1 sponge or plain butter cake
6 oz. cream
3 or 4 ripe pears
Few drops of almond essence
Method: Split cake through centre. Whip cream with icing sugar and essence to taste. Spread cream on half cake -- place peeled half pears closely on top. Add another layer of cream, then top with cake and more cream if desired. Strained tinned pears may be used, but fresh ones are better. Put in refrigerator for 1/2 hr. before serving.
Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.62.
Saturday, May 28, 2022
Tuesday, May 24, 2022
Mock Duck
1 lb. rump or blade bone steak
1 teaspoon chopped thyme and sage
1 chopped onion
Salt and pepper
1 cup breadcrumbs
1 teaspoon chopped parsley
1 tablespoon melted butter
Method: Spread the meat and pound it a little. Rub with lemon. Mix crumbs and seasonings and add melted butter. Spread the crumbs over the meat, roll up, and tie into shape. Place in a covered pie dish with some good dripping and a cup of hot water. Cook about 2 hours in a moderate oven. Take cover from pie dish and allow the meat 20 minutes to brown. Serve with good gravy.
Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.34.
1 teaspoon chopped thyme and sage
1 chopped onion
Salt and pepper
1 cup breadcrumbs
1 teaspoon chopped parsley
1 tablespoon melted butter
Method: Spread the meat and pound it a little. Rub with lemon. Mix crumbs and seasonings and add melted butter. Spread the crumbs over the meat, roll up, and tie into shape. Place in a covered pie dish with some good dripping and a cup of hot water. Cook about 2 hours in a moderate oven. Take cover from pie dish and allow the meat 20 minutes to brown. Serve with good gravy.
Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.34.
Friday, May 20, 2022
Potatoes Parisienne
3 dessertspoons oil
1 teaspoon salt
3 cups potato balls (made with potato baller)
3 teaspoons chopped parsley
Method: Stand potato balls 1 hour in cold water. Drain, dry on absorbent paper or clean cloth. Place in heated oil in frypan; cover and cook gently 30-40 mins. shaking pan to cook evenly. Just before serving add salt and parsley; toss lightly to mix.
Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.41.
1 teaspoon salt
3 cups potato balls (made with potato baller)
3 teaspoons chopped parsley
Method: Stand potato balls 1 hour in cold water. Drain, dry on absorbent paper or clean cloth. Place in heated oil in frypan; cover and cook gently 30-40 mins. shaking pan to cook evenly. Just before serving add salt and parsley; toss lightly to mix.
Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.41.
Monday, May 16, 2022
Muesli Scones
1 cup SR flour
1 cup Muesli
TONE skim milk
Method: Mix dry ingredients and add sufficient milk to produce a scone dough. Heat lightly greased frypan to 175°C. Place spoonfuls of scone mix in pan, cover and reduce temperature to 150°C. Cook for about 10 minutes or until tops are smooth, not moist. Turn scones to brown the base. These are delicious served hot and require no additions. Served with fresh fruit, or fruit juice, Muesli Scones provide a quick and complete breakfast.
Muesli
250g rolled oats
250g wheat germ
125g bran, unprocessed
4 Tblsp buckwheat
4 Tblsp sunflower seeds
250g dried fruits
Method: Mix all together and store in air-tight containers.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.17.
1 cup Muesli
TONE skim milk
Method: Mix dry ingredients and add sufficient milk to produce a scone dough. Heat lightly greased frypan to 175°C. Place spoonfuls of scone mix in pan, cover and reduce temperature to 150°C. Cook for about 10 minutes or until tops are smooth, not moist. Turn scones to brown the base. These are delicious served hot and require no additions. Served with fresh fruit, or fruit juice, Muesli Scones provide a quick and complete breakfast.
Muesli
250g rolled oats
250g wheat germ
125g bran, unprocessed
4 Tblsp buckwheat
4 Tblsp sunflower seeds
250g dried fruits
Method: Mix all together and store in air-tight containers.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.17.
