QCWA Cook Book 2019

God Walks Among The Pots And Pipkins

Lord of the pots and pipkins, since I have no time to be A saint by doing lovely things and vigilling with Thee By watching in the twilight fall and storming Heaven’s gates, Make me a saint by getting meals, and washing up the plates!

Lord of the pots and pipkins, please, I offer Thee for souls The tiresomeness of tea leaves, and the sticky porridge bowls. Remind me of the things I need, not just to save the stairs, But so that I may perfectly lay tables into prayers.

Accept my roughend hands, because I made them so for Thee, Pretend my dishmop is a bow, which heavenly harmony Makes on a fiddle frying pan; it is so hard to clean, And ah! so horrid, dear Lord, the music that I mean

Although I must have Martha’s hands, I have a Mary mind, And when I black the boots, I try Thy sandals, Lord, to find. I think of how they trod the earth, what time I scrub the floor, Accept this meditation when I haven’t time for more.

Vespers and Compline come to pass by washing supper things, And mostly I am very tired, and all the heart that sings About the morning’s work, is gone before me into bed, Lend me, dear Lord, Thy Tireless Heart to work in me instead.

My Matins are said over night to praise and bless Thy Name Before hand for tomorrow’s work, which will be just the same, So that it seems I go to bed still in my working dress. Lord, make Thy Cinderella soon a Heavenly Princess.

Warm all the kitchen with Thy Love, and light it with Thy Peace, Forgive the worrying and make the grumbling words to cease. Lord Who laid the breakfast on the shore, forgive the words which saith “Can any good thing come to God out of poor Nazareth?”

This anonymous poem, reproduced here word for word, appeared in the 1959 Lady Lavarack Cookery Book.

The original recipes for that edition were compiled for the Queensland Country Women’s Association by Felice Sterne.

Message from Mrs Kaye de Jersey

As Patron of Queensland Country Women’s Association (QCWA), I am delighted to have been invited to provide the foreword to this latest edition of the iconic Queensland cookery book which has such strong links to one of my predecessors — the wife of Queensland’s sixteenth governor, Lieutenant General Sir John Dudley Lavarack.

Lady Sybil was a committed and enthusiastic patron of the QCWA throughout Sir John’s eleven-year term as Governor, and remained an advocate long after their retirement in 1957.

The first edition of the cookery book bearing her name was published in 1959 to raise funds towards the construction of Ruth Fairfax House as the QCWA headquarters in Brisbane.

The Association printed five thousand copies, believing that this would be sufficient to meet demand.

How wrong they were!

Within four months, the first edition had sold out and more than half of a second edition was needed just to meet pre-orders. As a result, a third edition was quickly planned and Felice Sterne’s QCWA Lady Lavarack Cookery Book was well on its way to becoming a staple reference in kitchens throughout Queensland.

Many editions later, to celebrate the Association’s ninetieth anniversary, the very first version was reproduced, complete with original advertisements — and all nineteen recipes for scones!

It is very pleasing to me that, seven years on, this marvellous collection of hearty, wholesome recipes is again being reprinted.

I congratulate the QCWA on its ongoing success and thank the Association for the support it continues to give to women and families throughout our State.

Mrs Kaye de Jersey

Patron, Queensland Country Women’s Association

Introduction

First printed in 1959 The QCWA Cookery Book was initially known as the Lady Lavarack Cookery Book. Named after the Association’s Patron, Lady Lavarack was the wife of the then Governor Sir John Dudley Lavarack. Subsequent editions were named after the Patron of the day until more recent editions when it was simply called the QCWA Cookery Book.

The QCWA Cookery Book reflects very much the era in which it was compiled. Recipes tended to be hearty and wholesome, nothing was left to waste and recipes of ethnic origin were few and far between. The instructions in many instances assumed that the cook knew exactly what to do, as they were often very scant in detail.

Despite this there are some fantastic recipes in the QCWA Cookery Book. In reprinting the book we wanted to retain its origins but at the same time make it a more useful resource for today’s cooks. In this edition, the recipes have been converted to metric measurement, the instructions have been clarified and the book has been reorganized to make useful recipes easier to find.

Some of the recipes in the original book would find little favour today but they are really interesting and have been retained. These recipes, highlighted in blue for ease of recognition, have also been converted on the off chance that you may wish to take a trip down memory lane and make some of them.

Much of the information about how to be a good hostess wasn’t included in more recent editions of the QCWA Cookery Book but has been restored in this edition simply because it makes interesting reading.

In addition the advertising that appeared in the very first edition has also been included for the same reasons. We have also added some snippets of QCWA cooking history –they make for great reading.

We trust that you enjoy this revitalised edition of the QCWA Cookery Book and that it is a valuable addition to your recipe book collection.

Index of Sections

See Alphabetical Index of Recipes on page 181

The Hostess at Home

13

Tea Making 14

Coffee Making 14

Cheese Biscuit 14

Cheese Biscuit 14

Parchment Biscuit 14

Peanut Butter Cookies 14

Kitchen Chatter 15

The Hostess at Breakfast 17

Rolled Oats 19

Wheatmeal Porridge 19

Maize Meal 19

Rice and Milk 19

Boiled Eggs 19

Poached Eggs 19

Fried Eggs and Bacon 20

Scrambled Eggs 20

Savoury Scrambled Eggs 20

Scrambled Eggs with Mushrooms 20

Savoury Eggs 20

Curried Eggs 21

Fluffy Eggs 21

Eggs Mornay 21

Spinach with Eggs 21

Ham and Egg Rissoles 22

Omelette 22

French Omelette with Herbs 22

Savoury Omelette 22

Fish for Breakfast 22

Sardines on Toast 23

Bosun’s Breakfast 23

Kitchen Chatter 25

The Hostess at Mid-Morning Tea 26

Scones I 27 Scones II 27

Scones III 27

Buttermilk Scones 27

Sweet Scones 27

Sweet Cream Scones 28

Cinnamon Scones 28

Sweet Drop Scones 28

American Scones 28

Boston Scones 28

Date Scones 29

Pumpkin Scones I 29

Pumpkin Scones II 29

Banana Scones 29

Highland Scones 29 Brown Scones 30

Cheese Scones 30

Butterscotch Scones 30 Gem Scones 30

Ginger Gems 31

Muffins I 31 Muffins II 31

Bran Muffins 31 Cheese Bubble Bread 32

Tea Cake I 32 Tea Cake II 32

Orange Tea Cake 33

Kitchen Chatter 35

The Hostess at the Lunch Box 36

Sandwiches 37

Step 1 37 Step 2 37

Basic Salad 37

Cheese Paste 38

Creamed Cheese 38

Savoury Egg Mixture 38 Pickled Raisin Mixture 38

Lunch Box Biscuits 38

Honey Jumbles 38

Honey Cornflake Crisps 39 Honeys 39 Honey Fingers 39

Ginger Nuts 40

Butter Cookies 40

Good Biscuits 40

Lemon Fruit Biscuits 40 Chinese Chews 41

Nutty Biscuits 41

Coconut Rockies 41 Coconut Cookies 41 Brownie Biscuits 42 Rolled Oat Biscuits 42

Knutties 42

Jam Drops 42

Stuffed Monkeys 43

Little Pastry Cakes 43

Patty Cakes 43

Fruit Patty Cakes 43

Hasty Date Cake 44

Economical Honey Fruit Cake 44

Boiled Fruit Cake I 44

Boiled Fruit Cake II 45

Economical Fruit Cake 45

Pumpkin Cake 46

Special Brownie 46 Sultana Cake 46

Prune Cake with Orange Icing 47

One Two Three Cake 47

Orange Cake 47

Long Cake 48

Delicious Apple Cake 48

Banana Nut Cake 48

Gingerbread I 48

Gingerbread II 49 Day and Night Cake 49

Chocolate Cake 49

Coffee Cake 50 Madeira Cake 50 Dolly Cake 50 Peanut Loaf 50 Walnut Loaf 51 Sultana Loaf 51 Kitchen Chatter 53

The Hostess at Luncheon 54

Lemon Fruit Cocktail 54

Fruit Cocktail I 55

Fruit Cocktail II 55

Grapefruit Cocktail 55 Liqueur Grapefruit 55

Avocado and Pineapple Cocktail 55 Fish Cocktail 55

Prawn Cocktail with Cheese Bites 56

Mixed Grill Suggestions 56

Sausage Grill with Grilled Peach Halves 56

Sauce for Grills 57

Spiced Sausages 57

Potato and Sausage Rolls 57 Sausage Pie 57

Spiced Steak with Dumplings 58

Madras Steak 58

Curried Veal in Grapefruit Cases 59

Crumbed Veal Shapes, Pineapple and Sweet Potato Puff 59

Duck Cutlets with Candied Sweet Potato 60 Aberdeen Sausage with Onion Salad 65

Spiced Beef with Cauliflower Gratin 65

Danish Salad 66

Cornish Pasties 66

Hamburger Tasties 67

Chicken Salad 67

French Fish Pie and Mock Crab 67

Creamed Sardine Pie 67

Codfish Balls 68

Fish Cakes 68

Fish Kedgeree 68

Baked Fish 68

Salmon Loaf with Egg Sauce 69

Salmon Mould with Cheesy Potatoes 69

Salmon Rissoles with Pumpkin Delicious 70

Salmon Rice Loaf with Tomato Mousse and Thousand Island Dressing 70

Salmon Timbales with Apple Salad 71

Stuffed Pawpaw 71

Stuffed Cucumber with Parsnips au Gratin 71

Marrow in Casserole 72

Tomato Puree with Potato Doughnuts 72

Seasoned Tomatoes 72

Baked Stuffed Tomatoes 73

Jellied Tomato Cups with Jellied Mayonnaise 73

Tomatoes in Aspic 74

Tomato and Sweet Corn Jellies 74

Asparagus Chiffon 74

Asparagus Tomatoes 75

Asparagus with Cucumber Rings 75

Potato Celeste 75

Cauliflower and Mushrooms 75

Braised Carrots 76

Pumpkin Savoury Rolls 76 Cheese Soufflé 76 Pumpkin Soufflé 76

Tomato Soufflé 76

Escalloped Cheese with Potato Balls 77

Macaroni Mousse with Mushroom Sauce 77

Creamed Eggs with Vegetables 77

Pastry 78

Vegetable Salami Flan 78

Egg and Bacon Tart 78

Egg and Onion Tart 78

Cheese and Onion Pie 78

Date and Apple Salad with French Dressing 79

Mahatma Salad 79

Delicious Pudding 79

Lemon Pudding 79

Queen of Puddings 80 Baked Custard 80

Caramel Custard 80

Baked Apricot Sauce Sponge 80

Baked Apples with Honey Ice Cream 81 Windsor Pudding 81

Rice Apples 81

Apple Dumplings 82

Lemon Dumplings 82

Waffles and Honey Ice Cream 82

Banana Snow 82

Butterscotch Sponge 82

Honeycomb Pudding 83

Angels Food 83 Velvet Cream 83 Hailstones 83

Passionfruit Freeze 83 Cocoa Fluff 84

Cold Coffee Soufflé 84

Frozen Lemon Cake 84 Lemon Pancakes 84

Lemon Sago 85

Varied Cheese Tartlets 85

Lemon Butter 85 Honey Lemon Cheese 85

Fruit Salad Tartlets 85

Spiced Apple Tart 86

Apple Custard Tart 86 Paradise Tart 86 Kitchen Chatter 87

Hostess at Afternoon Tea 89

Petit Fours 90 Sponge 90 Genoese (Madeira) Cake 90

Almond Cup Cakes 91

Peach Blossom Cakes 91 Peach Brambles 92

Coconut Jelly Cakes 92 Honey Lamingtons 92 Snowballs 93

Powder Puffs 93

Chocolate Napoleons 94

The Hostess at Dinner 97

Cream of Tomato Soup 98

Cream of Asparagus Soup 98

Vegetable Soup with Dumplings 98

Oyster Soup 99

Cream of Cheese Soup 99

Scotch Broth 99

Mullagatawny Soup 99

Chicken Maryland with Sweet Corn Fritters, Banana Fritters and Potato Flakes 100

Steamed Chicken with Parsley Sauce 100

Curried Chicken 101

Cream of Chicken 101

Fricassee of Chicken with Dumplings 101 Chicken Pie 102

Casserole of Pork 102

Roast Beef and Yorkshire Pudding 102 Herb Biscuits 103

Terrapin of Lamb 103

Crumbed Cutlets 103

Braised Chops 104

Savoury Chops 104 Stuffed Pork Chops 104 Beef Olives 104

Steak and Kidney Pudding 105

The Perfect Stew with Creamed Cabbage105

Corned Beef and Brown Onion Sauce 106

Indian Curry 106

Mince Tart 106

Baked Sea Pie 107

Steamed Fish with Tartare Sauce 108

Savoury Baked Fish with Chipped Potatoes 108

Oyster Pie 108

Snapper Mornay 109

American Fish Pie 109 Salmon Soufflé 109

Curried Salmon 110

Chocolate Pudding with Creole Sauce 110

Honey Sponge with Lemon Milk Sauce 110

Steamed Honey Pudding 111

Variations: 111

Honey Fluff with Velvet Sauce 111

Broken Hill Pudding with Jam Sauce 112

Cottage Pudding with Apricot Jam Sauce 112

Ma Kelly’s Pudding 112

Easy Fruit Pudding with Butter Sauce 113

Pecan Pie 113

Maple Butternut Chiffon Pie 113

Raisin Walnut Pie 114

Pumpkin Pie 114

Lemon Chiffon Tart with Sherry Sauce 114

Apple Pie and Custard 115

Apple Lemon Pie 115 Pear Pie 115

Butterscotch Chiffon Pie 116

Sour Cream Pie with Lemon Hard Sauce 116

Heavenly Tart 116

Cherry Chiffon Pie 117

Ice Box Lemon Pie 117

Cherry Mould 117

Lemon Meringue 117

Pavlova 118

Marshmallow Pudding with Honey Apples 118

Peach Sponge with Orange Hard Sauce 118

Orange Delight with Lemon Sauce 119

Passionfruit Flummery with Ice Cream 119

The Cocktail Hostess 121

Canapes 122

Fish Canapes 122

Cheese and Olive Canapes 122 Cheese Canapes 122

Savoury Eggs 122

Prunes Piquant 122 Olivines 123

Devilled Raisins 123 Spiced Nuts 123 Devilled Almonds 123 Bacon Curls 123

Country Club Sandwiches 123

Danish Sandwich 124

Swedish Sandwich 124

Jazz Sandwich Roll 124

Pate de Fois Gras Sandwiches 124

Ham and Cheese Sandwich 124

Asparagus Rolls 125

Savoury Puffs 125

Cheese Puffs 125

Curried Vegetable Sauce 125

Sauce Espanole 126

Rice Pancakes 126

Flaky Shells with Creamed Prawns 126

Cheese Biscuits with Celery Marbles 126

Cheesettes 127

Savoury Pikelets 127 Cheese Savoury Butterflies 127

Sausage Rolls 128

Cocktail Sausages with Tomato Sauce 128

Meatballs 128

Salmon Balls 128 Seafood Delight 129 Brain and Walnut Patties 129 Sardine Boats 129

Mince Cups 129

Prawns au Gratin 129 Scalloped Oysters 130 Pimento Cheese Ring 130 Almond Balls 130

Cocktails

131

Manhattan 131 Martini 131

Mint Cocktail 131 Whiskey Sour 131 Sunrise 131 Gin Cocktail 132 Brandy Cruster 132

Sherry Cobbler 132

Fruit Cup I 132

Fruit Cup II 132

Mulberry Cocktail 133 Creamy Fluff 133 Apple Cocktail 133 Snowdrop 133

The Yuletide Hostess 135

Breakfast 136

Poufs de Luna 136

Asparagus Omelette 136 Corn Omelette 136 Cheese Omelette 137

Transatlantic Omelette 137

Bacon Omelette 137

Scrambled Egg Dish 137

Parsley Bacon and Eggs 137 Eggs in Tomatoes 138

Sweet Corn Fritters 138 Ham Baked in Milk 138 Bacon and French Toast 138 Waffles 138 Ham Waffles 139 Cheese Rarebit 139

Potatoes with Cheese on Toast 139 Potato Croquettes 139 Christmas Morning Tea 140 Ginger Beer 140

Fruit Punch 140

Pineapple Ambrosia 140 Boston Cream 140 Iced tea 140

Tropical Fruit Cake 141

Honey Fruit Cake 141 Christmas Cake 143

Yuletide Cake 143

Pittsworth Birthday Cake 144 Celanese Christmas Cake 144

Glace Fruit Cake 145

Christmas Mains 145

Tomato Juice Cocktail 145 Tomato Juice Cocktail 2 145

Oyster Cocktail 145 Baked Ham 146

Sweet Potato Puff 147 Roast Duck with Apple Sauce 147 Roast Turkey with Bread Sauce 147 Combination Salad 148

Salad Bowl 148

Cold Roast Pork with Summer Salad 149 Christmas Dessert 149 Plum Pudding and Rum Sauce 150

Honey Plum Pudding with Brandy Sauce 150

Jellied Plum Pudding 151 Ice Cream 151

Sherry Trifle with Fruit Salad 151

Debutante Ice Cream 152

Orange Ice Box Cake 152

Cherry Ice Box Cake 153

Lemon Cream Cheese Pie 153

Egg Nog Pie 154

Orange Meringue Pie with Lime Ice Cream 154

Devils Food Pie 155

Apple Cream Tart with Peppermint Ice Cream 156

Marshmallow Ice Cream with Chocolate Sauce 156

Christmas Evening Mains 157 Woy Arb 157

Chicken and Almonds with Fried Rice 157

Fried Rice with Prawns 158

Sweet and Sour Pork 158

Sukiyaki 158

Christmas Supper 159

Honey Christmas Mince Pies 159

Sweet Mincemeat 159

Apricot and Prune Mincemeat 160 Christmas Sweets 160 Divinity Fudge 160

Honey Chocolate Fudge 160

Economical Chocolate Fudge 160

Honey Candy 161 Clear Toffee 161 Good Toffee 161 Russian Toffee 161

Peanut Brittle 162

Orange Snowballs 162 Honeycomb 162 Coconut Ice 162 Minties 162 Lowood Caramel 163

The Hostess’s Reserve Supply 165

Mangoes 166

Mango Chutney 166 Mango Jam 166 Tomatoes 166

Tomato Jam 166 Tomato Conserve 167

Green Tomato Jam 167 Green Tomato Relish 167 Bottled Tomatoes 167 Fruit Preserving 168 Sweet Orange Marmalade 169

Orange Marmalade 169 Harlequin Marmalade 169 Lemon Marmalade 169 Mandarin Marmalade 170 Citron Marmalade 170 Shaddock Marmalade 170

Grapefruit Marmalade 170 Apple Marmalade 170

Grape Jam 170

Grape Jelly 171

Cumquat Jam 171 Rosella Jam 171 Rosella Jelly 171 Melon Jam 171 Tomato Jam 172

Dried Apricot Jam 172

Fig Jam 172 Guava Jelly 172 Apple Jelly 172 Grape Butter 173

Quince Butter 173

Pineapple Butter 173 Mango Butter 173 Pumpkin Cheese 173 Tomato Cheese 173

Passionfruit Butter 174

Passionfruit – to Preserve 174 Sweet Chow Chow 174 Chilli Relish 175

Capsicum Relish 175 Tomato Relish 175 Mustard Pickles 175 Green Tomato Pickles 176 Cauliflower Pickles 176 Pie Melon Pickles 176

Pineapple Chutney 176 Indian Chutney 177 Mango Chutney 177 Pawpaw Chutney 177 Peach Chutney 177 Pickled Red Cabbage 178 Pickled onions 178 Pickled Beetroot 178 Pickled Eggs 178 Perfect Tomato Sauce 178 Tomato Sauce 179

Acknowledgements 180 Alphabetical Index of Recipes 181

Oven Temperature Guide:

Very Slow 120°C Slow 150°C

Moderately slow 160°C

Moderate 180°C

Moderately hot 190°C Hot 200°C

Very hot 230°C

If using a fan forced oven reduce the recommended temperature by 10-20°C

The Hostess at Home

Early morning tea or coffee starts the day, and in order to see that it is a good start, the guest should be provided with whatever is to her liking, and either beverage should be made according to the rules to ensure its being the correct finished product.

Most certainly, coffee in the early morning must not be as strong as that used later in the day. Rolls of bread and butter, thin slices of buttered brown bread, or thin slices of buttered or unbuttered toast are the things to go with coffee or tea.

Occasionally, the hostess may wish to ring the changes a little, so that a cheese biscuit or some other variety of the plainer type is just as enjoyable as the usual bread and butter.

Tea Making

Fill the kettle with fresh water and bring to the boil. Rinse the teapot with boiling water, put in the tea, in the proportion of 1 teaspoon for each person. Take the teapot to the kettle and pour in sufficient water for the number of persons. Allow to stand for 3 minutes to draw. Milk and sugar, or sliced lemon accompany the tea.

Coffee Making

The golden rule for coffee making is that it should never boil. Allow 2 tablespoons fresh ground coffee to 6 ozs (177ml) fresh water. If percolating heat the percolator with boiling water, fill with required amount boiling water, add coffee and allow to percolate for 10 minutes. If percolator is not available, bring water to boil in a saucepan and add coffee, cover and stand away from direct heat for 20 minutes. Strain and serve. Have hot milk ready to add.

Cheese Biscuit

1 teaspoon butter

½ cup (60g) grated cheese

1 cup (150g) flour Salt and cayenne pepper to taste

Sift flour, salt and cayenne into basin, rub in the butter and add the cheese and mix to a paste. Roll out thinly, cut into rounds or shapes with a biscuit cutter and bake in a moderate oven till golden brown.

Cheese Biscuit

2 cups (300g) flour

½ cup (60g) grated cheese

3 teaspoons baking powder ½ teaspoon salt

2 tablespoons butter 1 cup (250ml) milk

Sift together flour, baking powder and salt. Add cheese. Work in the butter with fingertips, then add milk. Drop from a teaspoon in uniform small portions on a baking sheet and bake in a moderate oven till golden brown.

Parchment Biscuit

2 tablespoons plain flour

Pinch salt

1 dessertspoon butter

Milk or water

Sift flour and salt into a basin, rub in the butter and add enough milk or water to make a stiff paste. Roll out on a floured board, fold and roll repeating this six times. Roll out very thinly, cut into rounds with a biscuit cutter and bake in a moderate oven till golden brown.

Peanut Butter Cookies

½ cup (125g) butter

½ teaspoon salt

½ cup (125g) peanut butter ½ teaspoon bicarbonate of soda

½ cup (95g) brown sugar ½ teaspoon baking powder

1 ¼ cups (180g) plain flour

1 well beaten egg

½ cup (110g) sugar

Cream butter and peanut butter and sugars together; add well beaten egg. Then add the sifted dry ingredients. Chill dough. Form into balls the size of a walnut, place on a greased dish, flatten with a fork dipped in flour. Bake 10 to 15 minutes in a moderate oven.

Kitchen Chatter

When making bulk quantities of tea use a muslin bag for the tea leaves. The bag can be removed after steeping and the tea will not be too strong.

Add a little cornflour to scrambled eggs to keep the mixture more stable.

Soak prunes in strained cold tea. It adds to the flavour and makes a good dark syrup.

Wear a rubber glove when next trying to unscrew a stubborn bottle or jar top. It will give much more leverage.

The Hostess at Breakfast

The breakfast menu should be simple but abundant. A substantial breakfast is a necessity to begin a busy day. The average menu consists of fruit, cereal, bacon or eggs or both, bread in some form – either toasted or plain, and a hot beverage. Fruit or fruit juice may be alternated with stewed or fresh fruit, and ready to eat cereal may occasionally take the place of the cooked variety.

When in season grapefruit is an excellent fruit to commence with. Cut fruit in two, cut around just inside the skin with a sharp knife, sprinkle with sugar, and let stand in the refrigerator until the sugar is dissolved.

Papaw is procurable for most of the year – this is delicious if chilled, sliced, sugared and served with lemon juice.

Stewed apples, pears, cherries, strawberries or any other fruit in season, or raw chopped banana may be eaten with or without any of the uncooked cereals on the market.

Orange, pineapple, lemon or orange juices mixed will serve as alternative beginnings.

Tomato juice is appetizing and easy to prepare. In fact many bottles can be prepared when the fruit is cheap, to last several months. Cut the tomatoes in pieces, put in a saucepan and bring to the boil, in their own juice. Take off direct heat, and allow to simmer for 1 hour. Strain and bottle, and sterilize if possible and the liquid will keep indefinitely. Serve iced in small glasses with a dash of Worcester sauce, salt and pepper and a little lemon juice. The cooked cereal follows, if no uncooked cereal has been used.

The main dish follows, and this must of necessity be nourishing, but quick to prepare. Many dishes are composed of tomatoes, eggs and bacon, and it is well to remember that if tomato juice is taken first, a tomato dish should not follow.

With the final part of breakfast, buttered toast or bread and marmalade, either sweet or bitter as the tastes vary, is usual. Almost any fruit may be made into marmalade, contrary to the old idea that it was oranges, lemons and other citrus fruits which made marmalade and nothing else. The recipes for these will be found in the Hostess’s Reserve Supply.

HOME BAKING SAVES MONEY

There’s something very satisfying about making your own cakes. And what woman hasn’t blushed prettily and been proud to say “Oh—I just whipped it up this morning... quite a simple recipe really. Why, of course...! I’ll jot it down for you...”

But there’s another thing about home baking which is very important indeed: even with the present cost of ingredients, it’s much more economical—but only if you choose ingredients which ensure against failures.

The loveliest fruit in Nature’s basket, the luscious grape, produces the finest and highest quality rising ingredient yet known to the science of cooking: pure Cream of Tartar.

You might ask: “Why be so particular about using Cream of Tartar as a rising ingredient?”

A number of cookery experts, in England and Australia, and food chemists have applied various tests and agree that Cream of Tartar is still the best rising agent. They say that Cream of Tartar should be preferred to any of its substitutes.

Taste Test. Cream of Tartar brings out the pure flavour of other ingredients. It is the only perfectly balanced rising ingredient quite free from edgy “after taste.”

Cream of Tartar is only slightly soluble in cold water, but greatly so in hot. The allows it to improve the dough and give a genuine double rising action.

Rising Test. When moisture is added to the mixture tiny bubbles of carbon dioxide start a gentle rising action. Tests reveal that Cream of Tartar softens the gluten in the flour. This “conditioning” effect on the dough helps prevent the rising from escaping until it is placed in the oven when the rising action is completed by the heat. This results in an even texture when the cake is cooked free from large air tunnels which spoil cakes made from substitutes.

Cream of Tartar doughs do not have to be rushed into the oven quickly, nor is it necessary to leave them waiting around for hours for rising action. Just mix and cook without undue haste and without unnecessary delay.

Vitamin Retention. Cream of Tartar retains more of the valuable Vitamin B1 in the flour.

Cream of Tartar is known to Chemists as Potassium BiTartrate. Potassium is an essential element of muscle and blood cells. Cream of Tartar is a valuable diuretic.

High Rising Test. Cream of Tartar produces a high rise with good, soft texture which remains fresh and moist longer. The cake does not go dry and crumby.

Constant cooking tests and laboratory checking keep these natural qualities of Cream of Tartar right up to the high standards demanded by modern home cooks.

It is always wise to check on the label of Baking Powder or any other packaged cooking products which have added rising ingredients to see that they are clearly marked “Contains pure Cream of Tartar.” This is your guarantee of genuine first quality. Every storekeeper in Australia can obtain ample supplies of all Cream of Tartar products.

Inserted in the interest of Home Baking, which is Home Making, by Australian Cream Tartar Co. Pty. Ltd., Parramatta, N.S.W.

Martha Cromwell explains why it’s important to be particular about the ingredients you buy—

Rolled Oats

1/3 cup (35g) rolled oats ¼ teaspoon salt

1 cup (250ml) water

Bring the water to the boil in a saucepan. Reduce heat to medium and sprinkle oats into the water, add the salt and stir well. Cook for 20 minutes, stirring occasionally. Serve with warm milk and cream, sweeten with sugar or honey. Dates, raisins, prunes or sultanas cooked with the oats gives flavour.

Wheatmeal Porridge

¼ cup (30g) semolina ¼ teaspoon salt

1 cup (250ml) water

Bring water to the boil in a saucepan. Reduce heat to medium and sprinkle oats into the water, add the salt and stir well. Cook for 30 minutes, stirring occasionally. Serve with warm milk and cream, sweeten with sugar or honey.

Maize Meal

2 ½ tablespoons polenta ¼ teaspoon salt

1 cup (250ml) water

Bring water to the boil in a saucepan. Reduce heat to medium and sprinkle oats into the water, add the salt and stir well. Cook for 20 minutes, stirring occasionally. Serve with warm milk and cream, sweeten with sugar or honey.

Rice and Milk

½ cup (110g) short grain rice ¼ teaspoon salt

¾ cup (180ml) water

Wash rice in cold running water. Bring water to the boil in a saucepan, then add the rice and stir to combine. Cook for 7 minutes, stirring occasionally. Remove from the heat and allow to stand until all the water is absorbed. Serve with warm milk. Adding 2 tablespoons of sultanas while the rice is cooking is a tasty addition.

Boiled Eggs

Allow 1 egg per person. Have the water boiling in a saucepan suitable in size for the number of eggs. Place the eggs in the saucepan carefully to avoid cracking. Boil for 3 minutes for soft yolks and 5 minutes for the yolk to be set. Serve with fingers of toast or bread.

Poached Eggs

Allow 1 egg per person. Have a frying pan with 1cm of boiling water, to which ½ teaspoon salt and ½ teaspoon vinegar have been added. Add an egg ring which has been lightly greased with a little butter or sprayed with cooking spray. Break the egg into a saucer, and slide gently into the egg ring. Cook till set. Make sure water doesn’t boil after adding the egg as this will toughen the white. Lift egg ring away from egg and lift egg out with egg slide. Serve on hot buttered toast.

Fried Eggs and Bacon

1 egg per person

1 bacon rasher per person

2 tablespoons oil

Heat a little of the oil in a fry pan, add the bacon rasher and cook until crisp. Remove from the pan. Add the remaining oil, an egg ring and break the egg into a saucer and slide gently into the egg ring. Fry till set, basting occasionally with the oil using an egg slice. When set, take out and serve with bacon.

Scrambled Eggs

3 eggs

2 tablespoons milk

1 tablespoon butter

Salt and pepper

Parsley, chopped finely Toast to serve

Beat eggs slightly, add milk, salt, pepper. Melt butter in a saucepan and add the egg mixture. Stir until the eggs are set, then pile on buttered toast and sprinkle with chopped parsley. Eggs can be cooked in the microwave in a microwave safe dish. Cook on high for about 3 minutes stirring twice during cooking. Scrambled eggs should be cooked just before required as they can’t be reheated successfully.

Savoury Scrambled Eggs

3 eggs, lightly beaten

2 tablespoons milk

1 tablespoon butter

2 tablespoons ham or bacon, chopped

Salt and pepper

Toast to Serve

Melt the butter in a saucepan, put in the ham or bacon and cook for 2 minutes. Add eggs, milk, salt and pepper. Stir till the eggs are set, pile on hot buttered toast and serve immediately.

Scrambled Eggs with Mushrooms

4 eggs, lightly beaten

6 medium sized mushrooms, diced

Salt and pepper Toast to serve

Heat the butter in a saucepan, add mushrooms and fry lightly. Add salt, pepper and milk to the eggs and add to the mushrooms. Stir over a medium heat until the mixture is set. Serve immediately piled on toast.

Savoury Eggs

5 eggs, hard boiled

2 tablespoons butter

1 teaspoon dry mustard

2 teaspoons Worcester sauce

2 teaspoons tomato sauce

Melt butter in a saucepan, add mustard and sauces. Slice the eggs, add to sauce. Heat and serve on hot buttered toast.

Curried Eggs

6 eggs ½ teaspoon salt

1 tablespoon butter

1 tablespoon plain flour

1 cup (250ml) milk

2 teaspoons curry powder

2 teaspoons parsley, chopped

Boil eggs 10 minutes in a saucepan on medium heat. Put into cold water and peel; cut into halves and leave in a warm dish until required. Melt butter in a saucepan over medium heat. Blend in the flour, add curry powder and salt. Slowly add the milk, stirring all the time and when smoothly blended, cook for 5 minutes, stirring occasionally. Drop the eggs into the sauce, add the parsley. Serve when thoroughly heated.

Fluffy Eggs

6 eggs

Salt and pepper

Bacon to serve

1 cup (125g) cheese, grated

6 slices toast

Spread the toast with butter and half the grated cheese. Separate the eggs. Beat whites in a medium sized bowl till stiff, heap onto toast and make a depression in the centre. Slip the yolk into the depression, sprinkle liberally with the remaining cheese. Bake in a hot oven till the egg is set and the cheese is brown. Serve with crisp bacon.

Eggs Mornay

5 eggs, hard boiled

30g butter

1 tablespoon plain flour

1 cup (250ml) milk

45g cheese, grated ¼ teaspoon salt

1 tablespoon butter, extra nutmeg, pepper

Melt the butter in a saucepan over medium heat. Blend in the flour and salt and add the milk, stirring all the time. Add 30g of cheese to the sauce and stir. Cut the eggs in thick slices and place in a well buttered ovenware dish, sprinkle with salt, pepper and nutmeg. Pour sauce over the eggs and sprinkle with the remaining cheese. Dot the surface with extra butter. Brown top in a hot oven and serve.

Spinach with Eggs

These quantities are for one serve. The recipe can be easily doubled, tripled or quadrupled.

1 egg

2 tablespoons spinach, cooked

1 tablespoon cheese, grated Butter, for greasing

Salt and pepper

Grease an ovenware dish with butter. Place the finely chopped spinach in the dish, sprinkle with salt and pepper. Break the egg carefully on top of the spinach, sprinkle with grated cheese and bake in a moderate oven until eggs are set.

Ham and Egg Rissoles

4 eggs, hard boiled

1 egg, lightly beaten

Breadcrumbs

2 teaspoons plain flour

4 tablespoons ham or bacon, finely chopped

Oil for deep frying

Chop eggs finely. Mix with ham or bacon, flour and beaten egg. Roll into golf ball size pieces and roll in breadcrumbs, fry in deep hot oil till golden brown. Turn over using tongs and cook other side. Serve with grilled or fried tomatoes.

Omelette

3 eggs

3 tablespoons milk

1 teaspoon butter

Pinch salt

1 heaped tablespoon plain flour

Separate eggs. Beat whites until stiff. Beat yolks and add blended flour and milk. Fold in egg whites. Heat butter in a frying pan. When the pan is hot, pour egg mixture in. While cooking, run a little butter on a knife around the edges of the pan to prevent burning. When almost cooked, cut in four, and turn with a slice to lightly brown other side.

French Omelette with Herbs

1 egg per person

1 tablespoon butter

2 tablespoons fresh mixed herbs, finely chopped Beat egg in a small bowl; add salt, pepper and herbs. In a fry pan, heat the butter and pour in the egg mixture. Lift sides when frying to ensure the liquid will flow under set part. Turn and fry till golden brown.

Salt and pepper

Savoury Omelette

1 tablespoon plain flour

½ cup (125ml) milk

3 eggs, separated

1 teaspoon salt

Pinch cayenne pepper

2 tomatoes, peeled, roughly chopped

1 small onion, thinly sliced

1 teaspoon butter

3 tablespoons breadcrumbs

3 tablespoons cheese, grated

Place the onion, tomatoes and butter in a small saucepan, season with salt and pepper and cook over a low heat until the onion is soft. Fold in the breadcrumbs and cheese and keep hot. Blend flour and the milk in a saucepan until smooth, stir over heat until the mixture is boiling and then simmer for 3 minutes, stirring constantly. Cool. Stir in the beaten yolks, salt and cayenne. Beat the egg whites until stiff and fold into the egg yolk mixture. Melt small amount of butter in a fry pan and when hot, pour in the Omelette mixture. Allow to set and brown underneath over a gentle heat. Set the top of the Omelette under a griller. Lift onto hot serving dish, spread with tomato, cheese mixture and parsley. Serve at once.

Fish for Breakfast

1 filet of fish, any variety

1 egg, lightly beaten

Plain flour Breadcrumbs

Oil for deep frying

Wipe the fish dry with paper towel. Flour the fish, dip in the egg, then in the breadcrumbs and deep fry in smoking oil, turning when underside is cooked – the fish should cook quickly. Serve with slices of lemon.

Sardines on Toast

1 tablespoon butter

2 cups (500ml) milk

Salt and pepper

1 heaped tablespoon plain flour

2 tins (220g) sardines, drained

1 tablespoon sherry (optional)

Parsley, chopped finely Toast to serve

Melt butter in a saucepan over medium heat, blend in the flour and cook for one minute. Add the milk slowly, stirring all the time. Cook 2 minutes. Add salt, pepper and sherry and the fish broken into small pieces. Stir gently to combine. Serve on hot buttered toast sprinkled with chopped parsley.

Bosun’s Breakfast

2 eggs

Salt and cayenne pepper

1 tablespoon butter

1 tablespoon milk

1 tin sardines or kippers, drained

Parsley, finely chopped

Beat eggs in a small bowl till fluffy, add milk, salt and pepper, then the drained fish broken into small pieces. Heat butter in a fry pan. Drop tablespoonfuls on the mixture in the heated pan and fry until cooked through. Serve garnished with chopped parsley.

Kitchen Chatter

What do you do with egg yolks when you have used the whites for other things? Poach the yolks in boiling water until hard. Cool and use chopped in sandwiches or for garnishing.

If you are using different coloured icing at the same time, place the icing in egg poacher containers. The warm water underneath keeps the icing the same consistency.

Chicken is delicious cooked in a glass of red wine in a casserole dish. Add a little water, too. Slit the skin of the chicken in several places and baste frequently during cooking.

When travelling to CWA annual meetings take a large plastic bag in the car to slip your hat into. It will keep clean and fresh.

Give your jelly more character by adding orange juice and slices of banana, then stirring in whipped white of egg.

The Hostess at Mid-Morning Tea

The Hostess with guests for mid-morning tea does not include sandwiches or fancy cakes in her fare, but rather does she direct her efforts towards the scone family – sweet, plain or including some preserved fruit. Then there are gem scones, doughnuts and pikelets to add, and cinnamon dusted tea cake is the necessary finishing touch. With the scones, honey may be used as well as using them plain with softened butter. For a really luscious touch have strawberry conserve spread on the scones or pikelets and topped with clotted or whipped cream. Serve tea with milk, or black with slim slices of lemon.

Scones I

2 cups (300g) self raising flour 30g butter

¾ cup milk Pinch salt

Heat half the milk, add the butter and allow it to melt. Sift flour and salt twice into a mixing bowl, make a well in the centre then gradually add all the liquid. Mix lightly to make a soft dough. Turn onto a floured board, pat out to 15mm thickness with floured hands and cut out with a floured cutter. Bake on an ungreased baking sheet in a hot oven for 15 minutes or until brown on top.

Scones II

3 cups (450g) plain flour

1 teaspoon bicarbonate of soda

½ cup (125ml) cream

2 teaspoons cream of tartar

1 teaspoon salt

2 cups (500ml) milk

Sift flour, salt, cream of tartar and soda into a basin. Make a well in the centre and gradually add cream, then the milk, mixing lightly. Turn onto a floured board and roll out to 2cm thickness. Cut with a floured cutter and bake on a greased baking sheet in a hot oven for 10 minutes.

Scones III

2 cups (300g) self raising flour ½ teaspoon salt

1 tablespoon icing sugar

¾ cup (185ml) milk

½ cup (125ml) cream or 15g butter

Sift flour, salt and icing sugar twice. Mix cream and milk together, add to dry ingredients. Mix lightly and quickly. Turn onto floured board, pat out with floured hands to 15mm thickness. Cut with a floured cutter and bake on a greased baking sheet in a hot oven for 10 minutes.

Buttermilk* Scones

3 cups (450g) self raising flour 1 tablespoon icing sugar

½ teaspoon salt

10g butter

¼ cup (60ml) boiling water Extra milk

Sift flour, icing sugar and salt twice. Melt butter in boiling water, then add sufficient milk to make a total of 1½ cups. Add to dry ingredients, and mix lightly. Turn onto a floured board and cut out with floured scone cutter. Bake on a greased baking sheet in a hot oven or 15 minutes.

* The butter melted in boiling water and then added to the milk was referred to as buttermilk. This is quite different to the buttermilk product that we are familiar with today, which is essentially a cultured milk product.

Sweet Scones

4 ½ cups (675g) plain flour

4 teaspoons cream of tartar

2 teaspoons bicarbonate of soda 1 teaspoon salt

1 egg

10g butter

Milk – enough to make a soft wet dough

15g castor sugar

¼ cup (60ml) boiling water

Sift flour, salt, cream of tartar and soda into a bowl. Beat egg and sugar until creamy. Pour boiling water onto butter to melt, and then add to creamed egg. Add this mixture to the flour, and then add sufficient milk to make a soft wet dough. Turn onto a floured board and pat out to 15mm thickness. Cut with a floured scone cutter, place close together on baking paper and bake in a hot oven for 7 to 9 minutes or until golden brown on top. Cool on a wire rack and cover with a clean tea towel.

Sweet Cream Scones

1 egg

15g butter

1 tablespoon castor sugar 1 cup milk

2 ½ cups (375g) self raising flour

With an electric mixer beat the butter and sugar until light and creamy. Add egg and continue to beat until fluffy. Add milk then sifted flour. Mix very lightly, cut into small rounds with a floured scone cutter and bake on baking paper in a hot oven for approximately ten minutes.

Cinnamon Scones

1 quantity of sweet scone mixture

1 tablespoon castor sugar

20g butter, melted

1 teaspoon cinnamon

Make the sweet scone dough according to the directions in the previous recipe. Turn the dough onto a floured board and pat into an oblong shape 15mm thick. Spread with the melted butter. Combine the sugar and the cinnamon and sprinkle over the butter. Roll up along the long edge of the dough. Cut into slices 2cm thick and bake on baking paper in a hot oven for 10 minutes.

Sweet Drop Scones

3 cups (450g) self raising flour 60g castor sugar

30g butter

½ teaspoon salt

1 egg

Milk – enough to make a soft dough

Beat butter, sugar and egg together. Sift dry ingredients together twice into a bowl, then add the egg mixture and enough milk to make a soft dough. Drop spoonfuls of mixture onto baking paper and bake in a hot oven for 7 minutes, or until a light golden colour.

American Scones

2 eggs 30g butter, melted

15g castor sugar Pinch salt

1 cup (250ml) milk

Approximately 345g self raising flour

Separate the eggs. Beat the yolks, butter, sugar and salt well together. Add milk, and then sift in sufficient self raising flour to make a light dough. Beat egg whites until stiff and fold into the mixture. Turn out onto a floured board and roll out to a 1cm thickness, fold over and bake in a hot oven for 10 minutes.

Boston Scones

4 cups (600g) plain flour

4 teaspoons cream of tartar

2 teaspoons bicarbonate of soda 1 teaspoon salt

1 teaspoon cinnamon 3 teaspoons mixed spice

55g castor sugar

1 egg

Milk – enough to make a soft dough

30g butter

1 cup (160g) dates, chopped

Sift flour, cream of tartar, soda, salt and spices into a bowl. With an electric mixer beat the butter, sugar and egg together. Add dry ingredients, then dates and sufficient milk to make a soft dough. Turn onto a floured board, pat down to 15mm thickness with floured hands. Cut with a floured scone cutter and place on baking paper. Bake in a hot oven for 15 minutes or until light brown on top.

Date Scones

3 cups (450g) self raising flour ¾ cup (170g) castor sugar

30g butter

1 egg, well beaten

½ cup (125ml) milk ½ cup (80g) dates, chopped

Sift flour into a basin. Add the sugar. Rub the butter into dry ingredients with fingertips until well mixed. Add dates, then beaten egg and milk. Turn onto a floured board and roll out to 15mm thickness and cut with a floured scone cutter. Place on baking paper and bake in a hot oven for 10 minutes or until golden brown.

Pumpkin Scones I

15g butter

½ cup (115g) castor sugar

2 cups (300g) self raising flour Pinch salt

1 cup (250g) cold mashed pumpkin Add milk if needed

With an electric mixer beat the butter and sugar until light. Add the pumpkin then the sifted flour and salt. Mix to make a soft dough. Turn on to a floured board and roll lightly to 15mm thickness. Cut with a floured scone cutter. Place on a baking paper and bake in a moderate oven for 15 minutes or until golden brown.

Pumpkin Scones II

15g butter

30g castor sugar

1 egg, beaten ½ cup (125ml) milk

2½ cups (375g) self raising flour 1 cup (250g) warm mashed pumpkin

With an electric mixer beat butter and sugar until light. Add egg to the pumpkin and mix with butter and sugar. Stir in milk, then add sifted flour and mix lightly. Turn onto a floured board, roll out to 15mm thickness then cut out with floured scone cutter. Place on baking paper and bake in a hot oven until golden brown on top.

Banana Scones

2 ½ cups (375g) self raising flour 20g butter

30g castor sugar

5 bananas, mashed

1 egg yolk ½ cup (125ml) milk

Sift flour, add sugar and rub in butter with fingertips. Mix the bananas with the egg yolk and milk then add to dry ingredients. Add more flour or milk if necessary to make a soft dough. Turn out onto a floured board and press down to 15mm thickness. Cut out with a floured scone cutter and place on a baking paper. Bake in a hot oven for 12-15 minutes until golden brown on top.

