HOUSEHOLD HINTS

Gisborne Times, Volume XXVII, Issue 2461, 27 March 1909, Page 12 (Supplement)

HOUSEHOLD HINTS

For t!rod feet try bathing them with vinegar or salt in warm water. Light woollen goods can be cleaned with hot hour and Fuller’s earth rubbed in, and then shaken out If you have to manage on a small dress allowance never wear your walking rigout indoors. Even the best tailor-mades get out of shape if lounged about in.

As a sweetner for still lemonade made at the table try honey instead of sugar.- It adds to the delicacy of the taste of the beverage, and.is very good for the health.

Don’t forget that a badly kept lavatory or bathroom is a danger to the inmates of any house. It should once a week he washed with water, to which a little carbolic or other disinfectant has been added, while .a disinfectant should be occasionally poured down the pipes, 'more especially during the summer months.

If yon live in ,a town don’t buy expensive wall-papers. It is far better to get a cheap one and have it renewed in a year or two, than to spend a lot of money, and have to put up with a dingv-looking paper long after you are tired of it, because ‘ 'it costs so much, and we . ireally can’t have it done again so soon.” Warmed-up. meat goes much further if a few little paste dumplings are boiled and served with it. Mix together three-parts of flour, one part of dripping, or well-chopped suet, salt to taste, and enough cold water to make them into a rather stiff paste. Shape into small balls, and cook for an hour in stock or gravy. Ever day much fuel is wasted by overheating the stove.. 'Cooks make - up roaring fires, and their, as a matter of course, protect their baking with paper and tins of water and salt, or by leaving the oven door or ventilator open. Why put on so much coal? Then, you would never get" the oven too hot; the kitchen would be more bearable, infinitely more healthy, and hundredweights of coal would be saved in the year. Study the management of your stove more carefully, and its regulation will be easy. _ To find out whether butter is pure: Place a small piece in a large rron spoon and heat gently over a flame. If the butter foams, freely on heating, it is butter;, while if it splutters and crackles like hot grease without foaming, it is oleomargarine or renovated butter. Another way to examine a sample is to put it in a small bottle, -and then place the bottle in boiling water for five or six minutes. If the’ sample, is butter the curd has settled, leaving the fat perfectly clear, while if it is a substitute the fat-is cloudy or milky.