Cookery News
Transcript of Cookery News
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. LIVE BETTER^
BE MODERN — SWITCH TO ALL ELECTRIC
CODKERV nemsNo. 20 (N ew Series) Published by Th e Sydney Cou nty Cou ncil
.(•It llUlllltMIIIIMItMtllllll .HUM.
i ForOnly a Moderate Charge ;
The Council will
\ Inspect Your Electrical j
I Installation I
and
I Appliances j
| For Details: 'Phone B 0259. Ext. 733
New Ways With Soft CheesesCream an d cottage' cheeses ar e enjoyingunprecedented popularity. Whe re, at one
rime, they were used mostly for savouriesand salads, they are now used to makedelicious creamy dessert moulds an d pies,as well as the very popular continentalpastry slice.
Some ma y wonder what the difference is
between these tw o types of cheese. Cream
cheese has a slightly more sour and acidflavour, whereas the cottage cheese is
milder and has a milkier flavour. The
texture of the latter is granular compared with the smoothness of the creamvariety. However, either che ese can be
used for the following rec ipes with equ alsuccess. They have been specially chosenby Miss Un a Clarkson, Supervisor of HomeManagement , The Sydney County Council.
carbonate of soda2 ox. butter or
margarine (melted)
|IPJPIE CRUST:1 cup cereal flakes{ cup brown sugarI cup plain flour1 level teaspoon bi-
1. l ' lace dry ingre dients i nto basin, ad dmelted butter and mix well.
2. Press crumb mi xtur e into a greased8" pie plate .
FILLING:
i-2 cups cottage or
cream cheese3 egg yolks| cup sugari level tablespoons
S.R. flour
-J level teaspoon salt
i cup evaporatedmilk
i teaspoon vanilla3 egg whites
1. Beat cheese until smooth.
2. Add egg yolks an d beat in well.
3. Ad d sugar, flour an d salt and beat
again until smooth.
4. W h i p the evaporated milk an d vanilla
into this mixture.
5. Beat eg g whites until stiff, fold into
cheese mixture.
6. Pour into prepared pie shell, sprinkle
with nutmeg.
The S.C.C.Brings Belter Living
t 0 With Electricity
t 500 000 people
living in th e
Sydney County District
7. Bake in a moderate oven—automatic
350° to 375°; non-automatic 425°, to p
element olf, bottom low—lor 35 to 40
minutes unti l set.
8. Allow to cool then chill well.
Serves 8.
SULTANA CHEESE SLICE( S e e a l s o " C u t t i n g C o r n e r s in the
K i t c h e n " , p a g e 3 )
PASTRY:
5 oz . flour 1 egg
3 oz. margarine I tablespoon milk
l-J- oz. sugar
1. Sift flour, ru b in the margarine, then
add sugar.
2. Beat th e egg a little and add milk.
3. Add to the flour and mix l ightly.
4. Turn pastry on to floured table, knead
lightly (t o shape) until smooth , and"
FILLING:
10 oz. cottage or
cream cheese
2 oz. margarine
2 oz. sugar
2 eggs
1 tablespoon milk
(or sour cream)
Finely grated rind of
1 medium lemon
2 oz. sultanas
1. Press cream cheese through a sieve.2. Cream the margar ine an d sugar, then
add the egg*yolks an d beat in .
3. Add the cream cheese, milk, lemon rin d
and sultanas. Beat eg g whites unti l
stiff, then fold into cheese mixture.
4. Divide th e pastry into 2 por t ions (ap-
prox. 2/3rds. an d l /3 rd . ) , ro l l out the
larger port ion to fit an 8" greased
'Continued on back page)
WHIPPED CHEESE
PIE, the recipe for
which is . given
above. This is typi
cal of the inter
esting dishes pre
pared at the Coun
cil's regular FREE
demonstrations of
electric cookery.
They are conducted
in the Council's de
monstration thea
tres at 1.45 p.m.
on these days.
City Friday
Burwood W'nesday
Campsie Friday
Crow's Nest Tues.
Bondi Junction
Thursday
Your family's health
is safeguarded on the
H-O-T-T-E-S-T DAYS
btf the
E L E C T R I C
S E A L E D U N I TR E F R I G E R A T O R
trade in
that Gas, Kerosene, or
Electric Absorption Model
ott a New
SEALED UNIT MODEL• jf Enquire at any Showroom of
The SydneyCounty Council
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c O () K /•. R )' N E W S
From THIS • to THIS»
in i t weehOne week was the time
taken to completely transform this kitchen from old
to new—from two servicesto all-electric. It was a
speedy transformation thatminimised the disruptionof family routine thatsometimes accompanies re
modelling.
The ki tchen is in a 50-years-old
home at Kensington, bu t it cer
tainly doesn't reflect the age of
the home. T h e new design is as
modern, at t ract ive and func
t ional as any housewife could
wish—the resul t of careful plan
ning on the p a r t of the owner.
Al though the room is large,
much space was wasted in the
old layout. T h e new design
provides space for enter t a in ing
as well as addi t ional space for
family meals wit hou t restrict
in g t h e work area.
The work area is compact . Cup
boards, appl iances an d equipment are grouped to save unnecessary walking. Storage spare
i i im i t i i i i i im i i m m i m i i i i i i i n i II m m 11
has been trebled without sacn
ficing floor space.
Natural finish silver as h cupboards combine wi th t he stainless steel of the electric rangeto give the room an air of luxury. T h e hotplate sect ion of
the range is bui l t into a benchand t he oven is built into cupboards on t he opposi te wal l .
Amulet green laminated plast ic
surfaces the bench tops andtable. T h e vinyl floor tiles ar cgrey with re d flecks; feature tilesarc yellow.
Self-adhesive plastic wallpaper
is used on the lower part of the
walls. It ha s a contemporarypat t e rn of grey and red with a
i i i i i i i i i i i i i i i i i i i in
variat ion in pal tern for the fea
ture wall. Ceiling and top of
walls are grey. Upholstery on
seats and chairs is grey also.
As well as general l ight ing the
ki tchen has been provided with
loca l fluorescent lig hts ove r the
range hotplates, sink and work
bench
At right is the wall opposite
the window wall. Dinette
in right foreground backs
up against old, bricked-in
fuel fireplace.
i 11 n in in 11 mi i mi inn i• mii i i i i i i i t imi t i in i i
G I R L G U I D E S G O O D C O O K STwelve Girl Guides proved their cook
ery ability when tested recently fo rtheir Cook's Badge by Sydney County
Counci l Hom e Manage ment exper ts.
The tests were carried ou t on electric
ranges in the Council 's City Show
room.
Al l of the girl s pas sed wit h flyingcolours although only one had cookedon an electric range before and one
had studied cookery as a subject atschool. T h e girls are taught outdoor
cookery when hiking and camping ,
but they acquire most of their knowledge at home.
TV pers onality liarba ra Lynch testedsome of the girls and interviewedthem on the Counci l 's T V session
"Cookery News". This session, of sp e
cial interest to housewives, is conducted by Barbarao n T C N Channe l 0at 4 o'clock
every Thursdayafternoon.
• To p: Barbara Lynch che cks the Guides' method of
mixing an d handling food. Guides are Jennifer Brin-nand of Strathfield an d Christine Gray of Epping.
• Far Left: S elma Mead watc hes Celia Newbigin of Bankstown taking hot jam tarts from the oven whileClaire Dean of Strathfield cooks vegetables.
• Bottom : They know they have passed!Four happy Guides display the results of the tests.
ListenedtoTHERadio
Sessionlately ?
ir Women 's Week
• 2GB
* 1.45 to 2.45
ir Friday
j(r Reci pes, Music ,
Interviews, Reviews
•Jc Conducted by
Gwen Plumb
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COOK E R Y N E IV S
CUTTING CORNERS INTHE KITCHEN—NO. 4
Sultana Cheese Slice
1. ROLL the past ry evenly and line a n8" sandwich t in, reserving a l i t t le pas
try for lattice strips. Bake the pas t ry
for about 10 minutes then al low to cool.
2. PRESS cream or cot t age cheese t h roughsieve or st rainer, to give it a finer texture.
3. SPREAD the smooth creamy t i l l ing
evenly in the cooled, part ly baked past ryshell
4. PLACE narrow i " strips of pas t ry ,
twisted or flat, on top of the filling to
form a lat t ice pat tern; glaze wi th a littlebea t en egg or milk before baking.
NEW AGENTSThe Counci l has authorised the following
addi t ional Agents to receive payments of
electricity accounts and hire purchase in
stal ments (oth er Agents were listed in the
three preceding issues of "Cookery News") :GREENACRE: Brc-iley's Radio an d Tele
vision, 1 63 Waterloo Road.HABERFIELD: Hill's Radio and Electri
cal , 71 Dalhousie Street.MAROUBRA JUNCTION: H. G. Palmer
Pty. Ltd., 17 0 Maroubra Road.NEUTRAL BA Y: E. R. Alfonso Pty. Ltd.
165 Military Road.PUNCH BOWL: Jack Walsh Televisio n,
670 Punchbowl Road.
Payments to S.C.C.When making out chequ es, money or ders
and postal notes in favour of the C o u n
cil it is recommended tha t t hey be m a d epayable to S.C.C. instead of to The Syd
ney County Counci l . The Counci l hasadopted this policy to suit t he c o n v e n
ience of the publ ic.
Alterations or Additions
To Electric Installations
Do NOT do it Yourself The home handyman or the n e i g h b o u r
who "knows al l abou t these things " has no
place in carry ing out any repairs, al tera
t ions or addi t i ons to your electric ins talla
t ion.
I t is not only dangerous bu t also false
economy to have any work of this nature
carried out by unqual i fied persons.
T h e law provides certain safeguards to
elect rici ty users, includ ing t he fol lowing:—
1. Electrical wiring work may be carriedout only by l icensed electrical contrac
tors, who are requi red to produce thei i
l icences upo n d ema nd.
2. Addi t i ons or a l t e ra t i ons must be inspected by the Supply Authori ty.
These requi rement s are for your protect ion
—unski l led persons should not be al lowed
to interfere with electric installations. Elec
t rical accidents have resul ted from fai lure
to observe these requirements.
ELECTRICITY IS SAFE-
USE IT SAFELY
Free Cookery LessonsEnrol now for t he next series of nine free
evening lectures in elect ric cookery.
The lectures a re conducted in th e Counci l ' s
demonst ra t i on t hea t res , as fol lows:
City, 6 p.m., Monday; Bondi Junction, 7
p.m., Tuesday; Campsie, 7 p.m. , Tuesday;Crow's Nest, 7 p.m., Wednesday; Bur-
wood, 7 p.m., Thursday.
i i i M i H i i i i i i i i i i i i i i i n i it i i i i i i i i i i i i ii i i i i i i i i i i i ii i i i i i i i i i i i i ii m i i i m i i i i i i i M i i I I I I I I I I m i l i u m i i i i m i i i m i i ii i i m t
ALL THIS — and leisure, too!Enjoy the real pleasure of cook
ing electrically — an d see how
much less your housekeep ing
costs you !
Yo u can buy this Met ters
E76 aut oma t ic elect ric range
fo r a small deposit and only
1 1 / 6 a week.
The 4-hotp l a t e St . George
Supermat ic ("Girl Guides",oppos i t e ) is ful ly automat ic,
with two ovens and a "Rot -
isserie grill . Yours for 2 0 / 3a week.
The English Electric 2031 l a l soGuides") is a u t o m a t i c , has an inner
g l a s s d o o r — 1 0 / - a week.
On the back page ( "TV wi th Judy")
is a ful ly automat ic Met ters No. 7 De
Luxe — 2 0 / 3 a week.
Other models a re avai lable from as l i ttl e as 4 / 9 a week.
Select yours NOW at the showrooms of
THE SYDNEY COUNTY COUNCILQueen Victoria Building, 457-479 George Street. CITY
Marion St., BANK5TOWN • 149 Oxf ord St., BONDI JUN CTI ON • 208 Burwood Rd„ BURWOOD
259 Beamish St., CAMPSIE • 326 Pacific Highway, CROW'S NEST • Eton Street, Suther land.
TELEPHONE: B 0 2 5 9
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C O O K E R Y NEWS
H E R E ' S H O W / COOKA N ALL-PURPOSE SUMMER DISH
says Roslyn Churches(Cookery Demonstrator, Campsie Showroom)
Served in individual lettuce cups. Moc k Gallantine
of Lamb is ideal for buffet suppers or picnic
lunches. It is delicious whe n served with a salad
on summer days and it is a good standby at
weekends for those unexpected visitors. We l l
seasoned force meat gives this dish an outstandi ng
flavour and the eggs add interest to the appear
ance of the cut slices.
boned shoulder of lamb
SEASONING:
2 oz. finely choppedbacon
• small onionchopped
I level dessertspoonmargarine
4 oz. fine white bread
crumbs
finely chopped parsley
1 level teaspoon mixedherbs
finely 1 level teaspoon salt
' level teaspoon pepper
Milk or 1 beaten eggto mix
2 hard-c ooked eggs
Open out the boned shoulder.
Place bacon, margarine a nd onion into
a small trypan, cook for 1 minute , t hen
remov e from he at.
1'Iace breadcrumbs, parsley, herbs, sal t
and pepper in a bowl.
4. Add cooked onion and bacon, mix to
a soft season ing with mil k or egg.
5. Spread shoulder with seasoning, and
place hard-cooked eggs, whole or sliced,
on this.6. Roll up shoulder, ti e (irmly in a cloth.
7. l 'lace in boi l ing water and boil gently
for 1 j hours , or unt i l lender.
8. Remove from boiling water, allow to
remain in cloth until meat begins to
firm.
9. Un roll , place mea t in a loaf t in, bowl
or meat press and press until cold and
firm.
10. U n m o u l d and serve with salad.
A N D H E R E ' S H O W I COOKA FRUITY DESSERT
says Ja n Whitford(Cookery Demonstrator, Burwood Showroom)
This chilled gelati ne dessert is a must for sum mer
weather. It can be prepar ed in adva nce and
easily stored in your electric refrigerator for use
at a mom ent 's notice. Th e tangy flav our of f resh
passionfruit combines with orange and lemon
juice to make a light refreshing dessert that can
be served with custard or ice cream.
3 level dessertspoons
gelotine
i cup cold water
1 cup orange juice
2 tablespoons lemon juice
4 evel tablespoons
sugar
£ cup passionfruit
pulp
Few grains salt2 egg whites
1. Soften gelatine in the cold water and
dissolve over hot water.
2. Add orange and lemon juice, sugar
and salt; blend well.
3. Place in the refrigerator, a nd when be
ginning to set beat until l ight and
Unity.
4. Fold in the egg whites which have
been stiffly beaten and then fold in
the passionfrui t pu lp.
5. I'our into a mould an d chill .
TV with JUDYJudy Knowles is here de
monstrating the simplicityof a Metters No. 7 electricrange. Judy regularly telecasts on ATN on behalf of the Sydney County Council.
New Ways With Soft Cheeses(Continued from front page)
sandwich t in, br inging the pastry
a b o u t 1" up the sides.
5. Bake the past ry for 10 minutes in amoderate oven—automat ic 375° to
400°; non-automat ic 150°, top element
off, bottom low. Remove from oven
and allow to cool.
ii. Spread the cream cheese mixture on
the partly cooked pastry, roll ou t re
maining past ry, cut into st rips, then
place them criss-cross fashion on top
of the filling.
7. Glaze top of past ry and filling with
a little egg yolk and milk, or milk, and
bake in moderate oven (as above) for
fur ther 20 to 25 minutes .
8. Serve cu t into squares or finger lengths.Serves 8.
LEMON KEFUIGEKATOIlCHEESE CAKECRUMB CRUST:
15 wheatmeol biscuits
(crushed)
4 level tablespoonsmargarine (meltedI
1 level teaspoon mixed spice
1
1 level teaspoon
cinnamonDash of ground clovesPinch of salt
2.
Mi x al l ingredients together thoroughly.
Press mix tu re firmly into 9" pic pla t e
to form crust, keeping back 2 table
spoons for decora t i ng to p of pi c:
Bake in modera t e oven—automat i c
375° to 400°; non-automat ic 450°, top
e l ement off, bot tom low—for about 10
minutes .
4. Allow shell to cool before pouring fill
in g in. NOT E: T hi s c rus t may be
chi l led thoroughly wi thout being bak ed , if prefer red .
FILLING:
u cup sugar
2 level tablespoons
gelatine
1 level teaspoon salt
2 egg yolks, beaten
i cup evapo rated milk
1 level teaspoon
grated lemon rind
1 i cups cottage or
cream cheese, sieved
1 tablespoon lemon juice
1' teaspoons vanillo2 egg whites4 cup sugar
i cup cream, whippedOR i cup chilled
evaporated milk,
whipped
1. Combine t ogether in the top of a
double saucepan sugar, gelat ine, sal t ,
egg yolks and evaporated milk.
2. Cook over simmering water, st i rring
constant ly unt i l gelat ine is dissolved
and mixture thickens sl ight ly—ap
proximate ly 10 minutes .3. Add grated lemon rind. Cool .
4. Stir in cream cheese, lemon juice and
vani l la.
5. Chill , stir ring occasionally, t i l l mixt ur e
is part ial ly set.
6. Beat the egg whites until peaks form;
gradual ly add { cup sugar, beat ing til)
stiff and sugar is dissolved.
7. Fold into gelat ine mix ture.
8. Beat cream until thick. Fold through
gela t i ne mix ture .
9. Pou r mixture into prep ared shel l .
10. Ch ill un ti l firm—approximately 3
hours .
Serves 8.
CHAI.CRAFT PRESS PTY. LTD. - MX 5171
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BE MODERN — S W I T C H TO ALL ELECTRIC
COOKERY neujs $CTf{\Zrr No. 19 (N ew Series) Published by The Sydne y Cou nty Council
For Only a Moderate Charge
The Council will
Inspect Your Electrical
Installation
and
Appliances
For Details'Phone B 0259, Ext. 733
BISCUITS FORALL OCCASIONSBiscuits are a never-ending source
of pleasure, not only to eat but
also to make. They store so well
that one need never be caught
unawares with unexpected visitors.
Poin ts for perfect biscuits: —
1. Use good quality ingredients.
2 Follow recipe exactly.
3. Use a flat slide for baking and sharp
cutters for flat rolled biscuits.
4. Cook at the correct heat to get the best
results.
5. Allow most biscuits to cool on slide
before aitemimng to inuvn tuu Looler.
6. Always store biscuits in air-tight tins.
Refrigerator Biscuits
3 level cups plain 1J cups brown sugarflour 1 egg
2 level teaspoons 1 teasp oon vanilla
baking powder 2 tablespoonsPinch of salt crushed nuts or6 oz. butter or finely chopped
margar ine glace cherries
1. Cream shortening a nd su ga r un ti l fluffy.
2. Add egg and f lavouring and mix well.
3. Add sifted dry ingredients a n d nuts.
4. Divide dough into four equal por t ions.
5. Shape each piece into roll, wrap in
greaseproof paper and chill.
6. Wh en firm, slice very th inl y a nd bake
in oven, automatic 375 deg.-400 deg. ,
n o n - a u t o m a t i c 450 deg., top e lement
- off, -bcUom -law. £«r 14>d»—tS • HiinutC3—
Makes approximate ly 5 dozen .
Chocol ate Coconut Daintie s
4 oz. butter or
margarine6 oz. sugar1 egg
8 oz. S.R. flour
1 evol tablespoonccoa
2 oz. coconut
Flat Rolled Bis
cuits made from
basic biscuit
mixture (left)
and Marshmal-
low Biscuits. See
a l so "Cut ti ng
Corners in the
Kitchen," page 3
1. Cre am but ter a n d sugar together.
2. Add the egg and beat well, then a d d
sifted flour a n d cocoa, and last ly t he
coconut .
3. Place mix ture i n teaspoonfuls o n a
greased slide.
4. Place a piece of a lmond or cher ry o n
each biscuit if desired.
5. Bake in a modera te oven , au tomat ic
350 deg.-375 deg., n o n - a u t o m a t i c 425
deg., t o p e lement off, b o t t o m low for
approximate ly 15 minutes .
Yie ld : Approx . 3 dozen, according to
the size of the bisfcfaits.
(continued on back page)
FREE cookery • demon
strations, presenting
interesting ne w recipes,
are regularly conducted
in the Council's demon
stration theatres at 1.45
p.m. on these afternoons
each jj week:—
Crow's Nest Tuesday
Burwood Wednesday
Bondi Junct. Thursday
Campsie Friday
City Friday
TV PERSONALITY Barbara Lynch, famous
American cookery expert Mrs. Dione
Lucas, and the Council's popular Home
Management Supervisor, Miss
son, ' 'get tnpgtligr" in *tu»
Demonstration Theatre to arrange details
for Mrs. Lucas to appear on the Council's
TV session "Cookery News". This interest-
full session is conducted by Barbara on
TCN Channel 9 at 4 o'clock every Thurs
day afternoon. Mrs. Lucas appeared by
courtesy of the Australian Women's
Weekly, which arranged her visit to
Australia.
Another TV session of interest to house
wives is seen every Monday afternoon on
ATN Channel 7 at 4 o'clock, when Judy
Knowles demonstrates in "Your Home".
A G E N T S
The Counci l h a s author i sed th e following
addi t iona l Agents t o receive payments of
electr ici ty accounts a n d hi re purchase in
stalments (other Agents were l is ted in the
two preceding issues of "Cookery News") :
ASHFIELD: E r i c Anderson Radio-
Television Pty. Ltd., 16 Hercules St.
BALM AIN: Fountain Balmain, 2 8 2
Darling Street
FIVE DOCK: Whit ford s of Five Dock
Pty. Ltd., 167 Great North Road
HABERFIELD: Paradise Electrics, 175
Ramsay Road
LEICHHARDT: H. G. Palmer, 3 1 1 - 3
Parramatta Road
NEWTOWN: H.
251 King Street
PETERSHAM: Moore & Holloway Pty.
Ltd., 35a New Canterbury Road
ROZELLE: Engert Tele visi on Electric
Co., 6 6 0 Darling Street
G. Palmer Pty. Ltd.,
«
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C O O K E R Y NEWS
This is her Dream Kitchen — AN ALL-ELECTRIC M R S . M. M c G R E G O R of Nor th Bond i
had been dreaming of her dream k i tchen
fo r a long t ime. N ow , it is a rea l i ty be
cause of the hard work bo th she an d he r
h u s b a n d p ut in to th e p lann ing , bu i ld ing
and finishing of it.
In th e re -cons t ruc t ion of their 30-year-old
h o m e , th e k i tchen was a must o n the i r
list. It is a comple te ly n ew r o o m ,
16ft. by 10f t. •— a good size for a r o o m
that gets used more than an y o ther in a
home.
M r s . McGregor ' s co lour
scheme is a brave o n e that
has succeeded. Pink is the
dominan t co lour . Cup
boards, l ino t i les , e lectr ic
au tomat ic r ange an d re f r ige ra to r — even
the canisters an d crockery a r e p ink . T h e
re f r ige ra to r is 14 years old and has never
needed service in all tha t t ime . Na tu ra l ly ,
Mrs. M c G r e g o r has an affection for it and
as t h e s h a p e is back in fashion, she decided t o keep it and have it re-sprayed
p ink .
Ce i l ing is whi te — one wall is l i lac, other
" ' " l i s a r e lavender. Bench tops a re st ippled
rose laminat ed plast ic , while a
dramat ic con t ras t is m a d e by the
black wall tiles, black chair upholstery
and black l ino tr im.
Centre piece of the k i tchen is the 3-hot-
plate , ful ly automatic electr ic range — a
piece of equ ipment tha t Mrs. M c G r e g o r
is most enthus iast ic abou t . "I t ' s amaz ingly fast an d delightfully easy to use ," sh e
said. " A n d since we switched to all-elec
tr ic o u r bil l for electr ici ty is much , much
less than when we had both gas and
electr ici ty ."
Her por tab le app l iances can be plugged
in at an y of six power points . A switch
pane l opera tes t h e exhaus t fan concealed
beh ind the cupboard above t h e range. H o t
wate r is supp l ied by an electric off-peak
system.
Ligh t ing is interest ing. Four 40-watt
fluorescent tubes are recessed in pa i r s in
the cei l ing. T h e l ighting is diffused by
egg-crate louvres an d switching is so ar
ranged that o n e tube in each pair can beswitched off.
Al l in a ll, it's a dream kitchen come true
fo r a prac t ica l an d efficient housewife.
AT RIGHT: Mrs . G. Montgomery
of Taree discusses automatic
ranges with Council demonstrator
Betty Storrie. Sinc e Mrs. Mont
gomery acquired an electric range
ten years ago , she h as won more
than 5 0 first prizes for sponge
making. "It's the only way of
cooking," she said. "It's so clean."
COUNTRY COOKSThis year the Country Women 's Association chose once
again to hold the finals of its sponge mak ing competi
tion on electric ranges in The Sydney Coun ty C ouncil's
City showroom. T he competition was sponsored by
" L a n d " newspaper. Hun dre ds of women gathered to
watch some of the best cooks in the State prepare and
bake their sponges amid the po ppin g of photographers'
flash b ulbs and benea th the glare of T V lights.
"Fine texture, softness, even browning,even rising, equal layers—those werethe points we watched when judgingthe final of the sponge-making competition," said Miss Una Clarkson (left,below). Supervisor of the Council'sHome Management Sect ion. The other
judges were (from left) Miss Joan Baker(late Head Teacher of Cookery, East
Sydney Technical College) , Mrs. RuthSterling of the A.B.C., and Mrs. Bateand Miss Fox of the C.W.A.
T3Bfc>.»
AT LEFT: Mrs. A. C. God
win lives five miles out of
Narromine. She has just
bought a new automatic
electric range. "I prepare
the food — pu t it in th e
ra n g e— s et the control s—
then drive into town. When
I get back, tea's cooked.
It's wonderful," sh e said.
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C O O K E R Y iV E W S
CUTTING CORNERS IN THE K I T C H E N - N o . 31. REFRIGERATOR BISCUITS. Th e bis
cuit rolls can be made when time permits,
then wrapped in greaseproof paper or
aluminium foil and stored in th e refrigera
tor. Th e biscuits can be baked when t h eoven is in use. Allow the rolls to thaw
for about 1-hour before slicing.
2 . CHOCOLATE COCONUT DAINTIES.
Allow room for this type of drop cookie
to spread according to the softness of
the mixt ure. Thes e biscuits are usually
left to cool on the t ray.
3 . FLAT ROLLED BISCUITS—made from
basic biscuit mixture . Roll out the dough
evenly and cut out shapes with a sharp
cutter —avoi d wasteful cut t ing . This is
an ideal mixture to bake in stored heat
of oven after completion of " m o d e r a t e -
oven-hea t" cook ing .
4 . MARSHMALLOW BISCUITS base. A
biscuit mix tha t is to be cut into squares
or finger lengths must b e pressed firmly
into the t in , preferably with a wooden
spoon. If th i s is not done t h e biscuits
crumble when cu t instead of remaining
firm an d compac t .
Be really prepared for the hot days
trade in your
Gas, Keroseneor Electric
Absorption Refrigerator HPU>
on a new, economical, dependable
E L E C T R I CS E A L E D U N I T M O D E L For details of this offer enquire at any
showroom of
T H E S Y D N E Y C O U N T Y C O U N C I L
Why wait any longer? Every year many more thousands of
Sydney housewives are discovering just
how perfectly the electric range cooks-
nd how fast, ho w clean, ho w economical
electric cookery really is.
Only 16/4 a week and a small deposit will buy
you this fully automatic B.G.E. De Luxe model.
Or you might prefer the fully automatic St.
George "Constellation" (there's one in the
kitchen opposite) —17/8 a week.
Then there's the U.M.I. "Exeter" (top picture,
"Country Cooks")—13/7 a week; and the fully automatic Metters "Early Kooka" No. 7, with
four hotplates and a rotating spit (lower left
picture, "Country Cooks")— 30/8 a week.
These ar e just a few of th e wide variety of electr ic ranges,with terms as low as 7 / 2 a week, available from
THE SYDNEY COUNTY COUNCILQueen Victoria Building, 457-479 George Street, CITY
Marion St., B A NK S TO W N • 149 Oxford St., BOND I JUNCT ION
208 Burwood Rd., B URW O O D • 259 Beamish St., CAMPSIE
326 Pacific Highway, CROW'S NEST • Princes Highw ay,
SUTHERLAND.
Free Cookery LessonsEnrol now for th e next series of nine freeevening lectures in electric cookery.The lectures are conduc ted in th e Council ' sdemonstrat ion theatres , as follows:
City, 6 p.m., Monday; Bondi Junction, 7
p.m., Tuesday; Campsie, 7 p.m. , Tuesday;Crow's Nest, 7 p.m., Wednesday; Bur-
wood, 7 p.m., Thursday.
He Is Not Protected
TELEPHONE: B 0 2 5 9
Never plug into a light socket or extend your
lead with 2-core flex.
Use only 3-core flex — wired correctly toa 3-pin pl ug — and plug into an earthed3-pin power point.
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C O O K E R Y NEWS
S H O W / COOKA N EXCITING CHINESE DISH
§ay§ He le n Tu rn er(Coohery Demonstrator, QueenVictoria Building Showroom)
Chinese dishes are always popu lar bu t usuall y
require a lot of preparation, and the recipes are
frequently put aside in favour of more conventional
fare. Pork and Veget ables is one dish that is easy
to prepare. Chi cke n, prawns, fish or beef may be
used to vary the recipe but—as with all Chinese
dishes—do not fry the meat pieces for too long
nor overcook the vegetables.
1 stalk celery(chopped)
1 small onion(chopped in halfrings)
1
lb. beans (thicktrench cut)
2 lb. cauliflower
broken into tinyflowerettes
SEASONINGS
1 level teaspoon
bicarbonate of
soda (optional)
1 level teaspoon
sugar
Salt to tasteStock or wateri lb. pork fillet
cut in fine 1 "strips
NOTE: Hard freezingthe meat used willrender it very easy tocut into strips 1 " x \ "
Dash of sherry(approx. iteaspoon)
2 level teaspoons
cornflour2 teaspoons soya
sauce
1. Combine seasonings and add to p o r k slices, m ix well an d allow to stand forpork t o absorb f lavours .
2. Place sufficient oil in pa n to cover th ebase. When hot add celery, fry qu ick lyfo r 1 minute , r emove f rom p an . F r yon ions an d beans in the same manner— beans may require longer cooking —
st ir constantly and add a l i t t le wateror stock several times if necessary.
3. Reduce heat , place lid on pa n an d allow vegetables t o cook gently for 10minutes . Remove lid at in te rva l s tosee that stock o r water hasn ' t dr ied u p .Add more if necessary. Remove fromheat . A t this s tage vegetables shouldstill b e cr i sp an d starchy.
4. Sha l low fr y pork quickly, s t i r r ingv igorous ly a n d when almost cookedadd vegetables . Serve.
GRAVY (to be added if desired ).
2 level teaspoons
cornflour1 teaspoon soya
sauce
1 level teaspoonsugar
2 tablespoonsstock or water
Combine ingred ien t s — pour in to p a nover vegetables an d pork . Cook for 2minut es. R emo ve from heat an d serve.
A N D I I I I I I S H O W I C O O KA N EVERY-OCCASION SWEET
stays Phy ll is Ed wa rds(CooUery Demonstrator, QueenVictoria Building Showroom)
Apr ico t Bavarian is an inexpensive dish I can
recommend. With its delicate apricot-lemon flavour,
it will prove a treat for the family, yet it has such
an air of luxury that yo u will be proud to serve
it to guests. Decorate this mould with apricot
halves, and serve with stirred almond custard, ice
cream, or fresh cream.
Biscuits For All Occasions
i cup sugar1 level tablespoon
gelatinel i cups (12 oz tin)
apricot juice
Pinch salt
3 tablespoons lemon juice
1 egg white(unbeaten)
1 cup chilled
evaporated milk
5. Stir in unbea ten egin refr igerator .
whi te a n d p lace
1. Comb ine sugar , gelat ine, aprico t juiceand salt in the top of a double boiler .
2. H e a t an d stir over the hot water unti l
gelatine dissolves.
3. Remove from heat an d pour into a
shallow mixing bowl. A d d lemon juice.
4. Cool t o room tempera tu re .
When mix tu re is par t ly set, whip unti ll ight an d fluffy an d mixt ure forms intosoft peaks.
I n a separate bowl, whip t h e chil ledevapor ated milk. Fold into t h e fluffygelat ine mixture.
Pour into a 1-quart wetted mould an dchi ll unt il firm.
Serves 6—8.
(continued from front page)
Basic Biscuit Mix tur e.V level teaspoon
salt
1 lb. butter ormargarine
2 lb. castor sugar1 teaspoon vanilla1 egg
1 lb. plain flour
2 level teaspoonsbaking powder
4 level tablespoonscornflour
NOTE: Chopped walnuts, or coconut orgrated rind of orangemay be added to mixture before mixing inthe dry ingredients.
1. Cream bu t te r or marga r ine wi th sugarand vanil la .
2. Ad d egg and beat well .
3. A d d sifted d r y ing red ien t s t o creamedm i x t u r e .
4. T u r n out on to a floured surface, rollout thinly an d cut into desired shapes.
5. Place biscuits o n greased slides a n db a k e in a moder a te oven , au tomat ic 37 5deg.-400 deg. , n o n - a u t o m a t i c 450 deg..top element off, b o t t o m lo w for 10 to12 minu tes . Whe n cold, biscuits m a ybe filled with a cream filling an d iced
wi th a soft icing as desired.-F r om th i s bas ic mix tu re many va r ia t ions may be m a d e .Yie ld : Approx . 8 to 10 dozen .
Mock Cream:3 oz. butter or Vanilla
margarine A little milk6 oz. sifted icing
sugar
1. Cream butter well . Ad d icing sugarand con t inue to cream.
2. A d d van i l l a a n d milk to m a k e a lightand fluffy mixture.
Lemon Glace Icing:5 oz. sifted icing 2 tablespoons lemon
sugar juice1 tablespoon melted
butter
C o m b i n e all ing red ien t s . NOT E: Th is
q u a n t i t y of filling a n d i c ing is only suffic ien t fo r a p p r o x . 2 dozen biscuits .
Marshmal low Biscu i t slevel teaspoonsalt
1 CUD COCOnuti
?«L|b
v'°n«k»Tr
4 « • vegetable(firmly packed) shortening or
1 cup S.R. flou r marga rine
1. Crush cereal flakes slightly an d placein to a bas in .
2. A d d sug ar, sifted flour, sa lt & coconu t .3. Melt vegetable shortening o r m a r g a r
ine, an d add to dry ing red ien t s — combine evenly.
4. Press firmly into a greased lamingtont in (11" x 7") .
5. B a k e in a modera te oven , au tomat ic 37 5deg . -400 deg . , non-au tomat ic 450 deg..
top e lement off, b o t t o m low for 20minutes . (I f t im e permi ts , place intothe s tored heat of the range) .
6. Wh il e still hot, cut into squares, butleave in the tin.
7. When cold, t o p with marshmal low.
Marshmallow: \ cup sugar -} pint water
1 2 level dessertspoons 1 teaspoon lemongelatine juice
1. Place al l ingredients into saucepan.
2. Stir t o dissolve sugar .
3. Bring to the boil . Boil for 2 mins .4. A l l o w t o cool; when sl ightly thickened
beat till thick an d fluffy.
Yield: 2] dozen biscuits approx.
2 cups crisp cereal
flakes
CHALCRAFT PRE SS PTY. LTD. — MX 5177
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t
No. 3 . P u b l i s h e d b y T h S y d n e y C o u n t y C o u n c I
$110%%' M a n4 oz . butter or marga
rine
6 oz . sugar
2 teaspoon vanilla or
grenadine essence
2 eggs
8 oz . S.R flour
Pinch of salt
l.
