HOUSEHOLD NOTES

Pukekohe & Waiuku Times, Volume 5, Issue 233, 8 December 1916, Page 3 (Supplement)

HOUSEHOLD NOTES

SU KIXKINO WOOLLENS. Before making up washing woollens and cropons, or otJier washing stuff's that are liable to shrink, it is well to cut two small squares of equal size and shrink one square. Press it out nicely and compare it with the other by measurement, and this will ho a gauge is to how much shrinkage may be expected to take place in the whole piece.

TO CLEAN LACES. Delicate iac's that havq become soiled mav be cleaned by squeezing them through skimmed milk, to which n .ittle blueing has been added. They come out of their bath looking like new, and arc just of the right stiffness when stretched and dried, or dried ani ironed between cloths.

Before washing fine late or muslin collars and cuffs, baste them to a piece of heavier muslin and they will not be apt to stretch or tear in the process < t laundering.

THE HOME CIRCLE. In the model domestic circle, mealtime is the happy meeting-time of the family, and the evening meal is ?ook ?d forward to as the' brightest spot n the day. This is as it should be, tor happiness should prevail when the family is gathered together. But, unfortunately, most of us knowhomes where meal-time is a most trying time tor the entire family. The parents scarcely speak during the meat the children are nervous and restless and anxious to get away from the table, and the meal, altogetftei; is a dreary one. Those who live together should try to create an atmosphere of cheer and love and respect around them, and should lie willing to make little sacrifices one for tbe other. Tliey, themselves, will be the happier for M) doing. Time brings many changes, and we have to admit that one of the changes time has brought is the utter —in many families—disregard for parental authority, or at least wishes. Authority is not a nice word, perhaps, to use .n relation to parents and children, where love should be the mainspring of actions. Nowadays, young people come and go in the home as they see fit, and parents '"let the dear children have their way," and the children are often very sellish in consequence, unpunctual at meals, and thoughtless for thj convenience of their mothers.

When the world opens its doors to receive them, it is the children who respected their parents and conformed to their wishes who are likely to make good. They are equipped a hundred per cent, better to fight life's battles than those who never considered the wishes of anyone but themselves.

BITING THE FINGER XAILS. The habit of biting the finger-nail* is a very ugly one, and difficult to cur.' without special aid. One of the best means of checking the habit is to wear gloves or cover tlio finger tops with kid thimbles. "When this plan is nconvenient, painting the finger-nail' with a harmless bitter-tasting lotion, mav be resorted to.

•SIN" THE HAIR PERIODICALLY. Sunshine, fresh air and cleanliness are splendid tonics for the liair, and rest, too, is important. By "rest" s meant a normal amount of rest for the whole hodv. and special rest for the hair itself.

Whenever the opportunity arises lo let the hair flow tree and be released from pins, it should be seized on. '« bright weather the hair should be givel a sun-bath every day. Let it have plenty of air, and keep the scalp thoroughly clean. The need for the hair to be "aired" every day is greater than ever since the fashion of wearing postiches necame general. The extra hair naturally obstructs to a certain extent. the access of air to the scalp, and, of course, necessitates the use of extri hair-pins.

to keep the scalp healthy, fingermassage should ho applied frequent'.• in the course of a week, as this will prvvcut the pores from becoming clogged with dandruff or other matter, and will stimulate the skin to healthy action .

It is well to change the fashion of dressing the hair from time to time. . > to part il or tie it always in the same place is apt to cause the hair to grow thin at that particular spot.

TO ISKKW TKA It is geiurall.v believed tliat ;imv woman can lnotv tea properly, Init t!iibelief is not alway.s verified liv results. Certain housewives bi\n\ tea very hadly. The secret, it i"s said, of Imx-whis* tea well is to use only i'reshly-hoiled water. Tlie '>i.u tea-kettle that stands on the .stow all day and is tilled at rregular intervals, some of the water being boiled again and again, does not I'urnUli the bM niediutn for tea-mak-ing. The water that is poured on to the lea leaves should not only Ik- boiling last, but it should l>e boiling for the lil'st tllllO

Of course, great rare should he taken to have the teapot hot in the first instance. It should he scalded out with hot waie:- before the dry tea is put into it. After the boilmg water ir. poured on t.i the leaves, the. tea should steep for three minutes before it is poured off.

