aime’’ (When one loves).

HOME COOKING Saucer Pudding. Two ounces of fresh butter, 3oz. of sugar, 2 eggs, 2oz. of flour, jam, -j-pint of milk. Beat the butter and sugar to a cream, then work in the well-beaten yolks of the eggs, then the stiffly-whipped whites alternately with the flour; add the milk, mix well, and divide into four saucers, which have been greased, and bake fo: 1.5 to 20 minutes. Heat some jam until nearly liquid, cover one cake with this, then lay another over it, then more jam, and so on until the cakes are all used. Sift sugar over the top and serve.

Rice Croquettes. Two tablespoonsful of rice, grated lemon rind, 3 tablespoonsful of sugar, a little cold milk, 2 eggs, vanilla es..ence.

Put the rice in a pan or a piedish with a little grated lemon rind, the sugar, and a little cold milk, and let it cook either over the fire or in the oven, adding more milk until the rice has absorbed all it can It will take up from three-quarters to a pint of milk. Now leave it till next day (or until quite cold), then work into the mixture the well-beaten eggs. Dust a pastry board with flour, shape the rice into balls, dip them in egg beaten up with castor sugar and a few drops of vanilla, and roll them in very fine bread raspings; frv them like fritters. Before serving scatter castor sugar over them and send to table very hot, accompanied by a hot fruit salad or jam sauce. Italian Cream. The yolks of 4 eggs, half a pint of milk, half a pint of double cream, loz. of castor sugar, loz. of gelatine, 1 wineglassful of curacoa (or half a wineglassful of brandy and half a wineglassful of sherry).

Make a custard in the ordinary way with the eggs and milk ; add the sugar, the gelatine which has been dissolved in a little water, and the curacoa. Allow it to become cool, then stir in the stiffly whipped cream; mix all thorough! v well together and pour into a mould which has been rinsed out in cold water. Leave to set.

To Make -Potato Doughnuts.—Take 1 egg, 1 cup sugar, | cup mashed potato, 1 cup milk, 4 teaspoons baking powder, r teaspoonful salt, 1 teaspoonful nutmeg, about 5 cups flour, 1 tablespoon melted shortening. Beat the egg until light. Add sugar, freshly cooked mashed potato and milk. Mix and sift baking powder, salt, and nutmeg with four cups of the flour and add to the first mixture. Add enough more flour to make a dough that can be handled. Add shortening. Roll to about a third of an inch in thickness, cut with a doughnut cutter and fry in deep fat. Time in cooking, 3 minutes each. Temperature, 370 degrees. This recipe will make two and one-half dozen doughnuts.