'Activities in the Kitchen' And The Women of Subiaco (1935-1936).

 'Activities in the Kitchen' And The Women of Subiaco (1935-1936).

This post is a continuation on the theme of what women (and men) from Subiaco cooked for themselves and their families and the recipes they shared with the local newspapers throughout the early years of the West Australian colony.

In 1935 and 1936, the Sunday Times newspaper ran a column titled 'Activities in the Kitchen' edited by Evette. Readers requested recipes, shared favourite recipes and entered competitions. The winner won a cooking book titled 'Recipes of All Nations' and the consolation winners a tea towel. The readers had their recipes published. The editor also shared recipes, offered suggestions on cooking and handy hints. 

In 1936, Mrs. S. Hodby of 210 Churchill avenue, Subiaco won a first prize of English China 7 piece fruit set for three novel confections. Throughout 1935 and 1936 women from Subiaco shared recipes and won quality tea towels. They also responded to requests for recipes. 

The articles are from Trove, the database of the National Library of Australia. No copyright infringement intended.   

Sunday Times, 20 January 1935

Activities in the Kitchen

SUGGESTIONS FOR THE MENU - Edited by Evette

FIRST FRIZE

English China 7 Piece FRUIT SET, a dainty and useful gift, has been awarded to MRS. S. HODBY, 210 Churchill-avenue, Subiaco, for

THREE NOVEL CONFECTIONS

SCOTTISH MONKEYS.

Put through a mincer or chop finely 2oz. each of sultanas, currants, mixed peel, raisins, 1 oz. each of nuts and dates, 2 tablespoons of diced apple, 1 teaspoon of orange juice, a dash of brandy, mix well. Pastry: Take 1/2 cup brown sugar, 1/2 cup white sugar and 1/2 cup of milk in a saucepan: bring to boil, then add a small teaspoon of carbonate of soda. Stir well and leave till cold. Sift together 1 teaspoon cocoa, 1 teaspoon cinnamon, 3 cups flour, rub in 1/2 cup butter. When sugar and milk are quite cold stir in flour, ect, and mix to a stiff paste. If too dry add milk, roll out thinly, line patty pans, put in dessertspoons, of mince, cover with rounds or paste, press well in the edges, prick with a fork and bake in a moderate oven.

PRUNELLA CAKE.

Take 1 cup sugar, 1/2 cup butter, 2 eggs, two-thirds cup of sour milk, 1 1/2 cups flour, two thirds cup stewed prunes (stoned and chopped), 1 teaspoon each of soda, salt, cinnamon, nutmeg, allspice and baking powder. Cream butter and sugar and add in this order, prunes, milk and dry ingredients sifted together. Pour into 2 greased sandwich trays and bake in moderate oven 25 to 30 minutes. 

CREAMY FILLING AND ICING.

Cream 2 tablespoons of butter and 2 cups of icing sugar, add 1 teaspoon of cinnamon, 2 tablespoons lemon juice and 1 of prune juice. Beat till thick and creamy.

WELSH CREAM TEA CAKES.

Take l lb. flour, 1 teaspoon salt, 2 teaspoons baking powder, 1/4 lb. currants, 1 teaspoon grated nutmeg, 1/4 lb. butter, 2 heaped tablespoons sugar, cream to mix. Sift flour, baking powder and salt into a basin, rub in the butter, add currants, sugar and nutmeg, mix to a medium dough with cream. Roll out on a floured board to 1 in. thickness, cut into circles with a cup, mark into quarters with the back of knife blade, place on a greased tin and bake in a quick oven about 15 minutes.

The Sunday Times, 8 November, 1935

Each of the following has been awarded a good quality TEA TOWEL for their recipes printed.

CHEESE PATTIES

Puff pastry, 2 ounces grated cheese, an egg, l oz. butter, 1/2 gill of white sauce, pepper and salt. Line small patties with puff pastry. Put cheese, butter, yolk of eggs,  sauce and seasoning into a saucepan. Stir till thick, take from fire, and stir in the stiffly beaten whites of the eggs. Pat into patties and bake for 8 minutes. Serve warm.

