Cookery News

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BE MODERN — SWITCH TO ALL ELECTRIC

CODKERV nemsNo. 20 (N ew Series) Published by Th e Sydney Cou nty Cou ncil

.(•It llUlllltMIIIIMItMtllllll .HUM.

i ForOnly a Moderate Charge ;

The Council will

\ Inspect Your Electrical j

I Installation I

and

I Appliances j

| For Details: 'Phone B 0259. Ext. 733

New Ways With Soft CheesesCream an d cottage' cheeses ar e enjoyingunprecedented popularity. Whe re, at one

rime, they were used mostly for savouriesand salads, they are now used to makedelicious creamy dessert moulds an d pies,as well as the very popular continentalpastry slice.

Some ma y wonder what the difference is

between these tw o types of cheese. Cream

cheese has a slightly more sour and acidflavour, whereas the cottage cheese is

milder and has a milkier flavour. The

texture of the latter is granular compared with the smoothness of the creamvariety. However, either che ese can be

used for the following rec ipes with equ alsuccess. They have been specially chosenby Miss Un a Clarkson, Supervisor of HomeManagement , The Sydney County Council.

carbonate of soda2 ox. butter or

margarine (melted)

|IPJPIE CRUST:1 cup cereal flakes{ cup brown sugarI cup plain flour1 level teaspoon bi-

1. l ' lace dry ingre dients i nto basin, ad dmelted butter and mix well.

2. Press crumb mi xtur e into a greased8" pie plate .

FILLING:

i-2 cups cottage or

cream cheese3 egg yolks| cup sugari level tablespoons

S.R. flour

-J level teaspoon salt

i cup evaporatedmilk

i teaspoon vanilla3 egg whites

1. Beat cheese until smooth.

2. Add egg yolks an d beat in well.

3. Ad d sugar, flour an d salt and beat

again until smooth.

4. W h i p the evaporated milk an d vanilla

into this mixture.

5. Beat eg g whites until stiff, fold into

cheese mixture.

6. Pour into prepared pie shell, sprinkle

with nutmeg.

The S.C.C.Brings Belter Living

t 0 With Electricity

t 500 000 people

living in th e

Sydney County District

7. Bake in a moderate oven—automatic

350° to 375°; non-automatic 425°, to p

element olf, bottom low—lor 35 to 40

minutes unti l set.

8. Allow to cool then chill well.

Serves 8.

SULTANA CHEESE SLICE( S e e a l s o " C u t t i n g C o r n e r s in the

K i t c h e n " , p a g e 3 )

PASTRY:

5 oz . flour 1 egg

3 oz. margarine I tablespoon milk

l-J- oz. sugar

1. Sift flour, ru b in the margarine, then

add sugar.

2. Beat th e egg a little and add milk.

3. Add to the flour and mix l ightly.

4. Turn pastry on to floured table, knead

lightly (t o shape) until smooth , and"

FILLING:

10 oz. cottage or

cream cheese

2 oz. margarine

2 oz. sugar

2 eggs

1 tablespoon milk

(or sour cream)

Finely grated rind of

1 medium lemon

2 oz. sultanas

1. Press cream cheese through a sieve.2. Cream the margar ine an d sugar, then

add the egg*yolks an d beat in .

3. Add the cream cheese, milk, lemon rin d

and sultanas. Beat eg g whites unti l

stiff, then fold into cheese mixture.

4. Divide th e pastry into 2 por t ions (ap-

prox. 2/3rds. an d l /3 rd . ) , ro l l out the

larger port ion to fit an 8" greased

'Continued on back page)

WHIPPED CHEESE

PIE, the recipe for

which is . given

above. This is typi

cal of the inter

esting dishes pre

pared at the Coun

cil's regular FREE

demonstrations of

electric cookery.

They are conducted

in the Council's de

monstration thea

tres at 1.45 p.m.

on these days.

City Friday

Burwood W'nesday

Campsie Friday

Crow's Nest Tues.

Bondi Junction

Thursday

Your family's health

is safeguarded on the

H-O-T-T-E-S-T DAYS

btf the

E L E C T R I C

S E A L E D U N I TR E F R I G E R A T O R

trade in

that Gas, Kerosene, or

Electric Absorption Model

ott a New

SEALED UNIT MODEL• jf Enquire at any Showroom of

The SydneyCounty Council



c O () K /•. R )' N E W S

From THIS • to THIS»

in i t weehOne week was the time

taken to completely transform this kitchen from old

to new—from two servicesto all-electric. It was a

speedy transformation thatminimised the disruptionof family routine thatsometimes accompanies re

modelling.

The ki tchen is in a 50-years-old

home at Kensington, bu t it cer

tainly doesn't reflect the age of

the home. T h e new design is as

modern, at t ract ive and func

t ional as any housewife could

wish—the resul t of careful plan

ning on the p a r t of the owner.

Al though the room is large,

much space was wasted in the

old layout. T h e new design

provides space for enter t a in ing

as well as addi t ional space for

family meals wit hou t restrict

in g t h e work area.

The work area is compact . Cup

boards, appl iances an d equipment are grouped to save unnecessary walking. Storage spare

i i im i t i i i i i im i i m m i m i i i i i i i n i II m m 11

has been trebled without sacn

ficing floor space.

Natural finish silver as h cupboards combine wi th t he stainless steel of the electric rangeto give the room an air of luxury. T h e hotplate sect ion of

the range is bui l t into a benchand t he oven is built into cupboards on t he opposi te wal l .

Amulet green laminated plast ic

surfaces the bench tops andtable. T h e vinyl floor tiles ar cgrey with re d flecks; feature tilesarc yellow.

Self-adhesive plastic wallpaper

is used on the lower part of the

walls. It ha s a contemporarypat t e rn of grey and red with a

i i i i i i i i i i i i i i i i i i i in

variat ion in pal tern for the fea

ture wall. Ceiling and top of

walls are grey. Upholstery on

seats and chairs is grey also.

As well as general l ight ing the

ki tchen has been provided with

loca l fluorescent lig hts ove r the

range hotplates, sink and work

bench

At right is the wall opposite

the window wall. Dinette

in right foreground backs

up against old, bricked-in

fuel fireplace.

i 11 n in in 11 mi i mi inn i• mii i i i i i i i t imi t i in i i

G I R L G U I D E S G O O D C O O K STwelve Girl Guides proved their cook

ery ability when tested recently fo rtheir Cook's Badge by Sydney County

Counci l Hom e Manage ment exper ts.

The tests were carried ou t on electric

ranges in the Council 's City Show

room.

Al l of the girl s pas sed wit h flyingcolours although only one had cookedon an electric range before and one

had studied cookery as a subject atschool. T h e girls are taught outdoor

cookery when hiking and camping ,

but they acquire most of their knowledge at home.

TV pers onality liarba ra Lynch testedsome of the girls and interviewedthem on the Counci l 's T V session

"Cookery News". This session, of sp e

cial interest to housewives, is conducted by Barbarao n T C N Channe l 0at 4 o'clock

every Thursdayafternoon.

• To p: Barbara Lynch che cks the Guides' method of

mixing an d handling food. Guides are Jennifer Brin-nand of Strathfield an d Christine Gray of Epping.

• Far Left: S elma Mead watc hes Celia Newbigin of Bankstown taking hot jam tarts from the oven whileClaire Dean of Strathfield cooks vegetables.

• Bottom : They know they have passed!Four happy Guides display the results of the tests.

ListenedtoTHERadio

Sessionlately ?

ir Women 's Week

• 2GB

* 1.45 to 2.45

ir Friday

j(r Reci pes, Music ,

Interviews, Reviews

•Jc Conducted by

Gwen Plumb



COOK E R Y N E IV S

CUTTING CORNERS INTHE KITCHEN—NO. 4

Sultana Cheese Slice

1. ROLL the past ry evenly and line a n8" sandwich t in, reserving a l i t t le pas

try for lattice strips. Bake the pas t ry

for about 10 minutes then al low to cool.

2. PRESS cream or cot t age cheese t h roughsieve or st rainer, to give it a finer texture.

3. SPREAD the smooth creamy t i l l ing

evenly in the cooled, part ly baked past ryshell

4. PLACE narrow i " strips of pas t ry ,

twisted or flat, on top of the filling to

form a lat t ice pat tern; glaze wi th a littlebea t en egg or milk before baking.

NEW AGENTSThe Counci l has authorised the following

addi t ional Agents to receive payments of

electricity accounts and hire purchase in

stal ments (oth er Agents were listed in the

three preceding issues of "Cookery News") :GREENACRE: Brc-iley's Radio an d Tele

vision, 1 63 Waterloo Road.HABERFIELD: Hill's Radio and Electri

cal , 71 Dalhousie Street.MAROUBRA JUNCTION: H. G. Palmer

Pty. Ltd., 17 0 Maroubra Road.NEUTRAL BA Y: E. R. Alfonso Pty. Ltd.

165 Military Road.PUNCH BOWL: Jack Walsh Televisio n,

670 Punchbowl Road.

Payments to S.C.C.When making out chequ es, money or ders

and postal notes in favour of the C o u n

cil it is recommended tha t t hey be m a d epayable to S.C.C. instead of to The Syd

ney County Counci l . The Counci l hasadopted this policy to suit t he c o n v e n

ience of the publ ic.

Alterations or Additions

To Electric Installations

Do NOT do it Yourself The home handyman or the n e i g h b o u r

who "knows al l abou t these things " has no

place in carry ing out any repairs, al tera

t ions or addi t i ons to your electric ins talla

t ion.

I t is not only dangerous bu t also false

economy to have any work of this nature

carried out by unqual i fied persons.

T h e law provides certain safeguards to

elect rici ty users, includ ing t he fol lowing:—

1. Electrical wiring work may be carriedout only by l icensed electrical contrac

tors, who are requi red to produce thei i

l icences upo n d ema nd.

2. Addi t i ons or a l t e ra t i ons must be inspected by the Supply Authori ty.

These requi rement s are for your protect ion

—unski l led persons should not be al lowed

to interfere with electric installations. Elec

t rical accidents have resul ted from fai lure

to observe these requirements.

ELECTRICITY IS SAFE-

USE IT SAFELY

Free Cookery LessonsEnrol now for t he next series of nine free

evening lectures in elect ric cookery.

The lectures a re conducted in th e Counci l ' s

demonst ra t i on t hea t res , as fol lows:

City, 6 p.m., Monday; Bondi Junction, 7

p.m., Tuesday; Campsie, 7 p.m. , Tuesday;Crow's Nest, 7 p.m., Wednesday; Bur-

wood, 7 p.m., Thursday.

i i i M i H i i i i i i i i i i i i i i i n i it i i i i i i i i i i i i ii i i i i i i i i i i i ii i i i i i i i i i i i i ii m i i i m i i i i i i i M i i I I I I I I I I m i l i u m i i i i m i i i m i i ii i i m t

ALL THIS — and leisure, too!Enjoy the real pleasure of cook

ing electrically — an d see how

much less your housekeep ing

costs you !

Yo u can buy this Met ters

E76 aut oma t ic elect ric range

fo r a small deposit and only

1 1 / 6 a week.

The 4-hotp l a t e St . George

Supermat ic ("Girl Guides",oppos i t e ) is ful ly automat ic,

with two ovens and a "Rot -

isserie grill . Yours for 2 0 / 3a week.

The English Electric 2031 l a l soGuides") is a u t o m a t i c , has an inner

g l a s s d o o r — 1 0 / - a week.

On the back page ( "TV wi th Judy")

is a ful ly automat ic Met ters No. 7 De

Luxe — 2 0 / 3 a week.

Other models a re avai lable from as l i ttl e as 4 / 9 a week.

Select yours NOW at the showrooms of

THE SYDNEY COUNTY COUNCILQueen Victoria Building, 457-479 George Street. CITY

Marion St., BANK5TOWN • 149 Oxf ord St., BONDI JUN CTI ON • 208 Burwood Rd„ BURWOOD

259 Beamish St., CAMPSIE • 326 Pacific Highway, CROW'S NEST • Eton Street, Suther land.

TELEPHONE: B 0 2 5 9



C O O K E R Y NEWS

H E R E ' S H O W / COOKA N ALL-PURPOSE SUMMER DISH

says Roslyn Churches(Cookery Demonstrator, Campsie Showroom)

Served in individual lettuce cups. Moc k Gallantine

of Lamb is ideal for buffet suppers or picnic

lunches. It is delicious whe n served with a salad

on summer days and it is a good standby at

weekends for those unexpected visitors. We l l

seasoned force meat gives this dish an outstandi ng

flavour and the eggs add interest to the appear

ance of the cut slices.

boned shoulder of lamb

SEASONING:

2 oz. finely choppedbacon

• small onionchopped

I level dessertspoonmargarine

4 oz. fine white bread

crumbs

finely chopped parsley

1 level teaspoon mixedherbs

finely 1 level teaspoon salt

' level teaspoon pepper

Milk or 1 beaten eggto mix

2 hard-c ooked eggs

Open out the boned shoulder.

Place bacon, margarine a nd onion into

a small trypan, cook for 1 minute , t hen

remov e from he at.

1'Iace breadcrumbs, parsley, herbs, sal t

and pepper in a bowl.

4. Add cooked onion and bacon, mix to

a soft season ing with mil k or egg.

5. Spread shoulder with seasoning, and

place hard-cooked eggs, whole or sliced,

on this.6. Roll up shoulder, ti e (irmly in a cloth.

7. l 'lace in boi l ing water and boil gently

for 1 j hours , or unt i l lender.

8. Remove from boiling water, allow to

remain in cloth until meat begins to

firm.

9. Un roll , place mea t in a loaf t in, bowl

or meat press and press until cold and

firm.

10. U n m o u l d and serve with salad.

A N D H E R E ' S H O W I COOKA FRUITY DESSERT

says Ja n Whitford(Cookery Demonstrator, Burwood Showroom)

This chilled gelati ne dessert is a must for sum mer

weather. It can be prepar ed in adva nce and

easily stored in your electric refrigerator for use

at a mom ent 's notice. Th e tangy flav our of f resh

passionfruit combines with orange and lemon

juice to make a light refreshing dessert that can

be served with custard or ice cream.

