THE LADIES’ WORLD.

Gisborne Times, Volume XXVII, Issue 2596, 2 September 1909, Page 3

THE LADIES’ WORLD.

.. HOME HINTS

For Cleaning Paint. —Two quarts of hot water', two tablespoonfuls of turpentine, and one pint of skimmed milk, iyi th soap enough to make a weak suds. Wild Flowers. —A paper bag for wild flowers will keep them fresh until, you reach home, so before taking a short trip to the woods provide yourself with a large one. Put the flowers in this and told the top over two or three times, thus excluding light, and air. If the flowers havo grown in moist places sprinkle them) before closing the- bag. A Cut Finger-tip—lf you cut the tip of your linger when you are busy in you 4 housework do not stop to tie a clumsy bandage on it, but put a small piece of clean linen over the cut and then, put on your thimble until your work is done and you can give the matter better attention.

Bird-Cages.—Sandpaper the perches of bird-cages instead of washing them. ID will give them a smoother surface and may also save a bird from catching cold by standing on a damp perch. Cookbook Covers.—Covering cookbooks with waxed paper will help the young housewife to keep her new kitchen library in good condition. Cover them ayou would if ordinary paper were used, folding the corners neatly. Tlie books will be well protected, and at the same time the lettering on tho back and sides will show clearly through the paper. iSeed-sowing.—ln sowing fine flowerseeds they may be distributed more evenly by' putting the seed in a saltshaker, mixing the seed first with a little sand.

Storing Clothes.—" When putting away your winter clothes lay a sheet on the floor and line it with several thicknesses 0$ fresh newspapers pinned on to overlap one another. Moths arc strongly averse from printers’ ink. Shake and brush each garment well, outdoors, and remove any spots; then hang it on a clothes-hanger and lay it smoothlv.on the sheet, folding the latter loosely around it like a bag and pinning it securely. Hang up, and the contents will come out unspoiled in the autumn.

Collar-supports.—lf your collar-stays scratch the neck, a little white sealingwax, melted and applied to the ends of tho stays when they have broken through the casings, will easily relieve the trouble.

Cut-Glass. —Wash your cut-glass in warm soapy water, using also a soft brush like a ’ baby’s hair-brush; then rinse it in cold water, adding a tablespoonful of vinegar to every quart of water. Change the . rinsing-water often, and dry the glass bn a soft towel. Last of all give it a filial polish with another dry soft brush. DAINTY DISHES. Custard Tartlets.—Line some patty tins with good puff paste, and bake in a good hot oven. When done, turn out of the tins, let cool for a few minutes, then pour in the custard. • Passion-Fruit Pudding.—Crush two cups of milk arrowroot biscuits very fine, beat the yolks of three eggs with two tablespoonfuls of sifted sugar, add two ounces of butter, and stir well together. Take the pulp from six passion fruit, strain out the seeds, and add the pulp and juice with a few drops of lemon extract to the other ingredients, then add the three whites of eggs stiffly beaten, and a tablespoonfnl of pounded loaf sugar. Stir all together, place in a buttered dish and bake for half a.hour in a slow oven and serve with wine sauce. ,

Delicate Pudding.—Cream three ounces of butter and three ounces of sugar, then add the beaten yolks of six eggs, mix well, and stir in eight ounces of grated cocoanut, stir well, then add a large cup of milk, one and a half cup of milk arrowroot biscuits, finely crushed, and Wo teaspoonfuls of vanilla, lastly Adding the’whites of three eggs. Pour this mixture into a buttered piedish, which should not be quite full, and hake for half an hour in a moderate oven. When the pudding is done, boat the remaining three whites with three tablespoonfuls of sifted sugar, flavor with vanilla. Pile this in large spoonfuls on the pudding, place in the oven until slightly brown.

Fish Custard. —Take one and a half pound of rock-cod, two eggs, one ounce of flour, half a.pint of milk, one teaspoonful of chopped parsley, salt and pepper. Skin and fillet the fish, lay it in a small piedish, sprinkle it with parsley, pepper; and salt. Mix the flour and milk together smoothly, add the eggs, _beaten, and pour it- over the fish, put some small pieces of butter on the top, and bake in a moderate oven for about'fifteen-minutes. Small fish can be done .the .same way without; boning them, but it is- not quite sq nice. Send very hot to table :u the piedish. ’ - 1

Chicken Fritters.—Cut up a cold roast chicken into joints anq soak’.for. an hour in vinegar seasoned with salt/ peppbr, and chopped minced herbs; drain them dry in a cloth and dip into hatter, .to which two whipped whites of eggs have -been 1 added, fry in melted butter-, and serve garnished with fried parsley. Or cut up the chicken and soak for an hour in olive: oil seasoned with slices of lemon, onions, a few sprigs of parsley, a pinch of pepper and salt; drain,' and' sprinkle then! with flour, ,and fry a good color; dish up in the shape of a pyramid, cover with tomato sauce, and garnish with fried parsley. ' ’* y .. . / .... i