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COMPETITION RECIPES A collection of Recipes from Local
Residents who competed in newspaper competitions and were prize winners. Measure equivalents chart is at the end of this document. (SCROLL DOWN)
INDEX ALMOND PUDDING
ALMOND PUDDING Butter a basin
and press upon it in even rows stoned and halved raisins and blanched and split
almonds. Blanch and chop 2oz of almonds, (ground almonds can be used if liked),
and mix with 4oz of breadcrumbs, 4oz chopped suet, 1oz each of ground rice, candied
peel and sugar. Add two beaten eggs, a few drops of almond essence and a little
milk if more moisture is required. Put the mixture into a prepared basin, twist
a buttered paper over the top, tie a cloth firmly over, and boil for two and a
half hours. Miss F. Lindley, Pickering Brook. (Published
24th January 1915) APRICOT TART Get 1 1/2 lb of
apricots, cut them in halves, and carefully remove the stones. Make some syrup
by putting 1/2lb of loaf sugar into a lined saucepan with a little water, and a
few thin strips of lemon rind to flavor. Let it boil slowly until it becomes
thick, then put in the apricots and stew them until soft. A few of the stones
may be cracked and the kernels put in. Turn out into a pie-dish and leave until
cold. Make some nice light pastry with butter and clarified dripping mixed
(this should be beaten to a cream on a plate with a knife) and self-raising
flour. Line the edge of the pie-dish with it, and cover with the same, pinch
the edges well together and trim round neatly. Make a small hole in the top to
let the steam escape. Bake in a fairly hot oven about 20 minutes, or until the
pastry is cooked. Strew with castor sugar before sending to table. A jug of
thick cream or some boiled custard served in glasses is a great improvement to
this dish. Miss L. M. Weston, Springdale, Pickering Brook. (Published 4th January 1914) A SUMMER DELICACY Ingredients; Method; Make the
jelly in the ordinary way (which will make a quart); beat the eggs, sugar and
milk well together and heat to boiling point, stirring the while, but do not
let it boil. Then mix with the jelly and put to set over night. Miss M. Hunter, Pickering Brook. (Published
10th December 1916) A TASTY DISH Cut a rabbit
into joints, stew till render, fry some rashers of bacon, flour each piece of
rabbit and fry in bacon fat a nice brown. Have some whole onions previously
boiled until render; take them out of water with a skewer so they are not
broken; fry them a golden brown all over, pile the rabbit in the centre of a
warm dish and the onions round. Thicken with flour the gravy the rabbit was
stewed in and pour over the whole. Serve with bacon and mashed potatoes. Miss Lindley, Pickering Brook. (Published 16th
October 1910) CARAMEL PUDDING Put into
saucepan two tablespoonfuls of water and 2oz. of sugar. Let boil until golden
brown, taking care not to let it burn. Then line a smooth mould with this caramel,
and when it is cold and set pour in the following: One pint of milk
and 2 eggs well beaten. Steam about one hour very carefully. The water must not
boil, or it will curdle to custard. Turn out when cold. This pudding is
delicious. Mrs. Laverick, Pickering Brook. (Published
2nd February 1913)
CHEAP AND WHOLESOME CAKE Ingredients: Method; Beat the
butter, dripping and sugar, then add eggs, fruit, etc, and lastly flour; add a
little water if necessary, put in tins and bake in a hot oven for an hour. If
beaten with the hand it is much higher. Fanny Anderson, Barton's Mill, Pickering Brook. (Published 21st January 1917) CHOCOLATE SOUFFLE Ingredients; Method; Put the
chocolate into the saucepan with half the milk and cook gently till melted, mix
yolks, sugar and vanilla to a cream, then add chocolate by degrees. Return all to
saucepan and stir till nearly boiling. Remove from the fire and add cream and
stir well. Beat whites and add to the mixture as lightly as possible, pour into
a well greased souffle-dish, and bake for 15 to 20 minutes. Send to table as
soon as removed from oven. Miss. F. Lindley, Pickering Brook. (Published 20th April 1913) CHOCOLATE CAKE Ingredients: Method; Lightly
rub the butter into the flour, add sugar, mix well, then add cocoa; mix well
