Elsie Little (1886-1954)

            Her Favourite Recipes & Housekeeping Tips

Elizabeth Houston Runciman was born at 30 Forth Street, Edinburgh, Scotland, on 8th January 1886. Her parents, Alexander Runciman and Elizabeth Wilson, together with one brother and four sisters, later moved to Lindenlea, 3 (later) 6 St Mark's Place, Portobello. Aside from Elsie, as she liked to be called, all the other sisters stayed at home helping their mother, until they got married. However, she went to a business college, and subsequently became one of the first short-hand typists in Edinburgh. In 1910, Elsie, married Robert Duncan Little who worked at Granton Gas Works, by the river Forth. Most of their married life was spent in and around Blackhall, now one of Edinburgh's most prestigious housing areas.

Robert and Elsie had two daughters, Edith and Elma, who both attended Edinburgh Ladies College, in the days when this school was situated in Queen Street. It subsequently became the  The Mary Erskine School and moved out to the beautiful suburb of Ravelston .

In 1929 the family went to live in a brand new bungalow overlooking the tranquil scenery of Corstorphine Hill and Craigcrook Castle. This property was considered to be very modern for the time, having such conveniences as electric light, gas oven, inside toilet, and the pleasantries of both a front and back garden. While the Littles were able to sustain a certain degree of comfort, by the economic standards of the day, life over the years at Blackhall was by no means free of hardship.

The frugality of household comforts, assisted admirably by the effects of two world wars and the necessity of carrying on day-to-day chores was accepted as part of the day to day routine. Ration books, weekly street collections of used newspapers in canvas sacks, and the daily putting aside of milk bottle foil tops for the nations' benefit, all speak of a thrifty way of life that now has all but disappeared.

Over the years the whole family derived great pleasure from musical entertainment, much of it self-made. Family singsongs round the piano were a regular occurrence, as were musical soirées at numerous church hall evenings, where Elsie and Robert participated. During the immediate post-war period, these musical talents became more public, when Elma took on several of the principal roles in well known operettas, such as Iolanthe, presented by The Gilbert & Sullivan Society of Edinburgh, at the Gateway Theatre in Leith Walk.

The following recipes are taken from Elsie's small indexed notebook in which she included many of her favourites. How many of these were entirely  her own creation, or adapted from previous versions, is unknown. Also included are various household hints, as well as snippets of assorted information, useful to housewives of the period, such as how to soften hard water, or make your own bath salts. The contents are entered as a mixture of her handwriting and anonymous newspaper cuttings, etc. However, a few of the anonymous cuttings may post-date Elsie's death, possibly having been inserted by her daughter Edith.

We would be glad to hear from you if you have tried any of these recipes. Your comments and presentation suggestions are very welcome.

Publication Notice: All  previously published recipes will either have their original source quoted.  The term 'Unidentified Source' indicates that the recipe is taken from an unidentifiable printed cutting or similar item.

Bridge Sandwiches (filling)

2oz butter : 1 tablespoon minced walnuts : 1 tablespoon cream from top of (milk) bottle : 2oz grated cheese : salt & pepper.

Mash butter and cream until creamy. Stir in cream walnuts and seasoning to taste.

Thought to have been used when Elsie played Bridge with Mrs Crooks, Mrs Weeks and Mrs Kinvig, who all lived in Davidson's Mains, Edinburgh.




(Coffee : Untitled Recipe)

1. Use a very hot earthenware jug (with a cover).    2. Put the ground Coffee into the hot jug, one ounce (i.e., two heaped  dessert-spoonsful) to each pint.     3. Fill up the jug with fresh boiling water and stir thoroughly with a silver or wooden spoon.     4. In ten minutes skim and serve with cream or hot (not boiled) milk, add sugar to taste. Unidentified Source




Lemon Syrup

2 Lemons : 2oz Citric Acid : 3 lbs Sugar : 1 teaspoon Essence of Lemon (or 1 extra Lemon) : 1 qt Boiling water

Wash and slice lemons. Add sugar and pour over it the boiling water adding citric acid and essence. Stir well until sugar is dissolved and leave standing until next day. Strain and bottle.




Oatmeal Scones

Take 1 teacupful flour, 1 teacupful oatmeal, 1 teacupful wheaten meal, 2ozs. butter, 1 teaspoonful baking powder, 1 egg, 1 tablespoonful syrup, a little milk if required, and a pinch of salt. Prepare the dry ingredients in a bowl and rub in the butter. Melt the syrup, and add the egg, well beaten; if a little milk is required, it may be added, as the consistency should not be too thick. These scones can be fired either on girdle or in oven, as preferred, and when ready should assume a rich golden hue. They are delicious eaten with honey. Unidentified Source




(Pies)

When making pies, moisten the edges with milk instead of water, and the pastry will not be heavy.  Unidentified Source

PIES FOR COLD DAYS

Economical and Tasty Dishes

A good pie is not only a very savoury dish, but quite an economical one. The addition of the pastry makes the meat go further; it is generally as good cold as hot, and is therefore an excellent stand-by for the larder.

