Mix together 1/2 teaspoon of ground black pepper, 1 teaspoon of brown sugar, and 30g of cream. Put in a place where flies congregate.
Use sage tea with a few drops of olive oil. Alternatively, I use dried sage leaves. Crush the leaves and mix with oil.
Rub with coffee grounds.
Soak some young ivy leaves in vinegar for a few hours, then tie one of the leaves over the corn with a piece of thread. Change the leaves at night and int he morning, in a few days the corn can be lifted.
Rub with dry soap.
Hold the item in milk while it is simmering on the stove - the stain will soon disappear.
Crush eggshells and tie in a calico bag. Boil with the yellowed linen.
2 tbsp wheatgerm oil
1 capsule vitamin E oil
To get any stains off your nails and make them a nice white, get some hydrogen peroxide (3% solution) from the chemist. Use a cotton ball to rub some of the liquid on your nails.
25g white blackboard chalk (like teachers used to use)
1 tbsp baking soda
It’s taken me a while to latch onto this traditional addition to any British Christmas Day meal. I’ve been making the sauce, then breaking an egg into it, popping the saucepan lid on and waiting until the egg is cooked and the sauce starts getting a golden crust. It is usually served with roasted poultry but it also tastes delicious with a side of bacon.
1 onion, peeled and chopped
8 whole cloves
8 black peppercorns
2 sage sprigs
2 bay leaves
½ tsp nutmeg
300g white bread (sourdough is perfect), torn into 2cm pieces
2 Bring to the boil, then turn down the heat and simmer gently for 15 minutes so that the flavours infuse the milk.
3 Strain the milk and return to the pan. Add the bread to the milk and cook on a medium heat. Stir until the bread absorbs the milk and the sauce is the consistency of scrambled eggs. Serve with roast chicken or turkey.