THE FRIENDLY EXCHANGE.

New Zealand Mail, Issue 880, 11 January 1889, 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 Correspondents will please~ give real name and address in addition to their, nom-de-plume, not for publication but editorial introduction.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 be published fortnightly, but we hope that sufficient pabulum : will soon come in to enable us to make it a weekly issue. Contributions for tlie 4 Exchange ’ must be sent in not later than Monday. No doubt the holidays prevented the rush of replies to 4 M’s ’ request for reliable dlrec. tions for bread-making that I anticipated, so I will give a little information on the subject

pending further correspondence. 4 M ’ did not say whether she intended fermented or unfermented bread. The latter is far the easier, and by many is considered the wholesomer method of making. I have been very successful with It, and will give the process. First have your flour ready mixed with soda and acid in the proportion of one level tejaspoonful of soda and two of cream of tartar, or half a teaspoonful of bi-carboDate soda, to each pound of flour. Mix very thoroughly, adding a little salt. Now put as muoh warm water into the mixing pan as you think will be sufficient, —say a pint for each loaf, and stir in flour till it is a thick batter that can just be poured. Put into greased and warmed tins, and bake in a very hot oven. The moisture will prevent burning, and the bread will be beautifally light and spongy. I have made whole meal bread this way, and also a mixture of maize meal and white flour, with good results. For fermented bread the following Is an approved recipe,—I am supposing you have yeast. Pare and slice two large potatoes, boil until soft ; drain the water into a tin oup and keep warm, mash the potatoes, sprinkle a cup of flour on them and mix with the potato water. Just before retiring at night add more water and a oup of yeast. Thicken into a light sponge with sifted flour, cover tightly and set where it will keep warm. In the morning stir it down. When again risen add a teaspoonful of salt and work iu flour till stiff, set in a warm place and as soon as very light, mould into loaves, put into tins, and when light again bake an hour or so in a moderate oven.

Are you aware that grape leaves make a yeast, in some respects superior to hops ? the bread rises sooner. Use eight or ten leaves for a quart of water, boil for ten minutes, then pour the hot liquor on flour, ths quantity being determined by whether the yeast is wanted thick or thin. Use hop yeast for raising it to begin with, aud afterwards that made from the grape leaves. Dried leaves will do as well as fresh. If a dark film appears upon the surface when rising a little stirring will make it all right again. Elise.

Dear Editress,— Holding converse the other day with a friend, the talk turned to the subject of diet, and the influence of certain foods upon disease. My friend spoke of rhubarb, and said that stewed rhubarb had been a favourite dish in her family until one Season, when, after using it very freely, some members of the household became extremely ill with kidney trouble. The doc or was consulted, who for some time was puzzled as to the cause of the attack. Among other questions he asked whether rhubarb had been eaton. ‘Yes; plenty of it,’ was the reply. ‘ That accounts for it,’ said the medico ; * nothing is more conducive to the development of renal disturbance than rhubarb.' This is such a valuable piece of information touching one of the principal ailments of humanity, that I determined, with my informant’s permission, to send it to the Exchange, as many a friend may be glad of the knowledge. Hypatia. Dear Elise, —Many thanks for the nice receipts you gave for dainties for Christmas, I mean to try them all. I send you a receipt for a pudding which I hope you will find useful. Spoon Pudding.— Mix a quarter of a pound of flour with a little milk taken out of f of a pint, add 2 well beaten eggs, and a few currants. Beat the whole together for 2 minutes, and by degrees add the rest of the milk. Have ready a largo saucepan of water, and when boiling just slightly grease a large tablespoon with butter, take a spoonful of the batter, and dip the spoon into the boiling water, the heat will cook the pudding, and the melted butter will float away ; repeat the process until the batter is all used. As soon as the puddings are done they will rise to the surface, and must be ladled out and put on a hot dish. Serve with butter and sugar. Yours sincerely,