LONGER LIFE FOR YOUR FOOTWEAR.

Star (Christchurch), Issue 19108, 28 June 1930, Page 20 (Supplement)

LONGER LIFE FOR YOUR FOOTWEAR.

Don’t forget that your toes must have room to move, that the arch of your foot should be properly supported, and that the heels should not be too high. Neglect means foot troubleDon’t buy fancy decorative shoes. The “frillings” may conceal bad workmanship. Don’t be afraid to pay a bit more for a shoe with a good leather sole. It is a walking health insurance policy. Don’t wear the same pair of shoes every day. Shoes will last much longer and wear more comfortably if worn on alternate days. Don’t wear “down-at-heel’' shoes. They don't look smart, and the body is thrown off its natural balance.

Don’t neglect the repair of your shoes.

Don't forget that your shoe repairer is in a position to advise you on your footwear.

Don’t chop and change with “styles”; if you get a pleasing fit, stick to it. Don’t wear your outdoor shoes in the house. Rest your feet in slippers, and put your shoes on “trees”; they keep in shape longer. Don’t forget you are often judged by the appearance of your footwear. A few shillings spent on repairs is A good investment.

Gooseberry Pudding. Ingredients:—Six tablespoonfuls of flour, half a teaspoor<ful of baking powder, two tablespoonfuls cA sugar, a pinch of salt, one egg, gooseberry' jam, milk.

Put the flour into a bowl, add the baking powder, sugar, salt and the eggs, well beaten Then add enough milk to make the mixture into the consistency of thick cream. Butter a pud-ding-dish and spread the bottom generously with a thick layer of gooseberry jam. Pour the pudding mixture over this and bake in a fairly hot oven till a delicate golden brown. Pudding Hcll&ndaise. Ingredients:—Two cupfuls of bread, cut in cubes two cupfuls of apple pulp, one tablespoonful of sugar, the grated rind of half a lemon, quarter of a pound of seedless raisins, one ounce of butter, two eggs, half a teaspoonful of cinnamon, one teacupful of milk. To cut the bread into cubes you will need it stale, and the crusts must be cut off. Heat the butter and bake the cubes in it till brown. To make the apple pulp, peel and slice six apples and stew to a thick pulp with very little water, the sugar and grated lemon rind. Mix the cubes, pulp and raisins together and add the cinnamon. Beat up the eggs, stir in the milk, and add to the pudding mixture. Put into a greased pudding mould, cover with buttered paper and steam for two hours.