Hints and Recipes.

Putaruru Press, Volume VII, Issue 297, 18 July 1929, Page 2

Hints and Recipes.

Scratches on furniture can be removed by the application of equal parts of salad oil and A inegar. Rub well into the wood with a soft cloth until the scratches nave disappeared. Then polish with a soft cloth. Save the paper wrappings of margarine and butter. These make excellent greased papers for the tops of puddings. To clean artificial pearls, fold them in a sheet of .whit cotton-wool sprinkled with powdered magnesia, roll gently between the hands, then remove pearl and brush, them with -c soft camel-hair brush. Grease spots on leather should be rubbed with a cloth which has been dipped in ammonia. The best way to dust a room is to moisten two dusters with paraffin the day before they are required, andf put them away in an old tin. They I will be dry enough to use the following pay. These du&ters gather up the dust instead of scattering »it ;abou the room. If you do not want to make starch when washing table-cloths • 1 tray cloths, add a tablespoonful of methylated spirit .to the last rinsing water. This will stiffen them, and they will be easy to iron afterwards. Sour milk should be kept covered with a piece of muslin and then used for making scones. Another plan is to strain the milk through muslin and al low it to "drip” for twenty four hours. Place it in a basin, add a pinch of salt, j»nd form it into a pat. It is then a delicious cream cheese. When Making Pastry. It is not generally known that when making fruit or meat* pies it is well to allow the pie to ( ‘ come to> the boil ’ ’ on the top of the stove. This method ensures a * dome-shaped crust, and gives the pie a good appearam *. Finish baking in the ordinary way. To Remove Fruit Stains. App 1 y powdered starch to a fruit stain on linen immediately, and it will remove it without much trouble. "Leave it on the linen till the discoloration is absorbed by the starch, then r,jb wth salt and lemon juice. If the stain is one of long standing rub lard or glycerine on it,, and leave for an hour. Then pour boiling water ovei the stain to remove the grease and the discoloration will usually yield to chloride of lime dissolved in water. Ch ldren’s Teeth. Children need encouraging to keep their teeth clean. They must be taught from a very early age to brush their teeth On getting up in the morning and again before bedtime, brushing up and down as well as across the teeth. Let each child have his own tooth-brush, distinguished by a coloured handle, or a piec»>. of different coloured tape tied round the handle. A way of keeping the teeth in good condition that will appeal to the chiklr_ is to give them an apple to eat after meals. Men’s Shirts. Some wives are energetic and economical enough to make their husbands’ shifts, although it is to be. feared that not all husbands properly appreciate their efforts! How annoying it is to spend hours on a garment which shrinks after being washed a few times! To avoid this trial to your patience, why not try Clydclla next time you make your husband’s and small soil’s shirts'?

Not only is it unshrinkable, but it will not fade, and it is delightfully soft to j the touch. Economicax Meat Dishes. Steak Boly-Poly.—Wipe about lib. stewing steak, and cut it into the narrow strips. Cut into thin slices half a Spanish onion. Make an ordinary suet crust, roll out and put the strips of meat across with the onions on top. Sprinkle with pepper and salt. Sprinkle a little cold water over, form into a roll, and press the edges well together. 801 l in a floured clcth, tie the ends

tightly, put into boiling water, and boil for 2i hours. Serve with thick gravy. Stewed Flank—Cut 2-b thick flank of beef small pieces. Remove all skin and fat, and dip the pieces in flour seasoned with salt pepper. Fry them brown in 2oz. dripping, add two sliced onions and brown, first removing the meat jfrom the pan. Stir I in loz flour and brown, then add 1 pint of stock. Stir until boiling, return the meat to the pan, and season. Add some carrots, turnips ‘and celery cut into small pieces, cover the pan, and simmer gently for two hours, or until-the meat is tender. Half an hour before it is cooked add some small suet dumplings; . stir occasionally until all are cooked. Norfolk Stew. —Th e remains of leg of mutton or fresh neck of mutton, 2oz

dripping, two carrots, two turnips, two onions, salt and pepper, loz. flour, one pint of stock made from the bones of the leg of mutton, or water if fresh meat is being used. Scrape the carrots, peel the onions and turnips, and then slice them. Melt the dripping in a stewpan, stir in the flour, add the vegetables and fry very gently until brown; add the stock or water and stir until boiling-point is reached. Add the meat cut into small pieces, season with salt and pepper and simmer very slowly until the meat is verv tender. Turn on a hot dish and serve with dumplings. To make the dumplings you will need: lib flour, one teaspoonful of baking powder; half a teaspoonful of salt, I 2oz. finely-grated suet, milk and water to mix . Mix flour, baking powder and salt and sift them. Mix well with the suet and form a stiff dough with milk and water. , 801 l out lightly and form into dumplings. Have ready a steamer with water boiling under it, put a piece of greased paper at the bottom of the steamer to keep the j dumplings dry and light, then put in j the dumplings and steam them for one ' and a-half hours. 1 Braised Fillet of Beef. —Wipe and trim neatly about 21b. fillet of beef. I Peel and slice thinly 6oz. onions and . nut 6oz. carrots into rounds. Melt 2oz. ' dripping in a saucepan, and fry the i beef quickly a nice brown on each side, j Take the. meat out and fry the onions a light brown, then sprinkle in loz. flour and fry all a rich brown. Pour in a pint of stock and' stir t il it boils. Add the carrot, then put in the meat with a bay leaf and a few cloves. Season with pepper and salt, cover the pen tightly. and let all simmer for about 2 hours. Veal Cutlets. —Have cut from a piece . of leg of veal some slices three-eighths of an inch thick, and trim them to the 1 size of cutlets; sprinkle them on both sides with popper and salt, and lay them in a w'di-greased tin; put a buttered sheet of paper on the top of them and bake in the oven just long enough to cook the cutlets thoroughly. Arrange them on a dish in h jircle round a heap of mashed potatoes.