6 pounds flour
1/4 cup (1 1/2 ozs.) cornstarch
1/2 ounce salt
3 ounces cream of tartar
1 1/2 ounces baking soda
Mix ingredients and sift them four times. Keep in large jar or can closely covered. When keeping self-raising flour or similar preparations, it is important to observe that a very dry place should be used for the storage. Damp or any moisture is apt to severely affect the raising property. Also, when using self-raising flour, it is well to bear in mind that as soon as liquid is added to the mixture, be it for cakes or pastry, it should be baked as quickly as possible, else the value of the raising agents will be lost.
3/4 cup (6 ozs.) rice
1/2 medium-sized onion, chopped
4 slices bacon, cut small
1/2 can tomatoes
Boil rice in boiling salted water until tender and drain. Brown onion and bacon in saucepan, add tomatoes and peppers, and cook thirty minutes. Add rice and seasonings and serve very hot.
1/2 cup (2 ozs.) suet, chopped 1 cup (4 ozs.) flour 1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1 teaspoon baking powder
Chop suet fine, add flour, seasonings, and baking powder, and moisten with water, being careful not to make paste too wet. Form into small dumplings, using a little flour. Drop into boiling salted water or stock and boil gently fifteen minutes. Drain, put them in hot soup tureen, and pour hot soup over.
4 tablespoons (2 ozs.) sugar
4 tablespoons (2 ozs.) butter 1/2 teaspoon salt
Boil potatoes until tender, peel and mash them, add sugar, butter, and salt, and mix well. Turn into greased baking dish, cover top with marshmallows, and place in moderate oven long enough for marshmallows to swell and brown. Serve hot.
1 pound mutton
1 cup (1/2 pt.) stock or water
1 can tomatoes
1 tablespoon flour 1 teaspoon salt 1/2 teaspoon pepper
1/4 teaspoon paprika
Remove all skin, fat, and gristle from meat, and cut it into small pieces. Peel and dice potatoes and shred onion. Add seasonings to flour and dip meat into it piece by piece. Put layer of potatoes into casserole, then layer of onion and tomatoes, then layer of meat, until dish is full. A layer of potatoes should come last. Pour over stock, put on cover, cook in moderate oven three hours. Serve in dish it was cooked in.
"Pray you, take note of it."
Wash and dry one package of seeded raisins, put them into a china dish, add one half cup of the best olive oil, cover and place it in a warm oven for two or three hours, stirring raisins occasionally ; when raisins are soft and swollen and oil is absorbed, they are ready for use. If raisins are greasy, use less oil, as the absorption varies with the quality of fruit.
Six to eight raisins may be taken before breakfast or between meals. They are excellent for children, and being a nourishing food, will not weaken the body like an ordinary aperient.