Mrs. W. MacKenzie, 34 Churchill-avenue, Subiaco.

Sunday Times, 8 December 1935

Each of the following has been awarded a good quality TEA TOWEL for their recipes printed.

CHRISTMAS CAKE.

Take 5 cup flour, 1 cup butter, 1 cup cream, 1 cup treacle, 1 cup moist sugar, 2 eggs, 1/2 oz. powdered ginger, 1/2 lb. raisins, 1 teaspoon carbonate soda. (Use teacups for measurement.) Stone the raisins and cut them into small pieces, sift the flour and be sure it is quite dry; warm the butter if necessary, so as to melt it but not into oil; put the flour in a basin, add to it the sugary ginger and raisins; when these are well mixed stir in the butter, cream, treacle and eggs (previously well whisked), and beat the mixture for 10 minutes, carefully break all lumps in soda, and mix thoroughly, with the dough. Well butter a mould or cake tin and pour lb the mixture. Place it at once, in a moderate oven and bake 1 to 2 hours.

Mrs. E. Gow, 82 Onslow-road, Subiaco.

Sunday Times, 5 January 1936

Each of the following wil receive a TEA TOWEL

APPLE AND CELERY STUFFING 

Take 1 tablespoon minced onions, 2 tablespoons butter, 1 breakfast cup minced celery, 1 cup breadcrumbs, 1 cup minced apples, salt and pepper. Lightly fry the onion in the butter, then add celery and apple. Cook for five minutes, then add crumbs and seasoning. Fruit Stuffing: Chop 3 or 4 cooking apples into small pieces, add a cup of seeded raisins, which have been soaked for 10 minutes in boiling water. Mix with 2 tablespoon of butter and a cup of breadcrumbs. This stuffing is nice for duck or goose.

Mrs. B. A. Stow, 139 Barker-road, Subiaco.

The Sunday Times, 29 March, 1936

RECIPES FROM OUR READERS

Each of the following entrants has been awarded a good quality TEA TOWEL for the recipes which appear here:

PEAR MARMALADE 

Slice thinly 1 lb. pears with skins and seeds, soak overnight in 4 quarts water, next day add a finely cut-up pineapple. Boil together till soft then add 5 lb. sugar, and when nearly cooked add a little lemon juice. Boil till of a nice consistency and color. 

PEAR MARMALADE (2) 

Cut 4 lb. pears into small pieces (peeled and cored), put in pre-serving pan and grate over them rind of 2 lemons, pour over the strained lemon juice and add 1 pint water. Simmer till pears are soft add 31b. sugar, then 2oz. whole ginger (bruised and tied in muslin) and boll to a thick pulp. Take ginger out and pot the jam. For a change add the pulp of 1 dozen passionfruit 

Mrs. B. A. Stow, 139 Barker-road, Subiaco.

Sunday Times, 26 April 1936

Recipes From Our Readers

Each of the following readers have been awarded a good duality TEA TOWEL for their recipes:

CARAMEL ICING

Take 1 cup brown sugar, 1 tablespoon: butter, ! cup cream, 1 teaspoon vanilla. Boil 4 minutes. then beat well and pour over the cake. This is a very good. Simple recipe. 

To A.M. Subiaco.

Sunday Times, 2 August 1936

LEMON TOFFEE

Take 1/2 lb. sugar, 1 lemon, 1/2. brown sugar, 1/2 cup water, 2oz. butter. Grate lemon rind and set aside. Strain juice of lemon into a saucepan, add water and both sugars and let these melt slowly. Bring to the boil stirring occasionally. Put lid on saucepan and allow to boil for two or three minutes for steam to remove any sugar crusted on sides of pan. Remove lid and boil to a little tested in cold water sets. Draw pan aside and stir in rind and butter. Boil gently for a minute or two and then pour into a greased tin.

Mrs. T. Burt, 16 King's-road, Subiaco. 

