HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 4, Issue 90, 1 October 1915, Page 3 (Supplement)

HOUSEHOLD NOTES.

BEFORE SCALING FISH, Dip it in boiling water for a minute and the scales can be removed more quickly and easily.

SAVE THE STALE BITS OF CHEESE, Grate them up finely and keep in a tin for flavouring.

SAVE THE BACON RINDS

They are useful for flavouring soup, and if fried down givo out plenty of fat which will be useful for frying eggs, bread, and so on.

SAVE ALL OLD JAM JARS, They are excellent for cooking purposes. Meat, fruit and other (food can be etcwed in them either on the stove or in the oven.

SAVE ALL CANDLE ENDS, They are useful for adding to starch, and for brightening up a fire. With a piece of greasy paper a candle end can be made to light a fire. * # *

SAVE THE EGGSHELLS, Crush them up, after washing them, and add to the stock and allow to simmer in it. This will clarify the broth in the stockpot.

* * * SAVE ALL THE BROKEN PIECES OF TOILET SOAP, Place them in a jar with two tablespoonfuls of water and put the jar into a moderate oven for an hour or'longer. Then press the soap into a small pot. Thi6 makes an excellent shaving: 6oap. * * * SAVE ALL STALE BREAD,

Cut it into shapes. Put two teaspoonfuls of caster sugar into a gill of milk and bring to the boil. Dip each piece of'"bread separately into the milk and place on a baking-tin and bake in a quick oven.

WHEN JAM HAS FERMENTED, Re-boil after taking off the mildew from the top. Add a little more sugar, take off the scum which rises while boiling, reduce to about one-quarter, repot, and it will keep for any length of time.

SAVE ALL THE VEGETABLE REFUSE, And dry it every day by placing near the cooking-stove Add to this 'jits of greasy paper or oily rags, or match ends. Keep ail perfectly dry, and burn on washing day in the copper. This will heat a large copperful of water and costs nothing.

SOME GAS-SAVING HINTS

WHEN COOKING BY GAS, See that the main gas-tap is only half on. This saves much waste.

* * » DON'T FILL THE KETTLE Quite full if you require only a liltle wastes the gas.

TURN OFF THE JET

Immediately it is not required. Much gas is wasted by leaving the jet lit after the saucepan has been removed.

WHEN COOKING, The gas-flame should be even with the top of the stove. It is a great mistake to imagine that the higher the Bit mo the more heat.

DAINTY DISHES

BREAKFAST ROLLS (these are a great economy now that bread lias risen in price). Take one ■ pound of self-raising flour, an ounce and a half of ground loaf sugar, four ounces of butter or margarine. Rub the butter into the flour, then add the sugar, and mix into a soft dough with milk. Cut into pieces about four inches long and two wide, and kike in a quick oven. * * # RHUBARD AND FIG PRESERVE. Take four pounds of rhubarb and cut into one-inch pieces; add one pound of figs, finely chopped, half a pound of candied peel, and four pounds of lump sugar. Put the figs, candied peel and sugar over "the rhubarb and leave it for twenty-four hours, then boil all together for one hour. Place in pots, and tie down. * * # SALMON PIE. Take a tin of salmon and free the fish from skin and bone. Divide into email flake*, and season with pepper and salt. Butter a piedish, and cover the bottom with a layer of mashed potatoes. Then put in the salmon and cover the top with mashed potatoes. Moisten with a little hot milk and make the top of the pie rough with a fork. Bake till browned. * * *

HOME-MADE SALAD DRESSING. Take three-quarters of a ton spoonful mustard, one teaspoonful of salt, two teaspoonfule of sugar, half-pint- of milk, a piece of butter the, size ot an egg, two well-beaten eggs and naif a cup of warm vinegar. Dissolve the mustard. salt and sugar in a little warm water, then add the eggs, butter and milk and cook till the spoon is just coated. Then add the warm vinegar, long coats and in draped fashions, and and stir over the fire for half an hour.