HINTS AND RECIPES.

Putaruru Press, Volume IV, Issue 147, 26 August 1926, Page 2

HINTS AND RECIPES.

To Renovate a Mackintosh Give the mackintosh a thorough brushing with a stiff brush to remove mud, and afterwards sponge it with warm water. Then scrub the mackintosh in a* downward direction with yellow soap or soap jelly, paying particular attention to the collar and stained and greasy parts. A little liquid ammonia should be used in the scrubbing water. Sponge it again in clear water un.il all traces of the soap have been removed, then dry -it with a clean towel and hang it on a coat hanger to dry. Endiarubber cement or tyre solution is the best thing to use for repairing a hole. Smear the sides of the rent with the cement and cut a piece .of material (from a part that docs not show) a little larger than the hole, cover this piece with solution, place carefully m position with a tape also covered with solution, put a heavy weight on top, and leave until tlie cement is hard. When Eggs are Plentiful: Some Recipes For their TJs>e. Scalloped Eggs.—A tcaeupful each of breadcrumbs, chopped cooked ham.- or tongue, or lean bacon, a tcaspoonful of mustard, an ounce of butter, three tablespoonfuls of stock or milk, six eggs. Butter some scallop shells. Mix together the breadcrumbs and ham, and dust with salt and pepper, and then put abput four tablespoonfuls of the mixture on one side. Now mix the rest with the mustard, butter (which must first be melted), and enough warm milk to make a smooth paste. Line the shells thickly with this mixture, making a hollow in the centre. Break an egg carefully into each «hcll, sprinkle the top of the eggs with, the dry mixture, putting a little butter on tiie top. Bake in a quick oven for about five minutes until the egg is set, and serve very hot. This is an excellent luncheon or supper dish. Egg Pastries.—Required: Six hardboiled eggs, short crust pastry, one raw egg, breadcrumbs, salt and pepper. Remove the shells, and sprinkle the eggs with salt and pepper. Roll out the pastry thinly, and cut it into six ob-long-shaped pieces. Wrap each egg in the pastry, and then brush them with raw egg. Dip in breadcrumbs and fry in hot fat until golden-brown.