THE HOUSEKEEPER.

Evening Post, Volume LXXXV, Issue 27, 1 February 1913, Page 11

THE HOUSEKEEPER.

HOME HINTS. Care of Clothes: — Clothes that have been packed aw ay for any length of time sometimes, become very creased and shabby-looking. To remove tho creases, try the following plan : — Hang the articles on a clothes-line in the bathroom, and turn on the hot water tap until the room is full of steam. Leave them for an hour or two. and then dry them in the openair and press on tho wrong side with a rather cool flatiron. Castor Oil for Boot Leather — Captor oil rubbed well into boots or shoes will help to preserve the lcathei-, and lengthen tho life cf the boots,. Any oil can be used, but castor oil is the best. When Choosing Wall-paper. — Remember that large patterns and dark colours of wall-paper will make a room appear smaller, while a plain or striped paper, if a light colour, will give an appearance of increased sue. A Use for Corks. — Ordinary corks make splendid lire-tighter& when treated in the following way: — Pack them loosely into a tin, and pour enough paraffin over them to well soak them. Let them lie for a day or two, when they will be ready for use. One or two placed among tho wood when building a (ire arc a great help to its lighting. To Clean Paint. — To clean painted walls, put a kettle of water on the fire, shut up the windows and door, and let tho kettle boil until it creates a. moisture all over the walls. Then dip a (sponge or soft cloth into a pail of hot soapsuds containing a tablcspoonful of ammonia, and wash the top and working downwards. This method leaves no streaks on tho walls. Charcoal in Pantry.— lf you keep a dish of charcoal in your pantry you will iind that it keeps your meat sweet and fresh at all seasons of the year. Tho charcoal should bo renewed from timo to time. A Valuable Disinfectant.— A most valuable disinfectant is mado by mixing a small quantity of permanganate of potash with ono quart of water. This quantity will last, for six months in use in any household. Faded Carpets—^Thc colour can bo restored to carpots if they are rubbed over with a bolution composed of one teaspoonful of ammonia to one gallon of water. This will also remove whitewash stains from carpets or rugs. BREAKFAST RECIPES. Salmon Omelets.— For this very appetising dish take one large tin of salmon, drain it and chop it fine, and then add four wellbeaten eggs and a good pinch of salt and pepper. Mix together well, and then drop in tablespoonfuls into boiling lard and cook until brown. If the weather be very hot, this is excellent cold. In this case, dish up on crisp lettuce leaves. Breakfast Rolls. —For tho rolls take ono quart of tho best flour, two teaspoonfuls of baking powder, one tablespoonful of lard, and ono pint of milk. Rub the lard into the flour after a little salt and the baking powder havo been sifted in. Mix to a smooth dough, easily handled. Flour tho board, turn out the dough, and give one or two kneadings to make Jt smooth. Roll out to a little over half an inch in thickness, and cut into rounds with a sharp cutter. Put on to a greased baking &heet, brush ovor with milk, and bake in a good oven for 25 minutes. Oatmeal Bread. — Take half a pint of oatmeal, ono nnd a half pints of flour, half v. teaspoonful of suit, three teaspoonfuls of baking powder, and three quarters of a pint of milk. Boil the oatmeal in ono and a half pints of salted water for an hour; add the milk and set aside until cold. Then place in a bowl, and add the other ingredients. Mix quite smoothly, pub in •<t buttered tin, and bake for 20 minutes. Stuffed Eggs au Gratin. — Boil hard as many as a.ro required, out oft' the tups, and remove the yolks; then slice oft' cufheient from the other end to allow them 'to &tand upright. Mash tho yolks very fine, season with pepper, salt, butter, and anchovy essence. _ Fill the 'whites with tho mixture, sprinkle with buttered crumb?, and put in tho oven to brown. If they are to be fcer\ud hot, pour a little white sauce o\er them; but if cold garnish with pars* ley. Sardines on Toast. — Prepare the sardines b> scraping off all the &kin and removing the backbones. Put them into a small pan, add v hard-boiled egg chopped line, a little butter, and a few diops of leiron juico Have ready some squares _of buttered toast; put tho savoury on in neat piles, and bone as hot as possible. Muffins. — Take l^oi of German yoast, ona quart of warm milk, a. teaspoonful of salt, and tome flour. Put together the iniik, joust, and salt, and stir in sufficient flour to mako rather a soft dough. Cover with a thick cloth, and leayo it to ri&o near a lire. When nicely risen divide' it into suitable pieces, and form them into rounds with tho hands. Spread a thick layer of flour on a tray, place the muffins on it, and let them rise again. Then bake until nicely browned in a fairly hot oven. These are particularly nice toasted and buttered hot. Tripe Soup (Italian style)— Wash well j two pounds of tripe, which must be fresh; put in boiling water, and let boil two minutes ; take it out of the boiling water, and put it in cold water to \\a e h again. After being washed cut it in pieces about threo inches long and one half-inch wide Next fry in a large kettle ono medium size onion nnd two tablespoons butter; when a golden brown add tripo and fry all for a few minutes, then add two quarts gcod stock, cover kettlo and let boil two hours; before covering add ti lilHr pai-'-lry, celery, carrots, nnd sagp tied in a little bunch. When done remove hprbi, nnd renu with squares of toiwtpd broad end ffivted chi^o. Liincu <! hi< r I'io. — Chc'|) (mo any cold' cocked meat, oiiough to malip two" pup*; add to it half a cup of fine-cut cooked ham, lliroo chopped green onions a sprig of %parsloy cut firio, a little snge, Wor-CP'-terslnro sauco. pepper, -.alt, and two tablespoons molted butter; mix all well. Boil, ma«h, and season potatoes, about four cup-.; butter well a difh that can bo tent to table. Put iv a layer ol potatoes., thru a layer of iliu meat, and so on, haii'i;>- (op luviTs of pufulcp-. M;ik(> Miidll holns m rjio put atoch ;ill over top, ami put ;i |)iouc of butter in edth holi\ I'ut in lather medium o\en. co\cr yboul tno minutos, tho.n take oft' c.^cr unu let browu uitciy,