Approx. i cup milk3 oz . glazed cherriesRaspberry jamCloves
Crystallised cherriesCocoanut
Coloured ribbon, toy j hat.
Cream butler and sugar thoroughly.Add vanilla, then eggs singly and beat well aftereach addition.Add silted dry ingredients, alternately with themilk to make a soft dough.Fold in the chopped cherries.Bake in three separate containers, one approx.4'/2 in. deep pudding steamer, one individualmould approx. V /2 in. deep, and one gemiron.
Temperature—450°. top element off. bottom low(automatic oven 400°).Time—Large cake approx. 1 hour, medium cakeapprox. 30 mins., small cake 15 mins.Cover with frosting; use cloves for eyes, cherry
pieces for mouth and nose and for coat buttons.Tie a piece of ribbon around snow man's neck and a piece for a belt and set a small toy haton his head.
Serve on large plate surrounded with pale greentinted cocoanut and a dusting of iciag sugar,piece of holly, etc.
LEMON FROSTING:3 level tablespoons
butterPinch of salt1 level teaspoon grated
lemon rind
icing
1 egg white14 cups sifted
sugar1 tablespoon femon
juice
1. Cream butter, salt and lemon rind.2. Add egg white and beat well.3. Add icing sugar and lemon
beating well until frosting is.sistency.
juice alternately,a spreading con-
C H R I S T H i A S I S C O M 1 I.
Post Early . . .
Shop Early . . .
C o o k E a r l y !With the approach of Christmas, the busy housewife's thoughts turn to
how much cooking she'll have to do, the children's to how nice it will
taste, father's to how much will it cost. The recipes given here will prove
in view of the special occasion, reasonably easy to make,_wiii_ certairdy^^
tickle tfuT palate, and will not be too hard on father's pocket.
Further suggestions, particularly appropriate for a Christmas Eve or New
Year's Eve party are given on page three.
Iifisiiiiiis€ak<> C h r i s t i n a * P u d d i n g
2 oz. apricots or crystallised pineapple
2 oz. figs \ 2 oz. dates;"8 oz . sultanas
8 oz . currants
8 oz . raisins4 oz. chopped peel 3.;
2 oz . almowfs2 oz. walnuts
2 oz . drained cherries2 tablespoons sherry
and
2 tablespoons br
E R N E S
erry "1
andy J
2 cu p rum- j.
8 oz. butter^8 oz. brownfrsugar
1 level teaspoon salt1 teaspoon Parisian
essence1 -teaspoon vanil la
essence1 teaspoon almond
essence1 teaspoon glycerine1 dessertspoon golden
syrup1 tablespoon raspberry
or plum jam *Grated rind an d juice
1 lemon
10 oz. plain flour
1 level teaspoon cinnamon
1 level teaspoon gratednutmeg.
4 oz. shredded suet11 cups pla in flour3 cups br eadcrumb s
1 2 cups brown sugar1 2 cups sultanas
1 2 cups raisins I cu p currantsI. ~2.
fruits, and add brandy and sherry,uk) overnight if possible,
^r and sugar well, add eggs one atnix thoroughly. Add essences, glycer-fsbjl and jam, lemon rind and juice.
Jry ingredients and fruit alternately to
all are added.
. square or round tin with on e
t h of brown and greaseproof paper,or two s h e re of greaseproof paper.Place mixture jfp prepared 8 in. tin and bakeat 350°. tofr element off. bottom low, 3 t o 3 ^
hours, depending on size of tin. For an automatic""oven set dig? .'at 325°. (ILi.
When cooked remove from oven and trickle 2
tablespoons brandy, rum or sherry over cakewhile hot, t^icn wrap in several thicknesses of
paper, leaving cake in the tin. and allow to cool
2 oz . peelI cup grated carrot
I I cups milk3 level-teaspoons soda
dissolved in milk
Parisian essence orcaramel colouring.
Shred suet finely, then rub into sifted flour.Add breadcrumbs, brown sugar an d p r e p a i dfruits and carrot .
3. Dissolve soda in milk, then add to d ry ingredients.
4. Grease pudding basin well and fill3 A full with
mixture.5. Scald and flour the pudding • cloth, then lightly
sprinkle with breadcrumbs and tie on securely.Ti e th e corners of cloth across top of basin.Instead of cloth double greaseproof paper butteredon both sides and securely tied down rttay beused.
6. Place in saucepan of boiling water, being surethat water level is about half way up the sides
jDf basin. . # t ^ ,
7. Steam at least 3 hours, then when required steam2 hours loisger.
If keeping for a few days, store in a cool- dry. place.
RICH SAUCE:
2 level tablespoons 2 tablespoons golden
butter syrup2 level tablespoons
4cup brandy
plain f lour 4 level tablespoons
I pint milk sugar.*1. Melt butter. Remove from heat and blend in
four.2. Add sugar and treacle. *«
3. Return t o heat and add milk all at once, stirringuntil thick. 1
4. Add brandy just befor ' serving. 1slowly.
i n
, 5. Serve hot with Christmas Pudding.
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C O O K E R Y N E W S, • ••
vpically Austr alian"... • • • ••
The obvious advantage to be gained fromthe intel l igent application of colour used
to emphasise and enhance natural and
art if icial i l lumination are clearly apparent
in this newly built North Shore home.
The owners asked architects Bunning and
Madden to plan for them "a typical
Austral ian home," a home having full
provision for out doo r living and the enjoy
ment of our climatic abundance of fresh
air a>id suns hine . How well this objecti ve
has been achieved is immedia te ly apparen t
to the visitor, who, before entering the
house must cross a wide stone-flagged
patio. Two doors lead into the large,
bright andcheerful lounge. T h e windows
are protected against direct sunlight by
wide, overhanging eaves. At night, cur
tains are drawn to mask the windows and
provide privacy.
Adjacent to the dining section is an ul t ra
modern kitchen with every facility for
hygienic food preparation. Smooth, easy
to clean surfaces and bright contrast ing
colours do much towards making it the
kind of room in which cooking an d othe r
kitchen tasks become easy and interest ing.
A wide wi r^ ow overlooks terraced gar dens
ana the" ciea lfrTana* JTe ^DffialETa^taTJcoVe
cannot be other than a happy place in
which to enjoy the first meal of the day.
Colour combinations are as follows:—
• Lounge—two walls are a q u a — b u t the
third wall is a rich chocolate.
• Main Bedroom —built - in cupboards
grey, on e wall grey, two walls lime,
matching grey wall-to-wall carpet. •• Bathroom—pink and blue .
• Kitchen—Canary yellow ceiling, cream
cupboards and walls, blue tiles, red-
topped work tables.
• l ixterior—Salmon water paint on exter
nal brickwork, grey-green under eaves,
grey doors.
say Architects
The twenty-six lights in the premises ar edis t r ibu ted in this fashion: 6 flush fittings
under eaves; oyster fitting in laundry; twin
10-watt fluorescent fittings in 'k i tchen;
chrome swivel fitting on walls in lounge
I - I >• \
i}£"D<2 OOFV\ Z
re & a A c e
t r r
1 — J — ' V*l\ T t
rem ain der disti ' ibulcd
over toilets, bathroom, garage, etc.
T o the description of this home as "typi
cally Australian", we might also add
"typically modern," for in the home
electric servants make work light and
ensure maximum comfort: among them
ar e a three hotplate range to provule per
fect cooking results; a 60-gallon "off-peak"
storage water system supplying steaming
hot water to ki tchen , ba throom' ' and
l aundry ; a sealed unit refrigerator; and a
host of other appliances, catered for by
the convenient placement of eleven power
outlets .
• • • • • • • • • • • • • - • - » - • • - • • - • • • • • «
Reason
why Electricity costs less to useWhether in an electric jug, electric kettle or hot water
storage tank, the element is completely im mersed. Only
with electricity can this be done. That is why electricityheats or boils water faster and more cheaply than is possible
by any other means.
Wi th electric irons, toasters, rang es—wherev er heat is
requi red—t he right-on -the- job element again saves money
for you. Similarly , in motor- operate d appliances, such as
your vacuum cleaner, mixer, fan, etc., the energy goes into
the work it is required to do.
Clean, fast, efficient electric servants are not only ec onomical
to use—t hey're modera tely priced, too. See the appliances
illustrated below and others at your electrical retailer's shop
—and , by the way, when buying presents it's worth
remembering that an electrical gift is a lasting gift.
Y0-
IH\I% df, ; | ray) ' ill
f ' 1
"C^F -. . . . •.•
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C O O K E R Y N E W S
Whenever you have an enquiry regarding
your electricity supply, or when you wish
to avail yourself of the many services
available to customers of The Sydney
County Council, just dial the familiar
B 0 2 5 9
Your enquiry will receive instant attentionfrom willing, friendly people.
KEEPING ELECTRICITY SAFE
Speaking of cost . . .
Di d yo u know that for a family of fivepersons the average daily cost of cooking onan electric range is only a penny-halfpennyfor each person? Or, to pu t it ano ther way,for only one and threepence, on an electricrange you can cook all the meals for fivepersons for two days.
The table below shows what are the averagecosts of cooking on an electric range forvarious sizes of families.
We al l love the "fixer"—part icular ly if he' s
a little "fixer."
But if you really do love h i m , don ' t let him
"fix" the electrical installation at your
home.You know, the work of the unqualif ied
COOKERY DEMONSTRATIONS
The Council 's electric cookery demonstra
tions ar e free. They commence at 2.15 p.m.,and you are invited to come along an d
enjoy them o n these days:
Crow's Nest:
Burwood:
Bondi Junc t ion :
Campsie:
City:
TUESDAY
WEDNESDAY
T H U R S D A Y
FRIDAYFRIDAY.
NUMBER OFPERSONS I NHOUSEHOLD
AVERAGE UNITSUSED PER
ANNUM
AVERAGE OPERATINGRESIDENCE COOKING
COST AT THERATE OF 2d.
COUNCIL'SPER UNIT*NUMBER OF
PERSONS I NHOUSEHOLD
AVERAGE UNITSUSED PER
ANNUMPer Annum Per Quarter
Per PersonPer Day
£ s. d. f s. d. fence
2 800 (i 13 4 1 13 4 2.23 1,030 8 11 8 2 2 11 1.94 1,200 10 0 0 j 2 10 0 1.65 1,360 11 6 8 2 16 8 1.5(i 1,460 12 3 4 3 0 10 1.3
• rT When you install an approved electric range ALL the secondary units of electricity you use are supplied at this reduced rate of 2d. per unit
BUILD-IN YOUR ELECTRIC RANGEIn our last issue we listed three points that
should be borne in mind when you are arrang
ing for your electric range to be built into
your kitchen cupboa rd scheme. We pointed
out that these suggestions would avoid the
possibility of your being inconvenienced at
some later date.
Here are two more points to remember:
D.
the oven vents on many electric ranges arewrapped up and placed inside the oven forsafe-keeping. The se vents are essential fo rthe satisfactory operation of the oven.Always ensure that the oven vent su ppliedwith the range is fitted. If the vent is
located at the rear, make allowance for thiswhen de te rmin ing the dimensions of framework upon which to m o u n t th e range ; inaddit ion al low a slight clearance betweenthe vent and the wall to permit free circulat ion of air.
In some elevated oven type ranges access
to fuses is gained from under the range.
In other cases access to fuses is th rough a
pane l on the side of the range .
When building-in an electric rang e provide
access to the fuses from cupboards under
or on the side of the range as requ i red .
' ' oven vent' p r o t r u d e s ,
' a t b a c k o pRANGE
amateur electr ician is one of the maincauses of electrical fatalities.Besides, it's against th e law for anyone bu ta qualified electrician to do any electrical
wiring work. Electricians undergo years of t r a in ing . Tha t is essential: it qualifies themto instal your electrical wiring in accordancewith safe sta nda rd methods . After they'veinstal led it the Sydney County Councilinspects it .
All this good work is made useless if youle t an unqualif ied amateur work on yourelectr ical instal lat ion.
If yo u believe some part of your instal lat ionis defective—it isn't funn y to show how youca n get a "t ingle" from a switch—call aqualified electrician or the S.C.C. at once.
M O R E R E C I P E S
M i n e e P i e s
1 level teaspoon salt
1 level teaspoon spice1 level teaspoon nut
meg
Grated rind of 1 lemon1 oz . chopped almonds
2 oz. cake cru mbsJuice of 11 lemons' cup brandy.
Shortcrust or cakepastry
1 lb. seeded raisins1 lb. sultanas
1 lb. currants2 oz. mixed peel1 lb. grated apples1 lb. finely grated
beef suet
I lb. brown sugar
!. Add prepared fruits and peel to the finely minr.-Hsuet.
2. Add sugar, salt, spices, grated lemon rind, almondsand cake crumbs.
3. Strain lemon juice and add with th e brandy1
tothe fruit mixture.
4. Mix all together and store in an airtight jar inrefrigerator until ready for use.
5. Line deep patty tins with pastry, and place abouta dessertspoonful of the mince in each.
6. Glaze edges of pastry, cover with rounds of pastrycut to fit and press edges together.
7. Glaze with water and sprinkle with sugar.8.* Bake in a moderately hot oven, 450°, to p element
off, bottom medium (automatic oven 400°>. for15 to 20 minutes, according to size of tins.
M a l l o w l ee C r e a m P i e
i n A l m o n d S h e l l
ALMOND SHELL:
I I cups crushed plain 1 teaspoon al mon dbiscuit crumbs
1 cup melted butter
1 cup crushed blanched
almonds or almond
meat
1 cup brown sugar
I.
4.
essence
1 teaspoon lemon
essence
1 level teaspoon cin
namon
Pinch cloves.
Add melted butter to other ingredients and blendwell.Press into 9 in. pie plate and bake 8 to 10minutes, 450°, to p element off- bottom low(automa tic oven 400 °).Cool.Fill with ice cream and top with mallow meringue.
MALLOW MERINGUE:10 marshmallows2 tablespoons liquid
from the fruit2 egg whites
i cup sugar
I level teaspoon salt
1 cup tinned or stewed
raspberries or other
fruit
Blanched almonds.
1. Heat marshmallows with fruit juice, stirring untilmarshmallows are melted. Cool slightly.
2. Beat egg whites with sugar.3. Blend with marshmallow mixture, then add the
fruit.4. Pile on top of ice cream, sealing thoroughly. De
corate with blanched almonds and brown quicklyin a moder ate oven. Serve at once.
-
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C O O K E R Y N E W S
"Do you liftft ir that trine loses its
ulraholie rontent when used in ettokiny'?"
says
GRACE ARMSTRONGSenior Demonstrator,
Home Management Section
"Used with discretion, wine in cooking can work miracles of
flavour as continental housewives know. It turns an ordinary
inexpensive dish into a gourmet's delight. The following recipe,
though basically simple, is unusual and quite suitable for general
B U R G U N D Y B E E F R O L L S
1 2 lb. round steak
(cut about \ in.
thick)
Salt and pepper
3 oz. cooked rice
2 medium onions (1
chopped, 1 sliced)
1 dessertspoon
chopped parsley
1 2 cups stock
1 level dessertspoon
anchovy sauce I- cup burgundy
1 dessertspoon white
or tarragon vinegar
Seasoned flour
2 level tablespoons
fat.
1. Cut steak into pieces about 4 in.
2. Sprinkle with salt and pepper.
x 3 in.
3. Mix r,^_. chopped onion, parsley*, anchovy saucetogether.
4. Place portion of this filling on each piece of steak and roll up and tie with string or secure with
skewers. This filling is soft so roll carefully andkeep as much in as possible.
5. Roll in seasoned flour, firming, particularly theends of each roll.
6. Brown in hot fat—add sliced onion and brown.
7. Place rolls and onion in ovenproof dish, addthe remainder of the rice filling, which assists inthickening the gravy, and pour over the stock,burgundy and vinegar.
8. Cover and cook in a moderate oven. 4500
to pelement off, bottom low (automatic oven 400°),approximately 2 hours. Serves approximately 6persons.
"Bukett Cheese M*uddiny makes a
quirk, light and nourishing summer meal."
•
says
F L O R E N C E B I R DCookery Demonstrator,
Crows Nest Showroom
"It combines three items essential to family health — milk, cheese
and eggs, and when served with baked tomato halves and
green peas makes an ideal weekend luncheon dish, particularly
palatable for children."
B A K E D L R L L S L I ' l I » l » l \ 4 .
1 pint milk
2 oz. margarine
4 oz. fine soft bread
crumbs
. level teaspoon
mustard
1 level teaspoon salt
4 oz. finely grated
sharp cheese2 eggs (separated).
2. Stir in margarine, breadcrumbs, mustard, salt,cheese and beaten egg yolks.
3. Remove from heat.
4. Beat egg whites until stiff and fold gently throughcheese mixture.
5. Bake in deep greased dish for approx. 20 minutesin moderate oven, 450°. top off. bottom low(automatic oven 375°).
YOU can buy these
from the Councilon low deposit and
E A S Y T E R M S
ELECTRIC RANGESSpeed, essential in a modernrange, is assured for bothhotplates and oven, as areaccuracy, cleanliness andeconomy.Repayments are from 3/10per week. The cost of theinstallation can also be repaidon terms
ELECTRIC REFRIGERATORS
The modern, efficient, quietrunning, sealed unit electricrefrigerator will ensure foryou the correct temperaturesrequired for food preservationand freezing under all seasonal conditions.Repayments arc from 8/4 perweek.
ELECTRIC STORAGE HOT
WATER SYSTEMS
Economical and efficient theelectric storage hot watersystem will provide dbundanthot water for every domesticpurpose at any hour. Fullyinstalled, repayments arefrom 10/1 per week.
ELECTRIC WASH BOILERS
The electric wash boiler will doa thorough job of washing for
you* and, because there is noflame or fumes, your laundrywill remain cool and free of soot. Repayments are from 1/6per week. Installation extra.
ELECTRIC SINK AN D BATH
HEATERSElectric sink and bath heaters areeconomical and clean, and simpleto operat e. Sink heater repaymentsare from 1/1 per week, installationextra. Bath heaters are sold forcash, without installation, from£ 1 1 / 1 5 / 2 .
, \ BETTER SIGHT LAMP S
Scientifically designed. Better Sightfloor standard lamps are essentialfor reading, homework, study andsewing. Repayments are from 1/3per week.
Se e th e wide variety on display in theCouncil 's showrooms, located at:
CITY
Queen Victoria Bids., 457-479 George St.
BONDI JUNCTION 149-151 Oxford Street
BURWOOD 2 08 Burwood Road
CAMPSIE 259 Beamish Street
CROWS NEST 326 Pacific Highway
1. Heat milk in saucepan.6. Serve with baked tomato halves and green peas.
Serves 4.
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J I MI I MI L I MI L M I I I R ^
There are i
| VACANCIES
fo r the
| FREE
| EVENING LECTURE COURSES I
| IN COOKERY
r Suburban Centres Only 5
I 'Phone B 0 2 5 9 , Ext. 328 . I
Hlllll l l l l l l l l l l l l l l l l i l l l l l l l l l ltl l l l l l l l l l l ."
Live Betfer - ELECTRICALLY
COOKERY O SNo . 12 (New Series) Published by The Sydney County Council
11111111 • 11 R 1111111111 R I 111111111L
I For Only a Moderate Chars: =
The Council wi ll
| Inspect Your Electrical \
| Installation and Appliances I
= For Details
| 'Phone B 0 2 5 9 , Ext. 733 . |
"MIIIIIIIIIIIIIUIIIIIIIIIIIIIIIIIIMMIIILIi"
ADD NEW INTEREST TO YOUR HOT WEATHER MEALS
Cookery on T. V.The first television cookery session to be
viewed by an Aust ra l i an T V audience wa s
presented by T C N , C h a n n e l 9, at 4 p.m.,
T h u r s d a y , 11th October, 1956.
The session was one of a n u m b e r b e i n g
prepared by the Counci l 's hom e manage
ment stall: for demonst ra t i on before T C Ncameras by S.C.C. cookery dem onst rato r
Miss Barbara Lynch.
An all-electric kitchen, designed for the
purpose , was constructed wi th the co
opera t i on of Kitchen Aid Fi tment s Pty.
Ltd. flench tops of this kitchen were spe
cially treated to reduce to a m i n i m u m al l
noise from contact with utensils.
" I t was a s t imula t i ng and exci t ing experi
^ U E C , " w t r ^ I I . - . ^ I . V I K U . M U S I D I I I I O I I I TAST>
wa s to keep all my movement s to t he fairly
slow pace necessary fo r technical reasons.
TCN director, Mr. Allport , an d al l techni
cal staff gave me wonderfu l he lp . "
The ir popular i ty overseas indicates that
cookery sessions will be an apprec i a t ed
par t of T V programmes in Austral ia. They
are al ready an impor t an t segment of the
TCN Ho me Show, prese nted on C h a n n e l
9 at 4 p.m. each Thursday .
oj Cookery demonstrations by Barbara Lynch
are already popular with television audiences.
Try These Palate Pleasiny Miecipes From
the Council's Home Manayement Section
You will find these recipes will help you solve your hot weather menu
problems—and hot days do bring special problems to the housewife keen
to please her family's palate.
Cold cooked meats are, of course, the housewife's stand-by, but they can be
given new and appetising interest if served with Vegetable Mould. It's easy
to prepare—delicious and satisfying to eat.
Savoury Meat Loaf served with salad vegetables is another cold dish that
could become a favourite with your family—and it's economical too.
Take advantage of seasonal fruits to make delightful drinks. We suggest
Passionfruit Syrup. An d for something to eat with it? Date and Nut Loaf
is ideal. The children, especially, will love it.
V e g e t a b l e M o u l d
\ cup cooked green.peas, i o r J»eaosi_
2 cup finely diced
cooked carrot,i cup finely diced
celery.4- cup finely chopped
parsley.Salad vegetables for
serving.
Slices of luncheon
meat.
Soak gelat ine in cold water.
Place water, lemon juice, salt and Wor
cestershire sauce in a saucepan an d
b r i n g to the boi l .
Add softened gelatine and stir till dis
solved.
4 level dessertspoons* gelatin?.
pt. cold water.
1 pint water.
1 tablespoon lemon
juice.1 level teaspoon salt.
1 teaspoon Worcestershire sauce.
1 hard-cooked egg.6 stuffed olives.
I"*4. Pour a smal l quant i ty into a l i pin t -
size wetted mould and a l low to 'par t i a l l y
set . Arrange on the base a p a t t e r n of
sliced hard-cooked egg and sliced stuffed
ol ives. Pour another smal l quant i ty of
gelat ine over pat tern a nd al low to set.
5. Al low remainder of jel ly to par t i a l l y set,
then fold through cooked peas, carrot
and parsley.
6. Pour into mould an d chi l l thoroughly.
7. U n m o u l d and serve with Salad Vege
tables a n d sliced cook meat. Serves 6
persons .
JIFFY SALAD DRESSING
1 cup white vinegar. \ cup melted butter.
1 tin condensed milk.
1 egg yolk.
1. Place all i ngred i en t s in a one-p in t jar
in order of l i st ing, or beat together in
o r d e r of l i st ing for 2 or 3 minutes .
2. If using ja r , secure th e lid t ight ly and
shake well for 2 or 3 m i n u t e s .
i level teaspoon salt.
1 level dessertspoondry mustard.
S a v o u r y L o a f lb. lean round steak 1 cup grated carrot.(minced).
cups soft white
breadcrumbs.1 onion (grated).
'2 cup finely chopped
green pepper.
.', cup finely choppedparboiled bacon.
2 tablespoons chopped 1 egg (beaten).
1 level teaspoon salt.
] level teaspoon nutmeg.
\ level teaspoonmustard.
parsley.2 cup finely chopped
celery.4 oz . chopped mush
rooms (optional).
1. Grease a loaf tin, 9 " x 4 " x 2 " and
spr ink l e wi th dry browned breadcrumbs.
2. C o m b i n e al l i ngred i en t s and press into
p r e p a r e d t in .
3. Bake in a modera t e oven , 450° , top off,
bot tom medium (au tomat i c oven 100°)
fo r 1 to 1} h o u r s .
4. Serve cold with 8 lettuce cups filled
(Continued on page 2.)
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C O O K E R Y NEWS
HOT WEATHER RECIPES(Continued from page 1. )
with diced cooked beetroot, diced
cucumber and a mayonnaise or a salad
dressing. Serves 8.
P a s s i o n f r u i t S y r u p
1 dozen passionfruit.'. packet epsom salts
( i oz.) .
4 cups sug ar.3 cups water,
i oz . citric acid
(approx. 1 level
dessertspoon).
1. Boil together t he sugar a n d water unti l
sugar is dissolved—allow to cool.
2. When cooled add citric acid, t he p u l p
from t he passionfrui t and the epsom
salts—stir well.
3. Bott le in sterilised bottles.
4. This recipe makes approximately 1 q u a r t
of syrup.
D a t e and Nut Loaf
1 cup chopped dates,cup chopped walnuts.
1- 1 /3 cups boilingwater.
2 oz. butter or margarine.
1 egg (well-beaten).
11 cups S.R. flour.
1 cup wholemeal S.R.flour.
2 level t easpoons
cinnamon.1 level teaspoon bi
carbonate of soda.1 cup sugar.
1. Sift flours, cinnamon a n d bi-carbonate
of soda into a basin.
2. A d d sugar , dates a n d walnu ts .
3. Stir in the boil ing water a nd bu t te r .
Mix well.
4. Add egg an d beat well.
5. Pour in to a well-greased loaf t in, 8 J " x
5 " x 2 J " (approx . ) .
(Continued on page 4.)
Electric hotplates are really fast
says Mrs. L. M*<>$*•<»!I. oi tiinysyrttvo
IT'S DANGEROUS TO
PRISE OPEN POINTS
WITH THE POWER ON
S W IT C H OFF AND
REMOVE PLUG F IRST !
"I'd never cooked by electricity before
we moved into our new h o m e and I
was a little worried. But I needn ' t
have been. Cooking by electricity has
been very satisfactory. Especially withfruit cakes—a great favourite with my
family. T h e mixture goes into t he
oven a n d exactly one an d a half hours
later it comes o u t beautiful ly baked."
Mrs. Powell ' s 3-hotplate automatic
range is set in a bright , well-planned
14ft. x 8ft. kitchen. Walls a nd cup
boards are a neu tra l grey. Cream wall
tiles are matched by the cream rangeand refr igerator . Pre parat ion table
tops, t he breakfast table top a nd the
chair upholstery ar e a gay red. Ceil
in g is yellow and the patterned l ino
repeats t he yellow a nd grey.
An addit ional colour is sky b lue . Th is
has been used on the door leading tothe laundry, door a n d window architraves, skirting boards a nd cupboard
kick-boards. The ki tchen is i l lumina ted
at night by a 40 Watt fluorescent ceil
ing fitting.
The adjoining sunroom, t h e l aundry
an d the bathroom also have 40 W a t t
fluorescent fittings. An architecturalstrip light is installed over t he bath
room mirror .
The ba th room (hot water comes from
an out-of-sight above t he ceiling
electric storage heater) is a large 9ft.
x 8ft., an d a built-in 2-bar radiator is
a comfort dur in g winter. Bath andbasin are pink. Wall tiles a re green
with a border of black tiles.
T h i s 11 square home wa s designed by
the owners an d on e of its surprises is
the second shower adjacent to the
laundry, connected to the electric
storage ho t water system, of course.
Mr. Powell was looking into the future
when h e planned this—when two
young girls grow and monopolise the
ba th room.
However, Mrs. Powell finds an imme
diate benefit from it . T h e r e is no
danger of sand being tracked t hrou gh
the house when the family returns
from beach excursions.
§fhU 3£l lVt BETTERv
Live Bettei
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C O O K E R Y NEWS
• 11111J111111II • 1 1 • I 11 11| M 11II111 i 111 111ll 1111 H 11 i • 11 M 11111 i I I I I H 111H 11 H 11 H 111 It II3 R 1111 1111 111 i 11111111 111 F1111111«11 11 • III11111111111
I NEW RADIO SESSION - "The Voice of the Chef" \= A "Voice o f the Che f" session,
z with Dick Fair as compere, is
= being broadcast from station
§ 2UE each Tuesda y at 12.15 p.m .
| The session, whic h fe atures
i popu lar Una Clarkson, the
I Counci l's h ome management
= supervisor, and members of her
| staff, is staged at the Q.V.
| Building demonstration theatre.
| Initial broadcasts will give sug-
= gestions for the use of bananas
I in the daily menus. A special
z folder containing twenty ban-
E ana recipes has been prepared
i by the Banana Grow ers' Con-
= sumers' Service.
| Bright music and a cookery quiz
| are include d in each session.
Til 1111 (1111 Ml III 1 1 1111 I' • 11
H o u s e h o l d
How To Spend
a Pleasant Afternoon Attend one of the FREE demonstra
tions of electric cookery conducted in the Council's comfortable demonstra
tion theatres at 2.15 p.m. on these
days each week.
326 Pacific Highway, CROW'S NEST . TUESDAY
20 8 Burwood Road, BURW00D. . .WEDNESDAY
149 Oxford St. , BONDI JUNCTION . THURSDAY
259 Beamish Street, CAMPSIE . . . FRIDAY
Queen Victoria Bldg., George Stree t,CI TY FRIDAY
Always pack seasoning loosely into meat o r
poultry as it swells slightly while cooking.
A good method to get stiff, firm whipped
cream is to add th ree o r four drops of
lemon juice per jar before beating.
A handy funnel fo r filling salt an d pepper
shakers can be made quickly by using t h e
corner of an envelope, cut t ing off a smallpa r t of th e tip . ,
Cut marshmallows with scissors, dippingthe scissors in hot water frequently to prevent sticking.
Don't wash a flour sieve in soapy water;
use bicarbonate of soda, as this does n ot
stick to the mesh like soap.
Object ionable odours can be removed from
pots an d pans with ordin ary vinegar .
A lemon will give more juice if warmed
before squeezing. Po p into a warm oven
for a few minutes , o r drop into boil ing
water.
A dessertspoon of sugar in the water when
soaking lettuce makes it crisper.
To keep a double boiler from boiling dry,
place a fruit jar lid in the bottom vessel.
When the water gets low the lid will rattle
loudly an d so give warning that it is t ime
to add more boiling water.
If a cake sticks to the bo t tom of a t in dono t try to loosen with a knife. Instead,
wring a cloth out in cold water an d place
on the bottom of the tin. After a few
minutes t h e cake can be shaken free with
out damage.
To save o n washing up, use squares of
greaseproof paper when weighing ou t in
gredients fo r recipes. This paper can be
stored an d used again.
Fats an d oils absor b flavours very readil yand should be stor ed away from foodswhich have a str ong flavour. Th a t is whythe essence should be added to the creamed
b u t t e r o r magarine when making cakes.
W h e n it is necessary to make b readcrumbs
quickly, use a wire rack o r grater .
Salt a joint when t h e cooking t ime is complete . If the salt is pu t on before cooking,
it will draw ou t the juices of the roast.
A pret ty pat tern of sifted icing sugar ca n
be made on to p of a cake (chocolate o r
gingerbread show u p best) by p lac ing a
perforated paper doyley o n cake, sifting
icing sugar thr ough pat tern a n d then
remo ving doyley carefully.
A teaspoon of melted butter added to a
pancake mixture just before cooking will
improve the colour an d preven t th e mix
ture from sticking to the pa n.
L E C T R I C A L L Y
You'll Live B E T T E R
with Electric Refrigeration
— and save money as well! Your food will stay fresh and palatable longer when kept in an Electric
Refrigerator.
You'l l save money because you can buy foo d in bulk at lower mid-week
prices. And it costs so very little to run an Electric Refr igerator.
And—most important—only with an Electric Refrigerator can you be
certain of trouble-free, positive refrigeration on the
hottest days of summer.
Low deposit and easy terms will bring this necessity
to your home. Choose from the extensive display
in the showrooms of
THE SYDNEY COUNTY COUNCILCITY BANKSTOWN BONDI JUNCT. BURW00DC AMPS IE'CROW'S NEST SUTHERLAND
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C O O K E R Y N E W S
H E R E ' S H O W / an Easy an d Ec on om ic al Ent ree
says Grace Armstrong( S e n i o r D e m o n s t r a t o r ,
H o m e M a n a g e m e n t S e c t i o n )
If you sometimes grow weary of your tried and trusted
recipes I suggest that Sweet and Sour Veal could ad d
a touch of glamour to your menu.
Tender veal and tropical pineapple — they blend
deliciously.
C O O K HOT WEATHER RECIPES
1} lb. veal fillets.2 level tablespoons
fat.
1 cup celery (sliced).2 cup chopped onion.4 level teaspoon salt.
J level teaspoon
pepper.1 cup well-flavoured
stock.
1 15-oz. tin pineapplecubes (drained).
1 cup pineapple juice.
3 level tablespoonscornflour.
3 tablespoons SoySauce (a little lessmay be used ifdesired).
1 tablespoon vinegar.
1. Cut veal i n \ \ " cubes.
2. Heat fat, saute veal until it changes
colour.
3. Add celery, onion, salt and pepper .
Brown slightly.
1. Combine stock an d pineapple juice, ad d
to meat, cover an d br ing to boil. Sim
mer 60 to 70 minutes or unti l meat is
cooked.
5. Ad d pineapple cubes.
6. Mix together Soy Sauce an d vinegar.
7. Blend cornflour with these ingredients.8. Stir into veal mix tur e, brin g to boil
and simmer 5 minutes .
Serve with rice. Serves 6.
NOTE: Beef T e a Cube dissolved in 1 cup
of water, or 1 cu p of Ox T a i l
Mushroom soup may be used in
p lace of stock.
A N D H E R E ' S H O W / C O O Ka Del ic ious Sweet
says Florence Bird
(C ookery D e m o n s t r a t o r , ••O u e e n V i c t o r i a D u i l d i n g S h o w r o o m )
Chilled in the refrigerator and served with jelly, Peach
Floating Island is an ideal summer sweet.
It is nutritious an d contains proteins in the form of
eggs and milk, which are classified as protective foods:
these are most essential to a well balanced diet.
1 small tin peaches 1 2 - level dessertspoonsor other preserved cornfl our.
fruit. Vanilla essence.
2 cups milk. 2 oz. castor sugar
1 egg (separated). (meringue).2 whole eggs. Pink sugar.2 level tablespoons
sugar.
1. Arrange drained peaches in a pa t te rnon the base of an 8 " glass serving dish.
2. Scald the milk in the to p of a doub le
boiler.
3. Beat together one egg yolk and two
whole eggs, sugar a n d cornflour.
4. Ad d the hot milk to the eg g mixture
and return to th e to p of the doub le
boiler ."
5. Cook over h o t water, stirring constantly
unti l the custard coats the spoon. Add
vanilla.
6. Pour custard over the peaches a n d allow
to cool.
7. Beat the egg white unti l stiff.
8. Add sugar gradually, making into a
stiff meringue.
9. Heat a small quanti ty of milk in a
saucepan or frying pan and place spoon
fuls of mer ingue in to the hot milk.
W h e n se t lift out and dra in .
10. Place meringue at intervals on the
custard an d sprinkle with a l i t t le pink
sugar .
Delicious whe n served chilled. Apricots ,
s trawberries (when in season), frozen or
t inned raspberr ies or gooseberries are all
good variat ions fo r this custard.
Serves 4 to 5 persons.
(Continued from page 2.)
6. Bake in a moderate oven, 450°, top off,
bo t tom lo w (automatic oven 400°) for
approx imate ly 50 minutes to 1 hour .