3 level dessertspoons

gelotine

i cup cold water

1 cup orange juice

2 tablespoons lemon juice

4 evel tablespoons

sugar

£ cup passionfruit

pulp

Few grains salt2 egg whites

1. Soften gelatine in the cold water and

dissolve over hot water.

2. Add orange and lemon juice, sugar

and salt; blend well.

3. Place in the refrigerator, a nd when be

ginning to set beat until l ight and

Unity.

4. Fold in the egg whites which have

been stiffly beaten and then fold in

the passionfrui t pu lp.

5. I'our into a mould an d chill .

TV with JUDYJudy Knowles is here de

monstrating the simplicityof a Metters No. 7 electricrange. Judy regularly telecasts on ATN on behalf of the Sydney County Council.

New Ways With Soft Cheeses(Continued from front page)

sandwich t in, br inging the pastry

a b o u t 1" up the sides.

5. Bake the past ry for 10 minutes in amoderate oven—automat ic 375° to

400°; non-automat ic 150°, top element

off, bottom low. Remove from oven

and allow to cool.

ii. Spread the cream cheese mixture on

the partly cooked pastry, roll ou t re

maining past ry, cut into st rips, then

place them criss-cross fashion on top

of the filling.

7. Glaze top of past ry and filling with

a little egg yolk and milk, or milk, and

bake in moderate oven (as above) for

fur ther 20 to 25 minutes .

8. Serve cu t into squares or finger lengths.Serves 8.

LEMON KEFUIGEKATOIlCHEESE CAKECRUMB CRUST:

15 wheatmeol biscuits

(crushed)

4 level tablespoonsmargarine (meltedI

1 level teaspoon mixed spice

1

1 level teaspoon

cinnamonDash of ground clovesPinch of salt

2.

Mi x al l ingredients together thoroughly.

Press mix tu re firmly into 9" pic pla t e

to form crust, keeping back 2 table

spoons for decora t i ng to p of pi c:

Bake in modera t e oven—automat i c

375° to 400°; non-automat ic 450°, top

e l ement off, bot tom low—for about 10

minutes .

4. Allow shell to cool before pouring fill

in g in. NOT E: T hi s c rus t may be

chi l led thoroughly wi thout being bak ed , if prefer red .

FILLING:

u cup sugar

2 level tablespoons

gelatine

1 level teaspoon salt

2 egg yolks, beaten

i cup evapo rated milk

1 level teaspoon

grated lemon rind

1 i cups cottage or

cream cheese, sieved

1 tablespoon lemon juice

1' teaspoons vanillo2 egg whites4 cup sugar

i cup cream, whippedOR i cup chilled

evaporated milk,

whipped

1. Combine t ogether in the top of a

double saucepan sugar, gelat ine, sal t ,

egg yolks and evaporated milk.

2. Cook over simmering water, st i rring

constant ly unt i l gelat ine is dissolved

and mixture thickens sl ight ly—ap

proximate ly 10 minutes .3. Add grated lemon rind. Cool .

4. Stir in cream cheese, lemon juice and

vani l la.

5. Chill , stir ring occasionally, t i l l mixt ur e

is part ial ly set.

6. Beat the egg whites until peaks form;

gradual ly add { cup sugar, beat ing til)

stiff and sugar is dissolved.

7. Fold into gelat ine mix ture.

8. Beat cream until thick. Fold through

gela t i ne mix ture .

9. Pou r mixture into prep ared shel l .

10. Ch ill un ti l firm—approximately 3

hours .

Serves 8.

CHAI.CRAFT PRESS PTY. LTD. - MX 5171



BE MODERN — S W I T C H TO ALL ELECTRIC

COOKERY neujs $CTf{\Zrr No. 19 (N ew Series) Published by The Sydne y Cou nty Council

For Only a Moderate Charge

The Council will

Inspect Your Electrical

Installation

and

Appliances

For Details'Phone B 0259, Ext. 733

BISCUITS FORALL OCCASIONSBiscuits are a never-ending source

of pleasure, not only to eat but

also to make. They store so well

that one need never be caught

unawares with unexpected visitors.

Poin ts for perfect biscuits: —

1. Use good quality ingredients.

2 Follow recipe exactly.

3. Use a flat slide for baking and sharp

cutters for flat rolled biscuits.

4. Cook at the correct heat to get the best

results.

5. Allow most biscuits to cool on slide

before aitemimng to inuvn tuu Looler.

6. Always store biscuits in air-tight tins.

Refrigerator Biscuits

3 level cups plain 1J cups brown sugarflour 1 egg

2 level teaspoons 1 teasp oon vanilla

baking powder 2 tablespoonsPinch of salt crushed nuts or6 oz. butter or finely chopped

margar ine glace cherries

1. Cream shortening a nd su ga r un ti l fluffy.

2. Add egg and f lavouring and mix well.

3. Add sifted dry ingredients a n d nuts.

4. Divide dough into four equal por t ions.

5. Shape each piece into roll, wrap in

greaseproof paper and chill.

6. Wh en firm, slice very th inl y a nd bake

in oven, automatic 375 deg.-400 deg. ,

n o n - a u t o m a t i c 450 deg., top e lement

- off, -bcUom -law. £«r 14>d»—tS • HiinutC3—

Makes approximate ly 5 dozen .

Chocol ate Coconut Daintie s

4 oz. butter or

margarine6 oz. sugar1 egg

8 oz. S.R. flour

1 evol tablespoonccoa

2 oz. coconut

Flat Rolled Bis

cuits made from

basic biscuit

mixture (left)

and Marshmal-

low Biscuits. See

a l so "Cut ti ng

Corners in the

Kitchen," page 3

1. Cre am but ter a n d sugar together.

2. Add the egg and beat well, then a d d

sifted flour a n d cocoa, and last ly t he

coconut .

3. Place mix ture i n teaspoonfuls o n a

greased slide.

4. Place a piece of a lmond or cher ry o n

each biscuit if desired.

5. Bake in a modera te oven , au tomat ic

350 deg.-375 deg., n o n - a u t o m a t i c 425

deg., t o p e lement off, b o t t o m low for

approximate ly 15 minutes .

Yie ld : Approx . 3 dozen, according to

the size of the bisfcfaits.

(continued on back page)

FREE cookery • demon

strations, presenting

interesting ne w recipes,

are regularly conducted

in the Council's demon

stration theatres at 1.45

p.m. on these afternoons

each jj week:—

Crow's Nest Tuesday

Burwood Wednesday

Bondi Junct. Thursday

Campsie Friday

City Friday

TV PERSONALITY Barbara Lynch, famous

American cookery expert Mrs. Dione

Lucas, and the Council's popular Home

Management Supervisor, Miss

son, ' 'get tnpgtligr" in *tu»

Demonstration Theatre to arrange details

for Mrs. Lucas to appear on the Council's

TV session "Cookery News". This interest-

full session is conducted by Barbara on

TCN Channel 9 at 4 o'clock every Thurs

day afternoon. Mrs. Lucas appeared by

courtesy of the Australian Women's

Weekly, which arranged her visit to

Australia.

Another TV session of interest to house

wives is seen every Monday afternoon on

ATN Channel 7 at 4 o'clock, when Judy

Knowles demonstrates in "Your Home".

A G E N T S

The Counci l h a s author i sed th e following

addi t iona l Agents t o receive payments of

electr ici ty accounts a n d hi re purchase in

stalments (other Agents were l is ted in the

two preceding issues of "Cookery News") :

ASHFIELD: E r i c Anderson Radio-

Television Pty. Ltd., 16 Hercules St.

BALM AIN: Fountain Balmain, 2 8 2

Darling Street

FIVE DOCK: Whit ford s of Five Dock

Pty. Ltd., 167 Great North Road

HABERFIELD: Paradise Electrics, 175

Ramsay Road

LEICHHARDT: H. G. Palmer, 3 1 1 - 3

Parramatta Road

NEWTOWN: H.

251 King Street

PETERSHAM: Moore & Holloway Pty.

Ltd., 35a New Canterbury Road

ROZELLE: Engert Tele visi on Electric

Co., 6 6 0 Darling Street

G. Palmer Pty. Ltd.,

«



C O O K E R Y NEWS

This is her Dream Kitchen — AN ALL-ELECTRIC M R S . M. M c G R E G O R of Nor th Bond i

had been dreaming of her dream k i tchen

fo r a long t ime. N ow , it is a rea l i ty be

cause of the hard work bo th she an d he r

h u s b a n d p ut in to th e p lann ing , bu i ld ing

and finishing of it.

In th e re -cons t ruc t ion of their 30-year-old

h o m e , th e k i tchen was a must o n the i r

list. It is a comple te ly n ew r o o m ,

16ft. by 10f t. •— a good size for a r o o m

that gets used more than an y o ther in a

home.

M r s . McGregor ' s co lour

scheme is a brave o n e that

has succeeded. Pink is the

dominan t co lour . Cup

boards, l ino t i les , e lectr ic

au tomat ic r ange an d re f r ige ra to r — even

the canisters an d crockery a r e p ink . T h e

re f r ige ra to r is 14 years old and has never

needed service in all tha t t ime . Na tu ra l ly ,

Mrs. M c G r e g o r has an affection for it and

as t h e s h a p e is back in fashion, she decided t o keep it and have it re-sprayed

p ink .

Ce i l ing is whi te — one wall is l i lac, other

" ' " l i s a r e lavender. Bench tops a re st ippled

rose laminat ed plast ic , while a

dramat ic con t ras t is m a d e by the

black wall tiles, black chair upholstery

and black l ino tr im.

Centre piece of the k i tchen is the 3-hot-

plate , ful ly automatic electr ic range — a

piece of equ ipment tha t Mrs. M c G r e g o r

is most enthus iast ic abou t . "I t ' s amaz ingly fast an d delightfully easy to use ," sh e

said. " A n d since we switched to all-elec

tr ic o u r bil l for electr ici ty is much , much

less than when we had both gas and

electr ici ty ."

Her por tab le app l iances can be plugged

in at an y of six power points . A switch

pane l opera tes t h e exhaus t fan concealed

beh ind the cupboard above t h e range. H o t

wate r is supp l ied by an electric off-peak

system.

Ligh t ing is interest ing. Four 40-watt

fluorescent tubes are recessed in pa i r s in

the cei l ing. T h e l ighting is diffused by

egg-crate louvres an d switching is so ar

ranged that o n e tube in each pair can beswitched off.

Al l in a ll, it's a dream kitchen come true

fo r a prac t ica l an d efficient housewife.

AT RIGHT: Mrs . G. Montgomery

of Taree discusses automatic

ranges with Council demonstrator

Betty Storrie. Sinc e Mrs. Mont

gomery acquired an electric range

ten years ago , she h as won more

than 5 0 first prizes for sponge

making. "It's the only way of

cooking," she said. "It's so clean."

COUNTRY COOKSThis year the Country Women 's Association chose once

again to hold the finals of its sponge mak ing competi

tion on electric ranges in The Sydney Coun ty C ouncil's

City showroom. T he competition was sponsored by

" L a n d " newspaper. Hun dre ds of women gathered to

watch some of the best cooks in the State prepare and

bake their sponges amid the po ppin g of photographers'

flash b ulbs and benea th the glare of T V lights.

"Fine texture, softness, even browning,even rising, equal layers—those werethe points we watched when judgingthe final of the sponge-making competition," said Miss Una Clarkson (left,below). Supervisor of the Council'sHome Management Sect ion. The other

judges were (from left) Miss Joan Baker(late Head Teacher of Cookery, East

Sydney Technical College) , Mrs. RuthSterling of the A.B.C., and Mrs. Bateand Miss Fox of the C.W.A.

T3Bfc>.»

AT LEFT: Mrs. A. C. God

win lives five miles out of

Narromine. She has just

bought a new automatic

electric range. "I prepare

the food — pu t it in th e

ra n g e— s et the control s—

then drive into town. When

I get back, tea's cooked.

It's wonderful," sh e said.



C O O K E R Y iV E W S

CUTTING CORNERS IN THE K I T C H E N - N o . 31. REFRIGERATOR BISCUITS. Th e bis

cuit rolls can be made when time permits,

then wrapped in greaseproof paper or

aluminium foil and stored in th e refrigera

tor. Th e biscuits can be baked when t h eoven is in use. Allow the rolls to thaw

for about 1-hour before slicing.

2 . CHOCOLATE COCONUT DAINTIES.

Allow room for this type of drop cookie

to spread according to the softness of

the mixt ure. Thes e biscuits are usually

left to cool on the t ray.

3 . FLAT ROLLED BISCUITS—made from

basic biscuit mixture . Roll out the dough

evenly and cut out shapes with a sharp

cutter —avoi d wasteful cut t ing . This is

an ideal mixture to bake in stored heat

of oven after completion of " m o d e r a t e -

oven-hea t" cook ing .

4 . MARSHMALLOW BISCUITS base. A

biscuit mix tha t is to be cut into squares

or finger lengths must b e pressed firmly

into the t in , preferably with a wooden

spoon. If th i s is not done t h e biscuits

crumble when cu t instead of remaining

firm an d compac t .

Be really prepared for the hot days

trade in your

Gas, Keroseneor Electric

Absorption Refrigerator HPU>

on a new, economical, dependable

E L E C T R I CS E A L E D U N I T M O D E L For details of this offer enquire at any

showroom of

T H E S Y D N E Y C O U N T Y C O U N C I L

Why wait any longer? Every year many more thousands of

Sydney housewives are discovering just

how perfectly the electric range cooks-

nd how fast, ho w clean, ho w economical

electric cookery really is.

Only 16/4 a week and a small deposit will buy

you this fully automatic B.G.E. De Luxe model.

Or you might prefer the fully automatic St.

George "Constellation" (there's one in the

kitchen opposite) —17/8 a week.

Then there's the U.M.I. "Exeter" (top picture,

"Country Cooks")—13/7 a week; and the fully automatic Metters "Early Kooka" No. 7, with

four hotplates and a rotating spit (lower left

picture, "Country Cooks")— 30/8 a week.