Sunday Times, 13 September 1936.

THE WORLD of WOMEN

Edited by Evette

RECIPES FROM OUR READERS

Each of the following entrants has been awarded a good quality TEA TOWEL for the recipes which appear here:

HONEY SPONGE (Pudding or Cake) 

Cream 2 tablespoons of butter with 2 tablespoons of sugar, add 1 beaten egg.  Mix 4 tablespoons of honey and 8 tablespoons of milk, add to mixture. Sift together 2 cups s.r. flour, 1 teaspoon bicarb. soda and a pinch of salt and fold in lightly. Steam 1 1/2 hours and serve with a sweet white sauce. This quantity doubled and baked 1 hour results in a delicious slab cake.

Mrs. T. Burt, 16 King's-road, Subiaco.

The Sunday Times, 8 November, 1936

RECIPES FROM OUR READERS

Each of the following entrants has been awarded a good quality TEA TOWEL for the recipes which appear here:

CROQUETTE OF APPLES.

Pare and slice 8 apples, and put in a stewpan with a glass of sherry, 8oz. of sugar, a tablespoon of lemon juice and a dessertspoon of orange juice. When reduced to a pulp, beat the yolks of 6 eggs wel and stir in leave it on the fire five minutes longer then pour out to cool. When cold and firm roll into balls; dip in white of egg and fine crumbs and sugar, and fry in butter: drain, and serve hot.

Miss H. Gee, 10 Coghlan-road, Subiaco.

The Sunday Times, 19 April, 1936

Requested Recipes

SIMPLE PLUM PUDDING.

You will require 8oz. breadcrumbs,  4oz. flour, salt, 2 teaspoons baking powder, 1/2 lb. shredded suet, 4oz. brown sugar, 4oz. currants, sultanas and seeded raisins, spice, 2 eggs, 1 breakfast cup of milk. Mix all the dry ingredients well together. Beat eggs, add milk, and stir into mixture. Put in well floured cloth, and boil three hours. 

To Netty. Subiaco.

'Activities in the Kitchen' And Mrs B. A. Stow From Subiaco (1936).

'Activities in the Kitchen' And Mrs B. A. Stow From Subiaco (1936).

This post is a continuation on the theme of what women (and men) from Subiaco cooked for themselves and their families and the recipes they shared with the local newspapers throughout the early years of the West Australian colony.

In 1936, the Sunday Times newspaper ran a column titled 'Activities in the Kitchen' edited by Evette. Readers requested recipes, shared favourite recipes and entered competitions. The winner won a cook book titled 'Recipes of All Nations' and the consolation winners a tea towel. The readers had their recipes published. The editor also shared recipes, offered suggestions on cooking and handy hints. There are some wonderful photographs of the type of food being cooked beginning to emerge. In 1936, Mrs. B. A. Stow won a cook book for contribution of Easter recipes. Those recipes are copied below.

This column provides an interesting insight into how the holiday of Easter was celebrated during the 1930's in Western Australia. A number of recipes on Easter food were shared including vegetarian, fish, Easter biscuits, poached eggs and the traditional hot cross bun. 

Of particular interest was the inclusion of some Easter traditions "...A NOVELTY FOR EASTER MORNING. The lighter side of Easter with all the egg-buying and egg-giving excitements is largely an institution for the children. The giving of gifts on Easter morning is an annual custom with many people, and serves to mark this day as one of joy and thanksgiving.

To give extra pleasure to the children this year, why not decorate the breakfast table with little Easter tree? To do this you procure a tiny tree something like a Christmas tree, and make it festive by hanging it with small coloured eggs and with small Chocolate eggs which are gay with pretty tinfoil. Fluffy chicks, ducks and Easter hares all contribute an Easter touch. If the breakfast eggs are to be included in the fancy dress, they may be covered with coloured shiny or silver papers which are so often used as wrappings." (Sunday Times, 5 April, 1936).

The article and photograph are from Trove, the national database of the National Library of Australia. No copyright infringement intended. 

  

Sunday Times, 5 April 1936.

