THE ART OF LIVING IN AUSTRALIA TOGETHER WITH THREE HUNDRED AUSTRALIAN COOKERY RECIPES AND ACCESSORY KITCHEN INFORMATION BY MRS. H. WICKEN
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ENT OF ALL THE: GREAT NATURAL FOOD INDUSTRIES OF OUR COUNTRY. PREFACE. Although this work fully deals with all the many matters connected with the art of living in Australia, it
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ecipe for a herring salad CHAPTER XII. ON AUSTRALIAN WINE, AND ITS PLACE IN THE AUSTRALIAN DAILY DIETARY. "With time and care Australia ought to be the vineyard of the world"--Intere
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r, that we can only be thankful our lines are cast in more pleasant places. Having thus compared the summer and winter temperatures of the Australian capitals with those of other cit
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l statement is not sufficient, for the winds vary much at different places; but taking the colony as a whole, its prevailing winds come from some point between north-west and south-we
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ion to water for cleansing purposes, for the latter is unable to displace the greasy collection by itself. The only thing which will render it easy of removal is soap, as by its actio
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y to know what can be done to remedy existing defects. In the first place the bedroom should always be upstairs if possible; it is decidedly healthier, and there is a better chance fo
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nner reduce the temperature of the former. By covering, then, the surface of the body, it is prevented from giving its heat directly to the air, for the clothes intercept it by absorb
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y, where their sole food was mutton and damper, with no restriction placed on tea and tobacco. As a rule their skin presents evidences of the need of proper diet, for it looks unhealt
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its preparation, therefore, is of undoubted interest. In the first place, to obtain coffee in perfection it is indispensable that the beans be roasted at home, and not only should th
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em, and so afford an opportunity for renewed material to take their place. Ceaseless changes are constantly going on throughout the body, and any part which has fulfilled its object i
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knowledge that we are the greatest meat-eating and tea-drinking race on earth. PROGRESSIVE CHANGES IN THE THEORIES OF EDUCATION. We are told that it was Jean Jacques Rousseau
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cessary to point to the fact that eminent physicians have written prefaces to works on cookery, and more than this, have contributed to the literature of the same. There is a very exc
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r winter months. It is one of the characteristics of the Anglo-Saxon race, however, this inability to appreciate the necessity of conforming to new climatic conditions in which their
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Now, if the dwellers of this land had sprung from an entirely inland race, this would not, perhaps, have been so difficult to understand; but arising, as we do, from a stock the most
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rnestly, and there must be a determination to succeed. In the first place, and before all else in the deep-sea fisheries, I maintain that a proper and systematic search for trawling g
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some radical change is necessary if oyster production is to have a place at all. Now, it is true that the present Act has checked the wholesale extermination of oysters on the part o
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fish as we are entitled to be, considering that we are of a maritime race and that we live near the sea. If such were the case--and I would it were so-- how would a sudden reversal to
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vian it usually is formed of chervil, tarragon, and that delicate alliaceous salad herb, chives. On the other hand, a chapon is used with the curly endive; it consists of a crust of b
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tion; for which alone the name of John Macarthur deserves to hold a place in the memory of Australians for ever, and if the wine industry had only been developed in like proportion, A
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ch are certainly worth noticing. If the climate and the soil in one place be similar to the climate and soil in another, each variety--LE CEPAGE--of the grape will always produce the
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ape. But with the gathering of the crop a complete change has taken place, for nature no longer exercises such a controlling influence. At this stage the art of winemaking really begi
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must, and very likely the result will be the formation of lactic and acetic germs. In Algiers and other warm regions the grapes picked in the day are left outside during the night; b
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e sense, having the mouth as laboratory, with the nose for the fire-place or chimney; the one serving to taste solids, the other gases. George Dallas, too, the gifted author of THE BO
