SHABBY PATCHES

Sun (Auckland), Volume I, Issue 213, 28 November 1927, Page 4

SHABBY PATCHES

THE DADO TO THE RESCUE Narrow staircases and doors that Leave little space between themselves and the adjacent wall frequently cause shabby patches just where the rub comes on the wallpaper. A dado treatment is excellent in a case like this, because if plain paper be used above it the dado may be renewed at intervals without undue expense. For nurseries, where small fingers are apt to leave marks on the lower portion of the wallfe, the dado ilkewise serves to reduce papering j costs. The dado need not invariably be of paper. It can be of matting, a material which is excellent for resisting the effects of constant rubbing. To make the best effect it needs to be finished off at the top with a narrow wooden moulding, but brass-headed tacks will serve and will be cheaper. Semi-circular mats, in rush and wool, are specially made to counteract the rub or “tread” on the carpet just in front of a dressing-table or a bureau. These can be renewed at intervals, thus avoiding a general impression of shabbiness. The wear and tear on linoleum is to be met by using one of the tile-pat-terned makes, which admit of the separate squares being easily cut out an-i replaced by new ones. This means a ■ great reduction in renewal costs. The rub on upholstered furniture on the arms and back is to be foiled by j using separate tie-on covers just where ' the head and the arms meet the ma- ' terial. If the pattern be cleverly matched up. these extra pieces will be scarcely noticeable. M.H. j HINTS FOR THE COOK-LADY Pastry -intended to be eaten cold should always be mixed with milk. It j keeps short and crisp much longer than if mixed with water. "When making a suet pudding, mix it with very hot water instead of col-1 | If you have never tried this tip. you ; will be delighted to see what a differ- [ ence it makes to the lightness and digestibility of the pudding. If y°u want to keep the yolk or white of an egg of which the other part has been used, put it in a cup or glass, j cover with a damp cloth and fasten the ' cloth down with an elastic band. TO PREVENT SKIN ON BOILED MILK

Many people have a profund distaste for what the French call “bebette”. the skin that forms on the top of fnilk that has been boiled. To prevent this ! skin from forming as the milk cools, j add two tablespoonsful of cold milk ’ to every pint when at bailing point. I and stir for one minute. The "bebette” I will then be reabsorbed and the milk | will not be impoverished.