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Issued at llie Oas Ooohery Demonstrations ejíven \>y The Colonial C as Association Ltd.



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Bade to Oaldeígh W eeh

October £9 to otli November, 1932

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Almond Paste for Christmas Cake ........

Apple Cake.........

Asparagus Boats......

Barley Water for Invalids

Baked Fish..........

Baked Potatoes.......

Baked Rice Custard . . . . Baked Stuffed 'Tomatoes .

Beef Tea ..........

Biscuit Pastry........

Bloater Scones........

Boiled Mutton........

Brandy Sauce for Plum


Bread Sauce ........

Caper Sauce ........

Cheese and Celery Cream Cheese Savouries— Biscuits

Cheese Scones........

Cheese Straws........

Chocolate Icing for Piccaninnies ..........

Christmas Cake ......

Christmas Jelly ......

Christmas Pudding . . . . Coffee Cream Sandwich . .

Coffee Icing..........

Coffee Rolls ........

Cold Dishes for Hot Days

Custard Tart........

Derby Scones........

Devilled Almonds......

Dr. Greffs Salad......

Eggless Nutties.......

Eggless Rock Cakes . . . .

Flaky Pastry........


French Muffins........

Fricasseed Chicken or Rabbit

Grilled Chops........


Honey Roll..........

Hot Oyster Biscuits . . . . Icing for Rose Fairy Cakes

Indian Cookies........ 25

Maitre d Hotel Butter ...    15

Mayonnaise ........ 27

Mince Pies.......... 22

No Egg Cake........ 9

Nutties............ 23

Oatmeal Cracks...... 15

Orange Cake ........ d

Parsley or Caper Sauce . .    8

Passion Fruit Cream Sandwich ............ H

Piccaninnies ........ 19

Potato Chips ........ 15

Prune Surprises ...... 7

Puff Pastry.......... 22

Queen Cakes........ 25

Rhubarb Tart........ 18

Roast Chicken........ 17

Rose Fairy Cakes...... d

Rough Puff Pastry ....    22

Royal Icing.......... 21

Rusks............ 13

Sago Plum Pudding ....    8

Salmon Mayonnaise ....    26

Scalloped Oysters or Fish 12

Scones ............ 3

Sea-Fairies Salad...... 27

Short Crust.......... 18

Shortbread.......... 23

Shortbread Napoleons . . 2d Soft Icing for Christmas

Cake............ 20

Sponge Sandwich...... 10

Steamed Orange Pudding .    16

Steamed Whiting...... 11

Stewed Oysters ...... 12

Strawberry Short Cake . .    23

Swedish Wafers ...... d

Sweet Corn Puffs...... 5

Veal Forcemeat...... 17

White Sauce........ 11

Wholemeal Fruit Slices . .    16

Wholemeal Gems..... Id

Wholemeal Raisin Buns . .    10

Wholemeal Sultana Scones 15


Given at ... . The Gas Exhibition



1 lb. S.R. Flour    1 oz. Butter

2 teaspoon Salt    | pint Milk

Method.—Sift flour and salt. Rub butter into flour. Add milk, make into a soft dough. Turn on to a floured board. Knead slightly. Cut into rounds and bake on cold scone trays 8-12 minutes in a quick oven.

SAVOURY SCONES.- Make plain scones into very small ones. Blend together 2 hard-boiled eggs (mashed with a fork), 1 dessertspoonful butter, 1 tcaspconful anchovy paste, salt, cayenne and lemon juice. Taste and spread between scones after removing some of the soft part from scone.


4 ozs. S.R. Flour, or

1    teacupful rounded

2    ozs. Sugar

1 big tablespoonful Honev

3    Eggs

Caramel colouring 1J tablespoons Hot Water 1 teaspoon Cinnamon Pinch of Salt

Method.—Beat eggs and sugar till thick; add honey, and beat well. Add sifted flour, salt and cinnamon, and fold lightly in; then fold in water and enough colour to make a pale brown. Bake in a swiss roll tin lined with greased paper in a quick oven with gas turned low about 10 minutes. Turn out quickly on to a damp cloth, remove paper, and trim off edges. Roll up in the damp cloth, allow to stand for 1 minute, unroll, and roll up out of cloth. When cold fill with following :—

4 ozs. Icing Sugar (sifted), 1 dessertspoon of Honey, 1 dessertspoon of Butter, 1 teaspoon of Lemon Juice. Beat all well together. A fewu chopped nuts may be added.

ROSE FAIRY CAKES (Delicious and keep well).

1    small teaspoon Baking Powder

2    tablespoons Ground Almonds

3    ozs. Butter

5 ozs. Flour

1    tablespoonful Milk 3 ozs. Castor Sugar

2    Eggs

Pink colouring 1 teaspoon Rosewater

Method.—Cream butter and sugar, add beaten eggs, keeping cne white for icing. Add milk and rosewater, and. lastly, sifted flour, rising, salt and almonds. Colour pale pink, and bake in a moderate oven in deep patty tins well greased for 10-15 minutes. I he flavour of these cakes is better after a day.


\ lb. icing sugar    i teaspoon rosewater

Lemon juice    1 white of egg slightly

1 desertspoon cream    beaten

Sift icing sugar, and mix with cream, rosewater, lemon juice and white of egg to stiff paste. Colour one-third green and two-thirds pink. Spread the green smoothly on the cakes, and pipe a pink rose on each. Put a silver cachcu on top of each.


1    cup butter    5 ozs. flour

\ cup sugar    i teaspoon of vanilla

2 eggs    Shredded almonds

Method.—Cream the butter, add the sugar gradually, eggs slightly beaten, sifted flour, pinch of salt and flavouring. Drop in teaspoonfuls on an inverted buttered scone tray. Spread very thinly, using a knife, in circular shape about 3 inches in diameter. Sprinkle with almonds, and bake in a slow oven about 10 minutes.

ORANGE CAKE (For Small Sandwich Tins).

