Sold to Aid Funds for the Victorian Children’s Aid Society Home.



Victorian Children's Aid Society





The object of the Society is to assist neglected or destitute children. Over 3,000 have passed through the Home, many of whom have been adopted or settled in foster-homes in the country. The central position of our Home enables us to take urgent cases from the Courts, City and Central Missions and other authorities, and the police often bring us children who have strayed or who have been found with a drunken mother or in otherwise undesirable circumstances. We also take care of families of children temporarily during a mother's illness.

The Society is undenominational, and has no Government grant, and depends on voluntary donations and subscriptions for its support. The children often come to us very weak and badly nourished, but with careful diet and Matron’s skilled and personal care they soon become rosy and strong. A high standard of health is attained in the Home, where special attention is given to physical defects. From the beginning the Society emphasised the value of home influence and personal interest, and this has always been a notable feature of its work. The experts of the Psychiatric Department at the University, who highly appreciate this factor, frequently send

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us dirricult children whose home concilions are detrimental to nervous stability, and Matron has great success with them. The Repatriation Department on occasions sends us children who have no homes.

We have our own school and kindergarten, for which the Education Department supplies teachers. The children attend Church and Sunday School. To widen the children s interests and afford them scope for normal social life, they are encouraged to join the Brownies and Girl Guides, whilst the elder girls attend Domestic Science Classes.

Recreation plays a great part in training of these children, and they share in many parties, picnics and outings arranged by members of the Committee. Some friends kindly gave us a cottage at Frankston, where we take the children and staff for the Summer holidays.

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Nowadays cars and other means of travelling are frequently so conveniently close at hand that walking, which has been rightly considered an art, has, unfortunately, almost become a lost art.

The most natural exercise, not only to the legs, but to practically the whole body, is given by walking. The muscles of the body serve two purposes. They enable us to move about, and they have the most important function of regulating the so-called metabolism, on the one hand converting the food into flesh and blood, and on the other the excretion of waste material and poisons. They also regulate our temperature, and may indeed be called the engines of our body.

When walking, the' muscles of the back and of the abdomen, which play a most important part in our digestive system, are used as well as the legs. Also the activity of the heart and lungs is powerfully stimulated. Walking clears the body and brain by absorbing superfluous fat and the reserves of food stored in the liver and elsewhere. The blood courses more quickly through the body and brain, and the body draws on its reserves. The appetite is healthily increased by walking, and as the digestion is improved the skin is made clear and healthy.


All exercises for reducing purposes should be performed, if possible, under the supervision of an expert, to guard against overstrain or the incorrect use of muscles. The following exercises, however, are simple and straightforward enough to be performed carefully at home: (1) Lie flat on the back, with the hands clasped under the back of the head. Raise the legs to a vertical position, and then, keeping the knees, straight, lower them as slowly as possible to the floor. This exercise strengthens the abdominal muscles. If it is found difficult to perform this exercise, begin by raising and lowering one leg at a time. (2) Stand upright, with feet comfortably placed a little distance apart, and raise the hands straight above the head. Without bending the knees, bend the body forward and touch the ground with the hands if possible, or bring the tips of the fingers as near to the ground as possible. (3) Stand upright, with hands on hips. Rise on the toes and then bend the knees slowly. Remain for a few seconds with the knees bent, keeping the body as straight as possible, then rise on the toes again, and finally complete the exercise by lowering the heels to the ground.

The following exercises should reduce the figure above the waistline: (a) Stand erect, bring the arm up sideways smartly above the head, with the palms outwards. Bring the arm down behind, at the same time twisting the body sideways as far as it will go without moving the legs, (b) Kneel on one knee, bend backwards as far as possible. While still kneeling, clasp the hands behind the head and describe a circle with the body from the waist.


The following old-fashioned toilet water is excellent for whitening hands and arms: One drachm of camphor, five drachms of milk of sulphur, six ounces of rosewater. The camphor must be added to the rosewater, then the milk of sulphur added, and the preparation be well shaken. Let it stand for four days, with occasional shaking, and before using it the bottle must always be shaken, too, as the ingredients are insoluble. The lotion should not be used on the complexion.

