Post on 30-May-2018
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SYDNEY FIOUR
COUPON
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SAVE THE COUPONS IROMTHESE FAMOUS PRODUaS
I
First of all, save your Gift
Coupons from every packet
of SYDNEY Self-Raising
FLOUR and FEDERATION
PLAIN FLOUR that you
use. Then choose carefully
the article you require from
this catalogue. When you
are posting your Gift Cou
pons to us make quite sure
that the parcel is SECURELY
WRAPPED, and that it has
the correct amount of post
age and your name and
address enclosed, so that
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STOCK YOUR IINEN CUPBOARD FREJE^
with SYDNEY FLOUR and FEDERATION
P I A I N FLOUR GIFT COUPONS
QUALITY
BATH TOWELSIn pink, blue and
green. Size: 21" x
41".
Coupons . required:318 for each towel.Dark Striped Tovijels:228 coupons foreach towel.
PURE LINEN
TEA
FACE CLOTHSBEST QUALITYENGLISH
No. 218.
Coupons required: 48 foreach cloth.
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EASY TO^MAKE 'N BAKE RECIPES FOR CAKES ANDSCONES USING SYDNEY SELF-RAISING FLOUR
COFFEE CAKEINGREDIENTS: %lb. butter, 1 cup milk, IV2 cups
sugar, 3 cups SYDNEY SELF-RAISING FLOUR,3 esgs.
METHOD: Beat butter, sugar to a cream, beat ineggs, beat well, add flour and milk alternately, bakeIn a flat tin In a moderate oven.
Cinnamon Top for Cake: 3 tablespoons sugar, 5tablespoons flour, 2 tablespoons butter, 1 tablespooncinnamon. Rub all together with fingers till crumbly,put on top of cake before baking.
CHOCOLATE CHEESE CAKES
INGREDIENTS: 6oz. short crust, 1 egg, 3oz. butter,2 tablespoons milk, 3oz. sugar, 1 tablespoon cocoa,vanilla, 6oz. SYDNEY SELF-RAISING FLOUR, jam.METHOD: Make the short crust, roll Into a thinsheet. Cut Into rounds with fluted cutter, line deeppatty tins with the rounds, and place half teaspoonof jam In each. Cream the butter and sugar, addthe beaten eggs, then blended cocoa and milk, lastlythe flour and vanilla. Place a good teaspoonful of the mixture In each pastry case. Ornament the topwith strip of pastry. Bake In hot oven for 10 to 12minutes. Turn on to cake cooler.
PLAIN LAYER CAKEINGREDIENTS: 2 eggs, 2% cups SYDNEY SELF-RAISING FLOUR, 4 dessertspoons butter, % cupmilk, % cup sugar.
METHOD: Beat butter and sugar to a cream, addeggs well-beaten, then milk, then SYDNEY SELF-BAJSING FLOUR. Mix well , but lightly . Balte Inmoderate hot oven about three-quartei* of an hour.Decorate with cocoa Icing and place nuts and crys
DROP SCONESINGREDIENTS: Vilb. SYDNEY SELF-RAISING
FLOUR, % pint milk, 1 egg, pinch salt, 1 tablespoon
sugar.
METHOD: Sift flour, salt, sugar together in a basin,make a hole In centre, pour in beaten egg, mix to asmooth batter with milk, heat and grease pan, dropon spoonfuls of the batter, as each scone sets, turnover with a greased knife, brown other side, butter.Serve hot or cold.
GEM SCONESINGREDIENTS: 2 cups SYDNEY SELF-RAISING
FLOUR, 1 cup milk, 1 tablespoon sugar, 1 tablespoonbutter, 1 egg.
METHOD: Beat butter, sugar, add beaten egg, thenlastly flour, all beaten with a fork, put in very hotgreased tins. Bake in quick oven.
PIKELETSINGREDIENTS: IV2 cups SYDNEY SELF-RAISINGFLOUR, 1 cup milk, 1 or 2 eggs, 1 tablespoon cream,1 tablespoon sugar, pinch salt.
