Domestic

New Zealand Tablet, 11 September 1913, Page 57

Domestic

By Maureen.

To Sharpen a Scissors. The simplest way of sharpening scissors is to take a knife and cut away at the back of it, as if you wished to cut the blade of the knife in two with the scissors. Do this ten or twelve times. The effect is marvellous. The poker can take the place of a knife. Florenza Soup. Put three pints white stock in a saucepan to boil. Mix the yolks of three eggs and a gill of cream together in a basin, pour them into the stock with seasoning of salt, and stir till the eggs are cooked. Then draw off the fire, and add two ounces of cooked macaroni cut up in pieces half an inch long, one ounce of grated cheese, and a dust of red pepper. The soup must not boil after the cheese is in. Window-sash Cords. The life of a window-sash cord can be doubled by a periodical application of tallow or lard. The window should be thrown up, and all the cord greased with an old-fashioned tallow-dip slightly, heated the window then shut, and the same process applied to the rest of the cord. If tallow candles are not to be had pur© lard should be applied sparingly ; but on no account use any fat with salt in it, as the salt would rot the cord quicker than the damp. Quenelle of Chicken. Put one slice of bread grated into a basin; heat half a cupful of milk, and pour it over the bread; then strain all the milk from it. Put this in a small saucepan, and add one heaped tablespoonful of butter, and the yolk of one egg; mix all well together, and stir over the fire until like dough, and it boils, then add one teaspoonful of finely chopped parsley, salt and pepper to taste, and turn out to cool. Take all the white flesh from a cooked chicken chop finely, and pound in a mortar or basin till quite fine; add to this the mixture first made, and pound all to a pulp. Beat up two eggs well and add them, still pounding :. until it .becomes quite smooth; see that it is sufficiently seasoned. Have a well-buttered mould ready; pour in the mixture, cover with buttered paper, and steam gently for one hour. Turn out and pour white sauce over all. -. The True Gentlewoman. Too often one sees that no acknowledgment is given for a corteous action in a public conveyance or the street. A seat in the train may be given up to a girl by a gentleman, and she takes it as a right with no pleasant 'Thank you • or slight bow. Such omission not only stamps the girl as ill-bred, but injures her sex as a whole, for one cannot be surprised if the man registers a vow never again to give up his seat to a woman. Some girls will deliberately place themselves in front of a waiting queue of people at a bookingoffice, and endeavour to book their ticket out of the proper turn, trusting that no protest will be made. This very often is noticeable in the queues waiting to enter a theatre or concert hall, when girls frequently try to slip in out of their turn, or calmly invite latecoming friends to join them, without the slightest apology to those behind. When a girl meets an acquaintance in the street, she too of ten stops to talk without considering for a moment the convenience of those who are passing. A group of four or five engaged in conversation makes a considerable obstruction. There are dozens of ways in which one can make oneself objectionable, and they need not be enumerated here. When shopping, it is well to remember that civility is very cheap, and that the assistants behind the counter have long hours, and in many cases a very uninteresting occupation. One of the marks of the true gentlewoman is a quiet courtesy towards those whose station in life is lower than her own.

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