NOTES AND RECIPES.

Putaruru Press, 7 June 1928, Page 6

NOTES AND RECIPES.

Onion juice and vinegar are excellent for cleaning steel. Take three parts of vinegar to one of onion juice, mix thoroughly, and smear all over the steel. Leave for a little while to dry, then polish. There is nothing more soothing for either a burn or a scald than the white of an egg. It is contact with the air which makes a burn so painful, and the egg acts as a varnish and excludes the air completely. Bo not use soda to clean aluminium. A little pumice powder on a damp rag is . : -t effective. An earthe.n jar that is tainted, even badly, can be sweetened by filling it with dry earth and leaving it buried in the ground a few days. The most tender skin will not be blistered if a mustard plaster is mixed with the white of an egg instead of with water.

When choosing a wallpaper avoid one with a smooth, shiny surface. It is not at all economical, as it will show every fingermark. To whiten handkerchiefs which have become a bad colour through careless washing, soak them for a night in a solution of pipeclay in warm water. Wa'sh and boil them the following day in the usual way. The coarser and more gristly meat is the more slowly it should be cooked. Slow cooking renders the sinew portions and tough fibres as soft as jelly, in which state they are good to eat and very nourishing. To clean paint from glass, rub the stains with paraffin, wash off with soap and water, polish with whitening with a soft cloth, and the glass will be bright and clear.

When ironing garments on which rherc are la?'ge buttons sewn on, try using several thicknesses of blanket or towels to iron them on. Turn the ferment button-side down, end on the wrong side. The buttons sink into the soft padding, lonv : ng n smooth surface for the iron to run over. Furniture Polish. A good and cheap furniture cream can be made by shredding 3oz. beeswax and loz. white wax and dissolving them in one pint cf turpentine. Put loz. castilc soap into one pint of water and, wheu dissolved and cord, add it to the wax and turpentine mixture. Shake well together and keep for a while before using. A Laundry Hint. Hot water will be found much better for damping clothes that are to be ironed than cold. If the water is too hot for the hand to bear, use a clean whisk brush to sprinkle the ciothcs with water. The clothes may be ironed two hours later with good results. Oranges And Lemons Should Ke Used | Freely in Cookery. i Orange Meringue Pudding.—Mix a small teacupful of breadcrumbs with a tcacupful of milk, add the yolk of one egg, ioz. butter, loz. sugar beaten to a cream, and ihe grated rind and juice of j one or two oranges. Mix well and bake iin a small buttered dish until firm. Whip the white of the egg with a little sugar and orange juice, p.le on top oi‘ the pudding, and return to the ovcu for a few minutes.

Orange Cream. —To a pint of strained orange juice add the wellbeaten yolks and whites of three eggs. Sweeten to taste and cook in a double boiler, with the peel of one orange, until it thickens; it must not be allowed to boil. Remove the peel and pour into glasses, and when cold top with a little whipped cream and a piece of candied orange. Orange Sponge.—Three oranges, 6ozs. castor sugar, 3 gills of water, 3 whites of eggs, ioz.. gelatine, 1 tcaspooupuf of lemon juice. Cut the rind very thinly from the oranges, put it into a pan with the sugar, gelatine and water and when the gelatine has dissolved draw the pan to the side of the stove and leave it there for five minutes. Then strain, add the strained orange and lemon juice, and let the mixture cool. When nearly cold stir in the stifflywhipped whites of the eggs, and whisk until spongy and nearly setting. Pile half the mixture on a glass dish, colour the other half yellow or orange and pile it on the top. Lemon Cream.—One pint of milk, 3 lemons, 3 eggs, G oz. lump sugar, loz. sweet gelatine. Put the milk, sugar, gelatine, lemon rinds and egg yolks into a saucepan and stir the mixture until it thickens; don’t let it boil. Take off the saucepan and pour in the lemon juice mixing thoroughly and straining all into a basin. Beat the egg whites into a stiff froth and stir this lightly into the mixture, and turn into a wetted mould.