HOUSEHOLD HINTS.

King Country Chronicle, Volume V, Issue 350, 5 April 1911, Page 6

HOUSEHOLD HINTS.

i Tumblers that have contained milkshould be rinsed in cold water before being washed in hot. Putting the milky glass in hot water has the effect of clouding the glass permanently. For leather of chairs that is rubbed or worn or looking shabby, the white of an egg is excellent. Apply it with a soft, rag, when the leather will not only be restored but wear longer. Always begin to cut a cucumber at the thick end. The thin end has a bitter taste. If the entire cucumber is not cut up, stand the cut end of the unused half in a basin of water. A few drops of vinegar rubbed into the hands after washing clothes will keep them smooth, and take away the spongy feeling that they often have after being in water a long time. i To clean your mackintosh wash it i well with soap anil water. Never let I it get really dirty, as it will be exI tremely difficult to restore it to a good colour again. Buttermilk, which is generally thrown away or used for feeding the animals at a farm, is a most wholesome and nourishing food. The slightly sour taste can be overcome by adding a little sugar. Children enjoy buttermilk if potatoes are mashed with it or if it is spread on bread and sprinkled liberally with sugar. It is so easily digested that it might, with advantage, be freely used in invalid feeding. Mothers should give strict directions to those who have charge of their children that no promiscuous kissing by strangers is to be allowed in the street. The custom which has grown up for everyone to kiss a child is most regrettable. Cold in the head, not to mention other more dangerous diseases, is often communicated in this way, and even at the risk of giving offence it is better for a woman to refuse to allow her child to be kis3ed. Many people do not know that a mirror should never be hung where the sun's rays can fall upon it. The light and heat injure the quicksilver at the back and make the glass dull and cloudy. If this happens the only thing to do is to have the glass requicksilvered. Whiting mixed to a soft paste with water to which a few drops of ammonia has been added is excellent for cleaning mirrors. Rub it on with a soft cloth and allow il to dry. Then rub it off with a clean duster and afterwards polish with a chamois leather. As far as the well-being of children is concerned, the under garments are of more importance than dainty frocks and pretty suits. Th« chief use of the under-garment is to protect the body from chil's, and for this purpose no materials more suitable than wool. Flannel or woven woollen goods should form a layer of clothing next to the skin, and although the initial cost of such garments is high, the outlay is quite worth while, for with careful washing and mending, woollen material lasts as long as cotton, and as feweer garments are required, the cost of clothing a child in wool is scarcely greater than the cost of clothing him or her in calico. The skin of some children, however, is so delicate that ordinary flannel cannot be tolerated, and such children should wear woven woollen garments in winter, and under garments of nun's veilings in summer. The ordinary make of flannelette should be rigorously avoided for children's wear, as it is so highly inflammable, and many lives have been lost through its use. Arrowroot pudding. —In reference to arrowroot pudding, there are several ways. One is two tablespoonfuls of arrowroot, two quarts of new milk, three eggs, three ounces ol sugar, two ounces of butter, and a little grated nutmeg. First mix the arrowroot with some of the milk, then boil the remaining milk and pour it over the 1 arrowroot mixed. When the whole is nearly cold, stir in the beaten eggs and sugar; slightly warm the butter and add that also with the nutmeg. When the whole is thoroughly mixed turn into a well buttered dish and bake in a moderately heated oven about twenty minutes. Fried Cream.—-Required: A quarter of pound of flour, two ounces of castor sugar, one ounce and a half of butter, one gill of milk, two whole eggs, vanilla essence, a pinch of salt, egg and breadcrumbs, frying fat. Work the eggs with the sugar, beating them well, and add the flour, vanilla essence, the butter and the milk by slow degrees. Put the mixture into a saucepan, and stir it constantly until r,}\ the ingredients are thoroughly j m.-ja.tiamated; throw in the pinch of | wait, uiid Jurn the cream out on a j board. Kolj if put to the thickness of a linger and leave to c.Qo). Cut in shapes, egg and breaderum litem, and fry in lard or oil. Drain them and I serve them very hot. j Marmalade at About Twopence per Pound.- This is produced by following this recipe, and very excellent it is: Slice thinly twelve Seville oranges and two lemons, remove the seeds. To eveiy' pound of pulp add three pints of cold wauv; ;et this stand til! next day, then boil till iuu ( :i;ips are tender and clear. Pour all into ; t \,;,n and stand till next day. To every pound of boiled fruit allow one pound and a quarter of good preserving sugar. Boil, stirring constantly, for an hour. , The great point in making gojd home- '• hiixk. marmalade is to see that the chips tt.-t- very thin. Sharp knives must be used U.t Jho work. Stuffed Cabbage.- -T;;ko a goodsized cabbage, remove tin.- opter \ tejivcfi and cut otl' the stalk. Scald ' i.hf -cabbage in boiling water for ten minute?., mak& a nice hole in the I midde, and fill it; between each leaf { with sausage meat. Bind the c.hlji bage round carefully, and stand it in a ! saucepan with some gravy, a slice of I ham, and sweet herbs. Let all stew j gently, and when done place the cab- | bage on a hot dish, untie the string, «.nrl pour the strained gravy round it. i with balls cut from turnips ! and carrots, the size of a marble. ! Boil these in salted water till tender. I Serve hot.