SELF-RAISING FLOUR.

Otago Witness, Issue 2490, 4 December 1901, Page 67

SELF-RAISING FLOUR.

Dear Emmeline,— The followmg well-tried recipe for self-raising flour should suit "Inquirer." It is for 241b, but "Inquirer" can easily take lib ou+ of her 251b bag:— Flour 241b, cream of tartar (best) 9oz, carb. of sod.i 4oz, salt 3oz. See that the raising ingredients are free from lumps, and then mix thoroughly with the flour. Hope to write lo you next week, but have been very busy.— "Country Mouse.

— Persia is to-day almost entirely dependent upon lithography for its own production of books and journals. Naturally these arf very rare.

On the complst'on of tho Cathedral at "Westminster r>n interesting a-ticle Is to be amoved lo iC .'-nm (he h He church of St. Peter, Mario w, Bur'cs, wnere it has been j venerated for very many years.. This relic i i-j supposed to be the hand of ut. James the j Apo<=tle, which 1= preserved in a crystal j casket. It was, according .to tradition, | brought to Englrnd fiom (xermany in 1133 by the Empress Matilda, as a present foi her father, Henry J, who greatly valued it, and the Benedictine Abbey of Beading was founded to provide for it a fitting shrine There i 1 lemained until the Reformation, and it eubsrqnontly passed to Dr Blenkinsopp, who dieu in 1792. Then it was placed 1 in tlie Museum a* Reading, ant' eventually came into the possession ol Mr Scotf Murray.