Highland Scones

2 cups (300g) self raising flour 75g butter

30g castor sugar

½ teaspoon salt

Jam or marmalade

2 eggs, lightly beaten

½ cup (125ml) milk

Sift flour and salt into a bowl, add sugar. Rub butter in dry ingredients with your fingertips. Mix eggs and milk together then add to the other ingredients to make a soft dough. Place dough on floured baking paper on a baking sheet and press out to 10mm thickness. Spread jam or marmalade over half the dough, cover with the other half and press together. Cut into squares, then crosswise to make triangles. Brush with milk to glaze and bake in a hot oven for 15 minutes.

Brown Scones

125g wholemeal self raising flour ½ teaspoon baking powder

½ teaspoon salt

1 tablespoon castor sugar

15g butter Water

Sieve flour, baking powder and salt together into a bowl, add sugar. Rub in the butter and gradually add sufficient water to make a stiff dough. Turn onto a floured board and knead until a soft dough. Press out to 15mm thickness, cut into rounds and place on a floured baking tray. Bake in a moderate oven for 20 minutes.

Cheese Scones

2 cups (300g) self raising flour ½ teaspoon salt

30g butter

Cheese Topping

30g butter or milk

¾ cup (185ml) milk

60g grated cheese

Sift flour and salt into a basin. Rub in the butter, add milk all at once and mix quickly into a dough. Turn out onto a floured board and roll to 15mm thickness. Cut circles with a 4.5cm biscuit cutter. Place close together in a 20cm shallow cake pan. Combine cheese and butter in a small pan and heat over slow heat until melted and blended. Pour evenly over scones and bake in a hot oven for up to 20 minutes. Serve while hot with butter.

Butterscotch Scones

500g self raising flour

15g butter

Topping

1 teaspoon salt

1½ cups (375ml) milk

125g brown sugar 125g butter

Sift flour and salt into a bowl. In a saucepan heat milk, add butter and allow it to melt. Gradually pour milk and butter mixture into flour, mix lightly until a soft dough forms. Turn onto a floured board, roll out into an oblong shape 5mm thick. Beat brown sugar and butter together and spread over the dough. Starting at the long side of the dough roll up then cut into 2.5cm thick slices. Bake on baking paper and bake in a hot oven for 20 minutes. Serve hot.

Gem Scones

15g butter

½ cup (125ml) milk

½ teaspoon salt

30g caster sugar

1 cup (150g) self raising flour

Have gem irons* heating in a hot oven. With a mixer beat the butter and sugar until light and fluffy, add the milk then the sifted flour and salt. Mix well. Place a dessertspoonful of mixture in each greased gem iron cup and bake in a hot oven for up to 20 minutes.

*Gem irons are available from second hand stores or on line. They needed to be heated in the oven before adding the mixture.

Ginger Gems

¼ cup (60ml) milk

10g butter

1 egg

1 teaspoon bicarbonate of soda

Pinch salt

2 tablespoons golden syrup

¼ cup (55g) caster sugar

1 cup (150g) self raising flour

1 teaspoon ground ginger

Heat the milk and syrup in a saucepan until syrup has melted. With a mixer beat butter and sugar until light and fluffy. Add the egg and beat well. Mix this into the heated milk mixture, then sift in the dry ingredients. Bake in hot well greased gem irons in a hot oven for 6 to 8 minutes.

Muffins* I

2 cups (300g¬) plain flour

2 teaspoons baking powder

30g caster sugar

¾ cup (185ml) milk

½ teaspoon salt

15g butter

1 egg

Sift dry ingredients into a bowl, rub butter into flour mixture with your fingertips then add sugar. Mix in beaten egg and milk. Drop spoonfuls of mixture onto greased baking tray and bake in a hot oven until golden brown. Serve spread with butter or honey.

*These are not what we would call muffins today which tend to be a more cakey mixture baked in papers in a muffin tin. These muffins more closely resemble a scone.

Muffins II

2 cups (300g) plain flour

¼ cup (55g) caster sugar

3 teaspoons baking powder ½ teaspoon salt

60g butter, softened 1 egg, beaten

1 cup (250ml) milk

Sift flour, sugar, baking powder and salt together in a bowl. Mix the butter into the flour, and then add the egg and lastly the milk. Beat well to produce a smooth batter. Put dessertspoonfuls into deep greased patty tins or greased and heated gem irons. Bake in a moderate oven for 15 minutes.

Bran Muffins

1 cup (150g) self raising flour ½ teaspoon salt

1 teaspoon baking powder

1½ (375ml) cups milk

½ cup honey

1 teaspoon cinnamon

1 egg, beaten

2 cups (150g) bran or 150g wholemeal flour

Heat gem irons in hot oven. In a bowl mix bran with honey and milk. Add egg then sifted dry ingredients. Put a dessertspoonful of mixture in each hot greased gem iron cup and bake in a hot oven for 20 minutes.

Cheese Bubble Bread

185g plain flour

60g grated cheese

60g butter Salt

Pinch of cayenne pepper Milk

Sift flour, cayenne pepper and salt into a basin then rub butter in with fingertips. Add cheese and enough milk to make a stiff dough. Turn onto a floured board and roll out to wafer thinness. Cut into a variety of shapes. Place on a greased baking sheet and bake in a moderate oven until golden and crisp. Spread with butter to serve.

Tea Cake I

30g butter

30g caster sugar

2 eggs, beaten 2 cups (300g) self raising flour

½ cup (125ml) milk

Topping

15g butter

2 teaspoons cinnamon

10g caster sugar

With an electric mixer beat the butter and sugar until light and fluffy. Add eggs and beat again.

Mix in flour and lastly milk. Spread mixture in a greased 20cm cake tin lined on the bottom with baking paper and bake in a moderate oven for 15 minutes. Turn out of the cake tin and while it is still hot spread the top of the cake immediately with butter and sprinkle with a mixture of sugar and cinnamon.

Tea Cake II

60g butter

60g caster sugar

Grated rind of 1 lemon 1 egg

½ cup (125ml) milk 155g wholemeal self raising flour

Filling

10g caster sugar 1 teaspoon apricot jam

½ cup (55g) walnuts, chopped 1 teaspoon cinnamon

1 tablespoon self raising flour 10g butter, softened

To prepare the cake mixture beat butter and sugar until light and fluffy. Add grated lemon rind and beat in the egg. Sift flour and add to the mixture alternating with the milk.

To make the filling mix all the ingredients together.

In a greased 20cm sandwich tin put half the cake mixture then put half the filling mixture on top, followed by the remaining cake mixture and finishing with the rest of the filling mixture. Bake in a moderate oven for 25 minutes.

Orange Tea Cake

15g butter

½ cup (115g) caster sugar

1 egg Juice and rind of 1 orange

1 cup (150g) self raising flour

Topping

15g butter

1 teaspoon grated orange rind

10g caster sugar

With an electric mixer beat the butter and sugar until light and fluffy. Add the egg and beat well. Next add the orange juice and grated rind, lastly add the sifted flour. Put the mixture in a greased 20cm cake tin lined on the bottom with baking paper. Bake in a moderate oven for 15 minutes.

Turn out of tin and immediately spread butter on top of cake then sprinkle over a mixture of sugar and grated orange rind.

Kitchen Chatter

Use water to mix a cake instead of milk. The cake will be lighter and finer in texture.

Cut tiny scones to decorate the top of a mornay. The raw dough will cook with the mornay.

Slice cheese with a potato peeler to garnish salads. This looks attractive and is economical.

For attractive coloured sugar, rub a drop of colouring into approximately 1 tablespoon of castor sugar and use it to decorate biscuits or for frosting drinking glasses.

The Hostess at the Lunch Box

Of course the Oslo Lunch* is the ideal meal for school children. There is no difficulty for any mother in providing this lunch recommended by the medical profession. It is composed of milk, fruit, wholemeal bread, cheese, any fresh green vegetable such as lettuce, parsley, celery and in addition there are tomatoes, eggs and meat. Milk, pasteurized, if possible, otherwise boiled, is mostly now obtained at schools, but, if not, can be easily carried in a well corked boiled bottle.

Fruit in season, which is easily found here, is necessary – apples are obtainable practically all year round, oranges, mandarins, bananas, pieces of pineapple, grapes, strawberries or any other variety. Do see that all fruit is washed before putting it in the box, so to prevent any possibility of disinfectant being taken with the fruit.

The remaining articles may be incorporated in sandwiches, but do not use meat, egg and cheese at the one time as these are all protein foods and do not need to be taken in conjunction. Rather use them with salad vegetables.

* The Oslo Lunch came to prominence during the 1940s when it was suggested that children would gain weight and have more energy. The Oslo Lunch consisted of a wholemeal bread sandwich with salad, a bottle of milk and a piece of fruit.

Sandwiches

This section of the cookery book has been quite extensively rewritten to better reflect today’s tastes. The original edition of the QCWA Cookery Book included instructions for fairly self explanatory sandwich fillings such as vegemite and cheese. Some of the more unusual fillings have been included for interest.

Step 1

Select the base. You can choose any variety of bread, or use wraps, square, round and/or flavoured, or pitta pockets.

Select a spread. Use butter or make up a selection of flavoured butters and store in the fridge in covered containers. Soften butter and add any of the following to suit your own taste: mustard, crushed garlic, anchovies, curry powder, dried herbs of your choice, horse radish cream, grated parmesan cheese. Other suitable spreads are avocado mashed with a little mayonnaise or lemon juice or cream cheese.

Step 2

Choose suitable fillings.

Basic Salad

Any mixture of the following: shredded lettuce, sliced cucumber, diced capsicum, finely sliced spring or red onion, celery, grated carrot, sliced tomato which has been drained on a crust or slice of bread (this helps to prevent the sandwich becoming soggy). Moisten with a little mayonnaise if desired.

To your basic salad you can add any cold cooked meat, chicken, ham, beef, lamb, corned beef, sliced or grated cheese (any variety), sliced hard boiled egg.

To meat and cheese you can add pickles or chutney. With cheese consider adding Vegemite, chutney, corn relish, sliced gherkins or thinly sliced apple which has been dipped lightly in lemon juice to prevent oxidation (browning), sliced cucumber, chopped capsicum.

Fruit sandwiches or wraps are best spread with cream cheese. Try:

• banana mashed with a little sugar and a few drops of lemon juice, can add dried fruit if desired.

• finely chopped dates and eating apple moistened with a few drops of lemon juice

• diced apple and celery with a little mayonnaise.

• any dried fruit such as sultanas, raisins or craisins or chopped apricot mixed with cream cheese.

Fish - drained tinned tuna, salmon or sardines mashed with a little mayonnaise topped with shredded lettuce if desired, or smoked salmon with cream cheese spread and drained capers and or mashed avocado.

Cheese Paste

85g tasty cheese, grated Salt

¼ teaspoon mustard Pinch nutmeg

1 small red onion, grated Pinch ginger Pepper Vinegar to moisten

In a bowl add all of the ingredients except the vinegar. Mix to combine. Add enough vinegar to form a paste. Store in an airtight container in the fridge.

Creamed Cheese

220g tasty cheese, grated Pinch cayenne pepper

1 teaspoon mustard Salt

1 cup (250ml) milk Pepper

2 tablespoons butter

Put all ingredients in a saucepan. Over a medium heat bring to a boil and allow to simmer for 15 minutes, stirring constantly. Pour into airtight jars, keep refrigerated and use as required.

Savoury Egg Mixture

2 eggs, hard boiled 1 tablespoon tomato sauce

3 tablespoons butter, melted ½ teaspoon salt

2 teaspoons lemon juice ¼ teaspoon pepper

1 teaspoon curry powder

Mash all of the ingredients until the mixture is smooth.

Pickled Raisin Mixture

1 cup (160g) raisins, chopped Salt and pepper to taste 3 tablespoons ham, chopped 2 tablespoons gherkins, chopped Cream or mayonnaise

In a bowl combine all the ingredients except the cream or mayonnaise. Add enough cream or mayonnaise to bind the ingredients together.

Lunch Box Biscuits

These are a pleasing addition to the sandwiches.

Honey Jumbles

1½ (210g) cups self raising flour 2 tablespoons butter

¼ teaspoon salt 2 tablespoons honey

½ (60g) cup cornflour ½ teaspoon vanilla

½ cup (110g) sugar 1 egg

Icing

2 cups (250g) Icing sugar 1 teaspoon butter, softened

½ teaspoon vanilla extract

Sift flour, salt and cornflour into a bowl and add sugar. Rub in butter until mixture resembles breadcrumbs. Add honey and vanilla to the beaten egg and pour the mixture into the dry ingredients and mix to a firm dough. Roll small pieces of the dough into balls and place on a greased

and lined baking tray. Bake in moderate oven for 15 minutes. Cool, join in pairs with coloured icing.

To make the icing, mix all ingredients in a bowl with sufficient warm milk to make a smooth spreading consistency. Colour with a few drops of food colouring if desired.

Honey Cornflake Crisps

½ cup (175g) sugar

1 cup cornflakes

1 cup coconut 125g butter

1 cup rolled oats

1 tablespoon honey

Line a slice tin with baking paper. Into a basin place sugar, coconut, rolled oats and cornflakes and mix together. Melt butter and honey and then add to the dry ingredients. Press into the prepared tin and bake in a slow oven until golden brown. Cut into squares while hot, but do not remove from the tin till cold.

Honeys

½ cup (125g) butter

2 teaspoons baking powder

½ cup (110g) sugar ¼ teaspoon salt

1 egg, lightly beaten 1½ teaspoons cinnamon

½ cup (175g) honey 1 cup (125g) nuts, chopped

1½ cups (210g) flour

Cream butter and sugar and beat in the egg and honey, beat well. Sift together flour, baking powder, salt and cinnamon and stir into mixture. Fold in the nuts and drop teaspoonfuls onto a greased and lined baking tray, keeping well apart to allow for spreading. Bake 15 minutes in a moderate oven, or until golden.

Honey Fingers

125g butter

1 teaspoon cream of tartar

125g castor sugar ½ teaspoon bicarbonate of soda

1 egg, lightly beaten Pinch salt

1 tablespoon honey Grated rind of 1 lemon

1¾ cups (240g) flour

With an electric mixer cream the butter and sugar and then beat in the egg. Beat in the honey. Sift flour, cream of tartar, bicarbonate of soda and salt and fold into the butter mixture, lastly stir in the lemon rind. Turn onto a floured board, roll out to 5 mm thickness and cut into fingers. Place on a greased and lined baking tray and bake in a moderate oven for 15 minutes.

Brandy Snaps

30g butter

30g golden syrup

30g brown sugar

1 teaspoon lemon juice

¼ teaspoon ground ginger ½ teaspoon vanilla

30g flour

Into a saucepan put the butter, brown sugar, golden syrup, lemon juice, ground ginger and vanilla. Warm gently. When thoroughly melted stir in the flour. Drop teaspoonfuls on a well greased tray. Set the batter far apart, as it spreads.

Bake for five minutes in a hot oven turn onto a board and roll into cornet shapes.

Ginger Nuts

3 cups (450g) flour

250g sugar

30g ground ginger ½ cup (125g) butter, softened

¼ teaspoon bicarbonate of soda 4 tablespoons golden syrup

Sift flour, ginger and bicarbonate of soda into a bowl and add sugar. Rub in the softened butter until mixture resembles breadcrumbs. Work to a stiff paste with the golden syrup. Roll small pieces of the dough into balls and place on a greased and lined baking tray. Press each lightly with a fork to flatten slightly. Bake in a moderate oven for 20 minutes, or until golden brown.

Butter Cookies

125g butter

125g sugar

3 egg yolks, well beaten

250g flour

¼ teaspoon salt

1 teaspoon lemon essence

With an electric mixer cream the butter and sugar. Sift in the flour and salt and then add the egg yolks, and lastly the lemon essence. Drop teaspoonfuls onto a greased and lined baking tray and bake in a moderate oven until golden.

The egg whites can be used to make meringues or can be frozen for later use.

Good Biscuits

250g butter ½ cup milk

1 cup (220g) sugar

2 eggs

1 cup (135g) currants or sultanas

3 cups (450g) self raising flour

With an electric mixer cream the butter and sugar; add the eggs one at a time beating well after each addition. Add the milk and fruit and fold in sifted flour. Turn onto a floured board, roll out to 5mm thickness and cut into shapes. Place on a lined baking tray and bake 10 to 15 minutes in a moderate oven or until golden.

Lemon Fruit Biscuits

2 ½ cups (360g) flour

½ teaspoon nutmeg

2 teaspoons cream of tartar Grated rind of 1 lemon

1 teaspoon bicarbonate of soda

80g butter

¾ cup (165g) sugar

¼ cup (35g) currants

2 eggs, well beaten

Sift flour, cream of tartar and bicarbonate of soda into a bowl, rub in butter until mixture resembles breadcrumbs, add sugar, nutmeg, lemon rind and currants. Add eggs to dry ingredients. Turn onto a floured board, roll out to 5mm thickness and cut into shapes. Place on a lined baking tray and bake in hot oven for 10 minutes or until golden.

Chinese Chews

¾ cup (90g) self raising flour

1 cup (220g) sugar

2 eggs, well beaten

Icing sugar for dusting

¼ teaspoon salt

1 cup (125g) walnuts, chopped

1 cup (160g) pitted dates, chopped

Sift flour and salt into a bowl. Add sugar, dates and walnuts and then the eggs. Mix until combined. Spread thinly on a lined baking tray. Bake 20 minutes in a moderate oven or until golden. Cut into squares, dust with icing sugar and leave to cool on tray.

Nutty Biscuits

125g butter

4 tablespoons (80g) nuts, crushed

185g sugar 250g self raising flour

1 teaspoon vanilla ½ teaspoon salt

1 egg

With an electric mixer cream the butter and sugar; beat in vanilla and egg and add nuts and then the flour and salt. Mix to a stiff dough. Roll small pieces of the dough into balls and place on a lined baking tray. Press each lightly with a fork to flatten slightly. Bake in a slow oven for 15 minutes or until golden.

Coconut Rockies

250g plain flour

60g desiccated coconut

1 teaspoon baking powder ¼ cup milk

90g sugar

90g butter, softened

1 egg, lightly beaten

Sift flour and baking powder into a bowl and add sugar. Mix butter with the coconut, milk and egg. Add to the flour and mix to a stiff paste. Drop small lumps onto a greased tray, DO NOT roll. Bake on a greased baking tray, lined with baking paper, in a moderate oven for 15 minutes, or until golden.

Coconut Cookies

125g self raising flour

125g desiccated coconut

Condensed Milk

Sift flour into a bowl; add coconut and sufficient condensed milk to make a stiff dough. Drop teaspoonfuls onto a greased and lined baking tray and bake in a moderate oven for 15 minutes or until lightly coloured.

Brownie Biscuits

40g butter

1 cup (135g) sugar

1 egg, lightly beaten 1 tablespoon golden syrup

1 teaspoon bicarbonate of soda 1 cup (120g) rolled oats

1 teaspoon vanilla 1 cup (150g) flour

1 teaspoon cream of tartar ½ teaspoon bicarbonate of soda, extra Pinch salt

With an electric mixer cream the butter and sugar; add egg, syrup and bicarbonate of soda and mix well. Add the rolled oats and vanilla and then the flour, the cream of tartar, extra bicarbonate of soda and salt. Mix well. Roll small pieces of the dough into balls and place on a lined baking tray. Press down lightly with a fork to flatten slightly. Bake in a moderate oven until light brown. As a variation, add ½ cup (60g) chopped nuts.

Rolled Oat Biscuits

4 cups (400g) rolled oats

1½ cups (210g) flour

1 cup (220g) sugar

250g butter

2 teaspoons golden syrup

1 rounded teaspoon bicarbonate of soda

2 teaspoons ground ginger 4 tablespoons boiling water

2 teaspoons cinnamon

Mix together the rolled oats, flour, sugar, ginger and cinnamon. In a saucepan gently heat butter and syrup together until butter is melted. In a small cup dissolve the bicarbonate of soda in the boiling water and add to the butter and syrup, then mix into the dry ingredients. Allow to stand ¼ hour, and then drop small pieces on a lined baking tray and bake in a moderate oven for 12-15 minutes or until light brown.

Knutties

1 cup (100g) rolled oats

1 cup (90g) desiccated coconut

1 cup (150g) self raising flour ½ cup (110g) sugar

Pinch salt

125g butter

1 tablespoon golden syrup 2 tablespoons boiling water

Mix together the rolled oats, coconut, sugar, sifted flour and salt. In a saucepan gently heat butter and syrup together until butter is melted, add boiling water. Combine the two mixtures. Roll small pieces into balls, place on a lined baking tray and press each gently with a fork to flatten slightly. Bake in a moderate oven for 12-15 minutes or till brown.

Jam Drops

60g butter

2 cups (300g) flour

¾ cup (165g) sugar 1 rounded teaspoon baking powder

2 eggs Raspberry jam

With an electric mixer cream the butter and sugar. Add eggs one at a time, beating well after each addition. Sift together flour and baking powder and add to the mixture. Roll small pieces of dough into balls and place on a greased and lined baking tray, press the thumb into the centre of each to make a small depression and fill with a blob of jam. Bake in a moderately hot oven for 12-15 minutes or until golden brown.

Stuffed Monkeys

2 cups (300g) flour

90g butter, softened ½ teaspoon salt 2 tablespoons (40g) sugar

2 teaspoons cream of tartar 1 egg, lightly beaten

1 teaspoon bicarbonate of soda milk, if necessary

Filling

1 cup (125g) seeded raisins 1 tablespoon mixed peel

¼ cup (60g) sultanas

1 teaspoons cinnamon

To make the filling chop raisins, sultanas and peel and mix together in a bowl, add the cinnamon. Set aside.

Sift flour, salt, cream of tartar and bicarbonate of soda into a bowl. Rub in the butter until mixture resembles breadcrumbs, add sugar and lightly beaten egg. Add a little milk if the dough appears too stiff. Roll out to 5cm thickness, cut into 7cm squares.

Put 2 teaspoonfuls of the filling on each square, fold over and pinch the edges together. Brush with milk and dust with a little sugar on top. Bake in a moderate oven for 10-15 minutes or until golden brown.

Little Pastry Cakes

2 cups (300g) plain flour

Pinch salt

½ cup (60g) raisins

½ cup (60g) sultanas

250g butter

Water to make a stiff dough

½ cup (75g) currants

¼ cup (95g) mixed peel

In a bowl mix the dried fruit until well combined. Set aside. Sift flour and salt into a bowl, cut in the butter and add sufficient water to make a stiff dough. Turn onto a floured board, roll out, then fold again and roll. Repeat a third time and roll out. Place mixed fruit over half the pastry, fold the other half over and roll gently. Cut into shapes, place on a greased tray and bake for 15 minutes in a hot oven.

Patty Cakes

The quantities in the recipe are enough to make about 100 cakes which is great for parties or a fete!

500g butter

6 cups (900g) flour

2 ½ cups (550g) sugar 3 teaspoons bicarbonate soda

5 eggs, beaten 6 teaspoons cream of tartar

2 ½ cups milk

Cream butter and sugar; add eggs, then the milk and lastly the sifted dry ingredients. Bake in greased patty tins or patty cases in a moderate oven for 15 minutes. These amounts are enough for about 100 cakes, and can be flavoured and iced according to taste.

Fruit Patty Cakes

125g butter

1 cup (220g) sugar

4 eggs

¼ cup (60ml) milk

¼ cup (70g) mixed fruit or dates

2 cups (300g) self raising flour

With an electric mixer cream the butter and sugar, add eggs one at a time, beating well after each addition until light and fluffy. Add milk, then the fruit and lastly the sifted flour. Cook in greased patty tins in a moderate oven for 10 minutes. Use plain or decorate as desired.

Hasty Date Cake

125g butter, softened 220g self raising flour

185g sugar ½ teaspoon ginger

2 eggs, lightly beaten ½ teaspoon nutmeg

½ cup (125ml) milk

250g dates, chopped

Line a 21 x 21 x 4.5cm cake tin with baking paper.

Place all the ingredients with the exception of the dates into a bowl, and beat till smooth, then fold in the dates. Pour into the prepared tin and bake in a moderate oven for 1 hour or until an inserted skewer comes out clean.

Economical Honey Fruit Cake

250g sultanas

1 teaspoon mixed spice

125g seedless raisins, chopped 1 teaspoon bicarbonate soda

125g currants

1 cup honey

1 cup (250ml) water

125g butter

Line the base with baking paper.

1 egg

2 cups (300g) plain flour

1 teaspoon baking powder

In a saucepan bring fruit, honey, water, butter, spice and bicarbonate of soda to the boil and simmer for 10 minutes. Allow to cool and beat in the egg. Fold in the flour and baking powder sifted together. Pour into the prepared tin and bake in a moderate oven for 1½ hours, or until an inserted skewer comes out clean.

Boiled Fruit Cake I

375g packet mixed fruit

1 cup (250ml) cold water

1 cup (220g) sugar

1 teaspoon mixed spice

1 teaspoon vanilla

2 eggs, lightly beaten

125g butter 2 cups (300g) self raising flour

Line a 21 x 21 cm square cake with baking paper.

In a saucepan bring fruit, water, sugar, butter and spice, to the boil and simmer until the sugar is dissolved. Cool for 10 minutes. Add the eggs and vanilla then stir in the sifted flour. Bake in a moderate oven for 1 hour, or until an inserted skewer comes out clean.

Boiled Fruit Cake II

1 cup (150g) currants

1 cup (125g) sultanas

1 cup (100g) raisins

1 cup (220g) sugar

1 cup (250ml) water

1 teaspoon bicarbonate soda

1 egg, lightly beaten

1 cup (150g) plain flour

1 cup (150g) self raising flour

1 teaspoon mixed spice

250g butter 1 tablespoon rum, brandy or sherry

Line a 21 x 21 cm square cake tin with baking paper.

In a large saucepan bring fruit, sugar, water, butter and bicarbonate of soda to the boil and simmer for five minutes. When cool add egg, then the sifted flours and spice, and lastly the rum or brandy. Bake in a moderate oven for 2 hours, or until an inserted skewer comes out clean. A packet of mixed fruit may be used instead of the individual fruits. This is a very soft mixture.

Economical Fruit Cake

250g butter

1 cup (220g) sugar

2 eggs

1 tablespoon brandy

1 cup (250ml) milk

2 cups (300g) flour

1 teaspoon bicarbonate soda

½ teaspoon each of mixed spice, ginger, nutmeg

1 cup (150g) currants

1 cup (125g) sultanas

1 cup (125g) seeded raisins

Line a 21 x 21 cm square cake tin with baking paper.

With an electric mixer cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then add milk, followed by the flour, bicarbonate of soda and spices sifted together and lastly the fruit. Bake in a moderate oven for 2 hours, or until an inserted skewer comes out clean. A packet of mixed fruit may be used instead of the individual fruits.

This recipe makes a large cake, suitable for special occasions.

Ginger Ale Cake

500g each of raisins, currants, sultanas 125g ground almonds

250g lemon peel 2 tablespoons glycerine

1 small bottle ginger ale (375ml) 2 tablespoons brandy

750g butter 625g flour

500g sugar 1 teaspoon nutmeg

1 dozen eggs, beaten 1 teaspoon mixed spice

Put the fruit together into a bowl and soak in the ginger ale overnight. With an electric mixer, cream the butter and sugar until light and fluffy. Add eggs, then the ground almonds, glycerine and brandy and lastly the sifted dry ingredients.

Mix well and add the fruit. Bake in a papered tin in a moderate oven for 4 to 4 ½ hours. This recipe makes a large cake or two smaller cakes.

Pumpkin Cake

1 cup (250g) butter

1 cup (220g) sugar

2 eggs

1 teaspoon vanilla

1 cup (250g) cold mashed pumpkin

2 cups (300g) self raising flour

Pinch salt

375g packet mixed fruit

Line a 21 x 21 cm square cake tin with baking paper.

With an electric mixer cream the butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition, then add the pumpkin followed by the flour and salt sifted together and finally the fruit. Pour into prepared tin and bake in a moderate oven for 1 hour, or until an inserted skewer comes out clean.

Special Brownie*

1 teaspoon sugar, extra

1 teaspoon cinnamon

2 cups (300g) flour

1 tablespoon butter, softened

¼ cup (55g) sugar

1 cup (120g) sultanas

1 teaspoon cream of tartar 1 egg

½ teaspoon bicarbonate soda 1 cup (250ml) milk

Pinch salt

1 tablespoon butter, extra

Line a 15 x 15 x 7.5 cm cake tin with baking paper. Mix together the extra sugar and cinnamon and set aside. Sift flour, cream of tartar, bicarbonate of soda and salt into a bowl. Rub in butter until mixture resembles breadcrumbs, add the sugar and sultanas. Beat egg and milk together and add to first mixture. Put half of the mixture in the prepared tin. Sprinkle evenly with half the sugar and cinnamon mixture and then dot with half the extra butter. Cover with the rest of the mixture. Sprinkle the top with the remaining cinnamon and sugar and dot with remaining butter. Bake in a moderate oven for 45 minutes, or until an inserted skewer comes out clean.

* This recipe is not for a brownie as we would know it today.

Sultana Cake

125g butter

250g sugar

1 teaspoon vanilla essence

3 eggs

375g flour

1 heaped teaspoon baking powder

¾ cup (180ml) milk

1 cup (125g) sultanas

Walnuts, chopped or mixed peel

Line a 21 x 21 cm cake tin with baking paper.

With an electric mixer cream the butter and sugar until light and fluffy. Add the vanilla and eggs one at a time beating well after each addition. Sift together the flour and baking powder and add this and the milk. Lastly stir in the sultanas. Pour mixture into prepared pan and top with walnuts or peel and bake in a moderate oven for 1 hour, or until an inserted skewer comes out clean.

Prune Cake with Orange Icing

250g pitted prunes

Pinch of bicarbonate of soda

¼ cup (60g) butter

¼ cup (55g) sugar

2 eggs

2 teaspoons cocoa

Icing

1 tablespoon butter

Grated rind and juice 1 orange

1 cup (170g) wholemeal self raising flour

¼ teaspoon cinnamon

¼ teaspoon nutmeg

Pinch salt

2 tablespoons (40g) chopped nuts

Icing sugar

Line a 21 x 21 cm square cake tin with baking paper.

Put prunes into a saucepan and cover with boiling water, add soda and simmer for 30 minutes.

Drain the prunes. With an electric mixer cream the butter and sugar; add the prunes and beat well.

Add the eggs one at a time beating well after each addition. Beat the mixture until it is smooth and thick. Blend the cocoa with a tablespoon of water and add to the mixture. Sift flour and spices and add to the mixture followed by the nuts. Bake in a moderate oven for 40 minutes, or until an inserted skewer comes out clean.

To make the icing, soften the butter, add the rind and juice and sufficient icing sugar to make a soft cream. Beat for 5 minutes. Top the cake with icing when cool.

One Two Three Cake

1 cup (250g) butter

3 cups (450g) flour

2 cups (440g) sugar

1 cup (250ml) milk

2 teaspoons baking powder 3 eggs

Pinch salt

Lemon essence

1 cup (125g) raisins 20g caraway seeds

Line two deep sandwich tins with baking paper.

With an electric mixer cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add orange juice and grated rind and finally the flour, baking powder and salt sifted together. Halve the mixture. To one half add raisins and spoon into one prepared cake tin. Add caraway seeds to the other half of the mixture and spoon into remaining tin. Bake in a moderate oven for about 50 minutes or until cooked when tested with a skewer.

Orange Cake

125g butter

Grated rind and juice 1 orange 125g sugar 220g self raising flour

2 eggs ½ cup (125ml) milk

Line a loaf tin with baking paper.

With an electric mixer cream the butter and sugar, add eggs one at a time, beating well after each addition. Add the orange juice and rind, and lastly the sifted flour and milk. Pour into prepared tin and bake in a hot oven for 20 minutes, or until an inserted skewer comes out clean.

Long Cake

240g flour

240g sugar

4 eggs

Line a loaf tin with baking paper.

180g butter

1 teaspoon baking powder

Grated rind and juice 1 orange or lemon

With an electric mixer cream the butter and sugar until light and fluffy, add eggs one at a time and beat well, then add fruit juice and rind and lastly the sifted dry ingredients. Pour into prepared tin and bake in a hot oven for 30 minutes or until cooked.

Delicious Apple Cake

250g self raising flour

½ teaspoon salt

125g butter

125g sugar

375g apples, peeled, cored and diced

1 egg

¼ cup (60ml) milk

Line a swiss roll tin with baking paper. Sift flour and salt into a bowl, rub in the butter until mixture resembles breadcrumbs, and add the sugar and then the apples. Beat egg and milk together and add to mixture. Pour into prepared tin and bake in a moderate oven for 1 hour or until the top springs back when lightly pressed. When cool cut into squares.

Banana Nut Cake

¼ cup (60g) butter

1 cup (220g) sugar

1 teaspoon bicarbonate of soda

4 tablespoons milk

1 cup mashed bananas* Pinch salt

2 eggs

1¾ cups (240g) flour

*approximately 3 medium bananas

Line a loaf tin with baking paper.

¼ cup (30g) nuts, chopped

With an electric mixer cream the butter and sugar until light and fluffy, add bananas and beat until sugar is dissolved. Add eggs one at a time, beat well after each addition. Mix the soda into the buttermilk and add to the mixture. Sift flour and salt and fold into the mixture and lastly add the nuts. Bake in a moderate oven for 20 minutes. This cake will keep indefinitely in an airtight tin.

Gingerbread I

250g butter

1 cup (350g) treacle

2 eggs

1 cup (220g) sugar

2 teaspoons mixed spice

2 teaspoons ginger

2 teaspoons bicarbonate of soda

2 teaspoons boiling water

1 cup (250ml) buttermilk

2½ cups (360g) flour

Line a 21 x 21 cm cake tin with baking paper.

In a saucepan, melt butter and treacle together over a low heat. Beat eggs, sugar and spices together till thick and add the butter and treacle. Dissolve the bicarbonate of soda in the boiling water and add this and the buttermilk to the mixture. Gently fold in the sifted flour. Bake in a moderate oven for 1 hour, or until an inserted skewer comes out clean.

Gingerbread II

½ cup (125g) butter

½ cup (110g) sugar

1 egg, lightly beaten

½ teaspoon salt

2 ½ cups (360g) flour

Line a swiss roll tin with baking paper.

1 ½ teaspoons bicarbonate of soda

1 teaspoon cinnamon

1 teaspoon ground ginger

1 cup (350g) treacle or golden syrup

1 cup hot water

With an electric mixer cream the butter and sugar until light and fluffy, add the egg and treacle or golden syrup. Sift together the flour, bicarbonate of soda, spices and salt and add to the mixture.

Lastly add the hot water. Beat till smooth. Bake in a moderate oven for 40 minutes, or until top springs back when lightly pressed.

Day and Night Cake

250g butter

4 eggs

2 cups (440g) sugar

1 cup (250ml) milk

Pinch salt 3 teaspoons baking powder

3½ cups (510g) flour

½ cup (60g) raisins

2 tablespoons cocoa 2 tablespoons treacle

1 teaspoon cinnamon ½ teaspoon each of nutmeg and mixed spice

½ teaspoon vanilla essence

Line a 21 cm round cake tin with baking paper.

With an electric mixer cream the butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition, add the milk. Sift together the flour, baking powder and salt and add to the mixture. Halve the mixture. To one half add the vanilla essence; to the other add the treacle, cocoa and spices. Put alternate tablespoonfuls of the mixture into the prepared tin to create a marble effect. Bake for 1½ hours in a moderate oven.

Chocolate Cake

60g butter

1 cup (220g) sugar

1 egg, lightly beaten

1 tablespoon cocoa

1 level teaspoon bicarbonate of soda

Line two sandwich tins with baking paper.

½ cup (125ml) milk

1 ½ cups (210g) self raising flour

¼ cup (60ml) boiling water

Apricot Jam

With an electric mixer cream the butter and sugar until light and fluffy. Add the egg and beat well. Blend the cocoa and bicarbonate of soda with the milk and add to the mixture. Fold in the sifted flour and lastly the boiling water. Bake in two sandwich tins in a moderate oven for 20 minutes or until top springs back when lightly pressed. Join together with apricot jam.

Coffee Cake

125g butter

1 tablespoon milk, extra

125g sugar 220g self raising flour

2 eggs ½ cup milk

4 teaspoons of instant coffee

Line a loaf tin with baking paper.

With an electric mixer cream butter and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Mix the coffee with the extra milk until dissolved and add to the mixture. Then add the sifted flour alternately with the milk. Bake in a moderate oven for 20 minutes, or until an inserted skewer comes out clean.

Madeira Cake

125g butter

125g sugar

Vanilla essence

155g flour

3 eggs 1 teaspoon baking powder

Line a loaf tin with baking paper.

With an electric mixer cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla essence. Sift together the flour and baking powder. Add to the mixture and mix to a smooth batter. Bake in a moderate oven for 30 minutes or until an inserted skewer comes out clean.

Dolly Cake

90g butter

¾ cup (165g) sugar

1 egg, lightly beaten

1 cup (250ml) milk

1 ¾ cups (240g) self raising flour

Line a 21 x 21 cm cake tin with baking paper.

With an electric mixer cream the butter and sugar until light and fluffy. Add the egg, then the milk and flour alternately. Bake in a moderate oven for 20 minutes or until top springs back when lightly pressed.

Peanut Loaf

1 tablespoon butter

1 teaspoon treacle

1 egg

1 cup (250ml) milk

1 cup (160g) raw peanuts, chopped

Line two loaf tins with baking paper.

1 cup (150g) wholemeal plain flour

1 cup (150g) plain flour

1 teaspoon bicarbonate of soda

2 teaspoons cream of tartar

With an electric mixer cream the butter and treacle until light and fluffy. Beat together the egg and milk and add to the butter mixture. Add the nuts. Sift together the flours, bicarbonate of soda and cream of tartar and add to the mixture. Add any residue from wholemeal flour remaining in sifter. Bake for 30 minutes in a moderate oven, or until an inserted skewer comes out clean. Cool, slice and serve buttered.

Walnut Loaf

30g butter

1 tablespoon sugar

1 egg, beaten

1 tablespoon golden syrup

1 cup (250ml) milk

Line a loaf tin with baking paper.

2 cups (300g) flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¾ cup (90g) walnuts, chopped

With an electric mixer cream the butter and sugar until light and fluffy. Add the egg, golden syrup and milk. Sift together the flour, cream of tartar and bicarbonate of soda and stir into the mixture.

Lastly stir in the walnuts. Bake for 30 minutes in a moderate oven, or until an inserted skewer comes out clean.

Sultana Loaf

3 cups (450g) flour

3 teaspoons baking powder

½ teaspoon salt

1 tablespoon butter

1 cup (185g) brown sugar

Line two loaf tins with baking paper.

1 egg

1 cup (250ml) milk

1 teaspoon vanilla essence

1 cup (125g) sultanas

Sift flour, baking powder and salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs, add the sugar. Beat together the egg, milk and vanilla and add to the mixture. Lastly add the sultanas. Bake in a moderate oven for 35 minutes, or until an inserted skewer comes out clean.

Kitchen Chatter

If custard curdles or separates, quickly remove it from the heat and briskly beat it with a rotary beater.

When crumbing fish or cutlets add a dessertspoon of oil to the beaten eggs. This makes the crumbs stick firmly.

Dip rissoles in cold water before rolling in flour. This prevents them from cracking.

Lemon juice squeezed on rice when the latter is boiling will whiten it and separate the grains.

The Hostess at Luncheon

Luncheon follows the same trend as dinner though there are fewer courses, and the dishes are simpler. If you have guests, it is well to think up dishes which may have been prepared before they arrive, so that you will have time to spend with the guests. Such dishes as salads, stuffed vegetables, fish or meat done in a variety of ways; and sweets like tarts, soufflés, or other refrigerator dishes are always popular.

Fruit may be served, and fruit cocktails to begin are appreciated. Serve also tea or coffee according to the taste of the guests, or fruit drinks. If any wine, such as hock, claret, sauterne or sherry is served, the appropriate glasses are placed at each person’s right hand.

Lemon Fruit Cocktail

½ cup (140g) sugar 1 cup (250ml) water

2 tablespoons red jelly crystals ¼ cup (60ml) lemon juice

2 cups diced fruit mixture or melon balls

In a saucepan bring to the boil the sugar, water and jelly crystals for 5 minutes. Add lemon juice. Put fruit into individual dishes, and pour over the liquid. Serve chilled. For variation, add a pinch of nutmeg or cinnamon.

Fruit Cocktail I

Rock melon

Watermelon

Pawpaw Sugar

1 tablespoon Sherry

Peel melons and pawpaw and scoop out small balls and put into individual glasses. Sprinkle with sugar and over each pour 1 tablespoon sherry. Chill and serve.

Fruit Cocktail II

2 grapefruit

1 orange

3 bananas 250g strawberries

30g glacé cherries Sugar

Cut grapefruit in two. Scoop out pulp into a basin and add the pulp of the orange, then the chopped cherries and strawberries—keeping a few strawberries for decoration. Chop bananas and add last. Mix well together and sprinkle with a little sugar. Refill the grapefruit cases and chill. Serve topped with a strawberry.

Grapefruit Cocktail

½ grapefruit per person

3 whole cloves

¼ teaspoon ground ginger ½ teaspoon cinnamon

1 tablespoon sugar

Remove pulp carefully from the grapefruit and place in individual glasses. Save juice and make up to ½ cup with water. Put into a saucepan with the cloves, ginger, cinnamon and sugar and simmer over a medium heat for 15 minutes. Cool and strain and pour over grapefruit. Chill and serve.

Liqueur Grapefruit

½ grapefruit per person Sugar

1 teaspoon cherry brandy per person

With a sharp knife, cut round the inside of the skin and between each section so that the fruit is free. Then with sharp pointed scissors, snip out the membrane and centre pith. Sprinkle with sugar and pour the cherry brandy over the fruit. Chill until required.

Avocado and Pineapple Cocktail

1 pineapple

Salt and pepper

Avocado Lemon Juice

Celery leave, finely chopped

Peel pineapple and avocados and scoop out balls. Place in individual glasses. Sprinkle with salt and pepper and pour over lemon juice. Chill and serve sprinkled with finely chopped inner leaves of celery.

Fish Cocktail

1 tin sardines

1 teaspoon lemon juice

1 teaspoon Worcester sauce

1 tablespoon tomato sauce

½ teaspoon salt Pepper

Chop sardines finely, add remaining ingredients. Chill and serve in cocktail glasses with a little finely chopped parsley on top.

Prawn Cocktail with Cheese Bites

12 prawns, shelled

1 tablespoon tomato sauce

1 tablespoon lemon juice

1 tablespoon sherry

½ tablespoon Worcester sauce Pinch salt

Pepper

Cheese Bites

30g butter

30g cornflour

30g flour

30g grated cheese

Salt Cayenne pepper

Yolk of 1 egg Water

To make the cheese bites sift flour and cornflour into a bowl and rub in the butter. Add the grated cheese, salt and cayenne. Add egg yolk and mix to a stiff dough with a little water. Turn the mixture onto a floured board and knead till smooth. Roll out thinly and cut into rounds. Place on a baking tray lined with baking paper and bake at 175°C for 7 minutes or until brown.

For the prawn cocktail mix all ingredients together gently. Chill and serve in cocktail glasses with chopped mint on top and with a cheese bite on the side.

Mixed Grill Suggestions

Steak with sausages, kidney, bacon and tomatoes

Steak with mushrooms

Steak pocketed with oysters

Sausages with cheese topped apricot halves

Pork chops stuffed with apple and walnut filling

Veal fillets stuffed with raisin and celery filling

Lamb chops with bacon and pineapple slices

Grilled liver and onion rings

Grilled ham slices with clove stuck prunes

Sausage Grill with Grilled Peach Halves

1kg sausages

Salt and pepper

Curry powder

6 peaches, halved

2 teaspoons butter

6 small rashers bacon

Grill sausages slowly. Cut each bacon rasher in half. Roll and thread onto a skewer. Grill until crispy. Brush each peach half with melted butter and sprinkle with curry powder; grill until lightly browned. Top each peach half with a bacon skewer. Serve all piping hot with crisp potato chips and a green vegetable.

Sauce for Grills

2 tablespoons butter

Salt and pepper to taste

1 tablespoon parsley, chopped ½ cup 125ml lemon juice

Add the butter to a small saucepan and melt over a low heat. Add remaining ingredients and stir to combine. Serve hot.

Spiced Sausages

375g sausages

1 tablespoon flour

1 tablespoon vinegar

1 onion, sliced

1 tablespoon sugar

1 tablespoon Worcester sauce

¼ cup (60ml) boiling water

Salt and pepper to taste

Place the sausages in an ovenproof dish, place onion slices on top. Mix together he sugar, flour, sauce, vinegar, salt and pepper and gently stir in the boiling water. Pour over the sausages and onions. Bake in a moderate oven for 20 minutes or until the sausages and onions are cooked.

