1956 RECIPES FROM YESTERYEAR WHEN THINGS WERE STILL HARD TO GET AND WE HAD TO GET BY.

January 8, 2015 5 comments

FISH SOUP (donated by Mrs. E.G.Gummings of Nhill)

Here is a recipe that has been all but forgotten because supermarkets tend not to package the bits you need for this recipe. Your local fishmonger will have plenty on stock so just ask them for a bag of fish heads and carcasses. Besides, you can make a delicious fish stock to add to other dishes with generally unwanted fish pieces. Boiling up all your extra fish pieces, heads, carcasses etc with a few pints of water will give you a delicious fish stock that can be kept in small blocks in your freezer. When you want a good fish stock, just toss in a few cubes. That’s just a tip, now here is the recipe.

Save all pieces after filleting fish. Heads, bones etc. About 1lb should be enough but if you have more, do not waste them, use them to enhance the final flavour. Cut up one large onion and boil all together for about 2 hours with the lid on your boiler in about three cups of water. You may add a little more water if you wish. Strain carefully, then boil again adding a pinch of mace and 1 clove if liked. Add one cup of fresh milk and one tablespoon of cornflour, stirring so that you do not have any lumps. Bring to the slow boil and allow the soup to thicken lightly. Remove from the stove an add 1 dessertspoon of anchovy sauce and 1 tablespoon of cream. Garnish with chopped parsley, season to taste and serve hot. For those who wish to impress guests and possess the financial wherewithal to do so you may toss in a handful of peeled shrimps, or shellfish with the cornflour and milk.

GIBLET SOUP

(Here are two recipes from Mrs E.G.Cummings, Nhill, and Mrs Oliphant)

Both these recipes have been tested in our kitchen and both are deserving of being put together, though the tastes are both quite different. Mrs Cummings appears to have been a little more generous with her ingredients but both recipes are deserving of a place together.

Mrs. Cummings recipe: 2 sets of giblets. (Ask your local butcher) 1 onion, pinch of mace, 2 cloves, 1 quart water, 1 tablespoon cornflour. To prepare your giblets and onion, cut up and cook until tender. About 2 hours, strain, and then add 1 cup of milk, and thicken with the cornflour. Season to taste. A few green peas and the water they have been boiled in are a welcome addition to this soup, but do not despair if they are not available. Serve hot garnished with a little finely chopped parsley.

Mrs. Oliphant’s recipe for GIBLET SOUP : 1 set of giblets, 1 quart of water, 1 onion, salt and pepper, 1 tablespoon sago. (Sago is still available at most supermarkets or specialty shops.) Wash giblets put in saucepan with water and seasonings. Bring slowly to the boil. Add chopped onion. Simmer 1 ½ hours, strain and then return to saucepan. Add the sago and cook until it is clear. Chop liver finely and add to soup. Bring back to just before boiling. Server with chopped parsley.

ITALIAN POTATO & ONION SOUP (donated by Mrs L Dahlenburg)

This is one of my personal favourites. So easy to cook and dinner guests will be impressed. All you need is 2 potatoes, 1 onion. Cook them together and sieve. Add 1 pint of milk, then add salt and pepper to taste and finely chopped parsley. When ready to serve add on small glass of sherry.

Mary Grace Mercadante cooked this soup and provided the image and the following review: “Just enjoyed Italian Potato and Onion soup…yum! It didn’t say how to cook the onion and potato before pureeing it. I presumed just boiling but I thought it would taste better by sautéing in a tablespoon of butter and olive oil for a few minutes then added a cup of water to finish cooking it before adding the milk. I used my Italian cooking knowledge for that! It was truly a tasty dish. My husband just said he’d look forward to having it again and that is saying something…he doesn’t normally like soup! Hopefully you are fine with a little modification.”

Italian Potato and Onion Soup by Mary Grace Mercadante.

Tip: This recipe easily serves two people. For every person extra add one potato and one onion extra and a little extra milk. You do not need to add extra sherry if you intend to serve 4 people.

PEA SOUP (donated by Mrs H.E.Williams)

Soak 1lb of split peas or dried blue boiler peas in a large pot of water overnight. I you want to cook in the evening you can soak the peas early in the morning. A pinch of baking powder in the water will help them to become soft. Add bacon bones or lean pork bones, one bunch of diced carrots, and one large onion. Boil for two to three hours and keep adding water as it boils away as you want the combination to become a thick, but not over-thick soup. Once fully boiled, leave to cool a little and ensure that any remaining meat is stripped from the bones. Force through a wire strainer, you may use your fingers to force the boiled ingredients through the wire. This makes quite a large basin of thick soup which can be thinned down as required with a little stock or water. Keeps well in refrigeration and can also be kept in a freezer and served as required.

QUICK MULLIGATAWNY SOUP (donated by Mrs. McIlrath.)

This is a largely forgotten soup which deserves to be be restored to it’s rightful status as a quick and filling soup. Nice to serve at dinner parties due to it’s unique flavour and ease of cooking.

1 grated carrot, ½ grated apple, 1 finely chopped onion mixed together with 1 teaspoon of curry powder. (For most tastes a mild curry will be sufficient, but for the more adventurous there are many kinds of pre-made curry powders. 1 teaspoon of tomato sauce or concentrated tomato paste. Boil four breakfast cups of water in a saucepan, add one packet of chicken noodle soup mix. Stir well and bring to the boil, then add the vegetable mixture. Boil for 7 to 10 minutes. This is a spicy soup and can be given a little more bit with a pinch of finely ground black pepper. Remember that not all people have the same tolerance for spicy flavours so unless you know your dinner guests well, use the least spicy ingredients and omit the pepper.

OX-TAIL MINESTRONE SOUP (donated by Mrs. L Carland.)

Ask your local butcher for Ox-tails. Supermarkets sometimes have pre-packed supplies but they can tend to be expensive. This is one meat product that once was very cheap and plentiful. Divide your Ox-tail into manageable joints and boil for 3 to four hours with pepper and salt and seasoning to taste. Let get cold and skim off the fat. Chop up 1 onion, 1 turnip, 1 potato, 1 carrot, 1 cup of peas, 1 tomato, 2 tablespoons macaroni or spiral pasta. Add to the soup, bring to the boil and then simmer for 20 minutes. Before serving you may add 2 dessertspoons of sweet white wine and simmer for a further 3-4 minutes. Serve with a sprinkling of finely chopped parsley.

SCOTCH BROTH (Donated by Mrs. T Dixon)

This is one of my favourite old soup recipes and one that can not be properly replicated in a can. For a really excellent Scotch Broth, this is a recipe that everyone will love. 2 lbs of neck of mutton (any cheap cut of mutton will do. Ask your butcher.) Instead of mutton you can use the same amount of good soup bones which are readily available at butchers and supermarkets. Place in a large saucepan and cover with cold water. You will need about six pints, or enough to completely cover the meat bones. Add salt and pepper. When boiling, add 1 teacup of barley. Boil for ½ hour, then add the vegetables: 1 large carrot, l large parsnip, 1 turnip, 2 leeks and/or 2 onions all diced small or preferably grated. Simmer for two hours and let go cold. Then remove the fat from the surface and bring once again to the boil. Add a little finely chopped parsley when serving.

TOMATO SOUP FOR BOTTLING (Donated by Mrs. Oliphant.)

In the days when this recipe book was originally published few people had adequate refrigeration and bottled soups were commonplace. This is an old recipe well worth bringing back. Using large vacuum jars these kind of soups will keep for months. They get better with age in the jars, and can be a real attention getter at a small dinner party. Take 2lbs of tomatoes, 1 onion, 1 teaspoon of whole black peppercorns, ½ teaspoon salt, 1 tablespoon brown sugar or raw sugar, and six cups of water. A little more water is fine, but never less. Add all ingredients and bring to the boil, boiling rapidly for at least ½ to ¾ of an hour. Rub through a wire sieve or colander, bottle and seal with sealing wax or using a vacuum sealing jar whilst still hot. Ensure that the bottle or jar used is filled to the maximum. When using this soup heat the desired quantity, add a pinch of bicarb soda, 2 cups of milk, and a small piece of butter. Thicken with flour mixed with a little cold milk. You can use cornflour for better thickening, but well stirred white flour will do the job perfectly well. If you are experience at bottling as many of you are, most of these soups can be bottled and kept for use when needed. Vacuum sealing jars are still readily available in many stores and in many sizes.

LUNCHEON DISHES AND SAVOURIES:

ABERDEEN SAUSAGE (donated by Mrs W. Bound)

This is just about the easiest and tastiest sausage you will find anywhere. You don’t need a sausage making machine and the ingredients are cheap and easy to obtain. Take ½ lb of fatty bacon, 1 ½ lb steak (minced) A cheap cut of steak is fine. 1 cup bread crumbs, 1 dessertspoon Worcester sauce. Mix with 1 egg and tie in a muslin cloth and then boil for 2 hours.

AMERICAN STYLE CHILLI CON CARNE (Donated by Mrs L.K Dahlenburg)

This dish will serve between 6-8 people. A great recipe for a large family on a budget and all ingredients are cheap and plentiful even today. You need 2 lbs cheap beef, 4 tablespoons butter, 4 medium sliced onions, 2 cups of stewed tomatoes. (Canned works fine) 4 chopped celery stalks, 1 teaspoon salt, 1 teaspoon of red pepper, 1 teaspoon chilli powder, 2 cups canned red kidney beans. Wipe the beef dry on both sides with a dry cloth and cut into cubes, saute the beef and onions in melted butter, put in a large saucepan, add tomatoes, beans, celery, salt and pepper. Simmer for 1 ½ hours, add chilli powder and simmer ½ hour more. This is a very cheap and tasty meal.

ASPARAGUS SAVOURY (Donated by Mrs. L. Jones)

Ingredients: Asparagus, sauce, eggs, cheese, potatoes, bacon (optional). Here are the steps. 1) Cook 1lb asparagus in salted water (or open l large tin if you can get one). Drain and cut into pieces about 1 inch long. (2. Make 1 ½ cups of good white sauce. Cook 4 large eggs until hard, shell and slice. Have 1 ½ cups of sliced cooked potatoes. 3) Place the asparagus, then eggs, then potatoes into an oven dish and cover with the white sauce. Sprinkle with grated cheese and a little salt and pepper. Bake in a moderate oven. (180–190°C (350–375°F) for 20 to 30 minutes until the top is crisp and the dish well heated through. Bacon can be added instead of cheese. This should serve 3-4 people, and is a unique dish that will delight your guests at a small dinner party. NB: A nice and easy white sauce can be made as follows Melt butter in a saucepan with ½ cup of flour, and stir until mixed together into a paste.

  1. Stir in milk, a little at a time, making sure to stir well so that no lumps form. Bring the mixture to the boil, stirring constantly, so that the mixture thickens and becomes glossy. …

  2. To make a cheese sauce, add grated cheese off the heat.

BACON AND EGG PIES (Donated by Mrs. A.R. Thomas)

Line 2 dozen patty tins with pastry, ½ lb bacon (or less is OK), 1 small onion, 3 eggs, ½ cup milk, a pinch of cayenne, 3 small potatoes, grated cheese. Mince the bacon and the onion finely, lightly fry but do not brown. Place a teaspoon of the mixture in each pastry case. Beat eggs, add pepper and milk, 2 teaspoons of egg mixture on top of the bacon. Cut tomatoes in thin slices and place a slice on each, sprinkle with grated cheese. Cook in a moderate oven (180–190°C (350–375°F) for 15 to 20 minutes. Serve hot garnished with pieces of celery, pickled onions, and parsley sprigs.

BAKED EGGS WITH CHEESE (Donated by Mrs. L Jones)

Ingredients: Eggs, milk or cream, cheese, breadcrumbs, bacon and parsley. Allow 2 eggs per serving. Crack eggs carefully and drop whole into a shallow dish in individual ramekins. Pour over 1 teaspoon milk or cream for each egg and sprinkle with pepper and salt. Cover with a thick layer of grated cheese and chopped bacon, (rind free). Individual dishes will take 10 minutes to cook in a moderate oven (180–190°C (350–375°F) then garnish with finely chopped parsley.

BAKED STEAK OR CHOPS (Donated by Mrs.L Roediger)

Take as much steak (or chops) as needed, and cut in to 2 inch squares. Place in a casserole dish with small pieces of bacon in between. Make a seasoning (similar to that you might make with poultry) and place over the meat like a crust. Cover and bake slowly for 1 ½ hours or until the meat is cooked and tender. Add one cup of milk about 15 minutes before cooking is complete.

BEEF OLIVE PIE (Donated by Mrs. A Fettling.)

This is just too easy to be so delcious! Take 1 ½ lbs beef steak, 1 teaspoon fresh or dried thyme, 3 tablespoons breadcrumbs, 1 tablespoon dripping or lard, ½ pint water, salt and pepper, 1 tablespoon flour, ½ lb puff pastry. Cut meat into pieces 5 inches x 8 inches. Mix all the other ingredients and spread a little on each piece of meat. Roll up and dip in flour and pile into a pie dish. Cover with water, put on the crust (puff pastry,) and bake!beef olive 1 beef olive 2

Photos and review from Kitchen Tester Nola Taylor:

 I chose this recipe because it cried out for an intervention.
Bread stuffed steak in a pie seemed to me to be not only too carbohydrate intensive but also a waste of good meat.
Memories of my mums version made it worth a renaissance as a snack or entree served cold with salad.

INGREDIENTS : As in original without the pie crust plus 4 bacon rashes and half of a small jar of pesto blended in a food processor.

METHOD : As in original but revised as follows.
Six thin BBQ steaks from the supermarket eliminates the need for the tenderising process with a pawpaw leaf and a mallet my mum went through.
Pressing it out with the heel of the hand to roll around a large tablespoon of filling filled my retro Corning ware casserole dish neatly.
Could be doubled up and made bite sized by cutting the steaks in half before wrapping but here they were cut in halves for serving with an aioli dip at a picnic.

BELGIAN STEAK (Donated by Mrs. R. S. Lienert)

1lb. Topside or Rump steak, 1 or 2 kidneys, 1 onion, 1 ½ cups of water or beef or chicken stock, butter, parsley, 2 tablespoons uncooked rice, salt and pepper, 1 carrot, beans, 1 large potato. Cut the steak into 1 inch squares and chop the kidneys roughly. Place both in casserole dish, cover with washed rice, season with salt and pepper, add sliced onion, carrot, and beans. Season again and taste to your palate, pour on the water or stock. Cover with sliced potato and dot with butter. Season a third time with salt and pepper. Before placing the lid on the casserole use this small tip. First grease the edges of the lid with a little oil or butter. This will ensure no sticking. Cook in a moderate oven

(180–190°C (350–375°F) for 2 ½ to 3 hours. Serve piping hot with a sprinkle of fresh parsley.

BRAISED CHOPS , BRAISED STEAK (Donated by Mrs K. Alexander)

Put the desired amount of chops or steak into an oven dish. Grate 1 good sized carrot over, and slice 2 medium onions. Mix 1 tablespoon flour in vinegar and tomato sauce, and add sugar, pepper, and salt to taste. Pour over this mixture 2 cups of boiling water and mix well. Simply then pour this entire mixture over the steak or chops. Put the lid on the dish and cook in a fairly hot oven for about 3 hours. Serve with a colourful mix of stir-fried or boiled vegetables . NB: Check every hour that the liquid has not boiled away, if it seems a little too thick, add a small amount of stock or water. When serving the chops or steak should be able to retain the gravy without too much excess liquid.

COATED HARE (Donated by Mrs. Jack Bullen).

Hare is a bit hard to come by these days, but rabbit will most likely do the job. As a boy we used to buy rabbits by the pair. This recipe may be something of a challenge finding a local butcher who still sells rabbit or Hare. Rabbits in Australia were once called ‘desert chicken’ and were readily available. But that was then and this is now. Here is the recipe anyway and something of a challenge! 1 Hare or Rabbit cut into pieces. 1 egg, pepper and salt, 2 tablespoons milk, powdered ginger (about 1 teaspoon), 4 oz grated cheese, 4 oz margarine, breadcrumbs. Mix the pepper and salt and ginger and rub into the meat. Mix breadcrumbs with cheese. Whip egg and milk. Roll meat through the egg/milk mixture and then into the breadcrumbs. Brown butter, and fry meat until brown then leave over small flame until tender. Take out the meat, and thicken the sauce if necessary with a small amount of cornflour. This will serve 3-4 people.

CHEESE SAVOURIES (contributed by Mrs. E. J. Brand, Mrs C McFarlane, and Mrs. E Fettling.)

Line patty tins with pastry and fill with the following mixture. 1 tablespoon parsley, 1 small onion, ½ cup cream, ½ cup grated cheese, 3 eggs, pepper and salt to taste. Beat eggs, add cream, then onion and parsley chopped finely, add grated cheese. Mix well, Half fill patty tins and cook in a moderate oven (180–190°C (350–375°F) until nicely browned.

CHEESE CRUMB (Donated by Mrs L.E. Jones)

Ingredients: Eggs, milk, breadcrumbs, cheese, mustard, paprika (optional), parsley. Beat 2 eggs until frothy, heat 1 ¼ cups milk and stir in one cup of soft, or ½ cup of crisp breadcrumbs. Add to the eggs, also add 1 to 1 ½ cups of grated tasty cheese, 1 teaspoon salt, ½ teaspoon mustard, and a little pepper. Paprika may be added instead of pepper. Pour in to greased oven dish or ramekin and bake for 20-25 minutes or until the centre is cooked through. Garnish with parsley. This will serve 4 people.

CHEESE CANOPES (Donated by Mrs. I.E Shultz.)

1 cup grated cheese, 1 dessertspoon worcestershire sauce, one egg, 1 dessertspoon butter, pieces of bacon, (chop roughly into quite small pieces), salt, fingers of stale bread. Mix cheese, sauce, egg and butter, season with salt. Beat well. Spread a little on each finger of bread and top with pieces of bacon. Bake in a moderate oven (180–190°C (350–375°F) for 20 minutes or until golden brown.

CHICKEN WITH PINEAPPLE (based on Chinese dish Wong Mun Gai and donated by Mrs S. Glatz)

1 boiled chicken, ¾ pineapple, ½ cup vinegar, ½ cup sugar, 1 ½ dessertspoons cornflour, ¾ cup water, egg, 1 ½ tablespoons flour. Method: Make a batter with flour, egg and enough water to make smooth. Cut chicken into small thick pieces, dip in batter and deep fry until golden brown. Lift out and drain on absorbent paper or clean cloth. Brown the sugar in a saucepan, add water, vinegar, and pineapple cut into small pieces. Bring to the boil and thicken with cornflour. Pour this mixture over the chicken and serve sprinkled with finely grated carrot. For a more impressive dinner party you can subsistute chicken with Lobster, cray, or very large prawns. This is a dish to impress at a dinner party.

LUNCHEON PAN CAKES (Donated by Mrs. M.E. Henseleit.)

Grate 1 large potato, 1 large onion, 1 large tomato, pepper and salt, 1 tablespoon chopped parsley, ½ cup flour, 2 beaten eggs, teaspoon bicarb soda powder. Mix wll and fry golden brown on both sides. For larger quantity just double the mix.

CURRIED EGGS (Donated by Mrs. J Fischer, Mrs. J. Love jnr.)

Always popular for a big family and kids love them! Take 4-6 hard boiled eggs, 1 onion, 1 banana, 1 apple, 1 tablespoon tomato sauce or tinned tomato paste, 1 dessertspoon curry powder, 1 teaspoon coconut, 1 dessertspoon plain flour, ½ to ¾ pint of stock or water, 1 dessertspoon sultanas, 1 teaspoon lemon juice. Eggs should be boiled for 15 minutes, then put in cold water, shell when cold. Peel apple, onion and banana, and cut up finely. Heat a little fat or oil in pan and fry till browned, add tomato sauce, flour, curry, coconut, sultanas, salt and pepper. Stir well till browned. Add stock and stir till thickened. Simmer for 45 minutes. Cut eggs in halves and add to sauce, let eggs get hot but do not allow to boil. Serve with hot boiled rice with sprinkling of parsley and lemon.

CORNISH PASTIES (Donated by Mrs. Oliphant)

Make paste of 1 lb Self-raising floour to 7 oz of good beef dripping or lard. Rub dripping in to flour until texture of fine breadcrumbs, then add ½ cup of water in which has been dissolved 1 teaspoon of salt. Roll out the pastry and cut in to discs the size of a bread and butter plate. On half of each place a layer of finely sliced potato, then a layer of finely sliced white turnips, then one of onion. On these place thin slivers of good steak packed tightly side by side. Over the top place a strip of bacon fat and a tablespoon of water, pepper and salt. Fold other half pastry over an d crimp the edges. Bake until golden brown. The perfect Cornish Pasty!

DEVILLED HERRINGS (Donated by Miss. E Daley)

Use one large tin of Herrings, 1 tablespoon butter, 1 level tablespoon flour, 1 level tablespoon curry powder, 1 tablespoon worcestershire sauce, pinch of salt ½ teaspoon mustard, 1 tablespoon tomato sauce, ¾ pint milk, juice of 1 lemon, 1 egg. Open the tin of Herrings and lift each one on to a glass oven dish and cover with this sauce. Melt butter in a saucepan, add flour and curry powder. Cook for a few minutes, than add worcestershire sauce, mustard, tomato sauce and ¾ pint of milk. Stir sauce until it boils, remove from stove and add the juice of lemon,mix, with one beaten egg. Simmer for a few minutes then pour sauce over fish. Place dish in oven until hot (15-20 minutes).

DIM SIMS (Donated by Mrs F.G Muller.)

Line patty tins with pastry and fill with the following: Make seasoning from breadcrumbs, salt, pepper, thyme and onion. To this add some bacon (raw and cut very finely), some poloney or similar sausage meat, grated cheese, tomato. Bind this with egg and fill into pastry cases and bake in good oven until nicely brown.

NB: These do not come out as the Dim Sims we know today but they are so tasty!

EGG AND BACON PIE (Donated by Mrs. J.M. Hobday)

½ lb puff pastry, 6 eggs, 2 or 3 rashers of bacon, salt and pepper. Roll out half the pastry and with it line a wire tart plate. Cut bacon in fairly small pieces, but not too finely and put in the pastry case to completely cover the bottom part. Break in 6 eggs, add salt and pepper to taste, then cover with remainder of rolled pastry. Bake in hot oven until eggs are hard. (20-30 minutes.)

EGGS WITH ONION AND CHEESE (Donated by Mrs. J Tiggelaven)

6 eggs, 1 oz of butter or margarine, 2 oz of tasty cheese, 1 middle size onion. Make butter light brown in an oven dish, put in the cut up onion, half of the grated cheese, on top of this the carefully broken eggs (try not to break yolks) and the rest of the cheese. Put it in a moderate oven until the white of eggs has set without browning.

EMPIRE PUFF (Donated by Mrs. Henry Voigt)

1 cup of cold minced meat. (Can be leftover roast or fresh mince). 1 cup flour, 2 tablespoons mashed potatoes 1 ½ tablespoons dripping or lard, 1 dessertspoon tomato sauce or paste, 1 small teaspoon cream of tartar, ½ teaspoon of baking soda, salt and pepper. Season the meat with sauce, pepper and salt. Make a paste of self raising flour and seasoning, then add melted dripping or lard and potatoes, and mix with cold water and roll out very thin. (As thin as you can get is better.) Cut into rounds with a saucer, put a little meat in each, fold over and pinch edges together. Fry in boiling fat or oil for 7 minutes. These are totally delicious!

FISH IN A DISH (Donated by Mrs. Jack Bullen)

¾ cup cooked fish deboned, ¼ lb margarine or butter, ½ cup plain flour, 2 teaspoons curry, 2 teaspoons chutney, 2 cups of milk, ½ cup cooked rice, 2 hard boiled eggs, 1 teaspoon salt, juice of half a lemon, 3 small pieces pineapple cut finely. Method: Melt the margarine or butter and stir in the flour until it is a creamy sauce, ensure that it is is mixed in well and then add the curry powder, chutney, and pineapple. Slowly add milk and stir until it just brought to the boil. Simmer for 5 minutes and add flaked fish and cooked rice. Season with salt and pepper. Stir in lemon juice and egg slices gently.

FRICASSEE OF SHEEPS TONGUES (Donated by Mrs. J.M. Hobday)

NB: You may not find tongues at your local supermarket meat counter, but if you support your local butcher they always have the cheap cuts that we’ve forgotten can be so delicious! Don’t be put off by offal dishes, they are healthy and nutritious. Ask your butcher for 6 prepared sheep’s tongues, then you will need 1oz butter, 1 pint of milk, 1 tablespoon flour, salt and pepper, and parsley. Wash the tongues and put in a saucepan with cold water to cover, and boil until tender, (at least 3 hours). Remove the skin and part of the root end, also any small bones. (You may be able to get your butcher to do this in preperation.) Melt butter in saucepan and then stir in flour and cook for a few minutes stirring constantly. Add milk and stir the mixture over medium heat until it thickens and comes just to the boil. Add the tongues, cut in halves, also now add salt and pepper to taste and a little chopped parsley. Serve as soon as tongues are completely reheated.

HAM CRISPS (Donated by Mrs. I. Roediger)

Make fingers of toasted or fried bread, combine ½ cup finely minced ham with 2 tablespoons chutney. Spread this thinly on toast fingers and moisten with a little cream. Sprinkle with finely grated cheese (2 tablespoons) and place in a hot oven for a few minutes to melt cheese to golden brown.

HAM PATTIES (Donated by Matron Donovan)

1lb puff pastry. Filling: ½ pint stock, 1oz margarine or butter, ¼ pint milk, 1 oz flour, 3 oz finely chopped ham, salt and pepper. Two round biscuit cutters, 2 ¼ inch and 1 inch in diameter to cut pastry cases and lids. Bake them in a hot oven for 7 minutes, then decrease the heat and bake a further 5 minutes. To make the filling, melt margarine or butter then take off the heat, stir in flour, add stock and milk, bring slowly to the boil stirring all the time. Add salt and pepper and ham.

HAMBURG PATTIES OR LOAF (Donated by Mrs. L. K. Dahlenburg)

1 lb minced steak, 2 eggs, ½ cup soft breadcrumbs, 1 teaspoon salt, 1/8th teaspoon of pepper, 1/3rd cup milk, 2 tablespoons chopped onion, 2 tablespoons flour. Beat the eggs and mix with minced steak, breadcrumbs, milk, salt and pepper. Brown onions in fat in frying pan. Add to meat mixure. Fry patties in small amount of fat or make as a loaf in a bread tin topped with bacon rashers or pineapple slices. Very popular with large families. Both delicious and filling!

HOME-MADE CAMP PIE (Donated by Miss. I Schultz)

1 lb sausage meat, 1 cup soft breadcrumbs, ¼ lb bacon, 1 tablespoon worcestershire sauce, 1 cup milk, salt. Cut bacon into diced pieces. Mix all the ingredients together in a bowl. Turn in to a greased basin, tie greased paper over top and steam for 2 hours. When cooled, turn out of the mold and allow to become cold.

HOT SALMON LOAF (Donated by Mrs Oliphant)

Impressive for such an easy dish when you have a small dinner party. You need 1 tin salmon mashed, 2 beaten eggs, ½ cup of breadcrumbs, 1 hard boiled egg, chopped, a few sliced gherkins, ½ cup milk, salt, pepper and juice of one lemon. Mix all ingredients together and steam in a pudding basin for 1 hour. Serve with parsley sauce.

KIDNEYS WITH MACARONI (Donated by Mrs. Oliphant)

4 sheeps kidneys, 1 onion chopped finely. Fry these in 1oz butter in casserole dish for ¼ hour. Add 1 teaspoon salt, 1 dessertspoon flour, ½ teaspoon mustard, pinch of pepper, and brown well. Add 1 pint of water and simmer for 1 ½ hours. Serve with macaroni cooked in salted water.

LOBSTER NEWBURG (Donated by Mrs.L.K Dahlenburg)

2 cups cooked or canned lobster, 2 tablespoons margarine or butter, ¼ cup sherry or sherry flavouring, 2 egg yolks, ¾ cup of light cream, salt and pepper. Heat lobster in margarine or butter for 2 minutes, add sherry flavouring. Beat egg yolks, add cream. Then gradually add to the lobster and cook slowly until thickened, season with salt and pepper and serve on toast. This is a very elegant and pleasing entree for a small dinner party.

LUNCHEON PAN CAKES (Donated by Mrs. M. E. Hensleit.)

Grate 1 large potato, 1 large onion, 1 large tomato, pepper and salt, 1 tablespoon chopped parsley, ½ cup flour, 2 beaten eggs, teaspoon bicarb soda powder. Mix well and fry golden brown on both sides. For larger quantity just double the mix ingredients.

MACARONI CHEESE (Donated by Mrs. L Carland)

1 cup cooked macaroni, ¾ cup grated cheese, 1 rounded tablespoon butter or margarine, 2 tablespoons plain flour, ¼ teaspoon salt, dash of cayenne (optional) ½ level teaspoon mustard, 2 cups milk, 1 tablespoon breadcrumbs. Melt butter, add flour, salt, cayenne and mustard. Stir until smooth and cook for 1 minute over medium heat. (Be careful not to brown.) Add milk and stir till boils and thickens. Add cooked macaroni and ½ cheese. Pour into a greased dish and top with remainder of cheese and breadcrumbs. Place in a moderate oven to heat the macaroni, and melt cheese.

MEATBALLS (Donated by Mrs. Jack Bullen.)

1 lb sausage meat, 1 grated apple with skin, 1 tablespoon mixed herbs, 1 large onion, (minced), pepper and salt, breadcrumbs, 1 beaten egg to bind the ingredients. Dip in flour and deep fry. Re-heat by steaming in collander over a saucepan.

MEAT LEFT OVERS (POTTED MEAT) (Donated by Mrs. J. Tiggelaven)

1 ½ lb meat, 3 cups of broth or water with seasoning, 1 ½ cups of vinegar, ½ oz gelatine, pepper, salt, nutmeg, pickled onions, with gherkins, parsley and 2 hard-boiled eggs. Mince the meat, soak gelatine in cold water for 10 minutes and then dissolve it in the warm broth. Put the meat, pepper, salt, nutmeg, vinegar and some cut up onions and gherkins in the broth, mixing thoroughly. Trim the bottom and sides of a wet mould with parts of the eggs, onions, gherkins, and parsley, and press the mixture carefully and firmly in to the mould. Let it stand until cool and stiff, then turn it over on to a dish or plate. Scatter with chopped parsley or mixed herbs (fresh), and decorate for colour. Keeps well and makes a hearty snack.

MUTTON CHOPS SUPREME (Donated by Miss. E Daley).

1 ½ lbs forequarter chops, 1 onion, 1 cup breadcrumbs, ¾ cup of milk, ½ teaspoon dried thyme, 1 teaspoon salt, 1/8th teaspoon pepper. Remove all fat from the chops and cut into small pieces, place in casserole dish. Add a layer of sliced onion, sprinkle with pepper and salt, and pour the milk over this. On top put the breadcrumbs in which the thyme has been mixed. Bake for 2 hours in a moderate oven. When nearly cooked remove the lid and cook until brown.