2 eggs    5 ozs. S.R. flour and

4 ozs. butter    1 tablespoon plain flour

Rind and juice of \ orange Pinch of salt 4 ozs. castor or soft sugar

Method.—Light oven first. Cream butter and sugar with hand or wooden spoon. Add eggs and beat well. Add the flour; only mix till flour is well into the butter and eggs. Add grated rind and juice of half an orange. Grease sandwich tins with lard. Have oven hot, and bake rather slowly for 18 to 20 minutes.

ICING.- Two dessertspoons orange juice blended with 5 tablespoons sifted icing sugar and 1 teaspoonful of butter. Beat well, and warm slightly about 10 seconds; but on no account let it boil. Pour quickly over cake. Decorate with strips of orange and lemon rind cut into diamonds and strips of angelica.


eJiiesJaif CDeennuj, 2 ml I lovemier, 1032



2 lb. S.R. flour 1 oz. butter

1    egg

2    ozs. bloater paste

Salt, cayenne and lemon juice to taste

1 gill of milk (4 of a small teacup)

Method.—Sift flour, salt and cayenne. Rub in butter and bloater paste. Add egg and milk and lemon juice, and make into a soft dough. Knead slightly. Roll out \ inch thick. Cut into small rounds 1 inch in diameter. Glaze and bake in a quick oven 8-10 minutes.

FILLING FOR BLOATER SCONES. 1 dessertspoon bloater paste. 1 dessertspoon whipped cream, blended together and flavoured with cayenne and lemon juice; salt.

Note. -Anchovy paste may be used for these scones.


2 lb. S.R. flour    i lb. butter and lard mixed

Pinch of salt    2 teacup milk

Oysters, lemon juice    Salt and cayenne

Method.—Sift flour, rub butter in, add milk and make into a short paste. Roll out 4 inch thick. Cut in rounds. Spread with melted butter, and lay large oysters cn half the rounds. Sprinkle with salt, cayenne and lemon juice. Cover with the rest of the rounds, placing buttered ride down. Bake in a moderate oven 15 minutes. Brush with melted butter and serve hot.



1 teaspoon cornflour

1    teaspoon nutter Puff Mixture—

4- lb. flour

4 eggs or 3 large eggs

2    ozs. butter

One-third cup of milk Small tin sweetcorn Salt and pepper to taste

2 pint water Pinch salt

Method.—Sift flour and salt. Boil butter and water together in a saucepan. Add flour when boiling and beat over a low gas till smooth and mixtures leaves the side of the saucepan in a smooth thick lump. Allow to cool. Add well-beaten eggs gradually and beat all till smooth. Put small pieces the size of a walnut on a wet scone tray. Bake in a hot oven for 25-30 minutes. Do not open the oven door for the first 15 minutes. If well risen, lower the gas a little. When cool, fill with the following :

Heat together butter and milk, add blended cornflour, stir till thick and cook 2 minutes. Add sweetcorn. reheat without boiling, flavour to taste with salt and pepper. Fill puffs and reheat well in the oven. Serve very hot.


Cover small boat tins with cheese pastry, and bake in moderate oven 7-10 minutes. Add 1 tablespoonful of cream to 2 tablespoonfuls of good white sauce, and flavour well with salt and cayenne, and put 1 teaspoonful in the bottom of each boat. Lay a short length of asparagus on top of each. Serve on small plates on paper d’oyleys. and garnish with parsley.


4 ozs. flour Pinch salt, cayenne 4 teaspoonful baking powder 4 teaspoonful dry mustard 2 ozs. butter

1    yolk of egg

Lemon juice and a little water

2    ozs grated cheese

Method.—Sift dry ingredients. Rub butter into flour; add cheese. Mix into a stiff dough with yolk, water and lemon juice. Roll out \ inch thick. Cut into rounds about 1 inch in diameter. Put on to greased tray, and bake in a moderate oven 7-10 minutes. Put on to small plates on paper d oyleys, and garnish with sprigs of parsley.


Mix well together 2 tablespoonfuls of grated cheese, 2 tablespoonfuls finely chopped celery, 1 tablespoonful cream, 1 teaspoonful of butter, salt, cayenne, mustard and lemon juice to taste. Heap 1 teaspoonful on each cheese biscuit.

Prepare inch lengths of the heart of celery. Split down broad end in 3 or 4 splits half way down piece. Soak in water 10 minutes. Drain and stand on top of cheese mixture with spread end up. These may be varied with cubes of beetroot or tomato or stoned olives on top.


Salt, cayenne 3 ozs. flour 2 ozs. butter Lemon juice

2 ozs. grated cheese and 1 oz. Parmesan cheese, or 3 ozs. mature cheese Yolk of 1 egg

Method.—Sift flour, salt and cayenne. Rub in butter very lightly. Add grated cheese. Mix yolk of egg and lemon juice, and pour in enough to make a stiff dough, adding a little cold water if necessary. Turn on to a floured board. Roll out thinly about one-eighth inch thick. Cut into strips about 3 inches long. Knead scraps and cut out rounds about the size of a florin (2/-). Cut a smaller round out of the centre. Put on to greased tins. Bake in a moderate oven about 10 minutes, allowing to become a straw colour, not brown. Allow to become cold on tins. Slip straws through the rings. Garnish with sprigs of parsley.


Method.—Cream butter and sugar, and baking powder, salt, coffee essence and milk, sandwich tins in a moderate oven 15-20 minutes. When with whipped cream, and cover with coffee icing.

4 ozs. butter 4 ozs. castor sugar 2 eggs

6 ozs. flour, 1 pinch salt 1 teaspoonful baking powder

1 tablespoon coffee essence (use an extra dessertspoonful of sugar with Australian coffee essence)

1 tablespoon milk

Add beaten eggs; add sifted flour

Mix well. Bake in cool, join together


1 cup sifted icing sugar    1 teaspoonful of butter

1 dessertspoonful coffee    Squeeze of l&^jpn juice

essence    1 teaspoon ful* of water

Mix well, warm slightly, and pour quickly over cake.


