HINTS AND RECIPES

Wanganui Chronicle, Volume LXXXIII, Issue 19721, 11 December 1926, Page 14 (Supplement)

HINTS AND RECIPES

Wash varnished walls with warm water to which a little ammonia has I been added, and an old chamois leather. Do not dry with a cloth, but use the i leather as much as possible. When mahogany looks dull go over it , with a duster wrung nearly dry out of ' vinegar and warm water. Leave it for a day or two before applying the furniture cream. Oil the casters of tables and heavy chains to assure their easy runnig, and so stive much wear of rugs or carpets, j If the drawers of a chest or bureau i ®fp inclined to stick rub them on the) sides and lower edges with hard yellow , •osp. Equal parts of resin and beef suet melted together make a good wax for sealing bottles containing fru*t or pickles. Keep onions in a very dry place: any , that go bad or show signs of decay should be removed at once. A zinc pail can be temporarily mended with putty, and will hold water satisfactorily. Put a small bit of putty on the inside of the hole and a large piece on the outside, press both down well, and let the pail stand in the air ■Btil the putty is quite dry. A’ou can give a cracked basin a new lease of life by painting the crack with white enamel; lay a piece of tape over, and give that a coat of enamel. This prevents the basin from breaking, and it will serve many useful purposes. To Remove Paraffin Stains. Cover the spot wtih fuller’s earth, let I it remain for 24 hours, then well brush i the stains with a soft brush and press with a fairly hot iron under a clean linen cloth. To Dampen Cloth Seams. When pressing a seam, it is difficult • to damp the seam without wetting the rest of the garment. Use an old, clean! toothbrush dipped in water to moisten) the seam, and you will find the rest of i the material is kept quite dry. TESTED RECIPES.

Brown Betty.—Cut into thin slices several large apples; have ready a buttered pudding-dish; put into this a laver of sliced apples; over sprinkle sugar, and so alternately bread, apples, sugar —until the puddingdish is full, letting the top layer be of breadcrumbs; on this place three largo lumps of butter; put into the oven and bake brown. Serve hot with a custard sauce.

Apple Custard. —Peel, slice and core some good cooking apples, and stew them slowly with a little water and plenty of sugar. Then pour into a piedish and make a custard with half a pint of milk and yolks of two eggs, and pour over apples. Put into a moderate oven till done. hip the whites of the eggs to a stiff froth, gradually adding one ounce of castor sugar and a few drops of vanilla essence. Spread over custard, and put back into oven to bake a nice golden brown.

Apple Pool. —Ingredients: 21b windfall apples, 4oz brown sugar. 1 gill of water, a strip of lemon- peel, two or three cloves, htilf a pint of custard or cream. Wash and wipe the fruit, remove any damaged portions, and cut into quarters without peeling or coring. Put it into a pan with the sugar, water, and flavouring, bring to the boil, and simmer until the fruit is soft. If too dry add a little more water. Rub through a sieve, and mix the puree with custard or cream. Pour into a dish and allow it to become quite cold before serving.

Katherine Cakes. —Mix six ounces of flour with half a pound of castor sugar, and one large teaspoonful of ground al moods. Warm a quarter of a pound c.f fresh butter and, when slightly meltci. beat it up with two teaspoonfuls «»f milk. Stir this into the dry ingredient*, then roll out and cut into iUney shapes with a fluted tin. Place on a buttered tin and decorate each one with cither a glace cherry or small piece of angelica. Bake in a moderate »ven until pale brown.

Nut-Date Cake. —Stone and mince a quarter of a pound of dates, and skin and chop up about the ftme quantity of walnuts. Well beat three eggs, and add io them half a pound of castor sugar; beat again for one or two minutes. Now stir in three good tablespoonfuls of flour, two teaspoonfuls of baking powder and the walnuts and dates. Put the mixture into a greased shallow tin, and bake in a moderate oven. When turned out. cat into small squares.

Chocolate Fingers.—Dissolve a quarter of a pound of grated chocolate in a tablespoonful of milk, and stir until you have a thick, smooth cream. Now slightly warm a quarter of a pound of butter, and beat up with three ounces of castor sugar—then mix the two together. Beat two eggs, add to them an vggspoonful of xanilla essence, and in another bowl put a quarter of a pound of flour and one teaspoonful of baking powder. Stir these two alternately into the first mixture, and keep on beating until you have & perfectly smooth paste. Bake in a shallow tin. and when cold cut into fingers.

Mushrooms in Oil.—Rub a chaffing dish with garlic, and pour into it some good olive oiL Put in a teaspoonful of paprika, and a pinch of salt. Drop in the mushrooms, after having stalked and peeled them, brown part uppermost. Cover and let them cook for seven minutes. They will then be done to a turn.

Damson Mould.—lib. damsons, 1 pint water, -Jib sugar, 2oz. cornflour, cinnamon. Wash the damsons, remove the stalks and prick the fruit. Put. into u pan with the water and simmer tintil the fruit is soft. Rub it through a sieve and measure the pulp. To each pint allow 2oz. cornflour. Mix the cornflour with a little cold water, then stir it into the damson mixture. Simmer the sugar .and stir until it boils. Simmer for ten minutes, and if too thick add a very little more water. Pour it 4ito a wotted mould and leave it to Jerome quite cold and set. Serve with V‘am nr custard.