MADRAS STEAK (Donated by Mrs. J Whitehead )

1 lb blade bone steak, 2 large onions, 1 dessertspoon curry powder, 1 tablespoon flour, 1 tablespoon vinegar, 1 ½ cups hot water, pepper and salt. Cut the steak into pieces, rub lightly with flour, sprinkle with salt and pepper. Put in a casserole dish with slices of onion on top. Cover and put into hot oven for 20 minutes. Mix curry, vinegar and hot water together until well mixed through and pour over steak. Bake for 1 ½ hours.

MEXICAN PORK CHOPS (Donated by Mrs. I Roediger)

Place 4 chops and 1 sliced onion in casserole dish with a spoonful of rice on each chop. Slice 1 green pepper, mix with a medium sized tin of tomatoes or a small tin of concentrated tomato paste and pour over the chops and rice. Sprinkle salt and pepper, chopped sage and thyme over the top. Cover and bake in a moderate oven for 40 minutes or until the meat is tender.

MOCK BRAIN FRITTERS (Donated by Matron Donovan)

1 cup rolled oats, 1 tablespoon dripping or lard, 2 cups of boiling water, 1 tablespoon chopped onion, pepper and salt, egg, and breadcrumbs. Fry the onion in the dripping or lard without browning, add boiling water, rolled oats, pepper and salt. Boil for 10 minutes. Allow to cool and set on a plate or a shallow dish. Cut into equal pieces, roll in egg and breadcrumbs and fry in smoking hot fat till light brown. Drain, and serve very hot with rashers of bacon. NB: This is a No Brainer, (there are no actual brains in this recipe.)

OMELETTE (Donated y Mrs. Oliphant)

Seperate the whites from the yolks of 2 eggs. Beat the whites to stiff froth and add salt and pepper to the yolks and beat to a thick cream. Fold the whites into the yolks. Melt 1 oz butter in a heavy frying pan and when sizzling add the egg mixture. Do not stir. Turn when light brown underneath and not sticking to the pan. When cooked, serve folded on a hot plate. Ham, cheese, or any savoury filling may be added. If preffered you can substitute sugar for seasonings for a sweet omelette to be served with jam as a dessert.

OMELETTE (2) (Donated by Mrs. R.A.Matheson)

3 or 4 eggs, 1 cup of milk, 1 tablespoon cornflour. Seperate the whites from the yolks. Dissolve the cornflour in the milk, beat the yolks

of the eggs very stiffly and then add the egg mixture to it and fold in. This generally makes enough mix for two pans full. . 2 cup fin

PORK AND PINEAPPLE CHINESE STYLE (Donated by Mrs. L. K Dahlenburg)

½ lb lean pork, batter: 1 egg, 1 ½ tablespoons flour, a little water. Cut pork into 1 inch pieces. Make a batter with the beaten egg, water, and flour. Dip pork into batter and fry until nicely brown. Sweet and sour sauce to pour over pork: ¼ cup sugar, ¼ cup vinegar, ¼ cup water, ½ cup of diced pineapple, ½ cup finely sliced carrots, 1 dessertspoon cornflour: Brown the sugar I.G n saucepan, add vinegar, water, pineapple and carrots. Bring to the boil and cook for a few minutes. Blend the cornflour with a little water and use to thicken the sauce.

PUFFED FRENCH BREAD (Donated by Mrs. McIlraith.)

Cut ¼ inch slices from a sandwich loaf. Grate 8 oz cheese, and beat cheese together with ¼ lb butter; add pinch of mustard and curry powder and 1/8th teaspoon cayenne and salt. Beat well and spread the mixture on bread slices cut in halves. Place on well greased oven shelf and cook in a moderate oven 10 to 15 minutes. Mixture can be prepared overnight and left to mature.

MINCED STEAK AND RICE CASSEROLE (Donated by Mrs. E. G Cummings.)

½ cup of washed rice uncooked, 2 small sliced onions, 3 slices of bacon, 1lb minced steak (lean), ¾ cup tomato sauce or tinned tomato paste, 1 ½ cups water. Method: Put rice at the bottom of greased casserole dish, then onions, then bacon, and lastly the meat. Mix sauce and water together and pour over and cook for 1 ½ hours. When almost ready top with grated cheese and parsley.

RICE STUFFED TOMATOES (Donated by Mrs. F Whitehead)

For to six medium sized tomatoes, 1 cup of cooked rice, 2 rashers cooked bacon, 4 tablespoons grated cheese, 1 egg, ¼ cup of milk, salt and pepper to taste, 1 dessertspoon chopped parsley. Wash and dry tomatoes and cut a slice from the top of each. Scoop out about 1 dessertspoon of the pulp and mix with rice, chopped bacon (rind removed), cheese, salt and pepper. Pile into the tomatoes. Beat egg, add milk and parsley, spoon carefully over rice mixture. Replace the top piece of each tomato and stand on well greased baking dish. Cook in moderate oven for 40 -45 minutes.

ROLLADEN (STEAK ROLLS) (Donated by Miss E. Daley)

1 lb rump or topside steak, 1 large thinly sliced onion, 2 or 3 rashers of bacon, mustard, pepper and salt, 1 large dessertspoon butter or margarine, flour: Cut the steak into thin rectangular slices suitable to roll up. Salt and pepper each piece and spread with mustard. Place a piece of bacon and a slice of onion on each piece. Roll and secure with small skewers, or tie with twine. Melt butter or margarine in frying pan, add meat rolls. Fry until will browned. Add sufficient hot water to cover the rolls. Cover with lid and simmer for 1 ½ to 2 hours. Thicken gravy with flour or cornflour.

SALMON CAKES (Donated by Miss Val Shneider)

Take ½ lb tinned salmon, ½ lb cooked potatoes, ½ oz of butter or dripping, a little milk, pepper and salt. Remove all bones from the salmon and beat up with potatoes, add the butter, milk, and salt and pepper. Flour the board. Turn out the mixture onto the chopping board and form into 8 small cakes, and flour them well or cover with egg and breadcrumbs, then fry with plenty of very hot fat until nice and brown. Drain on white paper, then place on serving dish and garnish with parsley.

SALMON MORNAY (Donated by Mrs. L.K Dahlenburg)

1 tin of salmon, 3 hard-boiled eggs, ½ cup tasty cheese grated, 1 level tablespoon butter, 1 level tablespoon flour, ½ pint of milk, ½ teaspoon salt. Make white sauce by melting butter, and add flour and salt, and mix until smooth and creamy. Stir over a low heat for 1 minute and do not brown. Add milk, stirring all the time till it boils and thickens. Add cheese and a shake of cayenne pepper. Arrange the salmon and sliced hard-boiled egg in casserole. Pour the white sauce over it and sprinkle with breadcrumbs and dot with butter. Place in the oven and cook until brown.

SARDINES IN BACON (Donated by Mrs. Henry Voigt.)

Cut some nice thin slices of bacon, if you have fresh sardines, skin them and if large, halve them. You can use tinned sardines in oil. Carefully roll sardines in a rasher of bacon and skewer. Bake in the oven for about 20 minutes. Serve on hot buttered toast cut into fingers. Best served very hot diretly from the oven.

SMOKED FISH WITH WHITE SAUCE (Donated by Mrs. J Fischer)

Smoked Cod or other smoked fish is readily available at supermarkets or fish shops. This is a delicious and very easy recipe that looks good. Boil 2 lbs smoked fish, change the water two or three times to lighten the flavour. Make a white sauce by mixing cornflour with sherry instead of water. Hard boil 4-6 eggs. Pour white sauce over fish, sprinkle with parsley and arrange the eggs around the fish. Looks and tastes magnificent!

SPAGHETTI MINCE (Donated by Mrs, D.I Harris)

Fry two medium sized onions in two tablespoons of butter. Add 1 lb mince meat to onion and cook half an hour. Boil nearly ½ lb spaghetti for half an hour. Place meat, onions, and butter into a pyrex or glass oven dish and mix with one large tin of tomato soup, pepper salt, parsley and half cup of grated cheese. Drain the spaghetti and mix with meat mixture. Cover with lid and cook in moderate oven for an hour. sal

SPECIAL MEAT SAUCE FOR SPAGHETTI (Donated by Mrs. Jack Bullen.)

½ lb minced topside steak, 1 onion chopped, 1 dessertspoon worcestershire sauce, 1 small tin of tomato soup or tinned tomatoes. 1 tablespoon sherry, 1 tablespoon butter, pince of cayenne, salt and pepper and a pinch of mixed herbs. Put all the ingredients in a saucepan and simmer gently for 1 ½ hours. Serve over spaghetti , and sprinkle grated cheese lavishlously

SPAGHETTI WITH MEAT BALLS (Donated by Mrs. John Macaulay)

1 lb packet of spaghetti cooked in salted boiling water until tender, about 20 minutes. Keep hot in a collander over boiling water. Sauce: 3 rashers of fat bacon, 1 small onion, 1 tin of tomato soup or tinned tomatoes. (16oz tin) 2 ½ cups water, 1 teaspoon salt. Chop the bacon and fry in large saucepan. Keep over low flame unil the fat is melted, then add chopped onion. Brown, and mix in tomato soup or tinned tomatoes, water, and salt. Simmer for 10 minutes. Meat Balls: 1 ½

lbs of coarsely minced raw beef, 1 dessertspoon salt, ¼ cup plain flour, ¾ cup stoned chopped raisins, 2 unbeaten eggs, 2 oz grated dry cheese or powedered parmesan cheese may be used. Mix all the ingredients together except for the grated cheese, and shape into small balls. Drop into the sauce and simmer for 1 hour or ½ hour in a pressure cooker if preferred. Serve sauce and meatballs over cooked spaghetti. Sprinkle the grated cheese over the top just before serving. The raisins give this dish a unique flavour. NB: Do not pour sauce and meat balls over spaghetti until last minute before serving. A delicious and filling meal at little cost.

PRESSURE COOKED SPANISH RICE (Donated by Mrs. I Roediger)

3 rashers of bacon, 3 small onions, 1 cup of rice, 1 tin of tomatoes or 4 or 5 medium sized skinned tomatoes. (To skin tomatoes drop in boiling water for a few minutes and the skins will shuck off.) 1 ½ cups hot water, 1 teaspoon salt, pinch of pepper and a rough handful of chopped parsley. Cut the bacon into ½ inch strips, cook in open pressure cooker until the fat melts slightly. Add sliced onions and cook 5 minutes. Add all other ingredients and pressure cook for 10 minutes.

SAUSAGE MEAT SAVOURY PIE (Donated by Mrs. W.F Baker)

Divide 1lb sausage meat in two, put a layer in a pie dish and put the following on top: 1 cup soft breadcrumbs, 1 small onion, mixed herbs as available, salt and pepper to taste. Top with the remaining sausage meat and cover with a layer of mashed potato and pumpkin mixed together. Dot with margarine or butter and bake in a moderate to hot oven until golden brown, about 1 hour.

SAVOURY LAMB’S FRY OR LIVER (Donated by Mrs. P Warner.

Skin and chop liver, roll in flour and salt. Fry rashers of bacon and liver. When cold mince with one small onion. Mix in 2 cups breadcrumbs, a little lemon rind, herbs, chopped parsley, nutmeg, salt and pepper. Mix with 1 beaten egg. Form into small sausages, roll in flour. Dip in egg and breadcrumbs and fry until golden brown. Make a dark gravy if required.

SAVOURY CHOPS OR STEAK (Donated by Mrs. Oliphant.)

Take 1lb chops or steak, flour it well. Mix in a cup 1 tablespoon worcestershire sauce, 1 dessertspoon vinegar, 1 teaspoon sugar, ¼ teaspoon mustard. Fill cup with water. Pour the mixture over floured meat and cook in a casserole dish for 2 hours.

SAVOURY SLICES (Donated by Mrs, H Beard)

A round of sandwich loaf buttered and cut into six pieces. Prepare: 1 cup bacon pieces cut finely, ½ lb grated tasty cheese, 1 well beaten egg, pinch of cayenne pepper, 2 teaspoons tomato sauce, 1 small onion finely sliced. Mix the above all together and spread on the bread slices. Put in moderate oven for about 8-10 minutes. Serve while hot.

SAVOURY STEAK (Donated by Mrs. R.S.Lienert)

1 lb stewing steak, 1 onion, 1 carrot, 1 parsnip, 1 or 2 potatoes. Cut up the steak and slice vegetables. Put all in a casserole dish. Mix together half teaspoon of mustard, 2 tablespoons of flour, 2 tablespoons of vinegar, pepper and salt. Pour over the steak and cover with water. Worcestershire sauce or tomato sauce may be added. Cook slowly for 2-3 hours in a moderate oven.

SAVOURY STEAK WITH DUMPLINGS (Donated by Miss I Schultz)

1 ½ lbs minced steak, 1 medium sized onion, 1 small apple, 1 turnip, 1 swede , 2 tablespoons plain flour, salt to taste, ½ teaspoon mustard, 1 teaspoon curry powder, 2 tablespoons worcestershire sauce and 2 cups water. Put meat in a casserole dish with 1 tablespoon dripping or lard. When very hot and nicely browned, add flour, stir well, then add the rest of the ingredients and water slowly. Simmer slowly for about 1 ½ hours. Sift into a basin 1 cup of plain flour, 1 teaspoon baking powder and pinch of salt. Rub in 1 tablespoon butter. Mix with enough water to make a scone mixture. Roll out and spread with 2 tablespoons tomato sauce or tomato paste and finely cut onion. Roll up and cut into pieces about 1 inch thick and place on top of meat. Put the lid on to cook. Ten minutes before serving remove lid and allow puffs to brown.

SPANISH RICE (Donated by Mrs Jack Bullen.)

1 chicken or fresh fish. You can use whole fish (preferred) or fillets equivalent to one standard sized chicken. (Makes 4-6 serves). ½ cup olive oil or butter, 1 cup uncooked rice, 1 chopped onion, ¼ cup tomato puree 2 cups green peas, salt and pepper, 2 ½ cups boiling stock, (use fish stock for fish or chicken stock for chicken). Cut fish or chicken into pieces and sprinkle lightly with salt and pepper. Fry chicken or fish until well cooked. Remove from pan and keep hot. Add the unwashed rice and fry until brown, then add the remainder of the ingredients except for the peas. Now return chicken or fish to the pan and simmer gently, 15-20 minutes, then add peas and stir in before serving.

STEAMED CHICKEN AND VEGETABLES (Chow Gai Pin) (Donated by Mrs S. Glatz)

1 young chicken. 1 tablespoon brandy or wine, 1 tablespoon soy sauce, 1 teaspoon salt, 4 stems of silver beet (or fresh spinach), 3 stems of celery, ¼ lb French beans, 1 onion, 1 small piece of ginger, peanut oil, (or Canola is fine) cornflour to mix. Method: Bone the chicken and cut into thin slices. Mix together the brandy, soy sauce, ginger and salt, and pour over chicken. Allow to stand for 15 minutes. Heat a small quantity of oil or lard in a pan, add salt, and thinly sliced vegetables and fry for 5 minutes stirring often. Remove all from the pan and put aside. Replenish with fresh oil and fry chicken for 5 minutes browning evenly. Add stock or water to half cover and cook for another 5 minutes. Now add the half cooked vegetables and mix together, bringing slowly to the boil. Thicken with cornflour and serve with fried or boiled rice.

TOMATO FRITTERS (Donated by Mrs. R.C Roe).

Peel and scald 1lb tomatoes, leave to cool and shuck off the skins. Mash, then stir in 1 teaspoon of Bicarb soda (baking powder). Add 2 beaten eggs and salt to taste. Finally add enough flour to make the mixture of scone consistency. Use a dessertspoon to drop in to hot oil and deep fry. Serve hot. The addition of any savoury sauce always enhances the flavour.

TOMATO RICE MEAT PIE (Donated by Mrs W.F. Baker)

1 lb finely minced steak, ½ cup soft breadcrumbs, ¼ cup chopped onions, salt and pepper to taste, 1 small tin tomato soup or a 3 tablespoons of concentrated tomato puree, 3 cups cooked rice, ¾ cup grated cheese. Method: Combine meat, onion, breadcrumbs and seasoning and ½ cup tomato soup or mix the concentrated puree with water into a cup then add. Stir over a low flame until meat changes colour and cook slowly for 10 minutes. Turn in to a greased ovenware dish and top with the cooked rice which has been mixed with the remaining soup and ½ the cheese. Sprinkle with the remaining cheese and bake in a moderate oven for 10-15 minutes to brown up the cheese.

This is a great way to make a cheap cut of steak into a hearty meal for 4-6 people.

PUDDINGS AND DESSERTS.

ALEXANDRA PUDDING (Donated by Mrs. R.C.Roe)

Beat 3 oz butter to a cream with 3 oz of castor sugar, add 2 eggs well beaten and 3 tablespoons of marmalade, then gradually add 4 heaped tablespoons self-raising flour. Beat all well together, turn into a buttered basin and steam 1 ½ hours. Serve with cream or sweet sauce.

APPLE CRUMB (Donated by Mrs. Henseleit, Mrs. O’Dea, Mrs D.I Harris)

Peel and stew desired quantity of apples and place in bottom of pie dish. Crumb ½ cup of self raising flour. To make crumbs add as much butter or margarine as required to the self-raising flour and rub until crumbs form. You then need ¼ cup sugar. 1/3rd cup dessicated coconut, 2 tablespoons melted butter. Mix the ingredients together and spread over the apples. Cook in a moderate oven for about 20-30 minutes until golden brown. Serve with cream, or a sweet sauce. (Authors note: Because few people then had good freezers they rarely used Ice Cream, but for many of these dishes ice cream is a perfect addition.)

APPLE FRITTERS (Donated by Mrs. J Tiggelavn)

½ lb of flour, 3 to 3 ½ cups of beer or soda water, 6 cooking apples, lard or olive oil. Peel the apples and core them. Cut into slices. Mix the flour with the beer or soda water till it is smooth and a fairly thin batter. Make plenty of lard or olive oil (fresh clean Canola or cooking oil is OK) very hot in a boiler. Dip the apple slices in the batter and let them fry in the lard until they are nice and light brown. If while frying no hole appears in the fritters, the batter is too thick. Try one first and then adjust the batter as required. When ready sprinkle with castor sugar. (Authors note: Once you have introduced these fritters to your family it will become a regular request!)

APPLES FOLDED IN PASTRY (Donated by Mrs. Tiggelaven)

Pastry: 4 oz hard butter, 4 oz flour, pinch of salt, some water, a small teaspoon of cinnamon, 6 cooking apples, 2 oz butter, 3 oz sugar. Peel the apples and core,

make pastry, cream the butter and put sugar and cinnamon in. Roll the pastry into a big sheet. Put the apples on top. Fill the holes with creamed butter, sugar, and cinnamon. Fold the pastry round each apple separately. Stick it on the bottom, making little folds in the edge. Dress the pastry with beaten egg yolk to give it shine, and bake in a hot oven for about 15 minutes.

APPLE MERINGUE (Donated by Mrs. Mewkill)

Stew 6 cooking apples in very little water until water boils away. Do not let it burn, a watchful eye is needed here. Add sugar. Take off the flame and stir in yolks of 2-3 eggs unbeaten, add juice and rind of one lemon and tablespoon butter. Make the Meringue of egg whites and ½ cup sugar, place on top and brown lightly. For the meringue you might use this method: 2 egg whites, a pinch of salt, 4 tablespoons sugar, ½ teaspoon vanilla. Beat the egg whites stiffly with the salt, gradually add sugar and beat until the sugar is dissolved, add vanilla or desired flavour essence.

APRICOT DELIGHT (Donated by Miss I Schultz)

Beat ¼ cup of butter and ¼ cup of sugar to a creamy consistency. Add 1 beaten egg, 1 tablespoon milk, then 1 ½ cups self-raising flour. Roll out and place in a greased sandwich tin. Spread stewed apricots (dried or fresh) over. Apricots must be almost dry and well drained. Beat one egg and 1 cup of sugar with 1 cup dessicated coconut and spread on top of apricots with a fork. Bake in moderate oven for 15 to 20 minutes. Serve with custard or cream.

APRICOT HONEY TART (Donated by Mrs F Whitehead)

Line plate with short pastry and cook until firm. Filling: Melt 1 tablespoon butter in saucepan and add 1 tablespoon plain flour, grated rind and juice of 1 lemon, ½ cup honey, 2 well beaten egg yolks, 1 cup milk. Put back on stove and stir until thick and creamy. Pour into the pastry shell and arrange apricots around the rim. Serve with custard or cream.

BAKED ALASKAS (Donated by Mrs. S Glatz)

A quart brick of ice cream, a large slab of sponge cake, 4 egg whites, ¾ cup sugar. Method: Make a meringue by beating egg whites and adding sugar a little at a time until stiff. Place ice cream on squares of sponge, the ice cream must not come within a quarter inch of cake edge. Cover completely with meringue, place on a cold slide and put into a very hot oven, leave this just long enough for the meringue to gain some colour. Serve with fresh fruit sauce, crushed strawberries, sweetened, or pineapple, or passionfruit pulp. Serves 8.

(Authors note: This recipe is absolutely mouth-watering. At the time (1956) it was a rare recipe to make at home as refrigeration was only just becoming popular and while many homes had a refrigeration unit, they did not have freezer capacity.) The more wealthy neighbours would often make more than they needed and swap some for another dish with their close neighbours.

BAKED ICE CREAM PUDDING (Donated by Barbara Love)

Beat 1 tablespoon butter with 3 tablespoons sugar. Add 2 egg yolks, mix in 2 tablespoons plain flour. Pour over 1 pint of boiling milk, (powdered milk may be used.) Lastly add egg whites beaten until quite stiff. Pour into a buttered pie dish and stand in cold water. Leave for at least 20 minutes. Bake in a slow oven for about ½ hour. Can be served hot or cold.

BAKED LEMON PUDDING (Donated by Mrs Stan Schmidt)

1 tablespoon butter, ¾ cup sugar, 2 tablespoons plain flour, juice and rind of 1 lemon, 2 egg yolks, 1 cup of milk, 2 egg whites. Cream the butter and sugar, add flour, juice and rind of lemon, add the egg yolks and milk. Lastly stiffly beat the egg whites until thick. It is important to put the ingredients together in this order. Pour into a buttered pie dish. Stand in dish of water and bake slowly for 1 hour. This pudding will be a cake mixture on top and lemon sauce underneath. (Authors note: This was called Magic Pudding because if you do it in the exact order or ingredients it will turn out wonderful!)

BAKEWELL TARTS (Donated by Mrs R.T Pattinson)

Take ½ lb short pastry, roll out to fit 2 tart plates. Filling: 4 oz currants, 4 tablespoons sugar, 1 tablespoon candied peel cut small, 2 tablespoons apricot jam. Mix well and then spread on tarts, then mix 2 oz butter 2 oz sugar, and 1 egg and stir in 2 oz coconut and pile on top of fruit. Bake for 20 minutes.

BANANA DELIGHT (Donated by Mrs. Henry Voigt)

Take three bananas and slice into an ovenproof dish and sprinkle with a little lemon juice. Beat 1 egg and 1 tablespoon of sugar together. Stir in one dessertspoon of honey and ½ cup coconut. Pour this mixture over the bananas and bake in a moderate oven until a golden brown on top. Delicious served with boiled custard or cream.

BANANA FRUIT CHIFFON PIE (Donated by Mrs L.K. Dahlenburg)

1 cup mashed banana, 2 tablespoons lemon juice, ½ cup orange juice, ¼

teaspoon grated lemon rind, ¼ teaspoon gelatine, 1/3rd cup cold water, 3 beaten egg whites. Mix bananas, juices, rinds, salt, sugar, yolks and heat together. Then soak gelatine in cold water for 5 minutes and stir into the fruit. Allow to cool and then add beaten egg whites. When all ingredients are mixed together and the beaten egg whites added, pour the mixture into tart cases. (Tart cases can be shop bought, or made with flour and butter combined into crumbs and shaped into tart cases, then cook them until lightly browned. )

BANANA FRUIT PUDDING (Donated by Mrs. F Fritsch)

Mash 2 bananas in a basin with 2 tablespoons sugar and 1 teaspoon cinnamon, add 2 eggs and beat well, add 1 ½ cups breadcrumbs and 1 teaspoon baking soda dissolved in a little milk and lastly add 1 dessertspoon melted butter. Melt the butter in a basin in which you steam the pudding and add excess butter to the mixture. Put in ¾ cup raisins and steam for 2 hours.

BANANA PLUM PUDDING (Donated by Mrs. I Roediger)

2 cups mixed dried fruit (including dates), 2 cups breadcrumbs, 1 cup milk, 1 large banana, 1 teaspoon baking powder (bicarb soda), a few drops lemon juice. Dissolve soda in milk then mix all ingredients. Steam in greased, covered basin for 2 ½ hours to 3 hours.

BREAD PANCAKES (Donated by Mrs McIlraith.)

1 ½ cups breadcrumbs, 1 ½ cups milk, 2 tablespoons butter, ½ cup flour, 2 eggs, 1 tablespoon sugar, 3 teaspoons baking powder, salt. Boil milk and pour over breadcrumbs and butter, salt and sugar, and allow to stand for 15 minutes. Add beaten eggs and lastly flour and baking powder sifted together. Beat well. Drop in spoonfuls on hot greased shelf or pan on top of stove. Cook on both sides. Serve at once with hot syrup.

,

BUTTERSCOTCH CREAM TART (Donated by Mrs. F Whitehead)

¾ cup brown sugar, 4 oz butter, 1/3rd cup plain flour, ½ teaspoon salt, 2 cups milk ¼ teaspoon vanilla, 2 eggs well beaten. Mix butter and sugar and cook until mixture is brown. Add 2/3rd cup of milk and bring almost to the boil. Mix flour and salt with rest of the milk, add to hot mixture and cook for a few minutes. Carefully add eggs, cook for 2 minutes, then add vanilla. Pour into baked pastry shell and serve cold with cream. Pastry for shell: 1 tablespoon butter, 2 tablespoons sugar, 1 egg, sufficient self-raising flour to make a dough and roll out.

CHOCOLATE FLUFF (Donated by Mrs. J.M. Hobday, Mrs. T Dixon)

1 tablespoon cocoa, 1 tablespoon sugar, ½ pint milk, vanilla, 1 dessertspoon gelatine, ½ cup hot water, 2 egg whites, 1 tablespoon sugar per egg white. With the milk, cocoa, sugar and a few drops vanilla make cocoa as for drinking. Add gelatine, previously dissolved in boiling water. When this mixture is nearly cold, beat egg whites very stiff. Add 1 tablespoon sugar to each white and beat again. Fold this meringue mixture into the cocoa and chill. Serve with cream.

CHOCOLATE SAUCE PUDDING (Donated by Mrs O Gross, Mrs F.W.Fritsch, Mrs. F. G. Muller)

½ cup self-raising flour, 1/3rd cup white sugar, 1 tablespoon cocoa (flat), ½ teaspoon salt, ¼ cup milk, 1 tablespoon melted butter, ½ teaspoon vanilla. ¼ cup chopped nuts or sultanas. Method: Sift the first four ingredients, add milk and melted butter, vanilla, blend well together, add nuts etc and turn into a pie dish. Topping: ½ cup brown sugar, 2 tablespoons cocoa, and ¾ cup boiling water. Pour over the above mixture. Bake for 35 minutes.

CICELY’S LEMON DELIGHT (Donated by Mrs. B. R. Seddon)

2 dessertspoons gelatine, ½ cup warm water, 10 oz castor sugar, juice of 4 lemons, 4 separated eggs. Soak gelatine in water for 5 minutes. Put sugar in basin add lemon juice to gelatine and stir till sugar is dissolved. Fold in beaten egg white and then beaten yolks. Pour in dish to set.

COFFEE DUMPLINGS (Donated by Matron Donovan)

1 cup self-raising flour, 1 tablespoon butter, 1 egg, ¼ cup raisins, pinch salt, milk to mix. Rub butter into flour and salt, add raisins chopped and mix to a light dough with the beaten egg and a little milk. Roll into balls and drop into syrup whch must be boiling. Syrup: 1 cup water, ½ cup sugar, 1 tablespoon coffee (more if you wish), juice of 1 lemon, 1 teaspoon butter. Cover saucepan and boil for 20 minutes.

COFFEE FLUFF (Donated by Mrs. Mewkill)

4 egg yolks and whites beaten separately each with ½ cup sugar, then mix together. Add 4 teaspoons gelatine mixed with ½ cup boiling water, ¼ cup coffee and 1 dessertspoon of rum or ½ cup fruit juice with ¼ cup water; ¾ cup of fluid must be used.

CREAMY APPLE DUMPLING (Donated by Mrs. I Roediger)

Peel, core and cut 4 apples into quarters. Make a light pastry and roll a piece around each quarter. Place in a deep pie dish and sprinkle with ¾ cup sugar. Pour over milk until nearly covered, bake in a moderate oven about 1 hour when dumplings will be surrounded by a creamy sauce. (Authors note: This is a miraculous dish! A dinner party delight!)

CHRISTMAS PUDDING (Donated by Mrs. W.F. Baker)

Cream 1 lb butter or margarine with 1lb sugar, add 8 well beaten eggs. In another basin mix together 1 lb raisins, 1 lb currants, ½ lb sultanas ¼ lb almonds, ½ lb mixed peel, 1 lb self-raising flour, ½ lb soft breadcrumbs, 1 teaspoon mixed spice, 1 teaspoon cinnamon. Add these to the creamed mixture. Boil for 8 hours if made into one pudding. If you split into two puddings boil for 4 hours. This Christmas pudding can be tied tightly in very clean muslin cloth. Two layers of muslin cloth are best. Can be stored in a sealed tin for some months. When ready to use boil again for 1-2 hours on the day the pudding is to be eaten.

DANISH APPLE PUDDING (Donated by Mrs. J Love Jnr)

1 ½ lbs apples, ¾ cup sugar, ½ cup water, 2 oz margarine or butter, 2 cups plain cake crumbs, 2 oz brown sugar, 2 teaspoons cinnamon, 1 teaspoon grated lemon rind.

Cook apples with sugar, water, and a few cloves. Strain off excess syrup. Turn apples into an oven dish. Melt margarine or butter in a pan, when hot add cake crumbs, stir until the crumbs have absorbed all the margarine and are lightly browned, then spread over apples. Combine brown sugar, cinnamon, and lemon rind, and sprinkle over crumbs, bake for 10 minutes. Serve hot with custard or ice cream.

DATE PUDDING (Donated by Mrs. G Landers).

1 cup flour, 1 cup sugar, 1 cup dates, 1 flat teaspoon baking powder, 1 tablespoon butter, one cup boiling water, steam for 2 hours. Really simple recipe and nice with custard.

DATE PUDDING 2 (Donated by Miss E Blackburn)

3oz butter 3oz sugar, 1 cup self-raising flour, 1 egg, about ½ cup of milk, ½ cup dates. Beat butter and sugar, then egg, flour, fruit and milk. Dates may be stuck to the sides of the basin if preferred. Steam for 2 hours. (Authors note: Bring out the custard!)

