SELF-RAISING FLOUR.

Otago Witness, Issue 2490, 4 December 1901, Page 66

SELF-RAISING FLOUR.

Dear Emmeliue. — I tmi sending the recipes asked for by- "Inquirer." Although the rec p^ •for self-raising flour is net for a 251b bag, ihi« may suit.— l am, etc., COOK. SELF-RAISING FLOUE. Mix 7lb of flour with loz caibonate of soda

and 2oz cream of tartar. First see that theie are no lumps in the soda, then put the flour in a basin, and mix in the soda and cieani of tartar. When mixed, put iv a tm, and it keeps for any length of time. COLCHESTER PUDDIXG. _ SBgke a, bawl «jrl jij>ce iv ifc a°&.,of Jmfc,

butter and Jib of susar. "Whisk vigorously until they become of the consistency of thick cream ; then add by degrees soz flour and the yolks of two eggs, together with just sufficient milk to mix to * smooth batter ; add a quarter of a teaspoonful of essence of vanilla, and finally the whites of the two ?ggs, whisked t-) a firm froth. Grease a mould and spiead the bottom with a thick layer of stiffish jam : then pour the batter in, tie down tightly, and ■steam for an hour and t>-half. Turn out carefully, pour some custard sauce over and round the pudding, and serve at once. For the sauce, a single egg to the half pint of milk should piove sufficient. Flavour -with essence of vanilla.