HOLLAND -AMERICA? NO NO NO!!

April 27, 2015 5 comments

HOLLAND-AMERICA
Dishonest, Misleading, Dismissive.

I want to tell you about our cruise on the Holland-American ship the ZUIDERDAM, this last April 2015. We booked a 22 day cruise in the Mediterranean. After forty years of hard work and Garda looking forward to a leisurely retirement we booked the cruise. Sadly, and to the eternal discredit of HOLLAND-AMERICA cruises, it turned out to be less than fun.

We are not normally complainers, life is too precious to spend one’s time BEING precious, so we kicked back and decided to enjoy the trip. Our cabin was to be looked after by Gus and Toro, two friendly, open and delightful men.

We purchased an unlimited wifi internet package for $249, which, the paperwork pointed out, finished at midnight on the 11th day of the cruise. Ok. Fine. No problem. We could understand that. On the first day we found we could not log in. On the second day we found that we could not log in because the “Explorers Lounge” was not yet ready for use and was still being renovated. Third day, fourth day. Still no facility to log in. The Explorers Lounge was still being renovated. When we made a comment to the front desk we were told that we could log on ONLY from the two terminals in their front office ‘at the moment’. Given that all our material required was on our own computers this was not acceptable. Then our time ‘ran out’. Total log in time? UNDER three hours to be VERY kind to them. When we made our views known we were told by the front desk that they were very sorry but there was nothing they could do. So we paid $249 for three hours wifi internet that made a wet weekend seem a hundred times longer!. Three complaints. Intractable and with complete disregard to our need and wishes.

Oh! I forgot! Remember I said that we booked a 22 day cruise? Yes, 22 days as advertised in all the literature. But no. This 22 day cruise was ACTUALLY according to the front office, TWO ELEVEN DAY CRUISES. Therefore the UNLIMITED laundry for which we paid $99 lasted only for the first eleven days of the cruise, and then had to be renewed for another $99. Our assumption of course was that as we had booked a 22 day cruise, we could pay for unlimited laundry for the 22 days. Wouldn’t you?

The dishonesty did not finish there. There was the small matter of GRATUITIES. Automatically charged to your stateroom at the rate of $11.50 PER PERSON per day for the entire length of the cruise. Fortunately a couple of fellow passengers let the cat out of the bag for us and informed us that we could OPT OUT of this impost so long as we did it one day before the end of the cruise. Not the 22 day cruise of course. The 11 day cruise, of which we had inadvertently booked two. We opted out in time and managed to save our gratuities for the people who we felt had actually looked after us. After all, isn’t that what a gratuity is?

Now to the other poor passengers. The ship sailed with the claim that it was newly renovated. NO! Not only was work continuing up on the Explorer’s Lounge and the Crows Nest, (which was not opened until the last day of the first 11 day period,) but quite a number of the staterooms were without flushing toilets, showers, or basic facilities. I met passengers who had been showering in other passengers staterooms for almost a week of their trip. Passengers who complained with
slightly raised voices were told by the front office that they would be put off the ship if they continued to complain.

Oh there is much more, but what is the point? HOLLAND-AMERICA were dishonest, misleading, and dismissive when the mass of complaints were launched at the poor people who had to deal with the front desks. All THEY could do was turn their backs on us all and IGNORE all complaints that they believed to be too difficult for them. Company Policy Rules apparently!

The last straw for us came on April 26th when we were due in Greece. The collection of ALL passengers passports, due to the fact that we would be leaving the EU for one day to visit Turkey. Passports to be returned to us on May 1st. The requirement for almost 2000 passengers to relinquish their MOST IMPORTANT DOCUMENT to a cruise company which obviously had little or no regard for these people. When we pointed out that we would NOT be surrendering our passports for FIVE DAYS, we were first told that we must. When we stood our ground we were then told that we would be able to stand in line for immigration to view our passports at 0745 and that they only collected our passports for our convenience! What! Five days! NO WAY! Never, ever give over your passport to any company. If they wish to photocopy pages, as many hotels do, then fine, but I want to tell you that if you surrender your passport to any company for FIVE DAYS you either have rocks in your head, or you are entirely too trusting. Identity theft and fraud are massive these days, and while I do not suggest here that HOLLAND-AMERICA are guilty of any kind of truly criminal behaviour, where your passport goes after collection by them is not worth the risk. Take the time to go through passport control as you would at any airport or port. It’s not such an inconvenience.

Oh! Just one more little thing. If you go on a HOLLAND-AMERICA cruise expecting to have a period of duty free and tax free drinks and cigarettes, forget it. A small miniature bottle of liquour will cost you $5.95. Beer $5.25, Wine, (small bottle) $8.00 Sparking wine, (small) $9.50. If you want a coke or a soft drink expect to pay $1.95 for a can. PLUS 15% SURCHARGE AUTOMATICALLY ADDED.

This was not exactly the cruise from hell, because there were many things we did love about the friendly crew.
The dishonesty of the company and misleading literature, added to the exorbitant charges for UNLIMITED services and products, the advertising of a 22 day cruise which was actually two 11 day cruises, the inability of the company to provide these services and products due to unfinished renovations BUT STILL CHARGING FOR THEM, left a very bad taste in the mouths of many passengers.

If you were on this cruise on the ZUIDERDAM from April 14th to May 6th, please feel free to comment. I look forward to hearing from you friends, and readers.
Thanks
Graham Whittaker,
Author, The Girl From Kosovo.

PS: Don’t forget to take your own Universal Power Adapters. The renovations did not cover we poor non-Americans. Nor will you be able to borrow a portable printer to print those important documents. This luxury cruise ship does not have any!

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

January 8, 2015 5 comments

NHILL BY MOUTH.

(The history of a small outback hospital)

When my patner’s stepmother died recently she left behind her what many would consider to be unimportant bits of paper. As my own family’s ‘historian’ and the keeper of documents, I decided to take on that of my partner’s father, and stepmother. The material from Arthur’s 3 years in Changi PoW camp and on the Burma railway makes for chilling, but important reading. But among these papers were some fascinating little booklets and handwritten pieces from the years 1949-1960. Some of these were created by the Ladies Auxiliary of NHILL hospital. Nhill is described as: “Nhill is a town in the Wimmera, in western Victoria, Australia. Nhill is located on the Western Highway, half-way between Adelaide and Melbourne. At the 2011 census Nhill had a population of 2278. Wikipedia.”

From these documents and brochures I have deciphered and put together over 500 recipes from the year 1956. I could have used earlier recipes, but 1956 was an important year. Australia had gone through a world war without the vicious shortages that had occurred in Britain and in Europe, but in 1956 many things that had been unavailable now re-emerged as the country recovered from the devastation. Australian men and women fought both the Japanese, and the Germans (and anyone else who sought to control ideologies.) The ANZACS were known for their lack of respect for authority (unless it had been earned). While men and women were away fighting for our freedoms, here in isolation on this big continent, old men, women, and children made their own way. By 1956 people were sick of eating rabbit, (desert chicken), and though there was little money, there were enough cheap ingredients to allow for healthy diets without breaking the bank.

At that time NHILL Hospital was a small but vital hospital, it’s income supplemented by the dedication of the Ladies Auxiliary. They raised money from a huge variety of fund-raising activities. In 1956 Mrs. S Schmidt was the President, and Mrs. T. Dixon was the secretary. I have attempted to credit each member of the Ladies Auxiliary of Nhill Hospital with each of their donated recipes.

In January 2015 I sent an email to the CEO. Within 48 hours I received a call from his personal assistant expressing some excitement about this project, and telling me that John Smith was about to celebrate his 50th year as CEO of this little hospital. A few weeks later, I got a phone call to offer me much more historical material. This is not just a recipe book, but an historical look at a small outback town that considered it’s little hospital the “most important building in the area”. Outback women and their amazing iron wills have always interested me, (and astonished). Their courage in such a wild and often barren land, their inability to ‘give in’ is a story that needs to be told. Most often we see the Australian Outback being tamed by tough men on horseback, herding cattle and riding bulls, making their own machines, working their land, and suffering the most extraodinary hardships. But the women, fortunately have never been forgotten in the Australian psyche. Boys, if you marry an Outback Aussie girl be prepared for some tough love! But you won’t get better! What you will get will be a woman who can not just look after children, but who can ride a horse, lasso a steer, capture a croc, and still be at home in time for tea to be put on the table. Aussie Outback girls are big-boned, almost always tall and well proportioned, and as tough as you can get. These recipes are only part of a much longer story, but even today when you look at the ingredients and the cooking, they made it easy and cheap. Any one of these meals made today to serve a family of four would cost no more than a couple of dollars per person. And healthy to boot.

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

1 large onion and boil all together for about 2 hours with the lid on your boiler in about

3 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 1 cup of fresh milk

and 1 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. Serve 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

1 small glass of sherry.

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.

If 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,

1 bunch of diced carrots,

and 1 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 its 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 4 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 6 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 experienced 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.

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.

  4. 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.

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.

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.

Ingredients:

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. Put 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!

Photos and review from Kitchen Tester Nola Taylor:
beef olive 2 beef olive 1

 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,

slice 2 medium onions.

Mix 1 tablespoon flour in vinegar and tomato sauce,

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

1 cup of soft, or ½ cup of crisp breadcrumbs.

Add to the eggs.

Then 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,

1 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,

eggs,

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 well and fry golden brown on both sides. For larger quantity just double the mix. This mix can be easily made in a food processor but be careful not to grate potato, tomato, and onion too small.

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 flour

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 and crimp the edges. Bake until golden brown. The perfect Cornish Pasty!

DEVILLED HERRINGS (Donated by Miss. E Daley)

Use

1 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, then 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 1 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.

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

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.

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 in 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)

4 to 6 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 or brine.

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!nola haddock 2 Nola Haddock

From Nola re smoked haddock

And here is the smoked Cape cod review

The smoked cod we buy in the supermarkets nowadays is not as intense as in the past so there is not the need to change the water.
Making white sauce in a microwave in a Pyrex jug, once mastered, is easier to make than it used to be as well, and has the extra advantage of being table ready for the always needed extra helping towards the end of the meal.
I prefer little boiled onions in the sauce served with peas and carrots and an ‘old’ beer. Hard boiled eggs the next day on toast , chopped roughly, popped into the leftover sauce pot and warmed gives me my two favourite recipes served two meals running .

Stop press on the fish soups I forgot to add the dill to the salmon version in the text .

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

Fry 2 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

1 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.

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. T

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

1 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

½ 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 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,

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.

Beat1 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.

Editors 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)

Take3 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.

1 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,

beat 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,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.

  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 Valcott 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.)

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)maxine butler 4 maxine butler maxine butler3

  • 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.

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. (Use any of a variety of essences available)

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, 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,

½teaspoon 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

2 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 slide 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,

2 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 oven about ½ hour or until golden brown. Cut into fingers 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,

1 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 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 slightly 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 cup 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 cup 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.

¼ lb dates and

¼ lb walnuts,

add to butter and sugar. S

tir 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 cup 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)

1lb chopped 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

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 fruit 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 town 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.

GINGER CAKE (Donated by Mrs R.J. Field, Mrs. R.A. Matheson)

2 eggs,

¼ lb butter,

1 small cup sugar,

½ cup treacle,

1 tablespoon ginger,

1 teaspoon spice,

a little nutmeg,

½ teaspoon soda,

½ cup milk,

1 ½ cups flour.

Beat butter and sugar well, add eggs one at a time, then flour, ginger etc.

Dissolve soda in milk, and add last.

A very moist mixture. Cook for 30-40 minutes.

GINGER FLUFF (Donated by Mrs. J. W. Bennett)

4 eggs,

½ cup sugar,

1 dessertspoon golden syrup.

Sift together twice:

½ cup cornflour,

2 tablespoons plain flour,

2 teaspoons ground ginger,

2 teaspoons cinnamon,

1 teaspoon, cocoa,

1 teaspoon cream of tartar,

½ teaspoon soda and

pinch of salt.

Method:

Beat eggs well, add sugar and beat till thick, add golden syrup (warmed), then fold in flour, spices etc.

Put in 2 sandwich tins.

Bake in moderate oven for about 20 minutes. Fill with cream. Icing to suit.

GINGER SPONGE (Donated by Miss I. Allen).

2oz butter,

2 eggs,

1 small cup sugar,

3 tablespoons golden syrup,

1 ½ cups flour,

½ cup milk,

1 teaspoon ground ginger,

1 teaspoon spice,

1 teaspoon carb soda,

½ teaspoon grated nutmeg.

Beat butter and sugar to a cream and break in eggs one at a time and beat well.

Add golden syrup and beat again, then add all dry ingredients sifted together and lastly milk.

Cook in greased sandwich tins 20 minutes. This can be cooked in a cake tin and used as a plain cake.

GOOD CANTURBURY CAKE (Donated by Mrs M.E. Hensleit)

1 cup butter,

1 ½ cups sugar,

1 cup milk,

1 cup currants,

3 cups flour,

4 eggs,

1 teaspoon cream of tartar,

½ teaspoon carb soda.

Lemon peel,

pinch of salt.

Cream butter and sugar, add eggs one at a time, beat well, the add milk, then flour with rising in it, then add the fruit.

Bake in moderate oven 20-30 minutes.

HARLEQUIN CAKE (Donated by Mrs W.F. Baker)

4oz margarine or butter creamed with

8oz sugar,

beat in 3 eggs one at a time

and add 6 tablespoons warmed milk alternately with

1 ½ cups self-raising flour.

Divide the mixture into 3 parts and flavour one with lemon essence,

1 with raspberry essence,and colour it with cochineal

and the other with vanilla essence

and 3 teaspoons cocoa which has been mixed with a little boiling water.

Put alternate spoonfulls in an 8inch x 8 inch tin and bake in moderate oven for 30-40 minutes.

HONEY MACE SANDWICH (Donated by Mrs E.G. Cummings)

1 tablespoon butter,

½ cup sugar,

1 egg

1 cup plain flour,

1 teaspoon cream of tartar,

1 large teaspoonful baking soda dissolved in a little boiling water,

½ teaspoon mace,

1 level tablespoon honey or golden syrup,

lastly 1 small ½ cup warm milk.

Method: Beat butter and sugar to cream lightly then add egg, then honey, then soda dissolved and flour and lastly the milk.

Bake in moderate oven in 8 inch sandwich tins.

When cool fill with whipped cream and walnuts and cream topping.

Sprinkle walnuts, preserved ginger, and angelica. Delicious!

HONEY ROLL (Donated by Mrs. Henry Voigt.)

4oz flour,

2oz sugar,

1 tablespoon honey,

3 eggs,

½ teaspoon cream of tartar,

¼ teaspoonful carb soda,

1 teaspoon cinnamon,

2 tablespoons water,

caramel to colour.

Filling:

4oz icing sugar,

1 dessertspoon honey,

1 dessertspoon butter,

½ teaspoon lemon juice creamed together. (Editors note: Baking time not noted.)

JEWISH CAKE (Donated by Mrs Harry Duffy, Mrs. O. Gross)

½ lb butter,

1 cup sugar,

3 eggs,

1 ½ cups self-raising flour,

2 teaspoons cinnamon,

1 teaspoon spice,

1 cup seeded raisins or sultanas chopped,

1 cup chopped walnuts,

½ teaspoon vanilla in ½ cup milk.

Cream butter and sugar, add eggs and beat well,

add small amount of flour then milk,

add rest of the ingredients,

put in greased tin and bake in moderate oven for ¾ hour.

Ice with choc. Icing and chopped walnuts on top. Keeps very well.

KENTISH CAKE (Donated by Mrs. J.M. Hobday)

4oz butter,

¾ cup sugar,

1 cup self-raising flour,

2 tablespoons cocoa,

2 eggs,

½ cup sultanas,

½ cup chopped nuts and cherries,

¼ cup milk,

½ teaspoon vanilla essence.

Cream butter and sugar,

add essence and beaten eggs.

Blend cocoa smoothly with the milk and add to creamed mixture.

Fold in fruit and lastly add sifted self-raising flour.

Bake in a greased bar tin ¾ hour in moderate oven.

When cold coat with chocolate icing and sprinkle with chopped nuts.

LAMINGTONS OR QUEEN CAKES (Donated by Mrs E.G Cummngs)

Standard recipe for Queen Cakes or Lamingtons.

3 oz butter,

3 oz castor sugar,

5 oz self-raising flour,

2 eggs,

2 tablespoons milk (or a little more).

Usual method but after adding flour stir as little as possible.

LEMON COCONUT CAKE (Donated by Mrs F.G. Muller.)

6oz self-raising flour,

4oz butter,

2oz dessicated coconut,

1 teaspoon lemon juice,

4oz sugar,

1 egg,

5 tablespoons milk.

Beat butter and sugar to a cream,

add lemon juice,

add well beaten egg and then

coconut and sift flour alternately with the milk.

Place in tin and bake in moderate oven from 20-30 minutes.

Ice with lemon icing.

LOVE SPONGE (Donated by Mrs. L Bryce)

4 eggs,

¾ cup sugar,

¾ cup plain flour,

¼ cup cornflour,

1 teaspoon cream of tartar,

½ teaspoon bicarb soda,

4 tablespoons milk,

1 tablespoon butter.

Beat eggs well 5 minutes, add sugar, beat 15 minutes,

add flour and rising.

Lastly milk and melted butter.

Fold in lightly.

Bake in fairly hot oven for 10 minutes.

MACAROON CAKE (Donated by Mrs A.R. Davey)

4oz butter,

4oz sugar,

3 eggs,

6oz self-raising flour,

vanilla,

½ cup milk.

Beat butter and sugar to cream,

add egg yolks, flour, and milk.

Beat egg whites with

3oz sugar and

1 cup coconut.

Spread on top of cake mixture and bake for ¾ hour in moderate oven.