Soak one or two dozen prunes, as required, over-night. Cook in the usual way till tender. Remove stones carefully and soak in wine for several hours. Insert in each a devilled almond or half a walnut dipped in mayonnaise dressing. Wrap each prune in a tiny heart of lettuce leaf.

A Modern Cooker


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Allow 20 minutes to every pound of meat, and 20 minutes over. Wipe well, and put into a saucepan of boiling water with enough water to w'ell cover it. Add 1 teaspoonful of salt. Allow to boil for 5 minutes, then turn gas down very low on smallest burner, and simmer gently for the remainder of the time. Skim frequently. If carrots or turnips are to be served with the meat, add to the saucepan carrots 1J hours, turnips or parsnips 1 hour before serving.


1 oz. butter (or clarified fat) 2-3 tablespoonfuls of capers 1 gill milk    or 1 tablespoonful finely

1 gill mutton water    chopped parsley

1 oz. flour Salt

Melt butter, add flour; stir till smooth. Add liquid; stir till boiling. Cook 2 minutes. Add capers, well washed, and heat through; or chopped parsley. Mask boiled mutton with this and serve hot.


2- cup sugar 2 teaspoonful soda Pinch of salt Essence of lemon

1    2 cups of breadcrumbs 4 tablespoonfuls of sago

2    small cups of milk

1 cup of raisins (seeded) 1 teaspoonful of butter

Method.—Soak sago in the milk while preparing other ingredients. Soften the butter in the sugar, and mix with the breadcrumbs, raisins, saao and milk. Add essence and soda. Mix well, put into a greased mould. Cover with greased paper, and steam for 2 hours. Serve with sweet white sauce or custard.

If put into small moulds or cups, the pudding can be steamed in 1 hour.


1    lb. flour

2    lb. sugar

4- lb. butter or dripping 2 lb. fruit and peel, or Dates stoned and chopped

1 breakfast cup of milk 1 teaspoon of spice 1 teaspoon baking soda dissolved in 1 desertspoon of boiling water

Method.—Beat butter and sugar to a cream: add milk slowly, and then well-sifted flour and fruits alternately. Mix well: add soda while fizzing: bake in a well-greased tin in a moderate oven 4 to 1 hour.


2 cupfuls of rolled oats 4 cupful of plain flour 2 cupful of butter or white dripping

2 cupful of sugar

A teaspoonful of treacle 2 teaspoonful bicarbonate of soda

Some chopped-up nuts Pinch of salt

Method.—Mix the oats, flour and sugar. Melt the butter and treacle, stir in the dry ingredients, then add the soda dissolved in two tablespoonfuls of boiling water and the chopped nuts. Drop in small pieces on a greased slide, and bake for half an hour in a slow oven.


1    lb. flour    i lb. butter or dripping

2    ozs. currants    A little warm milk

2 lb. sugar    \ teaspoon salt

2 teaspoons baking powder

Method.—Mix the baking powder well with the flour, and sift them both. Rub in the butter, add the sugar, currants and warm milk, enough to make a fairly stiff dcugh. Drop in rough heaps on a flat baking tin which has been well greased. Bake in a quick oven for about a quarter of an hour. Spice, ground ginger, candied peel or carraway seeds may be used as flavouring if desired.


1 lb. S.R. flour 1 dessertspoonful treacle or golden syrup A little grated nutmeg -4- cup of sugar

2 ozs. butter Pinch of salt

1 dessertspoonful cinnamon

1 egg

I2 gills of milk

Method.—Sift flour, cinnamon and salt. Rub in butter, sugar and nutmeg. Make a hole in the centre and put in treacle and beaten egg. Add enough milk to make into a soft dough. Roll out half an inch thick and cut into rounds. Brush with beaten egg and bake in a quick oven 8-12 minutes.


3 ozs. butter    Pinch of salt

1 cup seeded raisins    3 ozs. sugar

Very little milk    \ lb. wholemeal S.R. flour

1 egg

Method.—Rub butter into flour; aad sugar. Add well-beaten egg and a little milk if necessary. Add raisins. Make into a stiff dough. Make into buns and cook in a moderate oven on greased trav 10-15 minutes.


1 breakfast cup sugar (barely full)

1 breakfast cup flour (self-raising) rounded

4 eggs

4 teaspoonful salt 1 teaspoon butter (large)

4 tablespoons boiling water

Method.—Butter sandwich tins, sift flour and salt. Separate yolks from whites of eggs. Beat whites to a stiff froth with pinch of salt, add yolks and beat slightly. Add sugar and beat 10 minutes or till nice and stiff. Dissolve butter in boiling water. Fold flour into eggs very lightly, add butter and water gradually, reserving a little if it seems to be making the mixture too liquid. Pour into prepared tins, and bake in a moderate oven 15-20 minutes.

Economical Warmth — the Modern Gas Fire


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Lemon and sugar (if    1 02. pearl barley

allowed)    2 quarts of water

Method.—Wash barley well. Put it in saucepan with half the water. Bring to the boil, strain water off. add rest of water and lemon rind and simmer gently for two hours. Strain through muslin into a jug and cover till cold. Stir now and then whilst cooling. Sweeten with loaf sugar to taste.


1    lb. steak (rump or    blade)    Salt    (if allowed)

1    pint water    Few    drops of lemon juice

Method.—Put water, lemon juice and salt into an earthenware jar or bowl. Shred meat finely across the grain with a sharp knife (do not use a mincer). Allow    to soak    for    20 minutes in    water, etc. Tie    stout paper

over    the top, stand    on a saucer    in a    saucepan    of boiling water,    and simmer

gently 3-4 hours, keeping up the supply of water. It may be cooked in the oven in the same way.

TO MAKE QUICKLY,—Prepare as above and soak 20 minutes. Put over a low gas till it just turns slightly brown. Stir all the time. On no account let it boil. Pour off and serve in a dainty cup with sippits of dry toast. Unless it is absolutely necessary to use the quick method, the first is always preferable.