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aste, but communicates to the posterior part a basic, bitter, or saponaceous taste. "WINE-TASTING PROPERLY SO CALLED.--Wine taken into the front part of the mouth gives rise to acid,
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g wines are going out of fashion, and lighter ones are taking their place. People much prefer a light wine, of which they can take a fair amount and quench their thirst, in preference
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bread, hard butter, and some dainty tit-bit, kept in the ice also, placed before them, a good meal is often enjoyed. Again, in cases of illness ice becomes at once a necessity; and i
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longer, then strain off through a colander and stand away in a cool place. This is the foundation for nearly all good brown soups. The bones boiled again will make second stock, and
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owever, with the cooking of fish that we have to deal. In the first place, be sure that it is perfectly fresh. The flesh should be firm and hard; if soft and leaving the mark of the f
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ay on a plate separately, and either fry at once or leave in a cool place for an hour or two. Plunge into plenty of hot fat and fry till crisp and brown; drain for a few minutes on ki
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nd salt. Butter a baking tin, lay on a fish skin downwards. On this place a layer of seasoning, a little lemon juice, and a few pieces of butter; on this another fish with the cut par
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p the tomatoes. Butter a dish in which it can be cooked and served. Place at the bottom a layer of meat, then one of macaroni, then one of tomatoes, season with pepper and salt, and c
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d put them in, and cook until they are soft. Take out the bones and place on a dish, put the potatoes round, and pour the sauce over. This is a very homely dish, but a very savoury an
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cover with a plate, and stand in a moderate oven. Stew until soft, place in a hot dish and pour over them, either a nice gravy thickened with a little butter and flour, or some plain
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in layers, with plenty of sugar between each layer. Stand in a cool place for an hour covered over, and it is ready to serve. POTATO SALAD Slice up some cold boiled potatoes. Spri
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ady for use, but is much improved by standing for an hour in a cold place. This is a very wholesome pastry, and particularly nice for meat pies. If it is properly made, it ought to ri
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nswer very nicely, can be used instead. These can be bought in many places, and keep good a long time. BANBURY CAKES * 1/2 lb. Pastry--5d. * * 1 oz. Currants * * 1 oz. Raisins * *
machine. Roll the paste out, and put half over it in very tiny pieces;
sprinkle with flour and fold into three. Double the ends over till they
meet, roll out again, and put on the rest of the suet and proceed as
before. It is then ready for use, but is much improved by standing for
an hour in a cold place. This is a very wholesome pastry, and
particularly nice for meat pies. If it is properly made, it ought to
rise like the best puff pastry; it is an easy crust to make in hot
weather, when the puff crusts made with butter are troublesome.
SUET PASTRY--No. 2
* 1 lb. Flour--2d.
*
* 8 oz. Suet
*
* 1/2 pint Water
*
* Pinch of Salt--3d.
*
* Total Cost--5d.
*
Sift the flour into a basin; prepare the suet by cutting it into very
thin slices and then shredding it up very fine indeed; mix it in with
the flour. Stir in the water until it is a firm consistency, but do not
use too much water, or the paste will be tough. Suet crust should be
kept as dry as possible. Turn it on to a floured board and
knead for a few minutes. It is then ready for use; this crust is
suitable for all kinds of boiled puddings, such as meat, apple, jam, &
c. These puddings require to be boiled for a very long time. They must
always be plunged into boiling water, and kept boiling and covered with
water all the time they are cooking.
SUET PUDDING
* 1 lb. Flour--2d.
*
* 8 or 10 oz. Suet
*
* 1/4 teaspoonful Salt
*
* 1/2 pint Water
*
* 2 Cold Potatoes--3d.
*
* Total Cost--5d.
*
* Time--Two Hours and a Half.
*
Sift the flour and salt into a basin, mash the potatoes or rub them
through a sieve, and stir them in. Shred the suet finely and mix in
thoroughly with a knife; make into rather a stiff paste with the water,
dip a pudding cloth into boiling water. Put the pudding into the
centre, and tie up tightly. Plunge into boiling water and boil steadily
for two hours; turn out of the cloth carefully into a hot dish, and
serve. This pudding is delicious with roast meat, or it may be served
as a sweet; jam sauce is nice poured round it. A recipe for this will
be found elsewhere.
HASTY PUDDING SOUFFLE
* 1 pint Milk--2d.
*
* 2 Eggs--2d.
*
* 1 oz. Flour
*
* 1 oz. Sugar
*
* Flavourings--1d.
*
* Total Cost--5d.
*
* Time--40 Minutes
*
Put the milk on to boil, mix the flour smoothly with a little
cold milk; when the milk in the saucepan nearly boils stir this in and
stir until it boils. Then take off the fire and beat in the sugar,
flavouring, and the yolks of the eggs. Whisk the whites to a stiff
froth and stir them lightly in, pour into a buttered pie-dish, and bake
in a brisk oven for forty minutes; serve hot.
