HINTS FOR THE HOUSEWIFE

Dominion, Volume 21, Issue 114, 11 February 1928, Page 18

HINTS FOR THE HOUSEWIFE

GENERAL HINTS ro Mend a Glass Dish.—Clean and drv the broken edges of the dish, and then smear a little waterglass along one of the broken edges, pressing the two parts together. Don’t wipe away any of the liquid which may be squeezed out when the broken pieces of the dish are squeezed together, but wait until the waterglass dries, when it can be scraped away with a knife. The dish will stand any amount of heat after it has been mended.

'Io Remove Stains on 'Teacups.—Rub the discoloured part with a damp cloth dipped in Fuller’s earth.

To Clean Plaster of Paris Ornaments. —Use a thick paste made of starch and water. Lay this on the ornaments to be cleaned, and let it remain till drv. Then remove it with a stiff brush, when the dust and dirt should come off with it.

To Keep Black Beetles Awav.— Sprinkle turpentine or scatter a mixture of borax and powdered sugar about the haunts of the cockroaches, and thev will disappear. A strong solution of alum in boiling water poured down holes and in corners where they gather often proves effective.

For Earache and Colds.—To cure earache mix together a little eucalyptus oil, and rub them well round the bad ear. For colds, mix together a little eau-de-cologne and about the same quantity of formaldehyde in one bottle. Shake this mixture and put a little on your handkerchief, and inhale it when your head feels stuffy. Miscellaneous Hints.

Furniture not provided with castors often scratches polished floors when it is moved about. This can be avoided if little discs of felt are glued to the bottoms of the legs of the furniture.

Chamois leather should be washed, when necessary, in soapsuds and rinsed in soapsuds, not in clean water. Treated thus it will always keep its original softness.

Marks made on paint by matches can be removed by rubbing first with a slice of lemon, then with whiting, and finally washing well with soap and water.

Two ounces of fuller’s earth boiled in half a pint of vinegar and the juice of three onions is excellent for removing scorch marks from linen. To make cream rise on milk, warm the milk very slowly until rings form on the top. Then set aside, and as it cools, the cream will rise splendidly. To clean windows quickly, rub each window with a cloth which has been dipped in paraffin oil; do not polish at once. Then return to the first one, and polish with a soft dry cloth. A splendid polish is obtained and the paraffin prevents ties from settling on the window.

Gold and silver lace and trimming soon get tarnished. Try cleaning this way: take a stale loaf and rub the inside to make crumbs, and mix with it fib. powdered blue. Lay this plentifully on the lace and rub gently until it becomes bright. Then take a piece of clean flannel and dust the crumbs well off. Finally rub the lace gently with a piece of velvet.

SOME AMERICAN DISHES Hix one pound of pork tenderloin chopped, half a cup of cooked rice, one medium-sized onion grated, one and a half teaspoons of salt and a quarter ol a teaspoon of cayenne. Have ready cabbage leaves wilted a bit by placing ill warm water for live minutes in order to make them roll readily. Divide the meat mixture and roll each portion m a cabbage leaf, fastening with a skewer. I’ut in a kettle, and three medium-sized tomatoes, one large onion chopped, three tablespoons of vinegar, two tablespoons of sugar, and two cups of boiling water, and simmer uncovered until the cabbage is tender. Southern Style Beets.—Boil half a cup of rice in water and drain. Chop a cup of pecan meats, mix with the rice; add a teaspoon of salt and a little pepper. Scoop the centre from cooked beets and fill them with the rice mixture; stand them in a pan ami bake for twenty minutes, basting with a little melted butter. Serve with a cream sauce to which the chopped beet centres has been added.

Savoury Stuffed Cucumbers.—Select large cucumbers only and peel. Cut in halves lengthwise, remove the seeds, sprinkle with salt, pepper, and vinegar, and let stand one hour in a covered dish. Then parboil carefully, Fill them with a force-meat made of finelychopped pork, breadcrumbs, one egg, and a little salt. Tie the halves together and stew until they are tender in one and a half pints of stock, together with the juice that has come from them while standing. Melt a little butter in a saucepan, and brown it with flour and a little sugar. Add the cucumber stock and boil well, then put in the cucumber and simmer for ten minutes.

Nut Stuffed Onions.—After peeling remove the centre and boil them in salted water until tender, but still firm Boil the centres also, chop tlieni and for six onions add a fourth of a cupful of chopped nut meats and a cupful <if breadcrubs, season with salt, pepper, and a little chopped parsley, moisten with a tablespoon and a half of melted butter. Fill the onions with this mixture and bake until altogether tender, basting with butter. Stuffed Carrots. —Pick carrots which are squatty rather than long and thin, scrape and boil them until almost tender, drain and cool; make a cavity in each one, for which process an apple corer is good to use. Chop very fine enough apple to make half a cup, add two tablespoons of salt and paprika, and saute about five minutes in butter, then fill into the carrots, dot with butter, and bake half an hour. Or they may be rolled in crumbs and egg, as with croquettes and browned for half an hour in the oven with a roast of lamb or beef. Stuffed Kohlrabi.—Select nice round heads, peel and cook in weak salt water until partly done. Cut a slice from the end of each and hollow out in cup form. Make a forcemeat of roasted veal, a little boiled ham, breadcrumbs, two eggs, salt, pepper, and the grated rind of a lemon. Mix well and till into the kohlrabi cups and close by tying on the slices cut from the ends. Put them in

a low kettle with the covered ends to the top, add boiling water or meat broth, a good-sized piece of butter and cook until tender. Place them on a serving dish with care, cut the threads binding the covers, stir a little cornstarch, soften in cold water into the broth and pour it over the kohlrabi as a sauce.