HINTS AND RECIPES.

Putaruru Press, Volume IV, Issue 156, 28 October 1926, Page 2

HINTS AND RECIPES.

To remove rust on steel knives rub them with an onion and then leave for a time before washing them. When making pastry do not let the baking tins cover the oven shelf, as the heat cannot rise properly ,and the bottom of the pastry will be burnt. To preserve books from damp and mildew, sprinkle a few drops of goo*: perfume oil in the book cases. Thi.-' precaution is unnecessary for volumes bound in Russian leather. Furniture and polished floors wlj.never shine if polish is applied with a soiled cloth. Grease can be removed from the ha'.;by washing it in warm water to which a teaspoonful of borax has been added White paper should not be used i\-r wrapping up articles that are to be puc away for some' time. Yellow or dUio is the best. Tar stains can be removed from rugs and carpets if a mixture of equal parts of methylated spirits and ammonia be applied to them. Yolks of eggs left over when the whites only are' needed will keep for several days if they are covered with cold water. Before you use a new toothbrush, soak it in hot salt water. This cleanses it and makes it last twice as long. To stop hiccups, try a lump, of .sugar saturated with vinegar. Boiling hot salt and wate'r is the best thing to use for flushing drains. When boiling an old fowl or tough meat add a pinch of soda to the water,. | and let it simmer gently. : A blunt sewing-machine needle can be sharpened by rubbing it against the j edge of a broken saucer or plate; • Before using flour for pastry or puddings, put it in the oven for a few minutes. This makes it lighter and more digestible. The juice of a lemon mixed with the beaten white of an egg and a little sugar will restore loss of voice. To remove bruises from, furniture, wet the part with warm water; double a piece of brown paper Several times, soak it in warm water, and lay it ou the bruise; then apply a warm, (not hot) . iron until the moisture has evaporated. If the dent is not raised to the surface, repeat the process. A little orris root tied in a muslin bag and placed in the water in which i handkerchiefs are boiled will give ithem a delicate scent of violets. When Burning old Papers. j Old papers burnt loosely in a grate are very, likely to cause' the chimney * to catch fire. To preycn-t- 'M" accident, make the papers “into bundles, and put souk' wire round them. They may then be safely burned, for they will i burn slowly in the • grato, almost like j a log of wood. The same wire, may be i used again and again. To Sweeten Lemonade. | Lemonade requires a lot of sugar - if J all the tart flavour is to be eliminated. Instead of using a largo quantity of ( sugar r add a tablespoonful of golden j syrup to the lemonade. This has a j sweetening effect and rids lemonade of ta rt n ess. Packing Hints. , Always pack tightly. Clothes are likely to get crushed and toilet article's j broken if they have foofit to shake j about. Place nil heavy ; articles at the i bottom of the box. Place -underlinen ' next, neatly folded, then coats and I'-skirts.. Heavy articles, should be folded \ carefully with tissue paper between I the folds and rolls of it in the sleeves. At the UP lb * n the tray, put light dresses and blouses, stuffed with paper. [ Stuff the crowns of lmts with paper, | and fasten the brims to the tray with a hat-pin. Avoid, if possible, packing J bottles containing liquid, but, if necessary, wrap them in a mackintosh or oiled silk, then in some, soft garment, | and do not put the at the bottom of ( and do not put them at the bottom of

Suggestions for Sandwiches. Tasty, nourishing sandwiches which do not easily become “ messy’ ’ are often needed for picnics, train journeys, school and office lunches and afternoon tea. Egg and Anchovy.—Take a hard boiled egg, remove the yolk, mix it with a little butter and a teaspoonful of anchovy pas.e. Spread on buttered bread. Cheese Sandwiches.—Two ounces of grated cheese, one ounce of butter, mixed mustard, pepper and salt, thin slices of bread and butter. Grate the cheese very, finely. Any little scraps of stale cheese can be used. Mix well with the buti'cr, and season with pepper (and salt, if required), and a very little' mixed mustard. Spread on slices of bread and butter and make into sandwiches. Chocolate Sandwiches.—Grated chocolate, cream, brown bread and butter. Put the chocolate on a slice of brown bread and butter, spread over a spoonful of whipped cream, sweetened and flavoured with vanilla, cover with another slice of bread and butter, and cut into fingers. Salad Sandwiches.—-Mustard and cress, salt, pepper, brown bread and butter, half gill of mayonnaise sauce, one bunch of water-cress, one tablespoonful of cream. Cut some thin slices of brown bread, and butter, wash the mustard and cress and watercress, and after removing all unsightly pieces and long stalks, chop them lightly. Mix the cream and the mayonnaise sauce together, and stir in the chopped, saiacling. Add salt and pepper if necessary, and spread on the .bread and butter. Make into sandwichds, cut into small triangles. Dish on a d ’oyloy and garnish with a little watercre'ss or smali bunches of mustard and cress. Tomato. Sandwiches. —These are very simple but refreshing on a journey on a warm day. Remove the skins from some firm tomatoes, which should be cut into .slices, dusted with pepper and salt, and laid on slices of white bread and butter. Do not use v6ry fresh bread for tomato' sandwiches.