HINTS AND RECIPES.

Putaruru Press, Volume IV, Issue 145, 12 August 1926, Page 2

HINTS AND RECIPES.

When making crust for pies or open tarts with a soft filling, have the pastry a little , thicker than usual,, and use less shortening. This prevents the pastry from becoming sodden. Brushing over with white of egg will also be found satisfactory. Tiled hearths should never be washed with water,, as. this causes the ena? me! to •split. • Dip a. cotton rag ia turpentine,, aneb rub the' |iles until , they are clean. Polish'with a soft clotH. Soap must never be rubbed on to white silk7But"must be dissolved in the water before the silk articles are put in. Rinse in warm water, to .which, may be added a few drops of blue ink to prevent a yellowish appearance. A nori-slippery floor polish, can be made by shaking a pint of methylatec? spirits,, two : ounces of resin and two ounces of shellac together ip a bottle until dissolved. Apply this in the ordinary way. Thick wool which is difficult to thread through the eye of a needle should have its end thoroughly soaped. This will enable it to be passed through the eye easily. To secure a brilliant polish, silver should be dried with a warm cloth in front of a good fire. A cake will not burn or sink so easily during the bakihg if a pint of water is put into a vessel at the back of the oven. Grease stains, on a.istov.e; should be wiped off immediately with newspaper. Before cleaning the s L ovc. rub the stain with a cloth dipped in turpentined "When purchasing tinned meat, notice the tin.’ • If it bulges outwards in any part, tlie meat is probably, unfit to eat, an outward bulge being a sign that the tin was not properly scaled, and air has got ihd 5 ' -* A few drops of' lemon juice Tubbed briskly on black or brown' shoes gives a brilliant polish. ; .Powdered, borax is the best thing for exterminating beetles. Use it freely in the places they frequeht, and they will disappear. . > 1 ' • ' Raw potatoes will remove staips from knive,s, apd also, mud marks from cloth and serge. Potato peelings are useful for cleaiiltig stained water-bottles. Mutton 'suet- should’ never be used for any dish that is to-be eaten cold. A gargle of equal quantities of vinegar and water is good for a relaxed throat. Candles burn brighter and last longer if they are stored for some months before being used. Patent'leather bags and shoes which have become dull and shabbv can be made to look quite brilliant if a IP tie turpentine is rubbed well into the leather. A log of mutton boiled in a muslin bag looks better when cooked, and loses less while cooking, than if boiled without. Always mend tears and holes before laundering, otherwise the rubbing makes them larger.

When difficulty is experienced in cutting 1 up jelly with a knife, use a pair of clean scissors dipped in cold water. The jelly can be cut into quite small pieces, and will dissolve more quickly. Shabby Woodwork.—When painted f woodwork is becoming worn and has j been cleansed with soap and water for j a considerable number of times, it asJ sumes a very dull appearance. Try j polishing it with a motor enamel cream instead. Apply a small quantity of the enamel cream on a damp flannel, rub it well into the woodwork, and finally polish with a dry soft cloth. The' result will be polished surface which is easv to keep clean and free from dust. Hang uncooked meat from hooks in the larder: do not let is lie on a dish. Eggs “Sur Ee Plat.”—Butter a fireproof china, dish, and dust over < lightly with cayenne pepper and salt. Break as many eggs as you wish to serve on to the dish, keeping the yolks whole, scatter a few bits of butter upon them, and cook in a moderate oven for about ten minutes. The whites of the eggs should be perfectly set, but not hard. While the eggs are baking chop finely a little parsley, and, \ if liked, some lean ham, scatter these I together over the eggs, leaving a white J border of egg and a small piece of < each yolk showing, j A Laundry Hint. I When ironing between buttons on a I blouse place the buttons on a folded j Turkish towel, and the spaces between them will be ironed beautifully smooth. The Boiling of a Ham. Wash and scrape the ham well, and I put it on with cold water, a teticupful J of vinegar and half a dozen of cloves. II Allow half an hour to each pound of ham and half an hour over. When ready aHow the ham to cool in its own i stock. This improves the flavour very [ much. Skin the litim without breaking the fat, and sprinkle with a good quantity of browned breadcrumbs, or if preferred glaze it. To Get Rid Of Rats. Rats have a great, dislike to chloride of lime. Therefore throw it down their holes and spread it about on. their runs. If this is done for a week or ten days, the pests will soon be got rid of.