MADEIRA CAKE (Donated by Mrs. R.C. Roe)

½ lb butter,

½ lb sugar,

½ lb plain flour,

1 ½ teaspoons baking powder,

4 eggs,

1 extra tablespoon flour,

4oz split almonds or finely chopped peel.

Soften the butter and cream well, add flour gradually beating all the time.

When very light in colour and quite fluffy, beat the 4 eggs until stiff,

add sugar to this mixture, beat until sugar quite dissolved,

add egg mixture to the flour ad butter and beat until the mixture is of medium texture.

Add any required flavouring.

Bake in moderate oven for 1 ¼ to 1 ½ hours.

MARSHMALLOW CAKE (Donated by Mrs. F.G. Middleton)

3 egg whites,

pinch of salt,

1 cup sugar,

½ teaspoon vanilla,

colour with cochineal,

3 teaspoons gelatine in cup of hot water.

Into cup place gelatine with 2 teaspoons of cold water.

Stir.

Fill cup with boiling water, stir well, and stand aside until lukewarm.

Into large bowl place other ingredients.

When gelatine is cool pour on top of the other ingredients.

Beat for 10 minutes or more until thick and set.

Pour into buttered recess tin.

To remove, run hot knife around edge.

Put on serving plate, turn upside down, knock sides, place hot cloth o bottom of tin. Into recess tin put passionfruit pulp and whipped cream.

MARSHMALLOW SLICE (Donated by Mrs. Gus Muller)

Biscuit:

¼ lb butter,

½ cup sugar,

1 egg,

1 ¾ cups self-raising flour,

roll into 2 slabs and cook slowly.

Marshmallow:

1 cup sugar,

¾ cup water,

1 rounded dessertspoon gelatine.

Boil together for 3 minutes and cool.

Beat until white and fairly smooth.

Spread on biscuit. Icing:

Melt 2oz Copha or butter

and add 2 tablespoons drinking chocolate.

Spread on while still warm.

MEG’S LAYER CAKE (Donated by Mrs F Whitehead)

3 eggs,

¼ teaspoon salt,

¾ cup castor sugar,

tablespoon golden syrup,

¾ cup self-raising flour,

2 tablespoons cornflour,

½ teaspoon cinnamon,

2 teaspoons cocoa,

4 tablespoons milk,

1 tablespoon butter.

Seperate whites from yolks of eggs and beat whites until stiff with a pinch of salt. Gradually add sugar, beat until sugar is dissolved,

add egg yolks mixed with golden syrup.

Fold in sifted flour,

cornflour,

cinnamon,

cocoa.

Lastly fold in hot milk and melted butter.

Turn into greased 8 inch sandwich tins and bake in moderate oven for 20 -25 minutes.

Join with orange cream filling and dust top with sifted icing sugar.

NUT COFFEE CAKE (Donated by Miss E Dickinson)

2 tablespoons butter,

½ cup sugar,

1 egg,

1 cup self-raising flour,

¼ cup milk,

½ teaspoon vanilla.

Cream butter and sugar, add egg yolk only,

sift flour with pinch of salt and add alternately with milk and essence.

Lastly mix in stiffly beaten egg white,

put half the mixture in orange tin.

Make a filling of

¼ cup of brown or white sugar,

1 teaspoon cinnamon,

¼ cup chopped walnuts,

1 tablespoon flour and

1 tablespoon melted butter,

mix well and spread over mixture.

Put remainder of mixture on top and bake in moderate oven for ½ hour.

Just before taking out spread rest of filling on top of cake.

OATMEAL SHORTBREAD (Donated by Mrs. R. B Turner)

1 cup rolled oats,

1 cup self-raising flour,

1 cup coconut,

½ cup sugar,

1 dessertspoon cocoa,

1 dessertspoon golden syrup,

¼ lb butter,

pinch of salt.

Melt butter slightly, and beat sugar, butter and golden syrup to a cream, add dry ingredients and press into flat tin and bake in moderate oven 15- 20 minutes.

ORANGE CAKE (Donated by Mrs S Schmidt)

¼ lb butter,

7oz sugar,

3 eggs,

½ lb flour,

1 teaspoon cream of tartar,

½ teaspoon bicarb soda,

½ cup milk,

grated rind of 1 orange.

Cream butter and sugar, beat in eggs one at a time;

sift flour and risings and beat a little into the mixture.

Add half the milk then remainder of flour and orange rind then remainder of milk. Bake in moderate oven for ¾ hour.

ORANGE DATE CAKE (Donated by Mrs P Warner)

4oz butter,

4oz sugar,

2 eggs,

¼ cup milk,

6oz plain flour,

2 teaspoons baking powder,

pinch of salt,

grated rind of one orange.

Cream the butter and sugar with orange rind until soft and creamy.

Add eggs one at a time.

Fold in sifted flour alternately with milk.

Fill half into a greased tin and top with date mixture then add remainder of cake mixture.

Bake in a moderate oven for 30-40 minutes.

Date filling for cake:

Soak 4oz chopped dates in a half cup boiling water with a little sugar to taste.

When cool stir to a pulp.

ORANGE SPONGE (Donated by Mrs E. Brand)

4 eggs,

1 cup sugar,

¾ cup arrowroot,

1 tablespoon plain flour,

1 teaspoon cream of tartar,

½ teaspoon bicarb soda, j

uice and rind of 1 orange.

Beat sugar and eggs,

sift in flour, arrowroot and cream of tartar (previously well blended).

Lastly add grated rind and juice in which soda has been dissolved.

Bake for 15 minutes in a moderate oven.

PLAIN CAKE (Donated by Mrs. Carland, Mrs. R.J. Field)

¼ lb butter,

¼ lb sugar,

2 eggs,

3 tablespoons milk (can be flavoured),

1 cup self-raising flour.

Mix butter and sugar, add beaten eggs, milk and self-raising flour.

Bake in moderate oven 30-40 minutes. (Editors note: This is the basic recipe for any plain cake and can be added to in a variety of ways.)

POUND CAKE (Donated by Mrs. E Henry, Miss. K. Bell)

Beat together

1lb hard butter,

and 1lb sugar.

Add 1 tablespoon golden syrup

and 1 tablespoon fig jam (or date).

Then beat in 10 eggs one at a time

and 1 tablespoon almond essence

and 2 teaspoons lemon essence.

Beat well and add 1 ¼ lbs flour sifted

with teaspoon ginger

1oz spice,

pinch mace.

Then add

1lb currants,

1lb sultanas,

1 packet mixed fruit,

¼ lb dates,

¼ packet lemon peel,

2oz crystallized cherries,

2oz almonds a

nd lastly 1 glass sherry,

then 1 teaspoon soda mixed with a drop of the wine.

Line tin with four layers of brown greaseproof paper and lay paper on top of cake before putting into fairly warm oven.

Cook for 3 ½ hours changing paper on top after 2 hours.

Do not use raisins in pound cake.

For icing:

Add 4 tablespoons coconut and

2 tablespoons butter to icing sugar.

Mix with boiling water.

PRUNE CAKE (Donated by Mrs. A McDonald)

Cream ½ cup butter

and 1 cup sugar,

add 2 unbeaten eggs,

and about 3oz stewed prunes

then add

1 ½ cups flour with

1 teaspoon baking powder,

½ teaspoon soda,

cinnamon, and

nutmeg,

½ cup sour milk.

Bake in flat tin ¾ hour.

PUMPKIN FRUIT CAKE (Donated by Miss E Dickinson)

1lb butter,

3 cups sugar,

5 eggs,

1 tablespoon treacle,

2 ½ cups warm mashed pumpkin,

4 cups flour,

1lb stoned and chopped dates,

¾ lb raisins, currants, and sultanas,

4oz peel,

1 tablespoon mixed spice,

3 small teaspoons soda in 1 cup milk.

Cream butter and sugar, add eggs, then treacle and mashed pumpkin.

Add flour, milk, and fruit alternately.

Bake in moderate oven.

PUMPKIN FRUIT CAKE 2 (Donated by Mrs. Ted Binns)

Beat to a cream

1 cup sugar,

1 cup butter and

2 eggs then

1 cup of warm mashed pumpkin,

1 tablespoon golden syrup,

2 ½ cups self-raising flour,

1 teaspoon carb soda,

1 packet mixed fruit.

Bake for 1 ½ hours in moderate oven.

QUICK BASIC CAKE (Donated by Mrs R.G. Rintoule, Mrs. J Fischer)

6oz self-raising flour,

¼ lb sugar,

3oz butter melted with

2 eggs. (3 eggs can be added but omit milk.)

Combine melted butter, and eggs in cup and add milk to fill cup.

Very little milk need be added.

Place all in a bowl together and beat thoroughly, flavour as desired.

Bake 40 minutes in moderate oven in orange tin.

For a fairly dry mixture divide mixture into 3 and colour as marble cake:

Add 1 good tablespoon cocoa for ½ chocolate cake;

Add lemon essence and mixed peel,

1 dessertspoon orange juice and

½ grated rind for orange cake. 2

dessertspoons dessicated coconut,

spice to taste.

Combinations of flavours are limitless and it is very quick. Ice to suit.

RAINBOW CAKE (Donated by Mrs. M Gilmour)

¼ lb butter,

½ lb sugar creamed together.

Add 3 eggs,

½ cup milk,

coconut,

½ lb flour,

2 teaspoons cream of tartar,

1 teaspoon bicarb of soda.

Combine all ingredients and bake in cake tin for 20-30 minutes.

RASPBERRY SLICE (Donated by Mrs R.W. Cramer)

¼ lb butter,

¼ lb flour,

¼ sugar,

¼ lb cornflour,

1 teaspoon baking powder,

1 egg.

Cream butter and sugar and mix in the usual way.

Knead into a a buttered tin.

Spread with raspberry jam and cover with

1 cup sugar,

1 cup coconut,

1 egg mixed thoroughly and spread on to the jam with a fork.

Bake in a slow oven.

RASPBERRY SLICE 2 (Donated by Mrs G Landers)

1 cup self-raising flour,

1 cup sugar,

1 tablespoon butter.

Mix together with 1 beaten egg,

mould into a tin and spread with raspberry jam.

Make a mixture of

1 egg,

½ cup sugar,

and 1 cup coconut and

flavour with essence of almond and put on the cake.

Sprinkle with dry cocoa and bake in a moderate oven until nice and brown.

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

3 cups flour

1 cup butter,

1 ½ cups sugar,

4 eggs,

1 teaspoon soda,

2 teaspoons cream of tartar.

Beat butter and sugar to a cream and add eggs gradually, t

then 1 cup of milk in which has been dissolved the soda.

Lastly flour and cream of tartar.

Bake in sandwich tins.

One half plain, and to the other add currants, raisins, and spice to taste.

Put jam or icing between the two and ice all over.

RICH FRUIT CAKE (Donated by Mrs Harry Duffy)

1lb currants,

8oz raisins,

1lb sultanas,

6oz mixed peel,

4oz glace cherries,

4oz shelled almonds,

10oz margarine or butter,

10oz castor sugar,

6-8 eggs,

12oz flour,

pinch of salt,

2 teaspoons mixed spice,

lemon juice and a little milk.

Method:

Clean fruit and chop peel and cherries.

Blanch and chop almonds.

Have all the other ingredients ready.

Warm margarine or butter slightly if hard but do not overheat.

Cream with sugar until soft and light.

Break the eggs seperately into a basin, beat lightly and add one by one to creamed mixture.

Sieve dry ingredients into a bowl and add fruit and rind.

Fold gradually into creamed mixture.

Add a squeeze of lemon juice and a little milk.

Put mixture into a lined tin bake for 4 – 4 ½ hours.

RICH CHOCOLATE CAKE AND SPECIAL ICING (Donated by Mrs. R.G. Rintoule)

Sift 9oz self-raising flour,

12oz castor sugar,

¼ teaspoon bicarb soda, into a bowl.

Heat 6oz butter,

1 cup milk,

and teaspoon vanilla and beat two minutes.

Then add 2 large eggs,

6 tablespoons cocoa,

½ teaspoon cochineal and beat together for another 2 minutes.

Add to dry ingredients.

Pour into large size sandwich tins.

Bake 35 minutes in moderate oven.

Icing: Beat 1 large egg,

add 2 cups icing sugar,

¼ teaspoon salt,

1/3rd cup butter,

4 tablespoons cocoa.

RUM CAKE (Donated by Mrs. F Whitehead)

2 tablespoons cocoa,

2 tablespoons soft breadcrumbs soaked in good tablespoon rum,

2 tablespoons self-raising flour,

4 egg whites,

6 tablespoons sugar,

6 tablespoons ground almonds or almond meal,

2 tablespoons butter.

Beat butter and sugar to cream and add mix well.

Add nuts and breadcrumbs then flour and lastly stiffly beaten egg whites.

Bake in 8 inch sandwich tin a good ¾ hour in a slow oven.

When cold cut in half and fill with cream and put cream on top.

SEA DREAM SLICES (Donated by Mrs. R.E.Schneider)

½ lb crushed biscuits,

2 ½ oz butter,

3oz brown sugar,

1 ½ tablespoons cocoa,

1 teaspoon vanilla essence,

1 cup mixed fruit,

pinch of salt,

1 dessertspoon milk.

Cream butter and sugar together

add crushed biscuits,

and then cocoa,

vanilla,

mixed fruit,

and salt.

Mix well and lastly add milk.

This mixture should not be too soft.

Form into a roll and cover with coconut.

Wrap in greaseproof pape and chill until firm. Cut into slices.

SPICE ROLL (Donated by Miss J.M. Rintoule)

1 cup sugar,

4 eggs,

1 cup flour,

2 teaspoons cream tartar,

1 teaspoon soda,

1 tablespoon melted butter (bubbling),

2 tablespoons boiling water with the soda dissolved in it.

Lastly 2 teaspoons spice.

Beat for 20 minutes.

SPICE CAKE (Donated by Mrs. F Whitehead)

½ cup butter,

1 cup sugar,

½ cup sour cream,

1 ½ cups plain flour,

2 eggs,

½ teaspoon ground cloves,

½ teaspoon cinnamon,

½ teaspoon carb soda,

1 teaspoon nutmeg,

1 cup raisins (cut up).

Method: Cream butter and sugar, add eggs one at a time,

add sour cream, then sifted dry ingredients and raisins.

Bake in a slow oven 1 hour.

SPONGE ROLL (Donated by Mrs. E. Henry)

Beat 4 eggs

with 1 cup sugar

and 1 dessertspoon cold water for 20 minutes,

add very lightly 1 cup flour sifted with

¼ teaspoon cream tartar

and small ¼ teaspoon soda and

pinch of salt.

Lastly add 2 teaspoons butter melted with 2 tablespoons milk.

Put paper on oven tray with edge pinned up.

Cook for 10 minutes.

Turn out on cloth and roll up.

Fill with lemon filling or jam.

SHORTBREAD SQUARES WITH CRISP TOPS (Donated by Mrs. Les Baker.)

2 ½ oz castor sugar,

3 ½ oz butter,

5oz flour,

1 egg yolk,

1oz cornflour.

Beat butter and sugar to a cream then add egg yolk and beat it well.

Then add sifted flour and cornflour.

Knead until a smooth paste.

Grease a square cake tin about 8 inch, turn dough into this and press it with your hands until it covers the tin pressing it well into the corners.

To prepare the crisp topping:

1 egg white,

2 1/2oz brown sugar

1 ½ oz dessicated coconut,

cornflakes to sprinkle on top.

Add pinch of salt to egg white and whisk it to a stiff froth.

Fold in brown sugar and coconut.

Turn this onto the mixture in tin spreading evenly over the surface of the cake, then sprinkle it with cornflakes pressing them on lightly.

Bake in moderate oven 40 minutes.

Let it cool in tin for 5-10 minutes then cut into squares.

Remove from tin when nearly cold.

SPICED SPONGE CAKE (Donated by Mrs. Stan Cummings)

1 ½ cups self-raising flour,

¼ cup golden syrup,

¼ cup milk,

4oz butter,

¾ cup sugar.

1 teaspoon mixed spice,

1 teaspoon ground ginger,

2 eggs.

Beat butter and sugar,

add well beaten eggs,

then milk and golden syrup.

Sift in flour and spices.

Bake in 2 well greased sandwich tins in moderate oven 20 minutes.

Ice with coffee icing, sprinkle with chopped walnuts.

SPICED COFFEE CAKE (Donated by Mrs. P Warner)

4oz butter or margarine,

¾ cup sugar,

2 eggs,

2 tablespoons treacle,

2 cups self-raising flour,

pinch salt,

2 level teaspoons cinnamon,

½ teaspoon cloves,

½ cup very strong black coffee. (Make coffee with at least 3-4 heaped teaspoons of coffee in small cup of boiling water.)

Strain and cool before using for cake.

Method:

Cream butter and sugar, add eggs one at a time, beat well,

add treacle.

Fold in flour alternately with coffee.

Divide in two sandwich tins (8 inch) greased and lined.

Bake 30 minutes in moderate oven.

Brown butter frosting:

2oz butter put in a saucepan, and allowed to brown but not burn.

Remove from heat,

add teaspoon honey,

1 cup icing sugar

½ teaspoon vanilla essence,

2 tablespoons hot water,

gradually add another cup of icing sugar and mix to a smooth consistency.

Spread ½ over the top of the cake, add a little extra icing sugar to remainder and use between layers.

Decorate with almonds or if liked roughen the top of icing with a fork.

A moist cake and an excellent keeper.

SULTANA CAKE (Donated by Mrs. A McDonald)

½ lb butter creamed with

1 cup sugar then break in

2 eggs and beat well.

Then add 1 cup sultanas that have stood all night in 1 cup of cold water and

1 teaspoon soda.

Sift in 2 cups plain flour.

A few cherries and almonds can be added.

Cook for 1 ½ hours.