NOTE: This loaf keeps well an d is better
if baked one day before cutting.•k -k
SANDWICH FILLINGS THAT ARE DIFFERENTHere are some suggestions fo r sand
wich fillings which will add flavour
and variety to your picnic lunches.
They are useful fo r school and work
lunches too.
Any minced cooked meat with pickle relish
or pickled onion, mayonnaise, a n d pre
pared mus ta rd or horse-radish.
Cooked h a m minced an d mixed with pickle
rel ish, choppe d celery, chopp ed hard-
cooked egg, and salad dressing.
Liver sausage, cho ppe d stuffed olives, a n d
salad dressing.
Equal parts flaked tuna, crab meat or lobster, an d finely cut celery, moistened
wi th a l i t t le mayonnaise or salad dress
ing.
Sardines, chopped hard-cooked egg, lemon
juice an d mayonna ise .
Cream cheese, finely cut uncooked prunes,
chopped nuts , sugar an d c innamon .
Sliced tasty cheese an d sliced h a m with
prepared mus ta rd an d mayonnaise.
Cheese spread blended with salad dressing,
chopped nu t s an ddrained, crushed pine
app le .
Chopped hard-cooked eggs, cucumber,
green pepper, onion, sal t and salad
dressing or mayonna ise .
Chopped ha rd - cooked eggs, chopped
stuffed olives an d salad dressing.
Mashe d hard-c ooked eggs, cho ppe d celery,chopped p imento and mayonnaise.
Peanut butter , chi l i sauce a n d mayonnaise.
Peanut butter with chopped cooked bacon,
moistened with mayonnaise.
Peanut butter with grated carrots an d
mayonna ise .
Peanut butter , pickle rel ish an d mayon
naise.
Baked beans, chili sauce, thinly-sliced onion
or pickle.
Finely-s hredded carrots, finely chop ped
celery a n d salt, mois tene d with ma yon
naise.
Ar e yo u go i ng to th e Easter Show ?Then be sure to see the Council's
popular electric cookery demonstrations.The Council's exhibit is part of the spec
tacular Electrical and Radio Exhibition in
the Commemorative Pavilion.
At the 1957 Show several demonstrators
wil l be cooking continuously. Remember
to ask for their recipes. There will also
be a demonstration by pastrycooks mak
ing hot cross buns and cakes.
So — We'll see you
at the Shotv.
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^ • I I I I I I I I K I I I I I l l l l l l l l l l l l l l l l l l l l l l l ' ^
Listen, to =
[ W O M E N ' S W E E K )
2 G B
i every Friday |
| 12.45-1.45 p.m. j
7lMI !MIIIIIIIIIIIMIMIinilMIIIIIIIL~
COOKERV neuisBo Modern — Switch to All-Electric
No. 11 (New Series) Published by The Sydney County Council
J i m MI mi mi in m m i Mill in I iniiu
= Listen to
[ R E C I P E R E V E L S !
2 U W
1 every Thursday 1
| 1.30-2.00 p.m. |
~ n i i i i i i i i i M i i i i i i i i i i i i i i i i i i i i i i n i n ~
"CUT YOUR COOKING COSTS THIS CHRISTMAS"says Una Clarkson, Supervisor of Home
t
Management, The Sydney County CouncilHere are cake and pudding recipes
that will preserve for you the tradi
tion of Christmas dinner, but surprise
you with their economy. They have
been specially selected for "Cookery
News" by Miss Clarkson, wh o also
lists some "don'ts" to help ensure
success with your cooking.
C H R I S T M A S is coming and the geese are
gett ing fat, but the family purse is not
always as fat as the geese. There are many
traditional foods that we would like to
include in our Christmas catering, b u t they
• <k> t e n d %> sweteh the-prtrm:'-* J 'oit"#m-:-Here
are recipes for two types of cakes and two
puddings, from which you can choose ac
cording to your family's taste. They lose
absolutely nothing of that tradit ional fruit i-
ness associated with expensive recipes, ye t
one pudding, for instance, is actually made
without an y eggs at all.Here are some hints to help yo u make sure
of success.
" M y t i m e fo r p r e p a r a t i o n a nd c o o k i n g
i s l i m i t e d . . . y ou ' ve h el pe d me s u c h
a l o t . I ' m s av in g l ot s of t i m e . . . "
Housewife's letter praises
Council's FREE Lecture-
demonstration classes.
Whether you're a beginner or a competent
cook already, you, too, will thoroughly
enjoy attending The Sydney County
CounciFs lecture-demonstration courses in
electric cookery.
Each course consists of nine lectures by
experts from the Council's Home Manage
ment Staff. The courses are conducted
in comfortable theatres in the Council's
Queen Victoria Building, Burwood, Bondi
Junction, Campsie,and Crow's Nest Show
rooms, with each lecture commencing at
7.00 p.m. (6.00 p.m. in the Queen Victoria
Building).
It costs you nothing to attend. Enrol now
by 'phone, letter, or personal call.
(See page 3 for showroom addresses.)
For the cake:DON' T try to cook a large, rich fruit cake in
anything but a cool oven.
DON'T expect to cook a-rich fri*it cake in a short
time—standard cooking tune for a 7 in. or 8 in.
diameter cMfee iVi lb . mixture) is 3 to 3V% hoursand for a^9 in. or 10 in. 'diameter, cake (1 lb.
mixture) 4Vz to 5Vz hours, afcenr&ng to how moist
the mixture is.
DON'T line cake tin^|j&ji layers and layers \>f*
'ithjee 'hour
i, wet mixti
is necessary when you'have the
ture of an electric range,, oven.
DON'T peep—in a correct $low i
won't be cooked
DON'T ha v
finished m 1
support the
DON' T r. ,
it to eb'ol . !;••.
of sherry, brand} .
comes from the .
in several thicknes:
and allow to cop'
and a Do—DO he sur
recipe—a mixture iackii
;tt.iled tt_ ipera-
:n heal, -he c a k e 1
DON'T expect a good Christmas pudding to cook
in a short time—at least 4 hours cooking on the
day on which it is made and 2 hours on the day
on which it is used. Long cooking improves th e
flavour and the colour.
DON' T tie the cloth to o tightly if you're cooking
a pudding in a cloth—leave room for swelling and
expansion. On the other hand don't have it too loose
or the water will enter. About one inch slack in the
knot will be just about right. Scald and flour the
pudding cloth before tying up—the flour forms the
sealto
keepthe
waterout.
an d DO line the bottom of a pudding basin or
steamer with a small piece of greaseproof paper
before adding mixture.
C h r i s t m a s C a k e
2 oz. apricots or 5 eggs
crystallised pineapple 1 teaspoon vanilla
. y o u ve
lxture cannot,r
~2"r\7ri
".. ^-^~-i"nuis«cukc7
e irira iin •• i i" .ok ?6;-- *?•>'»'
— ! n r t\vo -!; three : • poons1 ov$r lop imroc^aiely cake
sr< ihtA' v.~ap up On the .tin).« of brown paper or newspaper
slow' . ":
yc *o. a well-balanced-.uihcicnt flour or one
4 oz. dates8 oz. sultanas
• 8 oz. currants8 qz . rajsins4 oz . chopped peel
_ 4 oz . chopped nuts2 "tfz&ibrttned cherries
i 2 tables poons sherryand 2 ab" spoonsbrai.~, . . .OR I cup rum
8 oz. butter8 oz. brown sugar
essence1 teaspoon almond
essence *1 tablespoon golden
syrup, plum or rasp, jam
-Grated -jfiaof 1 lemon
10 oz. plain flaur
2 level teaspoonsmixed spice
1 level teaspoon sa !t.
using all self-raising Mot
dip in the middle, i
Fo r th e Pudding:
DON'T feel that you hrfv* to use
recipe with lots of butter and eggs
similar to the cake mixture—use
the suet type (no eggs) given here
and you'll have the most delicious
pudding you could wish for.
DON' T try to cook the pudding
quickly—have the water on a slow,
steady boil only.
S sure to end up with a
1. Prepare al l fruits, add brandy a nd
sherry. Allow to stand overnight if possible.2. Cream but te r and suga r well, add . eggs
on e at a t ime and mix thoroughly. Ad d
essences, glycerine, golden syrup and jam,
lemon rind, a nd juice.
3. Add sifted dr y ingredients and
fruit alternately to mixture unti l
al l is added. .
4. Line an 8 in. square or roun-i
tin with one thickness each of
brown and greaseproof paper, or
2 sheets of greaseproof paper.
h i , (Cont inued on p ag e 2.)
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C O O K E R Y NEWS
A Housewife has her say about cooking —"Electricity cooks best — and cheapest!"
Like Mrs. M. Kendall, whose new home at Maroubra is pictured on this page, more and more Australian house
wives are switching to electric cooking.
When it comes to cooking for a family they know that they
can depend on the electric range to take the drudgery out of the time they must spend in the kitchen. They know that
with an electric range they'll have a cleaner, cooler kitchen
and more time for leisure, and that their housekeeping
expenses will be much lower.
In a recent, unsolicited letter to the Council Mrs. Kendall
said:
"I am writing to let you
know how happy I am with
my 'electric kitchen.'
"M y husband , self and
baby daughter moved into
our new home six months
ago. Previous to that date
I had never had any experi
ence of electric cookery,
and now I never want to
go back to any other means
of cookery.
" We have a range, refrig
erator, food mixer, 60
gallon hot water system,
jug, wash boiler, washing
machine, shaver and radio,
and are most happy with
the quarterly cost of run
ning those items."
k i m i i :
' The Sun in
C H R I S T M A S R E C I P E S(Continued from page 1.)
5. Place mixture in prepared 8 in. tin an d
bake at 350°, t op element off, bo t tom low
(automatic oven 325°) 3 to 3 j hours, de
pend ing on size of tin .
6. When cooked remove from oven a n d
trickle 2 tablespoons brandy, rum or sherry
over cake while ho t , then wrap in several
thicknesses of paper, leaving cake in the
t in , a n d allow to cool slowly.
7. Cover with Fondant Icing a nd decorate
with Royal Icing.
Note : 1 tablespoon glycerine added with
eggs helps to keep cake moist.
F o n d a n t I c i n g1
1 lb. icing sugar 1 level dessertspoon1 unbeaten egg white glycerine (1 oz. ).3 oz. glucose
1. Sift icing sugar into a basin.
2. Melt glucose over ho t water, but do
not boil.
3. Make a well in the centre of the icing
sugar, ad d egg white, a nd stir in gradually
with the back of a wooden spoon.4. Add glucose and glycerine a n d stir until
al l t he icing sugar has been absorbed .
5. Turn on to a surface dusted with icingsugar a n d knead until smooth.
C. If colouring t he icing, ad d a few drops
at a t ime at this stage, a n d knead t he
colour through t he mixture evenly.
7. Roll ou t evenly to fit the cake—brush
cake with a pastry brush to remove crumbs.
8. Brush over top and sides of cake with
egg white a nd place icing on, working into
the corners to •fit smoothly.
9. Polish surface of icing with palm of
hand, using a little sifted icing sugar.
10. Decorate with Royal Icing piping,
sprigs of holly, etc.
- N o t e : Sufficient icing'for 71 in. or 8 in.
square or round cake.
R o y a l I c i n g
Few drops lemon juiceFew drops acetic acid.
1 egg white '
2 lb. icing sugar(approx.)
1. Beat eg g white slightly. Add sifted
sugar gradually, beating well.
2. Add lemon juice and icing sugar a ndbeat until smooth. Add acetic acid.
3. Beat until icing will remain in a po in t
when spoon is drawn u p from it. It is
importan t to note that t he icing must be
thickened by beating, an d not by the addi
tion of extra sugar.
4. Cover with a damp cloth till needed
(this prevents a crust forming).
5. Pipe as requ ired fo r decorating.
Glace F r u i t C a k e
3 oz. glazed apricots3 oz. crystallised
pineapple3 oz. mixed peel1 oz. crystallised
ginger
4 oz. cherries
i lb. butter1 lb. castor sugar \ teaspoon almond or
vanil la essence1 teaspoon glycerine3 eggs
| lb. plain flour14- level dessertspoons 11 tablespoons sherry
baking powder 2 o z. walnuts,i pt. milk (approx.)
1. Prepare al l fruits, add sherry, allow to
stand while preparing cake.
2. Cream butter a nd sugar, add essence
and glycerine.
3. Add eggs singly a nd beat well.
4. A dd milk alternately with sifted dry
ingredients a n d prepared fruit a nd nu ts .
5. Divide mixture into two, place in an
8 in. r ing tin and a 6 in. square cake t in ,
or place in a | lb . cake t in.
the Morning
and a Fluorescent at Night
The kitchen in the new all-electric home of
Mr. and Mrs. K. Kendall of Maroubra catches
the morning sun. The sunlight slanting through
Venetians of blue and ivory catches the warm
reds of the preparation table tops, and this
splash of colour makes a gay contrast with
the wall tints.
Ceiling is buttercup yellow; walls are light
green; wall tiles cream; cupboards are painted
white on the outside an d red on the inside
and the lino tiled floor is charcoal grey with
narrow diagonal ribbons of green, red and
yellow.
It's a medium sized kitchen (12 ft. x 9 ft.),
which has been planned to save steps and
space. A snack table is hinged to fold flat
against the wall when not in use. A swinging
door connects with the dining room.
Next, of course, to her electric appliances,
Mrs. Kendall is enchanted with her revolving
corner cupboard. A slight push and her
groceries circle for her to choose.
In the evening the kitchen is brightly lit by
a twin 20 watt fluorescent ceiling fitting which
gives splendid lighting at low cost.
6. Bake in a moderately slow oven, 425°,
to p off, bottom low (automatic oven 37.">°).
T imes—J l b . cakes—1 to li hours.
\ lb cakes—approx. 1 hour.
Ring tin—approx. £ hour.
7. Serve uniced.
(Continued on page 4.)
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C O O K E R Y NEWS
Regular Demonstrations
Foreshadowed
Cookery demonstrat ions on TV proved
popular when presented by a leading
Sydney department store earlier in the year.
Demonstrators from the Council ' s Home
Management Section took part and gained
valuable experience in this ne w entertain
ment medium.
Favourable comments on the shows were
heard from viewers. Barbara Lynch from
• the Council 's Crow's Nest showro om was
the demonstrator selected to make the telecasts. Although she had had no previous
experience on T V, her poise and u n h u r r i e d
assurance created a fine impression. She
was assisted by skilled staff work behind
the scenes by other members of the
Council 's Home Management Section under
the supervision of Una Clarkson.
Miss Clarkson, herself, made two successful
telecasts for the ABC at the Royal Show.Later , she did another show that the ABC
p u t on film, for future telecast.
TV — Opportunity for
Bringing Wiring Up-to-date
Your TV set won't mean good-bye to your
radio or portable lighting. You'll need an
other power outlet for your T V set if
yo u arc going to avoid the inconvenience
of switching one p l u g for another .
W h e n you call in your electrical con
tractor to instal the TV outlet , ask him to
bring your house wiring up-to-date by
pu t t ing in those power outlets that make
life so much easier. It will save yo u money
in the long run .
Do you still cookover a
naked flame?THE SYDNEY COUNTY COUNCIL
'Phone B0259
Queen Victoria Building, 457 George Street, Sydney.
20 8 Burwood Road, Burwood.
Marion Street, Bankstown.
25 9 Beamish Street, Campsie.
32 6 Pacific Highway, Crow's Nest.
149-151 Oxford Street, Bondi Junction.
Council Chambers, Prince's Highwa y, Sut herland.
a l l
E L E C T R I C C O O K I N G
o t h e r c o o k i n g m e t h o d s
m a k e s
o l d - f a s h i o n e t
F O R T H O U S A N D S O F
Y E A R S ma n harnessed fire
to his needs . F lame p rov idedhis light . . . his warmth . . .
and cooked his food.
To-day's mod ern housewife
has said "good-bye" to flame-
type cooking fo r good! Just
as electric light made al l o ther
l ighting methods old fash
ioned, so the electr ic range of
to-day offers t he u l t ima te in
cooking cleanliness , convenience , speed, and economy*.
Make up you m i n d NO W to
se e t he modern electr ic ranges
d i sp layed in your nearestCouncil showr oom. Easiest of
t e rms are available, covering
complete instal lat ion in your
h o m e .* Immediately you instal yourelectric range, practically all theelectricity you use, whether forcooking, lighting or any otherpurpose, drops in price a halfpenny
a unit . . . saves over 4 / - in the £.
As the TV screen is relatively some ten
t imes brighter than a cinema screen, you'll
need room lighting to preven t eye strain.
One of several recommendations by illu
mination experts is to place a lamp near
or behind th e T V set. If th e l a m p is in
your field of view it should have an o p a q u e
or very low brightness shade and the inside
lower edge should be darkened .
DON'T TINKER-and before you examine any
electrical appliance, flex or
plug
S WI T C H OF F AND PU L L
O UT T H E P L U G !
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C O O K E R Y NEWS
H E R E ' S H O W I C O O KCompany Curry
says Lorna Nash(C ookery D emons i ra i or ,
Queen V i c tor i a B ui l d i n g Sho w roo m)
Many women lead very busy lives, combining home duties and
careers. But we all love to entertain, and I f ind the simplest and ^
most enjoyable way is to give a Buffet Tea.
On these occasions I try to introduce novel ideas such as serving
certain types of foods which have become internationally famous . ^ - ^ s s a f * ^
On one such occasion I served a variety of curry dishes. The
particular recipe here I have called "Compan y Curr y." It is easily
prepared, and equally delicious whether made as an elaborate
chicken dish, or an economical on e containing rabbit or veal, or jmmKk
even the humble sausage.
2 lb. veal steak 1 pt. stock or water pep per . Cook unti l meat is tender. (Approx.1 tablespoon lard 1 level teaspoon salt . i . O H
1 level tablespoon J level teaspoon ' i l o ' H o u r s ; .
flour pepper 4. Fry egg u n t i l hard. Chop finely.1 level tablespoon 1 egg r r i . J
curry powder 1 tablespoon sultanas 5 - F l 7 sultanas a n d currants unt i l p l ump
1 tablespoon tomato 1 tablespoon currants a nd onion until golden brown.sauce 1 onion (finely sliced) r e . , . . . « . , ,
1 tablespoon fruit 1 tablespoon blanched ° \ S e r v e c u r r y ™ entree dish. Spr inkle
chutney almonds. with egg, then sulta nas, curra nts and last'y,
1. Cu t veal into 1 in . pieces. onio n rings. Cu t almonds in long snips
2. Melt lard, saute veal, add flour, curry a n d stand lengthways.
powder an d cook fo r a few minutes. Surro und with border of rice. Garnish with
3. Add toma to sauce, chutn ey, stock, salt, lemon wedges an d parsley sprigs.
A N D H E R E ' S H O W / C O O KApple an d Le mo n Layered Crimen
says Heather Robb{i '«»«•£*.<-1-> l l i ' i i c o n s i ratwr, H k
Queen V i c tor i a B ui l d i n g Sho w ro om)
If you wish to make a lasting impression on your family and fr iends mm
yo u must try Apple and Lemon Layered Crunch. The beauty of this flf^Errecipe is that it is very economically and simply made. The variety *
of flavours in this one dish blend to form a tantalising dessert to
please the most critical palate. It has proved a particular family
favourite in our home an d I can assure you if will in your home IK
also. ' " • -W9
LEMON SAUCE: 6. Cover with another third of crunch
i feTelToblespoons hV^p'^r^ then the remainder of sliced appleplain flour 1 level dessertspoon and lemon sauce, a n d lastly top with
J level teaspoon salt grated lemon rind. remainder of crunch mixture.
I.Tlend "sugar, flour an d salt with the \ * * e i n . a modera te oven, 450° topwater in a saucepan. Mix well, bring to o f f ' b o U o m ° w (automatic oven 400°) forthe boil an d stir until thick. approx imate ly 35 minutes
2. Remov e from heat, graduall y stir in 8 ' S c " ' e h ° l o r c o l d W l t h s t l r r e d c u s t a r d
well-beaten egg, lemon juice a n d r ind . ° r w n l P P e d cream.
R e t u r n to hotplate and stir well for 1 S e r v e s 6 " 8 P e r s o n s '
m inu te . fi^mm
^
m
™" "™ ^™ ™» « « « • mm i CRUNCH: I Come and meet the Council's demonstrators. I
•\ cuo butter or mor- I level teaspoon salt . . . . , .
garine 1 cup desiccated I T h e
yw o u l ( l l l k e
to help you, show you how to |
l cup brown sugar coconut • prepare new, delicious dishes, how to save •
1 cup plain flour 1 cup cornflakes. I t j m e | n t n e kitchen, how to save money. «
1. TrearributteTand brown sugar. I •••« them at the FREE public demonstrations |
2. Add sifted flour an d salt, coconut an d I 0 e l e c t r i c c
. °°c o n d u c
'e i 1 t h e c ? u " c l l , s I
cornflakes; mix well. ' showrooms at 2.15 p.m.^n these days each week: I
3. Place | r d of th e crunch mixture in a | CROW'S NEST TUESDAY |greased 1J pt . shallow ovenproof dish. j BURWOOD WEDNESDAY j4. feel, core an d slice apples finely. Ar- J Rnwni IIIUPTinu TUimenAV
range half quantity of sliced apples o v e r I H U N U I •I""1'HUN . . . . fHUKbUAY |crunch mixture. I CAMPSIE FRIDAY j5. Pour and spread over apples half J QUEEN VICTORIA BUILDING . . FRIDAY Iquan t i ty of lemon sauce.
m mm m mm m m^ h b ^ — — — _ 1
C H R I S T M A S R E C I P E S(Continued from page 2. )
C h r i s t m a s P u d d i n g
4 oz. shredded suet
] \ cups plain flour3 cups breadcrumbs
11 cups brown sugarcups sultanas
1 2 cups raisins j cup currants
2 oz. peel
1 cup grated carrot1; cups milk3 level teaspoons soda
dissolved in milk
Parisian essence orcaramel colouring.
1. Sh red sue t finely, the n r u b into sifted
flour.
2. Add breadcrumbs, brown sugar an d pre
pared fruits an d carrot .
3. Dissolve soda in milk, then ad d to d ry
ingredients .
4. Grease pudding basin well an d fill Jfull with mixture.
5. Scald an d flour th e pudd ing c lo th , then '
l ightly sprinkle with breadcrumbs an d t ieon securely. Ti e the corners of cloth
across top of basin. Instead of cloth double
greaseproof paper buttered on both sides
and securely tied down may be used.6. Place in saucepan of boil ing water ,
being sure that water level is about half
way u p t h e sides of basin.
7. Steam at least 3 hours , then when
required s team 2 hours longer. If keep ing
for a few days, store in a cool, dry place.
8. Serve with Pl um Pu dd in e Sauce.
Sago F rui t P ud di ng
4 cup sago2 cups milk6 oz . butter or
margarine2 cups sug ar2 eggs
2 level dessertspoonsbi-carbonate soda
2 level teaspoons salt2 cups soft bread
crumbs
2 cups mixe d fruit.
1. Wash sago well an d soak in milk over
n igh t , or at least 3 hours .
2. Cream butter o r margar ine , an d sugar.
3. Beat eggs slightly and add gradually.
4. Mix soda a n d sal t thorou ghly with
milk a n d sago and add this to the first
mix tu re .
5. Stir in the breadcrumbs an d mixed
frui t , blending well .
(5. Grease o n e large or two smaller pud
ding basins a n d l ine the bottoms with
greased greaseproof pap er. Fill abo ut §rds
with mixture; cover with tw o thicknesses
of greaseproof paper greased o n both sides,
an d tie down securely.
7. Steam fo r abou t 4 or 5 hours , a n dfu r the r 2 to 3 hours before serving.
8. Serve with Plum Pudding Sauce.
P l u m P u d d i n g S a u c e
2 tablespoons golden
svrupJ pint n-ilk4 cup brandy.
2 level tablespoonsbutter
2 level tablespoons
plain flour2 level tablespoon s
sugar
1. Melt butte r. Remo ve from heat a n d
b lend in flour.
2. Add sugar an d golden syrup.
3. R e t u r n to hea t and add milk all atonce, stirr ing unti l thick.
4. Ad d brandy just before serving.
5. Serve h o t with Chris tmas Pudding.
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No. 13 (New Series). Published by The Sydney County Council .
T H E S E R E C I P E S A R E P O P U L A R C H O I C E SThousands of requests for recipes are received each
year at the Council's Showrooms. Miss Una Clarkson,
Home Management Supervisor, reports that the follow
ing recipes have been among the most popular selected
by housewives wh o keep a wary eye on the househo ld
budget.
Although economical, they have high food value,
delicious flavours, and can be attractively served.
Don't let the family miss the treat of Open Barbecue
Sandwiches. Simple to prepare and tasty, they arewonderful for winter fireside meals, served after a bowl
of steaming hot soup . You'l l be the popula r hostess
when you use them for late evening snacks.
The Beef Pinwheels and ' the Hamburg er Pie with
Rich Brown Sauce are both meat "extenders" and can
provide good substantial meals.
(Pictured at right is Baked Fish Mould—see page 4.)
Open B a r b e c u ei
S a n d w ic h e s
2 level tablespoonschutney
2 tablespoons tomatosauce
1 dessertspoon Wor
cestershire sauce
1.
(grated)level teaspoon salt
level teaspoon pepperor 7 slices of bread.
Combine al l ingredients , except th e
bread, and mix well together.
2. Toas t th e slices of bread on one side
only; spread t h e steak mixture on the
tin toasted side.
3. Place under the heated gri l l ing element
and grill for approx imate ly 10 minutes ,
or until the steak is cooked through.
4. Serve piping hot .
B eef P i n w h e e l sI lb. roun d steak 2 tablespoon s toma to
(minced) juice or milk
I I level teaspoons 11 cups seasonedsalt mashed potatoes
Pepper Small carrots an d
1 egg parsley to garn ish.
Each week more than f ivethousand pr in ted sheets
of recipes are col lected bycustomers o f the Counci lf rom i ts city and suburbanshowrooms.
M r s . L. C o p p , of B o n d iJunct ion, seen a t r i gh tdiscussing a recipe w i t hAss i s tan t Demonst ra to rPa t Hibberd , regu la r l yt r i es out many o f t hed i shes recommended o nthe recipe sheets.
2 tablespoons melted 11 cups cooked peas(mashed and seasoned) - —
NOTE: Any types of vegetables preferred may
be used. Cooked rice may be used in place
of the potatoes.
1. T o minced steak add all ing red ien t s
except potatoes a n d peas.
2. Mix well and pu t mixture onto waxed
paper and pat out to form rectangularsheet 7 " x 0" , A" thick.
Cover half of meat mixture with pota
toes an d other half with mashed peas.
Roll meat firmly as for Swiss roll, start
ing with en d covered with peas.
W r a p in waxed paper an d chill thor
oughly.
When ready to cook, cut with sharp
knife into slices \ \ " thick.
Place on shallow, well-greased bakin g
dish, brus h with melted butte r or fat
and bake in a moderate oven, 450°, top
e lement off, bottom med ium (automatic
6
oven 400°) fo r approximately 20 minutes . a i f - y j - pin t t r r i t^ i l i nnwr i ) 11 1
carrots an d parsley.
H a m b u r g e r Pit; wi th Bi ch
B r o w n SauceSHORTCRUST PASTRY:6 oz. plain flour \ level teaspoon salt
4 level teaspoon baking powder
1. Sift Hour, salt an d baking powder into
a bowl.
2. Ru b in the margarine with the tips of
the lingers.
3. Mix water an d lemon juice an d add to
mixture , mak ing a dry dough .
I. Turn onto a floured surface an d roll
ou t to fit 9" p ie p la te .
FILLING:
4 oz. margar ine orclarified dripping
2 tablespoons waterSqueeze lemon juice.
2 level teaspoons salt
1 cup soft whitebreadcrumbs
1 lb. rou nd steak
(minced)6 very thinly sliced
wedges of a tasty
cheese.
1 large egg (beaten)' cup grated onion1 cup milk
1 level tabl espoo ndry mustard
1/3 cup tomato sauce1 level tablespoon
chopped parsley
1 tablespoon Wor
cestershire sauce
1. Combine al l ingredients, except cheese.
2. Spread mixture into shell an d bake in
a moderate oven, 450°, top off, bo t tom
medium (automatic oven 400°) for 45
minutes .
3. Remove from oven an d arrange cheese
wedges in posit ion on t op of filling an d
r e t u r n to oven until cheese melts in
approx imate ly 5 minutes .
4. Garnish with parsley an d serve with
Rich Brown Sauce.
Serves approximately 8.
RICH BROWN SAUCE:1 small carrot i level teaspoon
1 small turnip pepper(Continued on page 2.)
1
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C O O K E R Y NEWS
»«• 1
t e a
r 1 iSCO
— J
"I a m convinced thatelectric cooking ha s no equal"
says Mrs. P. Lynch of Yagoona
"I've always found it to be fast an d very
clean. However, on moving into our new
home, I though t tha t my inexperience inus ing the new range could result in some
early fai lures . Th at didn ' t hap pen. Every
th ing I have cooked has t u r n e d o u t wonder
fully well."
T h i s new all electr ic home wa s designed
by th e owners , Mr. and Mrs . P. Lynch . I t
is neat an d pleasant with every convenience
for comfortable living.
Although compact in appearance t he kit
chen is, in reality, qui te spacious. Walls
and cupboards are flush at the top , elimi
na t ing a large a n d useless area which would
be a dust collector.
The colour scheme is gay. Cupboard treat-
/ DANCER LURKS
IN DAMAGED CORD
& FITTINGS
Frayed or wor n
cords, chipped or
cracked f i t t ings, makeshift
j o i n t s —
ALL THESE ARE DANGEROUS
Have all damaged f i t t ings
cords in your home replaced
ment is pastel grey with iridescent circular
handles . Othe r colours are: white range,
refr igerator , architraves an d wall above cupboa rds ; fiesta yel low wall tiles a n d ceiling;
pastel blue remaining walls ; br ight red
doors; black plastic bench tops a n d table .
Linoleum with a red, yellow an d black
design on a grey gr oun d complet es this
exciting scheme.
The l iving room decorat ion is interest ing,too. Feature walls of flamingo an d pastelblue contrast pleasantly with smoke greywalls separated by a white cornice from t h epale lemon ceiling.
Adjo in ing the l iving room is a sunroom
with s tained panelled walls matc hing the
floor.
The l aundry has not been included in the
main plan. Mr. an d Mrs. Lynch preferred
it to be separate so they buil t it u n d e r the
same roof as th e garage.
Fluorescent l ighting has been used in the
k i tchen an d in t he l iving room where it
is concealed in the pelmets over the
windows.
Twenty-six lights and twenty-three power
outlets have been instal led throughout the
home. Ho t water is supp l ied by an electric
"off-peak" storage system.
APPLY FOR SUPPLY
If you're thinking of building a ne w home,you will find that probably the most important contribution to your comfort in thehome will be the electricity supply. Butto obtain that supply yo u must, of course,
make application to the Sydney CountyCouncil .
The earlier yo u make your application theless likely yo u will be to cause yourself later inconvenience. In fact , yo u willserve yourself best if yo u see the Councilbefore your plans ar e finalised.
The Council's officers will be gfad to assistyou plan your installation requirements—please as k for their advice.
You will save money if you make yourhome a one-service—all electric—home, inaddition to ensuring fo r your family themaximum of comfort, convenience an dcleanliness.
THESE RECIPES ARE POPULAR CHOICES(Continued from page 1.)
1 pint stock or woter1 stick of celery I brown onion1 oz. clarified fa t1 level tablespoon
plain flouri level teaspoon salt
Piece of bacon bone orrind
1 teaspoon Worcestershire sauce
1 dessertspoontomato sauce.
1. Wash vegetables, peel tur nip only.
2. Cut all th e vegetables u p roughly.
3. Melt fat in a saucepan and allow to
become fuming hot .4. Add vegetables an d fry very slowly until
nicely browned.5. Add flour, salt an d p e p p e r an d brown
well.
6. Add stock or water an d stir until boil
ing. Add bacon bone o r r ind an d sauces.
7. Cover saucepan an d simmer for £ hour.
8. Strain thro ugh a fine strainer andreheat .
9. Serve in a hot sauce boat.
Note: Vegetables may b e diced an d allowed
to remain in sauce.
» « «
Fish is one valuable food that does
not grow tedious with repetition.
Fried fish and chips is a favorite dish
with anybody's family the whole year
through.
Many families are conservative in
their eating habits and you may have
to be a little diplomatic when an
nouncing a change from an old
favour ite . These three recipes will
provide a change that won't let you
down.
C r u m b e d1 lb. cooked flaked
fish (any kind ma y
be used)1 lb. potatoes, cooked
& mashed1 cup cooked small
macaroni
F i s h B a r1 cup finely diced
celery
2 eggs
1 level teaspoon salt
1 level teaspoon
pepper
2 tablespoons lemon
juice
1. Combine ingredients .
2. Place in well-greased an d lined loaf t in ,(Continued on page 4.)
-
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C O O K E R Y N E W S
TO HELP YOU
H o u s e h o l d H i n t sAd d tw o tablespoonfuls of brown sugar ,
three slices of l emon an d th ree o r four
sprigs of mint to corned beef o r a p u m p e d
leg of mutton, while meat is s immer ing ,
for extra flavour.
To vary grilled la mb chops, sprin kle half cooked chops with salt an d pepper an d
place a slice of orange on each. Brush with
melted butter or salad oil. Serve sprinkled
with finely chopped parsley.
Add extra flavour to grilled chops o r steak
by spreading surface with meat o r vege
table extract before remo ving from griller.
A quick way to bake potatoes in the i r
jackets is to simmer them in boil ing water
for live minutes, then turn ou t and dry.
Place in the oven a n d they will cook in
half the t ime and be very ffoury inside.
Baked custard will se t more quickly if milk
is warmed before being added to th e beaten
eggs-
To remove fa t from h o t soup, pour soup
th rough a cloth that has been rinsed in
cold water.
To chop parsley o r m i n t u se k i tchen
scissors.
Marshmallows make clever candle holders
fo r a child's birthday cake.
Quick sauces to serve with ic e cream:
1. Heat honey, pour over ic e cream,
sprinkle with chopped nuts .
2.Place caramels o r chocolate peppermintcreams in top of double boiler, allow
to melt, ad d sufficient milk o r water
(approximately 2 tablespoons to G oz.
sweets) to make smooth sauce.
A simple tasty glaze fo r roast lamb or
mutton: Blend 1 tablespoon red cur ran t
jelly, 1 tablespoon vinegar , 1 level table
spoon brown sugar. Remove meat from
oven 20 minutes before complet ion of cook
ing time, brush glaze quickly over meat
and return to oven.
The following hints will ensure th e success
of every cust ard tart :
For pastry use plain flour only.
Roll pastry evenly a n d make sure it is
free from cracks a n d bubb les .
Glaze pastry with eg g whi te a n d allow
to d ry before adding custard.
Spoon custard into p ie shell gently—do
not pour.
COME AND SEETHIS KITCHENSeveral firms co-oper
ated in the presenta
tion of this spectacu
lar all-electric display
kitchen at the Coun
cil's Queen Victoria
Building showroom.
Th e steel cupboards
are pink with bench
tops in blue moss
laminated plastic;
walls are blue. Ceil
ing and Venetian
blind are primrose
with curtains in white;
electric range and re
frigerator are white;lino tiles are mottled
black with touches of
primrose.
E A S T E R N S U B U R B S R E S I D E N T S
Free Cookery ClassesThere are vacancies for the evening
lecture • demonstration courses in
electric cookery conducted at regularintervals in the Council's Bondi Junc
tion Showroom.
Each course consists of nine lectures
by cookery experts fromthe Council's
Home Management Section. Lectures
commence at 7.00 p.m.