Fold fillets of whiting with white side out, and lay in buttered pic dish. Squeeze a little lemon juice, salt and pepper over, then add one tablespoonful of cold water. Cover with buttered paper. Bake in a moderate oven 10 minutes. Make thick white sauce, adding liquid from pie dish. Place fish in hot dish, and mask carefully with sauce. Garnish with chopped parsley and lemon.


1    oz. butter    1 oz. flour

2    pint milk    Salt and cayenne

Melt butter, add flour, stir till smooth. Add milk, stir till boiling. Cook two minutes.


1 oz. butter    2 tablespoons of cream, or

1    gill fish stock    an extra \ oz. of flour

2    oz. flour    2 tablespoonfuls of white

Salt, cayenne, lemon juice    breadcrumbs

Cold cooked fish

Method.—Break fish into small pieces. Sprinkle with salt, cayenne and lemon juice. Make white sauce. Grease a small dish. Sprinkle with breadcrumbs. Add fish and cream to sauce, and pour into dish. Sprinkle with breadcrumbs and a little grated cheese. Bake in a moderate oven 10 minutes. Garnish with parsley.

If using oysters, pour boiling water over them, and proceed as for fish.


1    fish, breadcrumbs

2    teaspoonful chopped parsley

1 teaspoonful butter or clarified fat

1 teaspoonful scraped onion (if liked)

Salt and pepper Juice of i' lemon 1 dessertspoonful cold water

Method.—Clean and trim fish; remove eyes. Butter dish, sprinkle a few crumbs on it, onion, parsley, pepper and salt. Lay fish on, and rest of seasoning inside fish and on top. Squeeze lemon juice on and add water. Place on small pieces of butter or fat. Cover with well-buttered paper, and bake in a moderate oven very slowly for 10-15 minutes. Serve on a hot dish. Put slice of lemon and sprig of parsley on the head and tail.

Note- Veal forcemeat may be put inside fish before cooking. If for invalids omit onion and sprinkle breadcrumbs, salt and pepper only inside.


Finely chopped parsley 2 pint liquid (milk and oyster liquor)

Thin slices of lemon

4 oz. butter 1 doz. oysters Salt and cayenne to taste 4 oz. flour

1 teaspoon lemon juice

Method.—Beard oysters. Put them into a gravy strainer and pour boiling water or fish stock over them. Melt butter, add flour, stir till smooth; add liquid, stir till boiling. Cook two minutes. Flavour to taste with salt, cayenne and lemon juice. Add oysters and heat, but do not boil. Put mixture into small scallop shells. Sprinkle with a little finely chopped parsley and garnish with thin slices of lemon.


1 small chicken or 1 rabbit Salt, 1 onion 1 small turnip 1 oz. butter 1 gill of milk 1 oz. flour

2 do2. peppercorns Bunch of herbs 1 2 pints stock or water Slices of bacon (rolled and grilled)

Method.—Trim chicken or rabbit into neat pieces. Peel and cut vegetables roughly and bring to the boil in stock. When boiling add meat, herbs and peppercorns and simmer 11-2 hours. Lift out meat and strain gravy. Melt butter in saucepan, add flour and stir till smooth. Add half a pint of gravy and stir till boiling. Add milk. Season with salt, cayenne. Return meat and reheat without boiling. Serve hot and garnish with chopped parsley and rolled, grilled bacon.


1 lb. S.R. flour \ teaspoon salt 1 desertspoon sugar

6 02s. butter or half butter and half lard 2 eggs 2 cup milk

Method.—Sift flour and salt. Rub butter in. Add beaten eggs and milk gradually. Roll out half an inch thick. Cut into rounds and bake in a fairly quick oven till a pale brown. Split in halves, return to the oven and brown very slowly.

GRUEL (Invalid).

2 tablespoons oatmeal    2\ gills milk, or milk and

Salt    water

Method.—Moisten oatmeal with 2 tablespoons milk. Boil 2\ gills of milk, pour it on oatmeal and stir well for 3 minutes (to extract the oluten). Allow to stand one minute to settle. Pour liquid carefully off into saucepan, leaving sediment behind in basin. Stir till it boils and thickens; simmer gently 10 minutes with lid on saucepan. Serve with sippets of thin dry toast, and with honey,’ sugar or treacle or butter and salt.



4 oz. flour    2 tablespoonfuls warm

1 level teaspoonful cream    water

of tartar    2 level teaspoonful bicar-

3    eggs    bonate of soda

4    ozs. sugar    1 tablespoon butter

Method.—Beat eggs 5 minutes; add sugar and beat till stiff (about 15 minutes). Sift flour and cream of tartar and pinch of salt. Melt butter. Dissolve soda in hot water. Stir in flour, soda and melted butter very lightly. Put in greased sandwich tins, and bake in a moderate oven 15 minutes.

FILLING.— 1 gill of cream, 1 dessertspoonful castor sugar. £ doz. passion fruit.

Beat cream and add other ingredients.

ICING.—6 ozs. icing suoar, 1 \ tablespoons passion fruit juice, squeeze of lemon juice.

Blend well, warm slightly and pour quickly over cake.


1 tablespoonful butter    1 egg

2 tablespoonfuls sugar    \ cup milk

2 lb. wholemeal S.R. flour

Method.—Heat nem irons. Beat butter and sugar to a cream. Add beaten egg, then milk and lastly flour (not sifted), and pinch of salt. Grease irons. Drop 1 dessertspoonful of mixture in each hole. Cook in a hot oven 10 minutes.



4 lb. S.R. flour

1 egg

1 gill milk




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2    ozs. butter Pinch salt

3    ozs. castor sugar

Method.—Cream butter and sugar; add well-beaten eggs, milk and lastly sifted flour and salt. Mix well. Bake in a creased tin in a moderate oven half an hour—very slowly the last 15 minutes.