THREE EGG SANDWICH CAKE (Donated by Mrs L.K. Dahlenburg)

5oz butter or margarine,

5oz sugar,

3 eggs,

6oz flour,

½ teaspoon baking powder,

little milk,

vanilla essence,

jam,

icing sugar.

Cream butter and sugar and add eggs one at a time.

Sieve flour and baking powder and add to creamed mixture together with little milk to give soft dropping mixture ,

add essence.

Cook in two prepared sandwich tins and bake in moderate oven 35-40 minutes.

Turn out to cool, sandwich together with jam and sprinkle with icing sugar.

Keeps exceptionally well.

THREE MINUTE CAKE (Donated by Mrs. R.E Schneider)

1 cup flour,

¾ cup sugar,

2 eggs,

½ cup milk,

1 tablespoon butter.

Cream butter and sugar,

add eggs,

add flour and milk.

Beat for three minutes,

then add extra ¼cup flour with

2 teaspoons cream of tartar,

1 teaspoon soda.

This is a very light and nice cake.

2,4,6,8 CAKE (Donated by Mrs. Frank Syme)

Cream 2 tablespoons butter

and 4 tablespoons sugar,

add 2 eggs,

beat well then add

8 tablespoons self-raising flour

and 6 tablespoons milk.

Mix well and bake in moderate oven 45 minutes.

Nice little cakes.

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

½ lb butter

1 cup sugar,

3 eggs,

½ cup milk,

1 cup self-raising flour,

1 cup plain flour,

¼ cup each of chopped walnuts, dates, and preserved ginger.

Method:

Cream butter and sugar,

add eggs and beat well.

Then add fruit and self-raising flour and stir in milk,

lastly adding plain flour.

Bake in moderate oven 1 hour.

Ice with coffee icing, sprinkle with chopped walnuts and ginger.

WATERMELON CAKE (Donated by Mrs. Ted Binns.)

Makes a great children’s birthday cake.

Cream 8oz butter,

gradually add

8oz plain flour and beat well.

Beat 4 egg whites stiffly and add yolks singly.

Add 8oz castor sugar gradually till stiff and add egg mixture to butter and flour and beat well.

Flavour with vanilla and colour with pink.

Add 1 tablespoon flour sifted

with 1 teaspoon baking powder

then 3oz sultanas.

Bake in 2 basins about 1 hour.

Put together with jam and ice all over with white icing and then all over with green icing.

WEST INDIAN CAKE (Donated by R.E. Scheider)

1lb butter

1lb sugar

¼ cup treacle,

4 eggs,

5 cups flour,

1 ½ lbs fruit,

1 teaspoon nutmeg,

2 cups milk,

2 teaspons carb soda.

Bake 3 ½ hours.

YEAST CAKE (Donated by Mrs. H Voigt. Mrs. N Cramer.)

8 cups flour,

1 ½ cups sugar,

1 cup butter,

4 eggs,

1 ½ cups milk,

2 teaspoons ground mace,

1 teaspoon salt,

1 cup sultanas,

1 ½ cups yeast (dried is OK).

Method:

Mix all the dry ingredients together, melt butter in milk, beat eggs well, add to flour, lastly add yeast and mix well.

Leave in a warm place to rise (double size).

When well risen spread on greased slides and let rise again.

Then brush top with melted butter.

Sprinkle with topping made from

1 cup flour,

1 cup sugar,

¼ lb butter,

mix until crumbly, sprinkle on top of cake, bake 20 minutes in hot oven.

ALMOND CHEESE CAKES (Donated by Mrs. Gus Muller, Mrs. A.R. Davey)

¼ lb butter,

2 heaped tablespoons sugar,

1 egg,

sufficient self-raising flour (about 8oz) to make a stiff biscuit dough.

Roll out thinly and line greased patty tins.

Place

½ teaspoon raspberry jam in each.

Almond filling:

½ cup sugar,

2 eggs,

¼ lb butter.

Add ½ lb walnuts and almonds minced together and

½ teaspoon almond essence.

CHOCOLATE CAKES (Donated by Mrs. F Whitehead. Mrs. A Alexander)

4oz butter,

2 eggs,

1 cup sugar,

1 cup self-raising flour,

1 tablespoon cocoa,

plenty raisins.

Beat butter and sugar, add eggs, one at a time,

then add cocoa mixed with hot water.

Mix well and add flour and fruit.

Bake in patty tins or paper cases 10-15 minutes.

Ice with chocolate icing.

CREAM PUFFS (Donated by Mrs. J.M. Hobday. Mrs. H. Voigt)

1 cup water,

3oz butter,

1 cup plain flour,

4 eggs.

Boil water and butter together for 3 minutes.

Stir in quickly one cup flour and beat until smooth.

Break in eggs one at a time, stirring well each time.

Put spoonfulls of mixture on greased oven slide and bake 25 minutes.

Do not open the oven during cooking.

CREAM PUFFS (2) (Donated by Mrs D. G. Skews)

1 cup water,

2oz butter,

2oz plain flour,

2oz self raising flour,

4 eggs.

Method:

Put water and butter in saucepan and bring to the boil,

add flour while boiling, then pull off flame and beat with a wooden spoon until it leaves sides of saucepan, (about ½ minute)

Leave to cool and then add eggs one at a time and beat until shining.

Put on slide in spoonfulls and bake in hot oven 25-30 minutes.

Serve with Ice cream.

DATE CAKES (Donated by Mrs. I. E. Schultz)

¼ cup butter,

½ cup castor sugar,

1 egg,

1 ¼ cups self-raising flour,

¼ cup cornflour.

Beat butter and sugar to a cream and

add egg then flour and cornflour sifted.

Roll out thinly and cut into rounds.

Line patty tins with half of rounds and fill with the following mixture.

Heat

½ lb dates and

1 ½ tablespoons of butter,

add 2oz chopped walnuts.

Place rounds of pastry on top of filling and bake in moderate oven 15 minutes.

Ice with orange or lemon icing.

DUFFLICKERS” (Donated by Mrs. R.J. Field)

1 egg white,

½ cup castor sugar,

2 ½ cups cornflakes.

Beat egg white till stiff,

add castor sugar gradually,

then cornflakes,

nuts can be added.

Put teaspoons full on greased slide.

Bake in slow oven.

ECLAIRS (Donated by Mrs. L Warner, Mrs. G Landers)

Large breakfast cup boiling water,

2oz butter,

¼ lb flour.

Put on stove and bring to the boil,

stir in the flour until it leaves the spoon,

let the mixture get cool, then beat

3 eggs and add to the mixture and put through a star biscuit forcer on a cold tray. Bake for 20 minutes to ½ hour.

LAMINGTONS (Donated by Mrs. L Bryce)

Beat ½ cup butter

and 1 cup sugar to a cream.

Add 3 eggs, 1 at a time and beat well.

Add 4 tablespoons milk and

1 ½ cups self-raising flour a little at a time.

Bake in moderate oven 15 minutes.

MADERIA CAKE (Donated by Mrs. K Alexander)

2 ½oz butter,

2 ½ oz sugar,

2 eggs,

¼ lb flour,

½ teaspoon soda,

1 teaspoon cream of tartar,

currants, and mixed peel and vanilla.

Method:

Cream butter and sugar,

add egg,

then flour, and rising,

fruit and flavouring.

Put in patty papers and cook in moderate oven.

Ice when cooked.

MAPLE CAKES (Donated by Mrs Mewkill)

½ cup butter,

½ cup brown sugar,

2 eggs well beaten,

2 cups self-raising flour,

¾ cup golden syrup,

½ cup milk.

½ teaspoon baking soda,

vanilla.

Ice with coffee icing and vanilla.

Makes about 3 dozen. (Editors note: No cooking time given.)

MUSHROOMS (Donated by Miss. I Allen)

½ lb self-raising flour,

¼ lb butter,

½ lb sugar,

1 egg,

½ teaspoon essence.

Rub butter, flour and sugar well together.

Add well beaten egg,

then essence.

Roll out thinly and cut with a biscuit cutter and bake in patty tins in moderate oven for 10-15 minutes.

Filling:

Raspberry jam,

then whipped cream,

and a little grated chocolate.

Roll several small pieces of the mixture and bake for the stems. (Looks and tastes delightful!)

MERINGUES (Donated by Mrs. R.C. Roe)

3 egg whites,

6oz castor sugar,

pinch salt,

1 teaspoon vinegar.

Beat egg whites until stiff while adding sugar gradually, continue beating until sugar is all dissolved,

add vinegar.

Put mixture on to a greased oven slide using a dessertspoon.

Bake in a slow oven until set, about 1 ½ hours.

PAPEER CAKES (Donated by Mrs. J.W. Bennet).

½ cup butter,

½ cup sugar,

2 eggs,

¼ cup milk,

1 cup flour,

1 teaspoon cream of tartar,

½ teaspoon soda.

Fruit to taste.

Method:

Cream butter and sugar, add eggs 1 at a time,

then milk and soda.

Lastly flour and cream of tartar and fruit.

Bake in moderate to hot oven.

POWDER PUFFS (Donated by Mrs. O’Dea, Mrs. F. Whitehead)

2 eggs,

½ cup cornflour,

½ teaspoon cream of tartar,

¼ teaspoon soda,

½ cup sugar,

1 dessertspoon flour.

Beat whites of eggs and sugar well together,

add beaten yolks,

then dry ingredients.

Grease hot oven slide and bake for 2-3 minutes.

Put together with whipped cream 2-3 hours before serving and they will lose their hardness.

Dust both sides well with icing sugar.

ROCK CAKES (Donated by Mrs. Henry Voigt.)

8oz flour,

4oz sugar,

4 tablespoons currants, raisins or sultanas,

2 eggs,

4oz butter or thick fresh cream,

a little grated nutmeg or essence of lemon

and a little mixed peel,

pinch of salt,

2 tablespoons hot water or milk.

Bake moderate oven 20 minutes.

SMALL CAKES (Donated by Mrs. C Roe)

¼ lb butter,

1 cup castor sugar,

3 eggs,

½ cup milk,

½ lb self-raising flour,

1 tablespoon cocoa,

little peel, few raisins, few walnuts chopped,

1 teaspoon cinnamon if liked, few dates, chopped fine.

Bake in moderate oven in patty tins for ¼ hour.

SMALL CREAM CAKES (Donated by Mrs. H.E. Williams)

¼ lb butter,

1 cup sugar,

3 eggs,

½ cup milk,

vanilla or any other essence for flavouring,

2 cups self-raising flour,

pinch salt.

Method:

Cream butter and sugar well, add beaten eggs gradually,

then sifted flour and salt alternately with the milk.

Cook in a moderate oven about 15 minutes.

When cool cut a little off the top, add teaspoon whipped cream, replace top and dust with icing sugar.

SNOWBALLS (Donated by Mrs. R.J. Field)

¼ lb butter,

½ cup sugar,

beat to a cream and add

2 eggs,

1 cup self-raising flour.

Bake in patty tins or paper for 10-15 minutes.

When cold roll in jelly, sprinkle with coconut.

TARTLETS (Donated by Mrs. R.A. Matheson)

3 tablespoons butter,

¼ cup sugar,

1 egg,

1 cup self-raising flour.

Roll out like biscuits and fill containers and drop a little raspberry jam in each and add filling on top.

Filling:

6 tablespoons coconut,

2 tablespoons sugar,

2 eggs.

Beat eggs and sugar, and add coconut.

JAMS:

APPLE AND ORANGE MARMALADE (Donated by Mrs. A McDonald

3 apples,

3 oranges,

3 lemons

6 lbs sugar

and 12 cups water.

Peel and slice apples, oranges, and lemons discarding all pips.

Cover fruit with water and leave for 24 hours.

Bring to the boil the next day and simmer for 1 hour.

Add sugar, which has been warmed,

boil until it turns a little thick.

Bottle when cool.

CARROT AND LEMON MARMALADE (Donated by Mrs. M.E. Henseleit)

4 large lemons,

3 carrots,

11 cups water,

4 lb sugar.

Grate carrots and cut lemon fine.

Let stand overnight then boil for 1 hour,

add sugar and boil until jam begins to set.

BLACKCURRENT JAM (Donated by Mrs. Mewkill)

To every lb of fruit add one good ½ pint water.

Boil hard for ten minutes then add

1 1/2lbs sugar to each 1b fruit and boil hard for another ten minutes.

CHERRY PLUM JAM (Donated by Mrs R.S. Lienert)

12 lbs plums,

12 lbs sugar,

3 pints water.

Boil fruit and water for 1-1 ¼ hours.

Remove pits, then add sugar and boil for 5-15 minutes until set.

CUMQUAT MARMALADE (Donated by Matron Donovan)

Slice fruit and add 2 pints of water to every lb fruit.

Stand overnight.

Next day boil till tender and stand overnight.

Next day add

1 ½ lbs sugar to every 1b cooked fruit and boil until set (about ¾ hour)

DRIED APRICOT AND PINEAPPLE JAM (Donated by Mrs. P Warner)

2 lbs dried apricots,

1 fair sized pineapple,

7 lbs sugar.

Soak apricots overnight in just enough water to cover.

Next day grate pineapple thinly and add it.

Simmer until cooked, then add the sugar and boil to thick consistency.

FIG JAM (Donated by Mrs R.S.Lienert)

6 lbs firm ripe figs,

6 lbs sugar,

1 pint vinegar,

1 ½ pints water.

Prepare figs by wiping and cutting off hard stems.

Meanwhile make a syrup by boiling water,

sugar

and vinegar

together for 10 minutes then drop in whole fruit and allow to cook for 2 ½ – 3 hours (until the figs become clear and plump)

Bottle hot and seal when cold.

GOLDEN SHRED MARMALADE (Donated by Mrs A.R. Thomas)

12 oranges,

6 lemons,

6 lb sugar,

5 ½ pints water.

Wash oranges and shred off rind without taking any of the white.

Soak rind in 2 ½ pints of the water overnight.

Cut up oranges and lemons finely and cook gently in

3 pints water for 1 hour.

Pour into a jelly bag and let it drain overnight.

Put juice on to boil,

add rind and water in which it was soaking.

When boiling add sugar and cook quickly until it jells.

GOOSEBERRY JAM (Donated by Mrs. M.E. Hensleit)

6 lb green gooseberries,

4 ½ pints cold water,

sugar.

Wash gooseberries and put them on with the water and boil gently until the mixture becomes yellow.

Allow to cool and measure equal portions of sugar to gooseberry mixture.

Boil until it jells.

GRAPEFRUIT MARMALADE (Donated by Mrs. H.E Williams, Mrs. J.W Bennett, Mrs. R.S Lienert)

4 lbs grapefruit cut up fine,

8 pints water,

12lbs sugar.

Put the water over the grapefruit and let stand overnight.

Then boil grapefruit for 1 hour.

Then add sugar and boil until it jells, about 1 hour.

3 FRUIT MARMALADE (Donated by Mrs. Ted. Binns)

2 oranges,

2 lemons,

2 grapefruit.

Shred fruit and cover with 6 pints water, leaving overnight.

Next morning boil for ½ hour and add

6 lb sugar.

Boil until it jells.

MARMALADE (Donated by Mrs. Mewkill)

1 grapefruit,

1 orange,

1 lemon and

1 mandarin,

5 pints boiling water,

5 lbs sugar.

Pour boiling water over fruit and boil until tender, then add sugar.

Boil until jells.

MOCK RASPBERRY JAM (Donated by Mrs. H. E. Williams)

8 lbs melon,

7 lbs sugar,

1 bottle raspberry cordial extract,

2 lb tin raspberry jam.

Cut melon up, put half sugar over it and stand overnight.

Boil 1 hour, or until melon is clear,

add remaining sugar extract and jam, and boil until cooked.

MULBERRY AND PLUM JAM (Donated by Mrs. P. Warner)

3 lbs mulberries,

3 lbs plums,

½ pint water,

5 lbs sugar.

Cook until tender then

add sugar and boil until it jells.

ORANGE PEEL JAM (Donated by Mrs. R.T. Pattinson)

1 cup sliced orange peel,

1 lemon sliced,

3 cups water.

Let stand in water for 24 hours then boil ½ hour.

Stand another 24 hours.

Measure cup of sugar to each cup of pulp and boil until it thickens.

ORANGE AND PINEAPPLE JAM (Donated by Mrs Mewkill)

6 oranges,

1 large or 2 small pineapples,

6 cups water,

5 lbs sugar.

Slice oranges and allow to stand in water overnight.

Scrape pineapple and put in basin,

sprinkle lightly with sugar.

Put all on to boil for 1 hour.

Then add sugar.

Boil another 1 hour until it jells.

PASSIONFRUIT JAM (Donated by Miss. Christine Cramer)

1 doz or more passionfruit,

1 lemon,

1 ¼ cups sugar to each cup of liquid mixture.

Method:

Wash and dry passionfruit well.

Slit in half and scoop out the seeds.

Cover the seeds and pulp until required.

Place half of the shells in a shallow saucepan with sufficient water to cover them. Bring to the boil and simmer for 20 minutes or until pulpy lining to the shells is soft and a purplish tint.

Strain liquid into bowl.

Now scoop out pulpy lining of shells and chop finely and put into a bowl with passionfruit seeds,

add juice of the lemon,

and 2 thirds cup of the liquid in which the shells were boiled,

mix all together and measure in cupfulls and to each cupful of mixture add

1 ½ cups sugar.

Cook over gentle heat until boiling point is reached, then boil fairly quickly to preserve the rich colour.

This small quantity should take no more than 20 minutes to cook.

PEAR JAM (Donated by Mrs. P. Maddern)

5 lbs pears,

1 tin pineapple with juice,

4 lbs sugar,

2 peeled lemons.

Boil fruit and juices until lemon is cooked,

add sugar and boil until it jells.

SPECIAL STRAWBERRY JAM (Donated by Mrs. P Warner.)

Must be done in the order given.

Clean and stem 6 lb strawberries,

crush slightly and bring to the boil.

