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Gisborne Times, Volume XXV, Issue 2161, 17 August 1907, Page 1 (Supplement)

HINTS FOR THE HOME. To make fowls or meat tender when boiled, add to the water a spoon 4 ' 0 of vinegar. A wooden spoon should be dipiped in boiling water immediately before ising. This will prevent discoloration and absorbing of flavours. To toughen lamp) chimneys, immerse them in a p>ot filled with cold water, to which some salt has been added. Boil the water well, tten cool lyUse borax, a tnblespioonful to a quart of water, instead of starch, to give a little stiffness to fine white waists It makes them dainter and more sheer looking.

■ A good way to clean mica in a stove that lias become blackened witii smoke, is to take it out, and thoroughly wash it with vinegar. If ibe bla civ docs not come off at once 100 it soak a little.

To keep milk Ircsh for a day or two try the effect of . teaspioonful of grated horseradish.

Don t boil potatoes—.steam the n When nearly done take off lid of steamer, add salt, cover with a cijtb.

To brown tho upper crusts of piles and tarts, before putting them in 'ho oven brush with a little milk.

If mustard is mixed with water that has been boiled and allowed to cool, it will keep its flavour and color a long time.

When corks swell an 1 are too largo for a bottle, throw them for a few minutes into a basin of boiling water; they will then soften.

Mildewed spxits will he effaced if rubbed with a moistened mixture of nap and chalk, and exposed to tho

4 rong rays of the sun.Io pint under carpets, nothing takes the place of old newspapers, and it well worth one's while to save them for this purpose, if for no other. A frying-pian should never he scraped. Instead fill it with cold water, to which a little soda lias been ad .!•<<!, and let- it stand for several* hours.