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Household Hints

SPRINKLING CLOTHES. If for any reason you have not sprinkled your clothes the night before you wish to iron them, try sprinkling them with boiling water. Use a clean whisk broom, as it sprinkles them much finer and evener than by dipping the water in your hand. As soon as your clothes are sprinkled and tightly rolled up, put on your irons to heat. By the time they are hot your clothes will be ready to iron as nicely as if they had lain overnight. Always iron the linens last, as they require more dampness. PERSPIRATION STAINS. After taking off a garment wet with perspiration, drop it in cold water. Let it soak a while, then rinse it well and dry. Perspiration turns white goods yellow, discolours coloured clothes, makes them tender, and causes the goods to split. Putting away damp clothes makes they mildew. LITTLE HELPS. Before washing look over all linen for spots. Tea and coffee stains usually yield to hot water when poured steadily through them. Fruit stains, or in fact, any stain, can always _be removed by rubbing pure glycerine into them before putting into water. After washing dry in hot sunshine. Never let starch touch the linen. In doing up handsome pieces after drying, dip into hot water, wring out well, roll up for a few minutes, then iron. Linen will stand much hotter irons than other cloth. Iron napkins on wrong side, then right, until perfectly dry. Carefully i fold. ■ After the cloth has been folded | once roll on a pole, so when used it I will have only one fold down the j middle. In short,, to have beautifully laundered linen, dry in the hot sun, sprinkle with hot water, use hot irons, and plewty of pressure, and fold exactly even. A heavy broom should always be selected in preference to a light one for thorough sweeping, as the weight aids in the process. In buying a broom, test it by pressing the edge against the floor. If the straws bristle out and blend the broom is a poor one. for they should remain in a firm, solid mass. To prevent salt from lumping mix with corn flour, allowing one teaspoonful cornflour to six teaspoonsful salt. Cut flowers will retain their freshness much longer if a little salt and charcoal are added to the water in which they are put. The charcoal should be broken into small lumps. SOME USEFUL RECIPES. Rolled Loin of Mutton.—Six pounds of loin, half teaspoonful of pepper, one saltspoonful of allspice, half teacup ketchup, one saltspoonful of mace, one saltspoonful of cloves; forcemeat, pepper, and salt, a little sugar. Bone the mutton and rub it over with the spices and sugar, leave it for a day or so. Make a forcemeat and stuff it and roll it. Half bake it in a slow oven. Let it get cold, remove the fat, flour the meat and stew it until it is tender in gravy. Take the meat out, unbind it and place it on a hot dish. Add ketchup to the gravy and serve with red currant jelly. Stuffed tomatoes.—Wipe six me-dium-sized tomatoes, and remove a thin slice from the stem end of each. Take out the seeds and pulp, sprinkle inside the tomatoes with salt, invert, and let stand for thirty minutes. Cook two tablespoonfuls of butter with onehalf tablespoonful of finely-chopped onion five minutes. Add one-half cupful of finely-chopped cold cooked chicken or veal, one-half cupful of soft stale bread crumbs, tomato pulp, and salt and pepper to taste. Cook five minutes, add one egg slightly beaten, and cook one minute. Refill the tomatoes with the mixture, place in a buttered pan, sprinkle with buttered bread crumbs, and bake twenty minutes.

Kedgeree.—Half-pound of cold fish, one cupful of rice two eggs one and ahalf ounce butter. Seasoning to taste. Boil one egg hard cut the white into dice. BoiV the rice until tender. Break the fish into flakes melt the butter in a saucepan add the rice fish and cut up white of egg and the other egg well beaten. Make very hot season to taste. Dish up in a pyramid shape, and sprinkle over the hardboiled yolk rubbed through a strainer, and some chopped parsley.

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/KCC19100413.2.11

Bibliographic details
Ngā taipitopito pukapuka

King Country Chronicle, Volume IV, Issue 250, 13 April 1910, Page 3

Word count
Tapeke kupu
711

Household Hints King Country Chronicle, Volume IV, Issue 250, 13 April 1910, Page 3

Household Hints King Country Chronicle, Volume IV, Issue 250, 13 April 1910, Page 3

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