Cooking Articles & Recipes

Australian Recipes - Great Tasting Vintage Recipes From Down Under

Who said Aussies don't have great culinary taste? Here are some great tasting and inexpensive to prepare hearty vintage Australian sweets recipes that anyone can enjoy ...

APPLES AND RICE

• 3 Large Apples -- 2d.
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• 2 oz. Rice -- 1d.
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• 2 oz. Sugar -- 1/2d.
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• 1 tablespoonful Jam -- 1d.
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• 1 Egg -- 1d.
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• ½ pint Milk -- 1d.
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• Total Cost -- 61/2 d.
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• Time—Half an Hour.
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Peel the apples and scoop out the core and fill in with jam; put into a pie-dish and bake till the apples are soft. While they are baking, boil the rice and milk together till the rice is soft and the milk absorbed.  Beat in the egg and sugar, pour over the apples; brush over with milk, and bake till a nice colour. Serve either hot or cold.

RICE BLACMANGE

• 1 pint Milk -- 2d.
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• 1 ½ oz. Ground Rice -- 1/2d.
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• 1 oz. Sugar
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• Flavouring -- 1d.
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• Total Cost -- 31/2 d.
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• Time -- 5 Minutes.
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Put the milk on to boil with a strip of lemon peel in it; when nearly boiling mix the rice in a spoonful of cold water and pour it in.  Stir till it boils, and let it boil two or three minutes; pour into a mould which has been dipped in cold water, and stand away till firm.  Turn out when cold, and serve with jam, stewed fruit, or custard sauce.

DEVONSHIRE JUNKET

• 1 quart Milk -- 4d.
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• 1 tablespoonful Rennet
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• 1 oz. Sugar -- 1d.
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• Nutmeg -- 1/2d.
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• Total Cost -- 51/2 d.
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• Time—Two Hours.
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Make the milk tepid, stir in the sugar and a spoonful of rennet or a rennet tablet; pour into a dish and stand on the stove till solid.  Grate a little nutmeg on top and serve cold. Rennet can be bought at the chemist’s ready for use; but rennet tables, which answer very nicely, can be used instead. These can be bought in many places, and keep good a long time.

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