Treats using Fruit and Nut
The Australian Sulphur Crested White Cockatoo
Cockatoos live and move around Australia in large flocks feeding on seeds and grains. There are four in the species, all similar in size of 40-55cm tall. One of Australia's greatest mimic birds, chosen for pets in and out of homes for their easy to teach talking habits. They have a piercing shriek and relish in showing off to all and sundry. Very active bird during the daytime and nest in tree cavities or similar holes
The Recipes
Re-Edited & Updated November 30/07
Helpers
1 gill = 1/2 cup
Scant = Not quite full measure
Tammy Cloth = A fine woollen cloth
Unless specified otherwise, all temps are in Fahrenheit
Flour = Unless otherwise stated, "flour" refers to plain flour.
Fats, dripping, lard, etc can be substituted with your selected oils
All oven temperatures are based on the standard wood oven, gas oven and electric oven.
Special Recipes
Old Handy Hints & Ideas
Measure Conversions & Cooking Terms Link
Oven Temperatures & Reference Link
Walnut Pie
Ingredients
1/4 lb. cooked rice
Salt and pepper
1/4 lb. walnuts crushed
Breadcrumbs
2 large skinned sliced tomatoes
1 tablespoon melted butter
Grated onion
Rich brown gravy
Method
Grease baking tray or dish with butter and line with rice. Fill with alternate layers of walnuts, tomatoes, onion, and rice, flavoured with salt and pepper. Cover with freshly browned breadcrumbs and add melted butter. Bake slowly in a moderate oven 45 minutes to 1 hour. Serve with rich brown gravy.
NOTE: This mixture may be covered with pastry or with a layer of mashed potato.
Keep insecticides, disinfectants, household cleaners, and medicines in original, clearly labelled containers and out of reach of children.
Almond Pudding
Ingredients
4 eggs
1/4 lb. ground almonds
1 lb. sugar
1 teaspoon lemon juice.
Method
Beat egg whites stiffly. Add sugar, then yolks, beating well. Fold in gently the almonds and lemon juice. Bake in a greased pie dish in a moderate oven 20 to 40 minutes, checking occasionally, until set.
Apple Scallop
Ingredients
16 quality cooking apples
3 cloves or piece of lemon rind
Fine white breadcrumbs
1/2 cup water
6 dessertspoons sugar
Cream or custard.
Method
Peel, core, and slice apples. Spread a layer in a buttered pie dish. Sprinkle with some of the breadcrumbs and sugar and add flavourings. Continue with layers till dish is filled, having a layer of apples on top. Add water and bake in a moderate oven 20 to 30 minutes. Serve with cream or custard.
Apple Windsor Pudding
Ingredients
Apples stewed with honey
2 eggs
1/4 lb. butter
1/4 cup milk
2 oz. Sugar
8 oz. Self-raising flour
2 level tablespoons honey
Pinch salt.
Method
Place apples stewed with honey in buttered pie dish. Beat butter, sugar and 2 level tablespoons honey to a cream, add eggs one at a time, and beat well. Add milk, and lastly flour sifted with a pinch of salt. Cover apples with this cake mixture and bake in a moderate oven till cooked.
Keep list of emergency telephone numbers - doctor, police, fire, utilities, ambulance service, rescue squad, poison control centre - near telephone.
Apples and Tapioca
Ingredients
1 cup tapioca
3/4 cup sugar
3 cups cold water
Cream or custard
4 apples
Method
Soak tapioca in water overnight. Cook till soft and transparent. Peel and core apples. Put apples into a greased dish and sprinkle with sugar. Pour tapioca over apples. Bake in a moderate oven till apples are tender. Serve with cream or boiled custard.
Stewed Apples
Ingredients
4 cooking apples
Lemon rind
Honey
Cloves
Water
Method
Peel and cut apples as usual. Stew gently in water, sweetened with honey and flavoured with a piece of lemon rind and a few cloves.
Keep walking areas and door entries clear of obstructions and tripping hazards. Have non-skid backing on small rugs and keep such rugs away from heads of stairs. Keep heavy traffic areas well lighted. For the elderly.
Apricot Gateau
Ingredients
6 gills lemon jelly
1 tin preserved apricots
1 oz. glazed cherries
2 oz. sugar
1 oz. almonds
1 gill sherry
1/2 oz. gelatine
1/2 pint cream.