SPECIAL PRIZE

COOKERY BOOK TO SUBIACO READER

This week the cookery book, "Recipes of All Nations," has been awarded to MRS. B. A. STOW, 139 Barker-road, Subiaco, who forwarded a number of EASTER RECIPES.

DELICIOUS HOT CROSS BUNS. - Take 1 1/2 lb. flour. 6oz. currants, I teaspoon spice, 6 oz. butter, 6oz. sugar, pinch of salt, 1 pint milk, 1 oz. compressed yeast. Mix all dry ingredients well, make a hollow in centre and pour in the yeast mixed with lukewarm water. Mix the surrounding flour with the liquid to a thin paste and. sprinkle with flour. Set basin in a warm place for dough to rise. When it has well risen pour in melted butter and enough milk to make a pliable dough. Let this rise for half an hour; then shape into buns; put them on a buttered tin and make a cross on each with the back of a knife. Brush over with a little hot milk with sugar dissolved in'it. Bake in a brisk oven for 15 to 30 minutes.

PASSOVER CAKES. - Sift well 1 lb. and 1 teaspoon salt : slightly warm the flour and mix with cream to a very stiff, scone-like dough. Flour a board just enough to prevent sticking ; roll out thin, stamp out into large circles with a basin and cook on a greased girdle or pan over the fire. When they begin to blister turn the cakes and cook until the other side blisters. The cakes should be thin, crisp and a very pale brown.

EASTER EGGS (Cakes).- Sift 4oz. flour, 4oz. ground rice, 1 teaspoon baking powder and a pinch of salt ; rub in 4oz. butter, add 2oz. sugar, flavor to taste. Beat an egg well, and mix to a stint paste, using a little milk if too dry. Grease a dessertspoon, scoop up some of the mixture and shape with a knife to resemble half an egg. Place on a greased baking dish lined with greased paper and cook in a moderate oven about 20 minutes. Place on a sieve to cool, then join together with a little jam. Whip 1 egg white to a stiff froth, add 1/2 lb. icing sugar, beat until smooth, and dip each egg in. Place on greaseproof paper to dry.

EASTER EGG SWEETS. - Boil quickly 2 cups sugar and 3 cup water for 3 minutes. Soak 1 tablespoon gelatine in 1/2 cup water and add to syrup. Pour into a bowl and whip till slightly cooled; then add stiffly beaten white and flavouring until thick, their pour into egg cups. When set, stick two together and roll in cocoanut. 

The West Australian And Dinner Menu Suggestions...Mrs A. Gould, A Hospital Gift (1928).

The West Australian And Dinner Menu Suggestions...Mrs A. Gould. A Hospital Gift (1928).

This article is a continuation of the blogposts titled the 'Sunday Times Recipe Contest (1900-1910)' posted outlining some of the recipes the women (and men) from Subiaco shared in a competition held by the Sunday Times newspaper in the early years of the colony and 'The West Australian And Dinner Menu Suggestions...(1929)'.

In the late 1920's and early 1930's the West Australian newspaper ran a competition where by people (both men and women) contributed recipes for dinner menu suggestions that won prizes and were published. Women from Subiaco contributed, had their recipes published and won prizes and honourable mentions. 

Mrs A. Gould won an Honourable mention for her contribution Macaroni Cutlets and donated her prize to the Children's Hospital. "...Mrs. A. Gould, of 11 Stanmore-street, Subiaco, winner of the prize awarded last week for the best recipe submitted for daily dinner menus, has asked 'Ixia' to forward the amount won, 10/ to the Children's Hospital, Perth. Mrs. Gould adds that she feels indebted to the hospital for the kindness received there by her little boy. recently an inmate. In compliance with this request, this sum is being handed to the hospital secretary on behalf of Mrs. Gould..." (West Australian, 23 November 1928).