These ar e just a few of th e wide variety of electr ic ranges,with terms as low as 7 / 2 a week, available from

THE SYDNEY COUNTY COUNCILQueen Victoria Building, 457-479 George Street, CITY

Marion St., B A NK S TO W N • 149 Oxford St., BOND I JUNCT ION

208 Burwood Rd., B URW O O D • 259 Beamish St., CAMPSIE

326 Pacific Highway, CROW'S NEST • Princes Highw ay,

SUTHERLAND.

Free Cookery LessonsEnrol now for th e next series of nine freeevening lectures in electric cookery.The lectures are conduc ted in th e Council ' sdemonstrat ion theatres , as follows:

City, 6 p.m., Monday; Bondi Junction, 7

p.m., Tuesday; Campsie, 7 p.m. , Tuesday;Crow's Nest, 7 p.m., Wednesday; Bur-

wood, 7 p.m., Thursday.

He Is Not Protected

TELEPHONE: B 0 2 5 9

Never plug into a light socket or extend your

lead with 2-core flex.

Use only 3-core flex — wired correctly toa 3-pin pl ug — and plug into an earthed3-pin power point.



C O O K E R Y NEWS

S H O W / COOKA N EXCITING CHINESE DISH

§ay§ He le n Tu rn er(Coohery Demonstrator, QueenVictoria Building Showroom)

Chinese dishes are always popu lar bu t usuall y

require a lot of preparation, and the recipes are

frequently put aside in favour of more conventional

fare. Pork and Veget ables is one dish that is easy

to prepare. Chi cke n, prawns, fish or beef may be

used to vary the recipe but—as with all Chinese

dishes—do not fry the meat pieces for too long

nor overcook the vegetables.

1 stalk celery(chopped)

1 small onion(chopped in halfrings)

1

lb. beans (thicktrench cut)

2 lb. cauliflower

broken into tinyflowerettes

SEASONINGS

1 level teaspoon

bicarbonate of

soda (optional)

1 level teaspoon

sugar

Salt to tasteStock or wateri lb. pork fillet

cut in fine 1 "strips

NOTE: Hard freezingthe meat used willrender it very easy tocut into strips 1 " x \ "

Dash of sherry(approx. iteaspoon)

2 level teaspoons

cornflour2 teaspoons soya

sauce

1. Combine seasonings and add to p o r k slices, m ix well an d allow to stand forpork t o absorb f lavours .

2. Place sufficient oil in pa n to cover th ebase. When hot add celery, fry qu ick lyfo r 1 minute , r emove f rom p an . F r yon ions an d beans in the same manner— beans may require longer cooking —

st ir constantly and add a l i t t le wateror stock several times if necessary.

3. Reduce heat , place lid on pa n an d allow vegetables t o cook gently for 10minutes . Remove lid at in te rva l s tosee that stock o r water hasn ' t dr ied u p .Add more if necessary. Remove fromheat . A t this s tage vegetables shouldstill b e cr i sp an d starchy.

4. Sha l low fr y pork quickly, s t i r r ingv igorous ly a n d when almost cookedadd vegetables . Serve.

GRAVY (to be added if desired ).

2 level teaspoons

cornflour1 teaspoon soya

sauce

1 level teaspoonsugar

2 tablespoonsstock or water

Combine ingred ien t s — pour in to p a nover vegetables an d pork . Cook for 2minut es. R emo ve from heat an d serve.

A N D I I I I I I S H O W I C O O KA N EVERY-OCCASION SWEET

stays Phy ll is Ed wa rds(CooUery Demonstrator, QueenVictoria Building Showroom)

Apr ico t Bavarian is an inexpensive dish I can

recommend. With its delicate apricot-lemon flavour,

it will prove a treat for the family, yet it has such

an air of luxury that yo u will be proud to serve

it to guests. Decorate this mould with apricot

halves, and serve with stirred almond custard, ice

cream, or fresh cream.

Biscuits For All Occasions

i cup sugar1 level tablespoon

gelatinel i cups (12 oz tin)

apricot juice

Pinch salt


1 egg white(unbeaten)

1 cup chilled

evaporated milk

5. Stir in unbea ten egin refr igerator .

whi te a n d p lace

1. Comb ine sugar , gelat ine, aprico t juiceand salt in the top of a double boiler .

2. H e a t an d stir over the hot water unti l

gelatine dissolves.

3. Remove from heat an d pour into a

shallow mixing bowl. A d d lemon juice.

4. Cool t o room tempera tu re .

When mix tu re is par t ly set, whip unti ll ight an d fluffy an d mixt ure forms intosoft peaks.

I n a separate bowl, whip t h e chil ledevapor ated milk. Fold into t h e fluffygelat ine mixture.

Pour into a 1-quart wetted mould an dchi ll unt il firm.

Serves 6—8.

(continued from front page)

Basic Biscuit Mix tur e.V level teaspoon

salt

1 lb. butter ormargarine

2 lb. castor sugar1 teaspoon vanilla1 egg

1 lb. plain flour

2 level teaspoonsbaking powder

4 level tablespoonscornflour

NOTE: Chopped walnuts, or coconut orgrated rind of orangemay be added to mixture before mixing inthe dry ingredients.

1. Cream bu t te r or marga r ine wi th sugarand vanil la .

2. Ad d egg and beat well .

3. A d d sifted d r y ing red ien t s t o creamedm i x t u r e .

4. T u r n out on to a floured surface, rollout thinly an d cut into desired shapes.

5. Place biscuits o n greased slides a n db a k e in a moder a te oven , au tomat ic 37 5deg.-400 deg. , n o n - a u t o m a t i c 450 deg..top element off, b o t t o m lo w for 10 to12 minu tes . Whe n cold, biscuits m a ybe filled with a cream filling an d iced

wi th a soft icing as desired.-F r om th i s bas ic mix tu re many va r ia t ions may be m a d e .Yie ld : Approx . 8 to 10 dozen .

Mock Cream:3 oz. butter or Vanilla

margarine A little milk6 oz. sifted icing

sugar

1. Cream butter well . Ad d icing sugarand con t inue to cream.

2. A d d van i l l a a n d milk to m a k e a lightand fluffy mixture.

Lemon Glace Icing:5 oz. sifted icing 2 tablespoons lemon

sugar juice1 tablespoon melted

butter

C o m b i n e all ing red ien t s . NOT E: Th is

q u a n t i t y of filling a n d i c ing is only suffic ien t fo r a p p r o x . 2 dozen biscuits .

Marshmal low Biscu i t slevel teaspoonsalt

1 CUD COCOnuti

?«L|b

v'°n«k»Tr

4 « • vegetable(firmly packed) shortening or

1 cup S.R. flou r marga rine

1. Crush cereal flakes slightly an d placein to a bas in .

2. A d d sug ar, sifted flour, sa lt & coconu t .3. Melt vegetable shortening o r m a r g a r

ine, an d add to dry ing red ien t s — combine evenly.

4. Press firmly into a greased lamingtont in (11" x 7") .

5. B a k e in a modera te oven , au tomat ic 37 5deg . -400 deg . , non-au tomat ic 450 deg..

top e lement off, b o t t o m low for 20minutes . (I f t im e permi ts , place intothe s tored heat of the range) .

6. Wh il e still hot, cut into squares, butleave in the tin.

7. When cold, t o p with marshmal low.

Marshmallow: \ cup sugar -} pint water

1 2 level dessertspoons 1 teaspoon lemongelatine juice

1. Place al l ingredients into saucepan.

2. Stir t o dissolve sugar .

3. Bring to the boil . Boil for 2 mins .4. A l l o w t o cool; when sl ightly thickened

beat till thick an d fluffy.

Yield: 2] dozen biscuits approx.

2 cups crisp cereal

flakes

CHALCRAFT PRE SS PTY. LTD. — MX 5177



t

No. 3 . P u b l i s h e d b y T h S y d n e y C o u n t y C o u n c I

$110%%' M a n4 oz . butter or marga

rine

6 oz . sugar

2 teaspoon vanilla or

grenadine essence

2 eggs

8 oz . S.R flour

Pinch of salt

l.

Approx. i cup milk3 oz . glazed cherriesRaspberry jamCloves

Crystallised cherriesCocoanut

Coloured ribbon, toy j hat.

Cream butler and sugar thoroughly.Add vanilla, then eggs singly and beat well aftereach addition.Add silted dry ingredients, alternately with themilk to make a soft dough.Fold in the chopped cherries.Bake in three separate containers, one approx.4'/2 in. deep pudding steamer, one individualmould approx. V /2 in. deep, and one gemiron.

Temperature—450°. top element off. bottom low(automatic oven 400°).Time—Large cake approx. 1 hour, medium cakeapprox. 30 mins., small cake 15 mins.Cover with frosting; use cloves for eyes, cherry

pieces for mouth and nose and for coat buttons.Tie a piece of ribbon around snow man's neck and a piece for a belt and set a small toy haton his head.

Serve on large plate surrounded with pale greentinted cocoanut and a dusting of iciag sugar,piece of holly, etc.

LEMON FROSTING:3 level tablespoons

butterPinch of salt1 level teaspoon grated

lemon rind

icing

1 egg white14 cups sifted

sugar1 tablespoon femon

juice

1. Cream butter, salt and lemon rind.2. Add egg white and beat well.3. Add icing sugar and lemon

beating well until frosting is.sistency.

juice alternately,a spreading con-

C H R I S T H i A S I S C O M 1 I.

Post Early . . .

Shop Early . . .

C o o k E a r l y !With the approach of Christmas, the busy housewife's thoughts turn to

how much cooking she'll have to do, the children's to how nice it will

taste, father's to how much will it cost. The recipes given here will prove

in view of the special occasion, reasonably easy to make,_wiii_ certairdy^^

tickle tfuT palate, and will not be too hard on father's pocket.

Further suggestions, particularly appropriate for a Christmas Eve or New

Year's Eve party are given on page three.

Iifisiiiiiis€ak<> C h r i s t i n a * P u d d i n g

2 oz. apricots or crystallised pineapple

2 oz. figs \ 2 oz. dates;"8 oz . sultanas

8 oz . currants

8 oz . raisins4 oz. chopped peel 3.;

2 oz . almowfs2 oz. walnuts

2 oz . drained cherries2 tablespoons sherry

and

2 tablespoons br

E R N E S

erry "1

andy J

2 cu p rum- j.

8 oz. butter^8 oz. brownfrsugar

1 level teaspoon salt1 teaspoon Parisian

essence1 -teaspoon vanil la

essence1 teaspoon almond

essence1 teaspoon glycerine1 dessertspoon golden

syrup1 tablespoon raspberry

or plum jam *Grated rind an d juice

1 lemon

10 oz. plain flour

1 level teaspoon cinnamon

1 level teaspoon gratednutmeg.

4 oz. shredded suet11 cups pla in flour3 cups br eadcrumb s

1 2 cups brown sugar1 2 cups sultanas

1 2 cups raisins I cu p currantsI. ~2.

fruits, and add brandy and sherry,uk) overnight if possible,

^r and sugar well, add eggs one atnix thoroughly. Add essences, glycer-fsbjl and jam, lemon rind and juice.

Jry ingredients and fruit alternately to

all are added.

. square or round tin with on e

t h of brown and greaseproof paper,or two s h e re of greaseproof paper.Place mixture jfp prepared 8 in. tin and bakeat 350°. tofr element off. bottom low, 3 t o 3 ^

hours, depending on size of tin. For an automatic""oven set dig? .'at 325°. (ILi.

When cooked remove from oven and trickle 2

tablespoons brandy, rum or sherry over cakewhile hot, tîcn wrap in several thicknesses of

paper, leaving cake in the tin. and allow to cool

2 oz . peelI cup grated carrot

I I cups milk3 level-teaspoons soda

dissolved in milk

Parisian essence orcaramel colouring.

Shred suet finely, then rub into sifted flour.Add breadcrumbs, brown sugar an d p r e p a i dfruits and carrot .

3. Dissolve soda in milk, then add to d ry ingredients.

4. Grease pudding basin well and fill3 A full with

mixture.5. Scald and flour the pudding • cloth, then lightly

sprinkle with breadcrumbs and tie on securely.Ti e th e corners of cloth across top of basin.Instead of cloth double greaseproof paper butteredon both sides and securely tied down rttay beused.

6. Place in saucepan of boiling water, being surethat water level is about half way up the sides

jDf basin. . # t ^ ,

7. Steam at least 3 hours, then when required steam2 hours loisger.

If keeping for a few days, store in a cool- dry. place.

RICH SAUCE:

2 level tablespoons 2 tablespoons golden

butter syrup2 level tablespoons

4cup brandy

plain f lour 4 level tablespoons

I pint milk sugar.*1. Melt butter. Remove from heat and blend in

four.2. Add sugar and treacle. *«

3. Return t o heat and add milk all at once, stirringuntil thick. 1

4. Add brandy just befor ' serving. 1slowly.

i n

, 5. Serve hot with Christmas Pudding.



C O O K E R Y N E W S, • ••

vpically Austr alian"... • • • ••

The obvious advantage to be gained fromthe intel l igent application of colour used

to emphasise and enhance natural and

art if icial i l lumination are clearly apparent

in this newly built North Shore home.

The owners asked architects Bunning and

Madden to plan for them "a typical

Austral ian home," a home having full

provision for out doo r living and the enjoy

ment of our climatic abundance of fresh

air a>id suns hine . How well this objecti ve

has been achieved is immedia te ly apparen t

to the visitor, who, before entering the

house must cross a wide stone-flagged

patio. Two doors lead into the large,

bright andcheerful lounge. T h e windows

are protected against direct sunlight by

wide, overhanging eaves. At night, cur

tains are drawn to mask the windows and

provide privacy.

Adjacent to the dining section is an ul t ra

modern kitchen with every facility for

hygienic food preparation. Smooth, easy

to clean surfaces and bright contrast ing

colours do much towards making it the

kind of room in which cooking an d othe r

kitchen tasks become easy and interest ing.

A wide wi r^ ow overlooks terraced gar dens

ana the" ciea lfrTana* JTe ^DffialETa^taTJcoVe

cannot be other than a happy place in

which to enjoy the first meal of the day.

Colour combinations are as follows:—

• Lounge—two walls are a q u a — b u t the

third wall is a rich chocolate.

