'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.