The article also provides some interesting dietary advice. Over 80 years health experts recognised the importance of eating more vegetables and cereals and less meat. "...The main background of the diet should be made up of bland mild flavoured foods, like milk, bread, cereals, and many vegetables. The accent should come by the use of the more highly flavoured foods such as meat, fruit, sugar, condiments and herbs of various kinds." (West Australian, 23 November 1928). 

The article is from Trove, the database of the National Library of Australia. No copyright infringement intended. 

The West Australian, 23 November, 1928

DINNER.

Menu Suggestions.

Although it is desirable in that all food should be well selected, the chief aim in planning the principal meal of the day is nutritive value. The art of combining health giving foods in appetising and satisfying meals is the art of meal planning. Special points to be  observed in menu making are many. Meals should be planned first, meet the needs of the youngest and weakest member, of the family, outside the baby stage. Foods that are good for children are equally good for adults, but dishes which agree with adults may be very bad for children. It is easier to suit a child's dietary to the adult than to suit an, adult dietary  to a child. In order to encourage good digestion and to ensure all round satisfaction to the senses as well as the system, the following points are emphasised by dietary experts: -

The staying quality of the food in the stomach must be considered. For healthy, active adults working out of doors, a great deal of food, that has considerable staying quality may be highly desirable, which for indoor workers and children would be the wrong choice. Fats and rich foods all have staying quality. Cream sauces, homecooked cereals and similar foods are moderate in this respect. Foods containing meat juices or fruit acids encourage quick passage of food along the digestive tract, which is one reason for beginning a meal with meat soup of fruit in some form. Too much sweet food should not be included in the daily dietary. It sets up excessive fermentation. Too much meat and eggs give rise to excessive pure factation in the digestive tract. The most satisfactory condition digestion and elimination are encouraged by use of generous amount of bulky, moist foods, such as fruits, succulent, vegetables, whole cereals and water. 

The texture of food plays an important part in its attractiveness. Crisp foods should be associated with soft ones. Variations in texture, even in a single dish, always appeal for instance oatmeal with cereal and a sprinkle of coarse sugar, rice pudding with raisings, cream with wafers, biscuits with cheese, crisp salad with a soft dressing. The appearance of food is important; pleasing colour and attractive arrangement having much to do with successful meals. The flavour of food is too , often considered on the basis of what tastes good.  The main background of the diet should be made up of bland mild flavoured foods, like milk, bread, cereals, and many vegetables. The accent should come by the use of the more highly flavoured foods such as meat, fruit, sugar, condiments and herbs of various kinds. 

Saturday. 

Mutton broth. 

Macaroni cheese cutlets. 

New potatoes. Swede turnip.

Ginger pudding. 

Macaroni Cheese Cutlets.

Required: Two  pounds macaroni, 1 oz. butter, 2 eggs, 3oz. grated cheese, 1 oz. flour, pepper and salt to taste, a little made mustard and 1 glass of milk. Wash macaroni well in cold water, put into boiling salted water and boil until ; soft, then drain and chop fine. Make a sauce with the flour, butter and milk, stir and let boil until it leaves the side of the pan ; add to it the cheese, chopped macaroni, yolk of eggs, made mustard, pepper and salt. Place over the gas or fire to get hot, spread on to a plate to get cold. When cold form the mixture into cutlet brush over with the white of two eggs. Coat in fine breadcrumbs and fry a golden, brown in hot fat. Garnish with green parsley. Will make from 10 to 12 cutlets sufficient for four to five persons. A nourishing dish when meat is dear and eggs cheap. Potatoes are unnecessary, and any cutlets left over may be eaten cold. 

(Prize winning recipe. Mrs. A. Gould, 11 Stanmore-street, Subiaco)

Sunday. 

Onion soup. 

Loin of lamb and mint sauce. 

New potatoes. Green peas. 

Jelly plum pudding. 

Jelly Plum Pudding. - Required: One packet lemon jelly,  half teacup stewed prunes; half teacup stewd raisins, half teacup browned breadcrumbs, a few blanched almond and a little spice. DissoIve the jelly in one pint of water. Let it cool a little, cut the prunes and add all the ingredients. Pour into a mould and put in a cool place to set. Serve with custard or cream.