Boil fast for 5 minutes stirring all the time.

Then add, strictly in this order,

1 small dessertspoon butter,

9 lb sugar,

a small ½ teaspoon salt,

1 level dessertspoon tartaric acid.

Boil fast stirring all the time for another 10 minutes or until a little will jell on a saucer.

Bottle and seal securely.

PICKLES:

CUCUMBER CHUTNEY (Donated by Mrs. McIlrath)

2 lbs apples, peeled and cored.

Boil in 3 pints vinegar, until soft.

Mince 3 lbs cucumber and

2 lbs onions finely and add.

Bring to the boil and add

1 lb sugar,

4oz salt,

1 teaspoon pepper.

Thicken with flour and turmeric mixed with a little cold water.

CUCUMBER AND GREEN TOMATO PICKLES (Donated by Miss. I. Allen)

4 lbs cucumber, (apple cucumber is best),

5 lb green tomatoes,

4 lb onions,

3 lb sugar,

1 cup flour,

1 ½ tablespoons mustard,

1 ½ tablespoons tumeric,

½ teaspoon cayenne pepper.

Method: Cut up cucumbers, tomatoes, and onions, and sprinkle with salt.

Let stand overnight.

Next day drain off liquid.

Boil with enough vinegar to cover and sugar.

When tender add mustard, tumeric and pepper.

Then add flour mixed with enough vinegar to thicken.

CUCUMBER RELISH (Donated by Mrs. F.G. Muller.)

4 lbs cucumbers,

4 lb apples,

4 lbs onions,

2 lb sugar, 1

2oz raisins or sultanas,

1oz cloves and peppercorns,

2oz ground ginger,

½ teaspoon cayenne pepper.

Cut up the cucumber and sprinkle with salt, let stand all night.

Strain off liquid, add other ingredients and cover with vinegar and boil for 1 hour. Delicious on dry biscuits as a savoury.

GREEN TOMATO PICKLES (Donated by Mrs Oliphant)

Slice 8lbs green tomatoes, and sprinkle over with salt.

Stand overnight then drain off the liquid.

Boil 1 quart vinegar with

1 tablespoon treacle.

Put dessertspoon each of allspice,

cloves

and peppercorns in muslin bag

and add to vinegar.

Place in a basin 1 tablespoon mustard,

1 dessertspoon ground ginger,

1 dessertspoon curry powder,

2 cups brown sugar,

½ cup plain flour,

1 tablespoon tumeric.

Mix to a smooth paste with cold vinegar and stir into boiling vinegar.

Slice 2lbs onions,

add with tomatoes and boil 20 minutes stirring constantly.

Cauliflower may be used instead of tomatoes.

MELON CHUTNEY (Donated by Mrs. L Dahlenburg)

5lbs melon,

2lb brown sugar,

4oz green ginger,

4oz salt,

2 quarts vinegar,

1lb seeded raisins,

1lb dates,

2oz garlic,

1oz pepper,

1lb tomatoes.

Mince melon, dates, raisins, ginger, garlic.

Add rest of ingredients, cook till nice consistency.

MELON PICKLES (Donated by Mrs. A. Alexander)

4lbs melon,

2lb onions,

1 quart vinegar,

cayenne pepper as much as desired,

a few chillies and cloves and a little allspice,

1 ¼ cups sugar,

¼ cup salt.

Method:

Boil vinegar and spices for 20 minutes, (put spices in muslin bag.)

Add melon, and onions and boil until tender

, then thicken with 2 tablespoons flour,

1 tablespoon curry and

1 of mustard and a little tumeric.

MUSTARD PICKLES (Donated by Mrs. R.J. Field)

6lbs green tomatoes, beans and cucumbers,

2lbs onions,

1 cup flour,

3lbs sugar,

3 tablespoons mustard,

1 tablespoon tumeric,

2 teaspoons curry powder,

1 small teaspoon cayenne,

2 quarts white vinegar.

Method:

Cut vegetables and sprinkle with salt.

Let stand overnight. Mix dry ingredients to a thin paste,

add to vinegar then boil till thick.

Strain vegetables and add to vinegar.

Boil ½ hour or until soft.

PEACH CHUTNEY (Donated by Mrs. R.A. Matheson)

4 large yellow peaches,

4oz preserved ginger,

1lb seeded raisins,

2oz garlic or 1lb onions,

1oz salt,

½oz cayenne pepper,

1lb sugar,

1 pint vinegar.

Peel and stone peaches, boil all together for 1 hour and bottle when still hot.

PICKLED ONIONS (Donated by Mrs. Oliphant)

10lbs pickling onions, peeled and put into large jars with a sprinkling of salt over each layer.

Boil 2 quarts white vinegar with

1lb brown sugar.

Place in a bag 2 teaspoonful whole peppercorns,

2 teaspoonful cloves,

1 tablespoon allspice,

2 teaspoonful mace,

and add to boiling vinegar.

Allow to boil for ½ hour.

Pour over onions, stand overnight.

Pour off liquid and re-boil.

When boiling, pour over onions again.

Do not seal until cold.

RIPE TOMATO CHUTNEY (Donated by Mrs. Ted Binns. Miss. I. Allen)

12lbs tomatoes,

3lbs apples,

3lb onions,

3lbs sugar,

3 pints vinegar,

3oz salt,

3oz whole allspice,

1 ½ teaspoons cayenne pepper.

Put allspice in a bag.

Peel tomatoes, mince apples and onions and boil together for 3 hours. (NB: Peel tomatoes by blanching in boiling water for a few minutes and then shucking skin).

RIPE TOMATO RELISH (Donated by Mrs. K. Alexander)

12lbs tomatoes,

4lbs onions,

4lbs sugar,

4 level teaspoons curry powder,

6 level teaspoons mustard,

2 small handfulls salt,

1 level teaspoon cayenne pepper,

vinegar to cover.

Method:

Cut tomatoes up and sprinkle with salt, slice onions in seperate earthenware bowl, sprinkle with salt.

Let stand for 12 hours or overnight.

Strain, then almost cover with vinegar in preserving pan and boil 5 minutes.

Then add cayenne pepper,

curry powder,

salt, mustard,

and sugar mixed to a paste with cold vinegar.

Boil for 1 hour.

Bottle and seal while hot.

SWEET CAULIFLOWER PICKLES (Donated by Mrs. J.W. Bennett)

4lb cauliflower,

1 ½ lb onions,

1 ½ lb sugar,

1 ½ cups flour,

2 handfulls of salt,

2 tablespoon mustard,

1 teaspoon curry powder,

2 quarts vinegar,

1 tablespoon tumeric,

1 teaspoon allspice (in a muslin bag) ½ teaspoon cayenne pepper.

Method:

Cut cauliflower and onion up and sprinkle with salt liberally.

Leave overnight.

Next day drain off any liquid.

Put vinegar, sugar, and allspice on to boil,

add vegetables and cook until tender, then add other ingredients all mixed together with cold water.

Cook between 5 and 10 minutes and bottle while still hot.

TOMATO RELISH (Donated by Miss. I. Allen)

3lb tomatoes,

1 ½ lb onions,

1 tablespoon curry powder,

1 tablespoon mustard,

1lb sugar,

½ teaspoon pepper,

1 tablespoon flour.

Method:

Scald and peel tomatoes and slice, and also slice onions.

Sprinkle liberally with salt and let stand overnight.

Next day drain off liquid and then add enough vinegar to cover.

Boil for 5 minutes with sugar and pepper.

Stir into tomatoes and boil ½ hour or longer.

Bottle as soon as cool enough to handle.

TOMATO SAUCE (1) (Donated by Mrs. R.T. Pattinson)

10lbs tomatoes,

3 large brown onions,

1 ½ pints best brown vinegar,

1 ½ lbs sugar,

1 handfull salt,

½ oz cloves,

½ oz allspice,

½ oz whole peppercorns,

¼ oz cayenne pepper.

Method:

Boil tomatoes and onion for 2 hours, then strain and add all other ingredients. (Tie spices in small muslin bag).

Boil all together for 1 hour and bottle when cool but not cold.

TOMATO SAUCE (2) (Donated by Mrs. R.A. Matheson.)

20lbs tomatoes,

½lb sugar,

1 ½ oz garlic finely chopped,

¼ lb salt.

Put in a muslin bag 1 oz each of cloves,

whole peppercorns,

and whole spice

. ½ teaspoon cayenne

. Add 1 quart of vinegar.

Boil tomatoes and strain then put all the ingredients into the liquor.

Boil altogether until it is the required thickness (like cream).

This should take about 4 hours.

Bottle and cork tightly putting wax over the corks.

½ lb onions may be used instead of garlic.

Bottling jars can be used instead of corked jars.

DRESSINGS, FILLINGS, AND SAUCES:

APRICOT BUTTER (Donated by Mrs. N.A. Cramer)

¼ lb dried apricots,

1lb sugar,

½ lb butter,

4 eggs,

juice and grated rind of 1 lemon.

Cook the apricots in a little water until tender and pass through a sieve.

Allow to cool then add sugar,

well beaten eggs,

butter, and lemon juice and rind.

Mix well together, stand in jar in saucepan of hot water and cook over slow burner stirring as it cooks until thick.

This makes a large quantity but will keep for weeks or months if sealed in vac jars. Delicious filling for cakes and tarts.

BOILED SALAD DRESSING (Donated by Mrs R.J. Field. Mrs. F.W.Fritsch)

Take 3 eggs well beaten,

1 tablespoon butter,

1 small teaspoon mustard,

pinch salt,

2 tablespoons sugar,

½ cup vinegar.

Beat together eggs, butter and sugar.

Mix mustard with vinegar.

Put into saucepan in basin of boiling water, stir until it thickens.

When required you can thin down with cream. Will keep well in jars.

BREAD SAUCE (Donated by Mrs R.A. Matheson)

3oz white breadcrumbs,

small piece of onion,

1 blade of mace,

1oz butter,

½ pint milk, salt,

cayenne pepper

and tablespoon cream.

Bring milk almost to boil,

add onion and mace and allow to stand beside the fire (or in warm stove) for 15 minutes.

Strain milk, return to saucepan and add breadcrumbs and beat well with a fork.

Stand for 5 minutes with lid on.

Add other ingredients and serve.

(Powdered mace can be used and a little nutmeg to taste.)

BRANDY SAUCE (Donated by Mrs. Dixon)

½ pint boiling water,

1 gill (or more) brandy,

1 dessertspoon arrowroot,

1 dessertspoon sugar.

Moisten arrowroot with a little cold water,

add to boiling water,

add sugar and brandy.

Stir until just boiling, then boil for 2 minutes.

Colour with caramel. S

erve with plum pudding or basin puddings, or with fruit cake.

BEEF PASTE (Donated by Mrs J. Hobday, Mrs. R.B. Turner)

1lb topside steak (or cheap cut such as as blade steak), cut into cubes.

¼ lb butter,

1 teaspoon salt,

a little pepper,

a pinch of nutmeg and mace,

2 tablespoons tomato sauce or anchovy sauce.

Mix all ingredients together and steam in a double saucepan for 4 hours.

Put through mincer three times and then put in jars.

Keep in cool place. Will keep a long time.

CHEESE AND TOMATO SPREAD (Donated by Mrs. Jeff Cox)

¼ lb grated cheese,

3 tablespoons tomato sauce,

½ cup milk,

1 egg,

salt, and cayenne to taste.

Beat egg,

add milk and sauce,

cheese,

salt,

and cayenne.

Place in double boiler until it thickens.

CHEESE WHIZ (Donated by Mrs. J. Fischer)

½ lb cheese, grate and put in double boiler.

Add 1 cup warm milk,

¼ teaspoon curry powder,

¾ teaspoon mustartd,

½ teaspoon salt,

1 tablespoon butter,

pinch cayenne pepper.

Beat 1 large egg, or 2 small eggs add to mixture, cook until thick.

Very nice on hot toast.

COCONUT ICE (Donated by Mrs. P Warner).

Coconut ice for the top of a plain cake may be used as an icing and filling for a layer cake.

Put 1 ½ cups of sugar into a saucepan with enough milk to just cover the sugar,

allow to simmer but not boil, until sugar is dissolved.

Take off stove, add enough coconut to thicken,

and a squeeze of lemon juice.

When cool beat until creamy. Must not be too stiff.

COCONUT FILLING (Donated by Mrs N.A. Cramer)

1 cup boiling water,

¾ cup sugar,

¾ cup coconut,

1 tablespoon arrowroot,

grated rind and juice of 1 lemon.

Mix arrowroot with a little cold water, add to the other ingredients and mix well.

Boil until it thickens, stirring all the time.

When nearly cold, spread between cakes.

FRENCH DRESSING (Donated by Mrs L.K. Dahlenburg)

1 cup olive oil,

3 tablespoons vinegar,

1 teaspoon salt,

1 teaspoon sugar,

½ teaspoon pepper,

1/8th teaspoon paprika.

Mix in and beat or shake thoroughly.

Grapefruit French:

Subsistute Grapefruit juice for vinegar.

Thousand Island Dressing:

¼ cup chopped green peppers,

2 tablespoons chopped stuffed olives,

1 tablespoon chopped parsley,

2 tablespoons chopped onion.

Minted:

Use 3 tablespoons mint minced,

1 tablespoon sugar.

Honey French Dressing: (fruit salad):

1/3rd cup salad oil,

3 tablespoons lemon juice,

½ teaspoon salt,

1/3rd cup strong honey.

Beat first three, add honey slowly while beating.

LEMON FILLING (Donated by Miss Elma Dickinson)

1 dessertspoon melted butter,

½ cup sugar,

juice and rind of 1 lemon,

2 apples grated,

1 egg.

Beat butter, and sugar,

add egg,

then lemon juice, rind,

and grated apple.

Bake slowly in a tart case.

LEMON FILLING FOR TART SHELL (Donated by Mrs. F.G. Muller)

Beat 1 cup sugar and

2 eggs until light and fluffy then

add the juice of 1 ½ large lemons.

Pour into pastry cases and bake until set.

LEMON CHEESE (Donated by Mrs. R.W. Cramer)

This keeps very well.

2 lemons,

2 tablespoons butter,

2 eggs,

1 breakfast cup sugar,

1 tablespoon water.

Melt butter, add sugar, and well beaten eggs.

Mix lemon juice and water and add to the mixture.

Boil for 15 minutes.

LEMON BUTTER (Prize recipe donated by Mrs. E.G. Cummings)

3 eggs,

3 large lemons,

1lb sugar,

1 small cup water,

1 teaspoon butter.

Method:

Beat eggs very well, add

juice and rind of lemons,

then sugar,

then melted butter.

Boil until it thickens.

Keeps very well.

MARSHMALLOW (Donated by Valerie Beard)

This is a NO BOILING recipe.

1 heaped tablespoon gelatine dissolved in ¾ cup boiling water in 1 basin.

In a second basin:

2 cups sugar,

¾ cup boiling water, stir until dissolved.

Mix both lots together and let cool, then beat until thick enough for spreading.

MAYONNAISE (Donated by Miss M. Nichols, Mrs. H Deckert)

1 cup milk,

1 ½ cups white vinegar

1 small cup sugar,

3 eggs,

2 teaspoons mustard,

1 teaspoon salt.

Beat these together.

Melt two tablespoons butter and add to beaten ingredients.

Cook until it thickens.

If thicker mayonnaise is needed add 2 teaspoons cornflour mixed with a little cold water.

MINCE PIE MIXTURE (Donated by Mrs. R.B. Turner)

½ lb suet,

½ lb raisins,

½ lb currants,

¼ lb mixed peel,

½ lb apples,

½ lb sugar,

rind and juice of 2 lemons,

½ flat teaspoon of ground cloves,

½ flat teaspoon mixed spice,

½ cup (or 1 gill) brandy,

½ cup (1 gill) sherry.

Mince all together and stir up well. Let stand in cool place covered for 2 weeks before making mince pies.

MOCK CREAM (Donated by Mrs. Ted Binns)

Boil ½ pint of fresh milk and thicken with

1 tablespoon of cornflour

and 1 teaspoon of plain flour.

Let this get cold.

Take 1 tablespoon of butter

and 1 tablespoon of sugar

and beat well together. Add flavouring to taste then beat in

1 tablespoon at a time of the sauce until all is used up.

Beat well for 5 minutes and use for cake filling.

MOCK TURKEY PASTE (Donated by Mrs. E. G. Cummings)

2 tablespoons butter melted in saucepan,

2 tablespoons grated onion,

2 medium skinned tomatoes, or preserved tomatoes.

Cook until tender then add

2 tablespoons grated cheese,

2 tablespoons fine fresh breadcrumbs and

1 teaspoon thyme.

MUSTARD SAUCE (Donated by Mrs. McIlraith)

Beat 1 egg,

add 1 tablespoon mustard,

1 tablespoon sugar,

½ cup vinegar,

½ cup liquid from boiling corned beef,

and about a teaspoon of butter.

Heat and stir until thick.

Do not boil. Serve with corned beef hot or cold.

ORANGE HONEY (Donated by Mrs. N.A. Cramer)

1 teaspoon butter,

½ cup sugar,

1 egg,

juice of 2 oranges,

rind of 1 orange.

Beat the egg well, add to it the remaining ingredients, mixing all well together.

Cook slowly until mixture thickens, stirring in all the time.

Spread between cakes.

PASSIONFRUIT BUTTER (Donated by Mrs E. G. Cummings)

2 eggs,

1 large cup sugar,

6 passionfruit,

1 tablespoon butter.

Method:

Beat eggs very well, add passionfruit

then sugar,

then melted butter.

Put in double boiler after it boils, cook for 20 minutes.

Put in small jars. It will keep for months.

PINEAPPLE DRESSING (Donated by Mrs. L.K. Dahlenburg)

4 level tablespoons flour,

3 tablespoons sugar,

juice of 1 tin pineapple,

1 tablespoon butter,

2 eggs,

1 cup cream or subsistute.

