320 AUSTRALIAN AGRICULTURE. 



Baked Puddings. A. quart of meal, half-pint of milk, 

 lib. molasses, and eggs and other fixings to fit, make 

 excellent puddings. Scald the milk and mix it with the 

 molasses and meal, stirring the whole thoroughly together. 

 Add eggs and any desired spice, with salt, &c. Pour the 

 whole into a well-buttered pudding-dish. Bake it well, and 

 use while hot. It is good. Various other puddings, boiled 

 and baked, and known by various names, are made by 

 modifying the foregoing, and using more or less molasses, 

 eggs, essence, or juice of lemon one of the best seasonings 

 for maize-meal puddings, &c. They must all be well 

 cooked, and special care taken that water does not get inside 

 the cloth while boiling. To turn them out nicely, dip the cloth 

 in cold water as soon as taken out of the pot. 



Bread. To make bread from maize-meal, it must be 

 worked up in the first place with boiling water, and then 

 the meal and water must be allowed to incorporate and 

 "leaven." Put the meal into a dish, add the salt, then stir 

 in the water boiling hot, until there is a stiff, well-mixed 

 batter. Let this stand covered with a cloth until it is 

 blood-warm, then mix yeast with the dough (a little more 

 than is allowed for wheat-bread) ; knead the whole 

 thoroughly ; don't spare the elbows. If the dough should 

 get sour, mix a little soda in warm water and stir it into 

 the dough ; mould the loaves as desired, and bake. Maize 

 requires longer baking than wheaten bread ; and to prevent 

 a hard crust forming, each loaf should be wrapped up in a 

 damp towel until required for use. The foregoing is a 

 most wholesome bread. A finer bread is made by mixing 

 one-half or less wheat-flout with the meal, and using warm 

 instead of hot water in making the dough. The other 

 process described answers for the remainder of the work. 



HOME-MADE SOAP AND CANDLES. The cold weather 

 season is the time for using up the spare tallow and fat, and 

 making supplies of soap and candles. To make good, 

 hard, white soap, we must have clean tallow or fat, lime, 

 and soda. If a yellowish tinge is considered desirable, 

 resin is used. The following proportions may be doubled 

 to any extent for making larger quantities ; though the 

 experience of makers differs a good deal about the relative 



