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In the event of butter being rationed, half butter and half margarine, or all margarine, could be substituted where required.
3 large cups flour,
1 cup brown sugar, ½ teaspoon salt, 1¼ cups water, 2 cups flour, 1 cup any dried fruit, 2 teaspoons baking powder,
Into a baking bowl put one cup of milk. Mix into it 2 tablespoons syrup, 1 cup bran, 1 cup flour and, lastly, 1 teaspoon baking powder. Mix altogether and put into greased billy. Put lid on and steam for 2 hours.
1½ cups flour,
Filling: 4 or 5 apples,
Sift 3 cups flour, 3 tablespoons sugar, 1 teaspoon soda, 2 teaspoons cream of tartar. Rub in
2 cups flour, 2 tablespoons honey,
2 large cups rolled oats, 1 large cup brown sugar, ½ large cup flour,
3 cups flour, 1 cup sugar, 1½ cups dripping, 1 cup sultanas, 1 cup raisins, 1 cup milk, 2 teaspoons soda dissolved in milk, 1 dessertspoon syrup (warmed), 2 tablespoons vinegar, peel if liked. Rub dripping into flour, add syrup, sugar and fruit, make hole in centre, pour in milk and soda, give a few stirs, then add vinegar. Bake in fairly deep tin 2½ to 3 hours.
1 cup sugar, 1 cup dripping, 1 cup currants, 1 cup sultanas, 1 cup hot water, ½ packet spice, ½ teaspoonful ginger, lemon peel to taste. Boil together 5 minutes and allow to cool. Add 2½ cups flour, 1 teaspoon soda dissolved in boiling water. Mix well and bake 1½ to 2 hours.
1 teacup bran, ½ teacup wholemeal, ½ teacup syrup, ½ teacup milk, ¼ teaspoon soda, ¼ teaspoon baking powder, ½ teaspoon salt, nuts if liked. Mix bran, wholemeal, salt and powder, add syrup warmed, add soda dissolved in milk, and mix well. Cook in ungreased patty tins in moderate oven.
3 cups milk oaties, 1 cup flour,
¼-cup syrup, ½-cup water,
3 eggs, ½ cup milk, 2 tablespoons golden syrup, 1 cup flour (large), 1 teaspoon baking powder, vanilla essence, 1 tablespoon cocoa, warm milk and golden syrup (if curdles don't worry). Beat eggs until frothy, sift in flour, baking powder and cocoa, add milk mixture and essence. Mix all well and put in one large or two small tins. Moderate oven about 20 minutes. Ice or fill as desired.
¼ cup flour, 1 cup creamoata, 3 teaspoons sugar,
Put in a saucepan the following:―
1 tablespoon butter, 1 tablespoon syrup, 2 tablespoons sugar, ½ cup coconut, 1 cup flour, 1 teaspoonful cream of tartar, ½ teaspoon soda, pinch salt, milk to mix into a stiff dough. Beat butter and sugar, and syrup well; add flour, etc., and milk. Have very stiff, roll out thin, spread with raspberry jam, fold over and cut into fingers. Bake in moderate oven for 10 minutes.
2 cups flour, 1 cup dripping, 1 cup syrup, ½ cup sugar, 2 teaspoons ground ginger, 1 teaspoon soda, 1 tablespoon boiling water. Melt syrup and dripping together, mix dry ingredients together except soda, pour in the syrup and dripping mixture, melt soda in boiling water and add to the rest. Stir thoroughly and allow to cool. Cut into rounds, put on cool tray, bake till crisp in fairly hot oven.
Pour 1½ cups boiling water over 1 teaspoonful soda and 2 good tablespoons good dripping. Stir till dissolved and leave 20 minutes. Add 1 cup mixed fruit, 2 cups flour, ¼ teaspoon nutmeg, ¼ teaspoon spice, ¾ cup sugar. Stir well, pour into greased basin, and leave overnight. Cover and steam 3 hours or more.
Dissolve 1 rounded tablespoon syrup in
Mix 1 teaspoon cornflour into a paste with 1 teaspoon vanilla custard powder with milk. Boil the remainder of the
1 breakfast cup stale bread,
Method.―Soak the bread in hot milk for 10 to 15 minutes. Flake with a fork. Add the other ingredients and mix well. Grease and sugar a “Yorkshire” tin, add the mixture and bake ¾-1 hour in a moderate oven, or steam in a covered basin for 1½ hours.
