HOME HINTS.

King Country Chronicle, Volume VII, Issue 550, 15 March 1913, Page 2

HOME HINTS.

To sprinkle clothes quickly for ironing, use a small brush dipped in bowl of luke warm water.

A cure for rheumatic pains is to make an onion poultice and place it on the affected parts, leaving it on for about half an hour.

When soaking cauliflower, prior to cooking it, place it in unsalted water. This draws out the insects. If tue water is salted the insects are killed, but remain in the vegetable.

When eggs are scarce pastry can be glazed without them. Soak a few shreds of saffron in a tablespounful of warm water, allow to get cold, then brußh over the pies. If for meat pies, add a little salt, if for fruit some sugar. To relieve asthma, soak a piece of blotting paper in a strong solution of saltpetre. Dry it, then cut into pieces two inches square; place on a plate in the bedroom and set light to it. Great relief will be experienced.

To save polishing linoleum, melt some glue in water, then place the vessel containing it in a saucepan of boiling water on the stove and allow it to stand till dissolved. Wash the linoleum well, and when dry wipe over the glue water, which must be hot at the time. This will save continual polishing. When choosing beef press it with the thumb, and if it rises quickly it is of good quality. Never starch linen that is to be stored for a long time; it is apt to crack, and if left for many years will rot. Rise the articles quite free from starch, dry, and fold away, if possible in blue paper. The blue paper always keeps them from turning yellow.

To whiten a doorstep mix a little quick lime with half a pint of skim milk. Having first washed the doorstep, paint it over with this mixture, and the rain will not wash it off. When making a ground rice pudding a great improvement to it is to add two teaspoonsful of cornflower to the mixture. This makes it very creamy, and adds greatly to the flavour.

When cooking kippers place them on a dish or tin with a piece of butter on each; cover and leave in a fairly heated oven for ten minutes. This method preserves the juice and thp flavour of the fish.

When not required for immediate use put the yolks of eggs in a basin and just cover them with cold water; place a plate on the basin to exclude the air and stand in a dark, cool place until wanted.

Instead of lining the drawers in the bedroom with newspaper, give them a coat of good white paint. Thi* is much nicer than paper, and when cleaning is necessary all that is required is to wipe them out with a damp cloth.

Carving a Roasted Fowl. Comparatively few people know how to carve a roasted fowl. To do it properly they must have a knowledge of the joints of the fowls. The operation is as follows: Place the fowl conveniently in front of you. Plant the fork firmly in the join of the wing farthest from the body, and draw with the joint toward the leg on thn same side. Then pass the knife underneath and the wing joint is taken off at the point. Then slip the knife between the leg and the body, to cut through the large joint there. When the leg is drawn backward with the fork, the joint will easily give way before the blade of the knife. After the other wing and leg are off, cut into the top of the breast under the "wish bone," and lifting this with the fork it may loosenentiraly. Then carve slices from both sides of the breast. The collarbones are next taken off, and the side bones separated from the back. Chickens, geese, ducks and turkeys are carved alike. Smaller game, like pigeons, are not carved, but simply split down the back, a half being served to each person. Fig Mould. —Grease a mould and line it with half a pound of figs cut in? halves. Place two rounds of stale bread in a bowl, then pour over them half a pint of hot milk, and two Well beaten eggs, two ounces of sugar, two ounces of currants, and one ounce of candied peel, pour this into the centre of the mould, with greased paper, and steam for one hour.

Iced Apples.—Take half a dozen large apples, peel and core them. Then take one ounce of butter the same quantity of sugar, and a small piece of lemon rind finely grated. Mix all together, place a little of the mixture in the centre of each apple, and bake on a baking sheet. Set on one side to cool. Then cover each with icing similar to that used for cakes. Return to the oven to set the icing.- Serve with custard Apple and Tomato Chutney.—Take one and a half pounds of apples, peel and quarter them, add one pound of ripe tomatoes, one pound of raisins, stoned and halved, one pound of brown sugar, two ounces of mustard, one ounce of pepper, and a teaspoonful of salt. Simmer all together with one quart of the best vinegar for two hours, then bottle. This chutney can be used at once. Aspic Jelly.—This clear jelly is very much used as a garnish to cold dishes, and contributes an ingredient to galantineß and other moulds of meat if served cold. Soak for an hour in cold water a quarter of a pound of leaf gelatine. Strain it, and place it in a stewpan with a pint of clear stock, add a teaspoonful of tarragon vinegar, a small onion, a carrot, and some cherival, also the whisked whites of three eggs. Stir the whole over a gentle heat until it comes to boiling heat, then strain through a cloth. The jelly must be very clear and bright. Corn Ramakins. —Mix together two well beaten eggs, half a pint of milk, a good pinch of carbonate of soda, half a pint of grated dry cheese, one pint of " cooked American corn, also salt and pepper to taste. Fill ramakin cases with the mixture, set them in a pan of boiling water, and bake in a hot oven until nicely brown Serve in the cases immediately.