Mix flour and sugar with a little juice.

Heat cream, juice, and add flour, cook slowly.

Place over hot water,

add butter, and well beaten eggs.

Cook until thick.

Chill and fold in whipped cream when ready to use.

PLUM SAUCE (Donated by Mrs. T. Dixon)

6lbs plums,

2 teaspoons salt,

½ oz allspice,

1 handful bruised ginger,

2lbs sugar,

1 teaspoon cayenne,

½ oz cloves,

1 large onion chopped if liked for flavour,

3 pints vinegar or 2 pints vinegar with 1 pint water.

Boil all together until stones come out cleanly from the plums.

Press through a colander and bottle hot.

SALAD DRESSING (Donated by Mrs. M.E. Hensleleit)

1 tin condensed milk,

1 teaspoon mustard or more,

1 egg beaten in a cup,

fill up with vinegar,

pinch of salt.

Whip everything together in a bowl.

Keeps well and has lovely flavour.

SAUCE FOR PUDDINGS (Donated by Mrs. W. Bound)

1 pint milk,

2 tablespoons sugar,

1 egg,

2 tablespoons plain flour,

essence vanilla,

lump of butter.

Boil the milk, sugar and butter, then blend the flour and egg with a little cold milk. Stir into the milk until it thickens. Take off stove and add vanilla to flavour.

SAVOURY PASTE (Donated by Mrs. L. Carland)

Grate 1 small onion finely and fry it pale brown in butter.

Break in 1 egg,

add 1 tablespoon butter,

½ teaspoon salt,

1 pinch cayenne pepper,

a little grated cheese and

pinch of curry powder.

Mix thoroughly and spread on sandwiches.

TOMATO SPREAD (Donated by Mrs. Oliphant)

2 medium sized tomatoes,

1 onion grated,

1 tablespoon butter,

1 egg,

2 tablespoons grated cheese,

2 tablespoons breadcrumbs,

salt and pepper.

Blanch, skin, and pulp tomatoes,

add onion and butter and simmer for 20 minutes.

Beat egg, add and stir until the mixture thickens.

Remove from the stove and add remainder of ingredients.

Place in a screw-top jar in refrigeration.

This is useful as sandwich filling, as a spread for savouries, or on toast as a breakfast dish.

BEST RELISH FOR MEATS OR FISH (Donated by Mrs. R.E.Schneider)

Mix 4 dessertspoons curry,

4 dessertspoons sugar,

2 dessertspoons mustard and

2 cups tomato sauce,

2 cups vinegar, mix all with vinegar then add sauce. Will keep for months.

MINT JELLY (Donated by A.G.G.)

2 cup white vinegar,

3 heaped dessertspoons gelatine, add together and let stand until gelatine dissolves. Then,

2 cups sugar,

1 cup water,

½ teaspoon salt.

Boil for 5 minutes, and add mint and gelatine/vinegar mix and boil again for 2 minutes.

Strain and add about

6 drops of green colouring.

When cool add finely chopped mint and put in jars.

PASTRY:

BREAD CRUST (Donated by Mrs. O. Gross)

Instead of the usual pastry for pies try

2 cups breadcrumbs,

1 beaten egg,

2 tablespoons milk,

add salt and pepper for savoury pies and sugar and spice for sweet pies.

If too moist add more crumbs, top pie and bake in moderate oven.

FLAKY PASTRY (Donated by Mrs A.R Davey)

8oz plain flour,

½ teaspoon baking powder,

½ teaspoon salt,

2oz butter,

6oz lard.

Cold water and squeeze of lemon juice.

Method:

Sift flour, salt and baking powder.

Cut the well chilled shortening into square blocks about ½ inch long, wide and deep, toss these blocks about into flour until covered.

Have ready some cold water to which you have added a squeeze of lemon.

HOT WATER PASTRY (Donated by Miss K. Bell)

2 cups plain flour,

1 cup good dripping,

1 cup boiling water,

¼ teaspoon cream of tartar.

Method:

Mix all together, and stand overnight, or it can be made in morning and used in the evening.

PLAIN PASTRY (Donated by Mrs. L Dahlenburg)

For apple pie and chiffon tarts,

2 cups flour

¾ teaspoon salt,

2/3rd cup butter.

Sift flour and salt,

cut in butter with knife,

add only enough water to hold mixture together.

Do not knead.

Divide and roll out.

Prick bottom and sides with fork. Use as above.

PASTRY (Donated by Mrs. Joe McCartney.)

1lb plain flour,

pinch salt,

1 ½ cups cold water,

3 dessertspoons vinegar,

½ lb lard,

½ lb butter.

Method:

Mix some lard into flour then add water and vinegar.

Roll out, spread a little of the lard and butter, roll out again and do this until all is used.

Keep folding and rolling, until smooth and no sign of butter showing.

White of 1 egg around the edges before closing and brush yolk over top. Lovely for pastries.

THREE MINUTE PASTRY (Donated by Mrs. Oliphant)

¼ cup boiling water,

½ cup dripping,

½ teaspoon salt in a warmed basin and beat.

Add 1 ½ cups flour,

½ teaspoon cream of tartar,

¼ teaspoon soda sifted.

Roll out. This is a good short crust pastry.

STEAK AND RICE MINCEDCASSEROLE (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)

4 to 6 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 or brine.

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 2 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

1 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.

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. T

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

1 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

½ 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 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,

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.

Beat1 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.

Editors 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)

Take3 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.

1 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,

beat 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,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.

  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 Valcott 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.)

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.

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. (Use any of a variety of essences available)

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, 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,

½teaspoon 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

2 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 slide 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,

2 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 oven about ½ hour or until golden brown. Cut into fingers 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,

1 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 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 slightly 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 cup 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 cup 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.

¼ lb dates and

¼ lb walnuts,

add to butter and sugar. S

tir 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 cup 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)

1lb chopped 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

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 fruit 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 town 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.

GINGER CAKE (Donated by Mrs R.J. Field, Mrs. R.A. Matheson)

2 eggs,

¼ lb butter,

1 small cup sugar,

½ cup treacle,

1 tablespoon ginger,

1 teaspoon spice,

a little nutmeg,

½ teaspoon soda,

½ cup milk,

1 ½ cups flour.

Beat butter and sugar well, add eggs one at a time, then flour, ginger etc.

Dissolve soda in milk, and add last.

A very moist mixture. Cook for 30-40 minutes.

GINGER FLUFF (Donated by Mrs. J. W. Bennett)

4 eggs,

½ cup sugar,

1 dessertspoon golden syrup.

Sift together twice:

½ cup cornflour,

2 tablespoons plain flour,

2 teaspoons ground ginger,

2 teaspoons cinnamon,

1 teaspoon, cocoa,

1 teaspoon cream of tartar,

½ teaspoon soda and

pinch of salt.

Method:

Beat eggs well, add sugar and beat till thick, add golden syrup (warmed), then fold in flour, spices etc.

Put in 2 sandwich tins.

Bake in moderate oven for about 20 minutes. Fill with cream. Icing to suit.

GINGER SPONGE (Donated by Miss I. Allen).

2oz butter,

2 eggs,

1 small cup sugar,

3 tablespoons golden syrup,

1 ½ cups flour,

½ cup milk,

1 teaspoon ground ginger,

1 teaspoon spice,

1 teaspoon carb soda,

½ teaspoon grated nutmeg.

Beat butter and sugar to a cream and break in eggs one at a time and beat well.

Add golden syrup and beat again, then add all dry ingredients sifted together and lastly milk.

Cook in greased sandwich tins 20 minutes. This can be cooked in a cake tin and used as a plain cake.

GOOD CANTURBURY CAKE (Donated by Mrs M.E. Hensleit)

1 cup butter,

1 ½ cups sugar,

1 cup milk,

1 cup currants,

3 cups flour,

4 eggs,

1 teaspoon cream of tartar,

½ teaspoon carb soda.

Lemon peel,

pinch of salt.

Cream butter and sugar, add eggs one at a time, beat well, the add milk, then flour with rising in it, then add the fruit.

Bake in moderate oven 20-30 minutes.

HARLEQUIN CAKE (Donated by Mrs W.F. Baker)

4oz margarine or butter creamed with

8oz sugar,

beat in 3 eggs one at a time

and add 6 tablespoons warmed milk alternately with

1 ½ cups self-raising flour.

Divide the mixture into 3 parts and flavour one with lemon essence,

1 with raspberry essence,and colour it with cochineal

and the other with vanilla essence

and 3 teaspoons cocoa which has been mixed with a little boiling water.

Put alternate spoonfulls in an 8inch x 8 inch tin and bake in moderate oven for 30-40 minutes.

HONEY MACE SANDWICH (Donated by Mrs E.G. Cummings)

1 tablespoon butter,

½ cup sugar,

1 egg

1 cup plain flour,

1 teaspoon cream of tartar,

1 large teaspoonful baking soda dissolved in a little boiling water,

½ teaspoon mace,

1 level tablespoon honey or golden syrup,

lastly 1 small ½ cup warm milk.

Method: Beat butter and sugar to cream lightly then add egg, then honey, then soda dissolved and flour and lastly the milk.

Bake in moderate oven in 8 inch sandwich tins.

When cool fill with whipped cream and walnuts and cream topping.

Sprinkle walnuts, preserved ginger, and angelica. Delicious!

HONEY ROLL (Donated by Mrs. Henry Voigt.)

4oz flour,

2oz sugar,

1 tablespoon honey,

3 eggs,

½ teaspoon cream of tartar,

¼ teaspoonful carb soda,

1 teaspoon cinnamon,

2 tablespoons water,

caramel to colour.

Filling:

4oz icing sugar,

1 dessertspoon honey,

1 dessertspoon butter,

½ teaspoon lemon juice creamed together. (Editors note: Baking time not noted.)

JEWISH CAKE (Donated by Mrs Harry Duffy, Mrs. O. Gross)

½ lb butter,

1 cup sugar,

3 eggs,

1 ½ cups self-raising flour,

2 teaspoons cinnamon,

1 teaspoon spice,

1 cup seeded raisins or sultanas chopped,

1 cup chopped walnuts,

½ teaspoon vanilla in ½ cup milk.

Cream butter and sugar, add eggs and beat well,

add small amount of flour then milk,

add rest of the ingredients,

put in greased tin and bake in moderate oven for ¾ hour.

Ice with choc. Icing and chopped walnuts on top. Keeps very well.

KENTISH CAKE (Donated by Mrs. J.M. Hobday)

4oz butter,

¾ cup sugar,

1 cup self-raising flour,

2 tablespoons cocoa,

2 eggs,

½ cup sultanas,

½ cup chopped nuts and cherries,

¼ cup milk,

½ teaspoon vanilla essence.

Cream butter and sugar,

add essence and beaten eggs.

Blend cocoa smoothly with the milk and add to creamed mixture.

Fold in fruit and lastly add sifted self-raising flour.

Bake in a greased bar tin ¾ hour in moderate oven.

When cold coat with chocolate icing and sprinkle with chopped nuts.

LAMINGTONS OR QUEEN CAKES (Donated by Mrs E.G Cummngs)

Standard recipe for Queen Cakes or Lamingtons.

3 oz butter,

3 oz castor sugar,

5 oz self-raising flour,

2 eggs,

2 tablespoons milk (or a little more).

Usual method but after adding flour stir as little as possible.

LEMON COCONUT CAKE (Donated by Mrs F.G. Muller.)

6oz self-raising flour,

4oz butter,

2oz dessicated coconut,

1 teaspoon lemon juice,

4oz sugar,

1 egg,

5 tablespoons milk.

Beat butter and sugar to a cream,

add lemon juice,

add well beaten egg and then

coconut and sift flour alternately with the milk.

Place in tin and bake in moderate oven from 20-30 minutes.

Ice with lemon icing.

LOVE SPONGE (Donated by Mrs. L Bryce)

4 eggs,

¾ cup sugar,

¾ cup plain flour,

¼ cup cornflour,

1 teaspoon cream of tartar,

½ teaspoon bicarb soda,

4 tablespoons milk,

1 tablespoon butter.

Beat eggs well 5 minutes, add sugar, beat 15 minutes,

add flour and rising.

Lastly milk and melted butter.

Fold in lightly.

Bake in fairly hot oven for 10 minutes.

MACAROON CAKE (Donated by Mrs A.R. Davey)

4oz butter,

4oz sugar,

3 eggs,

6oz self-raising flour,

vanilla,

½ cup milk.

Beat butter and sugar to cream,

add egg yolks, flour, and milk.

Beat egg whites with

3oz sugar and

1 cup coconut.

Spread on top of cake mixture and bake for ¾ hour in moderate oven.

MADEIRA CAKE (Donated by Mrs. R.C. Roe)

½ lb butter,

½ lb sugar,

½ lb plain flour,

1 ½ teaspoons baking powder,

4 eggs,

1 extra tablespoon flour,

4oz split almonds or finely chopped peel.

Soften the butter and cream well, add flour gradually beating all the time.

When very light in colour and quite fluffy, beat the 4 eggs until stiff,

add sugar to this mixture, beat until sugar quite dissolved,

add egg mixture to the flour ad butter and beat until the mixture is of medium texture.

Add any required flavouring.

Bake in moderate oven for 1 ¼ to 1 ½ hours.

MARSHMALLOW CAKE (Donated by Mrs. F.G. Middleton)

3 egg whites,

pinch of salt,

1 cup sugar,

½ teaspoon vanilla,

colour with cochineal,

3 teaspoons gelatine in cup of hot water.

Into cup place gelatine with 2 teaspoons of cold water.

Stir.

Fill cup with boiling water, stir well, and stand aside until lukewarm.

Into large bowl place other ingredients.

When gelatine is cool pour on top of the other ingredients.

Beat for 10 minutes or more until thick and set.

Pour into buttered recess tin.

To remove, run hot knife around edge.

Put on serving plate, turn upside down, knock sides, place hot cloth o bottom of tin. Into recess tin put passionfruit pulp and whipped cream.

MARSHMALLOW SLICE (Donated by Mrs. Gus Muller)

Biscuit:

¼ lb butter,

½ cup sugar,

1 egg,

1 ¾ cups self-raising flour,

roll into 2 slabs and cook slowly.

Marshmallow:

1 cup sugar,

¾ cup water,

1 rounded dessertspoon gelatine.

Boil together for 3 minutes and cool.

Beat until white and fairly smooth.

Spread on biscuit. Icing:

Melt 2oz Copha or butter

and add 2 tablespoons drinking chocolate.

Spread on while still warm.

MEG’S LAYER CAKE (Donated by Mrs F Whitehead)

3 eggs,

¼ teaspoon salt,

¾ cup castor sugar,

tablespoon golden syrup,

¾ cup self-raising flour,

2 tablespoons cornflour,

½ teaspoon cinnamon,

2 teaspoons cocoa,

4 tablespoons milk,

1 tablespoon butter.

Seperate whites from yolks of eggs and beat whites until stiff with a pinch of salt. Gradually add sugar, beat until sugar is dissolved,

add egg yolks mixed with golden syrup.

Fold in sifted flour,

cornflour,

cinnamon,

cocoa.

Lastly fold in hot milk and melted butter.

Turn into greased 8 inch sandwich tins and bake in moderate oven for 20 -25 minutes.

Join with orange cream filling and dust top with sifted icing sugar.

NUT COFFEE CAKE (Donated by Miss E Dickinson)

2 tablespoons butter,

½ cup sugar,

1 egg,

1 cup self-raising flour,

¼ cup milk,

½ teaspoon vanilla.

Cream butter and sugar, add egg yolk only,

sift flour with pinch of salt and add alternately with milk and essence.

Lastly mix in stiffly beaten egg white,

put half the mixture in orange tin.

Make a filling of

¼ cup of brown or white sugar,

1 teaspoon cinnamon,

¼ cup chopped walnuts,

1 tablespoon flour and

1 tablespoon melted butter,

mix well and spread over mixture.

Put remainder of mixture on top and bake in moderate oven for ½ hour.

Just before taking out spread rest of filling on top of cake.

OATMEAL SHORTBREAD (Donated by Mrs. R. B Turner)

1 cup rolled oats,

1 cup self-raising flour,

1 cup coconut,

½ cup sugar,

1 dessertspoon cocoa,

1 dessertspoon golden syrup,

¼ lb butter,

pinch of salt.

Melt butter slightly, and beat sugar, butter and golden syrup to a cream, add dry ingredients and press into flat tin and bake in moderate oven 15- 20 minutes.

ORANGE CAKE (Donated by Mrs S Schmidt)

¼ lb butter,

7oz sugar,

3 eggs,

½ lb flour,

1 teaspoon cream of tartar,

½ teaspoon bicarb soda,

½ cup milk,

grated rind of 1 orange.

Cream butter and sugar, beat in eggs one at a time;

sift flour and risings and beat a little into the mixture.

Add half the milk then remainder of flour and orange rind then remainder of milk. Bake in moderate oven for ¾ hour.

ORANGE DATE CAKE (Donated by Mrs P Warner)

4oz butter,

4oz sugar,

2 eggs,

¼ cup milk,

6oz plain flour,

2 teaspoons baking powder,

pinch of salt,

grated rind of one orange.

Cream the butter and sugar with orange rind until soft and creamy.

Add eggs one at a time.

Fold in sifted flour alternately with milk.

Fill half into a greased tin and top with date mixture then add remainder of cake mixture.

Bake in a moderate oven for 30-40 minutes.

Date filling for cake:

Soak 4oz chopped dates in a half cup boiling water with a little sugar to taste.

When cool stir to a pulp.

ORANGE SPONGE (Donated by Mrs E. Brand)

4 eggs,

1 cup sugar,

¾ cup arrowroot,

1 tablespoon plain flour,

1 teaspoon cream of tartar,

½ teaspoon bicarb soda, j

uice and rind of 1 orange.