It costs you nothing to attend. Enrol
now by 'phone, letter or personal call.
Courses are also conducted in theCouncil's Queen Victoria Building,
Burwood, Campsie,and Crow's Nest
Showrooms. Enquire for details.
ELECTRIC COOKING MAKES ALL OTHER COOKING METHODS OLD-FASHIONED
CLEANER
No fumes, no greasy soot to discolour walls, cupboards or ceilings;no flames to blacken pots and pans—in fact, no mess at all. Just aquick wipe over restores an electricrange to showroom sparkle.
FASTER
New radiant hotplates glow red-hot within seconds . . . reach fullcooking heat in record time; no"flicker," no sudden drops in pressure . . , just a constant, unvaryingcontrolled heat.
<K UVI BITTISNj
T H E S Y D N E Y C O U N T Y C O U N C I L - phone b 0259Queen Victoria Bldg., 457 George St., Sydney; 20 8 Burwood Road, Burwood; 259 Beamish St., Campsie
32 6 Pacific Highway, Crow's Nest; 14 9-1 51 Oxford Street, Bondi Junction
Marion Street, Bankstown; Council Chambers, Prince 's Highway, Sutherland.
CHEAPER
As soon as you instal an electricrange practically all the electricityyou use in your home, whether forcooking, lighting, or any otherpurpose, is reduced in price bymore than 3 / - in the £.
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C O O K E R Y N E W S
HERE'S HOW I COOKA Pl a i n Spo ng e
says Joan Carpenter(Cookery D e m o n s t r a t o r , Q u e e n V i c t o r i a
B u i l d i n g S h o w r o o m )
"Something quick and easy. " That is the general
request fro m most busy housewives . But I have no
doubt that most people still want to create the impres
sion that they have spent quite a time preparing their
"quick and easy" recipe.
On e of our most popular recipes is the Basic Plain
Sponge, which I am sure everyone regards as the
peak of perfection in cookery. Wh ile there are sev eral 1
ways of successfully making a sponge , I suggest you
try this way.
3 eggs 1 cup S.R. flour (or 11 cup sugar cup plain flour and3 tablespoons cold 2 level teaspoons
water baking powder).
1. Place eggs a n d sugar into a m i x i n g
bowl and beat vigorously unt i l thick
and l ight (approx. 10 minutes) .
2. Sift flour well and add all at once to
egg mixtu re, folding throu gh gent ly by
h a n d .
3. Add cold water, folding gent ly through
mixture un t i l no st reaks of water are
visible.
4. Place into two well greased 7 " sand
wich t ins.
5. B a k e in a modera t e oven , 450 s , tope l ement off, b o t t o m lo w (automat ic oven
400°) for 20 m i n u t e s .
6. When cold join together wi th jam or
cream a nd dust top of sponge wi th icing
sugar.
A N D H E R E ' S H O W I C O O K A Del ig ht fu l But t ers c o tch Ta rt
says Muriel Dengate(Cookery D e m o n s t r a t o r ,
B o n d i J u n c t i o n S h o w r o o m )
If you are looking for a delicious tart to serve as a
dessert for your very special visitors I'm sure you'll
be pro ud of both the appearance and the tantalizing
taste of this rich Wa lnut Butterscotch Tart.
It is one of the favourite sweets in our home. Some
times, just for variety , we prepare the filling in a pie-
plate with the meringue on top and without the
pastry base. Served chilled with cooked fruit and
custard or cream, it becomes a delicious summe r
dessert.
5 oz. flourPinch baking powder
Pinch salt.
BISCUIT PASTRY:
1 egg2 oz. sugar3 oz. butter or m
garine
1. Beat egg and sugar.
2. Add softened but ter.
3. Sift dry i ngred i en t s an d add to creamed
mixture .
4. T u r n on to floured surface and knead
well.
5. Roll ou t to fit an 8 " pie pla t e .
(>. Bake in moderate oven, 450°, top oil,
bot tom low (automat ic oven 400°), ap
proximate ly 12 minutes .
BUTTERSCOTCH FILLING:
1 cup brown sugar 1 teaspoon lemon rind2 level tablespoons Squeeze lemon juice
cornflour 2 egg whites
2 egg yolks 4 level tablespoons1 J cups milk sugar
1 oz. butter Chopped walnuts.
1. Combine brown sugar, cornflour, egg
yolks with a l i t t le milk.
2. Put rcmaincr of milk on to boi l .
3. Add egg m i x t u r e to milk, stir till boil
i ng a nd s immer about 3 m i n u t e s .
Remove f rom hotp l a t e and add b u t t e r ,
lemon juice a n d r i n d .
Cool a n d place in pie p l a t e a nd cover
wi th mer ingue made by b e a t i n g eg g
whites til l stiff, t hen gradual ly add ing
sugar t i l l mixture holds it s shape .
Sprinkle wi th walnuts and brown sl ight ly
in stored heat of oven .
How to Spend a Pleasant Afternoon Attend one of the FREE demonstra
tions of electric cookery conducted in the Council's comfortable demonstra
tion theatres at 2.15 p.m. on these
days each week.
326 Pacific Highway, CROW'S NEST . TUESDAY
208 Burwood Road, BURWOOD . . . WEDNESDAY
149 Oxford St., BONDI JUNCTION . THURSDAY
259 Beamish Street, CAMPSIE . . . FRIDAY
Queen Victoria Bldg. , George Str eet , CITY FRIDAY
THESE RECIPES ARE POPULAR CHOICES(Continued from page 2.)
a p p r o x . 9 " x .">" x 3 " , which has been
dusted wi th dry b r e a d c r u m b s .
3. Bake in modera t e oven , 450° , to p off,
b o t t o m lo w (au tomat i c oven 100°) for
35 to 40 m i n u t e s .4. Serve with cheese sauce, bake d tomat oes
and green peas.
T u n a Supper Cassero le
i pkt. concentratedcelery or mushroom
soup ( I1
cups) \ cup milk
i cup finely grated
tasty cheese1 cup cooked noodles12 oz. flaked tuna , or
any other type of
flaked fish
1 2 level tablespoonschopped red or greenpepper (optional)
1 level tablespoonchopped onion
1 level tablespoon prepared mustardcup soft breadcrumbs
2 tablespoons meltedmargarine.
1. Combine soup a n d milk, blend in cream
cheese wi th elect ric or rotary beater.
2. Sti r in noodles, flaked tuna, red p e p p e r ,
on ion a nd p r e p a r e d m u s t a r d .
3. Place mixture in greased 1 | quart casserole dish.
1. Toss breadcru mbs in to mel t ed marga
rine, sprinkle on t op of casserole. Bake
in a modera t e oven , 450° , t op element
off, bottom low (automat ic oven 400°)
fo r 20 to 25 m i n u t e s .
Serves 6.. For smaller servings, e.g. buffet
meals, would yield approximately 12
servings.
B a k e d F i s h
C heese
M o u l d
Sauce
w i t h
1 lb. cooked haddock 1 teaspoon lemon juice
\ level teaspoon salt
J level teaspoonpepper
2 beaten eggs11 cups milk
Dried breadcrumbs
seasonings, beaten
or large tin fish
fillets
1 cup fresh br eadcrumbs
2 level tablespoons
chopped parsleyGrated rind of 1 lemon
1. Prepare fish by removing skin and
bones, a n d flake.
2. Add b r e a d c r u m b s ,
eggs a n d mi lk .
.'!. T u r n int o a well greased pud din g
s t eamer or basin which has been
spr inkl ed wi th dry b r e a d c r u m b s , and
cover wi th but t ere d pap er.
1. Bake in a modera t e oven , 450° , t op
e l ement off, bot tom lo w (automat ic oven
400°) fo r a p p r o x i m a t e l y J to 1 h o u r ;
fo r a shal low p ie dish allow 30 to 40
m i n u t e s .
5. T u r n o n t o a hot dish, pour cheese sauce
over a n d garnish with slices of l emon
and parsley.
6. Serve with vegetables in season.
CHEESE SAUCE:
2 level tablespoons
butter
2 level table spoons
plain flour
-|- pint milk
Salt and pepper2 oz. finely grated
cheese.
1. Mel t bu t t e r in saucepan over low h e a t .
Add flour off heat , st i r unt i l smooth,
and cook one m i n u t e .
Add milk a n d st i r unt i l t hickene d.
Add finely grated cheese a n d stir t i l l
mel ted.
This sauce is poured over baked fish
m o u l d .
North Sydney Printing Pty. Ltd.
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LIVE BETTER— Electrically
^ LIVE BETTER ^COOKERV neujsNo . 15 (New Series) Published by The Sydney County Council
Jilt MUM t l l l l l l l l l MI I I . I l l llllllllllllllllllll!
r You enjoy listening to E
| "VOICE OF THE CHEF" |o n 2 U E —
5 Wh y not attend the =
E demonstrations? E
E Enquire at any of the =
= Council's Showroo ms—and =
| keep listening to that en- |
= tertainment - ful l hour on |
= 2GB, every Friday, at =
| 1 2 . 4 5 — =
| "WOMEN'S WEEK" |r.iiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiium
COUNCIL'S FREE COOKERY LESSONS
POPULAR WITH
SYDNEY WOMENWomen enjoy the Council's free lecture demonstrations of cookery. And
it is easy to learn when you feel that
way.
W h a t y o u l e a r n a t t h e l e c t u r e s a r e
b a s i c c o o k e r y m e t h o d s w i t h t h e r e
finements a n d va r i a t io ns th ru m a k e
m e n u p l a n n i n g ea s y.
T h e r e are nine lectures in each series: o n eheld each~wee'kr r ' r l hey""afe" h'elcf In tne
evening, commencing at 6 p . m . at the Queen
Victoria Building, and at 7 p.m*. at Bur
wood, Bondi, Campsie an d Crows Nest.
The basic cookery methods taught are
scones, sauces, meat s, fish, past ries , pud
dings, biscuits, cakes an d sponges. A typed
copy of each lecture, with full details of
the recipe variations, is given fo r each
demon stra tion . Sampl e recipes from the
course are given below.
Several series of lecture demonstrat ions are
conducted each year an d bookings are
heavy.
If yo u would like to take advantage of this
simple an d en te r ta in ing way to learn or
improve your cooking, write fo r detai is to
the Home Mana gement Section of the
Council , or te lephone the Council 's Show
room most convenient to you. Here ar e
the phone numbers:
B 0259, Ext.328Queen Vict. Build.
Burwood
Bondi Junc t ion
CampsieCrows Nest
UJ 2266
FW 6921
UW 2284JF 4928
C R E A M E D F I S H w i t h
C H E E S E R O L E S3 level tablespoons
butter or margarine
4 level tablespoons
plain flour
Salt and pepper
2 cups milk
CHEESE ROLLS
H cups S.R. flour
4 level teaspoon salt
Little cayenne pepper
1. Melt butter , ad dand cook 1 minu
1\ cups cooked flakedfish or tinned fish
1 level dessertspoonchopped parsley
Srated rind of 1 lemonan d juice
1 onion, grated.
3 oz. marg arineApprox. I cup milk
-% cup grated cSccse.
flour, salt an d pepper ,
TE .
I The result of th e eve nin g's cook ing was (
\ well worth the effort, judging by the happy S
| faces of this enthusiastic iecture- demonstr a- ]
\ tion class.
TOPS IN T-VIEWINGB A R B A R A L Y N C H
presents "Cookery News"
T CN — C H . 9 — T H U R S D A Y 3.30
J U D Y K N O W E E Sis featured in "Your H ome"
AT N — CH. 7 — M O N D A Y 4.30
2. Add milk arid stir until boiled an d
thickened. Add fish, parsley an d grated
r ind an d j u i t e of lemon an d grated
on ion .
3. Place in greased ovenproof dish.
4. For Cheese Rolls sift flour, salt an d
cayenne pepper, ru b in margar ine .
5. Ad d enough milk to make a pliable
dough .
6. Roll out to \ " thickness.
7. Sprinkle with cheese.
8. Roll u p like swiss roll, cut in slices f"thick an d place slices on top of fish
mix tu re .
9. Bake in moderate oven, 475°, top
e lement off, botto m me diu m (auto
matic oven 425°) approx. 30 minutes .
Serves 6.
V E A E P I E
cover with stock. Add salt and pepper .
Allow to s immer for approx . \ \ hours
unt il thor ough ly cooked; thicken wit h
blended flour.
Coot, and add parsley.
Pour into pie dish, glaze edge of dish
and cover with pastry— decora te with
rose an d leaves of pastry.
Bake in a hot oven, 525°, to p e lement
off, bottom medium (automatic oven
475°) , for 15 to 20 minutes .
Serves 6.
15 lb. chopped vealsteak
3 bacon rashers5 cup diced celery1 grated onionSufficient stock to
cover meat well
Salt and pepper2 level tablespoo ns
flour approx. (for
thickening)2 level tablesp oons
chopped parsley6 oz. Flaky Pastry.
1. Dredge meat in seasoned flour.
2.. Add chopped bacon, celery, onion an d
This Summer(and the whole year round)
Live Better
with Electric
Refrigera tion
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C O O K E R Y N E W S
OLD HOME TRANSFORMEDElectricity makes no distinc
tion between the old home
and the new one in its ability
to bring into the home the
maxi mum of convenience,
cleanliness and comfort.
Mr . and Mrs. C. H.B e v e r i d g e h av e
chosen to convert a
solidly built 30-year
old home at Kogarah
Bay into a comfort
able all-electric.
The greatest changes have been made in the
kitchen. It has been completely r emodelled
and equipped with a full range of electricalappliances for the easy preparat ion of food for
a family of five.
" I ' m an all-electric woman now," Mrs. Bev
eridge said. " I wouldn ' t go back to other means
of cooking. And I'm for anything that makes
housework easier."
Sh e has in he r k i tchen a 4-hotplate automaticrange, refr igerator , ho t water from an electric
off-peak system, mixer , kettle , frypan, aut oma tic
toaster an d an electric clock. House-cle aning is
done by an electric polisher and cleaner and she
ha s a washing machine in her l aundry .
The home wa s completely re-wired. 28 general
purpose outlets and 20 light points were in
stalled.
The ki tchen is i l lumina ted by a central twin
20 wat t fluorescent fitt ing and the re is a str ip
light
range.
u n d e r t he cupboard over
Fluorescent" have also been
th ein
stalled in the dining-room (twin 40 W.),
sunroom ( two sets of twin 20 W.) a nd
bathroom (twin 20 W.).
Kitchen cupboards are off-white and the
wall tiles are cream. T h e prepara t ion
table tops make a splash of warm colour
with their red plastic surfaces and the
lino floor tiles repeat t he colours, be-"
ing cream with a diagonal black stripe
and a red border .
The well-stocked pantry is a floor to
ceil ing cupboard at th e en d of the sun-
room, just a step away from the kitchen.
Adequate Wiring Will Help You Live BetterHave yo u ever wished that you had more
power outlets in your home? Per haps one
or two in the kitchen so tha t yo u could
save valuable time—or in other rooms?
Electricity is a va luab le aid to comfortableliving—it provides light, i t cooks, heats,
cools, cleans, a n d helps in many other ways.
However, t o enjoy t he advantages of
electricity, it is necessary to have, firstly,
the appliances to do the various tasks and,
secondly, t h e wiring facil i t ies th rou ghou t
the home t o enab le t h e app l iances to be
used.
Long flexibie leads should b e avoided—
they ar e unsightly and, in fact, unsafe.
If you require addit ional l ighting pointsor power outlets in an exist ing home, ask
your local electrical contractor for a price
to carry out the necessary work. Don' t tr y
to "make d o " with double adaptors . These
may appear to serve the purpose , b u t they
often cause overloading of the wiring in
stal lat ion, the "b lowing" of fuses—and evenfire.
When p lann ing a new home, ensure that
you provide for an adequate electr ical in
stal lat ion. T h e difference is negligible be
tween t he cost of prov idi ng sufficient light
ing points and power outlets to meet al l
your immediate a nd future requirements
and merely providing a bare min imum; any
apparent savings made by st int ing th e in
stallation will be eventually regret ted.
The Council maintains an advisory section
which will be glad of the o p p o r t u n i t y to
assist you in p l a n n i n g t h e electrical instal
lat ion in your new home.
In the meant ime , as a guide, it has been
found that at least two general purpose
outlets are desirable in practically everyroom, with not less than four in the kitchen
a nd the lounge room.
Please call B 0259, extension 657, for an
a p p o i n t m e n t to discuss the electrical installat ion when you are p lann ing your new
h o m e .
Every domestic customer of the Sydney County Council
will have received a copy of this folder. Please read
it and keep it handy refer to it when in doubt-you'll be
KEEPING ELECTRICITY SAFE
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C O O K E R Y N E W S
^Jke JPixie ^JJcTry this delightful nove lty cake. It's one of the most attractive
we've made . For a children's party, or perhaps a hou se-warmin g
party, it woul d be idea l. Keep it in mind for Christmas, too.
CAKE MIXTURE8 oz. butter or mar- \ teaspoon vanilla 3 level teaspoonsgarine essence baki ng powder
8 oz. castor sugar 3 eggs App rox . \ pint milk.
; lb. plain flour
1. Grease an 8" round, deep cake tin and l ine bottom and
sides with one thickness of greaseproof paper .
2. Cream butter, sugar an d essence well togethe r.
3. Add eggs singly, an d beat well after each.
4. Add milk an d sifted flour an d baking powder al ternately.
5. Place into prepared t in .
6. Bake at 425°, top element off, bo t tom to w (automatic
oven 350°-375°) approximately 1 to \ \ hours .
7. Allow to cool before de corati ng.
BISCUIT PASTRY
1 egg 3 oz. margarine J- level teaspoon
2 oz. sugar 5 oz. plain flour baking powder
Pinch salt.
1. Beat egg and sugar together until thick.
2. Ad d softened margarine an d beat in thoroughly.
3. Add sifted dry ingredients and mix well.(Continued column 3 overleaf.)
You' l l live betterwhen you cook
ELECTRICALLY You'll have more time for
pleasure, more for leisure,
when you cook the modern
w a y .. . Electrically.
Electric cooking is so
clean, you can even wear
your smartest frock when
preparing meals for guests
. . . no greasy fumes, no
blackened pots and pans.
And don't forget, the modern elec tric range, with its
rapid-heating radiant hotplates, makes electr ic cooking
the FASTEST, as well as the cleanest, of all cooking
methods.
THE SYDNEY COUNTY COUNCIL - B 0 2 5 9CITY • BURWOOD • BANKSTOWN •
CAMPSIE • CROWS NEST • BONDIJUNCTION • SUTHERLAND
Variety is the Spice of These CakesIn food, cakes are always around the top of
everyone's populari ty pol l. For the housewife ,
this means the prob lem of h ow to keep on
making them different. A goo d stand-by is
varying the quantities in the "on e mix and
many cakes" idea.
The recipes give n here are all diffe rent , but
all have one thing in common—smooth, satisfy
ing eating . The main difference is in the wa y
they use egg s—do you know that you can
make cakes using whites only, or yolks only?
Snow Whi te Cake uses eg g whites; yol ks can
be used for custards, in rich sauces and gravies,
mornay dishes, mayonnai se, etc. Gol d Cake
uses egg yolks; whites can be used for Meri n
gues and Pavlova s, or as an ingred ient for
combining fish cakes, meat loaves, etc. App le
sauce Fruit Cake uses no eggs, is moist, eco
nomical and keeps well.
S n o w - W h i t e C a k e4 oz. butter or mar- 8 oz. S.R. flour
garine 3 level teaspoons5 oz. sugar cornflour1 teaspoon vani lla Pinch salt
essence 3 egg whites. \ cup milk
1. Cream bu t te r an d sugar with vanilla
unti l l ight an d fluffy.2. Ad d milk gradually.
1 Sift dry ingredients a n d fold into the
mixture which wil l b e very stiff at thisstage.
4. Stiffly beat the egg whites an d fold
careful ly through mixture.
5. Bake in two well-greased 8 " sandwich
t ins, 450°, top e lement off, bo t tom lo w
(automatic oven 375° to 400°) for ap
prox imate ly 25 minutes .
6. When cold, fill with mock cream an d
cover with Frosting. Decorate with
cherries an d frosted mint leaves.
SNOW-WHITE FROSTING1 egg white (unbeate n) Flavouring to tastei cup sugar (vanill a is recom-
2± tablespoons hot mended ),water
1. Place al l ingredients into to p of double
saucepan (make sure t h e wate r in bot
tom saucepan is boil ing, but not touch
in g the top saucepan).
2. Beat fo r approx imate ly 7 minutes, unti l
mix tu re ho lds it s shape.
3. Remove from heat, beat a few ex t ra
mins., cool, then cover cake with
frosting.
G o l d C a k e4 oz. margarin e or 2\ cups plain flobv
butter 3 level te aspoons1 cup castor sugar bakin g powder5 or 6 egg yolks I level teaspoon salt
1 teaspoo n vanill a 1 cup milk.
1. Cream th e shortening until very soft
an d add the sugar gradually, mixing
thorough ly .2. Beat eg g yolks an d ad d to the creamed
mix tu re , w i th t h e vanil la , an d beat well.
3. Sift flour, baking powder an d salt an d
ad d to the firs t mixt ure, a l ter nat ing
with th e milk.
4. Bake in a deep 8 " round cake tin in a
moderate oven, 425°, to p element off,
b o t t o m lo w (automatic oven 375°) forapprox imate ly f h o u r .
5. Ice top of cake with an orange icing.
Note: This cake may be baked in t wo 8 "
sandwich t ins fo r a p p r o x . 30 minutes in
stead of one deep cake t in .A p p l e s a u c e Frui t Cake
j cup butter or 1J lb. mixed fruitmargarine 1 oz. chopped crystal-
1 cup castor or brown fised peelsugar 2 level teaspoons
J teaspoon almo nd bicarbon ate of sodaessence 1 tablesp oon water
2 cups plain f lour 1 cup cold dry cooked1 2 level teaspoons apple pul p.
mixed spice
t. Crea m but ter , sugar, essence thoroug hly.2. Wo rk creamed mix tu re evenly into sifted
dry ingredients , using wooden spoon.
3. Mix in t he fruits, which have been
washed an d dried before using.(Continued foot col. 3 overleaf.)
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C O O K E R Y N E W S
H E R E ' S H O W I COOKA Dessert Cake
says Judy Knowles(Cookery D e m o n s t r a t o r ,
Queen Vic to r ia B ui ld in g Shot* room,
Many basic cake recipes can easily be turned into
puddings, either baked or steamed. A particularly
delicious and easy-to-make example of this is Belgian
Chocolate Dessert Cake. Served either as a cake or a
dessert it can be depended on to suit every taste and
every occasion. The Custard Cream Filling and the
Chocolate Fluff Frosting give it that extra touch of
party spirit with little added expense.CUSTARD CREAM FILLING
4 level tablespoons T egg yolkbrown sugar 1 oz. marga rine or
2 level ta blespoons butter
cornflo ur 1 cup milk
Pinch of salt Vanil la.
1. Combine sugar, salt an d cornflour, ad degg yolk and a l i t t le of milk if neces
sary to blend. Beat thoroughly.2. Add milk an d stir over heat un til thick
and smooth.
Add margarine or butter , a l low to cool,
BELGIAN CHOCOLATE DESSERT CAKE
cup butter
1 cup sugar2 eggs
3 scant tablespoonsgrated chocolate
(or cocoa)
1 teaspoon vanilla2 level cups sifted
flour
3 level teaspoons
baking powderI level teaspoon salt
\ level teaspoon
bicarbonate soda' cup milk (approx.)] cup raisins
\ cup dry cooked opple
(not mashed).
1. Cream butter an d sugar well.
2. Add unbeaten eggs, on e at a time, beating well after each.
3. Add melted chocolate an d vanilla, an d
blend; if cocoa used , sift wi th flour.
4. Sift flour (already sifted before measur
ing) , baking powder, salt an d soda threet imes.
5. Add sifted dry ingredients al ternatelywith milk.
6. Add raisins an d fold in dry apple pulp.
7. Bake in two well greased 8 " sandwich
tins at 450°, top element off, bo t tomlow (automatic oven 400°) for 3 0 to 40
minut es. (Ti me varies accordi ng to dry
ness of apple added).
8. Fill with Custard Cream Filling and top
with Chocolate Fluff Frosting.
then ad d vanil la .4. When sufficiently cool fill th e cake.
CHOCOLATE FLUFF FROSTING2 tablespoons butter 1 egg white
cup sifted icing Pinch of salt
sugar Vanilla.
3 level tablespoons grated chocolate.
1. Cream butter and add half th e icing
sugar — cream well.
2. Add a few drops vanil la a n d melted
chocolate.
3. Beat eg g white unti l stiff.4. Add remain ing icing sugar gradually
and beat well until mixture will stand
u p in peaks when lifted with a fork.
5. Add this meringue to chocolate mixture,folding gently so as to completely blend
the two mixtures .
A N D H E R E ' S H O W I COOK4 - 6 - 8 Cak e Wi th T op p in g
says Pat Hibberd
CRUMBLE COFFEE CAKE
4 oz. butter or \
margarine6 oz. castor sugar
2 eggs
Place all ingredients into a large bowl
and beat by electric mixer (high speed)
for 3 minutes .
Pour into a greased lamington t in an dtop with Crumb le To ppin g.
Bake in a moderate oven, 450°, to p
(Cookery D e m o n s t r a t o r ,Queen V i c t o r i a B u i l d i n g S h o w r o o m )
This is a recipe you'll use time and time again. The
method is so quick and easy it will appeal to every
busy housewife, and the delicious crumble topping,
being a decoration in itself, makes it suitable for the
afternoon-tea table as well as the lunch box. Besides
all these favourable qualities, it keeps well, and it is
a cake that needs no "finishing-off" after cooking—
always an advantage.
element off, bo t tom lo w (automatic oven400°) for 30 to 35 minutes. Cake maybe served with butter.
TOPPING
1 cup plain flou r ) cup stale cake2 level tablespoon s crumbs
butter ; level tab lespoon
2 level tablespoons cinnamo n,sugar
1. Sift flour into bowl, ru b in bu t te r .2. Ad d remain ing ingred ien t s . Mi x well.
3. Sprinkle over cake mixture.
cup milk
teospoon vanilla
8 oz. S.R. flour.
^Jke JPixie ^Mo(Continued from previous page.)
4. Turn onto floured surface an d knead
lightly until firm.
5. Roll pastry to approx . J " thickness.
Cu t o u t a ' 9 J " diameter circle and a
\ \ " x 2 " rectangle (for door) .6. Divide circle into 10 even segments; use
a 3 " plain cutter to t r im wide en d of
each segment to a slight curve.
7. Place pastry pieces on a greased scone
sl ide an d prick lightly.8. With a I " cu t te r cut small circle from
centre of one segment approx. 1 " from
curved edge (this is ho le fo r chimney).
9. Bake in a moderate oven, 450°, tope lement off, bott om medi um (automatic
oven 400°) fo r approx imate ly 15 mins.
MOCK CREAM
4 oz. butter 4 tablespoons milk
8 oz. sifted icing 1 teaspoon vanilla,
sugar
1. Cream butter well an d gradually beat
in icing sugar an d milk al ternately.2. Add vanil la an d bea t in evenly.
TO COMPLETE4 " stick striped pepper- Green coconut
mint candy Cherries and angelica.
1. Place cake o n a p la te o r a suitably de
corated board.
2. Spread mock cream on sides and top :
arrange nine pastry segments oh thecake with points meeting in centre as
shown. (One segment must be left ou l
so that roof will slope.)
3. Place pastry door in position, pressing
lightly into cream; stand candy stick
th rough ho le in roof for chimney.4. Colour remaining mock cream pale
green; using a small shell pipe, pipe
cream along joins in roof segments,
around door an d chimney and to form
windows.
5. Sprinkle green coconut around houseand place angelica an d cherries on sides
to re pr es ent flowers an d leaves.
Variety is the Spice of These Cakes(Continued from previous page.)
4. Dissolve bi carbona te of soda in the water
and stir into cake mixture.
5. Add apple pulp a n d b lend in evenly.6. Place mixture into a deep \ lb. cake
tin, approx. 6" x 6" x 3", which ha s
been lined with greaseproof paper.
7. Bake in slow oven, 375°, top element
off, bottom lo w (automatic oven 300°
to 325°) for 3{ hours approx . This is amoist mixture an d requires longer cook
ing than usual J lb. fruit cake.
8. After taking cake from oven, sprinkle
1 tablespoon sherry or brandy over if desired. Allow to cool in tin, wrapped
in several thicknesses of paper .
HOW TO SPEND A PLEASANT AFTERNOON Attend one of the FREE demonstra tions of electric cookery conducted in the Council's comfortable demonstra tion theatres at 1A5 p.m. on these days each week.326 Pacific Highway, CROW'S NEST . TUESDAY
20 8 Burwood Road, BURWOOD . . . WEDNESDAY
149 Oxford St., BONDI JUNCTION . THURSDAY
259 Beamish Street, CAMPSIE . . . FRIDAY
Queen Victoria Bldg.,George Street, CITY FRIDAY
North Sydney Printing Pty. Ltd
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"RECIPE REVELS"
THURSDAYS
1.30 p . m . - 2 U W
QUIZ QUESTIONS
See Page 3
COOKERY newsBe Modern—Switch to All-Electric
No . 7 (New Series). Published by The Sydney County Counci l.
FREE
ELECTRIC COOKERY
LECTURE
DEMONSTRATIONS
See Page 4
S.C.C. COOKERY EXPERTSSUTHERLAND AREA
The spectacular development of Sydney
during the past decade has opened for
residential use vast areas which, a few
years ago, were still in their natural
state. This has made available to
home builders picturesque home sites
bordering ocean, river and bushland.
Nowhere has development been greater than in the Shire
of Sutherland, embracing 144 square miles of land of con
siderable beauty. ••
In practically every part of the Shire ne w homes ar e being
built, adding to the 20,000 customers connected to the
electrical system of the Shire at the t ime of being takenover by The Sydney County Council, on 1st July last.
Besides receiving the benefit of considerably reduced elec-
a'cco'unts now that they enjoy the S y d n e y C o u n t y - -
Council block tariff, Sutheiland customers may avail them
selves of the many S.C.C. facilities offered such aj repair
service to major apparatus, emergency service fo r restora
t ion of supply at any h o u r of the day or night , and the
advice and assistance from the highly skilled cookery
demonstrations already well-known in the rest of the S.C.C.
area.
To help house wives enjoy the full advantages of t he low
cost simple cooking possible with the electric range, it is
proposed to conduct cookery demonstrat ions in halls
^ u e m g h o u t the Shire.
|© n e of the recipes to be demonstrated is shown on this
p'jke. Copies of all recipes will be given to every house-
wjjfe attending, as is now done at all demons t ra t ions at
other S.C.C. centres.
These demonstrations will also give housewives the oppor
tunity to meet the Council ' s Home Management staff, and
to compare cookery methods.
Some of the demonstrat ions ar e being presented in co
operation with local charitable and social organisations.
The dates of the demonstrations will he advertised in the
local press an d will be announced by Una Clarkson, the
Council 's Home Management Supervisor, over radio sessions
"Recipe Revels" an d " W o m e n ' s W e e k " .
TO IN
You too can make this delicious
fS W I S S R O L LH e r e is one of t he most interesting of
recipes that the cookery experts will
demonstrate. N o reason why you can't
achieve the same result with the fo l lowing
recipe. It's easy, and will be demon
strated in the Queen Victoria Building,
all Branch Showrooms, and various
public halls in the Sutherland area.3 eggs 4 oz. S.R. flourPinch salt 3 tbl. spoons milk
4 Oz. sugar 1 cup raspb 'y jam
Extra sugar. l*Separate whites from yolks of
eggs.
3eat whites with salt until stiff an d dry.
3. Add sugar gradually an d beatwell.
4. Add yolks one at a t ime and
just mix in.
5. Sift flour three times — addall at once .
6JFold gently thro ugh mixtur e.
7. Ad d heat ed milk. Fold intoimixture.
8. Po ur into Swiss Roll tin,
lined with greased greaseproof paper , and bake at
. 4 7 5 ° , top e lement off, bo t tomlow (automatic oven 425° )fo r 8-10 minutes .
9. Spread a large piece of grease*proof paper out and sp r ink lewith suga r—wh en cookedimmediately turn ^ponge on»
to sugared paper, spread I
with jam and roll.
Note: This rol l may bedecorated to rep resen t a
Choco la te Log Cake by following method from No. 10 . .
10. Cool. Cut a slanting port ionfrom one end and join intothe side of roll with jam or
cream.
11. Pipe cream in narrow str ipsto cover log, spreading creamover cu t ends. Mark withskewer to represent r ings in
the log.
Decora te the log with a l i t t legreen coloured coconut , green
jelly crystals and a few crystallise d fre sh flowers if desired.
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I
C O O K E R Y N E W S
KITCHEN IS THE HUB OF
THIS TIMBER HOMETimber is a build ing medi um becoming increasingly
popular in Sydney. The timber house is seen at its
best in areas where trees have been preserved to
for m a pleasant backdrop.
FULFILLING such condit ions
bright, attractive, all-electric home
and Mrs . T. O'Donnel l .
The i r home is in the pleasant, leafy sub
u r b of Car ingbah in the Sutherland Shire.
I t is on a rock shelf, 10 or 12 feet above
the level of La Bohem e Aven ue. Across
the street, t he ground drops sharply
(only t he roofs of the houses oppositecan be seen) to the olacid waters of
Ygw;' « Say . I t ' s - 1 quiet sceTT^f*rT5med
by big gum trees, and is so captivating
tha t when Mrs . O'Donnell first stood
o n t h e land she dete rmined to design
the home so tha t s he could see t h e
view as much as possible.
Family life does revolve around the
kitchen, perhaps because that is the room
where t he mother , t he keystone of the
family structure, is most often f ound.
The desire to keep t he view did influence
the choice of the centr e front positi on
fo r t he kitchen in this home, but it is
also happi ly symbolic. Dou bl e glass
doors in the lounge and the main bed
room also open to the view.
is t he lof M r .
£AT4I GLL, U U N 0 KY
i 1
The kitchen is a comfortable size fo r
both cooking and dining. Much thought
was devoted to the cupboard sizes and
the colour scheme. T h e tops of the
preparation and serving centres are 25 "
wide to conform with t he built-in 3-
hotpl ate automat ic electric rang e. Inci-
KI I C - H t H U V I K 6 O M
'»'..«' it'„it/,.it- .it/ .i t /„it/ .i t / .t / .,i t / ,lt/,>t/..vt/..lt/.,vt/ it/, i f it / . , . .»< ,«, , .», ,»,„%«, it/..it/ ,it,,',.it/„lt /.,u t/ , . i t/„WMt/ . t / it / itc it /.Atytt
faster
cleaner
cheaper
E L E C T R I C R A N G E
cooking when you cook
on a modern stylish
Low deposit, easy terms, available to the
Councils customers (installation included).See the really modern electric ranges at theCouncil's Showrooms:
Queen Victoria Building, George 326 Pacific High way, Crow' s Nest.
Street , Sydney. 149 Oxford Street , Bondi Junc tion .
208 Burw ood Road, Bur wood . Council Chamb ers, Prince 's High-
259 Beamish Street , Campsie. • way, Suther land .
dentally, Mrs . O'Donnel l was agreeably
surprised by> the size of the oven.
The main colours in the kitchen ar e
warm, but there are cool touche s. Walls
are daffodil, table tops have re d Formica,
cupboards are grey and the insides of the
doors have been painted a harmoniouscitrus yellow . Cei ling is white and the
rubber flooring is grey and white. Il
lumination comes from two oyster ceiling
fittings. Th e bat hr oom is pink — bath,
handbasin and walls. T h e built-in linen
cupbard is handy to kitchen an d bath
room. T h e attractive weatherboards ar e
double round cypress pine. Front doo r
is a lemon colour, guttering is primrose,
caves are elfin green and window frames
are white.