A skin whitener can be made as follows: Into a pint-sized bottle or jar, which has a tight screw top, dissolve in water half a cup of ordinary rolled oats. After the water has become a thick milky colour, add the juice of a lemon and stir it well in. Leave the lotion stand for 24 hours, with the cap or cork of the bottle firmly in place. Use by dabbing it liberally over the face with a pail of cotton wool. Leave the oatmeal milk to dry naturally, and then wipe it off with a skin tonic. A simple skin tonic is made from equal quantities of witch hazel and rosewater.


To get rid of a double chin, place backs of the fingers under the chin, one hand under the other. Press up firmly, drawing the hands apart, following the lines of the jaw with a strong pressure, until the tips of the fingers reach the ears. An exercise which is helpful is this: With neck free, bring the head backwards as far as you can without strain, and go through the action of chewing ten to fifteen times. Then open the mouth wide and pull the chin upwards and forwards as far as it will go, repeating the chewing action again ten times. Bring head upwards and backwards until the- eyes gaze at the ceiling, then blow as though at an imaginary thistle, puffing the cheeks out and making the muscles under the chin as firm as possible. Blow vigorously five to ten times, first upwards, then five times to the left and five times to the right. These exercises help to tighten the slackening muscles. Sleeping without a pillow and wearing a chin-strap are helpful measures also.


An oily skin with enlarged pores and blackheads is often due to wrong diet and lack of exercise. Include as much fresh fruit and vegetables in your diet as possible, and drink at least eight glasses of cold water each day between meals. Try taking only the very simplest meals until the skin improves. All rich and greasy foods should be avoided. Eat no chocolates, pork, bacon, fried foods of all kinds, pastry, and starchy foods. Take plenty of lettuce, celery, and other green vegetables, preferably steamed. During the treatment eat meat only once daily, and that in the form of lean grills. For external treatment, steam the face over a basin of boiling water, and then, while the skin is moist, scrub it with a loofah soaped with a good superfatted soap. When the soap has been washed oir and the skin dried, massage the open pores with a piece of ice wrapped in soft, washed linen. A good astringent lotion might be used for the same purpose. Do not use soap on the face at all during the day, apart from this one treatment. Try to take as much exercise in fresh air as possible each day. (See also “Blackheads'’ and “Pimples” in medical section of this book.)


A good carriage of the shoulders and back is essential to a slender figure. It is doubly so to women of stouter build.


To put on weight get as much rest as possible. Stay out of doors between meals, walking or taking light exercises to build up the appetite. Take a quart of fresh milk in some form or other every day. 1 he last half-pint should be sipped hot before retiring. Such dishes as creamed soups, creamed vegetables, and meat dishes, tapioca, rice, and Spanish creams, cornflour, and custard puddings introduce milk into the diet. Nourishing drinks, containing malted milk, egg, whole milk, and cream, are good, and should be taken in liberal quantities. If able to take cod-liver oil, a little, either alone or with malt extract, after each meal is beneficial. Eat an abundance of fruit and vegetables, and get from eight to ten hours’ sleep if possible every night.


An excellent soap for whitening the skin of the hands and arms may be made in this way. Take a breakfastcupful of toilet soap scraps, pour over two tablespoonfuls of strained lemon juice, and set in a warm oven, stirring occasionally until it melts to a jelly. Add a tablespoonful of fine oatmeal, beat up well, then mould the whole into a ball.


The hands will never be coarse and red if a mixture of equal parts of lemon and milk is rubbed in and left to dry. The nails will remain beautifully white if the fingers are pushed into a cut lemon each time after washing.


Stains on the hands will disappear if rubbed with a paste of olive oil and white sugar.


A shampoo of warm olive oil every fourth night will work wonders, if your “perm.” becomes frizzy. Add a tablespoonful of vinegar to the last rinse but one.


Grease can be removed from the hair by washing it in warm water to which a teaspoonful of borax has been added.


Mix one drachm of gum acacia with an ounce of borax. Dissolve a teaspoon of this in a pint of warm water and pour it over the head while it is still damp from the shampoo. Now comb the hair smoothly and put the waves into place, as you have seen the hairdresser do, by pressing the wave flat to the head with the fingers, while you comb the hair in the opposite direction. Then press the setting combs into the waves. Turn up the ends quite wet and pin them with tine pins. Cover the whole head with a net and dry—in the sun, if possible.


Hair that is going grey prematurely requires every care. Brush it regularly and massage a little macassar oil into the roots every week The following lotion is excellent for greying hair: Menthol, 15 grains; resorcin, 15 grains; tincture of jaborandi, 6 drachms; bay rum, 1 oz.; rosewater, up to 4 ozs.; 1 drachm of castor oil. Rinsing with strong cold tea after each shampooing helps to disguise silver threads.


