HINTS AND RECIPES.

Putaruru Press, Volume IV, Issue 133, 20 May 1926, Page 2

HINTS AND RECIPES.

Hot milk is an excellent restorative for those who are exhausted by fasting or over-exertion. ~A good substitute for cream for coffee or chocolate is made by beating the white of an egg with a little fresh butter. To remove mildew, rub the stain with soap, cover with lemon-juice and chalk, | and leave in the sun for a time; then J wash as usual. j The water in which potatoes have i been boiled is excellent for removing J stains from silver. The less fat there is in pastry the • quicker if will cook. To make glue that will resist the action of water, soak ordinary glue in water until it softens; remove it before it has losts its original form, and dissolve until it is of the consistence of a jolly. _ Stains can be removed from wallpaper by coating the affected area with a mixture of pipeclay and water about the consistency of cream. It. should be allowed to remain on f0r.24 hours, and can then be removed, with a fairly stiff brush. To clean wallpaper which looks dingy but is not in a bad condition, rub with a soft cloth dipped in. flour, or with a piece of stale bread. To disinfect the sink, pour down it a gallon of boiling water mixed with two tablcspoonfuls of soda and a toaspoonful of ammonia. This will, dissolve any greasy matter there may be in the pipe^ Paper in which butter, margarine, or lard has been wrapped should be kept and used as a lining for caketins, as a covering for a pudding which is to be steamed, and for wrapping up suet rolly-polies before putting them into a cloth to be boiled. These papers are all ready without any more greasing, so there is a saving of both time and labour. Put a pinch of salt to coffee before adding the boiling water, and the flavour will bo improved. To remove smell of fresh paint, peel and cut across the top of a large onion, and place in a pail of water in the room and keep the door shut. Sponges. New sponges, whether cheap or expensive, should be thoroughly washed before using either in ammonia or in disinfectant. Sponges should be used with soap as little as possible, and should always be carefully rinsed afterwards. They should never be left wet, but always squeezed out and put in the air to dry after use. If a sponge shows sig*s of going slimy, it can be restored by washing it in strong ammonia and water. When it gets too bad for this treatment, throw it away, for it is harmful to use in that condition. To Clean A Fur Rug. Dry bran is an excellent medium for freshening any kind of fur. The bran should be made thoroughly hot

in the oven. Sheets of newspaper or a dust sheet should be spread under the rug, as bran is very easily scattered. A handful of hot bran should be rubbed into the fur, and then shaken, out again. This process should be repeated until the portion treated is clean. The bran must be kept hot to be effective, and should be gathered up and re-heated when a quantity has been used. It is a good plan to leave it for a time; then shako the fur, and bfush and comb it carefully. Care Of Furs. Wet fur should never be flattened down with cloths or placed near the fire. It should be shaken free of surface moisture and placed on a clotheshorse in a warm room or in tin airing cupboard. If a fur coat is wet, hang it on a coat hanger and suspend the hanger from the clothes-horse so that the warm air can play round it. When the article is quite dry shake it well and the fur will fluff out again. A good muff should never be placed in a draw. Run it on to a little wooden rod, as used for short blinds, and fix the rod between two hooks in a wardrobe. Some Attractive Egg Dishes. Pancakes.—Required.— Quarter of a pound of flour, one egg, half a pint of milk, a quarter of a teaspoonful of salt, lard or dripping, lemon and castor sugar. Mix the flour and salt in a basin. Make a well in the middle of the flour and put in the Now pour about two tablcspoonfuls of milk Oil the egg and stir in smoothly with a wooden spoon. When this is as thick as good thick cream, add more milk until all the flour is mixed in, and half the milk. Next beat in well for five minutes, adding the rest of the milk, and let it stand for from one to two hours. When ready to begin frying, it is a good plan to strain the batter ■ into a jug in case, there are any lumps in it. Melt a little of the lard or dripping in a small frying-pan, and on no account use margarine as the pancake will probably stick to- the' pan. When a faint smoke begins to rise from it. pour in enough of the batter to . thinly cover the bottom of tho pan. Let this set., shaking it gently to prevent sticking. When it is a pale brown underneath, turn it over and cook the other side. When that side is done, turn it on a piece* of paper, dusted with sugar. Squeeze over a little lemon-juice, j arranging on- a hot dish. Keep this in a hot place while the rest of the p cakes, arc. being made. , Scrambled Eggs.—A delicious way of ‘ scrambling eggs 1 is to separate the yolks and the wh ; tes of the eggs and first boat the yolks lightly. Add r.Jlk in the proportion of tvo. tablespoons to every two eggs and half an ounce of butter; season with salt and popper and put this mixture into ti pan. Then boat up the whites to a stiff froth and stir them in to the mixture; cook over low heat,‘ stirring all tlie time until the mixture sets. Serve on neat pieces of buttered toast. This is a very good way of inak ; ng scrambled eggs when the supply of eggs in the larder is low, as prepared liko this two eggs make enough for three persons.