TO MAKE INTO MUFFINS.—While bakina. mix together 1 teaspoon cinnamon and 2 tablespoons sugar. When cooked, split the cake while hot. butter it and sprinkle with sugar and cinnamon. Put the other half on. Spread with butter, and sprinkle with sugar and cinnamon. Return to the oven and reheat for 2 minutes. Cut in pieces and serve hot.


k lb. S.R. flour, 2 lb. whole- 1 tablespoon sugar

meal S.R. flour    J pint milk (a little less)

2* teaspoonful salt    1 oz. butter

1 egg    2 tablespoons sultanas

Method.—Rub butter into sifted flour and wholemeal flour. Add sugar, sultanas and beaten egg. Add milk quickly. Make into soft dough. Roll out on floured board. Cut into shapes, put on to a cold scone tray, and bake in a quick oven 7-10 minutes.


1 tablespoonful butter    1 cup sugar creamed

Method.—Add 2 beaten eggs. Mix well. Add 2 cups rolled oats mixed with 1 tcaspoonful baking powder, pinch of salt, and 2 drops of essence. Drop small spoonfuls on greased tray. Bake in cool oven.


Trim chops; turn tail to the top of chop, and fasten with a sharpened match. Grease grilling bars, and heat griller and bars well. Grill chops gently 7-10 minutes, turning after 2 minutes, then 4 minutes and then 3 minutes. Serve with maitre d’hotel butter.


Peel potatoes and cut into small lengths one-eighth inch thick and 3 inches long. Make fat hot till blue fume rises, and fry chips till soft. Lift out and shake. Reheat fat, put in chips and fry till brown. Drain on paper. Sprinkle with salt and serve with grills.


1 oz. butter    1 dessertspoon chopped

Squeeze of lemon juice    parsley

Mix butter, salt, chopped parsley, pepper and lemon juice well together and put a little on top of each chop.


6 ozs. flour and 1 teaspoon of baking powder, or 1 slightly rounded breakfast cup of self-raisina flour

2    ozs. butter (a little more may be used)

1 large egg

Grated rind of a large orange

3    ozs. sugar Orange juice

Method.—Cream the butter and sugar. Add the egg (well beaten), also about 2 tablespoons of orange juice and the grated rind, and lastly the flour and baking powder sifted together. Add a little more juice or milk if the mixture is very stiff. Put into a greased mould, cover with greased paper and steam for 2 hours. For double quantities steam 3 hours.


2 lb. wholemeal S.R. flour    Salt, and enough water to

] lb. butter or clarified fat    make into a stiff dough

1 tablespoon sugar

Method.—Make paste by rubbing butter into flour, and mixing into a stiff dough with water. Roll out thinly and spread fruit mixture on half. Fold other half over. Roll slightly. Cut into squares, and bake in a moderate oven 15-20 minutes. Always bake these fruit slices slowly.

FILLING.— 1 tablespoon dried figs (chopped up), 1 dessertspoon chopped lemon peel. 1 tablespoon each of raisins, ginger, dates and nuts as liked. Mix all together with 1 tablespoon of golden syrup and a squeeze of lemon juice.


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Truss fowl for roasting; stuff neck with forcemeat; put on to a stand in a baking tin. Cover all over with greased paper. Put fat round and put into a hot oven. In ten minutes baste, lifting paper to do so. Reduce temperature and cook nently—chicken 40-45 minutes, large fowl l) to l> hours, basting frequently. Serve with rolls of grilled bacon, olive potatoes, bread sauce and gravy.


3 ozs. white breadcrumbs Small piece of onion Blade of mace    1 oz. butter

- I pink milk    Salt and cayenne to taste

1 tablespoonful cream

Method.—Bring milk nearly to the boil. Add onion and mace. Allow to stand beside the fire 15 minutes. Strain, return to the saucepan, and add crumbs. Beat well with a fork. Allow to stand 5 minutes with lid on. Add other ingredients and serve at once.


4 tablespoonfuls breadcrumbs

1 teaspoonful butter or chopped suet Grated nutmeg \ teaspoonful mixed herbs

Grated rind of 1 lemon 2 tablespoonfuls of milk

1    dessertspoonful chopped parsley

2    teaspoonful salt, shake of pepper

Method.—Mix breadcrumbs, chopped parsley and other dry ingredients Stir in sufficient milk to thoroughly bind.


When adding potatoes, turn up the gas for a minute or two to reheat the fat and crisp the potatoes. Allow \ to J hour cooking according to the size.


1    lb. short crust    1 bunch rhubarb

2    cup sugar    Grated lemon rind

2 teaspoon ground ginger

Method.—Make short crust, and divide into two-thirds and one-third. Line pie plate with larger piece. Fill with washed rhubarb cut into J inch blocks. Sprinkle with sugar, ginger and lemon rind to taste. Cover with rest of pastry. Decorate edges and glaze the top with white of egg, or sugar and water glaze. Bake in moderate oven \ hour to 4 hour.

SHORT CRUST (For Rhubarb Tart).

2 lb. flour Pinch of salt 2 teaspoon baking powder 4 lb. clarified fat

1 gill of water (f of a teacup), or as little water as possible.

Method.—Sift flour, baking powder and salt; rub clarified fat in lightly until resembling breadcrumbs; mix with as little water as possible, turn on to a slightly floured board, knead, and roll out.


2 ozs. rice

1    tablespoon sugar

2    pint water Nutmeg

1 or 2 eggs

1 pint milk

1 teaspoon butter or a little fresh beef suet to grate over the top

Method.—Wash rice well and boil in the half pint of water till water is absorbed. Add half the milk and simmer gently quarter of an hour longer, stand aside to cool, beat eggs and sugar, add essence if liked, and pour milk and rice on to the eggs slowly. Mix well, pour into a greased pie dish, put butter in small pieces on top, grate a little nutmeg over, and stand in a baking tin of water to bake. Bake half an hour or till set on top of the browner, or low down in the oven till set.