Beat sugar and eggs,

sift in flour, arrowroot and cream of tartar (previously well blended).

Lastly add grated rind and juice in which soda has been dissolved.

Bake for 15 minutes in a moderate oven.

PLAIN CAKE (Donated by Mrs. Carland, Mrs. R.J. Field)

¼ lb butter,

¼ lb sugar,

2 eggs,

3 tablespoons milk (can be flavoured),

1 cup self-raising flour.

Mix butter and sugar, add beaten eggs, milk and self-raising flour.

Bake in moderate oven 30-40 minutes. (Editors note: This is the basic recipe for any plain cake and can be added to in a variety of ways.)

POUND CAKE (Donated by Mrs. E Henry, Miss. K. Bell)

Beat together

1lb hard butter,

and 1lb sugar.

Add 1 tablespoon golden syrup

and 1 tablespoon fig jam (or date).

Then beat in 10 eggs one at a time

and 1 tablespoon almond essence

and 2 teaspoons lemon essence.

Beat well and add 1 ¼ lbs flour sifted

with teaspoon ginger

1oz spice,

pinch mace.

Then add

1lb currants,

1lb sultanas,

1 packet mixed fruit,

¼ lb dates,

¼ packet lemon peel,

2oz crystallized cherries,

2oz almonds a

nd lastly 1 glass sherry,

then 1 teaspoon soda mixed with a drop of the wine.

Line tin with four layers of brown greaseproof paper and lay paper on top of cake before putting into fairly warm oven.

Cook for 3 ½ hours changing paper on top after 2 hours.

Do not use raisins in pound cake.

For icing:

Add 4 tablespoons coconut and

2 tablespoons butter to icing sugar.

Mix with boiling water.

PRUNE CAKE (Donated by Mrs. A McDonald)

Cream ½ cup butter

and 1 cup sugar,

add 2 unbeaten eggs,

and about 3oz stewed prunes

then add

1 ½ cups flour with

1 teaspoon baking powder,

½ teaspoon soda,

cinnamon, and

nutmeg,

½ cup sour milk.

Bake in flat tin ¾ hour.

PUMPKIN FRUIT CAKE (Donated by Miss E Dickinson)

1lb butter,

3 cups sugar,

5 eggs,

1 tablespoon treacle,

2 ½ cups warm mashed pumpkin,

4 cups flour,

1lb stoned and chopped dates,

¾ lb raisins, currants, and sultanas,

4oz peel,

1 tablespoon mixed spice,

3 small teaspoons soda in 1 cup milk.

Cream butter and sugar, add eggs, then treacle and mashed pumpkin.

Add flour, milk, and fruit alternately.

Bake in moderate oven.

PUMPKIN FRUIT CAKE 2 (Donated by Mrs. Ted Binns)

Beat to a cream

1 cup sugar,

1 cup butter and

2 eggs then

1 cup of warm mashed pumpkin,

1 tablespoon golden syrup,

2 ½ cups self-raising flour,

1 teaspoon carb soda,

1 packet mixed fruit.

Bake for 1 ½ hours in moderate oven.

QUICK BASIC CAKE (Donated by Mrs R.G. Rintoule, Mrs. J Fischer)

6oz self-raising flour,

¼ lb sugar,

3oz butter melted with

2 eggs. (3 eggs can be added but omit milk.)

Combine melted butter, and eggs in cup and add milk to fill cup.

Very little milk need be added.

Place all in a bowl together and beat thoroughly, flavour as desired.

Bake 40 minutes in moderate oven in orange tin.

For a fairly dry mixture divide mixture into 3 and colour as marble cake:

Add 1 good tablespoon cocoa for ½ chocolate cake;

Add lemon essence and mixed peel,

1 dessertspoon orange juice and

½ grated rind for orange cake. 2

dessertspoons dessicated coconut,

spice to taste.

Combinations of flavours are limitless and it is very quick. Ice to suit.

RAINBOW CAKE (Donated by Mrs. M Gilmour)

¼ lb butter,

½ lb sugar creamed together.

Add 3 eggs,

½ cup milk,

coconut,

½ lb flour,

2 teaspoons cream of tartar,

1 teaspoon bicarb of soda.

Combine all ingredients and bake in cake tin for 20-30 minutes.

RASPBERRY SLICE (Donated by Mrs R.W. Cramer)

¼ lb butter,

¼ lb flour,

¼ sugar,

¼ lb cornflour,

1 teaspoon baking powder,

1 egg.

Cream butter and sugar and mix in the usual way.

Knead into a a buttered tin.

Spread with raspberry jam and cover with

1 cup sugar,

1 cup coconut,

1 egg mixed thoroughly and spread on to the jam with a fork.

Bake in a slow oven.

RASPBERRY SLICE 2 (Donated by Mrs G Landers)

1 cup self-raising flour,

1 cup sugar,

1 tablespoon butter.

Mix together with 1 beaten egg,

mould into a tin and spread with raspberry jam.

Make a mixture of

1 egg,

½ cup sugar,

and 1 cup coconut and

flavour with essence of almond and put on the cake.

Sprinkle with dry cocoa and bake in a moderate oven until nice and brown.

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

3 cups flour

1 cup butter,

1 ½ cups sugar,

4 eggs,

1 teaspoon soda,

2 teaspoons cream of tartar.

Beat butter and sugar to a cream and add eggs gradually, t

then 1 cup of milk in which has been dissolved the soda.

Lastly flour and cream of tartar.

Bake in sandwich tins.

One half plain, and to the other add currants, raisins, and spice to taste.

Put jam or icing between the two and ice all over.

RICH FRUIT CAKE (Donated by Mrs Harry Duffy)

1lb currants,

8oz raisins,

1lb sultanas,

6oz mixed peel,

4oz glace cherries,

4oz shelled almonds,

10oz margarine or butter,

10oz castor sugar,

6-8 eggs,

12oz flour,

pinch of salt,

2 teaspoons mixed spice,

lemon juice and a little milk.

Method:

Clean fruit and chop peel and cherries.

Blanch and chop almonds.

Have all the other ingredients ready.

Warm margarine or butter slightly if hard but do not overheat.

Cream with sugar until soft and light.

Break the eggs seperately into a basin, beat lightly and add one by one to creamed mixture.

Sieve dry ingredients into a bowl and add fruit and rind.

Fold gradually into creamed mixture.

Add a squeeze of lemon juice and a little milk.

Put mixture into a lined tin bake for 4 – 4 ½ hours.

RICH CHOCOLATE CAKE AND SPECIAL ICING (Donated by Mrs. R.G. Rintoule)

Sift 9oz self-raising flour,

12oz castor sugar,

¼ teaspoon bicarb soda, into a bowl.

Heat 6oz butter,

1 cup milk,

and teaspoon vanilla and beat two minutes.

Then add 2 large eggs,

6 tablespoons cocoa,

½ teaspoon cochineal and beat together for another 2 minutes.

Add to dry ingredients.

Pour into large size sandwich tins.

Bake 35 minutes in moderate oven.

Icing: Beat 1 large egg,

add 2 cups icing sugar,

¼ teaspoon salt,

1/3rd cup butter,

4 tablespoons cocoa.

RUM CAKE (Donated by Mrs. F Whitehead)

2 tablespoons cocoa,

2 tablespoons soft breadcrumbs soaked in good tablespoon rum,

2 tablespoons self-raising flour,

4 egg whites,

6 tablespoons sugar,

6 tablespoons ground almonds or almond meal,

2 tablespoons butter.

Beat butter and sugar to cream and add mix well.

Add nuts and breadcrumbs then flour and lastly stiffly beaten egg whites.

Bake in 8 inch sandwich tin a good ¾ hour in a slow oven.

When cold cut in half and fill with cream and put cream on top.

SEA DREAM SLICES (Donated by Mrs. R.E.Schneider)

½ lb crushed biscuits,

2 ½ oz butter,

3oz brown sugar,

1 ½ tablespoons cocoa,

1 teaspoon vanilla essence,

1 cup mixed fruit,

pinch of salt,

1 dessertspoon milk.

Cream butter and sugar together

add crushed biscuits,

and then cocoa,

vanilla,

mixed fruit,

and salt.

Mix well and lastly add milk.

This mixture should not be too soft.

Form into a roll and cover with coconut.

Wrap in greaseproof pape and chill until firm. Cut into slices.

SPICE ROLL (Donated by Miss J.M. Rintoule)

1 cup sugar,

4 eggs,

1 cup flour,

2 teaspoons cream tartar,

1 teaspoon soda,

1 tablespoon melted butter (bubbling),

2 tablespoons boiling water with the soda dissolved in it.

Lastly 2 teaspoons spice.

Beat for 20 minutes.

SPICE CAKE (Donated by Mrs. F Whitehead)

½ cup butter,

1 cup sugar,

½ cup sour cream,

1 ½ cups plain flour,

2 eggs,

½ teaspoon ground cloves,

½ teaspoon cinnamon,

½ teaspoon carb soda,

1 teaspoon nutmeg,

1 cup raisins (cut up).

Method: Cream butter and sugar, add eggs one at a time,

add sour cream, then sifted dry ingredients and raisins.

Bake in a slow oven 1 hour.

SPONGE ROLL (Donated by Mrs. E. Henry)

Beat 4 eggs

with 1 cup sugar

and 1 dessertspoon cold water for 20 minutes,

add very lightly 1 cup flour sifted with

¼ teaspoon cream tartar

and small ¼ teaspoon soda and

pinch of salt.

Lastly add 2 teaspoons butter melted with 2 tablespoons milk.

Put paper on oven tray with edge pinned up.

Cook for 10 minutes.

Turn out on cloth and roll up.

Fill with lemon filling or jam.

SHORTBREAD SQUARES WITH CRISP TOPS (Donated by Mrs. Les Baker.)

2 ½ oz castor sugar,

3 ½ oz butter,

5oz flour,

1 egg yolk,

1oz cornflour.

Beat butter and sugar to a cream then add egg yolk and beat it well.

Then add sifted flour and cornflour.

Knead until a smooth paste.

Grease a square cake tin about 8 inch, turn dough into this and press it with your hands until it covers the tin pressing it well into the corners.

To prepare the crisp topping:

1 egg white,

2 1/2oz brown sugar

1 ½ oz dessicated coconut,

cornflakes to sprinkle on top.

Add pinch of salt to egg white and whisk it to a stiff froth.

Fold in brown sugar and coconut.

Turn this onto the mixture in tin spreading evenly over the surface of the cake, then sprinkle it with cornflakes pressing them on lightly.

Bake in moderate oven 40 minutes.

Let it cool in tin for 5-10 minutes then cut into squares.

Remove from tin when nearly cold.

SPICED SPONGE CAKE (Donated by Mrs. Stan Cummings)

1 ½ cups self-raising flour,

¼ cup golden syrup,

¼ cup milk,

4oz butter,

¾ cup sugar.

1 teaspoon mixed spice,

1 teaspoon ground ginger,

2 eggs.

Beat butter and sugar,

add well beaten eggs,

then milk and golden syrup.

Sift in flour and spices.

Bake in 2 well greased sandwich tins in moderate oven 20 minutes.

Ice with coffee icing, sprinkle with chopped walnuts.

SPICED COFFEE CAKE (Donated by Mrs. P Warner)

4oz butter or margarine,

¾ cup sugar,

2 eggs,

2 tablespoons treacle,

2 cups self-raising flour,

pinch salt,

2 level teaspoons cinnamon,

½ teaspoon cloves,

½ cup very strong black coffee. (Make coffee with at least 3-4 heaped teaspoons of coffee in small cup of boiling water.)

Strain and cool before using for cake.

Method:

Cream butter and sugar, add eggs one at a time, beat well,

add treacle.

Fold in flour alternately with coffee.

Divide in two sandwich tins (8 inch) greased and lined.

Bake 30 minutes in moderate oven.

Brown butter frosting:

2oz butter put in a saucepan, and allowed to brown but not burn.

Remove from heat,

add teaspoon honey,

1 cup icing sugar

½ teaspoon vanilla essence,

2 tablespoons hot water,

gradually add another cup of icing sugar and mix to a smooth consistency.

Spread ½ over the top of the cake, add a little extra icing sugar to remainder and use between layers.

Decorate with almonds or if liked roughen the top of icing with a fork.

A moist cake and an excellent keeper.

SULTANA CAKE (Donated by Mrs. A McDonald)

½ lb butter creamed with

1 cup sugar then break in

2 eggs and beat well.

Then add 1 cup sultanas that have stood all night in 1 cup of cold water and

1 teaspoon soda.

Sift in 2 cups plain flour.

A few cherries and almonds can be added.

Cook for 1 ½ hours.

THREE EGG SANDWICH CAKE (Donated by Mrs L.K. Dahlenburg)

5oz butter or margarine,

5oz sugar,

3 eggs,

6oz flour,

½ teaspoon baking powder,

little milk,

vanilla essence,

jam,

icing sugar.

Cream butter and sugar and add eggs one at a time.

Sieve flour and baking powder and add to creamed mixture together with little milk to give soft dropping mixture ,

add essence.

Cook in two prepared sandwich tins and bake in moderate oven 35-40 minutes.

Turn out to cool, sandwich together with jam and sprinkle with icing sugar.

Keeps exceptionally well.

THREE MINUTE CAKE (Donated by Mrs. R.E Schneider)

1 cup flour,

¾ cup sugar,

2 eggs,

½ cup milk,

1 tablespoon butter.

Cream butter and sugar,

add eggs,

add flour and milk.

Beat for three minutes,

then add extra ¼cup flour with

2 teaspoons cream of tartar,

1 teaspoon soda.

This is a very light and nice cake.

2,4,6,8 CAKE (Donated by Mrs. Frank Syme)

Cream 2 tablespoons butter

and 4 tablespoons sugar,

add 2 eggs,

beat well then add

8 tablespoons self-raising flour

and 6 tablespoons milk.

Mix well and bake in moderate oven 45 minutes.

Nice little cakes.

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

½ lb butter

1 cup sugar,

3 eggs,

½ cup milk,

1 cup self-raising flour,

1 cup plain flour,

¼ cup each of chopped walnuts, dates, and preserved ginger.

Method:

Cream butter and sugar,

add eggs and beat well.

Then add fruit and self-raising flour and stir in milk,

lastly adding plain flour.

Bake in moderate oven 1 hour.

Ice with coffee icing, sprinkle with chopped walnuts and ginger.

WATERMELON CAKE (Donated by Mrs. Ted Binns.)

Makes a great children’s birthday cake.

Cream 8oz butter,

gradually add

8oz plain flour and beat well.

Beat 4 egg whites stiffly and add yolks singly.

Add 8oz castor sugar gradually till stiff and add egg mixture to butter and flour and beat well.

Flavour with vanilla and colour with pink.

Add 1 tablespoon flour sifted

with 1 teaspoon baking powder

then 3oz sultanas.

Bake in 2 basins about 1 hour.

Put together with jam and ice all over with white icing and then all over with green icing.

WEST INDIAN CAKE (Donated by R.E. Scheider)

1lb butter

1lb sugar

¼ cup treacle,

4 eggs,

5 cups flour,

1 ½ lbs fruit,

1 teaspoon nutmeg,

2 cups milk,

2 teaspons carb soda.

Bake 3 ½ hours.

YEAST CAKE (Donated by Mrs. H Voigt. Mrs. N Cramer.)

8 cups flour,

1 ½ cups sugar,

1 cup butter,

4 eggs,

1 ½ cups milk,

2 teaspoons ground mace,

1 teaspoon salt,

1 cup sultanas,

1 ½ cups yeast (dried is OK).

Method:

Mix all the dry ingredients together, melt butter in milk, beat eggs well, add to flour, lastly add yeast and mix well.

Leave in a warm place to rise (double size).

When well risen spread on greased slides and let rise again.

Then brush top with melted butter.

Sprinkle with topping made from

1 cup flour,

1 cup sugar,

¼ lb butter,

mix until crumbly, sprinkle on top of cake, bake 20 minutes in hot oven.

ALMOND CHEESE CAKES (Donated by Mrs. Gus Muller, Mrs. A.R. Davey)

¼ lb butter,

2 heaped tablespoons sugar,

1 egg,

sufficient self-raising flour (about 8oz) to make a stiff biscuit dough.

Roll out thinly and line greased patty tins.

Place

½ teaspoon raspberry jam in each.

Almond filling:

½ cup sugar,

2 eggs,

¼ lb butter.

Add ½ lb walnuts and almonds minced together and

½ teaspoon almond essence.

CHOCOLATE CAKES (Donated by Mrs. F Whitehead. Mrs. A Alexander)

4oz butter,

2 eggs,

1 cup sugar,

1 cup self-raising flour,

1 tablespoon cocoa,

plenty raisins.

Beat butter and sugar, add eggs, one at a time,

then add cocoa mixed with hot water.

Mix well and add flour and fruit.

Bake in patty tins or paper cases 10-15 minutes.

Ice with chocolate icing.

CREAM PUFFS (Donated by Mrs. J.M. Hobday. Mrs. H. Voigt)

1 cup water,

3oz butter,

1 cup plain flour,

4 eggs.

Boil water and butter together for 3 minutes.

Stir in quickly one cup flour and beat until smooth.

Break in eggs one at a time, stirring well each time.

Put spoonfulls of mixture on greased oven slide and bake 25 minutes.

Do not open the oven during cooking.

CREAM PUFFS (2) (Donated by Mrs D. G. Skews)

1 cup water,

2oz butter,

2oz plain flour,

2oz self raising flour,

4 eggs.

Method:

Put water and butter in saucepan and bring to the boil,

add flour while boiling, then pull off flame and beat with a wooden spoon until it leaves sides of saucepan, (about ½ minute)

Leave to cool and then add eggs one at a time and beat until shining.

Put on slide in spoonfulls and bake in hot oven 25-30 minutes.

Serve with Ice cream.

