LADIES’ COLUMN

Franklin Times, Volume 9, Issue 673, 7 October 1921, Page 2

LADIES’ COLUMN

(By “Ru-Ru.”‘

As this is the time of year that most people begin to “spying clean” their houses, “Ru-ru’s” column will be given mostly to a few hints on the same. One should begin by turning out all the drawers, dusting and brushing out p.ll corners, and putting in clean papers. Every article that requires it should be repaired, all rubbish thrown out, and everything put bach fresh and neat.

Presses and Boxes.

Wardrobes should be overhauled, and what is not to be used, given away. Presses and cupboards emptied, the walls brushed; down, shelves scrubbed, and whew dry, papered. Every box must get its turn, and it is a sure preventative of moths, as the eggs are got rid of with the dust. Take a note of what will be required for chair covers, cuSrtains, etc.., and have them ready to put on when each room is cleaned. The curtains (unless done at home) should be mended, and sent early to the cleaners.

Where *0 -Star#.

Begin at the top of the house, and v ork downwards. Don’t think to get through quickly by turning the whole house upside down. Do one room at a time, and finish as you go. Remove as much furniture as possible to another *room, and take up the carpet, brush the mattress and put them to an open window, unless they can be carried outside.

The WaSJpaper.

To clean the wall-paper, tie a piece of old flannel* over the broom, and sweep evenly downwards. For paint or varnished wood or varnished wallpapers, put 2 tablespoonfuls of amonia to a pall of warm water, and use a soft flannel, finishing with a wash leather wrung out of cold water.

Tins brings up the gloss. Windows are treated in the same way. Clean the grate, then scrub the floor, and leave to dry while you beat the caypet, etc.

Carpets a«d Furniture.

After laying the carpet, polish the furniture, give the bedstead a polish likewise. The carpet will be freshened by going over the whole with a flannel wrung out of \yarbi water that has had a little ammonia added. Then rub well with a dry towel. This will make a marvellous improvement.

The Ornaments.

Before beginning- the sitting-room it is a good plan to wash all the ornaments and put them into a cupboard, where the dust cannot reach them. Clean all the chairs and) carry into another room, likewise all small articles of furniture. If this can be dene the night before it gives a good start in the morning. Proceed as for the bedroom. Polish the furniture with equal parts of oil and vinegar, which is excellent also as a cleaner.

Kitchen and Pantyies.

These are always done last. If the kitchen is papered the walls are best dene with a sanitary distemper. There are plenty of pretty shades to choose from, and it is easily applied.

To Re-enamel a Sail?.

For this you must buy the proper bath enamel. Wash theb ath thoroughly with hot, soapy water, and rub all over with sand-paper, to make the surface smooth before using the enamel. Heat the enamel slightly by standing the tin in a bowl of hot water before using. This thins it, and it is easier to apply it evenly. It will need two or three coatings, and each must be allowed to dry before the next is applied.

Leather-covered Chairs.

Can be freshened wonderfully by rubbing with a mixture made of one part vinegar and 2 parts boiled linseed oil, well shaken, and then polish well with soft duster.

“Ru-ru” has had a large number of re cipes sent to ,hejp in connection with the prize competition, rajany of them excellent. It has been somewhat difficult to award the prize, and when the first place was finally settled qn, a second recipe appeared, to press ijt so closely that “Ru-ru” has decided to award a second box of chocolates.

The winner of the first prize is Mrs E. C. Cuff, of Patumahoe, and of the second Miss J. Williamson, of Elizabeth Street, Avondale. The winning recipes are published below. The title of the second prize cake is rather a startling- one: ‘’Devil’s Cuke.’ 7 We have it on Shakespeare’s authority that the devil is a gentleman. When Ben Jonson is equally sure he is an ass, and Marie Corelli represents him as a being of superior attainments and feelings, grieving over the follies and crimes of an irresponsible world. But few people probably have thought of him as the maker of delicious cakes, yet we

must accept the statement of our prize-winner. It is true our theologians have persuaded the popular imagination that the place he inhabits offers peculiar facilities for cooking, and if he turns out many items as delicious as this one, there will be some alleviation in the lot of those he claims. Golden Cake. y 2 lb flour, y 2 tb sugar, %lb butter, 3 eggs, 2 teaspoo'nfuls baking pov/der, % cup fresh milk. .. ,■.. Made. — Work butter and sugar to a cream add eggs well beaten, then flour (sifted) and powder. Milk must be put in last of all.

This mixture can be made into seven different cakes. Just plain, as written. By adding small tablespoonful of carraway seeds makes a delicious seed cake. An excellent chocolate cake by adding a tablespoonful of Bourneville Cocoa, and iced with chocolate icing. Or by grating the rind of an orange and some of the juice. A nice orange cake, and use yolk of egg, icing shgar or orange juice for filling. Ice with white icing and place small sections of the orange here and there. A splendid mixture for passion-fruit sandwich. Equally good for coffee cake, with 1 tablespoonful of coffee essence added, and coffee filling and icing. If glace cherries are chopped and added makes a nice cherry cake, and decorate the icing (which may be made pale pink or white) with whole cherries and angelica. If double quantity of this cake mixture is made it will make a nice large cake, but do not add fruit as it sinks to the bottom of cake.

Devil Cake.

Custard part.—l tea cup grated chocolate (unsweetened), Vi cup sweet milk, 1 tea cup brown sugar, 1 egg yolk, 1 teaspoonful of vanilla es. sence. Stir all together over fire and cook slowly. Then set aside to cool.

Cakepart.—l scant breakfast cup brown sugar, % breakfast cup butter, V 2 breakfast cup milk, 2 eggs, 2 breakfast ©upfuls well-sifted flour. Method—Cream butter and sugar, add yolks of eggs and beat well. Then add milk, y 2 teaspoonful of salt, land the flour in which 1 teaspoonful of carbonate of soda has been sifted, then the whites of eggs, well whisked to stiff froth. Lastly whip in the custard and bake, either in ordinary tin or as a layer cake with filling, but if as a layer cake* it is best cooked in a shallow dish, such as a meat tin, as iti s too large a quantity for sandwich tins, then split it and put filing in centre and ice if desired with chocolate icing.

The first prize will be left at the Times Office. The second will be as the winner is not in the district.