Household Hints

King Country Chronicle, Volume III, Issue 191, 16 September 1909, Page 3

Household Hints

SALT AS A NF.r:■:SSITY. "Salt i: ; a most necessary a-tieie of food," says a well known scientist. "All races of mankind, either civilised or in a savage state, have the same regard for salt. "In parts of Central Africa the natives regard salt as a luxury, and will willingly do much to obtain it. So much do they like the taste of salt that the ashes of the burned veldt grass are used to season their meat. These asbes contain saltpetre, which imparts the coveted flavour to food. "Animals, too, are fond of salt. In a wild state they will readily go to a spring the-water of which has been salted. Sportsmen know this, and use it as a bait. "Salt exists in all the parts of the body. So omnipresent is it that even the tears taste of it —hence the 'salt, salt tears' of the poet." REMEDY FOR DAMP WALLS. As a remedy for damp walls take jib mottled soap to one gallon of water. Lay this composition over the Brickwork steadily and carefully with a large flat brush so as not to form a lather on the surface. Leave for twenty-four hours Mix Jib alum with four gallons of water; let it stand for twenty-four hours, and then apply in the same manner over the coating of soap. Let this be done in dry weather. ABOUT WHITEWASH. The chief ingredient of whitewaih is lime. A lump of lime about the size of a football would be sufficient to whitewiash about three averaged sized rooms. Put a lump of slacked lime into a bucket and well mix with a little water; then mix it with some flour. Take a small piece of glue, boil in a pint of water until thoroughly dissolved, and then pour into the bucket and again well mix, fill up with water, and tint to the colour required; well mix, and the wash is ready for use. RICE SNOWBALLS. Wash two teascupfuls of rice in several waters and boil one cupful of water and one of milk. If the rice is not done when the milk and water are absorbed add a little of each. When the rice is tender, flavour with a little vanilla and pour into moulding cups or mould into small balls. When the balls arc cold lay them in a deep glass bowl and pour over them a rich custard made as follows: Heat a quart of milk until it is nearly boiling, stir in a tablespoonful of cornstarch dissolved in a little cold milk, three well beaten eggs and four tablespoonfuls of powdered sugar. Let it boil once or twice, flavour with vanilla and set aside to cool. COCOANUT AND RICE MOULD. Required: Four ouncts of ground rice, two ounces of dessicated cocoanut, one quart of milk, 2oz of butter, sugar to taste, cochineal. Mix the ground rice and cocoanut, and take sufficient of the milk to make a smooth paste. Put the rest of the milk on to boil with the butter, stir it into the cocoanut and rice, and put on to boil, stirring it well till quite smooth,and it tastes cooked. Pour half into a wet mould, and add it carefully to the white part. When cold turn out and scatter cocoanut over the shape.

ALMOND AND HONEY CAKES. One pound of flour, lib of honey, 6oz of butter, Goz of ground almonds, one tcaspoonful of powdered cloves, one teaspoonful and a-half of bi-carbonatc of soda. Method: Put the honey and butter on the fire, a:d let it boil up. Mix the flour, cloves and almonds together and pour the boiling mixture on them. Mix the soda in a little cold milk and add last thing. Mix all well and let it stand for 5 or 6 hours. Then roll out in linch thick rounds, put a few almonds on the top, and - bake till a golden brown —about 15 minutes. TEA BUNS.

Take a pound of flour, and mix with it a little salt and quarter of an ounce of baking powder. Rub in a quarter of a pound of butter or lard, six ounces of caster sugar, and the same quantity of sultanas with a little candied peel, shredded finely. Mix these ingredients together and miake into a light dough with one egg well beaten up in half a pint of milk. Place in bun tins and bake in a very quick oven for 15 or 20 minutes. Sift a little sugar over the buns before serving. COCOANUT MACAROONS.

Take a fresh cocoanut grate it finely, and allow half a pound of finely sifted sugar,and the whites of,four eggs beaten to a firm broth to every quarter of a pound of cocoanut. Mix the ingredients thoroughly. Drop little balls of the paste upon a well buttered tin, about two inches apart from one another. Bake in a moderate oven. When the macaroons are browned evenly all over they will be ready. Time to bake: about 20 minutes. THE CELLAR.

Equal quantities of powdered borax and castor sugar mixed well together and sprinkled in the haunts of beetles is said to be an excellent preventive. It should be done every night for a week and very soon the insects will disappear.

THE PANTRY. When washing china that is gilded do not put soda in the washing water, for this will remove the gilt. Soap is far better to use for the purpose, as this does not injure he china in the least. THE SCULLERY.

To clean tin saucepan lids try rubbing them with a wet, soapy rag dipped in powdered bathbrick or whiting, and polish them afterwards.

THE DINING ROOM. The brass in the room, may be kept bright if it is well rubbed over aft*r being cleaned with a little methylated spirit, and afterwards with a cloth which has been dipped in whiting. It will keep bright if it is treated in this manner for several days. THE KITCHEN. A plain wooden kitchen table that has become discoloured will be whitened if washed and scrubhed first with scouring sand then rubber! well with cut lemon. Leave it for a few minutes, then rinse it weli.