Household Hints.

King Country Chronicle, Volume III, Issue 116, 17 December 1908, Page 3

Household Hints.

To Prevent Metal Rusting.--You should rub all metal work such as kit chen range, fenders, and iron coalboxes with a flannel moistened with vaseline. This will prevent rust, and will be easily removed with a clean duster.

A Violet Perfume —Can be imparted to the clothes by using bags of the best powdered orrisroot. Make small silken bags and fill with the powder, and then sew them into the dress bodices. Put these bags also in the drawers and wardrobes, and a delicate perfume will be the result.

To Polish Plate Glass- -And remove slight scratches rub the surface gently first with a clean pad of fine cotton wool and afterwards with a similar pad covered over with cotton velvet which has been covered with fine rouge. The surface under this treatment acquires a polish of great brilliancy quite free from any scratches.

To Clean a Washing Copper. —Moisten a flannel, dip it in coal ash, and well scour the surface. Should this not prove satisfactory, din a flannel in paraffin, and then in silver sand, and scour well. This will move the most obstinate stains.

Damsons for Winter Use—Should be gathered when ripe, dry, and in good condition. Place in a small brandykeg, pour two pounds of treacle over them, close the keg firmly, and while keeping turn it frequently.

Stickfast Paste--Will turn sour unless a preservative is added when it is made. Add a few drops of oil of cloves or carbolic acid to a galley pot of paste, and it will keep perfectly.

Camphor Ball-Is very useful for chapped hands, and should be made soon now, so as to be in readiness for the winter. Melt together two ounces of lard, two ounces of white wax, and half an ounce of powdered camphor. Place in pots for use.

HJ Choose Apples —With care when purchasing them. The heaviest are best, and especially those which on being pressed with the thumb yield to it with a slight crackling noise. Prefer large apples to small, for waste is saved in peeling and coring the fruit.

I Raspberry Jelly. Stew three-quar-ters of a pound of Iresh raspberries in half a pint of water till tender. Strain the juice and put it in a clean saucepan. Bring it to boiling point and then stir in two ounces of cornflour, previously made into a smooth paste with cold water. Boil till it is thick and tastes cooked, stirring all the time. Pour into a wet mould. Turn out to serve, and pour custard round.

Duck, with Turnips.--Trim the remains of any cold roast duck into neat pieces. Have ready sufficient good brown stock to cover the meat. Place in a double saucepan with some balls of turnip the size of a small egg. Simmer for one hour. Take up the meat, carefully reduce the sauce by boiling, garnish with turnips and croutons of bread cut into fancy shapes. Green peas may be used instead of turnips.

To Serve Bananas. —Peel and cut into thin slices, using a silver knife; squeeze over these the juice of an orange, and cover lightly with castor sugar. Serve this with blanc mange, or, in the place of preserve, with bread and butter for tea.

French Bean Curry. —Take half a pound of cooked French beans, one apple, one onion, one chili, one dessertspoonful of curry powder, grated cocoanut, half a pint of milk. Cut up the vegetables and chili small, put all into a stewpan, and cook slowly for one hour. Then thicken the sauce with flour, and serve with a border of rice.

A Summer Pudding.—Line a pudding basin with slices of thin bread-and-butter, and then rill it with hot stewed fruit, currants —red or black - - raspberries. Cover with a piece of bread-and-butter. Put a saucer on the top with a weight on it to press the fruit down When cold turn out, and serve with a thin custard or cream.