The Art of Living in Australia / Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

by Philip E. Muskett

HASTY PUDDING SOUFFLE

* 1 pint Milk—2d. * * 2 Eggs—2d. * * 1 oz. Flour * * 1 oz. Sugar * * Flavourings—1d. * * Total Cost—5d. * * Time—40 Minutes * Put the milk on to boil, mix the flour smoothly with a little cold milk; when the milk in the saucepan nearly boils stir this in and stir until it boils. Then take off the fire and beat in the sugar, flavouring, and the yolks of the eggs. Whisk the whites to a stiff froth and stir them lightly in, pour into a buttered pie-dish, and bake in a brisk oven for forty minutes; serve hot.

CHEESE CAKES

* 1 pint Sour Milk—2d. * * 2 Eggs—2d. * * 1/2 lb. Flaky Pastry—3d. * * 2 oz. Sugar * * Flavouring—1d. * * Total Cost—8d. * * Time—15 Minutes. * Pour the milk through a sieve and use only the thick curd which does not run through into the basin; beat in the sugar, yolks of the eggs, and flavouring to taste. Roll our some flaky pastry and line some patty pans with it; fill them with rice or crusts of bread, and bake for about ten minutes. Then take out the rice or crusts and fill with the cheese cake mixture. Finish baking, and stand on a sieve till cool. Sprinkle well with sugar, and serve cold.

BANANA SOUFFLE

* 6 Bananas—2d. * * 2 oz. Sugar—1/2d. * * 1/2 pint Milk—1d. * * 2 Eggs—2d. * * Total Cost—51/2 d. * * Time—5 Minutes. * Choose ripe bananas, peel and slice them up, and lay them in a glass dish, sprinkle with sugar. Make a custard with the milk and yolks of the eggs by directions for boiled custard, flavour with a pinch of ginger, and pour it over the bananas. Let it stand till quite cold, then whip the whites to a very stiff froth and heap them on top; sprinkle with sugar, and serve.

BOILED CUSTARD

* 1 pint Milk—2d. * * 3 Eggs—3d. * * 1 1/2 oz. Sugar * * Flavouring—1d. * * Total Cost—6d. * * Time—5 Minutes * Put the yolks of the eggs into a basin and whisk them. Put the milk into a saucepan, and when it is boiling pour it over the eggs, stirring all the time. Strain back into the saucepan and whist well till it comes to boiling point; draw away from the fire, but continue whisking for a few minutes. Then pour into a basin, sweeten and flavour to taste, and it is ready for use.

CORNFLOUR CUSTARD

* 1/2 pint Milk—1d. * * 1 Egg—1d. * * 1 dessertspoonful Cornflour * * Sugar and Flavouring—1d. * * Total Cost—3d. * * Time—5 Minutes. * Put the milk into a saucepan to boil, mix the cornflour with a spoonful of cold milk, and when the milk in the saucepan is nearly boiling, stir it in and continue stirring till it boils. Let it boil two or three minutes, then draw the saucepan away from the fire, beat in the yolk of the egg and flavouring. Put back on the fire and bring to boiling point; it is then ready for use. This is a good sauce for plum or other puddings and fruit tarts.