ON A SUMMER’S DAY

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

ON A SUMMER’S DAY

sults, but a safe and most satisfactory treatment is an enamel paint. It wears well, cleans well, and always looks nice. Washing, and even ‘scrubbing,” wallpapers can be obtained in suitable designs for the kitchen, and are very satisfactory in wear. A painted and enamelled ceiling is a real ecqnomy as it keeps clean much longer than a papered one, and can be washed when soiled. No modern housewife will put up with a sink that is not deep enough for her needs, and also properly equipped with draining boards. Sink work is too important to allow negligence in equipment, and manufacturers are catering for modern needs in every way. Cooking stoves, too, are designed definitely to save labour and time, as well as fuel. Concentration of equipment has become a by-law in the modern home. Of this, the kitchen cabinet is an excellent example. It serves three distinct purposes. The top portion consists of most scientifically planned storage rooms for all the ingredients that are in general culinary use. The flap which forms the door of the store cupboard lets down to form an excellent por-celain-enamelled table top upon which to work —with special side attachment, chopping board, and mincing machine rest —while the bottom half provides ample space for pots, pans and cooking utensils. The modern housewife, withher kitchen cabinet placed conveniently near her stove and her sink, can sit down to her tasks and perform them calmly and efficiently without un- ! necessary expenditure of energy and time.

LEMON RECIPES Lemon .Mint Sauce. —You will find this a decided improvement over the ordinary mint sauce. Mix together a-quarter cupful of orange and lemon juice, and finely chopped mint (fresh), and add one full tablespoonful of sugar (powdered) and a tiny pinch of salt and powdered mace. Stir well and set over hot water for half an hour. Lemon Crumb Pudding. —Pour two cups of scalded milk over two cups of bread-crumbs and let stand for Iff minutes. Beat well with a fork, adding the grated rind of one lemon, three tablespoonsful of melted butter, one lightly beaten egg, one quarter tablespoonful salt, four tablespoonsful sugar, and three tablespoonsful of grated coconut. Pour into a buttered baking dish, set in a pan of water, and bake in a moderate oven for about half an hour. When nearly set, spread with any fruit marmalade and cover the top with a meringue made of the stiffly whipped whites of two eggs and two tablespoonsful of sugar (castor). Dust the meringue with sugar and set in a slow oven for the meringue to just tinge with brown. TO KEEP BUTTER FIRM Dissolve 1 teaspoonful of powdered borax in 1 cupful of boiling water. Soak a cloth 15 minutes in the solution. Let the cloth cool and then place it wet over the butter.

THREE SUMMER DRINKS Iced Tea Punch. —Take a pint of china tea, not too strong, and add a gill of claret, the juice of half a lemon, sugar to taste, and three slices of cucumber. Put in a jug and stand in ice till required. It should be very cold. This is a most popular and thirst-quenching beverage. Grape Fruitade. —Grape fruit drink is most delicious for the summer—besides being very cooling, it is easily prepared. Squeeze the juice of a large grape fruit into a glass jug. Strain it, and add castor sugar to taste. Pour some soda water over it, and you have a delicious drink. Mint Julip. —Squeeze the juice of an orange, strain into a tumbler, add half the rind, a sprig of mint, and a teaspoonful of sugar. Fill up with cold water, and allow to stand for an hour. TO REMOVE STAINS At this time of the year ice cream and aerated water stains often spoil a pretty frock. Fullers earth mixed to a paste and spread on wet and left to dry will remove ice cream. For aerated water try sponging the stain with alum water. Put about half a teaspoonful of powdered alum in a basin of boiling water and let it stand until it is just warm. Place a pad of blotting paper under the stained part and sponge well. Dry quickly and iron on wrong side.

the oven to brown the meringue slightly. Eat hot or cold. A Jelly.—To six small sponge cakes allow one small tin of pineapple, one : pineapple jelly square, Jib of sugar, £ - gill of water. Make a syrup by boiling , the sugar and water together until : thick and syrupy, add sufficient of the 1 pineapple juice, or juice and water, to the syrup to make up a pint in all. Melt the jelly square in this liquid. Cut the sponge cakes into slices and - the pineapple into cubes. Arrange these in a mould rinsed out in cold water, and pour the jelly over while ! it is still warm. Leave in a cold place ’ until set. Then turn out and serve with whipped cream or custard. A DELICIOUS SALAD Take one cupful of boiled mayonnaise, one and a-half cupfuls thick cream, one teaspoonful gelatine, one and a-half cupfuls finely minced chicken, quarter cupful chopped olives ’ and half cupful chopped celery. Let the gelatine stand for five minutes, barely covered with cold water. Then melt it over steam, and add to the mayonnaise, combine with the cream (stiffly whipped). Then add the remaining ingredients. Place in a wet mould, and cover securely. Set aside to freeze for four hours. Serve garnished with shredded lettuce, whole olives and watercress.