RECIPES.

New Zealand Graphic, Volume X, Issue 5, 4 February 1893, Page 118

RECIPES.

As this is just the time when one is most thirsty, a few recipes for summer drinks taken from The Queen may be of use.

Juleps, etc.—These are all essentially American. The * smash ’ or squash, and the ‘ cobbler ’ differ very little from the julep as far as ingredients go; the former is but a julep on a smaller scale ; it is sometimes drunk through a kind of strainer, whereas straws are used for the two latter. The mint julep is the best known ; it is made thus : Mix with a spoon one tablespoonful of sifted sugar and two tablespoonfuls of water; press four sprigs of mint in the liquid to extract all the flavour ; add one and a-half wineglasses of brandy, ami fill the glass with finely chipped ice ; draw out the sprigs and push them into the ice, stem downwards, so that the upper leaves will form a bouquet on the top. Arrange some berries and slices of orange tastefully over the top, sprinkle them with Jamaica rum, and sift sugarover the whole. Pineapple Julep : Peel, slice, and cut up a ripe pineapple into a glass bowl, add the juice of two oranges, one gill of raspberry sugar, of Maraschino, and of old gin respeciively ; i ben a bottle of sparkling Moselle, and lib. of shaved ice. Mix, ornament, and serve in tumblers. Gin and brandy juleps are made in the same way, minus the ornamentation. Halm Julep: Mix one wineglassful of peach brandy, one tablespoonful of cognac, and one wineglassful of syrup. Fill up the bowl with shaved ice, arrange the balm neatly over the top, sprinkle it with noyeau, dust all over with sifted sugar, ornament with red and white currant berries ; serve with straws. Texan Julep : Mix one wineglassfnl of claret, one small tumblerful of syrup, some lemon juice ; fill up with ice as before, decorate with mint, barberries, whortleberries, peaches, raspberries, or any other fruit in season. All cobbler drinks must be well shaken to succeed. To do this, place the opening of an ordinary tumbler just inside the larger one used for the cobbler, hold them firmly together, and shake vigorously after adding the ice. --Sheiry Cobbler : Two wiueglassfuls of sherry, one tablespoonful of sugar, two or three slices of orange; fill the tumbler (lemonade glass) with shaved ice, shake, ornament the top, sprinkle with port wine, and drink through a straw.—Champagne Cobbler : One bottle of champagne will make four goblets of cobbler. Put into each tumbler one tablespoonful of sugar, one piece of lemon and orange peel respectively ; fill it one third full of ice, and fill the balance with champagne, shake, ornament, and serve. Hock, Sauterne, and claret cobbler are all made in the same way— i.e., one teaspoonful of sugar dissolved in one tablespoonful of water, two wineglassfuls of either wine ; fill with ice, shake and ornament.—Yankee Doodle.

A Dinner —A dinner was given during the season in Loudon deserving of special mention. The table was covered down the centre with pink and white crepe lisse, the pink lisse being fulled lightly over the white. The candle shades were also made of the same material in white aud pink. Silver bowls were place.) at intervals down the table, a larger bowl forming the centre, filled with pale pink flowers, the whole being lighted by wax candles in silver candlesticks.

Tomatoes.—Following are a few tried receipts for cooking tomatoes which some of the GIiAPIIK* readers may be glad to get Baked Tomatoes : Take smooth, sound, ripe

tomatoes of a uniform size. At the stem endcutofl a small slice and scoop out about a teaspoonful of the meat ; fill this with salt, pepper, and breadcrumbs. Place in a baking-pan or dish and bake three quarters of an hour. If theie be room in the dish, the part of the tomato which is removed to make room for the bread, etc., may be placed in it together with the proper seasoning. A little sugar added to tomatoes greatly improves them. Sliced Tomatoes : Peel and slice ripe tomatoes, add salt, pepper, and sugar if desired, and cover with vinegar. Let them set a few minutes and serve. Fried Tomatoes: Slice green tomatoes; dust with flour and fry brown in butter, turning, that both sides may be brown. Stewed Tomatoes: Pare and slice ripe tomatoes, put in a stew pan, net an iron one, as iron spoils the flavour ; add a very little water and cook fifteen or twenty minutes, 'then add salt, pepper, butter half the size of an egg, nearly onehalf a cup of cream, and one pint of fine bread crumbs, or instead of the bread crumbs stir one tablespoonful of flour in the cream aud put in while boiling. To this can be added a few, say three or four, very thin slices of stale bread. After the dressing is added cook three or four minutes. Canned tomatoes are to be cooked in the same way, only they will need to cook five or ten minutes before the dressing is added.

Caramel Cake.—cups of sugar, 1 cup butter, 1 cup sweet milk, 4 cups flour, 4 eggs, 2 teaspoons baking powder, flavour to taste. Filling for cake : 2 cups brown sugar, J cup of cream, butter size of an egg. Boil all together until thick, then spread it between the layers. Superior Johnny Cake, —2 cups wheat flour, 1 cup corn meal, two tablespoons butter, 1 egg, i cup sugar 14 cups sweet milk, 3 teaspoons baking powder. Mix quickly, and bake in n quick oven