together, and then add the egg well beaten; make a fairly stiff batter with
milk, and put in a well greased tin and bake in moderate oven. Tried with
success and is delicious. The same recipe may be used for chocolate biscuits,
in which case put a small portion in greased patty tins and bake from 15 to 20
minutes. Very nice for afternoon tea. Mrs. Steadman, Sunshine Mill, Pickering Brook. (Published 30th May 1915
COCONUT PINEAPPLE CAKE Ingredients; Method; Beat
butter and sugar to a cream, stir in flour and milk alternately. Lastly fold in
the stiffly frothed egg whites. Bake in two well greased sandwich tins until
pale gold. Cool on a cake rack, and when cold join together with
cocoanut-pineapple filling. Filling
Ingredients; Method; Heat the
pineapple juice in a saucepan, stir in the cornflour, dissolve in cold water
and mix with sugar and salt. Keep stirring till the mixture boils. Cook 35
minutes, then add pineapple, cook another couple of minutes, then add lemon
juice and cocoanut, and use. Mrs. M. French, Barton's Mill, via Pickering Brook. (Published 3rd October 1937) COFFEE or MOCHA CAKE Ingredients; Method: Sieve
the baking powder with the flour into a pan, add the spices, sugar and butter,
rub well together. Make a well in the centre, pour in the syrup, add about 1/4
pint of strong, cold coffee, break in the eggs and beat well together; then mix
in the other ingredients with a strong wooden spoon, using a little milk if not
moist enough, mix in the fruit last, and then bake in a long square cakepan
nicely papered. Mrs. Moore, Pickering Brook. (Published 21st
November 1926)
DAINTY CAKES WITH ONE FOUNDATION MIXTURE Ingredients; Method: Cream
butter and sugar well together, add eggs one at a time, beating well between
each one. Have flour and cornflour and salt ready in sifter and add to mixture
alternately with milk. With the addition of a little vanilla in cake mixture,
which takes 35 minutes to bake, and a vanilla-flavoured icing. This makes a
nice plain cake. TRICOLOUR CAKE - Mix above
cake mixture and divide into three, leave one plain, colour one pink and one
brown. Put alternately spoonfuls of colours into flat cake tin, then run a
spoon through and across to run one colour into another. SNOWBALLS - Bake the
foundation cake mixture in rather deep, round patty tins; when cooked and cool
place together in pairs with either jam or icing or cream between. Cover with
white icing, not too thick, and roll in plenty of fine white coconut. Any
flavouring preferred can be used. Makes 2 dozen snowballs. LAMINGTONS - Bake the
above mixture in a square shallow tin or baking dish the day before making the
lamingtons. This quanity makes two dozen nice size lamingtons. Cut cake into
squares. Have ready in a bowl the following icing mixture:- 1/2 lb icing sugar,
1 heaped tablespoon cocoa, squeeze lemon juice, 1/2 teaspoon butter, and little
hot water to thin icing rather thin. With two steel knitting needles roll the
cake in the icing, then place on a piece of clean white paper covered with
cocoanut; when well covered with cocoanut place on a plate until icing sets. DAINTY ORANGE CAKES - Cut diamond shapes of plain cake which has been well flavoured with
the juice and grated rind of orange. Mix 1/2 lb icing sugar, 1 teaspoon butter,
the grated rind and juice of an orange, a little hot water if needed. Spread
the top and sides of the cakes with this icing, place a little piece of orange
on top and put aside to set. Will make two and a half dozrn cakes. LEMON JELLY SPONGE - Bake the foundation cake mixture in round sandwich tins for 25
minutes. Fill wirh the following filling:- LEMON JELLY FILLING: Take 1 cup
boiling water, 1/2 cup sugar, juice and rind of 1 lemon, 1 tablespoon arrowroot
or cornflour. Boil the sugar in the water until dissolved, add juice and rind
of lemon, then arrowroot mixed to paste with cold water. Ice the sponge with
lemon-flavoured icing. Mrs. M. French, Barton's Mill, via Pickering Brook. (Published 25th August 1935)
DATE CAKE Ingredients; Method: Dissolve
the carbonate soda in a teaspoonful of cold milk and stir into the milk the lemon
juice. Cream butter and sugar, beat in the eggs, add milk and soda, and beat in
the flour at once. Line the cake tin with paper and put a layer of dough on the