DATE SAGO PUDDING (Donated by Mrs Mewkill.)

4 tablespoons sago, 1 cup milk, ¾ cup sugar, 1 cup breadcrumbs, ½ lb dates, 1 tablespoon golden syrup, 2 tablespoons hot water, 1 teaspoon baking soda, 1oz butter. Soak sago in milk overnight. Rub dry ingredients together then add soaked sago, and then butter (melted), and syrup. Lastly add soda dissolved in hot water. Steam for about 3 hours.

DEVON PUDDING (Donated by Mrs. Mewskill)

2oz butter, 6oz or more of chopped apples, 5oz sugar, 6oz breadcrumbs, 2 eggs, and a little peel. Beat butter, sugar, add other ingredients and steam for about 2 hours.

DELICIOUS ROLY POLY (Donated by Miss E Blackburn, Mrs Stan Schmidt, Mrs. F Whitehead.)

1 cup self-raising flour, 1 tablespoon butter, pinch of salt, and enough milk to mix. Rub butter into flour and salt, add milk, and form a smooth paste. Roll out ½ inch thick and spread with jam. Sprinkle with cinnamon and sugar or raisins. Roll up and place in a pie dish and pour over the following mixture. One cup boiling water, ½ cup of sugar, 1 tablespoon butter. Bake in a moderate oven for about 1 hour.

DELICIOUS FRUIT TART (Donated by Mrs D 0’Dea.)

Line a tart plate with pastry and bake until light brown. When nearly cool fill with some stewed apples, the pulp of 2 passionfruit, 2 small bananas (sliced) and a squeeze of lemon juice. Beat the yolks of 2 eggs with 1 tablespoon sugar, 1 dessertspoon milk, pour over the mixture and bake slowly until set. Remove from oven, add the stiffly beaten egg whites and 1 tablespoon sugar. Return to the oven for a few minutes to brown. Can be served hot or cold.

DEVONSHIRE PUDDING (Donated by Miss E Daley.)

2 cups self-raising flour, 1 cup sugar, 1 cup chopped suet, 4 or 5 large apples, milk to mix. Peel the apples and cut into small chunks. Mix all the ingredients together and bind with milk to a soft dough. Bake in a greased pie dish in moderate oven for about 1 ½ hours. Serve hot with cream or custard.

FLAPJACKS (Donated by Miss E Daley)

8oz self-raising flour, 1 tablespoon sugar, 1 egg, pinch of salt, ½ pint milk. Sift the flour and salt. Beat the egg until frothy and add the sugar and beat. Add the milk, pour into the dry ingredients, making a batter. Cook in heavy frying pan, well greased with butter. For each flapjack you will need to add a little more butter to keep the pan greased.

FRENCH PANCAKES (Donated by Mrs D.I Harris, Mrs Oliphant).

2oz butter, 2oz sugar, 2oz flour, 2 eggs, ½ cup milk. Cream the butter, sugar, and beat in yolks of eggs. Add flour and slightly warmed milk. Beat egg white to a stiff froth and fold into the batter. Pour into well buttered saucers, and bake in good oven for 15 minutes. Stack pancakes, putting layer of apricot jam between each pancake. Sprinkle top with icing sugar. Serve with a sweet white sauce.

FLUFFY PIE (Donated by Miss. E Blackburn)

1 tablespoon butter, 1 egg, 2 tablespoons sugar, ¼ cup milk, 4 tablespoons self-raising flour. Beat sugar, and butter etc. Pour on hot stewed fruit and bake for 10 minutes.

FRITTER BATTER (Donated by Mrs. R. C Roe)

1 cup of plain flour, 1 egg, salt, 1 dessertspoon baking powder, ½ cup milk. Sift the flour and salt, bet egg yolk and add milk. Mix with dry ingredients. Beat white of egg stiffly into froth and fold into the batter. Use for raw or cooked fruits, Cheese fritters, fried oysters etc.

FRUIT CREAM (Donated by Mr J.A Duffy)

1 cup cream, 1 ½ cups sweet biscuit crumbs or dried cake crumbs, fruit cake, and icing, 2 ½ tablespoons sugar, 1 banana, 2 peaches fresh or tinned, vanilla if liked. Whip cream, add ½ cup milk when whipping, add sugar and crumbs, then the fruit. Stand in refrigerator for a while before serving.

FRUIT PUDDING (Donated by Mrs J.W Bennett, Mrs G. Eardley)

Put into a saucepan 1 tablespoon of butter or margarine, 1 cup milk, 2 ½ tablespoons sugar, 1 or 1 ½ cups mixed fruit. Bring to the boil and fizz up with 1 tablespoon carb soda. Remove from stove and mix in 1 cup self-raising flour, 1 teaspoon spice, ½ teaspoon each of salt and nutmeg. Steam for 2 hours.

GINGER DATE PUDDING (Donated by Mrs C Roe)

1 egg, ¾ cup sugar, 4oz butter, ½ cup milk, 1 ½ cups self-raising flour, pinch of salt, 1 teaspoon cinnamon, 3 teaspoons ginger, 1 cup chopped dates, ¼ cup boiling water, 1 teaspoon carb soda. Beat egg, add sugar, beat until light and creamy. Add melted butter and dates. Fold in sifted flour, salt and spices alternately with milk. Lastly fold I soda dissolved I boiling water. Steam for 2 hours.

GINGER PUDDING (Donated by Mrs W Bound)

1 tablespoon dripping or lard, 3 tablespoons sugar, 1 egg, 1 tablespoon Golden Syrup, 1 cup milk, 1 cup flour, 1 teaspoon fresh or dried ginger, teaspoon carb soda: Method:Cream dripping and sugar, add egg, golden syrup, and milk, lastly flour with ginger and soda added. Put in a pudding basin and steam for 2 hours.

GOLDEN FEATHER PUDDING (Donated by Mrs I Schultz)

Melt in basin or saucepan 2 tablespoons golden syrup, and 2 tablespoons butter. Add 1 level teaspoo carb soda dissolved in ¾ cup warm milk. Sift 1 ½ cups self-raising flour with a pinch of salt. (You may add 1 teaspoon ground ginger to the flour if liked.) Steam for 1 ¼ hours. Serve with custard.

GOLDEN SYRUP PUFF (Donated by Mrs A McDonald)

1 cup self-raising flour, 2 eggs, ½ cup milk, 1 tablespoon butter. Sift flour and make a well in the centre. Add unbeaten eggs, and milk a little at a time and lastly add the melted butter. Fry in deep oil or lard and serve with golden syrup and ice cream or you can make the following sauce: 1 cup castor sugar, ½ cup milk, 1oz drinking chocolate, 1 dessertspoon butter. Place in a small saucepan, stir over low heat until sugar is dissolved. Cook until it thickens slightly, remove from the heat and beat for 3 minutes.

GOLDEN PUDDING (Donated by Mrs L Carland)

Mix ½ cup sugar and 2oz butter, add 1 egg, then ½ cup milk, mix in 1 cup self-raising flour. Place 1 tablespoon Golden syrup in the bottom of a greased pudding basin and put mixture on top. Steam for 1 hour.

GOVERNMENT HOUSE PUDDING (Donated by Mrs. L Carland)

¼ lb butter, 2 tablespoons sugar, 2 eggs, 2 dessertspoons dark jam (plum is very good), 1 cup of flour, 1 teaspoon carb soda. Steam in greased pudding basin for 2 hours.

OLD FASHIONED ICE CREAM (Donated by Mrs R.J. Field)

2 cups milk, 1 junket tablet, 1/3rd tin condensed milk, 3 tablespoons powdered milk, 1 tin or small carton of cream. Vanilla to flavour. Mix all together then put in the freezer until thick. Then whip. One whip is enough

ICE CREAM (Donated by Mrs. L Carland)

Mix 1 tin condensed milk, 2 ½ cups fresh milk with 2 teaspoons gelatine dissolved in

½ cup boiling water. Add 2 dessertspoons castor sugar and ½ teaspoon milk. Put the mixture into the freezer until set firm, then whip up ½ tin non sweetened condensed milk and add to mixture, then freeze again.

GOOD ICE CREAM (Donated by Mrs. Henseleit, Mrs Matheson)

4 tablespoons powdered milk, 2 tablespoons condensed milk on top of powdered milk, 2 cups cold milk, ¼ cup sugar, 1 teaspoon vanilla. Mix dry ingredients with a little milk, 1 large teaspoon gelatine mixed with ¼ cup hot water, put in with paste and sugar, add milk, and beat well. Half freeze and beat again

ICE CREAM (Donated by Mrs W O’Dea, Mrs J.M Hobday)

½ tin Nestles condensed milk, 1 cup cream, 8oz milk, 1 teaspoon gelatine, ½ teaspoon Vanilla essence, ¼ cup hot water. Mix cream, milk, condensed milk and essence together. Add gelatine which has been dissolved in hot water. Pour into refrigerator tray and freeze until partly set. Turn out into a basin and beat well. Return to trays and freeze until set firm.

JELLY DESSERT (Donated by Mrs. J. O. Woodhouse.)

1 jelly crystal mix of any flavour. 1 cup boiling water. Beat 1 egg, 1 dessertspoon sugar together and add 1 ½ cups cold milk. Mix all together when cool and let set.

LEMON CRUMB FLUFF (Donated by Mrs. G. O’Reilly)

1 cup of stale breadcrumbs. 1 cup milk, 2 eggs, juice of 2 lemons and rind of 1 lemon, 4 tablespoons sugar. Warm the milk and pour over breadcrumbs in a greased pie dish. Allow to soak for a few minutes. Add grated lemon rind and the juice of the lemons, sugar, and yolks of eggs. Mix all together then add stiffly beaten egg whites. Stand the pie dish in a dish of water and put in the oven to bake for short time until slightly set. Let cool and then chill.

LEMON CRUNCH (Donated by Miss I Shultz)

Coconut crust: 4oz butter, ½ cup sugar, 1 ¼ cups coconut, ¾ cup cake crumbs, ½ cup flour. Cream butter and sugar, work in cake crumbs, coconut and flour. With back of a spoon press half the mixture into a greased oven dish. Filling: 1 cup sugar, 2 ½ cups of milk, ½ teaspoon salt, 5 tablespoons cornflour, 2 eggs, ½ cup lemon juice, 1 teaspoon grated lemon rind, ½ teaspoon vanilla, 2 tablespoons butter.

Blend the cornflour with a little of the milk. Heat remainder with sugar and salt, add blended cornflour. Stir till mixture until it thickens and boils, cook for 2 or 3 minutes. Add beaten eggs, and lemon juice, cook over low heat 2 minutes. Remove from flame and add lemon rind, butter and vanilla. Pour into dish. Crumble remaining half of mixture over lemon filling and bake in hot oven 25 minutes or till brown. Serve cut in squares with cream. (Authors note: This both looks and tastes spectacular!)

LEMON MERINGUE PUDDING (Donated by Mrs C Dalitz.)

1 cup self-raising flour, ½ cup castor sugar. 2 oz butter, 4 tablespoons milk, 2 egg yolks, 1 small lemon, ¾ cup boiling water, 4 oz sugar. Meringue: 2 egg whites beaten with 2 tablespoons of castor sugar. Beat butter and sugar to a cream, add egg yolks and sifted flour and make into a soft batter with the milk. Peel the lemon, removing the pith. Cut into thin slices and put in a pyrex plate, add 4 oz sugar and the boiling water and simmer or ten minutes. Pour batter on the syrup and bake for 30 – 35 minutes in a moderate oven. Add meringue and place in the oven until brown.

LEMON MERINGUE PIE (Donated by Mrs J. W. Bennett.)

One cooked and cooled 8 inch pastry case. 1 cup sugar, 1 cup water, ½ cup lemon juice, grated rind of 2 lemons, 2 tablespoons flour, 2 tablespoons cornflour (both blended smoothly with a little extra water), 2 egg yolks, 4 tablespoons milk, 1 tablespoon butter. Method: Place sugar, water, lemon juice and rind in a saucepan. When nearly boiling, stir in the blended flours. Continue stirring while the mixture simmers for 2 or 3 three minutes. Remove from the heat and cool. Fold in butter and then egg yolks beaten with milk. Fill into the pastry case, allow to become quite cold. Top with meringue. Meringue topping method: 2 egg whites, pinch of salt, 4 tablespoons sugar ½ teaspoon vanilla. Beat egg whites stiffly wth salt, gradually add sugar, beat until the sugar is well dissolved (not gritty), add vanilla, (or another essence for flavour). Spread over the top of the tart. Return to a slow oven to set and lightly brown the meringue. Serve when quite cold. (Authors note: This is one of the best meringue pies ever! I served with passionfruit pulp and fresh orange pieces.)

LEMON SAUCE DUMPLINGS (Donated by Mrs L.K. Dahlenburg)

1 cup self-raising flour, pinch salt, 1 dessertspoon margarine or butter, 1 egg, 1 tablespoon milk. Sauce: ¾ cup water, 3 tablespoons sugar, ½ teaspoon grated lemon rind, 1 teaspoon lemon juice, 1 tablespoon butter, 1 tablespoon Golden syrup. Method: Rub margarine in flour and salt until crumby, add lemon rind. Mix to firm dough with beaten egg and milk. Shape into dumplings size (walnut size) and place in saucepan in boiling syrup. Cook gently for 15 to 20 minutes. Serve hot using the syrup as a sauce. (Authors note: Very sweet and very filling!)

LEMON QUEEN PUDDING (Donated by Mrs H. Deckert)

4 oz fine breadcrumbs, 1 pint of milk, 2 eggs, grated rind of lemon, 2 tablespoons sugar, 2 tablespoons castor sugar, vanilla essence. Boil milk and pour over the breadcrumbs and rind. Beat egg yolks with sugar, add vanilla then mix into milk mixture. Put into pie dish and stand in dish of cold water. Bake until set. When cool,r add lemon sauce. Beat egg whites and castor sugar together until stiff. Pile on top and bake until light brown. Lemon sauce: Bind 3 dessertspoons of cornflour with a little cold water, stir into 1 cup hot water, ¼ cup sugar, 1 dessertspoon butter, juice and rind of one lemon. Stir over gentle heat until thickened.

LEMON SQUASH DESSERT (Donated by Miss E. Daley)

1 pint well-flavoured lemon squash (or similar drink) ¾ oz gelatine. Soak the gelatine till soft in a little warm water. Add the lemon squash and heat until it is melted. Put aside to cool. When it is just beginning to set, whisk it with a rotary beater until it is white and frothy. Delicious with ice cream or whipped cream.

LEMON TART (Donated by Mrs D. O’Dea)

1 apple, 1 lemon, 1 egg, ¾ cup sugar, 1 tablespoon butter. Grate apple and rind of lemon, squeeze the juice of 1 lemon, beat egg and sugar well together, mix all ingredients together, pour on plate or tray of pastry, put small lumps of butter on top of the mixture and bake in a moderate oven until cooked. (This is a very simple but 5 star dessert! Looks fabulous and so easy to make!)

LIGHT DATE PUDDING (Donated by Miss L Shultz)

2 oz butter or dripping, 2 oz sugar, 1 egg, 4 oz self-raising flour, pinch salt, 3oz chopped dates, 1 teaspoon grated lemon rind, about 3 tablespoons milk. Cream together the fat, and sugar and add beaten egg and lemon rind, and beat well. Add dates and flour alternately with milk. Turn into a mould and steam for 1 ½ hours. Serve with lemon sauce. Make sauce with 1 cup water ½ cup sugar, 2 tablespoons lemon juice, 1 dessertspoon cornflour, 1 dessertspoon butter. Blend the cornflour with some of the water and add to balance of water and the other ingredients. Stir until boiling. Simmer for 3 to 4 minutes and serve.

LIGHT STEAMED PUDDING (Donated by Mrs G Landers, Mrs S Schmidt, Mrs Mewkill and Mrs Ian Roediger)

This is a basic recipe for three variations of Light Steamed Pudding. All three variations are easy and cheap, and flavour is quite different for each. Basic recipe: 2 oz butter, 2 oz sugar, 1 egg 1 cup flour, ½ teaspoon baking powder or ½ teaspoon cream of tartar and ¼ teaspoon of soda, ½ cup milk (roughly) a pinch of salt and 3 or 4 drops of flavouring or fruit essence. Cream the butter and sugar, add egg, sift the flour with rising and salt, then add to mixture with milk. Lastly add the flavouring or fruit.

  1. For Canary pudding: Add grated rind of 1 lemon and a few drops of essence of lemon.

  2. For a Marguerite pudding put 2 or 3 tablespoons of jam in the bottom of the basin.LO

  3. For a fruit pudding: Add 3 or 4 oz of dates, sultanas or currants, 1 dessertspoon of chopped or candied peel. Make this mixture slightly stiffer as the fruit may sink.

LOGANBERRY FREEZE (Donated by Mrs J.A Duffy)

(You may use any berry fruit such as black currants, cranberries etc)

Take 3 cups of the fruit (either fresh or bottled) 1 ½ cups sugar, 3 cups whipped cream, ¾ cup of milk, 1/8th teaspoon salt, Combine the berries, sugar, salt and milk, fold slowly into whipped cream and freeze. (If you have small moulds you can fill to put in the freezer box they look delightful.)

MARGURITE STEAMED PUDDING (Donated by Mrs R.A Matheson)

2 oz butter, 2 oz sugar, 1 cup self-raising flour, 1 egg (beaten), ½ cup of milk. Method: Beat butter and sugar, add egg, flour and milk. (You may add more milk if required.) Raisins or dates may be added or jam put in the bottom of the basin. Steam for 1 ½ hours.

MARSHMALLOW CREAM (Donated by Mrs J.M Hobday)

1 rounded dessertspoon gelatine, ½ cold cup water, ½ cup cup boiling water, 4 egg whites, 1 cup sugar, 1 teaspoon vanilla, ½ teaspoon Valc

ott Crayburn essence (see note) 1 ½ oz dark chocolate. Soak the gelatine in the cold water. Dissolve in the boiling water and allow to cool but not to set. Add the sugar and stir until dissolved. Beat the egg whites until stiff and add to the mixture a little bit at a time beating constantly. Divide into three. Add vanilla to one portion and colour it pink. To the second add melted chocolate and vanilla, and flavour the third with Valcott essence. Pour in layers in a wetted mould and chill until set. Unmould and serve with cream or custard. (Authors note: I have not been able to find much about Valcott essence which I believe was a flavouring for Ice Cream etc and perhaps a propriety product. I used blackcurrent concentrate, Ribena which is still available and is true to the period.)

Old newspaper advertisments here mention Valcott Essence. Trove newspaper adver

NORTHUMBERLAND SWEET (Donated by Matron Donovan)

Line a pie dish thickly with apricot jam and add enough stewed apples (as dry as you can strain them) to fill half the dish. Make a custard with a pint of milk, 1 teacup breadcrumbs 1 tablespoon melted butter and 2 tablespoons sugar beaten together. Stir in 2 beaten egg yolks. Pour the custard over the fruit and bake in a moderate oven for 10-15 minutes. Beat the two egg whites until frothy and stiff. Add 1 tablespoon castor sugar, pile roughly on top and brown in the oven. Serve hot or cold.

ORANGE FOAM (Donated by Mrs. J.M. Hobday)

1 cup sugar, 2 good tablespoons maizena (simple cornstarch), 2 good sized oranges, 2 cups hot water, whites of 2 eggs. Put the sugar and hot water in saucepan, bring to the boil, and boil for 1 minute. Blend the maizena (cornstarch) with cold water, add to the dissolved sugar and water while hot, and cook for 5 minutes then add juice of the oranges and the grated rind of 1 orange. Allow to cool for a few minutes and then add stiffly beaten egg whites. Beat rapidly until white and foaming. When well beaten place in a dish to set. Custard may be made using the yolk of eggs, 1 pint of milk, 3 tablespoons of sugar and a little cornflour. (This is a very attractive and delightful dish to serve at a small dinner party.)maisena2 maizena

ORANGE PUDDING (Donated by Mrs. W. Bound)

1 cup breadcrumbs, 1 cup milk, 1 tablespoon butter, 1 orange, 2 eggs, ½ cup sugar. Heat the milk then pour over the breadcrumbs and sugar. Let soak for about 10 minutes then add the butter, and grated rind, and juice of orange and well beaten yolks of eggs. Bake for 20 minutes. Have whites of eggs beaten stiffly with 2 tablespoons castor sugar. Spread over pudding and return to the oven till light brown.

.

OVERNIGHT PLUM PUDDING (Donated by Mrs. F.G. Muller)

1 heaped cup of plain flour, ½ cup sugar, 1 tablespoon treacle, ½ cup dates and sultanas, 2 teaspoons vinegar, level teaspoon mixed spice, 2oz butter, pinch of salt, level teaspoon soda, cup warm water. Dissolve soda and butter in warm water, combine flour, sugar, fruit, and spice in basin and mix well. Add water, shortening, soda, vinegar and treacle. Leave to stand overnight and the next day place in mould and steam for 3 hours. Serve with lemon sauce, custard or cream. (Very good!)

OVERNIGHT PUDDING (Donated by Mrs. John Macauley)

2 cups flour, 1 cup raisins, 1 cup sultanas, ½ cup sugar, ½ dessertspoon nutmeg, 2 teaspoons soda, 2 tablespoons butter, 2 cups boiling water, mixed peel. Dissolve soda and butter in boiling water. Put into saucepan. Mix dry ingredients. Pour boiling water on and stir until all is well mixed. Put into basin overnight. Steam for 2 to 3 hours.

PASSIONFRUIT CREAM (Donated by Mrs. E Bound. Mrs. J.H. Runnalls.)

2 eggs, ¾ cup sugar, combine and beat well. Dissolve 2 packets of lemon jellies, (Jello for USA) in 2 cups of boiling water. Then add 3 passionfruit. Beat all together for 10 minutes then leave to set in a cool place. Decorate with fruit pieces.

PASSIONFRUIT SOUFFLE (Donated by Miss M. Nicholls)

2 cups water and 2 cups of sugar, 1 tablespoon gelatine, 1 tablespoon plain flour. Juice of 2 oranges and 1lemon and 4 or 5 passionfruit. Dissolve gelatine in 1 cup of water and blend flour in the other cup of water. Mix together fruit juice and sugar. Put all in a saucepan and cook until it boils. Let it cool for a few minutes, stirring all the time. Then set aside to cool. When nearly cold beat for a good half hour (you can shorten the time with an electric beater, but a good old hand whisk gives better results.) Add passionfruit and put in a mould or dish to set. Serve with cream. Best chilled in the refrigerator for an hour or two.

PAVLOVA (Donated by Miss E Blackburn)

This is THE classic Pavlova recipe and an absolute delight for a small dinner party. A very Australian dish! Beat the whites of 4 eggs until very stiff. Gradually fold in ½ lb castor sugar. When well beaten add 1 dessertspoon cornflour and lastly 1 teaspoon vinegar. Put in a well greased dish or on well greased paper and cook for about 1 ¼ hours in a cool oven. (Authors note: Pavlova is a very Australian dessert and though the dish is simple to make, it is very variable and there are many competitors for the best recipe.)

PEARL BARLEY WITH SULTANA PUDDING (Donated by Mrs. J Tiggelaven)

Take ½ lb pearl barley, 5oz sultanas, 2 ½ pints of water. Wash the barley and then let it soak in cold water for 2 ½ hours. Add the washed sultanas and a pinch of salt and bring quickly to the boil. Then let it simmer for about 1 ½ hours. This can be cooked with or without sugar. (Authors note: A cup of sugar is in my opinion a good add.)

PEASANT GIRL IN A VEIL (Donated by Mrs E Roediger)

This is an absolutely delightful Danish dish that is so yummy it is on our regular dessert menu. Great for a small dinner party, and a good dish to brag with!

¼ lb grated milk chocolate, ¼ lb mixed nut pieces, ¼ lb sweet biscuit crumbs. ¼ pint or more of cream, 4 medium sized cooking apples. Peel core and cook apples with sugar to taste. Mix biscuit crumbs and nut pieces. Place a layer of apples on bottom of a fairly deep dish then a layer of biscuits and nuts, then a layer of chocolate. Continue making layers in this order until apples, biscuit crumbs, nuts, and chocolate are exhausted and pour cream on top.

MAXINE BUTLER’S KITCHEN TESTED RECIPE:

PEASANT GIRL IN A VEIL ( Donated by Mrs. E. Roediger )

Ingredients:

¼lb grated milk chocolate

¼ lb mixed nut pieces (crushed)

  • 1/4 lb sweet biscuit crumbs
  • ¼ pint or more of cream
  • 4 medium sized cooking apples

Method:

Peel, core, and cook apples with sugar to taste.

Cool the apples before you begin to make the whole sweet in the serving dish.

Chill the chocolate before grating; then return back to the fridge until ready to use.

Place the biscuits in a freezer bag and crush them.

Mix biscuit crumbs and crushed nut pieces together.
1.Place a layer of apples on the bottom of a fairly deep dish.

2.Add a layer the mixed biscuits and nuts.

3. Add a layer of grated chocolate.

Continue making layers in this order until apples, biscuit crumbs, crushed nuts, and chocolate are exhausted and pour cream on top.
Weights And Measures Conversion Table:

http://www.metric-conversions.org/weight/pounds-to-kilograms-table.htm

http://www.metric-conversions.org/volume/uk-pints-to-milliliters.htm

This is really a delicious sweet and can be used at any time during each season of the year.

Place in a little bowl that has been chilled before serving and top with nuts, biscuit, or a wafer.

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PINEAPPLE DELIGHT (Donated by Mrs J.M Hobday, Mrs V.H. Frahm)

1 tin shredded pineapple, 2 eggs, 1 pint milk, 1 tablespoon sugar, 1 dessertspoon cornflour, 1 packet pineapple jelly crystals. Pour juice off pineapple. Make a boiled custard with yolks of 2 eggs, sugar and cornflour; stir well. When cool, pour custard over pineapple. Heat jelly crystals with juice of the pineapple, first adding enough cold water to make a pint. Beat whites of eggs stiffly and when jelly is nearly set, beat in whites of eggs. Pour this over custard in a glass bowl. Serve with whipped cream. Do not use fresh pineapples, always used canned.

PINEAPPLE MARSHMALLOW FLUFF (Donated by Miss I Schultz)

1 dessertspoon gelatine dissolved in 1 cup boiling water, flavouring. Beat for 10 minutes. Add chopped tinned pineapples as desired. Make a custard with the 3 egg yolks and a cup of milk; beat into mixture. Put into a wet mould and leave to set. Serve with cream.

PINEAPPLE SHORTCAKE (Donated by Mrs. L Dahlenburg)

½ lb self-raising flour, ½ cup sugar, ¼ lb butter, 1 egg. Roll out and line plate. Cook until firm: Filling: 1 ½ cups crushed pineapples, ½ cup water, 1 cup sugar, egg yolk, dessertspoon butter, lemon juice. Boil and thicken with two tablespoons cornflour. Top with meringue: 1 egg white, ½ cup sugar, beat until stiff and foamy.

PINEAPPLE PICNIC SLICE (Donated by Miss M. Nicholls)

Make a shortbread pastry: Sift together 6 tablespoons self-raising flour, 3 tablespoons cornflour, 2oz sugar. Rub in 3oz butter or margarine. Beat together 1 egg, and 4 tablespoons water. Mix with dry ingredients. Put half the mixture on bottom of square tin or tart plate, put pineapple filling on, then cover with half the pastry. Bake in a moderate oven 35 minutes. Filling: 1 tin or two cups crushed pineapples, 1 small cup of sugar, ½ teaspoon tartaric acid, 1oz butter. Boil together and thicken with 1 dessertspoon custard powder, and 1 dessertspoon cornflour.

PLUM PUDDING (Donated by Mrs G.T. Deckert)

Sieve together ½lb plain flour 2oz self-raising flour, ½ teaspoon mixed spice, ½ teaspoon salt, ½ teaspoon grated nutmeg, 8oz butter, 6 eggs, ½ cup milk, 1 teaspoon vanilla, 1 teaspoon almond essence, ½ lb breadcrumbs, 8oz raisins, 8oz sultanas, 8oz currants 12oz sugar, ½ teaspoon bicarb soda, 1 tablespoon treacle. Method: Rub the butter into the sifted ingredients, add all the dry ingredients seeing that the fruit is well washed and clean. Beat eggs and add milk, vanilla, and almond essence and treacle to them. Blend the bicarb soda with 1 dessertspoon boiling water, and mix it through the moist ingredients. Turn the moist ingredients into the dry ingredients and mix thoroughly. Cook in a scalded cloth. Boil in plenty of water for 6 hours. Hang in an airy place and reboil 2 hours before serving. (Authors note: This is a great Christmas pudding, and can be hung for a few weeks or put in a sealed tin with a ½ cup of liquor, (brandy etc) and leave for a month or two. Can be made two or three months before Christmas.)

QUEEN FRITTERS (Donated by Mrs Mewkill)

Put 1 tablespoon butter with ½ cup water on fire. When boiling add ½ cup self-raising flour. Beat until smooth. Take off the fire and beat in 2 eggs one at a time, beat well. Drop in small teaspoons into hot fat and cook slowly. Serve with fine sugar sprinkled over with lemon juice.

QUICK SWEET (Donated by Mrs A Macdonald)

Cut 3 small rounds of puff pastry per person, cook until brown, stick each layer together with whipped cream, raspberry (or other) jam and sprinkle with cinnamon. Quick, pretty, and delicious!

RAINBOW FOAM (Donated by Joan S Jenkins)

Dissolve 3 tablespoons of gelatine in a cup of hot water and allow to cool. Add a pinch of salt to the whites of 3 eggs and beat until stiff. Take 1 small cup of sugar and add this and the gelatine gradually to the beaten whites, beating well after each addition. Add vanilla to flavour. Place 1/3rd mixture into a glass dish. Spread it evenly. Divide the remainder into 2 parts. Colour one part pink with cochineal,cochineal and the other part brown by adding 1 teaspoon cocoa. Place the pink portion on top of the white and the brown on top of the pink. Sprinkle with coconut or hundreds and thousands. Place in ice chest or refrigerator where it will set immediately. Serve with cream.

ROTHSAY PUDDING (Donated by Mrs. R.A.Matheson)

1 cup of suet, 1 cup breadcrumbs 1 cup flour, 1 cup sugar. Roll the suet in flour, add sugar, flour and breadcrumbs, seeded raisins, sultanas, lemon peel, mixed fruit. 1 or more eggs and cinnamon and spice to taste. ½ teaspoon of soda dissolved in milk, lastly 1 teaspoon of vinegar. About a small cup of milk may be used. Boil about 4 hours.

SAGO PLUM PUDDING (Donated by Mrs. R.E.Schneider)

1 cup breadcrumbs, 4 tablespoons sago soaked in 1 cup milk overnight. 1 cup raisins or currants, 1 cup of sugar, ½ teaspoon carb soda, ½ tablespoon butter, mix and boil 2 ½ hours in buttered mould.

