The Home.

Digger (Invercargill RSA), Issue 25, 3 September 1920, Page 12

The Home.

HOW TO PRESS A SLTL

You may" do more harm than good if, when about to press a costume, you do not know how to set about it. For instance, if there are pleats, each one must be caxefully t-acked, perfectly straight and flat. A thin cloth wrung out of cold water should then be placed between iron and material. The iron must be hot enough to cause a thick steam to rise, then iron straight up and down ; and when the fabric is dry, it should present a smooth surface free from crease or biemish Grease sj)ots, if any, should be removed beforehand. It is difficult to press coats belonging to suits, and when possible professional assistance should be obtained ; j but if, after wear, a coat be carefully ! placed on a hanger, it will keep its shape 1 well, and need not be ironed. A costume returned by a tailor after it has been nicely pressed, looks almost cqual to new ; and skirts show a marked improvement -- the ironing be done properly at home. LACE CURTAINS, TO EEPAIR. Like all other household necessai~i.es, the price of Iace curtains has advanced very

considerably, and as they do fall into holes, to avoid the necessity of buying new ones, I suggest a means of repair that will prolong their usefulness. There are sure to be old lace curtains, altogethex past mending, from which may be cut a piece corresponding to the size of the hole to be filled in; be careful to choose a patch the pattern of which is not so dissimilar as to betray itg presence. Spread the curtain to be repaired on a table, have ready some hot iboiled starch, or even flour paste; moisten the edges of the hole with it, press the edges firmly down, and iron till dry. If neatly done, the repair should be haxdly noticeable. After washing, of course, the curtains will have to be mended in the same way. MARMALADE. One pound of Seville oranges, two quarts of water. Boil the fruit for two hours, or until soft. Then slice it very tliin and remove all pips. Put it into a preserving pan with two pounds of loaf euga.r and half a pint of the Avater the oranges were boiled in, to every poimd of oranges. Boil quickly for twenty minutes, then put in pots. This marmalade is not so sweet as that made according to my first recipe, and some persons lik.e it better for that reason. I have recipes for Irish and Scott.isli marmalade, but, seeing the difficulty of getting sugar, it seems useless to print them. Marrnaku] e is the most wholesome of all consesrves, and so long have we been accustomed to see it on the breakfast table that its absence is more felt than that of most other table delicacies of the kind. If saccharine is used t-o sweeten, gelatine must be introduced, otherwi.so the preserv.e will not jelly — i.e., thicken.