4 lb. self-raising flour, sifted

1    teaspoon salt, sifted

2    tablespoons castor sugar, sifted

1 tablespoon of butter 1 gill of milk and 1 tablespoon extra 1 egg (well beaten)

Method.- Rub butter into flour, etc. Mix egq and most of milk. Make a hole in flour, add egg and milk, and make into soft dough. Turn on to a floured board. Dust over with flour, and knead slightly and roll out half an inch thick. Cut into long narrow shapes. Brush over with milk. Bake in a good moderate oven 15-20 minutes.


£ lb. short crust    24 cups of milk

1 teaspoon butter    3 eggs

3 dessertspoons sugar    Essence and nutmeg

Method.—Make shortcrust and line a greased tart tin. Put in a greased paper, greased side down, and sprinkle with rice or crusts. Bake in a good moderate oven 10 minutes. Remove paper and rice. Prepare custard by beating eggs and sugar and warming the milk a little. Pour milk on to

eggs and mix well. Pour into pastry, add butter and nutmeg and finish cooking on top of browner or low down in a moderate oven till set about 25-30 minutes.


Crystallised cherries (washed)


1    small teaspoon baking powder

2    gill of milk and 1 tablespoonful extra

\ lb. flour

1 tablespoonful cocoa

-4- lb. butter

A few blanched almonds

Chocolate icing

Pinch of salt

3    eggs

4    lb. castor sugar

Method.—Sift flour, rising and salt. Cream butter and sugar, add wellbeaten eggs, and lastly flour and most of milk alternately. Mix well. Take out one-third of mixture and add sifted cocoa and extra tablespoon of milk to larger quantity. Half fill patty tins with the brown mixture. Put a small teaspoon of the white mixture on top of each and pieces of almond and cherry on top. Bake 10-15 minutes in a moderate oven. When cool, cover with chocolate icing and place a marshmallow on top.


2- lb. sifted icing sugar    1 teaspoon butter

2 teaspoon vanilla    2 tablespoons boiling water

1 tablespoon cocoa    (more may be required)

Blend ingredients till quite smooth. Warm over a low gas for a minute and pour quickly over cake.

Make your Christmas cake and puddings and mince now. They improve with keeping and it saves worry later.


f lb. flour | lb. currants 4 eggs

1    teaspoon baking powder

2    ozs. crystallised cherries 2 lb. brown sugar

2 lb. seeded raisins 1 gill sherry

1    teaspoon mixed spice

2    lb. sultanas

] lb. candied peel (chopped) 2 ozs. almonds (blanched and chopped)

2 lb. butter

Prepare cake tin with four thicknesses of paper. Clean fruit. Beat eggs. Sift flour, baking powder and spice. Beat butter and sugar to a cream. Add eggs and sherry. Add flour and fruit alternately. Mix well; turn into a prepared tin. Bake in a moderate oven 2-3 hours. Leave the browner cut of the oven.

N.B.—This mixture is half quantity. For a very large cake double the quantities and bake 3-4 hours. If liked, more cherries, nuts, \ lb. dates and \ lb. of figs may be added. The sugar must be washed from the cherries. It is an improvement to soak the mixed fruits overnight in 2 tablespoonfuls of brandy.


4 lb. ground almonds    2 tablespoonsful sheery or

2 lb. sifted icing sugar    rum

Yolk of egg    Lemon juice

Method.—Mix icing sugar and almond meal, and make into a stiff dough with yolk, lemon juice and sherry. Turn on to board and sprinkle with icing sugar. Knead till smooth. Roll out and use as required.

For a cheaper paste, use J lb. sugar to i lb. almonds.


(Make 3 or 4 times this quantity).

4 ozs. icing sugar    1 dessertspoon warm water

Squeeze of lemon juice    1 teaspoon butter

Sift sugar, mix with water and lemon juice, and stir over fire till warm; pour quickly over cake. Decorate cake with cherries, angelica and nuts, or pipe with royal icing.



6-7 02s. finely sifted icing \ teaspoonful lemon juice

sugar    A few drops of blue

1 white of egg

Beat white of egg very slightly. Add well-sifted sugar, a tablespoon at a time, beating well all the time. Add lemon juice and blue, and beat till very smooth and a good colour. When ready it should stand up in points (for coating have it a shade less stiff). Cover with a damp cloth till ready for use.

Note.—Have ready a long palette knife and a jug of boiling water and spread on the icing fairly thickly and very smoothly, dipping the knife in boiling water to smooth off. Allow to stand at least one day before decorating.


2 lb. breadcrumbs 6 eggs

1    teaspoon mixed spice

2    lb. currants

2 lb. brown sugar -4 lb. flour

Grated rind of 1 lemon 2 grated nutmeg \ teaspoon salt

2 lb. beef suet

2- lb. raisins (seeded)

1    lb. candied peel (chopped finely)

2    gill brandy or rum

1    teaspoon baking powder

2    lb. sultanas

4 lb. almonds (blanched and chopped)

Method.—Clean and pick and prepare all the fruits. Sift the flour, salt, baking powder and spices together. Shred the suet finely and rub it into the flour. Add the fruit and other dry ingredients. Mix all well together; add the brandy. Tie in a well-greased pudding cloth or basin and boil for 6 hours. Serve sweet white sauce or brandy sauce with it.


. f pint water    1 drop caramel color

2 teaspoon lemon juice    1 \ dessertspoons sugar

-4: pint brandy    I-4- dessertspoons arrowroot

Method.—Boil the water, blend cornflour, pour boiling water on, stir well. Dissolve sugar in brandy. Stir up well and return to the lire till it just boils again. Do not make till the last minute, as the taste of the brandy goes off if it is allowed to boil.


2 lb. short crust 2 tablespoonsful sugar 2 teaspoon cinnamon 4 teaspoon mixed spice 1 oz. chopoed nuts 1 large apple (minced finelv)

Grated rind and juice of lemon

1 oz. candied peel (chopped finely)

1    tablespoon sherry or brandy

2    tablespoon each of sultanas raisins (seeded) and currants

1 teaspoon melted butter

Line patty tins with pastry; fill with mince; brush round edges with water. Cover with pastry. Decorate edges with a fork. Brush over with eng. Bake in a hot oven 18-20 minutes. Turn the gas lower after 10 minutes.