SEVEN CUP PUDDING (Donated by Mrs K Alexander)

1 cup each of breadcrumbs, flour, sugar, grated suet or butter, milk, raisins, currants, 1 teaspoon cinnamon, 1 teaspoon soda, 1 egg. Method: Mix all the dry ingredients together. Beat egg and add milk to it and stir in dry ingredients, mixing well. Steam 2 hours and serve with sweet white sauce. To make sweet white sauce: 1 dessertspoon butter, 1 tablespoon flour, ½ pint milk. 1 dessertspoon sugar, flavouring. Method: butter, add flour and blend smoothly, add milk and stir till boiling. Cook gently for 3 minutes. Remove from fire and add flavouring.

SPANISH CREAM (Donated by Mrs R.J Field, Mrs. H.E. Williams)

1 pint milk, 1oz gelatine, ½ cup sugar, 2 eggs, essence to taste. Soak gelatine in a little of the milk for ½ hour. Put the remaining milk on to boil. When boiling add gelatine mixture, stirring all the time for 1 minute. Add yolks of eggs and sugar which have been beaten together, stir until boiling. Take from fire and add well beaten egg whites. Pour into wet mould and chill.

STEAMED CHOCOLATE PUDDING (Mrs. J. M. Hobday)

2oz butter, 2 tablespoons milk, 2oz sugar, 1 tablespoon cocoa, ½

teaspoon vanilla, 1 egg, 4oz self-raising flour. Cream butter and sugar until as white as possible, add the beaten egg, then milk, in which cocoa has been blended, lastly the sifted flour and vanilla. Pour into a greased basin, cover with lid or greased paper, and steam for two hours.

STEAMED GINGER PUDDING (Donated by Mrs W.F Baker, Mrs M.E Hensleit)

Cream together 1 tablespoon butter and 2 tablespoons Golden Syrup. Add ½

cup warm milk in which ½ teaspoon carb soda has been dissolved and then mix in 1 cup self-raising flour, and ½ teaspoon ginger. Steam 1 ¾ to 2 hours.

STEAMED RAISIN PUDDING (Donated by Mrs G O’Reilly)

1 cup milk, ½ cup sugar, 2 tablespoons butter, 1 teaspoon spice, 1 cup flour, pinch salt, ¾ cup raisins, 1 teaspoon carb soda. Put the milk on to boil with salt, butter, sugar, spice and fruit. Boil slowly for 10 minutes, take out a little to dissolve soda then add and stir into the flour. Steam 2 hours.

STRAWBERRY TART (Donated by Mrs. J Love Jnr)

1 biscuit pastry tart. Filling: 1 pint thick custard, 2 egg whites beaten stiff with a little sugar, jelly, strawberries, cream, apricot jam. Spread the bottom of the tart with apricot jam: fill with custard and dot the top with the egg whites, bake until the meringue is golden brown. Allow to become cold then cover, bake the custard around the meringue with strawberries, jelly and cream. Chill and serve with ice cream. Diced pineapples or any fruit an be used instead of strawberries.

WATER MELON DELIGHT (Donated by Mrs P Warner)

Make 1 pint of red jelly. When half set, fold in two stiffly beaten egg whites and the pulp of 3 passionfruits. Whisk together. Pour into a fair sized bowl and allow to set. Make a pint of thick custard using custard powder. When cold spread over red jelly. Make a pint of green jelly When nearly set pour over custard. Chill and cut into wedge shaped pieces. Serve with ice cream.

WHOLE LEMON PUDDING (Donated by Miss E Daley)

Cream 2 dessertspoons butter and 2 tablespoons sugar. Add 1 egg and beat well. Then add enough self-raising flour to make a dough, leaving a piece for the top. In the centre place 1 whole lemon thoroughly pricked all over, and pour over it ¾ cup sugar, 1 cup water and 1 dessertspoon butter. Cover with the rest of the dough, tie down securely with greased paper or cloth and steam for 2 ½ hours. Unusual pudding of marmalade flavour with lemon-butter filling.

YANKEE MUFFINS (Donated by Mrs I Roediger)

½ cup cold porridge, ½ cup milk, ½ cup sifted self-raising flour, 1 beaten egg. Mix all together and drop in spoonfulls into hot fat. Cook until golden brown. Serve hot with lemon juice and sugar or with cinnamon and sugar.

SCONES AND LOAVES:

AFTERNOON TEA LOAF (Donated by Mrs R.A. Matheson)

This will keep fresh for a week or more. Take 2 cups self-raising flour, rub in 2oz butter, add half a cup of chopped walnuts and a handful of raisins, 1 tablespoon sugar, 2 tablespoons golden syrup. Mix with 1 egg and enough milk to make a batter. Put into 2 well greased 1lb cocoa tins and bake in a moderate oven for ¾ hour. Let them stand a short time before putting into the oven

APPLE SCONES (Donated by Mrs J.H Runnalls)

2 cups self-raising flour, 1 teaspoon salt, 1 tablespoon butter, 1 grated apple, 1 egg, 1 tablespoon golden syrup ½ cup milk. Sift the flour and rub in butter, add apple pulp with some lemon juice or essence. Beat egg and add golden syrup and milk. Make a soft dough. (NB: tinned apple pulp is a good modification.) Drop the dough onto a baking sheet or use a scone baking tin. Bake until brown. (15 to 20 minutes)

BREAKFAST CAKE (Donated by Mrs Tiggelaven)

½1b self-raising, ½ lb castor sugar, or ordinary sugar is fine, 1 ½ cups of milk, ½ teaspoon ground cloves, ½ teaspoon nutmeg, ½ teaspoon cinnamon. Mix the ingredients. Put them in a baking tin in moderate oven for 1 hour. Keeps well in a tin (or modern tupperware style containers)

BRAN LOAF (Donated by Mrs E Mayes, Mrs B Seddon.)

3 cups flour, 1 cup bran, 1 teaspoon salt, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 cup milk, 1 dessertspoon golden syrup dissolved in 1 cup boiling water. Sift first four ingredients, add milk, then syrup and water. Mix well. Put in greased and floured tin and bake in moderate oven for ¾ hour.

BUBBLE COFFEE RING (Donated by Mrs J. Love. Jnr.)

2 cups self-raising flour, ½ teaspoon salt, 1 tablespoon butter, 1 dessertspoon sugar, 1 dessertspoon cinnamon. Sift flour, salt, and rub in butter, add milk and mix to a moist scone mixture. Turn on to a floured board and knead lightly, roll to half inch thickness and cut into 2 inch rounds. Brush the inside of a ring mould with melted butter, sprinkle with sugar and cinnamon. Place a ring of scones, brush with melted butter, sprinkle with more cinnamon sugar. Place another ring of scones on top, brush with butter and add more sugar and cinnamon. Bake in a hot oven until cooked nice and brown. Allow to cool for a few minutes and turn out. Serve in halves buttered.

BUNS (Donated by Miss E Blackburn)

½ cup butter, 1 cup sugar, 1 teaspoon soda, 2 cups flour, 3 eggs, 2 teaspoons cream of tartar, ½ cup milk in which has been dissolved the soda, cream of tartar in flour, add currents or raisins. Drop on a greased tray and bake in a moderate oven. Make the batter fairly stiff so that they do not spread.

BUN LOAF (Donated by Mrs E Mayes)

2 cups self-raising flour, 2 dessertspoons sugar, 1 tablespoon golden syrup, 1 cup milk, sultanas or currants, salt. Mix dry ingredients. Warm milk to dissolve syrup. Add to flour and bake in high tin 20-30 minutes in a moderate oven.

CHEESE LOAF (Donated by Mrs L Dahlenburg)

8oz flour, 2 teaspoons baking powder, 1 teaspoon celery salt, 1 dessertspoon shortening, pinch cayenne, 1 cup grated cheese, 1 egg, 1 good gill of milk. Sift the flour, baking powder and celery salt and cayenne into a basin. Rub in the shortening with the tips of fingers. Add cheese and mix through. Beat egg until frothy and add it to the milk. Add liquid to dry ingredients to form a soft dough. Place in a large well greased loaf tin and bake in a moderate oven for ¾ hour.

CHEESE SCONES (Donated by Mrs. Oliphant)

2 cups self-raising flour, 1 cup grated cheese, pinch of salt, mustard, cayenne, 1 tablespoon butter, ½ cup milk, 1 egg. Sift flour, salt, cayenne and mustard, add grated cheese. Melt butter and add to beaten egg beaten with milk. Add to flour and cheese. Pat the dough into shape, cut into scones and glaze with milk, cook on floured slide in hot oven until golden brown.

CHEESE TOPPED SCONE RING (Donated by Mrs L.K Dahlenburg)

2 cups self-raising flour, ½ teaspoon of salt, 1 ½ gills of milk, 2oz grated cheese, 1 tablespoon shortening. Sift the flour, salt, rub in shortening. Add sufficient milk to make a soft dough. Roll out on a floured board with 2 inch cutter. Pack into well greased sandwich tin. Place grated cheese, and tablespoon shortening in saucepan and allow to melt, stirring all the while. Pour over the scones and bake in a hot oven for 15 minutes. (NB: when making scone mix, always make a soft dough but not too soft that it will spread. )

CINNAMON LOAF (Donated by Mrs. D.G. Skewes)

2 cups flour, 2 teaspoons cinnamon or spice, 2 teaspoons baking powder, 2 tablespoons sugar, 1 cup raisins, 2 eggs, ½ cup milk, 1 tablespoon butter. Mix and make into a light dough. Bake about 30 minutes in a moderate oven.

COFFEE SCONES (Donated by Mrs. McIlraith)

2 breakfast cups self-raising flour, 2oz butter, salt, 1 tablespoon coffee, 1 cup milk. Melt the butter, add to milk and coffee, mix well, add to flour. Press out the dough into 1 inch thickness. Cut into scones. Cook on well greased scone tin in a hot oven for about 15-20 minutes.

DATE LOAF (Donated by Miss I Allen)

Soak 1 cup dates in 1 cup boiling water, and 1 teaspoon carb soda for 1 hour, then mash. Beat 2 tablespoons butter, 1 cup sugar, add 1 egg and a little vanilla to taste. Beat well. Beat in dates, add 2 cups self-raising flour, ½ cup walnuts. Bake for ½ hour or longer in loaf tins.

DOUGHNUTS (Donated by Mrs L Carland)

1 egg, ½ cup sugar, 1 tablespoon shortening or margarine, ½ cup milk, 2 cups self-raising flour, ¼ teaspoon salt, ¼ teaspoon nutmeg, ¼ teaspoon cinnamon. Beat egg with sugar, add butter then milk, then dry ingredients to make a soft dough. Drop in smoking hot fat. Makes 40 doughnuts.

GINGER BREAD (Donated by Mrs Mewkill)

2 large cups flour, 1 cup sugar, ½ lb butter, ¾ cup golden syrup, ½ cup milk, 2 eggs, 1 teaspoon soda, 2 teaspoons each of spice and cinnamon, 1 tablespoon ginger. Beat butter and sugar to a cream, add eggs beaten and beat this mixture well. Beat syrup and milk together and add, and lastly add flour and spices. Bake in fairly hot oven 20-25 minutes.

GINGER BREAD (Donated by Mrs. J Woodhouse

4oz butter, 6oz brown sugar, 10oz plain flour, 1 teaspoon carb soda, ½ cup golden syrup, 2 eggs, ½ cup milk, 1 tablespoon mixed spice, 1 teaspoon nutmeg, 1 tablespoon ground ginger. Melt butter, golden syrup and sugar. Beat eggs and add them to the melted butter when it is cool. Sift flour, soda, and spices and add lastly milk. Mix well and bake in a moderate oven 30-40 minutes.

GOLDEN SYRUP PANCAKES (Donated by Mrs. K Bruce)

Beat 2 eggs, ½ cup sugar, 1 tablespoon melted butter, 1 tablespoon golden syrup, 2 cups self-raising flour, 1 pinch salt, enough milk to make a batter (about ½ cup). Stand mixture 2- 3 hours before cooking. Cook on greased slide on top of stove until bubbling, then turn, cook again until brown, put on warmed plate when cooked.

JUBILEE TEA CAKE (Donated by Mrs. R.B. Turner, Mrs. K Alexander)

½ lb self-raising flour, 1oz butter, 2oz sugar, 1 egg, ½ cup milk, ¾ cup raisins, currants, and lemon peel, all mixed together. Beat butter, and sugar, add milk, egg, flour, and fruit. Bake in a moderate oven. Ice and sprinkle with coconut while warm.

LIGHT SCONE (Donated by Mrs. L Bryce)

Cream tablespoon butter and 1 teaspoon sugar together. Add 1 well beaten egg, reserve a little for the top of the scone. Mix well, add 1 cup milk slowly. Sift 2 cups self-raising flour with level teaspoon baking powder and add. Mix lightly and bake in oblong tin 20 minutes in a moderate oven.

NUT LOAF ( Donated by Mrs A. Alexander)

1 cup plain flour, ½ cup self-raising flour, ¾ cup sugar, 1 tablespoon butter, 1 egg, ¼ teaspoon salt, 1 teaspoon soda, 1 cup chopped dates, ½ cup chopped nuts. Method: Cream butter, sugar, salt and eggs, sprinkle soda over dates and nuts and pour one cup boiling water over them. Add dates and nuts and water and lastly flour. Bake in slow oven in log tin for 1 hour.

PIKELETS (Donated by Mrs McIlraith.)

1 egg well beaten, 1 tablespoon sugar, ½ teacup milk, ¾ breakfast cup flour, 1 teaspoon cream of tartar, ½ teaspoon bicarb soda. Beat well, stand for 5 minutes. Cook in teaspoonsful on moderately hot greased oven slide on top of stove. When bubbling, turn. As cooked, put onto a warm plate.

PIKELETS (Donated by Mrs. L Dahlenburg)

1 cup self-raising flour, pinch salt, 1 teaspoon grated lemon rind, 1 teaspoon grated orange rind, 1 tablespoon sugar, 1 egg, ½ cup milk. Sift flour and salt, add fruit rinds and sugar. Stir in beaten egg and milk. Mix to smooth batter. Drop spoonfulls on to hot greased griddle or heavy frying pan. Turn carefully when bubbles form on the top. Cool on a wire rack.

PUMPKIN PIKELETS (Donated by Miss E Dickinson)

3 tablespoons sugar, 1 egg, 1 ½ cups plain flour, 1 cup milk, 1 small teaspoon soda, 2 teaspoons cream of tartar, ½ cup mashed pumpkin. Beat egg and sugar together, add milk with soda in, then mashed pumpkin and flour. Drop onto hot greased frypan or griddle. Wait until bubbles form and then turn. Stack on warm rack.

RAISIN LOAF (Donated by Mrs K Bruce.)

1 tablespoon butter, 1 cup sugar, 1 cup raisins, (or ½ cup raisins and ½ cup sultanas), 1 level teaspoon bicarb soda, 1 cup hot water. Put all in saucepan until butter melted, then add 2 cups self-raising flour gradually, pinch salt, and 1 well beaten egg. Bake in orange tin 45 minutes moderate oven. Slice and serve buttered.

RAISIN ROLL LOAF (Donated by Mrs R.I. Bussau)

2 ½ cups wholemeal self-raising flour, pinch salt, 1 tablespoon sugar, 2 tablespoons butter, 1 egg. ½ cup milk. Beat butter, sugar, add egg, milk and flour. Turn on to floured board, roll out to ¼ inch thick, brush surface with melted butter and sprinkle with ½ cup brown sugar, and teaspoon cinnamon and 1 cup raisins. Roll up like a sponge roll, place in a nut tin and bake for 30 minutes.

SCONES (Donated by Mrs E. Henry)

1lb flour, 2 level teaspoons soda, pinch salt, sift 3 times. Melt 3 teaspoons butter, add to enough milk to mix to a firm dough. Turn out on to floured board, roll lightly and use cutter to cut ½ in high rounds. Bake in hot oven 10 minutes.

SPICED TEA CAKE (Donated by Mrs. L. K. Dahlenburg)

1 tablespoon butter, ¾ cup sugar, 1 egg, scant gill milk, ½ teaspoon vanilla, 5oz self-raising flour. Icing: ½ teaspoon melted butter, 1 teaspoon sugar, 1 teaspoon coconut, 1 teaspoon cinnamon. Cream butter and sugar. Add whole egg and beat well. Sift flour, add vanilla to milk. Add flour and milk alternately. Bake in greased 7 inch sandwich tin, top while hot with melted butter, and sprinkle mixture of sugar, coconut, and cinnamon.

VIENNA BUNS (Donated by Mrs. R.C. Roe)

2 cups self-raising flour, ½ lb butter, 3 eggs, ½ cup sugar. Beat butter and sugar to a cream, add eggs then flour. Bake in quick oven, split and butter. Best served hot.

WHITE BREAD (Donated by Mrs G.T. Deckert.)

Prepare yeast in the morning. Take 1 cup of potato water lukewarm, (1 potato is sufficient), put in a basin with 2 dessertspoons sugar, dissolve 1oz compressed yeast in a cup of lukewarm water then add to the potato water. Put a lid on the basin and put in a warm place until it works. Then take 6lbs flour, 1 ½oz salt, make a hole in the centre of flour and put in yeast and add 2 ½ lb pint lukewarm water gradually, mix well and knead until it does not stick to your hands, then cover and give further time to rise until about double in size. When fully risen knead again and give further time to rise, when finished rising put in tins. 2Lb dough makes one loaf. Put 2 of these in one loaf tin, leave until further risen then bake for 1 hour. This recipe makes 2 large baker’s loaves. (NB: You can use dried yeast powder instead of compressed yeast.)

WHOLEMEAL BREAD (Donated by Mrs L.G. Kerdel)

3 ½ lbs whole wheat flour, 2 1/5th pints water, 4 heaped teaspoons salt, 1 tablespoon sugar, 1oz yeast. Warm slightly water, flour, and baking tins. Add salt to flour. Crumble yeast in a basin, add sugar and ¼ pint of lukewarm water; leave for 10 minutes to froth up, then stir to dissolve sugar. Pour yeast liquid into flour, and gradually add rest of the warm water. Stir with wooden spoon till thoroughly mixed when dough should be slippery. Grease bread tins (2 or 3), place in oven while warming up, cover with cloth and leave for 20 minutes to rise 1/3rd. Bake in moderate oven for 45 minutes to 1 hour. NB: Do not knead the dough.

WHOLEMEAL SCONES (Donated by Mrs Stan Schmidt)

5oz wholemeal flour, 3oz white flour, 1 teaspoon salt, 1 egg, 1 ½ teaspoons cream tartar, 2oz butter, ¾ teaspoon soda, ½ cup milk. Method: Sift plain flour, cream of tartar, soda, and salt together, add to wholemeal flour, rub in butter. Beat up egg and add it slowly to milk. Make well in centre of flour, pour in egg and milk slowly. Mix with knife, when well mixed knead lightly into small balls of dough. Turn out on to floured board, cut with round scone cutter. Bake in quick oven 15 minutes.

BISCUITS. (COOKIES)

ALMOND BISCUITS (Donated by Mrs J.M. Hobday)

4oz butter, 6oz sugar, 8oz flour, 1 egg, almond essence, (½ teaspoon). Beat butter and sugar, add egg and essence, then flour. Roll into small balls and press a piece of blanched almond into centre of each. Bake in moderate oven for 20 minutes.

ALMOND FINGERS (Donated by Mrs F Whitehead.)

4oz self-raising flour, 4oz plain flour, 1 yolk egg, and a little cold water beaten together. Paste, pinch of salt, 4oz butter, 2oz sugar. Icing: 5oz icing sugar, and 1 white egg (blend well together), and 2 tablespoons chopped almonds. Method: Cream butter and sugar, add egg yolk and water and lastly mix flour. Knead to smooth firm dough. Roll out to less than ¼ inch, spread icing on thinly. Sprinkle with nuts. Cut into finger lengths about 3inches long by ¾ inch wide. Place on slided and bake in moderate oven for about 25 minutes.

ALL BRAN BISCUITS (Donated by Mrs Harry Dufty)

1 cup flour, 2 cups all bran, ½ cup sugar, (small). 1 teaspoon cream of tartar, ½ teaspoon carb soda, (small) 1 teaspoon salt, enough cream to mix these dry ingredients into a stiff paste. Roll out, cut and bake in moderate oven 20 to 25 minutes.

ALL BRAN BUTTERSCOTCH COOKIES (Donated by Mrs A Fettling)

1 cup Kellogs All Bran, 2 cups brown sugar, 3 cups self-raising flour, pinch of salt, 1 cup butter, 1 egg. Cream butter and sugar, add beaten egg, All Bran, flour and salt. Mix evenly and shape into a roll about ½ inches in diameter. Wrap in waxed paper and leave in refrigerator until firm. Cut into thin slices and bake in moderate oven for 10 minutes.

ANZAC CRISPS (Donated by Mrs. G Landers, Mrs. R.E Schneider)

Editor’s Note: ANZAC may be an unknown acronym to most people who live outside of New Zealand and Australia. ANZAC is for Australian and New Zealand Army Corps, for which a National Day of Commemoration is held yearly and is known as ANZAC DAY.

2 cups rolled oats, ½ cup sugar, 1 cup flour, 1 teaspoon cream of tartar, ½ teaspoon soda, ½ cup melted butter. 1 tablespoon golden syrup, 2 tablespoons boiling water, then add 1 tablespoon full of soda dissoled in boiling water. Mix dry ingredients, then the syrup then the water and the soda. Bake in a slow oven.

BIJOUS (Donated by Mrs. N.A Cramer)

4 cups cornflakes, 1 cup coconut, 1 tin condensed milk, 2 tablespoons golden syrup. Method: Boil condensed milk and golden syrup and pour over crushed cornflakes and coconut. Mix well, roll into shapes the size of a date, dip in coconut and put on a greaseproof papered slide and allow to set. (Do not put in the oven).

BRANDY SNAPS (Donated by Mrs. R. A Matheson).

3 ½ oz flour, 3 ½ oz butter, 5oz sugar, 6oz treacle, ½ teaspoon ginger. Put in a teaspoonsful on a very well greased tray and when brown remove quickly with a greased knife and roll into required shape when just cooling.

BROWN BUTTER BISCUITS (Donated by Miss I Allen)

½ lb butter, 1 cup sugar, 2 eggs, 2 cups self-raising flour. Put butter on fire to brown and let it cool. Then beat sugar into it then eggs, add flour, and mix. Put 1 teaspoon on cold slide and bake in moderate oven. Almond or raisin on top of biscuits make them nice.

BUTTERSCOTCH BISCUITS (Donated by Mrs. T Dixon)

Beat 1 cup butter with 2 cups brown sugar, add 2 beaten eggs, sift in 3 ½ cups self-raising flour, 1 teaspoon vanilla. Mix well, divide into 3 rolls, leave overnight on tray. Next day slice and place on cold slide. Bake in moderate oven until light brown.

CHEESE BISCUITS (Donated by Mrs R.A Matheson)

3oz butter, 3oz cheese, ½ lb flour and a pinch of cayenne, ½ cup milk, 1 teaspoon celery salt. Roll very thin, cut into strips, and prick with a fork. Bake until light brown.

CHEESE BISCUITS (Donated by Miss. I . Allen)

4oz butter, 4oz cheese, 6oz self-raising flour, teaspoon salt, cayenne pepper to taste, coconut. Melt butter in saucepan, add cheese (grated), then stir in flour sifted with salt and cayenne. Roll in balls and roll in coconut. Put on cold slide and press flat. Bake until medium brown.

CHEESE RUSKS (Donated by Mrs. O Gross, Mrs. McIlraith, Mrs. N.A Cramer)

½lb self-raising flour, ¼ cup butter, 1 cup grated cheese, 1 level teaspoon each of salt and mustard, cayenne pepper to cover. Milk as required for mixing. Method: Rub butter into dry ingredients and cheese, add milk and mix to scone consistency. Bake in hot oven for 15 minutes. When baked split into halves, and return to oven till dry and crisp.

CHEESE STRAWS (Donated by Mrs. Oliphant)

4oz butter, 1 ½ cups plain flour, 1 cup grated cheese (mature or tasty), 1/3rd teaspoon bicarb soda, 2/3rd teaspoons cream of tartar, pinch of salt, ¼ teaspoon cayenne pepper, 2 eggs. Rub butter into flour, add cheese, rising, salt, and cayenne. Beat eggs and work into mixture until smooth. Roll very thin and cut into strips. Cook in moderate oven on greased shelf until golden brown.

CHERRY WINKS (Donated by Mrs. W. O’Dea)

4oz butter or margarine, 4oz icing sugar, 1 cup self-raising flour, 1 cup coconut, ½ teaspoon vanilla, 1 egg. Pinch of salt. Glace cherries. Beat butter, and sugar to a cream, add the vanilla, then beat in the egg. Sift the flour with the salt and stir into the mixture with the coconut. Place teaspoonful of mixture on a greased tray and top each with a piece of cherry. Bake in moderate oven 10 to 15 minutes.

CHOCOLATE CREAMS (Donated by Miss. K Bell.)

¾ lb flour, 6oz butter, 6oz sugar, 92 tablespoons cocoa, 1 tablespoon milk, 2 eggs, 2 teaspoons of hot milk, sift in 1 cup of flour and 1 cup of cornflour and 1 teaspoon baking powder and pinch of salt. Bake until light brown.

CHOCOLATE DROPS (Donated by Miss Christine Cramer)

2 egg whites, pinch of salt, 6 tablespoons castor sugar, 1 tablespoon cocoa, 1 tablespoon cornflour, ½ teaspoon vanilla, ½ cup chopped nuts, ½ cup coconut. Beat the egg whites and salt till stiff, add sugar gradually, beat until sugar is dissolved and meringue holds shape. Beat in cornflour and cocoa. Remove beater, fold in vanilla, nuts, and coconut. Drop heaped teaspoonfuls onto greased tray and decorate with nuts. Bake in a moderate oven 30 to 35 minutes.

CHOCOLATE FINGERS (Donated by Mrs. C.G. McFarlane, Mrs. J.W. Bullen snr)

1 cup self-raising flour, 2 Weetbix (crumbled), 1 cup coconut, ½ cup sugar, 1 dessertspoon cocoa, ¼ lb butter. Place all the dry ingredients in basin and pour melted butter over. Put in dish and press flat. Cook about 15 minutes. When cool top with marshmallow and cut into fingers. Topping: 1 large cup sugar, 1 small cup boiling water, 1 tablespoon gelatine. Boil 5 minutes and beat until stiff.

CHOCOLATE ROUGHS (Donated by Mrs W. O’Dea)

4 tablespoons butter, ½ cup sugar, 1 egg, 1 cup self-raising flour, pinch of salt, 1 level tablespoon cocoa, 1 teaspoon vanilla, 1 cup coconut. Cream the butter and sugar, add egg then sifted flour, salt and cocoa. Add vanilla and coconut. Put in rough pieces on tray and bake in moderate oven.

COCONUT BISCUITS (Donated by Miss I Schultz.)

8oz self-raising flour, 5oz sugar, 4oz butter, 1 egg, 3oz coconut, pinch of salt. Cream sugar and butter, add beaten egg, then flour and 2oz coconut. Roll into small balls, toss in remainder of coconut. Bake for 15 minutes.

COCONUT ROUGHS (2) ( Donated by Mrs. E.J. Brand.)

1 ½ cups coconut, ½ cup John Bull Oats, (or any rolled oats), 1 small cup sugar, 2 tablespoons butter, 2 eggs, pinch of salt. Mix oatmeal, coconut, sugar, salt, add melted butter and eggs. Put on a warm tray and bake until golden brown.

COCONUT ROUGHS (3) (Donated by Mrs. M. Gilmour)

8 tablespoons dessicated coconut, 6 tablespoons self-raising flour, 4 tablespoons sugar, 1 egg. Rub ¼ lb butter into flour, coconut and sugar. Add beaten egg. Drop in pieces on greased slide and bake in brisk oven.

COCONUT SHORTBREAD (Donated by Mrs Ted Binns)

2 cups oatmeal, 1 cup sugar, ½ cup dessicated coconut mixed together. Melt ¼ lb butter and add. Press into baking dish, cook in moderate oven until golden brown. Cut into squares when cool.

COFFEE KISSES (Donated by Miss. Christine Cramer)

4oz butter, ½ lb self-raising flour, 3oz sugar, 1 egg, 1 tablespoon coffee (instant or essence. You can add more as you wish) pinch of salt. Beat the butter, and sugar to a cream, add coffee. Sieve flour and salt and beat the egg well and then add these alternately to the mixture. Place in teaspoonfuls on well greased tray and bake in a hot oven for 5-7 minutes. When cold fill with the following fillng: 3oz icing sugar beaten well together with 1 ½ oz melted butter and 1 teaspoon coffee essence. Dust with icing sugar.

CORNFLOUR DAINTIES (Donated by Mrs. Stan Schmidt.)

Cream ¼ lb butter, ½ cup sugar, add 1 egg, ½ cup coconut, and 5 cups cornflakes. Bake in paper containers in not too hot oven until they are set. Fill papers well and press down.

CRISP FINGERS (Donated by Mrs. R. T. Pattinson)

6oz butter, 4oz cornflakes, 4oz sugar (raw), 2 teaspoons golden syrup, 2oz rolled oats, vanilla. Melt butter and sugar, add golden syrup and vanilla then mix into dry ingredients. Press into greased tin and bake in moderate oen about ½ hour or until golden brown. Cut into figers when cool. Half cup dates or chopped nuts may be added as you wish.

CRUNCHY FRUIT COOKES (Donated by Mrs Stan Schmidt.)

½ cup butter, ¾ cup brown sugar, 2 eggs, 1 teaspoon essence of lemon or pure lemon juice, 1 ½ cups plain flour, ½ teaspoon baking soda, pinch of salt, 2 cups of cornflakes, 1 cup dates, 1 cup mixed fruit and peel. Cream butter and sugar to a cream, add eggs well beaten, add lemon essence and salt. Then add fruit and cornflakes. Lastly flour and baking soda. Drop spoonfulls on greased tray. Bake for 8 – 10 minutes.

DATE DROPS (Donated by Mrs R.A Matheson, Miss. I. Allen, Mrs. M.E Hensleit, Mrs. Mewskill.)

½ 1b butter, ½ cup sugar, 1 egg, 1 teaspoon cinnamon, ¾ cup finely chopped walnuts, ¾ cup dates, 1 1/2lb flour, ½ teaspoon soda. Beat butter and sugar to a cream, add beaten egg then flour and cinnamon, dates, and nuts. Dissolve soda in tablespoon or more of boiling water. Stir well. Drop teaspoonfuls on cold shelf and bake 10-15 minutes. They should be a pale brown.

DATE SQUARES (Donated by Mrs. N.A. Cramer)

3 cups self-raising flour, 3 eggs, 1 cup sugar, 1lb dates, ½ lb butter. Cream butter and sugar. Add eggs one by one, then add flour. Roll dough half an inch thick. On one half spread the mashed dates and cover with the other half. Cut into squares with a sharp knife and bake in fairly quick oven. These will keep for months.