CHEESE CAKES
* 1 pint Sour Milk--2d.
*
* 2 Eggs--2d.
*
* 1/2 lb. Flaky Pastry--3d.
*
* 2 oz. Sugar
*
* Flavouring--1d.
*
* Total Cost--8d.
*
* Time--15 Minutes.
*
Pour the milk through a sieve and use only the thick curd which does
not run through into the basin; beat in the sugar, yolks of the eggs,
and flavouring to taste. Roll our some flaky pastry and line some patty
pans with it; fill them with rice or crusts of bread, and bake for
about ten minutes. Then take out the rice or crusts and fill with the
cheese cake mixture. Finish baking, and stand on a sieve till cool.
Sprinkle well with sugar, and serve cold.
BANANA SOUFFLE
* 6 Bananas--2d.
*
* 2 oz. Sugar--1/2d.
*
* 1/2 pint Milk--1d.
*
* 2 Eggs--2d.
*
* Total Cost--51/2 d.
*
* Time--5 Minutes.
*
Choose ripe bananas, peel and slice them up, and lay them in a glass
dish, sprinkle with sugar. Make a custard with the milk and yolks of
the eggs by directions for boiled custard, flavour with a pinch
of ginger, and pour it over the bananas. Let it stand till quite cold,
then whip the whites to a very stiff froth and heap them on top;
sprinkle with sugar, and serve.
BOILED CUSTARD
* 1 pint Milk--2d.
*
* 3 Eggs--3d.
*
* 1 1/2 oz. Sugar
*
* Flavouring--1d.
*
* Total Cost--6d.
*
* Time--5 Minutes
*
Put the yolks of the eggs into a basin and whisk them. Put the milk
into a saucepan, and when it is boiling pour it over the eggs, stirring
all the time. Strain back into the saucepan and whist well till it
comes to boiling point; draw away from the fire, but continue whisking
for a few minutes. Then pour into a basin, sweeten and flavour to
taste, and it is ready for use.
CORNFLOUR CUSTARD
* 1/2 pint Milk--1d.
*
* 1 Egg--1d.
*
* 1 dessertspoonful Cornflour
*
* Sugar and Flavouring--1d.
*
* Total Cost--3d.
*
* Time--5 Minutes.
*
Put the milk into a saucepan to boil, mix the cornflour with a spoonful
of cold milk, and when the milk in the saucepan is nearly boiling, stir
it in and continue stirring till it boils. Let it boil two or three
minutes, then draw the saucepan away from the fire, beat in the yolk of
the egg and flavouring. Put back on the fire and bring to boiling
point; it is then ready for use. This is a good sauce for plum or other
puddings and fruit tarts.
BACHELOR'S BUTTONS
* 5 oz. Flour--1/2d.
*
* 2 oz. Sugar--1/2d.
*
* 1/2 teaspoonful Carbonate of Soda
*
* 1 oz. Butter
*
* 1 teaspoonful Cream of Tartar
*
* 6 drops Essence of Almonds--2d.
*
* Total Cost--3d.
*
* Time--10 Minutes.
*
Rub the butter into the flour, stir in the sugar, carbonate of soda,
and cream of tartar; mix into a stiff dough with the egg and
flavouring. Roll into small balls about the size of a marble; toss in
coarse sugar, put on to a greased baking sheet, and bake from five to
eight minutes.
PRINCE OF WALES CAKES
* 1/4 lb. Flour--1/2d.
*
* 1/4 lb. Cornflour--1d.
*
* 1 gill Milk--1/2d.
*
* 1/2 teaspoonful Baking Powder--1/2d.
*
* 2 oz. Butter--2d.
*
* 1 Egg--1d.
*
* Flavouring--1/2d.
*
* 2 oz. Sugar--1/2d.
*
* Total Cost--61/2 d.
*
* Time--20 Minutes.
*
Mix the flour, cornflour, and baking powder together, beat the butter
and sugar to a cream, beat in the egg, flavouring, and milk, then the
flour, &c., and continue to beat for five minutes. Butter some small
bun tins, half fill them with the mixture, put into a moderate oven and
bake for about twenty minutes; stand on a sieve till cold.
NORMANDY PUDDING
* 2 Stale Buns--2d.
*
* 1 Egg--1d.
*
* 1/2 pint Milk--1d.
*
* Sugar--1/2d.