DATE CAKES (Donated by Mrs. I. E. Schultz)

¼ cup butter,

½ cup castor sugar,

1 egg,

1 ¼ cups self-raising flour,

¼ cup cornflour.

Beat butter and sugar to a cream and

add egg then flour and cornflour sifted.

Roll out thinly and cut into rounds.

Line patty tins with half of rounds and fill with the following mixture.

Heat

½ lb dates and

1 ½ tablespoons of butter,

add 2oz chopped walnuts.

Place rounds of pastry on top of filling and bake in moderate oven 15 minutes.

Ice with orange or lemon icing.

DUFFLICKERS” (Donated by Mrs. R.J. Field)

1 egg white,

½ cup castor sugar,

2 ½ cups cornflakes.

Beat egg white till stiff,

add castor sugar gradually,

then cornflakes,

nuts can be added.

Put teaspoons full on greased slide.

Bake in slow oven.

ECLAIRS (Donated by Mrs. L Warner, Mrs. G Landers)

Large breakfast cup boiling water,

2oz butter,

¼ lb flour.

Put on stove and bring to the boil,

stir in the flour until it leaves the spoon,

let the mixture get cool, then beat

3 eggs and add to the mixture and put through a star biscuit forcer on a cold tray. Bake for 20 minutes to ½ hour.

LAMINGTONS (Donated by Mrs. L Bryce)

Beat ½ cup butter

and 1 cup sugar to a cream.

Add 3 eggs, 1 at a time and beat well.

Add 4 tablespoons milk and

1 ½ cups self-raising flour a little at a time.

Bake in moderate oven 15 minutes.

MADERIA CAKE (Donated by Mrs. K Alexander)

2 ½oz butter,

2 ½ oz sugar,

2 eggs,

¼ lb flour,

½ teaspoon soda,

1 teaspoon cream of tartar,

currants, and mixed peel and vanilla.

Method:

Cream butter and sugar,

add egg,

then flour, and rising,

fruit and flavouring.

Put in patty papers and cook in moderate oven.

Ice when cooked.

MAPLE CAKES (Donated by Mrs Mewkill)

½ cup butter,

½ cup brown sugar,

2 eggs well beaten,

2 cups self-raising flour,

¾ cup golden syrup,

½ cup milk.

½ teaspoon baking soda,

vanilla.

Ice with coffee icing and vanilla.

Makes about 3 dozen. (Editors note: No cooking time given.)

MUSHROOMS (Donated by Miss. I Allen)

½ lb self-raising flour,

¼ lb butter,

½ lb sugar,

1 egg,

½ teaspoon essence.

Rub butter, flour and sugar well together.

Add well beaten egg,

then essence.

Roll out thinly and cut with a biscuit cutter and bake in patty tins in moderate oven for 10-15 minutes.

Filling:

Raspberry jam,

then whipped cream,

and a little grated chocolate.

Roll several small pieces of the mixture and bake for the stems. (Looks and tastes delightful!)

MERINGUES (Donated by Mrs. R.C. Roe)

3 egg whites,

6oz castor sugar,

pinch salt,

1 teaspoon vinegar.

Beat egg whites until stiff while adding sugar gradually, continue beating until sugar is all dissolved,

add vinegar.

Put mixture on to a greased oven slide using a dessertspoon.

Bake in a slow oven until set, about 1 ½ hours.

PAPEER CAKES (Donated by Mrs. J.W. Bennet).

½ cup butter,

½ cup sugar,

2 eggs,

¼ cup milk,

1 cup flour,

1 teaspoon cream of tartar,

½ teaspoon soda.

Fruit to taste.

Method:

Cream butter and sugar, add eggs 1 at a time,

then milk and soda.

Lastly flour and cream of tartar and fruit.

Bake in moderate to hot oven.

POWDER PUFFS (Donated by Mrs. O’Dea, Mrs. F. Whitehead)

2 eggs,

½ cup cornflour,

½ teaspoon cream of tartar,

¼ teaspoon soda,

½ cup sugar,

1 dessertspoon flour.

Beat whites of eggs and sugar well together,

add beaten yolks,

then dry ingredients.

Grease hot oven slide and bake for 2-3 minutes.

Put together with whipped cream 2-3 hours before serving and they will lose their hardness.

Dust both sides well with icing sugar.

ROCK CAKES (Donated by Mrs. Henry Voigt.)

8oz flour,

4oz sugar,

4 tablespoons currants, raisins or sultanas,

2 eggs,

4oz butter or thick fresh cream,

a little grated nutmeg or essence of lemon

and a little mixed peel,

pinch of salt,

2 tablespoons hot water or milk.

Bake moderate oven 20 minutes.

SMALL CAKES (Donated by Mrs. C Roe)

¼ lb butter,

1 cup castor sugar,

3 eggs,

½ cup milk,

½ lb self-raising flour,

1 tablespoon cocoa,

little peel, few raisins, few walnuts chopped,

1 teaspoon cinnamon if liked, few dates, chopped fine.

Bake in moderate oven in patty tins for ¼ hour.

SMALL CREAM CAKES (Donated by Mrs. H.E. Williams)

¼ lb butter,

1 cup sugar,

3 eggs,

½ cup milk,

vanilla or any other essence for flavouring,

2 cups self-raising flour,

pinch salt.

Method:

Cream butter and sugar well, add beaten eggs gradually,

then sifted flour and salt alternately with the milk.

Cook in a moderate oven about 15 minutes.

When cool cut a little off the top, add teaspoon whipped cream, replace top and dust with icing sugar.

SNOWBALLS (Donated by Mrs. R.J. Field)

¼ lb butter,

½ cup sugar,

beat to a cream and add

2 eggs,

1 cup self-raising flour.

Bake in patty tins or paper for 10-15 minutes.

When cold roll in jelly, sprinkle with coconut.

TARTLETS (Donated by Mrs. R.A. Matheson)

3 tablespoons butter,

¼ cup sugar,

1 egg,

1 cup self-raising flour.

Roll out like biscuits and fill containers and drop a little raspberry jam in each and add filling on top.

Filling:

6 tablespoons coconut,

2 tablespoons sugar,

2 eggs.

Beat eggs and sugar, and add coconut.

JAMS:

APPLE AND ORANGE MARMALADE (Donated by Mrs. A McDonald

3 apples,

3 oranges,

3 lemons

6 lbs sugar

and 12 cups water.

Peel and slice apples, oranges, and lemons discarding all pips.

Cover fruit with water and leave for 24 hours.

Bring to the boil the next day and simmer for 1 hour.

Add sugar, which has been warmed,

boil until it turns a little thick.

Bottle when cool.

CARROT AND LEMON MARMALADE (Donated by Mrs. M.E. Henseleit)

4 large lemons,

3 carrots,

11 cups water,

4 lb sugar.

Grate carrots and cut lemon fine.

Let stand overnight then boil for 1 hour,

add sugar and boil until jam begins to set.

BLACKCURRENT JAM (Donated by Mrs. Mewkill)

To every lb of fruit add one good ½ pint water.

Boil hard for ten minutes then add

1 1/2lbs sugar to each 1b fruit and boil hard for another ten minutes.

CHERRY PLUM JAM (Donated by Mrs R.S. Lienert)

12 lbs plums,

12 lbs sugar,

3 pints water.

Boil fruit and water for 1-1 ¼ hours.

Remove pits, then add sugar and boil for 5-15 minutes until set.

CUMQUAT MARMALADE (Donated by Matron Donovan)

Slice fruit and add 2 pints of water to every lb fruit.

Stand overnight.

Next day boil till tender and stand overnight.

Next day add

1 ½ lbs sugar to every 1b cooked fruit and boil until set (about ¾ hour)

DRIED APRICOT AND PINEAPPLE JAM (Donated by Mrs. P Warner)

2 lbs dried apricots,

1 fair sized pineapple,

7 lbs sugar.

Soak apricots overnight in just enough water to cover.

Next day grate pineapple thinly and add it.

Simmer until cooked, then add the sugar and boil to thick consistency.

FIG JAM (Donated by Mrs R.S.Lienert)

6 lbs firm ripe figs,

6 lbs sugar,

1 pint vinegar,

1 ½ pints water.

Prepare figs by wiping and cutting off hard stems.

Meanwhile make a syrup by boiling water,

sugar

and vinegar

together for 10 minutes then drop in whole fruit and allow to cook for 2 ½ – 3 hours (until the figs become clear and plump)

Bottle hot and seal when cold.

GOLDEN SHRED MARMALADE (Donated by Mrs A.R. Thomas)

12 oranges,

6 lemons,

6 lb sugar,

5 ½ pints water.

Wash oranges and shred off rind without taking any of the white.

Soak rind in 2 ½ pints of the water overnight.

Cut up oranges and lemons finely and cook gently in

3 pints water for 1 hour.

Pour into a jelly bag and let it drain overnight.

Put juice on to boil,

add rind and water in which it was soaking.

When boiling add sugar and cook quickly until it jells.

GOOSEBERRY JAM (Donated by Mrs. M.E. Hensleit)

6 lb green gooseberries,

4 ½ pints cold water,

sugar.

Wash gooseberries and put them on with the water and boil gently until the mixture becomes yellow.

Allow to cool and measure equal portions of sugar to gooseberry mixture.

Boil until it jells.

GRAPEFRUIT MARMALADE (Donated by Mrs. H.E Williams, Mrs. J.W Bennett, Mrs. R.S Lienert)

4 lbs grapefruit cut up fine,

8 pints water,

12lbs sugar.

Put the water over the grapefruit and let stand overnight.

Then boil grapefruit for 1 hour.

Then add sugar and boil until it jells, about 1 hour.

3 FRUIT MARMALADE (Donated by Mrs. Ted. Binns)

2 oranges,

2 lemons,

2 grapefruit.

Shred fruit and cover with 6 pints water, leaving overnight.

Next morning boil for ½ hour and add

6 lb sugar.

Boil until it jells.

MARMALADE (Donated by Mrs. Mewkill)

1 grapefruit,

1 orange,

1 lemon and

1 mandarin,

5 pints boiling water,

5 lbs sugar.

Pour boiling water over fruit and boil until tender, then add sugar.

Boil until jells.

MOCK RASPBERRY JAM (Donated by Mrs. H. E. Williams)

8 lbs melon,

7 lbs sugar,

1 bottle raspberry cordial extract,

2 lb tin raspberry jam.

Cut melon up, put half sugar over it and stand overnight.

Boil 1 hour, or until melon is clear,

add remaining sugar extract and jam, and boil until cooked.

MULBERRY AND PLUM JAM (Donated by Mrs. P. Warner)

3 lbs mulberries,

3 lbs plums,

½ pint water,

5 lbs sugar.

Cook until tender then

add sugar and boil until it jells.

ORANGE PEEL JAM (Donated by Mrs. R.T. Pattinson)

1 cup sliced orange peel,

1 lemon sliced,

3 cups water.

Let stand in water for 24 hours then boil ½ hour.

Stand another 24 hours.

Measure cup of sugar to each cup of pulp and boil until it thickens.

ORANGE AND PINEAPPLE JAM (Donated by Mrs Mewkill)

6 oranges,

1 large or 2 small pineapples,

6 cups water,

5 lbs sugar.

Slice oranges and allow to stand in water overnight.

Scrape pineapple and put in basin,

sprinkle lightly with sugar.

Put all on to boil for 1 hour.

Then add sugar.

Boil another 1 hour until it jells.

PASSIONFRUIT JAM (Donated by Miss. Christine Cramer)

1 doz or more passionfruit,

1 lemon,

1 ¼ cups sugar to each cup of liquid mixture.

Method:

Wash and dry passionfruit well.

Slit in half and scoop out the seeds.

Cover the seeds and pulp until required.

Place half of the shells in a shallow saucepan with sufficient water to cover them. Bring to the boil and simmer for 20 minutes or until pulpy lining to the shells is soft and a purplish tint.

Strain liquid into bowl.

Now scoop out pulpy lining of shells and chop finely and put into a bowl with passionfruit seeds,

add juice of the lemon,

and 2 thirds cup of the liquid in which the shells were boiled,

mix all together and measure in cupfulls and to each cupful of mixture add

1 ½ cups sugar.

Cook over gentle heat until boiling point is reached, then boil fairly quickly to preserve the rich colour.

This small quantity should take no more than 20 minutes to cook.

PEAR JAM (Donated by Mrs. P. Maddern)

5 lbs pears,

1 tin pineapple with juice,

4 lbs sugar,

2 peeled lemons.

Boil fruit and juices until lemon is cooked,

add sugar and boil until it jells.

SPECIAL STRAWBERRY JAM (Donated by Mrs. P Warner.)

Must be done in the order given.

Clean and stem 6 lb strawberries,

crush slightly and bring to the boil.

Boil fast for 5 minutes stirring all the time.

Then add, strictly in this order,

1 small dessertspoon butter,

9 lb sugar,

a small ½ teaspoon salt,

1 level dessertspoon tartaric acid.

Boil fast stirring all the time for another 10 minutes or until a little will jell on a saucer.

Bottle and seal securely.

PICKLES:

CUCUMBER CHUTNEY (Donated by Mrs. McIlrath)

2 lbs apples, peeled and cored.

Boil in 3 pints vinegar, until soft.

Mince 3 lbs cucumber and

2 lbs onions finely and add.

Bring to the boil and add

1 lb sugar,

4oz salt,

1 teaspoon pepper.

Thicken with flour and turmeric mixed with a little cold water.

CUCUMBER AND GREEN TOMATO PICKLES (Donated by Miss. I. Allen)

4 lbs cucumber, (apple cucumber is best),

5 lb green tomatoes,

4 lb onions,

3 lb sugar,

1 cup flour,

1 ½ tablespoons mustard,

1 ½ tablespoons tumeric,

½ teaspoon cayenne pepper.

Method: Cut up cucumbers, tomatoes, and onions, and sprinkle with salt.

Let stand overnight.

Next day drain off liquid.

Boil with enough vinegar to cover and sugar.

When tender add mustard, tumeric and pepper.

Then add flour mixed with enough vinegar to thicken.

CUCUMBER RELISH (Donated by Mrs. F.G. Muller.)

4 lbs cucumbers,

4 lb apples,

4 lbs onions,

2 lb sugar, 1

2oz raisins or sultanas,

1oz cloves and peppercorns,

2oz ground ginger,

½ teaspoon cayenne pepper.

Cut up the cucumber and sprinkle with salt, let stand all night.

Strain off liquid, add other ingredients and cover with vinegar and boil for 1 hour. Delicious on dry biscuits as a savoury.

GREEN TOMATO PICKLES (Donated by Mrs Oliphant)

Slice 8lbs green tomatoes, and sprinkle over with salt.

Stand overnight then drain off the liquid.

Boil 1 quart vinegar with

1 tablespoon treacle.

Put dessertspoon each of allspice,

cloves

and peppercorns in muslin bag

and add to vinegar.

Place in a basin 1 tablespoon mustard,

1 dessertspoon ground ginger,

1 dessertspoon curry powder,

2 cups brown sugar,

½ cup plain flour,

1 tablespoon tumeric.

Mix to a smooth paste with cold vinegar and stir into boiling vinegar.

Slice 2lbs onions,

add with tomatoes and boil 20 minutes stirring constantly.

Cauliflower may be used instead of tomatoes.

MELON CHUTNEY (Donated by Mrs. L Dahlenburg)

5lbs melon,

2lb brown sugar,

4oz green ginger,

4oz salt,

2 quarts vinegar,

1lb seeded raisins,

1lb dates,

2oz garlic,

1oz pepper,

1lb tomatoes.

Mince melon, dates, raisins, ginger, garlic.

Add rest of ingredients, cook till nice consistency.

MELON PICKLES (Donated by Mrs. A. Alexander)

4lbs melon,

2lb onions,

1 quart vinegar,

cayenne pepper as much as desired,

a few chillies and cloves and a little allspice,

1 ¼ cups sugar,

¼ cup salt.

Method:

Boil vinegar and spices for 20 minutes, (put spices in muslin bag.)

Add melon, and onions and boil until tender

, then thicken with 2 tablespoons flour,

1 tablespoon curry and

1 of mustard and a little tumeric.

MUSTARD PICKLES (Donated by Mrs. R.J. Field)

6lbs green tomatoes, beans and cucumbers,

2lbs onions,

1 cup flour,

3lbs sugar,

3 tablespoons mustard,

1 tablespoon tumeric,

2 teaspoons curry powder,

1 small teaspoon cayenne,

2 quarts white vinegar.

Method:

Cut vegetables and sprinkle with salt.

Let stand overnight. Mix dry ingredients to a thin paste,

add to vinegar then boil till thick.

Strain vegetables and add to vinegar.

Boil ½ hour or until soft.

PEACH CHUTNEY (Donated by Mrs. R.A. Matheson)

4 large yellow peaches,

4oz preserved ginger,

1lb seeded raisins,

2oz garlic or 1lb onions,

1oz salt,

½oz cayenne pepper,

1lb sugar,

1 pint vinegar.

Peel and stone peaches, boil all together for 1 hour and bottle when still hot.

PICKLED ONIONS (Donated by Mrs. Oliphant)

10lbs pickling onions, peeled and put into large jars with a sprinkling of salt over each layer.

Boil 2 quarts white vinegar with

1lb brown sugar.

Place in a bag 2 teaspoonful whole peppercorns,

2 teaspoonful cloves,

1 tablespoon allspice,

2 teaspoonful mace,

and add to boiling vinegar.

Allow to boil for ½ hour.

Pour over onions, stand overnight.

Pour off liquid and re-boil.

When boiling, pour over onions again.

Do not seal until cold.

RIPE TOMATO CHUTNEY (Donated by Mrs. Ted Binns. Miss. I. Allen)

12lbs tomatoes,

3lbs apples,

3lb onions,

3lbs sugar,

3 pints vinegar,

3oz salt,

3oz whole allspice,

1 ½ teaspoons cayenne pepper.

