HOUSE HOLD HINTS.

Maoriland Worker, Volume 2, Issue 33, 20 October 1911, Page 13

HOUSE HOLD HINTS.

After the "greens" have been cut from the beets they should not be touched with a'knife. When they are sufficiently cooked, pour cold water on them. The skin, ''tail/ and tip will then come off readily if rubbed between the thumb and forenngea-.

Ah excellent acquisition for the "midnight 'lunch' , - is wafers served with Roquefort cheese which has been made into a paste by mixing it with beef sauce, Worcester or any good meat sauce.

To. do away with the "spattering" of grease wlieu meat is frying, sprinkle tiie contents of the pan witn jiour. liie popping and spattering will cease inscuntiy. 'riiiS"WUi prevent grease spots on stiie st-o-V.e ami floor-.- and eliminate tiiat rollow 111 tlie waJie''oi rty'iiig.^g-rease.

Do>'t leave a spoon: in anything you are cooKiiJg'r,; iz -ia txatl • aor . xaie spoon, a ponauecor {of heat, -maliesr cooking ;fciowei{. .'.-'■:.■,.■■'.; ; :'i :

tthe;* 5 ;* top ; inside of vessel in wlnc'ii jel'y. lg'jx-u ■'be ; uuiJed for auout Otiice- liit-ii tne' eonxeiitai or tile ..vessel will, not • boil over. ■:

To clean floors, buy a common blackboard eraser ana tasccn it nrmly to an old ui'oom .haifHile. 11 the eraser is aappea in. a iitxk!, coal oil it will raise up', all lint aitd dust, and polis.li, tiie livOii , at tne saiiie time.

Velvet, crayenctte, satin, or any dark .cloth s/ioj? #r supper can be maae ire'd , iroih 'clust,, by ~applying a litcie gajsoJine '..\fiiM f v ntUi bium. h it be isacin, buusn .wiuix the grain ol the material. .'"'.'■- s v '.',

When. prepaHug fresh tomatoes for ; : the:'table it;.; will vviuten tlie -hands to iriib them'w'ith &,piece of tlie skin or 'tomato juice' befOrie washing them.

When cleaning . sixits out of clothing, a piece, .oi blotting paper placed liiiuomeath the si>ot vrni cii inmate the ciaiK'circle that is "otherwise Jeit by the gasoline o/ , chloroform.

If 3",0u like jbujons, and do not oat them lor ; iea.r tU; being . olieusive xo otiterSj a bit of.,parsley wjjj do away witii ~tiie . obj.i*sio,u.a Die odour, i'arsley isxised as ii •ga,n>rtui:c' ior tabic amiwti, but jew,; .cat it. iJio s-iniaJlesv spiiiy u'Hx,. ; ajti; ; itt roinoviiig-. unpieasa-'ii-t ou-ours froia ,rht; ,breath.

Care of ,;-Milk'.-rr-Th-e'ivessc:l ccut-aining milk should be: scrupulously ekixn, e&pe'cuaiOy- at tiiei.rim. and it" should, be «e<MOi.vi eacli time it is emptied. iS'c-ver set miJk wheri> ahytliing with a strong smell i-s stdi'eclj -as it quickly takes 11 1> all other ir milK lias been s : fcaiK;'if!-2 lor. Some time; do Jiot \i;i,e the last , tablespocdrfuJ. All Am purines sink to tlie- : l3Oife.ni.

/vpple PufF.-r-.Make some light dripping.' paste 'tir&iwU out to tne thicJ<n(ys's oi : . Ji=aif.' : an iiich. Sj_srinkio it over weJl with sugar, -then cover with ■apple,

poeldd yi'iid, rjuartorcdj and a spoonful of any jam you may have. ' Fold over the paii'to and press''-'tlif ends firmly together.' :"Bako in'a. good oven. You.may make .the" pu'l%."any you like.