Darker powder should be used to tone with a sun-tanned complexion, for there is nothing so unsightly as a white mask against a bronzed skin.

Never add fresh lipstick and powder before removing what is on the face, for with perspiration added to the powder the pores will become clogged.


To get rid of open pores, give the skin plenty of friction with a fairly coarse Turkish face glove, good mild soap, and warm water. Open pores should be rubbed daily with a piece of ice wrapped in washed butter muslin. If it is impossible to procure ice, dash the affected parts of the skin with very cold water, to which a few drops of simple tincture of benzoin have been added. The friction with the bath glove may cause tenderness at first, in which case a little warm, sweet almond oil may be rubbed into the skin.


Gentle massage with a lump of ice (in a piece of muslin) after any pack or skin treatment is soothing, and makes the cheeks beautifully pink.


Sour milk has wonderful whitening properties, if it has soured naturally, and not by lemon juice or other artificial means. Rub it into the face, neck and hands, as cold cream. It counteracts sunburn, makes the skin milky, and lightens freckles.

If you can obtain buttermilk easily, you will find it useful for the complexion. It can be used internally and externally.

Drink as much as you can. It has no rival as a cooling and refreshing thirst-quencher.

For external use, apply to face, neck and arms, using the hands and not a sponge or flannel. Massage the milk gently but firmly into the skin for two minutes or so. Then leave it to dry.

It is invaluable after over-exposure to sun and wind, and will make the skin smooth, fresh and soft, and free from freckles and sunburn.


The following is a complexion bleaching cream that will help to nourish the skin: Half a ripe cucumber, one ounce of almond oil, quarter ounce white beeswax, quarter teaspoon of witch hazel, a pinch oi powdered starch, five drops of lemon essence, and ten drops of eau-de-Cologne. Peel and chop up the cucumber, pound it in a basin and strain the juice through muslin. Add the eau-de-Cologne and the witch hazel to the cucumber juice and dissolve in it a pinch of starch. Heat all these and add them to the wax and almond oil, which should be previously melted and heated in a jar standing in boiling water. Add lemon essence. Now beat all together until the mixture is smooth and creamy and cold. The cream should be tapped into the face and neck before going to bed, and wiped off when the skin has absorbed as much as possible.


It is unwise to tamper with superfluous hairs on the upper lip. They can, however, be made less noticeable with a solution of equal parts of peroxide and ammonia (not cloudy ammonia, but a preparation obtainable at any chemist). Guard your face as much as possible from extreme heat of the sun, as this encourages the growth. Be very careful in your choice of face creams, and use as little cream as possible on the skin.


Hot water and soap should never be used on a dry skin. Instead, the skin should be freshened by bathing the face with lukewarm water. A vitamin, nourishing or cold cream should be patted into the skin each night before retiring. If this treatment is adopted it will greatly improve the complexion.


Deep-seated freckles cannot be removed, but if they are only surface blemishes brought out by strong sunlight, they may be faded to a certain extent with the following lotion: Sulphocarbonate of zinc, 15 grains; glycerine, 2 drachms; spirit of wine, h oz.; orange-flower water, up to 4 oz. Apply freely with a piece of soft linen after washing. Tomato juice is said to be very good for removing freckles, as is a mixture of equal parts of strained lemon juice, glycerine, and olive oil.


Attach the key from a discarded sardine tin to your tube of tooth paste. It is excellent for winding up the tube as you use the paste, and there is no waste.


Before redness of the nose can be remedied, first ascertain the cause. If the digestion is at fault it will be necessary to carefully study the diet, avoiding highly spiced and rich foods, and taking exercises to strengthen the abdominal muscles. If the condition is due to faulty circulation, bathe the nose each night alternately with hot and cold water, then massage with the fingers, using hazeline snow, continuing treatment till the nose glows.


Massage with cocoa butter will help remedy a thin neck. Bathe the neck first in hot water, dry well, then apply cocoa butter to the finger tips and massage with firm strokes from the base of the neck upwards. Breathing deeply before an open window in the early morning before dressing (wear a warm, loose gown) will also improve a thin neck. This treatment must be persevered with before any improvement will be noticeable.