Filling

This may be varied almost indefinitely, and all sorts of additions made, provided they agree with the foundation; thus, with beef steak, onion, kidney, or mushroom may be added, and, if economy is to be studied, one or two layers of sliced potato; with veal, rabbit or any white meat which is wanting in fat, add bacon, fat pork, or hard-boiled egg. The meat should be cut in neat pieces, and the dish well filled, but not too tightly packed.

In summer, or if the meat is not quite tender, it is better to cook it first, using very little liquid, and taking care that it is perfectly cold before the cover is put on.

Seasoning

A good ordinary proportion for each pound of meat is one teaspoonful of salt, and a quarter to one-third of pepper, mixed with two teaspoonfuls of flour. (The latter is to thicken the gravy.)

For veal, rabbit, and sheep's head pies, where the gravy is to be a clear jelly, omit the flour, and add chopped parsley, grated lemon rind, or herbs to the seasoning.

Gravy

For ordinary use, add enough water to come three-quarters up the dish. When the pie comes out of the oven, and while it is still quite hot, pour in enough hot, well-seasoned stock or gravy to fill the dish to the top.

Note that while water does quite well for the gravy before the meat is cooked, gravy or stock must be used after, or the strength will be weakened. Any bones from the meat, flank of rabbit, &c., may be made into stock for this purpose.

If the pie is to be eaten cold, add a little gelatine to the stock (¼ oz. to ½ pint).

Baking the Pie

Cover with a good pastry, and put the pie on the middle shelf of a hot oven. If the oven is too cool, the pastry loses its shape, and is tough, because the butter melts out before the flour has had time to absorb it. If, on the other hand, the oven is too fierce, the surface of the pastry "sets" too quickly, and prevents the lower layers rising.

When well risen and brown, remove to a cooler part, or lower the gas.

If to be eaten cold, cool off the pie in a warm place; if taken at once to a cold larder, the pastry is apt to get heavy.

Rabbit Pie

For this, use the best parts of two young rabbits; the thin parts and heads will make good rice soup.

Remove as much as possible of the flesh from the bones, so that they also may be added to the soup. Dip the pieces in seasoned flour.

Wash and cook the livers for 10 minutes or so, grate them, and mix them with two ounces breadcrumbs, one ounce finely chopped suet, a seasoning of pepper, salt, chopped parsley, and a pinch of herbs. Moisten with a little milk or egg, and form into balls.

Arrange the rabbit in the piedish, with a quarter of a pound of bacon, two sliced eggs, and the liver balls. Sprinkle seasoning over each layer, add stock or water, and cook as above.

Sheep's Head Pie

Cook the head till the meat comes easily off the bone; skin and slice the tongue; soak the brains in cold water till white, cook them for 10 minutes, and when cold mix with two tablespoonfuls breadcrumbs, one of suet, a seasoning of pepper, salt, chopped parsley and herbs. Make into small balls.

Arrange all these in layers, add stock, to which gelatine has been added in the proportion of half an ounce to the pint, and cover as above. This pie is always served cold.
G - Unidentified Source




Yorkshire Potted Beef

Ideal for sandwiches, this meat is also excellent for invalids and those in need of a pick-me-up.

Take ¾ lb. of lean steak, wipe it, and sprinkle with salt and pepper. Put it in a bowl with a pat of butter, and cover with a piece of paper. Set the bowl in a pan with boiling water, and allow to steam for 4 hours. The steak and gravy are then placed in a bowl and beaten with a wooden spoon, then passed through a mincer. The nourishment contained in the meat cooked thus is in a concentrated form, and is therefore economical, as a little goes a long way. Put up in glass jars and seal closely. - Mrs W. Bendall (Edinburgh) Publishing source unidentified

Aberdeen Crunchies

Melt Together 4oz (125gm) lard or margarine, and 1 dessertspoon syrup. Add following mixed dry ingredients:-

1 teacup Rolled Oats : 1 teacup Flour and ¾ cup sugar : 1 teaspoon bicarbonate (of) soda. Lastly add 2 tablespoons hot water. Place in small heaps on a well greased tray and bake approximately 20 minutes in a moderate oven. Cool on a cake tray. Makes about 20.