Potato and Sausage Rolls

1 onion, finely chopped

3 medium potatoes, boiled and mashed Pepper and salt

500g sausages

1 egg, beaten Breadcrumbs

Oil for shallow frying

Add the onion, pepper and salt to the mashed potato. Add sausages to a large pan of water and boil until cooked. Remove skins and cool. Roll in prepared potato mixture, dip in egg and then breadcrumbs. Heat the oil in a frying pan and cook rolls until golden brown. Serve hot with new peas and grilled tomato halves.

Sausage Pie

500g sausages

1 tablespoon olive oil

1 tablespoon flour

1 onion, sliced

1 apple, peeled, cored and sliced 2 medium sized potatoes, peeled and sliced

2 tomatoes, sliced Salt and pepper

½ cup (25ml) water or stock

Prick sausages, dip in flour. Heat olive oil in a frying pan and cook sausages until golden brown. Place in an ovenware dish in a warm place. Layer the onions, potatoes, apple and tomatoes on top of the sausages in that order. Sprinkle with salt and pepper, add the stock. Cover and bake in a moderate oven for 1 hour.

Steak Piquante

500g topside steak

2 sheep kidneys

Flour

Breadcrumbs

2 teaspoons Worcester sauce

Salt and pepper

1 egg, beaten

Melted butter

Slice the steak thinly and cut into 5cm squares and make a pocket in each piece. Soak the kidneys in warm water, remove the skin and chop finely. Add salt, pepper and sauce to the kidneys and fill the pocket with the mixture. Secure with a toothpick. Dip in flour, then in the beaten egg and breadcrumbs. Place in an ovenware dish, cover with baking paper and bake in a hot oven for 30 minutes. Remove from the oven, brush with melted butter and serve.

Spiced Steak with Dumplings

1kg blade steak, cubed

1 teaspoon brown sugar

1 tablespoon flour

¼ teaspoon nutmeg

1 teaspoon salt

2 cups (500ml) water

1 tablespoon vinegar 1 tablespoon Worcester sauce

Dumplings

1 cup (150g) self raising flour ¼ teaspoon salt

Pinch cayenne pepper 1 tablespoon butter

½ cup (125ml) milk

Combine the nutmeg, brown sugar, salt, pepper and flour and rub into the steak. Place in an ovenware dish and cover with the water, vinegar and Worcester sauce. Bake in a moderate oven for 1½ hours then add sliced onions, carrots or other vegetables and cook for another hour. Meanwhile to make the dumplings sift the flour and salt into a bowl, rub in the butter, add salt cayenne pepper and lastly the milk. Mix to a soft dough.

Place spoonfuls on top of the vegetables, cover the dish with a lid or alfoil and return to the oven for 20 minutes.

Madras Steak

750g round steak

2 teaspoons flour

1 tablespoon vinegar

1 teaspoon curry powder

1 large onion, grated

Butter

Salt and pepper

1 teaspoon sugar

½ cups (375ml) boiling water

1 large apple, peeled, cored and grated

The steak should be in one piece. Spread the top with butter and sprinkle with the flour, salt and pepper. Place in an ovenware dish and bake in a moderate oven for 20 minutes. Mix together the vinegar, sugar and curry powder and blend with 1 cup boiling water. Pour over the steak, and then pour the other ½ cup boiling water round it. Combine the onion and apple and spread on top of the steak. Return to the oven and bake in a moderate oven for 2 hours. Remove from the oven and pour any liquid into a saucepan. Mix a tablespoon of plain flour with water and pour into the liquid. Bring to the boil, stirring constantly until the mixture thickens. Serve with the steak.

Curried Veal in Grapefruit Cases

180g cooked veal

3 teaspoons flour

1 teaspoon onion, chopped

3 teaspoons curry powder

30g butter

1¼ cups (300ml) milk

2 large grapefruit, halved, flesh removed

1 tablespoon parsley, chopped

1 tablespoon apple. Chopped 1 tablespoon desiccated coconut

Squeeze lemon juice

Fresh breadcrumbs

Melt butter and lightly cook the onion, stir in the flour and curry powder, add milk and simmer for 5 minutes. Add apple, coconut, parsley and lemon juice. Lastly add chopped veal and pile into empty grapefruit cases. Sprinkle with breadcrumbs and bake in a hot oven for 20 minutes. Serve hot, garnished with parsley.

Crumbed Veal Shapes, Pineapple and Sweet Potato Puff

2 cups veal, cooked and diced

¼ teaspoon salt

⅔ cup (65g) breadcrumbs

1 teaspoon onion, grated

¼ cup (60ml) pineapple juice 1 egg

6 slices pineapple

1 tablespoon butter

2 tablespoons sugar Pinch ground cloves

Sweet Potato Puff

2 tablespoons butter

1 egg, separated

¼ cup (60ml) milk or cream

2 cups sweet potatoes, cooked and mashed

Salt and pepper

Mix together the veal, breadcrumbs, salt, onion and egg. Shape into 6 cutlets and place one on each pineapple slice. Place in a greased ovenproof dish. In a small saucepan melt the butter, add the sugar, cloves and pineapple juice, stirring until the sugar is dissolved. Pour over the cutlets. Cover with greased alfoil and bake in a moderate oven for about 30 minutes.

To make the sweet potato puff mix the mashed sweet potato butter, seasonings and cream or milk, then the egg yolk. Beat the egg white until stiff and fold into potato mixture. Turn into a greased ovenware dish and bake in a moderate oven until brown and puffy. Serve the veal and pineapple with the sweet potato puff.

Veal Pies

Pastry

185g self raising flour

90g butter

Pinch salt Cold milk

Filling

250g veal

60g bacon

Salt and pepper

60g sheep kidneys

3 teaspoons flour

2 teaspoons parsley, chopped

Mince veal, kidney and bacon. Blend in the flour, salt and pepper and parsley. Put into a saucepan and simmer gently for 20 minutes.

While it is cooking, make the pastry. To make the pastry sift the flour and salt into a bowl, rub in the butter and sufficient milk to make a stiff dough. Turn onto a floured board, roll out to 6mm thickness and line small pie tins with it. Fill with veal mixture, cover with rounds of pastry, prick all over with a fork, and brush with milk or egg yolk. Bake for 20 minutes in a moderate oven.

Duck Cutlets with Candied Sweet Potato

1 duck, cooked 1 egg

1 tablespoon milk

Breadcrumbs

Flour Oil for deep frying

Candied Sweet potato

6 sweet potatoes

Butter

¼ cup (60ml) water

Salt and pepper

1 cup (185g) brown sugar

Cut the flesh from the duck and mince. Form into cutlets. Beat egg and milk together. Dip cutlet into flour, then egg and breadcrumbs. Chill for 30 minutes.

To make the Candied Sweet Potato, boil potatoes without peeling them, and when tender, strip the skin off. In a saucepan combine the sugar and water. Boil until thickened and syrupy. Cut the sweet potatoes into thick circles and place in an ovenware dish. Season with salt and pepper. Pour the hot syrup over the slices, seeing that each circle is surrounded by liquid. Bake in a hot oven until brown, when the sauce should be sticky and coagulated.

Fry the duck cutlets in deep hot oil. Drain and serve with Candied Sweet Potatoes.

Brain Savoury with Mashed Sweet Potato

500g tomatoes, sliced

4 rashers bacon, chopped

3 eggs

A little butter

Mashed Sweet Potato

2 cups sweet potato, cooked and mashed

2 large onions, sliced

3 sets sheep brains, cut into small pieces

1 cup (100g) breadcrumbs

Milk Salt and pepper

60g butter ½ cup (95g) brown sugar

¼ cup golden syrup

Into a large ovenware dish place a layer of tomato slices, a layer of onions, bacon, then the brains. Sprinkle with salt and pepper. Repeat layers till dish is filled. Beat eggs with one cup of water and pour over the dish. Sprinkle with breadcrumbs and place knobs of butter on top. Bake in a moderate oven for 25 minutes.

To make the mashed sweet potato add sufficient milk to the mashed sweet potatoes to make a smooth paste. Add salt and pepper. Place in a greased casserole dish. Combine the sugar and golden syrup in a small saucepan. Add the butter and stir over a medium heat until the butter has melted. Pour over the potatoes. Bake in a hot oven until top is caramelised.

Serve the brain savoury with mashed sweet potatoes and green vegetables.

Liver and Tomatoes with Parsley Potatoes

1 tablespoon olive oil

1 onion, finely chopped

3 tomatoes, sliced Salt and pepper

Mustard Flour

1 sheep’s liver, sliced

Parsley Potatoes

Potatoes

3 teaspoons parsley, chopped

30g butter 2 tablespoons milk

Into a small baking dish put the olive oil. Then add alternate layers of liver, tomatoes and onion; season with salt, pepper and mustard as each layer is completed. Drizzle a little oil on the top and bake in a hot oven till crisp on top.

To make the parsley potatoes, peel and boil enough potatoes to serve each person. When cooked mash with the butter and milk and beat till fluffy. Lastly add parsley.

Serve with the liver and tomatoes with the parsley potatoes.

Minced Liver and Meat Loaf with Nutty Tomato Jelly and Mayonnaise

250g minced meat

1 cup [100g] rolled oats

250g liver, minced

1 onion, grated

1 tomato, sliced Salt and pepper

Nutmeg 40g butter

½ cup (125ml) water 1 egg

Nutty Tomato Jelly

2 cups tomato, peeled and chopped

1 small onion, finely chopped

1 stalk celery, finely chopped 2 whole cloves

1 tablespoon peppercorns

1 tablespoon sherry

1½ tablespoons gelatin 1 stalk celery

¼ cup (60ml) cold water

½ cup (70g) nuts, chopped

1 capsicum, chopped Finely shredded cabbage Mayonnaise parsley

Cream Mayonnaise

3 egg yolks, hardboiled

1 teaspoon salt

1 teaspoon mustard Pinch cayenne pepper

2 tablespoons vinegar 1½ cups (375ml) thick cream

¼ teaspoon paprika

Make the Nutty Tomato Jelly first. Put the tomato pulp, onion, celery,cloves and peppercorns into a saucepan and cook for 15 minutes over a medium heat. Add salt to taste, then the sherry.

Soften gelatin in cold water and add to the tomato mixture, stirring well to combine. Pour into a ring tin and chill till set.

To make the meatloaf mix all the ingredients together in a bowl. Form into a loaf, wrap in greased paper, cover with a cloth and steam for 2 hours.

To make the cream mayonnaise mash egg yolks with a fork, add salt, mustard, cayenne and vinegar and mix till smooth. Beat cream till stiff and gradually add mustard mixture beating all the time. Finally stir in the paprika.

To serve, unmould the tomato jelly onto cold serving dish. Fill the centre with shredded cabbage, nuts and capsicum. Moisten with cream mayonnaise. Serve with hot meatloaf.

Sheep Tongues in Tomato Puree with Potato Salad

6 sheep tongues

Pepper and salt

500g tomatoes, chopped

Blade mace

Pinch sugar Bay leaf

1 egg, hard boiled

Juice lemon

½ cup (125ml) water

1 tablespoon flour

30g butter Parsley, chopped

Potato Salad

4 potatoes

1 large white onion, chopped finely

2 tablespoons parsley, chopped 1 tablespoon red capsicum, chopped 120g butter, melted Salt and pepper

To make the potato salad, bake the potatoes in their skins in a moderate oven for approximately one hour or until tender. Cool and remove the skins. Dice the potatoes and put into a bowl, add the other ingredients except the butter and toss lightly together. Pour melted butter over and mix well.

To make the tongues in tomato sauce, wash the tongues and place in a saucepan of boiling water and simmer till tender. Skin and cut into two and arrange in a serving dish. Keep hot. In a saucepan put the tomatoes, water, mace, bay leaf, salt, pepper, sugar, lemon juice and bring to the boil. Simmer for 15 minutes. Strain. Return to the pan and sprinkle over the flour. Cook over a medium heat until the mixture boils and thickens. Pour the tomato sauce over the tongues, arrange slices of the hardboiled egg on top and sprinkle liberally with chopped parsley.

May be served hot or cold with potato salad.

Ox Tongue with Tomato Aspic

1 ox tongue

1 tablespoon vinegar

½ teaspoon nutmeg Boiling water

Tomato Aspic

2 tablespoons gelatin ¼ cup (60ml) cold water

½ cup (125ml) boiling water 4 tomatoes

1 tablespoon onions, chopped 1 teaspoon salt

½ tablespoon celery, chopped 2 or 3 whole cloves

1 teaspoon sugar

2 teaspoons lemon juice

Make the aspic first by soaking the gelatin in cold water for fine minutes and then dissolve in boiling water. In a saucepan add the tomatoes, onion, celery, cloves, salt and sugar cooking over a medium heat for15 minutes. Strain, add lemon juice and dissolved gelatin. Pour into a mould to set. Chill.

To make the ox tongue put the tongue in a saucepan and add vinegar and nutmeg and sufficient boiling water to cover the tongue. Bring to the boil and simmer till tender – about 3 hours. Take from the saucepan and remove the skin. Put into a meat press or basin with weights on top and leave till cold and set.

Remove from the press onto a serving dish and serve with Tomato Aspic.

Jellied Tongue with Beet Salad and Mayonnaise

1 ox tongue, boiled and sliced 45g gelatin

1¼ cups (300ml) water

1 tablespoon sugar

1 tablespoon ketchup

1 pint boiling water

Beet Salad

2 cups (500ml) brown gravy

1 tablespoon mixed herbs, chopped

1 tablespoon caramel

1 egg, hard boiled

6 beetroot, cooked and cooled 4 eggs, hard boiled

1 large onion, sliced Salt and pepper

1 tablespoon parsley, chopped

Mayonnaise

2 tablespoons condensed milk 1 teaspoon mustard

3 tablespoons vinegar Salt and pepper

1 egg, hard boiled and mashed

To make the jellied tongue sprinkle gelatin over the water and stand in hot water till dissolved. Mix together the gravy, sugar, ketchup, caramel and herbs, add to this the dissolved gelatin, then the boiling water and strain. Chill till the mixture thickens.

Wet a mould, put in a little of the jelly, then a layer of the tongue and repeat till the mould is full. Cover and chill till set.

To prepare the beet salad, cut the beetroot into cubes, chop eggs mix with the onion rings. Sprinkle with salt and pepper and add parsley. Put into a salad bowl.

To make the mayonnaise mix all the ingredients together. Turn the set jellied tongue onto a serving dish, garnish with chopped celery or parsley and serve with beet salad and mayonnaise.

Sweetbread and Cucumber Salad

½ cup cucumbers, diced

1 cup sweetbreads, par-boiled and cubed

¼ cup celery, chopped Salt and pepper

1 lettuce, to serve 2 tablespoons vinegar

Rich Mayonnaise

600ml cream

4 eggs, beaten

3 teaspoons mustard 1 teaspoon salt

½ teaspoon pepper 1 cup (250ml) vinegar

To make the mayonnaise, in a saucepan put the cream, add the eggs, salt, pepper and mustard mixed to a paste with a little of the cream. Stir in the vinegar. Cook over a medium heat, stirring constantly until it thickens. Do not allow to boil. When it is thick and smooth take off the heat and bottle. Chill and use as required.

To make the sweetbreads, add then to a saucepan and cover with water and 2 tablespoons of vinegar. Cook them for 20 minutes. Plunge into cold water, drain and place in refrigerator until required. Combine sweetbread, celery, cucumber in a bowl, season with salt and pepper and moisten with rich mayonnaise.

Arrange in lettuce leaves and sprinkle with paprika.

Brawn

1 shin of beef, broken and cut into pieces

1 pig’s cheek Water

1 teaspoon each of allspice, cloves, cinnamon, pepper and mace

Into a large saucepan put the beef shin and pig’s cheek and just cover with water. Bring to the boil and simmer for 6 hours. Lift out the meat and place in a bowl. When cool remove the meat from the bone. Strain liquid and retain, skim off the fat. Return the liquid to a saucepan and add the spices. Bring to the boil and then simmer for 20 minutes. Add the meat, pour into a mould and chill till set.

Jellied Mince Meat and Lettuce Salad

4 teaspoons gelatin 2 tomatoes, peeled and sliced

1½ cups (375ml) stock 3 cups cooked meat, minced

Salt and Pepper 3 teaspoons Worcester sauce

½ teaspoon allspice

Lettuce Salad

1 head lettuce, shredded 1 small onion, chopped

1 egg, hard boiled, mashed Juice 1 lemon

6 teaspoons honey 1 teaspoon mustard ¼ cup (60ml) cream Salt and pepper

Line a wetted mould with tomato slices. In a saucepan heat the stock, add sauce, salt and pepper and spice and when boiling, take off the heat and add the gelatin. When dissolved stir in the meat and pour into the mould.

To make the lettuce salad, mix together the cream, salt, pepper, honey, mustard, lemon juice and mashed egg. Combine the lettuce and onion in a bowl and pour over the dressing. Chill before serving with Jellied Mince Meat.

Aberdeen Sausage with Onion Salad

500g lean beef mince

250g bacon, finely chopped

2 cups (200g) breadcrumbs 1 tablespoon Worcester sauce

1 onion, chopped

2 eggs, lightly beaten

1 teaspoon salt ½ teaspoon pepper

Onion Salad

1 head lettuce

2 onions, sliced into rings

2 tomatoes, diced 1 capsicum, chopped

1 cucumber, diced 4 radishes for garnish

Creamy Dressing

1 cup (250ml) cream

¼ teaspoon pepper

1 tablespoon vinegar

1 teaspoon salt

1 tablespoon lemon juice

To make the Aberdeen sausage mix the mince and bacon well. Add the onion, breadcrumbs, sauce, salt and pepper and lastly the eggs. Form into two rolls, wrap in two floured cloths, tied at each end.

Bring a large saucepan of water to the boil. Place the sausages in the water and cook for 1½ hours. Add more boiling water if necessary while cooking. Remove the sausages from saucepan, take out of cloths and roll in breadcrumbs.

To prepare the onion salad, place the onion rings in a bowl of iced water and allow to stand for 15 minutes. Line a salad bowl with the lettuce leaves, and arrange onions in the leaves. Add the tomatoes and cucumber on top of onion, sprinkle with chopped capsicum. To make the creamy dressing whip the cream until stiff, add salt and pepper and then the lemon juice and vinegar very slowly, stirring with a wooden spoon all the time. Set aside until ready to serve.

Decorate with the salad with radish roses. To make these wash radishes, and with a sharp knife, cut down the length of the radish to within an centimetre of the base. Place in iced water until the radishes curl.

Serve thinly sliced Aberdeen sausage with Onion Salad and creamy dressing.

Spiced Beef with Cauliflower Gratin

Begin this recipe the day before.

2.5kg chuck roast Vinegar to corn meat

2 onions, grated

1 teaspoon allspice

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon pepper

2 onions, sliced 4 carrots, grated

1 turnip, grated

Cauliflower au Gratin

1 cauliflower

1 tablespoon flour

1 tablespoon butter

1 cup (250ml) milk

½ teaspoon salt Dash cayenne pepper

Sprinkle paprika 2 teaspoons sherry

1 cup (125g)cheese, grated Parsley, chopped

Cover the meat with vinegar, onion and spices and let stand overnight. Remove meat from liquid, retain ½ cup of the liquid. Place the beef in a covered roaster. Mix together the retained vinegar liquid and 2 cups water. Add this to the roaster. Place the onion on the meat and bake in a slow oven for 3 hours.

While the meat is cooking prepare the Cauliflower au gratin. To make the cheese sauce in a saucepan melt the butter over a medium heat, stir in the flour, and cook for a minute. Very gradually add the milk, stirring all the time, then the seasonings and sherry and finally the cheese. Stir well until melted. Remove the stalk and leaves from the cauliflower. Bring a saucepan of salted water to the boil, add cauliflower, cover and boil gently for 20 minutes. The cauliflower should be tender but not soft. Take out of the saucepan carefully so as not to detach any of the flowerettes, place on a serving dish and cover with Cheese Sauce.

Half an hour before the meat is done, heat some butter in a frying pan. Add the carrots and turnips and fry until golden brown. Serve with the meat and Cauliflower au gratin.

It is possible to serve the meat cold. This goes well with Danish salad.

Danish Salad

1 head white cabbage

Salt and pepper

1 large white onion, chopped 3 red capsicums, chopped

2 eggs, hard boiled and chopped

Red Mayonnaise

½ cup rich mayonnaise

4 olives, chopped

3 teaspoons capers, chopped

¾ cup tomato puree

4 small gherkins, chopped

To make the red mayonnaise put the rich mayonnaise into a bowl, and add the tomato puree very slowly, stirring all the time. Add the remaining ingredients, stirring well to combine. Chill before using.

To prepare the salad finely slice the cabbage. Add to a bowl. Add salt and pepper, onion, capsicum eggs. Moisten with Red Mayonnaise and chill before serving.

Cornish Pasties

Pastry

250g plain flour

Pinch salt

Filling

1 large potato, diced

1 large onion, diced

55g butter

Cold water

500g blade steak, cut into small pieces

1 turnip, diced

To make the pastry sift flour and salt into a bowl, rub in the butter and add sufficient water to make a stiff dough.

To make the filling mix all the ingredients together.

Roll the pastry out thinly, cut into circles and spread the filling on half the pastry circles. Sprinkle with salt and pepper. Moisten edges with milk and press firmly together. Bake on a baking tray lined with baking paper and in a moderate oven for 45 minutes to 1 hour.

Hamburger Tasties

500g minced meat 1 teaspoon Worcester sauce

3 teaspoons pickles 1 small onion, grated

1 egg, beaten Salt and pepper

1½ cups (225g) self raising flour 3 teaspoons butter Milk ¼ teaspoon salt

Mix together the steak, sauce, pickles, onion, egg, salt and pepper and form into small rolls. Set aside. Sift the flour in a bowl, rub in the butter and mix to a soft dough with milk. Pat out to 6mm thickness, cut into squares and put a meat roll on each. Moisten edges, fold over and place on a baking tray lined with baking paper. Bake for 15 minutes in hot oven.

Chicken Salad

1 chicken, boiled

4 sticks celery, diced

1 head lettuce

2 eggs, hard boiled and chopped

Olives Gherkins

Capers

½ cup (125ml) mayonnaise

1 tablespoon vinegar Salt and pepper

Pull the meat from the chicken and cut into small pieces, diced is best. Toss celery and eggs lightly together in a bowl, add vinegar, salt and pepper and allow to stand for 30 minutes. Add mayonnaise. Place lettuce leaves in a salad bowl and fill bowl with salad. Garnish with gherkins, capers and olives.

French Fish Pie and Mock Crab

1 large onion, sliced 3 tomatoes, sliced

1 cup (100g) breadcrumbs 250g fish, boiled and cooled

Salt and pepper to taste 1 tablespoon oil

¾ (180ml) cup stock

Mock Crab

1 large potato, coarsely grated 1 large onion, coarsely grated

1 large carrot, coarsely grated 2 tablespoons flour

1 egg, lightly beaten Salt and pepper to taste Oil for deep frying

Heat oil in a frying pan and cook onions. Flake fish and place a layer in a greased ovenware dish, then a layer of tomatoes, then onion. Repeat layers till dish is full. Cover with breadcrumbs, dot with knobs of butter and pour over the stock. Bake in a moderate oven for 20 minutes.

While the fish pie is cooking prepare the mock crab. Mix all ingredients together. Shape into balls. Fry in deep hot oil. Drain on kitchen paper. Serve with French Fish Pie.

Creamed Sardine Pie

3 tablespoons plain flour

1 cup (250ml) milk

1 teaspoon parsley, chopped Pinch nutmeg and pepper

½ teaspoon salt

1 teaspoon vinegar

1 tin sardines, in oil undrained Shortcrust pastry

In a saucepan mix the flour and milk, bring to the boil, stirring all the time. Simmer for 5 minutes. Add parsley, nutmeg, salt, pepper and vinegar. Mix well and beat in the sardines and oil. Line a tart plate with pastry, put in the creamed mixture, cover with pastry and brush the top with milk. Bake in a hot oven for 25 to 30 minutes.

Codfish Balls

250g salted cod

2½ cups potatoes, peeled

1 egg, beaten 80g butter, melted

⅛ teaspoon pepper

¼ teaspoon dry mustard

Breadcrumbs

¼ teaspoon paprika

½ tablespoon Worcester sauce

Oil for deep frying

Wash and soak the fish in cold water overnight. Drain, rinse and cover with fresh water and bring to the boil. Let fish simmer till tender, drain and when cool shred. You need one cup of shredded fish. Cut potatoes into cubes and cook till tender. Mash, add the cod, then the eggs, melted butter and seasonings. Beat till very light. Shape into balls, roll in breadcrumbs and fry in deep hot oil till golden brown.

Fish Cakes

185g haddock

40g butter

Salt and pepper

3 potatoes, peeled, cooked and mashed

2 teaspoons parsley, chopped

1 egg, beaten

Milk Breadcrumbs

Flake fish into a bowl, add potatoes, salt and pepper, butter, parsley and then the egg. Turn onto a floured board, break off pieces and shape into cakes. Dip in milk and breadcrumbs. Place on a baking tray lined with baking paper and cook in a moderate oven for 20 minutes.

Fish Kedgeree

500g fish 185g rice

2 eggs, hard boiled 60g butter

Salt and pepper

Wash rice. Put into a saucepan and add sufficient boiling water to allow 2.5cm above level of rice. Bring to boil and boil for 10 minutes. Take away from direct heat, cover and stand until all the water is absorbed. Turn into a colander. Flake the fish, and cut the eggs into slices. In a frying pan melt the butter, add fish, rice, salt and pepper. Continue to stir until heated through. Turn onto a serving dish, garnish with egg slices and serve.

Baked Fish

Slices of fish

Salt, pepper, sugar

1 tomato, sliced

Grated cheese

Butter Breadcrumbs

Butter an ovenware dish. Put the slices of fish in the dish and spread with butter. Sprinkle with salt and pepper. Put the tomato on top of the fish, sprinkle with sugar, grated cheese and breadcrumbs. Cover with alfoil and bake in a moderate oven for 30 minutes. Serve with slices of lemon.

Salmon Loaf with Egg Sauce

500g tin salmon ½ cup (50g) breadcrumbs

4 eggs, separated 160g butter, melted

2 teaspoons parsley, chopped ¼ teaspoon salt

Egg Sauce

40g butter

½ teaspoon salt

1 tablespoon flour

1½ cups (375ml) milk

2 teaspoons parsley, chopped 2 eggs, hard boiled and finely chopped Drain the salmon and flake into a bowl. Beat egg yolks, add melted butter, breadcrumbs, salt and parsley and add to the salmon. Beat egg whites till stiff and fold into the salmon mixture. Pour into a tin lined with baking paper, cover with alfoil and seal tightly. Steam for 1 hour

While the salmon loaf in cooking make the egg sauce. In a saucepan melt the butter, blend in the flour and salt. Cook for one minute before gradually adding the milk. Stir constantly until the mixture boils and thickens. Just before serving, stir through the eggs and parsley. Serve with the salmon loaf.

Salmon Mould with Cheesy Potatoes

1 tin salmon

1 cup (100g) breadcrumbs

1 tablespoon parsley, chopped 4 eggs, separated

Salt and pepper

Cheesy Potatoes

1 potato for each person

⅓ cup (60ml) hot milk

Dash pepper

40g butter, melted

2 cups (250g) cheese, grated

½ teaspoon salt

2 teaspoons parsley, chopped

Turn salmon into a bowl, add breadcrumbs, parsley, salt and pepper. Beat the egg yolks and add the butter. Add to salmon. Beat egg whites until stiff and fold into the salmon mixture. Grease a basin, pour in the salmon mixture and cover tightly. Steam for 2 hours.

While the salmon mould is cooking prepare the cheesy potatoes. Wash and brush well the skins of potatoes. Dry and place in a moderate oven on a tray and bake until soft. Remove from the oven, cut the tops off lengthwise, and scoop out the flesh, being careful not to break the skins. Place the potato flesh into a basin and mash well; add salt and pepper. Add the cheese to hot milk and stir till melted and well mixed. Add to potatoes, and lastly add parsley. Refill potato shells, return to oven and bake till golden brown. Serve with the salmon mould.

Salmon Rissoles with Pumpkin Delicious

1 tin salmon 2 tablespoons parsley, chopped

1 cup (100g) breadcrumbs 1 tablespoon lemon juice

1 teaspoon Worcester sauce Salt and pepper to taste

2 eggs, beaten 2 tablespoons self raising flour

Pumpkin Delicious Pumpkin Butter

Salt and pepper Sugar

Drain salmon and flake into a bowl. Add parsley, lemon juice, self raising flour, Worcester sauce, salt and pepper. Mix in half the eggs and stir until well combined. Shape into rolls and dip into remaining egg and roll in breadcrumbs. Refrigerate for 30 minutes.

Meanwhile parboil large pieces of pumpkin with the skin on, Drain, make cuts in the surface and put small pieces of butter in the cuts. Place in an oven proof dish, sprinkle with salt, pepper and sugar and bake in a moderate oven until brown.

To cook the salmon rissoles, heat a little oil in a frying pan over a medium heat, add rissoles and cook on each side until golden brown. Serve with pumpkin delicious.

Salmon Rice Loaf with Tomato Mousse and Thousand Island Dressing

3 teaspoons gelatin

1 cup (250ml) milk

1 tin salmon 1 cup rice, cooked

Salt and pepper

Hot water

Tomato Mousse

40g butter

1 cup (250ml) chicken stock 1 cup (250ml) tomato soup

1 tablespoon vinegar 1 tablespoon onion, grated

1 tablespoon parsley, chopped 1 tablespoon green capsicum, chopped

1 packet lemon jelly crystals 1 cup cream, whipped

Thousand Island Dressing

1¼ cups (300ml) mayonnaise 2 tablespoons chilli sauce

3 teaspoons ketchup 1 tablespoon olives, chopped 3 teaspoons vinegar 3 teaspoons capers, chopped ¼ teaspoon paprika

To make the salmon rice loaf dissolve the gelatin in hot water, add the remaining ingredients. Mix well, pour into a mould and chill.

To prepare the tomato mousse, in a saucepan mix together the chicken stock, tomato soup, vinegar, onion, pepper and parsley. Bring to the boil over a medium heat. Remove from the heat, add the jelly crystals, stirring till dissolved. Cool. When cool fold through the whipped cream. Pour into a mould to set.

To make the thousand island dressing combine all the ingredients and mix well. To serve place portions of salmon rice loaf and tomato mousse in lettuce leaves with thousand island dressing on the side.

Salmon Timbales with Apple Salad

250g tinned salmon ½ cup (50g) breadcrumbs

40g butter

2 tablespoons milk

3 teaspoons onion, chopped 1 egg, beaten

Salt and pepper ½ teaspoon Worcester sauce

1 lettuce, to serve Mayonnaise

Gherkin, chopped Apple Salad

3 chilled apples, peeled and diced 2 cups celery, diced ½ cup nuts, coarsely chopped 1 capsicum, sliced Lettuce leaves

Mayonnaise

Flake salmon into a bowl; add breadcrumbs, butter, milk and onion. Stir the egg into the mixture. Add salt, pepper and sauce. Fill custard cups or patty tins ¾ full with the mixture and cover alfoil and bake in a moderate oven for 30 minutes. Leave in moulds till cold.

To prepare the salad, mix the apples, celery and nuts in a bowl. Moisten with mayonnaise and mix lightly until well combined. To serve place timbales in lettuce leaves, dab with mayonnaise and top with gherkin, add some apple salad at the side, topped with sliced capsicum.

Stuffed Pawpaw

1 pawpaw, half ripe

1 cup (100g) breadcrumbs

1 onion 1 egg

2 cups minced ham and veal Salt and pepper

Wash and cut slice from the stem end of pawpaw, remove seeds. Mix remaining ingredients together in a bowl. Fill the pawpaw case with the mixture, put the top back and secure with toothpicks. Place in baking dish, drizzle with oil and cook in a moderate oven for 30-40 minutes or until filling is cooked.

Stuffed Cucumber with Parsnips au Gratin

2 long cucumbers

40g butter

1 onion, chopped

1 cup cold meat, finely chopped

2 tablespoons tomato sauce ½ teaspoon sherry

2 teaspoons parsley, chopped ½ teaspoon mixed herbs

Salt and pepper to taste ½ cup (125ml) stock

Parsnips au Gratin

8 parsnips, peeled ½ teaspoon salt

Dash pepper

¾ cup (90g) grated cheese

¼ cup (60ml) cream

Butter

Wash and cut cucumbers lengthwise and scoop out the seeds. In a saucepan bring some salted water to the boil, add the cucumbers and boil for 5 minutes. Drain. In a frying pan melt the butter, add the onion and fry till golden. Add the remaining ingredients and cook for 10 minutes. Fill the cucumbers with the stuffing mixture, place in baking dish and pour in stock. Bake in a moderate oven for 20 minutes.

To make the parsnips au gratin, add the parsnips to a saucepan of salted water. Bring to the boil and cook until tender. Remove from saucepan and mash with a fork. Add salt and pepper, then beat in the cream and cheese. Mix well; place in an ovenware dish, put a few knobs of butter on the top and brown in a hot oven for 15 minutes. Serve the stuffed cucumbers with the parsnips au gratin.

Marrow in Casserole

1 vegetable marrow

1 tablespoon butter

1 large onion, chopped

2 tins of tomatoes

½ cup grated cheese ½ teaspoon salt

Dash cayenne pepper

Wash, peel, and remove seeds from marrow then cut into dices. In a frying pan melt the butter, add onion and fry till golden; add marrow and fry for 5 minutes, stirring occasionally. Add tomatoes, salt and pepper. Cover and cook for 5 minutes. Turn into a greased casserole dish, sprinkle grated cheese on top and bake in a moderate oven for 20 minutes.

Tomato Puree with Potato Doughnuts

1 cup (250ml) water

6 large red tomatoes, peeled

1 large onion, chopped ½ teaspoon sugar

1 tablespoon butter 1 tablespoon flour

½ teaspoon salt

Pinch soda

Potato Doughnuts

3 eggs, beaten

2 cups (500ml) milk

2 tablespoons cream

¾ cup (165g) sugar

3 tablespoons butter 2¾ cups (390g) plain flour

4 teaspoons baking powder 1 teaspoon salt

¼ teaspoon nutmeg 1 teaspoon mace

1 cup potato, cooked and mashed Oil for deep frying

To make the tomato puree, chop the tomatoes roughly and put into a saucepan with the chopped onion, sugar and salt, add water and cook slowly for 30 minutes or until tender. Add butter, and the flour blended with a little of the milk. Add the soda to the milk and stir into the tomato mixture. Strain through a colander, return to the saucepan and heat, but do not allow to boil, add cream.

To prepare the doughnuts, beat eggs and sugar, until the sugar is dissolved, add softened butter, and fold in the sifted dry ingredients, lastly adding the potato. Turn onto a floured board, roll out to 1cm thick and cut with a doughnut cutter. If you have no doughnut cutter, use a scone cutter, and cut out the centre piece with a junket tube. Fry till golden brown in deep hot oil. Fry the centre pieces and keep in an airtight container to be served with soup. Serve the potato doughnuts with the tomato puree.

Seasoned Tomatoes

6 medium sized tomatoes 1 tablespoon ham, chopped

½ teaspoon breadcrumbs 1 teaspoon cheese, grated

½ teaspoon parsley, chopped 1 small onion, chopped

1 tablespoon butter, melted 1 tablespoon stock

Salt and pepper to taste

Cut slice from stem ends of tomatoes and scope out pulp into a bowl. Mix the ham, cheese, onion, butter, parsley and stock until well combined. Use this mixture to fill the tomato cases. Sprinkle tops with breadcrumbs and bake in a moderate oven till tomatoes are soft. Serve with a sprig of parsley on top.

Baked Stuffed Tomatoes

4 large tomatoes 2 teaspoons butter

½ teaspoon dried herbs 1 teaspoon onion, chopped

1 teaspoon parsley, chopped 2 tablespoons breadcrumbs

1 egg, beaten Salt and pepper to taste

8 slices of toast to serve

Wash, dry and halve tomatoes. Scoop out the flesh. Melt butter in a saucepan, chop and add tomato flesh. Stew gently till soft, then stir in herbs, onion, parsley, breadcrumbs, egg, salt and pepper. Stir till mixture thickens, but do not let it boil. Fill tomato shells and heat in an oven until required. Serve on toast.

Jellied Tomato Cups with Jellied Mayonnaise

1 firm ripe tomato per person 1 heaped tablespoon gelatin

2 tablespoons celery, finely chopped 1 tablespoon carrot, grated

1 small onion, finely chopped 2 teaspoons parsley, chopped

1 tablespoon peas, cooked and cooled 3 tablespoons cheese, grated Water Salt and pepper

Cayenne ½ teaspoon nutmeg

1 tablespoon sherry

Jellied Mayonnaise

1 tablespoon gelatin ¼ cup (60ml) cold water

1 cup (250ml) mayonnaise 3 olives, diced

1 ½ cups mixed dices cooked vegetables

– such as celery, carrot, beetroot, cooked peas, cocktail onions

6 white salad onions cut in quarters ½ teaspoon salt

Dash pepper Cayenne pepper

To make the jellied tomato cups, wash tomatoes, cut a slice from top and scoop out the flesh into a bowl. Mash flesh till soft; add the remaining ingredients except the gelatin. Dissolve the gelatin in ¼ cup of hot water and add to the tomato mixture, stir well. Fill the tomato cases, chill till set.

To prepare the jellied mayonnaise put the gelatin into a bowl, cover with water and stand over boiling water until the gelatin is dissolved. Into another bowl put the diced vegetables, salt, pepper and cayenne. Add mayonnaise and then add the gelatin. Pour into a flat dish and allow to set. Take the slab from the flat tin, cut into fancy shapes. To serve place the jellied tomato cup in a crisp lettuce leaf and top with a cube of jellied mayonnaise.

The jellied mayonnaise can also be set in small moulds which may be used as an addition to salads. Place each mould in a lettuce leaf and garnish with rings of hard boiled eggs and sprinkle with grated cheese. It can also be used as savouries with a cube of jellied mayonnaise, placed on buttered savoury biscuits and garnish with a little chopped gherkin or capsicum. If kept covered in refrigerator, this savoury will keep indefinitely.

Tomatoes in Aspic

1 medium ripe tomato per person 1 cup cauliflower, cooked and cooled

1 cup green peas

1 tablespoon capsicum, chopped

2 tablespoons onion, chopped 1 tablespoon sherry

1 cup (250ml) chicken stock ½ cup mayonnaise

Salt Pinch of nutmeg

½ teaspoon gelatin

Soften the gelatin in 1 tablespoon cold water. In a saucepan heat the chicken stock, add sherry, salt and nutmeg. When just below the boil remove from the heat and add the gelatin. Chill till the consistency of a syrup then stir in the mayonnaise, chill, but do not allow to set.

Remove a slice from the stem end of the tomatoes, scoop out the seeds and flesh and sprinkle inside with salt. Invert over a plate and chill. Into a bowl put the cauliflower, peas, capsicum and onion. Mix the mayonnaise mixture with them and refill tomato cases. Chill and serve on lettuce leaves garnished with a sprig of parsley.

Tomato and Sweet Corn Jellies

1 cup tomatoes, peeled and chopped 1 small onion, chopped

1 stick celery, chopped

2 cloves

2 teaspoons parsley, chopped

¼ tablespoon peppercorns

¼ teaspoon soda ½ teaspoon salt

1 tablespoon Worcester sauce 1 cup sweet corn

1 tablespoon gelatin 2 tablespoons cold water

Lettuce leaves Mayonnaise

In a saucepan combine tomato pulp, onion, celery, parsley, cloves and peppercorns and cook over a medium heat for 20 minutes. Add soda, salt, sauce and corn and cook for a further 2 minutes. Remove from the heat. Soak gelatin in cold water and stand in boiling water till it dissolves. Add to vegetable mixture and pour into individual moulds. Chill. Unmould in crisp lettuce leaves and garnish with mayonnaise.

Asparagus Chiffon

1 tin asparagus*

1 cup mayonnaise

1 egg, hard boiled . chopped 1 tablespoon onion, finely chopped

1 tablespoon beetroot, chopped ½ teaspoon salt

1 tablespoon parsley, finely chopped Dash cayenne pepper

½ teaspoon paprika 1 tablespoon capsicum, finely chopped

Lettuce leaves

Arrange lettuce leaves on a serving platter and place well drained asparagus in leaves. To the mayonnaise add the egg, onion, beetroot, parsley, capsicum, paprika, salt and cayenne and pour over the asparagus sticks.

*In the 1950s the use of fresh asparagus was virtually unheard of. Many of these recipes would work well with blanched fresh asparagus.

Asparagus Tomatoes

1 firm ripe tomato per person, peeled 1 cup asparagus, chopped

1 cucumber, peeled and diced 2 capsicum, finely chopped

Mayonnaise

Parsley sprigs

Lettuce leaves

Cut a slice from the stem ends on the tomatoes. Remove the flesh and sprinkle the inside with salt; invert over a plate and chill. Mix asparagus, cucumber and capsicum together, moisten with mayonnaise. Fill tomato cups, set each in a nest of crisp lettuce leaves, place a rose of mayonnaise on top of each and garnish with parsley sprigs.

Asparagus with Cucumber Rings

1 tin asparagus

1 cucumber, peeled

1 capsicum, finely chopped Parsley, finely chopped

Mayonnaise

Lettuce leaves

Peel cucumber and cut into 1cm slices and remove centre with a sharp knife. Dip each ring into mayonnaise and then into parsley. Slip 5 sticks asparagus through each ring and arrange them on a bed of chopped lettuce. Drizzle with mayonnaise and sprinkle with chopped capsicum.

Potato Celeste

500g potatoes

1 onion, chopped

600ml chicken stock

150ml milk

1 tablespoon cream

1 tablespoon butter

1 stalk celery, chopped

1 tablespoon flour

Salt and pepper to taste

Peel and slice potatoes. In a frying pan melt the butter over a medium heat. Add the potatoes, onions and the celery. Cover pan and fry gently for 10 minutes, stirring occasionally; add stock and simmer for 30 minutes. Mix flour carefully into the milk, add to the vegetable mixture, and add salt and pepper and lastly the cream.

Cauliflower and Mushrooms

1 cauliflower

2 tablespoons butter

250g mushrooms, sliced ¾ cup cheese, grated

2 cups (500ml) white sauce

Wash cauliflower, remove stalks and leaves. Bring a large pan of salted water to the boil and add cauliflower, cover and cook for 20 minutes. Remove and place on a serving dish and keep hot. Into a frying pan, add the butter and melt over a medium heat, add mushrooms and fry slowly until tender. Heat the white sauce in a saucepan, add the grated cheese and stir over a low heat until it melts. Add hot mushrooms to the white sauce and then and pour over the cauliflower. Serve immediately.

Braised Carrots

Carrots, peeled and sliced 2 tablespoons olive oil

Salt and pepper to taste

1 tablespoon sugar

1 tablespoon plain flour

1 cup (250ml) water

2 tablespoons vinegar

Heat olive oil in a saucepan over a medium heat. Add the carrots, salt and pepper and cook for 10 minutes, shaking occasionally to prevent burning. Add water and simmer for 20 minutes, then add sugar and vinegar. Sprinkle over the flour and continue to cook until thickened. Serve immediately.

Pumpkin Savoury Rolls

1 onion, finely chopped

1 teaspoon pepper

2 cups pumpkin, cooked and mashed

¼ teaspoon nutmeg

Breadcrumbs Salt

Oil for deep frying

Mix together the pumpkin, pepper, onion and nutmeg. If the mixture is too soft add a few breadcrumbs. Form into rolls, roll in breadcrumbs. Fry in deep hot oil. Alternatively chill the rolls and shallow fry in a frying pan with some olive oil.

Cheese Soufflé

2 tablespoons butter 2 tablespoons plain flour

¾ cup (175ml) milk ½ teaspoon salt

Dash cayenne pepper

4 eggs, separated

250g cheese, grated

Melt butter in a saucepan, add the flour and when mixed to a paste, cook for one minute. Gradually add the milk, stirring constantly. Continue to cook until thick. Add seasonings and grated cheese. Remove from the heat, cool slightly, add the beaten egg yolks. Beat the egg whites until stiff and fold through the cheese mixture. Pour into a greased ovenware dish and bake in a moderate oven for 45 minutes. Serve immediately.

Pumpkin Soufflé

1 egg yolk

2 cups pumpkin, cooked and mashed 2 egg whites Salt and pepper

1 tablespoon sugar

¼ cup (60ml) thick cream

To the mashed pumpkin add salt, pepper, sugar and cream and egg yolk. Beat the eggs whites until stiff and fold through the pumpkin mixture. Pour into a greased ovenware dish and bake in a moderate oven until well risen and lightly browned – about 45 minutes. Serve immediately.

Tomato Soufflé

2 eggs separated

500g ripe tomatoes, peeled and mashed Salt Cayenne pepper

Juice of 1 lemon

1 tablespoon corn flour

In a saucepan add tomatoes, seasonings, lemon juice and corn flour. Cook over a medium heat, stirring constantly until the mixture comes to the boil. Continue to cook for 2 minutes. Remove from the heat and cool. When cool add egg yolks. Beat the egg whites until stiff and fold through the tomato mixture. Pour into a greased ovenware dish and bake in a moderate oven for 10 minutes. Serve immediately.