METHOD: Beat sugar, eggs, add milk, sift In flour,rub pan with butter, drop in spoonfuls batter, coek agolden brown each side.
SCONESINGREDIENTS: lib. SYDNEY SELF-RAISINGFLOUR, pint milk, 1 tablespoon butter, 1 teaspoonsalt.
METHOD: Sift flour, salt together, rub in butter
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Attractive ALUMINIUMt WARE
of Excellent Quality These examples illustrated are samples of the ex
cellent selectionof aluminium ware. Read
listcare
fully for complete range of gifts.
Save Free Gift coupons from SYDNEY Self-Raising
FLOUR and FEDERATION Plain FLOUR.
MAKE A SECOND CHOICE in case any article is
out of stock.
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MORE WONDERFUL RECIPES!
GOLDEN CAP PUDDING
I N G R E D I E N T S: i cup gold en syrup, 2 eg gs ,4 tablespoons butter, salt, 4 tablespoons
sugar, enough milk to make a rather stiff batter, 2 tablespoons SYDNEY SELF-RAISING FL OU R, vanilla or lem onflavouring.
M E T H O D : Butter a basin, pour into it thegolden syrup, into another basin put thebutter, beat to a cream , add sugar, beat
well, stir in beate n eg gs, add Syd ney Flo ur,essence, milk, pour mixture into basin carefully on top of treacle, do not stir, steam2 hours. Ser ve with treacle sauce.
ROLY POLY
I N G R E D I E N T S : 8oz. SYDNEY SELF-RAISING FL OU R, 2oz. sugar, 4oz. suet, I
teaspoon salt, 4oz. raisins . Mix with milk or water.
M E T H O D : Mix dry ingre dient s toget her,add enough milk or water to make into anice roly shape, boil in a floured cloth 3hours. Ser ve wit h a whi te sau ce. J am maybe substituted for raisins if liked, spread onpaste and rolled.
vanilla. Cream butter and sugar, add theblended cocoa and vanilla . Cove r the
squares with icing and then roll in brownedcoconut. To br ow n coc onu t, spread on aSwiss Roll tin and place in a slow oven till
pale brown.
TREACLE PUDDING
I N G R E D I E N T S : 2 eggs, 4oz. SYDNEY
SELF-RAISING FLOUR, 2 dessertspoonsbutter, salt, 2 tab les poo ns sugar, 2 tablespoons treacle, 1 table spoon milk.
M E T H O D : Beat butter, sugar to a cream,add well-beaten eggs, flour by degrees,butter a mould, pour in treacle, then carefully add the mixture , stea m l i hours . Servewith treacle.
BATTER AND JAM PUDDING
I N G R E D I E N T S : 4 tablespoons SYDNEY
SELF-RAISING FLOUR, 1 pint milk, 2 eggs, jam, 1 tablespoon butter, pinch salt.
M E T H O D : Make a smooth batter of tVe
flour, eggs and milk. Melt the butter in aquart pie dish, pour in the batter, put a few
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C U T L E R Y & C L A S S W A R E ALLOW FOR POSTAGE AND FREIGHT WHERE INDICATED
No. 47 —E.P.N.S. SoupSpoons.
Coupons required: 84 foreach spoon.
No. 54 —E.P.N.S. TableSpoons and Table Forks.
Coupons required: 100for each spoon or fork.
No. 55 —E.P.N.S. Tea
spoons.
Coupons required: 54 for
each spoon.
No. 56—E.P.N.S. DessertSpoons and Forks.
Coupons required: 84 foreach spoon or fork.