Little Almond Pound Cakes

INGREDIENTS: Two ounces of butter. One ounce of ground almonds. Two ounces of castor sugar. Three ounces of self-raising flour. One egg. A few drops of ratafia.

Beat the butter and sugar to a soft cream. Add the ground almonds, ratafia, and well-beaten egg. Beat until smooth, then stir in the flour. When thoroughly mixed, three-parts fill small tins with the batter and bake in a rather quick oven. Unidentified Source




Chocolate Layer Cake

8oz flour : 1oz Bournville Cocoa : 1 teaspoon Baking Powder : 2oz sugar : ½ teaspoon Bicarbonate of Soda : 1 tablespoon Syrup : 3oz Fat : 2oz Sugar : about   ½ pint warm water

Put fat and syrup into pan and dissolve. Mix all dry ingredients in basin and stir in melted fat and syrup: mix to a very warm soft consistency with warm water. Put in two greased tins, and bake about 30 minutes in a moderate oven.

Mock Cream

¼ pint Milk : 3 teaspoons sugar : ½ oz corn flour : ½ oz flour : 1½ oz margarine : few drops vanilla

Beat margarine and sugar, add corn flour, mix beating in.




Cornflake Flapjacks

4oz butter, margarine or a mixture of either with lard or cooking fat : 2oz Castor Sugar : 2 tablespoons Golden Syrup : 4½ oz rolled oats : ¼ teaspoon Salt : 3oz Corn Flakes

Cream fat, then beat in sugar and when fluffy beat in syrup. Mix oats and salt then mix well with sugar and fat. Stir in cornflakes lightly, so that they are not broken. Mixture rough and lumpy. Grease a shallow tin, 11 inches x 7 or 8½ square. Spread mixture roughly over surface then press down firmly with palette knife. Bake in moderate oven about 30 minutes. Cut while hot and leave in tin till cold, then ease out with knife.




Fairy Gingerbread

Melt 1 Tablespoon Butter : 2 ditto Sugar and 1 ditto Syrup in a bowl. Add a teacup Flour, 1 teaspoon spice, a well beaten egg, a teaspoon Baking Powder, and a little milk if necessary. Place in a small buttered tin, and bake in a moderate oven 15 (to 30) minutes.




Jam Biscuits

3oz fat : 1 dried egg (reconstituted) : 3 level tablespoons Jam : (6oz flour)

Rub the fat into the flour till the whole is of the consistency of breadcrumbs. Mix together the egg and jam. Add this to fat and flour and knead well. Roll out very thinly, cut into fancy shapes and bake in a moderate oven for 15 minutes.




Macaroon Creams

Only two articles are required for the making of these creams - a tin of condensed milk and ¼ lb. dessicated cocoanut, the milk being so rich that the macaroons taste as though made of cream, and so sweet that no sugar is required. Take a tin of reliable condensed milk and ½ lb. of dessicated cocoanut, mix well together, and drop in little pieces upon a clean flat tin. Bake in a moderately hot oven, taking care not to burn them. They are excellent.
Unidentified Source




Oatmeal Biscuits

Required:- 3oz. flour ; 3oz. oatmeal ; 2oz. dripping or butter ; ½ teaspoonful baking powder ; a pinch of salt ; 2oz. sugar ; 1 dessertspoonful of Coronet Milk diluted with 1 dessertspoonful water.

Mix the oatmeal and flour, rub in the dripping, add the sugar, salt and baking powder, and mix to a stiff paste with the diluted milk. Flour the board, roll out the dough, cut into round biscuits, and bake for 15 minutes in a moderate oven. Unidentified Source




Orange Frisks

Put 2½ oz lard, 1½ oz margarine, 3 tablespoons sugar and 1 egg (fresh or reconstituted), into a bowl and switch well. Add 5 tablespoons self raising flour, one tablespoon at a time, and lastly the grated rind of an orange. Take one desserts-spoonful of mixture for each cake and roll in wheat flakes. Put into greased patty tins and bake in moderate oven for 15-20 minutes till brown and crisp.




Rainbow Cake

Recipe:- 3 eggs : 4oz Flour : 2½ oz Butter or Margarine : ¼ Teaspoon Baking Powder : 4oz Sifted Sugar

Filling:-  2oz Butter : 2oz icing Sugar : vanilla to taste (2 drops)
Icing:-  ¾ lb Icing Sugar : Colouring

Method:- 1 Prepare cake tin : 2) Break eggs into the Sugar : 3) Beat over hot water till thick and creamy : remove from the heat and continue to beat for 2 or 3 minutes : 4) Melt the butter gently over heat: and add to the mixture. Beat till thick and creamy.

