Slices and Pastries
Australian Crimson Rosella
The Australian Crimson Rosella can be found in areas in Queensland and south eastern South Australia. Varieties can be found along the Murray and Murrumbidgee Rivers. Feeding on tree seeds, grass seeds and shrubs with many accepting hand fed foods. Crimson Rosellas nest in tree hollows and have upwards of four eggs that hatch after 20 days.
Helpers
1 gill = 1/2 cup
Scant = Not quite full measure
Flour = Unless otherwise stated, "flour" refers to plain flour.
Unless specified otherwise, all temps are in Fahrenheit
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
Zucchini Slice
Ingredients
1lb zucchini
3 rashers bacon chopped or diced
1 cup self-raising flour
5 eggs lightly beaten
1 onion chopped
1 cup grated cheese
1/2 cup oil
salt and pepper
Method
Grate zucchini. Combine ingredients and pour into well greased lamington tin. Bake in moderate oven, 350 degrees F. 45-50 minutes. Cut into squares to serve.
Date Slices
Ingredients
1/4 lb. butter
1/4 lb. sugar
1 egg
1 teaspoon spice
1/2 lb. self-raising flour
1 teaspoon sugar
1 teaspoon cinnamon
Filling
1 teaspoon arrowroot
1 gill water
6 oz. dates
Juice of 1 lemon
Method
Mix butter and sugar but do not beat, add unbeaten egg, then spice, add flour. Line greased cake tin with half cake mixture. Make filling by blending arrowroot with water and bringing to boil, stirring constantly. Take off the heat, add dates and lemon juice and beat well. Pour filling into the cake tin, and cover with other half of mixture, sprinkle with cinnamon and 1 teaspoon sugar. Bake in a moderate for about 40 minutes.
Date Squares
Ingredients
1/4 lb. butter
3 oz. sugar
1 egg
2 tablespoons milk
1/2 lb. flour
1/2 teaspoon nutmeg
1 small teaspoon baking powder
Pinch salt
1/4 teaspoon cinnamon
1/4 teaspoon spice
Filling
1/4 lb. dates
1 gill water
Rind and juice of 1/2 a lemon
1 dessertspoon sugar
1 dessertspoon arrowroot
Method
Cream butter and sugar, add beaten egg, then milk gradually, add flour, baking powder, salt, cinnamon, spice, and nutmeg. Divide mixture into two. Chop dates finely. Boil water, rind and juice of lemon and sugar, add blended arrowroot, add dates and stir until boiling. Cook 3 minutes, and cool. Roll one piece of pastry out thinly and cover with cold date mixture, roll out other half of pastry and place on top, then mark into squares. Bake in moderate oven 20 to 30 minutes.
EGGS IN WATER-GLASS-One quart of water-glass, 10 quarts of cold boiled water. Mix well. Put the eggs (which must be perfectly fresh) into a clean kerosene tin, and cover them with the water-glass mixture. As the eggs are laid each day, put them into the tin, and add more the liquor. When nearly full, cover with a square piece of board, which must be small enough to fit inside the tin, to keep the eggs under the water-glass mixture. It is a good plan to keep 2 kerosene tins in the case in which they are sold, as the wood prevents the changes of temperatures affecting the eggs so much. When both are full, cover and keep in a cool place. Eggs preserved in this way are quite fresh at the end of 12 months, but they must be newly laid if the results are to be satisfactory.
Banana Passionfruit Slice
Ingredients
3 or 4 bananas
1 tin condensed milk
lemon juice
3 passionfruit
1/4 pint fresh cream
Method
Slice the bananas on a cooked pastry case. Sprinkle with lemon juice and top with passionfruit. Add ˝ cup lemon juice to condensed milk. Cover tart, then whip cream and spread over tart. Top with coconut and chill in refrigerator before serving.
Apple & Pineapple Slice
Ingredients
6 oz margarine
1 cup castor sugar
1 1/2 cups self raising flour
1 can pie apple
2 teaspoons grated lemon rind
2 eggs
26oz of crushed pineapple
Method
Cream margarine and sugar, beat in the eggs and lemon rind and add the flour. Spread half the mixture in a greased lamington tin. Drain pineapple thoroughly. Mix pineapple and apple together. Spoon over cake mixture. Top with remaining cake mixture. Bake in moderate oven 45-50 minutes. Serve hot or cold with ice-cream, cream or custard.
Ginger Slice
Ingredients
4oz butter
2 oz sugar
1 cup self raising flour
1 tsp ground ginger
Method
Mix well and press into slice tin. Bake in moderate oven about 10-15 minutes.