EASY MEAL BISCUITS (Donated by Mrs. R.S. Dickinson)

¼ lb butter or margarine, 1 cup sugar, 1 cup coconut, 1 cup instant oats, 1 cup plain flour, 1 teaspoon cream of tartar, 1 ½ teaspoons carb soda, 1 teaspoon vanilla, 1 egg, 1 teaspoon golden syrup. Cream the butter and sugar, add vanilla and golden syrup. Stir in coconut, oats, and flour with rising. Drop in spoonfulls onto a greased slide. Roll with hand to smooth and press flat with a fork. Cook in moderate oven until brown.

FINGER BISCUITS (Donated by Mrs. R. A. Matheson)

½ lb flour, 1 large teaspoon baking powder, ¼ lb butter, 2oz castor sugar, 1 egg yolk. Rub butter and sugar into the flour. Mix with the beaten egg yolk, roll out thinly and cut into fingers. Ice with icing made from the beaten white of egg, 5 tablespoons of icing sugar, and sprinkle with chopped fruits.

FLIP JACKS (Donated by Mrs. Mewkill)

1 cup plain flour, 2 tablespoons or more grated tasty cheese, 2 tablespoons butter, salt, and cayenne. Mix together into soft dough with cold water. Roll out and let stand half an hour. Roll out again and bake until dry. Spread with butter, cheese, and celery salt.

FRENCH PASTRY (Donated by Mrs. Gus. Muller.)

½lb self-raising flour, ¼ lb butter, 1 ½ oz sugar, yolk of 1 egg beaten, mixed with a little water if required. Rub butter into flour, add sugar and beaten egg yolk. Roll out very thin, cut into strips, brush with white of egg. Bake in hot oven. When cold put two together with jam.

GINGER ROUGHS (Donated by Mrs. R.T. Pattinson, Mrs. R.E.Schneider)

Cream ¼lb butter and ¼ lb sugar. Add 1 beaten egg, then 1 cup flour sifted with teaspoon cream of tartar and ½ teaspoon bicarb soda. Add ½ cup chopped preserved ginger. Roll teaspoonful of mixture in cornflakes. (Editors note. This is only part of a handwritten recipe and baking and baking times are not included. I would treat like coconut roughs etc and put on an oven tray and bake until brown and golden.)

GINGER BISCUITS (Donated by Mrs T. Dixon)

(Editors note: Brilliant!)

¼ lb butter, 1 cup sugar, 2 tablespoons golden syrup, 1 egg, 1 tablespoon milk, 1 teaspoon soda, 1 good teaspoonful ground ginger, ½ teaspoon cream of tartar, 1 teaspoon lemon essence, 1 ½ cups plain flour: Cream butter and sugar, add egg, then syrup. Mix the dry ingredients, add lemon essence last. Take teaspoonfuls of the mixture and roll into small balls and bake in a moderate oven till golden brown.

GINGER CREAMS (Donated by Mrs Stan Cummings.)

¼ lb butter, ½ cup sugar, 1 egg, 1 good teaspoon treacle, 1 ½ cups self-raising flour, ½ teaspoon bicarb soda, 1 ½ teaspoons ginger, ½ teaspoon spice. Method: Cream butter and sugar, add egg, then treacle, then dry ingredients. Drop in teaspoonfuls on greased slide. Join together with butter icing.

GINGER FINGERS (Donated by Mrs R.T Pattinson)

4oz butter, 2oz sugar, 1 cup flour, 1 teaspoon baking powder, one teaspoon (small) ground ginger. Cream butter and sugar, add sifted dry ingredients. Press into greased slab tin and bake 15-20 minutes. Icing: 4 tablespoons icing sugar, 2 tablespoons butter, ½ teaspoon ground ginger, 3 teaspoons golden syrup. Place all ingredients in saucepan over heat stirring until well mixed. Pour over biscuits while still both are still warm. Cut into fingers when cool.

GINGER NUTS (Donated by Mrs Joe McCartney)

Sift 3 cups of plain flour (large), 3 teaspoons ginger, 2 teaspoons cream of tartar, 1 teaspoon carb soda, 1 large up of sugar, and a pinch of salt into a basin. Rub in ¼ lb butter . Make a well in the centre of mixture, add 1 well beaten egg, and ½ cup golden syrup and beat well. Roll into balls and press out flat. Bake in a slow oven until crisp and brown. (These are nice if made with lard instead of butter.)

GOLDEN NIBBLES (Donated by Mrs R.S. Lienert, Mrs. D.J O’Dea)

4oz butter, 4oz sugar, 1 pinch salt, 1 tablespoon golden syrup, 1 tablespoon coconut, 1 ½ cups self-raising flour, a few blanched almonds. Cream the butter and sugar well. Add beaten egg and then syrup. Fold in the coconut. Add sifted flour and salt. Drop by spoonfulls on a well greased tray. Place a blanched almond on top of each biscuit. Bake in a moderate oven until golden brown.

GINGER SHORTBREAD CREAMS (Donated by Mrs Henseleit, Mrs. E Dickinson)

½ lb butter, 2 ½ cups plain flour, 1 cup sugar, 2 small tablespoons ginger, 1 egg, 1 teaspoon soda, 1 tablespoon golden syrup. Beat butter and sugar to a cream, add eggs and syrup then flour, ginger and soda sifted. Put through forcer and bake in slow oven.

HALLOWEEN FINGERS (Donated by Mrs F Whitehead)

1 cup light brown sugar, 2oz butter, 1 egg, 1 cup flour, 1 teaspoon baking powder, pinch of salt, ¼ cup chopped walnuts, ½ teaspoon vanilla essence. Heat the butter and sugar slowly stirring occassionally until sugar is melted. Do not allow to boil. Remove from heat. Whip egg, beat into sugar and butter. Sift flour, baking powder and salt. Stir in. Add nuts and vanilla. Mix until blended. Spread in greased baking tin about 8 inches square. Bake slow oven for 30 minutes, leave in dish but cut into fingers. When cold remove and spread with coffee icing.

HONEY BISCUITS (Donated by Mrs. I. Schultz.)

1 ½ cups flour, 1 teaspoon cream of tartar, ½ teaspoon soda. Beat 4oz butter and 4oz sugar to a cream. Add 1 egg and beat again, then add 3 dessertspoons honey and beat well. Gradually add flour, squeeze of lemon juice, and mix well. Put teaspoons on slide leaving room to spread. Bake in a moderate oven.

ICED CURRANT FINGERS (Donated by Christine Cramer)

¼ lb butter, 2oz sugar, ½ lb flour, ½ teaspoon baking powder, 1 egg, 3 tablespoons milk, 2-4oz currants, a few chopped nuts or coconut, pinch salt. Sift dry ingredients, rub in butter, add sugar, and currants. Mix the egg yolk and milk together and stir into flour. Roll out. Spread thinly over this the beaten egg white mixed with 4oz sifted icing sugar, sprinkle with nuts or coconut. Cut into finger lengths and bake in moderate oven for about 20 minutes.

KISS BISCUITS (Donated by Mrs R.A. Matheson)

1 cup sugar, ½ cup butter, 1 egg, ¼ cup milk in which has been dissolved ½ teaspoon of soda, 2 ½ cups flour, with 1 teaspoon of cream of tartar sifted in it. Roll thin. They can be used as a plain biscuit, or stuck together with icing or jam and the to decorated to taste.

LEMON SLICE (Donated by Janice Beard)

¼ lb butter, 1 cup castor sugar, 1 egg, ½ teaspoon lemon essence, ½ lb Marie Biscuits. Method: Put butter, sugar, essence and well beaten egg into saucepan and bring to the boil. (Watch closely as it catches quite easily.) Crush biscuits finely and stir into mixture. Press onto a flat tray, greased with fat not butter. Ice immediately with lemon flavoured icing and when cool cut into slices.

MELTING MOMENTS (Donated by Mrs. W. O’Dea)

6oz butter, 2oz icing sugar, 4oz cornflour, 4oz plain flour. Cream butter and sugar and then add cornflour and flour. Roll in palm of hand into small balls the size of a marble and press out flat with a fork. Bake 7-10 minutes in a moderate oven but keep them white. When cool fill with french icing.

MUNCHIES (Donated by Mrs. W. Bound.)

Take 2 cups flaked oats, ¾ cup flour, ½ cup butter, 4 teaspoons cocoa, ½ cup coconut, 1 dessertspoon treacle, 1 teaspoon soda, 1 cup sugar, 2 tablespoons boiling water. Mix dry ingredients. Drop by teaspoon on greased slide and bake in a moderate oven 10-20 minutes.

EGGLESS MUNCHIES (Donated by Mrs. W Oehm)

1 cup plain flour, 1 cup sugar, 1 cup rolled oats, 1 cup coconut, 4oz butter or margarine, 1 tablespoon golden syrup, 1 level teaspoon bicarb soda, 3 tablespoons boiling water. Sift flour, mix with sugar, rolled oats and coconut. Melt together butter, golden syrup, soda, and water. Add to dry ingredients. Place spoonfulls on a greased slide and bake in moderate oven until golden brown.

NEENISH TARTS (Donated by Mrs Mewkill)

4oz almond meal, 1 egg white stiffly beaten, 3oz icing sugar, 1 tablespoon flour. Roll out thinly and cook in patty tins. When cold fill with cream. Decorate with the following icing. Dissolve ½ teaspoon gelatine in 2 tablespoons hot water, add 3 good tablespoons icing sugar. Cover 1 half. Mix 1 teaspoon cocoa with ½ teaspoon melted butter. Add to icing, warm slightly and ice the other half of the tarts.

NOUGAT BISCUITS (Donated by Mrs. E.J. Brand, Mrs. McIlraith.)

½ lb butter, 1 ½ cups oatmeal, 1 ½ cups flour, 2 tablespoons golden syrup, 4 tablespoons boiling water, with 1 teaspoon bicarb soda. Mix dry ingredients then add melted butter, syrup and water. Bake far apart on oven slide, and when slfightly cool roll round a peg or cone.

NUT BISCUITS (Donated by Mrs. D.I Harris)

3 cups cornflakes, ¾ cup sugar, 1 cup peanuts, ½ cup chopped almonds. Beat whites of 2 eggs stiff, add sugar and beat again. Mix in nuts and cornflakes and cook in a slow oven.

NUTTIES (Donated by Mrs. A.R. Davey)

¼ lb butter, ¾ cup sugar, 1 ½ cups of flour, 1 cup dates (small cup) ½ cup walnuts, 1 teaspoon soda, 1 egg, 1 teaspoon cinnamon. Dissolve soda in a scant ¼ cup milk. Beat butter and sugar to a cream, add egg then dates and nuts then flour and spices lastly milk and drop large teaspoon on greased tray.

NUTTY BISCUIT SQUARES (Donated by Mrs. L.K. Dahlenburg)

3 weetbix crushed, ½ cup sugar, 1 cup self-raising flour, 2 dessertspoons cocoa, 1 cup coconut, ¼ lb melted butter. Mix dry ingredients and mix with melted butter. Bake in a flat tin approx 15 minutes. Topping: 2 dessertspoons gelatine dissolved in 1 cup hot water. Beat in 2 cups sugar to make marshmallow topping. Colour if desired. Top biscuit with marshmallow and cut into fingers.

OATMEAL CRUNCHES (Donated by Mrs. G. Landers)

¼ lb butter, 1 cup sugar, 1 cup oatmeal, 1 cup coconut, 1 cup flour, vanilla essence, 1 tablespoon golden syrup, 1 small teaspoon soda dissolved in 2 tablespoons of boiling water, roll in small balls and cook in moderate oven.

OAT CRISPS (Donated by Mrs J. W. Bullen Snr)

5oz quick oats, 2oz castor sugar, ¼ teaspoon bicarb soda, 2 ½ oz butter, 1 tablespoon golden syrup. Mix dry ingredients. Heat butter and syrup and add. Mix well, press into small shallow baking tin. Cook 25 minutes in a moderate oven. Allow to cool and cut into fingers.

PASSIONFRUIT SHORTBREAD (Donated by Mrs. Gross)

¼1b butter rubbed into ½ lb self-raising flour, 2 tablespoons sugar, mix thoroughly with 1 beaten egg, press into sandwich tin and bake 30 minutes in moderate oven. When cold split and fill with passionfruit icing, dust icing sugar over top. Add butter to icing.

PEANUT BISCUITS (Donated by Mrs. M. Gilmour, Mrs. W O’Dea)

¼ lb butter, 1 cu sugar, 1 egg, 1 cup self-raising flour, 1 teaspoon cocoa, 3 packets salted peanuts. Beat butter and sugar to a cream, add egg, then stir in sifted flour and cocoa, finally add chopped peanuts. Place teaspoonfuls on greased tray and bake in a moderate oven.

PEANUT CRISPS (Donated by Mrs. G Eardley, Miss. K Bell, Mrs. W O’Dea)

4oz shortening, 1 cup sugar, 1 egg, 1 cup flour, pinch salt, ¼ teaspoon bicarb soda, ½ teaspoon baking powder, 1 cup rolled oats, ½ cup chopped salted peanuts, 1 cup cornflakes. Cream shortening and sugar, add beaten egg. Fold in sifted flour, salt, soda, baking powder. Work in rolled oats, peanuts and cornflakes. Mix well. Place teaspoonfuls on to greased tray spacing well. Bake in hot oven 10 minutes. Cool on trays. Store in airtight tin.

PLAIN SHORTBREAD (Donated by Mrs. J. Woodhouse)

1lb butter, 8 tablespoons castor sugar, and enough plain flour to knead well together. Cream butter and sugar very finely, then add flour and knead very lightly. Roll out and cut into shapes.

SHORT BREAD (Donated by Mrs. M.E. Henseleit)

1 ¼ lb flour, ¾ lb ground rice, 1lb butter, ½ lb sugar. Beat butter and sugar to a cream, add flour and rice. Make into thick cake, prick with fork, bake in a slow oven.

PUFFED WHEAT DROPS (Donated by Mrs. McIlraith)

¼ lb butter, 1 egg, 1 breakfast cup of flour, 4 cups puffed wheat, ½ cup sugar, 1 teaspoon cream of tartar, ½ teaspoon baking soda. Beat butter and sugar together and add well beaten egg. Mix well then add flour sifted with rising, then the puffed wheat which last is rather hard to work in. Place pieces about the size of a walnut on cold, greased shelf. Cook in fairly quick oven.

SLUGS (Donated by Miss. Allen)

1 ¼ lb butter, 3oz sugar, 8oz self-raising flour, 2 tablespoons coconut, 1 egg. Method: Cream butter and sugar, add egg, coconut and flour. Roll in pieces, 1 ½ inches long and roll in coconut. Bake in moderate oven.

SNOW BISCUITS (Donated by Mrs. L.K.Dahlenburg)

4oz butter, 4oz sugar, 1 egg, 8oz self-raising flour. Cream butter and sugar, add beaten egg and stir in flour. Roll into balls and flatten with fork and bake in moderate oven till brown. For topping: Boil 1 cup sugar with 1 cup water for 20 minutes so that it forms a soft ball when tested in cold water. Stir in 1 tablespoon gelatine dissolved in hot water, then whisk until mixture thickens, add few drops vanilla essence and spread on top of the biscuits.

SPICED HONEY NUTS (Donated by Mrs F. Whitehead)

2oz butter 2oz sugar, 1 egg, ½ cup honey, 1 teaspoon cinnamon, pinch of salt, 6oz self raising flour. Method: Beat all well, then mix in 1 cup of chopped nuts. Drop in small teaspoons on greased slide leaving room for them to spread, and bake in a moderate oven.

SUGAR BUTTONS (Donated by Mrs. P. Warner.)

Ingredients: 3oz butter, 4oz sugar, 1 egg, 8oz flour, 1 teaspoon cream of tartar, ½ teaspoon soda, vanilla essence. Method: Cream butter and sugar, add egg then flour. Take pieces of dough the size of a walnut, roll in sugar, put on cold oven slide and bake. Before baking put an almond on each button.

SWISS COOKIES (Donated bt Mrs. J. W Bennett)

¼ lb sugar (½ cup), ¼ lb butter, 1 egg, 1 tablespoon milk, 8oz self-raising flour, ½ teaspoon cinnamon, ¼ teaspoon vanilla essence, 2 small tablespoons currants. Method: Cream butter and sugar add egg, milk, flour, etc. Put teaspoon mixture on greased slide and flatten out. Bake in moderate oven. Join together with loganberry or other berry jam. Ice with fruit flavoured icing.

WALNUT CRISPS (Donated by Mrs. N.A. Cramer)

4oz butter, ½ cup sugar, 1 dessertspoon cocoa, ½ cup walnuts, 2 tablespoons coconut, 1 cup self-raising flour, 1 cup crushed cornflakes, pinch salt. Method: Put butter, sugar and coconut into saucepan to melt and when fairly hot add dry ingredients. Press into shallow baking dish. Bake in slow oven for 20 minutes. When cooked and still hot ice with chocolate icing mixed with lemon juice and sprinkle with chopped walnuts. Cut into fingers when the icing is set.

YO-YO’S (Donated by Miss J. Allen)

6oz butter, 6oz flour, 3oz, icing sugar, 2oz custard powder. Cream together butter and sugar, then add flour and custard powder. Roll about a teaspoon into balls, flatten with a fork, bake 15 to 20 minutes in a moderate oven. When cold put together with butter icing. Butter icing: 1oz butter mixed with 2oz icing sugar, 1 teaspoon hot water, ½ teaspoon vanilla flavouring.

CAKES:

AFTERNOON TEA FUDGE (Donated by Mrs C Dalitz.)

¼ lb butter, ½lb sugar, 2 ½ tablespoons of milk, vanilla, 2oz chopped nuts, 1 tablespoon cocoa, ½ lb arrowroot biscuits,. Bring all to the boil except the biscuits. Crumb the biscuits and add. Put in a greased dish to set.

APPLE TERRACE CAKE (Donated by Mrs. R.G. Rintoule)

1 ½ cups cooked hot unsweetened apples, 8oz sugar, 4oz butter, 8oz self-raising flour, 1 dessertspoon cocoa (heaped). ¾ packet of mixed spice, 1 cup mixed fruit, (few walnuts or almond pieces etc). 1 teaspoon carb soda. Cream butter and sugar, add soda to apples, mix with butter, and sugar and fruit, sift flour, cocoa and spice, and add last. Bake in moderate oven, ice with pink icing and sprinkle with coconut.

APPLE CAKE (Donated by Mrs K Alexander, Mrs. L Carland)

½ lb butter, 4 tablespoons sugar, ¾ lb self-raising flour, 2 eggs, 4 tablespoons cold water. Mix butter and sugar, beat eggs and add with water, then flour. Knead lightly. Roll out. Put stewed apples on half, then fold top over. Bake 20-30 minutes in moderate oven. Ice with icing sugar mixed with lemon juice.

APPLE SHORT CAKE (Donated by Mrs. J.M. Hobday, Mrs H.E Williams, Mrs R.G. Rintoule)

½ lb self-raising flour, pinch salt, ¼ lb butter, 1 tablespoon sugar, 1 egg, 2 tablespoons milk, stewed apples, 2 teaspoons sugar, 1 teaspoon butter, a little cinnamon. Sift the flour and salt, rub in butter and add sugar, beat egg and add milk to it, then mix all together. Roll out and line swiss roll tin with half the pastry. Fill with cooked apples and cover with the other half of the pastry. Cook about 20 minutes in a moderate oven. Remove from the oven, melt butter on top and sprinkle with sugar and cinnamon.

AUSTRALIAN LIGHT FRUIT CAKE (Donated by Mrs A.R Thomas)

½ lb butter ½ lb sugar, 10oz plain flour, 1 scant teaspoonful baking powder, 4 eggs, 1 tablespoon golden syrup or honey, 1 tablespoon brandy or rum. 3 heaped tablespoons each of raisins, chopped peel, almonds, and sultanas or cherries etc. Cream butter, sugar and syrup well together, add eggs one at a time. Add flour and powder alternately with fruit and nuts. Add Brandy or rum. Cook for 2 hours in moderate oven. Electric auto oven 350deg for ¼ hour then turn down to 325deg.

BANANA SPICE CAKE (Donated by Miss. I. Schultz)

1 cup sugar, ¼ lb butter, 2 eggs, ½ cup milk, 2 large bananas, 2 cups self-raising flour, ½ grated nutmeg, 1 teaspoon each of spice and cinnamon. Cream butter and sugar, add well beaten eggs and mashed bananas and beat well. Sift spices with flour, add alternately with milk. Bake about ¾ hour in moderate oven. Icing: Mash 1 banana smoothly with 1 teaspoon lemon juice, stir in enough icing sugar to make a good spreading consistency and dust the top with spice and cinnamon.

BEER CAKE (Donated by Mrs A McDonald)

Cream 6oz butter, 1 cup sugar, break in 2 eggs, beat well the add ¾ lb self-raising flour and ¾ tumbler of beer and a good handful of currants. Before putting in oven crumble the following on top of cake. 3 tablespoons flour, 2 dessertspoons sugar, 1 dessertspoon melted butter, and ½ teaspoon cinnamon. Bake for 1 hour in moderate oven.

BLACK DEVIL SPONGE (Donated by Mrs Stan Schmidt.)

5 eggs, 8oz sugar, 1oz butter, 2 tablespoons milk, 1 dessertspoon treacle, 2oz plain flour, 5oz cornflour, 1 ½ teaspoons cream of tartar, ¾ teaspoon carb soda, 4 level teaspoons cocoa. Pinch salt. Method: Sift flour, cornflour, risings, and cocoa. Put butter and milk into saucepan and bring slowly to the boil. Seperate whites from yolks of eggs. Add sugar gradually to egg yolks and beat until creamy. Beat whites until a little stiff then add salt and beat to a stiff froth. Now add beaten yolk and sugar to stiffly beaten whites. Beat all quickly and lightly until thick and creamy. Now add treacle (slightly warmed), fold lightly and add flour, fold in well. Lastly fold in boiling milk and butter. Bake in sandwich tins in moderate oven for 35 minutes.

BOILED FRUIT CAKE (Donated by Mrs. Oliphant, Mrs. R.E Schneider)

1 ¼ cups hot water, cup currants, 1 up sultanas, 1 cup sugar, 4oz butter 1 teaspoon bicarb soda, 1 teaspoon cinnamon. Place these ingredients in large saucepan and boil 10 minutes. Take off fire and when cold add 1 beaten egg, 1 cup plain flour, and 1 cup self-raising flour (sifted). Bake in hot oven for 1 hour.

BROWN SLICE. (Donated by Mrs R.S. Lienert)

1 cup sugar, 1 tablespoon golden syrup, ½ cup butter, 2 cups, self-raising flour, jam, enough milk to make a stiff dough, as many currants, sultanas, and raisins as desired. Rub butter into flour, add sugar, and syrup. Mix with milk. Roll out and spread half with jam and sprinkle the fruit. Then fold over the other half and bake on a slide. When cold, ice with thin icing.

BROWN WALNUT CAKE (Donated by Mrs. R.A. Matheson)

½ lb flour 3oz butter, 2 eggs beaten, 4oz sugar, 1 teacup milk, 1 teaspoon ginger, 1 teaspoon soda, ¼ lb chopped walnuts, ½ teacup golden syrup, 1 teaspoon cinnamon. Cream butter and sugar, add eggs. Then flour etc, add milk with soda dissolved in it and lastly the warm syrup. Bake ¾ hour in moderate oven.

CARAMEL CAKE (Donated by Mrs J Fischer)

3oz butter, 1 ½ tablespoons sugar, 1 egg, beaten; 1 cup plain flour. 1 teaspoon baking powder. Mix, press into tin 10 x 8 inches. 1 tablespoon golden syrup, ¾ cup brown sugar, 2 egg yolks, beaten, 2 tablespoons butter, ½ tin condensed milk, vanilla. Melt together, add ½ tablespoon plain flour, mix. Pour onto cake mixture. Beat 2 egg whites until stiff, add 4 tablespoons castor sugar, 1 teaspoon vinegar. Put on top of mixture. Bake 40 minutes in moderate oven.

CARAMEL CAKE SQUARES (Donated by Mrs M.E. Henseleit)

Melt ¼ lb butter, add ½ cup sugar, beat to a cream. Chop ¼ lb dates and ¼ lb walnuts, add to butter and sugar. Stir in 1 ½ cups self-raising flour then add 1 egg beaten, and vanilla essence, beat well. Press on greased tray, sprinkle with sugar and bake ½ hour in moderate oven.

CHOCOLATE ALMOND BARS (Donated by Mrs. E.G. Cummings.)

1 cup self-raising flour, 1 cup coconut, 1 cup partly crushed rice bubbles, ½ cup sugar, 1 dessertspoon cocoa, ½ cup chopped almonds, ½ cup chopped sultanas. Mix all together then add ¼ lb melted butter. Press onto a slide and cook for about 10 minutes in moderate oven Cut with knife to mark small bars when cool. Ice with chocolate icing and sprinkle with almonds.

CHOCOLATE CAKE (Donated by Mrs M. Gilmour)

3 eggs, 1 cup sugar, 1 tablespoon butter in ¼ cu boiling water 1 cup self-raising flour, 1 ½ tablespoons cocoa. Beat eggs, and sugar, add flour etc, lastly water and butter just before putting in the oven. Bake about 20-30 minutes in moderate oven.

CHOCOLATE APPLE SHORTCAKE (Donated by Mrs F Whitehead.)

2 oz shortening, 2 oz sugar. Beat to cream and add 1 egg. Beat well and add 8oz self-raising flour and 1 heaped dessertspoon cocoa and pinch salt. Divide the mixture into two parts. Roll one and line greased sandwich tin, spread with cooked apples, drained of juice and cover with second part of mixture. Cook in slow oven approximately 20 minutes. Ice with chocolate icing mixed with hot water and vanilla.

CHOCOLATE CAKE (2) (Donated by Mrs R.A. Matheson)

¼ lb butter, ½ lb sugar, ½ lb self-raising flour, 2 tablespoons cocoa, 3 eggs, ¾ cup milk. Beat butter and sugar and well beaten eggs, and essence of vanilla. Then add flour and milk, more milk if necessary. Bake in moderate oven and when cold ice and sprinkle with nuts.

CHOCOLATE CREAM ROLL (Donated by Mrs. Les Baker.)

4 eggs, ¾ cup sugar, 1oz flour, 1 ½ oz cocoa, 1 teaspoon vanilla, few drops essence of almond. Beat egg whites stiffly, fold in sugar, beat yolks, and add, then add essences. Fold in sifted flour and cocoa. Bake in Swiss Roll tin 10 minutes in quick oven.

CHOCOLATE CARAMEL CAKE (Donated by Mrs R.I Bussau)

IMopped dates, 4oz sugar, 1 cup flour, 1 teaspoon baking powder, 1 teaspoon vanilla. Press into a flat tin. Ice with chocolate icing and cut into squares when cool.

CHOCOLATE CINNAMON SLICE (Donated by Mrs. I.E. Schultz)

¼ lb self-raising flour, 2oz butter, milk to mix. Rub butter into flour and mix with a little milk. Roll out and line a baking tin about 12 inches x 8 inches. Spread with raspberry jam then pour on the following mixture: 2 tablespoons butter, ½ cup sugar, 1 egg, 1 cup self-raising flour, 2 teaspoons cocoa, 1 teaspoon cinnamon, 1 teaspoon mixed spice, vanilla, ½ cup milk. Bake about 20 minutes. Ice with vanilla icing and sprinkle with chopped nuts.

SIMPLE CHRISTMAS CAKE (Donated by Mrs. R.C. Roe)

1 cup dark sugar, 1 cup light brown sugar, ¾ cup butter, 8 eggs (one at a time). Sift 7oz plain flour and 1 cup self-raising flour. Soak 3lbs friut in sherry to cover for 24 hours and add a little brandy to mixture. Bake 4 hours in moderate oven.

TRADITIONAL CHRISTMAS CAKE (Donated by Mrs J. M Hobday)

8oz raisins, 8oz sultanas, 4oz dates, 4oz currants, 2oz chopped peel, 4oz crystallized cherries, 2oz almonds, 10oz plain flour, ¼ teaspoon carb soda, 8oz butter, 8oz brown sugar, 5 eggs, 5 tablespoons sherry, brandy or whiskey etc, ½ teaspoon mixed spice, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cocoa, ¼ teaspoon salt, ½ teaspoon vanilla essence, few drops almond essence. Prepare fruit, chop and place in a basin. Pour spirits over and leave overnight. Line tin with three layers of paper. Cream butter and sugar thoroughly, add unbeaten eggs one at a time and mix each in well. Sift together the flour, spices, and salt, add to the mixture alternately with the fruit. Place in prepared tin and bake in a very moderate oven for from 3 – 4 hours. Leave in the tin when cooked and wrap in towel to enable cake to cool very slowly.

EASY CHRISTMAS CAKE (Donated by Mrs P Warner)

1lb plain flour, ¼ lb self-raising flour, 1 teaspoon spice, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1lb butter, 1lb sugar, 8 eggs, 1 ½ lb sultanas, ¾ lb raisins, ½ lb currants, ¼ lb mixed peel, ¼ b dates, 4oz cherries, 2oz almonds. Cream the butter and sugar, add eggs, then some flour and some fruit. Then add 1 tablespoon treacle, 1 tablespoon brandy. (Editor’s note: No cooking times were given for this. Suggestion as for simple Christmas cake).

COCONUT CAKE (Donated by Mrs. M.E. Hensleit)

¼ lb butter, 1 cup sugar, 3 eggs, ½ cup milk, 1 teaspoon cocoa, 1 cup coconut, 2 small cups self-raising flour. Beat butter and sugar to a cream, add eggs one at a time then milk then coconut then flour. Bake in moderate oven 30 minutes.

COCOA SPONGE (Donated by Mrs. E Bound)

¼ lb butter, 1 cup sugar beaten to a cream, 4 eggs, 2 tablespoons cocoa mixed with one tablespoon boiling water, 1 cup flour, 1 teaspoon cream of tartar, ½ teaspoon soda. Bake in sandwich tins.

COFFEE CAKE (Donated by Mrs. J.M. Hobday, Mrs. F. Whitehead)

¼ lb melted butter, add 2 tablespoons coffee essence, 2 tablespoons milk. Beat 3 eggs, 1 cup sugar, add other ingredients. Sift in 1 cup self-raising flour. Filling: Boil 1 tablespoon sugar, 1 dessertspoon butter, yolk of egg 1 teaspoon coffee essence. Bake for 20-30 minutes.

COFFEE CAKE (2) (Donated by Mrs. C. McFarlane)

4oz butter, 6oz sugar, 2 eggs, 6oz self-raising flour, ¼ teaspoon salt, ¾ teaspoon cinnamon, ½ cup strong coffee, ¾ cup finely chopped walnuts. Cream butter and sugar, add well beaten eggs gradually. Sift flour and cinnamon and add to mixture alternately with coffee and lastly nuts. Bake in sandwich tins 20-30 minutes. When cold ice and fill with mock cream.