Use a metal spoon to fold in the butter. Add the flour and baking powder. Put into a greased tin and bake in a steady oven from 20 to 30 minutes. Cream filling and put in middle of cake. Rub over top of cake with sugar. Keep back half of icing sugar. Mix the rest gradually with warm water. Mix until of the right consistency. Beat well to improve texture. Spread smoothly over. prick bubbles. Ornament.




Raisin Stick

Moving into the tea-time bracket, we have several fine recipes using raisins. here is one for a Raisin Stick that will delight children. Cream together two ounces of demerara sugar and two ounces of soft brown sugar with four ounces of butter. Mix in four ounces of rolled oats and three ounces of seedless raisins. Spread on a shallow baking tin, twelve by seven inches, and bake in a moderate oven Regulo 4 or 350 F. for 25 to 30 minutes till golden brown. Cut into fingers while still warm, and remove from the tin when cool. Unidentified Source




Custard Shortbread

3oz Self Raising Flour : 1½ oz Custard Powder : 3oz margarine : 3oz Sugar : 1 dessertspoon dried egg or ½ shell egg : pinch salt : vanilla milk (little : e.g. a drop)

Sift flour, custard powder and salt. Rub in margarine and add sugar. Mix to stiff dough with egg essence, and very little milk. Roll out thinly. Cut in shapes. Bake in moderate oven 7 to 10 minutes, pale brown.




Shortbread

1 lb Flour : 6oz Butter : 2oz lard : 4oz castor sugar

Rub the mixture between the palms of the hands until like breadcrumbs. Before rolling out, press the mixture twice with the left hand pressing down on the right. No liquid.




Sultana Cake

½ lb Flour : ¼ lb Butter : ¼ lb Castor Sugar : ¼ lb Saltanas : 2 eggs : 1 Teaspoon Baking Powder

Beat butter and sugar to a cream. Add flour and yolk of egg alternately. Add whites and raisins (saltanas), then Baking Powder.




Syrup Tart

Pastry made with 2oz Self Raising Flour : 1oz margarine : pinch salt : cold water

Filling:- 1½ tablespoons syrup : teaspoon lemon juice : dessertspoon rolled oats : Bake ½ hour at mark 7.

Amber Pudding

One lb. cooking apples, 2 eggs, 3oz sugar, rind and juice of 1 lemon, some short pastry.

Peel and core the apples. Stew till tender in a very little water. Rub through a sieve. Add sugar, lemon and the yolks of the eggs. Line the  edges of a pie-dish with pastry, put the mixture in and bake in a sharp oven. Whip the whites of the eggs stiffly, pile over the apple, sift with  sugar, and return to the oven to brown.




Apple Pudding

Cream 2oz (60gm) margarine with 2oz sugar: add 1 egg. Beat in 5 tablespoons flour and 1 tablespoon Custard Powder, using ¼ pint milk and water to mix. Grate 2 large apples into mixture and bake for ¾'s of an hour in moderate oven.




Golden Apple Pudding

6oz. Self raising flour : 2oz butter : 3 tablespoonfuls Golden Syrup : 2 eggs : 2 large apples : 1 gill milk.

Cut the apples into small pieces after you have pared & cored them. Chop the suet. Rub the butter into the flour, add apples & suet. Slightly warm syrup adding eggs & milk and make into a smooth batter. Grease a basin and cover & steam for 2 hours and a half.




Sponge Puddings

The sponge mixture is one of the most adaptable for puddings, as it is equally delicious steamed or baked, and a great variety may be made from the one foundation.

Sponge Mixture.

Cream together 2oz. butter or good margarine, 2oz. castor sugar, and a pinch of salt. Add by degrees a well-beaten egg, a small cupful of milk, and sufficient flour to make a fairly thick batter. Add a large teaspoonful of baking powder with the last of the flour. Cover with a cloth, and set aside for an hour, then use as required. If a richer mixture is required, use two eggs and less milk.

Marmalade Sponge.

Make up the above mixture, then stir in two large spoonfuls of marmalade and a few cleaned sultana raisins. Pour it into a greased mould, cover with a well greased paper and steam for an hour. Serve with pouring custard.

Black Tom Sponge.

Prepare sponge mixture, making it rather thick, adding two teaspoonfuls of mixed spice with the flour. Stir in two tablespoonfuls of treacle and a small cupful of well washed currants. Put a spoonful of jam in the bottom of a greased mould, pour in the mixture, cover with greased paper and steam for one and a half hours.

Canary Sponge.

