Tried favourites cookery book

One of the best restoratives known after excessive fatigue, and one infinitely preferable to any fomi of alcohol, is a glass of hot milk. The heat seems to lighten it, and to deprive it of much of the sweetness which is so cloying to some tastes. A little bread should always be taken with milk. Oatmeal Drink (1). ' 1 heaped teaspoonful oatmeal at bottom of tumbler Pour a little cold water over, and stir well ; fill up half way with boiling water, then to the top with boiling milk ; season with salt. (Splendid for nursing mothers ) Oatmeal Drink (2). When placed by the side of any alcoholic drink it shows itself infinitely superior, and much cheaper, Take of fine oatmeal ^ lb. ; coarse sugar lb. ; ground ginger ounce ; essence of lemon 30 drops ; boiling water 1 gallon. Pour the boiling water over the other ingredients, stirring well all the time, then boil the whole for about 3 minutes. A thicker and more nourishing drink can be made by adding ^ or f lb. of oatmeal to the gallon of water. Oatmeal Drink (3). Mix 4 ounces of oatmeal with 9 quarts of cold water. Bring it to the boil and cook for 30 minutes, adding the rind of 2 lemons and, if possible, one orange. Strain througli a hair sieve, and, whilst still hot, sweeten to taste with brown sugar. Wlien cooled, add 1 ounce of tartaric acid or ^ ounce of citric acid. Serve when cold. This quantity will keep good foi- 2 or 3 days in a dry, cool place. Orange Syrup. Select ripe and thin slcinned fruit ; squeeze juice, add to every pint 1^ lb. sifted sugar. Boil it slowly, and skim as long as any scum rises ; you may then take it off ; let it grow cold, and bottle. Be sura to secure corks well. 2 tablespoonfuls of this syrup mixed in melted butter makes admirable sauce to plum, &c., puddings, and imparts fine flavour to custards. Peppermint Cordial. 1 lb. Loaf Sugar, 1 pint Boiling Water. Simmer 10 minutes, then stir in 1 tablespoonful honey. When nearly cold, add 30 drops of the essence of peppermint. Bottle for use. i tablespoonfuls to a tumbler of hot or cold water makes a delicious drink. Essence of ginger can be used in the same way. Prune Water. i lb. Prunes, i Small Lemon, 3 breakfastcups Water, Sugar. Slit each prune down side and put in pan with lemon rind very thinly pared. Boil very slowly | hour. Add juice of lemons, strain, sweeten,. and use cold. Very refreshing. Raspberry Drink. Look over berries. Mash in earthen pan. Put on lire with 1 pint water to 1 pint of pulp. When it comes to boil put through sieve. Boil 6 minutes. For use: — Put in tumbler 2 tablespoonfuls with 1 tablespoonful of simple- sjTup of icing sugar and fill up with cold water. Almost any fresh fruit can be used. With plums the juice of lemon is an improvement, and extra sugar. Raspberry Vinegar. Fill a wide-mouthed bottle with rasps freshly gathered j fill up with vinegar. Cook, and let them stand for a month. Then strain them. If the juice is very thick, add a little cold vinegar, and to every breakfastcupful of juice add ^ lb. of sugar. Boil in a pan ^ hour. Skim and bottle when cold. Raspberry Water. 1 pint Berries, 1 quart Cold Water, 1 Lemon, 4 oz. Sifted Sugar. Pick berries, press juice through fine sieve or cloth. Mix sugar with juice, lemon juice, and water.