• Main Bedroom —built - in cupboards

grey, on e wall grey, two walls lime,

matching grey wall-to-wall carpet. •• Bathroom—pink and blue .

• Kitchen—Canary yellow ceiling, cream

cupboards and walls, blue tiles, red-

topped work tables.

• l ixterior—Salmon water paint on exter

nal brickwork, grey-green under eaves,

grey doors.

say Architects

The twenty-six lights in the premises ar edis t r ibu ted in this fashion: 6 flush fittings

under eaves; oyster fitting in laundry; twin

10-watt fluorescent fittings in 'k i tchen;

chrome swivel fitting on walls in lounge

I - I >• \

i}£"D<2 OOFV\ Z

re & a A c e

t r r

1 — J — ' V*l\ T t

rem ain der disti ' ibulcd

over toilets, bathroom, garage, etc.

T o the description of this home as "typi

cally Australian", we might also add

"typically modern," for in the home

electric servants make work light and

ensure maximum comfort: among them

ar e a three hotplate range to provule per

fect cooking results; a 60-gallon "off-peak"

storage water system supplying steaming

hot water to ki tchen , ba throom' ' and

l aundry ; a sealed unit refrigerator; and a

host of other appliances, catered for by

the convenient placement of eleven power

outlets .

• • • • • • • • • • • • • - • - » - • • - • • - • • • • • «

Reason

why Electricity costs less to useWhether in an electric jug, electric kettle or hot water

storage tank, the element is completely im mersed. Only

with electricity can this be done. That is why electricityheats or boils water faster and more cheaply than is possible

by any other means.

Wi th electric irons, toasters, rang es—wherev er heat is

requi red—t he right-on -the- job element again saves money

for you. Similarly , in motor- operate d appliances, such as

your vacuum cleaner, mixer, fan, etc., the energy goes into

the work it is required to do.

Clean, fast, efficient electric servants are not only ec onomical

to use—t hey're modera tely priced, too. See the appliances

illustrated below and others at your electrical retailer's shop

—and , by the way, when buying presents it's worth

remembering that an electrical gift is a lasting gift.

Y0-

IH\I% df, ; | ray) ' ill

f ' 1

"C^F -. . . . •.•



C O O K E R Y N E W S

Whenever you have an enquiry regarding

your electricity supply, or when you wish

to avail yourself of the many services

available to customers of The Sydney

County Council, just dial the familiar

B 0 2 5 9

Your enquiry will receive instant attentionfrom willing, friendly people.

KEEPING ELECTRICITY SAFE

Speaking of cost . . .

Di d yo u know that for a family of fivepersons the average daily cost of cooking onan electric range is only a penny-halfpennyfor each person? Or, to pu t it ano ther way,for only one and threepence, on an electricrange you can cook all the meals for fivepersons for two days.

The table below shows what are the averagecosts of cooking on an electric range forvarious sizes of families.

We al l love the "fixer"—part icular ly if he' s

a little "fixer."

But if you really do love h i m , don ' t let him

"fix" the electrical installation at your

home.You know, the work of the unqualif ied

COOKERY DEMONSTRATIONS

The Council 's electric cookery demonstra

tions ar e free. They commence at 2.15 p.m.,and you are invited to come along an d

enjoy them o n these days:

Crow's Nest:

Burwood:

Bondi Junc t ion :

Campsie:

City:

TUESDAY

WEDNESDAY

T H U R S D A Y

FRIDAYFRIDAY.

NUMBER OFPERSONS I NHOUSEHOLD

AVERAGE UNITSUSED PER

ANNUM

AVERAGE OPERATINGRESIDENCE COOKING

COST AT THERATE OF 2d.

COUNCIL'SPER UNIT*NUMBER OF

PERSONS I NHOUSEHOLD

AVERAGE UNITSUSED PER

ANNUMPer Annum Per Quarter

Per PersonPer Day

£ s. d. f s. d. fence

2 800 (i 13 4 1 13 4 2.23 1,030 8 11 8 2 2 11 1.94 1,200 10 0 0 j 2 10 0 1.65 1,360 11 6 8 2 16 8 1.5(i 1,460 12 3 4 3 0 10 1.3

• rT When you install an approved electric range ALL the secondary units of electricity you use are supplied at this reduced rate of 2d. per unit

BUILD-IN YOUR ELECTRIC RANGEIn our last issue we listed three points that

should be borne in mind when you are arrang

ing for your electric range to be built into

your kitchen cupboa rd scheme. We pointed

out that these suggestions would avoid the

possibility of your being inconvenienced at

some later date.

Here are two more points to remember:

D.

the oven vents on many electric ranges arewrapped up and placed inside the oven forsafe-keeping. The se vents are essential fo rthe satisfactory operation of the oven.Always ensure that the oven vent su ppliedwith the range is fitted. If the vent is

located at the rear, make allowance for thiswhen de te rmin ing the dimensions of framework upon which to m o u n t th e range ; inaddit ion al low a slight clearance betweenthe vent and the wall to permit free circulat ion of air.

In some elevated oven type ranges access

to fuses is gained from under the range.

In other cases access to fuses is th rough a

pane l on the side of the range .

When building-in an electric rang e provide

access to the fuses from cupboards under

or on the side of the range as requ i red .

' ' oven vent' p r o t r u d e s ,

' a t b a c k o pRANGE

amateur electr ician is one of the maincauses of electrical fatalities.Besides, it's against th e law for anyone bu ta qualified electrician to do any electrical

wiring work. Electricians undergo years of t r a in ing . Tha t is essential: it qualifies themto instal your electrical wiring in accordancewith safe sta nda rd methods . After they'veinstal led it the Sydney County Councilinspects it .

All this good work is made useless if youle t an unqualif ied amateur work on yourelectr ical instal lat ion.

If yo u believe some part of your instal lat ionis defective—it isn't funn y to show how youca n get a "t ingle" from a switch—call aqualified electrician or the S.C.C. at once.

M O R E R E C I P E S

M i n e e P i e s


1 level teaspoon spice1 level teaspoon nut

meg

Grated rind of 1 lemon1 oz . chopped almonds

2 oz. cake cru mbsJuice of 11 lemons' cup brandy.

Shortcrust or cakepastry

1 lb. seeded raisins1 lb. sultanas

1 lb. currants2 oz. mixed peel1 lb. grated apples1 lb. finely grated

beef suet

I lb. brown sugar

!. Add prepared fruits and peel to the finely minr.-Hsuet.

2. Add sugar, salt, spices, grated lemon rind, almondsand cake crumbs.

3. Strain lemon juice and add with th e brandy1

tothe fruit mixture.

4. Mix all together and store in an airtight jar inrefrigerator until ready for use.

5. Line deep patty tins with pastry, and place abouta dessertspoonful of the mince in each.

6. Glaze edges of pastry, cover with rounds of pastrycut to fit and press edges together.

7. Glaze with water and sprinkle with sugar.8.* Bake in a moderately hot oven, 450°, to p element

off, bottom medium (automatic oven 400°>. for15 to 20 minutes, according to size of tins.

M a l l o w l ee C r e a m P i e

i n A l m o n d S h e l l

ALMOND SHELL:

I I cups crushed plain 1 teaspoon al mon dbiscuit crumbs

1 cup melted butter

1 cup crushed blanched

almonds or almond

meat

1 cup brown sugar

I.

4.

essence

1 teaspoon lemon

essence

1 level teaspoon cin

namon

Pinch cloves.

Add melted butter to other ingredients and blendwell.Press into 9 in. pie plate and bake 8 to 10minutes, 450°, to p element off- bottom low(automa tic oven 400 °).Cool.Fill with ice cream and top with mallow meringue.

MALLOW MERINGUE:10 marshmallows2 tablespoons liquid

from the fruit2 egg whites

i cup sugar

I level teaspoon salt

1 cup tinned or stewed

raspberries or other

fruit

Blanched almonds.

1. Heat marshmallows with fruit juice, stirring untilmarshmallows are melted. Cool slightly.

2. Beat egg whites with sugar.3. Blend with marshmallow mixture, then add the

fruit.4. Pile on top of ice cream, sealing thoroughly. De

corate with blanched almonds and brown quicklyin a moder ate oven. Serve at once.

-




"Do you liftft ir that trine loses its

ulraholie rontent when used in ettokiny'?"

says

GRACE ARMSTRONGSenior Demonstrator,

Home Management Section

"Used with discretion, wine in cooking can work miracles of

flavour as continental housewives know. It turns an ordinary

inexpensive dish into a gourmet's delight. The following recipe,

though basically simple, is unusual and quite suitable for general

B U R G U N D Y B E E F R O L L S

1 2 lb. round steak

(cut about \ in.

thick)

Salt and pepper

3 oz. cooked rice

2 medium onions (1

chopped, 1 sliced)

1 dessertspoon

chopped parsley

1 2 cups stock

1 level dessertspoon

anchovy sauce I- cup burgundy

1 dessertspoon white

or tarragon vinegar

Seasoned flour

2 level tablespoons

fat.

1. Cut steak into pieces about 4 in.

2. Sprinkle with salt and pepper.

x 3 in.

3. Mix r,^_. chopped onion, parsley*, anchovy saucetogether.

4. Place portion of this filling on each piece of steak and roll up and tie with string or secure with

skewers. This filling is soft so roll carefully andkeep as much in as possible.

5. Roll in seasoned flour, firming, particularly theends of each roll.

6. Brown in hot fat—add sliced onion and brown.

7. Place rolls and onion in ovenproof dish, addthe remainder of the rice filling, which assists inthickening the gravy, and pour over the stock,burgundy and vinegar.

8. Cover and cook in a moderate oven. 4500

to pelement off, bottom low (automatic oven 400°),approximately 2 hours. Serves approximately 6persons.

"Bukett Cheese M*uddiny makes a

quirk, light and nourishing summer meal."

•

says

F L O R E N C E B I R DCookery Demonstrator,

Crows Nest Showroom

"It combines three items essential to family health — milk, cheese

and eggs, and when served with baked tomato halves and

green peas makes an ideal weekend luncheon dish, particularly

palatable for children."

B A K E D L R L L S L I ' l I » l » l \ 4 .

1 pint milk

2 oz. margarine

4 oz. fine soft bread

crumbs

. level teaspoon

mustard


4 oz. finely grated

sharp cheese2 eggs (separated).

2. Stir in margarine, breadcrumbs, mustard, salt,cheese and beaten egg yolks.

3. Remove from heat.

4. Beat egg whites until stiff and fold gently throughcheese mixture.

5. Bake in deep greased dish for approx. 20 minutesin moderate oven, 450°. top off. bottom low(automatic oven 375°).

YOU can buy these

from the Councilon low deposit and

E A S Y T E R M S

ELECTRIC RANGESSpeed, essential in a modernrange, is assured for bothhotplates and oven, as areaccuracy, cleanliness andeconomy.Repayments are from 3/10per week. The cost of theinstallation can also be repaidon terms

ELECTRIC REFRIGERATORS

The modern, efficient, quietrunning, sealed unit electricrefrigerator will ensure foryou the correct temperaturesrequired for food preservationand freezing under all seasonal conditions.Repayments arc from 8/4 perweek.

ELECTRIC STORAGE HOT

WATER SYSTEMS

Economical and efficient theelectric storage hot watersystem will provide dbundanthot water for every domesticpurpose at any hour. Fullyinstalled, repayments arefrom 10/1 per week.

ELECTRIC WASH BOILERS

The electric wash boiler will doa thorough job of washing for

you* and, because there is noflame or fumes, your laundrywill remain cool and free of soot. Repayments are from 1/6per week. Installation extra.

ELECTRIC SINK AN D BATH

HEATERSElectric sink and bath heaters areeconomical and clean, and simpleto operat e. Sink heater repaymentsare from 1/1 per week, installationextra. Bath heaters are sold forcash, without installation, from£ 1 1 / 1 5 / 2 .

, \ BETTER SIGHT LAMP S

Scientifically designed. Better Sightfloor standard lamps are essentialfor reading, homework, study andsewing. Repayments are from 1/3per week.

Se e th e wide variety on display in theCouncil 's showrooms, located at:

CITY

Queen Victoria Bids., 457-479 George St.

BONDI JUNCTION 149-151 Oxford Street

BURWOOD 2 08 Burwood Road

CAMPSIE 259 Beamish Street

CROWS NEST 326 Pacific Highway

1. Heat milk in saucepan.6. Serve with baked tomato halves and green peas.

Serves 4.



J I MI I MI L I MI L M I I I R ^

There are i

| VACANCIES

fo r the

| FREE

| EVENING LECTURE COURSES I

| IN COOKERY

r Suburban Centres Only 5

I 'Phone B 0 2 5 9 , Ext. 328 . I

Hlllll l l l l l l l l l l l l l l l l i l l l l l l l l l ltl l l l l l l l l l l ."

Live Betfer - ELECTRICALLY

COOKERY O SNo . 12 (New Series) Published by The Sydney County Council

11111111 • 11 R 1111111111 R I 111111111L

I For Only a Moderate Chars: =

The Council wi ll

| Inspect Your Electrical \

| Installation and Appliances I

= For Details

| 'Phone B 0 2 5 9 , Ext. 733 . |

"MIIIIIIIIIIIIIUIIIIIIIIIIIIIIIIIIMMIIILIi"

ADD NEW INTEREST TO YOUR HOT WEATHER MEALS

Cookery on T. V.The first television cookery session to be

viewed by an Aust ra l i an T V audience wa s

presented by T C N , C h a n n e l 9, at 4 p.m.,

T h u r s d a y , 11th October, 1956.

The session was one of a n u m b e r b e i n g

prepared by the Counci l 's hom e manage

ment stall: for demonst ra t i on before T C Ncameras by S.C.C. cookery dem onst rato r

Miss Barbara Lynch.

An all-electric kitchen, designed for the

purpose , was constructed wi th the co

opera t i on of Kitchen Aid Fi tment s Pty.

Ltd. flench tops of this kitchen were spe

cially treated to reduce to a m i n i m u m al l

noise from contact with utensils.