Make up the mixture, using two eggs, and mix half quantity of custard powder with the flower. This makes in an attractive colour, and it may be flavoured in any way desired. Steam for an hour, and serve with cream sauce. Unidentified Source

Coffee and Walnut Fudge

1 lb Granulated Sugar : 1 Gill milk : Dessert spoon coffee essence : 1½ oz butter : (?) Gill chopped walnuts : small pinch Cream of Tartar.

Bring the Sugar, milk and butter slowly to the boil, and then boil till it turns a soft ball in cold water. (test) Take off fire let bubbles settle and add cream of tartar and essence. Beat till it thickens.




St. Andrew Toffee

1 lb. brown sugar, ½ teacupful sweet milk, 2 oz. butter. Shake (don't stir) over a moderate heat till contents boil. Allow to "bubble" gently for 15 to 20 minutes. Drop a little into cold water, if it sets pour into buttered dish. When cool, cut into squares. Use any flavouring.
Unidentified Source




Tablet (Swiss Milk)

3 tablespoons Water : 2 lbs Sugar : 2 tablespoons Syrup : ½ lb Margarine : 1 Tin Swiss Milk :  ¼ lb Nuts

Melt water, sugar and syrup on a slow heat, then add the margarine, and when all is melted, the Swiss Milk. Bring to boil and then boil slowly for half an hour, or until firm if dropped in water. Then remove from fire, stir in nuts, beat well till it thickens. Pour into greased tin.




Toffee (Lyles Syrup)

½ lb Granulated Sugar : 1 oz Butter : 1 teaspoon Vinegar : 2 tablespoons Syrup

Put the whole in a saucepan with a tablespoon of water and boil quickly for 10 to 15 minutes, or until a little hardens when dropped in cold water. Pour into a greased tin and allow to cool.




Toffee (Swiss Milk)

½ Tin Condensed Milk : 5 oz Sugar : 3 oz Margarine : 1 tablespoon Syrup

Melt sugar and margarine very slowly; when melted add milk and syrup. Mix and turn up heat: bring to boil, let bubble up about 10-15 minutes, stirring all the time. Add flavouring.




Truffles

Mix 3 tablespoons dried milk with 1 tablespoon cocoa. Melt together in a pan 1 tablespoon each sugar, margarine and fresh milk. When quite warm add half a teaspoon vanilla and stir well. Add milk and cocoa and beat till smooth. Roll  quickly into little balls, dredge in cocoa.

Aluminium (cleaning of)

The best cleaning agent for aluminium is a mixture of equal parts of common salt and powdered whitening. Unidentified Source

(Baking)

When baking small cakes or buns, flour the tins instead of greasing them. The cakes will not stick to the tins, and will bake quite as well. Unidentified Source

Bath Salts

½ lb. Carbonate of Soda : 10 oz Tartaric Acid : 6 oz pure rice flour : smallest possible quantity of rouge.

Powder the Carbonate of Soda very well, add Tartaric Acid, and thoroughly mix, after which take the tiniest quantity of rouge and mix it well with the rice flour. Now add the mixture to the salts stirring well until it is the tint you . Keep tightly covered up.

Bath Salts

Make Your Own Bath Salts.

Obtain from the chemist four pounds of sodium bicarbonate crystals, a drachm of oil of rose gerantium, and a drachm of oil of lavender. Mix the latter together. Then take some wide-necked jars or bottles and put in a layer of the crystals about three inches deep. Sprinkle over this a small teaspoonful of the mixed oils, shake, cork, and leave for two days. Then put in another layer of crystals and oils and leave as before. Continue this process at intervals of two days till the whole of the ingredients have been used. Leave finally for a month, shaking occasionally, and taking care that the receptacles are quite airtight. At the end of this time the salts will be fit for use, and a tablespoon will perfume a bath most delightfully.
Unidentified Source

(Bleaching White Clothes)

To bleach white clothes, add a few drops of peroxide of hydrogen to the water in which they are boiled. Unidentified Source

Borax In The Home. (A Good Friend to the Housewife)

The properties of borax make it such a valuable friend to the housewife that it should be numbered among the list of domestic supplies that are indispensable. Though it is a sworn foe to grease, dirt, and insect life, it is not only perfectly harmless to human beings, but antiseptic, healing, and beautifying to hair and skin. An excellent water-softener, it economises both soap and labour, while its extreme cheapness puts it within the reach of everyone.

A couple of tablespoons of household borax added overnight to the tub of water in which cotton articles are soaking will make them loose grease and dirt very quickly, while less than half this quantity in a bowl of hot water produces a rich lather with comparatively little soap. Linen will be whiter and flannels softer for being washed in borax-softened water, while the hands will not suffer at all from the operation. Add a little borax in the mixing of starch and the linen will receive a much glossier finish.