Put allspice in a bag.

Peel tomatoes, mince apples and onions and boil together for 3 hours. (NB: Peel tomatoes by blanching in boiling water for a few minutes and then shucking skin).

RIPE TOMATO RELISH (Donated by Mrs. K. Alexander)

12lbs tomatoes,

4lbs onions,

4lbs sugar,

4 level teaspoons curry powder,

6 level teaspoons mustard,

2 small handfulls salt,

1 level teaspoon cayenne pepper,

vinegar to cover.

Method:

Cut tomatoes up and sprinkle with salt, slice onions in seperate earthenware bowl, sprinkle with salt.

Let stand for 12 hours or overnight.

Strain, then almost cover with vinegar in preserving pan and boil 5 minutes.

Then add cayenne pepper,

curry powder,

salt, mustard,

and sugar mixed to a paste with cold vinegar.

Boil for 1 hour.

Bottle and seal while hot.

SWEET CAULIFLOWER PICKLES (Donated by Mrs. J.W. Bennett)

4lb cauliflower,

1 ½ lb onions,

1 ½ lb sugar,

1 ½ cups flour,

2 handfulls of salt,

2 tablespoon mustard,

1 teaspoon curry powder,

2 quarts vinegar,

1 tablespoon tumeric,

1 teaspoon allspice (in a muslin bag) ½ teaspoon cayenne pepper.

Method:

Cut cauliflower and onion up and sprinkle with salt liberally.

Leave overnight.

Next day drain off any liquid.

Put vinegar, sugar, and allspice on to boil,

add vegetables and cook until tender, then add other ingredients all mixed together with cold water.

Cook between 5 and 10 minutes and bottle while still hot.

TOMATO RELISH (Donated by Miss. I. Allen)

3lb tomatoes,

1 ½ lb onions,

1 tablespoon curry powder,

1 tablespoon mustard,

1lb sugar,

½ teaspoon pepper,

1 tablespoon flour.

Method:

Scald and peel tomatoes and slice, and also slice onions.

Sprinkle liberally with salt and let stand overnight.

Next day drain off liquid and then add enough vinegar to cover.

Boil for 5 minutes with sugar and pepper.

Stir into tomatoes and boil ½ hour or longer.

Bottle as soon as cool enough to handle.

TOMATO SAUCE (1) (Donated by Mrs. R.T. Pattinson)

10lbs tomatoes,

3 large brown onions,

1 ½ pints best brown vinegar,

1 ½ lbs sugar,

1 handfull salt,

½ oz cloves,

½ oz allspice,

½ oz whole peppercorns,

¼ oz cayenne pepper.

Method:

Boil tomatoes and onion for 2 hours, then strain and add all other ingredients. (Tie spices in small muslin bag).

Boil all together for 1 hour and bottle when cool but not cold.

TOMATO SAUCE (2) (Donated by Mrs. R.A. Matheson.)

20lbs tomatoes,

½lb sugar,

1 ½ oz garlic finely chopped,

¼ lb salt.

Put in a muslin bag 1 oz each of cloves,

whole peppercorns,

and whole spice

. ½ teaspoon cayenne

. Add 1 quart of vinegar.

Boil tomatoes and strain then put all the ingredients into the liquor.

Boil altogether until it is the required thickness (like cream).

This should take about 4 hours.

Bottle and cork tightly putting wax over the corks.

½ lb onions may be used instead of garlic.

Bottling jars can be used instead of corked jars.

DRESSINGS, FILLINGS, AND SAUCES:

APRICOT BUTTER (Donated by Mrs. N.A. Cramer)

¼ lb dried apricots,

1lb sugar,

½ lb butter,

4 eggs,

juice and grated rind of 1 lemon.

Cook the apricots in a little water until tender and pass through a sieve.

Allow to cool then add sugar,

well beaten eggs,

butter, and lemon juice and rind.

Mix well together, stand in jar in saucepan of hot water and cook over slow burner stirring as it cooks until thick.

This makes a large quantity but will keep for weeks or months if sealed in vac jars. Delicious filling for cakes and tarts.

BOILED SALAD DRESSING (Donated by Mrs R.J. Field. Mrs. F.W.Fritsch)

Take 3 eggs well beaten,

1 tablespoon butter,

1 small teaspoon mustard,

pinch salt,

2 tablespoons sugar,

½ cup vinegar.

Beat together eggs, butter and sugar.

Mix mustard with vinegar.

Put into saucepan in basin of boiling water, stir until it thickens.

When required you can thin down with cream. Will keep well in jars.

BREAD SAUCE (Donated by Mrs R.A. Matheson)

3oz white breadcrumbs,

small piece of onion,

1 blade of mace,

1oz butter,

½ pint milk, salt,

cayenne pepper

and tablespoon cream.

Bring milk almost to boil,

add onion and mace and allow to stand beside the fire (or in warm stove) for 15 minutes.

Strain milk, return to saucepan and add breadcrumbs and beat well with a fork.

Stand for 5 minutes with lid on.

Add other ingredients and serve.

(Powdered mace can be used and a little nutmeg to taste.)

BRANDY SAUCE (Donated by Mrs. Dixon)

½ pint boiling water,

1 gill (or more) brandy,

1 dessertspoon arrowroot,

1 dessertspoon sugar.

Moisten arrowroot with a little cold water,

add to boiling water,

add sugar and brandy.

Stir until just boiling, then boil for 2 minutes.

Colour with caramel. S

erve with plum pudding or basin puddings, or with fruit cake.

BEEF PASTE (Donated by Mrs J. Hobday, Mrs. R.B. Turner)

1lb topside steak (or cheap cut such as as blade steak), cut into cubes.

¼ lb butter,

1 teaspoon salt,

a little pepper,

a pinch of nutmeg and mace,

2 tablespoons tomato sauce or anchovy sauce.

Mix all ingredients together and steam in a double saucepan for 4 hours.

Put through mincer three times and then put in jars.

Keep in cool place. Will keep a long time.

CHEESE AND TOMATO SPREAD (Donated by Mrs. Jeff Cox)

¼ lb grated cheese,

3 tablespoons tomato sauce,

½ cup milk,

1 egg,

salt, and cayenne to taste.

Beat egg,

add milk and sauce,

cheese,

salt,

and cayenne.

Place in double boiler until it thickens.

CHEESE WHIZ (Donated by Mrs. J. Fischer)

½ lb cheese, grate and put in double boiler.

Add 1 cup warm milk,

¼ teaspoon curry powder,

¾ teaspoon mustartd,

½ teaspoon salt,

1 tablespoon butter,

pinch cayenne pepper.

Beat 1 large egg, or 2 small eggs add to mixture, cook until thick.

Very nice on hot toast.

COCONUT ICE (Donated by Mrs. P Warner).

Coconut ice for the top of a plain cake may be used as an icing and filling for a layer cake.

Put 1 ½ cups of sugar into a saucepan with enough milk to just cover the sugar,

allow to simmer but not boil, until sugar is dissolved.

Take off stove, add enough coconut to thicken,

and a squeeze of lemon juice.

When cool beat until creamy. Must not be too stiff.

COCONUT FILLING (Donated by Mrs N.A. Cramer)

1 cup boiling water,

¾ cup sugar,

¾ cup coconut,

1 tablespoon arrowroot,

grated rind and juice of 1 lemon.

Mix arrowroot with a little cold water, add to the other ingredients and mix well.

Boil until it thickens, stirring all the time.

When nearly cold, spread between cakes.

FRENCH DRESSING (Donated by Mrs L.K. Dahlenburg)

1 cup olive oil,

3 tablespoons vinegar,

1 teaspoon salt,

1 teaspoon sugar,

½ teaspoon pepper,

1/8th teaspoon paprika.

Mix in and beat or shake thoroughly.

Grapefruit French:

Subsistute Grapefruit juice for vinegar.

Thousand Island Dressing:

¼ cup chopped green peppers,

2 tablespoons chopped stuffed olives,

1 tablespoon chopped parsley,

2 tablespoons chopped onion.

Minted:

Use 3 tablespoons mint minced,

1 tablespoon sugar.

Honey French Dressing: (fruit salad):

1/3rd cup salad oil,

3 tablespoons lemon juice,

½ teaspoon salt,

1/3rd cup strong honey.

Beat first three, add honey slowly while beating.

LEMON FILLING (Donated by Miss Elma Dickinson)

1 dessertspoon melted butter,

½ cup sugar,

juice and rind of 1 lemon,

2 apples grated,

1 egg.

Beat butter, and sugar,

add egg,

then lemon juice, rind,

and grated apple.

Bake slowly in a tart case.

LEMON FILLING FOR TART SHELL (Donated by Mrs. F.G. Muller)

Beat 1 cup sugar and

2 eggs until light and fluffy then

add the juice of 1 ½ large lemons.

Pour into pastry cases and bake until set.

LEMON CHEESE (Donated by Mrs. R.W. Cramer)

This keeps very well.

2 lemons,

2 tablespoons butter,

2 eggs,

1 breakfast cup sugar,

1 tablespoon water.

Melt butter, add sugar, and well beaten eggs.

Mix lemon juice and water and add to the mixture.

Boil for 15 minutes.

LEMON BUTTER (Prize recipe donated by Mrs. E.G. Cummings)

3 eggs,

3 large lemons,

1lb sugar,

1 small cup water,

1 teaspoon butter.

Method:

Beat eggs very well, add

juice and rind of lemons,

then sugar,

then melted butter.

Boil until it thickens.

Keeps very well.

MARSHMALLOW (Donated by Valerie Beard)

This is a NO BOILING recipe.

1 heaped tablespoon gelatine dissolved in ¾ cup boiling water in 1 basin.

In a second basin:

2 cups sugar,

¾ cup boiling water, stir until dissolved.

Mix both lots together and let cool, then beat until thick enough for spreading.

MAYONNAISE (Donated by Miss M. Nichols, Mrs. H Deckert)

1 cup milk,

1 ½ cups white vinegar

1 small cup sugar,

3 eggs,

2 teaspoons mustard,

1 teaspoon salt.

Beat these together.

Melt two tablespoons butter and add to beaten ingredients.

Cook until it thickens.

If thicker mayonnaise is needed add 2 teaspoons cornflour mixed with a little cold water.

MINCE PIE MIXTURE (Donated by Mrs. R.B. Turner)

½ lb suet,

½ lb raisins,

½ lb currants,

¼ lb mixed peel,

½ lb apples,

½ lb sugar,

rind and juice of 2 lemons,

½ flat teaspoon of ground cloves,

½ flat teaspoon mixed spice,

½ cup (or 1 gill) brandy,

½ cup (1 gill) sherry.

Mince all together and stir up well. Let stand in cool place covered for 2 weeks before making mince pies.

MOCK CREAM (Donated by Mrs. Ted Binns)

Boil ½ pint of fresh milk and thicken with

1 tablespoon of cornflour

and 1 teaspoon of plain flour.

Let this get cold.

Take 1 tablespoon of butter

and 1 tablespoon of sugar

and beat well together. Add flavouring to taste then beat in

1 tablespoon at a time of the sauce until all is used up.

Beat well for 5 minutes and use for cake filling.

MOCK TURKEY PASTE (Donated by Mrs. E. G. Cummings)

2 tablespoons butter melted in saucepan,

2 tablespoons grated onion,

2 medium skinned tomatoes, or preserved tomatoes.

Cook until tender then add

2 tablespoons grated cheese,

2 tablespoons fine fresh breadcrumbs and

1 teaspoon thyme.

MUSTARD SAUCE (Donated by Mrs. McIlraith)

Beat 1 egg,

add 1 tablespoon mustard,

1 tablespoon sugar,

½ cup vinegar,

½ cup liquid from boiling corned beef,

and about a teaspoon of butter.

Heat and stir until thick.

Do not boil. Serve with corned beef hot or cold.

ORANGE HONEY (Donated by Mrs. N.A. Cramer)

1 teaspoon butter,

½ cup sugar,

1 egg,

juice of 2 oranges,

rind of 1 orange.

Beat the egg well, add to it the remaining ingredients, mixing all well together.

Cook slowly until mixture thickens, stirring in all the time.

Spread between cakes.

PASSIONFRUIT BUTTER (Donated by Mrs E. G. Cummings)

2 eggs,

1 large cup sugar,

6 passionfruit,

1 tablespoon butter.

Method:

Beat eggs very well, add passionfruit

then sugar,

then melted butter.

Put in double boiler after it boils, cook for 20 minutes.

Put in small jars. It will keep for months.

PINEAPPLE DRESSING (Donated by Mrs. L.K. Dahlenburg)

4 level tablespoons flour,

3 tablespoons sugar,

juice of 1 tin pineapple,

1 tablespoon butter,

2 eggs,

1 cup cream or subsistute.

Mix flour and sugar with a little juice.

Heat cream, juice, and add flour, cook slowly.

Place over hot water,

add butter, and well beaten eggs.

Cook until thick.

Chill and fold in whipped cream when ready to use.

PLUM SAUCE (Donated by Mrs. T. Dixon)

6lbs plums,

2 teaspoons salt,

½ oz allspice,

1 handful bruised ginger,

2lbs sugar,

1 teaspoon cayenne,

½ oz cloves,

1 large onion chopped if liked for flavour,

3 pints vinegar or 2 pints vinegar with 1 pint water.

Boil all together until stones come out cleanly from the plums.

Press through a colander and bottle hot.

SALAD DRESSING (Donated by Mrs. M.E. Hensleleit)

1 tin condensed milk,

1 teaspoon mustard or more,

1 egg beaten in a cup,

fill up with vinegar,

pinch of salt.

Whip everything together in a bowl.

Keeps well and has lovely flavour.

SAUCE FOR PUDDINGS (Donated by Mrs. W. Bound)

1 pint milk,

2 tablespoons sugar,

1 egg,

2 tablespoons plain flour,

essence vanilla,

lump of butter.

Boil the milk, sugar and butter, then blend the flour and egg with a little cold milk. Stir into the milk until it thickens. Take off stove and add vanilla to flavour.

SAVOURY PASTE (Donated by Mrs. L. Carland)

Grate 1 small onion finely and fry it pale brown in butter.

Break in 1 egg,

add 1 tablespoon butter,

½ teaspoon salt,

1 pinch cayenne pepper,

a little grated cheese and

pinch of curry powder.

Mix thoroughly and spread on sandwiches.

TOMATO SPREAD (Donated by Mrs. Oliphant)

2 medium sized tomatoes,

1 onion grated,

1 tablespoon butter,

1 egg,

2 tablespoons grated cheese,

2 tablespoons breadcrumbs,

salt and pepper.

Blanch, skin, and pulp tomatoes,

add onion and butter and simmer for 20 minutes.

Beat egg, add and stir until the mixture thickens.

Remove from the stove and add remainder of ingredients.

Place in a screw-top jar in refrigeration.

This is useful as sandwich filling, as a spread for savouries, or on toast as a breakfast dish.

BEST RELISH FOR MEATS OR FISH (Donated by Mrs. R.E.Schneider)

Mix 4 dessertspoons curry,

4 dessertspoons sugar,

2 dessertspoons mustard and

2 cups tomato sauce,

2 cups vinegar, mix all with vinegar then add sauce. Will keep for months.

MINT JELLY (Donated by A.G.G.)

2 cup white vinegar,

3 heaped dessertspoons gelatine, add together and let stand until gelatine dissolves. Then,

2 cups sugar,

1 cup water,

½ teaspoon salt.

Boil for 5 minutes, and add mint and gelatine/vinegar mix and boil again for 2 minutes.

Strain and add about

6 drops of green colouring.

When cool add finely chopped mint and put in jars.

PASTRY:

BREAD CRUST (Donated by Mrs. O. Gross)

Instead of the usual pastry for pies try

2 cups breadcrumbs,

1 beaten egg,

2 tablespoons milk,

add salt and pepper for savoury pies and sugar and spice for sweet pies.

If too moist add more crumbs, top pie and bake in moderate oven.

FLAKY PASTRY (Donated by Mrs A.R Davey)

8oz plain flour,

½ teaspoon baking powder,

½ teaspoon salt,

2oz butter,

6oz lard.

Cold water and squeeze of lemon juice.

Method:

Sift flour, salt and baking powder.

Cut the well chilled shortening into square blocks about ½ inch long, wide and deep, toss these blocks about into flour until covered.

Have ready some cold water to which you have added a squeeze of lemon.

HOT WATER PASTRY (Donated by Miss K. Bell)

2 cups plain flour,

1 cup good dripping,

1 cup boiling water,

¼ teaspoon cream of tartar.

Method:

Mix all together, and stand overnight, or it can be made in morning and used in the evening.

PLAIN PASTRY (Donated by Mrs. L Dahlenburg)

For apple pie and chiffon tarts,

2 cups flour

¾ teaspoon salt,

2/3rd cup butter.

Sift flour and salt,

cut in butter with knife,

add only enough water to hold mixture together.

Do not knead.

Divide and roll out.

Prick bottom and sides with fork. Use as above.

PASTRY (Donated by Mrs. Joe McCartney.)

1lb plain flour,

pinch salt,

1 ½ cups cold water,

3 dessertspoons vinegar,

½ lb lard,

½ lb butter.

Method:

Mix some lard into flour then add water and vinegar.

Roll out, spread a little of the lard and butter, roll out again and do this until all is used.

Keep folding and rolling, until smooth and no sign of butter showing.

White of 1 egg around the edges before closing and brush yolk over top. Lovely for pastries.

THREE MINUTE PASTRY (Donated by Mrs. Oliphant)

¼ cup boiling water,

½ cup dripping,

½ teaspoon salt in a warmed basin and beat.

Add 1 ½ cups flour,

½ teaspoon cream of tartar,

¼ teaspoon soda sifted.

Roll out. This is a good short crust pastry.

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

December 26, 2014 1 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