(Mrs Smith, Kwolrup, East Katanning). 

Monday. 

Tomato soup. 

Baited stuffed steak. 

Boiled potatoes. Baked pumpkin. 

Golden syrup custard. 

Baked Stuffed Steak.- Required: 2 1b. topside steak cut thick, 2 onions, parsley, sage and thyme, 2 cupfuls breadcrumbs, pepper and salt, and little milk. Cut a pocket in a steak (the butcher will do this rest) mince onions and herbs, add to breadcrumbs, season well and mix with a little milk. Fill pocket in the steak with the mixture and sew up; put in dish with plenty of dripping and bake, basting from time to time. Time to cook, about an hour 

(Mrs.E. Atkins, Thorogood-street, Victoria Park). 

Tuesday.

Brown soup.

Boiled sheep's head and brain sauce.

Mashed potatoes. Boiled onions.

Banana pudding.

Boiled Sheep's Head and Brain Sauce.  

Required: One sheep's head with the tongue and brains in (price 6d.), butter, pepper and salt, parsley and lemon peel. Take out the tongue and brains and soak the head in salted water for one hour, also soak the brains and tongue. Boil the head and tongue for about two hours until tender. Add salt and seasoning and skim carefully. Prepare the brains, boil with seasoning, and add them to four tablespoonsful of melted butter, 1 tablespoonful of chopped parsley and the same of lemon juice. Dish the head and pour the sauce over and serve with mashed potatoes and boiled onions. The tongue should be skinned and served either, with the head or separately. (Note. - The stock from this dish can be used for soup the following day by adding cut up vegetables). 

(Mrs. J. Boogan, 56 McMaster-street, Victoria Park).

The West Australian And Dinner Menu Suggestions...(1929).

The West Australian And Dinner Menu Suggestions... (1929).

This article is a continuation of the blog posts titled the 'Sunday Times Recipe Contest (1900-1910)' posted outlining some of the recipes the women (and men) from Subiaco shared in a competition held by the Sunday Times newspaper in the early years of the colony. 

In the late 1920's and early 1930's the West Australian newspaper ran a competition where by people (both men and women) contributed recipes for dinner menu suggestions that won prizes and were published. Women from Subiaco contributed, had their recipes published and won prizes and received honourable mentions. In 1929 Mrs. M. Dorfsha of 151 Hamersley-road, Subiaco received honourable mentions for contributions to a menu suggestion of a Salmon Loaf and Curried Bananas. 

The first article titled 'The Daily Dinner' published on 1 January, 1929 provides menu suggestions and cooking tips for those preparing meals during the hot Australian summer and a wonderful insight into what family dinners may consist of for example entrée, main meal and dessert and what was being cooked. 

Over 90 years later many of those menu suggestions such as serving cold meat and salad in hot weather and cooking tips remain part of the daily life of the average West Australian. For example, those residents today without air conditioning keep the house cool during the middle of the day by keeping the windows closed and have fly screens on windows where flies are a problem. Fruit although not stewed is regularly eaten for breakfast. 

The second article titled 'The Daily Dinner' published on 29 January, 1929 provides advice to the reader about what is considered healthy eating for children and adults of the time. 

The articles and photographs are from Trove, the database of the National Library of Australia. No copyright intended.  

West Australian, 1 January 1929

THE DAILY DINNER.

Menu Suggestions.

The average housewife finds the preparation of meals a trial just now. Extra work in the kitchen necessitated by cooking, rising temperatures, and catering difficulties due to the holidays when so much marketing has had to be done ahead have all tended to fatigue. 

Yet in warm weather family meals must be provided that are appetising. Large quantities of heavy food are not needed, but everything should be served daintily. Effort should be made to keep the dining-room cool. Much can be done by the quick removal of each meal and the immediate airing of the room, which should afterwards be kept dark. 

It may be advisable during the hottest part of the day to keep the windows closed, or open a little only at the top. All dining-room windows (and door if necessary) should be screened with wire gauze. Where flies are specially troublesome ventilators and fireplace openings may have to be covered also. 

