Household Hints.

King Country Chronicle, Volume III, Issue 154, 10 May 1909, Page 4

Household Hints.

; Vinegar Bottles may be [cleaned I with crushed egg shell ,mixed with a little water. The bottles should be I thoroughly shaken.

To Bleach a Faded Dress. Wash it well in hot suds and boil it until the colour seems to begone; then wash, rinse, and dry in the sun. Remove Spots from Grey Flannels as follows:—Wet the spot with some raw yolk of egg, and place in the sun to dry. Then wash out with tepid water.

To Clean Zinc Tubs or Baths.— Mix ammonia and whiting to a smooth paste. Apply a coating of this to the zinc and leave it to dry. Afterwards polish with a leather. Always keep meat, whether raw or cooked, under wire covers or else in muslin, so as to protect it from the fleis. They will pollute the freshest meat if they settle on it.

Coins should never be placed between your teeth, for bear in mind that money is handled by hundreds of people, and is rarely, if ever, cleaned. To Clean Looking Glasses.—Remove the fly stains by rubbing with a rag damped in methylated spirit. Then polish with woollen cloths and powdered blue.

Brush the hair well daily if you wish to keep it healthy. It will then soon become smooth and glossy, and the dry, dull appearance of which you complain will disappear. To further brighten the hair, get a little brilliantine and dilute it with rather more than the same amount of rosewater. Sprinkle a little of this on to the hair once or twice a week before brushing.

To remove Paraffin Stains from the Coat. —Dry some carbonate of magnesia in the oven, afterwards mix with it sufficient benzine to form a stiff paste*; spread his thickly over the stain and rub with a piece of flannel. Small rolls of earthy matter will form, which can be brushed off and more magnesia put on till the benzine has evaporated. When the magnesia is dry, brush off with a stiff brush. This method is not satisfactory for very rough cloth.

Rice Snow. —Boil a teacupful of rice very gently in a pint of mlik, until the rice is tender and the milk is absorbed. Separate the whites and yolks of two eggs. Take the rice off the Are and beat in the two yolks a dessertspoonful of caster sugar and a few drops of vanilla. Put into a buttered piedish. Whip up the whites of the eggs with a little caster sugar and pile on the top of the pudding. Bake in a moderate oven for twenty minutes. Eat hot or cold.

Lunch Cake. —Mix together four I ounces of butter or lard, two ounces of j sugar, teaspoonful of baking powder, and sufficient milk to moisten it nicely; bake in a buttered tin from thirty I to fortyfive minutes; serve plain dusted j with suagr. Or mix together half a | pound of flour a short teaspoonful of baking powder, and a pinch of salt, ! then rub into it four ounces of clarified dripping or butter, four ounces o? • moist or caster sugar,a teaspoonful of I grated lemon rind, and four ounce of | sultanas, or any fruit to taste, moisten j with the yolks of two eggs lightly j beaten with about two tablespoonsful jof milk, if too moist the cake will be heavy, and add in the whites of the eggs beaten to a stiff froth at the last; bake in a well buttered mould stewed with flour and sugar.

Seed Cake. —Four ounces of butter, four ounces of lard, one ounce sugar, a pound and three quarters of flour four ounces of lemon peel, half a pint of milk, four large eggs, half ounce carraway seeds, half ounce of baking powder, a little essence of lemon and a few drops of prepared turmeric. Work the butter and sugar to a cream, then add the eggs one by one, and when the eggs are well mixed with the butter and sugar stir in all the other ingredients, fill up the moulds, and bake in a moderate oven. A two pound cake will take fortyfive minutes to bake. Economical Short Crust. —Boil some nice dry potatoes and when cold pass through a sieve. Take three ounces of mashed potato, three ounces of flour, a teaspoonful of baking powder, and a pinch of salt. Mix all together, and rub in lightly with the finger tips three ounces of clarified dripping. Add sufficient cold water to jnake a stiff dough. Roll out, and then bake in a sharp over.

To Dress boiled Lobster. —There is no difficulty in sending a boiled lobster to table properly, yet how often is it done First break off thejarge claws and crack them at the joints with the flat side of the chopper. Separate the head from the tail and then slit the tail lengthwise in two. Place the body, also cut in half, upright in the centre of the dish. Lay the claws and half tails round it and garnish with parsley. Hand thin bread and butter and a good salad with the lobster. The Stock Pot.— One thing that makes an everyday housewife shun soup making is, I think, that she fancies it involves a great deal of labour which is a mistaken idea that has grown perhaps from the perusal of elaborately concocted cookery books. A thorough knowledge of soups ought to be possessed by every capable house wife, whether her home is in the country or in the city. The first thing is to extract all the goodness and nourishing qualities from the meat, and having seasoned this extract properly to serve it in its liquid form. This is what is called stock, and or.ee made it will serve as a basis for naif a doze:; different kinds of soup. For hnstar.ee. if you add to it bits of i; ;.:;.: :i that have been boiled in saite ; ■..;.-.. r. men cut short, you have macarerd soun: you add carrot, turnip, ai.'i ether vegotables you have a good had' :. .--■.;:■; ,-. cupful of barley giv-s . or if you want a ; e0:..-., :; , r ;..., : ..> - ly Clear the stock a:: ; v.- ; iai:.. Do not buy a good tit »: meal that is suitable for roasting <r stewing to make sou]) of; eh<e,se : |-.,.- roars-jr heavier parts, with a ge'd deal of bone in them. The way to ;_-<■ i ah the strength from th>-- moat is to : t;l it aft'-;- cutting it in small pieoos and craeki.ng the bones, int'. a koltim and c-wrirg it with <.-"id -.vator. iet it stand a little while on the hack of the stove, then bring it forward where it will heat slowly.