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MODERN MARQUIS WARE PLASTICS M
SAVE GIFT COUPONS FROM SYDNEY SELF-RA
MW18/M for th
F R E E iNo. ARTICLE Coupon value
for each item
MWl Egg Cup . . 6
MW2 i-lb. Frig. Box 44
MW6 6" Round Plate 30
MW8 8" Round Plate 45
MW9 9" Round Plate 60
MW12 Beaker . . . . 25
MW16 Small Sugar Basin 10
MW18/N Fruit Bowl 84
MW19 Cereal Bowl 30
MW22 Condiment Set 96 (set)
MW23 Egg Rack 50
Ki h S 25
t
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MAKE COLOURFUL AND USEFUL GIFTS
AISING FLOUR AND FEDERATION PLAIN FLOUR
these
G I F T SNo. ARTICLE Coupon value
for each item
MW34 Small Cream Jug 10
MW39 Salt and Pepper45 (set)
MW40 Meal-time Set 90
MW42 Kitchen Funnel 24
MW43 Buimy Plat© (Boxed) 84
MW47 Sink Strainer . . 62
MW52 Teaspoon 5
MW53 1-lb. UtUity Box 58
MW56 Sweet Dish 14
MW59 35-oz. Jug 115
MW23
MW53
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ICINGS AND FIllINGS FOR CAKES
ALMOND ICING
I N G R E D I E N T S :l i b. castor sugar, l i b.almonds, whites 4 eggs, few drops rose
water and esse nce of almon ds.M E T H O D : Blanch pound almonds, whlslc
whi te of eg gs stiffly, add suga r, alm ond s,
essence. When thoroughly mixed, lay
smoothly on cake about i" thick, put in a
coo l oven to dry, then pour a water icing
over , then an egg and sugar i cing.
BOILED ICING
I N G R E D I E N T S : 2 cups brow n sugar,whites 2 eggs, chopp ed cherries , candied
peel, shredded orange peel or pineapple.
M E T H O D : Boil sugar in very little water,
pour hot on the beaten whites of eggs,
beat till coo l an d stiff. For filling, addchopped cherries, candied peel, shredded
orange peel .
CARAMEL ICING
I N G R E D I E N T S : 1 cup bro wn sugar, 1 table-
CHOCOLATE ICING
I N G R E D I E N T S :2oz. butter, 6oz. icing sugar,1 tea spo on , vanilla, 3 de sser tspo ons cocoa
melt ed in 2 tab lesp oon s boilin g water.
M E T H O D : Beat up well, spread on cake .
It takes 12 ho ur s to set .
COFFEE ICINGI N G R E D I E N T S : 2oz. fresh butter. Jib.
icing, 1 tables poon strongly m ade coffee.
M E T H O D : Beat butter and sugar to acream, add the coffee (cold) very gradually,
a few drops at a time till a firm, smooth
paste.
MOCK CREAM
I N G R E D I E N T S : 1 sma ll cu p sugar, 1 table
spoon butter, juice of 1 orange, 1 lemon or2 passionfruit, yolk 1 egg.
M E T H O D : Mix sugar butter juice of
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O T H E R U S E F U L G I F T S
I
177
No. 165 — Kitchen Scales.
Coupons required: 450.No. 166 —Durable Egg Slice.Coupons required: 50.No. 167 —Fine Mesh Coffee Strainer.Coupons required: 50.
^ « P (* I
16 7 16 6 171
No. 174 — Soap Saver.
Coupons required: 50.
No. 175 —Potato Masher.Coupons required: 60.
No. 170 — Fine Wire Gravy Strainer.
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BASIC RECIPES
BASIC RECIPE FOR PLAIN OR
SHORT PASTRY6oz. Sydney Self-raising Flour, 2oz. Federation plainflour, 14 level teaspoon salt, 4oz. shortening (butter,lard or clarified dripping), 5 tablespoons cold water.
Prepare a ho t ove n (450 deg. P . ) . Sift flour
and salt. Rub in fat with tips of fingers
like fine breadc rumb s. Make well in cent re,
add water and stir in fiour, quickly and
lightl y. Turn on to lightly floured boa rd.
Shape l ight ly into a ball. Use as requir ed,rolli ng to i " thic knes s. Bake in hot oven
(450 deg. F.) for 15 minutes and then reduce
heat to moderate, cooking further, if
necessary, to cook filling.
This is sufficient for an 8" 2 crust pie, 2
open pie crusts 8", or about l i d oz. pattyshells, 3".
V A R I A T I O N S OF S H O R T P A S T R YRich Short. Add an egg yolk and omit 1
tablespoon water.
