THE FRIENDLY EXCHANGE.

New Zealand Mail, Issue 877, 21 December 1888, Page 4

THE FRIENDLY EXCHANGE.

In this column we propose to have pleasant chats and interchange of ideas with our readers upon passing matters; of \ domestic and social interest ; and that it may be made an instructive and,profitable* feature we invite correspondence of inquiry and information on all subjects that can possibly be of service to the home and our common humanity, and the Editress hopes that her appeal will meet with a hearty and generous response. Letters must be written, on one side of the paper only, and addressed to “ Elise, New Zealand Mail.

- Correspondents will please give real name and address in addition to their nom-de-plume, not for publication but editorial introduction.

For the present the Exchange will he published fortnightly, but we hope that sufficient pabulum will soon come in to enable us to make it a weekly issue. 1 . Contributions for the ‘ Exchange ’ must be sent in not later than Monday.

Dear Elise, —Will you kindly give me a receipt for making bread, as I am not a gobd hand at that kind, of work. I should like to know how to make it either with or without, yeast. It will have to be cooked in a Leamington range. ’ , . Many thanks for all the nice receipts you have given for Christmas. •. , a i I am, yours sincerely, 1 M. H. Tringham, Dear Elise, —I send you a recipe for genuine Scotch shortbread, whian I received from Scotland not long since, hoping some of your readers will like it:— Shortbread. lib of flour, 41b of butter, Jib of sugar (those who like it sweet may use a little more), a pinch of carbonate of soda. Mix the flour, sugar, and soda thoroughly together ; melt’ the batter and add it; mix it up quickly, as the butter hardens, and it becomes more difficult to take up the flour. Turn it on to the paste-board, and knead well. It will not roll out with the rollingpin, so it must be pressed with the hand. I know at first it looks as though it never would mix properly, but after a little firm kneading the flour works in nicely. Cutintopieces, and place on a piece of paper on the baking sheet. Sake in a slow oven for about half-tin-hour. It must be left till quite cool before taking off the paper. Here is another recipe for a cake whioh you might like. It is to bo eaten hot with butter, and is very inexpensive. It is called ‘Jenny Lind Cake’ lib flour,-half-oup of sugar, a dessert-spoonful of carraway seeds, 1 egg, half teaspoonful of soda, sour milk or buttermilk. Mix the flour, sugar, carraway seeds and soda well together ; beat the egg, and add to it sufficient sour milk or buttermilk to make a light dough. Mix all well together, and put in a buttered cake-tin, Bake about three-quarters of an hour, in a moderate oven, When baked, turn out of the tin immediately- Fold a table napkin ronnd it and put it on the table. Fannt. Dear Editress, —Some housekeepers find a difficulty in making fruit jellies, and I would like to give my method which never fails. Good jellies are made by covering the fruit with.cold water and boiling long enough to extract all the goodness. Then have I ready a thin cloth and suspend it over a dish with the front enclosed in it; let tho

juice drain through without any squeezing, as this muddies the jelly. It is well to drain over night, and in the morning measure the juice and boil it twenty minutes ; then add as much sugar as you had juice and count ten minutes after it comes to the boil. Fill tumblers or cups and let cool before covering with white paper, pasting the edges down tho sides of the glass to exclude air. - ■ , ’’ . 1 . We appreciate the Exchange very much. , . Nellie M.