2 lb. flour

2 ozs. butter and 2 ozs. lard (All butter may be used) 1 gill of water

2 teaspoon baking powder Yolk of 1 egg and squeeze of lemon juice Pinch of salt

Method.—Sift flour, baking powder and salt. Beat yolk of egg, watei and lemon juice together. Break butter and lard into the flour in small lumps about the size of a nut. Pour in the water, egg and lemon juice quickly, mixing into a moist dough. Turn on to a floured board. Knead very slightly, and roll out to a large square, keeping the edges as neat as possible. Sprinkle lightly with flour, and fold in four, from the top down to the bottom and then from the right over to the left. Roll out carefully, rolling only the one way (from you) into a long oblong. Sprinkle lightly with flour, and fold in three from the top to the centre and the bottom up to the top. Turn round with the closed side to the left, and repeat the first and second rolling, the first being the square and the second the oblong. Finish, turning the closed side to the left and roll to the shape required.


\ lb. flour    1 gill of water

-4- lb. fat, or butter and    Pinch of salt

lard, or butter    \ teaspoon baking powder

Method.—Sift flour, baking powder and salt. Smooth lumps out of the butter or fat with a knife. Divide fat into equal parts (four). Rub one part into the flour well, using the finqcr tips only. Pour in water steadily and mix into a smooth soft dough. Knead well. Roll out, rolling the one way (from you). Spread with one part of fat. Sprinkle with flour. Fold over into three, keeping edges square, top to centre and bottom to top. Turn with closed side to left. Roll out lightly, rolling only one way (from you). Spread with other part of fat and repeat operation. Do this until fat is used up. Fold into three again without fat and roll to shape required. Cook in hot oven.


i lb. butter

I cup chopped walnuts 1 i cups flour (plain), 10 oz.

I teaspoon carbonate of soda dissolved in 2 tablespoons-ful of boiling water Method.—Beat egg well. Cream fruits and flour. Add soda and boiling a hot oven 15-20 minutes, reducing the

2 cup sugar 1 egg (well beaten)

1    teaspoon cinnamon

4 cup chopped dates and sultanas

2    teaspoon of salt

butter and sugar. Add egg, then water. Bake in paper containers in heat after 10 minutes.



7 ozs. flour    2 ozs. castor sugar

4 ozs. butter

Sift flour, sugar and a pinch of salt together. Knead in butter till mixture becomes a stiff dough. Roll cut into shape required. Grease a sheet of paper 1 inch bigger than scone tray. Pin together at corners to make the edges stand up. Make shortbread into shapes. Put a piece of candied peel on each. Put on greased paper on tray, and bake in a moderate oven 30-40 minutes till a pale biscuit color. The top of the browner is the best part of the oven to use.


2 lb. self-raising flour    3 ozs. butter

2 tablespoonsful sugar    \ cup of milk

\ teaspoon salt    1 egg

Sift fiour and salt. Rub in butter with tips of fingers. Add beaten egg to milk, and add to dry ingredients. Make into a soft dough. Smooth out one-half of dough lightly. Put into greased tin; spread with melted butter; cover with other half of dough, which has also been smoothed out to fit the tin. Bake in a hot oven 25 minutes to half an hour. Split while hot and spread crushed and sweetened strawberries- and whipped cream between layers; cover top with whipped cream and whole berries. Dust with castor sugar and serve.


2 pkts. good red jelly crystals

2 ozs. crystallised cherries (sugar washed off and dried)

2 ozs. muscatels

3 ozs. shelled almonds (blanched and dried in the oven)

1 oz. dates

1    oz. dried figs \ cup wine

2    ozs. shelled walnuts

Make jelly, leaving cut \ cup of water and adding the \ cup of wine, also 1 inch of cinnamon stick to flavour. Cut up most of the cherries, muscatels, nuts, figs and dates. Set | inch of jelly in the bottom of a wetted mould. Make a pattern with some of the fruit. It is quicker and easier to work with the mould standing in a basin of chopped ice. Set a layer of jelly and a layer of mixed fruit alternately until the mould is full. Chill, turn out and decorate with whipped cream.


\ lb. self-raising flour 3 oz. grated cheese, or 2 ozs. cheese and 1 dessertspoon Parmesan cheese 1 dessertspoon butter

Salt, cayenne, i teaspoon mustard 1 gill of milk Yolk of egg

A few drops of lemon juice

Method.—Sift flour, salt, cayenne and mustard. Add cheese and butter, and work in with tips of fingers. Add beaten egg and milk. Make into a soft dough. Knead slightly, and roll out \ inch thick. Cut out with small cutter 1 inch diameter. Glaze with egg, and bake in a quick oven 10 minutes. When cold put together with a little butter mixed with & little grated cheese flavoured with salt, cayenne and lemon juice.


\ lb. Jordan almonds    Salt and cayenne pepper

2- gill oil

Blanch almonds, and put into an oven to dry without browning. Make oil hot in small frying pan, put in almonds and fry till brown, stirring well as they are frying, browning as evenly as possible. Lift out, draining on kitchen paper first, and then on blotting paper. Sprinkle with salt and cayenne.


Biscuit pastry Crystallised cherries Raspberry jam or lemon cheese

Soft icing Cake mixture

Angelica and chopped nuts


2 lb. flour    i teaspoon salt

3£ ozs. butter    1 teaspoon baking powder

1 egg    3 ozs. castor sugar

Method.—Sift flour and baking powder and salt. Rub in butter, add beaten egg, and mix into a stiff dough. Roll out } inch thick.