Method
Line in a border mould with lemon jelly. Decorate with cherries and almonds. Have gelatine soaking in 1 gill apricot syrup. Rub apricots through a sieve with some of the syrup, then add sugar and sherry. Stir gelatine over fire till dissolved. Add to puree and allow to cool. Pour into prepared mould and refrigerate. Turn on to a glass dish. Sweeten and whip cream, and decorate centre and round edges, using rose pipe and bag.
Banana Chartreuse
Ingredients
1 pint lemon jelly
1 tablespoon cream
1/2 doz. firm bananas
1/4 oz. gelatine for centre mixture
1 tablespoon sherry
Sugar
Method
Line a deep plain mould with lemon jelly, cut bananas into thin slices, line edges of mould with banana slices, one piece overlapping the other. Cover with a little jelly and allow to set. Place more banana slices in rows about 3 inches apart. Cover with a little more jelly and allow to set. Place a jar or glass in centre of mould with weight in bottom of it. Fill mould with jelly and allow to set; remove jar, crush remainder of bananas with a fork, reduce jelly to a liquid, then add the extra gelatine and the sherry, sugar, and whipped cream, pour into centre of mould and allow to set, turn out in usual way, garnish with chopped jelly and whipped cream if desired.
NOTE: The sugar may be dispensed with and the honey increased accordingly if desired.
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Avoid carrying loads that block your vision.
Fruit Salad in Apple Cases
Ingredients
Some bright red apples
Passionfruit
Sugar to taste
Glaze cherries
Some shredded pineapple
Some whipped cream
Method
Wash and dry apples thoroughly. Cut a slice from the top, remove cores, and then remove inside pulp carefully. Take some of this pulp and mix thoroughly with sugar, shredded pineapple, passionfruit, glaze cherries, or any other desired fruit. Fill the apple cases, decorating the top with a little chopped jelly. Pipe on some whipped cream. Arrange in a dish and serve.
NOTE: Boiled syrup may be made and poured over the fruit to prevent it discolouring.
Casserole Rhubarb
Ingredients
About 1 lb. rhubarb
3 tablespoons raisins
3 tablespoons sugar
Juice of 1 orange
Method
Cut rhubarb into short lengths and put into casserole with sugar, raisins, and orange juice. Cover with lid and bake in a moderate oven till rhubarb is tender for about 40 minutes.
Passionfruit Cream
Ingredients
1/2 oz. Gelatine
Cochineal
1 gill milk
Some whipped cream coloured a pale pink
1/2 pint cream
Some red jelly
1 doz. Passionfruit
2 oz. Castor sugar
Method
Soak gelatine in milk for about 1 hour. Dissolve over fire. Whip cream slightly, Add fruit and sugar, and colour if desired. Pour into the dissolved gelatine. Pour into wetted moulds to set. Turn out and garnish with coloured whipped cream or chopped red jelly.
Passionfruit Flummery
Ingredients
1 tablespoon gelatine
Juice of 2 oranges
2 cups cold water
Juice of 1 lemon
1/2 cup sugar
1/2 doz. Passionfruit
1 tablespoon plain flour
Custard or whipped cream
Method
Soak gelatine in 1 cup of the cold water 2 hours, add sugar, blend flour with the remaining cup of cold water. Add juice from oranges and lemon. Put all into a large saucepan and bring to boil. Remove from fire and when nearly cold add passionfruit pulp. Beat thoroughly till thick and white. Serve very cold with custard or whipped cream.
Keep stairs clear of toys and other stumbling blocks, and keep them well lighted at top and bottom. Keep treads and carpeting in good repair.
Passionfruit Sago
Ingredients
2 tablespoons sago
1/2 doz. passionfruit
3/4 pint water
2 egg whites
2tablespoons sugar
Pinch salt
Custard or whipped cream
Method
Wash sago and cook in water with salt till clear, add sugar and passionfruit. Add stiffly beaten egg whites, pour into a glass dish and allow to become quite cold. Serve with custard or whipped cream.
Pineapple Whisk
Ingredients
2 cups diced pineapple
1/2 pint milk
3 tablespoons sugar
Vanilla essence
2 level teaspoons gelatine
1 dessertspoon castor sugar
2 eggs
1 dessertspoon sugar
Method
Cook diced pineapple with sugar till soft and syrup is formed. Strain syrup off and thicken with dissolved gelatine, Beat egg yolks and sugar, add hot milk, cook till custard coats the spoon, then flavour with vanilla. Beat egg whites with castor sugar. When stiff fold in thickened syrup, place pineapple in dish and cover it with custard. When cool place egg white mixture on top. This is sufficient for 6 people.