Mr . and Mrs. O'Donnell wanted plenty
of power outlets — a reac tion from their
previously rented home. They have 13
in their 10^ square home. T h e kitchen
ha s 4, lounge 3, and th e others ar e spread
between the bedrooms, laundry, an d bathroom. There ar e also 13 light points.
In addition to the range, other electric
appliances include refrigerator, 60-gallon
hot water service, washing machine an d
smaller electrical work-savers.
An interesting feature of .his residential
area is that right-of-ways have been pre
served fo r public access to the water, so
that the wonderful view from ihe kitchen
window is physically attainable.
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C O O K E R Y N E W S
Could YOU have
answered this?
j Correct answers wo n prizes on the
Council's Recipe Revels radio session.
Recipe Rev>ls is broadcast from2UW
at 1.30 p.m. each Thursday.
Q. What is a chowder?
A. A cream soup containing a large
proportion of solid food, chopped
coarsely. It can contain fish, meat
or vegetables.
Q. What does the term " to fillet a
fish" mean?
A. To remove all th e bones.
Q. When making • curry sauce fo r
the curried fish pie, when it it
best to ad d th e curry powder?
j A. A d d it with flour, salt an d pepper
to th e melted margarine an d heatall together.
I Q . Should the lid be placed on the
saucepan when cooking vege
tables?
| A. Yes: to prevent loss of vitamin C
I content as far aspossible, and to
speed up cooking.
Q. What two classes are vegetables
usually divided into?
j A. (a) Root vegetables, (b) Green
vegetables.
] Q In what country are potatoes re-
puted to have originated?
A. South America.
j Q . Which way should puff pastry be
rolled?
I A . Roll out one way — away from you
all the 'me — not backwardsand
forwards.
I Q. How long should a sponge roll
cook?
A. Only for 8 or 9 minutes — too
long baking makes the sponge to o
difficult to roll.
O What valuable vitamin is found in
fresh fruit?
A. Vitamin C.
Q. What it pectin?
A. The gum-like substance present in
fruit, which makes jam set or jell.
Q. Should the lid b e left off the pan
during the cooking of marmalade?
A. Yes, to evaporate th e water.
Q. If too much l iquid is added to a
scone mixture, what will the re-
sult be when the tconet are
baked?
A. They'll be tough and hard.
O. What is a panada?
A. A very thick white sauce. j;
S K I L F U L W O R K B Y H O M E S C I E N C E S C H O O L
iS T U D E N T S
A popular feature of the recent
Education Week celebrations was
the exhibition and demonstra
tion of work of the students of
Home Science Schools , pre sented
in the Queen Victoria Building
Showrooms of The Sydney
County Council.
Visitors to the exhibition wera
loud in their praises of the stan
dard of the work displayed.
The exhibition wa s presented
fo r five day*. O n each day the
demonstrations were carried ou t
by pupi ls of different schools.
Complete sewing activities f rom1st to 5th Year were demon
strated and students modelled
stylish frocks they had them
selves made.
There wa s considerable interest
in th e students' cookery activi
ties. Each day a different type
of cookery wa s demonstrated.
The Council welcomed the op-
portunity to co-operate with the
Education Department in present
in g the exhibit ion.
To 19 Home Science Schools in the metro
politan area the Council has donated 53
-
[/HOWE SCIENCfRAINS FOR BOTH
i. .. .»
electric ranges fo r use in cookery clans-
rooms.
K E E P I N G E L E C T R I C I T Y S A F E
T he seco nd film of the "Keeping Elec
tricity Safe" series fo r screening to
school children has now been completed.
Produced by Th e Sydney County Council ,
this film advises on the safe care and
us e of home electrical appliances. T h e
first film dealt wit h ou td oo r el ectrical
safety a nd carried a particular warning
not to touch broken and fallen wires.
Copies of the films are donated to the
Educat ion Depar tment and are distributed
to all schools through the Depar tment ' s
film library.
T h e new film, "Ke ep in g Electricit y Safe
— Inside the Home", emphasises t he
impor tance of turning switches off and
removing the plug from the power point
before examining any electrical appliances
which may not be operating satisfactorily.
T h e films are designed fo r viewing by
children in the primar y schools. Pa rent s
can help a lot in this step towards elec
trical safety by asking the children if the
films have been screened at their school.
If not, the child could be asked to sug
gest to the teacher that they be secured
from the library and screened. T h e mes
sages these films contai n are of vital
impor tance to children.
A SPECIAL SERVICE
of Inspection of Customers' Electrical
Installation an d Appliances is offered
at only a moderate charge by the
SYDNEY COUNTY COUNCIL
For details, telephone
B0259, Extension 733
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C O O K E R Y N E W S
MY F A V O U R I T E D I S H
IS D A N I S H M E A T B A L L S
s a y s B a r b a r a L y n c h
(Cookery Demonstrator, Queen Victoria
Building)
Savoury dishes are always "to ps" , especially so
with Danish Meat Balls.
This recipe is ideal for informal entertaining and
buffet family meals — so remember to allow fo r
second helpings.
Va cup mincad onion Vi level taaipoon spice3 tablespoons oil VA level teaspoon nutmegI egg (beaten) 1 lb. round steak (minced)Vi cup milk VA lb. parboiled bacon orV2 cup soft breadcrumbs ham (minced)
1 level teaspoon salt Seasoned flourPinch cayenne 1 egg (beaten)1 level teaspoon sugar Dried breadcrumbs
1. Brown onion lightly in the heat ed oil.
2. Remove onion from pan and combine
with t he next ten i ngred i en t s .
3. Shape into small balls, roll in seasoned
flour, dip in beat en egg and bread
crumbs.
4. Allow to stand in a cool place fo rabout 1 h o u r .
1. D e e p fry for a p p r o x . 4-5 minutes , ac
cording to size of balls.
Rich Tomato Sauce: I V 2 cups tomato puree1 level teaspoon sugar
2 cups shredded lettuce 1 level teaspoon salt
Vi cup diced celery Pinch pepperVi cup diced carrot 1/3 cup uncooked rice
Small onion, sliced2 cups cold water
C o m b i n e all ingredients except the rice-
Br ing to the boi l and add rice and s immer
20 minutes . St i r frequent ly wi th a fork.
Serve sauce separately in a deep bowl
placed in the centre of a plat ter and sur-
r o u n d e d by the balls. Garnish balls with
parsley.
Servings depend on size of meat balls.
Yie ld : approx . 24 balls.
A N D M I N E IS S U G A R P L U M R I N G
s a y s D o r e e n A n d r e w s
(Cookery Demonstrator, Burwood
Showroom)
Once you have tried this recipe you will find that
it is just as popular as the ever-delightful story of
the Sugar Plum Fairy. Being a memb er of the
scone family, Sugar Plum Ring is quick and eco
nomical to make and is guaranteed to be
irresistable on any afternoon tea or supper table.
8 01 . S.R. flour 11/2 dor. prunes, stoned
Pinch salt and cut in halves2 level tablespoons but- lengthwise
ter or margarine 3 level tablespoons crystal
1 egg slightly beaten sugarVA cup milk (approx.) 2 tablespoons melted mar
garine.
1. Sift flour and salt into a basin.
2. Rub in but t e r
3. Combine egg and milk and add nearly
all at once to flour, making a soft
d o u g h .
4. Turn onto a floured surface, kneadl ight ly and roll into a square about
i" thick.
5. Cut d o u g h in 1J" squares and place ahalved prune in the cent re of each .
6. Glaze each corner of the squares and
roll into balls.
7. Di p each bal l into mel ted marga rine
and roll in sugar .
8. Place in greased 8" ring t in, separa t i ng
each ball with a halved prune .
9. Bake in a hot oven, 550°, t op e l ement
off, bottom low (au tomat i c oven 50 0°)
20-25 minutes. •
Serve wi th but ter.
Cookery Lecture Demonstrations
prove popular
A t t he comple t i on of one of th e r e c e n t
series of evening lecture demonstr at ions
in cookery, held in, the Counci l 's show
rooms, several of the ladies who had a t 'tended addressed these remarks in a
let ter to the Genera l Manager of T h e
Sydney County Counci l .
"We would l ike to t hank you and th e
Counci l fo r arranging such a pleasant
and inst ruct ive session.
"We found t he classes so helpful and
interest ing that we could hardly fail t o
learn qui te a lot. W e would especially
like to ' express our t h a n k s and apprecia
t i on of th e way th e demonst ra tor con
duct ed the classes; she t ook a personalin t eres t in the m e m b e r s and n o t h i n g wastoo much for her to explain and hercheerful friendl iness made t he classes
most en joyable . "
Lecture demonstrat ion courses are free.
T h e y are held in the e v e n i n g , c o m m e n c
in g at 6.30 p.m ., once a week at each
of t he Counci l ' s showrooms. There are
nine lectures to the series.
A telephone cal l t o B 0259, extension
328, will bring you full information c o n 'cerning these lectures.
•
Only an
E L E C T R I CR E F R I G E R A T O R
can give you
• Safe and depend-a b l e refrigerationunder heatwave conditions.
• Health through instant protection of
your family's food.• L o w e s t operating
costs.
Make your choice fromthe wide range of elegant refrigerators atany Showroom of theSydney County Council.
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LIVE BETTER
BE m m i R \ — SWITCH TO ALL-ELECTRIC
C D O K E R V I T E J SN o . 18 ( N e w Series) Published by T h e Sydney County Council
• 11 11111 n i n in 11 in 11 ti n i ii, i 111 111 n 111 i t.
For Only a Moderate Chargej
The Council will
Inspect Your Electrical j
Installation
and
Appliances
For Details'Phone B 0259 , Ext. 73 3 j
COOKERY DEMONSTRATIONS j Free
POPULAR WITH HOUSEWIVES ! ll.^nlr i . i r - ' i i ) Whether you've a beginner or n combe-Every week at the C o u n c i l ' s ment ion a few: jams pickles, preser ves, \ ™ J « ,„ thoroughly mo dern c i ty and s u b u r b a n s h o w - appetisers, entrees, cakes, past r.es, recipes at tending the Sydney County
• • j r for enter t a in ing and comple t e menus . ' .. . .*> , , ' , ' l r „ , : ' ,r o o m s , h u n d r e d s of w o m e n Economy is the keynote wi th a l i t t le ex- ( Council's evening lecture-demon luitioa t t end f ree C O O k e r y d e m o n s t r a - t ravagance now and t hen for those special
c o u r
?e s
'" .electric cookery. 1 hey ire,• ' occasions \ conducted in the Councils demonstra-
t , 0 n S - occasions. theatres, lisle,! below, by expertsActress and radi o pers onali ty Miss Gwen / ^ '
These demonst ra t i ons ar e designed to show Pl um b (right) gives a . ^ W « fectur«.ho w you can make cooking a ple asu re will. res ume <;a«h Hul ax ... ^ , . to a t t end . /».s/
th e aid of a mode rn elect r.c range. Wome n s \\ , r k „l - ( / / p ^ c „ ._ ,, ... „ the recipes to be dem- mm. *Sem \
1 •„, „r , ,7
,
Th e Counci l 's Hom e Man agem ent Super- onst rate d dur ing the Wg c l l s "IT"''* >'"" r
visor, Miss Un a Clarkson, and her staff ar e fnllowinrr wpek "Wn m m address.constantly testing new recipes a n d methods . rn
Pn \ Wpi-k" i s ' h r n l d W ' ' H a.V. Building, George St., City . 6 p.m. Monday
;
°r m e n s Week is uioai! ' t 208 Burwood Road, Burwood . . 7 p.m. Thursday
They will gladly let you have the benefit east for the Counci l at m - j f a 259 Beamish Street, Campsie . . 7 p.m. Tuesday (
of thei r experience. (Demonst rat ion . lavs p.m. vwiy Fri<l;i\ ' | » 326 Pacific H'way, Crow;s Nest . . 7 p^m. Wednesday
aic IMeil I.. I . . . . , f rom i . , . l i , , s . ,n , . i , ^ f * »"""<l « '««• ^ J / '-
Una Clarkson (pk iiir ed) says" "Th ese " Imm^mWSmmmmW ^I ENROL MOV /
demonst ra t i ons can be a helpful refresher )
for housewives who have become t i red of saaa. m \ mm sjpaj as m m » m m \ m\ _ • asm gjaa ajaaj _ ^ » ssjaai m j b t
old recipes or ^ w - ^ b g m g g P A S T R Y C A N B E T A S T YYo u ar e shown ne w Here are four basic pastries. Th e recipes 2. Cut margarine into smal l pieces about
m e t h o d s a n d short - given with each by no means limit their size of peas ; cut these through Hourcuts; how to retain uses; shortcrust, puffy and choux pastries with sharp knife.
B the maximum l lavour con be used with both sweet and savoury 3. Mi x into pl iable dough with the milk:
of ingredients; how to fillings. 4. T u r n on to a floured surface, knead
W make food pleasing to V o a l a n d R a o n n P i « slightly.
.he eye as well as to puffy pAsTry 5
'R o U t 0 fit t h c
?i c d i s h. '
' * I he nalatp I UFFY PASTRY VEAL A N D BACON MIXTURE
m e p a u u e . 5 O I.
S R. f | o u r 3 O I . morgonne ] i | D , cubed veal Salt and pepper to
' All branches of cook- level teaspoon salt Milk to mix s t e a k s e a s o n
cr y ar e covered. To 1. Sift flour a n d sal t together. W r i '1
^ . « ! " ^ . l " "
ed to plain flour) 2 level tablespoons
„ . " ^^^^^^^^^^* ^^^^^^^ ' * ' . ( ic 11' s 111:.^ i i w x 1. i 11Demonstrations are con „ ,
:). r •
.i r- * ' Jr T j l l t ii' 1 1 , 1 1 1 1 inli> 11it dish, gla/c edaes o > is iducted in the Councils • \ -.u . i - . i .
< . Jf 1 with water and cover with pastry, press-demonstration theatres §§p • ' «,» . . ,
1
the fol E Jot I I H M H H B r * ing H on lo edges ol dish,a . p.m. on e o » 'Jpt J ' ii. Glaze pastry with milk, decor ate uni towing days each wee; • , , . , , .
* ' • N ) ^ H l l | »r
pastr) rose an d leaves. Cul a few shts in
City .. .... Friday \!lleemmWmrrzSKmeW^ ^ j ^ ^ s S ^ ^ f c ^ ^^ ••s j ^ sas j ' " past ry to allow steam to escape.Burwood Wednesday NJ?*ll||BtB^ill^ " ^ ^ ^ 7. I!;ike in a l inl oven, automati. I l l )
Compsie Friday ; **-w m . .. i MOT gr 1«& 475° , non-automat i c 525°, to p off, b ot-Crow's Nest Tuesday | . <M JL. 1 | torn medium, foi 15 to 20 minutes .Bond, Junction Thursday • J j K % ^ » / f # Serves 5 to Ii.
• I M M l W l l t w r " J - ' JLJ*^ (Continued on bach /wg, i
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C O O K E R Y NEWS
For Their Last Two Homes—All ElectricBuilder's wife Mrs. J. C. Perkins began
married l i fe in a home wi th tw o services—
ga s and elect rici ty. When Mr. and Mrs.Perkins bui l t a new home, they chose all-electric. After some years they deci ded tobuild again, this time in Pennant Hi l l s .
Having had a good oppor tuni ty of comparin g the two services, Mrs. Perkins once
more decided on all-electric for her thi rd
and latest home. "I wouldn't considei
cooking by a n y t h i n g but electricity," says
Mrs. Perkins.
Mr. Perkins supported her clioice. His
reason? The installation and running costs
of one service (electricity) are cheapci
than tico services.
T h e i r new h o m e has an air of comfortable
durabi l i t y and is a good sample of thework of first-class tradesmen. T h e ki tchenis centrally situated and is grouped wifh
b a t h r o o m and l aundry . I t conta ins a 3hotplate automat ic range, refrigerator
andnumerous smal l appl iances. H o t water foral l purposes is suppl i ed by an off-peak
hot water service. Kitchen lighting consists
of a 20 watt central fluorescent fitt ing, asingle 20 watt over the sink and the Hghl
a t t ached to the range .
The three main ki tchen colours are l ime
green (cei l ing), pink ( top cupboards) ,and flamingo (b ot tom cupboa rds) . Theelect ric appl iances a re whi t e and theprep arat ion benches have lamin ated sur
faces of black oak. Each of the three doors
has been painted to match one of the maincolours.
Winter is icell taken care of by a 35 kilo
watt, 4-heat electric fire in the living room
and a built-in radiator in the bathroom.
The d in ing area is p a r t of the t iving room.
In thei r previous home they had a separa t e
The Importance of Using the Correct Type of FlexT h e C h a i r m a n of the Electrici ty Authori ty
of N.S.W., Mr. E. W. B. T h o r n c r o f t , re cent ly drew at tent ion to the n u m b e r otelectrical accidents in 1957 in which "Figure
8" type flexible cord wa s involved.
"Thi s cord ," he said, "i s relat ively cheap,
readi ly avai lable and easily worked. Inconsequence, it is widely used, frequently
in appl icat ions fo r which it was never
in t ended ."
The types of flexible cords gener al ly a vai l
ab l e and the scope of t he i r use is given
below. For safe ty ' s sake , se e t h a t you useonly t he correct type.
Plastic InsulatedF i g u r e 8 T y p e(White or Clear)
Sui table only for very light duty interior
use such as pendant s , l amp s t andards ,
radios, etc. Not su i t ab l e fo r appl i ances
that require earthing or for rough us e .
Cotton Braided Rubber InsulatedSui table for p e n d a n t s a n d genera l use in
dry places. Not sui table over conduct ive
floors or for rough usage .
Cotton Braided and FilledSimilar to above , b ut more sui table where
cont inuous flexing is likely, as in i roning,
e tc .
Rubber or Plastic Sheathed Light Duty TypeSui table fo r interior use for appl i ances
such as vacuum c l eaners , etc . Should notbe used out of doors or subjec t ed to rough
use .
Tough Rubber or Plastic Sheathed —General Purpose TypeSui table fo r general heavy duty use, in
cluding outdoor appl icat ion for lawnmowers, drills, e tc .
Th e t wo s i zes in which household flexible cordsare supplied a re :1. 2 3 / . 0 0 7 6 to be used only fo r small appli
ances such as lamps, vacuum cleaners,polishers, irons, toasters, e tc .
2. 40/ .0076 must be used for larger appliancessuch a s radiators, portable cookers, e tc .
Note: Th e figures on the left of the oblique-stroke refer to the number of strands of wirein each conductor of the flex; t h e figures onthe right give th e diameter (as a decimal of an inch) of one strand.
dining room. Sliding fluted glass doors
open to a sun room which also serves asan office for Mr. Perkins an d sewing room
for Mrs. Perkins. Living, dinin g and sun-room make a wonderful , 37 feet long area
for entertaining.
The back fence, usually a neglected feature
of most homes, provides a colourful backg r o u n d to the home's warm brick. It is
pain t ed a mar ine blue (matched by thegut t e r ing) and has white vertical strips(matched by the window frames and fascia
b o a r d s ) .
Be well prepared for next summer
trode in your
GAS, KEROSENE,OR ELECTRIC
ABSORPTION REFRIGERATORNOW
on a new, economical, dependable
ELECTRIC SEALED U N I T M O D E L
For details of this offer enquire at any showroom of
T HE SYDNEY CO U NT Y CO UNC I L
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COOKERY N E IV S
CHUNG CORNERS IN THE KITCHEN - No. 2"By following these hints," says linn
Clarkson, "you will not only save time
when preparing the tasty pastry dishesincluded in this issue of Cookery News,
but you will also achieve better results."
• Whe n short crust pastry is mixed, the
bowl should not be st icky; t he mixture
should come away cleanly from t he sides.
The less liquid used, the shorter t he pastry
when cooked.
• Roll dou gh evenl y and as near as possible into the shape for which it is to be
used — use th e least possible amount of
flour in the rolling.
• To t ransfer t he pastry to the pie p la te ,fold the rolled ou t pastry in halves, and
the n fold over ag ai n. Lift past ry into pie
plate as shown and carefully unfold. Glazeedge of pie p la te and press pastry firmlyon to the plate . Decorate edge for sweetpies, leave plain for savoury pies.
• An alternat ive method of t ransferr ing
the pastry is first to lift t he edge with
spa tu la or broad bladed knife. Roll care fully around rolling pin and lift over pie
plat e. Starting from edg e furth est fromyou unroll, without stretching t he pastry,
and set t le it generously in the plate . Withthis method you should, of course, haveth e pi e plate ready beside t he rolledpastry so tha t yo u need lift t he pastrythe shortest possible distance.
ADDIT IO NAL AGENTS
Since publication in the previous issue of "Cookery News" of the list of Agents authorisedby th e Council to receive payments of electricity accounts an d hire purchase instalments,the fol lowing additional Agents have beenappointed:—-
DULW ICH H ILL : Dulwich Radio and Television
Service, 441 New Canterbury Road.
DRUMMO Y NE : Chambers Bros. T.V., 201 Victoria Road.
SYLVAN IA HEIGHTS: Mia mi Radio and Tele
vision, 254B Princes High way.
PAYMENTS TO S.C.C.When making ou t cheques, money orders an dpostal notes in favour of the Council, I T isrecommended that they be made payable toS.C.C. instead of to The Sydney County Council.The Council has adopted thte policy to suit THE?
convenience of the public.
Cook Better... ELECTRICALLYf o r a few shillings a week
Choose from the wide
variety of fast, clean,
modern electric ranges
on display at the show rooms of
THE SYDNEYCOUNTY COUNCIL
CITY • B A N K S T O W N
B O N D I J U N C T I O N
B U R W O O D • C A M P S I E
C R O W ' S N E S T
S U T H E R L A N D
_ T e l e p h o n e : B 0 2 5 9
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C O O K E R Y NEWS
HERE'S HOW I Bengal Curry
s i t t fs •Judith Mind ( C o o k e r y D e m o n s t r a t o r ,
Oueun V i c t o r i a B u i l d i n g S h o w r o o m )
Curry powder can be blended from as many as
eleven dif ferent spices. In some eastern countri es, I
believe, the housewife blends the spices according
to her own particular taste, but in Australia we
buy our curry powder alrea dy pre par ed. Th e best
flavour is obtained by frying the curry powder with
the meat and onions.
COOK
1 lb. round steakSeasoned flour
1 level tablespoon fot
1 large onion (sliced)
1 level dessertspoon
curry powder
(more if desired)
1 level teaspoon
ground ginger
1 level tablespoon
flour
2 pint water or stock
1 apple
1 banana
1 /3rd cup sultanas
1 cup chopped green
pepper (if avail
able)
Salt and pepper to
taste
Lemon, parsley to
garnish
" cubes and toss in1. Dice meat into
seasoned flour.
2. Fr y onion in melted fat unt i l brown.
!!. Remove onion from saucepan, add meat
and brown well. Add curry powder and
ginger and fry a few minutes longer.
1. Blend Hour with a l i t t le of the stock;
re turn the onion to saucepan , add the
blended flour and remaining stock.
5. Thinly sl ice apple a nd b a n a n a and add
su l t anas and chopped pepper .
6. Season to taste with salt and p e p p e r .
7. Simmer gent ly fo r approximate ly 2
hours. Serve with boiled rice, garnished
with lemon a nd parsley. Serves approximately 4.
****************STAR T-VIEWINQ
See and hear Barbara Lynch
demonstra te new recipes on TC N ,
Channel 9, every Thursday, 3.30
to 4 p.m.
Judy Knowies also shows you exciting new dishes on ATN , Cha nne l 7,
every Monday at 4.30.
****************1 \ D HERE'S HOW I COOK
A Winter Pudding
says Gillian Rice( C o o k e r y D e m o n s t r a t o r ,
Q u e e n V i c t o r i a B u i l d i n g S h o w r o o m )
On a cold winter's day the tho ught of retur ning
home to a hearty m eal is always a com fo rti ng one.
This easily made pudding will give variet y to your
winter menu and is certain to warm the hearts of
an y fam ily. For added variety you may, if you wish,
substitute any tinned or dried fruits for the peaches.
8. Bake in hot oven — automat ic 425° to
450°, non-automat ic 500°, top off, bot
to m low — for 25 to 30 minutes .
. Serve hot with st i rred custard or cream.
Serves 6.
PEACH HONEY ROLLS
2 cups S.R. flour
\ level teaspoon salt
3 oz. margarine or
butter
Milk to mix
SYRUP
) cup peach syrup
and \ cup water
OR 1 cup water
1.
2.
S.
I.
small tin peaches
(drained) OR 1 lb.
dried peaches al
lowed to soak over
night in I pt. water)
cup brown sugar
cup honey
Juice of 1 lemon
Sift Hour and salt into a bowl and rub
in margarine.
Add milk to make firm dough.
Roll out into oblong about \ " thick.
Spread with the dra ined chopped
peaches a nd sprinkle wi th brow n sugar.
Roll up like a Swiss roll and cut into
sections.
Bring to boil combined syrup ingre
dients.
Arrange the sections in a greased pie
plate or ovenproof dish and pour t he
boiling syrup over them.
(Continued from column 3)
Cook over lo w heat until leaving sidesof saucepa n, st i rring constant ly. Tu r n
into basin.
Add eggs, on e at a t ime, beat ing wel l .
Place teaspoons of m i x t u r e on greased
slide, or pipe thro ugh plain forcing
tube .
Place in modera t e ly ho t oven, auto
matic 425° for 10 minutes, then reset to
400° for 30 to 35 minutes . Non-auto
matic 475°, to p off, bot tom medium for
10 minut es, then tur n bot tom to low
and cook another 30 to 35 minutes .Wh en cool, rem ove soft centre if any ,
fill with whipped sweetened cream or
mock cream and dust with icing sugar.
Pastry Can Be Tasty(Continued from front page)
Country Apple P i eSHORTCRUST PASTRY
8 oz. plain flour
bak-
2 oz. tasty grated
cheeseSufficient water an d
lemon juice to mix
cup chopped
raisins
level tablespoons
flour
level tablespoonshoney
5 oz . plain flour
-|- level teaspoon
baking powder
Pinch of salt
1 level t easpoo ning powder
1 level teaspoon salt
4 oz. margarine
FILLING
4 cups sl iced, partly -J
cooked apples
(app rox. 4 large 3apples)
2 cup brown sugar 2
2 level teaspoons
cinnamon
1. Sift flour, baking powder and salt .
2. R u b margarine through Hour. Add
cheese.
3. Mix to firm dough with water and
lemon juice. Divide doug h in two por
t ions, O N E L A R G E R t h a n t he other .
4. Rol l ou t l a rger por t i on of past ry to
l ine a 9" pie pla t e .
5. Combine i ngredi en t s for the filling andfill the pie shell.
6. Roll o u t rest of past ry and cover pie —
glaze edges and press together.
7. Decorate edge of past ry—glaze top with
milk, and bake in modera t e ly hot oven,
au tomat i c 400°-425° , non- au tomat i c
475°, top e l ement off, bot tom medium.
20 to 25 minutes. Serves 6 to 8.
Lemon Meringue P i eCAKE PASTRY
3 oz. butter or
margarine
2 oz. sugar
1 egg
1. Cream but t e r and sugar.
2. Add egg and beat wel l .
3. Sift dry ingredients three l imes and add
to creamed mix ture .
4. Turn onto floured surface, knead wel land rol l out to l ine 8" pie pla t e .
5. Decorate edges and prick well.
6. Bake a t 375° to 400° in automat ic oven,
or 450°, top c l ement off, bot tom medium
in non-automat ic oven, for 12 to 15
minutes. Cool .
FILLING
2 level tablespoons
flour
2 level tablespoons
cornflour
1 cup sugar
1 cup lemon juice
MERINGUE
2 egg whites
1. Blend flour, cornflour
lemon juice.
2. Add water and cook, st i rring constant ly
unt i l thickened.3. Add egg yoiXs, lemon rin d and but t e r ,
a nd mix well.
4. Pour into cooled pastry case.
5. Make mer ingue and pi le or pipe on top
of pie ; brown l ight ly in moderate oven.
6. Serve with chilled custard or ice cream.
Serves 8.
Cream PuffsCHOUX PASTRY
2 oz. butter
•2 pint water
FILLING
Whipped sweetened
cream or mock cream
1. Boil but ter and water together
2. Add flour and stir well un til
1 cup cold water
2 egg yolks
Grated rind of 1
lemon
1 level tablespoon
butter
4 level tablespoons sugar
and sugar with
4 oz. plain flou r
3 large eggs
Icing sugar
(Continued foot of columnsmooth.
CHALCRAFT PRESS PTY. LTD. ~- MX 5177
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Watch for this
Friday •'Special"
"WO MEN'S WEEK"
* f
COOKER!/ I M SBe Modern — Switch to All-Electric
No . 5 (New Series) . Published by The Sydney County Council.
T H A N K Y O U -
For Being PatientT H E C O U N C I L has announced a reductionin electricity charges benefiting 250,000domestic customers. T h e reductions are
introduced with the new "three block"system of charging, on which most electricity accounts are now calculated. •
The "block" system also simplifies accounts
from t he customer 's point of view.
Saves Domestic Customers
£380,000 per annum Based on estimated sales to domestic cus-'^tomers for 1955 the ftew "b lo ck " tariff willsave the Council 's customers an est imated tSWfiOO per a n n u m .
T h e new tariff applies to homes usedexclusively as private dwell ings includinghome units in multiple buildings. It doesnol apply to clubs, hotels, guest houses,inst i tut ions and combined business and
dwelling premises. The se, for the t ime
being, remain on the exist ing ResidenceRate.
There wil l he a relatively few cases—wherethe quanti ty of electricity used is small—where the new tariff will not reduce the
account . In such cases no additional costwill be borne by the customer as th e
account will continue to be calculated at
the existing Residence Rate.
Encourages Wider Use of
Labour-Saving Appliances T h e low rate of 2.3d. per k Wh in the th i rdblock of the new tariff means that electricalappliances become even cheaper to opera te .Now, more than ever, the housewife can
have electricity work for her .
The in t roduc t ion of the new tariff forecastsa return to th e pre-war pat tern where the
Council was able to make progressivereductions in electricity charges as increaseduse of electricity resulted in greater and
more ellicient use of t he Council's vastelectrical network.
Although in the post-war period, with t he
general rise in prices, increases in electricity
charges became unavoidable, the Council
could claim, even then, that electricity
charges increased much less than most
other goods a n d sarvices.
All-Electric Becomes the Coal As in other businesses the Council benefitswhen it s equ ipment is effectively used.T h a t is why it is able to make a fu r the rreduction of one Halfpenny per k W h to
homes where an approved electric range is
used. This reduces the third block ratein such cases to l .Srf 'per k W h . This makeselectric cooking cheaper than ever. Someda y you will need ajnew range. You maybe needing one now. Be certain to findou t al l the re is to lcraaw about t h e advanUages of cleanliness in< 1 simplicity an
perfect results you gel every iime from a
modern, fast electric range.
By Request—
REQUEST CHOCOLATE CAKEThis chocolate cake will keep moist and
toothsome.-.for days—-if it remains uncaicnthai long—because of Hie unusual addit ionof raspberry. T h e recipe is given on page 4.
I \ 2 5 0 , 0 0 0 S Y D N EY H OM ES
e l e c t r i c i t yIS N O W A
BIGGER BARGAIN THAN EVER In keeping with its policy of passing on to its customers the benefits of sav
ings in operating and administrative costs, the Council announces a new
block rate system of charging which brings reductions in electricity accounts.
The new tariff, shown below, applies to premises used exclusively as a
private residence, including multiple home units. It does not apply to clubs,
hotels, guest houses, institutions and combined business premises and dwellings.
Switch
to
1ST BLOCK 2ND BLOCK
First 30 kWh Next 70 kWh
used 5 pence used 3} pence
per kW h. per kW h.
3R D BLOCK
Al l additional kWh 2.3
pence per kW h, or 1.8
pence where an approved
electric range is used.
A L L - E L E C T R I C
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C O O K E R Y N E W S
-
Two
Storeys
D O W N
Clever designing has
made this smart all-
electric home ideally
suited to its delight
ful setting in Roseville
•
T H E SIT E slopes sharply from the road down into a beautiful
gum tree gully and the designer has had the home buil t two
storeys down.
Don't be misled: the plain truth
is that there is no cheaper, cleaner, healthier, more modern,
more efficient or more
versatile source of power for
cooking, refrigeration, lightand
water heating than
ELECTRICITY
Supplied to over 315,000 customers by THE SYDNEY COUNTY COUNCIL
Living rooms are on road level with sleep
ing quarters below. Wide windows, full
length in lounge, dining room and main
bedroom, allow full enjoyment of the
variegated greens of the Australian coastal
bush.
The ki tchen tasks of a busy housewife were
well considered a nd this all-electric kitchen
has been wisely planned. A fashionable and
serviceable breakfast bar adds to its com
pact appearan ce. Cup boar d treatme nt is
in white with circular handles of iridescent
bronze. T h e 3-hotplate electric range and
refr igerator are white. All are charmingly
framed by the mo tt le d black lino-t iled floor
and primrose cei l ing.
\ white Ind ian rug brings smart comfort
to the lounge room. Pleasing colour
touches are given by cushions and lamp
shades and by the floor length curtains in
lime.
An interest ing architectural feature is the
dining room buffet constructed along the
stairwell. This effectively and economically
masks the stairway and is impor tan t
functionally.
The home has eleven lights, te n power
points, range, washboiler, off-peak hot water
service and many smaller electrical aids to
comfortable living.
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C O 0 K E R Y N E W S
B l o c k S y s t e m o f E l e c t r i c i t y T a r i f f s P o p u l a r Reduces Costs for the Householder, Encourages Increased Consumption of Electricity
T H E block system of electricity tariffs is
growing in popularity overseas and inAustralia. In in t roduc ing the new three-
block tariff the Council has two major
objectives: to increase the efficiency of its
business methods and, by reduc ing the cost
of operating electrical domestic appliances,to increase th e use of electricity.
The Council 's assets are valued at approxi
mately £30,000,000. Much of this is rep
resented by the vast network of wires an d
cables and the special equ ipm ent necessary
to bring electricity to customers' homes.
The greater th e use of electricity the be t te r
these assets pay for themselves. Thi s greater
efficiency of use must eventually result in
cheaper electricity to customers.
It Pays to Plan For All-Electric
The phenomenal increase in th e use of electricity—it has doub led on the Council ' ssystem in the past te n years—must showI hat every shilling spent on the electricalinstal lat ion of a new home is a gilt-edgedinvest ment. Ju st stop to th ink! T h e h o m ebeing built today will be lived in d u r i n gthe atomic age. Every extra power point,every extra light p u t in to a home todaywill give th e occupan t th e o p p o r t u n i t y to
enjoy th e improvements in living which
electricity must continue to br ing .And ano the r po in t wor th remember ing—
only electricity can cater for all services i n
the home. For new home builders , o n e
service means lower installation costs; fo r
exist ing home owners , lower h ousekeeping
accounts .
COUNCIL'S NOVEL COOKERY SESSION ON 2UWListen to "Recipe Revels" 1.30 p.m. Every Thursday
INTERESTING cookery information, new
and nove l recipes, guest chefs an d artists
combine to make Recipe Revels a half-hour
of bright enjoyment fo r housewives.
Recipe Revels includes a course of cookery
instruct ion prepared by the Council ' s Home
Management Supervisor, Miss U n a Clark
son. T h e private recipes of guest chefsare used to demonstrate Miss Clarkson's
advice an d h in t s .
