A Page of Summer-time Hints Where to Go What to Eat What to Wear—To Keep Cool

Sun (Auckland), Volume I, Issue 292, 1 March 1928, Page 8

A Page of Summer-time Hints Where to Go What to Eat What to Wear —To Keep Cool

A Clean Kitchen Keeps Cool

Design and Fittings Can Make Work A Pleasure How many kitchens have a perfect floor, that is, a floor which is comfortable to stand upon, sanitary, easy to keep clean, and long-lasting in wear? A small proportion only can answer to all these requirements. Certainly a covered floor is the most satisfactory all-round, and the general favourite in kitchen floor coverings is linoleum or cork carpet. There are now, however, other varieties of choice equally good for wear and tear, states an exchange. Rubber makes a very excellent covering and is very hard wearing and clean. Then there are the newer “imitation” linoleums, some of which are remarkably durable, as well as having the merit of being inexpensive. A stone or brick kitchen floor has often been the despair of the ambitious houspwife, who has taken it for granted that no covering is possible. But this is by no means the case. It is just a matter of providing some undercovering to give a slight spring to the floor and thus add to comfort. A layer of very dry sawdust rolled flat and tightly is often used with good effect on a stone floor underneath linoleum; or less trouble is the provision of a layer of under-felt which is sold specially for use with linoleum. Indeed, a felt underlining on any floor gives an extra' lease of life to whatever top covering is used, and is well worth the initial cost. Then there are the wall. Some people like paper, some prefer paint, and either can be used with good re-

Three Dishes of Pineapple

Tasty Deserts That are Delightful

Although pineapple is a favourite summer dish, it becomes monotonous when always served in the same manner. Here are two or three new ways of serving it, Tillich also have the benefit of retaining the delicious and distinctive pineapple flavour. Pineapple Sponge. —Strain the syrup from a small tin of pineapple chunks and heat it. Place a jam sandwich (medium size) in rather a shallow glass dish, and soak it with the hot syrup. Cover the top of it with jam and sprinkle with desiccated coconut. Arrange the pineapple on the top of the jam and coconut. Whisk up a gill of cream until thick, add to it a little sugar and a few drops of vanilla, put it on the centre of the pineapple, and serve. A Custard. —To 2oz each of flour, butter and castor sugar allow 1 pint of milk, 2 eggs and half a tin of pineapple. Melt the butter in a pan, add the flour, and blend well; then stir in the milk until the whole boils. Cook for three or four minutes. Draw the pan to the side of the fire and stir in the beaten yolks of the eggs, half the sugar and a tablespoonful or more of the pineapple juice. Add the pineapple cut into dice and put the mixture into a greased pie-dish. Bake in a slow oven until the custard sets. Beat the whites of the eggs to a stiff meringue, add the remainder of the sugar, flavour with vanilla and pile this over the pudding. Dredge with castor sugar and return the pudding to