Sago and Fruit Shape
Ingredients
1/4 lb. sago
3 tablespoons sugar
1/2 pint water
Cochineal
3 apples or 1/2 lb. other selected fruit
Custard or whipped cream
Method
Soak sago in half the water 15 minutes, Peel fruits and cook in remaining water. Add sago and sugar to fruit. Stir over fire about 10 minutes till sago is clear. Colour with a few drops of cochineal. Pour into a wet mould and leave to cool. Turn out and serve with custard or whipped cream.
Have sturdy handrails, indoors and on porches, and sturdy banisters on open stairs and stairwells.
Orange Charlotte
Ingredients
1/2 oz. Gelatine
Juice of 2 oranges
2 tablespoons cold water
Juice of 1/2 lemon
4 tablespoons boiling water
2 egg whites
Some sponge fingers
Method
Soak gelatine in cold water 5 minutes. Add boiling water and stir till dissolved. Add orange and lemon juice and allow to cool. Add orange pulp and beat till white. Lastly add stiffly beaten egg whites, beating mixture well, set in wetted basin or mould which may be lined with sponge fingers.
Orange Mould
Ingredients
2 tablespoons crushed tapioca
Juice of 2 oranges
1 cup cold water
1 lemon
Sugar to taste
1/2 pint cream
Some orange salad
Method
Soak tapioca in the cold water 1 hour, cook 30 minutes or till clear. Add sugar, add orange and lemon juice and cook 10 minutes. Pour into a wet mould and when cold serve with whipped cream and orange salad.
Orange Snow
Ingredients
1 pint orange jelly using jelly crystals
2 eggs
Juice of 2 oranges
Custard or whipped cream
Method
Make 1 pint of jelly including orange juice, put aside to cool. When beginning to set, beat in stiffly beaten whites of eggs, then pile up in a glass dish. Stand in ice chest for a few hours. Serve with custard made from the egg yolks or with whipped cream.
Equip tubs and showers with non skid mats or textured surfaces and study hand bars and keep non skid bath rugs in front of tubs and showers.
Fruit Pie
Ingredients
6 oz. rich short crust
1/4 pint cream
3 teaspoons gelatine
1 mashed banana
1/4 pint hot water
1 egg white
1/4 cup or more sugar
Pinch salt
1/4 pint orange juice
2 tablespoons lemon juice
Method
Line a tart plate with rich short crust, prick well, and bake. Dissolve gelatine in hot water, then add sugar and the orange and lemon juice. Beat well till thick, fold in the banana and half the whipped cream. Beat egg white and salt till stiff and fold into the mixture. Fill pie shell with mixture and serve with whipped cream and passionfruit on top.
Clean up floor spills and debris quickly.
Apple Fleur
Ingredients
Pastry
6 oz. Flour
Squeeze lemon juice
1/4 lb. butter
1/4 gill water
1 egg yolk
Filling
1/2 doz. apples
Rind of 1/2 lemon
1/2 doz. cloves
Juice of 1 lemon
2 oz. butter
1 gill water
Garnish
1/2 pint cream
Sugar to flavour
Cochineal
Method
Sift flour and rub in 1/4 lb. butter. Mix egg yolk, lemon juice, and 1/4 gill water together. Add to flour and butter, making into a stiff dough, Turn on to a floured board, knead slightly, and roll into a round shape. Place pastry into a prepared fleur ring. Cover pastry with greased paper, greased side down, fill with barley and bake 20 minutes, Remove paper and barley and return to oven to bake centre. Trim top of pastry and remove fleur ring. Stew apples with cloves, 2 oz. butter, lemon rind and juice and 1 gill water. Fill pastry with prepared apple mixture when cold and decorate with whipped cream, flavoured and coloured.
NOTE: Other fruits and savoury fillings may be used.
Keep night lights on in bathrooms for elderly persons and children.
Passionfruit Syrup
Ingredients
8 passionfruit
2 cups sugar
1 pint boiling water
2 teaspoons citric acid.
Method
Scoop out passionfruit. Make syrup by boiling sugar and water together, stir in acid. Pour syrup on to fruit than allow to stand 1/2 hour, strain and bottle to overflow. Pour into bottles, cork and seal.
Pre-Sterilize Bottles
Stand bottle in saucepan of water. Bring to boil to sterilize. Boil 15 mins.
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