Never use a very stiff or coarse brush for the nails. It spoils the surface underneath, and a roughened nail quickly becomes dirty.

It is much better to fill the nails with soap before tackling a grimy job, so that the dirt can be washed out afterwards without any need for a brush. It will help to get the nails into good condition if you dig them deeply, once a day at least, into a half-lemon. One lemon will last a long time.

If the nails seem brittle and break easily, rub them every night with a little vaseline or olive oil.


Dissolve a heaped tablespoonful each of Epsom salts, common salt and bicarbonate soda in a bowl of hot water—as hot as you can stand it. Soak your feet and rest with them in the water. Do this for 20 minutes, then dry with a rough towel and massage the feet. Finish with a rubbing of eau-de-Cologne or some spirit, powder your feet and go to bed.


An excellent way to relieve stiffness or fatigue from exercise or overwork is to add a cup of vinegar to a warm bath. A rub-down with a hard towel should follow, after which take a complete rest for at least an hour.


HPHERE have been many books published dealing with cookery, but usually many of the recipes given require time and expense that the average housewife cannot afford to give. We have, therefore, omitted recipes calling for expensive ingredients and concentrated on economical dishes which can be prepared with a minimum of trouble and at little cost.


A study of diet and food chemistry reveals the fact that some foods more than others possess the natural organic chemicals necessary for the prevention and treatment of disease.

Here is an alphabet of foods possessing a definite medicinal value:

Apples for remedying indigestion and cleansing the system and teeth.

Barley for reducing temperature and purifying the kidneys.

Carrots for anaemia and the nerves.

Dates for gaining weight.

Eggs for iron and for bone and muscle-building.

Figs for remedying constipation.

Grapefruit for liver trouble and for slimming.

Honey for supplying energy and Vitamin B: for throat and catarrh.

Ice cream for relieving sore and inflamed throat.

Jam for its fruit and sugar value.

Kale for blood purification.

Lemons for rheumatism and weight reducing.

Milk for calcium, strong teeth and bones, and muscle-building.

Nuts for flesh-building, and in some instances for calcium


Onions for relieving stomach disorders, for nerves and insomnia. Quinces for stimulating gastric juice secretion.

Raisins for remedying anaemia and for providing energy. Spinach for its strong iron content and blood purifying qualities. Tomatoes for Vitamin C and sluggish liver.

Unpolished rice for Vitamin B.

Vermicelli for increasing weight.

Watercress for complexion and blood.

X, Y, Z—for health spend eight hours nightly on good, firm bed.


Here is your shopping list to save you time and trouble. Run your eye down it every week and keep your cupboards stocked with the necessary household requirements. It is most annoying to be half-way through a recipe and find one of the essentials is missing, or, like Mother Hubbard, to go in search of something that should be there but isn't.

Let’s begin with the kitchen caddies:

Flour (Self-Raising) Sago


Flour (Plain)








Ginger (Ground)


Nutmeg (Ground)


Kitchen Supplies.


Brown Sugar



Baking Powder






Cream of Tartar


Desic. Cocoanut

Carb. Soda


Castor Sugar



Icing Sugar

Whole Ginger

Sauces, Pickles Bar Soap

Bathroom and Laundry.

Boracic Acid


Cake Soap

Sand Soap

Blue Bag

Tooth Paste

Washing Powder


Talc. Powder

Washing Soda


Floor Polish


Bath Cleaner

Pot Cleaners


Miscellaneous Supplies.


Tinned Fish



Tinned Meat or





Tinned Fruits

Table of Measures.

3    teaspoons equal 1 tablespoon.

1    tablespoon equals 1 oz.

4    tablespoons equal 1 gill or 5 pint.

2    breakfast cups equal 1 pint.

1 pint liquid equals 1$ lbs.

1    level dessertspoon gelatine equals \ oz. (will set one cup of


2    tablespoons (level) flour equal 1 oz.

2 tablespoons (level) castor sugar equal 1 oz.

1 tablespoon butter, dripping or lard equals 1 oz.

1 rounded tablespoon sugar equals 1 oz.

4 level tablespoons soft breadcrumbs equal 1 oz.

1 large egg equals 2 ozs.

1 level breakfast cup sugar equals l lb.

3 level breakfast cups of flour equal 1 lb.

1 tea cup equals § breakfast cup.

1 cup flour (breakfast cup) equals 4 ozs.

