Domestic

New Zealand Tablet, Volume XXXV, Issue 15, 11 April 1907, Page 33

Domestic

By ' Maureen '

' - - How' to .Stop a Leak. U A good temporary, stopping for a leak - 4ri a gas or water pipe may be matte by working powdered whiting and yellow- soap into a paste, jfress it.' into the leaking part of the pipe'; and put on sufficient "to" nuaikte the hole air-tight. This is omly a temporary remedy, that acts as a stop-gap till the plumber can be found. .• • ,^- How. to Re-enamel a Bath. Thoroughly clean the bath and get off all - the old enamel. This can be done by rubbing down'v^th glass paper arcd pumice. Then give one. good coat' of zincwhite, paint. Next give, two or three coats of white bath enamel. Allow one .or two days to" elapse " between eaoh coat.' -The balh should not be used for >about -a week . after " re-enamelling. .*■' / To Remove Stains from Cioth!' To remove stains from tweed suits an excellent home-made cleanser can be made as follows : 4oz ol pure CasMlle soap shredded fine, and dissolved in 4oz of boiling water, and then set aside to cool. When cool/ soz of ammonia should be added with 2|oz of glycerine, the ' same* quantity of alcohol, and lastly" 2oz of chloroform. The- mixture must be kept tightly corked, and a tablespoon added to half a pint of water. lliis should foe .rubbed over the stained material with a piece of sponge. What to Do with Stale Bread. - . In every, household there is an accumulation of stale bread" more or less. Where «M-e quanuty is genetally grfaat, it is suggestive of ted management. A littl© time and thought bestowed daily will reduce the waste of bread to a " minimum. At • least twice ', a week delicious and nourishing puddings can be made from bread that has been cut. up and not used at table. Where there are children bread and milk forms a pleasant variety either for breakfast or tea, and ■has the advantage of being nourishing as well as pleasant. - Then, again, all the pieces that have become too stale for- these purposes should be put into the. oven for a while, then grated up and- put into a jar or bottle" for cooking purposes. It is very handy when frying fish or cutlets to have the crumbs already prepared. It saves time, and the - prepared crumbs will be found very much nicer than those just made from fresh bread. The following are two good recipes for. utilising* cut bread :— No. I— Over 3oz of bread crumbs pour half a_pint of very hot milk ; cover till cold, add "2oz of sugar, loz crushed almonds, a few drops of vanilla, and 2 yolks of eg^s beaten. Butter a mould and ornament with citron and raisins or glace cherries „ Pour- in the mixture and steam for an ' hour. Turn out and serve with -vrflne sauce. No. 2— Break some crusts into small pieces and place dn a, 'basin. Pour over enough boiling rrfilk to cover. Then cover with a plate and let stand -for half an hour. Then< beat bread, and remove all hard pieces. Add sugar to taste, 2oz of sultanas, and 2riz of raisins and a little candied peel. Beat an egg and stir in, also a teaspoonful of butter. Well grease a basin and pour in the pudding ; - cover with a floured cloth, tie down, and steam- for an hour. A little cream or milk may be served with this. Woods' Great Peppermint Cure for Coughs and Colds never fails. Is 6d and 2s 6d.... *