Topping
4 tablespoons icing sugar
1 tsp ground ginger
2 tablespoons butter
3 tsp golden syrup.
Method
Melt together, mix and pour over slice whilst hot.
CLARIFIED FAT-2 lbs of mixed fat, 1/2 pint water. Cut the fat into 1/2 inch squares; remove all lean. Place the fat in a saucepan with 1/2 pint of cold water, cover closely and boil gently for 1 hour. Stir occasionally with an iron spoon. Remove the lid and boil until all the water is evaporated. Allow it to cool, and strain into a basin. Press the pieces to squeeze out the fat.
Peppermint Slice
Ingredients
1/4 lb wheatmeal biscuits
1 cup coconut
2 tablespoons cocoa
3/4 cup sugar
4oz melted margarine
Method
Mix all dry ingredients together, pour on melted margarine and press into greased tin and refrigerate.
Filling
1oz copha
3 dessertspoons milk
6 oz icing sugar
1/4 tsp peppermint essence
Melt copha , mix with other ingredients and spread over base.
Melt together 1oz copha, 1/4 lb dark chocolate and spread over filling.
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Date Slice
Ingredients
1/2 lb margarine
1 egg
2 cups self raising flour
2 tsp mixed spice
1 tablespoon brown sugar
1 tsp lemon juice
Method
Cream margarine and brown sugar. Add egg, beat well with vanilla. Sift four, spice and cinnamon and mix until a smooth dough. Press dough into a lamington tin.
Filling
1 cup brown sugar
1/2 tsp vanilla
11/2 cup dates
1/2 tsp ground cinnamon
4 tablespoons water
Method
Cook dates with brown sugar and water. Cool. Spread the filling over the dough base. Cook in moderate oven approx. 30 minutes, until golden brown.
Carrot Slice ( 2 cakes)
Ingredients
2 cups self raising wholemeal flour
1 cup self raising flour
1 tsp bicarbonate of soda
1 cup undrained crushed pineapple
4 eggs
2 tsp vanilla
1 tsp salt
2 tsp cinnamon
2 cups grated carrot
1 cup oil
1 cup chopped walnuts.
Method
Preheat oven 350 degrees F. Grease 2 slice tins with butter then flour and line base with greaseproof paper. Sift flours together, sugar, salt, bicarbonate soda and cinnamon. Add crushed pineapple, grated carrot, eggs, oil and vanilla and beat until well combined. Stir in nuts. Spoon into tins and bake for 20-25 minutes. Cool in cake tin. Turn out and ice with lemon icing.
POLISH FOR FURNITURE, ETC.-1 lb of beeswax, 3 oz bicarbonate of potash, 9 cups of water, a quart of turpentine. Cut the beeswax into shreds, and boil with the water and bicarbonate of potash till melted. Take off the fire, and pour into a large basin, then add the turpentine and stir until the mixture becomes like thick cream. This mixture will do for furniture, polished floors and all boots. For tan boots, add a little yellow ochre. It is excellent for stained floors, and is much easer of application than beeswax and turpentine. Use very little, and polish with a coarse flannel. (From old pages. Interest piece only)
Marshmallow Slice
Ingredients
6oz butter
1 egg
4 oz self raising flour
3 oz sugar
Milk if required
Method
Cream butter and sugar, add egg, flour and milk as needed. Spread into slice tin and bake for 20 minutes at 350 degrees F.
Filling
1/2 cup condensed milk
1 egg yolk
1 desert spoon of sugar
1 tablespoon golden syrup
2 tablespoons butter
Method
Combine all ingredients in a saucepan and cook until mixture leaves the sides of the saucepan. Pour onto biscuit base while hot.
Marshmallow Topping
Ingredients
1 cup water
1 tablespoon gelatine
1 cup sugar
Method
Dissolve gelatine in water, add sugar and boil for 5 minutes. Beat until thick. Pour over caramel and sprinkle with coconut.
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Use a step stool to reach high cupboards.
Passionfruit Slice
Ingredients
1 packet morning coffee biscuits
1/4 lb copha
3 passionfruit
1 tin condensed milk
2 cups coconut
2 large lemons,
Method
Melt copha and add to coconut and condensed milk. Add lemon juice and 2 of the passionfruit. Spread over a layer of biscuits. Cover with another layer of biscuits and ice with passionfruit icing.
Quick Pie Crust
Ingredients
1/4 cup boiling water
11/2 cups wholemeal flour
1/2 tsp salt
1/2 cup melted butter
1/4 tsp baking powder
Method
Pour boiling water over butter. When melted, add sifted flour, baking powder and salt. Mix thoroughly and set aside to cool. Roll out on a floured board to required size. Bake in a moderate oven until golden brown.
