Papurau Newydd Cymru

Chwiliwch 15 miliwn o erthyglau papurau newydd Cymru

Cuddio Rhestr Erthyglau

8 erthygl ar y dudalen hon

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Newyddion
Dyfynnu
Rhannu

If the colour has been taken oat of silk ,by fruit stains, & iittlo ammonia will visually restore it. Before boiling eggs add a pinch of salt to them. Varnished paper on walls can be clemmed with a flannel dipr.eci in weak tea and ooiishtd "with. 3. dry cloth. To prevent a tumbl-or cracking whes boil- in water is poured into it, place a teaspoon in the tumbler before pouimg in the water. Leather that hcs become cfull 'and shabby- looking may bo very l inn roved in ap- pearance by being rubbed ever with the white of all eg3, well fcoftten. A very simple test for tinned meat or fish is to shake the fin. If 1t sounds as though th tin is full of watez. refuse the goods, -or have them oix-ucd before leaving the shop. The contents of any ""tins"- of meat or fish should be quite firm. TURNING OrT CO?.D JELLY. To turn out a celd F'd.aiu3 -or jelly,. wrap • a hot cloth round the outside of the mould, for a. minute or tw.o. To removo a hc/fc pudding, wrap a cold cloth around it. CHIMNEY ON FIRE. When the throw three or four hanclfuls of jszlt the fire. A better preventive is to eurpioy the services of a sweep onto every ye-ar. I. To GET RID OF BEETLES. To rid a cupboard of beetles, place some paraffin in an oid jar and eland it in the ■cupboard. Also saturate pieces of I-og with paraffin and lay. them ab^ut the floor. LEFT-OVER VINEGAR. The vinegar which remains after home- made pickks .are used should never be thrown away". It is excellent for sa-lad dress- ing, having, a flavour which it is impossible so obtain in any other way. Aluminium IhsfLES. I One of the chief advantages of aluminium ia" that the utensils are generally "Mam- 1e3S." This means easfc-r di"h-wasbing.' A!so the handles are generally bar type and not the knob type. Frequently the handles arO flat strips of aluminium, and are riveted to the lid. A COTTON DRESS. I The befit way hry fix -the colour of a oottoh. dress is to soak it for twelve hours in water to which a. tabiespoonful of turpentine has been added. Afterwards wash in the ordinary wa.T. CLEANING A FJEEPLACFF. Before cleaning out a fireplace, sprinkle a good handful of used tea leaves among the ashes in tht. grate. The ash es will lift easier., and the leaves prevent dust flying about tke room. The tea leaves must be well drained, otherwise they may rust, in whicli case prevention wil) be worse than J the ■evil it<x?i-f. Mud staim; may often be re- moved flora garments if rubbed with a raw potato cut in half. CATCHING MICE. I It is often difficult to catch mice. even I when a tempting bait is put. in the trap; but if after baiting the trap you dro,* a couple of drops of e-saence cf aniseed (which you ,can purchase from the cheirlist) you will never find an empty trap .till they are all gone. Fresh, aniseed should "be put on each time. TO CLEAN PAINT. I To clean paint, pllt lb. of glue ia an old saucepan, with about one quart of cold water, and set it on the stove, where it will dissolve slowly. Add a little of this glue to each pailful of water. With a.soft woollen cloth wash about a yard of paint. at a time. 'Do not use any soap or other clean- ing agent. Do not go over much at a 'time. and scrub any very dirty place with a smal! brush. The glue acta as a soap, and removes all dirt immediately. < BARLEY RBRNM. CREAM. I This is a very nice sweet, and requires no sugar. Soak three tablespoonfuls of barley kernels in a Dint of water overnight," then boil rather stiff, Make half a pint of cus- tard with powder, and stir into the barley. Add a pint jelly-scpie.re, cut in pieces, and when the jolly has dissolved pour into a mould to set. TRIPE PIE. Take any fat out of lib. of tripe, stew for half an hour, then put in a pie dish. Slice -Ilb. of onions over tripe., and pour over half the liquor. Cook aufl mash 21b. of potatoes, put over top, place fat off. tripe on them. Bake for out- hour in slow oven. Thicken the-I remains of tripe liquor with a little flour, and serve with the pie. SOME USEFUL RECIPES. 1 POTATO BUNS.—-Mix 1 tecu-poonful of baking-powder, 1 dessert spoonful of sugar, and 3oz. of sultanas or currants with £ lb; of flour. Rub i!oz. of margarine into flour, add lib. of well-mashed potato's, and mix to a soft dough with t pint of milk, adding a little water if more liquid is needed'. Roll out to lin. thick, cut into rounds. If liked, brush over with a little of the milk to glaze. Bake in quick oven. 20 to 25 minutes. Serve hot, bnt do net cover, or the buns I become heavy. POTATO CASKS.—Boil the potatoes and mash them while hot with a little warm milk in which a pinch of carbonate of soda has been dissolved, also a pinch of salt; add only just enough flour to make the pa.-te firm, then roll it our ald dust with flour or with oatmeal. Rub the frying pair over. with a very little fat, only just enough to pre- vent the cakes burning. Shnpe the mixture, and fry the cakes on both eiies. They may be eaten with butter-substitute or with clarified dripping, or with golden syrup or ,honey. LEEK SAVCCRY.—Cut fear bre leeks :nto rings a quarr .of aki incb thick, and boil till tender. Put into. a dish, and cover with J thick white sauoe seasoned with salt, pepper, and dry mustard. Ccv--r witli o-rated creese, and bake- till nicely browned. A little celery boiled with thø jks greatly improves the flavour. OATMEAL CASIS.—Take eight ta blespoon- fals of fine oatmeal, a tabletpoor.ful of lard, » small tabiespoonful cf sugar, half a tea- spoonful of baking powder. a pinch of salt, flour, and hot water for m;x:ag. Rub lard and salt into the eatiueal. Dissolve the baking ponder in a litt'e -hot water, and stir it into the meaj, more suffi- dent hot water to make a fairly stiff paste. Add sugar and Hour enough tc roll out. Roll j dun, cut the paste into r'??Bd?, and bake i ?Ji?m in a moderate cvcn f?y thirty miimt<e.

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