COFFEE GATEAU (Donated by Mrs. R.A. Matheson)

8oz self-raising flour, 7oz butter, 6oz sugar, 3 eggs, 2 tablespoons milk. Beat butter and sugar to a cream. Add eggs, flour, and milk. Bake in moderate oven about 1 hour. When cool cut in three lengthways pieces and join with coffee icing and then ice all over. Stick blanched almonds in the top. Icing: 14 tablespoons icing sugar, ¼ lb butter (or less) and coffee essence.

COFFEE SPONGE (Donated by Mrs. Max Gilmour)

4 eggs, 1 cup sugar well beaten together, 1 cup self-raising flour, put ¼ cup boiling water, 1 ½ teaspoons coffee essence, 1 tablespoon butter on stove until butter is melted then add. Bake in moderate oven 20-30 minutes.

DATE CAKE (Donated by Mrs. R.E. Schneider)

½ lb butter, 1 cup sugar, 3 eggs, 1 cup water, 1 ½ cups flour, 1 teaspoon soda, 1lb dates, ½ cup chopped walnuts. Soak dates and soda in cup of water for 3 hours. Cream butter and sugar, add eggs, then flour, lastly dates and nuts. Bake in moderate oven for 1 to 1 ½ hours.

DATE AND BANANA CAKE (Donated by Mrs. C. Dalitz)

4oz butter, 4oz sugar, 2 eggs, 3oz dates, 1 banana, lemon juice, 6oz self-raising flour, 2 tablespoons milk. Cream butter and sugar, add eggs, then dates, lemon juice and mashed banana. Add flour alternately with the milk. Bake 20-30 minutes in moderate oven.

DATE SLICE (Donated by Mrs. R.C. Roe)

¼ lb butter, ½ cup sugar, 2 cups self-raising flour, 1 egg, 2 tablespoons milk, ½ lb dates. Rub butter in flour and sugar, add well beaten eggs and milk. Roll out in two portions, spread date filling, and put other half on top. Bake 20 minutes in hot oven. Date filling: Put dates, teaspoon sugar 2 tablespoons milk and beat until smooth. Ice and sprinkle with nuts.

DOLLY VARDEN CAKE (Donated by Miss. I Allen)

3 eggs, ¼ lb butter, ½ cup milk, 2 cups of self-raising flour, 1 cup sugar. Method: Cream butter and sugar, add eggs one at a time, beat well, add milk then flour and mix well. Put half the mixture in a separate basin then add 1 tablespoon golden syrup, ½ cup chopped raisins, ½ cup sultanas, 1 ½ teaspoons cinnamon, 1 teaspoon mixed spice. Mix carefully and well. Bake in sandwich tins and when cooked join together putting light half on top.

DORSET APPLE CAKE (Donated by Mrs F Whitehead)

2oz butter, 1 egg, 2oz sugar, 1/3rd cup milk, 1 cup wholemeal flour, 1 teaspoon cinnamon, 3 apples peeled and sliced or 3 sliced bananas. Method: Cream butter and sugar, add well beaten egg, then milk, self-raising flour and cinnamon, then apples. Spread in a well greased tin. Bake in moderate oven. Sprinkle with sugar and cinnamon.

EASTER BRIDE CAKE (Donated by Mrs. G Eardley, Miss. I Allen)

½ lb butter, ½ lb castor sugar, 3 eggs, ½ cup milk, ¾ lb plain flour, 2oz peel, ½ lb sultanans, 2oz cherries, 2oz almonds, 1 teaspoon cream of tartar, ½ teaspoon soda, ½ teaspoon lemon essence. Beat butter and sugar to cream, add eggs one at a time and beat. Then add flour and milk and fruit last. Bake in moderate oven about 1 ½ hours.

FRUIT CAKE (Donated by Mrs. R.A. Matheson)

10oz flour, 8oz butter, 8oz sugar, 4 eggs, ½ teaspoon soda, cinnamon and spice to taste, ½ to 1 dessertspoon treacle, 12oz mixed fruit, 8oz raisins, 6-8oz sultanas, ¼ lb cherries and dates, ½ wineglass of wine, 1 tablespoon brandy. Soak the fruit all night in the wine and add to the mixture. Cook in a slow oven about 3 hours. When cooked do not remove from the tin but wrap in a towel until the next day.

FRUIT SLICE (Donated by Mrs. R.I. Bussau)

¼ lb butter, ¼ cup sugar, 1 egg, 1 heaped cup self-raising flour, 1 cup mixed fruit with a little preserved ginger added, 1 teaspoon vanilla, 1 tablespoon cocoa. Bake in a flat dish or on a slide. Should be over ¼ inch thick. Cut in squares. This is nice with or without icing.

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I’VE TRIED EVERYTHING AND THE ONLY EBOOK CREATOR I EVER USE NOW IS THE ULTIMATE EBOOK CONVERTER

December 26, 2014 Leave a comment

This is the very first time I have EVER advertised a product, but it’s not so much about a product really. More about a particular bloke. His name is Nitin Mistry.  When I retired from full time work in the media industry I wanted to just write books and ghostwrite for other people. One of the biggest problems I had producing a good, neat product that would be quickly and easily accepted by Kindle (gee those people can be difficult with ebook errors!) And have a product that was easily and quickly able to be uploaded to all those other sites that require particular and often difficult formats, it was a steep learning curve. I tried all the so-called ‘easy’ things like Createspace, and Scrivener etc. It was all just messy and I’m a bit of a perfectionist when it comes to preparing an ebook for a client. My own books are mostly novels and don’t require too many images, but a lot of my clients wanted illustrations for their children’s books, or memoirs.

I spent a long time searching around for something that would fulfill all my needs in a single product. I came across UEC, which stands for The Ultimate Ebook Creator. I was cynical. Cynicism has been my lifesaver many a time over my almost 70 years of existence in this world. I composed an email to Nitin Mistry. Amazingly I had a reply within an hour. Hmmm! I thought, the product just sounded too good to be true having used all those other rather miserable ebook creators.

Well, bugger it, I thought, it’s only $67 and I’ve spent a heck of a lot more trying to get books formatted and converted from clients manuscripts. I really needed something that would work for me without all the toing and froing trying to get a professional looking book. I kept emailing Nitin and always got a reply within an hour or two with links to the videos and help stuff. Nitin fascinated me. He sounded like a decent type of bloke, but you know, in this industry the shark tank is pretty chock full of click/spam and I was still cynical.

I’ve been using UEC now for four+ years and there has not been a single occasion over that time when Nitin has not replied to my many questions within a few hours, and with such clarity and professionalism that is entirely missing with most other products. Have you ever tried to get an answer from Amazon about Createspace? and suddenly found that there are a bunch of extra pay for stuff that ends up costing you a heap of extra money?

When I first bought UEC Nitin Mistry became much more than a guy who had made a brilliantly simple book creator. He actually emails his clients personally to ask how he can make his product better… and he listens and acts on what you tell him. I found it hard to believe that when you buy the Ultimate Ebook Creator, it’s yours totally, absolutely and without any gotchas or catches. When Nitin makes changes or improvements he emails immediately and tells you. If you find a bug and send him a message, he personally acknowledges and ALWAYS fixes it in a timely manner and then lets you know. I have never had a relationship with a product creator who is so dedicated that he actually sends emails to thank you for helping him to make UEC better.

Not being a pirate wanting everything for free I once asked him if I could send a copy to my writing partner so she could work with me. The email I got back was that I owned the product and could use it on any computer and that the price I had paid included TWO, one of which I could send to Dora with no problem. Not only that, but I can use the UEC on any computer I have at home, and that has been a huge relief for me because I have several offices I use at home plus my notebook that I carry with me.

Now let’s talk about updates. Over the four years I have been using UEC it has had a lot of amazing additions and improvements. All of them free with no strings and no charge.

Yes, I’m telling you about this amazing product for writers, but really this post is about a man unlike so many I have had  any online relationship with. Nitin Mistry has shown himself consistently to be an honourable, decent, and dedicated software designer. I’m not going to go in to all the truly remarkable things you can do with UEC because all that is explained on his website and through his many videos. Every video has Nitin personally walking you through every step to help you to get the best out of his amazing product.

When I first started using The Ultimate Ebook Creator, I used to type directly into its built in word processor, but quickly found that my documents can be pasted directly from Word (or Openoffice) which I prefer, and it formats perfectly.  These days I can format an ebook in all the required formats literally in a minute or two. I’ve never had a single piece rejected by Amazon, Nook, or any other ebook seller. The fact of The Ultimate Ebook Creator is simply that it works, and it works simply.

I’ve never met Nitin Mistry, (who I believe lives in Canada) but I do feel that I know him. I know that his wife writes lots and lots of books, (mainly cookery and crafts I think). When I sent Dora, my writing partner, her copy of the product I worried that she might be nervous about using it. She is not terribly good at ‘computer thingys’. She messaged me on facebook that within an hour she had formatted and PUBLISHED TO AMAZON her new book called PICKING UP PEAS WITH CHOPSTICKS. And what a great job she did!

If you would like to see a complete novel created within UEC just go have a look at my new novel THE GIRL FROM KOSOVO. It’s a long novel in excess of 400 pages. Click on the Look Inside feature and check it out. All made with UEC.

So, I guess this is an advertisement for a product but more truly speaking it is about a man too. His name is Nitin Mistry and he is genuinely a top bloke, and I can say that having never met him in the real world.

Now the last note on this post is that YES if you buy The Ultimate Ebook Creator I will get a commission from the sale if you mention my name or if you link your purchase to this post. Frankly, that is not important to me. I would tell you about UEC anyway because there is not a single product like it out there anywhere. There are lots of “free” stuff but honestly you need a degree to figure out how to use them properly, (and they rarely actually work out). UEC saves hours or even weeks of rejections from websites because of formatting. It is right first time every  time. Lots of people use Createspace for their kindle stuff, but if you want a decent job done, in the end it costs, and it keeps costing.

Nitin, if you are reading this thank you for making my life so much easier. I am a writer not a book creator, and you Nitin have made a product that makes me proud to have someone like you to help we who write, and to help us to actually begin to make our money quickly and without all the fussiness that goes with formatting and publishing. If there was an award for people like Nitin Mistry I would be one of the first to add my vote. I don’t have a photo of Nitin Mistry but I do have a link to his page here. I do believe that UEC has become his personal baby and I do think he is very very proud of his product. That is what makes him so good at what he does. He has a special talent and that talent is to help writers to be the best they can be. So he created a product that allows us too to be the best we can be. header

Categories: an eclection

DEAR WORLD

October 3, 2014 2 comments

Once, sitting down with Spike Milligan, at his his mother’s rather nondescript house in Woy Woy in New South Wales Australia, we were talking about children and his children’s books.spike self portrait He looked at me in that typical Milligan way that could always raise a smile and said. “What children’s books? We are all children when we don’t have to playact at being grown up.” Later we took a slow, rambling walk on the beach. He was hunched and shuffling, his eyes always looking down. Now and then he would bend and pick something up. “Little things.” He said. “If only we could always live in the land of small things. There are whole universes on every grain of sand.” On the way back to the old and tiny house which had been his mother’s he squatted rather painfully on crackling knees to watch a dung beetle rolling a huge ball of horse dung before him. “Imagine if that dung beetle was God,” he said “and that big ball was the world. All the microbes, all the bacteria could be us.” I loved Spike. He was the kindest man, the saddest man and the most likeable man I ever had the privilege to know.
He was an old, and sad man when I knew Spike, consumed with regrets about his ancient perceived sins and worried about what would happen to the world when he was no longer in it. He wanted to stay to the end. “Like a really terrible film.” He would say. “You hate it, you groan at every word of unbelievable dialogue, you begin to pick out the continuity errors. You finish your popcorn and yearn for your money back. But then something keeps you glued to your seat. You just want to see it through to the end. To see what happens. Nothing does. Everyone dies, and you are left thinking that surely you missed something important. Something someone was trying to say to you. But they weren’t and you feel cheated.”
Like me Spike was manic depressive, and like me he hated the newspeak ‘bi-polar’. spike quote 2
Today, while I lie flat on my back full of valium, Neurontin, and morphine, feeling sorry for myself because all I can move arms and legs, and trying to keep the depression at bay I think of my old friend. A friend I wish I had met in his younger years when he was a master of expression, a founding member of the timeless “Goons” with Harry Secombe, Michael Bentine (in the early days), and the magnificent Peter Sellers. From Milligan’s writing of The Goon Show with collaboration from Eric Sykes and Larry Stephens, Maurice Wiltshire or John Antrobus was birthed Monty Python, The Goodies, and perhaps even The Young Ones benefited from Spike’s mania and depression. spike quote
Today, I picked up my morphine, my valium, and my Neurontin, planning to order in a bottle of vodka and pound up my pills with my lovely marble mortar and pestle, when Spike whispered in my ear. “I’m the oldest manic depressive I know.” I heard it as clearly as the day he laughingly said it to me. So I made up my mind. I too am going to be the oldest manic depressive I know. I owe that to Spike. At the very worst I can promise to live longer than Keith Richards! (After all we’re the same age and he has had a lot more fun than I have!) e
Thank you Spike. For having lived, and crossed my path, and in doing so, taught me a lesson. I will stay till the movie is over no matter how horrible the acting or the script!

UPDATE: I had previously said that the house in Woy Woy was Spike’s “birthplace”. Even as I wrote that I knew that he was actually born in India, but I blithely skipped by and carried on writing. Thanks to Russell for keeping honest here. If it’s any excuse I was flat on my back with a prolapsed disc and in great pain. However, excuse it might be, but not absolutely honest.

Categories: an eclection

TRUTH AND LIES

September 24, 2014 3 comments

It is only when you encounter the truth that you realise what has been a lie.

 

Well into my 50’s I was able and willing to verbalise my anger and dismay at the cynical manipulation of truth by the powers behind our media, and the loathsome ambition of career politicians.
Corporate media journalists would rather climb the greasy pole of butt-licking success than question the machinations of their media owners. Some even begin to believe their own lies, after all the big pay-checks come with super cleaned bums.
You can perhaps feel some compassion for ‘celebrities’ who chase fame and fortune at any price, and who do not give a shit so long as the spin-doctors continue to regurgitate vast streams of vomit.

These days I understand the impotence of this white-hot rage. I am getting old. I am going to die sooner rather than later and all my ranting over these many years has done nothing to change one solitary mind.
I am not naturally political. Not a socialist, nor a capitalist, not right wing, or left wing. Neither am I prone to being very moderate. Dress up a pig in satin and silk and it is still a pig. I have been wrong a million times. I used to think that Barack Obama was an honest man. That he had a backbone. Sadly, he and his psychopathic cronies still twist the truth for their own ends and those of the rich and powerful. After all, what is one more little atrocity committed in the Middle East? Just another crime against humanity, but committed on the side of God, and Justice, and Freedom.
Even my country Australia, sucks bum with ‘bi-partisan resolve’. Just when you think you have an honest politician on the opposing benches he or she lets you down by standing with the psychopathic loonies. They won’t stand on trial at the Hague, not one of them.

Over my almost 70 year lifespan I’ve seen how easy it is to create lynch-mobs. Herds of sheep. You only need three ingredients. 1) Greed. 2) Fear. 3) Stupidity.
Acting in combination it now takes no time at all to re-write history. As little as a few days is all that is required. Constant loops if video run over and over again bamboozles viewers into believing that they are seeing a much more massive conflagration. Genocides can be perpetrated and the reasons for them entirely forgotten by We The People in just a few weeks. Even knowing the horror of our actions, those who caused us to turn our needless ferocity upon innocent people cover up their crimes by convincing us that we truly were justified, and therefore, absolved of all guilt.
Then, in waves of self-disgust we vow ‘never again’, and we keep those vows for as long as it takes the psychopaths to count their shekels and pay off their Judases.

Do you know what TRUTH is? I don’t. So far as I can tell, truth is now only something that most people believe until we are told that we should no longer believe it. Friends become enemies, and enemies friends, between going to bed at night and waking in the morning.
I do not want to offer up a history lesson, but perhaps a small example is worth while. Before 1611ad there were hundreds of translations of the bible. Then along came James 1 (James V1 of Scotland.) This despicable creature personally supervised the torture of women accused of witchcraft. Some people think of him as a scholar and yes, during his reign culture and literature did flourish. He sponsored the translation of the bible (from the Latin vulgate), which became the King James Version, based on his ideas and personal views. Nowadays this version of the bible is the one that most people know the best. BUT if you think there were only ever ten commandments, you are deluded. That’s OK, you are one of millions. My point is that if you tell a lie often enough, and spread that lie through fear and finely tuned propaganda it becomes the truth.
During WW11 Paul Joseph Goebbels was a master manipulator and propagandist who easily convinced even the most moderate and ordinary of German folk that they were the master race. His success was international and today most Americans would swear on a stack of King James bibles that the USA was NOT funding and supporting Hitler’s gang of thugs. Not just major banks, but motor companies, newspaper moguls, and simple ordinary people who, like sheep followed their ‘leaders’.
Most British people would viciously attack my character and motives if I were to point out that at that time, the British too were anti-Jew. You would call me a liar if I told you that my own mother was spat at and called a ‘Jew Lover!’ by our own townsfolk in Yorkshire, England. Those who did not spit and heckle simply crossed the street and dropped their heads. My mum’s crime? She took in a Rabbi and his family to live in our home during the years after WW11. In the main though, when I grew up after the war anti-Semitism was not a noisy activity. It was something quietly brought up in the living rooms of ordinary folk. “They’re Jews you know!”

Who needs history lessons when history is so quickly and easily reconstructed and rewritten? Even old buggers like me end up doubting our own memories of things if a lie is perpetuated long enough and vociferously enough.
I was in the Middle East in the mid-sixties, but to this day I am suspicious about why we were killing youngsters my own age and younger. I was one of those sailors from HMS Phoebe on exchange with the Argyle and Sutherland Highlanders in 1967. I have not viewed this piece of film and have only just found out about it’s existence. My research however suggests that we were lied to and manipulated by our own government. The men I served with were amazing, courageous people. We did as we were told, and in retrospect we were told a pack of lies by a despicable gang of politicians and military psychopaths in powerful positions.
So why should things be different now?

On a recent Sunday night an interview was aired television with our once Prime Minister John Howard. For me it was a shocking interview. In answer to a question put to him about sending Australian troops in to Iraq and in to combat he bare-faced stated that he was “embarrassed” that he already knew that there were no weapons of mass destruction. He knew! He lied and sent young men and women to their deaths. He showed no compassion or concern for the innocent people of Iraq! John Howard LIED and perpetuated that lie, only admitting now that he was ‘embarrassed’. This man, and his masters in the United States and Britain CREATED the environment that has led to the ultimate horrors today. In my opinion, he and his co-conspirators are guilty of war crimes.
What have we become?

In the past few days the Palmer United Party senator Jackie Lambie not only posted a criminally racist and disgusting assassination of a brave Afghan woman policewoman’s character, but she claimed to be doing so in HONOUR of that woman. Jackie Lambie, who claims aboriginal heritage, (denied by aboriginal elders) is a bumbling racist who demanded that anyone who followed Sharia law should “get out of Australia!” When asked to define Sharia Law she fumbled and farted,

talking about terrorists and the Australian Constitution. This stupid, ignorant, half-witted evil-minded piece of excrement is a powerful reminder that just about anyone can take a seat at the table to decide how MY life should be controlled and manipulated. Her astonishingly racist, religionist views, full of uninformed hatred and fearmongering actually has wide support in the community! Her leader, the mostly affable Clive Palmer, billionaire miner and founder of the Palmer United Party has done nothing publicly to admonish this woman. He has simply disagreed. She is therefore, free to continue to spread the bile, bigotry and lies as a senator in the Australian parliament.

Last week the United States declared that they are considering supplying arms to ‘moderate rebels’ in Syria. Wait a minute… MODERATE rebels? That is not just oxy-moronic, it is plain downright moronic! What happens when you issue these remarkable people with guns and artillery? Do they remain MODERATE rebels? DOH!
John Kerry weighed in a few days ago with a speech on television. I heard that speech and was shocked. (Incidentally, Sky news misquoted him. He did not say “alleged”.) This supposedly informed ‘moderate’ and powerful man claimed that Australian police had just arrested a ‘large group of terrorists’ who had plans to ‘create mayhem’ by ‘indiscriminate beheading of civilians.’ He has not bothered to correct that statement. So was it true? No it was not. This is what in fact happened. Some reports say 600, others say 800 police officers swooped on a number of suburbs in Sydney. At first it was claimed that there were 15 people arrested. As a little time went by 14 of those 15 were released, and ONE person was arrested and charged with (as far as we know) sending an angry and threatening text message.
Of particular interest with regard to this story was the immaculate staging. TV and press all ready and waiting to grab their images and stories. Not much of a secret was it? Since last week the story has crossed the world, and gained credence. No one in authority has yet described the non-event for what it actually was. It was a great publicity stunt, and depressingly linked to other things that have since come to pass. I wonder how history will treat this. There is a great beating of drums right now. There is a movement on to greater things, one linked to another. The politics of fear is humming along nicely. It’s a great time to confiscate even more freedom and human rights. In fact, so great is the fear that many folk are volunteering away their rights and freedoms. Not me!

So what is next in this great saga of fear and loathing? The jigsaw is becoming clearer. At the same time as this ridiculous ‘raid’ in Australia happened, several other things were put in to play. There was a not so subtle change in the news reportage about Australian troops going into Iraq once more. Islamaphobia is being carefully and cynically marketed into the streets of Australia, Britain, and the USA.
Violence against Muslims, and loathsome commentary against Islam is becoming prevalent in the streets. While in Australia there has as yet been NO genuine terrorist attack, it will happen. It has been created deliberately and without conscience by government and police, by right wing groups, by fascists, and once decent people now believe that they are under attack and they are acting in fear. There is a genuine belief within the wider community that terrorist attacks have already occurred in Australia. The lies are becoming truth, and those lies are becoming more strident and outlandish.
Security agencies are being given powers that were previously unheard of, and the people are volunteering away their personal rights.
Just a day before the Big Raid in Sydney, the Prime Minister upgraded Australia’s security status. A few days later he made a speech announcing the deployment of 600 troops to Iraq. He said that there would be ‘no boots on the ground’. He spoke of ‘advisors only’, and ‘targeted air strikes in Iraq’. (Nothing then said about Syria. You will have to wait a few weeks for that.) Then, a few days later he made a speech about ‘terrorists’, saying that it was ‘against God. Against religion.’ Wow! Now that’s a new one for a secular society! And then came the words ‘combat troops’. Yes, COMBAT troops. Those troops on the way out of Australia were SAS, nothing but SAS. SAS troops do not serve in ‘advisory’ roles. They are not office workers. They are on the ground combat troops. So…’no boots on the ground’? Hmmm!
Islamaphobia, fearmongering, the building up of hatred against the world’s second largest religion, (a peaceful religion) leading to the prosecution of yet another war. Oh what sheep we are!

I am old. My rage is impotent. As we enter another era of war and desolation, history is both being repeated and re-written exponentially.
What will the truth be tomorrow?
I am Australian. Every day on the streets of our cities Muslim women are attacked, terrorised and molested because they wear the hijab. They go largely unreported. I walk the streets of our suburb, day and night without fear. I have a house tenanted by three refugee boys, all Muslims. I cannot stop what is happening, but I can say this. I am sorry. I am so sorry.

UPDATE: The one man who was arrested and charged with ‘terrorist related’ crimes has appeared in court. He was found in possession of 4 rounds of ammunition (no firearms), left over from the last time he went hunting, and a broken Taser, given to him by a friend for repair. He was given a $500 fine and a good behaviour bond. That is what it took between 600 and 800 armed and dangerous police officers to be called out for.

THE BUTTERFLY EFFECT.

December 4, 2013 1 comment

What is the Butterfly Effect? There is a mystical theory that if a butterfly flaps it’s wings somewhere on earth, then the vibrations will change everything in every other living thing. Perhaps everything we do, every thought we think, has the effect of changing the entire world at any given moment.

I’ve been writing the follow up to The Girl From Kosovo for the past twelve months and now it is nearing completion. The first book was more thoughtful, but left many questions. I felt that the characters were still living even as “Kosovo” was coming off the presses. There was more to say and the ‘action’ had only just begun. This book is less of an idealistic expose and much more action. It will be ready for the publisher on deadline in March 2014 and I can promise you a lot of twists and turns.

In their wisdom the publisher has decreed that “Butterfly” will be available only as an Ebook for six months. Thereafter it will be available in hard and softcovers before Christmas next year. I would have liked to publish this book complete here on my blog, but that will not be possible due to the terms of my contract. So this is just the first of FIVE installments, and if you want the rest please send me a comment and I will email the novel to you on the same day it is posted for sale. This means that if you read it, and like it, here, you don’t have to wonder. Just ask me and you can have the complete story free of charge as my thank you. Enjoy.

THE BUTTERFLY EFFECT

 

 paraphenallia

 

Escape was pointless. Even if she managed it, she knew she would return of her own volition. Already she would give anything, do anything; just as long as the needle followed.

They no longer bothered to shackle her. The heroin was shackles enough. Shivering, stomach cramping, she clutched at her belly and dry-heaved once more. Tasting the H at the back of her throat. Ashamed that she wanted to swallow back on it, feel the euphoria as the drug entered into her bloodstream.

She could smell it on her sweat, doubly ashamed that even in her filthy state the smell was a comfort. And a hunger.

A sweat-stained cotton shift, her only covering, clung to her body. Her hair — once blacker, more lustrous, than any raven’s wing — hung in wet hanks to her waist. Before, Sunguoshu would brush it for her each evening in the little Shenzhen apartment she once thought a place from which to run. Now, thinking of home and her big brother gave her a few seconds of respite from the hunger. But only for moments could she grasp and hold such love, before the Horse kicked at her guts again.

Soon a man would come. Perhaps he would bring another. Or others. Only a few infinitely long days ago, she had fought. Screamed and scratched until her fingernails broke one by one by one. Held her legs together with such desperation that her brain burned up. Then after the abuse, the blessed needle. Heaven and Hell. Reward and Punishment.

Lena would not be working in the Big House — not the Big House of her dreams anyway. Another big house. One of nightmares. Not saving her wages to send back to Sunguoshu so that one day… One day. She tried to think away the hunger.

 

 

She remembered the blind girl, Su Li, who tried to warn her at the airport. Thanking her, Lena crossed into London and propelled herself up the dark steps to a fate of her own making.

The red-haired woman. Friendly. Welcoming. Filling in the Model Release form. Smiling in encouragement, the woman turned the paper for Lena’s signature. Checked the false passport and grinned as a co-conspirator. Unfolded and, with a small curl of amusement on her thin lips, perused the leaflet tucked inside the faked document. Opened a desk drawer and deposited the papers. Closed and locked the drawer with a key hanging on a leather thong between her soft flabby breasts. The short telephone call.

‘Exceptional,’ was all the woman said to an unknown question.

Lena drank coffee. There was no tea, as would have been customary at home, while waiting for the photographer to arrive for her audition.

Shy, she giggled and posted her eyes to the floor, round face soft. Just how they like it. The photographer snapped away. ‘Just a little cleavage.’ Lena fisted her little hands against her breasts until the photographer pulled them away with less than encouraging fingers. When she baulked, the woman unbuttoned her blouse for her, exposing a pretty lace bra. And then the photographer was throwing up his hands. Shouting.

 

 

 

‘You want to leave?’ Grabbing her elbow. ‘You want to go? That it?’ Hissing into her face. ‘I’ll call them for you. Immigration, is it? Go back to China? You want that?’ She did not want that, but the questions were rhetorical anyway. ‘Forget it!’ Snarled. ‘You’re never going home, baby.’

And then she was clothed only in her bra and panties. The man got rough. The red-haired woman left, but not before extracting the documents from her drawer and stuffing them into her big black shoulder bag.

That was days ago. Days and nights. Some men came and spoke in Russian. Hauled her down the stairs naked. By then it was dark. Into a black van and into the black night.

Lena fought. Screamed. Cried. Begged. To no avail. And bled. Sore and humiliated, the blood streaming down her thighs. On the little cot in the dark room she wept. All ‘face’ expunged. Peeled away. Her last vestige of pride, pissed into a bucket. Urine and blood leaving her body in equal quantities. That night, for the first time, after another savage round of abuse, the man pushed a needle into her vein.

Blessed, and cursed, Lena slept.

 

 

 

 

 Yorkshire: Happy family.

Yesterday afternoon pewtered clouds swagged high. Snow fell like duck’s down. In the absence of wind or breeze Nikki could catch the big feathered flakes on her tongue. She could spin around and make the falling flakes dance. Her simple happiness had infected the household. And she felt safe. Loved. Cherished even.

Christmas now long gone and decorations packed away for another year, the snow returned before the March winds and painted a new landscape. A gift of such munificence that her heart swelled for the sake of it.

 Robbie, loaded up with a Fair-Isle sweater beneath his quilted anorak bent willingly to the early task of bringing in and stacking enough wood to last the Aga a month. He perspired under the wrappings, but determined to stock up enough to last through a blizzard if needs be. The big stove, mean on fuel, squeezed every ounce of sweat from a log.

 The events of the past year when Robbie had ended up in plaster, and Nikki almost got herself killed- several times in fact- now seemed like a dream.

There had been some good done in those dark days though. A lot of good. Any light shining on the darkness of human trafficking was a good light and things had worked out just fine. Nikki’s ‘force for good’ had triumphed and the Lighthouse Foundation had done so much for Nikki’s personal spirit too. An eccentric but likeable and quite amazing group, the Freegans of London Bridge had taken a strong voluntary role in the operation of the foundation. They were good hands to be in.

Nikita, hunched over her laptop at the kitchen table squealed, clapping her hands. Seventeen and closing in on eighteen fast, Nikki had at last discovered childhood. And she wasn’t going to let it go for a while yet.

No one, Robbie the least, begrudged the girl her youth. She had been grown up before she had had a childhood. Something to be redressed. She was working on her book.

‘Andy sent email!’ Nikki, underscored her excitement with a squeal and clap of delight, dedicated to the man she now respectfully called ‘daddy’.

Jilly took Billy off the boil, preparing the oversized teapot with big scoops of loose tea leaves.

‘Read it to us our Nikki.’ She shouted up the stairs, ‘Robbie! Mam!’ and waited a few seconds. ‘Email from Andy! You comin’ down?’ Nikki swivelled around and around in her office chair impatient to read it aloud.

 Robbie pounded down the stairs still buttoning his shirt. Having got up early and wrapped up tight to fetch the wood he was sweating liberally when Jilly, as big sisters can, had complained ‘You stink our Robbie!’ He had lifted his right arm and sniffed his armpit, prepared to declare that his sweat should be bottled and sold as an aphrodisiac. But Nikki had snickered and winked at Jilly. In spite of his hugeness, not even six foot three of perfectly proportioned manhood stood a chance in a girly household.

 He dragged out a kitchen chair and sat down. His shoulder butted up to Nikita’s. Robbie could have been hewn from a block of oak wood.The months had changed Nikki. Older, of course. Wiser too. But best of all younger as well. Now she laughed a lot more.

