Page 4 Advertisements Column 1

Gisborne Times, 17 October 1908, Page 4 (Supplement)

ISEHOLD HINTS. To (jllpples.—Remove the core of a-puP r baking by pressing the flu< r er|the forked end of 'air ordinal’Jhos peg, and bore into ilie applefien.lialf way through comjueuc|otlieT end. This is an excellenf hod to remove the core. Pafliat will Stick. —Ordinary past# with flour ami water is often when employed as means of afe descriptive labels to tins, etc Storeroom use. Add a little hoiilpd the paper will not only reacjfdhere, but will not rub off eas |j - , . ,)et|c very bad have them well be Jilid then treat them with the folffi: —Two ounces salts of- tartaJp square of good scrubbing gojour over this two t quarts or bolwater. Then brush over the cafwith tliis mixture, and wash th -a cloth wrung out of clean iter. It makes .a wonderful (lifce in its appearance. w Way to Gook a Ham.—Placo say thirty pounds weight, in or, and cover with cold water, a- fire under and- let it ; come to boiling po.int; let boil quickfifteen minutes, then cover the u the'water with hags, so that* am can escape.-.;. Remove the once and leave till quite cold, it will-be found that the ham,' o beautifully cooked and very better flavored than when: v <»ok-: , the old-fashioned way. A sniaiam will require a few minutes’ miliflg. "