NOTES AND RECIPES.

Putaruru Press, Volume VI, Issue 243, 28 June 1928, Page 2

NOTES AND RECIPES.

THE CARE OF CUT GLASS. A certain amount or care and polishing must be expended* upon cut glass if it is going to retain its gleaming polished surface. All methods that scratch the glass should be avoided, and for that reason ashes and sand (so often recommended) and all gritty powders should not be used. Glass cleaned by these methods will show tiny scratches upon the surface. Wash the glass in warm soapy water made from soap flakes, using small brush to get into the intricate parts. Dry with a fluffless linen cloth, and then rub with some fine soft tissue paper. Finally, to induce a high polish, brush with a little French chalk.

VARNISHED PAPER. To clean walls covered w'ith varnished paper, add a teaspoonful of liquid ammonia to half a pai.ful of hot water. Wash the varnished paper with the water, using soft, chamois leather, i Dry as much as possible with the eather wrung out in clean water, but do not use a cloth. The varnished paper will look equal to new when dry. * OLD GRAMOPHONE NEEDLFS Old gramophone needles make excellent brads for making secure the backs of pictures and photograph frames. TO MAKE FLAT-IRONS SMOOTH. Make a paste of bathbrick and paraffin oil, and rub the irons well with this. Another good method is to have them ground smooth on a grindstone. THE USES OF SALT. Common salt dissolved in warm water makes an excellent emetic in cases of accidental poisoning. Hot crushed snH enclosed in a flaane 1 . bag will relieve internal stomachic pains or inflammation. Hot water and salt « makes a good gargle for the throat I or a nasal douche. A tablespoonful of J salt mixed with vinegar will clean de- f canters, water bottles, and glass vases j if it is well shaken in the bottle, and | afterwards rinsed out of it wi*h fresh f cold water. A fire will burn longer and brighter if ; little salt is snrinkled ou top of the added coal. Should a chimney catch fire, a few handfuls of -alt thrown on the fire will stop its nrogres-s. Burnt china or enamel baking dishes are readily cleaned when rubbed with salt on a damp cloth. A lump of rock salt laid in a corner of the sink will prevent, the waste pine freezing in frosty weather. Tt will also cleanse and sweeten the sink when dissolved with hot water poured over it. If salt is sprinkled on carpets before sweeping them, the dust is kept down and the colours in the carpet are brightened.

SOME ATTR •'CURRANT j CAKES. j School Cake.—Mix together 21b. flour and 2oz. ground almonds, rub in •brhtlv :flb. butter and dripping; add Cc z. snerar, 3oz. chopped candied

r peel, and fib. currants (cleaned and well dried), mix together with two eggs well beaten and sufficient milk. Pour into a greased cake-tin and bake for two hours. Fruit Cake.—One pound of flour, 3oz. each of lard and margarine, Goz. castor sugar, 4oz. each of currants, raisins, and sultanas, two eggs, gills of m:lk, one teaspoonful of baking powder, rind of half an orange (grated), pinch of salt. Sieve the flour, salt, and baking powder. Rub in the fat, add the sugar, grated orange rind, and the prepared, fruit. Beat up the eggs and milk and add, stir all well together and put the mixture into a greased tin lined with greased paper and bake in a moderate oven for about 1$ hours or until well risen and firm to the touch.

Buttermilk Cake.—One pound of flour, £lb. butter, -Jib. brown moi/nt sugar, jib. raisins, slb. currants, ioz. grated nutmeg, 2oz. candied peel, 1$ level teaspoonfuls of carbonate of soda, 4 pint of buttermilk. Method: Sieve the flour and carbonate of soda, rub in the butter. Stone the raisins, clean the cur-ants and shred the peel, add to the flour together with the sugar and nutmeg. Mix well, add the buttermilk, and put all into a grease cake-tin lined with greased paper, place the tin on a baking sheet and bake in a slow oven for two honrs. The oven must not be very hot when the eake goes in, but the heat should be gradually increased.