Escalloped Cheese with Potato Balls

4 slices white bread

¼ teaspoon salt

Pepper

1½ cups (375ml) milk

Potato Balls

1 egg

1 cup cheese, grated

¼ teaspoon dry mustard

2 eggs, beaten

2 cups potatoes, cooked and mashed

1 tablespoon self raising flour Oil for deep frying

Butter bread and cut into 5cm cubes. Into a greased ovenware dish, place layers of the bread and cheese. Mix salt, pepper, mustard, eggs and milk. Pour over bread and cheese, cover and allow to stand for 15 minutes. Bake in a moderate oven till puffy and well browned.

To make the potato balls, mix the mashed potatoes with the egg and flour. Form into balls and fry in deep hot oil till brown. Serve with escalloped cheese.

Macaroni Mousse with Mushroom Sauce

1 cup macaroni

1 cup breadcrumbs

1½ cups (375ml) milk, warmed

½ cup butter, melted

1 capsicum, chopped 1 tablespoon parsley, chopped

1 tablespoon onion, chopped 1½ cups cheese, grated

Salt and pepper to taste 3 eggs, beaten

Paprika

Mushroom Sauce

500g mushrooms, sliced 1 tablespoon butter

2 tablespoons flour

2 cups (500ml) chicken stock or 1 cup (250ml) stock and 1 cup (250ml) of cream

Cook macaroni according to the packet directions. Put the breadcrumbs in a bowl and pour over milk. Add the cooked macaroni, butter, capsicum, parsley, onion, cheese and seasonings. Add eggs and stir until well mixed. Place in a buttered loaf pan and bake in a moderate oven till brown.

While the macaroni mousse is baking make the mushroom sauce. In a frying pan add the butter and melt over a medium heat. Add the mushrooms. Mix the flour and the stock and pour gradually into the frying pan, stirring constantly. Continue to cook until the mixture has boiled and thickened. Serve poured over the macaroni mousse.

Creamed Eggs with Vegetables

6 eggs, hard boiled and sliced 1½ cups (375ml) white sauce

1 onion, finely chopped ½ cup celery or any other left over vegetables

1 teaspoon parsley, chopped Anchovy sauce

Stir the vegetables through the white sauce, add salt and pepper to taste. Gently stir in the egg slices. Butter slices of toast, spread with anchovy sauce and pile creamed mixture on top.

Pastry

This recipe if suitable for the following pie and tart recipes.

225g plain flour ½ teaspoon salt

125g butter

1 teaspoon baking powder

1 egg yolk

A little cold water

Sift flour and salt into a bowl, rub in the butter, add baking powder, then the beaten egg yolk and enough water to make a firm dough. Turn onto a floured board and roll out to fit a pie dish. Some recipes required the pastry to be baked before adding the filling. If this is the case, bake in a hot oven for 15 minutes.

Vegetable Salami Flan

1 small cooked cauliflower, or

2½ cups cooked vegetables, such as pumpkin, potato or parsnip

500g peas, cooked 125g salami, chopped

1½ cups (375ml) mayonnaise

Break cauliflower into sprigs and arrange in pre-baked pastry case, alternatively spread the mixed vegetables into the pastry case. Sprinkle the salami over the vegetables. Top with mayonnaise and spoon peas round the flan. Serve with lettuce, iced pineapple and strawberries, tomato wedges and celery curls.

Egg and Bacon Tart

Bacon rashers

5 eggs

Pepper Parsley, chopped

Roll out half of the pastry and cover the base of a pie dish. On the bottom of the pastry place thin rashers of bacon and drop on the whole eggs. Season with pepper only and sprinkle with chopped parsley. Roll out the remaining pastry and place on top of the eggs. Press the edges together to seal the pie. Brush the top with egg yolk or milk and bake in a moderate oven for 25 minutes.

Egg and Onion Tart

4 large white onions, sliced 5 eggs

Salt and pepper

Parsley, chopped

Roll out half of the pastry and cover the base of a pie dish. On the bottom of the pastry place the onion slices and drop on the whole eggs. Season with pepper and salt and sprinkle with chopped parsley. Roll out the remaining pastry and place on top of the eggs. Press the edges together to seal the pie. Brush the top with egg yolk or milk and bake in a moderate oven for 25 minutes.

Cheese and Onion Pie

4 large white onions, sliced 1 cup cheese, grated 2 cups (500ml) milk

2 eggs

½ teaspoon dry mustard ½ teaspoon salt

Pinch cayenne

Line a pie dish with pastry. Put alternate layers of onion and cheese into the pie dish. Beat eggs, milk, salt, cayenne and mustard together and pour over the onion and cheese. Bake in a moderate oven for 45 minutes.

Date and Apple Salad with French Dressing

125g pitted dates, quartered 1½ cups apple, peeled, cored and diced

1½ cups celery, chopped Juice 1 lemon

French dressing Lettuce leaves

French Dressing

2 egg yolks, hard boiled

1 teaspoon parsley, chopped

1 teaspoon chives, chopped 1 teaspoon mustard

1 cup (250ml) mayonnaise

To make the French dressing mash the egg yolks with a fork, add parsley, chives and mustard and then stir through the mayonnaise. Set aside.

In a serving bowl add the dates, apple and celery. Mix with lemon juice. Moisten with the French dressing and serve in crisp lettuce leaves.

Mahatma Salad

2 cups rice, cooked and cooled 1 onion, finely chopped

3 cloves garlic, finely chopped 1 apple, finely chopped

1 gherkin, finely chopped 1 capsicum, finely chopped

4 slices pineapple, finely chopped 2 eggs, hard boiled and chopped

Dressing

Juice of 1 lemon 1 teaspoon mustard

¼ cup (60ml) olive oil ½ cup (125ml) condensed milk

To make the dressing blend the mustard and lemon juice together and add to the other ingredients. Stir until well mixed.

Put rice into a bowl and add the remaining salad ingredients. Toss lightly. Add dressing and mix again. Chill and serve.

Delicious Pudding

1 tablespoon butter

½ cup (110g) sugar

2 tablespoon self raising flour Juice and rind of 2 lemons

1¼ cups (300ml) milk 2 eggs, separated

Using an electric mixer cream the butter and sugar, add sifted flour, then the lemon juice and rind, milk and egg yolks. Beat the egg whites until stiff and fold through the lemon mixture. Pour into a greased ovenware dish. Place this dish in another baking dish and pour in enough boiling water to come half way up the sides of the dish. Bake in a hot oven until pale brown. Serve with cream.

Lemon Pudding

3 tablespoons sugar

2 eggs, separated

2 tablespoons arrowroot

Pinch salt

2 tablespoons butter

Juice and rind of 2 lemons

600ml water

1 tablespoon sugar

With an electric mixer cream butter and sugar until light, add egg yolks and beat well. In a saucepan blend the arrowroot, lemon juice and rind and water. Over a medium heat, bring to the boil, stirring constantly. Cool a little and then stir in the egg mixture, stirring until smooth. Pour into an ovenware dish. Beat the egg whites until stiff, gradually add the tablespoon of sugar, continuing to beat until glossy. Put the meringue and bake in a moderate oven until the meringue is a delicate brown.

Queen of Puddings

2 cups fresh breadcrumbs

2 tablespoons butter

4 eggs, separated

4 cups (1 litre) milk

1 cup (220g) sugar

Juice and rind of 1 lemon

¾ cup (165g) sugar Strawberry Jam

Soak breadcrumbs in milk for 5 minutes. With an electric mixer cream butter and sugar until light, add egg yolks and lemon juice and rind. Stir in crumbs. Pour into greased ovenware dish. Place this dish in another baking dish and pour in enough boiling water to come half way up the sides of the dish. Bake in a moderate oven until set. Take out of oven, spread with jam. Beat the egg whites until stiff, gradually add the sugar, continuing to beat until glossy. Put the meringue on top of the jam and return to the oven to brown.

Baked Custard

2 eggs

1½ cups (375ml) milk

1 tablespoon honey

1 teaspoon vanilla

Beat eggs with honey, add milk and essence. Pour into buttered ovenware dish. Place this dish in another baking dish and pour in enough boiling water to come half way up the sides of the dish.

Bake in a moderate oven until set. Serve with stewed fruit.

Caramel Custard

4 cups (1 litre) milk

½ teaspoon salt

½ cup (110g) sugar

5 eggs, beaten

1 teaspoon vanilla

Put sugar into an frying pan over a medium heat and stir constantly till melted to a light brown syrup. In a saucepan heat the milk and gradually add the syrup, stirring constantly being careful that the milk does not boil over. Add the beaten eggs, salt and essence and mix well. Pour into greased ovenware dish. Place this dish in another baking dish and pour in enough boiling water to come half way up the sides of the dish. Bake in a moderate oven until set. Serve with preserved fruit.

Baked Apricot Sauce Sponge

60g butter

85g flour

1 egg

60g sugar

½ teaspoon baking powder

¼ cup (60ml) milk

2 tablespoons apricot jam ½ cup (125ml) cream, whipped

With an electric mixer cream the butter and sugar until light and fluffy, add egg and continue to beat well. Add sifted flour and baking powder, then a little milk to make a soft dough. Bake in a ring tin in a moderate oven for 20 minutes.

In a small saucepan heat the jam and the cream. Remove the sponge from the tin and pour the sauce into the centre of the sponge. Serve immediately.

Baked Apples with Honey Ice Cream

1 Granny Smith apple per person Honey

Cloves Butter

½ cup (125ml) hot water

Honey Ice Cream

1¾ cups (425ml) milk

¼ cup (60ml) cold milk

Pinch salt

1 teaspoon vanilla essence

1 tablespoon honey

2 teaspoons vanilla jelly crystals

1/3 cup honey

1 cup (250ml) cream, whipped

Make the ice cream first. In a saucepan bring the first quantity of milk to the boil. Soften the jelly crystals in cold milk and then add to boiling milk; stir in the honey and salt. Cool. Fold in whipped cream and vanilla and with an electric mixer beat well. Pour into refrigerator tray, freeze until mixture becomes firm. Remove to a cool bowl and beat with rotary beater until the mixture is smooth. Continue freezing until set. Alternatively if you have an ice cream maker, follower the manufacturers’ instructions.

Peel and core apples, place in a baking dish, fill centres with honey, 1 clove, and a piece of butter on the top. Stir together the honey and hot water. Pour into the baking dish with the apples and bake till soft, basting occasionally. Serve with Honey Ice Cream.

Windsor Pudding

6 apples, peeled, cored and cut into eighths

Juice and rind of 1 lemon

¼ cup (60ml) water

1 tablespoon sugar or more to taste

1 tablespoon butter

½ cup (110g) sugar 2 eggs

½ cup (125ml) milk 1 cup (150g) flour

1 teaspoon baking powder

Put the apples into a saucepan with the sugar, lemon rind and juice and water and cook over a medium heat ill tender. Place in an ovenware dish. With an electric mixer cream the butter and sugar until light, add eggs and beat well. Add milk and sift in the flour and baking powder. Pour over the apples and bake in a hot oven for 30 minutes.

Rice Apples

4 apples, peeled, cored and cut into eighths

1 tablespoon sugar

½ cup (125ml) water

1 cup (220g) sugar

Juice and rind of 1 lemon

1 cup shortgrain rice

4 cups (1 litre) milk

Put the apples into a saucepan with the lemon juice, sugar and water and cook over a medium heat until tender. In a second saucepan bring the milk to the boil, add sugar and lemon rind. Add the rice to the milk and simmer for 30 minutes. Turn into a hot dish and top with apples.

Apple Dumplings

1 tablespoon butter

1 cup (150g) self raising flour

1 tablespoon sugar Juice and rind of 1 lemon

2½ tablespoons milk

4 cooking apples, peeled, cored and chopped

2 tablespoons sugar Juice of 1 lemon

1 cup (250ml) water

Put the apples in a saucepan with the lemon juice, 2 tablespoons of sugar and water and cook over a medium heat until tender. Sift flour into a bowl, rub in the butter, add sugar and lemon rind, and add milk to make a soft dough. Take small portions and form into balls. Drop the dumplings into the apples and cook, covered for 20 minutes. Serve with cream.

Lemon Dumplings

1 cup (250ml) water

1 tablespoon golden syrup

½ cup (110g) sugar

Juice and rind of 1 lemon

1 cup (150g) self raising flour 1 tablespoon butter

Milk

In a saucepan add the water, sugar, golden syrup and lemon juice and rind. Over a medium heat bring to the boil. Sift flour into a bowl, rub in the butter and add sufficient milk to make a soft dough. Take tablespoonfuls of the dough, form into balls and drop into the boiling sauce. Cover and cook for 20 minutes. Serve with custard.

Waffles and Honey Ice Cream

2 cups (300g)self raising flour ¼ teaspoon salt

2 eggs, separated

4 tablespoons butter

1¾ cups (475ml) milk

Beat egg yolks and milk lightly, add flour and salt sifted together; add melted butter. Beat the egg whites until stiff and fold through the mixture. Pour onto a well greased waffle iron and bake till brown. Serve hot with Honey Ice Cream, (recipe on page 81) or serve cold and crispy.

Banana Snow

6 bananas

3 tablespoons sugar

¼ cup (60ml) water

Juice of 1 lemon

1 tablespoon gelatin

2 egg whites

Mash bananas, add lemon juice and sugar. Sprinkle gelatin on water and melt over hot water. Add to the banana mixture. Beat egg whites until stiff and then fold through the banana mixture. Pour into a wetted mould to set.

Butterscotch Sponge

1 cup (230g) brown sugar

2 tablespoons butter

1¾ cups (475ml) milk 2 eggs, separated

3 teaspoons gelatin

½ teaspoon vanilla essence

¼ cup (60ml) hot water

Melt butter in a saucepan, add the brown sugar and stir until it caramelizes. In a second saucepan heat the milk and pour slowly into the caramel, stirring constantly. Stir in the egg yolks egg yolks and vanilla. Cool the mixture. Dissolve the gelatin in the hot water and stir into the cooled mixture. Beat the egg whites until stiff, and fold through the butterscotch mixture. Pour into a serving dish or mould and chill till set. Serve with cream or custard.

Angels Food

2 eggs, separated

½ cup (110g) sugar

600ml milk

Vanilla essence

2 tablespoons gelatin Cold water

In a saucepan place the milk, beaten egg yolks and sugar. Cook over a medium heat, stirring constantly, until thickened. Remove from the heat and add essence. Soften the gelatin in cold water and add to the mixture. Beat egg whites until stiff and fold through the mixture. Pour into a wetted mould to set. When set, turn onto a serving dish and serve with preserved fruit in season.

Velvet Cream

3 eggs, separated 2 cups (500ml) milk

2 tablespoons sugar 1 teaspoon vanilla

1 tablespoon gelatin

¼ cup (60ml) cold water

Sprinkle gelatin over cold water. In a saucepan place the milk, beaten egg yolks and sugar. Cook over a medium heat, stirring constantly, until thickened. Remove from heat, stir in the gelatin, and stir till it dissolves. Add vanilla. Beat egg whites till stiff and fold in gently. Chill and serve with stewed fruit.

Hailstones

2 tablespoons tapioca

2 egg whites

Vanilla essence

600ml milk

2 tablespoons sugar

½ cup (55g) desiccated coconut

Put tapioca into a bowl and cover with water. Soak for 1 hour, then drain. In a saucepan bring the milk to the boil, add tapioca and cook until transparent. Add sugar, vanilla and coconut. Beat egg whites until stiff and fold through the tapioca. Chill and serve with custard.

Passionfruit Freeze

1 packet lemon jelly crystals

¾ cup (200ml) boiling water

½ cup strained passionfruit juice 2 egg whites

Dissolve the jelly crystals in boiling water and chill till it thickens but not completely set. With an electric mixer beat the jelly until frothy. Add the passionfruit juice. Beat the egg whites until stiff and fold through the passionfruit mixture. Chill until set and serve with custard.

Cocoa Fluff

2 cups (500ml) milk 4 tablespoons sugar

65g cocoa

2 eggs, separated

1 tablespoon gelatin ½ teaspoon vanilla

Soften the gelatin in a little cold water. Blend sugar and cocoa in a little of the milk. Place the remaining milk in a saucepan and bring to a boil. Stir in the cocoa and sugar add the cocoa and sugar and bring to the boil, stirring all the time. Add the beaten egg yolks, the gelatin and vanilla, stir until dissolved. Beat the egg whites until stiff and fold them through the mixture. Pour into a mould or serving dish and chill till set. Serve with custard.

Cold Coffee Soufflé

1 tablespoon gelatin ½ cup (125ml) milk

1½ cups (375ml) hot black coffee ⅔ cup (140g) sugar

½ teaspoon vanilla 2 eggs, separated

Soften the gelatin in the milk and add to the coffee, stirring until dissolved. Add half the sugar. Beat egg yolks with the remaining sugar, add to gelatin mixture. Transfer mixture to a saucepan and cook over a medium heat for 5 minutes, stirring constantly and taking care not to let the mixture boil.

Remove from heat and cool. Stir in the vanilla. Beat the egg whites until stiff and fold through the mixture. Turn into a wetted mould and chill till firm. Serve with cream.

Frozen Lemon Cake

½ cup butter

1 cup (220g) sugar

4 eggs, separated Juice and rind of 1 lemon

¼ teaspoon salt 18 sponge fingers

With an electric mixer cream the butter and sugar until light and fluffy. Beat egg yolks until thick and add to creamed mixture, then the lemon juice and rind. Beat egg whites with the salt until stiff and fold into the mixture. Line a mould with sponge fingers. Fill to the top with alternate layers of the lemon mixture and sponge fingers. Chill until set. Turn onto a serving dish and serve with sweetened whipped cream.

Lemon Pancakes

2 eggs, lightly beaten

½ cup (125ml) milk

125g flour

1 cup (250ml) milk

Pinch salt ½ teaspoon baking powder

Little water

Rind and juice of 1 lemon Sugar, extra 1 teaspoon butter

Mix eggs, flour and salt alternately with ½ cup milk and lemon rind and mix to a smooth paste. Gradually add 1 cup milk and allow to stand for 30 minutes. Mix baking powder with a little water and add. Melt the butter in a frying pan, and pour in sufficient batter to cover the bottom of the pan. Fry till brown, turn over and fry other side. Place on a plate, sprinkle with sugar and lemon juice and roll up. Keep hot. Continue this until all the batter is used.

Lemon Sago

2 tablespoons sago

1 tablespoon golden syrup

Grated rind and juice of 2 lemons

2 cups (500ml) water

1 tablespoon sugar

Put all the ingredients into a saucepan and cook over a low heat until the sago is clear. Stir occasionally to prevent sticking. Turn into a serving dish and serve with custard. As an alternative, use oranges or mandarins instead of lemons, or put apples cut into eighths as well as the lemon juice.

Varied Cheese Tartlets

This pastry recipe is followed by a number of recipes for various fillings. These are not savoury fillings but rather sweet butters and curds, also known as cheeses.

3 tablespoons butter

3 tablespoons sugar

1 egg Salt

3 tablespoons milk

2 cups (300g) self raising flour

Put the butter and sugar in a saucepan and melt over a medium heat. Add the egg and milk and beat well, then add sifted flour and salt. Roll out thinly on a floured board, and line patty tins with the pastry. Bake in a hot oven till golden. Fill with any of the following mixtures.

Lemon Butter

Juice of 2 large lemons

¾ cup (165g) sugar

2 eggs

1 tablespoon butter

Beat all ingredients together, except butter, Place the mixture in a double saucepan and cook, stirring constantly until the mixture thickens. When thick, stir in the butter. Place tablespoons of mixture in the tart shells. Serve with cream.

Honey Lemon Cheese

3 eggs

1 cup (220g) sugar

125g butter, cubed Juice of 3 and rind of 2 lemons

1 cup (250ml) honey

Beat eggs well, add the remaining ingredients. Put into a double saucepan and cook, stirring constantly until the mixture thickens. Place tablespoons of mixture in the tart shells.

Fruit Salad Tartlets

2 bananas, chopped finely 1 apple, peeled, cored and chopped finely

Juice of 1 lemon

Pawpaw, finely diced

1 passionfruit

1 packet lemon jelly crystals

1 teaspoon gelatin Green colouring

Whipped cream

Mix the bananas and apple with the lemon juice and let stand for 30 minutes. Add the passionfruit pulp and pawpaw. Make up jelly crystals according to the packet directions adding the extra gelatin and a few drops of green food colouring. When cool add fruit. Fill tart shells with mixture and pipe whipped cream round the edges.

Treacle Tart

1 teaspoon treacle

1 tablespoon butter

2 tablespoons sultanas 1 tablespoon breadcrumbs

1 teaspoon mixed spice ½ teaspoon almond essence

½ teaspoon lemon essence

In a saucepan melt the butter, add treacle, sultanas, breadcrumbs, spice and essences. Pour into an unbaked tart case and bake in a moderate oven for 30 minutes. Serve with custard.

Spiced Apple Tart

5 tablespoons flour

2 teaspoons cinnamon

3 tablespoons cornflour 1 teaspoon baking powder

2 tablespoons sugar 250g butter

Milk Stewed apples

Sift dry ingredients into a bowl, rub in the butter, add enough milk to make a soft dough. Turn onto a floured board, roll out and divide into two portions. Cover a tart plate with one piece, spread with stewed apples and cover with the second portion of pastry. Brush top with a little milk. Bake in a slow oven until golden brown.

Apple Custard Tart

2 apples, peeled, cored and cut into eighths ¼ cup (65g) sugar 2 eggs

1 cup (250ml) milk 2 tablespoons sugar, extra

Put the apples into a saucepan with the sugar and cook over a medium heat until soft. Cool. Spread into an uncooked tart shell. Beat eggs, add milk and extra sugar and pour over apples. Bake in a moderate oven till custard is set.

Paradise Tart

1 egg

1 cup (250ml) milk

3 tablespoons sugar 2 passionfruit

½ cup (55g) desiccated coconut

Beat egg, milk and sugar. Add passionfruit pulp and coconut. Pour into unbaked pastry shell and bake in a moderate oven for about 20 minutes till set. Chill.

Kitchen Chatter

Hints for sponge makers

1. Eggs should be room temperature, never chilled in the refrigerator.

2. Eggs a few days old are much easier to aerate than newly laid ones.

3. For each egg used, one tablespoon of liquid is required.

4. The simplest method is to beat the eggs and sugar together until the mixture thickens and has a creamy appearance.

An alternate method is to beat egg whites until stiff, gradually add sugar and beat until dissolved.

Fold egg yolks through but do not beat, as this will thin mixture and toughen the sponge.

Flour should be sifted twice, then a third of the flour folded in lightly at one time.

Grease tins lightly.

Bake in a moderately hot oven, testing after 15 minutes.

Hostess at Afternoon Tea

At afternoon tea, be it during a card party or a friendly get together, the keynotes are daintiness and attractiveness. Small thinly cut sandwiches with savoury fillings, light sponges of varied flavours and Madeira mixtures that are different. In addition small cakes and biscuits are used and the sweetness may be offset by savoury tidbits.

Sandwiches of thinly cut ham with a little mustard added to the butter for spreading; chicken sandwiches are always delicious; egg, lettuce and celery all finely chopped and mixed together with a little mayonnaise, salt and pepper, and the addition of chopped olives or gherkins to grated cheese are appetizing.

Other sandwich suggestions will be found in the Cocktail Hostess or the Lunch Box Hostess.

Petit Fours

These are small decorated cakes, made either in patty cases, gem irons*, or cut in different shapes from a block of Genoese (Madeira) or sponge cake. Strictly speaking, the latter is the correct procedure. Sponge cake is inclined to crumble a little when the icing is poured, and Genoese cake is usually more appropriate.

The first recipe is for a good firm sponge and the Genoese follows. The variety of colour and decoration is the key to attractive Petit Fours.

*Gem Irons are round cast iron moulds that are heated in the oven before adding the mixture. They can be purchased in second hand stores or can be purchased new in some kitchen shops or online.

Sponge

3 eggs

1 teaspoon cream of tartar

¾ cup (165g) white sugar ½ teaspoon bicarbonate of soda

1 tablespoon (10g) cornflour 1 tablespoon (15g) butter

1 cup (150g) plain flour

4 tablespoons (80ml) hot milk

Line a 23 x 23cm square tin with baking paper.

Separate whites from yolks and beat till stiff. Add sugar and beat till sugar is dissolved. Add yolks and beat for 5 minutes. Sift dry ingredients three times and fold gently into the mixture. Add butter dissolved in hot milk. Bake in a moderate oven for 25 minutes.

When cool cut into small shapes using knife or fancy cutters

Genoese (Madeira) Cake

250g butter

1 cup (230g) castor sugar

2 cups (300g) plain flour 1 heaped teaspoon cream of tartar

1 teaspoon bicarbonate of soda pinch salt

4 eggs ½ cup (125ml) lukewarm milk

1 teaspoon almond essence

Viennese Icing

1½ tablespoons (25g) butter 1 cup (125g) icing sugar, sifted

2 tablespoons (40ml) milk ½ teaspoon vanilla essence

Few drops of food colouring

Royal Icing for Decorative Pipework

1 egg white

2 cups (250g) icing sugar

1 teaspoon glucose ½ teaspoon vanilla essence

Lemon juice

With an electric mixer cream the butter and sugar, gradually add beaten eggs. Dissolve the soda in 1 teaspoon boiling water, mix with the milk and add to the mixture. Sift flour, cream of tartar and salt. Add to other ingredients and beat well till smooth. Bake in a large well greased oblong tin in a moderate oven for 1½ hours. When cold, cut cake into a variety of shapes, using a knife or fancy cutter.

To make the Viennese icing, with an electric mixer cream the gradually adding the sugar and beating well. Gradually add the milk, then the essence and colouring. Keep warm and liquid by standing over a bowl of hot water. Cover icings not in use with a damp cloth.

It is possible to use a variety of different essences and colours. If this is the case divide icing into the number required, and colour and flavour each separately.

To make the Royal icing in an electric mixer beat egg white slightly, add the icing sugar gradually and then add glucose and essence. If the consistency is too thick, add a little lemon juice. The consistency should not be running, but stiff enough for it to move slowly off the spoon when held over a bowl. Keep covered with a damp cloth.

To ice, place the cakes on a wire tray, with a dish underneath to catch the Viennese icing. Pour the icing over each cake. When Viennese icing is dry, use a piping bag with the royal icing with a plain nozzle for piping lines to pipe decorative lines on tops and sides of cakes then decorate with marzipan fruits or flowers, crystallised ginger, cherries or nuts.

Almond Cup Cakes

125g butter, softened 125g plain flour

90g castor sugar

1 teaspoon baking powder

2 eggs 60g blanched almonds, chopped Juice of 1 lemon Lemon Icing

1 cup (125g) icing sugar

1 teaspoon butter

2 teaspoons lemon juice 2 tablespoons water

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Add lemon juice, and then sift in the flour and baking powder. Lastly add the almonds. Put dessertspoonfuls into patty cases and bake in a hot oven for 12 minutes.

To make the icing put all ingredients into a basin and beat well for 5 minutes. When the cakes are cold, ice and sprinkle with chopped almonds.

Peach Blossom Cakes

3 eggs, separated ½ teaspoon bicarbonate of soda 125g sugar 125g plain flour

1 teaspoon cream of tartar 1 tablespoon milk 180g coconut One packet jelly

1 tablespoon butter, melted

Prepare the jelly according to the directions on the packet and allow to partially set.

Beat the egg whites until stiff. Beat the yolks and sugar until thick. Sift flour and cream of tartar and fold into the egg yolk mixture gently. Mix butter, milk and bicarbonate of soda. Add this to the beaten egg whites. Fold the egg white mixture through the egg yolk mixture. Place tablespoonfuls into greased patty tins. Bake in a moderate oven for 20 minutes. When cold, roll in half set jelly and then in coconut. Alternatively, they may be split and filled with whipped cream.

Peach Brambles

2 eggs ½ teaspoon vanilla essence

½ cup (110g) sugar

½ cup (60g) self raising flour

1 tablespoon cornflour

1 teaspoon butter

One packet jelly

Mock Cream

2 tablespoons butter

Pinch of salt

1 cup (180g) desiccated coconut

1 tablespoon arrowroot

1 tablespoon hot water

2 tablespoons boiling water

2 tablespoons sugar 1 teaspoon vanilla

Make the jelly according to the directions on the packet and allow to partially set.

Beat butter and sugar till light; add vanilla, then sifted flour, cornflour, arrowroot and salt. Melt butter in the hot water and add lastly to the mixture. Put dessertspoonfuls in greased hot gem irons or patty tins and bake in a hot oven for 15 minutes.

Meanwhile make the mock cream by mixing all the ingredients together. Allow to cool before beating in an electric mixer until white and thick.

When the cakes are cool scoop out a little from the top of each cake, fill with raspberry jam and mock cream and replace top. Dip each cake in half set jelly, and roll in coconut.

Coconut Jelly Cakes

60g butter

60g sugar

Warmed apricot jam

½ teaspoon lemon zest

1 egg Desiccated coconut for coating

85ml milk

One packet of jelly

125g self raising flour Pinch of salt

Cherries for decorating Mock Cream*

Make jelly, following the directions on the packet but using only half the quantity of water.

Cream butter, sugar and lemon rind with an electric mixer. Add egg and beat well. Fold in sifted flour, salt and lastly the milk. Spoon into greased patty tins and bake in a hot oven for 10 to 12 minutes. When cold, cut a slice from the top of each, scoop out the centre slightly. Brush sides with warm apricot jam, roll in coconut. Fill centres with chopped jelly, add topping of mock cream and decorate with cherries.

* Mock cream recipe can be found accompanying the previous recipe for Peach Brambles.

Honey Lamingtons

3 eggs, separated

1 cup (150g) self raising flour

1 cup (350g) honey pinch salt

1 tablespoon cold water

Chocolate Icing

2 egg whites

1 cup (125g) icing sugar

3 teaspoon cocoa, sifted Vanilla essence

Desiccated coconut for coating

Beat whites of eggs until stiff, add honey and beat until thick. Beat yolks and add gently to whites.

Fold in the sifted dry ingredients, and lastly fold through the cold water. Bake in a well greased oblong tin in a moderate oven for 20 minutes. When cold, cut into squares.

To make the icing beat whites until stiff, fold in the icing sugar, cocoa and vanilla essence. Hold squares of cake on a fork, dip into the icing and roll in coconut.

Snowballs

125g butter

125g sugar

185g plain flour

2 eggs, separated

1 tablespoon milk

1 teaspoon vanilla essence

2 teaspoons cream of tartar ½ teaspoon salt

1 teaspoon bicarbonate of soda 60g cornflour desiccated coconut for coating

Cream filling

1 tablespoon cornflour

300ml milk

1 teaspoon vanilla essence

3 tablespoons castor sugar

1 tablespoon butter

Beat the egg whites until stiff. With an electric mixer cream the butter and sugar until light and fluffy; add egg yolks one at a time. Sift flour with cream of tartar, bicarbonate of soda, cornflour and salt and add gradually to the butter and sugar mixture alternating with the milk. Fold through the stiffly beaten egg whites until a smooth batter is formed. Bake in greased heated gem irons for 10 minutes.

To make the cream filling blend the cornflour with the milk and bring to the boil, stirring constantly. Cook for 2 minutes. Turn onto a plate and cool completely. In an electric mixer cream the butter and sugar; add the cold cornflour mixture, half a teaspoonful at a time, beating well after each addition. Add vanilla essence.

When the cakes are cold, ice with chocolate icing*, and roll in coconut. When set, split with a knife on one side and fill with cream filling.

* The chocolate icing recipe on the previous page is appropriate for snowballs.

Powder Puffs

3 eggs, separated pinch salt

¾ cup (165g) plain flour few drops of red food colouring

½ cup (60g) cornflour Strawberry flavouring

1 teaspoon baking powder

Beat the whites until stiff. Add sugar gradually and beat for 10 minutes. Add yolks, one at a time, then the food colouring, and flavouring, and lastly the sifted dry ingredients. Drop small teaspoonfuls onto a greased tray. Bake for 5 to 6 minutes in a hot oven. Do not allow to brown.

Store in an airtight tin, as they will keep indefinitely and are quite hard. Three hours before use, join together with sweetened and flavoured whipped cream – rum is a good flavouring – and when eaten, they will be found to be soft, spongy cakes.

Chocolate Napoleons

Pastry

1 cup (150g) self raising flour

60g butter

¼ teaspoon salt milk

½ cup strawberry jam

Filling

60g butter

½ cup (110g) sugar

1 egg 2 tablespoons cocoa

¼ cup (60ml) boiling water 1 cup (150g) self raising flour

⅓ cup (80ml) milk

To make the pastry sift flour and salt, rub in the butter and add sufficient milk to make a soft dough. Wrap in plastic wrap and refrigerate while making the filling.

To make the filling cream the butter and sugar with an electric mixer, add egg and beat well. Mix the cocoa and boiling water and leave till cool, then add it to the mixture. Lastly add sifted flour and milk alternately.

Divide the pastry into two pieces and roll out thinly. Line a sponge roll tin with one piece of pastry and spread with half of the strawberry jam. Put the filling on the pastry, spread the remaining jam on the other half of pastry and put face down on top of cake mixture. Prick well with a fork, and bake in a moderate oven for 30 minutes, or until pastry is golden. When cold ice the top and sides with vanilla icing.

The Hostess at Dinner

Dinner, if served at night, is equal in importance with breakfast, and must be substantial. It is not easy to do an afternoon’s work after a heavy midday dinner, so that if it has to be served then, it is better to have a light sweets course so that there will not be too much strain put on the body when it has to continue working.

From the recipes in the Luncheon and Dinner sections, it would be easy to arrive at a three or four course dinner, with Soup, Entrée, Main Course and Sweet.

Cream of Tomato Soup

500g tomatoes, peeled 1 cup (250ml) milk

4 cups (1litre) water ½ teaspoon bicarbonate of soda

15g butter

1 tablespoon plain flour

Salt and pepper

Chop the tomatoes roughly. Place into a saucepan with the water and bring to the boil. In a separate saucepan melt the butter, blend in the flour, gradually add the milk, stirring constantly. Then add the bicarbonate of soda. Continue to stir until the mixture boils and thickens. Add the tomatoes and the water in which they were cooked. Flavour with salt and pepper and serve with croutons.

Cream of Asparagus Soup

1 tin asparagus

15g butter

1 tablespoon plain flour

1 cup (250ml) milk

Salt and pepper

From the tin of asparagus, reserve the liquid and chop the stalks into 1cm pieces. In a saucepan melt butter, blend in the flour, and then gradually add the milk, stirring constantly. When the mixture has boiled and thickened add the asparagus liquid. Heating thoroughly, add salt and pepper and then the pieces of asparagus. Serve with croutons.

Vegetable Soup with Dumplings

1 onion, chopped 30g butter

2 carrots, peeled and chopped 2 tablespoons plain flour

1 turnip, peeled and chopped 2½ cups (625ml) milk

1 cup (155g) peas 2½ cups (625ml) water

½ cup (60g) celery, chopped Salt and pepper

Dumplings

2 cups (300g) self raising flour 1 egg

1 teaspoon salt ½ cup (125ml) milk

2 tablespoons butter

Put the vegetables into a saucepan. Add water and salt to taste, bring to the boil and simmer gently till all the vegetables are tender. In a second saucepan melt the butter, blend in the flour, and gradually stir in the milk, stirring constantly. Cook until the mixture boils and thickens. Add the vegetables and water.

To make the dumplings sift the flour and salt into a bowl, rub in the butter. Beat the egg and milk together and add to the flour. Mix well. Take large teaspoonfuls of the mixture, form into balls and drop into the boiling vegetable soup 15 minutes before required. Cover and do not uncover until cooking time is finished.

Oyster Soup

45g butter

Salt and cayenne pepper to taste

3 tablespoons plain flour 1 teaspoon anchovy sauce

1¼ cups (310ml) milk

Grated rind and juice of 1 lemon

2 ½ cups (625ml) fish stock Pinch nutmeg

18 oysters

In a saucepan melt the butter, blend in the flour and gradually add the milk, stirring constantly until the mixture boils and thickens. When thick, add the fish stock lemon juice and rind, anchovy sauce, nutmeg, salt and cayenne pepper. Just before serving, add the oysters. Heat thoroughly and serve.

Cream of Cheese Soup

2 tablespoons onion, finely chopped 2 cups (250g) sharp cheese, grated

60g butter

½ cup carrot, grated

4½ tablespoons plain flour ¾ cup celery, finely chopped

2 cups (500ml) milk 2 cups (500ml) chicken stock

Heat butter in a saucepan pan and add the onion, carrot and celery. Cook, but do not allow to brown. Add flour and blend well. Gradually stir in milk and chicken stock, stirring constantly until the mixture thickens. Add cheese and stir till melted. Serve with chopped parsley and croutons.

Scotch Broth

1 neck of mutton

1 stick celery, chopped

3 litres water 1 teaspoon peppercorns

200g pearl barley 1 teaspoon salt

2 carrots, peeled and chopped 1 turnip, peeled and chopped

1 tablespoon parsley, chopped 2 onions, chopped

Cut up the mutton and put it into a large saucepan with the water and barley. Bring to the boil and simmer for 4 hours. Strain, retaining the liquid. Add the vegetables, peppercorns and salt and cook for 30 minutes. Add the parsley and serve.

Mullagatawny Soup

5 cups (1.25 litres) stock

1 tablespoon desiccated coconut

1 rasher bacon, chopped finely 1 tablespoon flour

1 onion, chopped 1 tablespoon curry powder

1 clove garlic, crushed 1 tablespoon rice

Put the bacon, onion, garlic, coconut, rice and stock into a saucepan and cook gently till the bacon tender. Blend the flour and curry powder with a little cold water and stir into the hot mixture. Cook for 5 minutes and serve.

Chicken Maryland with Sweet Corn Fritters, Banana Fritters and Potato Flakes

1 chicken Canola oil

1 egg

5 tablespoons plain flour

5 tablespoons breadcrumbs Oil for deep frying

Sweet Corn Fritters

2 eggs, separated

1 teaspoon salt

1¼ cups (180g) plain flour

375g tin sweet corn

1 teaspoon baking powder Oil for deep frying

Banana Fritters

1 banana per person

1 egg

Flour Breadcrumbs

Potato Flakes

Potatoes, peeled, sliced thinly Oil for deep frying

Rub the chicken all over with salt. Put into a steamer and steam until just cooked – undercooking does not matter. Divide chicken into sections – 2 legs, 2 thighs, 2 wings and the breast cut into sections. Dip each piece into the flour, then the beaten egg and lastly into the breadcrumbs, patting them firmly so that the crumbs will adhere. Fry in deep hot oil until golden brown. Place on a large serving dish.

To make the sweet corn fritters drain corn, put into a bowl and add the sifted flour, salt and baking powder. Add beaten egg yolks. Beat the egg whites until stiff and fold through the corn mixture. Fry dessertspoonfuls in deep smoking oil till brown. Drain on paper towel. Add to the serving dish.

For the banana fritters peel the banana, roll in flour, then in the beaten egg and lastly in the breadcrumbs. Fry in deep smoking oil till golden brown., Arrange on the serving dish.

For the potato flakes and put the slices into a basin with iced water. Allow to stand for 15 minutes. Take out of the water, dry well. Have deep oil smoking and drop flakes in, a few at a time, so that the temperature of the fat does not drop too much. Fry till crisp. Arrange on the serving plate with the chicken, sweet corn and banana fritters.

Steamed Chicken with Parsley Sauce

1 chicken

½ cup (125ml) sherry

1 onion, chopped roughly Salt and pepper

Parsley Sauce

15g butter

2 cups (500ml) milk

1 tablespoon parsley, finely chopped Pinch salt

1 tablespoon flour

1 tablespoon sherry

Wash the chicken inside and outside, drain well and dry the outside. Put the onion inside the chicken. Pour the sherry inside the chicken, place in a saucepan and cover with 3 cups (750ml) boiling water. Simmer gently for 2 hours or until tender. Drain, retaining the liquid. This can be kept for stock in other dishes. Place the chicken on a serving platter.

While the chicken is cooking prepare the parsley sauce. In a saucepan melt the butter; blend in the flour and salt. Add the milk gradually, stirring constantly until the mixture boils and thickens. Stir in the sherry and parsley. Spoon over the carved chicken.

Curried Chicken

1 chicken

1 large onion, chopped

1 tablespoon plain flour

1 apple, peeled, cored and diced

2 tablespoons sultanas

1 green capsicum, chopped

1 tablespoon curry powder Canola oil

Salt and pepper

2 cups (500ml) boiling water

1 carrot, peeled and chopped

Remove the skin from chicken joint and remove the meat in pieces about 4cm square, roll in flour. Heat oil in a frying pan and cook the chicken pieces until golden brown. Remove from pan and place in a saucepan. In the frying pan, cook the onion and add to chicken. Cover with boiling water and simmer gently for 1½ hours or until tender. Add carrot, capsicum, apple, and sultanas and cook for 15 minutes. Combine the flour and curry powder, salt and pepper and blend with a little cold water. Add to mixture, stirring while adding, and simmer gently till thickened. Serve with rice and side dishes of chutney, desiccated coconut and almonds blanched and fried to a golden brown in oil.

Cream of Chicken

1 steamed chicken

15g butter

1 tablespoon plain flour

1 cup (250ml) milk

Salt and pepper

2 eggs, hard boiled

1 tablespoon sherry

1 cup (185g) rice, cooked

1 onion, chopped

1 capsicum, chopped

1 stick celery, chopped

Cut chicken meat into small pieces. Melt butter in a saucepan, add flour and stir till the mixture leaves the sides of the saucepan; gradually add the milk stirring constantly until the mixture boils and thickens. Add the remaining ingredients, sir well to combine. Serve when piping hot.

Fricassee of Chicken with Dumplings

1 chicken

1 onion, chopped

1 tablespoon flour

1 cup (250ml) milk

2½ cups (625ml) water, boiling 1 tablespoon parsley, chopped

Salt and pepper

1 cup (250ml) chicken stock

Dumplings

15g butter

1½ cups (210g) self raising flour 15g butter

¾ cup (185ml) milk ½ teaspoon salt

Cut chicken into pieces – not too large – and put it into a saucepan. Add the chopped onion, salt and pepper and add boiling water. Simmer till the chicken is tender. In a saucepan melt the butter, blend in the flour, gradually add the milk, stirring constantly until the mixture boils and thickens.

Add 1 cup (250ml) of the stock, stir in the chicken and the parsley.

To make the dumplings, sift the flour and salt into a basin, rub in the butter, and stir in the milk. Take tablespoonfuls of the mixture form into balls and drop into the hot fricassee. Cover with a lid and cook for 15 minutes. Turn onto a serving platter.

Chicken Pie

500g chicken

125g bacon, chopped

1 large onion, sliced

Wholemeal Pastry

½ cup (125ml) milk

1 egg, hard boiled and chopped

1 cup (250ml) chicken stock

1 tablespoon parsley chopped

1 cup (150g) wholemeal self raising flour

15g butter 1 egg

1 teaspoon salt

Cut the chicken into small pieces, dip in flour seasoned with salt and pepper. Put the chicken pieces in an ovenware dish and then layers of onion, parsley, egg and bacon. Add the stock. Cover with alfoil and bake for 1½ hours.

While the filling is cooking make the pastry, sift the flour into a bowl; rub in the butter and salt. Stir in the beaten egg and then the milk. Refrigerate until required.

Remove the filling from the oven. Cool. Roll out the pastry and cover the pie with the pastry. Return to the oven and bake in a moderate oven for 30 minutes.

Casserole of Pork

30g butter, melted Salt and pepper

3 tomatoes, peeled and sliced

500g pork fillets

½ cup (125ml) stock

500g apples, peeled, cored and sliced

30g sugar

Pour the butter into an ovenware dish. Put the tomatoes on top of the butter, sprinkle with salt and pepper. Next place the pork fillets; then the sliced apples. Sprinkle with sugar and add the stock. Cover and cook for 2 hours. Twenty minutes before the cooking time has expired, remove the lid so that the apples will brown.

Roast Beef and Yorkshire Pudding

2kg rolled beef

Flour

4 cloves garlic Olive Oil

Yorkshire Pudding

1 tablespoon plain flour 1 egg

1 tablespoon self raising flour ½ teaspoon salt

¾ cup (185ml) cold water

1 tablespoon powdered milk

Flour the bottom of a roaster and then cover the bottom with olive oil. Put 2 cloves of garlic into the top and the bottom of the roast. Dredge with flour and put into roaster. Put about 4 tablespoons olive oil on top, cover and bake in a moderately hot oven for 3 hours.

To make the Yorkshire pudding, sift together the flours, powdered milk and salt. Put into a bowl and mix to a thick smooth paste with a little of the water; add the egg and beat well, then gradually the remainder of the water, beating till quite smooth. Put 1 teaspoon olive oil into a pie dish place in very hot oven and allow to get very hot; pour in the batter and bake for 10 to 20 minutes. Cut into squares and serve with the roast beef.

Alternatively the beef can be served with the following Herb Biscuits.

Herb Biscuits

2½ teaspoons baking powder 1 teaspoon caraway seeds

1 teaspoon salt

¼ teaspoon dry mustard

½ teaspoon dry sage

60g butter

¾ cup (185ml) milk

2 cups (300g) plain flour

Sift together into a bowl, the flour, baking powder, salt and mustard. Add the sage and caraway seeds and rub in the butter. Add the milk and mix to a smooth dough. Turn onto a floured board; flatten out to 1cm thickness. Cut into rounds with a floured scone cutter and bake in a hot oven for 10 minutes.

