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Star (Christchurch), Issue 18467, 19 May 1928, Page 22 (Supplement)

When scrambling eggs, add one tablespoonful of fine bread-crumbs and one tablespoonful of milk to every beaten egg. Season with pepper and salt, and cook in the usual way. By this means stale bread may be used up, and one egg will go as far as two. Tack a piece of white American cloth over your pastry-board if you are a busy person and want to save yourself as much work as possible. After use, such a board merely needs to be wiped over with a clean damp cloth. A good idea when buying new saucepans is to buy at the same time a round enamel dish to fit in the saucepan at the top. In the saucepan vegetables, etc., can be cooked, and in the dish fish or steak or chops, or any pud* ding left from the day before, can be steamed.