1 cup butter (breakfast cup) equals 8 ozs.

1 cup sugar (breakfast cup) equals 8 ozs.

1 cup cornflour (breakfast cup) equals 5 ozs.

1 cup cocoanut (breakfast cup) equals 4 ozs.

1 cup currants equals 6 ozs.

1 cup seeded dates (breakfast cup) equals 6 ozs.

1 cup treacle (breakfast cup) equals 10 ozs.

1 cup chopped nuts (breakfast cup) equals 4 ozs.


When purchasing meat, housewives should know the best cuts and not be misled by prices. Cheap meat usually means disappointment and waste, so study well the following cuts and their characteristics before you buy:—

Cuts of Beef.

Ox Cheek: Can be braised or stewed. Should be well cooked. Neck: Suitable only for beef tea, soups or stews.

Chuck: Pot roast, free from fat.

Back Ribs: Cheap roasting joints.

Prime Ribs: Excellent roasting joints. Rolled or supplied with bone.

Wing Rib: Prime roasting joint.

Middle Loin: Prime roasting joint.

First Cut Sirloin: Prime roasting joint, with undercut.

Rump: Prime steak meat. Selvedge fat.

Shoulder: Tender beef steak for stewing or puddings. When cut off the blade it can be roasted.

Bolar: Good boiling joint.

Brisket: Corned beef. Usually rolled.

Brisket: Middle cut, corned with bone. Has streaky fat.

Thin Flank: Corned and rolled. Extra quantity of fat.

Thick Flank and Topside: Prime beef steak. Also roasts well. Silverside: Corned round. Prime corned joint, free from fat. Shin: For Soups and potted meats.

Leg: For soups and potted meats.


Thick Skirt: Suitable for stewing.

Ox Tail: Served as stew or haricot, or flavouring for soup.

Ox Kidney: Breakfast dish and entree. Also a flavouring for soup. Ox Tongue: Corned, for boiling and pressing.

Beef Sundries.

Ox Heart: Should be stuffed, parboiled, and then roasted. Cowheel: For thickening soups and gravies, and a popular entree. Tripe: Served with or without onions. Easily digested, and suitable for invalids.

Cuts of Mutton.

Leg: Usually roasted, may be boiled also leg chops.

Loin: To be roasted or cut into chops for stewing or grilling; also cutlets.

Loin: Chump end for roasting or stewing, and chops.

Neck: Best end for boiling or roasting. Cut into chops and cutlets. Neck: Scrag end for soups, stews, curries, etc.

Shoulder: Roasting and boiling.

Breast: Stewing, or is corned and boiled.

Head: For soups or boiling.

Shank: For soups and broths.

Trotters: For broth or boiling.


Brains: Delicate entree. Suitable for invalids. Fried or boiled. Kidneys: Good breakfast dish. Often sold with loin.

Liver and Heart: Generally fried or stewed.

Tongue: Stewed and served hot or cold.

Cuts of Veal.

Short Loin: Roasting joint and chops.

Leg: Roasting joint.    .

Fillet: For roasting or cutlets. One of the finest pieces. Is highly priced, but there is little waste.

Hind Knuckle: Soup or broth. Much used in making white stock.

With pig’s cheek makes excellent brawn.

Fore Knuckle: More tender than the hind knuckle. Often stewed and served with sauce. Makes good brawn.

Ribs: Chops.

Shoulder: Roasting or stewing.

Bladebone: Stewing.

Breast: Braising or stewing. If boned, stuffed and rolled, makes a nice small joint for roasting.

Flank: Stewing.

Head: Stewing.


Sweetbread: Considered a great delicacy. Much used for entrees, and a good dish for invalids. The throat sweetbread, which is the thymus gland of the calf, is considered inferior in quality to the heart sweetbread or pancreas.

Kidney: Generally sold with a piece of the loin and roasted. Can be used separately.    #

Brains: A delicate morsel for entrees. Good dish for invalids.

Liver and Heart: Can be used in the same way as sheep’s liver and heart.

Cuts of Fork.

Cushion: Bone, stuff and bake.

Shoulder or Hand: Pickle and boil.

Spring or Belly: Pickle, roll and boil.

Fore Loin: Chops and roasting.

Short Loin: Chops and roasting.

Leg: Ham. Pickling, boiling, roasting.

Head: Usually salted. Can be made into brawn, boiled and served cold, or stuffed and baked.

