318 AUSTRALIAN AGRICULTURE. 



arrowroot. These proportions can be carried out to any 

 extent. Dry each of the articles separately in the sun or 

 oven, and when perfectly dry mix them thoroughly, and 

 put the mixture in a bottle, corked tight to keep off the air. 

 Two teaspoonsful of the powder makes 21b. of bread, or 

 nearly as much biscuit. Mix the powder with the flour and 

 salt, then add cold water or milk to make dough. Do the 

 mixing and kneading quickly, and bake in a quick oven. 



Self-Raising Flour. There are several processes for 

 making "self-raising flour," among which the following are 

 fairly good : lOOlbs. well-dried flour, lO^oz. tartaric acid, 

 12oz. bi-carbonate of soda, 8oz. white sugar, l|lbs. salt. 

 The ingredients must be perfectly dry, and reduced to fine 

 powder before mixing. 



" Machine Milk " for Bread-Making. Those who are 

 near enough to a cream -separating machine might try the 

 effect of using the skimmed or " machine milk " instead of 

 water, or as part of the water, for bread-making. It is 

 extra excellent. 



MAIZE AS FOOD. In maize we have an every- day 

 instance of the peculiarities which regulate what we eat and 

 drink. In speaking to a dozen persons upon the healthful- 

 ness of maize as food, eleven would readily admit that, 

 in one form or other, it is pleasant, easily digested, and 

 strengthening, but it is doubtful whether one of the twelve 

 uses the article not because of its scarcity, for maize is 

 amongst the things seen everywhere, but from little 

 difficulties in the way of preparing it for food. Difficulties 

 also arise from not finding freshly-prepared maize-meal or 

 flour in the stores, and thus it does not find its way to the 

 table to anything like the extent merit and real value 

 should secure for it. 



Green Corn. When the grain of maize is just full 

 upon the cob, and when, upon pressure with the thumb, the 

 sweet juice can be squeezed from it, pull off the ears, strip 

 the wrappers from them, and boil the cobs with meat, or 

 in water, or roast them. When cooked, the grain comes 

 off freely. Cooked cobs can be sent to table in various 

 neat ways that will readily suggest themselves. The 

 grain tastes like green peas, and may be either 



