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).