MET HOD FOR NAPOLEONS.—Line shallow cake or sandwich tin with half the biscuit pastry. Prick it well and spread it thinly with jam. Spread the raw cake mixture on to a depth of 1 inch, making it a little thicker in the corners and thinner in the centre. Cut the second half of the pastry barely size of the bottom of the tin. Prick it and spread with jam. Place it on the cake, jam side down and press it down liohtly. Bake slowly like biscuits one hour. When cool ice and cut into slices and decorate. For cake mixture any plain cake mixture will do. The Queen

Cake recipe below is recommended, but leave out the currants.


3 ozs. butter    2 eggs

2    tablespoonsful of milk    5 ozs. self-raising flour

3 ozs. castor sugar    Currants

Method.—Beat butter and sugar to a cream. Add well-beaten eggs and milk; add sifted flour and essence. Grease deep patty tins and sprinkle with a few currants. Put a tablespoonful of mixture into each. Sprinkle with currants, and bake in a moderate oven 10-15 minutes.


2 cups flour, or 12 ozs.

1    teaspoon cream of tartar

2    teaspoon carbonate of soda

Small pieces ginger and dates or raisins 4 ozs. butter

1    egg

2    teaspoon salt

4 ozs. sugar, or 4 cupful Roughly chopped almonds 1 tablespoon coffee essence Essence of vanilla

Method.—Cream butter and sugar; add beaten egg and coffee essence and vanilla, then flour sifted with cream of tartar, soda, etc., making it into a stiff dough. Roll out. Cut into thick biscuits. Brush with egg and sprinkle with nuts and ginger (chopped small) and dates. Bake slowly in a hot oven 10 to 15 minutes on greased trays.


(A sweet biscuit much liked by children.)

2 cup sugar    f lb. butter

1 2 cups (small) self-raising 1 egg

flour    Pinch of salt

Method.—Beat butter and sugar to a cream; add egg, then sifted flour and salt. Spread in greased baking tins and cover with raspebrry jam.

COVERING FOR THE TOP.—1 egg, 1 cup cocoanut, l j cups sugar. Mix together and spread on top of jam. Bake 30 or 40 minutes in a moderate oven.

Note.—A large Swiss roll tin is best to use for this.



4- lb. butter \ lb. self-raising flour 2 ozs. sugar Pinch of salt

1 egg

Stew 2 lb. of apples with -4 cup of sugar 1 teaspoon butter

1    piece of lemon rind

2    cloves, and \ cup of water (or as little as possible)

Sift Hour. Beat butter and sugar to a cream; add egg and flour and make into a stiff dough. Roll out inch thick and line a pie tin. Fill with cooked apple mixture. Cover with paste. Glaze and sprinkle with sugar and cinnamon and bake in a moderate oven \ hour. Serve cold with cream or custard.


(A well-balanced Luncheon in One Dish).

Crisp heart of lettuce    Cream cheese

Small tin of asparagus tips Walnuts 1 lb. tomatoes or pimentos Mayonnaise dressing Slices of pineapple    *

Place border of small crisp lettuce leaves round plate and a round of pineapple with the centre removed in the middle. Cut long narrow spears of tomato or pimento and place between the lettuce leaves, radiating from the edge of the pineapple to the outside of the plate. Place asparagus tips on pineapple, radiating from the centre. Chop a medium sized tomato or half of the tin of pimentos roughly and drain off the liquid. Mix with 4 lb. of cream cheese and about 9 walnuts broken a little. Flavour with salt, cayenne and lemon juice. The mixture should be a delicate pink. Neatly pile a good big tablespoonful of the mixture in the centre of the pineapple. Serve mayonnaise sauce separately.


Salmon    Mayonnaise

Tomatoes skinned    Capers or gherkins

Lettuce or beetroot

Place a portion of salmon in the centre of a well-shaped and crisp lettuce leaf. Pour over thick mayonnaise and garnish with slices of tomato or beetroot and a few capers.


2 pint of milk    2 tablespoons sugar

1 tablespoon salad oil    3 yolks or 2 whole eggs

1 dessertspoon mustard    1 dessertspoon salt

1 gill of vinegar

Mix oil, sugar, mustard and salt, beating out all lumps; add well-beaten eggs, then vinegar and lastly milk. Cook in a double saucepan till it acquires the consistency of custard.


4 or 6 tomatoes 4 lb. cold meat (finely chopped)

Brown breadcrumbs Rounds of toast 1 teaspoon chopped parsley

Salt, cayenne Lettuce or watercress 1 oz. ham (finely chopped) i pint of thick white sauce 1 or 2 spring onions

Wash tomatoes and cut a slice off the top. Scoop out the centre, sprinkle with a little salt and pepper. Chop meats and onion finely, and mix with sauce; add parscly, salt and cayenne. Add set of cooked brains if liked. Flavour well. Fill the tomatoes with the mixture. Sprinkle with brown breadcrumbs; put small piece of butter on top of each. Put in a greased baking dish. Cover with greased paper. Bake in a moderate oven about 10-15 minutes. Stand each tomato on a small round of toast on a paper d’oyley on dish garnished with lettuce or watercress. Serve very cold.


1 pkt. lemon jelly crystals 4 pint boiling water 1 tablespoon vinegar

1    teaspoon onion juice

2    teaspoon salt, little cayenne, dissolved

together in the boiling water

Or 1 pkt. aspic jelly crystals.

or 1 pint aspic jelly (Obtainable at the Mutual Store)

Green colouring, crisp lettuce, stuffed olives, capers, sprigs of cooked cauliflower, slices of cooked potato and carrot, slices of cucumber and i cup grated cucumber. Make jelly and color a delicate green. Set \ inch of jelly in a wetted plain mould. Nearly fill mould with cauliflower sprigs, carrot cut into fancy shapes, slices of potato, cucumber, olives, etc., placing tips of cauliflower down. Cover with jelly and allow to set. Fill mould with grated cucumber and rest of jelly. Chill and turn out on a dish garnished with plenty of crisp lettuce leaves, slices of tomato and any garnishes fancied. Serve mayonnaise separately. It is easier when setting the jelly to stand the mould in a basin of crushed ice.

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