TO DESTROY MOTHS, BUGS ETC.-Make a very strong solution of alum and hot water, and apply to crevices with a brush. Wet the edges of carpets that are moth-infested with the solution and it will be found effective. (From old pages. Interest piece only)
Sweet Champagne Pastry
Ingredients
1 tablespoon butter
1 egg
2 tablespoons sugar
1 cup self raising flour
pinch salt
Method
Cream butter and sugar. Beat in egg, then flour and salt. Mix thoroughly, then line a pie dish and fill with your favourite fruit. Bake in moderate oven for approx. 30 minutes, until golden brown.
Puff Pastry
Ingredients
6 oz. or butter
Pinch salt and baking powder
1/2 1b. flour
1/2 cup water
1 dessertspoon butter
Method
Sift flour, salt, and baking powder. Rub in butter, add water and made into rather moist dough, Turn on to a floured slab and knead well. Roll into oblong strip and spread with extra butter.
TO TEST AN OVEN-To test an oven, take a sheet of white paper, and if it only just tinges, that is, becomes a pale straw colour, it is fit for sponge cake, meringues, or anything requiring a slow oven. If it takes the tint of pine wood or deal, the oven is ready for meat or game pies, bread, pound cake, and such things as require a steady soaking heat. When the paper becomes light brown or the colour of nicely baked pastry, you make bake fruit pies, vol-au-vent etc. When it turns a darker brown, about the colour of rather over cooked pastry, the oven is ready for small pastry. If it blackens the oven is too hot. This is Goufee's test. (From old pages. Interest piece only)
Champagne Pastry
Ingredients
2 tablespoons self-raising flour
2 tablespoons sugar
2 tablespoons cornflour
1 egg yolk
1 tablespoon butter
1 tablespoon milk
Method
Sift flour and cornflour together. Rub in butter and add sugar. Beat yolk of egg and add to it the milk. Pour this gradually into flour mixture, and make into a fairly dry dough. Turn on to a floured board, smooth out and roll to size and shape required. Cook on greased plate in a moderate oven for 20 minutes.
Good Puff Pastry
Ingredients
1/2 lb. flour
1 gill water
1/8 teaspoon salt
Lemon juice
1 egg yolk
1/2 lb. butter
Method
Sift flour and salt together. Beat egg yolk, water, and lemon juice together. Add to flour and make into light dough. Turn on to a floured marble slab or a board. The dough should be kneaded till it is elastic to the touch. Roll out into a thin oblong sheet Squeeze butter in a clean cloth to remove the water, then place it on half the pastry about 1 inch from the edges.
Rich Short Crust
Ingredients
1/2 lb. flour
1 tablespoon water
1/4 teaspoon baking powder
Squeeze lemon juice
Pinch salt
1/4 lb. butter
1 egg yolk
Method
Sift flour, baking powder, and salt. Beat egg, water, and lemon juice together. Rub butter into flour very lightly till free from lumps. Add water gradually and make into very dry dough. Turn on to floured board and smooth out into a round shape. Roll out lightly and evenly to size and shape required.
TO COOL AN OVEN-Put a large basin of cold water into an over-hot oven and it will quickly cool it. (From old pages. Interest piece only)
Rough Puff Pastry A
Ingredients
1/2 lb. flour
1 egg yolk
1/2 teaspoon baking powder
3/4 gill water
Pinch salt
Squeeze lemon juice
1/4 lb. butter
Method
Sift flour, baking powder and salt. Break half butter into small pieces and add to flour. Stir into the flour (do not rub). Beat egg, water, and lemon juice together. Pour in steadily and form into light dough. Turn on to a lightly floured board. Knead till elastic to the touch. Roll into a thin oblong sheet and spread with other half of butter. Fold in three and then in two the reverse way, keeping corners and edges even. Roll out to size and shape required. Bake in a hot oven.
Rough Puff Pastry B
Ingredients
1/4 lb. plain flour
1 egg
Pinch salt
Squeeze lemon juice
1/4 lb. butter or good fat
A little water
Method
Sift flour and salt and divide into two. Rub butter lightly into half the flour. Mix other half of flour into a light dough with beaten egg, lemon juice, and water, Mix both halves together. Turn on to a floured board, knead lightly, and roll out one way into oblong sheet. Fold into three, then into two the reverse way. Stand aside in a cool place for 20 minutes. Roll out and fold again, then roll to shape and size required. Bake in a hot oven.
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