BACON RAREBIT. A tasty dish for breakfast or high ten is bacon rarebit. I'ut four or more thinly-cut rashers of streaky bacon in a baking-tin, spr. ad them over with a very little mixed mustard, cover each slice with a thick layer of shredded or chopped cheese and few tiny b.ts of butter. Bake in a moderate oven for about fiftee nininutes, and have ready some slices of nicely-toasted bread, or slices of bread fried in bacon fat. Pla?e the bacon on the toast or fried bread (using an egg-slice), arrange neatly in a dish, and serve very hot.

FRIED TOMATO AND CHEESE. Anotlior savoury is made .as follows: Cut some tomatoes in slices, sprinkle tliem with salt and pepper, drvdge them with flour, and saute them in butter. Arrange each slir-e on h round of toast, slightly buttered, and sprinkle with grated oheeso.

A I'HOT'GHT FOR THE WEEK. Our business is not to build quickly, but to build upon a right foundation and in n right spirit. Life is more than a more competition as between man and man; it is not who can bo d«ne first, but who can work best; it :s not who can rise highest in the shortest time, but who is working most patiently and lovingly in accordance with the designs of God.—Rev. Joseph Parker.

MOCK CREAM. Ingredients:— Half a pint of ncur nulk, 1 table.spoonful of sugar, 1 tabl»:spoonful (level; of cornflour, and '.he .-tiffly beaten white of 1 egg. Uoil the milk, stir in the' sugar, and pour over the cornflour, which has been previously mixed with a little cold milk. Boil again, then pour very gradually over the frothed white of da egg, stirring all the time. Pour bacu into a double boiler, and stir until the sauco is the consistency of thick cream. This is very delicious* and tastes just like hot cream.

CARROT SOUP. New carrots arc now getting a goo.l size, and while they are yet young yau sholud try this soup. You require about 3 quarts of stock made from hones. 12 or 14 carrots, 1 good-sixed onion, and if liked a cupful of turni,) or potato cut small Clean, scraps, and cut- the carrots in small pieces, and slice the onion. Put them, with the stock, into a deep saucepan adding the turnip or potato. Boil slowly until ill the vegetables are perfectly soft. Pass all through a colander, or sieve, return to the saucepan, season with salt and pepper, boil up once, and serve.

MACARONI CHEESE. Here is the recipe asked for In "Mother"': — Break small Jib. of macaroni, and put it into plenty of boiling water. Let it continue boiling until the macaroni is quite soft. Drain ol the water, put the macaroni on to a dish and cut it yet smaller. Put £l!> cheese, cut small, or grat-ed, into .1 stewpan, with 1 cupful of milk, and boil until quite melted. Now stir in the macaroni, season with pepper, and si mm or slowly for a few minutes. Then turn it into a pie-disii, and brown tli3 surface before a fierco fire, or in a quick oven.

FELIXSTOWE TART. I do not think I have printed th : s very delicious dainty before: —Mix together Jib. flour, Jib. cornflour, 1 teaspoonful baking powder, 1 tablespoonful caster sugar. Now rub in 3 ounces butter, and mix ail to a dough with tlie yolk of 1 egg beat-en in i pint < f milk. Roll out to a round shape, and fit it on to a greased dinner plate, rolling up a 1)0 ut 1 inch all round the edge of the plate, and crimping it with finger and thumb. Prick the centre with a fork, and bake a pale brown in a hot oven. Then nearly fill it with jam or stewed fruit; cover with white of egg, whisked stiff with a little sugar, and return to the oven to set and to colour. This tart is equally nice hot or cold.