ANSWERS TO CORRESPONDENTS.

Otago Witness, Issue 2284, 9 December 1897, Page 43

ANSWERS TO CORRESPONDENTS.

Jess. — C would advise a, white ov cream hailstone muslin, trimuied with narrow frilts of itself edged with Valenciennes lace. The piice would be from llsd to Is Id per yard.' Or a cream serge, at 2.s 9d, made with a smart HttJe E'.on coat and as raauy daiuty little vests as you like to m.>ke yourself. For the blue di^s a drill or galatea. ; these are newer thau ginghams, and wash quite as well, besides keeping clean longer. Price, from Bii to Is 6d per yard. Don't hesitate to write agaija if I can help you further. Rata.— "Trooper Peter Halket of Mashonaiand" is by Olive Schreiner. Price 2s 6d and 3s 6d, at Horsburgh's, George street. Clarice —Yes, it would be perfectly correct for you to wear what you suggest, and no one could think it either unkind or wanting in respect. It is frequently done now in similar circumstances. Gili>is.— Art serge, fipe cloth, or velveteeu may be used, hanging wit.h a long scarf end on the left, draped (not stiffly) across, and falling with a much shortened end on the right. I would suggest a flight of swallows in outline stitch, or a. group of butterflies in applique or outline. Fainting is no longer used f£r the purpose. Lily.- (I) It is no doubt obtainable at Mr Neil's, herbalist, George street, but I have had no experience with if," and hence cannot say whether it comes up to the claims made on its behalf or not. (2) Three pounds wheat meal, two heaped tablespoonfuls of baking powder, a tablespoon of salt, and about two and a-half pints of lukewarm water, or just sufficient to bring the flour to a proper consistence for breadmaking. The way of rnakiug is as follows :— First mix the baking powder, the salt, and about three - fourths of the flour well together by rubbing iv a pan ; then pour the water over the flour, and mix well by stirring. Then add most of the remainder of the flour, and work up the dough with the hand to the required consistence, which is indicated by the smoothness of the dough aud its not sticking to the hands or the .sides of the pan when kneaded. The rest of the flour must then be added to stiffen the dough, which may then be placed in. tins or formed by the hand into any shape that may be preferred and plared on flat tins for baking. The tins should be well floured. Put the loaves at once into a well-heated oven. After they have been in the oven about a quarter of an hour open the ventilator to slacken the heat and allow the steam to escape. In an hour the process of baking will be completed. (3) Will be given in Christmas Cookery iv next issue. (4) Thauk you. I reciprocate your kind wishes.