4 tablespoons flour, 4 tablespoons grated raw potatoes, ½ teaspoon baking powder, 1 tablespoon fat, 1 tablespoon cocoa, 1½ tablespoons syrup or sugar, 1 egg, milk and water.
Method.―Mix in the usual way. Steam in a greased bowl for 1½ hours or bake in a greased “Yorkshire” tin for 1-1¼ hours.
4 tablespoons flour, 4 tablespoons raw grated potato or fine oatmeal, 1 tablespoon fat, 1 apple, 2 tablespoons dates or prunes, 1 teaspoon baking powder, 1-2 cloves, pinch of salt, milk and water to mix.
Method.―Rub in the fat into the flour. Add the dry ingredients, the chopped apple and the fruit, etc., and mix to a dropping consistency with milk and water. Place in a well-greased tin and bake for about 1 hour. A few minutes before serving dust with ½ tablespoon sugar and allow to brown.
4 tablespoons flour, 4 tablespoons grated raw potato or fine oatmeal, 1 tablespoon fat, 2 tablespoons jam, treacle or syrup, ½ teaspoon bicarbonate of soda, pinch of salt, 2 teaspoons grated orange or lemon rind (if available), milk and water to mix.
Method I.―Rub the fat into the flour, add the rest of the dry ingredients and mix well. Add the jam or syrup, heated in four tablespoons of milk, and mix to a soft mixture, adding more milk or water if necessary. Turn into a well-greased bowl, cover and steam for 1 hour.
Method II.―Place jam or treacle in the bottom of a well-greased bowl, make the mixture as above, mixing the dry ingredients with the milk only.
4 tablespoons flour, 2 tablespoons fine oatmeal, 1 medium carrot (minced), ½ teaspoon carbonate of soda, 1 tablespoon fat, ½ teaspoon ground ginger, 2 tablespoons treacle or golden syrup, milk to mix. Mix in usual way, bake and serve with custard.
4 tablespoons flour, 2 tablespoons grated raw potato, 1 medium grated raw carrot, ½ teaspoon bicarbonate of soda, ½ teaspoon spice, 1 tablespoon suet or hard fat, 2 tablespoons sultanas or other dried fruit (optional), 1 teaspoon syrup, salt, milk to mix.
Method.―Mix all the dry ingredients thoroughly. Add milk and mix to a dropping consistency. Put into a greased basin, steam for 2 hours. Serve with a chocolate sauce.
8 tablespoons flour, 2 tablespoons butter, 2 tablespoons breadcrumbs, 2 tablespoons sugar, 2 tablespoons jam, 1 cup milk, 1 teaspoon soda.
Rub butter into flour, add other ingredients, mix with milk in which soda has been added. Steam 2¼ hours.
Cream butter and sugar, beat in potato and egg. Mix flour, cocoa, salt and baking powder, and add this alternately with the liquid to make soft mixture. Steam in a greased basin 1 to 1½ hours.
1 cup flour, 1 tablespoon butter, ½ cup sultanas, 1 teaspoon soda, 1 tablespoon syrup.
Rub butter into flour, add other ingredients and mix with boiling water. Steam 1½ hours.
Sieve together 1 cup flour, 2 teaspoons ground ginger. Rub in
½ cup “Shreddo” or 1 tablespoon butter, ½ cup sugar, 1 cup milk with 1 teaspoon soda dissolved in it; add 1 cup flour, 1 cup breadcrumbs, 1 cup diced apples and ½ cup sultanas.
Steam in greased bowl 2 hours.
Butter a dish, peel and slice some apples, fill dish with layers of apples, nutmeg and sugar.
Make a batter of yolk of 1 egg, 1 tablespoon butter, ½ cup sugar, 1 cup flour, 1 teaspoon baking powder, ½ cup milk.
Mix altogether and pour over apples. When baked add beated white of egg with a little sugar on top. Return to oven to brown.
2 cups flour, 2 teaspoons baking powder and pinch of salt sifted together; add 1 cup of “Shreddo” and make into soft dough with milk or milk and water. have some apples peeled and cored. Take piece of dough and bury the apples in it. Put into a deep pudding dish, and on top of each dumpling place a small piece of butter, and over all sprinkle a cup of brown sugar and a cup of boiling water. bake in hot oven ¾ hour.
Cream butter and sugar, add egg, add milk and sifted flour and baking powder. bake ¾ hour or steam 1½ hours. May be cooked on stewed fruit as a sponge.
2 apples grated, 2 tablespoons syrup, ½ flour,
Mix dry ingredients with milk and water, roll out and spread with apples and syrup. bake in moderate oven.
