HINTS FOR THE HOME.

Gisborne Times, Volume XXV, Issue 2191, 21 September 1907, Page 1 (Supplement)

HINTS FOR THE HOME.

Pieces of old velveteen should bo washed and used for polishing. They are an excellent substitute for chamois leather, and may bo washed aS easily as an ordinary duster. Emery powder and oil mixed into a paste is an excellent mixture to clean steel. Rub on well and polish, after which rub with an oiled rag, and then polish up again with a clean duster. When making Yorkshire and boiled batter pudding, add two tablespoonfuls of cold water for every egg used. This makes the pudding much lighter than it would otherwise be. To prevent cake from sticking to the tins when baked, grease the tins, then dust with flour, leaving only what sticks to the grease. This docs away with the old-fashioned method of lining the tins with greased paper. Instead of throwing away the peels of oranges and lemons, put them into the jug on the waslistand. This will give the water a delightful perfume, besides softening it until it is equal to rain water for the complexion. To freshen stale cake, clip it for a second in cold milk and then re-bake it in a rather cool oven. Cake that has been treated in this way will taste as if it had been newly baked, and may he eaten by anyone. Stale bread may be treated in the same way.

Linseed tea is very useful in cases of colds and coughs, and is made as follows: Put a quarter of a pound ol the best linseed into a jug with the rind of two oranges and juice strained, also ljpts of boiling water; stir often until it cools. This is an oldfashioned remedy and never fails.

A GOOD RULE FOR MAKING JAM.

This will be found successful in almost all jams—stone, fruit, or berry, melon, pineapple, etc. • Always put enough water to cover the bottom of the pan, to prevent it sticking. Cook the fruit till quite tender; keep stirrnig well to the bottom, as it is liabfe to stick. AVlien the fruit is quite cooked, add lb for lb of sugar. Boil smartly till, when a small portion is jiut in a saucer, and stood in a draught, a skim forms on it; touch it with your finger to

find out. When it has a skim, it is quite cooked, and will sot in jelly. Three-quarters of an hour generally is enough to cook any jam. By putting sugar lb for lb, tho jam keeps better; takes less boiling, is lighter in color, and tastes no sweeter. Always rinse your jars in cold water, and turn upside down. Never dry them. Leaving them slightly damp ensures the jam turning out and leaving the jar clean. To marmalaido, tho same rule applies, but you slice tlio oranges (Seville), and put down to cook till quite tender, with 10 quarts of water to 12 oranges; then add sugar, etc. PASTRY. One cup of flour, two heaped tablespoons dripping, one heaped tablespoon butter. Break up or scrape drijiping with flour. ltul) well in ivith a spoon ; moisten with cold water, not too wet; the mixture ought to leave tlio side of the howl clean. Turn out on floured board ; roll out thin, put butter oil. in dabs, fold up, roll out; repeat folding and rolling three times. Bake in a hot. oven. Sufficient to cover a quart piedish.