In the Kitchen.

A little borax in the cooking water will make green vegetables more tender, keep their green colour, and bring out their flavour. A pinch of the same invaluable powder to the water in which green salads are steeping gives them a delightful crispness. Silver can be made beautifully bright by leaving it for several hours in a basin of very hot water in which a dessertspoonful of borax has been dissolved; glass, too, receives a wonderful lustre from being washed in soapy water softened with borax.

The cleaning of white paint is very greatly accelerated by the addition of borax to the hot water, while slimy sponges become fresh and sweet after being soaked in a fairly strong solution. Cockroaches have the utmost dislike for borax and will leave the house if the powder is scattered liberally near their haunts. Borax in the scrubbing water keeps all pests away, and a solution used in the garden syringe will destroy green fly without injury to the plants they infest.

Borax for the Toilet.

On the skin borax has a healing and beautifying influence. Being slightly astringent the use of a teaspoonful in the toilet basin will close enlarged pores, while in the softening of water it keeps the skin soft and smooth. Small cuts and sores can (be) quickly healed by being bathed in a weak, warm  solution of borax. While such a solution applied on a flannel several times a week will cure obstinate cases of dandruff and keep the scalp healthy. In washing the hair the use of borax leaves the hair soft, fluffy and perfectly clean. H. W. S. Unidentified Source

(Casserole)

Never put a casserole over a direct flame. Use an asbestos mat if cooking over a gas burner.
Unidentified Source

(Cookery Book Protection)




To protect pages of cookery book. - When following a recipe put a piece of glass across both pages. The glass may be bound with passe partout edging. Unidentified Source

(Cracked Eggs)




Wrap a cracked egg in tissue paper before boiling and the inside will not boil out.
Unidentified Source

(Curtain Poles)




Poles which allow the curtains to be drawn apart so that none of the glass is overlapped give the appearance of breadth to narrow windows and let in all the light. Unidentified Source

(Embroidery Transfers)

To use embroidery transfers a second time. Mix equal quantities of washing blue and icing sugar to a thin paste with water. With a clean nib outline the used transfer. When dry iron off in usual way. Unidentified Source

(Enamel Saucepans)




Before using new enamel saucepans fill them with cold water and bring to the boil.
Unidentified Source

(Fine Gathering)

When doing fine gathering run the material through the sewing machine unthreaded, then gather by hand, running the needle into the holes made by the machine needle. The work is quickly and evenly done. Unidentified Source

Fresh Eggs

Place egg in cup of cold water. If bad, the egg will float, if fairly stale, one end will rise, and if new laid, the egg will sink.

(Fruit Pies)

When making fruit pies put the sugar between two layers of fruit and the juice will not boil over. Unidentified Source

Hair Curling Fluid

Mix 6oz Borax : 2 drachms Gum Arabic : 2 qts hot water : 5 oz spirits of camphor. Damp hair before waving.

Hair (Greasy)

Bay Rum and Cantharides. Massage a few drops into the roots every night. After Shampooing give several rinsings and to the last add  strained juice of lemon.

Hand Cream

Glycerine, Solution of, 8 drachms : Peroxide of Hydrogen 5 drachms : Spirits of Wine 6 drachms : Dilute Nitric Acid ½ drachm : Rosewater 12 oz? : Mix and apply.

(Handkerchiefs)

Handkerchiefs may be whitened by soaking them in cold water in which a spoonful of cream of tartar has been dissolved.Unidentified Source

(Hard Water)

To soften Hard water add a few drops of tincture of benzoin. Unidentified Source

Hot Water Bottle Cover

2oz  Paton's Rose Petticoat sports wool : 2 No. 6 needles. : 2 buttons : Initial

Cast on 50 stitches - work 6 rows plain.

7th row. K. 3 * K 1 : make 1 in the same stitch by knitting into back of loop. Repeat from * to the last 3 stitches and knit these. 8th row. K. 3 * R 1 bring the wool between the needles to the front of the work, slip the next stitch purl ways : take the wool between the needle to the back of the work and repeat from * to the last 3 stitches. K 3. Repeat this row till the double fabric measures 11½ inches.

For the next row. K 3 * K 1 Slip the next stitch onto a spare needle : repeat from * to the last 3 stitches. K 3 K 6 rows on the 50 stitches and cast off. Proceed on the stitches left on the spare needle as follows:- K 6 rows. Next row Cast off 6 stitches and K 7. Knit back and forward on these 7 stitches for 1½ inches. In the next row K 3 work forward, K 2 together K2. work 4 rows plain and cast off.

