NOTES AND RECIPES.

Putaruru Press, Volume VI, Issue 237, 17 May 1928, Page 2

NOTES AND RECIPES.

Onions should be boiled in water that has been salted; otherwise they will lose much of their flavour. When too much salt has been added to souj) slice a raw potato and boil it in the soup for a few minutes. The potato will absorb most of the salt. An excellent furniture polish can be made by mixing two parts of castor oil with one part of vinegar. Rub’over the furniture with a soft rag dipped in the lotion and polish with a duster. Sweeping brushes will last longer if they are occasionally dipped in hot water in which plenty of salt has been dissolved. This makes the bristles stiff again, and they sweep much better. Don’t throw starch away after washing day. Keep it, and when you are whitening your step use this instead of plain water. Sandpaper the soles of children’s new shoes before they are worn. It prevents them slipping on polished floors. If a small clock is beyond repair keep it and set it aside for use in a sick room. Affter giving a patient medicine turn the hands to the hour when the next dose will be due. This is better than trusting to memory. Liquid ammonia is invaluable for washing silver, softening bath water, and producing a good lather when washing woollens.

Potatoes will be dry and floury if the salt is not added until they are nearly cooked. Always allow them to remain in the pan for at least' three minutes after they are mashed over a very low light. For the destruction of ants, spiders and cockroaches a strong solution of alum in boiling water poured over the infested parts will be found excellent. A piece of velvet stuck in the heels of loose-fitting shoes or boots will prevent them slipping up and down and so wearing out the heels of the stockings. Egg stains on linen should be soaked in cold water—never in hot, which would make them almost impossible to remove. To Make Old Wool Fluffy. Wool that has been used before can be made fresh again by being steamed. Put it in a cloth and place it in a colander with the ends of a cloth covering it. Stand the colander .over a saucepan of boiling water until the steam makes the wool fresh and fluffy again. For Cramp In The Legs. Stretch out the heel of the log as far as possible and at the same time draw up the toes. This w‘ll often stop a fit of the cramp after it has begun. For Smartness and Warmth. Many women who suffer from cold feet cannot wear thin silk stockings with comfort in cold weather, yet they like the appearance given by fine silk stockings. If they choose Britella stockings they will obtain both comfort and smartness. These stockings are fine, well-fitting, and have the richness of pure silk, but because the silk is plated on to fine wool they arc also delightfully cosy.

Grease Marks on Kid Shoes. Sprinkle some finely powdered French chalk over the grease marks on the shoes. Leave the chalk on for a day and then brush it off. If the grease marks still remain repeat the process. If, however, this is still not very successful, dip a soft cloth in petrol (which is inflammable) and make a ring round the outside of the mark. Rub round and round towards the centre, and when the petrol has dried the grease marks should have disappeared. Some Vegetarian Dishes You Will Like. Curried Vegetables.—Cut a large onion in thin slices and fry it in butter until it is brown. Put a good toa-

| spoonful of curry powder and another 1 of cornflour into a bowl and mix them to a smooth paste with a little cold water, then add half a pint of milk, j Stir this into the pan with the fried I onion, and continue to stir until it boils i and thickens. Add the vegetable, lower j the gas, cover the pan, and let all siin- | mcr together for forty or fifty minutes; | after this season and serve. "Any vegetables may be used, but a mixture *of small carrots and turnips cut into small dice with a few sliced potatoes are especially good. Even potatoes alone, cut into Pinal] pieces, make a nice curry cooked in this fashion. An Italian Savoury.—Put into a saucepan a pint and a-half of milk, -ozs. fresh butter and a saltspoonful of salt; bring to the boil, then add Lib. fine semo’ina stirring continual! v with a wooden spoon. When the semolina has thickened remove from the heat, let it slightly cool, then stir in three eggs one after the other, 2ozs. grated cheese, some pepper, and a little nutmeg! Spread on a flat dish and leave to set. Then form the mixture into rolls, dip them in flour, and pile them in a buttered fireproof dish, sprinkling over them some grated cheese. Pour over all some melted butter and sprinkle with more grated cheese. Cook in the oven for about twenty minutes and serve very hot.

Lentil Rissoles.—Boil ?.1K ] on t'7 s until soft, add one large onion (previously chopped up and fried), one teacupful of breadcrumbs, one tablespoon fill of milk, pepper and salt, and a p : nch of mixed herbs. Form into bads or niusages and frv until a golden brown. Leeks with Choose.—Wash and clean a bunch of leeks and cut into quite short lengths. Butter a shallow dish, spread over a layer of breadcrumbs, put in the looks, and season with salt and pepper. Cover with some white sauce, sorinkle thickly with some grated cheese mixed with a little Parmesan. Sprinkle over with more breadcrumbs, dot with butter, and bake for about half an hour or until the locks seem tender when tried with a fork. Serve hot.