Last time I purchased flour I repackaged into airtight container and put in refrigerator; now I do not remember if it is all purpose or self rising flour. How can I determine?

One way to tell what flour it is is to take a teaspoon full and add a drop of vinegar to it... Vinegar causes baking soda to foam up.

However over time self raising flour loses its effectiveness, the baking soda (which is what makes it rise) gradually stops becoming active. If you planned on baking something that needs a lot of rise, like a cake and the flour has been sitting there for quite some time you might be better off buying some new flour.

All purpose flour