2 oz (60 g) sugar
Rind of 1 lemon or orange
2 oz (60 g ) butter
Pancake mixture
Brandy
Dash of absinthe
1937 Baked Stuffed Apples
6 cooking apples
1 cup seeded raisins
1 cup brown sugar
1 teaspoon cinnamon
small lump of butter
water
1937 Boiled Currant, Sultana or Raisin Pudding
1 lb (450 g) flour
4 oz (120 g) suet
3 oz (90 g) sugar
¼ lb (115 g) preferred fruit
1 gill (120ml) milk
1 level tablespoon baking powder*
salt*
*may be omitted if self raising
flour is used
1937 Chocolate Raisin Pie
1 tablespoon cornflour
2 eggs
1 tablespoon cocoa
2 tablespoons sugar
1 cup seeded raisins
2 cups milk
vanilla
1941 White Mice (Children’s Party Sweet)
1 large tin of pears
blanched almonds
a few glace cherries
½ d. (1) strap licorice
1 packet of red jelly crystals
1907 Sago Cream
Won first prize in The Sunday Times New Recipe Contest (reference)
Ingredients:
1 pint (600ml) milk
2 tablespoons sago
2 tablespoons sugar
few drops of essence (to taste)
3 eggs
Method:
Put half the milk into a saucepan with the sago and heat. Stir until it thickens
Separate the whites and yolks of eggs and mix the yolks, sugar and essence in the other half of the milk. Stir into boiling sago.
Beat the whites of the eggs to a stiff froth.
Pour the contents of the saucepan into the whites, stirring well.
Set aside to cool. Suitable to serve with preserved or stewed fruits.
Submitted by Miss Lottie Peek,Dorothy-street, East Fremantle