Recipes And Household Hints From Subiaco (1914). Part One.
There was such a great response to the previous posts about the recipes published in newspapers from the women of Subiaco in the early years of the colony more have been included, this time from 1914. This blog post is part one. Part two on household hints is posted next.
In 1914, The Sunday Times ran a recipe and household hints competition offering prizes each week to women readers who shared their recipes and household hints. Nearly 100 recipes and household hints from the women (and men) of Subiaco were published during the year.
The recipes could be taken from any cookery book or newspaper. Readers were encouraged to share original recipes. Competitors were required to fill out a coupon to make sure they were a genuine reader and enter as many entries as they wanted to. Women were also able to request and respond to requests for recipes and household hints.
Women, both single and married entered throughout the state, from interstate and even overseas shared recipes and household hints that won prizes and received honourable mentions. The letters were published in newspaper.
The women of Subiaco entered and shared recipes and household hints which won prizes and received honourable mentions. They shared recipes for meat, puddings, cakes, preserves and sauces and even vegetarian dishes like spinach tarts, celery soup and swiss cutlets. The women of Western Australia and Subiaco showed to be creative homemakers sharing a variety of recipes and household hints. Some of those recipes from earlier years have been shared on previous blog posts.
By July 1914 World War One had been declared. Australian men were volunteering for the services and leaving to go overseas. There were food shortages as food was redirected to troops and labour shortages. Women experienced rationing at home and were encouraged to be self sufficient and have chickens and grow fruit trees and vegetables in the backyard.
The articles are from Trove the databased of the National Library of Australia. No copyright infringement intended.
The Sunday Times, 19 April 1914.
Honorable Mention
Cocoanut Macaroons.
Beat 3oz. of fine sugar and 4oz. of butter together, then add, by degrees, 3oz. of desiccated cocoanut and 4oz. of self-raising flour; then two eggs, still beating the mixture. Drop the mixture in spoonfuls on a buttered baking tin, and bake about eight minutes in a quick oven.
Mrs. Mogridge, "Windermere," View-street, Subiaco.
The Sunday Times, 23 August, 1914.
Honourable Mention
Cinnamon Cake.
Ingredients: 2 tablespoons butter, 1/2 cup sugar, 4 eggs, 1 1/2 cups self-raising flour 1 teaspoon, cinnamon, 10 drops vanilla.
Mode: Beat butter and vinegar to a cream, add yolks of eggs, then cinnamon and vanilla, and then flour. Beat whites of eggs to stiff froth and add to mixture. Bake in two sandwich tins. If still stiff add a little milk. Time for baking, 1/4 hour in moderate oven; When cold, slice and put jam between the centre. Spread with whipped-cream or icing sugar. Ice top with chocolate icing.
Mrs. S. Nieuwerf, 206 Hammersley-Road, Subiaco.
The Sunday Times, 4 January 1914.
A Subiaco Summer Dish (original)
Ingredients: One pint milk, 4 eggs, 2 doz. passion fruit, 1 oz. gelatine, sugar to taste. Mode: Soak the gelatine in a little water. Make a custard of the milk and yolks of eggs. Be careful it not boil after the eggs are stirred into it or it will curdle, the add gelatine, and when cool mix in passion fruit pulp. Well Sweeten the whites of the eggs, and beat to a stiff froth. Put in a mould. Serve cold.
Mrs E. A. Clarke, 63 Rupert-Street, Subiaco.
The Sunday Times, July 1914.
Honourable Mention
Nice Little Cakes for Tea.
Beat 4 oz. of butter and 3 oz. caster sugar to a cream, and 3 oz. of cornflour and one well-beaten egg. The add 1/4 lb. of self-raising flour and another egg. Well beat all together add one teaspoon of baking powder and little flavoring that may be liked. Half fill some well-greased patty pans (tins) and bake in a moderate over about 20 minutes
Miss Etheridge, 24 Churchill avenue, Subiaco.
The Sunday Times, 7 June 1914.
Honourable Mention
A Good Birthday Cake.
One pound of sugar, 2 lb. of flour, 1 1/2 lb. of seeded raisins, 1 1/2 lb. sultanas, 2 lb. of currants, 1/2 lb. citron peel (chopped fine), 1/2 lb. of almonds (blanched and chopped), 3/4 lb. butter, one cup treacle, two teaspoonfuls mace, two teaspoonfuls cinnamon, 1 1/2 teaspoonfuls of carbonate of soda, three teaspoonfuls or cream of tartar, 14 eggs, half a cup of dissolved red currant jelly, one tablespoonful of powdered jelly.
Method: Beat sugar and butter to a cream, add yolks of eggs and whites beaten separately, next add treacle and jelly melted in water; have all spices, soda, tartar free from lumps, mix well into the flour, and add gradually to other ingredients, add fruit. Bake in well-buttered tins for two and a half to three hours in a slow oven. This is sufficient to make three cakes, also suitable for à wedding cake. Will last for years
Miss Flossie Alp, c/o Mrs. Durack, 185 Rokeby-road, Subiaco.
The Sunday Times, 14 August, 1914
Ginger Cake Without Eggs
Two cups of plain flour, half a cup of sugar, one piled tablespoonful of ground ginger, one small cup of treacle, 1/4 lb of butter, one teaspoonful of carbonate of soda, one cup of milk.
Method: Beat the butter and treacle together, add milk, then flour, soda, sugar, and ginger. Beat well together and bake in a flat tine for one hour. This is an in expensive cake, and tried with success.
Miss Flossie Alp, c/o Mrs. Durack, 185 Rokeby-Road, Subiaco.
The Sunday Times, July 1914.
Second Prize
Second prize is awarded to Mrs A. Manley Mueller-road, Subiaco for recipe for
Swiss Cutlets
Chop two or three hard boiled very small; add two tablespoonfuls of breadcrumbs; the same of grated cheese, pinch of curry powder; and cayenne pepper to taste. Bind them all together with a well beaten egg. Form into outlets, dip in batter, place in boiling fat, and fry a nice golden brown. Serve very hot. These cutlets are very tasty.
The Sunday Times, 23 August, 1914
Spinach Tarts. Put sufficient spinach leaves in boiling water, drain them, and chop them up, adding a little butter and sugar to taste, a tablespoon or so of cream and one orange flower water, and some finely shredded candid peel. Put the mixture into pastry-lined patty pans.
Miss M. Harding, 220 Barker-road, Subiaco.
