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THE WOMAN'S WORLD.: | -----'---í…

_.::".,.HOME -HINTS. ..'-.:!…


HOME HINTS. CATENAE pepper blown into the cracks where anta congregate will drive them away. MILK often turns by JIonapid developed in the milk. To prevent it, add to the milk a small portion of bi- I carbonate of spda. HALF a teaspoonful of carbonate of soda, mixed in aill of sour milk, makes an excellent liquid with which to mix pastry, scones, cakes, &c. This quantity i. sufficient far a small tart or pie. To clean and restore the elasticity of cane-bottomed chairs, turn the chair, and with hot water and a sponge saturate the cane-work thoroughly. If the chair is dirty use soap. Afterwards set the chair to dry out of doors, and the seat will be taut as when new. THIS is how to [make cement for broken marble: Take gum arabic one pound, and make into a thick mucilage, add to it powdered plaster of Paris, one and a half pounds, sifted; quicklime, five ounces; mix well. Heat the marble, and apply the cement. Join the broken edges neatly. To clean enamel-lined saucepans, fill with cold water to which has been added ammonia in the pro- portion of one teaspoonful to a pint. Let boil for 20 minutes, and rinse in clean water. To clean enamelled baths apply benzine on a small rag; scour the bath with it first, then wash with hot water and soap. ORMOLU may be cleaned with spirits of wine or ammonia. Place it afterwards into box sawdust, in which it must be shaken. STAINED oak furniture can be thoroughly cleansed ind all spots removed by washing with a little hot beer. Afterwards polish carefully. A GRAIN of salt added to cream will make it whip more easily. TOPS of worn-out boots or shoes make excellent iron-holders. A SMALL piece of bacon dripping added to stews or thick soups is a great improvement, especially if the bacon be unsmoked. To dye straw hats yellow, procure some stain garnish sold for the purpose which is to be obtained any where, The expense is small, and the process simple. FOK polishing windows old newspapers are excel- lent, and they are also useful for rubbing greasy grates and stoves. This last should be done while jthe stove is hot, and if a little turpentine is rubbed oveir afterwards, all grease will be removed. OILCLOTH may be improved by rubbing it with a mixture of half an ounce of beeswax in a saucerful of turpentine. After being applied, it must be well rubbed with k dry clcth otherwise the floor will be quite slippery. INK stains may be removed from boards by using either strong vinegar or salts of lemon. You can give a delicious flavour to your ginger- bread by filling it with almonds split into halves, so as not to be heavy enough to sink to the bottom of the dpugh while cooking. WINTER garments should be of warm,light material. Heavy clothing impedes progress in walking and is a great tax on the strength. CLEAN !japanned [trays by rubbing them over with a little olive oil, and then polishing it off with a soft cloth. IF soot should fall on the carpet, cover it with salt before attempting to sweep it up. It will then be removed easily and cleanly. BROOMS.—If brooms are soaked in strong hot salt and water before using, the splints will not break in sweeping. SOUR MILK.—Do not throw away sour milk; it will make nice cakes or rock buns, and they will be lighter than those made with fresh milk. fc How TO BOIL FISH.—In boiling fish put about a half-teacupful of vinegar and a slice of lemon in the water. It will improve the fish and its flavour. CURE FOR CORNS.—-Two ounces of gum ammoniac, two ounces of yellow wax, and six drachms of verdi- gris. Melt, and place on the corn on a piece of soft rag. To GROW THIN.—Avoid all fattening foods, such such as bread, potatoes, sweets, and pastry. Only drink one and a half pints of fluid in the day, and walk three to six miles a day. POLISHING OILCLOTH.—Dissolve two pennyworth of glue in a pintand a half of boiling water. When cold apply with a cloth. No rubbing is. required to obtain a bright surface. A WARM BED.—A bed may be made warm and comfortable in the coldest room with one blanket by tacking two large sheets of newspaper together, and placing them between the blanket and coverlet. To TXLL BAD EGGS.—Put them in a pail of water; if good they will lie on their sides, if bad they will stand on the small end, unless they have been shaken considerably, when they may stand on either end. MILK PUDDINGS. When baking milk puddings place the dish containing the pudding in a baking tin of water. The pudding treated in this way will never boil over in the oven apd cause the very offensive smell of .burned milk.