£5 Winning Recipe from the Women's Weekly Saturday 22 July 1933
USEFUL PUDDING BASIS
This mixture makes seven different puddings.—
Cream 2½ tablespoons butter and 3 tablespoons sugar, add 1 egg and ¼ cup milk, few drops essence, lastly add ¾ cup of self-raising flour. Steam 1½ hours, serve with jam sauce.
DEVON PUDDING
Add 3 tablespoons sultanas.
FRUIT PUDDING
Any stewed fruit put in bottom.
DATE PUDDING
Add ¼lb. chopped dates.
COCONUT PUDDING
Three tablespoons coconut, 2 tablespoons more milk, and 4 drops essence of almonds.
CHOCOLATE PUDDING
Add 1 tablespoon cocoa, and ½ teaspoon vanilla essence.
LEMON PUDDING
Add 2 tablespoons finely grated lemon peel, and grate of nutmeg.
£5 to Mrs. W. Collins, 3 Park Street, Goulburn, N.S.W.
BAKED CHOPS
Take 1lb. lean leg chops. Roll in flour and sugar (about a tablespoonful flour heaped and 1 teaspoonful sugar mixed well together). Put in casserole. Sprinkle any flour or sugar left over on chops. Pepper and salt to taste. Pour tomato sauce well over chops, add ½ cup water. Cover well. Bake 1½ hours in slow oven.
When you dish, add a little more water, and stir well.
Nurse M. Samuels, Helping Hand, Relief Dept., 15 Goodly Street, Ashfield.
FRENCH TEA TWISTS
Sift together 1lb. of flour, a pinch of salt, 2 teaspoonfuls baking powder. Rub in 2ozs. of butter, then add 2 well beaten eggs and enough milk to make into a stiff dough. Roll out and cut into 3 strips. Plait these strips and then cut the plait into small rolls. Brush each roll with a little egg and milk mixed. Place on a greased slide, and bake in a quick oven for 15 mins.
If sweet twists are wanted, add 2 tablespoons of sugar.
Mrs. H.F. Baker, Aston Street, Rosehill, N.S.W.
ADAMS PUDDING
Take 1½oz. rice, 1 or 2 egg whites, 2oz. castor sugar, 1oz. butter, 4 or 5 chopped apples, 1 or 2 egg yolks, ¾ pint milk, 1 gill water. First cook rice in the milk and a little water until creamy. Turn into a basin. Add sugar, butter, chopped apples and the egg yolks. Beat mixture well, and pour into a buttered pie dish. Bake for ½ hour in a moderate oven. Pile egg whites stiffly whipped, and mixed with castor sugar on top, and cook in moderate oven until whites are set, but not brown.
Serve sprinkled with sugar. This is sufficient for four persons.
Mrs. A. Hamilton, 41 Love Street, Cessnock.
CUTLETS IN ASPIC
Meat Jelly: One quart of meat stock, a small piece each of onion, carrot, celery, parsley and a few peppercorns, 1½ tablespoons of gelatine, 1 teaspoon of Bovril or Marmite. Put all together in saucepan, with white of an egg, beaten stiffly, and bring to the boil. Strain into a shallow dish. Cook a small loin of lamb, and put into the jelly; pour more jelly over it, and let set. Cut out of dish, and serve with mint jelly. Mint Jelly: Half teacup of water, ½ teacup of vinegar, 1 dessertspoon of gelatine, 1 tablespoon chopped mint, salt and pepper to taste. Dissolve the gelatine in the water, and add other ingredients. Leave until set.
Very nutritious and tasty.
Mrs. S. Sneyd, 39 Tupper Street, Marrickville.
SWEET CROQUETTES
Take 1 cup (large) of stale cake crumbs, ¼ cup of blanched chopped almonds, grated rind of one lemon, 1 tablespoon of lemon juice, ½ cup of orange juice, 1 egg, fine cake crumbs. Mix the first five ingredients together in a saucepan. Let them stand 10 minutes, then slowly heat to boiling point, stirring all the time. Remove from stove, add yolk, and allow to cool. Then shape as croquettes, dip in the egg white, slightly beaten, with one tablespoon of cold water; roll in the cake crumbs, and fry in fat.
Sprinkle with sugar, and serve with hot chocolate sauce.
Mrs. W. A. James, Post Office, Leeton, N.S.W.
Source: Recipes (1933, July 22). The Australian Women's Weekly (1933 - 1982), p. 35.
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