HINTS AND RECIPES

Wanganui Chronicle, Volume 83, Issue 47, 25 February 1939, Page 3

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE. Lemon juice can be used as an emergency shoe polish for black or brown shoes. Common alum melted in an old iron spoon over the fire forms a strong medium for mending glass, china and other ornaments. When the alum is dry the articles can be washed without fear of them coming apart. Once a week when your dustbin has been emptied, burn an old newspaper in it to sterilise it and free it from unpleasant smells. Persons who suffer from the cold should wear loose clothing in chilly weather, remembering that two thin garments retain more heat than one thick one.

Tea or coffee stains on a linen cloth which has been boiled can be removed easily by rubbing stains with pure glycerine a few hours before the cloth is to be washed. Fold it tightly to allow glycerine to soak into the stains. After washing and boiling the stains will have disappeared. To clean ebony piano keys, rub with a warm flannel over which a little olive oil has been sprinkled. Polish with a chamois.

When baby reaches the crawling stage his pen is an invaluable piece of furniture. Do not restrict his movements because he may make his clothes dirty. Crawlers made of washable material will solve this problem. These can be obtained with designs attractive to children, and are washed very easily in warm soapsuds. The wise amateur dressmaker presses each seam as she does it—it is so much easier than pressing the complete dress. After the electric iron is heated the first time, and the current is switched off till the next seam is ready, cover the iron with a tea-cosy. In this way it will keep hot for as long as half an hour. Before using a brass kettle which has been put away for any length of time, it should be cleaned out with salt and vinegar. Hot Plate Marks. Marks caused by standing hot dishes on a polished table should first be well rubbed with linseed oil. Then apply a small quantity of spirits of wine, and directly the stains have disappeared wipe off the spirits of wine thoroughly and polish the surface of the table in the usual way.

Keeping Oil Stoves Glean. Cleanliness is the secret of success with an oil stove. Special attention should be given to the burner, which must be cleaned thoroughly at least once a week. Place in a vessel containing paraffin, leave for an hour or • so, then pierce the small holes with the point of a strong needle. When an oil stove is burning properly it gives a blue flame. If there are any yellow streaks in the flame the probability is that the stove it not level. Place small pieces of cardboard under the corners until the flame becomes a uniform blue. When the stove shows a tendency to get out of hand and cannot be controlled by turning down the wick, remove the oil tank, open all windows and doors, and allow the fumes to escape until all the oil in the pipe has been exhausted. This, however, should be done only if the stove shows signs of becoming uncontrollable. Seasoning for Soups. If a supply of seasoning, all ready mixed, is kept upon the kitchen shelf, the inexperienced cook saves time and trouble when seasoning soups, stews and other savoury dishes. Here is a “standard" recipe: Salt 50z., white pepper loz., ground mace 1 dessertspoonful, Cayenne pepper h teaspoonful, fine sugar 1 teaspoonful. Mix thoroughly together, and keep in a covered jar. Use a teaspoonful to a pound of meat for stews, potted meat, etc., or according to taste. Save the Ashes from Your Bonfire. Most gardeners are busy with bonfires at this time of the year, and many save the wood ash that is obtained for fertilising purposes, but when the ash is cold, beg a little of it for household purposes, for the potash it contains is a good cleanser. Store in a stone jam jar, and keep it near the sink. It will remove those faint discolourations on the white porcelain sink; it will remove stains from both metal and china, and, added to the water in which white clothes are washed, it will soften the water and whiten the clothes.

Sauces Add Piquancy to Many Dishes. Cranberry Sauce.—Cranberry sauce is delicious with mutton, game and roast fowl. Boil one pint of cranberries with half a pint of water, quickly, till the berries swell and burst. Strain them and boil up again with a quarter to half a pound of soft sugar. This can be served hot or cold, with hot or cold meat. Black Butter Sauce.—Three ounces butter, 3 tablespoonsful vinegar, seasoning. Melt the butter in a pan until it is dark brown, then let it cool. Boil the vinegar, pepper and salt till reduced to about a tablespoonful and a half. Stir into the butter and reheat. Serve poured over grilled fish. Vinaigrette Sauce.— This French sauce, which is served with cold beef or veal, is a mixture of oil and vinegar to which has been added some finely-chopped onions and parsley, a pinch or two of mixed herbs, and the grated rind of a lemon. Stock and Gravy—Allow a tablespoonful of gravey powder to a quart of water. Mix the powder smoothly with a little cold water, boil the remainder of the water and pour it over the mixed powder, add a few sliced f vegetables such as carrots, onions, potatoes, and turnips, .some herbs, peppercorns, and one or two cloves, and simmer for an hour. Use for sauces, soups and gravies. Gravy may be made by allowing a dessertspoonful lof powder to a pint of water. Mix

them well then pour into the dripping tin and boil up. Always taste the mixture before adding salt, as most gravy powders contain salt. Marrow Cream.—This is a good, piquant sauce for serving with either fish or meat. To two medium vegetable marrows allow a pint of vinegar, 6 shalots, 2oz. sugar, 2oz. turmeric, i oz. chillies, a little ground ginger, 2oz. mustard and 2oz. of finely-grated Parmesan cheese. Cut peeled marrow into small cubes and cover with salt. Let it stand overnight Boil the vinegar with sugar, shallots, turmeric and chillies for a quarter of an hour. Wash marrow free of salt and add to vinegar, boiling all till tender. Now add ginger and the mustard, which should be mixed with vinegar, and the cheese. Sieve carefully, and bottle in widenecked containers.