*
* Total Cost--41/2 d.
*
* Time--One Hour and a Half.
*
Boil the milk and pour it over the beaten egg, sweeten to
taste. Put the buns into a pie-dish, pour over the custard, cover and
leave for an hour. Then put into a moderate oven and bake for about
half an hour. Serve hot.
RUSK PUDDING
* 1 slice of Dry Bread
*
* 2 Eggs--2d.
*
* 1 oz. Sugar--1/2d.
*
* Half a Lemon--1/2d.
*
* 1 1/2 pints of Milk--4d.
*
* 1 tablespoonful Jam--1d.
*
* 1/2 tablespoonful Cornflour--1/2d.
*
* Total Cost--81/2 d.
*
* Time--One Hour.
*
Take a piece of very stale bread and cut it into small squares, bake it
in the oven till a good colour. Break the eggs into a pie-dish, beat in
the sugar and grated rind of the lemon, pour in one pint of milk, and
mix well. Drop in the rusks and put into a cool oven and bake till
firm; then spread on the top a layer of jam. Put half a pint of milk
into a saucepan, and when it nearly boils, stir in the cornflour which
has been mixed with a little lemon peel and sugar, and pour it on top
of the pudding. Put it back in the oven for a few minutes, then stand
away till cold.
BEDFORD PUDDING
* Dry Crusts of Bread
*
* 1/2 pint of Milk--1d.
*
* 1 tablespoonful Jam--1d.
*
* 2 Eggs--2d.
*
* 1 1/2 oz. Sugar--1/2d.
*
* Total Cost--41/2 d.
*
* Time--Three-quarters of an Hour.
*
Soak the bread in cold water till quite soft, put it into a cloth and
squeeze all the water out of it; turn into a basin and beat it smooth
with a spoon. Then beat in the yolks of the eggs, sugar, milk,
and a little grated lemon peel. Pour into a pie dish and bake till
quite firm, then take from the oven and spread the jam on the top. Whip
the whites to a stiff froth and spread over the jam; put back in the
oven for a few minutes till brown, then sprinkle with sugar and serve
either hot or cold.
DE MESTRE PUDDING
* 1/2 lb. Flour--1d.
*
* 1/4 lb. Raisins--2d.
*
* 1/4 lb. Sugar--1d.
*
* 1 oz. Dripping
*
* 1 teaspoonful Carbonate of Soda
*
* 1 gill Boiling Water--1/2d.
*
* Total Cost--41/2 d.
*
* Time--Three Hours.
*
Put the flour into a basin; stone the raisins and cut them in half, mix
in the sugar and carbonate of soda. Dissolve the dripping in the water,
pour in and make into a dough; leave it to stand all night. Dip a cloth
in boiling water and tie the pudding up tightly. Plunge into plenty of
boiling water, and keep it boiling steadily for three hours; turn into
a hot dish. A little custard sauce served with this pudding is a great
improvement.
YANKEE PUDDING
* 1 Egg, and its Weight in Flour--1 1/2d.
*
* Sugar--1/2d.
*
* Bread Crumbs--1/2d.
*
* 1 tablespoonful Marmalade--1d.
*
* 1/2 teaspoonful Carbonate of Soda
*
* 1/2 gill Milk--1/2d.
*
* Total Cost--4d.
*
* Time--One Hour.
*
Mix the flour, sugar, and bread crumbs together; stir in the marmalade.
Make the milk just warm, dissolve in it the soda. Beat up the
egg and mix together, pour this over the dry ingredients, beat for a
few minutes; turn into a buttered basin. Tie over it a cloth, plunge
into boiling water, and boil one hour. Serve either hot or cold. A
spoonful of marmalade placed on the top of this pudding just before
serving is an improvement.
SPONGE ROLL
* 3 tablespoonsful Flour--1/2d.
*
* 3 tablespoonsful Sugar--1d.
*
* 3 Eggs--3d.
*
* 2 teaspoonsful Baking Powder--1d.
*
* 3 teaspoonsful Jam--1 1/2d.
*
* Total Cost--7d.
*
* Time--10 Minutes.
*
Beat the eggs and sugar together for five minutes, mix the flour and
baking powder together and stir them lightly in. Pour into a well-buttered
tin and bake in a quick oven for eight or ten minutes. Turn on
to a damp cloth and roll up directly; warm the jam in a saucepan while
the roll is cooking, and if it is very stiff mix in a spoonful of
water. Take the roll out of the cloth and lay flat on a piece of
sugared paper, spread the jam on quickly and roll up again; place on a
sieve till cold.