Terrapin of Lamb

¼ teaspoon salt

500g butter

1¾ cup (240g) self raising flour ½ cup (125ml) iced water

90g butter

Filling

2 cups lamb, cooked and diced

1 egg yolk

1 teaspoon dry mustard

2 eggs, hard boiled and sliced 1¼ cups (310ml) milk

1 tablespoon lemon juice

30g butter

1 tablespoon flour

1 tablespoon Worcester sauce

¼ teaspoon salt

¼ teaspoon paprika

Sift flour and salt into a basin, rub in half of the butter. Beat egg yolk and water and add to flour and mix to a stiff dough. Turn onto a floured board, roll into an oblong, spread with a third of the remaining butter, fold into three lengthwise and two across. Chill for 10 minutes, roll out into original shape, spread with a third of the butter, fold as before and chill for 10 minutes. Repeat the spreading with remaining butter, fold and chill for 10 minutes. Roll out to a thickness of 2cm. Cut into large circles, and mark the centre with a smaller cutter that comes within 2cm of the pastry edge, and press into pastry. Place on a baking tray, lined with baking paper and have a 5cm wide band of paper round the pastry to keep the shape. Bake in a hot oven for 25 minutes. When cooked, remove centre piece, which is kept for the lid, and any soft pastry inside.

To make the lamb mixture, in a saucepan melt the butter, add flour and mustard, and cook till it leaves the sides of the saucepan, gradually add the milk, stirring constantly until the mixture boils and thickens. Add salt, paprika, and sauce. Add lamb and eggs and stir well. Lastly add the lemon juice. When absolutely hot, put into pastry case. Top with the pastry lid and serve.

Crumbed Cutlets

1 lamb cutlet per person

1 tablespoon milk

Flour Breadcrumbs

1 egg

Olive oil

Trim the cutlets. Dip into flour, then into the egg and milk beaten together, and then into the breadcrumbs. Pat the breadcrumbs onto the cutlets so that they will adhere. Have the oil smoking hot, put the cutlets in, one at a time, allowing them to fry a little before adding the next one so that the fat will not cool. Fry till brown. Put on a serving dish.

Braised Chops

1 neck of lamb chop per person 2 onions, sliced

Flour

Salt and pepper

1 tablespoon olive oil

1 carrot, peeled and sliced

2 tomatoes, peeled and sliced

1 cup (250ml) stock

Trim the chops so that they are neat. Dip in the flour, salt and pepper mixed together. Pour the oil in a baking dish and put in the chops. Lay the onions on top of the chops, then carrots and lastly tomatoes. Sprinkle with salt and pepper. Add the stock, cover with alfoil and bake in a moderate oven for 2 hours.

Savoury Chops

3 short lamb loin chops

1 turnip, peeled and sliced

1 cup (250ml) water

1 tablespoon parsley, chopped

1 carrot, peeled and sliced 1 egg

3 rashers bacon

1 teaspoon butter

Salt and pepper to taste 1 cup (250ml) water, extra

1 cup (80g) breadcrumbs 1 teaspoon Worcester sauce

Trim chops and have all the same length. Make a filling with the breadcrumbs, salt, pepper, egg, parsley and butter. Put a layer on each chop and top with a slice of bacon. Put chops one on top of the other and tie securely with string. Place in a pie dish with water and sliced vegetables. Bake in a moderate oven for 1½ to 2 hours. Remove the chops, when cooked, onto a serving dish. With the vegetables and sauce. Remove the string before serving.

Stuffed Pork Chops

6 pork chops, 2.5cm thick 1 cup fresh breadcrumbs ½ cup celery, chopped 15g butter, melted

2 tablespoons onion, finely chopped 1 cup (280g) cranberry sauce

2 tablespoons parsley, chopped Salt and pepper

Olive Oil

Combine celery, onion, parsley, breadcrumbs, cranberry sauce and butter. Add salt and pepper to taste. Cut pockets into chops and stuff with the filling. Sprinkle with salt and pepper and dredge with flour. Heat oil in a frying pan and lightly brown the chops. Transfer the chops to a oven proof dish and bake uncovered in a moderate oven for about 1 hour or until tender.

Beef Olives

1kg round beef steak

Salt and pepper

1 onion, chopped

Pinch dried mixed herbs

1 cup (80g) fresh bread crumbs Flour

Ask the butcher to slice the meat thinly into pieces 10cm square. Season with salt and pepper. Into a bowl put the breadcrumbs, onion, herbs, salt and pepper.

Put a good teaspoon of this seasoning on each piece of meat, roll up and secure with toothpicks or skewers. Roll in flour and place in a baking dish with a little olive oil Bake for 2 hours in a moderate oven.

Steak and Kidney Pudding

2 cups (300g) plain flour

150g suet*

1 teaspoon baking powder

½ teaspoon salt

2 sheep’s kidneys or ½ ox kidney

1 tablespoon flour, extra

60g bacon

1 onion, chopped

750g beef steak ½ cup (125ml) water

Sift flour, salt and baking powder into a bowl, add suet and breadcrumbs, mix to a dough with a little water, knead well and divide into two parts. Line a basin with one half.

Cut steak, kidneys and bacon into small pieces and put into a bowl, add onion, salt, pepper, extra flour and water. Mix well and put into the pastry lined basin. Cover with the second half of pastry, tie a floured cloth over the basin and steam for 3 hours.

*You may need to order suet from you butcher.

The Perfect Stew with Creamed Cabbage

500g chuck steak, cubed

1 carrot, grated

1 tablespoon celery, chopped Flour

1 onion, chopped

1 cup spaghetti, cooked

1 tablespoon tomato paste

Creamed Cabbage

1 cabbage

1 cup (250ml) milk

Salt and pepper

Boiling water

Salt and pepper

2½ cups (625ml) boiling water

Boiling water

1 tablespoon flour

¼ teaspoon nutmeg

Add the salt and pepper to the flour. Roll the meat in the seasoned flour. Heat a little olive oil in a frying pan, add the onion and cook until lightly brown. Add the steak and keep it moving until brown. Add boiling water, carrot, celery and simmer gently for 1½ hours.

While the stew is cooking prepared the creamed cabbage. Cut the cabbage finely and put into a saucepan. Cover with boiling water and leave on heat for 5 minutes. Drain the water and allow to stand for 15 minutes. Mix together the cream, flour, nutmeg, salt and pepper and stir into the cabbage. Just before serving, add the spaghetti and tomato sauce to the stew and serve with creamed cabbage.

Corned Beef and Brown Onion Sauce

1 Aitchbone*

1 tablespoon Worcester sauce

2 tablespoons vinegar 1 teaspoon nutmeg

1 tablespoon sugar

Brown Onion Sauce

1 large onion, chopped

Boiling water

30g butter

1 tablespoon flour 1 cup (250ml) milk

Salt and pepper

Put the meat into a large saucepan, cover with boiling water and add the remaining ingredients. Simmer till tender. Turn onto a serving dish.

To make the brown onion sauce, melt the butter in a frying pan over a medium heat, add the onion and cook until lightly brown. Stir in the flour and gradually add the milk, stirring constantly until the mixture boils and thickens. Serve with the corned beef.

*This is a cut of beef taken from the rump which includes the rump bone. Ask your butcher for this cut.

Indian Curry

500g gravy beef, cut into 2.5cm cubes 1 apple, peeled, cored and diced

1 tablespoon flour 1 capsicum, diced

Salt and pepper 1 carrot, peeled and diced

1 tablespoon olive oil 1 tablespoon sultanas

1 onion, chopped 1 tablespoon curry powder

Boiling water

Season flour with salt and pepper and roll the beef cube in it. In a frying pan heat the oil and fry the meat till lightly browned. Put into a saucepan. In the frying pan fry the onion, but do not brown and add to the meat. Cover with meat with boiling water and simmer gently until the meat is tender. Add the apple, capsicum, carrot and sultanas to the meat. Blend the curry powder with a little cold water and stir into the mixture. Simmer for 15 minutes. Turn into a serving dish and serve with steamed rice.

Mince Tart

Pastry

30g butter

2 cups (300g) self raising flour

1 teaspoon sugar Milk

1 egg

Filling

500g beef mince

250g bacon, chopped

3 apples, peeled, cored and diced

Pinch salt

1 small onion, chopped

1 tablespoon flour

To make the pastry, beat the butter and sugar, add egg. Add sifted flour and salt and mix to a soft dough with milk. Turn onto a floured board, roll out and line a tart plate. Refrigerate until ready to use.

To make the filling, place all of the ingredients except the flour into a saucepan and cover with water. Boil over a medium heat for 30 minutes. Sprinkle the flour over the meat and stir while it cooks and thickens. Cool.

Fill the pastry shell with the mince mixture and make in a moderate oven for 30 minutes.

English Pigeon Pie with Combination Salad

Pastry

1¾ (250g) cup plain flour

1 teaspoon baking powder

120g butter Pinch salt

1 egg yolk

Filling

¼ cup (60ml) water

2 pigeons* Salt and pepper

250g rump steak, sliced

1 tablespoon parsley, chopped

2 eggs, hard boiled and sliced 2 cups (500ml) stock

Combination Salad

Lettuce

4 sticks celery, chopped

2 potatoes, cooked, cooled and diced 4 beetroot, sliced

1 cucumber, diced Mayonnaise

To make the pastry, sift flour and salt into a basin, rub in butter, and then add the beaten egg yolk, baking powder and sufficient water to make a soft dough. Refrigerate until ready to use.

To make the filling, cut the pigeons into 3 or 4 sections. Place in an ovenware dish. Then place a layer of thinly sliced steak, season and sprinkle a little parsley on top. Next place layer of sliced hard boiled eggs, season and sprinkle with the remaining parsley. Pour the stock over the meat. Roll out the pastry and cover the top of the pie. Glaze the top with a little egg yolk.

Bake in a moderate oven for 1 to 1½ hours . The pie can be eaten warm of cold. If eating cold serve with the combination salad.

To make the salad, line a bowl with lettuce leaves, Put potatoes, cucumbers and celery in a bowl. Mix with enough mayonnaise to moisten. Pile onto the lettuce leaves and top with beetroot slices.

*Pigeons can be purchased from some farmers markets and specialist butchers.

Baked Sea Pie

500g beef steak, cut in 2.5cm cubes 5 carrots, quartered

3 potatoes, peeled and diced 1 large onion, chopped

1 teaspoon mustard

Salt and pepper

1 tablespoon Worcester sauce Olive oil

Scone Crust

1½ cups (240g) self raising flour 1 tablespoon parsley, chopped ½ cup (125ml) milk ¼ teaspoon salt

30g butter

Roll the meat cubes in flour. Heat oil in a frying pan, add meat and fry until brown. Put into a saucepan with the potatoes, carrots, onion, sauce and mustard. Add enough water to cover, and simmer slowly till meat is tender. Season with salt and pepper. Pour into an oven proof dish.

To make the scone crust, sift the flour and salt into a basin, rub in the butter, add parsley, and enough milk to make a soft dough. Turn onto a floured board and knead till smooth. Pat out to 1cm thickness, and cut into circles with a 5cm scone cutter. Place the scones on top of the stew and brush with a little milk. Bake in a hot oven for 15 minutes.

Steamed Fish with Tartare Sauce

1 piece of fish per person Juice and rind of 1 lemon

1 tablespoon parsley, chopped Salt and pepper

Tartare Sauce

1 cup mayonnaise

½ teaspoon eschallot, finely chopped

1 tablespoon gherkin, finely chopped

Wash the fish, dry, and sprinkle with salt and pepper. Put boiling water into a steamer – if a steamer is not available, use a baking dish, half full of boiling water, and stand the fish on a wire cake tray on top of the dish. Add the lemon juice and rind to the boiling water, cover the fish with a lid and steam until tender. Drain and turn onto a hot serving dish. Sprinkle with chopped parsley.

To make the tartare sauce, combine all ingredients and serve with the steamed fish.

Savoury Baked Fish with Chipped Potatoes

1 fillet of fish per person Salt and pepper

1 onion, sliced Butter

1 tomato, sliced

1 lemon sliced

Place the fish fillets into a oven proof dish. Put a layer of lemon slices next to the fish, followed by a layer of onion and then tomatoes. Place teaspoons of butter on top of tomatoes. Place in a moderate oven and bake till fish is cooked.

To make the chipped potatoes, peel potatoes and cut into very thin slices. Put into a bowl of iced water. After 10 minutes, take out of the water, dry on a cloth, and fry, a few at a time in smoking oil. Do not allow the oil to lose heat by putting in too many chips. Drain on paper towel, sprinkle with salt and pepper and serve with savoury baked fish.

Oyster Pie

Pastry

375g self raising flour

90g butter

Filling

30g butter

1 small onion, chopped

1 egg, beaten

Cold milk

1 cup red capsicum, chopped

2 sticks celery, chopped

24 oysters ½ teaspoon salt

2 cups (500ml) milk

Pinch nutmeg

2 tablespoons flour

Juice of 1 lemon

To make the pastry, sift the flour into a bowl, rub in the butter, and add the egg and sufficient milk to make a stiff dough. Turn onto a floured board, roll out to 5mm thickness.

To prepare the filling, in a frying pan melt the butter, add the onion and fry but do not allow to brown. Stir in the flour and salt and then add the milk gradually, stirring constantly until the mixture boils and thickens. Add the celery, capsicum, nutmeg and lemon juice and lastly the oysters. Stir thoroughly. Put into an ovenware dish, cover with pastry and bake in a hot oven for 15 minutes or until the pastry is brown.

Snapper Mornay

1kg snapper Salt and pepper

30g butter

2 tablespoons flour

1 tablespoon white wine

3 cups (750ml) milk

¾ cup cheese, grated

Cut the snapper into serving pieces. Put into an ovenware dish, and cover with boiling salted water. Bake in a moderate oven until tender. In a saucepan melt the butter, blend in the flour and salt, gradually add the milk, stirring constantly until the mixture boils and thickens. Remove from the heat and stir in cheese and white wine. Continue stirring until the cheese has melted. Place the cooked fish on a serving dish and pour the hot sauce over it. Serve immediately.

American Fish Pie

Pastry

1 ¾ cup (250g) plain flour

½ teaspoon salt

½ cup potatoes, cooked and mashed 120 butter

Cold water

Filling

2 cups potato, cooked and mashed

1 cup (250ml) white sauce

250g haddock, cooked and flaked ½ cup (60g) cheese, grated

To make the pastry, sift flour and salt. Rub in the butter, add potato and rub lightly into the other ingredients. Add a little water to mix to a dry dough. Knead well with the fingers and turn onto a floured board. Roll out thinly and line a tart dish.

Place a layer of mashed potato on top of the pastry. Mix the fish with the white sauce. Add a layer on top of the potatoes. Repeat until the dish is filled. Sprinkle top with cheese and bake in a moderate oven until brown.

Salmon Soufflé

30g butter

1 small onion, chopped

4 eggs, separated

1 small green capsicum, chopped

500g tin salmon Juice and rind of 1 lemon

2 tablespoons flour

2 cups (500ml) milk

1 tablespoon parsley, chopped

Salt and cayenne pepper

Drain the salmon, retaining the liquid. Melt butter in a saucepan, add the onion and capsicum and fry, but do not brown. Blend in the flour, and then gradually add the milk, stirring constantly until the mixture has boiled and thickened. Add the liquid from the salmon. Remove from the heat; add salt and cayenne and the egg yolks. Beat till smooth, and then add the flaked salmon and parsley. Beat the egg whites until stiff and fold through the salmon mixture. Pour into a well greased ovenware dish and bake in a moderate oven for 1 hour. Serve immediately.

Curried Salmon

500g tin salmon

30g butter

Salt and pepper

1 tablespoon curry powder

1 onion, chopped 2 tablespoons flour

1 red capsicum, chopped 2 cups (500ml) milk

Drain the salmon, retaining the liquid. Melt butter in a saucepan, add the onion and capsicum and fry, but do not brown. Blend in the flour, and then gradually add the milk, stirring constantly until the mixture has boiled and thickened. Blend the curry powder with the liquid from the salmon and add to the sauce. Add the capsicum and flaked salmon. Heat thoroughly before serving.

Chocolate Pudding with Creole Sauce

15g butter ½ cup (125ml) milk

½ cup (110g) sugar

1 egg

1¼ cups (180g) plain flour

2¼ teaspoons baking powder

100g dark chocolate, melted ¼ teaspoon salt

Creole Sauce

1 tablespoon cornflour 10g butter

1 cup (250ml) milk

1 tablespoon sugar

1 teaspoon cocoa ½ teaspoon vanilla essence

1 teaspoon instant coffee

With an electric mixer cream the butter and sugar until light and fluffy. Sift in flour, baking powder and salt alternately with the milk. Lastly add melted chocolate. Pour into greased basin, cover closely and steam for 1½ hours.

To prepare the Creole sauce, in a saucepan bring the milk to the boil, add sugar and stir till dissolved. Mix cornflour, cocoa and instant coffee together with a little extra milk, stir into the heated milk. Stir constantly until the mixture thickens. Remove from heat, add butter and vanilla essence. Serve with chocolate pudding.

Honey Sponge with Lemon Milk Sauce

2 tablespoons honey

30g butter

1 cup (250ml) milk

Lemon Milk Sauce

1 cup (250ml) milk

1 tablespoon sugar

1 tablespoon cornflour

2 cups (300g) self raising flour

1 tablespoon honey, extra

1 teaspoon bicarbonate of soda

1 egg yolk

Rind of one lemon

With an electric mixer cream the butter and honey until light and fluffy. Dissolve bicarbonate of soda in milk and add. Lastly add the flour. Mix well. Grease a basin, put in the extra tablespoon of honey, then pour in the mixture, cover closely and steam for 1 ½ hours.

To make the lemon milk sauce, in a saucepan bring the milk a boil, add sugar and lemon rind. Beat yolk slightly and blend in cornflour. Stir into boiling milk, stirring till it cooks and thickens, approximately 2 minutes. Beat with a rotary beater for 5 minutes. Serve with honey sponge.

Steamed Honey Pudding

90g butter

Grated rind of 1 lemon

4½ tablespoons honey 9 heaped tablespoons self raising flour

3 eggs, beaten ½ cup (125ml) milk

With an electric mixer cream the butter and honey until light and fluffy. Add the eggs, then milk, lemon rind and lastly the sifted flour. Pour into a greased basin, cover with alfoil and tie securely.

Place in a large saucepan of simmering water and steam for 1½ hours. Make sure enough water remains in the saucepan. Top up with boiling water if necessary.

Variations:

Devon – add 3 tablespoons of chopped walnuts and 3 tablespoons of chopped almonds to the mixture.

Date – add 125g pitted, chopped dates and 1 tablespoon chopped walnuts.

Chocolate – add 1 tablespoon cocoa and ½ teaspoon vanilla essence.

Chocolate Sauce

1 cup (250ml) milk

1 teaspoon cornflour

1 tablespoon cocoa ½ teaspoon vanilla essence

2 tablespoons sugar

In a saucepan, heat the milk, add sugar and stir until dissolved. Mix cornflour and cocoa with a little cold milk, add to the milk and stir until the mixture thickens, approximately 2 minutes. Stir in vanilla essence.

Honey Fluff with Velvet Sauce

15g butter 4 tablespoons milk

2 tablespoons honey ½ teaspoon bicarbonate of soda

1 teaspoon cinnamon 1 egg, beaten

1 cup (150g) self raising flour Pinch salt

2 tablespoons sugar

Velvet Sauce

15g butter 2 tablespoons sugar

1 tablespoon flour ½ teaspoon vanilla essence

1 cup (250ml) milk

With an electric mixer cream the butter and sugar until light and fluffy. Add egg. Mix honey and milk together and stir into the mixture. Sift in flour, cinnamon, bicarbonate of soda and salt and mix lightly. Pour into a greased basin, cover with alfoil and floured cloth and steam for 1½ hours.

To make the velvet sauce melt the butter in a saucepan, add flour and cook for 1 minute. Gradually add the milk, stirring constantly until the mixture boils and thickens. Add the sugar and vanilla essence. Serve with Honey Fluff.

Broken Hill Pudding with Jam Sauce

2 cups (300g) plain flour

1 teaspoon bicarbonate of soda

1 cup (220g) sugar 230ml boiling water

500g mixed fruit

1 cup (250ml) boiling water, extra 15g butter

Pinch of salt

Jam Sauce

¾ cup (250g) plum jam ½ cup (125ml) water

Sift flour and salt together into a bowl, add fruit. Dissolve the butter in the boiling water. Add to the fruit mixture. Dissolve the bicarbonate of soda in the extra boiling water. Add to the fruit mixture and mix well. Tie the mixture in a floured cloth and boil for 2 ½ hours.

To make the jam sauce combine the ingredients in a small saucepan and stir over a medium heat until smooth. Serve with Broken Hill pudding.

Cottage Pudding with Apricot Jam Sauce

2 cups (300g) self raising flour ½ cup (125ml) milk

1 cup (220g) sugar 2 eggs

125g butter, melted Pinch of salt

Apricot Jam Sauce

2 tablespoons apricot jam Juice of 1 lemon

1 cup (250ml) water

With an electric mixer cream the butter and sugar until light and fluffy. Add the eggs, milk and lastly the sifted flour and salt. Mix until combined. Pour into buttered pie dish and bake in a moderately slow oven for 1 hour.

To make the apricot jam sauce, add the jam and water to a small saucepan and stir over a medium heat until smooth. Remove from the heat and stir in the lemon juice. Serve with the cottage pudding.

Ma Kelly’s Pudding

1 ½ cups (225g) self raising flour 1 tablespoon sugar

1 tablespoon butter

1 cup (250ml) milk Sauce

1 ½ cups (375ml) water

1 tablespoon butter

1 tablespoon sugar 1 tablespoon golden syrup

Sift the flour into a bowl, stir in the sugar then rub in the butter. Add the milk to and mix to a stiff dough.

To make the sauce, place all ingredients into a saucepan and stir over a medium heat until the sugar is dissolved. Bring to the boil. Drop tablespoonfuls of the dough into the sauce. Cover and cook for 30 minutes.

Easy Fruit Pudding with Butter Sauce

30g butter, melted 1 cup (250ml) boiling water

2 tablespoons sugar

2 tablespoons golden syrup

1 cup (185g) mixed fruit

Butter Sauce

2 cups (300g) plain flour

1 teaspoon bicarbonate of soda

1 cup (250ml) milk 15g sugar 30g butter Pinch salt

15g flour

Into a basin put the butter, sugar, golden syrup, fruit and boiling water. Stir until well mixed, then sift in the flour and bicarbonate of soda. Stir well, scrape the sides, cover with greased alfoil and a floured cloth and steam for 3 hours.

To make the butter sauce, in a saucepan melt the butter, stir in the flour until it leaves the sides of the saucepan. Gradually add the milk, stirring constantly until the mixture boils and thickens. Add the sugar and salt. Serve with the easy fruit pudding.

Pecan Pie

Pastry

1¾ cups (250g) plain flour 120g butter ¼ teaspoon salt Cold milk

Filling

3 eggs, beaten

1 cup (350g) golden syrup

½ cup (110g) sugar 60g butter, melted

1 teaspoon vanilla essence 1 cup (100g) pecans

Pinch salt

To make the pastry, sift flour and salt into a bowl, rub in the butter and add sufficient cold milk to make a stiff dough. Turn onto a floured board, knead till smooth, and roll out to 5mm thickness. Line an ovenware tart plate with the pastry and flute the edges.

To make the filling, mix all the ingredients except the nuts together. Place the nuts over the pastry and pour in the filling. Bake in a moderately slow oven for 1 hour.

Maple Butternut Chiffon Pie

½ cup (125ml) maple syrup 2 teaspoons gelatin

2 eggs, separated

½ teaspoon salt

¼ cup (60ml) cold water

3 tablespoons sugar

½ cup butternut pumpkin, cubed and roasted

½ cup (125ml) cream, whipped

Make pastry as instructed in the Pecan Pie recipe (above). Line a pie dish with the pastry. Prick the base with a fork, line with baking paper and top with pie weights. Bake in a hot oven for 20 minutes.

To make the filling, soak gelatin in cold water. In a saucepan heat the maple syrup over a low heat. Add beaten egg yolks and cook, stirring constantly until the mixture thickens, add salt. Add gelatin and when dissolved, cool mixture. Beat egg whites till stiff, add sugar gradually. Fold together the egg whites and whipped cream and then fold this mixture through the maple syrup mixture. Pour into pastry shell. Sprinkle top with pumpkin pieces. Serve with extra cream.

Raisin Walnut Pie

1 cup (125g) walnuts, chopped 1 tablespoon water

1 cup (125g) raisins

Juice and grated rind of 1 lemon

15g butter

¾ cup (165g) sugar

1 egg, beaten 1 teaspoon vanilla essence

2 tablespoons breadcrumbs

Make pastry as instructed in the Pecan Pie recipe (page 113). Line a pie dish with the pastry. Keep sufficient pastry to make a pie top.

In a saucepan melt the butter and add the water. Add the raisins, walnuts, sugar, lemon juice and rind and heat thoroughly. Mix the egg, vanilla essence and breadcrumbs. Add to the raisin and nut mixture. Mix well and pour into pastry. Cover with pastry lid, and make slashes in the top to allow the steam to escape. Bake in a moderate oven for 45 minutes. Serve with custard.

Pumpkin Pie

2 eggs, beaten

2 tablespoons sultanas

1 cup (250ml) milk ½ teaspoon mixed spice

½ cup (110g) sugar

1 cup mashed pumpkin

Juice of 1 lemon

Make pastry as instructed in the Pecan Pie recipe (page 113) Line a pie dish with the pastry.

Mix together egg, milk and sugar. Add other ingredients and mix well. Pour into pastry case. Bake in a moderate oven for 30 minutes or until set.

Lemon Chiffon Tart with Sherry Sauce

2 teaspoons gelatin

3 eggs, separated ¼ cup (60ml) cold water

¼ cup (55g) sugar

1/3 cup (75g) sugar, extra Grated rind of 1 lemon

1/3 cup (80ml) lemon juice

Sherry Sauce

100ml sherry

1 egg

1 tablespoon sugar 300ml boiling water

Make pastry as instructed in the Pecan Pie recipe (page 113). Line a pie dish with the pastry.

To make the filling, sprinkle the gelatin over the cold water. Mix sugar and lemon juice, add beaten egg yolks and cook over a low heat until the mixture thickens. Remove from heat, add gelatin and lemon rind. Stir until gelatin is dissolved. Cool. Beat egg whites until stiff, add extra sugar gradually and beat until glossy, approximately 5 minutes. Fold through the lemon mixture; pour into tart shell and set.

To make the sherry sauce, add sugar to boiling milk, allow to dissolve and cool slightly. Beat egg and sherry, add hot milk. Stand in hot water and beat with a rotary beater till it thickens. Serve with lemon chiffon tart.

Apple Pie and Custard

30g butter

1 cup (220g) sugar

2 eggs

Custard

2 egg yolks

2 tablespoons sugar

Juice and rind of 1 lemon

2 apples, peeled, cored and grated

2 teaspoons sherry

2 cups (500ml) milk

Make pastry as instructed in the Pecan Pie recipe (page 113). Line a pie dish with the pastry.

To make the filling, cream butter and sugar until light and fluffy, add eggs and beat well, add lemon juice and rind. Add peeled grated apples. Mix and pour into pastry case and bake in a moderate oven for 30 minutes.

To make the custard, beat yolks, add sugar and then milk. Pour into a saucepan, and cook over a medium heat, stirring constantly until the mixture thickens, but does not boil. Remove from the heat and stir in sherry. Serve with apple pie.

Apple Lemon Pie

1.5kg apples, peeled, cored and sliced 1 cup (220g) sugar

60g butter Juice and rind of 2 lemons

Make pastry as instructed in the Pecan Pie recipe (page 113). Line a pie dish with the pastry. Keep sufficient pastry to make a pie top.

In a saucepan melt the butter, add the apples, cover and cook till the apples are soft and mushy. Add the sugar, lemon juice and rind. Pour into the unbaked pastry case, cover with remaining pastry, making slashes in the top to allow the steam to escape. Brush the top with egg yolk or milk and bake in a moderate oven for 25 minutes.

Pear Pie

1.2 cup almond meal ½ cup (125ml) heavy cream

3 eggs, beaten Pinch cinnamon

½ cup (110g) sugar 500g tin pears

Make pastry as instructed in the Pecan Pie recipe (page 113). Line a pie dish with the pastry.

Mix together the eggs, sugar, cream, cinnamon, and almonds. Arrange the pears in the bottom of the pastry lined dish. Pour the egg mixture over the top, decorate with pastry strips and bake in a hot oven for 25 minutes.

Butterscotch Chiffon Pie

1 tablespoon gelatin

1 cup (250ml) milk, boiling ¼ cup (60ml) cold water

3 eggs, separated

30g butter

¼ cup (55g) sugar

1 cup (230g) brown sugar Chopped nuts to decorate

1 teaspoon vanilla essence

Make pastry as instructed in the Pecan Pie recipe (page 113). Line a pie dish with the pastry. Prick the base with a fork, line with baking paper and top with pie weights. Bake in a hot oven for 20 minutes.

To make the filling, sprinkle gelatin on cold water. Beat egg yolks, add brown sugar and beat well. Add milk. Pour into a saucepan and stir over a low heat until the mixture thickens. Remove from heat, add gelatin and stir till dissolved. Add vanilla and allow to cool. Beat egg whites until stiff, add sugar and beat until dissolved. Fold through the first mixture and pour into tart shell. Decorate with chopped nuts.

Sour Cream Pie with Lemon Hard Sauce

3 eggs, separated

1 cup (220g) sugar

¼ teaspoon ground cloves

1 cup (160g) raisins or dates, chopped

4 tablespoons sugar, extra Lemon Hard Sauce

1 cup (250g) sour cream

1 cup (250ml) boiling water

Juice and rind of 1 lemon

2 tablespoons sugar

1 tablespoon arrowroot

Make pastry as instructed in the Pecan Pie recipe (page 113). Line a pie dish with the pastry.

Beat egg yolks and 1 egg white, add sugar and beat till dissolved. Add sour cream, raisins or dates and cloves. Pour into tart shell and bake in a slow oven till set. Beat remaining egg whites until stiff, gradually add 4 tablespoons caster sugar, beat until the sugar is dissolved and the meringue glossy. Pile on top of pie, return to oven and brown.

To make the lemon hard sauce, dissolve sugar in boiling water, add lemon juice and grated rind. Mix arrowroot with a little water. Pour the lemon mixture into a small saucepan, stir in the arrowroot and bring to the boil, stirring constantly until mixture thickens. Remove from the heat and chill before serving. Serve with the sour cream pie.

Heavenly Tart

Filling

1 cup (250ml) water

Juice 1 lemon

1 tablespoon arrowroot Cream

½ cup (110g) sugar

1 cup (250ml) milk

1 tablespoon cornflour

15g butter

3 tablespoons icing sugar

Desiccated coconut

Make pastry as instructed in the Pecan Pie recipe (page 113). Line a pie dish with the pastry. Prick the base with a fork, line with baking paper and top with pie weights. Bake in a hot oven for 20 minutes.

To make the filling, put water, sugar and lemon juice into a saucepan. Bring to the boil, Dissolve the arrowroot in a little water and pour into the lemon mixture. Stir until thickened. Pour into pastry shell. Allow to set.

To make the cream, in a saucepan bring the milk to the boil. Mix the cornflour with a little milk and pour into the milk, Continue to sir until the mixture thickens. Remove from the heat and stir in butter and icing sugar. Cool. Pour over filling and sprinkle with coconut.

Cherry Chiffon Pie

1 ½ tablespoons gelatin

¼ cup (60ml) cold water

1 cup (250ml) cream

⅓ cup (80g) castor sugar

1 cup (250ml) milk

3 eggs, separated

¼ cup (55g) sugar, extra Pinch salt

2 teaspoons vanilla essence Chocolate, grated for decoration

2 tablespoons maraschino cherries, chopped

Make pastry as instructed in the Pecan Pie recipe (page 113). Line a pie dish with the pastry. Prick the base with a fork, line with baking paper and top with pie weights. Bake in a hot oven for 20 minutes.

To make the filling, soften gelatin in cold water. In a saucepan heat the milk and cream. Beat egg yolks slightly, add sugar and salt. Pour into heated milk and cream, reduce temperature to low. Stir the mixture constantly until the mixture thickens and coats the spoon. Remove from heat, add gelatin, and stir till gelatin is dissolved. Cool and add vanilla. Chill until mixture thickens. Beat egg whites until stiff. Gradually add the extra sugar and beat until sugar is dissolved, add cherries. Turn into the pie shell, sprinkle top with chocolate pieces and chill till served.

Ice Box Lemon Pie

20 milk coffee biscuits 125g butter, melted

1 tin sweetened condensed milk 3 eggs, separated

Juice and rind of 3 lemons

To make the base, crush the biscuits and put into a basin, pour over the butter. When mixed put into a tart plate, pat down and round the sides. Put into refrigerator to set.

To make the filling, beat the egg yolks, add juice and rind of lemons and stir in the condensed milk. Pour into tart shell. Beat the egg whites until stiff, pile on top of the filling and bake in a hot oven for 10 minutes. Chill thoroughly and serve with cream.

Cherry Mould

2 tablespoons gelatin

½ cup (125ml) cherry juice

1 cup (250ml) cold water Red food colouring

½ cup (110g) sugar

1 tablespoon lemon juice

¼ teaspoon salt 2 cups (200g) cherries, cooked 2 cups (500ml) water

Soften the gelatin in cold water, add sugar and salt and dissolve in hot water. Stir in cherry juice, and colour if necessary. Add lemon juice and cherries. Pour into a wetted mould and chill till set. Serve with sweetened whipped cream.

Lemon Meringue

1 tablespoon gelatin

½ cup (125ml) warm water

1½ cups boiling water

Cherries and nuts to decorate

1 cup (220g) sugar

½ cup (125ml) lemon juice

1 teaspoon vanilla essence

Soak gelatin in warm water, add boiling water and sugar and stir till gelatin and sugar are dissolved. Allow to cool. Add lemon juice and vanilla. Mix well. Chill until it begins to thicken, then beat until light and frothy, and when very thick pour into serving dish, decorate with nuts and chopped cherries. Serve with cream.

Pavlova

3 egg whites

¾ cup (180g) sugar

1 teaspoon cornflour

Pinch salt

1 teaspoon vinegar

Whipped cream

Seasonal fruit

Chopped nuts

Beat egg whites until stiff, add sugar a tablespoonful at a time and beat until dissolved. Add salt, vinegar and cornflour and continue beating for 5 minutes. Dredge a buttered 20cm cake tin with cornflour, and put in the mixture, having it high round the sides and with just a layer covering the bottom of the tin. Bake in a slow oven for 2 hours, or until dry. Decorate with whipped cream, fruit and nuts.

Marshmallow Pudding with Honey Apples

2 tablespoons gelatin

½ cup (125ml) boiling water

2 egg whites

Honey apples

½ cup (125ml) water

½ cup (125ml) orange juice*

1 cup (220g) sugar

½ cup (115g) honey

Grated rind of 1 lemon 3 cloves

4 Granny Smith apples, peeled, cored and sliced

* ½ cup of passionfruit pulp can be used as an alternative.

Dissolve gelatin in boiling water, add fruit juice and allow to cool. Add unbeaten egg whites and beat for 10 minutes. Add sugar and beat for a further 10 minutes. Pour into a wetted mould and chill.

To make the honey apples, place all ingredients in a saucepan and cook gently until soft. Serve with the marshmallow pudding.

Peach Sponge with Orange Hard Sauce

2 tablespoons gelatin

3 eggs, separated ¼ cup (60ml) cold water

1 cup (250ml) milk

1/3 cup (75g) sugar

1 teaspoon vanilla essence

1 tablespoon lemon juice ½ cup cream (125ml), whipped

1 cup (200g) peach pulp, tinned or fresh cooked

Orange Hard Sauce

1 cup (250ml) water

1 tablespoon cornflour

Juice and rind of 1 orange

1 tablespoon sugar

Sprinkle gelatin on cold water. Beat egg yolks and sugar, add milk. Pour mixture into a saucepan and cook over a low heat, stirring constantly until the mixture thickens. Add gelatin and stir till dissolved. Allow to cool, then fold in peach pulp, cream, lemon juice and vanilla. Beat egg whites until stiff. Fold through the peach mixture and pour into wetted mould and chill till set.

To make the orange hard sauce, mix cornflour with a little cold water. In a saucepan bring water to boil, add fruit juice and rind and sugar and lastly stir in the cornflour. Stir till it boils and thickens, cook for 2 minutes. Chill before serving with the peach sponge.

Orange Delight with Lemon Sauce

1 ½ cups (375ml) orange juice ½ cup (125ml) hot water

240g sugar

2 egg yolks

2 tablespoons gelatin

Lemon Sauce

2 tablespoons lemon juice

Rind of 1 orange

2 tablespoons port

1 cup (250ml) water

½ teaspoon lemon rind ½ teaspoon cinnamon

2 tablespoons sugar 1 teaspoon butter

1 tablespoon cornflour

Dissolve gelatin in hot water. Pour orange juice and rind into a saucepan with the sugar and bring to the boil, and stir until dissolved. Remove from heat, add gelatin and allow to cool. Add beaten egg yolks and port. Strain and pour into a wetted mould to set.

To make the lemon sauce, add the water, lemon juice, rind and sugar into a saucepan. Bring to the boil. Mix the cornflour with a little cold water and add to the lemon mixture. Stir constantly until the mixture thickens, approximately 2 minutes. Remove from the heat and stir in butter and cinnamon. Chill before serving with the orange delight.

Passionfruit Flummery with Ice Cream

1 tablespoon gelatin

Juice of 2 oranges

2 cups (500ml) cold water Juice of 1 lemon

1½ cups (330g) sugar

1 tablespoon plain flour

Ice Cream

1 egg white

Pulp from 6 passionfruit

1 cup (250ml) milk

⅓ tin sweetened condensed milk 1 teaspoon vanilla essence

Begin the ice cream the day before.

To make the ice cream, beat egg white until stiff. Combine milk and condensed milk and beat into egg white. Add essence. Put into refrigerator trays and when half frozen, turn into a basin and beat again. Freeze. Alternatively use an ice cream maker according to the manufacturer’s instructions.

Soak gelatin in 1 cup cold (250ml) water for 5 minutes. Mix flour and sugar with remaining cup (250ml) of cold water, add gelatin. Pour into a saucepan and bring to the boil. Remove from heat, add fruit juices and pulp and chill until the mixture begins to thicken. Beat with a rotary beater till white and thick. Pour into mould. Serve with ice cream.

The Cocktail Hostess

In this modern age, cocktail parties, usually from 5pm to 7pm, are de rigueur. The cocktail – an interesting concoction of spirits, bitters, fruit juice and sugar – is a product of this century, and the country of origin is probably the USA. The extraordinary names, which may be supplemented by a lively imagination, are part of their enchantment. The perfect foil for these fillip to the appetite, are savory foods such as cheese savories, curried vegetable savories and meat or fish balls. In addition, dainty sandwiches open-faced or composed of any of the fillings available are appreciated by the hungry guests.

The savory platter is composed of all manner of tasty foods. If you have two or three such platters, the guests can pick and choose from the variety offered.

Roll thin slices of salami, metwurst and mortedella and secure with cocktail sticks, and place around the edge of wooded savory platters or use large meat platters. Next round could be savory eggs on lettuce leaves, then a ring of pickled onion, next, sticks of chilled asparagus, the Fish Canapés and fill the centre with a pile of olives and bacon curls. Variations of this arrangement may be made using any of the following recipes.

Canapes

Brown bread, thick sliced, day old Olive Oil

Remove crusts from the bread. Using a 5cm scone cutter, cut rounds out of the slices. Brush each round with olive oil and place in a moderate oven for 10 minutes or until crispy. These bread rounds can be topped with the following toppings.

Fish Canapes

1 small tin salmon

½ teaspoon mayonnaise Juice 1 lemon Gherkin Salt and pepper Olive oil

Empty the salmon into a bowl, mash with a fork, add lemon juice, salt, pepper and mayonnaise. Pile on top of the bread rounds and serve garnished with a small piece of gherkin

Cheese and Olive Canapes

1 cup cheese, grated

½ cup olives, chopped Salt and pepper Nutmeg

Combine cheese, olives, salt, pepper and nutmeg and pile on bread rounds. Toast under griller for a few minutes.

Cheese Canapes

Cheese, finely grated Salt and pepper Nutmeg

Sprinkle grated cheese, salt, pepper and nutmeg over the bread rounds, Bake in a hot oven until crisp and serve piping hot.

Savoury Eggs

12 eggs, hard boiled Salt and pepper

Juice of 1 lemon cayenne pepper

1 teaspoon anchovy sauce 1 teaspoon curry powder

2 teaspoons parsley, chopped 2 teaspoons butter

Peel eggs and cut in halves. Take out the yolks carefully, put into a basin and mash well with a fork. Add remaining ingredients and mix to a smooth paste. Refill egg white cases with the yolk mixture and serve on lettuce leaves.

Prunes Piquant

Remove the stones from large soft prunes. Fill the cavity with halves of walnut, pecan nut, almond or brazil nut. Roll in slices of thinly cut bacon, secure with a toothpick and place in a hot oven till the bacon is crisp.

The filling for the prunes may be varied, for instance, pieces of vegetables from pickles; minced cold meat mixed with relish or mayonnaise; grated cheese mixed with tomato sauce.

Cocktail sausages, gherkins, pickled onions or cubes of cheese wrapped likewise in strips of bacon and cooked till bacon crisps, also lend themselves to parties of this nature.

For cocktail hedgehogs, use an apple, lemon, orange or grapefruit as the base for the completed

hedgehog. Cut small cubes of cheese, pineapple, gherkin, pickled onion, preserved cherries, cucumber or firm pawpaw. Combine any three, seeing that there are two savoury to one sweet. Place one cube in top of the other and spear with a toothpick. Pierce the whole fruit base with the filled sticks, about 20 to each apple, orange or lemon.

Olivines

1 tablespoon butter

½ teaspoon paprika

2 cups (250g) cheese, grated Stuffed olives

½ cup (60g) plain flour

Soften the butter and add the cheese. Stir in the sifted flour and paprika. Mix well and chill till firm. Wrap a teaspoon of this dough around an olive covering it completely. Place on an ungreased baking tray and bake in a moderate oven for 15 minutes.

Devilled Raisins

1 tablespoon butter

Ground ginger Raisins Celery Salt

Melt butter in a pan, add raisins and keep them moving until well swollen. Remove from pan onto brown paper that has been sprinkled with ginger and celery salt. Toss raisins well, and when cold bottle for future use. The longer these are kept, the better the flavor.

Spiced Nuts

Blanched almonds or walnuts ¼ teaspoon cinnamon

1½ cups (185g) icing sugar ¼ teaspoon ginger

2 tablespoons cornflour 1 egg white

2 tablespoons water

Beat egg white and water just enough to mix them. Sift the dry ingredients together. Dip the nuts into the egg white, drain and roll in spiced sugar. Spread out on a baking sheet so that they do not touch and bake in a moderate oven until brown.

Devilled Almonds

Blanched almonds

Cayenne pepper

Salt and pepper

Canola oil

Heat the canola oil in a saucepan until smoking, add the almonds, and fry till a delicate brown. Toss onto brown paper, sprinkle with salt, pepper and cayenne pepper and toss the almonds about, so that they are well seasoned. Keep in an airtight bottle for use.

Bacon Curls

Before cooking the breakfast bacon, cut off the rind and keep wrapped in greaseproof paper in the refrigerator until you need something extra for your party. Cut rind into 5cm pieces, place on a baking dish and bake till crisp and all the fat has melted out. Place on brown paper till dry, sprinkle with cayenne pepper and serve. These can be kept in an airtight jar and reheated when required.

Country Club Sandwiches

Butter slices of toast. On the toast lay thin cuts of cooked sausage, cover with tomato sauce and sprinkle with sharp cheese, grated. Lay a strip of bacon on top and bake in a hot oven till the bacon is crisp.

Danish Sandwich

Cut slices of long French loaves, butter and pile on top flaked salmon, salt and pepper and sprinkle with finely chopped parsley, scrambled egg with plenty of finely chopped onion, minced chicken and bacon – these may then be put under a griller for a few minutes. Other ingredients you could use are chopped prawns and mayonnaise, grated cheese and onion.

Swedish Sandwich

Wholemeal bread, butter, salami or garlic sausage, cream cheese, smoked fish, capsicums, hard boiled eggs, stuffed olives. The bread is cut into convenient sizes, and fancy shapes, if desired, buttered and then combinations of foods added. For instance, a slice of salami, then a slice of hard boiled egg and topped with a stuffed olive.

Jazz Sandwich Roll

Take a fresh single loaf and cut the crust from the four sides. With a very sharp knife, cut a thin slice the length of the loaf and spread lightly with softened butter. Now spread the first quarter of the slice with grated cheese; the next quarter with Vegemite; the third with thickened tomato paste; and the fourth with smoothly mashed hard boiled egg liberally sprinkled with finely chopped parsley. Now, roll the slice from the first end, making a perfect roll, and press firmly, but gently, so that it will stick together. Have some softened butter to spread at the end of the slice so that it will adhere.

Put the buttered edge downwards on a plate and proceed to the next slice. When the required number of rolls has been made, take each roll and cut into slices across, thus showing circles of bread with the four different fillings.

