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REFRESHING SUMMER DRINKS

T is a good plan to make a supply of cool refreshing drinks some time before Christmas, as in most households the few days before Christmas are always so busy that there is little time for making these. Hospitality in the hot weather calls for cool, -home-made beverages to serve guests and the hostess will find it very useful to have ,i supply of such drinks in the house as they may be served in the morning, afternoon or evening. This week the cash prize has been awarded for recipes for two sunmner drinks. They were sent in by, Mrs. George Smith, Box 55, Stanley, Tasmania.

Delicious Summer Cake Ingredients: Three eggs, 6oz. flour, Boz. butter, 2oz. ground rice, 2oz. corn Sour, 11 teaspoons baking powder, 6oz. castor sugar, 1/ teaspoon salt, little milk, crushed pineapple, whipped cream. Cream butter and sugar together till white. Add each well-beaten egg alternately with the sifted cornflour, flour, ground rice, and salt, beating well between each addition; also add milk if necessary; add the baking powder with the last spoonful of flour. The mixing must be done as lightly as possible. Place mixture in three sandwich tins and bake in a moder ate oven for 20 minutes. Have a dish of crushed pineapple, and when cakes are cool place crushed pineapple on one, dredge lightly with castor sugar,

spread with whipped cream, place an other cake lightly on top, repeat pro- cess with crushed pineapple and cream, place third cake on top, and dredge with castor sugar.--Mrs. J. Tennant, Ulverstone. Pavlova Sponge (Jewish) The whites of four eggs, 4 table spoons castor sugar, 4 tablespoons plain sugar, 1 tablespoon vinegar, 3 passion fruit, cream. Whip the whites of eggs very stiff. Add the sugar and then the vinegar. Put into a well greased and papered sandwich tin and bake in a very cool oven 1 hour. Turn out upside down and cool. Spread with passion fruit and pile whipped cream on top.-Mrs. J. Hodgson, 2 Hart-street, Newstead.

Strawberry Shortcake Sift together 2 cups flour, 4 tea spoons baking powder, 1A teaspoon salt, 2 tablespoons castor sugar. Cut into this 1/. cupful butter, then gradu ally add about 3/4 cup rich milk or cream. Mix to a soft dough, toss on to a floured board. Divide dough into two sections, pat into-round cakes, not more than F4in. thick, brush with melted butter, fit into well greased pans and bake in a moderate oven for about 25 minutes. When cold, put layers together with sugared berries, top with more berries and pile sweet ened whipped cream on top.-Mrs. C. B. Dunham, Launceston. Strawberry Cream Boats Sift 8oz. kour into a basin, rub in Goz. of butter. When the mixture is well mixed in add 1loz. ground almonds and 4oz. of castor sugar, mix to a soft dough on a lightly floured board and roll out thinly and line several boat shaped tins. Place a sall piece of greas proof paper in each boat and fill with peas or beans to prevent pastry rising. Bake in quick oven until pale brown. Allow the cases to cool before removing from tins. Fill the pastries with sweetened cream (whipped and topped with small straw berries.- Miss Betty Tufllin, Trevallyn.

Billy Sponge (I) Beat well for 20 minutes 4 eggs and 161b. sugar, add '%lb. flour (sifted), put in a greased billy sprinkled with sugar. Cook one hour in a hot oven, not removing the lid of the billy. Billy Sponge (2) 2 breakfastcups flour, 1 cup wheat meal, 1 brealfastcup milk, 3 teaspoons baking powder, 1 tablespoon golden syrup. Mix dry ingredients together, make into a stiff dough by addition of gol ddn syrup and milk. Bake for 11 hours in a hot oven. Turn over in the oven once or twice while cooking, but do not remove the lid until cooked. Mrs. J. Moore, Bishopsbourne, Tas mania. Daffodil Meringue Two tablespoons tapioca, 3 table spoons honey, 2 tablespoons lemon juice, 1 pint boiling water, 3 eggs, 1 tablespoon butter, a small pinch of salt. Moisten tapioca with cold water. Stir it into the boiling water, salt slightly, and cook until clear. Beat the yolks of the eggs well, and beat in honey with lemon juice and butter. Add this gradually to the tapioca, and cook over hot water mutil it thickens (about 20 minutes). Pour into a buttered dish, cover with a meringue made from the whites of the eggs beaten with three tablespoons of honey, and bake to a delicate brown. May be eaten hot or cold-Mrs. G. Wyatt, Newnham.

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