Thursday, May 12, 2022
Cheese Rusks
250g SR flour
milk to mix
125g butter
125g grated matured cheese
pinch salt
good shake of cayenne
1t mustard
Method: Sift flour, salt, cayenne and mustard. Rub in butter and cheese. Mix to scone dough consistency with milk. Turn onto floured board and knead. Roll into 1&1/2cm thickness and cut into oblong 7.5cm long x 2-2.5cm wide. Place on oven slide and bake at 220 degrees C gas oven until just browned. Remove tray from oven and with 2 forks split through scones as though to butter them. Return to oven, split side up and dry out and brown gently in gas oven 150-160 degrees C. Serve buttered with a dip or topped with savouries.
N.B. If well dried out and crisp, they will keep for a long time in an airtight tin.
Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.51.
milk to mix
125g butter
125g grated matured cheese
pinch salt
good shake of cayenne
1t mustard
Method: Sift flour, salt, cayenne and mustard. Rub in butter and cheese. Mix to scone dough consistency with milk. Turn onto floured board and knead. Roll into 1&1/2cm thickness and cut into oblong 7.5cm long x 2-2.5cm wide. Place on oven slide and bake at 220 degrees C gas oven until just browned. Remove tray from oven and with 2 forks split through scones as though to butter them. Return to oven, split side up and dry out and brown gently in gas oven 150-160 degrees C. Serve buttered with a dip or topped with savouries.
N.B. If well dried out and crisp, they will keep for a long time in an airtight tin.
Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.51.
Sunday, May 8, 2022
Cheese Sauce Scones
8 oz. S.R. flour
Pinch salt
2 oz. butter or margarine
3/4 cup milk
3 oz. of tasty cheese
Method: Sift flour and salt into bowl. Add 1 oz. of butter and rub in well. Make a hollow in bottom of the bowl and add the milk. Mix with a round-top knife until a soft dough is formed. Tip on to a lightly-floured board. Knead until the underside is smooth. Roll out to about 1/2 inch thick. Cut with plain 1&1/2" cutter. Place in a shallow round 8" sponge tin, close together. Pat over the Cheese Sauce. Place the remaining butter in a saucepan and melt. Don't brown. Add cheese and stir twice. Pour sauce on scones and spread. Cook for 15 minutes Gas oven 425°, Electric 550°.
Source: contributed by Jane Lemon in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.67.
Pinch salt
2 oz. butter or margarine
3/4 cup milk
3 oz. of tasty cheese
Method: Sift flour and salt into bowl. Add 1 oz. of butter and rub in well. Make a hollow in bottom of the bowl and add the milk. Mix with a round-top knife until a soft dough is formed. Tip on to a lightly-floured board. Knead until the underside is smooth. Roll out to about 1/2 inch thick. Cut with plain 1&1/2" cutter. Place in a shallow round 8" sponge tin, close together. Pat over the Cheese Sauce. Place the remaining butter in a saucepan and melt. Don't brown. Add cheese and stir twice. Pour sauce on scones and spread. Cook for 15 minutes Gas oven 425°, Electric 550°.
Source: contributed by Jane Lemon in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.67.
Wednesday, May 4, 2022
Cold Chocolate Souffle
4 eggs
1/4 lb. block of best dark chocolate
1 pint boiling milk
Sugar to taste
1/2 oz. gelatine (1 level tablespoon)
Method: Beat the yolks of eggs till light. Break the chocolate into small pieces and melt it in 1 pint boiling milk, and add the sugar and yolks of eggs. Let thicken to a nice custard, but do not boil. Melt 1/2 oz. gelatine in a little hot water and add to the custard. When cool, lightly fold in the whites of the eggs beaten to a stiff froth. Pour into a glass bowl and place in refrigerator. Do not turn out. When ready to serve, put whipped cream on top and, if desired, decorate with cut-up blanched almonds and cherries.
Source: contributed by Lady Bonython in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.60.
1/4 lb. block of best dark chocolate
1 pint boiling milk
Sugar to taste
1/2 oz. gelatine (1 level tablespoon)
Method: Beat the yolks of eggs till light. Break the chocolate into small pieces and melt it in 1 pint boiling milk, and add the sugar and yolks of eggs. Let thicken to a nice custard, but do not boil. Melt 1/2 oz. gelatine in a little hot water and add to the custard. When cool, lightly fold in the whites of the eggs beaten to a stiff froth. Pour into a glass bowl and place in refrigerator. Do not turn out. When ready to serve, put whipped cream on top and, if desired, decorate with cut-up blanched almonds and cherries.
Source: contributed by Lady Bonython in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.60.
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