HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 156, 17 March 1916, Page 3 (Supplement)

HOUSEHOLD NOTES.

A BEAUTY HI N'T. The advice of ,1 lenity specialist is: " Never wash the taee just before going out unless yon dash col:! water over it to contract tin' pores. Never wash the lace with water when yon come in. after being exposed to cold, wind and dust, but give it. instead. a thorougli rubbing with cold cream, which latter soothe*, while water adds to the irritation caused by exposure. Rub the cream in with the tips ot the lingers ail i wipe off any superfluity with n soft linen cloth. This advice is very simple, and the treatment prosiTMunl a sato 0110 aiul calculated to bell.'lit the most delicate skin, and should be <».«pecial'y beneficial in tiie cas 0 of a very dry. rough skin that is •easily chafed by extremes of temperature or high winds. TttlE SAVED IN (.'LEAKING IT. The (lever housekeeper. who uas studied the art of economising tine m the kitchen, knows well enough that tiinnv jireeious minutes may he i-aved 1 iv thinking beforehand and planning out a system of work, so that, for instance. the same utensil may ser\e for one or two purposes without a wash-ui> between-whiles. She realises; taat it take., much more time clear up elVr each task than if several dishes are prepared successively and onlv 011 ■ clearine-up is made after a 1 are'done, and sK<> lind« that hv carefully planing meals, a siving in tune can be made because she can thin arrange to interchange utensils preparing the food and to cook sim'lar mn+erial-usint: dishes at_ the same time. To ouote the words of * clever hons_e\eeper- '"The amount of time spent in

tile actual preparing of rooking tasks mac bo the same whether the tasks are done together or separately, but if they ■'•re done together the time spent tit grouping the materials and got'ing them 1 etore you for work is cut down about one-half. Then, again, tho time spent in clearing up v. I! ;t !so lie reduced in the same proportion and Ihe number of cooking svd v. ill be anro- iablo." There is eommonsense in all this. anil obviously time and trouble will be savi ! it iudjetous eeoifomy is exercised in the wash'ng-up of pots and pans and an interchange of utensils can be arranged durinsi the process of preparing variom dishes, Time represents inonrv, :.nd if time can b<> saved by doing the simplest task scientificallv, so mi" !■ tho better. A\ li'Mi tho pots and pans have served then purpose, let tlieni bo scrubbed out at once for here, labour is savol and tl>,-> task of cleaning will be •"licli eas'cr if nerformed at once tlian it irtvnso and ilonrn, etc . atv a.llowed to harden and adhere to the utensils. 3IKAT GLAZE. Glaxe not only improves the appearance ot meats, home-made brawn, gelantines. etc., Init is very handy for enriching soups and sauces. Any kind of rich meat stock, especially such as contains a good proportion of gelatinous substance, can be reduced to half glaze or glaze gravy that sets to the thickness oi jelly. This js effected by rapid frequent skimming, until tl'.e desired consistency lu:s been readied. NORFOLK DUMPLINGS. rhese are delicious, and on a baUi.tf day should always iind a plate on tho midday menu as they are a most economical and appetising dish—or get from tlie baker some of the dough prep.ued tor bixad. If put into a basin covered with a cloth and kept in a lairly warm place, it can be put aside tor hall an hour or so until required, divide the dough into pieces about the size ot a duck s egg. Have readv a skillet of fast boiljnjr water. Put tho dumplings in a few at a time, so as not to stop the boiling. After 20 minutes lift the dumplings with a skimmer, and serve as hot as possible. Tear them apart with two forks as soon as they come from the skillet; if cut with a knife they will be heavy. Serve with margarine and sugar, or with butter and sugar; the gravy from meat, treacle, jam, or sweetened white sauce, uny ol these are suitable accompaniments. ABOUT ROLY-POLY. AMien making a roly-poly sprinkle a cupful of sifted breadcrumbs on tno paste before spreading jam or treacle on it. Ibis absorbs the syrup and prevents it running out of th e roll when boiling or otherwise baking it. A GOOD VEGETABLE SOUP. Peel, and cut into very small pieces, three onions, two small' turnips, one carrot and four potatoes. Plate them in a stewpan with a quarter of a pound of butter, ;; quarter of a pound of butter, a quarter of a pound of chopped lean bacon and a bunch of parsley. Hold t!.,e pan over a sharp lire, shaking 't all the time, then put in a spoonful of dried flour; when well mixed add two quarts of stock or water and a pint of boiling milk. Boil up and continue stirring till the vegetables aro tytidcr; add a little salt and sugar; run the soup through a sieve or colander, put it into another stewpan, boil up, and skim. Then serve with fried bread.' SEVEN-BELL PASTY.

, S'lrod a quarter of ;i pound of snob fine, and cut some pickled pork into very small pieces; mince som P cnion and potatoes, and add a little powdered SM r e and pepper to the meat, etc., and mix well together. Have ready one or two squares of dripping paste, lay the mixture 'on them, turn ono corner over to form triangle; pinch the edges together, and bak c until done in .1 moderate oven.

COLOUR REVIVER. After washing a blouse, if the colour has faded, dissolve half a pound packet ot tartaric acid in cold water, and rinse th e nrt'ele in it. This restores the lost colour wonderfully.

miscellaneous inform a nov

HM.on the bristles of an old hair brush have become soft, dip tluvn in a stiong solution of alum, dissolving a little of it at a tune in hot water. Ev -a the bristles in new brnslies >'et soft if i niproperly washed; put a teaspjuiifu," of ammonia in koiiij hot, not boding, water, having a i 1111 soap in r, shaKe tlie bristles in this, avoiding' immersion of the back of the brush ; then clean shako out the v.uter, and stand th« bristles in cold .v-iter for live minuusrepeat the shaking, and dry the brush', in the open air if possible, if not near th.e fire. The bristles will then be as stiff as when new. Brushes and brooms for household purposes, when not in use, should be hung up by a string: they will last much longer, and do their work more efficiently. A broom which is dipped occasionally in warm water, and then idled, improves its condition. Scrubbing grumes should not lie left soaking 'ii water: drill a hole in the wood, pass a string through. and suspend the brush, it will double its length of service, if >o treated. MENDING HINT. When mending sweater, or other knitted article, do not darn in the usual way: instead, take yarn and run stitches across the rent. Tli.en begin at the top left-hand .side and chain st.tch down the row of cros.>ed, taking up a tmvad at every stitch. These (bain stitches have the same effect as the knitted rib. and it tin- yarn matches, the darn will not be not it ed. BRIGHT KITC 1I EN WARE. A corn-pendent lately sent me the follniwng advice as to t'h ( > easiest way of keeping saucep.in lids ; nid tinware bright. Dip the ::rticle in boiling soda water to remove grease, rinse with cold water, and polish with a cabbage or rhubarb leaf: riiis.e once more in cold water: do not wipe, and dry before the fire . l'Ye>h lard, that is. uncalled lard, rubbed over new tinware, and well heated in the oven before use, will prevent it ruling ever after, no matter how much it is put into water. A THOUGHT FtII! THE WEEK. The real iim> of all knowledge is this that we should dedicate the reason which given us by God to the lis* and advantages of man.—Bacon.