Hints and Recipes.

Putaruru Press, Volume VII, Issue 320, 24 December 1929, Page 8

Hints and Recipes.

Only half the quantity of sugar * be required to swcetci stewed fruit if it is added after cooking and not during the process. A teaspoonful of vinegar addedi to lard used for frying prevents the food* from absorbing too much fat. Powdered French chalk will remove* grease stains from woollen Leave it on the garments for some hours, then shake them well. If a sewing machine needle becomes blunt, you <yui sharpen it by stitching, a few inches through a p.eee of fine sandpaper. A common clay marble placed in a kettle will collect most of th e fur that would otherwise get caked on the side of the kettle. Ink stains on silks and delicate fabrics may often be removed by washing them in boiled milk. Tar stains should bo rubbed with fresh lard, left for several hours, and then washed with hot soapy water. Moisten tea and coffee stains with mi'k, cover them with borax and soak in hot water. Dull Steel.—lf the steel parts of the kitchen range have become dull during an absence from home, the best and most economical method of cleaning them is to rub them with very fine coal ashes, freed, of course, from grit,, which might scratch the surface of the steel. Keep all water in which celery, rice, potatoes, or art.chokes have been boiled. Strain and us e when making gravy or soup, and for stews of all kinds. The water is rich in the ahlts extracted from the vegetables. Pub the knives and forks that are to be put away, with olive oil, and they will retain their brightness and be found free from rust when required again.

A teasj)oonful of methylated spirit* added to the rinsing water when washing white crepe de chine or other silks keeps the material a good colour and improves its appearance when ironed* New scrubbing brushc s should be put into a pan of cold water to which a handful of kitchen salt has been added, and the water slowly brought to the boil. This hardens the bristles and tightens them, so that they do not fall, out. Carpets, after being brushed with salt, should be rubbed with vinegar and water. This freshens them. Some form of extra fat is, of course,, an absolutely essential part of the baby’s diet, and. with the above 30oz. mixture six level teaspoonsful of Kariol (or Plunket emulsion) would be required. This is given separately by Therefore u,.,. be add<>; u J ° st i I N po rt an 1 coor TO milk mixture thorcughly and quickly. If at any time it is impossible to cool it properly on- account of haste or hot weather, place the boiling mixture in a thermos flask and keep it hot, adding cold boiled water instead of hot, a 8 required, a( feeding time. Milk is only safe if 1 kept very cold or very hot. The thermos is useful when th e former is impossible. “Safe at home one* more, and thetrip but a pleasant memory, both Caveliers declared their conviction t.hnt xc. had been well worth while—and even, more delightful than the ideal holiday of two years before. The son and heir not been the least trouble or anxiety—quite the contrary, his presence had been a pleasure. Indeed. a ?Iy grandpa hinted that the pleasure of introducing such a fine young New fealander to admiring friends and relatives had been one of the chief joysof th e holiday, but this fact the proud rather has never admitted.** We have printed the above excellent little article with th 0 kind permission / Wrlt u- , and the ° ta go Daily iin.es (in which it appeared some time ago), feeling sure it will be both interesting and useful to many mothers all over New Zealand. We may mention that the making of humanised milk may be further imf.™ v r ed an , d simplified and luggage lightened by us.ng “Karilae” instead ot sample sugar of milk, because with this no lime water is needed. Karilac consists principally of sugar of milk, but is specially prepared by the Somilk hv r M, USC , makin g humanised milk by the addition of s ome refined tamed from all Plunket rooms, and in grocers P als C o. S fr ° m chcmistf > and

Naturally a n v mother planning to Plunket h a , baby W ' ould the exact n - ~rBC bofore having as to the exact recipe to use and any changes make ?hAVn C Howcvcr ’ may make the following suggestion in genmHf ° r t,le making up of concentrated fide used. th ° Writer ° f the art -

forin * » M°., th,S ,n eoaeentrated lac -‘n h c ; ndik . dissolve the Karlthis to tb Z b , oll) ”S water, and add 15oz °J h c b °, lled You then have fooz. Of food—exactly half the full' amount, but all that is lacking is do in r ' n Consequently, all you hav e to d ‘ u ° rdcr to make the food normal of hniV\/ S tC , add an equal quantity of boiled water. For instance, if baby has Coz. at a feeding, take 3o z . boiled eooeeitratcd food and 3oz of dexfro«r a 1 an , d thero - vou have the ; nrt ™ sc and gelatine. I t may be obcorrect mixture. J