—London Journal. BUBBLE-AND-SQUEAK with poached eggs is a good substantial dish. First fry potatoes and cabbage in equal parts, with half the quantity of chopped carrot. Season all highly with pepper and salt. Arrange it on a hot dish, in a flat mound. Then fry some thin slices of cold boiled beef, arrange them on the vege- tables and on each lay a nicely-poached egg. Dust chopped parsley over every egg, and a dainty dish is prepared. APPLE roly-poly is a good way of using apples, when they are not too plentiful. Make a nice light suet crust, roll it out to quarter of an inch thickness and cover with thinly-sliced apple; sift sugar over and grate a little lemon rind, and add, if likeid, a sus- picion of ground cinnamon. Roll up the paste, moisten the ends, and pinch together securely. Boil in a cloth for two hours and serve with sweet sauce. CELERY CROQUETTES.—Cut well-cleaned stalks of celery into small pieces, cook in salted water until tender, then drain. Melt one-fourth cup of butter; cook it in half a cup of flour, one-fourth teaspoonful of salt, and a dash of pepper, then add gradually one cup of the water in which the ce)erywaø cooked or one cup of chicken stock, one well-beaten egg and one pint of the cooked celery. Stir continually. When cold, shape, dip in beaten egg and bread crumbs, and fry to a golden brown in deep fat. FRENCIl TOAST.—Cut neat slices of bread about a quarter of an inch thick and dip them in a batter of eggs and milk. Fry until golden brown in colour and serve very hot with catsup or maple syrup, according to taste. TOMATOE AND CAPER 8ALAD.—Dip sound tomatoes for a minute or two in boiling water, then peel care- fully, cut them into quarters, and chill. Arrange them prettily in a glass bowl or dish with tufts of watercress or curled celery between them, and pour over then a mayonnaise dressing. Sprinkle the top with three tablespoonfuls of chopped capers. FILLETS of bloater prepared from this recipe I find (says "Janet" of the Evening News make a very popular savoury. Skin and fillet two smoked bloaters, cut them into neat pieces, and place in a deep pie dish. Season all with pepper and lemon juice moistened with a little oil. Prepare a good frying batter. Take up the pieces of fish and dry carefully; flour thickly, dip each into the batter, and fry till a golden colour. Scatter Parmesan cheese over and serve. ¡ ITALIAN SOUP.—Make some good gravy or skim I soup, flavoured with plenty of vegetables and sea- sonings, including pepper and salt. Make a paste as follows: Take about three-quarters of a pint of flour, a little salt, and about a pennyworth of dried saffron. Have all thoroughly mixed, break an egg into the centre iof the flour, mix it with a paste, and divide into four parts. Boll each piece of paste out very thin and about the same size. Place one on top of the other, and cut into shreds from the end. These shreds may be very thick or thin, according to taste. When the stock has been boiling for dye minutes scatter the paste lightly into it, and cook for a few minutes JOngeh OBANGB SPONGE.—Put half an ounce of gelatine, dissolved in a little cold water, into a saucepan with half a pint of hot water and the thinly pared rind of two oranges. Let it cool a little, then put in the white of a raw egg and whiak It until it becomes a stiff froth. Place it in a wet mould or heap it up carelessly in a glass dish. BRlIT SAUD. Cut oold boiled beets into small cubes, and to a pint of them allow three tablespoon- fuls of oil. Mix well, then add three tablespoonfuls of vinegar in which one-fourth teaspoonful of salt has been dissolved. FISII FAGGOTS.—Take the remains of some cooked white fish, free it from bones and skin, weigh it, and* divide it into small pieces with two forks. Pass some boiled potatoes through sieve while they are still hot, add a piece of butter to them, and pepper and salt, and a small quantity of milk, and beat the potatoes with a wooden spoon until they are light and creamy. Weigh the potatoe, and take rather more than half the weight of the fish; mix the potato and fish together, season with celery salt, pepper, cayenne, and a little grated nutmeg, then stir in a small quantity of anchovy sauce and a little finely-chopped parsley, and moisten with sufficient beaten eggs to form a fairly stiff paste. Take a small portion of the mixture at a time, and gradually form the. whole into little cork-shaped rissoles on a floured board. Dip them into beaten egg, and then roll them in fine breadcrnmbe which have been seasoned with salt and pepper; leave them for ten minutes and dip into egg again, and then cover them thickly with finely broken vermicelli, and at the end of tea minutes fry the faggots in a bath of boiling fat.

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