 ‘I begin?’ She looked around, spending a few moments more gazing at Robbie than at Jilly. Phyllis appeared and took over the tea-making. ‘Go on luv. I’m listening.’ She said absently.

‘He says,’ Nikki read aloud, ‘My dear Nikita. Time I think moves faster as we grow older. Or perhaps happiness shifts it along at a pitiless pace. Yesterday you were seven years old, now soon to be nineteen. Or is it twenty? . If time is passing quickly for you, then it is not age, but happiness the cause. Grace however, keeps me youthful.

Nikki giggled. ‘Always Grace! Grace this! Grace that! I think he loves Grace!

Robbie laughed. ‘Jealous little Girl from Kosovo!

Nikki elbowed him. Hard and without amusement. ‘Do not call me so! I am Withernea girl! Withernsea!’

‘Alright Nikki.’ Jilly glared at her brother who knew full well he had been bad. And then at Nikki for equal measure. Robbie bowed his head. He had overstepped a mark. It had been agreed between them. She hated being The Girl From Kosovo. Hated it. Bowing her own head she called an undeclared truce and read on. ‘Grace is finally divorced from SO10 and the SIS Her simple delights now revolve around my dear Ann, Ben, and of course yours truly. Just as Ann, when she was a little girl, referred to me as daddy, she now addresses Grace as mum. What a strange occidental/Caucasian family we have become.’

Nikki clapped her hands again in girlish glee. Commander Grace Kelly had done her job as a police officer with SO10- Special Branch, against the odds. Inducted into the SIS, the British Secret Intelligence Service by insidious means, Grace understood the need but not the methodology by which the innocent were entrapped into deniable activities. Had she remained a serving officer there would have been another move sideways. Rank. Praise. And out of the way. The less than agreeable alternative might have been another kind of retirement. She no longer conformed to the philosophy of The Greater Good.

Nikki read ahead, her lips moving silently before she engaged her throat once more.

 ‘We are in constant contact with our friends in London. The foundation is in fine hands with Richard Deacon and his associates. How were we all so lucky amidst such tragedies? The Butterfly Effect appears ever likely to have value as a theory. I trust that Meegan, Maryija and Pixie will do it justice with their new documentary which I understand is to be narrated my Mr. Mactavish.’

 ‘Keeps ‘is finger on the pulse I reckon.’ Jilly spread a thick slice of toast with Very British Marmite, the taste of which resembled bird shite. At least as she imagined bird shite to taste. She handed it off to Robbie with a smirk of disgust. Robbie loved the stuff. ”E knows more about goin’s on than we do!’ He licked at the thick black smear with a gross look at Jilly. ‘Good job I saw it comin’ out the jar our Jilly. Looks like your undies!’

Nikki shoved in. Not before giving Robbie a sharp elbow to the ribcage. ‘He says; Soon I will have new legs. To be free from pain is a gift to be treasured. Meanwhile I am happy to endure Grace’s manhandling.’

Robbie hooted. ‘Woman handling I reckon.’

‘Behave our Robbie.’ Phyllis cut in, plunking mugs of scalding tea on the table. Gross-outs were no new thing to her, but decorum still had to maintained to some degree.

‘Go on our Nikki.’ He chose to ignore his mother’s admonishment.

‘That’s all really. He just says to say hello to all of Withernsea and to say that he is happy and hopes that we are also.’

No, winter stood no chance in this household. Days filled with banter. With laughter. The letter from Andy filled each one of them with a sense of belonging to something bigger than themselves.

Daily life returned to the comfortable unspoken word. Nikki, hunched over laptop and lined exercise book. Typing, jotting, cutting and adding. Every now and then, when her brow furrowed and the eraser end of her HB pencil tapped her lip, Robbie ruffled her hair from behind. Though she shook her head in mock annoyance, she really did not mind. She minded even less when he wrapped his big arms around her shoulders and blew naughtily in her ear.

Jilly, long legs hanging over an arm of the tatty but comfortable armchair near the window, finger-picked something classical on her twelve-string guitar pausing to make some note on a staved notebook.

Phyllis bustled. Quietly unflustered by anything at all. These days every day was gold. A constant stream of tea mugs and platters of sandwiches. If no sandwiches, then scones, cakes, fresh hot bread rolls straight from the Aga oven. All Phyllis needed in her life were a brood to look after and a day in town with Mrs, Boulster playing bingo.

Later, the youths might take a hike out beyond the drystone wall that surrounded what in spring would become the garden.

 LONDON, ENGLAND.

 The girls were ready to be moved. Each to a new location. The Russians discouraged bonding. In this house each girl knew that others existed. They had never seen, only heard. And what they heard was never laughter or conversation. Only cries, pleading, begging and screams.

Lena stretched. Now empty of shame she invited the needle into her ankle. Careful to avoid pumping the same location the man released the rubber strap, dropping the syringe into a slotted container hooked over the side of the trolley. He pulled back a white hand-towel covering a stainless steel kidney shaped dish. Loaded syringes were lined up with military precision. Obsessive preparation.

He looked almost kind when he smiled down at her. From the bottom shelf of the trolley he lifted a bundle of clean linen. Towels. A dress. Underwear.

‘When you can, you must dress.’ Yes, there was a kindness in his voice. A schoolmaster’s voice after the corporal punishment. Accented, but not Russian.

Then Lena’s eyes dropped and she stopped caring. Warmth spread through her naked body. A million soft, fluttering wings eased the pain. Her eyes flickered. Head too heavy to lift. A beatific smile softened her lips.

The man touched her. His hand warm on her cold skin. It was not a predatory touch, more one of careful concern and she was grateful for it, this human contact that was not brutish and ugly.

When Lena opened her eyes he was gone. Her cell door was open and the sound of water shushing through shower sprinklers sounded like monsoon rain. Knowing, but still without knowing exactly what was expected of her she scooped up the pile of clothes. Freshly laundered. The smell divine. She pressed her nose into the top folded towel. Felt its softness. Inhaled the scent of oranges.

Deep down a tiny spark, no more than a flicker, invaded her shrunken soul. Not daring to think of the spark as hope, it became so. There was hope now of no more beatings. No more depraved, shaming rapes. No more shackles or invasions into her body. Only the needle. And submission. She must find the water and cleanse the stench of stale humanity from her body.

Everything until now had been schooling. Lessons. The Buddha taught acceptance, and through acceptance dharma-happiness. That was the way of the Buddah. Lena knew these things to be true. The Hong Fa temple in the Fairy Gardens at home in Shenzhen showed these things to be true. Ah, the temple. Just a tourist destination. The legend of a fairy coming down to the Xian Hu the Fairy Lake was for tourists. But not the thought. The meaning. Now, acceptance must come. Only through submission could dharma be sought. This, she could teach to the western girls down the hallway. Their voices, devoid of laughter soughed through the hallway, mingling with the shushing of water.

Naked in the shadowed hallway Lena took tiny steps. Longer steps would take her to her destination quickly. Faltering, she closed her eyes. If she delayed, courage would leave her and panic fill the void. She would not panic.

No door held back the sweet-scented steam. The odour inviting. Coursing through her veins, the skank had shed the cloak of misery and now she felt normal. As normal as the poison permitted. For the first time, out of her cell, Lena took in the surroundings.The place was big, with many rooms. Lines of doors, each one barred with inch thick steel. No guards at the shower room door, and none within. The warm fog thick,but not impenetrable. The open door drew away the bulk of it, wisps of steam dancing into the cold air in the hallway.

Five girls, four of them tall, blonde and milky-skinned. The fifth, a short, modestly plump girl, younger perhaps than the rest, washed herself separately from the others. Even under the circumstances, her posture cried Outcast. Her skin, counterpoint to the other girls, a dark-chocolate black. This girl faced the white-tiled wall, over-hot water cascading down her back.

The white girls were talking. Not in whispers, but subdued and listless. They too were stoned. Lena’s appearance in the doorway imbued the space with a momentary shock. The air sucked back into silence. The girl’s vocal cords snapped shut, conversation trapped at the back of their throats. Then, perceiving no threat the air opened up again and they began talking where they had left off as if Lena did not exist. Strangers might be captors.

 The girls speech was not English. They conversed quietly in some European tongue unknown to Lena. Most Chinese understand the English language nuances even without speaking it. But few can determine European accents. The girls were not English. They were however, round-eyes. Gweipo the feminine of Gweilo ‘white devils’. Gweilo once disparaging no longer bore its original stigma.

Lena placed her bundle on a nearby wooden bench and stepped up to a wide, fixed-in-place shower head. The build up of calcium and green copper from years of use and no cleaning blocked most of the water from the sprinkler. She turned the star shaped tap half a turn and instantly the water turned scalding. She turned the cold tap to regulate the heat and the sudden pressure blasted out the caked dirt and hammered like cold needles against her skin. Carefully she adjusted the taps until the spray was comfortable. For a few moments she luxuriated under the shower, but then the pipes rattled and banged and the pressure came and went, scalding and freezing.

There being no way to control the heat or force of water, Lena stepped away, gradually moving closer, using her hands, palms up. Soon the cleansing downpour comforted. She washed her filthy body in silence. Without warning a thick burst of fury and disgust overwhelmed her. She tore at her skin, wanting to rip away the flesh, to dig out what had crawled inside her. In her mind’s eye her body was full of worms. Tiny white revolting worms burrowed into her skin, through flesh, invading organs eating at her brain.

But as the water soothed, the feeling quelled and she used the basic yellow slab of carbolic soap to get inside every crease and crevice. Lena rubbed and scrubbed at her private parts with an awful sense of panic. But the worms inside her brain had eaten away all chastity. Nothing would return to her the face that had been ripped so violently away. Something else had been planted inside her, Something foul and stinking. And it would grow in the darkness of her soul.

Where the racking sobs came from only the Buddha, God, and Satan could know. They burst from her mouth and nose in an endless string, unheralded and unwelcome. Even the scalding water, the chilling water, neither one nor the other, with the force of a fire hose, could sluice away the fluids from her body and into the drain quickly enough.

Lena had come to wash. To dress in clean, chaste clothing. To offer the wisdom of the Buddha. To soothe these other captive souls and give hope to the hopeless. To accept and counsel acceptance. Now the other girls-even the outcast, Lena’s mistaken presumption, gathered around her. Comforted her with their hands. On her shoulders, her face, arms, neck. Arms wrapped around her waist, her neck. Not a hand, nor a finger, not a single part of flesh touched her where they had. They knew, these girls, even as she knew without knowing that to touch her there would be further defilement. All they had between them, the shared experience. And compassion.

Dressed and clean the six girls waited, unsure of what came next. The drug thickening in their veins, they waited. At first they sat together on the wooden bench and talked in earnest quiet tones. They offered up their names. Where they had come from and how. In common they were all illegals. Each with a different story to tell. Each the same in its essence. Irina, Mariena, Chloe, Sondra, Rebecca. Lena. No. With a burst of pride she tossed away that ghost of a name.

‘Guo Ya Na. That is my name. I am not Lena Guo. I am the sister of Sunguoshu. Lena Guo is only a passport. A fake. But I am real and I am Guo Ya Na.’

Lena Guo did not exist. Had never. She did not ask about the other girls, or if their names were truth or fiction. No matter. What harm small secrets now? The Buddah had spoken into her heart and mind. In order to accept, she must be who she was. Anything else was not acceptance, but denial.

Lena Guo had been a victim. Guo Ya Na, sister of Sungoushu was not a victim. This little thing she could choose. If all other choice had been ripped from her, this she could keep. Maybe it was not much. Not diamonds or gold, but precious beyond price.

The hours passed. The girls stood, walked, turned and paced. Sat. Squatted. And with the passage of time need slithered and sliced its way into their guts. Cold slipped into the tiles. What had been bright and white became yellow with age. Bare plumbing pipes, rusting tap fittings. The building shedding its comfort. Now shrouded in decay, it yawned and displayed its awful past. Sondra pointed to the horrible words arced above the door to the cavernous tiled room. Randall Asylum for the Insane. 1807.

The heroin that had made everything look bright and shiny now brought forth rats, and the smell of misery and decay. Irina began to shiver and the familiar clutching at her belly made the other girls nervous. Soon they too would succumb to the pain. And it would be terrible. The alternate constipation and diarrhoea, nausea and dry-heaving. They would begin to run their tongues around their gums, that chemical smell in their nostrils. The taste in their mouths. Sondra started to scratch. Under her arms, down her arms, her thighs, ankles. The itch all over her. She gritted her teeth.

Guo Ya Na could see that the girl Sondra had strength. She would call upon the Buddha for wisdom. For the gift of extra strength for the girl. One by one they were falling into the pit of need for the drug. In a short time all of them would become compliant. Would beg. Would offer themselves to the humiliation, and be thankful for it. She must call upon the strength of the Buddah’s teachings to help them. For herself too, for Guo Ya Na sought the strength of humility. ‘They will come soon.’ She said softly in English.

Irina looked up from the floor where she squatted. Snakes squeezed her guts. She swallowed the taste on her tongue. ‘Yes. With the drugs. I know this.’ She fell quiet. She did not want to think of the needle. The thought was like sustenance and she knew that if she thought she would want to gobble it up.

‘And they will give us dharma-happiness.’ Guo Ya Na wrung on the corner of a towel, twisting against the cramps now too clutching at her belly. She too swallowed, forcing nausea back.

Rebecca, the Sudanese girl, her teeth chattering, but seemingly strong set her face at the others.

‘Men from my village came in the night. They came with machetes. And hammers. I do not want happiness. That happiness will kill me too slowly. They have my life because they hold me on a spike? No. They will take it the hard way. I will fight, and if I die I will die like a warrior woman.’

Guo Ya Na nodded, a small smile of respect for the black girl pulling at her lips. ‘I understand.’ She said in a small whisper. ‘Like the Shaolin of Henan. Warriors also.’

Mariena, jittery, sweating even as the cold seeped into their bones nodded. ‘I think soon we will beg. Now, we are still strong and brave. But soon they will put us to their use again. This is only a part of our torture. This is to make us soft and willing. Tomorrow, the day after, next week, they will turn us into play dolls, and then we will be for sale. I know this.’

‘We can escape’. Chloe, the Ukrainian girl. Tall, big boned and stunningly beautiful. But diminished.

Irina, deteriorating fast, gasped out. ‘I need it Chloe. So much I need it. I don’t know if I have will to do this, what you are thinking. Even if we can walk out, we will steal, sell our bodies. We will seek out the drug and when we find it they will find us. There is no escape for us.’ Sondra had remained silent. Listening to the others. All her energy locked into simply coping.

‘I came to study. Medicine. I think we can if we plan quickly and well. In three days the heroin will be leached from our bodies. I know some things we can do. Hot baths. Massage. We can help each other together. In a week, maybe two weeks we could die from heart failure. But we could also be free. Whichever way, heart failure or survive, we will be free. Not slaves. I do not want to be a slave.’ She bit down hard on her lower lip. Hard enough to draw blood. She too was fighting the pain as hard as anyone was. ‘Maybe we can try.’ She said. ‘If we can escape we can make hope for us.’

Guo Ya Na shifted from face to face. She had wanted to bring comfort. To talk about the Buddha and to accept. But what of acceptance? Of submission? Only now, of a sudden she understood. Now she accepted. Now she submitted. She accepted the pain. Submitted to it. The Buddha was wise. He would say accept, submit. But to what? The inevitable?

This, a life of defilement and abuse. Of hunger and submission to the delicious euphoria. This was not inevitable. Only death was inevitable. ‘I have been wrong.’ She said quietly looking to Sondra. Then to Rebecca. ‘I will accept death if that is what the Buddha asks of me. I will not submit to life if life is one of submission to dishonour. My brother Sunguoshu told many stories when I was very little. Of opium. How the Chinese people became slaves to their masters who ruled an empire from Britain. To plunder our people. Until one day when the Righteous Harmony came to cast them from our land. Yes. I think we can escape. No masters. No submission to those who would make us slaves. I will honour my brother.’

All the girls had spoken. If they could stay together, just for a little while, maybe there would come an opportunity to fight. Hope stirred in them all. Hope infected them and Guo Ya Na knew that if she spoke with strength they would follow. Guo Ya Na was no leader. Her brother had always cared for her. But the Buddha had spoken into her head. Even now he spoke. They would fight, even maybe against each other as the disease raged. Maybe there would be betrayal. She must keep them strong and do what must be done. Not just against men, but against time and the poison that shackled them. They must do battle.

Down the hallway keys rattled. Wheels trundled over bare wooden boards. The man was coming.

YORKSHIRE. THE FARM.

 The wall phone rankled its archaic dring dring! Dring dring! Sounding as old and tired as the finger dialler on its face. Phyllis liked it that way. No 1812 overtures or Homer Simpson’s Doh! Doh Doh that Robbie found so amusing.

No one stirred. To the Three Stooges it was Phyllis’s phone. Robbie argued that if any phone in the house went doh doh doh he would not expect Jilly to run and answer it. Similarly if the 1812 Overture clobbered the quiet, that was for Jilly. No one was going to budge at Nikki’s choice of ringtone that just implored ‘pick up Nikki! Pick up Nikki.’ Phyllis had resisted the youth’s rampant rush to technology. The recording studio, the computers, the smart phones and wireless cameras. So, if the old bell still went Dring Dring! Dring! The only activity from Robbie, Jilly or Nikki was to flap their gums.. ‘It’s your phone mum!’

 ‘Hello?’ The inquisitory ‘hello’, Phyllis’s best effort at coping with unknown callers. She would never get used to the telephone and their disembodied voices. Shy by nature even telephones sent a frisson of fear up her back.

 ‘Phyll? Jock.’

 ‘Oh. Do you want to.?’ Phyllis glanced around the room at the eager faces all wondering who might be calling mum. But Jock butted in while Phyllis looked uncertainly at the kids.

‘No. No just wantin’ to check if yer all ‘ome eh? Don’t want t’turn up for nowt if’n yer all gone out or summat eh?’

‘No. We’re all in Jock. The kids were goin’ to go off on a hike over t’jackdaw woods later.’ She giggled nervously. The kind of giggle that made every man of a certain age- and younger, say something flirty. Jock Mactavish was no more resistant to Phyllis’ sweetness than any other man.

True to form Jock threw one in. ‘Pity then eh? You can leave crumbs in my bed any day eh?’ From other men the insinuation would have been sexual harassment. From Jock, no more or less than a compliment. He would never act on any of it anyway.

Embarrassed, Phyll brushed back her thick, wavy red-hair with her left hand. Her freckled face blushing up her cheeks. No matter that the caller could not see. That was just a Phyll thing and not one she would grow out of at this late stage.

Robbie got up and grabbed a couple of warm scones. ‘Who was it mam? Boyfriend wantin’ a night in then?’ He broke open a scone and flicked a blob of home made white butter on both sides.

‘Don’t be silly. It was Jock. He’s comin’ over from town. Wanted to know if we’re all in.’

‘What the ‘eck for? Snow’s a bit thick on’t ground for comin’ out this far in’t it?’ Then with a sly bat of his eyebrows, added ‘We can clear out for an hour you know. Mind, knowin’ Jock he’d be in and out in ten minutes.’ With a typical Robbie grin he added, ‘ The ‘ouse I mean.’

Phyllis could not help herself, her natural smile lighting up her face, and the admonishment falling from her lips bore no heat. ‘Now give over our Robbie! He asked if we’re all in so I expect he wants to see you lot for something. Though I don’t know why he can’t tell you over the phone.’Robbie teased, stuffing a whole scone in his mouth at the same time. ‘He’s after yer mam. Half the blokes in town ‘ve been eyeing your skirts since we was little ‘uns.’

‘Robbie! I said give over didn’t I?’ But Phyll was quite pleased really.

Jilly propped her guitar up against the armchair, uncurling cat-like. The lazy day, the warmth in the kitchen, the whole cosiness of today had made her languid. They’d always ‘lived’ in the kitchen. It was big and warm. Close to food.

‘I’ll be Polly then.’ She said, filling the kettle full enough to bubble out of the whistle. Second thoughts made her pour a little off before she jammed Billy’s whistle back on his spout.

‘I’ll be Sookie.’ Nikki waved an arm away from her laptop without looking backwards. If Polly put the kettle on, then Sookie always took it off again. Nursery rhymes tended to stick around in these parts.

‘Too late f’walkin’ in’t woods anyhow’ Robbie volunteered, gazing out the kitchen window. A huge mushroom of nimbo cumulus, billowing white and steel grey was rising, grumbling into the early afternoon air. Growing into a giant ice-cream cone, it formed quickly.

‘I reckon we’ll be snowbound ’til spring.’ Gathering up another couple of scones, Robbie set them on a side plate. He reached up to the top cupboard and spread his big fingers around the handles of half a dozen plain white, pint mugs.

‘Oi! Yer bloody greedy bugger our Robbie!’ Jilly skited, grabbing for the last two scones while his hands were occupied elsewhere. Robbie glared at her but undeterred she waved her clutched fists at him. ‘Emergency rations.’

Peeved, Robbie waved the side-plate, plonking the mugs on the solid old kitchen table. ‘These are fer Nikki anyway.’ He retorted, slapping more great globs of butter between each one. Whether they had originally been for Nikki or not, the words had committed him, and he strolled over to where she was hunched at the kitchen table. Still working on her book.

Phyllis laughed, wiping palms on her floral smock. Nikki always thought she looked pretty in it. Decorated with big red roses, the pastel colours suited Phyll’s complexion and accented her femininity. All told, in her mid forties, and generously proportioned, Phyll was disarmingly attractive. Fair skinned and freckled, she had always drawn attention, though she was -even more attractively, oblivious to her looks. ‘I better put another dozen in then.’

‘Better make it three if Jock’s stomach is comin’ with ‘im.’ Jilly said.

‘Better still, make that four.’ Robbie added. ‘No doubt we’ll need emergency rations.’

Jilly punched him, though not hard enough to cause a flinch.

Nikki, not being whole-hearted family could easily have felt left out of all this personal banter. Not with this family. She looked on at the three adoringly. From the very first moment, she had been enveloped. Now she couldn’t bear Robbie NOT to touch her, which he did often. Ruffling her soft curls ,draping a big arm over her small shoulders. In private ,he kissed her, and she allowed. The feel of his lips on hers, the heat in her lower belly sometimes made her want to risk it. Phyll did not see them as children, no matter how she referred to them as kids. If they were sixty they would still be her kids. Phyll had no objections if they chose to share a room and a bed. Secretly she desired it.

Nikki was afraid though. That he would be disgusted, and never want to touch her again. In those times when a hand accidentally or not so accidentally brushed her one little breast it generated the closest thing to a panic attack she had ever experienced. Sometimes the feeling became so unbearable that it was almost asthmatic and she had to run.

Those times Robbie, always misunderstanding, traipsed after her, eyes cast to his shoes, stammering apologies followed by a day of humiliated silence. And those days hurt Nikki too. She wanted to tell him everything, though she was sure she had explained much of it clearly enough.

Once, some years ago when she was fifteen she had flirted. On the promenade by the Pier Towers she’d offered herself to him, but he had to do it to her with her clothes on. She’d forced a laugh at his shock. A laugh that came manufactured from a soulless place. She had meant it then.

In her room upstairs there was no full length mirror. Nikki did not need to be reminded of the deep hole in her chest and the scar the size of the side-plate Robbie had placed on the table. The deep ‘bear-claw’ scratches from shoulder to backside meant that back or front the view was not of beauty. She felt ugly.

Loving Nikki had always been easy for Robbie. Dealing with it though, impossible. If he so much as peeved, Nikki he saw it as hurt and strove to make amends to the point of annoyance. She had learnt not to be annoyed and even if it crept in at the odd moment Nikki was good at pushing it aside.

On the other side of the coin, hurting Robbie made its own hurt too. Phyllis had been the rock on which this family stood. She gave more of herself to her youngsters than most parents gave to themselves. It had been cathartic to show Phyllis the scars. Letting Phyllis touch them with her fingers. Outside of doctors no one had ever done that, and there had been a faint tickle. Phyllis had slumped down on Nikki’s bed so hard that she bounced.

‘You know luv, if it’s to be, there will be a time. Just let it rest as is and he’ll see you as he wants to. I can tell our Robbie’s feelings.’ She chuckled. ‘You can when you’ve changed their nappies you know.’ That made Nikki giggle. The image of a strapping six three block of a man having his nappies changed. She stifled it quickly enough when the sadness dropped back in like a stone.

The series 11 Land Rover Jock Mactavish piloted would never gain accolades for stealth. Even less so with snow chains and his home-engineered snow plough jutting off the front end.

The old truck, the last of the flatbed model in the area clanked and wheezed in ‘snow gear’. All four wheel hubs engaged into 4wd, the snarling V8 wore its disguise well.

Richard Deacon and Micheila squished shoulder to shoulder on the bench seat, with Jock at the wheel, felt every bump and jounce.

‘We’ll not be long now eh?’ Jock grinned at his relatively new ‘old friends’.

‘I hope not.’ The Deacon muttered through clenched teeth. The ‘rover, never more than utilitarian had been further stripped over the years and judging by the smell, had been recently transporting sheep or other large livestock.

Micheala, known to all as Mitch was taller than The Deacon by almost a head yet she managed to maintain a regal stature in spite of the confined space.

Today her jet hair which when loosed, caressed her ankles, was braided into hundreds of perfect plaits, and folded under so that it looked impossibly thick, falling only to her waist.

‘Eh yup!’ Jock whooped. He seemed to be enjoying himself even if his passengers were not. ‘I’ve lost road eh! ‘ang on to yer ‘ats!’

Just in time they braced their palms against the bare metal of the beast’s roof. The vehicle, with plough and show chains; all 2000 pounds plus of it, dipped its nose, crossing a five foot wide snow filled ditch with a sickening lurch.

‘Found it eh.’ Jock said, hauling a hard left on the ‘drover’s massive steering wheel. .

”ere y’are.’ Taking one hand off the wheel he pointed into the middle distance. Standing stolidly in the apparent middle of nowhere the boxy red-brick two storey farmhouse was like the first glimpse of land to a lost sailor.

The snow, which had begun to fall even before they left Withernsea just a few miles back, as if to acknowledge their imminent arrival, turned into white-out.

‘Just med it I reckon eh?’ Nothing phased Jock Mactavish, farmer’s son of this parish. He flicked the switch on the windscreen wipers. For a couple of moments they jammed and juddered. Jock gave the windscreen a thump with his scrawny fist. The wipers behaved.

It had taken two hours to travel eight miles.

Phyllis, unprepared for visitors, other than the old reporter, scooted up the stairs rabbit fast exclaiming that ‘I’m not decent!’ Too flustered to be seen by city folks in her at-home smock.

‘Someone with ‘im.’ Robbie reported too late. He stared snow-blind from the kitchen window, not keen to throw open the door yet and let in the blizzard.

Jock parked the ‘drover close to the wall in the lee of the house. Jilly, ever the welcomer, made a scolding noise that sounded like ‘Welleteminthen!’ Before racing to the front door herself. Grudgingly Nikki flopped down the lid on her laptop and closed the notebook from which she was working. She was busy piling her books together trying hard to disguise her unwelcoming demeanour.

Nikki loved the isolation. Guests, with the exception of those she knew well and trusted, were an unwelcome diversion. An intrusion rather. She had taken to being enjoyably grumpy at intruders into her family space. That was until she heard Robbie’s big voice roar. ‘Deacon! Mitch!’

 Fortunately the two guests were also huggers. Robbie threw his great arms first around Mitch, and then the Deacon. Anyone smaller would have been crushed in the embrace. He had much to thank this pair for. Not the least of which had been the unstinting care he had received at the London studio apartment. Granted they – well- Meegan, had run over him in the first place. But none of that mattered. It was they who had been instrumental in bringing Nikki home to stay.

 Nikki too lit up. She buried herself mouse-like in the folds of the Deacon’s coat before he could shed it and get a grip on the girl. Then Mitch got her share.

Settled, after Jilly and Phyllis made up beds, the household knuckled down to catching up. Questions and answers flowed thick and fast from all parties. Having consumed multiple pint mugs of tea while Micheila filled in on London gossip she got to her feet and announced with little concern for volume that ‘I’ll be peeing for a week. Where’s the toilet.’

‘Such a lady.’ The Deacon grinned. Seldom did this man relax into the comfort of friends. Most people found him surly and stodgy.

Jilly showed Mitch the way to the ladies room, which also doubled as a men’s room and boasted a plaque on the door ‘Potting Shed’. Just a private Robbie potty joke.

Jock needed to be back in Withernsea before too late and it was already dark. ‘A bit ‘o snow’ wouldn’t be a worry. Jock’s ‘drover came complete with Arctic sleeping bags and metho stove. Not to mention suspicious looking foil packets of ‘probably food’ labelled ‘made for NASA’. He slapped his ever present chequered cloth cap over his mop of never-combed hair, shook hands with The Deacon, gave Mitch a suspiciously sexy hug and threw open the door to the blizzard. Outside, and out of sight, he hunched his shoulders, shed his affable grin and fought his way back to the trusty car. He did not want to be present when the reason for this emergency visit was finally announced.

So evening fell, gossip trailed off and there was silence. Uncomfortable silence. The Deacon was a surgeon. He didn’t do well with human interaction unless his gloved hand wielded a scalpel. That’s what Mitch was for. Partly. That the unlikely pair adored each other was simply a bonus.

 So. Darkness still came early in this part of the world. Though not yet five, in another half hour the world outside would become impenetrable. And the world inside would have changed forever.

‘I suppose you’ve all guessed something’s askew.’ Mitch fiddled with her eternity ring twisting it around and around.

The Deacon placed his surgeon’s hands on the table and pushed himself to his feet. Leaning forward supporting his upper body on his palms he turned his head, birdlike, and stared at each questioning face for a long time. He was gaunt. His eye sockets hollowed out pits. He looked like a man who had been long sampling his own medicines.

‘Hrrump.’ This was going to be bad. ‘We received..Mitch received a not..hrrump. A note. We are unclear as to how it came to be in the pocket of her greatcoat, but by the time she discovered it we had already wasted a great deal of precious time.’ Mitch placed a small yellow post-it note on the table. The Deacon nodded and she retrieved it. He nodded again his consent.

‘It’s just an instruction really. It gives a url, a, a web address, followed by a telephone number. It’s a 381 number. For Serbia.’

‘We are assuming that the note had been in Mitch’s pocket no more than a few hours.’ The Deacon added.

‘I’d been walking in the wet and the hem got truck-splashed. I was about to take it to the dry-cleaners after lunch.’ She said. ‘By the time I found it and we called the number we’d already passed one deadline.’

The Deacon broke in again. Still holding his body hunched, palms flat on the table, as if his legs might imminently fail him. ‘It was the voice of a little girl. Just a small child. Hrrmmp! A..’

Mitch got to her feet and went to him. Everyone stared. She towered over him. His hands left the table and encircled her, his head falling to her ample chest. And then his shoulders heaved. The Deacon was sobbing as if his heart might break. Mitch held him and spoke over his shoulder, now smoothing his hair. Her own voice strong. ‘She said that we had failed her. That the egg timer had run dry. That’s what she said. That the egg timer had run dry and we had failed her. Then she said to come here and collect Nikita and we would be given further instructions.’