Now cast off the next 18 stitches along the top edge. Work the second strap on the next 7 stitches in the same manner as the first strap. Cast off the last 6 stitches.

Invalid Diet

Food for invalids should be in small quantity, and should never be re-heated. Never serve to the family after visiting the sickroom. Meals should be absolutely punctual, and should not be cooked in or near the invalid-room. All starch foods must be thoroughly cooked. 10 minutes to ¼ hour.

Beef Tea: Shredding the meat and soaking for ½ hour; slowly bringing it up to simmering point, not boiling.

Never over season. Pepper should never be put into any food till just before serving.

Steamed white fish is easy to digest, without sauce. A lightly poached egg in simmering not boiling water is easy to digest.

Sweetbreads, chicken, rabbit if tenderly cooked: Tripe well cooked.

Vegetables:- vegetable Marrow, potatoes, green peas, cauliflower, cabbage.

Puddings:- Steamed puddings, milk puddings, and Milk Jelly. Avoid pastry.

Thin stimulating Soups (meat) not thick.

(Jam)

When making jam put a little butter in the preserving pan before the sugar. This prevents it burning. Unidentified Source

If the sugar is warmed before being added to the fruit it will take less time for the preserve to reach boiling point. Unidentified Source

(Linoleum)

Linoleum cut to fit cupboard shelves is better than lining paper as it does not ruck up and is easily cleaned. Unidentified Source

(Mincing Machine)

Make a bag of strong cotton to hold your machine and its various cutters. It may then be hung up and will always be free from dust when required. Unidentified Source

Mock Marzipan

¼ lb. Soya Flour, 2 ozs Margarine, 4 ozs Sugar, 2 Teaspoons Almond Essence, 2 Tablespoons Water Unidentified Source

(Moth in Carpet)

If there are signs of moth in a carpet, cover the affected parts with a thick, damp cloth and press well with a very hot iron. This should be done to both sides of the carpet.
Unidentified Source

(Finger Nails)

Peroxide of hydrogen removes stains and discolouration from the finger nails.
Unidentified Source

(Net or Lace Curtains)

When making net or lace curtains which are to be taut it is advisable to shrink the material before cutting to size. Even the best net shrinks. Unidentified Source

(Painting or Enamelling)

When painting or enamelling remember that two thin coats are always more satisfactory than one thick. Unidentified Source

(Piece Bag)

Fix a large safety pin to the outside of your piece bag, when putting pieces in snip off a sample and attach to the pin. It can then be seen at a glance what the bag contains.
Unidentified Source

(Poison)

If a little bell is tied round any bottle containing poison or disinfectant there is less danger of using the wrong bottle when giving medicine in the night. Unidentified Source

Pot-roast Potatoes

Strain off rendered down fat into a saucepan to about a depth of quarter of an inch. Dry the peeled potatoes on a cloth and put them into smoking hot fat. Sprinkle on a little salt and reduce the heat. Cook gently for 1½ hours, turning carefully with a spoon half way through cooking period.

Prepared Duster

Soak a duster in paraffin. Wring it out and hang in garden until quite dry. Use in ordinary way.

PRESSING POINTS

For Successful Ironing

Iron linen while it is fairly wet, and dry it quickly before a fire. This will bring out its gloss and richness and prevent it from acquiring that dry, creased look.

Artificial silks and satins should also be ironed while damp or wet. To allow them to dry and then damp them is fatal, as this merely makes spot marks on them when they are ironed. If some time must elapse between washing and ironing, a good idea is to squeeze them as dry as possible in a clean towel, then roll them up in another dry towel and leave till required.

Shantung silk should be ironed absolutely dry, or it becomes "papery" and loses its sheen.

Two or three sheets of plain white paper placed over your ironing blanket when collars, cuffs, and handkerchiefs are to be ironed will give them a "professional" gloss. Unidentified Source

PRUNES

A Useful Between-Season Fruit

Though prunes are a most useful between-season fruit, they never seem particularly popular, possibly because they have not been properly cooked, or because, from a mistaken economy, a poor quality has been bought.

Large prunes are not only better in flavour, but cheaper in the long run as there is more fruit in proportion to stone, and the skins are softer and thinner.

To Stew Prunes.

Wash a pound of prunes, soak them over-night in a pint (three teacupfuls) of cold water, to which has been added two tablespoonfuls of golden syrup. Cook them very slowly in the soaking water till quite soft, but not broken, remove the stones, and serve with rice.

Cream of Rice.

As a rule rice awakens no enthusiasm, especially in children, but that is mostly a matter of cooking.