2UW radio personality Walter Elliott com
peres the new show, which is presented at
the Council 's Queen Victoria Building
Demonstrat ion Theatre . He is assisted by
guest artists.
Members of the audience are quizzed o n
the cookery instruction at each session to
select th e lucky ones to take home th e
specially cooked meals.
Comment ing on Recipe Revels, Miss Clark
son said that she was certain it would pay
housewives to listen regularly.
" T h e r e is enormous interest in cookery,"
KEEPING ELECTRICITY SAFE
Don't—please don't—tinker with your electrical
appliances.
If any of your electrical appliances are not
working properly; if you suspect one of caus
ing crackles on your radio when you use it:
switch off at once and remove the plug from
the power point.
The qualified electrical contractor is the man
to carry our your electrical repairs. He has
spent a long time trajning to do his job
properly. Let him examine faulty appliances
and apparatus.
It is illegal to make alterations or addit ions to
the permanent electric wiring in your home.
This is defini tely a job for the licen sed electrical
contractor. Enjoy electricity fully by keeping
your electrical appliances in good working
order.
Miss Clarkson said. "W e at th e Council
receive many hundreds of requests each
week fo r advice an d help. Recipe Revels
gives housewives the o p p o r t u n i t y to learn
the important pr inciples an d methods of
up-to-date cookery."
LET ELECTRIC COOKING PROVE ITSELF
Visit The Free Demonstrations
QUEEN VICTORIA BUILDING,
GEORGE STREET, SYDNEY Every FRIDAY
208 BURWOOD ROAD,
BURWOOD Every WEDNESDAY
259 BEAMISH STREET,
CAMPSIE Every FRIDAY
326 PACIFIC HIGHWAY,
CROWS NEST Every TUESDAY
149 OXFORD STREET,
BONDI JUNCTION ...Every THURSDAY
Demonstrations Commence at 2.15 p.m.
11 I 1111 1111 I M 1 IIII M 1 II11 I 111 i 11I 111 t M I 1 It I I) 111111 I ) I I M I I I 11 1! 11111 M 11 h II I 11 11 I L M 1 EI 111 t 11111111 • 11^
j Electric Cooking — Alw aysthe C H E A P E S T j
I NOW iE V E N C H E A P E R I
Thousands of Sydney County Council
customers using approved electric
ranges can vouch for the low cost
of electric cooking. Now, with the
third-block rate only 1.8 pence per
kWh, these customers are going to
find electric cooking even cheaper.
Buy an electric range from the
Council (on low deposit and very
easy terms): not only will you
immediately enjoy the immeasurableadvantages of electric cooking, but
you will also immediately s tar t
reducing your house-keeping cos ts.
It pays to
A . Per week, only 3/ 10B. Per week, only 4 /1 0
slightly more for automatic o ven
C. Per week, only 6/ 8
features automatic oven control
D. Per week, only 7/ 4
Features aut omat ic oven contr ol
I COOK BY ELECTRICITY |Siiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiii mimii i t i iMi IMIIIIIII i i i i i i i i i i i i i i i i i i imt i i i r i i i i imi i IIIIIIIIR
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C O O K E R Y NEWS
I ' . i s s i o i i l r i i i l S n o w
i s
M Y F A V O U R I T E D I S H
says Judy Knowles(Cookery Demonstrator,
Queen Victoria Building,Showroom)
"It's delicious, refreshing and easy to make—this is
the ideal week-end sweet, a particular favourite during
hot weather."
2 egg whites
2 level tablespoonssugar
i cup passionfruitpulp.
PASSIONFRUIT SNOW
3 level dessertspoons Pinch of salt
gelatine
]- cup cold water1 cup or ange juice
2 tablespoons lemon juice
3 level tablespoonssugar
1. Soften gelatine in the cold water and
dissolve over hot water.
2. Place orange and lemon juice, sugar
and salt in a saucepan and heat , st i rring
unt i l sugar is dissolved—add dissolved
gelat ine.
3. Pour i n to an ear thenware bas in a nd
allow to stand till cold and b e g i n n i n g
to thicken.4. Beat until thick and foamy.
">. Beat egg whites unt i l stiff, add 2 level
tablespoons sugar gradual ly and beat
unt i l sugar grains are dissolved.
0. Fold meringu e into the gela t i ne mix ture
evenly, then fold in the passionfrui t
p u l p .
7. Pour i n to a mould rinsed wi th cold
water, chi l l thoro ughly , then unm oul dand serve with custawl, sauce or cream.
— a n d m i n e i s
C r u m b e d F i s h B a r w i t h C heese Sauce
says Selma Mead (Cookery Demonstrator, Burwood Showroom)
"Seafood meals need never be dull . Using any type
of fish—fresh cooked, smoked or tinned—Crumbed
Fish Bar is particularly good combined with tasty
Cheese Sauce."
CRUMBED FISH BAR
1 lb. cooked flake d 2 eggs
fish (any kind may ! cup milk
be used) 1 level teaspoon salt
1 lb. potatoes, cooked one-eig hth level te a-
and mashed spoon pepper1 cup cooked noodles 2 tablespoons lemon
or rice juice.1 cup finely diced
celery
1. Combine ingredients.
2. Place in well-greased and l ined loaf
t in, approx. 9 " x 5" x 3 ", which has
been dusted with dry b r e a d c r u m b s .
3. Bake in moderate oven, 450°, top
e l ement off, bot tom lo w (automat ic oven
400°), for 35 to 40 minutes .
4. Serve with Cheese Sauce, bak ed tom ato
halves and green peas.
CHEESE SAUCE
2 level tablespoonsbutter
2 level tablespoons
Hour
\ level teaspoon
mustard
1 pinch cayen nepepper
i level teaspoon salt
\ pint milk
3 oz. finely grated
cheese.
1. Mel t bu t t e r .
2. Add flour and seasoning, stir over heat
fo r 1 m i n u t e .
3. Remove from heat , add milk and r e t u r n
to heat . Co ok 3 minutes .
4. Add cheese a nd al low to melt .
5. Pour over loaf or serve in sauce boat .
now t h e xt;nBLOCK HATE MS
CASE 1: Customer us ing 240 kW h pe r
q u a r t e r and not enjoying elect ric cooking.
First Block: 30 kWh at Sd. ea. — 12 GSecond Block: 70 kWh at 3>id. ea. - £1'0'5
Third Block: 140 kWh at 2.3d. ea. — £1'G'10
Total Account — 240 kWh £2'19'9
CASE 2: Customer us ing 675 kW h per
q u a r t e r a n d cooking wi th a n a p p r o v e d
elect ric range.
First Block: 30 kWh at 5d . ea. - 12 6
Second Block: 70 kWh at 3isd. ea. — £1'0'5
Third Block: 575 kWh at 1.8d. ea. - £4'6 '3
Total Account - 675 kWh £5'19'2
ABSORPTION TYPE REFRIGERATORS
The Absorption Type Refrigerator
Rate will apply ONLY to cus
tomers remaining on the Resi
dence Rate. It will not be
applicable to NEW refrigerators
of this type installed since 1st
January, 1954, or to ANY refrig
erator of this type installed on
or after 1st April, 1955.
STORAGE WATER HEATING
The Storage Water Heating Rates
will remain as at present and are
available for both Residence Rate
and Domestic Rate customers.
REQUEST CHOCOLATE CAKE
4 oz. butter or
margarine6 oz. sugar8 oz. S.R. flour2 eggs
i to I cup milk
2 level tablespoons
cocoa1 level tablespoon
raspberry or plum
jam
Little boiling water.
1. Cream but t e r (o r margar ine) and sugar.
2. Add eggs on e at a t ime a n d beat well.
3. Mix cocoa, jam and boi l ing water to a
smooth paste. When cool add to
m i x t u r e .
4. Sift flour at least three times and add
al ternately wi th milk.
5. Bake in two greased 8 " sandwich t ins
at 450°, t op e l ement off, bot tom low,
a b o u t 25 m i n u t e s .fl. Allow to cool then fill with mock cream
a n d ice with chocolate icing.
1 level dessertspoon
butter
Lemon juice.
CHOCOLATE ICING:
5 to 6 tablesp oons
icing sugar2 level tablespoons
cocoa
1. Sift icing sugar a nd cocoa together.
2. Add b u t t e r to the lemon juice and heat
unt i l bu t t e r is mel t ed .
3. Add icing sugar mixture and beat unt i l
c reamy enough to spread .
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^ l l t l l l l l i l l l i i H I I I I I I I I M i M l l l l l l l H I L'
Listen to
I WOMEN'S WEEK)
I 2 G B| every Friday 1
| 12.45-1.45 p.m. [MIIIMIIIIIIIIIIIIIIIIIIIIIILIIITIIIIIR
COOKERV neiusBe Modern-Switch to All-Electric
No . 9 (New Series) Published by The Sydney County Council
• W l l l l l l l l l l l l l l l I mi l i • •* a •_—
Listen to =
[ R E C I P E R E V E L S )
2 U WI every Thursday 1
| 1.30-2.00 p.m. §TT1111111111111111 M f F f 111 • 1111 • 11 • M 111 ~
D A I N T Y , DELICIOUS, DECORATIVE!Tiny Cakes for Afternoon Teas
Light, tender, delicately browned
cakes are a delight to the eye , as
well as the palate, no matter in which
shape or size they come.
The large decorative cake is ideal
for gracing the party table, but for
pleasant friendly afternoon teas and
cosy suppers, don't overlook the
charm of dainty small cakes. Three
of the most popular varieties of these
small dainties are Butterfly Cakes
(pictured), Chocolate Snowballs and
delicious Sugary Butterscotch Curls.
F r e e• -1 • . N^ R F L N
cookery
lessonsWhether you're a beginner or a
competent cook already, you'll thor
oughly enjoy attending The Sydney
County Council's evening lecture-
demonstration coursesin electric
cookery. Each course consists of
nine lectures conducted by experts
from the Council's Home Manage
ment staff. They are planned to be
of great interest and valuable assist
ance to everyone interested in cook
ery. It costs you nothing to attend.
Just phone, write or call at any of
the Council's shoivroooms and leave
your name and address . . . Do it
now.
Queen Victoria Building, George St., Sydney.
208 Burwood Road, Burwood.
25 9 Beamish Street, Campsie.
32 6 Pacif ic Highway, Crow's Nest.
14 9 Oxford Street, Bondi Junction.
Prince's Highway, Sutherland.
Marion Street, Bankstown.
B u t t e r f l y Cakes
3 tablespoons milk.
Cream.Icing sugar.Cherries.
and sugar well, ad d
3 oz. butter.
3 oz. sugar.1
teaspoon vanilla.1 egg.
5 oz. S.R. flour.
1. Cream buttervanil la . 1
!. Ad d unbea ten egg and beat in well.I. Sift flour and add it alternately with
milk, mixing each addit ion in lightly.I. Place spoonsful in well-greased patty
t ins.>. Ba ke in modera te ly h o t oven, 475°, to p
e lement off, bottom medium (auto, oven425°) about 12 minutes. When cold,a slice is cut from top of each cake—a spoonful of cream is placed on thecake—the slice is cut in halves an dplaced on the cream, to represent th ewings of butterflies. Dust lightly with
; icing sugar, decorat e each cake with asmall piece of cherry.
S n o w b a l l s
4. Wh en cool, coat with icing made by
hea t ing al l ingredients together .5. Toss in coconut .
For variety, these cakes may be coatedwith a pastel coat of fruit icing an d rolledin jelly crystals.
Note: These snowballs may be split an dfilled with whipped or mock cream.
Butterseo teh Curls
1 beaten egg . 2 cups S.R. flour.
Abo ut i cup milk. 1 level teaspoon salt.
1 level table spoon 1 level tablesp oonbutter or margarine butter or margarine.
(soften ed). 1 level tables poon
\ cup brown sugar. sugar.
1. Sift flour a n d salt into basin.2. Rub in butter , then ad d sugar.
3. Add egg and enough milk to make afairly soft dough.
4. T u r n on to a floured surface an d kneadlightly.
5. Roll o u t abou t \ " thick an d spreadwith softened butter or margar ine .
6. Sprinkle with brown sugar.
7. Roll u p like swiss roll and cut in slicesabou t J " thick.
8. Stand each piece in deep, well greasedpatty tins an d glaze with milk.
• Bake in ho t oven, 500°, top element off,bott om mediu m (automat ic oven 150°),
i,„ abm.t io u, i:. „ , ; , , „ „ ,
oz . margarine,oz . sugar.
1 egg.5 oz. S.R. flour.3 tablespoons milk.
3 tablespoons hotwater.
Coconut.
Vani l la.
Chocolate Icing
12 oz . icing sugar.3 level tablespoons
cocoa.Vani l la.
1. Cream margarine an d sugar, ad d vanil laan d egg and beat al l tho rough ly .
2. Ad d sifted flour a n d milk al ternately.
3. Bake in well-greased an d hea ted g emi rons in a hot oven, 475°, top e lementoff, botto m medi um (automat ic oven425°) 8-10 minu tes . (Yield: App rox . 24snowballs).
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C O O K E R Y N E W S
I HAD TO CHANGE BACK
TO ELECTRIC COOKINGsaid the owner of this new home at Maroubra
EMPLOYEE AOTHORITY CARDS
TO ENTER PREMISES OR COLLECT MONEY
For the protection oj the CounciTs cus
tomers, every employee oj The Sydney-County Council who is authorised to enter
customers' premises for any reason, or
who is authorised to collect money on
behalf of the Council carries an Authority
Card signed by the Secretary or Treasurer
of the Council.
If you should have any doubt about a person representing himself or herself as a Council employee, ask to see the Auth ority Card. This will prevent the possibility of misrepresentation by unauthorised persons.
"My husband and I saw this home just
thre e weeks before its com plet ion —and
liked wha t we saw — bu t the re was no
electr ic range.
"I put up with this for about a year andthen I decided that I 'd have to changeback to electricity, which I had cooked byfor years. T h e elect ric rang e is so cleanand fast."
^ And clea nline ss is of first importance to thisefficient homemaker. Allrooms gleam like theproverbial new pin—and there are no roomsblocked off from the useof the family of five
with a "for visitorsonl y" tag on the m. Itis a home with a comfortable, hospitable atmosphere and friends of the family are welcomeat any time for breakfast, dinner or tea.
There are three bedrooms in this compact
design. To ta l area is 13 squares. Doors toal l rooms (except the third bedroom) openfrom the entrance hal l .
Eye-catching feature of the furnishings isthe magnificent wall-to-wall carpet of royalblue that covers the floors of all roomsexcept the ki tchen.
Because of the dominance of this carpet,wall and ceiling colours have been limitedin range. Walls are duck-egg blue andceilings (except for the pale pink ceilingsin two of the bedrooms) are white.
In the ki tchen, blue cupboards reach to the
ceiling and cream tiles face the wall above
the sink and the grey laminated plastic
topped preparat ion tables .
This homemaker believes in electric servants as an aid to eflicient housek eeping .She has a 4-hotplate range, refrigerator,mixer, automatic jug, toaster, a 60 gallonoff-peak ho t water service, cleaner, washin gmachine, electric steam iron and she stilluses a 20-year-old elect ric rotar y i rone r.
DON'T T I N K E R -
and before you examine any
electrical appliance, flex or
plug
S W I T C H OFF AND P U L L
O U T T H E P L U G !
In addition to the general lighting fittings,local lighting is provided by:
• a floor st and ard in the loung e;
• a bal l type fittin g over the shavingcabinet in the bathroom;
• a str ip ligh t over the dress ing tablemir ro r ;
• and a bedh ead readin g light in themain bedroom.
CONVERTED . . .
and CONVINCED!Electrical contract or Mr . H. Burns is a
great believer in the superiority of electricity for the ho me. And so, whe n the ti mecame to build his own home it was onlynatural that he should want to make it all-electric.
But Mrs. Burns, while quite convinced lhat
electric refrigeratio n a nd electric hot water
have no equal, had never cooked by
electr icity. Mrs. Burns wasn't at all keen
on the idea of changing.-avcr .to an. electric
rang e, and to ok some pers uad ing frorfl
her hus ban d and friends.
Now it 's a dilferent story—Mrs. Burns (seen
below with her G.E.C. range) wouldn ' t
cook by any other means.
"I foun d th at electric cookin g is fast," shesaid, "and not slow as I thought it wouldlie. And it's so clean. I've never had afailur e from my oven an d in the last thr eeyears I've becom e a good saleswo man forelectr icity. I've convi nced many of myfriends th at they, too, shou ld cook electrically."
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C O O K E R Y N E W S
UNA CLARK SO NR E P L I E S
m o s t n e w h o m e s
b e i n g b u i l t
i n S y d n e y
Because electricity is the ONE SERVICE THAT CAN DO
EVERYTHING, only one installation is required. Thismeans INSTALLATION COSTS ARE LESS.
Practically all the electricity used in an all-electric home
is reduced a half-penny a unit in price (approximately
4/ - in the £) .
Electric cooking is by far the CLEANEST, EASIEST AND
CHEAPEST.
The new radiant hotplates on a modern electric range
make electric cooking FASTER than any other method.
Just a few shillings a week and a low deposit will put
a modern, electric range in your home.
THE SYDNEY COUN TY COUNCIL
From among the dozens of letters she
writes in reply to queries from house
wives each week. Miss Una Clarkson,
Supervisor of the Council's Home Man
agement Section, has selected the fol low
ing recent letters as being of interest
to housewives generally.
T o Mrs. L .T. , Five Dock:
I hope you will find the following hints
helpful in preventing your meringues from
flopping as soon as you take them from
the oven.
First of all, use only a soft meringue and
it is better if served within a short time
after it comes from th e oven. T h e longer
it stands the more chance it has of deflating.
The heat of the oven is most important
and this type of meringue requires only a
slow to very moderate oven. Th e result
you describe is typical of a meringue baked
in too hot an oven.The filling for the pie needs to be cool
before the meringue is placed on top . Also
remember it is be t te r to cover the filling
completely with the meringue before plac
in g in the oven. There should be no space
between the r im of th e pie an d the
meringue, through which the heat of the
oven will penetrate—this precaution helps
to pr ot ec t soft fillings from hea t.
T o Mrs. G.H. , Croydon:
The secret of success for making custardtarts is to have plain flour in the recipe for
pastry. Be very careful placing the pastryinto the pie plate , so as no t to break the
pastry or have any cracks in it. If thisoccurs it allows the custard to ru n th rough ,
and this ha s been aggravated in your casewith the use of self-raising flour in the
pastry.
T o Mrs. P.D., Greenwich:
Glucose used in sweet making an d for icing
is the colourless , thick, sticky type. Th is
can usually be bought from the chemist
an d is obtainable in several sizes, the small
est being about 4/-.
To measure, e i ther dip a dessertspoon
into boiling water to heat to facilitate
the measuring, or stand th e tin i n ho t
water for a few minutes to soften the
glucose. Place measur ed glucose ont o a
piece of greaseproof paper , rinsed with
cold water if it is not to be added imme
diately to th e other recipe ingredients . If
measuring by spoon instead of using weight,
allow 2 level dessertspoons of liquid glucoseto 1 oz.
A SPECIAL SERVICE
" of Inspection of Customers' Electrical
i t Installation and Appliances is offered , ,
<• at only a moderate charge by "
THE SYDNEY COUNTY
COUNCIL
" fo r details, telephone "
B 0259, Extension 733
AN APOLOGY, AND AN EXPLANATIONA number of the Council's customers have writtento say that they do not always get a copy of "Cookery News." To those customers the Counciltenders a sincere apology. Some, too, have no treceived their account on the due date.
As you know, "Cookery News" is delivered quarterlywith electricity accounts. Th e Council realises thatthis system is not perfect, and that, despite everypossible precaution, mistakes will occur. Indeed,it is generally acknowledged that this is inevitable
in any operation which introduces th e so-called"human element."There are, however, other reasons why many of the Council's customers do not regularly receivetheir accounts and copies of "Cookery News."Among these are broken letter boxes, from whichmaterial ca n be blown out and lost, and the temptation offered children to remove printed materialfrom open letter boxes.Customers of the Council may rest assured that theCouncil is doing everything possible to ensure thesafe delivery of accounts and "Cookery News."You can assist by ensuring that >our letter box isin good condition.
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C O O K E R Y N E W S
M Y F A V O U R I T E D I S HI S S T E A K P A T T I E S A N D
O N I O N G R A V Y
says Betty Storrie(Cookery D e m o n s t r a t o r , C a m p s i e
S h o w r o o m )
This is my favourite dish when I have to prepare a
fairly substantial meal quickly. It also has the advant
ages of being tasty and economical.
An d if a popularity poll were ever to be conducted
on gravies, I should think onion gravy would be tops.
Steak Patties and Onion Gravy
1
level teaspoonpepper.
2 tablespoons tomatosauce.
1 tablespoon Worces-
1 lb. round steak(minced).
2 cups soft whitebreadcrumbs.
1 level dessertspoongrated onio n. tershire sauce.
1 level teaspoon salt. 2 tablespoons sult anas3 tablespoons milk.
1.-Combine al l ingredients .
2. Place approx. 2 tablespoonsful of mix
ture into greased pat ty tins, pil ing u p
in centre.
3. Bake in a moderate oven, 450°, topelement off, bottom medi um (auto.400°) , 40 minutes . »
4. Serve with creamed potatoes, carrots,
peas an d onion gravy.(Makes from 9 to 12 patt ies .)
Onion Gravy
1 level tablespoon fat. Salt and pepper to1 small sliced onion.3 level t ablespoon s
flour.
taste.1 pint stock.
and saute until lightly
1. Melt fat.
2. Add onion
browned .
3. Remove from heat, ad d flour, salt an d
pepper , a n d cook for 1 m i n u t e .
4. R e t u r n to ho tp la te , ad d stock an d stir
unti l mixture boils an d thickens.
M I N E I S C H O C O L A T E C O C O N U T W A E E R S
says Noelene McLean(Cookery D e m o n s t r a t o r , Q u e e n V i c t o r i a
B u i l d i n g S h o w r o o m )
I should think biscuits wou ld be a favourite with
everyone. These delicious Chocolate Coconut Wafers
are certainly, My Favourite Dish. You will find them
very economical as well as quick and easy to prepare .
Chocolate Coconut Wafers
4 oz. butter or mar- 1 cup S.R. flour,
garine. 1 cup cornfla kes.5 cup sugar. \ cup coconut.
1. Cream butter and sugar.
2. Ad d sifted flour, cornflakes an d coconut.
3. Press into a shallow greased sponge roll
t in approx. 9" x 11 ".
4. Bake in a moderate oven, 450°, to p off,
bottom low (automatic oven 400°) for
20 minutes , approx.
5. Cu t into bars, remove from tin and ice
with thick chocolate icing while warm.
Chocolate Icing
6 oz. icing sugar. 1 teaspoon melted1 level tablespoon butter,
cocoa Warm milk.
1. Sift icing sugar an d cocoa.
2. Ad d melted butter and sufficient milk to make a thick sprea ding icing.
Marrickville Man Praises
Lecture Demonstrations
The lecture demonstration courses being
conducted by the Co uncil (see page 1)
are popular not only with the ladies.
On e "mere male" who attended a series
at Campsie Showroo m, Mr. John Camp
bell, of Marrickville, was so impressed
that he wrote to the Counci l to expres s
his appreciation.
Here is an extract from Mr. Campbel l 's
letter:
"I think it would b e rather thoughtless of me if I d idn ' t let you know how m u c h Iappreciate what I learnt about the culinaryart—well , not so m u c h the art par t of it,b u t th e commo n sense approa ch th at yourdemonstrators gave th e whole course. Noth
ing was too much t roub le fo r these ladiesto explain to he lp me.
"Being a mere male and the only one inlhat b ig class nearly daunted me for astar t , bu t as I know th e fair sex ar e takingan interest in eng ineer ing , p lumbing , etc.,a nd the things that till this decade havebeen considered purely male activities—well, I went on with it an d I'm not sorryI d id . W h i l e I am not the possessor of anelectric stove as yet, I in tend to remedythat omission ere long.
"All those little hints an d 'know hows'have come in very handy indeed, an d I amvain enough now to th ink I can cook ameal with anyone."
r i
| See for yourself . . . |
I THE PERFECTION OF ELECTRIC COOKING I
I You are invited to attend the I
| FREE public demonstrations of |
electric cookery conducted in
I the comfortable demonstration I
| theatres in the Council's show- |
rooms at 2.15 p.m. on these days
I each week:
' CROW'S NEST TUESDAY '
I BURWOOD WEDNESDAY '
I BONDI JUNCTION THURSDAY '
I CAMPSIE FRIDAY '
I QUEEN VICTORIA BUILDING . . . . FRIDAY '
^ (See. page 1 for showroom addresses.) ^
L . J
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VS.
HAVE YOUR
ELECTRICAL
INSTALLATION
CHECKED.
See page 2.
COOHERV I M SBe Modern — Switch to All-Electric
• ' —No. 6 (N ew Series) Published by The Syd ney Cou nt y Council
ALL SHOWROOMS TO PRESENT. .
FREE COOKERY LESSONSCOOL WEATHER CASSEROLESHere ore two recipes which are inter
esting and appetising. Both are econ
omical to prepare and easy to serve,
an d are excellent examples of casserole
cookery so a c c e p t a b l e in winter.
Using the cheaper cuts of meats th e
long, slow cooking produces th e rich
flavours which, as every housewife
knows, satisfy th e family's palate and
delight the connoisseur.
GOULASH
2 lb . topside or chuck Pepper to tastesteak
4 sheeps' kidneys3 level tablesp oons
seasoned flour2 level tablesp oons
dripping2 small s liced O N I O N S
3 level tab lespoonsHiptd nremn nepoer
I level te aspoonpaprika
I level tea spoo n salt
I
A little marjoramA few carraway seeds
(if desired)2 c ips skinned chopped
ripe tomatoesJ cup -white vinegar1 cup stock2 cups cooked diced
I cup cooked dicedcarrots
Cut meat a nd kidneys into meat
pieces, roll in seasoned flour and
b r o w n in hot dr ipp ing .
2. Add onions a nd peppers a n d cook
unti l onion is browned .3. Add seasonings, tomatoes, vinegar a nd
stock.
4. Pour into casserole dish a nd cook
covered, in a modera te oven , 450° ,
top element off, bot tom low (auto
matic oven 400°), fo r approx . 2
hours .
5. Add potatoes a nd carrots a n d serve
with green vegetables in season.
Note: If us ing a pressure cooker, cook
for approx. 35 minutes , then a d d pota
toes a n d carrots . Serves approxima tely 6.
SPAGHETTI & CHEESE CASSEROLE
steak and I1 tomato ^ skinnedfinely sliced
2 level ta blesp oonschopped mintI level teaspoon salt
j level teaspoon pepper3 cup burgundy or
sherryBrowned breadcrumbs
I lb . round(minced)
] level te asp oon mixedherbsI sliced onionI level ta blespoo n fat I cup chopped celeryI carrot (diced)I swede turnip (diced)I large potato (diced)
1. Place steak and herbs together in a
large basin.
2. Saute onion in fat and add to meat
wi th remainder of ingred ien ts , ex
cept ing burgundy a n d b r e a d c r u m b s .
(continued on page 2)
The Council's popular free lecture-demonstration classes in
cookery are to be extended to all showrooms. Previously
held only at the Queen Victoria Building and Burwood Show
rooms, the courses will now be presented also at Crow's
Nest, Bondi and Campsie Showrooms.
C o m m e n c i n g at 6.3 0 p.m ., the classes
finish at a p p r o x i m a t e l y 8.30 p .m . No
charge of any kind . is made. Every
student receives a typed copy of each
lec ture an d of all demons t ra t ion rec ipes .
You will be interested in this if you
intend
• building a home
• buying a home
in Sutherl and Shi re.
As* from 1s t July m i s year electrtcify'
supply in the Suther land Shi re is the :
responsibil i ty of The Sydney County
Counci l .
This means that customers of the
Counci l w h o move to that distr ict |
will be assured of c o n t i n u i n g to receive t he full benefit of the Counci l ' s
many services.
' Instruction Co ve n Basic Cookery
Each course is comple te a n d covers principles of cookery. Step by step instruction
simplifies each lesson, which is suppor ted
by prac t ica l demons t ra t ions . *
These cookery instruction courses arc
helpfu l to the good cook and the beginner .
They will help a n d ente r ta in bo th you and
your daughte r . They are presen ted in the
evening to give girls w h o work an oppor
tun i ty to a t tend . .
F.Vune S 02<3?r-*ift*N I
of these courses. If you wish, drop a note to the Council and Information will
be sent to you by post .
Lecture demonstrations are conducted in com fortable theatres at the Council's showrooms.
This picture, taken at a public demonstrationin Bondi Junction Demonstration Theatre, shows the large audience enjoying a happy momentwith Demonstrator Marie Burke and her assist ant Barbara Gray.
-
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C O O K E R Y N E W S
INEXPENSIVE TOUCHES ADD CHARM
TO THIS ALL-ELECTRIC HOME
J N THE designing and furnishing of a
new home, a woman pours al l her per
sonal i t y . T he comple t e home , probably
mor e so tha n perso nal dress, shows to
her world her imaginat ion, taste, good
sense and resourcefu lness .
i i i n i i i i i i i i i ii i t i i i i i i i i i i ii i i i i i i i i i i i i i i ii i i i i i i i i i i i i i ii i i t i i i M i i i i i i ti i i i i i
K E E P I f l G
E L E C T R I C I T y *S A F E
A s p e c i a l s e r v i c e o f
I n s p e c t i o n o f C u s t o m e r s ' E l e c t r i c a l
I n s t a l l a t i o n a n d A p p l i a n c e s
i s o f f e r e d b y
T H E
S V D H E V COUnTV C O U I K I LOnly a moderate charge is made for this service.
If you have the slig hte st doubt a bo utthe safety of any part of your electrical
instal lat ion, or of any electrical applianc e or piec e of appa rat us , you can
take adv an tag e of this serv ice by'phoning: ,
B0259, Extension 234
Resou rcef ulness does play a large part
in the fine art of ho me -m ak in g. Few
people have a bot tomles s pur se. A woma n
who can crea te an atmo sph ere of taste
and char m wi th some compara t i ve ly i n
expen sive touche s is a wo ma n to who m
ful l credi t must be given.
Th e al l -elect ric home selected for this
issue i l lust rates this. It i s of na tur al
brick and the win dow frame s, ga rage
doors, front door, gables and eaves have
been pa in t ed whi t e .
The br igh t and co lourfu l k i t chen conta ins
a smal l breakfast nook. Th e black tops
of t he prepara t i on counters a re wider
tha n usual and provide a dra mat ic con
t ras t ' t o t he whi t e cupboar ds bene ath .
The automat ic elect ric range has i t s own
ill umi na tio n. A smal l fluorescent wi th a
whi t e shield is at ta ched to i t . Th e wa l l
co lours , deep b lue , char t r euse and cora l
rose, add to the air of br igh tne ss an d
m o d e r n i t y .
Th e ent ran ce is cha rmi ng. A flower
stan d has been at ta ched to the wa l l
facing the front door. This has been
sha ped fro m the mar ble top of an old-
t ime dressing table. It i s i l lu min ate d by
two arc hi te ctur al st rip l ights.
Th er e are 14 l ights and 13 powe r out lets
in the home . On e of the power out le ts
is in the bat hro om for an elect ric razor .
Amp le suppl i es of stea ming hot wat er
wherever and whenever requi red are en
sure d by the 60-gal lo n Brae mar "off-
pea k" storage hot wate r service; othe r
elect ric aids to comfo rtabl e l iving inc lud e
a West in ghous e sea l ed-uni t re f r i gera tor
and a Wils on wash boi ler.
COOL WEATHER CASSEROLES(continued from page 1)
3. Place combined ingredients into a 21
pint casserole dish which has been
greased and spr ink l ed wi th browned
b r e a d c r u m b s , t h e n po u r b u r g u n d y
over mea t and vegetables. Place l id
on casserole.
4. Bake in a mod era te oven, 450° , top
off, bot to m me di um (au tomat i c oven
400°) for 1 hour .
SPAGHETTI S CHEESE TOPPING:
Ii cups tasty gratedcheese
1 level teaspoon cayennepepper
2 level tablesp oonsbuttered breadcrumbs.
! lb. spaghetti2 level t ables poons
butter or margarine2 level table spoons
plain flourSalt to tasteIi cups milk
1. Place spaghet t i in boi l ing sal ted water
and cook for 20 minutes.
2". Melt shortening in saucepan, remove
from h ea t an d ad d flour an d salt —
st i r unt i l smoot h.
3. Sti r over hotplate for 1 minute.
4. Remo ve from hot plate and add milk
all at onc e. Stir unt il sauce boils an dthickens, cook for 3 minutes.
5. Remove from heat and add 1 cup
cheese and cayenn e pe pper .
6. Add cooked, dr aine d spaghet t i to
sauce and place on top of copked
cassero l e .
7. Sprinkl e wi th bu t t e re d bread crumb s
and remai nder of cheese . Retu rn t o
oven to brown.
Serves appr oxima tely 6.
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C O O K E R Y N E W S
• • »COOKERY INSTRUCTION BY RADIO
Two Sessions Help Good Cooks and BeginnersUna Clarkson and Lyndall
Barbour get together with the
microphone during a broadcast
of "Women's Week". Regular
artists include Josephine
O'Neill and William Francis,
while Gwen Plumb's voice is
heard each week "on tape"
from overseas.
U N A C L A R K S O N R E P L I E SH u n d r e d s of housewives each monthwrite , phone or visit the cookery demonstrators at the Council ' s showrooms seekng advice, no t only on cookery, but on
all aspects of home management .Miss U n a Clarkson, Supervisor of H o m eManagement , or one of her staff of demonstrators , who are special ly t rainedn cookery an d home economics, wil l be
glad to he lp yo u with your probl em.Perhaps the following replies to recen tquestions will interest you:Question: A friend told me that I can do
fruit preserving in the oven of my electric
range. Is this a fact?
Answer : Yes, all fruit s and tomat oes can b epreserved by the very successful electric ovenmethod. P r in ted informat ion explain ing howhis is done is available at any of our showooms.
Question: I now have an automatic oven electric range and am wondering if you could give
mp a rpcipe for Danish Pastry. My husband tried it recently and is insistent that I makesome for him.
Answer: Danish Pas t ry i s par t i cu lar ly del iciouswhe n baked in the electric oven. H ere is therecipe for the dough from which you cut thepastry shapes—it will make approximately 3dozen small pastries.
I lb. 2 oz. plain flourI level teaspoon salt| cup sugar2i 01. yeast
l{ cups milkI egg (beaten)Ii cups butter (| lb.)
bowl and a dd1. Sift flour and salt intosugar .
2. Mix yeast with a l i t t le cold milk, the n add
remaining mi lk and beaten egg.3. Add the liqu id to the sifted flour an d su gar .4. Beat well unti l smooth with a wo oden
spoon, turn on lV J a floured surface andknead l ight ly .
5. Roll out the dough to approx. i" in thickness.
6. Dot small pieces of the butter on jids of the dough and then spread . (But ter mu s thav e same firmn ess as the dou gh. If it istoo soft i t melts into the dough.)
7. Fold together into 3 layers envelope fashio n,first the part without the butter.
8. Roll out and fold again. Repea t this 4t imes .
9. Le ave in a cold plac e for ^ hour .Whe n the pastry is shape d, say, in Cock s'
"Recipe Revels"
Basic information on cookery methodsand rel iable short-cuts to good results ar e
presen ted by the Council ' s Hom e Manag e
ment Supervisor , Miss U n a Clarkson, dur
i ng t he radio session, "Recipe Revels",
b roadcas t each Thursday , 1.30 to 2 p.m.,
by radio s tat ion 2 U W .
