Help for Good Housewives

Radio Record, Volume XI, Issue 1, 10 July 1936, Page 74

Help for Good Housewives

por a piece of dripping or butter, the size of a walnut, in the water when green vegetables are cooking. This helps.to make them tender, and also prevents boiling over. To remove the odour of stale tobacco from a room, place a lump of crystal ammonia in.a jar with three or. four drops of lavender. Add a few tablespoons of boiling water, and leave the jar uncovered in the room, RUSKS for babies and children, made in the following way, are as wholesome as,those one can buy: Cut slices of wholemeal bread into fingers, pour over a. little olive oil, sprinkle slightly with salt, and bake in an oven till crisp.

AFTER jroning men’s shirts, instead of folding. them to put away, try hanging them on wooden coat-hangers. This does away with any fear -of! créases, and also airs the shirt thor-: oughly. ~ You will find. this-especially. applicable to sports shirts, as folds or creases mar the whole appearance of: the shirt. The shirts can be hung. in! a corner of. the wardrobe, thus making: more room in the drawers. HEN a knitted cardigan or jumper is washed, put a broom handle. through the sleeves and attach it to the: clothes-line with string. This is bet-. ter than a coat-hanger for keeping the shape and helping the article to dry: quickly.

A REVERSIBLE hearthrug, or small bedroom ‘rug, can: be successfully cleaned. by immersing -it in cool suds, and leaving to soak for about an hour, Rinse itiin two or three waters without squeezing or wringing, as this would form creases, and: hang in the wind to dry. °° WN ordinary colander will serve as a steamer for puddings or fish if you have not a. double boiler. Place the colander in.a pan large enough to hold it with the top resting on the edges of the pan, put the pudding or fish in the colander with greased paper underneath and over the top of the pan lid. BEFORE using a new fireproof dish, fill it with water, put in the oven and bring the water slowly to the boil. Then let the water. get quite cool again pefore emptying the dish. This method will season the dish and make it last much longer. TF you want to make a meat mould and have no gelatine, cut off the rinds of half a pound of bacon, boil them well, and when cool, pour the liquor over in the usual way, and the result is a nicely-set jelly. Cheese rinds can be used up by grating over various dishes, Llalf a glass of grated cheese rind, filled up with milk, a pinch of salt and left to stand about 24 hours, makes a nice soft cheese. Orange and lemon rinds, too, can be used to make good marmalade. A¥TER squeezing the juice from lemons, strain through muslin to get rid of pulp and pips. Have ready some sterilised phials or small. bottles. Fill with the lemon juice, allowing sufiiecient room for half teaspoonful of sweet oil to. be poured in. Cork securely, and set in an upright position in a cool place. When the lemon juice is required, open a bottle that will be used up in two or three days. To remove the oil, wind a little cotton wool round a skewer and insert in top of the bottle. The wool will absorb the oil.