" I t was a s t imula t i ng and exci t ing experi

^ U E C , " w t r ^ I I . - . ^ I . V I K U . M U S I D I I I I O I I I TAST>

wa s to keep all my movement s to t he fairly

slow pace necessary fo r technical reasons.

TCN director, Mr. Allport , an d al l techni

cal staff gave me wonderfu l he lp . "

The ir popular i ty overseas indicates that

cookery sessions will be an apprec i a t ed

par t of T V programmes in Austral ia. They

are al ready an impor t an t segment of the

TCN Ho me Show, prese nted on C h a n n e l

9 at 4 p.m. each Thursday .

oj Cookery demonstrations by Barbara Lynch

are already popular with television audiences.

Try These Palate Pleasiny Miecipes From

the Council's Home Manayement Section

You will find these recipes will help you solve your hot weather menu

problems—and hot days do bring special problems to the housewife keen

to please her family's palate.

Cold cooked meats are, of course, the housewife's stand-by, but they can be

given new and appetising interest if served with Vegetable Mould. It's easy

to prepare—delicious and satisfying to eat.

Savoury Meat Loaf served with salad vegetables is another cold dish that

could become a favourite with your family—and it's economical too.

Take advantage of seasonal fruits to make delightful drinks. We suggest

Passionfruit Syrup. An d for something to eat with it? Date and Nut Loaf

is ideal. The children, especially, will love it.

V e g e t a b l e M o u l d

\ cup cooked green.peas, i o r J»eaosi_

2 cup finely diced

cooked carrot,i cup finely diced

celery.4- cup finely chopped

parsley.Salad vegetables for

serving.

Slices of luncheon

meat.

Soak gelat ine in cold water.

Place water, lemon juice, salt and Wor

cestershire sauce in a saucepan an d

b r i n g to the boi l .

Add softened gelatine and stir till dis

solved.

4 level dessertspoons* gelatin?.

pt. cold water.

1 pint water.

1 tablespoon lemon

juice.1 level teaspoon salt.

1 teaspoon Worcestershire sauce.

1 hard-cooked egg.6 stuffed olives.

I"*4. Pour a smal l quant i ty into a l i pin t -

size wetted mould and a l low to 'par t i a l l y

set . Arrange on the base a p a t t e r n of

sliced hard-cooked egg and sliced stuffed

ol ives. Pour another smal l quant i ty of

gelat ine over pat tern a nd al low to set.

5. Al low remainder of jel ly to par t i a l l y set,

then fold through cooked peas, carrot

and parsley.

6. Pour into mould an d chi l l thoroughly.

7. U n m o u l d and serve with Salad Vege

tables a n d sliced cook meat. Serves 6

persons .

JIFFY SALAD DRESSING

1 cup white vinegar. \ cup melted butter.

1 tin condensed milk.

1 egg yolk.

1. Place all i ngred i en t s in a one-p in t jar

in order of l i st ing, or beat together in

o r d e r of l i st ing for 2 or 3 minutes .

2. If using ja r , secure th e lid t ight ly and

shake well for 2 or 3 m i n u t e s .

i level teaspoon salt.

1 level dessertspoondry mustard.

S a v o u r y L o a f lb. lean round steak 1 cup grated carrot.(minced).

cups soft white

breadcrumbs.1 onion (grated).

'2 cup finely chopped

green pepper.

.', cup finely choppedparboiled bacon.

2 tablespoons chopped 1 egg (beaten).

1 level teaspoon salt.

] level teaspoon nutmeg.

\ level teaspoonmustard.

parsley.2 cup finely chopped

celery.4 oz . chopped mush

rooms (optional).

1. Grease a loaf tin, 9 " x 4 " x 2 " and

spr ink l e wi th dry browned breadcrumbs.

2. C o m b i n e al l i ngred i en t s and press into

p r e p a r e d t in .

3. Bake in a modera t e oven , 450° , top off,

bot tom medium (au tomat i c oven 100°)

fo r 1 to 1} h o u r s .

4. Serve cold with 8 lettuce cups filled

(Continued on page 2.)



C O O K E R Y NEWS

HOT WEATHER RECIPES(Continued from page 1. )

with diced cooked beetroot, diced

cucumber and a mayonnaise or a salad

dressing. Serves 8.

P a s s i o n f r u i t S y r u p

1 dozen passionfruit.'. packet epsom salts

( i oz.) .

4 cups sug ar.3 cups water,

i oz . citric acid

(approx. 1 level

dessertspoon).

1. Boil together t he sugar a n d water unti l

sugar is dissolved—allow to cool.

2. When cooled add citric acid, t he p u l p

from t he passionfrui t and the epsom

salts—stir well.

3. Bott le in sterilised bottles.

4. This recipe makes approximately 1 q u a r t

of syrup.

D a t e and Nut Loaf

1 cup chopped dates,cup chopped walnuts.

1- 1 /3 cups boilingwater.

2 oz. butter or margarine.

1 egg (well-beaten).

11 cups S.R. flour.

1 cup wholemeal S.R.flour.

2 level t easpoons

cinnamon.1 level teaspoon bi

carbonate of soda.1 cup sugar.

1. Sift flours, cinnamon a n d bi-carbonate

of soda into a basin.

2. A d d sugar , dates a n d walnu ts .

3. Stir in the boil ing water a nd bu t te r .

Mix well.

4. Add egg an d beat well.

5. Pour in to a well-greased loaf t in, 8 J " x

5 " x 2 J " (approx . ) .


Electric hotplates are really fast

says Mrs. L. M*<>$*•<»!I. oi tiinysyrttvo

IT'S DANGEROUS TO

PRISE OPEN POINTS

WITH THE POWER ON

S W IT C H OFF AND

REMOVE PLUG F IRST !

"I'd never cooked by electricity before

we moved into our new h o m e and I

was a little worried. But I needn ' t

have been. Cooking by electricity has

been very satisfactory. Especially withfruit cakes—a great favourite with my

family. T h e mixture goes into t he

oven a n d exactly one an d a half hours

later it comes o u t beautiful ly baked."

Mrs. Powell ' s 3-hotplate automatic

range is set in a bright , well-planned

14ft. x 8ft. kitchen. Walls a nd cup

boards are a neu tra l grey. Cream wall

tiles are matched by the cream rangeand refr igerator . Pre parat ion table

tops, t he breakfast table top a nd the

chair upholstery ar e a gay red. Ceil

in g is yellow and the patterned l ino

repeats t he yellow a nd grey.

An addit ional colour is sky b lue . Th is

has been used on the door leading tothe laundry, door a n d window architraves, skirting boards a nd cupboard

kick-boards. The ki tchen is i l lumina ted

at night by a 40 Watt fluorescent ceil

ing fitting.

The adjoining sunroom, t h e l aundry

an d the bathroom also have 40 W a t t

fluorescent fittings. An architecturalstrip light is installed over t he bath

room mirror .

The ba th room (hot water comes from

an out-of-sight above t he ceiling

electric storage heater) is a large 9ft.

x 8ft., an d a built-in 2-bar radiator is

a comfort dur in g winter. Bath andbasin are pink. Wall tiles a re green

with a border of black tiles.

T h i s 11 square home wa s designed by

the owners an d on e of its surprises is

the second shower adjacent to the

laundry, connected to the electric

storage ho t water system, of course.

Mr. Powell was looking into the future

when h e planned this—when two

young girls grow and monopolise the

ba th room.

However, Mrs. Powell finds an imme

diate benefit from it . T h e r e is no

danger of sand being tracked t hrou gh

the house when the family returns

from beach excursions.

§fhU 3£l lVt BETTERv

Live Bettei



C O O K E R Y NEWS

• 11111J111111II • 1 1 • I 11 11| M 11II111 i 111 111ll 1111 H 11 i • 11 M 11111 i I I I I H 111H 11 H 11 H 111 It II3 R 1111 1111 111 i 11111111 111 F1111111«11 11 • III11111111111

I NEW RADIO SESSION - "The Voice of the Chef" \= A "Voice o f the Che f" session,

z with Dick Fair as compere, is

= being broadcast from station

§ 2UE each Tuesda y at 12.15 p.m .

| The session, whic h fe atures

i popu lar Una Clarkson, the

I Counci l's h ome management

= supervisor, and members of her

| staff, is staged at the Q.V.

| Building demonstration theatre.

| Initial broadcasts will give sug-

= gestions for the use of bananas

I in the daily menus. A special

z folder containing twenty ban-

E ana recipes has been prepared

i by the Banana Grow ers' Con-

= sumers' Service.

| Bright music and a cookery quiz

| are include d in each session.

Til 1111 (1111 Ml III 1 1 1111 I' • 11

H o u s e h o l d

How To Spend

a Pleasant Afternoon Attend one of the FREE demonstra

tions of electric cookery conducted in the Council's comfortable demonstra

tion theatres at 2.15 p.m. on these

days each week.

326 Pacific Highway, CROW'S NEST . TUESDAY

20 8 Burwood Road, BURW00D. . .WEDNESDAY

149 Oxford St. , BONDI JUNCTION . THURSDAY

259 Beamish Street, CAMPSIE . . . FRIDAY

Queen Victoria Bldg., George Stree t,CI TY FRIDAY

Always pack seasoning loosely into meat o r

poultry as it swells slightly while cooking.

A good method to get stiff, firm whipped

cream is to add th ree o r four drops of

lemon juice per jar before beating.

A handy funnel fo r filling salt an d pepper

shakers can be made quickly by using t h e

corner of an envelope, cut t ing off a smallpa r t of th e tip . ,

Cut marshmallows with scissors, dippingthe scissors in hot water frequently to prevent sticking.

Don't wash a flour sieve in soapy water;

use bicarbonate of soda, as this does n ot

stick to the mesh like soap.

Object ionable odours can be removed from

pots an d pans with ordin ary vinegar .

A lemon will give more juice if warmed

before squeezing. Po p into a warm oven

for a few minutes , o r drop into boil ing

water.

A dessertspoon of sugar in the water when

soaking lettuce makes it crisper.

To keep a double boiler from boiling dry,

place a fruit jar lid in the bottom vessel.

When the water gets low the lid will rattle

loudly an d so give warning that it is t ime

to add more boiling water.

If a cake sticks to the bo t tom of a t in dono t try to loosen with a knife. Instead,

wring a cloth out in cold water an d place

on the bottom of the tin. After a few

minutes t h e cake can be shaken free with

out damage.

To save o n washing up, use squares of

greaseproof paper when weighing ou t in

gredients fo r recipes. This paper can be

stored an d used again.

Fats an d oils absor b flavours very readil yand should be stor ed away from foodswhich have a str ong flavour. Th a t is whythe essence should be added to the creamed

b u t t e r o r magarine when making cakes.

W h e n it is necessary to make b readcrumbs

quickly, use a wire rack o r grater .

Salt a joint when t h e cooking t ime is complete . If the salt is pu t on before cooking,

it will draw ou t the juices of the roast.

A pret ty pat tern of sifted icing sugar ca n

be made on to p of a cake (chocolate o r

gingerbread show u p best) by p lac ing a

perforated paper doyley o n cake, sifting

icing sugar thr ough pat tern a n d then

remo ving doyley carefully.

A teaspoon of melted butter added to a

pancake mixture just before cooking will

improve the colour an d preven t th e mix

ture from sticking to the pa n.

L E C T R I C A L L Y

You'll Live B E T T E R

with Electric Refrigeration

— and save money as well! Your food will stay fresh and palatable longer when kept in an Electric

Refrigerator.

You'l l save money because you can buy foo d in bulk at lower mid-week

prices. And it costs so very little to run an Electric Refr igerator.

And—most important—only with an Electric Refrigerator can you be

certain of trouble-free, positive refrigeration on the

hottest days of summer.

Low deposit and easy terms will bring this necessity

to your home. Choose from the extensive display

in the showrooms of

THE SYDNEY COUNTY COUNCILCITY BANKSTOWN BONDI JUNCT. BURW00DC AMPS IE'CROW'S NEST SUTHERLAND




H E R E ' S H O W / an Easy an d Ec on om ic al Ent ree

says Grace Armstrong( S e n i o r D e m o n s t r a t o r ,

H o m e M a n a g e m e n t S e c t i o n )

If you sometimes grow weary of your tried and trusted

recipes I suggest that Sweet and Sour Veal could ad d

a touch of glamour to your menu.

Tender veal and tropical pineapple — they blend

deliciously.

C O O K HOT WEATHER RECIPES

1} lb. veal fillets.2 level tablespoons

fat.

1 cup celery (sliced).2 cup chopped onion.4 level teaspoon salt.

J level teaspoon

pepper.1 cup well-flavoured

stock.

1 15-oz. tin pineapplecubes (drained).

1 cup pineapple juice.

3 level tablespoonscornflour.

3 tablespoons SoySauce (a little lessmay be used ifdesired).

1 tablespoon vinegar.

1. Cut veal i n \ \ " cubes.

2. Heat fat, saute veal until it changes

colour.

3. Add celery, onion, salt and pepper .

Brown slightly.

1. Combine stock an d pineapple juice, ad d

to meat, cover an d br ing to boil. Sim

mer 60 to 70 minutes or unti l meat is

cooked.

5. Ad d pineapple cubes.

6. Mix together Soy Sauce an d vinegar.

7. Blend cornflour with these ingredients.8. Stir into veal mix tur e, brin g to boil

and simmer 5 minutes .

Serve with rice. Serves 6.

NOTE: Beef T e a Cube dissolved in 1 cup

of water, or 1 cu p of Ox T a i l

Mushroom soup may be used in

p lace of stock.

A N D H E R E ' S H O W / C O O Ka Del ic ious Sweet

says Florence Bird

(C ookery D e m o n s t r a t o r , ••O u e e n V i c t o r i a D u i l d i n g S h o w r o o m )

Chilled in the refrigerator and served with jelly, Peach

Floating Island is an ideal summer sweet.

It is nutritious an d contains proteins in the form of

eggs and milk, which are classified as protective foods:

these are most essential to a well balanced diet.

1 small tin peaches 1 2 - level dessertspoonsor other preserved cornfl our.

fruit. Vanilla essence.

2 cups milk. 2 oz. castor sugar

1 egg (separated). (meringue).2 whole eggs. Pink sugar.2 level tablespoons

sugar.

