HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 163, 7 April 1916, Page 3 (Supplement)

HOUSEHOLD NOTES.

INK STAINS ON A WHITE BLOISE. K'w articles of dress are more popular than the white .Japanese silk blouse, and this, of course, owes jts iharm to its freshness. it very annoying 10 a girl when a new, or even a iairly old but yet wear-worthy blouse of -jap silk, is inkmarked, tor ink stains, as everyone knows, are difficult to crank-ate. especially li of some hours' standing. A girl wiio suffered the annoyance of spotting with ink her new whit.' .Jap s.lk blouse, tried the remedy of salt and lemon and boding. This cure, after a good deal or patience bad been spent 011 it, worked well, anc.- she was able to wear her blouse again with the stains leaving only the laintest of marks. First, she rubbed them with salt which she left on the stains, moistening the salt with lemon juice. Then she l.oiled the blouse, and repeated the salt and lemon treatment and boiling, until iter object vviis attained.

MANAGING AN INCOME. Method ant.' good management can make a small income go nv.ee as far is tlii' larger one under incompetent or . xtravagant management, and ii would be well ii mothers were more persistent m training their daughters in the art of managing money, no matter how .-mall the sums handled. Jt is of great help to a girl, when grown up. to know now to lay out a sovereign to the best advantage and to understand the full value of even half that sum. It is astonishing how many shillings some girls dispose of without having, apparent'y, anything to show for their expendiure or without being able to account for the way in which tluy have got rid of their money. .Sixpences go neso and there without [ account— trilling sums individually, but mounting up to importance collcctiveI ly. In the long run many a sovereign is wasted in trifles that might very i well have Iven done without. When the income is small, or at any i rate must lie very carefully handled .11 I order to make it 1.0 it- work properly, the wise tourse to take is to keep an account-book of every item spent, to l:ve down to a certain >um weekly and never run into debt by exceeding the weekly a'lovvance. Whore there aiv daughters, let each take her turn in going through the account.-- and >o help nor mother and help herself at the same time. It is pitiful to >ee how incomes are niis-niauagod for lack of care and thought in spending the same; and the way in which daughter-; of th<' hosue are, in countless cases, content to see their mother do all the work of house-keeping and take no share in the responsibility iaemseivc-, iS extremely reprehensible.

| PRESERVING AvTTMX LEAVES. Autumn leave.-, it' earefullly ]i>c—orvii! iiiul treat.'.., >or\v for '>»-; i decorations lor i!.e home wheii dowers are scarce. Choose the mo-t beautifully tuned, perfect leaves proci:r;i!»!«•, and place thorn car'fully the leaves of i large ho A. In a short time they wdl lo pressed svfhi uontly for treatment. Dissolve some tint, clear gum arahie. make it i.l'out the thiskuess of milk, stiain it. Then take ti:e pressed loaves j or ferns, dip them in the gum-water, ami have tea 1v soa;e rlean. wooden i o.!-. conveniently arranged so that the 'leaves, an ho hung upon them till dry. / If m'< r-sary. dip tho 'eaves a second : time in the solution. In any case, lin--1 is!i i:p iiy dipping them into sonic thin, i dear varnish, an;.' suspend thorn on the rods, stem- upward--. The varnish ; should ho dry m twelve hours and the ' haves ready for decorative purposes. WENT Ell HUTCH POTCH. i 1 alv. ays advoeato the serving of soup I before moat, mere especially in cold | weather. "Hutch potcli" is ess. ntially (a winter dish, hoing more substantial t.ian pottage made without meat. JlctTuid. Soak throe-quarters of a pound el' dried gro< 11 peas ever night, 1 oil them til! tender and pulp them through a <~i« vo. Take three or lour pounds of hest end nock ot mutton, or a thick think of hoof. Cut the meat into neat pieces, or lce-op it whole rpreforrc.. Grate four carrots, and cut three small turnips into dice. Put them with a fev celery sticks, and a large onion, or a look, and a hmuh of par<--

lev into a stewpan. pour over about lour quarts of water, and bring it very gently to a boil. Put in the moat and pepper and salt, and simmer very gently tor two hours. Add also [lie pulped peas, and cook twenty minutes longer, then serve. It liked, a cabbage, finely slired. may be added to the other vegetables. I he meat can be served in the soup, or on a separate dish. Rice, or pear' barley, may he substituted for the peas. I his is not a soup, neither a roast. n>r a hash, nor a stew. It is uu:que in that nspect. After "Hutch Potch "nc further meat dish will be required. Sufficient for eight or ten persons. MEAT ROAST I'll) IN" THE POT. This way of roasting is especially suitable for small pieces of meat, anil is far more economical, because of the '-mall quantity of fuel required. Melt two ounces of dripp'ng in a pot, preferably a fireproof earthenware pot, nnfl in-own the meat 111 this to keep 11 she juices. Then draw the pan to the side of the fire, and let the meat cook -lowly witli the lid on the pan; baste frequently. lime required, about twenty minutes to the pound, and fifteen minutes over. CORXISH PASTIES. Th. 1 people of Cornwall make p;e< of almost every eatable thing. The list of Cornish pies and past'es is endless. There is ''squab-pie," •' herby-pie," ''pilchard-pie, etc. Here I give ft recipe for Cornish pasty proper. Requirec, four ounces of beef, or mutton, or pork, six ounces of dripipng. half a teaspoonful of baking powder, s ur.cyalt and pepper. Average cost of pasty, one penny, or rather less, i.e., if a few are mado. at the same time. Method : Cut the meat into small dice, season it with pepper and salt, and moisten with a very litt'e water. Mix flour and halvingpowder with a pinch of salt in a basin. Rub in the dripping and add as much water as will mix to a stiff paste. Roll it out, cut into rounds, and put : ix or more of them aside for eovevs. out the trimmings, ant.' stamp out sixer more linings tor some patty pan i greased in readiness. Put a dessertspoonful of meat in each pan, wet the edge of the paste, put on the covers, and press edges together. Mack a hole in the top of each to let out the steam, hrtis hover with milk, and bake m a fairly hot oven. A modicum of mim-ea onion improves these pasties. A THOI'OHT FOR THK WEEK. True glory takes root and even spreads. All fa'se pretences, likeflowers, fail to the ground: nor can any counterfeit hist long. Cicero.