HOUSEHOLD HINTS.

King Country Chronicle, Volume V, Issue 335, 8 February 1911, Page 2

HOUSEHOLD HINTS.

STARCH FOR GLOSSING SHIRTS The following is a well recommended recipe-.—Take 2 ounces fine gum arable powder: put into a jar or jug which can be easily covered and pour into it a pint or nvre of boiling water, according to the degree of strength you require, and then, having covered it, let this stand all night. In the morning pour the gum carefully from the dregs into a clean bottle, cork, and keep it for use. A tablespoonful of this gum stirred into a pint of starch made io the usual manner will give a look of newness which nothing else will impart to articles after they have been washed. To prevent the starch from sticking to the irons, rub them with a little piece of wax or sperm. CLEANING FURNITURE AT HOME Wring out of warm water a cloth that is large enough to cover a large portion of the furniture. The cloth should not be linty, and should be just damp, and not wet. Beat the cloth well with a rattan beater. When one side has become dusty the cloth can be turned. Sometimes it will be necessary to use several cloths on a single picee. Continue until the cloth is not soiled. The dust sticks to the wet surface, and the furniture is freshened by the treatment. If the colour of the furniture is not too delicate the cloths can be wrung from hot ammonia water to btill further brighten the covering. If the beating has not removed dust from the furniture it should be attacked with a small stiff tooth brush. Better yet, two can be used, first as a dry one, to get,out the worst of the dirt, and then one just moistened with hot water to act likfl the damp cloth. Remember moistening does not mean wet. Make a mistake and your furniture is streaked, possibly ruined. When the upholstery is clean, rub up the wood work with polish.

USEFUL RECIPES. Shrewsbury Cakes.—Rub six ounces of butter into eight ounces of flour, add to it four ounces of caster sugar, and a little powdered cinnamon. Mix into a firm paste with a well beaten egg. Roll out thinly and cut into rounds with a pastry cutter. Bake in a slow oven for about five minutes. When baked, put the cakes on a sieve to cool and harden. Lemon Pickle. —Take twelve lemons, cut them into quarters, and boil in vinegar till soft then add four ounces curry powder, four ounces crushed coriander seed, four ounces garlic (or onions if preferred), two ounces mustard, one tablespoonful of brown sugar, and a tablespconful of salt. Boil all together till quite soft. Rice Toast with Poached Egg.—Boil the rice the night before it is to be used; put it into a bread loaf pan and keep on ice; the next morning cut it in slices, brush a little melted butter over the broiler and the sliced rice and briol, or rather toast, before the fire. When done butter the slices, place on each a poached egg; spot the top of the egg with a little black pepper, arid serve. Cheese Straws.—-One cupful of Hour, one cupful of grated cheese, half a tenspoonful of salt, a pinch of cayenne pepper, butter the ai/'e of an egg, one egg, and enough cold water to make a paste. Cut in strips seven inches long and half inch wide, bake a golden brown. Tie up in bunches of half a dozen each with baby ribbon. Fish Cutlets.--Cut the fish in squares, or in slices across the back, removing all the bones; dry, dip in batter, and fry in deep, boiling lard. It is quite necessary that the lard should boil. When a gold colour, drain till dry on brown paper and serve on a folded napkin, with a quantity of parsley or cresses, and a thin slice of lemon. A tomato, mayonnaise, or tartar sauce may be served with the cutlets. Curried Fish.--Take two slices of large cod, or the remains of any cold fish, piece of butter, one onion sliced, •a teacupful of milk, thickening of butter and flour, seasoning to taste. Flake the fish, and fry it a nice brown colour with the butter and onions. Place this in a stewpan, add the milk, and simmer for a quarter of an hour. Mix with it a teaspnonful of curry powder. Stewed Mutton Chops. Cut as many chops as are required, trim them neatly, season with salt and pepper, and brown on both sides just as quickly as possible, either on the gridiron or in a friyng pan. Welt four ounces of nutter in a saucepan, then put in two small Spanish onions which have been very thinly sliced, and when these are quite hot lay in .the chops; cover closely, and stew ; gently until the onions are quite soft. Place in a neat flat bed of mashed i potatoes on a hot dish, and arrange : the chops on top; add to the onions a : small quantity of mushroom ketchup, i or rich brown stock; season according , to taste, boil up quickly, pour over the meat and serve just as hot as ' possible.