Fillings may be varied according to taste and should be of different colours – such as egg, parsley, tomato, ham – but whatever is used should be finely chopped or mashed so that the bread will not be hard to roll. The final effect is unusual and tempting and the different flavours add a zest of their own.

Pate de Fois Gras Sandwiches

1 cup (180g) chicken livers

1 teaspoon parsley, chopped

1 tablespoon Worcester sauce Salt and pepper

Juice of 1 lemon Cayenne pepper

60g butter

Cook liver in boiling salted water till tender, then mash well with a fork, or put through a fine mincer. Add salt, pepper and cayenne to taste, then the sauce, lemon juice, butter and finely chopped parsley. Spread on thinly cut buttered bread, cover with another slice of bread and cut into fingers to serve.

Ham and Cheese Sandwich

Slices of ham

Slices of tasty cheese

Buttered slices of bread

1 egg

2 tablespoons milk

Make sandwiches of ham and cheese together in the buttered bread. Make a batter of beaten egg and milk, dip sandwiches into mixture. In a frying pan melt a little butter and fry the sandwiches until golden brown.

Asparagus Rolls

Take a fresh single sandwich loaf and cut thinly into slices. Remove the crust from each side and spread with soft butter. Place 1 stick of asparagus on the edge of the slice, sprinkle with salt and pepper and roll up. If the asparagus sticks are large, they may be halved. If the edges are well buttered, it will not be necessary to secure in any way. Place on a tray in a quick oven to toast.

Sardines or anchovies may be used in the same way, but do not sprinkle any salt on the anchovies, and a squeeze of lemon is good with the sardines.

Savoury Puffs

2 tablespoons butter

1 cup (150g) self raising flour

1 teaspoon vinegar ½ cup (125ml) milk

1 tablespoon butter, extra 1 egg, separated

30g plain flour

125g cheese, grated

1 cup (250ml) milk Salt and pepper

To make the pastry, with an electric mixer cream the butter and vinegar, add the milk and then the sifted self raising flour. Turn onto a floured board ad roll out, cut into circles and line patty tins.

To make the filling in a saucepan melt the extra butter, stir in the flour and gradually add the milk, stirring constantly until the mixture boils and thickens. Remove from the heat and stir in the egg yolk, cheese, salt and pepper. Beat the egg white until stiff and fold through the cheese mixture. Pour into the pastry cases. Sprinkle with grated cheese and bake in a hot oven for 15 minutes. Serve piping hot. Minced ham, chicken, rabbit or fish may be used instead of cheese.

Cheese Puffs

60g butter

125g plain flour

250ml water 125g cheese, grated

4 eggs Salt

Put the butter and water into a saucepan and bring to the boil. Stir in the sifted flour and salt and stir until it leaves the sides of the saucepan. Remove from heat and allow to cool slightly. Add eggs, one at a time, beating well after each addition, lastly add cheese. Drop teaspoonfuls on to a greased baking dish and bake for 30 minutes in a hot oven. Do not open the oven during cooking time. When cool, split and fill with a savoury mixture such as Curried Vegetable Sauce or Sauce Espanole. The recipes for these follow.

Curried Vegetable Sauce

1 tablespoon butter

1 tablespoon plain flour

1 cup cooked vegetables, chopped 1 cup (250ml) milk

1 tablespoon sherry

1½ teaspoons curry powder

Parsley, chopped Salt

In a saucepan melt the butter, add flour and salt, and gradually stir in the milk. Cook over a medium heat, stirring constantly until the mixture boils and thickens. Add vegetables, parsley, sherry and lastly the curry powder. Cook for 2 minutes.

Sauce Espanole

2 tablespoons butter

3 tablespoons celery, chopped

1 medium onion, chopped 2 tablespoons carrot, chopped

2 tablespoons plain flour

1 tablespoon sherry

1 cup (250ml) tomato juice 3 tablespoons bacon or ham, chopped

Salt and Pepper

Cayenne pepper

Melt the butter in a saucepan, add onion and brown slightly; add flour, salt and peppers, Gradually add the tomato juice stirring constantly until the mixture boils and thickens. Add celery, ham and carrots and simmer for 10 minutes. Lastly stir in the sherry.

Rice Pancakes

2 eggs

1 cup (250ml) milk

1½ cups rice, cooked

1 cup (150g) self raising flour

2 tablespoons butter, melted ½ teaspoon salt

Sift flour and salt into a bowl. Beat eggs, add milk, butter and rice and stir into the flour. Stand for 30 minute. Heat heavy based frying pan, add a little oil and put 2 tablespoons of the mixture in at a time. Cook till brown on one side and set on upper side, then turn and brown. Put 1 tablespoon of Sauce Espanole (recipe above) onto the cooked pancake, spread evenly over surface, roll up and keep hot till ready to serve.

Flaky Shells with Creamed Prawns

250g self raising flour

90g butter

30g butter, extra

¼ teaspoon salt

Little milk, warmed

2 cups prawns, cooked and shelled

1 tablespoon plain flour, extra Anchovy Sauce

¼ teaspoon salt Parsley

1½ teaspoons curry powder

1¼ cups (310ml) milk

Sift together flour and salt. Melt 60g of butter and leave 30g to soften for later use. Pour hot butter onto flour, add a little of the warmed milk to make a stiff dough. Knead quickly so that the dough will not get cold. Roll out thinly and spread a little of the remaining softened butter over it. Fold, dust with flour and roll out again; repeat twice. Cut small circles and fit into patty tins. Prick bottoms and bake in a hot oven for 10 minutes.

Melt the extra butter in a saucepan, add the extra flour and salt and stir until the mixture leaves the sides of the saucepan. Mix curry powder with a little milk, add to the rest of the milk, and add gradually to the mixture in the saucepan, stirring constantly until the mixture boils and thickens. Remove from the heat, add prawns and a little anchovy sauce to taste. Fill pastry shells and garnish with sprigs of parsley.

Cheese Biscuits with Celery Marbles

90g cheese, grated

¼ teaspoon salt

½ teaspoon dry mustard

Celery Marbles

60g cream cheese

3 teaspoons self raising flour

2 tablespoons butter

1 teaspoon celery, grated

Salt and pepper Milk

Parsley, finely chopped

To make the biscuits rub the butter into the sifted flour, salt, pepper and mustard. Take small pieces of the mixture, roll into balls, place on a baking sheet and press with a fork. Bake in a slow oven until straw coloured.

While the biscuits are baking make the celery marbles. Mix the celery, salt and pepper into the cream cheese. Form into marble sized balls, dip in milk and roll in parsley. Chill and serve speared on cocktail sticks.

Cheesettes

125g butter, softened ½ teaspoon salt

125g cheese, finely grated Pinch cayenne pepper

125g self raising flour

Desiccated coconut

Mix together the butter and cheese and add the flour sifted with the salt and pepper. Take pieces the size of a walnut, roll into the shape of a bullet, roll in desiccated coconut. Place on a baking tray lined with baking paper and bake in a moderate oven till golden brown.

Savoury Pikelets

1 cup (150g) self raising flour

1 egg

1 tablespoon ham, finely chopped

Salt and pepper

1 teaspoon butter, melted Beat egg; add sifted flour, salt and pepper, alternately with milk, and lastly the melted butter. Stir in the ham. Grease and heat a heavy based frying pan, drop about 1 tablespoon of the mixture onto the pan and when bubbles appear, turn the pikelet over. Brown both sides. Serve hot or cold slightly buttered, or rolled and secured with a cocktail stick. Alternatives to using ham could be 1 tablespoon of grated, onion, 1 tablespoon of grated cheese or two tablespoons cooked, mashed peas.

½ cup (125ml) milk

Cheese Savoury Butterflies

125g self raising flour

60g butter

1 teaspoon salt

½ teaspoon mustard

Savoury Mixture

1 tablespoon butter

1 tablespoon flour

Salt and pepper

1 cup (250ml) milk

60g cheese, grated

1 egg yolk

2 tablespoons cold water

Squeeze lemon juice

Squeeze lemon

1 small tin crabmeat

Parsley, chopped

Sift together the dry ingredients, rub in the butter, add grated cheese and lastly the egg yolk, lemon juice and water. Roll out thinly and cut into small rounds. Place on a baking tray lined with baking paper and bake in a moderate oven till brown.

To prepare the savoury mixture, in a saucepan melt the butter, add flour and salt and cook for one minute. Gradually add the milk, stirring constantly until the mixture boils and thickens. Remove from the heat, stir in the flaked crabmeat, salt and pepper, parsley and lemon juice.

When the biscuits are cold, cut half of the biscuits in half, top the whole biscuit with the savoury mixture, arrange the half biscuit pieces to represent the wings of the butterfly.

Sausage Rolls

250g plain flour

1 onion, chopped

125g butter ½ teaspoon salt

500g mince meat

3 tablespoons water

Salt and pepper to taste

Pinch dried herbs

1 tablespoon flour, extra

Cold milk

Put the minced meat, onion, herbs, salt and pepper and water into a saucepan, and simmer over a medium heat until cooked. Sprinkle in the extra flour and stir until thickened. Cool before use.

While the mince is cooking, sift flour and salt into a bowl, rub in the butter, and add sufficient cold milk to make a stiff dough. Turn out on a floured board, knead till smooth and soft and divide the dough in two. Roll one piece out thinly to an oblong shape. Place the mince mixture along one edge, roll over, cut along the width of pastry, allowing sufficient for the turn over, brush edge with a little egg yolk, which will stick the edge down. Brush top of long roll with egg, prick with a fork and cut into 10cm lengths.

Continue this way until all the pastry is used. Place on a baking try lined with baking paper and bake in a moderate oven until the pastry is brown.

Cocktail Sausages with Tomato Sauce

Cocktail Sausages

½ cup tomato paste

1 tablespoon Worcester sauce

2 tablespoons sherry

Juice of 1 lemon Salt and pepper

½ cup (125ml) cream

1 tablespoon tomato sauce

Put the cocktail sausages into a saucepan and simmer gently until cooked. Do not boil furiously or the skins will split. Meanwhile, put the tomato paste into a jug, add lemon juice, salt, pepper, tomato sauce, Worcester sauce and sherry. Chill and just before use, add cream. Pile sausages onto one or several platters with a bowl of the sauce in the centre, or serve individual servings in the same way. This sauce may be kept in the refrigerator indefinitely.

Meatballs

500g mince meat

60g ham, finely chopped

1 onion, grated 2 tablespoons fresh breadcrumbs

Salt and pepper

Combine all the ingredients, roll into small balls. Place in a baking dish lined with baking paper. Bake in a moderate oven for 30 minutes. Pierce with cocktail sticks and serve piping hot.

Salmon Balls

1 small tin salmon

1 onion, chopped

Juice of 1 lemon

1 egg, beaten

Turn salmon into a bowl and mash with a fork, add onion, lemon juice and lastly the beaten egg. Make into small balls, and place on a baking dish lined with baking paper. Bake in a moderate oven for 20 minutes. Serve piping hot, pierced with cocktail sticks.

Seafood Delight

3 tablespoons butter

1 cup oysters

1 cup scallops

1 cup prawns, shelled

2 tablespoons capsicum, chopped

Parsley, chopped

2 cups (500ml) white sauce

Melt butter into a frying pan, and fry each seafood separately over a medium heat until brown. Stir the seafood into the white sauce and add the capsicum and season to taste. Serve in puff pastry shells garnished with parsley.

Brain and Walnut Patties

2 sets brains

1 cup (250ml) white sauce

Puff pastry cases

1 teaspoon vinegar

Salt and pepper

90g walnuts, finely chopped

Grilled bacon for garnish

Add the vinegar to a bowl of water and soak brains for 5 minutes and then carefully take off the membrane. In a saucepan boil some salted water and add the brains and cook for 1 minute. Cool and cut into cubes, stir to white sauce, add walnuts. Season to taste. Fill patty cases with hot mixture and top with bacon roll.

Sardine Boats

250g plain flour

Cold milk

125g butter Sardines

Lemon Parsley, chopped

Sift flour into a bowl, rub in the butter and add enough milk to make a stiff dough. Roll out thinly on a floured board and cut into boat shapes – tins of this shape are available. Bake in a hot oven for 10 minutes. When cool, place on each one, a whole sardine. Season with salt and pepper, a squeeze of lemon juice and sprinkle top with chopped parsley.

Mince Cups

500g mince

Salt and pepper

1 onion, finely chopped Pinch dried mixed herbs

Restaurant size bread, thickly sliced

Remove the crusts from bread. Cut 5cm rounds with a scone cutter, butter one side well, and press into patty tins, buttered side down. Mix together the mince, onion, dried herbs, salt and pepper.

Put 1 teaspoon of the mixture into the bread cups and bake in a hot oven for 10 minutes.

Prawns au Gratin

36 prawns, shelled

Butter

Anchovy sauce

Cayenne pepper

Lemon juice

Breadcrumbs

Put prawns in a greased ovenware dish, put knob of butter on each, sprinkle with anchovy sauce and cayenne pepper and lemon juice. Sprinkle the top with breadcrumbs and bake in a hot oven for 10 minutes.

Scalloped Oysters

½ cup breadcrumbs 60g butter, melted

1 cup cracker crumbs 2 cups oysters

1 cup (250ml) milk Salt and pepper

4 tablespoons juice from the oysters

Mix breadcrumbs and cracker crumbs and add butter. Put a thin layer in a greased ovenware dish. Cover with oysters and sprinkle with salt and pepper, add half oyster liquor and half the milk. Continue until all oysters are used up, ending with a crumb layer. Bake in a hot oven for 20 minutes.

Pimento Cheese Ring

1 cup (150g) self raising flour Pinch salt

30g butter, melted Cheese, grated

½ cup (125ml) milk Capsicum, finely chopped

Butter, melted extra

Sift flour and salt into a bowl and the melted butter and enough milk to form a soft dough. Knead till smooth and soft, turn onto a floured board and pat out to an oblong shape 1cm thick. Spread with extra melted butter, sprinkle with a layer of grated cheese and then chopped capsicum. Roll up length wise, moisten ends so that they will adhere and form into a ring. With a pair of floured scissors, snap ⅔ of the way through where the slices are to be, but leave in a ring. Bake in a hot oven for 15 minutes. Serve hot.

Almond Balls

250g stale cake 3 teaspoons lemon juice

1 tablespoon apricot jam ½ teaspoon almond essence

1 tablespoon water Chocolate icing

Desiccated coconut

Put the jam, water and lemon juice into a saucepan and bring to the boil. Remove from the heat and stir in the essence. Break the cake into crumbs in a bowl. Pour over the hot liquid. Mix well. Take small pieces and roll into balls, dip in chocolate icing and roll in coconut.

Cocktails

Here are a few of the more popular recipes, each one being sufficient for eight people. It will be necessary to have a stock of syrup with which to sweeten the drinks. This is made by putting sugar and water into a saucepan, in the proportion of 2 parts of sugar to 1 part of water, i.e., 1kg sugar to 500ml water, Bring to the boil slowly and cool before using. The syrup can be kept in the fridge.

Manhattan

300ml vermouth

300ml whiskey

3 teaspoon sugar syrup

1 teaspoon angostura bitters

36 drops Curacao

A little shaved ice

1 strip lemon peel

Put all the liquids into a cocktail shaker. Shake well and strain into cocktail glasses. Place a small strip lemon peel on top and serve.

Martini

300ml gin

½ teaspoon orange bitters

300ml vermouth Lemon peel

1 teaspoon sugar syrup Crushed ice

Place 2 cups crushed ice into a shaker, pour over it all the liquids, shake well. Pour into glasses and serve with a small piece of lemon peel.

Mint Cocktail

1 heaped teaspoon mint, chopped

100ml sugar syrup

60ml Crème de Menthe

1 tablespoon orange juice

1 tablespoon lemon juice

Place 2 cups crushed ice into a shaker, pour over all the liquids and add mint. Shake well. Pour into glasses and serve with a sprig of mint.

Whiskey Sour

3 tablespoons lemon juice

Thin slices of lemon and pineapple

3 tablespoons sugar syrup Crushed ice

300ml Whiskey

Pour liquids into a shaker over 1 cup of crushed ice, and shake well. Pour into glasses and serve with small slices of lemon and pineapple.

Sunrise

400ml sherry

200ml brandy

3 teaspoons sugar syrup

1 teaspoon Angostura bitters

Crushed ice

Lemon peel

Place liquids in a shaker, add 1 cup ice and shake well. Pour into glasses and serve with a strip of lemon peel.

Gin Cocktail

600ml gin Lemon peel

1 teaspoon sugar syrup Crushed ice

1 teaspoon orange bitters

Place 2 cups crushed ice into a shaker, pour liquids over it, shake well. Pour into glasses and serve with thin strips of lemon peel.

Brandy Cruster

300ml brandy 300ml maraschino

300ml vermouth Dash angostura bitters

1 egg white, light beaten Castor sugar

Place 1 cup crushed ice in a shaker, pour liquids over it and shake well. Dip rims of cocktail glasses into the egg white and then immediately in castor sugar. Pour cocktail mixture carefully into glasses.

Sherry Cobbler

300mll sherry

6 teaspoons castor sugar

1 teaspoon orange juice Crushed ice

Place 1 cup crushed ice in a shaker, pour liquids over it, shake well, pour into glasses and serve with a strip of orange peel.

The following recipes for non-alcoholic drinks which are necessary to have at your cocktail party, so that those people who do not enjoy alcohol may also have a pleasing drink.

Fruit Cup I

1 small pineapple, diced

1 litre soda water

2 lemons, thinly sliced 2 cups (440g) sugar

4 oranges, thinly sliced 1 litre water

6 passionfruit

Put the fruit into a jug. Make a sugar syrup by placing one litre of water and the sugar in a saucepan. Bring to the boil and then pour hot liquid over the fruit. Let stand till next day. Strain the fruit liquid and discard the fruit. Just before serving add the soda water.

Fruit Cup II

1 litre lemonade

3 pineapple rounds

375m ginger beer ½ cup cherries

1 orange, sliced 1 banana, sliced

1 lemon, sliced

Add fruit to a jug and pour over lemonade and ginger beer. Serve immediately.

Mulberry Cocktail

2 cups (500ml) fresh mulberry juice Juice 1 lemon

1 cup (250ml) water

½ cup (110g) sugar

1 cup (250ml) orange juice

Combine liquids and sugar, stir till dissolved. Chill thoroughly and serve with a berry in the glass. Loganberries or strawberries may also be used.

Creamy Fluff

1 egg 3 tablespoons ice cream

1 cup (250ml) mixed fruit juice

Place egg in cocktail shaker, add fruit juices and ice cream. Shake well. Pour into small glasses and serve with sprigs of mint.

Apple Cocktail

6 apples, cut into quarters Grated rind and juice of 3 lemons

1 cup raisins

4 litres water

1 teaspoon cinnamon 1kg sugar

Place the apples, raisins, cinnamon, lemon rind and 2 litres of the water into a saucepan. Bring to the boil. Add the remaining 2 litres of water and boil for 30 minutes. Strain and add the lemon juice and the sugar. Stir until dissolved. Serve with small pieces of lemon rind.

Snowdrop

Juice of 3 lemons

3 passionfruit

Juice of 3 oranges

1 pawpaw, diced

375ml ginger ale 2 tablespoons honey

Place ½ cup crushed ice in a cocktail shaker, add liquids and pawpaw and honey. Shake well and serve with a small piece of pawpaw.

The Yuletide Hostess

Christmas Day should be as much a holiday for the Hostess as for the other members of the household. However, with our national desire for the hot, heavy dinner, which is incompatible with out hot, humid weather, this tends to be impossible. We bow to custom in planning these menus, but we divert from custom by adding dishes which would enable the Hostess to be as carefree as she would like and yet able to provide fare that would pander to the most discerning palate.

Breakfast

Iced fruit, stewed fruit or fruit juice.

The variety of fruit at this season is great. Place in the refrigerator or ice chest a variety of fruits –cherries, peaches, apricots, sugar melon, pawpaw, rock melon, oranges or apples. Slice sugar melon and put in a covered dish; pawpaw may be sliced, sprinkled with sugar and the juice of 1 lemon or orange poured over, put into covered dish and chilled, and the same treatment accorded to the rock melon. The other fruits may be chilled, piled into a dish and served, providing decoration as well as necessary items of diet.

If preferred apples, peaches or cherries may be stewed the previous day. Apples should be cut into eighths, put into a basin containing 1 teaspoon of salt and 500ml of water, then drained, put into a saucepan with a little sugar, and enough water to come 2.5cm up the saucepan – simmer gently till soft. The same cooking applied to cherries and peaches.

Fruit juice may be obtained in tins or homemade varieties prepared the previous day.

Poufs de Luna

1 egg 1 cup (250ml) milk

1½ cups (330g) plain flour

1 teaspoon baking powder

½ teaspoon salt Oil, for deep frying

Beat egg until light and fluffy, add the milk and sift in the flour, baking powder and salt. Blend well. Heat oil in a saucepan, and then drop dessertspoonfuls into the oil turning to brown each side. When cooked the poufs will float. Serve with honey or maple syrup.

Asparagus Omelette

4 eggs, separated ½ cup chopped asparagus*

40g butter, melted 60ml water

Salt and pepper

Beat egg yolks with salt and pepper. Stir in the asparagus. Beat egg whites until stiff and fold into the yolk mixture. Gently stir in the water. Heat the butter in a frying pan, pour in the mixture and when brown on one side, turn to brown the other. Fold over and serve on a hot plate.

* In the original recipe tinned asparagus was more than likely to have been used. This of course can be replaced with the equivalent amount of fresh asparagus.

Corn Omelette

1 cup (200g) sweet corn* 3 eggs

1 cup (250ml) milk

Salt and pepper

4 rashers bacon, diced

Heat fry pan and fry bacon. There is no need to add any oil. Beat eggs till light and thick, add the milk, salt and pepper and stir in the corn. Pour the corn mixture over the bacon and when brown on one side, turn over and brown on the other side. Fold over and serve on a hot plate.

* Frozen or tinned sweet corn can be used, alternatively cut the corn from approximately two cobs of fresh corn.

Cheese Omelette

3 eggs, separated 2 tablespoons cheese, grated

¼ teaspoon mustard 1 tablespoon (20g) butter

Salt and pepper

Beat egg whites until stiff. Beat yolks till thick; add cheese, mustard, salt and pepper. Fold in the egg whites. Melt butter in a pan and when smoking hot, pour in the mixture. Stir gently until it thickens, turn and when both sides are brown, roll over, turn onto a hot dish and serve immediately.

Transatlantic Omelette

This recipe is essentially for what we know of today as a frittata. Frittatas appeared on the Italian cruise ship, Saturnia after the second world war. They were served as an elegant lunch on transatlantic crossings, hence the name.

4 eggs, separated

1 cup (100g) breadcrumbs

1 shallot, chopped finely ¾ cup (210ml) milk

1 tablespoon (20g) butter ¾ teaspoon salt

¼ cup parsley, chopped

Beat egg whites until stiff. Beat egg yolks with the salt. Bring the milk to the boil and pour it over the breadcrumbs and butter, stir well. Add the parsley and shallot and egg yolks. Fold in the egg whites. Pour into a well buttered frying pan, over a medium heat, taking care not to cook it too quickly. When the omelette is almost set, put under a grill to brown the top lightly. Fold over and serve on a hot dish.

Bacon Omelette

4 rashers bacon, diced 4 eggs

1 tablespoons (100ml) milk Salt and pepper

Heat frying pan over a medium heat, add bacon and fry until cooked. Beat eggs till thick and light, add milk, salt and pepper. Reduce heat to medium-low and pour the egg mixture over the bacon and cook until brown on one side, turn and brown the other. Fold over and serve at once.

Scrambled Egg Dish

15g butter

½ cup (125ml) milk

1 egg, beaten 2 tablespoons cheese cut into small cubes

2 tablespoons tomato sauce Salt and pepper

Melt butter in a pan over a medium heat, add milk and cheese. Stir until it boils, then press the cheese into the milk with a fork, until quite soft. Add salt, pepper and the egg. Stir until the mixture is creamy. Stir in the tomato sauce. Serve on hot buttered toast.

Parsley Bacon and Eggs

6 bacon rashers, diced

1 egg per person

1 tablespoon parsley, chopped 1 tablespoon celery, chopped

1 onion, finely chopped Salt and pepper

Heat frying pan over a medium heat with a little olive oil. Add onion and bacon and fry until cooked. Break eggs whole over the bacon and onion, sprinkle with salt and pepper, then parsley and celery. Cover with lid and cook till the eggs are set. Serve by lifting egg with a serving of bacon and onion beneath.

Eggs in Tomatoes

1 tomato per person

1 teaspoon butter

1 egg per person

Salt and pepper

Cut tops from the tomatoes and scoop out the seeds and put into a saucepan. Drop an egg into the tomato cases. Place on a greased dish and bake in a medium oven for 10 minutes. To the tomato pulp, add salt and pepper and butter. Heat over a low temperature then strain and serve with tomato and egg.

Sweet Corn Fritters

1 cup sweet corn*

2 eggs

¼ teaspoon mixed dried herbs* ½ cup (60g) plain flour

1 teaspoon baking powder

¼ teaspoon salt

Pinch cayenne pepper Oil for deep frying

¼ cup parsley, chopped

Beat eggs well, add corn, parsley and herbs and mix well. Sift in the dry ingredients and mix. Heat oil in a saucepan; drop spoonfuls into the hot oil and fry till golden brown. Serve with crisp bacon.

*Use tinned sweet corn or boil fresh corn cobs and cut off the kernels. Fresh herbs can be used in place of dried herbs, just double the quantity.

Ham Baked in Milk

1 slice ham, 5cm thick

1 tablespoon molasses

1 tablespoon dried mustard

1 onion, finely chopped

1 large potato, thinly sliced 5 cups (1.25l) milk

Rub dry mustard over ham and place in a greased oven proof dish. Add molasses and onion, cover with potatoes and lastly the milk. Bake in a slow oven for 1½ hours.

Bacon and French Toast

4 slices bread

1 egg, beaten ½ cup milk bacon rashers

Salt and pepper

Beat the egg, stir in the milk, add seasonings and pour over the bread. Allow to soak for 5 minutes. Fry the bacon rashers in their own fat, then put the slices of bread in the pan and fry till golden brown on both sides. Serve the bacon on the slices of French toast.

Waffles

3 cups (450g) plain flour

½ teaspoon salt

1½ cups (375ml) milk

3 teaspoons baking powder

3 eggs, separated

½ cup (125g) butter, melted

Sift dry ingredients together. Beat egg yolks then add milk and the dry ingredients. Beat until smooth. Stir in melted butter. Beat egg whites until stiff and fold through mixture. Bake in a preheated greased waffle iron.

Ham Waffles

2 cups (300g) plain flour

2 cups (500ml) milk

2 eggs, separated 120g butter. Melted

½ teaspoon salt

500g ham, finely chopped

Beat egg whites until stiff. Sift flour and salt into a bowl and mix in the milk, add eggs yolks and beat well until smooth. Add melted butter and ham to the mixture and lastly fold through the egg whites. Bake on a preheated waffle iron.

Cheese Rarebit

20g butter

1 cup (250ml) milk

¼ teaspoon salt

125g tasty cheese, grated

1 tablespoon flour

1 onion, finely chopped

¼ teaspoon dry mustard

1 egg, lightly beaten

Melt butter in a saucepan over a medium heat. Add onion and cook until soft. Stir in the flour, salt and mustard. Add milk slowly, stirring all the time until the mixture is thick and smooth. Remove from the heat, add cheese, then the egg. Cook for a further two minutes. Serve on toast.

Potatoes with Cheese on Toast

4 potatoes, boiled and mashed 20g grated cheese

1 teaspoon parsley, finely chopped 2 eggs, beaten

Salt and pepper Toast, to serve

Add cheese, parsley and salt and pepper to the mashed potato. Add the eggs to the potato mixture. Spread on toast and, put under the grill until golden brown.

Potato Croquettes

1kg potatoes

2 eggs

2 shallots, finely chopped

1 cup (100g) breadcrumbs

1 teaspoon parsley, chopped Salt and pepper

Olive oil for frying

Peel the potatoes, boil, drain and mash. Add the shallots, eggs, salt and pepper and parsley and mix well. Roll tablespoons full of the mixture into balls. Roll in breadcrumbs to cover. Heat oil in a frying pan and fry croquettes until golden. Serve with crisp bacon.

Grilled Kidneys and Bacon

Sheep’s kidneys ½ teaspoon dry mustard

½ cup (75g) plain flour Bacon

Parsley, to serve

Remove the skin from each kidney, and cut each one in four pieces lengthwise. Mix the mustard and flour and roll each kidney slice in the flour mixture. Grill under a preheated grill, turning frequently until cooked. Serve sprinkled with chopped parsley, and crisp grilled bacon rashers.

Christmas Morning Tea

When friends drop in on Christmas Day to exchange the season’s greetings, it is customary to dispense cooling drinks and slices of Christmas cake. There is no need for any other fare than cake, as the traditional dinner must not be interfered with.

Ginger Beer

10l boiling water

750g sugar

3 lemons, sliced thinly 60g fresh ginger

15g cream of tartar 3 tablespoons yeast

1 egg white

In a large saucepan or plastic container add the sugar, sliced lemons, cream of tartar and bruised ginger. Pour over the boiling water and stir to dissolve the sugar. Cool the mixture to lukewarm and then add the yeast, stirring to combine. Cover and stand overnight. Strain the mixture through a sieve and discard the lemon and ginger. Beat the egg white and stir through the mixture. Bottle the ginger beer in bottles with firm lids. Stand for 3 days before drinking.

Fruit Punch

1¼ (375ml) cups hot black tea ¾ cup (210ml) orange juice

60ml lemon juice

90g sugar

375ml bottle ginger ale 375ml bottle soda water

Add sugar to a large bowl. Pour over tea and stir until sugar is dissolved. Add orange and lemon juices. Strain the mixture through a sieve. Just before serving, add ginger ale and soda water.

Pineapple Ambrosia

2 cups (500ml) water

½ cup (110g) sugar

2 cups (500ml) pineapple juice 2½ cups (1.25l) ginger ale

In a saucepan add the sugar and water. Bring to the boil and boil for 5 minutes. Add the pineapple juice and stir to combine. Chill. Before serving add chilled ginger ale.

Boston Cream

1 kg sugar

1 egg white

Lemon essence

5 teaspoons tartaric acid

5 cups (1.25ml) boiling water

Soda water, to serve

In a large container add the sugar and tartaric acid. Pour over the boiling water and stir until dissolved. Cool completely. Beat the egg white until stiff and add to the cold sugar mixture. Stir through lemon essence. Bottle. To serve add approximately 1/3 glass of Boston Cream to 2/3 glass of soda water.

Iced tea

2 teaspoons black tea

4 cups (1l) boiling water

Juice of 1 lemon

½ cup (125ml) orange juice

1 teaspoon sugar

Crushed ice, to serve

Make the tea with freshly boiled water. Allow to stand for 5 minutes then carefully strain into a jug containing the sugar and juices. Chill and serve over crushed ice.

Tropical Fruit Cake

500g butter, softened 500g castor sugar

12 eggs ½ cup (80g) plain flour

¼ cup (40g) self raising flour ½ teaspoon salt

½ teaspoon nutmeg ½ teaspoon cinnamon

Juice of 1 lemon and 1 orange 2 tablespoons glucose

1/3 (80ml) cup brandy 500g mixed peel

500g glace apricots 500g crystallised pineapple

500g ginger 500g walnuts, roughly chopped

500g crystallised pawpaw 500g cherries

Line two 23 x 23cm square tins with baking paper.

Chop fruit into evenly sized pieces. Put into a bowl with the nuts, pour over the lemon juice, orange juice and brandy. Leave for half an hour, and then sift over the flour and spices and mix together. Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the fruit and nut mixture. Pour mixture evenly between two prepared tins. Bake in a moderate oven for 4 hours or until cooked. This recipe can be successfully halved.

Honey Fruit Cake

1 cup (250ml) honey 250g butter

5 eggs, separated 2½ cups (375g) plain flour

Pinch salt 2 teaspoons baking powder

4 tablespoons allspice

1 cup (160g) dates, chopped

2 cups (320g) raw peanuts, chopped 1 cup (155g) almonds, chopped

2 cups (300g) currants 2 cups (250g) raisins

125g mixed peel

125g crystallised pineapple 250g crystallised cherries

Line a 20 x 20cm square tin with baking paper.

Beat egg whites until stiff. In a separate bowl beat the yolks until combined. Sift flour, baking powder, allspice and salt. With an electric mixer cream the butter and honey until light and fluffy, and then add the egg yolks. Mix until combined. Add sifted flour and baking powder gradually.

Fold in the stiffly beaten egg whites and then the fruit and nuts. Pour into prepared tin and bake in a slow oven for 3 hours.

Christmas Tree Cake

This makes a lot of cake and requires considerable time and dedication to assemble.

625g butter, softened

15 eggs

25ml lemon essence

9 cups (1.35kg ) flour

5 cups (1.1kg) sugar

150 ml coffee essence

25 ml vanilla essence

1 cup (175g)rice flour

2½ teaspoons cream of tartar 2½ teaspoons nutmeg, grated

1½ teaspoons bicarbonate of soda 1½ cups(750ml) milk

5 x 500g packets mixed fruit, nuts, cherries, orange and lemon peel if a more fruity cake is desired

Glucose Icing

2kg icing sugar, sifted

4 tablespoons glucose

2 teaspoons (10ml) almond essence

Icing for Piping

500g icing sugar, sifted

1 teaspoon lemon juice

4 egg whites

2 teaspoons (10ml) lemon juice

1 egg white

Various food colourings

Line three rectangular tins with the following measurements: 25 cm x 8 cm, 20cm x 8 cm, 10cm x 15cm.

With an electric mixer cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add the essences. Dissolve the bicarbonate of soda in the milk. Sift the remaining dry ingredients together four times. Add this to the butter and sugar mixture, and then add the milk. Lastly add the fruit. Fill each tin ¾ full with cake mixture, making a slight depression in the centre of each on. Sprinkle with a little milk and bake in a slow oven for 2½ to 3 hours (depending on the tin size). Insert a skewer in the centre of each cake to test if cooked.

When ready to ice, prepare a base as follows.

Fill a 3.5kg syrup tin with clean pebbles; fit a circle of cardboard or three ply to the top of the tin to correspond with the size of the largest cake. Place the cake on this, then the other two. Fit a cardboard funnel round the top of the smallest cake. Ice with the following.

For the glucose icing, in an electric mixer mix together the icing sugar, egg whites and glucose. Add lemon and almond essences. Roll out on a board dusted with icing sugar. Brush the cake with egg white and place fondant in position, doing sides first, then doing the remaining tops of cakes by cutting a circle and removing the centre. Smooth edges and polish with a little cornflour on the hand.

For the piping, sift icing sugar into a bowl, stir in the egg white and lemon juice. Divide icing and colour according to your preferences. A portion could be coloured green and festoons piped around the edges. Add pieces of cherries for holly berries and fashion other decorations from the icing or fondant coloured accordingly to taste. Stick small candles all over in silver papered holders. When lit they give the Christmas table a festive appearance. Finish off the tree by attaching a silver star to the top cake. Place crepe paper round the tin base.

Christmas Cake

500g butter

9 eggs

500g sugar

500g plain flour

125g self raising flour ½ teaspoon salt

500g sultanas

125g mixed peel

500g currants

125g cherries, halved

125g figs, chopped 125g nuts

Juice of 1 lemon and 1 orange ¾ cup (180 ml) brandy

3 tablespoons marmalade

Line a 23 x 23 cm square tin with baking paper.

Into a bowl put the fruit, nuts and marmalade, pour over these the lemon and orange juices and brandy. Leave at least overnight but it can be left longer. With an electric mixer cream the butter and sugar; add eggs one at a time, beating well after each addition. Sift dry ingredients three times; add half to the mixture, then the fruit, then the remainder of the flour. Pour into prepared tin and bake in a slow oven for 6 to 8 hours.

Yuletide Cake

1 cup (250ml) sunflower oil

1½ cups (250g) brown sugar

4 eggs 3 cups (750g) plain flour

2 teaspoons baking powder 1 teaspoon salt

2 teaspoons cinnamon 2 teaspoons allspice

1 teaspoon ground cloves

1 cup (250ml) orange juice

2 cups (250g) walnuts, chopped 1 cup (185g) figs, chopped

1 cup (160g) seedless raisins 1 cup (210g ) glace cherries, halved

1 cup (220g) crystallised pineapple, chopped

1 cup (125g) finely chopped lemon peel

Line a 23 x 23 cm square tin with baking paper.

Mix the oil, sugar and eggs with an electric mixer until light, approximately 2 minutes. Sift dry ingredients together and add to the oil mixture, alternating with the orange juice. Fold in the fruit and nuts and mix thoroughly. Pour into prepared tin and bake in a moderate oven for 4 hours.

Pittsworth Birthday Cake

500g butter

500g sugar

12 eggs 1.25kg plain flour

500g sultanas 500g raisins

500g currants

250g dates

125g mixed peel ½ cup (125ml) rum

125g preserved ginger 125g glace cherries

125g almonds 25g mixed spice

1 teaspoon cinnamon 1 tablespoon treacle

1 tablespoon coffee essence 1 teaspoon vanilla essence

1 teaspoon lemon essence

Line a 23 x 23 square tin with several thicknesses of baking paper.

With an electric mixer cream butter and sugar well, add eggs 2 at a time, beating well after each addition. Next add the treacle and coffee essence. Mix half of the flour with the fruit, making sure the fruit is well coated in flour. Add the remainder of flour sifted with spices to the egg mixture, then the fruit and flour mixture and lastly the rum and remaining essences. Pour into prepared tin and bake in a slow oven for 6 to 7 hours.

Celanese Christmas Cake

500g butter

1kg sugar

18 eggs 500g semolina

60g flour 500g raw cashew nuts

100ml rosewater 100ml honey

1 teaspoon vanilla essence ½ teaspoon grated nutmeg

500g raisins 500g sultanas

500g glace ginger 500g chow chow*

250g cherries

100ml brandy

125g mixed peel

1 teaspoon almond essence

1 teaspoon ground cloves 1 teaspoon cardamon

1 teaspoon cinnamon

Line a 23 x 23 cm square tin with baking paper.

Cut fruit into evenly sized pieces (about the size of half a cherry) and place in a bowl with the nuts and chow chow. Sift together the flour and spices. Separate the eggs, beating the whites until stiff.

Beat the egg yolks until combined. With an electric mixer cream the butter and sugar until light and fluffy, add the beaten egg yolks, then the vanilla and almond essences, honey, rosewater and brandy. Next add the fruit and nuts, sifted dry ingredients and semolina. Fold through the egg whites. Pour into prepared tin and bake in a moderate oven for 5 to 6 hours.

* Chow Chow pickle isn’t always possible to get. You can make your own. A recipe for it appears on page 174 of this book. However you can successfully substitute the chow chow for a jar of pineapple or apricot jam.

Glace Fruit Cake

2 cups (300g) sifted flour

½ teaspoon salt

500g glace cherries

4 eggs

2 teaspoons baking powder

500g glace pineapple, coarsely chopped

625g dates, coarsely chopped

1 cup (220g) sugar

1kg pecan halves or walnuts, coarsely chopped

Line 2 x 23cm square tins with baking paper.

Into a bowl sift together the flour, baking powder and salt. Add pineapple, cherries and dates, mixing well to coat each piece of fruit with the flour. With an electric mixer beat eggs till frothy, add sugar and combine. Add this to the fruit and mix well, followed by the nuts. Pour into prepared tins and bake in a slow oven for 1½ hours.

Christmas Mains

Tomato Juice Cocktail

2 cups (500ml) tomato juice 1 teaspoon salt

Dash of black and cayenne pepper ¼ teaspoon nutmeg

2 teaspoons sherry 2 teaspoons Worcester sauce

2 teaspoons lemon juice

The tomato juice may be canned or prepared by cutting up very ripe tomatoes, and simmering till pulpy. Strain through colander, bottle and sterilize for further use. Combine all ingredients and chill. Serve in cocktail glasses.

Tomato Juice Cocktail 2

3 cups (750ml) tomato juice

Juice 1 lemon

Dash pepper Cinnamon Syrup

1 cup (220g) sugar

1 stick cinnamon

1 cup (250 ml) cinnamon syrup (recipe below)

1 teaspoon salt

1 cup (250ml) water

To make the cinnamon syrup, combine all of the ingredients in a saucepan over a medium heat, stirring until the sugar is dissolved. Bring to the boil and boil for 3 minutes. Left over cinnamon syrup can be stored in the refrigerator.

For the tomato cocktail, combine all ingredients, chill and serve in cocktail glasses.

Oyster Cocktail

6 oysters per person

Cocktail tomato sauce

Put oysters into small glasses, cover with sauce and serve chilled with a half slice of lemon.

Baked Ham

The original recipe considered a kerosene tin as being ideal for soaking and boiling the ham. Kerosene tins are few and far between today and the lingering remains of the kerosene probably don’t add a great flavour to the ham!

1 ham

Cold water

1 pineapple grated, retain juice ½ teaspoon cinnamon

1 teaspoon sugar

Soak the ham overnight in cold water in a large pan. Next morning, bring to the boil and simmer for 20 minutes. Take off the heat and cover container with old blankets or sugar bags until cold. Once cold, take the ham from the water and slip the skin off, easing it from the edges with the fingers. Score cuts ½ cm deep down and across the ham. Mix sugar and cinnamon and sprinkle over the ham. Place in a baking dish and cover with the grated pineapple and juice. Place in a moderately hot oven until brown, basting frequently with the pineapple juice.

Roast Goose with Apple and Prune Stuffing

Goose isn’t readily available today but you may be able to pick one up from your local farmer’s market.

1 goose Salt

Seasoning

125g prunes, chopped

2 tablespoons seeded raisins Boiling water

2 tablespoons breadcrumbs ½ teaspoon sugar

½ well beaten egg

1 large apple, peeled, cored and sliced

Wash goose inside and out, dry and rub all over with salt. Put prunes and raisins into a bowl and just cover with boiling water, and let stand for 5 minutes. Add breadcrumbs, a pinch of salt, sugar, egg and the apple slices. Stuff the goose lightly. Place in a roasting tray and bake for 3 hours in a moderate oven.

Roast Goose with Sweet Potato Puff

Goose

4 cups (400g) breadcrumbs 2 onions, finely chopped

1 cup (90g) apples, peeled, cored and chopped

1 teaspoon salt

Pinch thyme, sage and marjoram

250g prunes, chopped 3 tablespoons (60g) butter

Wash and dry the goose inside and out and rub all over with salt. Mix together the ingredients and stuff the goose loosely. Pack a piece of greaseproof paper over the stuffing to prevent it coming out during cooking, and stitch or pin back the neck flap. Roast in a moderate oven, 20 minutes per 500g. Serve with gravy made from the juices in the baking dish with baked potatoes, steamed French beans and Sweet Potato Puff. Recipe follows.

Sweet Potato Puff

2kg sweet potatoes

1 cup (185g) brown sugar

½ cup (160g) butter, melted 2 teaspoon grated lemon rind

2 teaspoons grated orange rind Juice of 1 lemon

Juice of 1 orange

Cook sweet potatoes in boiling salted water till tender. Peel and mash thoroughly until smooth. Add remaining ingredients and beat till light and fluffy. Bake in a greased ovenware dish for 30 minutes in a moderate oven.

Roast Duck with Apple Sauce

1 Duck

1 cup (200g) apple, diced

½ cup (80g) onion, chopped ¼ cup (30g) walnuts, chopped

1 cup (250ml) orange juice

Apple Sauce

3 apples, peeled, cored and sliced into eighths

1 tablespoon sugar 30g butter

¼ cup (60ml) water

Mix the apple, onions and walnuts together and pack loosely into a dressed duck. Put duck into a covered roasting tin, pour over the orange juice. Bake in a moderate oven for 2½ hours. During cooking time, baste frequently with the orange juice. A gravy can be made with the orange juice and juice from the duck.

For the apple sauce, put the apples into a saucepan with the sugar, butter and water. Cook over a medium heat until tender and then mash with a fork. Serve with roasted duck.

Roast Turkey with Bread Sauce

This recipe calls for the minced liver, heart and gizzards of the turkey to be used for stuffing. Unless you are able to buy a turkey from your butcher or farmers market specifying that you need these pieces it is unlikely that you will be able to make the stuffing as it appeared in the first edition of the QCWA Cookery Book. As an alternative minced veal or pork or a combination would be fine to use instead.

Liver, heart and gizzard of turkey, minced

125g breadcrumbs

1 onion, finely chopped

1 teaspoon parsley, chopped ½ teaspoon mixed dried herbs

Grated rind of 1 lemon

1 egg

Bread Sauce

1 cup (250ml) milk

Salt and pepper

1 tablespoon (20ml) milk

1 tablespoon (20ml) cream

60g fresh breadcrumbs ½ tablespoon (10g) butter

1 onion. finely chopped Salt and pepper

Pinch nutmeg

To prepare the turkey stuffing, beat the egg and milk together. Mix other ingredients together and stir in the egg and milk. Pack the seasoning into body of the turkey, putting some in the craw, so that it is rounded, fastening the skin of the neck over with a skewer. Bake in a covered roasting tin in a moderate oven for 3 hours.

