HINTS FOR THE HOUSEWIFE

Dominion, Volume 20, Issue 60, 4 December 1926, Page 18

HINTS FOR THE HOUSEWIFE

HOME HINTS

Egg Vermicelli. Boil three eggs for 20 minutes, separate the yolks ami chop the white fine. Toast four slices of bread, cut half into small squares, and half into points ot triangles. Make a cup of thin white sauce with a cup ol milk, one teaspoonful of butter, one heaped teaspoonful of cornflour, half a teaspoonful of salt, also pepper. Stir the whites into sauce, and when hot pour it over the squares of toast. Rub the volks through a sieve over the whole, imd garnish with a border of toast points, and a bit of parsley in the centre.

Loquai: Chutney.Take six pounds ripe loquats, topped and stoned, three pints of vinegar, four pounds white sugar, one pound seeded raisins, one cupful sultanas, three dessertspoonfuls table salt, two dessertspoonfuls ground ginger, one tablespoonful each of spice and cayenne pepper, a few pepuer coms and cloves, two ounces garlic (put through the mincer with the raisins). Place loquats in preserving pan, add vinegar, and bring to the boil, then add sugar and other fruits and boil 15 minutes. Add spices, etc., and boil all together until thick and mixture a thick brown colour about one and a half hours. Bottle and seal. This chutney is excellent, and will keen indefinitely. Stuffed Potatoes. *

Six fair-sized potatoes raw, what cold meat you have (cooked is the best), little bacon, sage, salt, and pepper to taste, and a small onion. I‘eel and wash potatoes, cutting off a slice longwavs for the lid. Scoop out centre of potatoes Now mince meat, bacon, attd onion. Mix well, adding salt, pepper, and sage Now fill the potatoes, put on lid, and place in baking dish with plenty of dripping that has been allowed to get hot When cooked a nice brown take out and make a nice gravy and serve hot Pumpkin or any other vegetable vou fancy may be served with these. Cheese Puff Balls.

Ingredients.—loz. margarine, 2oz. drv cheese, 4oz flour, 2 eggs, half-pint water.

Method.—Put water, margarine, and a pinch of salt in a clean pan and bring to boil when margarine is melted, take off the fire and stir in the flour all at once Return to the fire and cook slowlv stirrin” all the time, until mixture leaves the side of pan in a smooth ball Cool and add the eggs, slightly beaten, and grated cheese. Have readv a pan with deep fat heated to smoking point Drop the mixture in small spoonsful into the fat and frv gently until brown about five minutes: drain pile high on a d’oyley, decorate with parsley, and serve.

DOMESTIC JOTTINGS When cooking a fowl in the steamei (and this is the best way with old birds), cook rice and onions in the water you use. The savory steam from this will flavour the fowl, and the rice water will mike good soup.

To crimp parsley, wash and pick it from the.large stalks. After the fish or meat lias been fried, boil up the fat in a pan, put in the parsley and it will soon crisp and retain its colour. Take it out and dry it from the fat for a few minutes before the fire.

When making over for little boys the clothes of their elders, it is worth while to buy a couple of yards of very thin new goods and line the small garments. They will last as long again if this is done, whereas without such reinforcements often they hardly repay the work put into them.

Don’t add the salt to the potatoes until a few minutes before they are cooked. This makes them much more flavoury.

Large holes in the children’s stockings can be most easily mended if you darn over a piece of net tacked on over-the hole.

When vou buy new stockings, tack a little piece of ribbon, or silk, or linen just where your suspender comes. This will take the strain and prevent the ruin of many a pair of stockings.

The nerve-racking clatter of buckets and the damage Gone to paint and' furniture by the careless use of all metal utensils may be eliminated by means of a very simple contrivance now being sold in the large shops. It consists of a protective rim made of strong ted rubber which slips on to the projecting base of the articles in question. It is made in sizes to fit average equipment and is sufficiently _ strong and clastic in itself to keep in position without special fixing.

The work of renovating a wooden article ol furniture is often marred by putty-filled boles and cracks showing up through paint or stain. Try the following:—lf the article has been sandpapered, collect the resulting dust. If not, sandpaper a piece of wood until sufficient dust has been obtained. (Sawdust is too coarse.) Moisten the dust with water and add enough adhesive to make it into a thick paste. Coat the hole or crack to be filled with the adhesive and fill with the paste. Use enough to allow a low knob or ridge to be formed. It will be found that the paste is far from amenable, so lay a piece of strong thin paper over the repair and this between your fingers and the paste will allow you to press, knead, and mould it to your satisfaction. Do not attempt to pull away the paper. Leave it till the paste has hardened, then tear away the loose edges, and the whole repair may then be smoothed with sand-paper. It will be found to take stain or paint as perfectly as the surrounding wood. The advantage of using the dust resulting from sand-papering the actual wood to be repaired, is that the paste made from it is of the same colour as the wood.