bottom, then a layer of stones dates and cut open once lengthwise, spread
another layer of dough, then one of dates, and use dough for the top. Place the
dates slightly cornerwise in the tin as they show better when cut. Ice with milk
icing made thus; Put into a bowl a cupful and a half of confectioner's sugar
and a teaspoonful of lemon extract, or the grated rind of lemon if preferred,
then beat in slowly sufficient boiling milk to make the icing soft enough to
spread; usually about four tablespoonsfuls will be required. Miss Lillian Weston, Pickering Brook. (Published 13th December 1914) DELICIOUS LUNCH Ingredients; Method: Separate
the yokes from the whites of the eggs. Chop some mint, mix it with the chopped
ham and add to the egg whites. Grease three small fire-proof dishes and put a
third of the mixture into each. Slip an egg yoke gently into the centre and
cook in a moderate oven till the eggs are set. Have the tomatoes sliced, salted
and grilled. Arrange the slices on the egg mixture and sprinkle with grated
cheese. Mrs. J. R. Padgett, Pickering Brook. (Published 20th November 1932) FIG ROLL Ingredients; Method: Bake in
a good-sized shallow pan, and while this is cooking, beat the white of one egg
with enough icing sugar to make a rather soft frosting; chop 6 large figs, a
dozen raisins, and a little citron; stir into frosting, spread on the cake, and
roll up. Makes a delicious afternoon tea cake. Mrs. James Eatts, Pickering Brook, Upper Darling Range.(Published 22nd March 1908)
FISH A LA CREME Take any firm
salt water fish. Rub it with salt, and put it in a saucepan with enough boiling
water to cover it. As soon as it boils, set it back where it will simmer. Let
it stand until quite tender, then take it up, and draw out all the bones. Put one
ounce of flour into a saucepan, to which add by degrees one quart of cream or
new milk, mixing it very smoothly. Then add the juice of one lemon, one onion
chopped very fine, a little chopped parsley, a little grated nutmeg, salt and
pepper. Put this on the fire, stirring it till it forms a thick sauce, stir in
a quarter of a pound of butter, and strain the sauce through a sieve. Put a
little on a dish, then lay the fish on it and turn the remainder of the sauce
over it. Beat to a froth the whites of six eggs, spread over the whole, and
bake half an hour or till a light brown. Mrs. James Eatts, Pickering Brook. (Published
18th April 1909) GRILLED BEEF AND POTATOES Ingredients; This is an
excellent way to use up cold beef and potatoes. Cut the meat in neat slices,
brush them over with melted butter, and season with salt and pepper. Slice the
potatoes and fry them in a little fat to make them piping hot. Place the meat
under a grill just long enough to brown it slightly. Arrange on a dish,
surround the potatoes and serve with chutney. Mrs. R. Leeder, Pickering Brook. (Published
15th March 1931) HONEY SNOWBALLS Ingredients; Method; Cream
butter and sugar, add well beaten eggs a little at a time, then add the milk
and flour. Half fill well-greased patty tins, bake 7 minutes in a fairly hot
oven, turn out when cool, ice with chocolate icing, cover with coconut and fill
with whipped cream. The Icing; Take
1/2lb icing sugar, i tablespoon of butter, 2 dessertspoons of cocoa, 1 teaspoon
of honey, vanilla if liked, enough water to make it spread. Mrs. R. V. Clayton, Kelvin Grove, Carmel. (Published 16th May 1937) HOP BEER Boil 6 gallons
of water with 6lb sugar, 5ozs hops, 3ozs bruised ginger for 2 1/2 hours; strain
and put away to cool, add 1 1/4 pints yeast, pour into a barrel to ferment for
2 days. Leave the bunghole open, keep filled up, then put in the tap and, after
it has settled, bottle, tying down the corks. Keep in a cool place. Dry the
barley in the oven for a few minutes before using. A. A. Rau, Barton's Mill, via Pickering Brook. (Published 27rh march 1921
LEMON CHEESE Grate the rind
of two lemons and squeeze the juice of one on to a cupful of sugar. Stir in an
ounce of melted butter and two eggs well beaten. Put this into a 2lb. jar, and
stand in a saucepan of boiling water; boil for two hours, stirring
occasionally. When done it should be thick, like honey. Put into small jars,
tied down like jam, and if stored in a dry place it will keep for some time.