1. Arrange drained peaches in a pa t te rnon the base of an 8 " glass serving dish.

2. Scald the milk in the to p of a doub le

boiler.

3. Beat together one egg yolk and two

whole eggs, sugar a n d cornflour.

4. Ad d the hot milk to the eg g mixture

and return to th e to p of the doub le

boiler ."

5. Cook over h o t water, stirring constantly

unti l the custard coats the spoon. Add

vanilla.

6. Pour custard over the peaches a n d allow

to cool.

7. Beat the egg white unti l stiff.

8. Add sugar gradually, making into a

stiff meringue.

9. Heat a small quanti ty of milk in a

saucepan or frying pan and place spoon

fuls of mer ingue in to the hot milk.

W h e n se t lift out and dra in .

10. Place meringue at intervals on the

custard an d sprinkle with a l i t t le pink

sugar .

Delicious whe n served chilled. Apricots ,

s trawberries (when in season), frozen or

t inned raspberr ies or gooseberries are all

good variat ions fo r this custard.

Serves 4 to 5 persons.

(Continued from page 2.)

6. Bake in a moderate oven, 450°, top off,

bo t tom lo w (automatic oven 400°) for

approx imate ly 50 minutes to 1 hour .

NOTE: This loaf keeps well an d is better

if baked one day before cutting.•k -k

SANDWICH FILLINGS THAT ARE DIFFERENTHere are some suggestions fo r sand

wich fillings which will add flavour

and variety to your picnic lunches.

They are useful fo r school and work

lunches too.

Any minced cooked meat with pickle relish

or pickled onion, mayonnaise, a n d pre

pared mus ta rd or horse-radish.

Cooked h a m minced an d mixed with pickle

rel ish, choppe d celery, chopp ed hard-

cooked egg, and salad dressing.

Liver sausage, cho ppe d stuffed olives, a n d

salad dressing.

Equal parts flaked tuna, crab meat or lobster, an d finely cut celery, moistened

wi th a l i t t le mayonnaise or salad dress

ing.

Sardines, chopped hard-cooked egg, lemon

juice an d mayonna ise .

Cream cheese, finely cut uncooked prunes,

chopped nuts , sugar an d c innamon .

Sliced tasty cheese an d sliced h a m with

prepared mus ta rd an d mayonnaise.

Cheese spread blended with salad dressing,

chopped nu t s an ddrained, crushed pine

app le .

Chopped hard-cooked eggs, cucumber,

green pepper, onion, sal t and salad

dressing or mayonna ise .

Chopped ha rd - cooked eggs, chopped

stuffed olives an d salad dressing.

Mashe d hard-c ooked eggs, cho ppe d celery,chopped p imento and mayonnaise.

Peanut butter , chi l i sauce a n d mayonnaise.

Peanut butter with chopped cooked bacon,

moistened with mayonnaise.

Peanut butter with grated carrots an d

mayonna ise .

Peanut butter , pickle rel ish an d mayon

naise.

Baked beans, chili sauce, thinly-sliced onion

or pickle.

Finely-s hredded carrots, finely chop ped

celery a n d salt, mois tene d with ma yon

naise.

Ar e yo u go i ng to th e Easter Show ?Then be sure to see the Council's

popular electric cookery demonstrations.The Council's exhibit is part of the spec

tacular Electrical and Radio Exhibition in

the Commemorative Pavilion.

At the 1957 Show several demonstrators

wil l be cooking continuously. Remember

to ask for their recipes. There will also

be a demonstration by pastrycooks mak

ing hot cross buns and cakes.

So — We'll see you

at the Shotv.



^ • I I I I I I I I K I I I I I l l l l l l l l l l l l l l l l l l l l l l l ' ^

Listen, to =

[ W O M E N ' S W E E K )

2 G B

i every Friday |

| 12.45-1.45 p.m. j

7lMI !MIIIIIIIIIIIMIMIinilMIIIIIIIL~

COOKERV neuisBo Modern — Switch to All-Electric

No. 11 (New Series) Published by The Sydney County Council

J i m MI mi mi in m m i Mill in I iniiu

= Listen to

[ R E C I P E R E V E L S !

2 U W

1 every Thursday 1

| 1.30-2.00 p.m. |

~ n i i i i i i i i i M i i i i i i i i i i i i i i i i i i i i i i n i n ~

"CUT YOUR COOKING COSTS THIS CHRISTMAS"says Una Clarkson, Supervisor of Home

t

Management, The Sydney County CouncilHere are cake and pudding recipes

that will preserve for you the tradi

tion of Christmas dinner, but surprise

you with their economy. They have

been specially selected for "Cookery

News" by Miss Clarkson, wh o also

lists some "don'ts" to help ensure

success with your cooking.

C H R I S T M A S is coming and the geese are

gett ing fat, but the family purse is not

always as fat as the geese. There are many

traditional foods that we would like to

include in our Christmas catering, b u t they

• <k> t e n d %> sweteh the-prtrm:'-* J 'oit"#m-:-Here

are recipes for two types of cakes and two

puddings, from which you can choose ac

cording to your family's taste. They lose

absolutely nothing of that tradit ional fruit i-

ness associated with expensive recipes, ye t

one pudding, for instance, is actually made

without an y eggs at all.Here are some hints to help yo u make sure

of success.

" M y t i m e fo r p r e p a r a t i o n a nd c o o k i n g

i s l i m i t e d . . . y ou ' ve h el pe d me s u c h

a l o t . I ' m s av in g l ot s of t i m e . . . "

Housewife's letter praises

Council's FREE Lecture-

demonstration classes.

Whether you're a beginner or a competent

cook already, you, too, will thoroughly

enjoy attending The Sydney County

CounciFs lecture-demonstration courses in

electric cookery.

Each course consists of nine lectures by

experts from the Council's Home Manage

ment Staff. The courses are conducted

in comfortable theatres in the Council's

Queen Victoria Building, Burwood, Bondi

Junction, Campsie,and Crow's Nest Show

rooms, with each lecture commencing at

7.00 p.m. (6.00 p.m. in the Queen Victoria

Building).

It costs you nothing to attend. Enrol now

by 'phone, letter, or personal call.

(See page 3 for showroom addresses.)

For the cake:DON' T try to cook a large, rich fruit cake in

anything but a cool oven.

DON'T expect to cook a-rich fri*it cake in a short

time—standard cooking tune for a 7 in. or 8 in.

diameter cMfee iVi lb . mixture) is 3 to 3V% hoursand for a^9 in. or 10 in. 'diameter, cake (1 lb.

mixture) 4Vz to 5Vz hours, afcenr&ng to how moist

the mixture is.

DON'T line cake tin^|j&ji layers and layers \>f*

'ithjee 'hour

i, wet mixti

is necessary when you'have the

ture of an electric range,, oven.

DON'T peep—in a correct $low i

won't be cooked

DON'T ha v

finished m 1

support the

DON' T r. ,

it to eb'ol . !;••.

of sherry, brand} .

comes from the .

in several thicknes:

and allow to cop'

and a Do—DO he sur

recipe—a mixture iackii

;tt.iled tt_ ipera-

:n heal, -he c a k e 1

DON'T expect a good Christmas pudding to cook

in a short time—at least 4 hours cooking on the

day on which it is made and 2 hours on the day

on which it is used. Long cooking improves th e

flavour and the colour.

DON' T tie the cloth to o tightly if you're cooking

a pudding in a cloth—leave room for swelling and

expansion. On the other hand don't have it too loose

or the water will enter. About one inch slack in the

knot will be just about right. Scald and flour the

pudding cloth before tying up—the flour forms the

sealto

keepthe

waterout.

an d DO line the bottom of a pudding basin or

steamer with a small piece of greaseproof paper

before adding mixture.

C h r i s t m a s C a k e

2 oz. apricots or 5 eggs

crystallised pineapple 1 teaspoon vanilla

. y o u ve

lxture cannot,r

~2"r\7ri

".. ^-^~-i"nuis«cukc7

e irira iin •• i i" .ok ?6;-- *?•>'»'

— ! n r t\vo -!; three : • poons1 ov$r lop imrocâiely cake

sr< ihtA' v.~ap up On the .tin).« of brown paper or newspaper

slow' . ":

yc *o. a well-balanced-.uihcicnt flour or one

4 oz. dates8 oz. sultanas

• 8 oz. currants8 qz . rajsins4 oz . chopped peel

_ 4 oz . chopped nuts2 "tfz&ibrttned cherries

i 2 tables poons sherryand 2 ab" spoonsbrai.~, . . .OR I cup rum

8 oz. butter8 oz. brown sugar

essence1 teaspoon almond

essence *1 tablespoon golden

syrup, plum or rasp, jam

-Grated -jfiaof 1 lemon

10 oz. plain flaur

2 level teaspoonsmixed spice

1 level teaspoon sa !t.

using all self-raising Mot

dip in the middle, i

Fo r th e Pudding:

DON'T feel that you hrfv* to use

recipe with lots of butter and eggs

similar to the cake mixture—use

the suet type (no eggs) given here

and you'll have the most delicious

pudding you could wish for.

DON' T try to cook the pudding

quickly—have the water on a slow,

steady boil only.

S sure to end up with a

1. Prepare al l fruits, add brandy a nd

sherry. Allow to stand overnight if possible.2. Cream but te r and suga r well, add . eggs

on e at a t ime and mix thoroughly. Ad d

essences, glycerine, golden syrup and jam,

lemon rind, a nd juice.

3. Add sifted dr y ingredients and

fruit alternately to mixture unti l

al l is added. .

4. Line an 8 in. square or roun-i

tin with one thickness each of

brown and greaseproof paper, or

2 sheets of greaseproof paper.

h i , (Cont inued on p ag e 2.)



C O O K E R Y NEWS

A Housewife has her say about cooking —"Electricity cooks best — and cheapest!"

Like Mrs. M. Kendall, whose new home at Maroubra is pictured on this page, more and more Australian house

wives are switching to electric cooking.

When it comes to cooking for a family they know that they

can depend on the electric range to take the drudgery out of the time they must spend in the kitchen. They know that

with an electric range they'll have a cleaner, cooler kitchen

and more time for leisure, and that their housekeeping

expenses will be much lower.

In a recent, unsolicited letter to the Council Mrs. Kendall

said:

"I am writing to let you

know how happy I am with

my 'electric kitchen.'

"M y husband , self and

baby daughter moved into

our new home six months

ago. Previous to that date

I had never had any experi

ence of electric cookery,

and now I never want to

go back to any other means

of cookery.

" We have a range, refrig

erator, food mixer, 60

gallon hot water system,

jug, wash boiler, washing

machine, shaver and radio,

and are most happy with

the quarterly cost of run

ning those items."

k i m i i :

' The Sun in

C H R I S T M A S R E C I P E S(Continued from page 1.)

5. Place mixture in prepared 8 in. tin an d

bake at 350°, t op element off, bo t tom low

(automatic oven 325°) 3 to 3 j hours, de

pend ing on size of tin .

6. When cooked remove from oven a n d

trickle 2 tablespoons brandy, rum or sherry

over cake while ho t , then wrap in several

thicknesses of paper, leaving cake in the

t in , a n d allow to cool slowly.

7. Cover with Fondant Icing a nd decorate

with Royal Icing.

Note : 1 tablespoon glycerine added with

eggs helps to keep cake moist.

F o n d a n t I c i n g1

1 lb. icing sugar 1 level dessertspoon1 unbeaten egg white glycerine (1 oz. ).3 oz. glucose

1. Sift icing sugar into a basin.

2. Melt glucose over ho t water, but do

not boil.

3. Make a well in the centre of the icing

sugar, ad d egg white, a nd stir in gradually

with the back of a wooden spoon.4. Add glucose and glycerine a n d stir until

al l t he icing sugar has been absorbed .

5. Turn on to a surface dusted with icingsugar a n d knead until smooth.

C. If colouring t he icing, ad d a few drops

at a t ime at this stage, a n d knead t he

colour through t he mixture evenly.

7. Roll ou t evenly to fit the cake—brush

cake with a pastry brush to remove crumbs.

8. Brush over top and sides of cake with

egg white a nd place icing on, working into

the corners to •fit smoothly.

9. Polish surface of icing with palm of

hand, using a little sifted icing sugar.

10. Decorate with Royal Icing piping,

sprigs of holly, etc.

- N o t e : Sufficient icing'for 71 in. or 8 in.

square or round cake.

R o y a l I c i n g

Few drops lemon juiceFew drops acetic acid.

1 egg white '

2 lb. icing sugar(approx.)

1. Beat eg g white slightly. Add sifted

sugar gradually, beating well.

2. Add lemon juice and icing sugar a ndbeat until smooth. Add acetic acid.

3. Beat until icing will remain in a po in t

when spoon is drawn u p from it. It is

importan t to note that t he icing must be

thickened by beating, an d not by the addi

tion of extra sugar.

4. Cover with a damp cloth till needed

(this prevents a crust forming).

5. Pipe as requ ired fo r decorating.

Glace F r u i t C a k e

3 oz. glazed apricots3 oz. crystallised

pineapple3 oz. mixed peel1 oz. crystallised

ginger

4 oz. cherries

i lb. butter1 lb. castor sugar \ teaspoon almond or

vanil la essence1 teaspoon glycerine3 eggs

| lb. plain flour14- level dessertspoons 11 tablespoons sherry

baking powder 2 o z. walnuts,i pt. milk (approx.)

1. Prepare al l fruits, add sherry, allow to

stand while preparing cake.

2. Cream butter a nd sugar, add essence

and glycerine.

3. Add eggs singly a nd beat well.

4. A dd milk alternately with sifted dry

ingredients a n d prepared fruit a nd nu ts .

5. Divide mixture into two, place in an

8 in. r ing tin and a 6 in. square cake t in ,

or place in a | lb . cake t in.

the Morning

and a Fluorescent at Night

The kitchen in the new all-electric home of

Mr. and Mrs. K. Kendall of Maroubra catches

the morning sun. The sunlight slanting through

Venetians of blue and ivory catches the warm

reds of the preparation table tops, and this

splash of colour makes a gay contrast with

the wall tints.