Feet (Pettitoes or Trotters): Can be cooked in various ways. Usually boiled or stewed.

Tongue: Should be pickled and then served in the same way as sheep's.

Heart: Stuffed and baked.

Liver: Fried.

Sweetbreads: Fried or stewed.


Many people do not realise that when certain vegetables are being served with meat there are some fruits that should be avoided in the dessert. Never use acid fruits and coarse vegetables at the same meal. The non-acid fruits may be used in conjunction with the finer vegetables, though, strictly speaking, fruit and vegetables should not be served at the same meal at all. This means that meat and vegetable dishes should be followed by puddings, custards, etc., containing no fruit, while stewed fruits, fruit puddings, etc., should constitute the dessert when no vegetables have been included in the first course.

Acid Fruits.





Parsnips Carrots Swede Turnips Cauliflower






Spinach and other greens Onions Salsify Celery

Pineapple Blackberries Oranges Sour Apples Grapefruit

Coarse Vegetables.





The following are the least harmful when used at the same meal:

Non-Acid or Sub-Acid Fruits.









Sweet and Irish Potatoes Asparagus Lettuce


Sweet Apples Sweet Grapes Fine Vegetables. Cucumbers Brussels Sprouts Peas

The following may be the average person:— Olives

Musk Melon



Corn (green or ripe) Tomatoes (best with fruits)

Any of the Grains Noodles

eaten freely with fruits or vegetables by

Tapioca Mushr .as Hominy Sago

Watermelon Cantaloupe Squash Egg Plant

Beans (green or ripe). Not pods Nuts

Macaroni, Spaghetti, etc.



Cottage Cheese

On account of its excess of acid, rhubarb is best used with fruits, if used at all. Cucumbers are best used with vegetables.


“Waste Not, Want Not.”

Many “left-overs” can be turned to good account if you make use of the following recipes. Often a quantity of meat is left over from the joint, and in cool weather quite a tasty meal can be made in the following way:—

Meat Pancakes.

Cut the cold meat into small dice. Prepare a batter (as for pancakes). Dip the meat dice into batter and drop spoonfuls into hot fat. Fry till brown on both sides.

Poultry Fritters.

To the “left-overs” of turkey, fowl, duck, etc., allow one egg, 4 ozs. flour, and half-pint of milk. Make a smooth batter with the flour, egg and milk. Beat well and season with pepper and salt.

Pour half the batter into a well-greased baking dish. Put in a layer of cut-up cold duck and cover with the remaining batter. Bake in a hot oven until crisp and brown, and serve piping hot with a good, thick gravy.

Chicken Croquettes.

Mince half a pound of cold “left-over” chicken or fowl with three ounces of cooked ham, tongue or bacon, then add a tablespoonful of Worcester or similar sauce and season with salt, pepper and a dash of cayenne. Boil one pound of potatoes, mash smoothly with butter and add a well-beaten egg.

Roll out, cut into rounds, put a little of the mixture on top of each, cover with another round of potato, press the edges together firmly, brush over with milk, roll in fine breadcrumbs and fry in boiling fat.

Drain well, then sprinkle with chopped parsley and a dash of spiced herbs and serve at once. A few grated nuts may be used in place of the spiced herbs by way of variation, as preferred.

Pudding Fritters.

Cut the “left-overs” of puddings into thin slices, dip in a good batter, and fry in hot fat. Cut some apples into slices, dip them in batter, and fry in the same way.

Drain on blotting paper, then arrange the apples in the centre of a hot dish, with the pudding fritters ranged around. Sprinkle with castor sugar and serve piping hot.

Raspberry vinegar is a splendid accompaniment to this dish, but ordinary sauce or custard can be used if preferred.

Stale Mince Pies.

Stale mince pies may be used up with baked apples. They are delicious, too. First remove the cores from the fruit, taking care not to break the apples, then fill up the space with the broken-up mince pies—crust and inside—cover the apple with boiled rice and cream after the apples are baked in a good, hot oven until quite soft, but not mushy.

Custard may be used to cover the baked apples in place of boiled rice and cream, of course.

“Lei- °ver” Cake.

Stale cake can be used up in many ways. Here are one or two suggestions: Use as a foundation for stewed fruit. A trifle is always welcome in hot weather. Baked in custard (instead of bread and butter).

“Left-Over” Bread.