SEED CAKE
* 1 lb. Flour--2d.
*
* 6 oz. Dripping
*
* 6 oz. Sugar--1 1/2d.
*
* 1 1/2 teaspoonsful Caraway Seeds--1/2d.
*
* 1 Egg--1d.
*
* 2 teaspoonsful Baking Powder
*
* 1 gill Milk or Water--1 1/2d.
*
* Total Cost--61/2 d.
*
* Time--One Hour and a Half.
*
Sift the flour into a basin and rub in the dripping; carefully stir in
the sugar, baking powder, and caraway seeds.
Beat up the egg and milk or water, and mix the dry ingredients
into a dough; beat for two or three minutes. Turn into a cake tin which
has been well rubbed with dripping, stand on a baking sheet and place
in a moderate oven. Bake for one hour and a half or longer, test it by
running a skewer right through the centre; if it comes out clean the
cake is done. Turn it out of the tine carefully and stand on a sieve
till cold.
SCONES--No. 1
* 3/4 lb. Flour--1 1/2d.
*
* 1/2 pint Milk--1d.
*
* 1 oz. Butter--1d.
*
* 2 teaspoonsful Baking Powder--1 1/2d.
*
* Total Cost--5d.
*
* Time--10 Minutes.
*
Rub the butter into the flour, stir in the baking powder, and make into
a very light dough with the milk; turn on to a floured board, knead for
a few minutes, roll out about half an inch thick. Cut into shapes, put
on to a floured tin, and bake in a quick oven for about ten minutes.
Serve either hot or cold.
SCONES--No. 2
* 1 lb. Flour--2d.
*
* 1/2 pint Sour Milk
*
* 3 teaspoonsful Baking Powder
*
* 1 teaspoonful Salt--1 1/2d.
*
* Total Cost--31/2 d.
*
* Time--5 Minutes.
*
Mix the flour, baking powder, and salt together, mix into a very light
dough with the milk, adding a little more milk if necessary; turn on to
a floured board and knead till smooth, roll out half an inch thick. Cut
into small rounds and bake for about five minutes.
SCONES--No. 3
* 1 lb. Flour--2d.
*
* 2 oz. Dripping
*
* 1 oz. Sugar
*
* 1/2 pint Sour Milk
*
* 1 teaspoonful Cream of Tartar
*
* 1/2 teaspoonful Carbonate of Soda--1 1/2d.
*
* Total Cost--31/2 d.
*
* Time--20 Minutes.
*
Rub the dripping into the flour; stir in the sugar, cream of tartar,
and soda. Mix into a very light dough with the milk, turn on to a
floured board; divide into two parts. Flatten these out into two cakes,
divide each one into four pieces, brush over with milk. Put on to a
floured tin and bake in a hot oven from fifteen to twenty minutes.
POTATO FRITTERS
* Cold Potatoes
*
* 1 Egg
*
* 2 oz. Sugar
*
* Nutmeg or Lemon Peel
*
* Hot Fat
*
* Total Cost--11/2 d.
*
* Time--5 Minutes.
*
Mash up the potatoes very smoothly, beat in the sugar and a flavouring
of nutmeg or grated lemon peel. Beat up the egg and pour over the
potatoes and mix into a paste; form into small round cakes. Fry in very
hot fat till brown; pile high on a dish, sprinkle with sugar and serve.
One egg is sufficient for about 1 lb., potatoes.
APPLE FRITTERS
* 3 Apples--2d.
*
* Frying Batter--1d.
*
* Hot Fat
*
* Sugar
*
* Lemon--1d.
*
* Total Cost--4d.
*
* Time--5 Minutes.
*
Peel and slice up the apples into rounds, take out the core
with a small round cutter. Make frying batter by directions given
elsewhere, and flavour with lemon juice. Dip in the pieces of apple,
plunge into plenty of hot fat, and fry till a good colour. Drain on
kitchen paper, pile high on a dish, and sprinkle well with sugar; serve
very hot.
SWEET OMELET
* 2 Eggs--2d.
*
* 1/2 oz. Butter--1/2d.
*
* 1 teaspoonful Jam--1/2d.
*
* Sugar--1/2d.
