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 Jf- f; ?'? "O\1V fJ IÆl¡'Ij ",¡ "1" ""Vl- II" ¡ .J -J.l t. ,i" J:a :S; ç: U:? newgpaucr? for ?ipingr s?ressy di&hea and plates. The p?p?r afterwards makes splendid firelighters Put a pinch of carbonate of soda in. tie p-,It a p i n4, ?h o,? r,- water when boiling siln'.oa. This makese it a beautiful red colour. Dry salt is a r-emedv for hands that get wrinkled after washing. It is also a very economical tooth-powder. When the "Weather is bad, rub vaseline over the brass o? the front dear after clean- gver This r--?zs oi tl,7-,? frod.t do3r af,,cr cl?,an- ing. Thid prevei?ts H: frcm tarHi?tiisj. ? Add a litfe 1-e mon juioe or vinegar to the water in which you boil rice. It keeps the grains separata and makes them very white. J A knifeboard with the leather worn out can be renewed with a pime of -good un- pattferned linoleum. Nails and screws rub'sed with soap are easily driven into the hardest wood, and, taking this precaution, che wood will not I split-. Tea made with boiling milk is more sus- taining than when made with water, but much less should be used for sweeten- ing. Puddings intended fr invalids should always be steaded instead of boiled. Steam- ing' makes them wore digestible. When you set a jelly or blanc-inange to cool, be sure al wavs to cover-. with a piece bf muslin. Any glutinous substance quickly attracts and retains germs, so remember the danger. FRESH FISH. The sure sign by which to tell fresh fish is the eye. If the eye is clear the fish is fresh; but i? it is sunken and shrunken you may be certain that the tish is not fresh, even though the gills look red. To IMPROVE GILDED I Take a pint of vinegar, add one ounce of carbonate of soda very gradually. The vine- gar muit lie boiled, and while boiling put in the soda. To be 1.ed with a fine brush. This wash cleans the bright parte beauti- fully. To Bnrsiiss. I You can restore brushes which have lost their elasticity in the following manner. Put a brush in oil, and b'Uàh it several timea over a. hot iron eo that the hairs touch the iron from each s Then dip the brush quickly in cold water. To TVHITjl-In I .a. J..)¡ -.1. n. _L.L.LJ1: To whiten handkerchiefs which have be- came a bad colour, soak t.m for a night in a solution of pipeclay and warm water. Then wash and "boil them" next day in the usual way, and they will look beautifully white. BUYING C;.K::F..O VSGKTABUES. I Wheu buying ear.ned vegetables, insist on having "gear's growtn. If canned for more than a year, they will have lost much of tJleir goodness and flavour. There is, un- fortunately, no way in which the purchaser can tell the time the food has been in its tin. Shops with a large trade, however, seldom have stock from the previous year. How TO BOIL MILre. I Unless you watch milk. it is almost sure J one day to steal a march on you and boil j over. This can be avoided by placing an j ordinary pie-chimney in the centre of the j pan of milk. When it commences to boil, j it boils up through, the little chimney, and there is not the slightest danger of its boiling over. jj TEA-STAI"N& ON A CLOTH. 1 Tea-stains are best removed from a tea- cloth directly the tea is spilled, by stretch- ing that portion of the cloth across a wide basin, and pouring boiling water through the cloth. Should the stains be of long methcwl will not be duration, however, this method will net be effective. Obtain a little glycerine substi- tute, and rub this well into the stains, then wash and boil the cloth in the usual way. The stains will then be found to have dis- appeared. LAUNDRY HINTS. 1 Woollen articles look best and shrink least if not rinsed. Wash in two lots of soapy water, add a little bine, to the Last water, put through the wringer, and shake well. Woollens washed in this way will not shrink. Blouscs and other articles having pearl buttons should be iroMd on a Turkish towel folded in four: All embroidered articles ironed in this w-iy-riglit side down -will look like new, and the design comes out splendidlv. Curtains and tablecloths look best not starched. A tab'spoonful of methylated spirit added to the rinsing- water makes them stiff enough. I SOME USEFUL RECIPES. POTATO CAKES AND PATTIES.-fake equal quantities of mashed potato, boiled lentils or beans (if beans, soak over night). Beat to a froth with a fork while the ingredients are hot. When cold form into small cakes and fry with a little fat, butter or drip- ping. Eoll the cakes in flour before frying. COLD FISH SALAD.-rake some cold boiled or steamed fish, shred it, and place in a salad bowl a layer of cold, cooked, sliced potato, some cold, cooked butter beans, and a border of sliced beetroot. Pile up the shredded full in the centre, cover with mayonnaise sauce, scatter the sieved yolk of a hard boiled egg over, or a little very finely minced parsley. If prawns or shrimps are available, they are a delicious addition to the fish. Excellent mayonnaise sauce may be made without oil. If the iisii is boiled, which is not advised, the water in which it is cooked should be used for stock. LIVER DUMPLING.— Mix in a basin two tablespoonfuls of oatmeal, two tablespoon- fuls of breadcrumbs, one tablespoonful of flour, and two small onions chopped finely. Take haif-a-pound of liver, which must be boiled and g^e.'oed; add thi.s with one table- spoonful of suet, well chopped, to other ingredients. Beaton with pepper and salt, add some of the liver, and turn into a greased bowl. Cover with greased paper, and boil for four hours. t MASKED POTATOES AXD ONIONS.—Wash and peel the potatoes, peel the onions, and boil in separate pans. The onions will take longer to boil than the potatoes. When cooked, 6train and mash, first separately, then both together; add a little boiling milk, a little margarine, pepper and isalt. Put the preparation in a greased pie-dish, j ..seeri) the top with a fork, and. put into the oven to brown.


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