To make the bread sauce put the milk and onion into a saucepan and bring to the boil, simmer gently till onion is cooked, add breadcrumbs and simmer for 20 minutes. Remove from heat, add cream and butter, salt, pepper and nutmeg and stir to combine. Serve with roast turkey.

Chicken Mould

5 cups (1.25l) chicken stock 2 egg whites, stiffly beaten

60g gelatin 80ml cooking sherry

80 ml vinegar

Salt and pepper

1 capsicum, cut into strips

Cold cooked chicken

2 hard boiled eggs

¼ cup (40g) cold cooked peas

To make the aspic put the stock into a saucepan, add salt and pepper to taste. Stir in the vinegar and sherry and the gelatin softened in a little water. Add the stiffly beaten egg whites, and heat gently, beating with whisk until the mixture comes nearly to the boil. Simmer for 2 minutes, and then strain through muslin. Pour enough of the mixture into a mould to cover the bottom; decorate with strips of capsicum and cooked peas, and slices of hard boiled eggs.

Cover with a thin layer of the aspic, then a layer of sliced chicken, then aspic alternately until the mould is filled. Chill in refrigerator, and when set, turn onto a serving dish, decorate with sliced orange and tomatoes.

Combination Salad

1 head lettuce

3 small cold beetroot, diced

1 cucumber, diced

1 clove garlic

3 sticks celery, chopped into 5cm lengths

2 cold cooked potatoes, diced

1 tablespoon parsley, chopped 1 tablespoon onion, chopped finely

French dressing

Cut the clove of garlic and rub the inside of a salad bowl with the cut edge. Line the bowl with lettuce leaves. In a separate bowl put the beetroot, celery, cucumber, and potato. Add the dressing, mixing well. Stir in the parsley and onion and pile the mixture into the lettuce leaves.

Salad Bowl

1 tin asparagus

2 onions, sliced thinly

1 cup (155g) stuffed olives

1 carrot, grated

1 cup (155g) cold cooked peas 1 cup (140g) celery, chopped finely

2 red capsicums, diced

2 hard boiled eggs, chopped

30ml olive oil

Salt and pepper

1 cup lettuce, chopped

1 large tomato, seeds removed and diced

2 tablespoons (40ml) white wine vinegar

2 teaspoons mustard

To make the dressing combine the olive oil, vinegar, salt, pepper and mustard. Chill until required for use. In a bowl combine the remaining ingredients, keeping a few sticks of asparagus for garnishing. Just before serving pour half the dressing over the salad and toss lightly. Turn into a salad bowl and serve with the remaining dressing.

Cold Roast Pork with Summer Salad

Leg of pork Salt and pepper

1 teaspoon sugar

Summer Salad

1 lettuce, finely sliced

1 pineapple, diced

1 red capsicum, sliced

1 teaspoon cinnamon

250g white seedless grapes

2 sweet apples, diced

3 sticks of celery, cut into 5cm pieces

125g cheese, cut into 5cm pieces Egg mayonnaise

To prepare the pork score the skin of the pork across in narrow strips, sprinkle with salt and pepper.

Place in a roasting tin and bake in a moderate oven for 20 minutes for each 500g. Half an hour before the cooking time is completed, mix the sugar and cinnamon together and sprinkle over the pork leg. Finish baking. Cool and chill until required.

For the salad put the grapes into a basin with the pineapple, apple, celery, capsicum and cheese. Add the lettuce and toss lightly to mix. Chill until ready to serve. Just before serving add enough mayonnaise to moisten and put into a salad bowl. Serve with cold roast pork.

Christmas Dessert

Rich Plum Pudding with Nutmeg Sauce

250g plain flour

2 teaspoons mixed spice

¼ teaspoon salt

½ teaspoon bicarbonate of soda

250g white breadcrumbs 500g beef suet*

500g sugar

6 eggs, beaten

1.75kg mixed fruit

1¼ cups (330ml) milk

150ml brandy 15ml almond essence

3 teaspoons grated orange rind

Nutmeg Sauce

3 cups (750ml) milk

1 heaped tablespoon (20g) cornflour

1/3 cup (80g) sugar ½ teaspoon nutmeg

Sift flour, salt, spice and bicarbonate of soda together. Mix with breadcrumbs, then with the shredded suet and sugar. Add fruit, well beaten eggs, milk, brandy, almond essence and orange rind. Dampen a calico cloth, dust with flour, turn mixture into it and tie up leaving some space for swelling. Bring a large saucepan of water to the boil. When boiling put the pudding into the saucepan. Return to the boil and them reduce the het to a simmer. As the water evaporates during cooking it may be necessary to top up the water in the saucepan with boiling water. Simmer for 7 to 8 hours. Remove the pudding from the water and hang in a cool dark place until dry.

To make the nutmeg sauce, blend the cornflour and sugar with a little of the cold milk. Place the remaining milk in a saucepan and bring to the boil. Add the cornflour mixture to the boiling milk, stirring all of the time. Cook for 3 minutes. Remove from the heat and add the nutmeg. Serve with the rich plum pudding.

*Beef suet is available from your butcher but may need to be ordered in advance. Alternatively powdered suet is available in the supermarket. For a vegetarian option used 500g of frozen butter, grated.

Plum Pudding and Rum Sauce

¾ cup (90g) flour

½ teaspoon nutmeg

½ teaspoon salt

¾ cup (165g) sugar

250g dried figs, diced

125g glace cherries

½ teaspoon cinnamon

1 teaspoon baking powder

2 eggs

1 cup (125g) walnuts, coarsely chopped

125g seedless raisins

½ cup (125 ml) orange juice

1 cup (80g) fresh breadcrumbs 1 cup minced suet

Rum Sauce

2 eggs

Pinch salt

½ cup (110g) sugar

1 cup (250ml) cream

½ teaspoon vanilla essence 2 teaspoons rum

¼ teaspoon nutmeg

With an electric mixer beat the eggs lightly, add sugar and continue beating until thick and creamy. Add nuts and fruit and then the orange juice, breadcrumbs and suet. Sift the dry ingredients and fold into the fruit mixture. Pour into a well greased pudding tin, cover closely. Bring a large saucepan of water to the boil and add pudding to the saucepan. Steam for 3 hours, taking care to ensure that the water reaches up the sides of the pudding basin.

To make the rum sauce, separate the eggs and beat the yolks lightly, add ¼ cup (55g) of the sugar and continue to beat until thick. In a separate bowl beat egg whites until stiff, add the remaining sugar and salt and beat till thick and like meringue. Fold the egg whites into the into the egg yolk mixture. Whip the cream until stiff, flavour with vanilla and rum, and lightly fold into the egg mixture. Lastly add the nutmeg. Chill before serving with the plum pudding.

Honey Plum Pudding with Brandy Sauce

2½ cups (325g) plain flour

1 teaspoon bicarbonate of soda

1 teaspoon cream of tartar Pinch salt

250g butter

1 cup (125g) seedless raisins

1 cup (150g) currants

2 pieces lemon peel

1 tablespoon (20ml) water Brandy Sauce

1 cup (350g) honey

1 cup (250ml) milk 1 tablespoon sugar

1 tablespoon cornflour 1 egg yolk

100ml brandy

To make the pudding sift into a bowl the flour, bicarbonate of soda, cream of tartar and salt, rub in the butter, until the mix resembles breadcrumbs. In a saucepan heat the honey over a low heat until runny. Alternatively microwave for a few seconds. Add the honey and fruit to the flour mixture. Mix to combine. The mixture will be fairly stiff. Dip a calico cloth in boiling water, sprinkle with flour, turn the mixture onto the cloth and tie up securely, leaving a little space to swell. In a large saucepan place enough water to cover the pudding. Place a plate on the bottom of the saucepan to prevent the pudding from burning. Bring the water to the boil and put the pudding in the boiling water. Steam for 2½ to 3 hours, making sure that the water covers the pudding during this time. Add more boiling water if necessary. When cooked, quickly dip the pudding into cold water before turning out of the cloth.

To make the brandy sauce, blend the cornflour, sugar and milk together. Pour into a saucepan and bring to the boil, stirring all the time. Cool slightly; add beaten egg yolk and brandy mixed together. Reheat over a low heat before serving with the honey plum pudding.

Jellied Plum Pudding

3 tablespoons cocoa

1 cup (125g) raisins

½ cup (75g) currants

3¾ cups (960ml) milk

½ cup (60g)sultanas

¼ cup (45g) mixed peel

¼ cup (30g) walnuts, chopped 1 cup (185g) brown sugar

Pinch salt ½ teaspoon vanilla essence

1 tablespoon brandy 25g gelatin

¼ cup (60ml) warm water

Blend the cocoa and milk together in a saucepan; add the raisins, sultanas, currants, peel, sugar and salt; bring to the boil and simmer for 3 minutes. Soften the gelatin in the warm water. Remove the fruit mixture from the heat and cool a little. Stir in the gelatin and stir until dissolved. Add the vanilla essence, brandy and nuts, and mix well. Pour into a wetted mould and when set, turn onto a serving dish, decorate with crystallized cherries and serve with cream or custard.

Ice Cream

2 cups (500 ml) milk

4 tablespoons powdered milk

2 tablespoons (45g) sugar 1 teaspoon gelatin

2 tablespoons (40ml) hot water 1 teaspoon vanilla essence

Add milk to a saucepan and warm gently. Dissolve the gelatin in the hot water and add this, the powdered milk and sugar to the warm milk. Beat the milk mixture and freeze until set. Remove from the freezer, allow to soften in the fridge slightly before adding the vanilla essence. Beat the ice cream in an electric mixer until fluffy and return to the freezer until set.

Sherry Trifle with Fruit Salad

This includes the recipe for a cake suitable to use for a trifle. If time is short a purchased sponge can be used or alternatively sponge fingers work equally well. Begin the trifle cake recipe a day or two before you intend to use it.

Trifle Cake

3 eggs, separated

¾ cup (180ml) cold water

1¼ cup (285g) castor sugar 1½ cup (210g) plain flour

2 teaspoons baking powder

For the trifle

Trifle cake Cream

Icing sugar Flavouring Jelly, red, green and yellow Apricot or strawberry jam

Slivered almonds Boiled custard

Fruit Salad

Pineapple

Pawpaw Apples Bananas

Passionfruit Oranges Sugar

To make the cake, beat the egg whites until stiff, fold through baking powder. Beat the yolks and water with an electric mixer until frothy. Add sugar and beat until dissolved, fold in the sifted flour and lastly the stiffly beaten egg whites Pour the mixture round cake tin, lined with baking paper and bake in a moderate oven for 20 minutes.

Peel pineapple and remove all the pips. Cut lengthwise into strips and then into cubes. Place in a

large basin. Peel pawpaw, remove seed and cut into cubes the same size as the pineapple. Peel and core the apples, and put into a basin containing 1 teaspoon salt to 1 pint water. When all the apples have been peeled, drain and cut into cubes and place in a basin of fresh salt and water; drain well and add to the pineapple and pawpaw. Cut oranges across and scoop out the pulp with a teaspoon, then squeeze the remaining juice out with a lemon squeezer. Add passionfruit pulp, and lastly the bananas sliced across. Mix all together with a wooden spoon, and flatten the top. Sprinkle sugar all over the top covering completely. Chill until ready for use. Then mix well again with a wooden spoon and put into a serving dish. If not served with Trifle, serve with flavoured whipped cream or Debutante Ice Cream.

To make the trifle, firstly prepare the jelly by making the red jelly according to the instructions on the packet. Pour into an oblong dish and allow to set. When set, prepare the green jelly and pour over the red layer and allow to set. Repeat this procedure with the yellow layer. Once the jelly is completely set cut into 1cm wide strips and remove from the dish. Cut the jelly into 1cm cubes. Keep in the fridge until ready to use.

Spread the cake with jam and cut into 2.5cm cubes. Pile these into a serving bowl, and pour over the sweet sherry, using a tablespoon and making sure that each piece is moistened. A mixture of half orange juice and half sherry is good for those who do not like sherry. When all is moistened, pour over the custard, but do not completely cover the topmost cake. Whip the cream with a little icing sugar and flavouring of your choice. Spoon tablespoonfuls of this on top, having one in the centre, and then round the edge, leaving a space between each. Pile the cubed jelly in between the cream, filling up the spaces, completely. Finally, decorate the cream with the almonds, having them sticking up above the surface. Chill and serve with Fruit Salad.

Debutante Ice Cream

1 cup (250ml) cream

2 egg whites

2 tablespoons icing sugar

Flavourings of your choice –coffee, melted chocolate, vanilla or sherry, crystallized fruits, chopped nuts

Whip cream till fluffy, add icing sugar and flavouring of choice. Beat egg whites until stiff and fold through the cream. Pour mixture into a bowl and freeze for several hours or overnight before serving.

Orange Ice Box Cake

2 cups (250ml) water

150g gelatin

1 cup (250ml) orange juice

1 cup (220g) sugar

2 tablespoons lemon juice

1 orange, flesh chopped into small pieces

2 cups (500ml) cream, whipped 250g marshmallows, cut into quarters

24 sponge fingers

1 cup (140g) nuts, chopped

In a saucepan add the sugar and water. Stir over a medium heat until the sugar is dissolved. Bring to the boil and boil for 20 minutes. In a small bowl add gelatin and enough cold water to cover it. Soak for 5 minutes, then add to syrup stirring until dissolved. Add lemon juice. Add the orange juice and pulp and then put the mixture into the refrigerator until it is the consistency of thick syrup.

While the mixture is chilling, line a ring tin or deep jelly mould with the sponge fingers. Remove the orange mixture from the fridge and beat with an electric mixer until it is light and creamy. Fold through the whipped cream and marshmallows. Put a layer of the mixture into the bottom of the mould, sprinkle with nuts, then another layer of the mixture and so on until the mould is filled. Chill until set, turn out, decorate with fresh or stewed cherries and serve with cream.

Cherry Ice Box Cake

2 tablespoons (28g) gelatin 1¼ cup (625ml) milk

½ cup (110g) sugar

2 eggs, separated

Pinch salt

500g cherries, pitted and halved

1 teaspoon grated orange rind 1 cup (250ml) cream, whipped

Sponge fingers or sponge cake slices

Add the gelatin to a small bowl. Cover with cold milk and stir, leave for 5 minutes to soften. Place over a bowl of hot water, add salt and sugar and stir till dissolved. Beat the egg yolks lightly and add to the hot mixture and stir until the mixture coats the spoon. Remove from heat, stir in the orange rind. Beat the egg whites until stiff and fold through the mixture. Fold through the cherries and lastly the whipped cream. Line a wetted mould with the lady fingers or sponge cake slices, pour in the mixture and chill till set. Turn onto a serving dish, decorate with extra cherries and whipped cream to serve.

Lemon Cream Cheese Pie

Pastry

250g self raising flour

60g sugar

125g butter

1 egg

Pinch salt Milk

Filling

3 eggs

¾ cup (165g) sugar

½ cup (125ml) lemon juice 250g cream cheese

2 tablespoons lemon rind

To make the pastry, sift the flour and salt into a bowl, rub in the butter and stir through sugar. Add enough milk to the flour mixture to make a stiff dough. Add the beaten egg and if necessary a little more milk with the beaten egg to make a stiff but workable dough. Wrap in plastic wrap and put in the refrigerator for 30 minutes.

Turn the pastry onto a floured board, knead lightly, roll out to 5mm thickness, line an ovenproof pie plate and bake in a hot oven for 15 minutes.

While the pie shell is baking, beat the eggs until light and fluffy. Pour into a double saucepan gradually adding the sugar while continuing to beat the mixture. Add the lemon juice and rind. Continue to cook over boiling water till thick and smooth, stirring all the time. Cool slightly, and blend in the cream cheese. When smooth, pour into baked shell. Put in the refrigerator to set. Decorate with whipped cream before serving.

Egg Nog Pie

Pastry

60g butter

Pinch salt

Milk

Filling

3 eggs, separated

¼ teaspoon salt

180g self raising flour

1 egg yolk

200g sugar

2 cups (500ml) milk

1½ tablespoons (20g) gelatin 3 tablespoons (60ml) cold water

125g sugar 30ml rum

To make the pastry, sift the flour and salt into a basin, rub in the butter, add the egg yolk and sufficient milk to make a stiff dough. Cover in plastic wrap and refrigerate for 30 minutes.

Turn the pastry onto a floured board, knead lightly, and roll out to 5mm thickness. Line an ovenware tart plate with the pastry. Put a piece of greaseproof paper in the bottom and sprinkle with dried peas, rice or pie weights. Bake in a hot oven for 15 minutes. Remove the weights and cool.

Beat the egg whites until stiff. Add 125g sugar and continue to beat until the mixture is thick. Beat the egg yolks lightly, add the remaining sugar and salt and beat well. Add the milk. Add the mixture to a double saucepan and cook stirring regularly until the mixture coats the spoon. Soften the gelatin in the water and add to the hot mixture, stirring until dissolved. Fold the egg white mixture into the custard mixture and stir in the rum. Pour into the baked tart shell and chill until set. Pile whipped cream and chocolate bits on top before serving.

Orange Meringue Pie with Lime Ice Cream

Begin this recipe several hours or the day before serving.

Ice cream

3 eggs, separated ⅔ cup glucose

¼ cup (55g) sugar 125ml lime juice

¾ cup (185ml) cream, whipped

Meringue

4 egg whites

¼ teaspoon salt

½ teaspoon cream of tartar 1 cup (230g) castor sugar

2 oranges, cut into segments

Combine the egg yolks, sugar and lime juice. Beat the egg whites until stiff, add glucose and continue to beat until thick. Fold this through the egg yolk mixture. Then fold through the whipped cream. Pour into a shallow tray. Freeze till firm. Remove the ice cream from the freezer and beat with an electric mixer until light and fluffy. Return to the freezer until set.

To make the meringue, beat the egg whites till foamy, add salt and cream of tartar and continue to beat until stiff. Gradually add the sugar beating until the mixture is thick. Spread the meringue into a well greased 23cm pie dish and bake in a slow oven for 1 hour. Allow to cool. Just before serving fill the meringue with lime ice cream and top with orange segments.

Devils Food Pie

Pastry

90g butter

Pinch salt

180g self raising flour

1 tablespoon sugar

1 egg yolk Juice of ½ lemon

Milk

Filling

2 tablespoons gelatin

2 tablespoons (40ml) water

¾ cup (165g) sugar Pinch salt

1 egg yolk

¾ cup (185ml) milk

60g dark chocolate, grated 1 cup (250ml) chilled evaporated milk

1 teaspoon vanilla essence 1 cup (250ml) cream, whipped

To make the pastry, sift flour and salt into a basin and rub in the butter. Add the sugar to the lemon juice and stir until dissolved. Add this and the egg yolk to the flour mixture. Add sufficient milk to make a stiff dough. Wrap in plastic wrap and refrigerate for 30 minutes.

Turn the chilled pastry onto a floured board, knead lightly, and roll out to 5mm thickness. Line an ovenware pie plate with the pastry. Put a piece of greaseproof paper in the bottom and sprinkle with dried peas, rice or pie weights. Bake in a hot oven for 15 minutes. Remove the weights and cool.

To make the filling, soften the gelatin in the water for 5 minutes. Beat egg yolk lightly, add sugar and salt and beat in the milk. Melt the chocolate over in a double saucepan or in the microwave.

Stir in the gelatin into the melted chocolate and stir until dissolved. Stir in the egg yolk mixture.

With an electric mixer, beat the mixture until smooth, then chill until thickened. Beat the evaporated milk until thick. Fold this through the chilled chocolate mixture. Add the vanilla essence. Pour into the baked pie shell and chill. Before serving, pile the whipped cream on top and decorate with grated chocolate.

Apple Cream Tart with Peppermint Ice Cream

Begin this recipe the day before serving.

Ice cream

1 tablespoon gelatin

1¾ cups (450ml) hot milk

¼ cup (60ml) cold milk

Peppermint essence to taste

2 cups (250ml) cream, whipped Pastry

¼ teaspoons salt

250g plain flour

1 egg yolk

Pinch salt

Filling

10 apples, peeled, cored and sliced

90g slivered almonds

120g butter

1 teaspoon baking powder

¼ cup (60ml) water

125g butter, melted

3 eggs

Grated rind 1 lemon 2 tablespoons sugar

½ cup (125ml) cream

To make the ice cream, soften the gelatin in the cold milk for 5 minutes. Add the hot milk and stir until dissolved. Stir in the peppermint essence and salt. Cool. Fold the whipped cream into the peppermint mixture. Freeze in tray until frozen 2.5cm from edge of tray. Put the partially frozen mixture into a chilled bowl and beat with an electric mixer until smooth. Return to the freezer until firm.

To make the pastry sift the flour, baking powder and salt into a basin. Rub in the butter, then the egg yolk and lastly mix in enough water to make a stiff dough. Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Turn the chilled pastry onto a floured board, knead lightly, roll out to 6mm thickness and line an ovenware pie dish.

To make the apple filling, beat the eggs, stir in the cream, sugar, lemon rind and melted butter. Mix well together, add the sliced apples. Fold through the almonds. Pour the mixture into the pastry case. Sprinkle some extra almonds on the top. Bake in a moderate oven for 40 minutes. Serve with Peppermint Ice Cream.

Marshmallow Ice Cream with Chocolate Sauce

Ice Cream

1 cup (250ml) hot milk

1 cup (250ml) cold milk

1 teaspoon (5ml) vanilla essence

Chocolate Sauce

1 cup (250ml) water

16 marshmallows, cut into small pieces

4 tablespoons powdered milk

½ cup (110g) sugar

1 tablespoon cornflour ½ cup (125ml) milk

30g cocoa

1 teaspoon vanilla essence

Add the marshmallows to a bowl. Pour over the hot milk and stir until dissolved. Stir in the vanilla essence. Cool. Mix the powdered milk with the cold milk, stirring until dissolved. When cool beat the marshmallow and milk mixtures together. Pour into a tray and freeze for 1 hour. Remove from the freezer and beat in a chilled bowl with an electric mixer until smooth. Return to the freezer until set.

To make the chocolate sauce, add the sugar and water to a saucepan. Stir over a medium heat until the sugar is dissolved. Bring to the boil and boil for 5 minutes. Blend the cornflour and cocoa with milk and add to syrup slowly, stirring constantly until smooth. Simmer for 5 minutes. Stir in vanilla essence. Serve hot with marshmallow ice cream.

Christmas Evening Mains

By this time of Christmas, most appetites have reached saturation point – and left over poultry and salads are popular. However, food cooked in the Chinese fashion stimulates the gastric juices and so here you will find some choice oriental dishes which are easy and quick to prepare, and are so delicious. Left over meats may be used in most of them, so do not be warned off by the quantities prescribed.

Woy Arb

1 duck, cooked 2 large onions, finely sliced

3 stalks celery, chopped finely 1 clove garlic, finely chopped

1 red capsicum, chopped 2 tablespoons glace ginger, chopped

½ cup (125ml) sherry Salt and pepper

250g mushrooms, chopped 2 tablespoons cornflour

2 tablespoons (60ml) vegetable oil ½ cup (155g) blanched almonds

2 tablespoons cornflour, extra 1 tablespoon bamboo shoots, chopped Heat one tablespoon of the vegetable oil in a frying and toast the almonds until just golden brown. Drain on kitchen paper. Cut the meat from the duck, tearing or cutting into bite sized pieces. Put into a bowl and season with salt and pepper. Add the onions and garlic and cover with sherry. Cover and place in the fridge for at least 1 hour. Remove the meat from the marinade and toss lightly in the corn flour. Add the remaining marinade ingredients to a saucepan. Heat the remaining vegetable oil in the frying pan and fry the duck until brown. Remove from pan and place in the saucepan with the onions, garlic and sherry. Add an extra litre of boiling water and simmer gently for 2 hours. When the meat is tender, add chopped celery, ginger, capsicum, mushrooms, and bamboo shoots and when heated thicken with the extra cornflour bended with a little cold water. Just before serving, sprinkle the dish with the almonds.

Chicken and Almonds with Fried Rice

1 chicken, about 2kg ½ cup (80g) blanched almonds

3 stalks celery 2 tablespoons glace ginger, chopped

125g mushrooms, sliced 1 red capsicum, chopped

1 onion, chopped 375ml chicken stock

1 tablespoon cornflour 2 tablespoons vegetable oil

Fried Rice

4 cups rice, cooked ½ teaspoon salt

500g prawns, cooked and peeled 125g mushrooms, sliced

1 onion, chopped 1 cup (175g) chicken, cooked and diced

2 tablespoons bacon, diced 1 red capsicum, sliced

1 stick celery, diced

Vegetable oil

2 eggs, lightly beaten

Soy Sauce to taste

Steam the chicken and when tender, take off the heat, cool and remove the meat. Cut into large, bite sized pieces. Heat 1 tablespoon of the vegetable oil in a frying pan and when hot, put in the blanched almonds and fry till pale brown. Remove and drain on kitchen towel. Put the remaining oil into the frying pan, add onions and cook until softened. Add chicken, ginger, celery, mushrooms, capsicum, chicken stock, and salt to taste, and heat thoroughly. Blend cornflour with a little cold water and pour into the frying pan and cook until the mixture is thickened. Continue to cook for 3 minutes.

To make the fried rice, heat a small amount of vegetable oil in a frying pan. When hot pour in beaten eggs and cook through. Remove from the pan and when cool cut into strips. Add a little more oil to the pan and when heated add the onion and fry until soft and golden brown. Add the remaining ingredients, except the rice and cook for 10 minutes. Add rice and stir well, so that all the ingredients are well mixed through the rice. Stir through soy sauce to taste. Before serving add the almonds and serve with the chicken.

Fried Rice with Prawns

60g butter

2 eggs, lightly beaten

500g green prawns, peeled 1 onion, chopped finely ½ cup (45g) mushrooms, sliced 1 teaspoon salt

4 cups rice, cooked 2 tablespoons soy sauce ½ teaspoon sugar

Vegetable oil

Heat 1 tablespoon of vegetable oil in a frying pan. Add eggs and cook until set. Cut into shreds and keep half for the garnish. Heat the butter in the frying pan, add the prawns, onions, mushrooms and salt. Cook gently, stirring occasionally. When the prawns have turned pink and are cooked add the rice, half of the shredded egg, soy sauce and sugar. Cook till very hot. Turn onto a serving dish and garnish with the remaining egg.

Sweet and Sour Pork

1kg pork, cooked or raw 2 tablespoons flour

15g butter, melted Pinch salt

2 tablespoon (40ml) warm water

1 red capsicum, diced

2 eggs, lightly beaten

4 slices tinned pineapple, diced

1 clove garlic, finely chopped 2 cups (500ml) chicken stock

2 teaspoons cornflour 1 tablespoon soy sauce

½ cup (125ml) vinegar ½ cup (125ml) vegetable oil

Dice the pork into 2.5cm cubes. Make a batter by putting the melted butter into a basin. Mix in the sifted flour and salt, then the warm water. Fold in the beaten eggs. Drop the pork into the batter, making sure that each piece is coated. Heat the vegetable oil in a frying pan, drop in the pieces of pork and fry till golden brown. Remove from the pan and keep hot in an ovenware dish. Pour out the remaining oil, put into the frying pan ½ cup (125ml) of the chicken stock, add the pineapple, capsicum and garlic. Cover and cook for 5 minutes. While that is cooking, mix together the cornflour, soy sauce, vinegar, sugar and the remaining stock. Add this to the pan, stirring until the mixture is smooth. Add the fried pork and heat thoroughly for 5 minutes.

A variation of this recipe is to replace the pork with fish. Steam the fish and place on a serving plate. Pour the hot sauce over the fish.

Sukiyaki

1kg rib fillet, frozen ½ cup (125ml) beef stock

1 tablespoon soy sauce

¼ cup (60ml) beer or sherry

3 tablespoons brown sugar ¼ teaspoon pepper

1 cup celery, sliced ½ cup bamboo shoots, sliced

1 onion, sliced

1 cup mushrooms, sliced

½ cup carrot, sliced ½ capsicum, sliced

4 tablespoons vegetable oil

While the meat is still frozen slice it into paper thin slices. Combine stock, soy sauce, beer (or sherry), brown sugar and pepper in a bowl. Heat oil in frying pan and when hot quickly brown each piece of steak. When brown pour off any oil remaining, and put the vegetables on top in thin layers. Pour the liquid mixture into the pan. Cover and cook until meat is tender and vegetables not too soft. With an egg slice, turn the whole over and mix. Serve hot immediately.

Christmas Supper

For supper, Christmas mincemeat pies and a cooling drink are enough to round off this festive day. Make the mincemeat about one month before and keep well sealed until required. The pies may be eaten hot or cold.

Many of the mincemeat recipes call for suet to be used. Suet is available from your local butcher but may have to be preordered. Powdered suet is available from the supermarket. As an alternative, an equal quantity of frozen grated butter can be used.

Honey Christmas Mince Pies

Mincemeat

1 apple, peeled, cored finely diced

1 tablespoon (20g) currants

2 tablespoon (40g) sultanas

2 tablespoons (45g) raisins, chopped

2 tablespoons (40ml) honey 1 teaspoon grated lemon rind

½ teaspoon cinnamon

Pastry

2 cups (300g) self raising flour

1 large tablespoon sugar

375g butter

¼ teaspoon mixed spice

Pinch salt

1 large tablespoon (20 ml) honey

1 egg

To make the mincemeat put all the fruit into a bowl, add spices and blend together with the honey. Keep in an airtight container in the fridge until ready to use.

To make the pastry sift the flour and salt into a bowl and rub in the butter, add sugar and lastly the egg beaten with the honey. Mix to a stiff dough. Wrap in plastic wrap and refrigerate for 30 minutes

Turn the chilled pastry onto a floured board and roll out thinly. Cut into circles with a scone cutter, to fit patty tins. Grease patty tins and line with pastry. Fill with mincemeat, cover with a circle of pastry, pinching the edges closely together. Bake in hot oven for 25 minutes. Take out, brush tops with the beaten egg white and sprinkle with sugar. Put back into the oven for a minute or two to dry the egg.

Sweet Mincemeat

500g suet 500g currants

500g seedless raisins 250g sultanas

125g mixed peel 500g apples, grated 500g castor sugar 2 lemons

½ cup (125ml) brandy

½ teaspoon each of nutmeg, mace and cinnamon

In a food processor, coarsely chop the currants, raisins and sultanas. Add the remaining ingredients and mix well. Bottle and seal, and keep 1 month before using. Alternatively store in an airtight container in the refrigerator for one month.

Apricot and Prune Mincemeat

1 cup (200g) apple, coarsely grated 1 cup suet

1 cup (185g) brown sugar 2 teaspoons mixed spice

1 teaspoon grated lemon rind 2 tablespoons brandy

1 cup each of dried apricots, prunes, raisins, currants

In a food processor coarsely chop the dried fruit. Add the remaining ingredients and mix well. Bottle and seal at leave for at least 1 week before using. Alternatively store in an airtight container in the refrigerator.

Divinity Fudge*

2 cups (440g) sugar

⅓ cup (80ml) water

Pinch salt

Christmas Sweets

2 tablespoons glucose

Vanilla essence

2 egg whites, stiffly beaten

½ cup (70g) nuts, chopped finely ½ cup (80g) raisins, or cherries (120g), chopped Add the water, sugar and glucose to a saucepan. Heat over a medium heat, stirring until the sugar is dissolved. Bring to the boil and continue to boil until it reaches 155°C or forms a hard ball when dropped in cold water. Fold the nuts and fruit into the egg white and then pour into the boiling syrup mixture, beating constantly. When mixture will stand alone, pour onto a tin lined with foil and greased. Leave to set. When set, cut into squares and store in a cool place.

*A thermometer suitable for sweet making is best used for this recipe.

Honey Chocolate Fudge

2 cups (440g) sugar

¾ cup (200ml) cream

Walnuts, finely chopped

⅔ cup honey

1 square grated milk chocolate

In a saucepan combine the sugar, grated chocolate, honey and cream. Mix well. Stir over a low heat until the sugar has dissolved. Continue to cook slowly until a little of the mixture will form a soft ball when tested in cold water. Remove from heat. Beat until creamy and it begins to lose its shiny appearance. Pour into a tin lined with foil and greased. Before it is completely set, cut into squares and roll in chopped walnuts. Store in a cool place.

Economical Chocolate Fudge

½ cup (125ml) milk

2 cups (440g) sugar

1 tablespoon golden syrup

1 teaspoon butter

1 tablespoon cocoa

Combine all ingredients in a saucepan. Stir over a medium heat until the sugar is dissolved. Bring the mixture to the boil and boil for 6 minutes. Remove from heat and beat until the mixture begins to thicken. Pour onto a tin lined with foil and greased. Cut into squares when set.

Honey Candy

15g butter

2 tablespoon vinegar

2 teaspoons lemon essence

4 cups honey

½ teaspoon bicarbonate of soda

Combine the butter, honey and vinegar in a saucepan. Bring to the boil and continue to boil until the mixture hardens when dropped into cold water. Stir in the bicarbonate of soda and lemon essence. Pour mixture into a tin lined with foil and greased. Mark into squares and when cold, break apart.

Clear Toffee*

500g sugar

1¼ cups water

¼ teaspoon cream of tartar Lemon essence

Put sugar, water and cream of tartar into a saucepan and stir over a medium heat until the sugar is dissolved. Keep sides of saucepan clean with a damp brush. This will prevent the sugar from going grainy. When the mixture comes to the boil stop stirring. Continue to boil the mixture until it reaches 155°C or when dropped into cold water it will harden and snap. Add a few drops of lemon essence. When removed from the heat the syrup should be a pale straw colour. Pour onto a tin lined with foil and greased. This can be used as barley sugar by cutting into strips when set but not hard, and twisting.

*A thermometer suitable for making sweets is best used for this recipe.

Good Toffee

180g sugar

3 tablespoons vinegar

1 tablespoon water 15g butter

Essence of choice

Put all ingredients, except the essence into a saucepan. Stir over a medium heat until the sugar is dissolved. Bring to the boil, stirring occasionally and scraping mixture from the sides of the saucepan. Continue to boil until a little of the mixture dropped into cold water becomes hard and brittle. Take off the heat, add a few drops of essence and pour into a tin lined with foil and greased. Mark into small squares as it sets.

Russian Toffee

125g butter

250g sugar

1 tin condensed milk Vanilla essence

Put the butter and sugar into a heat proof bowl. Place this bowl into a large saucepan filled with enough water to come half way up the sides of the bowl. Bring to the boil, stirring the mixture until the butter has melted. Add the condensed milk, stirring continuously until the mixture is heated. Reduce the heat to low and simmer the mixture for 20 minutes, stirring constantly. Take care not to let the mixture burn. Add the vanilla essence and mix thoroughly. Turn into a buttered dish to set. Cut into squares and wrap in waxed paper.

Peanut Brittle

1kg sugar

250g peanuts, coarsely chopped

¼ teaspoon cream of tartar

Put the sugar and cream of tartar into a saucepan over a low heat until the sugar begins to melt. Stir sufficiently only to prevent it from burning. When the sugar begins to caramelize, add the peanuts and stir vigorously for a few minutes until the mixture is a golden brown. Pour into a tin lined with foil and greased. When cool, cut into squares. Store in an airtight container.

Orange Snowballs

3 cups (660g) sugar

1½ cups (375ml) water

¼ teaspoon cream of tartar 200g dark chocolate, melted

250g desiccated coconut

Grated rind and juice of 1 large orange

In a saucepan put the sugar, water and cream of tartar. Stir over a medium heat until the sugar has dissolved. Bring to the boil and continue to cook until a little dropped into cold water forms a hard ball. Remove from the heat. Add grated orange rind and juice and beat well until soft and creamy. Break of small pieces of the mixture and roll into balls. Dusting your hands with cornflour will prevent them from sticking. Using a bamboo skewer, dip the balls into the melted chocolate and then roll in coconut. Allow to harden for 24 hours.

Honeycomb

4 tablespoons (90g) sugar

1 teaspoon bicarbonate of soda

2 tablespoons honey

Put sugar and honey into a saucepan and stir over a medium heat until the sugar dissolves. Bring to the boil and boil for 6 minutes without stirring. Remove from the heat and add the bicarbonate of soda gently. While the mixture is still frothing pour into a tin lined with foil and greased. Cut into squares with buttered scissors.

Coconut Ice

1.25kg sugar

1 cup (250ml) water

1 teaspoon cream of tartar 1 cup desiccated coconut

Put the water and sugar into a saucepan. Stir over a medium heat until the sugar is dissolved. Bring to the boil and when boiling, stir in the cream of tartar. Boil for 15 minutes. Remove from the heat and stir in the coconut. Beat till thick and white. Pour into a wet dish. If preferred coloured, add a few drops of red food colouring.

Minties

3 tablespoons water 2 tablespoons sugar

1 teaspoon butter

¾ cup powdered milk

1½ teaspoons peppermint essence

Icing sugar for dusting

In a saucepan put the sugar, butter and water. Stir over a medium heat until the sugar is dissolved. Bring to the boil and boil for 2 minutes. Remove from heat and add the essence and the powdered milk. Mix well. Turn onto a board dusted with icing sugar and knead the mixture until smooth. Break off pieces and roll in strips, and then cut into pieces 2.5cm long. Roll in waxed paper.

Lowood Caramel

1 tin condensed milk

20g butter

Vanilla essence

1 cup (220g) sugar

1 tablespoon golden syrup

Put all ingredients into a saucepan. Stir over a medium heat until the sugar is dissolved. Bring to the boil and boil for 15, stirring constantly. Pour into a tin lined with foil and greased. Mark in squares and cut when cool.

The Hostess’s Reserve Supply

It is possible during the year to preserve and store foods, fruits, vegetables and meats, so that the Queensland Hostess may never be without reserves of comestibles, and the art of bottling foods is quite simple, although certain basic rules should be adhered to. Bottles should be perfectly sound and clean, lids and fasteners should be equally reliable, and rubber rings tested for any breaks before the food is prepared for conservation. During the life of Queensland many varieties of bottles have been obtainable, but the basic principle of all is to exclude the air from the top of the food or liquid, and then by cooling ensure that a vacuum exists in this space. So long as the vacuum is retained, the contents of the bottles are safe for human consumption.

For some years it has been possible to purchase a complete outfit and instructions for bottling and the Fowlers’ Vacola outfit is confidently recommended, although other bottles may be used with safety as long as the bottles, lids, rings and clips (whether these be separate, or as in the case of Lightening Jars, fastened to the bottle itself) are in good condition.

Mangoes

Mangoes ripen in Queensland from September to February, according to the place where they grow from Cooktown to Brisbane, and may be used for fruit conserve or made into chutney. When turning to the ripe stage they may be peeled, sliced according to the length, placed in a saucepan with a little water and sugar made into a syrup of a cup of water to a cup of sugar, boiled gently for half and hour, and served either hot or cold with rice, boiled or baked custard, or cream.

To bottle, peel the mangoes just when turning to ripen, cut with a sharp knife down the two sides, place gently in the bottles. (It is economical to make mango chutney the day the fruit is being bottled, so that the smaller pieces and down the narrow sides can be used in this way, and the appertising full slice is in syrup for dessert). Make a syrup of a cup of sugar to a cup and a half of water, melting the sugar, and pouring the syrup over the mangoes in the bottles; place the bottles in the preserving boiler, bring to about 180 degrees, and keep at that temperature for perhaps 3 hours, let cool, test the bottles for possible leaks, place in a dark cupboard till required.

Mango Chutney

6kg mango, sliced 500g capsicum or chillies

2kg sugar 1.5kg seed raisins

250g salt 500g garlic

1 kg preserved ginger 3l vinegar

Put all ingredients in a large preserving pan stir to combine. Cook over a slow heat for 8 hours. While still hot, bottle into sterilized jars.

If chillies are used instead of capsicum, the chutney will be hotter and if green ginger is used instead of preserved, it is necessary to add 500g of extra sugar.

Mango Jam

Mango jam is made of fruit barely ripe; weigh the fruit and add ¾ cup of sugar to each cup of fruit. Place the cut up mango in the preserving pan, add a cup of water, shake the sugar over and allow to stand for 12 hours, then bring to the boil. Cook steadily for perhaps three hours, until the fruit is transparent and the jam reaches the jelly stage. While still hot, bottle into sterilized jars.

Tomatoes

Authorities in food place a high value on tomatoes, and as tomatoes are produced all the year round in Queensland, in the summer in the south, and in the winter in the north, there is generally a frequency when they are cheaply priced, or produced in one’s own little garden plot. Raw tomatoes may be treated as a fruit, or eaten as a salad with salt and pepper, vinegar or mayonnaise dressing. Cooked, they may be cut across and placed in a pan in which perhaps bacon has been cooked, the tomatoes being turned a couple of times, but browned both sides. For a breakfast dish they may be stewed with onions, or the pan may be filled with cut up ripe tomatoes, with a dessertspoon of sugar, a teaspoon of salt, a liberal shaking of pepper and a good tablespoon of vinegar; this should be simmered well for an hour, when much of the moisture will have disappeared, although the tomatoes will remain in a luscious liquor nicely flavoured.

Tomato Jam

Tomato Jam is made by wiping the ripe tomatoes well, cutting across and putting into a preserving pan, leaving for a few hours, then pouring off the juice that has run into the bowl; put on the stove and heat slowly, not close to the fire until most of the thin liquor has run off; add ¾ kg of sugar to

each kilogram of fruit, and the juice of one lemon to each 2kg of fruit,; cook gently and it is usually found that if a preserving pan (or large saucepan) is used having a lid or cover, the bright red colour is retained. The jam is not made quickly as there is much moisture that must be cooked out before the jam sets well. While still hot, bottle into sterilized jars.

Tomato Conserve

Tomato Conserve is made rather differently, and is made of firm, ripe fruit of a fleshy variety. Dip the tomatoes in boiling water, slip the skins off and drop these with any liquid that falls into a saucepan. Cut the tomatoes across, carefully remove the seeds over the saucepan, and drop the seeds and the dripping liquid into the saucepan with the skins. Put the large half pieces of tomato into a basin and let stand for a while, pouring the liquid onto the skins and seeds. Weigh the large pieces and allow 1kg of sugar to each kilogram of fruit. Allow the juice of a lemon to each 500g of fruit, and put into the saucepan with the skins and seeds and liquid, and bring this to the boil, boiling for 10 minutes. Now pour this into the preserving pan, and add the sugar required, bring to the boil, and skim to remove any impurities of the sugar. While this is boiling, drop the pieces of fruit into this boiling liquid syrup; bring to the boil again not too quickly, boil for a couple of hours until the fruit is cooked and the conserve is jellied. While still hot, bottle into sterilized jars. The conserve may be boiled carefully so that the fruit does not mash. For a pleasant change use yellow tomatoes.

Green Tomato Jam

Green tomato jam is a change but the family tires of it as it does not have the true tomato flavour. Use tomatoes unripe but turning; cut the fruit up and let stand overnight so that the green juice can be poured away. Allow one kilogram of tomatoes for one kilogram of sugar and add ginger or a full share of lemon juice, as the green tomato flavour is not so palatable. While still hot, bottle into sterilized jars.

Green Tomato Relish

For green tomato relish cut into small pieces 3kg of really green tomatoes, add 1kg onions cut up finely, sprinkle with salt and allow to stand overnight. Pour off the liquid that drains into the bottom of the pan. Add a litre of good vinegar, a cup of golden syrup, half a cup of sugar, 3 or 4 cloves of garlic cut finely, a tablespoon of mustard seed, 8 chilies, and a small spice bag of peppercorns, whole spice and green ginger. Cook gently for three hours at least. While still hot, bottle into sterilized jars.

Bottled Tomatoes

Tomatoes for bottling, to be used when tomatoes are out of season, should be ripe, but not overripe, and should be gathered in dry weather. Tomatoes gathered in wet weather, or that have been wet by rain after being partially ripe, do not preserve well as they deteriorate quickly. Canned tomatoes are preserved in their skins, and sterilised in salted water, but for home preserving it is better and more profitable to take the skins off. Tomatoes may then be bottled either in pieces, large or small, or the tomatoes may be pulped, ready for use in making soup. If the tomatoes are bottled in large pieces, it will be found that the pieces remain more or less intact, and may be used for stews, as well as for soup, in the latter case it being necessary to bring to the boil after opening the bottle. To bottle tomatoes, therefore, dip the tomatoes in boiling water and slip the skin off; cut the tomatoes across and place in perfectly clean bottles, either using the patent Australian makes of preserving outfits, or the glass jars with glass lids that fasten down. Keep adding tomatoes until the bottle is filled to within about 5cm off the top, or rather less space showing. It will be found that by the time sufficient tomatoes have been put in for this, the tomatoes will be swimming in their own

juice. To each litre bottle add half a teaspoon of salt. Now wipe the top of the jar carefully, and well, place a perfectly sound rubber ring in position, put on the lid and fasten down.

In pulping tomatoes, the tomatoes should be wiped clean, cut across, or roughly in quarters, put into a preserving pan, with enough water just to cover the bottom of the pan, to prevent the tomatoes burning before enough liquid runs out; bring the tomatoes to the boil gently, and simmer for an hour. Then run them through a colander, working the skins round with a wooden spoon, and letting the liquid and soft pulp run into the vessel under the colander, until only the skins and hard core remain in the colander. Now pour the pulp into bottles until it reaches to within nearly 8-10cm of the top of the bottle; wipe the top of the bottle very clean and dry, place the sound rubber ring in position, put on the lid, and fasten down the bottle.

