Clear Starching and Polishing.

King Country Chronicle, Volume III, Issue 150, 26 April 1909, Page 4

Clear Starching and Polishing.

For six collars and three pairs of cuffs, take one ounce of starci>. Put it into a basin and pour over it a teacupful of cold water, one dessertspoonful of turpentine, and half a teaspoonful of powdered borax. Dip each article into the starch, wring it out, and rub between the hands. Pull straight and roll in a clean cloth. Iron first on the wrong side and then on the right. When the article is quite dry, take a damp flannel and slightly damp the article, then take a hot polishing iron and rub the article backwards and forwards until you have the required polish.

Treacle pudding.—Take 12 ounces of flour, 21b sugar, 1 teaspoon ful of baking powder, ilb suet, 1 teaspoonful of ground ginger, pinch of salt, 2 tablespoonsful of treacle, and six tablespoonsful of milk. Mix flour, baking powder and salt in a bowl, add ginger and sugar, shred suet and chop finely, and with the dry ingredients; add the treacle and milk. Pour at once into a greased basin, cover with a greased paper, and steam for 2J hours.

Fried Puffs with Currants. — Put enough flour into a pint of milk as would make a hasty pudding, set it over the fire in an enamel saucepan to thicken, taking care it does not get lumpy:; pour it out into a basin to cool, then add three eggs, a pinch of salt and sweeten to taste; beat the whole well together. When thoroughly mixed throw in half a pound of currants, mix again, then drop the batter in little heaps into boiling fat, and fry quickly over a sharp fire; screen with castor sugar. Potato Pie for Children. —Grease as many small pie dishes as there are children, and cover the bottom of each of them with minced onions; then cover with tiny pieces of cooked, roast meat, and afterwards more onions. Season with pepper and salt, and cover each pie dish with this mash. Boil some potatoes nearly to a mash, and drain and dry. Add a pinch of salt, and enough'milk to spread upon the board, to make it moist enough, and several little bits of dripping. Spread this over the piedish an inch thick. Carve or score the potatoes with a fork, and then make a small bole in the centre. Set in a quick oven, until the potatoes are of a golden brown colour. These pies can be eaten with a fork or spoon. They can also be wanned at the school oo stove. The children might be taught to make these the previous night. A little gravy may be added to the pie before placing on the potato paste. Unless paintings are very dirty it is a great mistake to scrub them with soap. They can be thoroughly cleaned with a flannel and bran water. Dry with a clean soft cloth. This method is easy and effectual, and adds a gloss to the paint. The bran water is made by boiling one of pound of bran in a gallon of water for one hour. Strain the liquid through a piece of mu din,or an old curtain, and mix with a little clean warm water for use.

Finger marks on doors and furniture can be removed by rubbing with a little paraffin. The smell will di appear if the part is afterwards rubbed with a cloth dipped in warm water. Linoleum and oilcloth may be kept bright if washed with milk and water. Lamp chimneys will rarely crack if they are put into a pan of cold water before being used. Bring gradually to the boil; then remove the pan from the fire, leaving the chimney in the water until it is quite cold. Dry very carefully. In damp or very frosty weather lamp wicks shoukllbe very gradually turned up after lighting to allow the chimneys and globes to get quite dry and warm.