DOMESTIC JOTTINGS.

Taranaki Daily News, 17 June 1922, Page 10

DOMESTIC JOTTINGS.

SCORCH FROM SILK. If the scorch is pale, exposing it for some hours to strong sunlight will generally remove the mark. Soaking the spot in kerosene before exposing it to the sun is also helpful. The following mixture is very effective in removing scorch marks from linen. If the silk is badly scorched it may be tried. The mixture is as follows.: One-quarter lb Fuller’s Earth, %lb washing soda, one pint vinegar, two onions. Peel and slice the onions and pound them up. Add the vinegar and Fuller’s Earth and mix well. Then add the washing soda. Put the mixture into an enamelled saucepan and simmer gently for ten minutes. Strain and bottle. The mixture will keep for any length of time. Apply a little of it to the scorched spot before washing. TO POLISH TORTOISESHELL. All sorts of fascinating trinkets, both for use and decoration, are made from tortoiseshell. These unfortunately soon become dull and consequently lose some of their attractiveness. The best way to re-polish tortoiseshell is by dipping the finger into linseed oil and rubbing it over the surface. Very little oil should be used, and if the article is a patterned one it may be necessary to use the palm of the hand until all the oil has disappeared and the shell feels hot. The object so treated will look bright and remain so for some considerable time. A LEATHER DRESSING. An effective leather dressing can easily be prepared at home. Add one part of vinegar to two parts of liniseed oil and shake vigorously in a bottle. This dressing should be gently rubbed into the leather with an old rug. Then rub with a soft duster and finish the polishing process with a chamois leather. The treatment may be applied to leather upholstery, suitcases, trunks, and bags of all descriptions. Not only will it render the leather pliable, but it will make it look like new. When the leather shows s gns of wear white of an egg should be painted on the worn part some days before applying the linseed oil and vinegar.

USE FOR EGG-SHELLS. Egg-shells should not be thrown away, but should be crushed and used for cleaning badly, stained decanters and other glass bottles, also for scouring the most delicate casseroles and enamel pans; the gardener can use them, when finely crushed, as a dressing, placing them a. little below the surface soil, to benefit plants. Eggshells are composed chiefly of lime, and roses like nothing better. Choice seeds may also be planted in eggshells, picking a fair sized hole in the bottom of the shell for drainage. Seed germinated in this way can*be transplanted in the shell without fear of root disturbance; the shell will rot and nourish the plant.

SERVING FISH. The following will all be found to make most appetising dishes: Fish Curry.—For making fish curry 21b of fish are required. The ingredients include two small onions, an ounce .of butter, and a few cloves, and aftier they have been stewed for several minutes a tablespoonful of curry powder, a teaspoon of curry paste, and a pint of broth arc beaten up. parsed through a sieve and added to the mixture. At this juncture the fish (which is cut into pieces the size of a Brazil nut) is consigned to the pan. When it has stewed half an hour, it is ready for serving. Fish Balls. —Any scraps of fish. Some cooked potato, loz. of butter, 1 egg, a pinch of salt, enough anchovy sauce to flavor, a little pepper. Mash the potato with a fork and mix the fish, butter, pepper, salt, and one egg in a saucepan. Add the anchovy sauce. Turn on to a board. Make into neat balls. Egg and breadcrumb them, and fry to q golden brown in hot fat. Fillets of Fish and Macaroni. —Take some fillets of lemon sole or fresh haddock and lay them in lemon-juice and pepper. Grease a flat fireproof dish, place a layer of boiled macaroni, then the fish, then the macaroni again. Moisten well with milk, and cook in the oven until the fish is .done. Have ready same good white sauce, flavored with cheese, pour over the fish and macaroni, sprinkle with breadcrumbs, and brown in the oven. Fish and Artichoke Croquettes.—llb of steamed or boiled fish, 11b of artichokes, 1 egg and breadcrumbs, 2 oz. of dry cheese, pepper and salt, Jib of boiled potatoes. Boil the artichokes until quite soft, mash them with the potatoes and the fish freed from skin and bone. Add a good seasoning of pepper and salt and the'«cheese finely grated. Mix well. Bind with a little of the egg well beaten. Form into cork shapes, dip in the beaten egg, then in breadcrumbs, and fry a golden brown in boiling fat.

HOUSEWIVES AND HAIRPINS. Nine women out of ten use hairpins solely to keep the hair in the desired position, but the tenth will realise the latent possibilities concealed in these little accessories and put them -to all sorts of uses about the house. When ■“y 0 ” want a ribbon threaded in a hurry, and have lost your bodkin, try a hairpin. When you want to seal a letter and j the piece of wax is too small to hold, •pop it in a thimble, make a holder with a hairpin, and melt the wax over a 1 match,or candle in the usual way. i If a’ window rattles try inserting a hairpin or two to keep it steady. ! If you want to make another hole in habv’s safety strap, straighten out a hairpin, heat one end in the fire, and make the new hole. If the catch of your handbag loosens while you are out, and refuses to remain closed, render first aid by windj ing a straightened hairpin tightly round each clasp with a cross-over movement. I When a broom or duster fails to (reach some crack, hole, or crevice that ]is filled with dirt, a hairpin will “do I the trick.” Wind an odd piece of fine wool round la straightened hairpin and go to your ! husband’s assistance When he has run ‘ 1 out of pipe cleaners or his cigarette ' holder has become chocked up. When a safety pin is not to hand and you must put some stitches on one side when knitting a jumper, place the stitches on a hairpin and twist the ends tightly so that they will hold together. There are many other ways of using ha’rpius. Housewives will soon discover tlitfui wucu they get the hairpin habit.