In sterilising tomatoes that have not been cooked, that is the tomatoes that have been put in pieces in the bottles, it is necessary to bring the tomatoes to the boil absolutely, as sterilising as for fruit, up to say 75°C degrees is not sufficient, and generally speaking the tomatoes would not seal. Put the bottles of tomatoes in the boiler, until the water comes up on the outside of the bottles as far as the tomatoes are inside. Bring slowly up to boiling point, and as it is necessary to make the tomatoes actually cook in the bottles, add a handful of salt to the water in which the bottles are place; this increases the temperature of the water, and ensures that the temperature of the tomatoes shall be 100°C. In case of the pulped tomatoes, as the tomatoes have already been cooked, it is only necessary to sterilise the contents, and this is done by bringing the temperature up to about 75°C degrees, and keeping it at that for twenty minutes. The boiling of the whole tomatoes should continue also for twenty minutes. Then the boiler may be moved from the stove, and allowed to cool; when the bottles have cooled take them out, and test each one to see that it is not leaking. It is better to test the bottles when they are quite cold.

Fruit Preserving

Food – fruit, vegetables and meat, after being properly heated and kept from contact with air, may be preserved indefinitely – in other words, food heated, cooled, and kept airtight, remains good, so long as it is kept in that air-tight condition. There are several makes of fruit preserving outfits on the market and the Australian makes are as good as any and better then most. Food may be preserved in any of the glass jars with lids that fasten, just as easily as any other way. A preserving outfit consists of a large boiler in which to place the bottles when filled, and a thermometer for registering and regulating the temperature.

Fruit and tomatoes should not be washed unless they are dirty, but all fruit whether washed or not, should be carefully wiped over. Fruit should be ripe, just ripe, and tomatoes ripe but not over-ripe.

See that the bottles are quite clean, and the tops not chipped or cracked; examine the lids carefully and see that they are not faulty, as it is impossible to make an airtight glass that has a flaw. Rubber rings should be perfectly sound and it is better to buy a dozen new rubbers than risk wasting time and spoiling fruit with faulty rings.

Pack the fruit as tightly as you can but see that it does not break, and push down into position carefully with a wooden pusher, or the edge of a wooden spoon, keeping fruit of uniform size for different bottles. Make a syrup of 500g of sugar to 500ml of water. Fill the bottles with fruit up to 5cm off the top, and then pour the strained syrup over until the fruit is covered. Wipe the top of the bottle clean, wet the ring and place in position, put on the lid and fasten down. Before placing the bottles in the boiler see that the perforated tray is right so that the bottles will not touch the bottom of the boiler where the flame comes. Having poured some cold water into the boiler, now add water until it comes up as far on the outside of the bottle as the syrup does inside the bottle. Put the lid on the boiler at once, saving waste of time and heat. Put the boiler on the stove and bring to the required temperature not so quickly. Fruit such as peaches, apricots, grapes and apples should be brought to 75°C and kept at that for an hour. Tomatoes might be brought to the boil and kept at that temperature for an hour. After the proper heat has been reached, draw to one side and let it

cool. When cool, take out the bottles and tip each one to make sure it is sealed. If right, wipe and put on your pantry shelf. A thermometer will give you the right temperature, but if you have not got a thermometer, remember that 100°C is boiling point and fruit need not come up to boiling point.

Quinces need cooking, not merely sterilising, and should be brought gradually to boiling point and kept simmering for an hour. Pineapples need a higher temperature than peaches, but need not come to boiling point. The cores should be cut out, and if you like the pines slice, use an apple corer, core down as far as possible, slice the fruit, and core from the other end.

Practice makes perfect, but fruit preserving is one of the simplest kinds of cooking.

Sweet Orange Marmalade

1 dozen oranges

Sugar

3 lemons Water

Slice the oranges and lemons very thinly. To every 500g of fruit add 1½ litres of water; leave to soak overnight. Boil next day for 2 hours. Leave overnight; bring to boil next day, add 1 cup of sugar to every cup of boiled fruit. Boil briskly for 1 hour or more until it jells. While still hot, pour into sterilised jars.

Orange Marmalade

12 Seville oranges

Sugar

6 lemons Water

Wash fruit and peel off rind with a vegetable peeler taking care not to peel off any pith. Slice the rind thinly and cut up the pulp. Place in a large preserving pan and for each cup of fruit add 4 cups of water, leave to soak overnight. Next day bring to the boil and allow to stand overnight. The following day bring to the boil; add 1 cup of sugar to 1 cup fruit. Boil briskly till it jellies. While still hot, pour into sterilised jars.

Harlequin Marmalade

1 grapefruit Water

1 lemon Sugar

1 orange

Slice the fruit very thinly. Place in a large preserving pan. For every 500g of fruit add 1½ litres of water. Stand overnight. Next day, boil till the skins are tender, and then add 500g sugar to every 500g of fruit. Boil briskly till it jellies. While still hot, pour into sterilised jars.

Lemon Marmalade

6 large lemons

Water to cover

500g sugar

Slice the lemons thinly, throwing out the seeds. Add to a large preserving pan and cover the sliced fruit with water and stand overnight. Boil until the lemon rind is soft, about 1 hour fast boiling. Add sugar, and boil fast till it jells. While still hot, pour into sterilised jars.

Mandarin Marmalade

6 mandarins

1 lemon

4 cups water

6 cups sugar

Remove the skins of the mandarins and lemons taking care not to include the white pith. Shred the skins finely. Put into a preserving pan with the water and bring to the boil. Boil briskly till the peel is tender, then add sugar and boil quickly till it jells. While still hot, pour into sterilised jars.

Citron Marmalade

3 large citrons

Water to cover

2kg sugar

Cut the fruit into quarters lengthwise and reject seeds. Cut skin finely, put into a saucepan, cover with water and stand overnight. Next day, strain water off, cover with 3 ½ litres fresh water and allow to stand for 24 hours. Bring to the boil and cook till the peel is tender. Allow to cool, bring to the boil, add sugar and boil quickly till it jells. While still hot, pour into sterilised jars.

Shaddock* Marmalade

1 shaddock Water

1 lemon Sugar

Slice the fruit thinly and weigh. Add to a preserving pan and for each 500g of fruit add 1½ litres of water. Stand for 24 hours. Bring to the boil and simmer till tender. Weigh, and to each 500g of pulp allow 750g sugar. Add sugar, bring to the boil, and boil for 30 minutes till it jells. While still hot, pour into sterilised jars.

*A Shaddock is more commonly known today as a pomelo.

Grapefruit Marmalade

When the pulp has been eaten from grapefruit, wash the skins and soak them in a brine made of 2 teaspoons salt to 2½ cups of water, for 12 hours. Wash the skins to remove the salt, cover with water and cook till tender; drain and shred the skins. Put the shredded peel into a saucepan cover with water; add juice of 1 lemon to each pound of fruit. For each cup of fruit and liquid and add 1 cup of sugar. Boil quickly till it jells. While still hot, pour into sterilised jars.

Apple Marmalade

3kg apples

8 lemons

4½ kg sugar 3½ litres water

Slice lemons thinly. Add to a large preserving pan and cover with the water. Soak overnight. Next day cook till tender. Core apples, cut them into eighths and add to lemon peel. Cook till soft, add sugar and cook quickly till it jells. While still hot, pour into sterilised jars.

Grape Jam

3kg grapes

2.25kg sugar

Squeeze pulp out of grapes and retain the skins. Put the pulp into a saucepan and cook for 30 minutes. Pass the pulp through a sieve, discarding the seeds. Add the skins to the pulp and cook for 20 minutes. Add sugar and boil briskly till it jells – about 30 minutes. When cooked and ready to bottle, take the pan off the heat and stand for 10 minutes in a bigger pan of cold water, and so prevent the skins from rising to top. Pour into sterilised jars.

Grape Jelly

Grapes Sugar

Cook grapes in a preserving pan till tender, then mash with a wooden spoon and put through a colander. Further strain the pulp through gauze. This should be done overnight so that the liquid drips through slowly. Measure the liquid and put into a clean preserving pan and bring to the boil. For each cup of liquid add one cup of sugar. Boil rapidly for 20 minutes until it jellies. While still hot pour into sterilised jars.

Cumquat Jam

Cut cumquats in slices, taking out the seeds, place in a basin and cover with water. Stand overnight. In the morning, boil cumquats and water for 1 hour. To every cup of fruit add 1 cup of warm sugar; boil for 30 minutes or until it jells. While still hot, pour into sterilised jars.

Rosella Jam

Rosellas Water Sugar

Remove the leaves from rosella pods, put the pods into a saucepan and cover with cold water. Boil for 2 hours, and strain through gauze. Pour this liquid over the leaves and boil for 20 minutes. For each cup of pulp add one cup of sugar. Boil smartly for 20 minutes when it should be jellied. While still hot, pour into sterilised jars.

Rosella Jelly

Rosellas Water Sugar

Remove leaves from rosella pods and put pods into a preserving pan and cover with water. Boil for 2 hours and strain through a thick cloth. Pour the liquid over the leaves and boil for 1 hour. Strain first through a colander and then the liquid through gauze. Do this overnight. Don’t be tempted to squeeze the liquid through the gauze as this results in a cloudy jelly. Measure the pure juice and add 1 cup of sugar to 1 cup juice. Boil for 20 minutes or until it jells, skimming now and then as the scum rises to the top. While still hot, pour into sterilised jars.

Melon Jam

8kg melon

6 oranges or lemons

6kg sugar

Dice melon, cut lemons or orange thinly, put into a basin and sprinkle with half sugar, leave till next morning. Put in a preserving pan, bring to the boil and simmer till the melon is transparent, then add the rest of the sugar and cook for 1 hour, or until it jells. While still hot, pour into sterilised jars.

Tomato Jam

6kg ripe tomatoes, skins removed 1 tablespoon whole cloves

3 lemons 4½kg sugar

3 sticks cinnamon 1 tablespoons tartaric acid

Chop tomatoes and put into a preserving pan. Peel the lemons very thinly taking care not to remove the pith. Cut the peel into shreds. Remove the pith from the lemon flesh, slice and add to tomatoes. Add cinnamon and cloves and boil for 1 hour. Add sugar and simmer till clear. Stir in the tartaric acid and boil for 5 minutes. While still hot, pour into sterilised jars.

Dried Apricot Jam

500g dried apricots 30g whole almonds

1.5kg sugar 2.25 litres water

Put the fruit into a saucepan cover with the boiling water and let stand overnight. In the morning, boil for 1 hour, add sugar, and almonds, and simmer till thick. While still hot, pour into sterilised jars.

Fig Jam

3kg figs Juice of 3 lemons 1.5kg sugar ½ cup (125ml) water

Cut the stalks from ripe figs and cut figs in halves. Put into a preserving pan, shake sugar over fruit and leave for 2 hours. Add the remaining ingredients, bring to the boil and simmer for 2 hours, when the jam should jell. If the saucepan lid is kept on, the jam retains its light colour. While still hot, pour into sterilised jars.

Guava Jelly

Guavas Water Sugar

Select hard, but ripe guavas and cut them in halves; cover with water and boil steadily for 1 hour. Strain off the liquid, measure, put into a preserving pan and boil for 10 minutes, then add 1 cup sugar to 1 cup liquid. Bring to the boil, strain through a cloth, return to preserving pan and boil for 20 minutes until it jellies. While still hot, pour into sterilised jars.

Apple Jelly

Small green apples Water Sugar

Cut apples in halves, put into a preserving pan and cover with water. Simmer for 1 hour, and then strain the liquid off through gauze. This should be done overnight. Don’t be tempted to push the liquid through the gauze or this will result in a cloudy jelly. Measure the juice and put into a clean pan; bring to the boil, boil for 5 minutes and skim. Add 1 cup of sugar for each cup of liquid. Boil rapidly for 20 to 30 minutes till it jells. While still hot, pour into sterilised jars.

Grape Butter

4 eggs

3 tablespoons butter

1 cup (220g) sugar

Grapes, enough to make 1 cup of pulp

Boil grapes until tender, then mash with a wooden spoon and put through a colander. Beat eggs; add sugar, one cup of grape pulp and butter. Put into a double saucepan and cook, stirring constantly until the mixture thickens. While still hot, pour into sterilised jars.

Quince Butter

Quinces 3 tablespoons butter

4 eggs 1 cup (220g) sugar

Peel quinces, cut in a saucepan with ¼ cup (60ml) water and cook till soft and pink. Beat eggs; add sugar and butter and 1 cup mashed quince pulp. Cook in a double saucepan, stirring constantly until the mixture thickens. While still hot, pour into sterilised jars.

Pineapple Butter

1 pineapple

1 cup (220g) sugar

4 eggs 2 tablespoons butter

Peel pineapple, being careful not to leave any prickles. Cut up and put in a saucepan and cook gently till soft. Beat eggs; add sugar, butter and 1 cup pineapple pulp. Cook in a double saucepan, stirring constantly until mixture thickens. While still hot, pour into sterilised jars.

Mango Butter

1 cup mango pulp

1 cup (220g) sugar

4 eggs 2 tablespoons butter

Beat eggs. Add other ingredients. Put in a double saucepan and cook, stirring constantly until the mixture thickens. While still hot, pour into sterilised jars.

Pumpkin Cheese

5 eggs 2 cups (440g) sugar

Juice 1 lemon 1 cup pumpkin, cooked and mashed

3 tablespoons butter

Beat eggs. Add other ingredients. Put in a double saucepan and cook, stirring constantly until the mixture thickens. While still hot, pour into sterilised jars.

Tomato Cheese

1kg tomatoes

3 tablespoons butter

5 eggs Juice 1 lemon

1 cup (220g) sugar

Dip tomatoes into boiling water for 1 minute and slip the skins off. Cook gently till soft; put through a strainer and to the pulp add eggs, butter, sugar and lemon. Beat well. Put into a double saucepan and cook, stirring constantly till mixture thickens. While still hot, pour into sterilised jars.

Passionfruit Butter

5 eggs

2 tablespoons butter

1 cup (220g) sugar ½ cup passionfruit pulp

Beat eggs. Add other ingredients. Put in a double saucepan and cook, stirring constantly until the mixture thickens. While still hot, pour into sterilised jars.

Passionfruit – to Preserve

Cut with non-metal knife and take out pulp with a plastic spoon. To every cup of pulp add 1½ cups sugar. Put into glass or plastic bowl and cover with non-metal material. Mix daily afterwards with a plastic spoon for one week, then bottle in glass with non-metal lids or cover with cellophane.

Candied Melon

1 cup unslaked lime* 125g green root ginger

4.5 litres water 2.25 litres water, extra

1 pie melon 500g sugar

Put the lime in the 4.5 litres of water and allow to stand for 3 hours, then strain. Cut the melon into 5cm cubes pour the lime water over and stand overnight; drain the next day. Boil ginger in 2.25 litres of water for 4 hours; add liquid to keep the water up to 2.25 litres. Remove ginger, add sugar and boil for 10 minutes. Add melon and cook gently till it candies, stirring constantly. Separate the pieces, and roll each in coarse sugar. Dry in a cool place, not in the sun or oven and pack away in glass jars.

*Unslaked lime is also known as quick lime and is calcium oxide.

Sweet Chow Chow

6 cumquats

1 apple

1 piece fresh ginger Bamboo shoots

1 small pie melon Juice 2 lemons

4 small carrots 1 teaspoon powdered alum

1 cucumber 2.25 litres water

1 pineapple

Sugar syrup made with 1 cup (220g) sugar and 1 litre of water Sugar syrup made with 1 cup (220g) sugar and 500ml water

Peel pie melon and cut into dice, balls or strips. Dissolve alum in water and add pie melon. Peel and core the pineapple and cut into small shapes, cut unpeeled cucumber into strips; peel and core the apple and scoop out balls; cut cumquats in quarters; scrape the carrots and cut into rings, tiny carrots may be left whole; scrape ginger and slice into small pieces; cut the bamboo shoots into dice. Put the fruit and vegetables into a basin, cover with cold water and add lemon juice. Leave overnight. Next morning, drain all the fruit. Make first syrup, boil for 10 minutes, strain, return to the saucepan and bring to the boil again and drop in all the fruits; simmer for 20 minutes – very gently, so that the fruit will not become broken up. Remove fruits from the syrup and leave for 24 hours. Make the second syrup, bring to the boil, strain and bring to the boil again, add fruits and simmer gently for 1 hour. Bottle while hot and serve when a special sweetmeat is needed. Any other firm fruit may be added, as desired.

Chilli Relish

3 large chillies

1 heaped teaspoon salt

500g Granny Smith apples 100g sugar

500g onions

1 cup (250ml) vinegar

Remove seeds from the chillies. In a food processor chop the chilies, apples and onions. Put these ingredients into a basin, sprinkle with salt and sugar, add the vinegar, mix thoroughly, and cover with a clean towel to stand till next day. Bottle and seal. Leave for a month before eating.

Capsicum Relish

4 dozen capsicums

3 chillies

6 small onions

6 ripe tomatoes

1 cup (250ml) vinegar

1 cup (250ml) water

500g sugar

1 tablespoon mustard

2 tablespoons celery seed 1 tablespoon salt

1 teaspoon cinnamon

Peel tomatoes, cut up capsicums, chillies and onions roughly and put into a saucepan with the rest of the ingredients. Bring to the boil; simmer for 3 hours, stirring occasionally. While still hot, pour into sterilised jars.

Tomato Relish

12 large tomatoes

1½ teaspoons mustard

4 large onions 1 tablespoon curry powder ½ cup salt ¼ teaspoon cayenne pepper

500g sugar Vinegar

Scald and skin tomatoes and cut them up into a basin. Peel and cut onions finely and put into a separate basin. Sprinkle salt over each and allow to stand overnight. Next day, drain, mix together and cover with vinegar. Boil for 5 minutes. Add curry powder and mustard mixed to a paste with a little cold vinegar. Add other ingredients and boil for 1.5 hours. While still hot, pour into sterilised jars.

Mustard Pickles

12 cups mixed vegetables ½ cup flour

2.25 litres vinegar

1 tablespoon turmeric

6 tablespoons mustard 1 cup salt

½ cup sugar Water

Cut the vegetables and place in a basin. Dissolve salt in the water and add the vegetables to the salted water. Allow to stand for 24 hours. Drain, retaining water. Bring salted water to the boil and allow to boil for 5 minutes. Pour over the vegetables and stand for 5 minutes. Drain, and boil the vegetables in vinegar for 10 minutes. Mix mustard, flour, turmeric and sugar with a little cold vinegar, add to boiling mixture and simmer for 30 minutes, stirring frequently to prevent burning. While still hot, pour into sterilised jars.

Green Tomato Pickles

4 chillies

1 teaspoon pepper

1 cup treacle 2 tablespoons mustard

2 kg green tomatoes 2 tablespoons curry powder

4 large onions salt

4 cups (1 litre) vinegar

Slice tomatoes and onions and put alternate layers in a bowl and sprinkle each layer with salt, and leave till morning. In a large preserving pan boil the vinegar with chillies, treacle, pepper and the mustard and curry powder mixed with a little water. Bring to the boil and simmer for a few minutes. Drain tomatoes and onions, put into the boiling liquid and cook till thick, not less than 1 hour. While still hot, pour into sterilised jars. Leave for one month before eating.

Cauliflower Pickles

Cauliflower

2 large onions, chopped

2 litres vinegar 120g mustard

90g curry powder

1 teaspoon ground cloves

1 teaspoon ground all spice 30g plain flour

1 cup golden syrup

Break cauliflower into small flowerettes. Add the cauliflower to the onion. You will need 18 cups of vegetables. Sprinkle well with salt and leave overnight. Into a preserving pan put the vinegar and spices and bring to the boil. Blend together the golden syrup, curry powder, mustard and flour and add to the vinegar. Bring to the boil and add the vegetables, simmer till tender. While still hot, pour into sterilised jars. Leave for one month before eating.

Pie Melon Pickles

2.5kg melons

2½ tablespoons plain flour

6 large onions, chopped coarsely 1 tablespoon curry powder ½ cup salt ½ teaspoon cayenne pepper

2 litres vinegar 30g turmeric

¼ cup treacle 1½ cups (330g) sugar 125g mustard

Dice melon and mix with onion, cover with salt and let stand overnight. Drain in the morning and put into a preserving pan, add the remaining ingredients, bring to the boil and simmer for 3 hours. While still hot, pour into sterilised jars. Leave for one month before eating.

Pineapple Chutney

4 pineapples

1 cup (250ml) vinegar

250g raisins

1 cup (220g) sugar

1 cup (250ml) lemon juice 60g salt

1 onion, grated 1 tablespoon preserved ginger, chopped

1 head of garlic, chopped 6 chillies, seeds removed, chopped Peel and core the pineapples and dice. Put into a saucepan with the remaining ingredients. Bring to the boil and simmer for 3 hours. While still hot, pour into sterilised jars. Leave for one month before eating.

Indian Chutney

5g green mangoes 125g salt

1 kg raisins 500g tamarind pulp

3kg brown sugar

30g mustard seeds

125g fresh ginger, finely chopped 125g chillies, finely chopped Vinegar to cover

Peel the mangoes and cut the flesh from the seed. Add all ingredients to a preserving pan and bring to the boil. Simmer for 2 hours, stirring occasionally to prevent sticking. While still hot, pour into sterilised jars. Leave for one month before eating.

Mango Chutney

6kg mangoes, peeled

750g salt

1.5kg sugar

1kg fresh ginger, chopped

125g garlic, chopped 1kg chillies, seeds removed, chopped 1.5kg raisins 5.25 litres malt vinegar

The mangoes should be just turning ripe, but must not be soft. Cut the fruit from the stone and put into a preserving pan. Add the remaining ingredients. Bring to the boil and simmer for 4 to 5 hours, stirring occasionally to prevent burning. While still hot, pour into sterilised jars. Leave for one month before eating.

Pawpaw Chutney

3kg pawpaw

1 teaspoon pepper

1kg onions, chopped coarsely 1 teaspoon ground allspice

1kg sugar 1 teaspoon mace

500g raisins 1 teaspoon ground ginger

500g dates, chopped 1 teaspoon cinnamon

4 garlic cloves, chopped 1 teaspoon whole cloves

Juice and rind of 2 lemons 1 teaspoon cayenne pepper

Vinegar to cover ½ cup salt

Put the spices into a muslin bag and tie securely. Add all ingredients to a large preserving pan. Bring to the boil and simmer for 4 hours. Remove spice bag. While still hot, pour into sterilised jars. Leave for one month before eating.

Peach Chutney

2kg peaches

500g sugar

500g sultanas 2 capsicums, chopped 30g salt

120g crystallized ginger

2 medium onions, chopped 3 cloves garlic, chopped 1.25 litres vinegar

Peel peaches and slice. Put into a saucepan, add ½ cup water and cook till tender. Add sugar and boil for about 1 hour, until thickened and a jam like texture. Cool and pour off liquid. Add the capsicums, onions, garlic and ginger to the peaches with sultanas and salt. In a separate saucepan bring the vinegar to the boil and add to peaches. Boil together until thick and most of the liquid is absorbed. Stir frequently to prevent sticking. While still hot, pour into sterilized jars. Leave for one month before eating.

Pickled Red Cabbage

Red Cabbage

1 tablespoon cloves

Salt 1 tablespoon pepper

1.25 litres vinegar 1 teaspoon sugar

1 teaspoon ground all spice

Slice cabbage into thin strip, put into a bowl and sprinkle liberally with salt and leave for 12 hours. Drain well and place in jars. Bring the other ingredients to the boil, strain and pour over the cabbage. Seal and leave for 1 week when it will be ready for use.

Pickled onions

2kg salt

600ml water

1.25 litres white vinegar 4 litres water

White pickling onions, peeled 1 tablespoon whole cloves

600ml milk 1 tablespoon peppercorns

Make a brine with the salt and 5 litres of water and into this drop the peeled onions. Leave till the next day, then put the milk and 600ml of water into a saucepan, bring to the boil, drop onions in and leave till they boil once. Drain and wash quickly with clean water and put into jars. Add cloves and pepper to the vinegar, bring to the boil, allow to cool a little, and then pour over the onions. Seal.

Pickled Beetroot

Beetroot

1 tablespoon whole cloves

1.25 litres vinegar 1 tablespoon peppercorns

3 tablespoons sugar 1 tablespoon salt

Put the beetroot into a saucepan with the salt and sugar. Cover with boiling water and simmer till tender – about 1 hour. Slip off the skins and put whole or slice into jars. Bring to the boil the vinegar, cloves and peppercorns and when boiling pour over the beetroot. Seal and sterilize.

Pickled Eggs

Eggs 1 teaspoon whole cloves

1.25 litres vinegar 1 tablespoon fresh ginger, grated 1 tablespoon peppercorns

Put eggs into cold water, bring to the boil and boil for 10 minutes. Take out of water, and remove shell. Place whole eggs in jars. Into a saucepan put the vinegar, cloves, pepper, ginger and bring to the boil. Strain and while still hot, pour over the eggs. Seal when cold.

Perfect Tomato Sauce

2.5kg very ripe tomatoes, chopped 1 teaspoon cayenne pepper

1½ tablespoons salt 1 cup (220g) sugar

½ teaspoon pepper 600ml malt vinegar

Place all ingredients into a saucepan, bring to the boil and simmer for 3 hours. Strain and while still hot, pour into sterilized bottles.

Tomato Sauce

3kg tomatoes, sliced

3 large onions, sliced

1.5kg sugar

150g salt

1 teaspoon cayenne pepper

1 tablespoon ground allspice

1 litre vinegar

1 tablespoon whole cloves

Put all ingredients into a large preserving pan. Bring to the boil and then reduce heat and simmer for 2 hours, stirring occasionally to prevent burning. While still hot, pour into sterilized bottles.

Cucumbers

When cucumbers are “in”, they are cheap, and if you grow them yourself, very plentiful. They may be used in a variety of ways, cooked and uncooked, and here are some:

Cucumber Soup - peel and slice the cucumbers, sprinkle with salt, and let them drain in a sieve or colander for an hour. Toss them in a pan with a little butter, a tablespoon of flour, and a handful of tender green peas. When cooked add two cups of stock, salt to taste and a salt spoon of nutmeg and cayenne. When thoroughly cooked, remove the pan from the heat and stir in the beaten yolks of 2 eggs, and a teaspoon of finely chopped parsley.

Cucumbers, boiled, retain the heat well, and keep also their delicate flavour. Peel the cucumbers, and cut into large pieces ready for serving; drop into salted boiling water and boil for 20 minutes. Strain well, as there is a great deal of moisture in the vegetable, shake a little pepper over and dab lumps of butter, or serve with white sauce.

Cucumbers, steamed, make an agreeable change. Peel the cucumbers, and cut into fairly large cubes; cut up an onion, and put the lot into a saucepan, with a half cup of stock, pepper, salt, and a tablespoon of butter; put on the lid and steam over a low heat. Let simmer for 20 minutes, stir in a tablespoon of flour blended in a little water, simmer for 5 minutes, and serve at once.

Cucumber salad may be served with vinegar, salt and pepper, or with a dressing of one tablespoon of white vinegar, with a little salt, and pepper. In the case of serving cucumbers in this way, the cucumbers should be peeled rather thickly and a fork run down the sides, making cut edges. The vegetable is then sliced very thinly, and let drain in a colander, with a little salt sprinkled over the cut cucumber; let stand for an hour before serving with cold meat.

Pickled cucumbers are much appreciated and they are quite easily digested. In an earthenware jar put a brine made of 125g salt, 2 teaspoons of cayenne or 125g chillies, and 4.5 litres of water; wipe over nice young cucumbers, slit one end about 1cm, really making a slit into which the brine may soak, and drop into the jar. Cover well with grape leaves, and cork tightly, or tie down with a bladder or other airtight material. Leave for a week before using. Pickled in this way, cucumbers are delicious.

Cucumbers, pickled in vinegar, do not need peeling; cut the cucumbers down in four quarters, and cut into pieces about 5cm long; sprinkle with salt, and let drain for two hours. Wash them well in clean water, and allow them to drain in the sun. Boil enough vinegar to cover the vegetable with clove, ginger, peppercorn, and mace. Place the cut up cucumber in pickle bottles, and strain over them the boiling vinegar; cover for an hour, then draw off the vinegar, bring to the boil, and again pour over the cucumber. Cork and seal, and leave for a week before using.

Cucumber pickle is made by cutting up the unpeeled cucumbers with one onion to every two cucumbers. Sprinkle the cut up vegetables with salt and let stand for an hour. Drain and rinse with cold water. Place the vegetables in the bottles, and mix the following dressing: To every 1.25 litres of vinegar allow 4 tablespoons of olive oil, 3 tablespoons of mustard, and 1 teaspoon of cayenne. Mix thoroughly and pour over the cucumbers in the bottles. Cork, and seal and allow to stand for at least a month.

Cucumber pickle in mustard is made by cutting the vegetable up in cubes, with one onion to every three cucumbers; let stand for an hour, with salt sprinkled over. Allow 2.5 litres of vinegar, 1 teaspoon ground cloves, and a teaspoon of allspice to come to the boil; blend a cup of golden syrup with 85g curry powder, 125g mustard, and 30g flour, and add to the vinegar. Bring this to the boil, then add the drained cucumbers and onions, and boil till tender, about an hour or more. Bottle, and tie down when cool. Have plenty of the sauce to cover the vegetables, or the pickle will dry.

Crystallised cucumber may be used as a sweet, as a substitute for candied citron in cakes or puddings, or for garnishing, like angelica. If desired as a preserve the cucumbers may be left in the syrup, and eaten like any other preserve. To make the sweet, select cucumbers of the deep green variety, pare as thinly as possible, then cut in quarters lengthwise, and drop into slightly salted water. Let stand overnight and next day simmer in fresh cold water, for 5 minutes and drain, and drop into iced water. Prepare syrup of 500g sugar to a cup of water and a tablespoon of lemon juice. Boil for 5 minutes, drop in the drained cucumber and remove from the heat.

Let stand for half an hour, then bring to the boil and simmer for 5 minutes, or until the cucumber is transparent and the syrup almost absorbed. Remove the cucumber from the syrup and place on a sieve to dry. Stand in the hot sunshine, or a very cool oven, and sprinkle now and then with coarse sugar. When dry, roll each piece in granulated sugar and pack away between sheets of wax paper. Keep in a cool place.

Cucumber slices, soaked overnight in salt – and then placed in bottles with a covering of sweetened vinegar, with cinnamon bark flavouring – bottles made airtight – and the cucumber kept for a month, then used on slices of bread or on round salty biscuits – provide a dainty and refreshing savoury tidbit.

Acknowledgements

A job the size of rewriting this cookery book requires the assistance of many people. Throughout the state, members have converted and rewritten recipes and added their comments and suggestions. Recipes have been cooked and baked to clarify some instructions. Working bees have been held in an effort to achieve some consistency throughout the book.

Many thanks to all who have been involved in pulling this project together. Hopefully the most recent version is a tribute to the members who compiled the first edition all those years ago.

Created and produced by The Chronicle, 109 Neil Street, Toowoomba. Printed by APN Print, Warwick. © QCWA, 2012.

Alphabetical Index of Recipes

A

Aberdeen Sausage with Onion Salad 65

Almond Balls 130

Almond Cup Cakes 91

American Fish Pie 109

American Scones 28

Angels Food 83

Apple Cocktail 133

Apple Cream Tart with Peppermint Ice Cream 156

Apple Custard Tart 86

Apple Dumplings 82

Apple Jelly 172

Apple Lemon Pie 115

Apple Marmalade 170

Apple Pie and Custard 115

Apricot and Prune Mincemeat 160

Asparagus Chiffon 74

Asparagus Omelette 136

Asparagus Rolls 125

Asparagus Tomatoes 75

Asparagus with Cucumber Rings 75 Avocado and Pineapple Cocktail 55

C

Boston Scones 28

Bosun’s Breakfast 23

Bottled Tomatoes 167

Brain and Walnut Patties 129

Braised Carrots 76

Braised Chops 104

Brandy Cruster 132

Bran Muffins 31

Broken Hill Pudding with Jam Sauce 112

Brownie Biscuits 42

Brown Scones 30

Butter Cookies 40

Buttermilk Scones 27

Butterscotch Chiffon Pie 116

Butterscotch Scones 30 Butterscotch Sponge 82

Canapes 122

B

Bacon and French Toast 138 Bacon Curls 123

Bacon Omelette 137

Baked Apples with Honey Ice Cream 81

Baked Apricot Sauce Sponge 80

Baked Custard 80

Baked Fish 68

Baked Ham 146

Baked Sea Pie 107

Baked Stuffed Tomatoes 73

Banana Nut Cake 48

Banana Scones 29

Banana Snow 82

Beef Olives 104

Boiled Eggs 19

Boiled Fruit Cake I 44

Boiled Fruit Cake II 45

Boston Cream 140

Capsicum Relish 175 Caramel Custard 80 Casserole of Pork 102 Cauliflower and Mushrooms 75 Cauliflower Pickles 176 Celanese Christmas Cake 144 Cheese and Olive Canapes 122 Cheese and Onion Pie 78 Cheese Biscuit 14

Cheese Biscuits with Celery Marbles 126

Cheese Bubble Bread 32 Cheese Canapes 122

Cheese Omelette 137

Cheese Paste 38

Cheese Puffs 125

Cheese Rarebit 139 Cheese Savoury Butterflies 127 Cheese Scones 30

Cheese Soufflé 76

Cheesettes 127

Cherry Chiffon Pie 117

Cherry Ice Box Cake 153

Cherry Mould 117

Chicken and Almonds with Fried Rice 157

Chicken Maryland with Sweet Corn Fritters, Banana Fritters and Potato Flakes 100

Chicken Pie 102

Chicken Salad 67

Chilli Relish 175 Chinese Chews 41

Chocolate Cake 49

Chocolate Napoleons 94

Chocolate Pudding with Creole Sauce 110 Christmas Cake 143

Christmas Dessert 149

Cinnamon Scones 28

Citron Marmalade 170 Clear Toffee 161

Cocktail Sausages with Tomato Sauce 128

Cocoa Fluff 84

Coconut Cookies 41 Coconut Ice 162

Coconut Jelly Cakes 92

Coconut Rockies 41 Codfish Balls 68

Coffee Cake 50

Coffee Making 14

Cold Coffee Soufflé 84

Cold Roast Pork with Summer Salad 149 Combination Salad 148

Corned Beef and Brown Onion Sauce 106

Cornish Pasties 66

Corn Omelette 136

Cottage Pudding with Apricot Jam Sauce 112

Country Club Sandwiches 123

Creamed Cheese 38

Creamed Eggs with Vegetables 77

Creamed Sardine Pie 67

Cream of Asparagus Soup 98

Cream of Cheese Soup 99

Cream of Chicken 101

Cream of Tomato Soup 98

Creamy Fluff 133

Crumbed Cutlets 103

Crumbed Veal Shapes, Pineapple and Sweet Potato Puff 59

Cumquat Jam 171

Curried Chicken 101

Curried Eggs 21

D

Curried Salmon 110 Curried Veal in Grapefruit Cases 59 Curried Vegetable Sauce 125

Danish Salad 66 Danish Sandwich 124

Date and Apple Salad with French Dressing 79 Date Scones 29

Day and Night Cake 49 Debutante Ice Cream 152

Delicious Apple Cake 48

Delicious Pudding 79 Devilled Almonds 123 Devilled Raisins 123 Devils Food Pie 155

Divinity Fudge 160 Dolly Cake 50 Dried Apricot Jam 172 Duck Cutlets with Candied Sweet Potato 60

E

Easy Fruit Pudding with Butter Sauce 113 Economical Chocolate Fudge 160 Economical Fruit Cake 45

Economical Honey Fruit Cake 44

Egg and Bacon Tart 78

Egg and Onion Tart 78

Egg Nog Pie 154

Eggs in Tomatoes 138

Eggs Mornay 21

Escalloped Cheese with Potato Balls 77

F

Fig Jam 172

Fish Cakes 68

Fish Canapes 122

Fish Cocktail 55

Fish for Breakfast 22

Fish Kedgeree 68

Flaky Shells with Creamed Prawns 126

Fluffy Eggs 21

French Fish Pie and Mock Crab 67

French Omelette with Herbs 22

Fricassee of Chicken with Dumplings 101

G

Fried Eggs and Bacon 20

Fried Rice with Prawns 158

Frozen Lemon Cake 84

Fruit Cocktail I 55

Fruit Cocktail II 55

Fruit Cup I 132

Fruit Cup II 132

Fruit Patty Cakes 43

Fruit Preserving 168

Fruit Punch 140

Fruit Salad Tartlets 85

Gem Scones 30

Genoese (Madeira) Cake 90 Gin Cocktail 132

Ginger Beer 140

Gingerbread I 48 Gingerbread II 49

Ginger Gems 31

Ginger Nuts 40

Glace Fruit Cake 145

Good Biscuits 40

Good Toffee 161

Grape Butter 173

Grapefruit Cocktail 55

Grapefruit Marmalade 170

Grape Jam 170

Grape Jelly 171

Green Tomato Jam 167

Green Tomato Pickles 176

Green Tomato Relish 167 Guava Jelly 172

H

Hailstones 83

Ham and Cheese Sandwich 124

Ham and Egg Rissoles 22

Ham Baked in Milk 138

Hamburger Tasties 67

Ham Waffles 139

Harlequin Marmalade 169

Hasty Date Cake 44

Heavenly Tart 116

Herb Biscuits 103

Highland Scones 29

I

Honey Candy 161 Honey Chocolate Fudge 160 Honey Christmas Mince Pies 159 Honeycomb 162

Honey Cornflake Crisps 39

Honey Fingers 39

Honey Fluff with Velvet Sauce 111

Honey Fruit Cake 141 Honey Jumbles 38

Honey Lamingtons 92

Honey Lemon Cheese 85

Honey Plum Pudding with Brandy Sauce 150

Honeys 39

Honey Sponge with Lemon Milk Sauce 110

Ice Box Lemon Pie 117

Ice Cream 151 Iced tea 140

Indian Chutney 177 Indian Curry 106

J

Jam Drops 42 Jazz Sandwich Roll 124

Jellied Plum Pudding 151

Jellied Tomato Cups with Jellied Mayonnaise 73

K

L

Knutties 42

Lemon Butter 85

Lemon Chiffon Tart with Sherry Sauce 114

Lemon Cream Cheese Pie 153

Lemon Dumplings 82

Lemon Fruit Biscuits 40

Lemon Fruit Cocktail 54

Lemon Marmalade 169

Lemon Meringue 117

Lemon Pancakes 84

Lemon Pudding 79

Lemon Sago 85

M

Liqueur Grapefruit 55 Little Pastry Cakes 43 Long Cake 48

Lowood Caramel 163

Macaroni Mousse with Mushroom Sauce 77 Madeira Cake 50 Madras Steak 58 Mahatma Salad 79 Maize Meal 19 Ma Kelly’s Pudding 112 Mandarin Marmalade 170 Mango Butter 173 Mango Chutney 166 Mango Chutney 177 Mangoes 166 Mango Jam 166 Manhattan 131 Maple Butternut Chiffon Pie 113 Marrow in Casserole 72 Marshmallow Ice Cream with Chocolate Sauce 156

Marshmallow Pudding with Honey Apples 118 Martini 131 Meatballs 128

Melon Jam 171 Mince Cups 129 Mince Tart 106 Mint Cocktail 131 Minties 162

Muffins I 31 Muffins II 31 Mulberry Cocktail 133 Mullagatawny Soup 99 Mustard Pickles 175

NNutty Biscuits 41

O

Olivines 123 Omelette 22

One Two Three Cake 47

Orange Cake 47

P

Orange Delight with Lemon Sauce 119 Orange Ice Box Cake 152 Orange Marmalade 169 Orange Meringue Pie with Lime Ice Cream 154 Orange Snowballs 162 Orange Tea Cake 33 Oyster Cocktail 145 Oyster Pie 108 Oyster Soup 99

Paradise Tart 86

Parchment Biscuit 14

Parsley Bacon and Eggs 137

Passionfruit Butter 174 Passionfruit Flummery with Ice Cream 119 Passionfruit Freeze 83 Passionfruit – to Preserve 174 Pastry 78

Pate de Fois Gras Sandwiches 124 Patty Cakes 43 Pavlova 118

Pawpaw Chutney 177 Peach Blossom Cakes 91 Peach Brambles 92 Peach Chutney 177 Peach Sponge with Orange Hard Sauce 118 Peanut Brittle 162 Peanut Butter Cookies 14 Peanut Loaf 50 Pear Pie 115 Pecan Pie 113

Perfect Tomato Sauce 178 Petit Fours 90 Pickled Beetroot 178

Pickled Eggs 178

Pickled onions 178

Pickled Raisin Mixture 38

Pickled Red Cabbage 178

Pie Melon Pickles 176

Pimento Cheese Ring 130

Pineapple Ambrosia 140

Pineapple Butter 173 Pineapple Chutney 176

Pittsworth Birthday Cake 144

Plum Pudding and Rum Sauce 150

S

Poached Eggs 19

Potato and Sausage Rolls 57

Potato Celeste 75

Potato Croquettes 139

Potatoes with Cheese on Toast 139 Poufs de Luna 136

Powder Puffs 93

Prawn Cocktail with Cheese Bites 56

Prawns au Gratin 129

Prune Cake with Orange Icing 47

Prunes Piquant 122 Pumpkin Cake 46

Pumpkin Cheese 173

Pumpkin Pie 114

Pumpkin Savoury Rolls 76 Pumpkin Scones I 29 Pumpkin Scones II 29 Pumpkin Soufflé 76

QQueen of Puddings 80 Quince Butter 173

RRaisin Walnut Pie 114

Rice and Milk 19

Rice Apples 81

Rice Pancakes 126

Roast Beef and Yorkshire Pudding 102

Roast Duck with Apple Sauce 147

Roast Turkey with Bread Sauce 147

Rolled Oat Biscuits 42

Rolled Oats 19

Rosella Jam 171 Rosella Jelly 171

Russian Toffee 161

Salad Bowl 148

Salmon Balls 128

Salmon Loaf with Egg Sauce 69

Salmon Mould with Cheesy Potatoes 69

Salmon Rice Loaf with Tomato Mousse and Thousand Island Dressing 70

Salmon Rissoles with Pumpkin Delicious 70

Salmon Soufflé 109

Salmon Timbales with Apple Salad 71 Sardine Boats 129

Sardines on Toast 23 Sauce Espanole 126

Sauce for Grills 57

Sausage Grill with Grilled Peach Halves 56 Sausage Pie 57 Sausage Rolls 128

Savoury Baked Fish with Chipped Potatoes 108 Savoury Chops 104 Savoury Egg Mixture 38

Savoury Eggs 20

Savoury Eggs 122 Savoury Omelette 22 Savoury Pikelets 127 Savoury Puffs 125

Savoury Scrambled Eggs 20 Scalloped Oysters 130

Scones I 27 Scones II 27 Scones III 27

Scotch Broth 99

Scrambled Egg Dish 137 Scrambled Eggs 20 Scrambled Eggs with Mushrooms 20 Seafood Delight 129

Seasoned Tomatoes 72 Shaddock Marmalade 170 Sherry Cobbler 132 Sherry Trifle with Fruit Salad 151 Snapper Mornay 109 Snowballs 93

Snowdrop 133

Sour Cream Pie with Lemon Hard Sauce 116

Special Brownie 46

Spiced Apple Tart 86

Spiced Beef with Cauliflower Gratin 65 Spiced Nuts 123 Spiced Sausages 57

Spiced Steak with Dumplings 58

Spinach with Eggs 21 Sponge 90

Steak and Kidney Pudding 105 Steamed Chicken with Parsley Sauce 100 Steamed Fish with Tartare Sauce 108

T

Steamed Honey Pudding 111 Stuffed Cucumber with Parsnips au Gratin 71 Stuffed Monkeys 43

Stuffed Pawpaw 71

Stuffed Pork Chops 104 Sukiyaki 158 Sultana Cake 46 Sultana Loaf 51 Sunrise 131

Swedish Sandwich 124 Sweet and Sour Pork 158 Sweet Chow Chow 174 Sweet Corn Fritters 138

Sweet Cream Scones 28

Sweet Drop Scones 28 Sweet Mincemeat 159 Sweet Orange Marmalade 169 Sweet Potato Puff 147 Sweet Scones 27

Tea Cake I 32

Tea Cake II 32

Tea Making 14

Terrapin of Lamb 103

The Perfect Stew with Creamed Cabbage 105 Tomato and Sweet Corn Jellies 74

Tomato Cheese 173 Tomato Conserve 167 Tomatoes 166

V

Tomatoes in Aspic 74 Tomato Jam 166 Tomato Jam 172 Tomato Juice Cocktail 145 Tomato Juice Cocktail 2 145 Tomato Puree with Potato Doughnuts 72 Tomato Relish 175 Tomato Sauce 179 Tomato Soufflé 76 Transatlantic Omelette 137 Tropical Fruit Cake 141

Varied Cheese Tartlets 85 Vegetable Salami Flan 78 Vegetable Soup with Dumplings 98 Velvet Cream 83

W

Waffles 138 Waffles and Honey Ice Cream 82 Walnut Loaf 51 Wheatmeal Porridge 19 Whiskey Sour 131 Windsor Pudding 81 Woy Arb 157

Y

Yuletide Cake 143