Wash the rice, put it into a large jam jar with a little sugar, or better still, a spoonful of run honey, add the milk, allowing two tablespoonfuls to the pint. Set the jar in a pan of enough boiling water to come half way up, and cook by the side of the fire for a couple of hours; this needs no attention beyond an occasional stir, and when done, is a soft creamy mixture, not at all like the ordinary boiled rice.

Prune Mould.

Cook one pound of prunes in one pint of water till quite soft; drain them, remove the stones, chop the fruit, and add to it the juice and grated rind of one orange or lemon, and four ounces of sugar.

Measure the juice, make it up to one pint (the addition of a glass of claret or port, though not necessary, is an improvement), dissolve in it half an ounce   of instantaneous gelatine, mix it with the prunes, and pour into a wetted mould. When cold, turn out, and serve with custard or cream. G - Unidentified Source

(Sandwich Filling)

A cupful each of walnuts and dried figs and a large apple. Put through mincer, add tablespoonful sugar, moisten with a little cream. Delicious between brown bread and butter.
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(Sewing Machine)

The sewing machine should be thoroughly cleaned and oiled occasionally.
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Shampoo For Greasy Hair

4 oz lavender water : ½ oz borax : 3 oz rosewater : ½ oz tincture of cochineal

(Silk & Velvet : Cutting out of)

Ordinary pins often mark silk and velvet so when cutting out these materials needles are to be preferred. Unidentified Source

(Silver)

Add a tablespoon of borax to the water when washing up silver. This keeps it bright.
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(Spanner)

A door key makes a good impromptu spanner. Unidentified Source

Spring Clean

A Quarterly " Spring Clean."

The use of creams and powders is not sufficient to preserve a woman's charm or beauty. You can only temporarily hide defects by such artificial means. But Miriam's way is to avoid getting the defects. And her quarterly "spring-clean" is an easy affair. The very little labour is causes her is amply atoned for by that always-fit and always-fresh appearance.

First comes a short series of special baths. She does not go to an expensive spa for them; only indulges in the purchase of one of the many reliable brands of bath saltrates, rigidly adhering to the instructions she receives with the packet. They tone up the muscles and invigorate the body, and even a strong and perfectly healthy woman can benefit by their occasional use.

"Inside too, though," says Miriam. "It's no use attending to exteriors if the 'works' are flagging." So a course of fruit salts for a week or two at each change of season, and she has cleaned up the machinery, getting a reward for her forethought in bright eyes, a springy step and a feeling of extra fitness. G. M. A. Unidentified Source

(Stew)

The success of a brown stew much depends on the meat being quickly fried before the liquid is added. Unidentified Source




 

Teeth (Care of)

Her teeth (Miriam) are perfect and she has never had to have one removed. The secret of her dental charms does not lie only at the door of the dentist's surgery, although she does visit her dentist's regularly - once every three months - to have her teeth overhauled. But she attributes her set of perfect teeth to the habit of eating hard foods - biscuits, apples, nuts, and so on. And she drops a few spots of peroxide into a tumbler of warm water once a week and uses this lotion with a toothbrush. ...... G. M. A. Unidentified Source




 

(Toothbrush)

Before using a new toothbrush, soak it in hot salt water, and it will last much longer.
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(Wellingtons)

Wellington or Russian boots that are thoroughly wet may be dried by filling with hot bran. Heat the bran on a shovel and renew when cold. This does not damage the fabric.
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(Whipped Cream)

Whisked-up white of an egg added to whipped cream makes it go twice as far.
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(Whitewash)

The amateur who finds that the whitewash runs down her arm when whitewashing a ceiling should push the brush-handle through an old sponge. This will act as a guard.
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(Woollen Coat) = A Quickly-Knitted Pattern.

This is the pattern asked for by Mrs K., my Stirlingshire reader. It has been given before in the Household, and makes a very light but comfortable little garment for a chilly summer day. You require 4½ cuts of 2-ply wool, 2 wooden pins, 6 or 7; 2 steel needles, 15 or 16. Cast on 80 stitches, and knit in garter stitch with 1 cut of wool. Divide the stitches, and knit ½ cut down each side of 40 stitches. Sew up under the arms. On the 2 steel wires cast on 11 stitches and knit in garter stitch a long strip to go up the front, round the neck, and down the other side of front, making button holes at convenient places. Then cast on 18 stitches for finish round the foot.

For the sleeves:- Cast on 70 stitches on the wooden pins, and knit 55 ridges. Sew up, and sew also into the armhole. The cuff may be knitted on the 2 steel wires with 30 stitches in garter stitch, or with 4 wires with 50 stitches, 1 plain, 1 purl, for the desired length. Sew on buttons to correspond with the button-holes. Unidentified Source