Recipe Revels is a happy session, with
popu lar compe re Wal ter Ell iot t quizzi ng
demons t ra t ion aud iences on Una Clark-
son's lesson for the day.
Music an d guest chefs add e n t e r t a i n m e n t
and interest to the valuable cookery in
s t ruc t ion , p resen ted i n this bri ght session.
'Women's Week"
This women's magazine session is pre
sented each Friday, 12.45 to 1.45, byradio s tat ion 2 G B .
Miss Lyndall Barbour edits a n d comperes
the session, which includes a cookery
talk by Una Clarkso n. Othe r features
include book a n d film reviews and abeauty talk.
Combs, Spandauer s , or Chocolate Buns , p laceon baking sheet and leave in a cold place torise for 15-20 minu tes , then brush wi th eggwhite and bake in your automatic oven at 425°for 10-15 min ute s, or unti l golden b row n.
Buy on
PUT ONE IN YOUR KITCHEN! C ' F ' \EA5I EST
iTERMS
of
09 —"
— — „
Reduce your housekeeping costs the m o d e r n way,
and bring beauty to your kitche n. Instal an
approved electric ranges—not only wil l cookingcost you less, but you immediate ly get the benef i tof a special reduced rate for all your third blockkilowatt hours, regardless of the p u r p o s e for
which they are used.
With it s radiant hotplates to give you instantred heat, th e modern electric range is fast and
c lean .
Purchase your range from T he Sydney CountyCounci l . Payment of the deposit wil l put it in
y o u r h o m e — a n d you can inc lude the ins ta l la t ioncost in the terms if you wish .
A. Deposit £4/9/-, per week 4/ 2B. Deposit £9/1/4, per week 5/10C. Deposit £9/13/4, per week 6/ 2D. Deposit £11/9/-. per week 7/4 +"E. Deposit £15/11/6, per week 10/-F. Deposit £14/7/6, per week 9/3
B to F all feature automatic oven control.
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C O O K E R Y N E W S
MY F A V O U R I T E D I S HIS G I N G E R R E C E S S W I T H A P P L E S A U C E
•
says Levenia Williams
(Cookery Demonstrator, Burwood Showroom )
I have found it a del ightful party sweet , ideal for t h a tspecial occas ion. The unusual combination of ginger andapple blend beautiful ly, an d give a del icious f lavour.This sweet is economical , t oo—only one eg g, and can becooked in the oven with the ca s s ero l e .Served ho t with ice crea m at a dinner party an d next daycold for af ternoon t e a makes this a dual purpose sweet .
2 level table spoonsmargarine
2 cup castor sugarI teaspoon vanillaI eg g
5 oz. S.R. flourI pinch saltI level dessertspoon
ground gingerApprox. i cup milk
7. T u r n out , allow to cool a n d fill recess
wit h App le Sauce. Serve wit h ice
c ream.
Cream margar ine an d sugar .
Add vanil la .
Add unbea ten egg an d beat well .Sift flour, salt a n d ginger 3 t imes
and ad d to creamed mixture al tern
ately with t h e milk.
Pour into a well-greased 8 " recess t in .
Bake at 4 5 0 ° , top c lement off, bottom
low (automatic oven 400°) fo r
approx. 30 m i n u t e s .
APPLE SAUCE
'2 cooking app les2 level t able spoon s
sugar
3 tablespoons water
Rind and juice of I lemon
I egg yolkI level te aspoo n butter
1. Peel , core an d slice apples.
2 . Boil sugar an d wate r , ad d apples a n d
cook unt il soft.
3 . Remove from hotplate , add l emon
rind, juice, eg g yolk an d butter . Cool .
M I N S B I T T E R - S W E E T C A K E
says Marie Burke(Cookery Demonstrator, Bondi Junction
. ^Showroom)
When asked for ou r favourite recipe most of us name aca k e or sweet . Af ter all, it's only natural that w e shouldthink of the sweetes t things in life first. Bitter-Sweet Cakeis not all s w ee t , as its name sugges t s—but it's qui te afavouri t e of mine. Incidental ly, this reci pe w a s originatedby Florence Bird, Cookery Demonstrator at our Crow'sNes t Showroom.
i cup butterL teaspoon grenadine
essence1 cup sugar2 eggsi cup chopped
almonds
Cochineal•\ cup cherries2 cups sift ed flouri cup milk3 level teasp oons
baking powder
4 .
6.
7.
Cream butter an d essence.
Add sugar gradually a n d cream till
l ight an d fluffy.
Add eggs, o n e at a t ime, beat ing thor
oughly after each addition.Divide mixture into two, to on e half
add blanched shredded almonds, to
the other half add coch inea l a n d
chopped cher r ie s .
Add flour to creamed mixture, a l tern
ately with milk.
Pour mixture into two greased a n d
floured 7" or 8" sandwich t ins .
Bake in modera te oven , 450° , top
e lement off, bo t tom low (au tomat ic
oven 400°) , for 25 to 30 m i n u t e s .
Spread mock cream between the two
layers . Cover the top an d sides of
cakes with Vienna Icing a n d sp r ink le
wi th coconu t .
MOCK CREAM
4 level tablespoons I teaspoon grenadinebutter essence
4 level tab lespo ons 4 level tablespoons milksugar
1. Cream bu t te r an d add sugar gradu
ally, m i x till light a n d fluffy.
2. Ad d coch inea l a n d milk gradually,
beat ing unti l smooth.
VIENNA ICINS
6 oz. sifted icing sugar 1 teaspoon grenadine3 oz. butter essenceCochineal
1. Cream butter , a d d sifted icing sugar
gradually, beat ing t i l l l ight an d fluffy.
2 . Ad d grenad ine a n d coch inea l .
i i i i i i i i i i i t i i i i i i i i i i i i i i i i i i i i i i i i i i f i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i in i
W-A-R-M-T-H
. . . w h e r e y o u w a n t i t
Lucky home with portable electric
room heaters this winter. Switch off
in the living room, plug in and switch
on in the bedroom—take the heat
with you.
Only the electric heater is so
• clean (no soot)
• healthy (no fumes)
• safe (no f lame)
• economical ( i t costs less than
2 / 6 a week for a 1000 watt
radiator to prov ide rich qlow-
ing warmth for the average
household where an approved
electric range is ins tal led).
See the wide range of electric heaters
displayed by your local electrical
retailer.
l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l t l l l l l l l l l l l l l l l l l l l l l l l l l lHIII I I I I I I i l l l l t
C o m e an d w a t c h
ELECTRIC COOKERY PROVE ITSELF
Visit the FREE
COOKERY DEMONSTRATIONS
C o n d u ct ed in the Council 's
Demons trat ion Theatres
QUEEN VICTORIA BUILDING,GEORGE STREET, SYDNEY - - - EveryFRIDAY
1
208 BURWOOD ROAD,BURWOOD . . . . . . Every WEDNESDAY <
259 BEAMISH STREET,CAMPSIE - - Every FRIDAY
326 PACIFIC HIGHWAY,CROW'S NEST Every TUESDAY,
149 OXFORD STREET,BONDI JUNCTION Every THURSDAY
Demonstrations commenceat 2.15 p.m.
Alex. Ind. Print (ALEXPR1NT)
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BE MODERN — SWITCH TO ALL-ELECTRIC §'""','"| For Only a Moderate Charge
| The Councilwill
I I n s p e c t Y o u r E l e c t r i c a l
I n s t a l l a t i o n
1 a n d
| A p p l i a n c e s
. I For DetailsNo . 17 (New Series) Published by The Sydney County Council j; phone B0259, Ext. 733
COOKERY M S11111 I I I ! i r i l l l l l i i M i i i
C O O K E R Y — b y t h e B o o kCOUNCIL RECIPES ARE TEST-COOKEDAll of us have fancies an d opinions which
isely or unwisely, we stick to throughthick an d thin.But we can't afford that sort of thingwith cookery: with cookery, what's in the
book really does help.Of course, if one is made that way, a
little bit of experimenting is often excit
ing an d ma y result in something novel an dtasty.But for new cooks an d busy cooks—andfor cooks on a budget — it pays to followthe tested recipes.Every one of th e Council's recipes is testedand tasted; they ar e enjoyed, too , becausedishes cooked by the Council in its testkitchens and at demonstrations are do
nated to charitable organisations for distribution to the needy.Here are a f ew of the recipes demonstratedlast year which, based on requests, -weretops in popularity with Sydney women:
Sweet-Sour Veal With Ricelb. veol steak
level tablespoons
fa t
cup celery (sliced)
cup chopped onionlevel teaspoon salt
level teaspoon
pepper
cup welt-flavouredstock
15oz. tin pineapple cubes(drained)
cup pineapple juice
or 3 tablespoonsSoy Sauce (according to taste)tablespoon vinegarlevel tablespoonscornflour
S.C.C Supplies HornsbyFrom the 1st Januar y , 1<).">8, the electricitysystem of the Hornsby Shire Council has
been included in the Sydney County Council system.
As customers of the Council, electricityusers in the Hornsby Shire may now takeadvantage of the Council's easy terms offeron
• ELECT RIC RANGES• H O T WATER SERVICES
• R E F R I G E R A T O R S• WASH BOILERS
Details are available at (he Council's showrooms:
Queen Victoria Building, George Street, CITY.
208 Burwood Road, BURWOOD.
259 Beamish Street, CAMPSIE.
326 Pacific Highway, CROWS NEST.
149 Oxford Street, BONDI JUNCTION.
Council Chambers, SUTHERLAND.
31 Marion Street, BANKSTOWN.
Customers in the Ffornsby Shire m a y cont inue to pay their accounts and transactother business at the Hornsby CouncilChambers.
1. C ut veal i n \ \ " cubes.
2. Heat fat, saute veal until it changescolour.
3. Add celery, onion, salt and pepper .Brown lightly.
4. Combine stock and pineapple juice and
add; cover and br ing to boil. Simmer(>0 to 70 minutes , or until meal is
cooked.5. Add pineapple cubes.
6. Mix together Soy Sauce and vinegar.
7. Blend cornflour with these ingredients
8. Stir into veal mixture, bring to boiland simmer 5 minute s. Serve withboiled rice. Serves G.
Note: 1 Beff T e a Cube dissolved in 1cu p of water , or 1 cup of Ox Tai l orMushroom soup may he used in placeof stock.
Butterscotch Fruit PuddingCAKE MIXTURE
4 oz. S.R. flour 2 oz. sugar
2 oz. butter or 1 egg
marga rine 2 tablespoons milk
1 small tin sliced peaches (or similar fruit)
I t ' s not too l a t e to
T R A D E I Nqour gas, kerosene, or electricabsorption tt|pe refrigerator
on a new, economical, dependable
e l e c t r i c s e a l e d u n i t m o d e l Enquire at any showroom of
THE SYDNEY COUNTY COUNCIL for details of the generous allowance
1. Sift flour and place al l ingredients intoa bowl.
2. Beat by an electric mixer for 3 minutes,or if using a wooden spoon, beat for
r
>
or 6 minutes .3. Drain peaches and place in a greased
2i pint sized ovenproof dish.4. Pour in half cake mix tu re t hen half
of Butterscotch Mixture, and repeat .5. BSke in a moderate oven, 450", Top olr^
bo t tom lo w (automatic oven 375° to
400°) for 45 minutes approx.6. Re mov e from o ven and cover with
meringue made by bea t ing the two re-
(Conlinued on back page)
' I IN N I MM I I N IN I I U
i It
This Chocolate Cake is delicious" s a y s
B
S ^ t
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C O O K E R Y N E W S
All-Electric Kitchen
Is Outstanding
In This New HomeMrs. M. I'oole, of East Benistone, ha s chosenan electric range for her new home becauseshe thinks electric cookery is best: and she
should know — Mrs. I 'oole is a teacher of
home science. Mr. Poole likes the idea, too,
because he knows that when yo u have anall-electric home, all the electricity you use
is charged for at reduced rates.Clean, fume-free cookery is very importantin this modern home for there is no wallbetween the kitchen and the living room;division is effected by means of a snack bar
Mrs. Poole prefers this arra ngem ent because,
'as well as giving an added air of spaciousness, it allows her to be "in " on th e conver
sation when she's entertaining.
Th e (kitch en itself is rcallv outstanding. It
has every convenience for the easy storage
and preparat ion of food; it has been de
signed as a compact work centre, wiJk cupboards, equipment and a p p l i a n c e
• • • • • • • • • • • • • • • • • • • • • • • • t o
DON'T RISK STRAININGYOUR CHILDREN'S EYES
TV should NOT be Viewedin Total Darkness
Always use background lighting to softencontrast between th e bright screen and
its surroundings+ + • • » • • • • • • • • • • • • • • • • • • • • • •
grouped in a V shape, to save unnecessarywalking and fatigue. T h e 3-hotplate rangean d 0 cu. ft. refrigerator face each oth erat the top of the U, with the stainless steelsink at the bottom, and benches and cupboards on each side. The top cupboards
reach to the ceiling, providing ample stor-_ age space in the higher shelves for those
items that are used infrequently, while the
lower shelves and bottom cupboards contain the everyday; requirements of the
kitchen.
for convenient and easy 4 o get at stor-,rfjage; the bottom cup
boards have turntable "shelves in the
| c o rn e rs , v e g e t a b l ebins, paper and trayracks. A novel, feature is a t raymobile
I th at fits in to t he
; b o t t o m c u p bo a r d s;I one end matches the
j c u p b o a r d do o rsso
I th at when it's not in1 use it becomes part
of t h e c u p b o a r dunit . Tw o pull-out
| cutting boards havealso been pr ovided .
I C a r e f u l u s e o f
I colour completes the
I s c h e m e : t o p c u p -
I boards and tiles ar e
aqua blue; appliances and bottom cupboards are white; re d
mahogany plastic surfaces the bench topsand the floor is surfaced with black and
white vinyl plastic tiles. Th e ceiling is
white.
This ki tchen is well lit. A 40 watt fluorescent tube provides general lighting while
local lighting at the benches is providedby two 15 watt tubes. There are n inepower points .
A clothes hatch from the kitchen to the
well equipped laundry makes disposal of
soiled clothes easy. Laun dry equ ipm entincludes a buil t- in i roning board and a
stainless steel t ub that has a removablebench top to match that of the adjoiningcupboard. Repeti t ion of the kitchen colourscheme makes this laundry a pleasant placeto work in.
Where to Pay AccountsTo enable you to pay your electricityaccount in a convenient and economicalway, the Sydney County Council ha s authorised a n u m b e r of retail stores througho u t it s area to receive payments of
electricity accounts and hire purchase in-
, stalm'ents. Th es e facilities are, of course,addit ional to those normally provided at
the Council's branch offices.When paying your account at any of thesestores yo u should:
• present the account with the payment;• pay it i n full (except that overpayment s
ma y be received on hire purchaseaccounts) ;
• pay it within 21 days of the date of
issue.Listed here are those stores where the
facilities are available at the time of printing this issue of Cookery News.AN N ANDALE: B.S.S. Homelectric Supply Co.,
119 Porromotta Road. ,
A U B U R N : Maurer Radio and Refrigeration Co.
Pty. Ltd., 101 Auburn Road.
H. G. Palmer Pty. Ltd., 38 Aub urn Road.
BOTANY: C. T. Bridqes, 1134 Botany Road.
B RO A DW A Y : Grace Bros. Pty. Ltd.BROOKLYN: Deany's Store, 1 Bridge Street.B UNDE E NA : T. V. Jones, P.O. Store.
CA RING B A H: N. and J. Martinsen Pty. Ltd.
361 The Kingsway.
CHA T S W O O D: A. J. Benjamin Ltd.. Victoria Ave.
CHESTER HILL: Emblem & Davis, 35 Waldron Rd.
CREMORNE: Bernard Moore, 305 Military Road.
CRO NULLA : Hewson's Radio Pty. Ltd., 107
Cronulla Street.DOUBLE BAY: Wentworth Electric Co., 352 New
South Head Road.
EASTWOOD: H. G. Palmer Pty. Ltd., 159 Rowe St.
ENGADINE: Turner's Radio and T.V., Station St.
EPPING: Roberts Epping Radio-Television, 18
Bridge Street.ERSKINEVILLE: Chambers Bros. Television, 61
Erskineville Road.
GLADESVILLE: E.J.M. Electric, 276 Victoria Rd.
GORDON: Yorkes Pty. Ltd., 788 Pacific Highway.
G Y ME A : Gymea Electrical, Cnr. Gymea Bay
Road and President Avenue.
HUNTERS HILL: Hunters Hill Council Cham
bers, Alexandra Street.
JA NN AL I: Russell's Radio and T.V., Cnr. BoxRoad and Railway Cr escent.
KENSINGTON: Electripair Service Co., 182
Anzac Parade.
KINGSFORD: Finneran's Radio, 325 Anzac
Parade.
LAKEMBA: Luttons Pty. Ltd., 101 Haldon StreetLANE COVE: Ronald J. Ferrie and Co., 42
Burns Bay Road.
MARRICKVILLE: H. G. Palmer Pty. Ltd., 280
Marrickville Road.
MASCOT: Ascot Radio Service, 1173 rotany Rd.
M I R AN D A: Gaylyn Electrical, 543 The Kings-
way. '
MO S MA N: K. S. Wedd ell Rad io Pty. Ltd., 8 36
Military Road.
P A D D ' N G T O N : Smith's Radio Service, 383
Oxford Street.P A DS T O W : Dornan's Home Appliance Centre,
' 5p
adstow P a r a d e .PAN AN IA : O'Rourke's, Anderson Avenue.
PENNANT HILLS: Pennant Hills Radio, 372
Pennant Hills Road.
P UNCHB O W L: Punchbowl Radio, 278 The
Boulevarde.
R A N D W I C K : A. W. Cantri l l , 11a Belmore Road.
REDFERN: Winn and Sons Pty. Ltd., 199 Regent
Street.
REVESBY: Mayo's Electrical Servicentre, 7
Blarney Street.ROSE BAY: H. Heath and Son Pty. Ltd., 718
New South Head Road.
RYDALMERE: Orana Radio and Electrical Co.,
541 Victoria Road.
RYDE: A. J. Benjamin's of Ryde Pty. Ltd.,
Devlin Street.WEST RYDE: Windsor Appl iance Co . Pty. Ltd.,
10 West Parade.
Y A G O O NA : Smith's Furnishings, Hume Highway.
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C O O K E R Y NEWS
CUTTING CORNERS INScissors can be a great time-saver in
the kitchen. Illustrated hereare just a few of the ways in which you can use them to advantage — no doubt youwill think, of many others.
* For removing rind from bacon .* Snippi ng fruit sco ne rings. This showsthe fruity filling, helps with slightlyquicker cooking, an d makes an attractive presentation of a simple theme.
Slicirtg Tfruit -thinly, chopping largepieces #f fruit-such as.glace peache^ an dapricots, otjmlvrlrg^'dotes -and cherries foruse in cake an d biscuit mixtures.* Chopping such ingredients as washedcelery tops, mint, an d parsley straight intothe dish or saucepan when making soups.
THE KITCHEN - No. 1stews, an d casseroles. This is also th e
easiest wa y with garnishes for soups.
Come and be convincedSee for yourself the perfection of elec
tric cookery by attending one of the
FREE demonstrations conducted in the
Council's comfortable demonstration \
theatres at 1.45 p.m. on these days each i
week. \
CROW'S NEST TUES DAY,BURWOOD WEDNESDAYBONDI JUNC TION THURSD AYCAMPSIE FRIDAYCITY FRIDAY
Cook Better . . .
E L E C T R I C A L L Y — f o r a f e w s h i l l i n g s a t v e e h
Choose from the wide variety of electric ranges available from THE SYDNEY COUNTY COUNCIL
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C O O K E R Y N E W S
HERE'S HOW / COOKAn Old Favourite in a New Way
says Barbara Lynch( T V C o o k e r y P e r s o n a l i t y * )
What can be quickly made for the main course of
a meal that is reasonably cheap, has a wonderful
flavour, is easy to make and appeals to the eye?
Savoury Tomato Sausages is one answer. I have
found that this recipe has proved most popular with
my "Cookery News" viewers both young and old
alike.
16 oz. tin tomatosoup or puree
2 level tablespoons
chopped parsley) cup stock or water
1 lb. sausages
4- lb . lean bacon
1 carrot
2 onions
Salt and pepper
1. Prick sausages well with a fork orskewer.
2 . Cut bacon into strips and wrap a piecearound each sausage •— secure with aloothpick. Place in a baking dish and
cook in a moderate oven for 15 minuteslo bring out excess fat. Drain off excessfat.
3. Slice carrot and onions very finely,
place a layer of each on the bo t tom of
a greased casserole dish.
4. Place sausages on top of vegetables incasserole and cover with r emai ningcarrot and onion slices.
5. Combine tomato soup, paisley, stock,salt and pepper .
6. Pour liquid over sausages a nd vege
tables.
7. Place lid on casserole, bake in a moderate oven, 450°, t op off, bo t tom lo w
(automatic oven 375° to 400°) fo r 1Jh o u r s .
8. Serve acco mpan ied by mashed or duch-esse potatoes, green peas.
NOTE: Vegetables a nd dessert may becooked in oven at the same time, thusutilising heat.
'•'Barbara Lynch presents new
recipes in "Cookery Views" on
TCIV every Thursday 3.30 to 4
p.m.
Cookery demonstrations are
also regularly presented by Judy Knowles in H V ' « "The HomeShow," every Monday at 4 .30. .
AMI HERE'S HOW I COOKA Chocolate Cake
says Betty Storrie( C o o k e r y D e m o n s t r a t o r ,
C a m p s i e S h o w r o o m )
Chocolate cakes are always popular. One reason
for their popularity is that, prepared to a well-
chosen recipe, they retain a delicious moistness.
You will find the intriguingly named Chocolate
Devil's Food Cake superlative in this respect.
Topped with lemon icing and decorated with mock
cream, it will be a real favourite with your family.
J cup butter or carbonate soda
margarine 2 cups sifted self-
1 cup castor sugar raising flour3 well beaten eggs ) level teaspoon salt
1 teaspoon vanilla ; cup milk (generousJ- cup strong coffee1/3 cup cocoa
measure)
A few drops of
1 level teaspoon bi- cochineal
1. Cream butter, add sugar gradua lly unti llight and Unify.
2. Add three well beaten eggs and vanilla.3. Blend cocoa with coffee and when
smooth add b ica rbona te soda .4 Add chocolate mixture to egg mixture ,
blending well.5. Fold in flour and salt (sifted together
three times) alternately with milk —ad d the cochineal and mix in .
(>. Bake in tw o well greased 8" sandwichtins fo r approximately 30 minutes, 450°,top element off, bo t tom low (automaticoven 375° to 400°) .
7. When cool, fill cake with mock creamand cover top with a lemon icing, thentrickle over a little melted chocolate toform decoration.
FREE Cookerij Lessons ::..Enrol now for the next series of nine even - " "
-< -ing cookery lecture-demonstr ations co n-" *--ducted in the Council's City, Bondi Junct ion,' "
- -Burwood, Campsie and Crow's Nest Show-""--rooms. For ful l details, write or phone t h e " "- - Home Manag ement Section, B 0259.
COOKERY - by the Book(Continued from front page)
main ing eg g whites and 3 level tablespoons of castor sugar togethe r untilstiff.
7. R e t u r n to oven to brown lightly.Serves 6 to 8.
BUTTERSCOTCH MIXTURE
2 level ta blespoons 1 level tablespoon
custard powder marga rine1 cup water 2 egg yolks (keep
J cup tightly packed whites fo rbrown sugar meringue)
1. Blend custard powder with a l i t t le of
the water.
2. Heat r emainder of water with brownsugar until sugar dissolves.
3. Add blended custard powder and stiruntil boiling — cook for 3 minutes .
4. Cool slightly and then beat in margarine an d egg yolks.
Chocolate Coconut ShortbreadBISCUIT BASE
4 oz. butter or 1 cup S.R. flourmargarine \ cup desiccated
i cu p castor sugar coconut
Pinch of salt
1. Cream butter a n d sugar, add siftedflour, coconut a n d salt.
2. Spread in a lightly greased lamingtonti n and bake in a moderate oven 450°,to p off, bo t tom low (automatic oven375° to 400°) for 25 to 30 minutes.
3. Remove from oven and , while still hot,
spread with Chocolate Topping. Allowto cool and cut into squares.
CHOCOLATE TOPPING
3 level tablespoons 1 cup sifted icing
condensed milk sugar1 level tablespoon 1 oz. butter
cocoa 1 cup desiccated1 teaspoon vanilla coconut
essence
Combine al l ingredients and beat well.Yield: 2 dozen.
Honey Ginger Cake4 oz. butter or j. level teaspoon
margarine ground ginger
5 oz. sugar 1 level teaspoon1 level tabl espoon mixed spice
honey 2 oz. finefy cho pped
2 eggs crystallised ginger
8 oz. S.R. flour \ cup milk (approx.)
1. Cream butter a nd sugar well.2. Add honey, and eggs one at a time,
beating until creamy.3. Sift dr y ingredients and add alternately
to the mixture with chopped gingerand milk.
4. Place into two well-greased 8" sandwichtins and bake in a moderate oven, 450°,to p off, bo t tom low (automatic oven
375° to 400°) fo r25 minutes .5. Wh en cold, fill with Ho ney Crea m and
ice with simple lemon icing or dust the
to p of the cake with icing sugar.
HONEY CREAM FILLING
11 level tablespoons 1 level tablespoonbutter or honey
margarine 2 oz. sifted icing
sugar
1. Cream butter with honey.
2. Add sifted icing suga r gra dua lly . Beatuntil fluffy, adding a few drops of hot
water if requ i red .
For service , inquiri es — p h o n e B 0 2 5 9
CHALCRAFT P RESS PTV. LTD. — MX 5171
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mc3 C D D H E R V n E U J SNo. 41 (New Series) Published by The Sydney County Council
Ftr H (flunktkt Council wB
Inspect Your ElectricalInstallations and Appliances
For Details
Phone 2 02S9. E.t. 733
_ l
M A K E Y O U R O W N S M O R G A S B O R Dthe thought of preparing your
wn smorgasbord throws you into a
anic, start reading again and subitute the word buffet for smorgasord.isguised and steeped in Swedish tradi
on the smorgasbord is actual ly a buffet,
n elaborate buffet—but unquest iona blybuffet.
he smorgasbord is said to have origi
ated long ago at Swedish country
art ies . Th e pract ice was for each
ousewife to prepare the dish she con
dered her speciality. On arrival at the
athering, her contribut ion was placed
ith others on a long table, which by
eal time groaned with food.
he majori ty of ingredients required for
he dishes here will be found in your
itchen; some you may have to shop
or. But worthwhile entertain ing has al
ays requir ed addit ional sh opping .
he following recipes ar e a few sugges
ons for your table. You may like tos e all or just some of them and in
orporate some favoured dishes of your
wn . Remember , the smor food the
errier!
CHEESE PAPRIKA SPREAD:1 tspn oil (from
tin anchovies if
possible)1 level tspn mus
tard1 level dstspn
paprika1 level tspn salti level tspn
pepper1 level tspn carra-
way seeds (op
tional)
Beat al l ingredients together until
mixture becomes th ick and creamy .
2. Place in dish for mix tu re to be
used as a dip or spread. Surround
with biscuits, fancy brea d, p ota to
chips, etc .
or party centrepiece — use suggested
ecorat ions and garnishings to fo rm a
ineapple shape. (See picture).
o shape pineapple—Turn cheese mix
ure on to a flat plate, and shape t o
esemble half a pinea pple, cut-side down
—dust with paprika, use green gherkinieces for top and anchovy pieces fo r
ye notches .
lb. cottagecheesehard-cookedeggs, choppedfinely or sievedanchovies, finelychopped or
sievedlevel tblspns
butter or heavycreamlevel tblspngrated onion
1.
FLUFFY MUSTARD SAUCE:
2 beaten egg yolks1 level tblspn
sugar
1 level tblspnbutter or
margarine
2 level tblspnsprepared mustard
1 tblspn vinegar1 tblspn water4 level tspn salt
1 level tblspnpreparedhorseradish
i t u p whippedcream
(continued back page)
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F o r e s t G l a d e A l l - E l e c t r i c
Generous
Trade-in
Allowance on
your old
stove!
'STORED HEAT' COOKING IS JUST ONE OF THE SAVINGSh e e c o n o m y t h a t i s e l e c t r i c c o o k i n g
n a b l e s yo u to b a k e a cus tard , or a
h o l e b a t c h of b i s c u i t s — a b s o l u t e l y
e e ! T h i s is h o w it works: a f ter
oas t ing , p lace t h e c u s t a r d or b i s c u i t s
t h e oven , swi tch off th e p o w e r a n d
t t h e "stored hea t" i n your e lectr ic
ven cook them to p e r f e c t i o n . O n l y
he e lectr ic oven i s i n s u l a t e d t o s tore
h e a t s o ef f i c ient ly , because there are
no na k ed flames to necess i ta te hea t-
was t ing vents . Here ' s anot her sav ing:
a u t o m a t i c a l l y o n i n s t a l l i n g a n e l e c t r i c
range your e lectr ic i ty charges are
reduc ed . Ev en your favouri te T V
s h o w i s v i e w e d m o r e c h e a p l y ! U s e T h e
S.C.C.'s double trade-in offer n o w a n d
s w i t c h t o e lectr ic cooking .
This 16-square brick veneer
house in Cheltenham is built on
high ground, some 25 feet above
and some 150 feet back from the
road. It looks out into trees andacross the road to a reserve of
trees. Residents in the area hope
that this forest-glade atmosphere
can be preserved for all time.
The al l -electric k i tchen is the owners 't reasu re and pleasure . Much thoughtwent in to the design an d p lacemen tof the various electric appliances.
There ' s room to move, yet everyth ing is within a few steps.The rich t imber grain of the cupboard doors softens the clinicalcleanl iness of the white tiles, whiteapp l iances and the white (gold-flecked) laminated counter tops.Four hotplates have been bui l t in tothe counter top and the wall ovenh a s a ro t isserie . Above th is is asmall drying cupboard fitted with
swivel hanging arms—a neat utilisat ion of on e of the electric range'sselling points, stored heat.Ho t water for the kitchen is pro vided by an off-peak hot water tank installed under the roof.Space heat ing in cold weather isgiven by two electric convectionhea te rs , on e each in kitchen and living room, and a built-in radiator inthe ba th room.
The kitchen's double-bowl sink hasa stainless steel drip tray built over.This arrangement meant that the cup.-boards had to be made deeper thanusual . In this way, a comfor tab le
work-space has been achieved—something every bench or desk worker wishes for.I l lumina t ion in the kitchen is pro vided by two 40 W ceiling fluorescenttubes control led by 2-way switcheson the walls at each end.
ELECTRIC Trade in your old washing machine,wash boiler or copper
ookery News—No. 41 —Page 2
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SIE NASH SELECTS
A M e n u F o r A L o v e d A u n ts come in all shapes, sizes and
but if the y have your affection
atters not what s hap e, size or
they are.
he purpose of this menu I have in
on e special aunt w h o possessescharacteristics of all loved aunts—
generous , warm-hearted , a good
er with a sense of h u m o u r — a n d
reciprocates m y affection.
age? Well, let's say she is a m a t u r e
a n .
is the menu I would prepare with
g care for her. As o ther members
e family a r e usually present when
alls, the quanti t ies for this luncheon
or 5-6 peop le .
SALMON TARTARE:
16 oz. can salmont mayonnaise 1 tspn vinegar
n chopped 1 dstspn choppederkin parsleyof '• lemon 10 to 12 thin
h of mixed slices unpeeleds cucumber—n chopped chopped finely
persWith the exception of salmon, com
bine all ingredie nts. Chill overni ght
f possible.
Drain salmon, remove a n y bones ,
flake slightly. Serve in six individ
ual cocktail glasses which have
been lined with crisp lettuce.
Add desired amount of t a r t a re
sauce.
aining sauce may be kept an d usedsalads o r fried o r grilled fish
s.
PARAGUS CHEESE FLAN:
Shortcrust Pastry:. plain flour 1 egg yolk
vel tspn About 2 tblspnsking powder cold water
vel tspn salt Squeeze of lemonz. margarine juiceSift flour, baking powder and salt
into a basin .
Rub in margar ine .
Mix to a firm dough with beaten
egg yolk, water a n d lemon juice.
Roll o u t thinly.Line an 8 in. pie plate or flan ti nand bake in a modera te ly h o t oven
—automatic 400° t o 4 2 5 ° ; n o n -automatic 475°, top off, bo t tom
low—for seven minutes.
Remove from oven. Pour a layer of sauce o n pastry base, follow
with a layer of asparagus p ieces .
Cont inue layers alter natel y finishing
with sauce.
Cut any left-over pastry into i in.strips and use to fo rm a lattice
pat tern on top of filling.
7. Retu rn to oven a n d cook a fu r ther20 to 25 minu tes .
8. Serve cold with tossed salad a n dtomato wedges .
If serving hot, add 1 addit ional
dstspn flour to filling for easier
serving. Th en serve with bakedtomato halves a n d tossed salad.
Filling:1 x 16 oz. can tasteasparagus pieces, 1 pint milk ORdrained asparagus
3 level tblspns liquid withbutter sufficient milk
I cup flour to make 1 pintSalt, pepper and 4 oz. grated
mustard to cheese1. Melt butter in a saucepan , but do
not brown.
2. A d d flour, salt, pepper a n d mus tard ,mi x to a smooth paste off the hea t .
3. Retu rn t o ho tp la te a n d cook further 2 minu tes .
4. A d d milk (or asparagus l iquid a n dmilk) a nd bring sauce to boil.
5. A dd cheese and stir sauce untilcheese melts .
PEACHES:
i tspn almondessence
1 level tblspnchopped glacecherries
1 dstspn lemon juice
1 tblspn sherryCrystal sugar
ALMOND
1 x 30 oz. tinpeach halves(about 10halves)
1 cup sherry4 cup cake
crumbs2
oz.ground
almonds oralmond meal
1. Drain peach halves a n d reserve icup of the syrup.
2. Arrange peach halves in the bo t tom
of a 21 pint shal low ovenproof
d ish . Pour in the sy rup and addi cup of the sher ry to the syrup.
3. Spoon remaining i cup of sher ry
over each peach half.4. Combine cake c rumbs , g round a l
monds , almo nd essence, g lace
cherries, lemon juice and the 1tablespoon sherry . M i x well, and if necessary , add a little mo re s herr y
to mo is te n filling.5. Place a heaped teaspoon of this
mixture in the cen t re of each peach
half.6. Sprinkl e a bou t 1 level teaspoon
sugar over the top of each peach
half.7. Place in a modera te ly h o t o v e n —
automatic 400° to 425°; n o n -au tomat ic 475° , t o p e lemen t off,bottom low—for 20 minu tes .
8. Serve hot or cold with ice c r e a m orwhipped cream. Serves 5 al lowing
two halves p er person .
SUSIE NASH
EMPLOYEE AUTHORITY
CARDS ARE FOR YOURPROTECTIONEvery emp loye e of Th e Sydney
County Counci l who i s author
ised to enter customers' premises ,
or to colle ct mo ne y on behalf of j
the Council , carries an Authority
Car d signe d by t he Se creta ry or i
Treasurer of the Council .
If you h ave any d oub t abo ut a ]
person representing himsel f orj
herself as a Counc i l em pl oy ee — ;
ask to see the Authority Card.
BEWARE OF IMPOSTORS j. \
S . C . C . A g e n t sAll S.C.C. agents will accept payment
of a n y Council customer 's account , n omat te r where the customer l ives , if:• t h e accoun t is presented a n d paid in
full (bu t o v e r p a y m e n t on hire pur
chase accounts will b e accep ted ) .
• the accoun t is paid within 21 days
of t he date of issue.