Cold meats and salads are advocated by many for hot weather dinners. When convenient they should be provided. But a dinner with hot meat as its main dish is necessary sometimes. Smaller joints than usual, extra vegetables and cold sweets will be appreciated. 

The scarcity and high price of fruit for stewing through the holidays has been deplored by most housekeepers, especially where families are large. Stewed fruit for breakfast, luncheon and dinner is a hot weather dish that is always welcomed by young and old, and one that is easily prepared. It is, extremely beneficial to health. 

Wednesday. 

Rice soup. 

Stewed duck. 

Mashed potatoes. French beans. 

Rhubarb amber. 

Stewed Duck. — Peel and cut up into dice two or three medium sized onions, and fry them in a little butter, or pure beef dripping until nicely browned; then drain well and put them into a stewpan with a carrot cut in Julienne shreds, a bunch of savoury herbs, about a pint of good stock, and the remains of cold ducks, which have been neatly cut up into joints and slices, and lightly seasoned with salt and pepper. Cover the stewpan closely, and simmer the contents gently for about half an hour. 

Have ready on a hot dish a firm neat bed of stewed cabbage or smoothly mashed turnips, and upon this arrange the stewed duck. Strain the liquor remaining in the stewpan, slightly thicken it and when quite boiling pour it over the ducks; then garnish around with a few dainty fried crisp potato croquettes and serve. 

Thursday. 

Celery soup. 

Lamb cutlets. 

New potatoes. Green peas. 

Banana snow. 

Banana Snow.  

Required: A packet of gelatine, two cupsful of sugar, three eggs, one pint milk, one teaspoonful cornflour, essence of lemon and bananas. Pour half pint boiling water over gelatine and add the flavouring of sugar. When nearly cold add the whites of eggs, beaten to a froth. Beat the whole together and put into a mould which has been lined with bananas. Let cool and set. Make a boiled custard of milk, yolks of eggs, cornflour, and sweetening of sugar. Serve with the custard. 

Friday. 

Steamed schnapper and parsley sauce. 

Salmon loaf. 

Mashed potatoes. Swede turnips. 

Stewed peaches and custard. 

Salmon Loaf. - Flake into bits with a fork enough salmon to make a pint. Sea son with salt, pepper and a dash of lemon juice. Cook together in a saucepan one tablespoonful butter and one tablespoonful flour, and when blended pour upon them a cup of milk (or cream if possible). Stir to a thick white sauce, then add flaked salmon. When scalding hot remove from fire, put aside till almost cold, then stir in half-cup of bread crumbs and one beaten egg. Steam for one hour. Turn into a mould and put away to cool. Serve, cold, garnished with parsley. 

(Honourable mention. Mrs. M. Dorfsha, 151 Hamersley-road, Subiaco.) 

Readers of 'Woman's Interests' are invited to contribute tried recipes suitable for inclusion in these menus. A prize of 10/ will be awarded each week for the. best recipe submitted. Recipes should be addressed to 'Ixia,' 'The West Australian' Office, Perth, whose decision will be final. Prize-winning recipes will be published on Fridays. The names and addresses of senders of published recipes will be announced.

West Australian, 22 January 1929

THE DAILY DINNER.

Menu Suggestions.

The provision of a really good dinner daily depends not so much on the housekeeping allowance in the average home, but upon its wise apportionment. The following rules apply to the 'average healthy family. They may be modified to meet individual need. 

Milk - Spend as much for milk as is necessary to secure for each child from three-quarter quart to one quart of milk a day, and a pint a day for every one else in the family. Cheese may replace a part of the milk for adults, if preferred. Two ounces of cheese may be substituted for about  one-third of a quart of milk. 