*
* Total Cost--31/2 d.
*
* Time--5 Minutes.
*
Put the yolks of the eggs into a basin and beat in half the sugar, put
the whites on to a plate with a little sugar, and whip till stiff; mix
with the yolks. Put the butter into a small frying-pan, and when it is
dissolved pour in the mixture; leave over the fire for about three
minutes. Then hold the pan in front of the fire for a minute or two to
brown the top. Put the jam on to a hot plate, slip the omelet on the
top; serve at once.
TAPIOCA MERINGUE
* 1 pint Milk--2d.
*
* 1 1/2 oz. Tapioca--1/2d.
*
* 1 oz. Sugar--1/2d.
*
* Whites of 2 Eggs--1d.
*
* Flavouring--1/2d.
*
* 1 oz. Beef Suet--1/2d.
*
* Total Cost--5d.
*
* Time--Two Hours.
*
Wash the tapioca well in cold water, strain off the water, and put it
into a pie dish. Chop the suet very finely and mix it in with the
sugar; flavour with grated lemon peel or nutmeg, pour over the milk and
mix well, stand in a very cool oven for two hours. Whip the
whites of the eggs to a very stiff froth, flavour the same as the
pudding, spread these on top, sprinkle with sugar, and stand in the
oven till set; serve cold. This meringue is very much improved if a few
macaroons are broken up and laid on the top before the eggs are put on,
or if a spoonful of raspberry jam is spread over.
HASTY PUDDING
* 1 pint Milk--2d.
*
* 1 oz. Butter--1d.
*
* 3 oz. Flour
*
* 2 oz. Sugar--1d.
*
* Total Cost--4d.
*
* Time--5 Minutes.
*
Put the milk on the fire to boil, and when boiling stir in the flour
quickly; it should be rather lumpy. Pour it into a dish, melt the
butter and sugar, and pour it in the middle of the pudding. A little
flavouring of grated lemon peel may be put into the milk, or jam served
with the pudding.
QUICK PUDDING
* 1 Egg
*
* 1 tablespoonful Flour--1d.
*
* 1 tablespoonful Jam
*
* 1 teaspoonful Sugar
*
* 1 teaspoonful Baking Powder--2d.
*
* Total Cost--3d.
*
* Time--5 Minutes.
*
Mix the flour and baking powder together, beat the egg till very light,
whisk in the sugar, and stir in the flour. Pour into a buttered tin,
and bake five minutes; turn on to a sugared paper spread with jam. Roll
up and serve. Custard sauce is nice with this.
STANLEY PUDDING
* 1 pint Milk
*
* 2 oz. Flour--2d.
*
* 1 oz. Sugar--1d.
*
* 2 Eggs--2d.
*
* 2 spoonful Jam--1d.
*
* Total Cost--6d.
*
* Time--One Hour.
*
Put the milk into a saucepan, mix the flour with a little cold milk;
and when the milk in the saucepan is nearly boiling, stir it in, and
let it boil up. Pour into a basin and beat in the yolks of the eggs and
the sugar; turn into a pie dish and bake till firm. Spread a spoonful
of jam on the top; whip the whites of the eggs to a stiff froth and
spread them over, sprinkle with sugar, and put back in the oven to set.
Serve cold.
IMITATION OMELET
* 1 Egg--1d.
*
* 1/2 gill Milk--1/2d.
*
* 1 teaspoonful Sugar
*
* 1 teaspoonful Jam
*
* 1 teaspoonful Flour--1d.
*
* Total Cost--21/2 d.
*
* Time--5 Minutes.
*
Beat the yolk and white of egg separately; beat the flour and milk
together, and mix in the sugar and yolk of egg. Stir in the white,
butter a saucer, put the jam at the bottom. Pour in the mixture, bake
in the oven for five minutes, sprinkle with sugar, and serve.
OXFORDSHIRE PUDDING
* 1 pint Milk--2d.
*
* 1 1/2 oz. Rice--1/2d.
*
* 1 oz. Sugar
*
* Rind of Half a Lemon--1/2d.
*
* Total Cost--3d.
*
* Time--Two Hours.
*
Wash the rice well, strain off the water and put it into a pie-dish.
Mix in the sugar and the rind of the lemon; pour over the milk,
and let it sand for half an hour. Put it into a very slow oven, and
bake till firm. This is a very delicious pudding if properly made; it
should be firm, but not dry.