This recipe is highly recommended. Miss L. M. Weston, Springdale, Pickering Brook. (Published 31st January 1915) LEMON TARTLET Ingredients; Method: Line an
open tartlet tin with good puff pastry, decorating the edge. For the mixture
beat butter and sugar together, beat in egg, then lightly stir in flour, and
add the grated rind of one lemon, and the juice of both. Put this mixture in
the prepared tin, putting a few strips of pastry across to form a lattice, and
bake in a good oven. Tried and found delicious. Mrs. H. Weston, Pickering Brook. (Published
13th August 1911) MELANGE DE TOMATO Ingredients; Method; remove
top of tomato, scoop out pulp, mince onion and fry with tomato pulp for 10
minutes; add grated cheese, milk, mixed herbs, sauce and salt and pepper to
taste. Cook for five minutes, then fill empty tomato shells with mixture, and
bake in an enamelled dish or plate for 20 minutes. Mrs. G. Oliver, Karragullen School, Karragullen. (Published 18th February 1934) PICKLED GHERKINS Take a dozen gherkins,
place in an enamel pan, strew over them two handfuls of salt, and a piece of
saltpetre the size of a pea. Cover with boiling water and stand for two days.
Pour off brine and reheat. Pour over gherkins again and stand another two days.
Boil together 1 3/4lb sugar, 1 oz peppercorns, whole ginger, allspice and
enough vinegar to cool. Pour over gherkins and seal cover. Boil for five
minutes and let down. Celo, Karragullen. (Published 6th
March 1947)
QUINCE JELLY Ingredients; Method; Wipe
quinces clean with a dry towel, and put in the pan whole, add sugar and water,
and bring to the boil quickly. Keep boiling for 2 1/2 or 3 hours when the syrup
will have turned a deep pink and will usually jelly. Some quinces take a little
longer than others to jell and it is wise to try a little on a plate before
taking the pan off the stove. After all the jelly has drained from the quinces
they can be used for preserves or puddings. Mrs. E, Pickering Brook. (Published 27th
April 1933) SAVOURY PUDDING Ingredients; Method; Mix all
ingredients well together, turn out into a greased basin. Steam for an hour.
Serve with mashed potatoes and butter sauce. Mrs. R. V. Clayton, Kelringran, Carmel. (Published 20th December 1936) SUMMER SALAD Trim and wash in
salt and water two or three fresh lettuces; shake them in a clean, dry cloth,
and then break or tear each leaf into small pieces, putting them into another
dry cloth; trim and wash some early breakfast radishes, and add to the lettuce;
take a few spring onions, cut off the roots and part of the green, and unless
they are very small you had better cut them lengthwise and across. Put these
with the other salad. Wash and add some freshly cut mustard and cress. Sprinkle
over all some minced parsley, a leaf or two of mint, finely minced, shake all
these in the cloth, and then put them into your salad bowl, which should be a
deep one. Keep out some of the best part of the lettuce, and also a few radishes
and onions; with these you garnish the top of the salad. Hard boiled eggs may
be added, but true summer salad is made without them. Dress the salad
immediately before it is served, and use either a "cream" or salad
dressing, or you may adopt the epicure's method, and dress it with salt,
pepper, oil and vinegar. Mrs. C. Humphries, Pickering Brook. (Published
8th September 1907)
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References: Article: Gordon Freegard Image: 1 Trove
Copyright : Gordon Freegard 2008 - 2023
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