The fo l lowing a r e newly appointeda g e n t s —
Capri Appliance Distributors Pty. Ltd.301 Homer Street, Earl wood
Hyde's TV Appliance Service Co. Pty.Ltd.,
180 Haldon Street, Lakemba
ARE YOU WATCHING?
• Barbara Lynch — Channel 7 AT N —
Tuesday, 11.30 a.m.
9 Doreen Andrews — Channel 7 AT N —
Thursday, 11.30 a.m.
for cooking hints and new recipes
o n t h e l a t e s t l a b o u r - s a v i n g w a s h i n g
m a c h i n e s a v a i l a b l e ELECTRICCookery News — No. 41 —Page 3
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S M O R G A S B O R D(continued f rom front page)
1. Beat egg yolks . A d d sugar, mus
tard , v inegar, water a n d sal t . M i xwell.
2. Cook over hot (not boiling) water,
stirring consta ntly until mixtur e
thickens (about 4-5 minutes).
3.Remove from heat , b lend in bu t te rand horseradi sh . Cool thoroug hly .
4. Fo ld in whipped cream. Store inrefrigerator. Yield 1 1 / 3 cups .
PRESSED TONGUE:
1 ox lonpue, 3 stalks celerypickled with leave s
1 onion 1 long carrot,3 cloves cu t lengthwise
2 bay leaves 1 small parsn ip
sliced
10 pepperco rns
1. If tongue h a s been heavily salted,
soak overnight in water a n d dra in
before proceeding with recipe prepara t ion .
2. Pour just enough fresh water over
tongue to cover.
3. A d d remaining ingredients .
4. Bring t o boil then simmer until
tongue is tender. (Note: calculate
45 minutes to 1 h o u r per lb) .Smoked tongue general ly takes
longer than the pickled variety.
5. Let tongue cool in stock then skin
and trim off bone a n d gristle atthick end . Stock m ay be reserved
for soup if desired .
6. Place tong ue in a tongue press , o ra basin with weights on t op, and
chill until meat is firm enough tocut .
SALMON STUFFED EGGS:
Squeeze lemon juiceSalt an d pepperto taste
hard-cookedeggs
1 level tspnbutter
1 small tin(about 3 1 oz.)
salmon, drained
1. C ut eggs in halves lengthwise a n dremove yolks . Press yolks through
sieve and mix with but ter , dr ained
salmon, lemon juice, salt a n d
pepper .2. Refill egg whit e cases with this
mix tu re .
ANCHOVY EGGS:
hard-cooked 7- 8 anchovyeggs fillets or 1
oz . butter, level tspnsoftened anch ovy paste
1. Slice eggs in halves lengthwise a n dremove yolks .
2. C o m b i n e egg yolks a n d bu t te r a n dbeat well.
3. R u b anchovies through a sieve o rchop them finely and m ix with e g g
yolks a n d bu t te r .4. Pipe o r pile this mixture into eggwhite cases.
N E W P O R T A B L E SPIT R O A S T E R
Doreen Andrews, compere of theS.C.C. programme "Cookery News",(ATN, Thursday, 11 . 30 a.m.) is pictured with the novel Cannon electricfoldaway open spit roaster. Th eroaster has been featured in manyof Doreen's recent shows. The stainless steel roaster is portable and canbe operated from any householdpower point. The Cannon cooks byradiant coils situated over therotisserie.
RED CABBAGE SALAD:
2 level dstspnssugar
3 tblspns vinegari level tspn
pepper11 level tspns salt
SWEDISH SWEET & SOUR
HERRINGS:
4 herrings or 8 1 small greenfillets, salted caps icum , cut
1 cup vinegar in rings1 cu p water 6 peppercorns—8 oz. icing sugar crushed2 medium onions 1 tspn mustard
sliced seeds1 small red 2 bay leaves
capsicum, cut 2 level tspnsin rings horseradis h
1. Soak whole herrings in cold water
for 4 8 h o u r s or if using fillets soak
for 12-24 h o u r s .
2. Skin herrings a n d r e m o v e a n ybones . C u t into serving pieces.
3. Place next n ine ingredients in asaucepan a n d br ing to the boil . Se taside until col d.
4. A d d horserad i sh to co ld mar inade
mix tu re .
5. Place herrings in to a serving dish
and pou r mar ina de over.
6 . Cover herrings a n d place in to r e fr igerator for a t least 24 h o u r s .
No te : Herr ings may, i f desired , mari
na te for one week before use .
4 cu ps finelyshredded re dcabbage
1 small onion,grated
1 medium greenapple, grated
1. C o m b i n e al l ingredients well a n dplace in a screw topped j a r , press
ing sa la d do wn firmly.
2. Refrigerate overnight before use .Note: This salad can be made using
red O R whi te cabbage . A n a t t r a c
t ive colour combinat ion is achieved
if o n e bowl of e a c h is served.
TASTY MEAT BALLS:
1 lb . finelyminced steak
1 large onion,
grated1 level tspnpaprika
1 level tspnmarjoram
2 level tspns saltPinch pepper
1 level tspnpreparedmustard
Dash Worcestershire sauce1 tblspn dried
breadcrumbs,approximately
i cup oil
I. Combine first eight ingredients. M i xtho rough ly a n d shape into small
bal ls .
Ro l l th e balls in dr ied b readcrumbs .
H e a t oil in fry ing pan and f ry m e a t
bal ls unt i l golden brown.
D r a i n o n abso rben t paper . M a y b eserved ho t o r co ld , accompan ied b yr ed o r white cabba ge salad .
W . J . C R Y E R ft C O . L T D .
ookery News—No. 41—Page 4
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i COOKERY O S For Only 1 Moderate Charge
the Council will
| Inspect Your Electrical ]
| Installations and Appliances j
For DetailsPhone 2 0259. Ext. 733
T H EF R U I T S
O F
S U M M E Rere, in our country, they come in
enty—the luscious peach, the ripe
herry, the sweet yellow apricot.
hese are the fruits of our golden
ummers and when summer goes then
ey go—all too soon.
it in o u r kitchons -tho-~r<iomory^-»f
summer gone can be recalled at
ny time of the year. Preserved in
ans and jars is trie best of summer
—ready to be made into a peach pie,
cherry coconut slice or apricot
ream rice.
hese are the recipes, tested in the
.C.C.'s kitchens, that we recom
end for any evening, but especially
or the evenings of the year when
e fruit hangs ripe o n the tree.
PEACH CRUMBLE PIE
a s t r y :
oz. margarine 5 oz. plain flour
oz. sugar | l e v e l teaspoonegg baking powder
Pinch of salt
Cream margarine and sugar.Add egg and beat well.
Sift dry ingredients an d add tocreamed mixture.Turn onto floured surface and kneadwell.
Line a 9" pie plate with pastry. Prick well.
Bake in a modera te oven—automat ic3 7 5 ° to 400°; non -auomat ic 450° ,top off, bottom medium — for 8minutes only.
lling:
large ti n sliced Pinch of saltpeaches OR suf- i teaspoon almond
ficient quantity of essence (optional)
other preserved I cup crushed corn-
peaches flakes
2 level tables poons \ cup sugar
cornflour 2 oz. softened but-
I l e v e l teaspoon ter or margarine
gra ted lemon rind Pinch of salf
I tablespoon lemon
juice
1. Drain peaches well, reserving syrup.
2. Blend cornflour with a little syrup,gradual ly adding remainder of sy rup
to mixture.
3. Stir over low heat until it boils andth ickens .
4. Ad d I of the peaches to mixture p luslemon rind, juice, salt and a l m o n dessence.
5. Pour into partly cooled pie shell.
6 . Arrange remainder of peaches in apin-wheel pat tern in the cen t re of the pie.
7. Co mbi ne cornflakes, sugar , bu tterand salt to fo rm a c r u m b l e , andarrange around outer edge of pie,placing a small quanti ty in thecen t re .
8. Bake in m o d e r a t e o v e n — a u t o m a t i c3 5 0 ° - 3 7 5 ° ; n o n - a u t o m a t i c 4 2 5 ° , t opoff, bottom low—for a further 15minutes . Serves about 8-10.
PLUM SAUCE6 lb . plums
3 lb . sugar
3 pints vinegar2 level teaspoons
salt
£ level teaspoon
cayenne pepper
I level teaspoon
allspice
I level teaspooncloves
{ cu p crushed green
or dried ginger
1. Boil together slowly for 2 hours .2. R u b t h r o u g h a sieve and when cold,
bot t le and cork air t ight .
CHERRY COCONUT SLICESi cup margarine or 2 level cups S.R.
butter flour
\ cup sugar I cup crushed cher-
I egg ries (fresh or
tinned)
Topping:I egg white I level teaspoon
{ cup sugar sifted flour
I cup desiccated I level dessertspoon
coconut melted butter
1. Cream butter a n d sugar, gradual ly
add beaten egg, th en sifte d flour—mix ing to a stiff paste.
2. Press o r mould mixture in to an evenlayer on a greased cake tin a b o u t10" x 7" and cover with cherries .
3. Beat the egg white until stiff, gradually add the sugar and beat untildissolved.
4. Stir in the sifted flour, coconut a n dmelted but ter and sp read a layer of th is mixture on t op of th e cherr ies .
5. Bake in m o d e r a t e o v e n — a u t o m a t i c3 7 5 ° - 4 0 0 ° ; n o n - a u t o m a t i c 4 5 0 ° , t o poff, bottom lo w — for 20 to 25minu tes .
6. C u t int o fingerlengths be fo re re mo v
ing from cake tin. (The same mixture ma y be prepared in a pie p la teand served hot or cold , with c reamor custard).
(continued on back page)
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All-electric in Timber and Glass
D I N I M G SM
Thi s very ple asa nt ho me is lit by Pow er is suppl ied fro m twen ty-t wothr ee 40- wat t an d fou r 20- wat t fluores- pow er poin ts.
\y | cent and sixteen inca ndesc ent lam ps.
C A S
P O R T
A mi l l i on mi les from nowhe re and thousand miles from care, that'she feel ing you get when vis it ing
Mr. and Mrs. Mapstone's three bedoom all-electric at Caringbah.
Experi ence in o the r lands — Mr . andM r s . Maps tone have spent several yea rsn Singapore, the Phil ippines , Honolulu
nd New York — proved to Mrs. Map-tone that all-electric is best.
In p lanning their home the ownersnc orp ora ted ma ny of their own ideasai ned by living in so ma ny differentypes of ho me s oversea s.
Entrance to the home is by way of porc h and car-port combin ed. Theorch wall is a feature in itself, beinguilt of natural cypress — the rest of he hom e is pai nte d white, all ti mber s
used are in the vertical plane.
Th e most impor tan t roo m . . .
M r s . Ma ps to ne is very pr ou d of he rkitche n — to her the most imp or ta ntoo m in the hom e. Fea ture d here are
a white four-hotplate range and a charcoal 10 cu. ft. refr igera tor.
Ho t water is supplie d to kitc hen, b ath oom and laundry by an ins tantaneous
hot water system.
A built-in buffet separates the livingand dinin g area s. Mea ls fro m the kitchen can be "passed through" the buffeto the dining table with ease.
In the dining are a a mo de rn "pulldown" copper lighting fitting gives"better light" on the dining table.
A whole range of home- management and cookery
services
n
• it / recipe servicer)-'-jofl«o*taef o wlow! showroom. J
• ~%i )L coofoy i\o&y> d \ oca I showroom?.
<\ [^<e£auk-waffiliation trfsbcwroomj.
• Special cooKinfl denM tihoteWcivte
—ail Sponsored in-fbe jrtteneslf erf be^rm>in<j £le-fff ?tcal[ij htj
•The
Queen Victoria Building, George Street, Sydney
Phone 2-0259, or contact your nearest showroom:
U s e the S . C . C . ' s A T T R A C T I V E T E R M S andCookery News — No. 32 — Page 2
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U T T I N G C O R N E R S INHave you ever wished on the day of
party that your butter cake or sponge
ked a little more glamorous?
T h e r e are several simple ways of
king cakes more at t ract ive to the eye.e filling is the key and here we pre
t variations with both eye and tas te
peal .
Fresh fruit salad or any seasonal fruit
zed with thickened jelly. O r your
cy m ay be captured by ma r s h ma l l o w skled with chocolate sauce, lemon
ese, apple snow o r even lemon
voured ba na na cu sta rd .
Slightly sweeten cream (flavour with
essence if desired) and coat the sides
of the recess.
Roll the cream coated sides of the
sponge in toasted coconut or finely
chopped nuts — then spread crea m
over the base of the recess .
Fill the cream-spread recess with
drained fruit salad, strawberries or
T H E K I T C H E N - N o . 1 6apricots . T h e cream prevents mois
ture from fruit penetrating the cake .
Spoon part ial ly se t jelly glaze over
fruit.
4. Chill in the refrigerator before serv
ing, especially in hot weather . Remove
the par ty cake from refr igera tor
abou t 20 minutes before serving.
5. Another completed variat ion of this
party sponge. Mars hmal lows t r ickled
with chocolate sauce.
F o r V O U and US
ACCESS IS IMPORTANTYour electricity fuse blows—you ring
for the Council's Emergency Service on2 0259.
You will help the service officer d o a
quicker job of restoring your electricity
supply if you include a gate in any lattice
work yo u erect on the side of the house
that the meter -box is on—it means he
can go to the switchboa rd d irect from
the front instead of having to walk right
a round the house . Mete r - readers , too , will
need to spend less time o n your premises
if they can have that direct access to the
meters .
j FREE COOKERY j
LESSONSj At no cost, yo u can l earn to c o o k ji and get those perfect results that j1 only electric cookery ca n achieve , j< Call at or write to your nearest <
j s h o w r o o m a n d enro l for the n e x t ji series of L e c t u r e D e m o n s t r a t i o n s — j( o n e l e s son p e r w e e k for 9 w e e k s , j! C o m m e n c i n g at 7 p . m . in t he \
I suburbs , 6 p .m . in the City. j
ANOTHER
FREE SERVICEj The S.C.C. offers a free advisory service I
( to any of its customers who are plan- ?
( ning a new home or remodelling or j
) renovating an old home. ,
j Just bring your plans to Room 148 on j
i the first floor of the Queen Victoria j
Building (or telephone 2 0259 exf. 522 <
j for an appointment) . Here a Council j( expert will be available to assist you to !
) make your home all -elect ric. s
{ He will show you and mark on your plan: j
( 9 How to light each room. \
! • How many power points to each <
room and where to place them. S
i • Ho w to heat and cool the home. <
J • Wher e to use fluorescent lighting. )
• The important points in kitchen J
I planning. >
) 9 How to save time in the laundry, j
AGENT-ALTERATIONPreviously:
G. F. Alexander & Co. Pty. Ltd.,116 Longueville Road,
Lane Cove.New Agent:
N. A. Blunt Pty. Ltd.,139 Longueville Road,
Lane Cove.
NEW AGENT
Sylvania:Inglis Electric Pty. Ltd.,Cnr. Port Hacking Road and
Princes Highway,Sylvania.
| ENJOY COMFORT AND
GOOD HEALTH
w i t h a
ROOM AIR CONDITIONER
! NOW from only (
£ 2 2 d e p o s i t \ land up fo five years easy t e r ms)
You can air-condit ion any room \
in your home this SUMMER.
Remember air-conditioning j
• cools in Summer
• removes moisture from the air \
) • warms in Winter ?
\ 9 filters impurities from the air 5
T R A D E I N Y o u r O l d S t o v e - N O WCookery News — No. 32 — Page 3
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STEPHEN IE DALE suggests
LAMB SUEY
The hot, tender roast of yesterday is the cold meat of
oday. A nd very useful it can be too, as any housewife
knows.
Wanf to make something of it? Then tr y this recipe an d
ou'll see your ugly duckling (i.e. the cold meat) transformednto a perfect swan of a dish fit for the most important
people in the world—your own family.
5 lb . mushrooms
(optional)
small gree n pep
per, sliced
medium sized
onion, sliced
cup diced celery
1 level fa biespoon
cornflour
14 cups stock
2 tablespoons soy
sauce
I i level teaspoons
salf
1 cu p diced carrot
2 tablespoons oil or
shortening
2 cups diced cooked
meat
i level teaspoon
pepper
i lb . cooked beans
1. Saute m ushr ooms , green pepper,onion, celery and car ro t in oil, donot brown. A d d meat .
2. Dissolve cornflour in water , add soysauce and seasonings . Add to mix
ture, stirring constantly until boiling.
S immer app rox imate ly 15 minu tes .
Add cooked beans .Serve with boiled rice.
Now everyone can enjoy
the S.C.C.'s free weekly cookery demonstrations
City Queen Victoria Build ing, George St . every Friday
Bankstown Marion Street every Tuesday
Bondi Junction 149 Oxfo rd St reet every Thursday
Burwood 208 Burw ood Ro ad every W e d n e s d a y
Campsie 259 Beam ish Stre et every Friday
Crows Nest 326 Pacific Hi ghw ay every Tuesday
Hornsby 145 Pacific Hi ghw ay every Friday
Kingsford 309 Anz ac Pa rad e every W e d n e s d a y
Sutherland 22 Eto n Street every Friday
Demonstrations commence at 1.45 p m. except
Bankstown, Hornsby and Sutherland—1.15 p.m.
PENNY YAN suggests
PEPPERMINT CREAMSAttention al l mothers! Wi th school holidays upon you and
time weighing on eager little hands, here's a recipe to keep
them busy for a while. Yo u don't have to give up your
electric range eifher—there's no cooking involv ed. Just give
the children th e ingredients and the recipe and let them
go ahead.
Another good thing about this recipe is that almost any
flavouring may be used as a substitute fo r peppermint
essence, such as strawberry, vanilla or even chopped nuts.
I egg white
8 oz. - 12 oz. icing
sugar (amount de
pends on the size
of the egg)
1. Sift the icing sugar.
2. Beat egg white lightly.
Peppermint essence
to flavour
add icing sugar, beating well until
the mixture holds it s shape .
3. A d d flavouring a nd beat mixture well .
4. Rol l into small ball s, th en flatten
with a broad bladed knife.5. Le a v e on a wire t ray to h a r d e n .
G r a d u a l l y 6. Serve in dark coloured paper cases .
T H E F R U I T S O F S U M M E R(continued from front page)
APRICOT CREAM RICEJr cu p rice
1 cu p water
2 cups milk
i cu p sugar
1 level teaspoon salt
2 eggs (separated)
2 oz. sugar
I cu p fresh apricots
cut in thin slices
or cubes
Almond essence
Nutmeg
1. Cook rice in water, unt i l water isabso rbed .
2. A dd milk an d cook until rice is soft.
3. A d d sugar an d salt and mix well .
4. Add egg yolks a nd cook gently,stirr ing until slightly thi cken ed.
5. Beat egg whites unt i l stiff, ad d sugar
gradual ly , beat ing well to m a k e ameringue .
6 . Fold thr ough rice, with apricot pul p .
7. A d d almond essence if desired an dchill.
8. Serve wit h freshly whi ppe d c re am
a n d a sp r ink le of n u t m e g .
ORANGE SOUFFLE
1 cup cold water2 eggs, separated
Whipped cream or
ice-cream
Juice of 2 orangesJuice of I lemon
4 cu p sugar
I level tables poon
gelatine (soak fo r
5 minutes)
1. Heat t he ju ices in a saucepan an ddissolve sugar. It is not necessary toboil mixture.
2. Dissolve gelat ine in hea ted mix tu rea nd mix in egg yolks .
3. Allow to par t ly set , and beat welltill light a n d fluffy.
4. Beat egg whi tes a nd fo ld through
m i x t u r e .
5. Chill well a nd serve with whippedc r e a m o r i ce -c ream.
COCONUT
1^ level tablespoons
gelatine
i cu p cold wafer
li cups warm milk
i cu p sugar
Pinch salt
1
3
BAVARIAN
i teaspoon almond
essence
i cu p desiccated
coconut
I cu p c r e a m or
cream substitute
Soften gelatine in cold water fora b o u t 10 minutes , then dissolve overhot water.
A d d t o warm mi lk a n d stir. (If milk is too hot the mixture wil lsepara te . )
Add sugar, salt, almond essence andcoconu t .
4. Cool unt i l mixture begins to th icken ,
bu t is not set firmly.
5. W h i p t he c r e a m a nd fold into t heth ickening mixture.
6. Po ur into a wet ted mou ld an d chill,if possible overnight, to deve lop t heflavour of the coconu t .
7 . Unm oul d, sprinkle with coconut , andserve with tinned o r fresh fruit —raspberries , s l iced peaches , p ineapple,s t rawberr ies or apricots .
CHOOSE AN ELECTRIC RANGE
AND PURCHASE IT FROMTHE S.C.C.
Cookery News — No. 32 — Page 4 S T A R P R i N T E R Y P T Y . L T D
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ft*LIVE BETTER
COOKERY news^ P f l l l t * ^ No. 31 (New Series)
For Only a Moderate Chargethe Council will
| Inspect Your Electiical j
j Installations and Appliances
For Details !Phone 2 0259. Ext. 733
Published by The Sydney County Counci l
Curry—The King of Flavour
urries are not necessarily for winter
eals only. They're immensely popu
r for both easy entertaining and
mily meals. Any savoury food can
endowed with curry flavour, no
atter which type of food you
oose.
the countries where curries origin
ed, each curry is individually pre-
ared to suit the particular food
eing used. The curry is blended
om many different spices—as many
16 in some cases—and these are
osen according to the food; meat,
h, poultry or vegetable. In order
at the flavour will not be dulled,
rries are not thickened, as a rule,
th flour or a similar starchy
ubstance.
ooking should be done slowly in a
aucepan with a tightly-fitted lid; this
elps to retain the full flavour. There
e exceptions to this rule, however,
e being Pan-Fried Vegetable Curry,
hich is prepared without liquid and
ooked in an open pan.
CEYLON CURRY
large brown onions I level teaspoon salt
(chopped) i clove garlic (op
tional)
2 level tablespoons 2 to 3 cups water,
of fat stock or coconutI i lb . meat (bee f, milk, accor ding to
c h i c k e n , p o r k , a mo un t of gravy
lamb or mutton, desired
or fish may be I tablespoon lemon
used) or lime juice
I i level tablespoons
curry powder (or
less according to
taste)
1. Brown the on ions in the melted fa t
in a saucepan or deep pan .
2. Add the meat , cut in small pieces,and the curry powder (adding thecurry powder at this stage of cook
ing gives a much s tronger f lavour).Mix thoroughly to b r o w n the meat .
3. Ad d salt, and crushed garl ic , if
used.
4. Add the water, s tock or coconu t
milk, stir well and place lid on
saucepan .
5. Bring curry to the boil, then r educ e
the heat and s i m m e r for approxi
mate ly 30 minu tes , or unti l meat is
cooked.
6. Re mo ve fro m he at and stir in
l emon or l ime ju ice.
7. Serve over hot boil ed rice . Sufficient for a b o u t 5 to 6 servings .
N o t e : If the family palate demandsthickened curry , a little ble nded flourm a y be added .
(continued on back page)
NEW HORIZONS 99
A palatable treat is in store for those
who have never used sour cream in
a recipe before. There is a tendency
with many cooks to set aside any
recipe containing this ingredient;
they conjure up distasteful mental
pictures at the sound of the word
"so ur ." Let me assure you that
when the cooking process is com
plete there is not the remotest sug
gestion of a sour flavour. Instead,
we have a sauce so smooth and so
delicious that you will want to use
it again and again.
LIMA BEANS IN SOUR CREAM
I cup dried lima 3 level dessertspoons
I beans brown sugar
4 s l i c e s b a~c o n I level dessertspoon
(chopped) dry mustard
I level tablespoon I dessertspoon vine-
butter or marga- ga r
rine I level tablespoon
t stTced^onion chop ped green
I cup sour cream pepp er
i cup vegetable Dash of pepper
liquid
If commercial sour cream is unava i lab le ,
use fresh cream or milk, or evapora tedmilk . T o sou r or separa te , add 1 tablespoon of lemon ju ice o r vinegar.
1. Soak beans overnight in water .
2. Boil gently about 1 h o u r .
3. Sau te the chopped bacon in thebutter unt i l brown ed.
4. Remove bacon and keep hot.
5. Saute onion until tender, but notbrowned .
6 . Then add remaining ingredients ,
cook and stir until blended ands m o o t h .
7. A dd l ima beans and hea t .
8. Se rve with baco n rolls.
This dish may be prepared in advanceby placing pre-cooked l ima beans andbacon (or meat ) in a casserole dish.Pour onto these ingredients the sou rcream sauce and bake in a m o d e r a t e
oven—automat ic 375° to 4 0 0 ° ; non-au tomat ic 450° , top off, bo t tom low—for 30 minu tes .
PINEAPPLE BEAN BAKE
I x 16 oz. tin baked 2 rashers chopped
beans frie d bacon
I level tablespoon I larqe onion, sliced
brown sugar I / 3 rd cup tomato
^ level teas poon sauce or tomato
mustard puree^ level teaspoo n Dash of Worcester-
salt shire or chilli
sauce
(continued on beck page)
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Modernised to All-Electric
l lie substantial house bought by Mr.
and Mrs. D. Mc D. Brown at Longueville stands in a commanding positionoverlooking the Lane Cove River withthe Harbour Bridge in the middledistance.
The new owner s immediat ely p lanned
an extensive remodell ing of the in terior
with two main objects in mind:-—
1. T o br ing it up to date and to m a k eit mor e comfor table. All-electricplayed a big par t in achieving this.
2. T o br ing in more natural light andso make the view avail able f romevery room.
Kitchen and family room make almostone long room. T h e division betweent h e m is a set of floor cupboards and a
se t of ceiling cupboards with a 40W.
fluorescent light bene ath . W ith thisa r r a n g e m e n t , t he wide river can be seen
from any par t of the kitchen throughthe plate glass sliding windows of thefamily room.
Mrs. Brown decided o n a built-in range.The three hotplates are built into peninsular cupboards and the oven (with a
separate gri l ler compartment below) isbuilt into t he wall . T h e refrigerator fitsneat ly between cupboards on an in teriorwall . H o t water comes from an off-peak electric tank and Mrs. Brown ha sa host of small electric appl iances readyfo r use from any of six power points .At t he rear end of the kitchen is an
au tomat ic d i shwash ing mach ine .Cupb oar ds have natur al t imber surfaces
and gold handles. T h e bench tops areof white laminated plastic. T h e linofloor tiles are predominan t ly g rev and
a strong note of colour is s truck by the
boldly pat terned wall paper importedf rom Canada .
A n o t h e r 4 0 W. fluorescent light is in
stalled behind the window pelmet abovethe d ish-washing machi ne.
CHOOSE AN ELECTRIC RANGE
AND PURCHASE IT FROM
THE S.C.C.
1 ] unny wash-days AL WA YS
The
w i t h a n
ELECTRIC Clothes DryerBe independent of weather . . . let
ELECTRICITY dry your wash.
You wash without the work ofhanging out heavy wet clothes
when you use . . . an ELECTRIC
Clothes Dryer.
0 0 0S ee
Offers its customers
DRYERS and WASHERS
o n
EASY TERMS
ihem at any S.C.C. Showroom
Use the S.C.C. 's A T T R A C T I V E T E R M S andCookery News — No. 31 — Page 2
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UTTING CORNERS INnes should be tender, light, well risen golden brown in colour and on e or
hints will help to restore confidencethose who think they can't make
nes, and who prefer to forget the
d, doughy, or tough results of earlierorts. Scon es need to be mixed lightly quickly an d baked in a very ho t
n for a short time.
SCONES
oz. S.R. flour (2 I level tablespoon
ups) butter or mar-
evel teaspo on salt garin e
\ to I cup milk
Sift flour and salt.Rub butter in lightly with tips of fingers.Pour nearly all the milk in at once ,keeping a little for glazing.
Mix quickly into a soft dough.
Turn onto a floured surface; kneadlightly and quickly. Roll out lightlyabou t £ in. thick.
Cu t with a floured knife or circular
cut ter .Glaze with milk and place ongreased and floured sli de. Ba ke ina hot oven — automatic 475° to500° ; non-au tomat ic 550° , top element off, bo t tom med ium—for 10to 12 minutes .
The first step to making successfulscones is to ad d almost al l the liquidat once to the dry ingredients andmix quickly—don' t add and stir anumber of t imes as this onlytoughens the dough .
Scone dough ca n be. kneaded lightlyturning the outside edge of thedough to the centre. This makesthe scones much lighter and givesa finer texture, and a smoo th top.
THE KITCHEN—No. 15
3. Dough should be soft but not sticky.Roll the kneaded dough out toabou t i in . th ickness and cut outeach scone as close to the last toget as m a n y as possible from thefirst rolling. Use a cutter with anopen top, so tha t the dough willno t be flattened. Grease and lightlyflour an oven slide wit h very shal low sides, to allow oven heat tobrown a nd bake scones quickly .Before placing in oven, glaze scones
with milk to give mor e at t ract ivea p p e a r a n d *
4. Yo ur finished scon es sh oul d begolden brown; smooth and finetextured, as a resul t of knead ing ;well risen and tender to e at, as th eresult of quick cooking in a veryhot oven—if they are like that
they'll be sure to win you a prizein your next cookery competi t ion .
IF YOU DON'T KNOW HOW —
DON'T DO IT
Australian Cookery Book makes
COOKERY NEWSWith her "Treasury of Good i
\ Recipes," Mrs. Winifred Savage >
> has made a significant contribu- >
| tion to the cookery books avail- >
able to the Australian homemaker. I
\ Published by Angus & Robertson <
\ Pty. Ltd. Mrs. Savage's book in- I
eludes recipes gathered during a j
> lifetime of cookery teaching and /
practice. Mrs. Savage for many ;
| years supervised the S.C.C.'s <
| home management activities. She \
| preceded the present Supervisor, j
Miss Una Clarkson.
AGENTS—ALTERATIONSThe following agencies have been
changed:
P r e v i o u s l y —
Bernard Moore,
305 Mil i tary Road,
C remorne .
N e w A g e n t —
Mrs. H o d g e s ,
c / - Cari l lon Salon,
331 Military Road,
Cremorne Junction.
P r e v i o u s l y —
H o u s e h o l d E c o n o m y Pty. Ltd.,
31 Botan y Road ,
R edfern .
New A g e n t —Baker Davis & Co.,
13 Botany Road ,
R edfern .
N E W A G E N T SB e r a l a —
Berala Radio and Electrical ,
178 Woodb urn R oad,
Berala .
Kings C ross—
De Saxe & Co. Pty. Ltd.,
27 Bayswater Road,
Kings Cross.
FOR YOUR PROTECTION
EMPLOYEE AUTHORITY CARDS
Every employee of th e Sydney County Coun
cil who is authorised to enter customers'
premises, or to collect money on behalf of
the Council, carries an Authority Card
signed by the Secretary or Treasurer of the
Council.
If you have any doubt about a person
representing himself or herself as a Council
employee — ask to see the Authority Card.
T R A D E I N Y o u r O l d S t o v e - N O W
Cookery News — No. 31 — Page 3
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ELAINE NICOL suggests
DELICIOUS DATE SLICE
usy housewives and career girls will welcome this recipe
ecause of its simplicity and general usefulness. I like it
ecause it's so versatile; you can serve it hot with smooth,
eamy custard for cooler nights, or cold with ice cream
uring the warmer months; and don't forget to take it along
n all-the-year -round picnics.
astry:
egg
oz. castor sugar
oz. margarine
0 oz. plain flour
1.
9.
0.
I level teasp oon bak
ing powder
Pinch of salt
I tablespoon lemon
juice
Beat egg and sugar together till
thick.
Add softened margarine and beat
in thoroughly.
Add sifted dr y ingredients .Add lemon juice.turn onto floured surface and knead
lightly until firm. Div ide into two.
Roll out one por t ion to fit a greasedlaming ton tin , 7 in. x 11 in.
Spread cold fruit mixture overpastry .
Roll ou t remaining port ion of
pastry an d cover fruit mixtur e.Glaze lightly with water or milk.
Bake in a modera te oven—auto -
Free copies olrecipes are givenyo u at all S.C.C.cookery demonstrat ions.
matic 400° to 425°; non -au tomat ic
475° , top e lemen t off, b o t t o m lo w
— f o r 30 to 35 minute s , unt i l goldenbrown .
11. Remove from oven and cut in to 16
slices. Allow to cool in tin.
Filling:
I lb. dates
4 tablespoons warm
water
3 tablespoons lemon
or orange juice
Grated rind i lemonor orange
Chop dates and p lace in a saucepanwith water, le mon ju ice and r ind .Cook dates until thick and s m o o t h .
Al low to cool .
Now everyone can enjoy
the S.C.C.'s free weekly cookery demonstrations
City Q u e e n V i c t o r i a B u i l d i n g , G e o r g e
Bankstown M a r i o n S t r e e t
Bondi Junction 149 O x f o r d S t r e e t
Burwood 208B u r w o o d R o a dCamps ie 25 9 B e a m i s h S t r e e t
Crows Nest 32 6 P a c i f i c H i g h w a y
Hornsby 145 P a c i f i c H i g h w a y
Kingsford 309 A n z a c P a r a d eSutherland 22 E t o n S t r e e t
Demonstrations commence at 1 .45 p.m.Bankstown, Hornsby and Sutherland—1.1
S t . every
every
every
everyevery
every
every
every
every
FridayTuesdayThursdayW e d n e s d a yFridayTuesdayW e d n e s d a yFridayFriday
except5 p.m.
and BARBARA CAMPBELL suggests
ORANGE MERINGUE
If you've had a specially tiring day, and it's late in the
afternoon and you haven't had time to think about the
dessert for the evening meal, you can't do better than make
this one. Have a look at the recipe and you'll find that the
ingredien** required are always on hand in your pantry.
Curry—The King of Flavour(continued from front page)
CURRIED PRAWNS OR
SEAFOODS
1^ lb. prawns
\j level tablespoons
butter or mar-
|Jr level dessert
s p o o n s c u r r y
powder
I i level teaspoons
mustard
I level teaspoon salt
\ pint water or stock
3 level tablespoons
chutney
garine
I medium sliced
onion
I small grated apple
1 sliced banana
2 level tablespoons
plain flour
1. Shell prawns, or cut seafoods in to
chunky pieces .
2. Melt but ter or m a r g a r i n e and fry
finely sliced onion until goldenbrown .
3. Ad d apple and s l iced banana and
fry lightly.
4. Add flour, curry powder and mus
tard; blend in and cook for abou t1 minute.
5. Mix in salt and w a t e r or s tock, and
stir until mixture boils and th ickens .
6. Add chu tney , p rawns or seafoodsand s immer for 10 minu tes .
7. Serve with boiled rice an d garn i shwith lemon and pars ley .
Yield: 6 servings .
Seafoods could be lobster, crab, scallops , co oke d fish pieces , oys te rs, usedsepara te ly or combined .
Side dishes to serve with curry—
Chutney — Sweet, fruity or limechu tneys .
Nuts—Peanuts, ca sh ew s, mi xe d itut s. —
Coconut —Plain des icc ate d coc onu t. Bananas—Slice, spr ink le with le mon
juice.
Pineapple—Fresh or canned , cu t intocubes .
Dried Fruits—Mixed frui ts, sul tan as,chopped glace apricots .
"New Horizons"(continued from front page)
Topping:
I vx 15 oz. tin drained 4 rashers parboiled
pineap ple pieces bacon
(reserve juice for 2 level tablespoons
desserts, jellies, brown sugar
etc.)
1. C o m b i n e the first 8 ingredients . Placein a greased ovenpr oof d ish .
2. For To p p i n g : Cut bacon in to l i in.
pieces and p lace on top of beanmix tu re .
3. Cover with drained pineapple p iecesand sprinkle with brown sugar.