Fruits and vegetables - It is desirable to serve fruit twice a day and fresh fruits in the height of their season. When they are cheapest, store  can, and dry them for winter use. Dried fruits, such as prunes, peaches, apricots and raisins are probably the most in expensive of all fruits. Oranges are a particularly wholesome fruit and should be used as often as possible unless replaced by tomatoes. A child can eat two medium size potatoes in a day, and a quarter of a pound or more of other vegetables. A grown person can eat twice that amount. 

Cereals - Buy cereals in variety. A generous proportion of cereals made from the whole grain, should be kept, in stock. These contain elements of nutrient that are lost when the outer coat is removed, and also, furnish part of the necessary roughage in the diet. Such cereals are specially desirable when it is difficult to use as much vegetables and fruit as these rules call for. 

Fat - For each grown person, every day, provide at least one and a half ounces, of fat (butter or : butter substitute, cream, fat from meat, etc.). For children provide at least one half of that amount, unless the child is getting a quart of whole milk daily, in that case, a large allowance of fat is contained in the milk. 

Wednesday. 

Cream of celery soup. 

Corned-beef. 

Potatoes. Carrots. 

Jellied peaches

Cream of celery soup. 

Take one head of celery, 1 quart of milk, 1 tablespoonful flour, 1 tablespoonful butter, 1 slice onion. Wash and cut celery into one inch lengths. Boil in water to which a teaspoonful of salt has been added, and boil until tender. Next make a smooth paste with flour ,and a little water, add this to the, milk and onion and add pepper to taste ; Boil for 10 minutes ; When the celery is tender, mash it in the water it was boiled in and add to the mixture of milk, etc. Strain and serve hot. 

(Honourable mention Mrs. D. Webb, 45 Malcolm-street, Fremantle) 

Thursday.

Tomato soup. 

Cold corned beef and salad. 

Potatoes. French beans. 

Orange sponge. 

Orange Sponge - Take 2oz. cornflour, 1 1/2 pints milk, 4oz. sugar, juice of 2 oranges and grated rind, 1/2 oz. butter and 2 eggs. Mix the milk gradually with the cornflour, put into a saucepan and bring to the boil. Add the butter, sugar and the yolks of eggs and boil  for 8 minutes, stirring constantly ; stir in the juice and grated rind of oranges and allow to cool. Beat up the whites of eggs to a stiff froth and stir lightly into the sponge. Bring to the boil again for a moment, set in a mould and turn out when firm. This dish may be made of water instead of milk, and served with a garnish of whipped cream. 

(Honourable mention Miss Holly Loud, Pemberton)  

Friday. 

Pea soup. 

Baked eggs in rice. 

Curried bananas. 

Apple snow. 

Baked eggs in rice.- Take 1 cupful rice, 1 cupful tomato sauce, 4 eggs, 2 teaspoonfuls salt. Wash and boil the rice, dust with one teaspoonful of salt, spread on a hot platter, and with the back of a spoon make four hollows, each to hold one egg. Dust with salt and pepper, place in the oven for five minutes, remove, and cover, with the tomato sauce. 

(Honourable mention Mrs. A. McCallum, Yilgarn-street, Beaconsfield)

Curried bananas.— Required: Six bananas (fairly green), 1 cup desiccated cocoanut, 1 teaspoonful anchovy sauce, 1 pint. milk, 1 teaspoonful Worcestershire sauce, a little cayenne and salt, 2 tablespoonsful curry powder and 1 egg. Put the cocoanut into a basin and pour over it the milk and allow to stand 1 hour ; then put it into a saucepan with the other ingredients. Peel and slice the bananas and add to the curry. Allow it to simmer for 10 to 15 minutes. Just before serving beat up the egg and stir, it in. Serve with boiled, rice garnished with tomato and beetroot. 

(Honourable mention Mrs. M. Dorfsha, 151 Hamersley-road, Subiaco).

Western Mail, 16 September 1937.

KITCHEN COMPANY

Saturday morning in a suburban home. As usual the son is acting as official taster, while the daughter lends a hand in a more practical way.






Daily News, 26 September 1933

IN A MODERN KITCHEN

The whole of I lie up-to-date kitchen is based on cleanliness and simplicity.