Many housewives have great faith in the use of some of the various makes of self-raising flours now on the market.

By the use of these they are freed from the responsibility of adding baking-powder or other raising agents, such as bicarbonate of soda and cream of tartar, when making scones, pastry, etc.

In the case of an ignorant or careless cook this is decidedly a great consideration, for often pastry and cakes are almost uneatable through the cook failing to grasp what constitutes "a teaspoonful of baking-powder."

The prices of self-raising flour vary from about tenpence to a shilling a six-pound bag.

Useful as these prepared flours are, it should be noted that ordinary flour must always be in store for thickening sauces, etc., when an action similar to that of baking-powder would be unsuitable.