Papurau Newydd Cymru

Chwiliwch 15 miliwn o erthyglau papurau newydd Cymru

Cuddio Rhestr Erthyglau

13 erthygl ar y dudalen hon

[No title]

Newyddion
Dyfynnu
Rhannu

Water thut is verv hard does not makft good tea. It" can be softened slightly by adding the merest pmcli of bi-carbonate of soda. To remove- the shine from c'oth suite, rub well with a piece d flannel dipped in tur- pentin, then expose to the air to remove the smell of the spirit. Odds and end* cften make good lunch -sandwiches. A sprmk:i!g of vinegar or lemon juice helps to keep fresh those which journey to town. Bab stains on linoleum with a piece of soft rag moistened with spirits of turpen- tine. Afterwards polish the spot with a little beeswax aud terpentine, or any ot^ ner furniture polish. Add a dash of 1cm a-juice 'to a snip that is rather tasteless. T ,,>n:on juice brings tip, the flavour in a wonderful way. Don't use tlw f l avour iii a won d much, and don't use it at all if there is any milk is the so v. p. 4 tcs-'?Mifu' oi coru?our. added to every half-i?ud of dr?d fruit, when cooking, wiÜ.  k e a eynip. improve 6e flavour aad_ make a syrup. 'W?a making <;?<? --? BaargariEe or, dr?-p p l r.gl alw alVL, add one- --alts, p <),onful 'of drip-pin always add (\ue saltspoonful 'of cream of tartar, and all taste of- dripping will disappear. A -aW^spoonfuh or vinegar added to the dry ingredients takes the place of one of one egg. Sakitauv- Distbins. J To render od. gaivarnseci-iron ausi uma perfectly sanitary, burn a newspaper or a handful of straw in it every time it is emptied. I.-et the fire flame up well and it wiiJ remove every trace of grease and damp from the iron, "and render the dustbin as hcaltlry as when new, and in a few seconds quite f £ *e? from E y. unpleasant smell. Chloride of lime is a useful disinfectant, but the odour of it is strongly disLikett by many persons, aLd it does n-ot pae-. -off.quickly. what. ,is more, the lime has a corroding. effect Oil iron. LOOSE GAS TAPS AND SWIVETJS. _L I ? I- 1 W-e an e.cape of g-us. klas been àennIJoelY traced to a loose tap or swivel, the pjug of the tap, or the male portion of the. swivel, as the .case may Lie, should first of all be removed. Au examination, will soon reveal the condition of the ground portion, and should this exhibit signs of uneven, wear- and tear the part should be re-ground by ap- plying a little powdered butl-.brie^ ii and water, and then giving it a few tuirus bu-ck- warci t :;<l forwards when it is in its counter- part. j*hould the ground portion betray any bright spots or rings after withdrawing it these may be removed by applying a little metre batbrick and repeating the process. When & uniformly ground surface, free from outstanding briglit spots and rings has been obtained. it should be washed, dried, and greased with tallow-zind this also applies to the counterpart—after which the parts nre re-assembled. IHON KITCHEN UTEXSIIS. I The iron j-ans and skillett- used in many kitchens should be c tea tied as soon after use as possible, if anything givasy has been cooked in them. Put in some soda and v:at: a¡:d. boil it un. Starchy foods should fce followed by a steeping in cold water. for "hot water causes- them to stick to the uten- sil. Here i, a recipe of a good cleaner for them. To a. half pound of soft soap add half pound of whiting, half pound .powdered hathbrick and Ó1:£, cup of water; boil a lialf-hour and pour into tins. It is ready for usp when cold. Enamelware pans in which food Las b-L-f:i can be recdily cleaned by rubbing with a flannel dipped in salt and broken-irp egg-shells. Rinse- well and dry-  CI.E:IG LIGL- I linoleum should never he cLeaned with soap aud water, but once a fortnight it should be rubbed with beeswax and turpen- tine, mixed as for polishing furniture. Lino- leum this cleaned koeps an excellent surface for years. Rubbing with a soft-duster will remove stLpcrfici&l dust. Oilcloth flooring cleaned with scay and water is certain to orack. When necessary it should be ruhbed over with a damp cloth and well dried as you proceed. If laying any cf the patent floor-ooveiing for the first time do not at- tempt to nail them down for a month or longer, if yeu do they are certain to beoome billowy, and never after will lie properly flat; the raised surface being subject to greater friction, losees the pÜrn tjd shows, signs of wear sooner than the flatter parts of the covering do. -> I SOME USEFUL RECIPES. I V 10: :nn:LLI AXD CHEESS.—Two ounces of vermicelli,1 three ounces of grated cheese, one pint of milk, half. a teaspoonful. of salt, one egg. and half an ounce of margarine. Stew the vermicelli in milk for five minutes, stir in the grated cheese, and cook for another' five minutes; add salt, then take the stetvpan from the fire. When the eontents have cooled, break the egg, drop the yolk into the pan. and whip the re- served white of egg to a stiff froth; put this also to the mixture and stir it. Then pour it into a buttered pic-di.-b and bake for about twentv nxinutes. Cheese and onion are allies, aud where one is installed the presence of the other is seldom disapproved. CHILDBED'S CAEB.—Take half a pound of dripping, half a pound of moist sugar, tbree- quarters of a pound of currants, two tea- spoonfuls of bicarbonate of soda dissolved in half a pint of warm milk (not hot). Mix all the dry ingredients together. Let the milk and soda stand until cold; then put in three tablespoonfuls of vinegar, and mix the cake. Don't add the vinegar until 'vou are ready, as it requires, to be effervescing when added to the dry ingredients. Bake in a quick Vn. This 's a good plain cake for children. A TASTY ROT-POT,-Take two pig's or sheep's kidneys, wash well, and cut in thin slices. Put into a jar or deep pie-dish with one large onion (chopped), one tomato, and three tablespoonfuls of rice. Season with pepper and salt, and pour in enough water to cover. Cover with a plate and cook in a moderate oven for two hours and' a half. Any scrap of cold meftt could be used in- stead of kidney. ALTOS PIE.-One pound of cold cooked fish, two ounces of butter or substitute, one ounce of flour, half a pint of fish stock, one teaspoonful of lemon juioe, one small blade of mace, one bay leaf, one ounce of grated cheese, one ounce of brown breadcrumbs. Remove the iisli from the bon. and make halt' a pint of good fish stock with the trim- mings, mace, and bay leaf. Simmer for a quarter of an hour and strain. Make half a pint of sauce with the butter, -flour, ^nd stock. Put into the sauce the broken flakes of the fi. and add lemon juice and the, masoning. Pour into a greased pie-dish. -Mnc grated cheese and brown breadcrumbs together, and sprinkle them on the top.. Bake for ten minutes in a hot oven to jj thoroughly heat the pie.

:'THINGS THOUGHTFUL. 1 i '…

[No title]

? MOTHER AND HOME.I I';?.'?--.…

! HOME -AGAIN. I .-'".

r. fCOD SHIP FOR HOLLAND.I

I THE OTHER NAVY.I

FOR SOLDIERS' CHILDREN.

I ALL WELL At* RUHLEBEN. I…

-END 'OF THE WAR" DEFINED.…

- '-7'- I EARL AS ABLE - j

[No title]

j FN AND FANCY.