An old cookbook in our collection

The Presbyterian Cookery Book of Good and Tried Recipes was bought in 1975, the year we were married. I am not sure if it was the tartan on the cover that prompted the purchase or the fact that it was Presbyterian based or maybe even the recommendations on the back of the book?

Anyway the book has remained unused on our shelves for many years since it was last opened but I had cause to refer to it when I wanted a scone recipe without lemonade as I had no lemonade on hand for my usual recipe.

This was the recipe I used but only after much discussion with my husband about what quantity a gill was.

Fortunately there was a page at the back of the book that provided some information but my husband and I then had a discussion about the number of ounces in a pint.  There is a difference in the American pint and the UK pint so not quite sure what the Australian version was. I think it depends on the jug you use, where it was made I guess.

I ended up using tablespoons and the scones turned out fine.

As an aside I love the emergency measures at the bottom of the page.  Fine if you work in the Imperial system but Australian measurements are metric.

Going back to the actual benefits of this cookery book one would be influenced by the comments on the back of the book?  Well worth a read.

An escape before stage 3 again

I managed to get away for a weekend of bike riding with the Bike Chicks.  We were fortunate to get a trip as we are in an area of Victoria with no active cases of COVID19 and travel was permitted within Victoria outdside the exclusion zone of metropolitan Melbourne. We had booked a stay at a magnificent farmhouse outside Yarram.

We had wonderful weather while we were away and although mask wearing wasn’t compulsory until the following Monday we were equipped for when we visited a coffee shop in Yarram.

During the weekend we had organised to make some masks for the family of one of us as they had no sewing machine and wanted to make some masks.  With a combined effort we managed to produce eight masks with only the elastic to be finished off when the size was determined.

The pattern we used was from  Sartor.cz  as I had made some masks using this pattern at home before we went away for the weekend.  The fabric was from my stash of left over quilting fabric.

We rode part of the Great Southern Rail Trail and the trail from our air b&b outside Yarram to Port Albert.  Unfortunately the trail to Port Albert is incomplete at this stage so we didn’t ride as far as we had anticipated.

Yarram is noted for its wonderful display of murals throughout the town.  This one in on an old pub.

The Great Southern Rail Trail is poorly signposted at the Port Welshpool end so we had a couple of wrong turnings before eventually getting onto the trail.

We rode from Port Welshpool to Toora and return. We had lunch in the beer garden at the pub in Toora.

This area of Gippsland is another beautiful part of the country.  We spent some time on our first day visiting Tarra Bulga National Park. Here are just a few shots of the park.

It goes without saying that we ate and drank well while we were away. All home cooking which we had planned before our trip.  This was just one night’s meal.

An absolutely fantastic weekend and enough to keep me going through this next phase of Stage 3.

 

Recreating childhood memories

This is a ginger fluff.  An unusual name for a cake but it is the cake that my mother-in-law used to bake.  Her cakes were delicious.

Our elder daughter was recently visiting us and she asked me if I had Granma’s recipe.  Unfortunately I didn’t but that didn’t prevent her from finding a recipe on the internet and then she proceeded to whip it up for us.

You can see how high the cake is by using the matchbox for comparative size.  The cake was delicious and brought back many memories for us.

I am not sure which recipe she used but here is one of the many on the internet.

GINGER FLUFF SPONGE

4 eggs

1/2 cup caster sugar

1/3 cup cornflour

2 tbs plain flour

2 tsp ginger

2 tsp cinnamon

2 tsp cocoa

2 tsp baking powder

2 tsp golden syrup

Method: Grease 2x20cm sandwich tins (deep). Separate eggs, beat whites firmly, gradually add sugar, beating well after each addition to dissolve sugar thoroughly. Add yolks all at once. Sift dry ingredients at least four times to combine thoroughly.

Sift on to egg mixture, fold through gently until colour is even and dry ingredients are mixed in. Pour in warmed golden syrup, fold through gently. Pour into prepared tins. Bake at 180C for approximately 15 to 20 minutes or until elastic to touch and shrinking slightly from sides of tin.

Turn on cake cooler when cool. Join with whipped cream.

There is a beautifully illustrated version of the Ginger Fluff here.

Reposting of “Tomato relish instead of sauce” in light of the death of Margaret Fulton.

Originally posted in 2017.  Thank you Margaret Fulton.

Last year I made loads of tomato sauce and this year I have also made sauce but not quite as much.  Today for a bit of a change I made relish instead.

The recipe was from Margaret Fulton’s Encyclopaedia of Food and Cookery

Margaret Fulton's Encyclopaedia of Food and CookeryWe have had this book since 1983 and it still gets referred to occasionally.

Here is the recipe I used

recipe“until the mixture is thick.” had me in a bit of a quandary as there are various stages of thick!  I did it until I thought it was thick enough and it seems to have turned out ok.  This is the first time I have done a pickle, relish or sauce that has flour as a thickener.

It was delicious on cheese.

 

An Australian icon leaves us.

One of Australia’s icons, the beloved Margaret Fulton, food writer and cook, passed away yesterday at the age of 94.

I think I probably came across her recipes for the first time in either of the magazines, Womans Weekly or New Idea.  She was the first female Australian cook to introduce us to the flavours of other nations.

I used many of her recipes when our children were young as the recipes were simple and easy for a working mother to follow.  Both of our daughters cooked from the Margaret Fulton Encyclopaedia of Food and Cookery when they were still school students.  Vegetable pie, first cooked in 1992 by my elder daughter, and  cinnamon teacake by my younger daughter, were both family favourites.

Back in 2017 I read her memoir, I Sang for my Supper – memories of a food writer, and I felt I knew her after reading it.  If you get the opportunity borrow the book from your library to learn more about this amazing Australian treasure, who incidentally was born in Scotland.

I have also reposted a post I wrote a few years ago when I was using one of the recipes from the encyclopaedia.