Some people turn away from the “left-overs” in the bread tin and use them only for re-baking for crumbs, but there are other housewives who convert them into appetising dishes. Here are a few of the recipes:—

Meat Fritters.

Salt and pepper

to taste.


2 beaten eggs 1 cup milk I teaspoon soda

2 cups fresh breadcrumbs

2 cups chopped cold meat

Mix the ingredients well together with flour to make a batter that can be dropped from a spoon. Drop by tablespoonfuls into hot fat and fry a delicate brown. Serve hot.

Scalloped Meat.

1    cup breadcrumbs

2    cups chopped cold meat

1 cup milk    Salt and pepper

1 beaten egg    to taste


Fill a buttered baking dish with alternate layers of chopped, cold, cooked meat and breadcrumbs, seasoning well with salt, pepper and dots of butter. Continue until dish is filled, having the last layer of crumbs. Moisten with a mixture of milk and beaten egg. Bake one half-hour.

Sausage Stuffing.

cups dried breadcrumbs 1 h lbs. sausage meat Salt and pepper to taste

1 teaspoon powdered sage 1 tablespoon lemon juice Hot water to moisten

Mix ingredients thoroughly, using enough hot water to moisten the whole. This is an excellent stuffing for either roast fowl or veal.

Bread Stuffing for Poultry.

2 cups dried breadcrumbs    h cup melted butter

h cup hot water    Salt and pepper to taste

1 teaspoon mixed herbs    1 beaten egg

Melt the butter in hot water and mix with all other ingredients. Use as stuffing for chicken, duck or turkey, also for lamb or veal.

Scalloped Tomatoes.

1 cup breadcrumbs    1 tablespoon butter

6 medium sized tomatoes    Salt and pepper to taste

Butter a baking dish and cover the bottom with breadcrumbs. Cover this with a layer of sliced tomatoes and season with salt and pepper. Continue until dish is filled. Cover the top with buttered breadcrumbs. Bake in hot oven until crumbs are brown.

Bread Omelette.

I cup breadcrumbs 3 teaspoon salt    3 tablespoons grated

h cup milk    Pepper    cheese

4 eggs    1 tablespoon butter

Soak breadcrumbs 15 minutes in milk, add salt, pepper, wellbeaten eggs and grated cheese. Have a frying pan heated, and melt one tablespoon of butter in it. Into this pour the egg mixture and place on range, where it will cook evenly. When deliciously browned underneath, place pan in oven to finish cooking on top. Remove from oven, fold and turn on a hot platter. This makes an excellent luncheon dish.

For Mock Mince Pies.

Mix all the ingredients together and keep in a covered jar. mince meat is excellent for pies with upper and lower crusts.

1 cup fresh breadcrumbs

1 cup hot water h cup butter i cup vinegar li cups sugar 1 cup currants 1 cup sultana raisins 1 cup chopped apples h teaspoon salt 1 teaspoon powdered cloves 1 teaspoon powdered cinnamon h teaspoon mixed spice

5 teaspoon powdered ginger


Bread Pudding:.

Those with a sweet tooth will like this pudding built up on stale bread. One with dates is made by soaking some bread, then squeezing it dry. Add sugar to sweeten and h lb. dates, stoned and cut into small pieces.

Grease a pie-dish with butter, put in the bread and dates, then beat up one egg with a gill of milk. Sweeten with sugar and pour

over the bread and bake for 30 minutes.

Brown Betty.

2 cups breadcrumbs    Cinnamon    2    cups thinly    sliced

1 cup sugar    h cup butter    apples

Put a layer of apples in buttered baking dish, sprinkle with sugar, add a layer of breadcrumbs, season with bits of butter and cinnamon. Repeat until dish is filled, then pour over one half-cup of water, cover and bake slowly for one hour, then uncover and brown. Serve with white sauce, cream or custard.

Cabinet Pudding.

1* cups fresh bread-    1    teaspoon    vanilla 1    or 2 eggs

crumbs    extract    4    tablespoons    sugar

Some slices bread    2    cups milk    l    teaspoon salt

1 cup sultana raisins

Take a plain pudding mould or basin and butter it thoroughly. Clean and dry the raisins, and form a star at the bottom of the mould by laying the raisins one over the other, carrying the star up the sides of the mould. Cut some strips of bread and fill in the strips between the raisins. Beat the eggs, add sugar, boil milk and pour over the eggs, beating all the time. Add to this custard, breadcrumbs, salt, vanilla and raisins; pour into prepared mould, cover with buttered paper and steam for one and a half hours. Turn out and serve with sauce.