- -Salt;on' the fingers when clo.inin'4' fowlsj/'hioat cr' hs'i will pr<-rt;!it slipping.' ; Salt '..ibr-own on a coal iirc when broiling steak will prevent .blazI 111*4: from, tile. cll-.tppin-g fat. Bait in water is tho beet thing to el-ca-n v.IUov,ware and- matting. Salt put on ink when freshly -sp'jH on a carpet will iiclp in removing" the- i;pot. Salt in the oven ' uiuior ' boking %lVi : & vvill prevent tJi'eir ■scorching at the ,b:.qttoni.. Salt and vinogar will remove- the stains from dise-ol-oured teacups.'.;

Brown Betty;:—Fill a buttered" piedish with layers oi TtrnWcrumbs and thinly -sliced ap}>l-e«, sprinklo well with SHJgar and a little gr-ound cinnamon, , each lave? put a fevr bits oi hwtter. Let tlie top }ayer

bo ennnbs.' Pour' in lialf a oupfiil of. golden syrup' and cold "cator linxed. and bake for 40; niinutcs in a, .yvvodorato. oven.' This puddong is eqiialiv μ-xx] hot or Cold. :. '•.'::.

Savoury Viiddhi.y;.—Prepare ars ortfmar.y Yorkshire ,:pudeling, put- pltinty of, dripping into" n, baking-tin, cut three

oa , 'Miirtomatocs in half, spriakfo them with "chopped onion 4nd parsley, flftd put' into the tin to cook, partly. Thon pour the Yorkshire budding over it, aiudi bake in the usua]l way. very mitee to &orve with istealSj Tom4toes= wiil soon be in. seasoai ;

Greek Pudding.—This, is, a, very gocd wa/jr ox using up cold njeat. Boil some macaroni in ©alted water till tender. Pu!fe a layer at the bottom, of a piSdieli, grate dheese thiinly over,;: season withr pepper and salt. , Neixt,;put in a layer of chopped cold meat, with a litttle ham., if possible, next; a- layer of tomatoesi "Continue thia'-.fill' the dish is full, ending with macaroni lightly covered with bread-crumbs: and oneese. Pour in a little stock, dot with bits- of butter, and bake in a moderate oven.

Piano Keys.—lf yoxii* plaiio: keys arc dirty, take out the top front of the piano, as if you were going, to tune it* Then lift up each key till it clears the black notes, and rub with:a not wet, cloth. Dry and polish with a soft clean duster.

A Moth. Preventative!— ~An excellent plan, when storing clothes during the summer months, is to put them into bags of unbleached calico j . xyhich have been well soaked in alum water. . A generous half cupfnl of powdered alum to a_gallon of water is the proper proportion. Put the bags into the liquid and let them remain iiittil/coM. Then, hang iip without wringing ajnd let the water drip out. When dry:.* the re' are ready for use. , .?

Canadian Potato , Salad.— i Tak c! t\vo eggs, well-beaten, five # : tabl6spdbnfuls of milk,< the same of vinegar, a tablespoonful of sugar, one teaspoonful of mixed 'mustard, and o£e 6f cornilour. iMix well together, cook ; until thick, ! and add pepper and salt to taste. Chop some cold boiled potatoes ■ and. two i small onions. • Pour the* dressing over :and serve cold. ; ' '■ ■■•'"■ i

Home-made Soap.—Keep all bits of fat, remove all skin and : bone, and weigh but six pounds. Boil it in a quart of water for an hour, removinig the scum as it rises. After this is" cold, the fat will b© foiirid claVified at the top of the water. Take it off, melt in, a pan, ithen mix with it one pound of powered soda a.iid 5 two quarts of 'cold, boiled water. Sti?r w6ll for IS minutes, then pour into aHvet jbasitf, and-lea-ve for 24 hours.- ; Cutijiito- bars/ and: kei?|). for a few weeks before usiiig.

; Semolina one ounce and a half of somolinaiii'a cjiiarter of a pint of milk, poiir it over ,the and sugar to tastc/l rami stir it-lie'; w'laole' over a cleaT r nre fpr-tweriiy. mimitk Take off and mix in the yolk 'of ah egg, beateitr^i'p''witk^ i tii4' flavouring, and pour into -ai .#<3tted moulel: ' 'This is excellent -served : with stewed .-.fruit. .

Scotch-Eggs.—Make some forcemeat in which the flavour of 'ham predominates. Boil as many egg.s v 'a ! s you quire for' ten 'minutes'j" , - the -sA-onts vioitl cover -the eggs .with forcemeat. Allow a of forcemeat to each egg.. f Fry the eggs;a nice 'brown in boiling fat,' drain, tlieiii well. an-d serve on.a hot dish with good brown gravy. They are always relished. .'..■.."."'...