Cheese Pastry. Add 1 cup grated che ese to
flour before adding water. An egg yolk may
be added with the water. Use as a basi s for
salad pies or savoury cassolettes or creamed
fish or vegetable pies.
Nutty Pastry. Add I cup finely-chopped huts
before adding water. Use with any swe et
filling or for vegetable pies.
Sweet Spiced Pastry. Sift 3 level t easpoon s
mixed sp ice with flour and add 1 tab les poon
golden syrup with water, reducing water by
1 tablespoon.
BASIC RECIPE FOR BISCUIT PASTRY
2oz. butter, 2oz. castor sugar, I egg yolk, flavouring
essence, 2oz. Sydney Self-raising Flour, 2oz. Federa
tion plain flour, I/4 level teaspoon salt.
Cream butter and sugar. Beat in flavouringAdd sifted flour and salt. Roll to a thinsheet, I " thickness , and cut into shape s as
requir ed. Ba ke in mod erate ove n (375 degP.) until crisp and br own.
V A R I A T I O N OF B IS C U IT P A S T R Y
Spiced Biscuit Pastry. Sift 2 leve l t eas poons
mixed spice with crust.
Nutty Biscuit Pastry. Mix J cup finely-
chopped nuts with flour.
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TOYS FOR THE CHILDREN
Item
BOOKS
FOOTBALL
TENNIS RACQUET
GOLF STICK
Coupons Required No. of Coupons
60, 72. 140
240
240
80
180
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MORE BASIC RECIPESBASIC RECIPE FOR FLAKY PASTRY
4oz. Sydney Self-raising Flour, 4oz. Federation plainflour, 'A level teaspoon salt, 3o2. lard, 3oz. butter, 1/2
cup water.
Sift flour and salt. Divide the fat into four
and rub J into the flour; add wa te r and stirto a soft dough. Turn on to a light ly floured
board and shape lightly into smooth round.
Roll to rect angula r shape three times as
long as wide. Spread another i fat over | of
pastr y. Light ly flour and fold into 3, folding
unbuttered part over first. Close edges and
roll again into rectangle. Repeat as aboveuntil all fat has been used . Tur n pastry in
same direction for each rolling. Roll as
requir ed. Lift fro m board on roll ing pin
before cutting and allow for shrink age before
cutting. Bake in hot oven (450 deg. F.) for
10 minutes and then as for rec ipe . This is
sufllcient for a 9" double crust pie, 2 open
pies or about 1 dozen small double crus t
pies. This pastry is improved if chilled
between each rolling and especially before
the final rolling.
BASIC RECIPE FOR SUET PASTRY
80Z S d S lf i i Fl 4 F d ti l i
Sift flour and salt. Carefully remove all skin
from suet and when chopping combine with
the we ig he d flour to pre ven t sticking. Chop
until like fine breadcrumbs. Add remaining
flour. Mi x to a firm dough with cold waterShape lightly into small round. Roll and
use as required for boiled or steamed sweet
or savoury puddings.
BASIC PANCAKE RECIPE
2oz. Sydney Self-raising Flour, 6oz. Federation plainflour, 1/2 level teaspoon salt, 2 eggs, 2 cups milk, 2ozcastor sugar.
Sift fiour and salt. Bea t egg s and sugar
and add 1 cup of milk. Mak e wel l in cen tre
of fiour, add beaten e ggs and milk and stirin fiour, mixing lightly but thoroughly to a
smooth thick batter. Stir in remainder of
milk and pour into a jug. Mel t a little fat in
a frying pan, enough to grease well, pouring
off any surplus. Pou r in enough batter to
cover pan thinly. Cook over medium heauntil golden brown on bottom, loosening
edges with round topped knife . To ss or turnwith a spatula and brown on other side
Turn on to kitchen paper and sprinkle with
lemon ju ic e and sugar. Continue until batteis used. Roll at once and serve freshly made
d h t M k b t l i d 7" k
WHY SYDNEY FLOUR/^ UR FLOUR
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WHY SYDNEY FLOUR/^yUR FLOUR
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