Bread Custard.

3 slices buttered    3 eggs    Few preserved fruit

bread    l cup sugar    or raisins

1 quart milk    Vanilla extract    Candied peel

Beat the eggs and sugar slightly, then add milk and vanilla. Pour into a buttered baking dish and set bread on top, with buttered side up. Bake in a moderate oven till firm. Decorate nicely in top with cherries and candied peel, and serve cold.

Fig Pudding.

21 cups breadcrumbs l lb. finely chopped 2 eggs \ cup chopped beef figs    \ cup sugar or syrup

suet    1 cup milk    l teaspoon salt

Work the suet with a wooden spoon until of a creamy consistency, then add the figs. Soak breadcrumbs in milk, add well-beaten eggs, sugar and salt. Combine mixtures, turn into a buttered mould, steam three hours. Serve with treacle sauce, made by boiling two cups treacle and two tablespoons butter for three minutes. Remove from fire, add two tablespoons lemon juice. Serve hot.

Bread Pancakes.

lh cups stale bread- 2 tablespoons melted 3 teaspoons baking crumbs    butter    powder

2 eggs    h cup flour    1 tablespoon sugar

11 cups scalded milk h teaspoon salt

Pour milk over breadcrumbs, add butter, and soak for 15 minutes; add eggs, well beaten, sugar, salt and baking powder. Mix and drop by spoonsful on a hot, greased pan; cook on one side. When puffed full of bubbles and cooked on edges, turn and cook the other side. Serve with butter and golden syrup or honey.

Bread Sandwich.

1 cup fresh bread- 1 cup chopped nut 3 or 4 eggs

crumbs    meats    3 tablespoons grape

1 cup sugar    11 teaspoons baking juice

powder    1 lemon

Filling: 1 egg, h cup sugar, l lemon, h cup chopped walnut meats. Soak breadcrumbs with grape juice and strained juice of lemon. Beat yolks and sugar together until light, then add nuts, baking powder, breadcrumbs and beaten whites of eggs.

Divide into two buttered and floured layer tins and bake in moderate oven 20 minutes. Put together with filling. Beat up egg, add sugar, lemon juice and walnuts. Cover with frosting if liked.

Arme Ritter.

1 lb. stale bread    2 tablespoons sugar    1 cup milk

slices    Powdered cinnamon    Preserves

1 egg    to taste

Cut slices of stale bread into large squares, cutting bread rather thickly and removing crusts. Beat the egg in a small saucepan, add sugar, milk and cinnamon to taste, and stir over fire until it thickens. Do not let it boil. Dip each slice of bread into this custard. When well soaked, lift out and fry in hot fat till light brown colour. Serve at once. Preserves placed on each slice will add a delightful flavour.


If you keep a supply of tinned goods on hand, then the following dishes can be concocted at a moment’s notice:—

Pineapple Sandwich.

Large tin pineapple slices    \ pint cream, sweetened and

Gelatine    whipped.

A plain sponge sandwich, unfilled Drain the juice from the pineapple, measure it, and allow gelatine in the proportion of 1 dessertspoon to each cupful juice. Heat the juice and dissolve the gelatine in it. Pour into a shallow basin and allow almost to set, then whip it till light and frothy. Take half the sandwich, place in a large bowl, and pour half the whipped jelly over. Place a layer of pineapple on this, then a layer of cream. Put the other portion of the sandwich on top, add the rest of the jelly, and cover all with blobs of cream. Cut the remaining pineapple rings into quarters and place them upright in the cream. Chill before serving.

Sweet Corn Tarts.

I lb. short crust    Small tin sweet corn Salt and pepper

2 beaten eggs

Roll out the pastry and stamp out rounds to fit small, deep patty pans. Line the tins, prick the bottoms with a fork, and bake in a good oven till crisp. Mix the eggs and a seasoning of salt and pepper with the sweet corn. Pour some into each case and bake in a moderate oven till thoroughly heated through.

Vegetable Mould.

Large tin vegetable 2 good dessertspoons 2 cups stock or soup    gelatine    water

Pour the water over the vegetables and heat. Dissolve the gelatine in this, pour into a wet mould and allow to set. Garnish with lettuce.