HOUSEHOLD HINTS

Rotorua Morning Post, Volume 1, Issue 16, 10 September 1931, Page 4

HOUSEHOLD HINTS

PRACTICAL POINTS Playing cards can be cleaned by sprinkling them with talcum powder and rubbing them with a soft, dry cloth. To Wash New Blankets. To wash new blankets, dissolve 4oz of rock fuller's earth in boiling water and add sufficient cold water to cover ■the blankets. Put them into a large tub, pour over the water and l'eave overnight. Then the next day squeeze out the water and wash the blankets in warm water, which has been made lathery with soap flakes. Do not rub soap ■ on to the wool itself. When clean, rinse well and hang out in the air 'to dry. A breezy day should be chosen on which to wash blankets. To Remove Fruit Stains. Spread the stained linen over a large basin, sprinkle on some powdered borax and pour boiling water over it. Repeat several times, if necessary, then wash, boil, and rinse in the usual way and all stains will have gone. " iVIakeshlft Weigbts and IVIeasures. A tablespoon holds almost exactly one fluid ounce. A dessertspoon holds almost exactly a fluid half- ounce. An ordinary teaspoon one-quarter — i.e., two fluid drams. Cold Weather Vegetable Entrees. Savoury Sprouts. — Cook the prepared sprouts in boiling salted water for 15 minutes, and drain them well. Fry as many slices of falrly thick cut fat bacon rashers as required, arrange them around a hot dish, turn the drained sprouts on to the fat in the pan, and fry lightly for seven minutes. Put the sprouts into the centre of the dish containing the bacon, sprinkle with grated cheese, place in a hot oven for a moment, and serve with cubes of dry toast. Sprouts, Gauliflower or Gabbage Pie. — Cook whlchever of these vegetables you prefer, put a layer of the vegetable in a greased piedish and cover it with grated cheese. Over the cheese pour a layer of white sauce, seasoned with salt, and a little cayenne, another layer of vegetable, then cheese and then sauce. The top t layer should be of ■sauoe, over whcih sprinkle thlckly bread or unsweetened biscuit crumbs. Put a few dabs of butter on top, and bake quarter of an hour in a moderate oven. Casseroled Gabbage. — Select a cabbage that Is free from traces of grubs, remove a few^ of the coarse leaves, soak in cold water for an hour, wash it wellj. then soak it in well-salted water, and wash again. Butter the casserole, cut the stalk cut of .the cabbage and put it, well wet, into the casserole, keeping the stalk end up ; cut 11b of onions into rings, fry in a little butter to a nice brown, sprinkle with plain flour, blend with fat, and pour the onion puree into the hole in the cabbage. Sprinkle with salt and pepper, add 1 teaspoon best vinegar, cover with one of the cabbage leave's, pour over two cups of water, put lid on casserole, and cook in a slow oven for at least two hours. Leeks with Cheese Sauce. — Prepare the leeks and boil them in salted water for one hour, then drain well. Make an ordinary white sauce in the proportion of half a pint 'Of sauce to each bunch of leeks and add to each half pint of sauce one dessertspoon of grated cheese. Put rounds of toast on a hot dish, lay leeks on, pour sauce over all, and serve very hot.