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 ...
TAPIOCA MERINGUE
• 1 pint Milk -- 2d.
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• 1 ½ oz. Tapioca -- 1/2d.
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• 1 oz. Sugar -- 1/2d.
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• Whites of 2 Eggs -- 1d.
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• Flavouring -- 1/2d.
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• 1 oz. Beef Suet -- 1/2d.
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• Total Cost -- 5d.
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• Time—Two Hours.
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Wash the tapioca well in cold water, strain off the water, and put it into a pie dish. Chop the suet very finely and mix it in with the sugar; flavour with grated lemon peel or nutmeg, pour over the milk and mix well, stand in a very cool oven for two hours. Whip the whites of the eggs to a very stiff froth, flavour the same as the pudding, spread these on top, sprinkle with sugar, and stand in the oven till set; serve cold. This meringue is very much improved if a few macaroons are broken up and laid on the top before the eggs are put on, or if a spoonful of raspberry jam is spread over.
HASTY PUDDING
• 1 pint Milk -- 2d.
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• 1 oz. Butter -- 1d.
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• 3 oz. Flour
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• 2 oz. Sugar -- 1d.
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• Total Cost -- 4d.
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• Time -- 5 Minutes.
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Put the milk on the fire to boil, and when boiling stir in the flour quickly; it should be rather lumpy. Pour it into a dish, melt the butter and sugar, and pour it in the middle of the pudding. A little flavouring of grated lemon peel may be put into the milk, or jam served with the pudding.
QUICK PUDDING
• 1 Egg
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• 1 tablespoonful Flour -- 1d.
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• 1 tablespoonful Jam
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• 1 teaspoonful Sugar
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• 1 teaspoonful Baking Powder -- 2d.
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• Total Cost -- 3d.
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• Time -- 5 Minutes.
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Mix the flour and baking powder together, beat the egg till very light, whisk in the sugar, and stir in the flour. Pour into a buttered tin, and bake five minutes; turn on to a sugared paper spread with jam. Roll up and serve. Custard sauce is nice with this.
STANLEY PUDDING
• 1 pint Milk
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• 2 oz. Flour -- 2d.
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• 1 oz. Sugar -- 1d.
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• 2 Eggs -- 2d.
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• 2 spoonful Jam -- 1d.
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• Total Cost -- 6d.
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• Time—One Hour.
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Put the milk into a saucepan, mix the flour with a little cold milk; and when the milk in the saucepan is nearly boiling, stir it in, and let it boil up. Pour into a basin and beat in the yolks of the eggs and the sugar; turn into a pie dish and bake till firm. Spread a spoonful of jam on the top; whip the whites of the eggs to a stiff froth and spread them over, sprinkle with sugar, and put back in the oven to set. Serve cold.
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