Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 429, 4 August 1904, Page 7

Housekeeper.

SLEEPING SOCKS. SZHE following directions for making d sleeping socks are so easy to folS low, and the work is so quickly done that I feel sure they wiU prove acceptable to many workers of knitted comforts.- With three-ply vest wool, cast on as many stitches as will reach from back of heel to toe. Knit plain knitting backward and forward until yon have a piece large enough to go under foot and round instep. Then sew up. In doing this fold the piece exactly in two so that the first row is folded against the last row. Sew up inside. This makes the heel. For the toe, gather the other end by taking up each stitch on a needle filled with wool; draw the stitches closely together, then fasten off firmly. Sew halfway along the top from toe towards the heel. This completes the sock. Finish off. round the top with looped knitting, or crochet and edging round it. Children frequently suffer from eold feet, and chilblains are the result of cold extremities.

plum; pudding. Take quarter pound each of sast< flour# and brown sugar, one pound of dates at 2d per pound, and a quarter pound of grated nutmeg. Chop the east fine. Stone and cut up the dates, mix all the in* gradients, moistening with as little water or, better, milk, as possible, the less the better. Boil for four hours in a wellgreased basin, Sufficient for six persons at very small cost.

SiVOURY BUTTER PUDDING. Mir a quarter of a pound of Scotch oat* meal in half a pint of boiling milk, and stir over the fire for ten minutes. Than mil in a quarter of a pound of sifted breadcrumbs, two ouaoea of suet (finely shred), a large onion finely minced, two fceaspoonfuls each of marjoram and sage minced, half a teaspoonful of salt, a little pepper, and two wall-beaten eggs. Rub » little lard or dripping over a shallow tin disb, put the padding in, and bake for three-quarters of an hen? in a moderate oven.

A BREAKFAST DISH. Stew a cow-heel in three quarts c* water until it will drop from the bones, cut the meat in neat pieoas, season with pepper, - salt, and a very little mace , pounded. Oat two hard-boiled eggs in slice?, and when patting the meat and liqaor into the moulds, distribute the slices. An onion and a bunch of parsley should be boiled with the heal. Pone into the moulds as quickly as poassible or the jelly will not set well, The cost of the. whole will not amount to much, and there should be about three pints of meat and;jillfi'- , v ■ ■