Ceiling is buttercup yellow; walls are light

green; wall tiles cream; cupboards are painted

white on the outside an d red on the inside

and the lino tiled floor is charcoal grey with

narrow diagonal ribbons of green, red and

yellow.

It's a medium sized kitchen (12 ft. x 9 ft.),

which has been planned to save steps and

space. A snack table is hinged to fold flat

against the wall when not in use. A swinging

door connects with the dining room.

Next, of course, to her electric appliances,

Mrs. Kendall is enchanted with her revolving

corner cupboard. A slight push and her

groceries circle for her to choose.

In the evening the kitchen is brightly lit by

a twin 20 watt fluorescent ceiling fitting which

gives splendid lighting at low cost.

6. Bake in a moderately slow oven, 425°,

to p off, bottom low (automatic oven 37.">°).

T imes—J l b . cakes—1 to li hours.

\ lb cakes—approx. 1 hour.

Ring tin—approx. £ hour.

7. Serve uniced.




C O O K E R Y NEWS

Regular Demonstrations

Foreshadowed

Cookery demonstrat ions on TV proved

popular when presented by a leading

Sydney department store earlier in the year.

Demonstrators from the Council ' s Home

Management Section took part and gained

valuable experience in this ne w entertain

ment medium.

Favourable comments on the shows were

heard from viewers. Barbara Lynch from

• the Council 's Crow's Nest showro om was

the demonstrator selected to make the telecasts. Although she had had no previous

experience on T V, her poise and u n h u r r i e d

assurance created a fine impression. She

was assisted by skilled staff work behind

the scenes by other members of the

Council 's Home Management Section under

the supervision of Una Clarkson.

Miss Clarkson, herself, made two successful

telecasts for the ABC at the Royal Show.Later , she did another show that the ABC

p u t on film, for future telecast.

TV — Opportunity for

Bringing Wiring Up-to-date

Your TV set won't mean good-bye to your

radio or portable lighting. You'll need an

other power outlet for your T V set if

yo u arc going to avoid the inconvenience

of switching one p l u g for another .

W h e n you call in your electrical con

tractor to instal the TV outlet , ask him to

bring your house wiring up-to-date by

pu t t ing in those power outlets that make

life so much easier. It will save yo u money

in the long run .

Do you still cookover a

naked flame?THE SYDNEY COUNTY COUNCIL

'Phone B0259

Queen Victoria Building, 457 George Street, Sydney.

20 8 Burwood Road, Burwood.

Marion Street, Bankstown.

25 9 Beamish Street, Campsie.

32 6 Pacific Highway, Crow's Nest.

149-151 Oxford Street, Bondi Junction.

Council Chambers, Prince's Highwa y, Sut herland.

a l l

E L E C T R I C C O O K I N G

o t h e r c o o k i n g m e t h o d s

m a k e s

o l d - f a s h i o n e t

F O R T H O U S A N D S O F

Y E A R S ma n harnessed fire

to his needs . F lame p rov idedhis light . . . his warmth . . .

and cooked his food.

To-day's mod ern housewife

has said "good-bye" to flame-

type cooking fo r good! Just

as electric light made al l o ther

l ighting methods old fash

ioned, so the electr ic range of

to-day offers t he u l t ima te in

cooking cleanliness , convenience , speed, and economy*.

Make up you m i n d NO W to

se e t he modern electr ic ranges

d i sp layed in your nearestCouncil showr oom. Easiest of

t e rms are available, covering

complete instal lat ion in your

h o m e .* Immediately you instal yourelectric range, practically all theelectricity you use, whether forcooking, lighting or any otherpurpose, drops in price a halfpenny

a unit . . . saves over 4 / - in the £.

As the TV screen is relatively some ten

t imes brighter than a cinema screen, you'll

need room lighting to preven t eye strain.

One of several recommendations by illu

mination experts is to place a lamp near

or behind th e T V set. If th e l a m p is in

your field of view it should have an o p a q u e

or very low brightness shade and the inside

lower edge should be darkened .

DON'T TINKER-and before you examine any

electrical appliance, flex or

plug

S WI T C H OF F AND PU L L

O UT T H E P L U G !



C O O K E R Y NEWS

H E R E ' S H O W I C O O KCompany Curry

says Lorna Nash(C ookery D emons i ra i or ,

Queen V i c tor i a B ui l d i n g Sho w roo m)

Many women lead very busy lives, combining home duties and

careers. But we all love to entertain, and I f ind the simplest and ^

most enjoyable way is to give a Buffet Tea.

On these occasions I try to introduce novel ideas such as serving

certain types of foods which have become internationally famous . ^ - ^ s s a f * ^

On one such occasion I served a variety of curry dishes. The

particular recipe here I have called "Compan y Curr y." It is easily

prepared, and equally delicious whether made as an elaborate

chicken dish, or an economical on e containing rabbit or veal, or jmmKk

even the humble sausage.

2 lb. veal steak 1 pt. stock or water pep per . Cook unti l meat is tender. (Approx.1 tablespoon lard 1 level teaspoon salt . i . O H

1 level tablespoon J level teaspoon ' i l o ' H o u r s ; .

flour pepper 4. Fry egg u n t i l hard. Chop finely.1 level tablespoon 1 egg r r i . J

curry powder 1 tablespoon sultanas 5 - F l 7 sultanas a n d currants unt i l p l ump

1 tablespoon tomato 1 tablespoon currants a nd onion until golden brown.sauce 1 onion (finely sliced) r e . , . . . « . , ,

1 tablespoon fruit 1 tablespoon blanched ° \ S e r v e c u r r y ™ entree dish. Spr inkle

chutney almonds. with egg, then sulta nas, curra nts and last'y,

1. Cu t veal into 1 in . pieces. onio n rings. Cu t almonds in long snips

2. Melt lard, saute veal, add flour, curry a n d stand lengthways.

powder an d cook fo r a few minutes. Surro und with border of rice. Garnish with

3. Add toma to sauce, chutn ey, stock, salt, lemon wedges an d parsley sprigs.

A N D H E R E ' S H O W / C O O KApple an d Le mo n Layered Crimen

says Heather Robb{i '«»«•£*.<-1-> l l i ' i i c o n s i ratwr, H k

Queen V i c tor i a B ui l d i n g Sho w ro om)

If you wish to make a lasting impression on your family and fr iends mm

yo u must try Apple and Lemon Layered Crunch. The beauty of this flfÊrrecipe is that it is very economically and simply made. The variety *

of flavours in this one dish blend to form a tantalising dessert to

please the most critical palate. It has proved a particular family

favourite in our home an d I can assure you if will in your home IK

also. ' " • -W9

LEMON SAUCE: 6. Cover with another third of crunch

i feTelToblespoons hV^p'^r^ then the remainder of sliced appleplain flour 1 level dessertspoon and lemon sauce, a n d lastly top with

J level teaspoon salt grated lemon rind. remainder of crunch mixture.

I.Tlend "sugar, flour an d salt with the \ * * e i n . a modera te oven, 450° topwater in a saucepan. Mix well, bring to o f f ' b o U o m ° w (automatic oven 400°) forthe boil an d stir until thick. approx imate ly 35 minutes

2. Remov e from heat, graduall y stir in 8 ' S c " ' e h ° l o r c o l d W l t h s t l r r e d c u s t a r d

well-beaten egg, lemon juice a n d r ind . ° r w n l P P e d cream.

R e t u r n to hotplate and stir well for 1 S e r v e s 6 " 8 P e r s o n s '

m inu te . fi^mm

^

m

™" "™ ^™ ™» « « « • mm i CRUNCH: I Come and meet the Council's demonstrators. I

•\ cuo butter or mor- I level teaspoon salt . . . . , .

garine 1 cup desiccated I T h e

yw o u l ( l l l k e

to help you, show you how to |

l cup brown sugar coconut • prepare new, delicious dishes, how to save •

1 cup plain flour 1 cup cornflakes. I t j m e | n t n e kitchen, how to save money. «

1. TrearributteTand brown sugar. I •••« them at the FREE public demonstrations |

2. Add sifted flour an d salt, coconut an d I 0 e l e c t r i c c

. °°c o n d u c

'e i 1 t h e c ? u " c l l , s I

cornflakes; mix well. ' showrooms at 2.15 p.m.^n these days each week: I

3. Place | r d of th e crunch mixture in a | CROW'S NEST TUESDAY |greased 1J pt . shallow ovenproof dish. j BURWOOD WEDNESDAY j4. feel, core an d slice apples finely. Ar- J Rnwni IIIUPTinu TUimenAV

range half quantity of sliced apples o v e r I H U N U I •I""1'HUN . . . . fHUKbUAY |crunch mixture. I CAMPSIE FRIDAY j5. Pour and spread over apples half J QUEEN VICTORIA BUILDING . . FRIDAY Iquan t i ty of lemon sauce.

m mm m mm m m^ h b ^ — — — _ 1

C H R I S T M A S R E C I P E S(Continued from page 2. )

C h r i s t m a s P u d d i n g

4 oz. shredded suet

] \ cups plain flour3 cups breadcrumbs

11 cups brown sugarcups sultanas

1 2 cups raisins j cup currants

2 oz. peel

1 cup grated carrot1; cups milk3 level teaspoons soda

dissolved in milk

Parisian essence orcaramel colouring.

1. Sh red sue t finely, the n r u b into sifted

flour.

2. Add breadcrumbs, brown sugar an d pre

pared fruits an d carrot .

3. Dissolve soda in milk, then ad d to d ry

ingredients .

4. Grease pudding basin well an d fill Jfull with mixture.

5. Scald an d flour th e pudd ing c lo th , then '

l ightly sprinkle with breadcrumbs an d t ieon securely. Ti e the corners of cloth

across top of basin. Instead of cloth double

greaseproof paper buttered on both sides

and securely tied down may be used.6. Place in saucepan of boil ing water ,

being sure that water level is about half

way u p t h e sides of basin.

7. Steam at least 3 hours , then when

required s team 2 hours longer. If keep ing

for a few days, store in a cool, dry place.

8. Serve with Pl um Pu dd in e Sauce.

Sago F rui t P ud di ng

4 cup sago2 cups milk6 oz . butter or

margarine2 cups sug ar2 eggs

2 level dessertspoonsbi-carbonate soda

2 level teaspoons salt2 cups soft bread

crumbs

2 cups mixe d fruit.

1. Wash sago well an d soak in milk over

n igh t , or at least 3 hours .

2. Cream butter o r margar ine , an d sugar.

3. Beat eggs slightly and add gradually.

4. Mix soda a n d sal t thorou ghly with

milk a n d sago and add this to the first

mix tu re .

5. Stir in the breadcrumbs an d mixed

frui t , blending well .

(5. Grease o n e large or two smaller pud

ding basins a n d l ine the bottoms with

greased greaseproof pap er. Fill abo ut §rds

with mixture; cover with tw o thicknesses

of greaseproof paper greased o n both sides,

an d tie down securely.

7. Steam fo r abou t 4 or 5 hours , a n dfu r the r 2 to 3 hours before serving.

8. Serve with Plum Pudding Sauce.

P l u m P u d d i n g S a u c e

2 tablespoons golden

svrupJ pint n-ilk4 cup brandy.

2 level tablespoonsbutter

2 level tablespoons

plain flour2 level tablespoon s

sugar

1. Melt butte r. Remo ve from heat a n d

b lend in flour.

2. Add sugar an d golden syrup.

3. R e t u r n to hea t and add milk all atonce, stirr ing unti l thick.

4. Ad d brandy just before serving.

5. Serve h o t with Chris tmas Pudding.



No. 13 (New Series). Published by The Sydney County Council .

T H E S E R E C I P E S A R E P O P U L A R C H O I C E SThousands of requests for recipes are received each

year at the Council's Showrooms. Miss Una Clarkson,

Home Management Supervisor, reports that the follow

ing recipes have been among the most popular selected

by housewives wh o keep a wary eye on the househo ld

budget.

Although economical, they have high food value,

delicious flavours, and can be attractively served.

Don't let the family miss the treat of Open Barbecue

Sandwiches. Simple to prepare and tasty, they arewonderful for winter fireside meals, served after a bowl

of steaming hot soup . You'l l be the popula r hostess

when you use them for late evening snacks.

The Beef Pinwheels and ' the Hamburg er Pie with

Rich Brown Sauce are both meat "extenders" and can

provide good substantial meals.

(Pictured at right is Baked Fish Mould—see page 4.)

Open B a r b e c u ei

S a n d w ic h e s

2 level tablespoonschutney

2 tablespoons tomatosauce

1 dessertspoon Wor

cestershire sauce

1.

(grated)level teaspoon salt

level teaspoon pepperor 7 slices of bread.

Combine al l ingredients , except th e

bread, and mix well together.

2. Toas t th e slices of bread on one side

only; spread t h e steak mixture on the

tin toasted side.

3. Place under the heated gri l l ing element

and grill for approx imate ly 10 minutes ,

or until the steak is cooked through.

4. Serve piping hot .

B eef P i n w h e e l sI lb. roun d steak 2 tablespoon s toma to

(minced) juice or milk

I I level teaspoons 11 cups seasonedsalt mashed potatoes

Pepper Small carrots an d

1 egg parsley to garn ish.

Each week more than f ivethousand pr in ted sheets

of recipes are col lected bycustomers o f the Counci lf rom i ts city and suburbanshowrooms.

M r s . L. C o p p , of B o n d iJunct ion, seen a t r i gh tdiscussing a recipe w i t hAss i s tan t Demonst ra to rPa t Hibberd , regu la r l yt r i es out many o f t hed i shes recommended o nthe recipe sheets.

2 tablespoons melted 11 cups cooked peas(mashed and seasoned) - —

NOTE: Any types of vegetables preferred may

be used. Cooked rice may be used in place

of the potatoes.

1. T o minced steak add all ing red ien t s

except potatoes a n d peas.

2. Mix well and pu t mixture onto waxed

paper and pat out to form rectangularsheet 7 " x 0" , A" thick.

Cover half of meat mixture with pota

toes an d other half with mashed peas.

Roll meat firmly as for Swiss roll, start

ing with en d covered with peas.