MILK BISCUITS
* 1/2 lb. Flour--1d.
*
* 1 gill Milk--1/2d.
*
* 1 oz. Butter
*
* 1/4 saltspoonful Salt--1d.
*
* Total Cost--21/2 d.
*
* Time--10 Minutes.
*
Rub the butter into the flour, sprinkle in the salt, and make into a
dough with the milk; knead till smooth, roll out very thin. Cut into
small rounds, prick well with a fork, put on to a floured tin and bake
for about ten minutes. They should not get brown.
SODA CAKE
* 1 lb. Flour--2d.
*
* 1/2 lb. Currants--2d.
*
* 1/2 lb. Sugar--1d.
*
* 6 oz. Dripping
*
* 1 1/2 teaspoonsful Carbonate of Soda
*
* 1/2 pint Milk--2d.
*
* Total Cost--7d.
*
* Time--Two Hours.
*
Rub the dripping and the flour together; clean and stir in the currants
and sugar. Stir in the soda and mix into a dough with the milk, beat
for a few minutes. Pour into a tin which has been well rubbed with
dripping, bake in a moderate oven for two hours.
DIGESTIVE BISCUITS
* 1/2 lb. Brown Meal
*
* 1/4 lb. Flour--1 1/2d.
*
* 1 1/2 gills Water
*
* 1 oz. Butter or Lard
*
* 1 oz. Sugar--1d.
*
* Total Cost--21/2 d.
*
* Time--5 Minutes.
*
Mix the meal and flour together, rub in the butter or lard and the
sugar; mix into a dry paste with water, knead till smooth. Roll out
very thin, cut into rounds, and bake in rather a slow oven.
LEMON PUDDING
* 1/2 lb. Flour--1d.
*
* 3 oz. Suet--1d.
*
* 1 Egg--1d.
*
* 2 Lemons--1d.
*
* 2 oz. Sugar
*
* 1/2 gill Water--1/2d.
*
* Total Cost--41/2 d.
*
* Time--Two Hours.
*
Sift the flour, chop the suet finely, and mix together. Stir in the
sugar and the grated rind of the lemons, beat up the egg, add the juice
of one lemon, and mix the pudding into a dough with this, and a little
water if required. Dip a cloth in boiling water, tie the pudding in it;
plunge into boiling water and boil two hours. Take out of the cloth and
turn on to a hot dish, and pour round it the following sauce: Squeeze
the juice of the other lemon into a small saucepan, stir in some sugar
and a gill of water, and boil up; it is then ready.
BLACK CAP PUDDING
* 1 pint Milk--2d.
*
* 2 Eggs
*
* 1 oz. Currants--2d.
*
* 1/2 lb. Flour--1d.
*
* Total Cost--5d.
*
* Time--One Hour.
*
Put the eggs into a basin, beat in the flour, and then the milk, pour
into a battered basin. Clean the currents and drop them in; steam for
one hour, turn out of the basin, sprinkle with sugar, and serve.
ROCK CAKES
* 1/2 lb. Flour
*
* 2 oz. Dripping--1d.
*
* 1/4 lb. Sugar--1d.
*
* 2 oz. Currants--1d.
*
* 1 Egg--1d.
*
* 1 oz. Peel--1d.
*
* 1 teaspoonful Baking Powder--1/2d.
*
* Total Cost--51/2 d.
*
* Time--15 Minutes.
*
Rub the dripping and flour together, stir in the sugar, currants (well
cleaned), the baking powder, and the peel. Beat up the egg and pour it
in, and make into a very stiff dough; take up in rough pieces and lay
on a greased tin, bake in rather a quick oven for fifteen minutes.
KINGSWOOD PUDDING
* 1/4 lb. Flour--1/2d.
*
* 1/4 lb. Bread Crumbs--1d.
*
* 1/4 lb. Raisins--2d.
*
* 6 oz. Suet--1 1/2d.
*
* 1/4 lb. Sultanas--2d.
*
SOURCES & PROVENANCE
1 listed
This page is an AI-organised index. The label means the grouping and cross-links were compiled with AI; the information itself comes from the public-domain books, reports and manuals listed below. Open any source to read the local copy or follow the link to the original publication.
PUBLIC-DOMAIN BOOK
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken
primary
Full text in the local archive
Bibliographic record from the archive catalogue.