A LETTER FROM ARKANSAS
(Page 3 of 3)
Here's an idea which we're using in the third generation
... one that you backpackers might find useful: Put a large
package of "quick cook" oatmeal in a big dishpan, add two
or three pounds of raisins and a package of dates—
chopped—and mix these ingredients thoroughly. Then
prepare a heavy syrup of Karo and sugar or molasses as if
you were going to make popcom balls. When it has reached
the right degree of stickiness to hold the mix together,
add it to the oatmeal, stir (and work fast). Then grease
your hands and make the stuff into cookies. They'll keep as
long as you let them, and should be wrapped individually to
keep them from sticking together.
RELATED CONTENT
Speaking of sweets, Kihi Mick wrote in MOTHER NO. 19 about
trouble in making cane syrup ... but the letter didn't tell
enough about how he was doing it for us to be able to help.
I wonder if he knows that he must plant "ribbon cane" seed,
that the crop must be headed and stripped (leaves taken
off) and the stalks left for several days to mature. Then
the stems must be cut and ground, and the juice pressed out
and boiled in a shallow pan (for faster evaporation) until
it reaches the desired consistency. I've seen it done many
times but never did it myself.
Thanks again, and best wishes to all MOTHER's readers.
Myrtle Cress
Fayetteville, Arkansas
Page:
<< Previous 1 |
2 | 3 |