1 cup flour,
Mix like a scone mixture with milk and water, put into a greased basin. Put ½ cup boiling water,
1 cup flour, 1 cup milk, ½ cup sugar, 1 cup chopped apples, 1 cup sultanas, 1 teaspoon soda, 1 cup breakcrumbs, 1 tablespoon butter or dripping.
Rub butter into flour, add other ingredients, mix with milk to which soda has been added. Put into greased basin and steam 2 hours.
Peel and slice 4 large apples, put into piedish. Pour over ½ cup cold water and sprinkle with cinnamon, Rub together 2½ tablespoons butter, 1 cup flour, ½ cup sugar until it looks like breadcrumbs. Sprinkle over the apples and bake ½ to ¾ hour in a moderate oven. Excellent.
Peel and core the desired number of apples. Have some pastry ready and roll half an apple in a piece of pastry. Place them in a piedish and pour over 1 cup boiling water in which 1 heaped tablespoon of syrup has been dissoved. Bake in moderate oven.
3 tablespoons flour, 3 tablespoons medium oatmeal, 1 tablespoon margarine, 1 tablespoon syrup or sugar, ¼-½ pint milk and water, ½ teaspoon bicarbonate of soda, 2 tablespoons dried fruit, 1 teaspoon treacle, ½ teaspoon ground ginger or spice.
Method.―Rub the fat into the flour. Add oatmeal, sugar, soda and fruit and mix well. Bind together with treacle heated in the milk. Turn into a greased mould or basin and steam for 1½-2 hours. Turn out and serve with a sweet sauce or custard.
Grate oranges and lemon finely, removing all pips. Boil with the
Knead cold left-over porridge with sufficient flour to enable you to roll out mixture evenly. Roll to
Allow 1 large or 2 small apples per person. Wipe, core and fill the centre of the apple with a little honey or syrup and a few raisins or sultanas. Place apples in a tin with a very little water, and bake in a moderate oven until cooked.
4 tablespoons flour, 2 tablespoons custard powder, 2 teaspoons baking powder.
Mix with milk, add grated apples or sliced bananas, and fry in deep fat a golden brown.
1 lemon, 1 egg,
Beat butter and sugar, add egg and lemon juice. Steam in a bowl until thick and creamy.
Cut up one large onion finely and two large apples, stew till tender with a little water, butter, pepper and salt. Turn into a pyrex dish. Pour over 2 beaten eggs, 1 cup milk, ½ cup breadcrumbs,
2 tablespoons each of medium oatmeal and grated cheese, 1 tablespoon flour, 1 teaspoon baking powder, salt and pepper to taste, and little water. Mix all dry ingredients together, then add water to make to a soft consistency. Drop in spoonfuls into hot fat, shapping them into thick cakes in frying pan. Fry till golden brown on both sides. Serve hot or cold. If served hot sprinkly with cheese and toast under the grill.
Peel and seed and weigh marrow and cook till tender. Streain and mash with fork. To each pound of marrow add grated rind and juice of 2 lemons,
Put some parsley in a pot and cover with water, bring to boil and boil for ½ hour. Strain through a bag and to each
5 cups of bran, 2 cups of treacle.
Put in a piedish and heat in oven, continually stirring. Care must be taken not to leave too long without stirring, as it will burn. Cook till dry—may take an hour—in a moderate oven. When cool put in airtight tin. Similar in flavour to “Instant Postum.”
Soak 4 tablespoons sago in 1 cup milk for 2 hours or more, 1 heaped cup bread crumbs, ½ cup sugar, 1 level cup raisins,
When making scones add a tablespoon of cornflour, and they will be much finer and lighter.
When making a bread custard always soak the bread in milk first. This gives the custard a better flavour.
When cooking bacon dip in milk, then in flour, and fry. Greatly improves the flavour.
To make delicious celery salt take a large bunch of fresh celery leaves, wash and dry carefully, place in the oven and allow to bake until leaves are sufficiently crisp to rub into a fine powder. Put powdered leaves through a flour sieve, which reduces them to a still finer powder. Take the required amount of salt, put into airtight class jars with celery powder, and mix well. Will keep for a long time in airtight jars, and is excellent for flavouring purposes.
Nex time you make your window curtains have the top and bottom hems alike. If the lower part fades or wears you can easily reverse the curtains.
Place a small lump of polish in a bucket and pour sufficient boiling water over it till dissolved. Add soapy water and wash floor as usual.
A safe way where there are children.
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