Hints and Recipes.

Putaruru Press, Volume VI, Issue 268, 24 December 1928, Page 2

Hints and Recipes.

Vinegar applied to bruises is beneficial, and it relieves soreness. If stove polish is moistened with vinegar instead of water the stove will take a brighter polish. To clean a stained marble-topped wash-tub, rub it with rag dipped in turpentine. This wil lremo-ve medicino and other- stains. Cut glass should be washed in lukewarm water which has been softened by the addition of soap; ammonia, or washing soda. Chintz or cretonne covers and. cur- | tains may be dry-cleaned at home with bran, powdered chalk and hot salt mixed together in equal proportions, and rubbed with a piece of flannel. Rub the hands with dry salt after having had them in water for a length of time; afterwards rinse them and wipe dry. If this is done daily it will keep the hands smooth, clean, and white. '

It is sometimes difficult to keep the irons from sticking to articles- which have been starched. To take away this difficulty drop a lilmp of alqm into the starch while it is still and stir slowly till the alum is . A piece about, the size of a walnut to a quart of starch will be found the right proportion.

.Sheets for Invalids There are. no nicer sheets for invalids, elderly people and children, than those made of Viyella sheeting. This has the protectiveness of a blanket, and the lightness of an ordinary sheet, and it is very soft to the touch. To Save Coal. Fill an empty tin with sifted cinders and 'damp tea-leaves. When the fire is red and glowing put it on with a jump of coal beside it- Sprinkle a little rough slack over the coal and the tin. A few hours later you will have a warm fire that will last for hours at a great sav* ing of coal. Mattress Care Wire mattresses should be brushed about once a week, for bedsteads and bedding collect dust very quickly. About twice a year it is a good plan to clean the wire mattresses with paraffin. Use a good brush to work the paraffin well into all parts, then dry wit It a clean duster. Stuffed mattresses should, be well brushed with a clean, stiff brush every month or so. It should afterwards be put in the sunshine out of doors or near an open window for an hour or so. Loose mattress covers should be well washed and starched twice a year. Every two or three vears send your stuffed mattress to a reliable upholsterer to be re-made, and you wiil find it will then last mueli longer and also be much more comfort able.

Marks on Furniture. Scratches on furniture can be remov- ! ed by the application of equal parts of salad oil and vinegar, rubbed well into the wood with a soft -cloth until tin* ' scratches have disappeared. The furniture should then be polished. To Clean Sponges. Greasy sponges should be washed out in strong ammonia and water, and then in water in which a little cream of tartar has been dissolved. Rinse well in cold water and dry in the sun. Brass Trays. Brass trays should be washed with warm water and yellow soap. Rinse in clear water, dry, and polish with a chamois leather. Lemon juice will remove stains. Different Ways of Serving Tomatoes and Mushrooms I Fried Tomatoes.—l£elt a dessortspoonful of butter in a round, shallow tin. Choose enough small tomatoes to the bottom of the tin. Do not cut j them open, but pick them nil over and cover with a lid and cook them in the j melted fat. over a moderate heat. The I juice of the tomatoes wiM immediately J escape and the liquid, when boilbjg, will I create enough steam to cook the tomatoes in their own juice. As soon as the tomatoes arc quite soft remove the lid, and continue to cook as before, or place them in the oven. The liquid will reduce and become a rich brown. Dish the tomatoes and pour the liquid around, or, if a little rich brown gravy is preferred, add about two tablespoonfuls of water, season with salt and pepper. Boil quickly and pour around the tomatoes. If not quite brown enough add a little mariuite.

Tomato Souffle. —Pour boiling water over lib. tomatoes so that they will skin easily. Soak a large piece of bread in hot milk. Add pepper, salt, parsley and finely-cut bacon or ham, and the tomatoes mashed to a pulp. Beat all together fill smooth, then add two beaten yOlks of eggs, and lastly the whites beaten to ft stiff froth. Fold these in rather than beat. Place in a buttered piodish and bake 20 minutes in a hot oven. Serve immediately.

Baked Mushrooms.—Choose soma large mushrooms. Wash, dry and peel them and remove nearly all the stalks. Put them into a greased baking dish, sprinkle with salt, pepper and a pinch of powdered mace. / Put small pieces of butte'r on the top of each mushroom, and bake in a moderate oven for about 20 minutes. Serve in the dish in which they were baked. Pickled Mushrooms.—To four of mushrooms, after peeling, allow hake a tablespoonfui whole cloves, a tablespoonful broken mace, a tea spoonful salt, two cloves of garlic cut fine; and a pinch of cayenne. Place the mushrooms iii stone jars, sprinkling the spi ct\s and seasoiiing oyer them* Pour over sufficient boiling vinegar to cover, tie the jars tightly; and place them away in a cool, dark'place tor at last it month before using.