The St. Mungo cookery book

Fill the kettle with freshly-drawn water. Never use water which has been in the kettle for some time. Put the kettle on to boil. Meanwhile prepare the teapots — two, make both very hot and one dry. Into the dry one put 1 teaspoonful of dry tea for every 3 teacupfuls of liquid required. Shake the teapot high over the fire for a moment or two; this improves the flavour. Immediately the water boils pour it over the tea, put on the lid, and set pot in an equally warm place for 3 to 5 minutes for ordinary teas. When infused stir up with a spoon and strain at once into the other pot. This tea now doesn’t harm by standing a time, at least it shouldn’t if the tea used is good. The above method seems much more trouble than the customary one, but it is certainly worth it. Water, which is not boiling, should not be used for lea. When the tea is finished infuse more. The tea (leaves) should not have water poured on it a second time. This is no more expensive than putting in “ i teaspoonful for each person and i for the teapot.” The better the tea the longer it can be infused. Tea should never boil. If it does, a little cold water put in removes the boiled taste, at least partially, but it doesn’t undo the harm. In colour it should be of a dark amber, transparent, not dull or leaden colour. TO MAKE TEA. Jean Lambie, Edinburgh. ‘VEDA’ NUT PUDDING. 4 ozs. butler. 2 ozs. sugar. 2 ozs. white flour. 2 ozs. ‘ Veda’ oatmeal. 2 eggs. I large tcaspoonful Paisley flour. Place the butter and sugar in a basin and cream them together with a wooden spoon. Add to this mixture one of the eggs and a little flour. Add the second egg and the remainder of the flour and continue beating for 7 minutes. Now add the ‘Veda’ oatmeal and Paisley flour and turn into greased tin and steam for i hour. Put the flour and ‘Veda’ oatmeal into a bowl and mix through it the salt. Place the soda and cream of tartar upon a plate and make all smooth with the back of a teaspoon. Mix this also with the flour and ‘Veda’ oatmeal, pour in the buttermilk and stir all thoroughly together. Flour a mixing board, pour the batter out upon this, and, adding a little flour and ‘Veda’ oatmeal from time to time to prevent sticking, knead the batter until it becomes a dough, stiff enough to roll out. Cut the dough in 2 pieces and roll each piece out round and to 5- an inch in thickness. Divide each round into 4 pieces, place them on heated girdle and bake them 15 minutes, turning them once meantime. ‘VEDA’ OATMEAL SCONES. I llj. flour. 4 ozs. ‘ Veda’ oatmeal. I teaspoonful carbonate of soda. i teaspoonful cream of tartar. ^ leaspoonful salt. 3 gills buttermilk. “VEDA” THE FASHIONABLE BREAD FOR AFTERNOON TEA THE BREAD tiTT-TpTI A OF HEALTH ▼ for young AND OLD Veda Bre "Is made entirely of the finest Home-grown Wheat, with no admixture of Extract of Malt, Chemicals, or flavourings of any kind “The great distinguishing feature of “Veda” Bread is its “digestibility, which far surpasses all other classes of “Bread on the market. “Veda” contains 8 to 9 times “more soluble food material than ordinary Bread.” — Vide ANALYTICAL REPORT OBTAINABLE AT ALL THE LEADING TEA = ROOMS From J. W. MACKIE & SONS, Ltd. And Agents Everywhere. 108 Princes Street, Edinburgh HOUSEHOLD HINTS.