COOKERY NOTES.

Auckland Star, Volume XLIX, Issue 57, 23 February 1918, Page 16

COOKERY NOTES.

HOME-MADE DRINKS

The following recipes for drinks have been found useful in the harvest-field:— Stokos is a most refreshing and strengthening drink. It is easily made. Put into a large pan _lb of fine fresh oatmeal 6oz white sugar, half a lemon cut into' small pieces. Mix with a little warm water, then pour a gaJlon of boiling water into it; stir all together thoroughly, and use when cold. The lemon may he omitted, raspberry vinegar, citric acid, or any other flavouring may be used instead. More oatmeal may be used if preferred. Cokos is a good nourishing drink, made as follows: Soz of sugar, 6oz of good fine oatmeal, 4o_ of cocoa mixed gradually and smoothly into a gallon of boiling water. Take to the field in a stone jar. A Good Harvest Drink—Boil _oz of hops, __z of ginger (bruised), in 1_ gallons of water for 25 minutes; add lib of -brown sugar, and boil 10 minutes more; then strain and bottle while hot. It will be ready for drinking when cold. It should be kept in a cool place. Dried horehound may he used instead of hops. Ginger Beer —Pour 2 gallons of boiling water over lib of lump sugar, loz bruised gmger, 2 lemons sliced; let it stand till lukewarm, then add one tablespoonful of brewer's barm, or one small teacupful of baker's barm; let it stand 12 hours, then bottle it. It will be ready in 24 hours. Buttermilk should be more used as a drink. One oz. coffee and _oz of sugar in 2 quarts of water, is a very thirst-quenching' drink; so is cold tea, but neither of these is so supporting as the oatmeal drink.

LEMONADE ALWAYS READY.

Squeeze the juice from one dozen lemons, boil the pulp in one pint of water and add to the juice. To each pint put an equal measure of white sugar and 'boil ten minutes. Seal up. When wanted use one tablespoonful of juice to one glassful of water. It is also good for flavouring puddings and pies.

BAKED APPLES WITH NUT FILLING.

Wash, wipe, and core the apples and lay in a shallow baking dish, with half a cupful of water, and bake in a moderate oven until nearly done; then take out and fill the centres with a mixture of chopped nuts and powdered sugar. Dust a little of the sugar over the outside of the apples, and sprinkle over them some of the chopped nuts. Set back in the oven to finish cooking. If they are not sufficiently covered with nuts on the out : side sprinkle a few more over them before they cool. They will stick in the melted sugar and coat the apples. This is a very delicious dessert.

RASPBERRY CREAM.

Ingredients.—Half a pound of raspberry jam, 4 sponge cakes, 2oz. of sugar, one gill of cream, little lemon juice.

Method. —Crumble the sponge cakes and mix with the jam, sugar and a little lemon juice. Arrange on a glass dish, and decorate the top with lumps of whipped cream. This is a delightful sweet for a children's birthday tea.