Now Mitch’s own voice began to tremble. ‘Uh, he,uh. First he. Uh, made her scream. He said we had to listen and that he was, um, he was taking out her eyes with a spoon. And then there was a loud bang. He shot her! He shot the little girl.

Robbie sprang to his feet. ‘Bullshit!’ He rounded the kitchen table and stood behind Nikki, putting his big hands on her shoulders. She sat for a moment, glancing first at Mitch and the Deacon, then fleetingly at Jilly and Phyllis. ‘He wasn’t bluffing Robbie.’ She said. ‘You know what he’s capable of.’

‘How do you know that? How can you be sure?’

Because I was one of them!’ She snapped angrily. Shock at her own venom blooming on her face. Too late to take it back, Nikki dropped her eyes and began to fumble with her fingers. When she spoke again her voice was soft. Defeated. ‘There is more I think.’

Phyllis jiggled a tray of cups. She put a bowl of fresh milk on the table, scones and butter, sugar; as much for the sake of busy-ness as comfort and sustenance.

‘You said there is a URL to go to.’ Jilly said. ‘Should we see it?’ She flipped up the lid of her laptop and pushed the power switch.

‘NO!’ The Deacon boomed, his deep baritone conveying a sense of absolute authority he almost certainly did not feel. ‘No good purpose would be served to view such depravity.’ He wrapped his hands around the pint mug Phyliss had placed before him, taking in the comforting steam.

Andre Docic aka Max Lomax had fled to a small village in Serbia. Before taking his leave however, he had made a diabolical attempt on Nikki’s life, which also deprived her friend and mentor Andy Mackay of his legs.

‘Ye Gods and little fishes!’ Robbie exploded. ‘Lomax is a monster! A war criminal. A slave trader! He’s a murderous psychopath yet no one has ever seen fit to lock him up and throw away the key. Or better still, eliminate him!’

The Deacon dry-washed his face in his hands. Silent frustration accentuated the sound of the burgeoning blizzard outside, and everyone sat around the kitchen table feeling trapped and impotent.

 Nikita snapped to her feet suddenly animated. Panicked even. ‘Why a deadline? And why now?’ she shouted at four bewildered faces. ‘It does not make sense this deadline. What is it for? ‘ She flipped a hand through her blonde curls, swatting at it like a bothersome fly. In the past year she had let it grow down over her shoulders in feathery ringlets. ‘If he wanted me he would have taken me a year ago. He would have sent someone. This is nonsense!’

Mitch said ‘I know it doesn’t make sense Nikki- but.’

‘No!’ Nikki shouted, slapping her small palm against the hard pine of the kitchen table. She grimaced. It hurt. ‘The bad weather means that you cannot use the helicopter. Yes?’ The little Robinson 44 whirlybird was a shared obsession between the Deacon, who owned it, and the Geek who spent long hours grooming and polishing it. Nikki was pointing at the Deacon, waving her hand like a manic orchestra conductor.

‘Yes. I mean no, we can’t fly in this weather. Even the trains and buses have been disrupted. We damn near broke our necks trying to get lifts. Once off the M62 at least the M1 was still open most of the way.’

‘Yes, yes yes.’ Nikki waved off the logistics. She was heading off in her own direction. ‘All over Europe for more than one month. Everything nearly stops. Yes?’

Everyone nodded. ‘I think he kills this girl for drama. Not missed deadline. And for making you guilty to feel emotion and to disrupt your thinking. Yes?’

‘Yes.’ Mitch and The Deacon spoke together, looking at each other with a dawning dread.

‘In more than one year we have nothing. No word except that he is in Serbia. We follow his money and take it back until then it runs out and he disappear. And now he make you come here. He knows already that you cannot keep to his deadline. Already the girl is dead I think. No matter what you do. I think that is correct. You see?’

Normally Nikki’s stumbling over her English would have raised a smile and jocular admonishment. Robbie enjoyed baiting her to annoy or frustrate her into slipping into fractured English. It constantly delighted him. Now though, Mitch was staring open-mouthed. ‘Oh my God! We’ve been set up! He’s set us up!’

 

SURREY. HOME OF SIR PETER PARKES QC

 ‘Daddy!’

Sir Peter Parkes QC put up with his daughter’s simplified outrage because he loved her. Tantrum some would say. Sir Peter, a man who took matters of law seriously would argue ‘simplified outrage.’

Even at home, the portly, bespectacled Counsel went about in suit and tie. Except in the library where Zoe and he hung out. In which case he donned a threadbare cardigan, open to reveal a white cotton business shirt speckled with tiny black burn holes. ‘We would be knowingly harbouring illegal immigrants sweetheart.’

‘Well what’s wrong with fighting fire with fire?’ Zoe stalked her way around the generous wood panelled reading room. Moving as if any moment she might pounce on a quivering mouse. She plucked weighty volumes of law from the shelves with no singularity of reason, examined the spines, and returned them. This, her annoying modus operandi soon to garner an exaggerated ‘Will you stop that! You’re making me dizzy.’

It worked every time, and had done since she was old enough to heft the volumes in her small hands. Small was no longer Zoe’s sufferance. In counterpoint to her father she could almost reach the second top shelf. Sir Peter on the other hand used a stool. He of the Friar Tuck hair, Zoe, like her mother Elspeth, crowned with a head of thick, wavy, rich auburn. They shared the same chestnut brown eyes. His attention gained as usual, Zoe introduced her argument. ‘Stealing is against the law.’

‘Ahh!’ Sir Peter stretched and placed his brown slippered feet on his favourite brown footstool. In the library the colour throughout tended to be brown. Except where it was crystal glass decanter and crystal whisky glasses. He was up for a joust. He enjoyed any opportunity to polish argument. And to sharpen his daughter’s already well honed concepts. ‘If I stole your phone and a year later you took the opportunity to steal it back, would that also be theft?’ He ventured.

Wise to his clever introductions she followed up. ‘Daddy! You know that’s a fallacious argument.’ Fallacious, the new word to be inserted rightly or wrongly into every conversation. Nevertheless he would pass on that one and not be tricked into pedantry on her terms. He liked the pedantry to be on his own terms. Zoe kept picking. ‘Maybe if it was the same phone, I would call that repatriation. But if it was a different phone, regardless of the fact that you stole my phone, yes, it would be theft.’ Repatriation, another well used new word to offer into any argument. ‘BUT. You’re on the board of a foundation that draws bucket loads of money by illegal means from crooks.’

Given that Zoe had championed that very thing prior to implementing the activity, her argument had the odour of mischief. ‘Is this going somewhere sweetheart? I haven’t made any connections yet.’ He hooked his forbidden pipe from the rack of meerschaums. Forbidden only because this one actually filled with tobacco and got clenched between his teeth. His wife Elspeth tutted at that, declaring that the tiny burn holes in all his shirts were the result of the ‘filthy habit’.

The poor woman never knew what to believe when husband and daughter delivered alternative explanations with deadpan seriousness. ‘Mummy! That’s because he’s cheap and buys that seedy weed. The seeds explode all over the place.’

‘Young lady! How dare you suggest such a thing? I grow my own and NEVER let it go to seed!’

Elspeth was smart enough to know that she was not smart enough to enlist in their contrived hypotheticals. She made tea and tended to her herb garden, that inviolable patch, off limits even to the gardener who, bless his heart kept her in healthy plants. Father and daughter, left to their own devices, always in the library, manoeuvred between nonsense and considered logic. Sometimes reaching conclusions, even agreement. Jousting required keeping the opposition constantly off balance with feints and deviation.

Zoe flicked open a leather bound limited edition. ‘The law is a maze of contradictions through which we must feel our way. When we think we have navigated our way to the exit once, thereafter we can follow the same trajectory any number of times we think. Erroneously. The design changes. Often on the whims of society.’

Realising almost as she spoke that her opening gambit, stealing money from crooks, would lose on points, she deviated. Exactly the same ruse her father used in court. He would use deviation, arguing that money did not exist except as data until..all that rot, and suddenly she would find herself hemmed in against her own argument. Tactics.

The Art Of War Sun Tzu’s ancient but revered text, along with Machiavelli’s identical titled tome were, Zoe thought, ironically filed as law books on her father’s shelves. Sir Peter often remarked that at University he had majored in ‘Machiavelli twelve’.

‘Daddy. You always say that ignorance is no excuse, so I’m not going to even suggest that you plead ignorance. But there must be a moral argument. We’re talking about girls and children. They don’t have a way out. No credentials, no money. They just turn to doing the very thing they’ve tried to escape from, and being exploited. All that money you’re repatriating could fund refuges. Secret, safe houses. Somewhere to help them to fight back. You don’t have to say you didn’t know they are illegals. Just find a way to make it less illegal’

‘Ahh.’ Now he got it. Sir Peter tamped his pipe with a yellowed thumb and waved at the book still in Zoe’s hands. ‘I wrote that when I was a year older than you are now. The thesis was Defending the Indefensible. I was twenty five. Did you know that you can still buy some old copies of that in left wing bookshops. I think someone stole the text and published it as an ebook on Amazon. Should I sue them?’

Yesterday Zoe joined the pony club and began collecting ribbons. Quite a few yesterdays went by until on a different yesterday she put aside law in favour of social work. On yet another yesterday she decided that the structure and strictures of the system were self serving.

Secretly. Not so secretly Zoe was proud of her father’s left leanings. He was honest. He cared, even if his honesty was a teensy weensy bit subjective.

Tea came. Elspeth went. The jousting continued. Only Zoe had the advantage of clarity. She wound in and out and all around the houses, throwing up fallacious arguments and then deviating from them. Experienced in the knowledge that youth will always triumph over age and that beauty aided brains, Sir Peter gently placed his bone-china cup back on its delicate saucer.

So,’ He ventured, steepling his fingers as he did when partly conceding to a view point. ‘What you are postulating is that you want to expand this Lighthouse Foundation adventure further into the dark side?’

‘Not if you put it like that daddy.’ Zoe pouted. Delighted in scoring the point. Careful now. The old panther still has claws! ‘I can do the work if you can make it arguably legal.’

‘Sometimes you worry me sweetheart.’

‘But you love me.’ She pounced. That quivering mouse had always been her father. Panther indeed! Got you! From behind his armchair she snaked her arms around his shoulders, her cheek against his ear. ‘And I love you too. Squeek squeek!’

‘No fair.’ He muttered to the empty air after she had stalked silkily away. Never try to rub your triumphs in lest they come back and bite you on the leg. Zoe knew enough to quit while she was ahead. Her well executed retreat warranted fair consideration.

The bleeding of laundered cash from corrupt entrepreneurs accessed unspeakable wealth. The intent early on had been to dry up their funds and thus curtail the speed of further expansion. That was proving an impossible task. The criminal entrepreneurs had quickly vacated the Everyman’s Internet, though there were still rich pickings there. The diabolically simple, encrypted TOR network made the most depraved of activities accessible to almost anyone with the will. The Onion Router, a tiny bit of anonymyzing software downloaded to the users computers made any depravity accessible, and the use of Bitcoin, the Internet Currency, made tracking the money very difficult indeed. The space vacated by Max Lomax in the real world, filled instantly by the equally vile Russians. And if not the Russians, then the Yardies, the West Indian Mafia, or the Mexicans, Colombians, Chinese. Name a nationality.

At the most secretive levels of government ‘tactics’ turned morality on its head. The argument that the big fish should be allowed to swim freely so that the smaller fish could be trawled ended up being ludicrous. Organisations expanded exponentially. They touched and melded with others until Right and Wrong were to be measured only by degrees. And then there was ‘the law’. Zoe bless her cotton socks, struggled with concepts and ethics just as her father had. And still did.

‘Refuges.’ Sir Peter pulled out his little black notebook. Kept always at the ready in his cardigan pocket. As he had done his entire working life he began making careful notes.

 

 

 LONDON: THE ASYLUM.

Dimitri bore none of the hallmarks of the movie bad guy. His eyes though blue, were not iceberg blue, but the blue of a summer sky. His smile even, rather than curling up on one side into a sneer. Teeth neither rotten nor film-star doctored. Above all Dimitri was polite, introducing himself with a slightly Teutonic bow, he apologised. With professorial demeanour he looked first at Rebecca, and then quickly and directly into the eyes of each girl. Even as he spoke six pairs of eyes scanned over, then lingered on the six syringes.

On a white napkin the syringes. Perfectly aligned and loaded with clear liquid bliss. At their head a stainless steel oblong dish. Cotton buds, white meth, rubber straps.

A banquet. The table laid perfectly. Precisely. An invitation to savour uncommon delights.

Irina, wound over tight already, absently flicked her tongue around her plump lips. Clearly she wanted to rush the table and feed with both hands and no finesse.

Dimitri sat on the bench, drawing out the girl’s pain. Feeding himself on their need. ‘Your lesson is my lesson.’ He explained without using his hands to inflect. His body language entirely vested in his face. ‘Harsh treatment is a necessity in the understanding of subordination. Your basic training,’ He smiled, ‘You will be gratified to learn, is complete. But I would like to explain. You must consider this time as a boot camp.’ He nodded at his own perfect analogy. Deciding that this route would hasten their understanding, he followed his own train of thought. Many texts had contributed to the knowledge he would now impart.

‘Conscripts are not the same as volunteers. You understand? A volunteer is appraised of the process which builds a unified force. So they quickly assimilate and accept the rules as they are laid down. The conscript however, is initially less malleable. There is need for a little extra incentive to ensure compliance.’

Dimitri by name, but this young man was educated with no trace of an accent. Highly educated. He would not defer to those of lesser vocabulary. Besides, the girls would quickly get the drift. He would brook no argument, and expected attention while he spoke. There would be time set aside for questions later. After the lecture was over. ‘I have not been party to your experience. You understand, my role is academic. I am a student of medicine and neuro-psychology.’ Pausing, he let this sink in, that he personally had not been a part of the abuse in any physical sense. ‘Your lessons will form a part of my thesis of course.’ He said this with more than a hint of personal pride.

Sondra listened with as academic an ear as the girl’s situation allowed. Auschwitz. The doctors. Those men and women of kind demeanour and dead hearts. Auschwitz, Birkenau, Belsen. Though young, in her home village the old folk had talked about the gates above which the words Arbeit Macht Frei had been emblazoned. Work May Set You Free. Sondra had learnt at home near Kiev of the Babi Yar Ravine, not far away, where 33,000 souls, children and babies too, were hurled into the ravine.

The trolley. The table of delights. It’s display of succulence began to draw more greedy glances. Irina’s eyes locked. She scratched. Her chipped nails scraping off pieces of skin. Dimitri’s monotone coming from somewhere far away in another galaxy.

‘So that we can rebuild, so, first we must destroy. That is the purpose of training. Everything you were has been removed and all that you are now is what you have been given. Today, you are graduates.’

Sondra with inspired will kept her eyes averted. Away from the trolley. She concentrated on the wall tiles, the detail of dirt in the grouting, flecks of red rust. The smell of over chlorinated water. The sound of Dimitri’s voice. His monologue. His cold evil intent. Dimitri, feeding off their agony. Tasting, savouring, enjoying this drawn-out soul pain.

He looked at Irina with a beneficent fatherliness. Just and only for her. His eyes clouded with momentary sadness. ‘Soon.’ He said. Only to Irina, as she were alone in the company of a favourite uncle. ‘The final lesson is now. Patience.’

Sondra wanted to rush to Irina’s side. To comfort her, but knowing too that to do so would invite immediate punishment. She bit down on her lip and concentrated.

‘Religion.’ Dimitri said suddenly as if abandoning his original cliché ruled approach. ‘Some of you, most of you I think, believe in a God. Or perhaps merely a concept of God. You may even believe that after such disciplined training that your God has gone on a vacation. Perhaps never to return. You think He has deserted you.’ Again he nodded at his own revelation, pleased with his choices.

‘Today, and for eternity you have a new God.’ he did not have to glance with such powerful meaning at the syringe laden trolley. Nor any meaning. Nevertheless, for effect, he did so, even though it was self evident. ‘You have been instructed in obedience. You have learned that art of submission, and so long as you are compliant and work hard you will be treated well and rewarded.’

Dimitri put his hands on his knees, pushed himself to his feet. Leaving much unsaid, he approached the trolley.

‘Please?’ Sondra.

Dimitri smiled in a kindly manner. A college professor inviting discourse after a gruelling lecture.

‘May I speak? Sir?’ Sir. She even managed to make the monosyllable rich with respect. Sondra Swat. Ever willing to learn. To study. Sondra prided herself in learning quickly and well. As a medical student she had already extracted blood a thousand times. She had volunteered at local surgeries and schools at home in Kiev, where university had been a dream. When she could no longer study after her first year, she had been devastated.

‘I would like to learn to inject myself.’ Eschewing eye contact, Sondra gazed shyly at her toes.

Dimitri, taken aback, paused. The wheels of thought processing the request. And then he smiled that smile again. ‘Yes! Yes, of course. You must learn.’ Without irony he looked around. All eyes had followed Sondra’s lead and were cast to the earth.

Rebecca glanced furtively with a flash of question at the big blonde girl. Then returned to her subservient posture. Nothing worse than what had already been visited upon them could happen now. Not even death. Right now, ten hours after the last administration of the drug, shooting up held no fear. Fear fell away like a lead shroud.

Mariena stepped forward. Her teeth chattering, shivering cold, but by comparison, doing well.

‘Yes. Yes’ Dimitri waved a magnanimous hand, inviting. ‘Come. Gather around so that you may observe.’ He beckoned and the sorry troupe shuffled around the tall girl, tentative and shy.

He handed Sondra the rubber strapping. ‘To pump up your vein.’ He explained. ‘For ease of access we will select your arm? Right or left?’ Sondra held out her right arm, underside up. ‘You should wrap this around like so.’ Dimitri took her arm, his hands soft and unworked. ‘You should pull the strap tight around your arm. You may use your teeth. When you have it tight, this buckle,’ he pointed, ‘will lock. You can release it when you finish by pulling against the buckle. See? Easy. You now.’

Dimitri instructed with clarity, showing how to keep the syringe low, laying alongside the vein.

Sondra snagged the strap, pulling tight. She looked up into his benign face, the strap between her teeth.

Not much older than herself, she thought. A few years. Very handsome but for his overblown ego and cold heart. Very handsome.

With satisfaction she saw his eyes widen when he felt the sting in his backside. Mariena had plunged her syringe. Unloaded it directly into his left buttock. Guo Ya Na thrust hers into his belly. Rebecca, into his back. Irina, pausing regretfully only for a moment jabbed his muscled upper arm. And then Chloe.

Shocked by their own instinctive actions the girls stumbled back, fearful. Dimitri stood stock still. Surprised, but with no sign of panic. He looked instead a little disappointed. Other men, those who had previously tormented would have lashed out. Dimitri stood, not a trace of fear or concern floated across his features. The only change, an odd look of concern.

‘Intra muscular.’ He voiced this cryptic compound medical term twice, stressing each of the five syllables. And then. ‘Intra venous.’ Again twice, stressing each of the four syllables.

For once, Sondra was glad of her height. She knew what Dimitri was expressing. Intra venous. Intra muscular. Vastly different absorption rates. In the vein the rush is instantaneous. Dimitri turned, addressing the five anarchists, now huddled together, contrite. Defeated.

But before he opened his mouth to remonstrate, his eyes rolled up to red-veined white.

Sondra stood, trembling and empty handed. The syringe still embedded in Dimitri’s jugular vein, he crashed to the floor and was motionless in seconds.

Shock filled the void. Surely the hallway would pound with booted feet. The thousand thousand horrors already ingrained into these walls, retreated into an awful silence. Frozen into an alabaster statue, Sondra stood, eyes wide, arms limp by her sides.

Rebecca, moving through space and time, faster than her own thoughts, which too had jammed like an engine seized, found herself a the tall girls side.

Adrenalin filled every molecule of her being, where heroin fought for supremacy. Fight or Flight. That nanosecond that fires the human body into superhuman acts.

A little girl, imagining herself as small as a chickpea. Machetes raining down. Oceans of blood. The sickening dull crunch of hammers. Brain matter, just snot, sticking to the walls of a crude shack in a razed Sudan village.

No God. Least of all heroin. Rebecca, all fear expunged, shook Sondra with such force that she rattled her own teeth. ‘It is done! We must go! Now!’ She raced back to the huddled mass of limbs. Without care she kicked. Barefoot, the impact did no harm but Mariena, taking the brunt of it, stirred.

Still there was no sound. No raised voices in the hallway. The old building as dead and decayed as an ancient corpse.

Rebecca pushed, shoved, hauled on dead weight. And slowly, synapses began to spark once more.

At the hallway’s end, a small office. Perhaps once a nurse’s station- or a guard’s. Dimitri’s lone lair. A small two bar electric heater glowed. The only light a table lamp which illuminated several thick books. One lay open. ‘The Psychology of Terror in Modern Warfare.’

Zombie girls followed the flying black banshee. Rebecca swept the books from the desk. Scrambled through drawers. Snatched at a stainless steel hoop crammed with keys. Scores of them, big, small. Jailers keys with long shanks to fit fat ancient locks.

The Sudanese girl alight with the fire of potential freedom bit down on the alluring after-taste of poison bliss. Acting only on screaming instinct she tossed the bunch of keys at Sondra, who caught them with the practised ease of the basket baller she had once been.

‘Go! I follow!’

Not wanting to leave this amazing black girl, Sondra hesitated.

‘Go!’ Rebecca turned away, tearing at pages, emptying drawers of stationery onto the floor. ‘Go!’ She repeated, refusing to look back to see if the Ukrainian girl still hovered.

Rebecca slammed open cupboards, a maelstrom of destruction. A cabinet held boxes of syringes, cotton buds, methylated spirit. Too impatient to open the childproof caps, she dropped each plastic bottle, stomping down hard with bare feet. Plastic splintered, drawing blood.

Down the hallway Sondra’s voice, herding. Guo Ya Na in concert. Two German Shepherds herding a tiny flock.

Their voices receding into the distance, Rebecca continued her assault, ransacking the obsessively neat office. Dimitri’s black medical bag, a fat, bulging antique by the side of the desk, reminiscent of a plump toad. She upended it, pouring out and sorting the contents. Repacking for her needs, she placed it by the door. The girls would need it.

Soon she had a bonfire piled up. Paper, wood, the naughyde office chair. Anything combustible she threw on top. Methylated spirit soaked paper she scattered around and on the mounting pile. She tossed several more unopened bottles into the mess, holding on to one.

The squat little electric fire burned her hand when she ripped off the flimsy wire guard. It didn’t matter. Rebecca was beyond minor burns and lacerations. She hurled it atop the bonfire. With growing satisfaction she surveyed her creation. Then, the final bottle of meth in her hand, she squeezed off the top, splashing and pouring until it was empty. A second thought, and she plucked another bottle from the floor, uncapping it with surprising ease.

She splashed and dashed every combustible surface as she fled down the hallway, hauling on the heavy doctor’s bag. Pelting down the echoing hall to catch up with her new found friends.

TO BE CONTINUED.

Colour for the new Novel The Butterfly Effect

October 22, 2013 Leave a comment

The new Novel The Butterfly Effect will be ready soon for publication. But it needs it’s final spit and polish, and this means completely re-writing to add in the ‘colour’.  I’ve just been on a ‘research tour’ and this is where I went.

I am sitting in a quiet little nook in the foyer of the Moonview hotel in HANOI. When we first came to this hotel it was called Bro and Sis, but in the past two years the hotel has been upgraded. Upstairs on the 12th floor there is a neat and tidy breakfasting room which serves as a small restaurant in the evenings. Set off from this is a well stocked small bar where you can drink beer, wine and spirits and even smoke a cigarette if you wish.IMG_8883

What a pity I am now in my retirement years! Thirty years ago I would have been in a lolly shop. The girls are so pretty! I have been to many countries in my 66 years, but honestly I can’t remember a place where the people were so sweet, so honest, and (in the case of the girls, so positively gorgeous.) Perhaps this is the same for boys, but as a male I am not qualified to say. What I can say though is that the boys are smiling and polite, and my old experienced eye tells me that Hanoi boys have a love and respect for girls that might just attract any western girl to their charms. Well if that sounds sexist I know it does but I see it just as being a male in this complex culture we live in. Girls still fascinate me, and in Vietnam the climate has given the girls and the boys alike those clear soft skins and features the seem to have been created by a group of Gods working together. girls of the moonview

Taking a taxi to the WESTGATE DENTAL CLINIC where we were booked in for dental work (taxi fare $2.95 from the hotel), scooters, low-powered motor bikes and electric bicycles appeared like a great swarm of angry bees. Car drivers beware. It is not the bike riders in this city who have to be careful. The cars are the minority and car drivers are not regarded as significant in the scheme of things. So, drive slowly with your foot close to the brake pedal and be sure to keep your eye open for errant bike riders crossing your path. The riders, looking like kung-fu bandits with their faces covered with bandanas to keep the choking air from their sensitive nostrils. Everywhere there is food. Food being eaten, cooked, chopped, sliced, and traded. Everything seems to operate through food. You could also be forgiven for thinking that Vietnam holds the record for coffee houses. They are everywhere, and they are so good! cajun food

First impressions: Coming from the airport at 10pm we had to rely on trust to negotiate the price of the taxi when we reached our destination. No need to worry. The doors to the Moonview swung open and the doorman, (pleasant young man) inspected the taxi meter and declared that the fare would be a little over 300,000 dong. Shock turned to pleasant surprise when this huge sum of money turned out to be a little over $15 US. Similarly the trip to the WESTGATE DENTAL CLINIC some 3.5km away was just 59,000 dong., ($2.95). It takes a long time getting used to all those zeros on the currency. 20,000 dong is $1 and 21,000 dong will buy you a packet of cigarettes.

We had been in Shanghai for a week to visit our adopted girls and their babies. After 8 years of visiting China, this trip was a disenchantment. The China we had grown to love over the years of openness had changed subtly and not for the better. Where once we had been able in the hotels which catered for “foreigners” to log into facebook or our social networking sites, we were no longer able to. China has grown exponentially, but with the greater freedoms of consumption, the Chinese people have not noticed the door closing quietly on their contact with the outside world. In China news is the news the government want. Sadly it seems that there is much trumpeting about how wonderful the Chinese have managed their economy, and how much better off the Chinese people are. And now Michelle is pregnant for the second time. She could have a quick and legal abortion and she feels inclined. Apparently the burden of two children under three is going to prove super stressful and fatiguing. I told her she’s lucky that she and Jason can have two children. (They get one each is they are only children themselves, so both Jason and Michelle qualify.) Modern Chinese youth is contributing shamelessly to the philosophy of hedonism. So long as they don’t question the government ,living is getting easier. There is now an arrogance in China that once did not exist. Or it existed hidden from Western eyes. Now they build cities that few will ever live in just to spend the money overflowing from the government purses. michelle wedding 2

Arriving in Hanoi was a new breath of fresh air. Every place we go to has fast wifi, there is an abundance of fabulous coffee shops, and the pastries, breads, and cakes are to die for! This is a place that was taught to bake bread and pastries by the French during the colonisation of Vietnam and this art has been taken to mouth watering limits. In fact, if you can’t find a decent eating place among the thousands and thousands of establishments, you probably live on dry bread and water! Eating in Vietnam is quite unlike China, (where the food is magnificent, but you go to a restaurant to eat and run). In Vietnam you have time to linger over your food, sit back and drink copious quantities of Hanoi Beer (or your choice of hundreds of different brands) and you don’t feel uncomfortable spending time. No one looks at you as if you are taking up another paying customer’s seat. Besides, there is nothing nicer, even at this writer’s advanced age, sitting watching the girls go by! Oh to be young again.IMG_9001

Walking around Hanoi, my camera constantly demanded to be at eye level. Slim buildings slotted into impossible areas of land, with extravagant fascias cried out to be snapped. Every picture seeming to be a work of the artistic eye, where, in fact, the composition created itself. Point your camera, and press the button. So long as you have a decent exposure and focus, the result is a pleasing work of art that will make any amateur snapper look good.IMG_8446

Our location at the Moonview Hotel made it possible to visit some essential locations. Everyone who comes here should visit the Presidential Palace. Quiet walkways, lined with shady trees take you away from the frantic hustle of pavement cafes and the mass of scooters that seem to be everywhere in the city. Walking across the wide parade ground and being able to take pictures of the fabulous architecture is a pleasant break. Visitors must take some time to visit the museum where you will get an idea of the history of the struggle of Vietnam to become what it is now; an independent, free, bustling country where people can feel safe and life the lives they always longed for.

There are several lakes in Hanoi which locals spend time at fishing, eating in the huge range of cafes and restaurants and just sitting watching the world go around. This is a laid back culture where people smile a lot, and there is a constant feeling of safety. IMG_8469

Vietnam has has a lot of growing to do yet, and if you come here to visit and to enjoy the magnificent views and lifestyle you will be getting the very best of the young and vibrant land.

I’m in love with Hanoi. With the cafes, the restaurants, the girls, and the many places to visit.

Things to do: One must, is to visit the art galleries. Vietnamese artists are rising on the world stage and their work would hang on any wall. Right now prices are as low as they will ever be and wise investment will pay dividends. at the war museum

Food: Foodies will find Vietnam an absolute delight. Bread and pastries, coffee ,and the delicate tastes of Asia will not mess with the waistline. There are not many fat people here. In fact, the people are what my partner calls ‘walking clothes horses’.

Some things to avoid: Every now and then you will be caught out by rogue taxis. They my look like legitimate taxis, but the giveawayis that they do not have the driver’s ID in the front of the cab. To all intents and purposes the rogue cabs look the same as the legal ones except for this one thing. Check, or be prepared to pay the cost. It’s no shame to get caught out. This happened to us one day, but after being caught out just once, we began to rely on the hotel staff to ensure that we took the right one from the Hotel, and whenever we needed to get back we were able to identify the good guys. Everyone gets caught. Fortunately the sums are not large and you might feel that the cost of a taxi in New York or London is similar.

Have fun in Hanoi and look for my blog on Ho Chi Minh City.

PAY WHAT YOU WANT

August 10, 2013 1 comment

The girl from Kosovo imageI’ve recently been inundated with email from websites asking me to join their pay what you want networks. I am somewhat skeptical about this method of selling. Of course there are some things that fit this concept perfectly, but real products, books, perfumes etc may not. So I am prepared to conduct an experiment.

I have 25 copies of my latest novel in my stock which were initially for promotional purposes.  For research purposes I would like to know the value of a book to you, the reader. THE GIRL FROM KOSOVO has sold a few over 700 units at the retail price of $24.95. Over 400 pages, and 130k words, it is a substantial book and my publisher claims that the price is as low as they want to go.

So what do you think? I’m prepared to sell you the soft cover book (not including postage of course) at a price YOU would prefer to pay. What is the value of a book? If you scroll down and read my posts you will find  details of this novel. Let me know what you would pay. I will honor ALL offers on 25 copies. Just post your comment and I will be in touch with you and send your copy internationally at the standard cost of Australia post with no tweaking of postage rates. This experiment will allow me to price my new books at a reasonable price, and hopefully the price YOU want to pay.

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