W r a p in waxed paper an d chill thor

oughly.

When ready to cook, cut with sharp

knife into slices \ \ " thick.

Place on shallow, well-greased bakin g

dish, brus h with melted butte r or fat

and bake in a moderate oven, 450°, top

e lement off, bottom med ium (automatic

6

oven 400°) fo r approximately 20 minutes . a i f - y j - pin t t r r i t^ i l i nnwr i ) 11 1

carrots an d parsley.

H a m b u r g e r Pit; wi th Bi ch

B r o w n SauceSHORTCRUST PASTRY:6 oz. plain flour \ level teaspoon salt

4 level teaspoon baking powder

1. Sift Hour, salt an d baking powder into

a bowl.

2. Ru b in the margarine with the tips of

the lingers.

3. Mix water an d lemon juice an d add to

mixture , mak ing a dry dough .

I. Turn onto a floured surface an d roll

ou t to fit 9" p ie p la te .

FILLING:

4 oz. margar ine orclarified dripping

2 tablespoons waterSqueeze lemon juice.

2 level teaspoons salt

1 cup soft whitebreadcrumbs

1 lb. rou nd steak

(minced)6 very thinly sliced

wedges of a tasty

cheese.

1 large egg (beaten)' cup grated onion1 cup milk

1 level tabl espoo ndry mustard

1/3 cup tomato sauce1 level tablespoon

chopped parsley

1 tablespoon Wor

cestershire sauce

1. Combine al l ingredients, except cheese.

2. Spread mixture into shell an d bake in

a moderate oven, 450°, top off, bo t tom

medium (automatic oven 400°) for 45

minutes .

3. Remove from oven an d arrange cheese

wedges in posit ion on t op of filling an d

r e t u r n to oven until cheese melts in

approx imate ly 5 minutes .

4. Garnish with parsley an d serve with

Rich Brown Sauce.

Serves approximately 8.

RICH BROWN SAUCE:1 small carrot i level teaspoon

1 small turnip pepper(Continued on page 2.)

1



C O O K E R Y NEWS

»«• 1

t e a

r 1 iSCO

— J

"I a m convinced thatelectric cooking ha s no equal"

says Mrs. P. Lynch of Yagoona

"I've always found it to be fast an d very

clean. However, on moving into our new

home, I though t tha t my inexperience inus ing the new range could result in some

early fai lures . Th at didn ' t hap pen. Every

th ing I have cooked has t u r n e d o u t wonder

fully well."

T h i s new all electr ic home wa s designed

by th e owners , Mr. and Mrs . P. Lynch . I t

is neat an d pleasant with every convenience

for comfortable living.

Although compact in appearance t he kit

chen is, in reality, qui te spacious. Walls

and cupboards are flush at the top , elimi

na t ing a large a n d useless area which would

be a dust collector.

The colour scheme is gay. Cupboard treat-

/ DANCER LURKS

IN DAMAGED CORD

& FITTINGS

Frayed or wor n

cords, chipped or

cracked f i t t ings, makeshift

j o i n t s —

ALL THESE ARE DANGEROUS

Have all damaged f i t t ings

cords in your home replaced

ment is pastel grey with iridescent circular

handles . Othe r colours are: white range,

refr igerator , architraves an d wall above cupboa rds ; fiesta yel low wall tiles a n d ceiling;

pastel blue remaining walls ; br ight red

doors; black plastic bench tops a n d table .

Linoleum with a red, yellow an d black

design on a grey gr oun d complet es this

exciting scheme.

The l iving room decorat ion is interest ing,too. Feature walls of flamingo an d pastelblue contrast pleasantly with smoke greywalls separated by a white cornice from t h epale lemon ceiling.

Adjo in ing the l iving room is a sunroom

with s tained panelled walls matc hing the

floor.

The l aundry has not been included in the

main plan. Mr. an d Mrs. Lynch preferred

it to be separate so they buil t it u n d e r the

same roof as th e garage.

Fluorescent l ighting has been used in the

k i tchen an d in t he l iving room where it

is concealed in the pelmets over the

windows.

Twenty-six lights and twenty-three power

outlets have been instal led throughout the

home. Ho t water is supp l ied by an electric

"off-peak" storage system.

APPLY FOR SUPPLY

If you're thinking of building a ne w home,you will find that probably the most important contribution to your comfort in thehome will be the electricity supply. Butto obtain that supply yo u must, of course,

make application to the Sydney CountyCouncil .

The earlier yo u make your application theless likely yo u will be to cause yourself later inconvenience. In fact , yo u willserve yourself best if yo u see the Councilbefore your plans ar e finalised.

The Council's officers will be gfad to assistyou plan your installation requirements—please as k for their advice.

You will save money if you make yourhome a one-service—all electric—home, inaddition to ensuring fo r your family themaximum of comfort, convenience an dcleanliness.

THESE RECIPES ARE POPULAR CHOICES(Continued from page 1.)

1 pint stock or woter1 stick of celery I brown onion1 oz. clarified fa t1 level tablespoon

plain flouri level teaspoon salt

Piece of bacon bone orrind

1 teaspoon Worcestershire sauce

1 dessertspoontomato sauce.

1. Wash vegetables, peel tur nip only.

2. Cut all th e vegetables u p roughly.

3. Melt fat in a saucepan and allow to

become fuming hot .4. Add vegetables an d fry very slowly until

nicely browned.5. Add flour, salt an d p e p p e r an d brown

well.

6. Add stock or water an d stir until boil

ing. Add bacon bone o r r ind an d sauces.

7. Cover saucepan an d simmer for £ hour.

8. Strain thro ugh a fine strainer andreheat .

9. Serve in a hot sauce boat.

Note: Vegetables may b e diced an d allowed

to remain in sauce.

» « «

Fish is one valuable food that does

not grow tedious with repetition.

Fried fish and chips is a favorite dish

with anybody's family the whole year

through.

Many families are conservative in

their eating habits and you may have

to be a little diplomatic when an

nouncing a change from an old

favour ite . These three recipes will

provide a change that won't let you

down.

C r u m b e d1 lb. cooked flaked

fish (any kind ma y

be used)1 lb. potatoes, cooked

& mashed1 cup cooked small

macaroni

F i s h B a r1 cup finely diced

celery

2 eggs


1 level teaspoon

pepper

2 tablespoons lemon

juice

1. Combine ingredients .

2. Place in well-greased an d lined loaf t in ,(Continued on page 4.)

-




TO HELP YOU

H o u s e h o l d H i n t sAd d tw o tablespoonfuls of brown sugar ,

three slices of l emon an d th ree o r four

sprigs of mint to corned beef o r a p u m p e d

leg of mutton, while meat is s immer ing ,

for extra flavour.

To vary grilled la mb chops, sprin kle half cooked chops with salt an d pepper an d

place a slice of orange on each. Brush with

melted butter or salad oil. Serve sprinkled

with finely chopped parsley.

Add extra flavour to grilled chops o r steak

by spreading surface with meat o r vege

table extract before remo ving from griller.

A quick way to bake potatoes in the i r

jackets is to simmer them in boil ing water

for live minutes, then turn ou t and dry.

Place in the oven a n d they will cook in

half the t ime and be very ffoury inside.

Baked custard will se t more quickly if milk

is warmed before being added to th e beaten

eggs-

To remove fa t from h o t soup, pour soup

th rough a cloth that has been rinsed in

cold water.

To chop parsley o r m i n t u se k i tchen

scissors.

Marshmallows make clever candle holders

fo r a child's birthday cake.

Quick sauces to serve with ic e cream:

1. Heat honey, pour over ic e cream,

sprinkle with chopped nuts .

2.Place caramels o r chocolate peppermintcreams in top of double boiler, allow

to melt, ad d sufficient milk o r water

(approximately 2 tablespoons to G oz.

sweets) to make smooth sauce.

A simple tasty glaze fo r roast lamb or

mutton: Blend 1 tablespoon red cur ran t

jelly, 1 tablespoon vinegar , 1 level table

spoon brown sugar. Remove meat from

oven 20 minutes before complet ion of cook

ing time, brush glaze quickly over meat

and return to oven.

The following hints will ensure th e success

of every cust ard tart :

For pastry use plain flour only.

Roll pastry evenly a n d make sure it is

free from cracks a n d bubb les .

Glaze pastry with eg g whi te a n d allow

to d ry before adding custard.

Spoon custard into p ie shell gently—do

not pour.

COME AND SEETHIS KITCHENSeveral firms co-oper

ated in the presenta

tion of this spectacu

lar all-electric display

kitchen at the Coun

cil's Queen Victoria

Building showroom.

Th e steel cupboards

are pink with bench

tops in blue moss

laminated plastic;

walls are blue. Ceil

ing and Venetian

blind are primrose

with curtains in white;

electric range and re

frigerator are white;lino tiles are mottled

black with touches of

primrose.

E A S T E R N S U B U R B S R E S I D E N T S

Free Cookery ClassesThere are vacancies for the evening

lecture • demonstration courses in

electric cookery conducted at regularintervals in the Council's Bondi Junc

tion Showroom.

Each course consists of nine lectures

by cookery experts fromthe Council's

Home Management Section. Lectures

commence at 7.00 p.m.

It costs you nothing to attend. Enrol

now by 'phone, letter or personal call.

Courses are also conducted in theCouncil's Queen Victoria Building,

Burwood, Campsie,and Crow's Nest

Showrooms. Enquire for details.

ELECTRIC COOKING MAKES ALL OTHER COOKING METHODS OLD-FASHIONED

CLEANER

No fumes, no greasy soot to discolour walls, cupboards or ceilings;no flames to blacken pots and pans—in fact, no mess at all. Just aquick wipe over restores an electricrange to showroom sparkle.

FASTER

New radiant hotplates glow red-hot within seconds . . . reach fullcooking heat in record time; no"flicker," no sudden drops in pressure . . , just a constant, unvaryingcontrolled heat.

<K UVI BITTISNj

T H E S Y D N E Y C O U N T Y C O U N C I L - phone b 0259Queen Victoria Bldg., 457 George St., Sydney; 20 8 Burwood Road, Burwood; 259 Beamish St., Campsie

32 6 Pacific Highway, Crow's Nest; 14 9-1 51 Oxford Street, Bondi Junction

Marion Street, Bankstown; Council Chambers, Prince 's Highway, Sutherland.

CHEAPER

As soon as you instal an electricrange practically all the electricityyou use in your home, whether forcooking, lighting, or any otherpurpose, is reduced in price bymore than 3 / - in the £.




HERE'S HOW I COOKA Pl a i n Spo ng e

says Joan Carpenter(Cookery D e m o n s t r a t o r , Q u e e n V i c t o r i a

B u i l d i n g S h o w r o o m )

"Something quick and easy. " That is the general

request fro m most busy housewives . But I have no

doubt that most people still want to create the impres

sion that they have spent quite a time preparing their

"quick and easy" recipe.

On e of our most popular recipes is the Basic Plain

Sponge, which I am sure everyone regards as the

peak of perfection in cookery. Wh ile there are sev eral 1

ways of successfully making a sponge , I suggest you

try this way.

3 eggs 1 cup S.R. flour (or 11 cup sugar cup plain flour and3 tablespoons cold 2 level teaspoons

water baking powder).

1. Place eggs a n d sugar into a m i x i n g

bowl and beat vigorously unt i l thick

and l ight (approx. 10 minutes) .

2. Sift flour well and add all at once to

egg mixtu re, folding throu gh gent ly by

h a n d .

3. Add cold water, folding gent ly through

mixture un t i l no st reaks of water are

visible.

4. Place into two well greased 7 " sand

wich t ins.

5. B a k e in a modera t e oven , 450 s , tope l ement off, b o t t o m lo w (automat ic oven

400°) for 20 m i n u t e s .

6. When cold join together wi th jam or

cream a nd dust top of sponge wi th icing

sugar.

A N D H E R E ' S H O W I C O O K A Del ig ht fu l But t ers c o tch Ta rt

says Muriel Dengate(Cookery D e m o n s t r a t o r ,

B o n d i J u n c t i o n S h o w r o o m )

If you are looking for a delicious tart to serve as a

dessert for your very special visitors I'm sure you'll

be pro ud of both the appearance and the tantalizing

taste of this rich Wa lnut Butterscotch Tart.

It is one of the favourite sweets in our home. Some

times, just for variety , we prepare the filling in a pie-

plate with the meringue on top and without the

pastry base. Served chilled with cooked fruit and

custard or cream, it becomes a delicious summe r

dessert.

5 oz. flourPinch baking powder

Pinch salt.

BISCUIT PASTRY:

1 egg2 oz. sugar3 oz. butter or m

garine

1. Beat egg and sugar.

2. Add softened but ter.

3. Sift dry i ngred i en t s an d add to creamed

mixture .

4. T u r n on to floured surface and knead

well.

5. Roll ou t to fit an 8 " pie pla t e .

(>. Bake in moderate oven, 450°, top oil,

bot tom low (automat ic oven 400°), ap

proximate ly 12 minutes .

BUTTERSCOTCH FILLING:

1 cup brown sugar 1 teaspoon lemon rind2 level tablespoons Squeeze lemon juice

cornflour 2 egg whites

2 egg yolks 4 level tablespoons1 J cups milk sugar

1 oz. butter Chopped walnuts.

1. Combine brown sugar, cornflour, egg

yolks with a l i t t le milk.

2. Put rcmaincr of milk on to boi l .

3. Add egg m i x t u r e to milk, stir till boil

i ng a nd s immer about 3 m i n u t e s .

Remove f rom hotp l a t e and add b u t t e r ,

lemon juice a n d r i n d .

Cool a n d place in pie p l a t e a nd cover

wi th mer ingue made by b e a t i n g eg g

whites til l stiff, t hen gradual ly add ing

sugar t i l l mixture holds it s shape .

Sprinkle wi th walnuts and brown sl ight ly

in stored heat of oven .

How to Spend a Pleasant Afternoon Attend one of the FREE demonstra

tions of electric cookery conducted in the Council's comfortable demonstra

tion theatres at 2.15 p.m. on these

days each week.

326 Pacific Highway, CROW'S NEST . TUESDAY

208 Burwood Road, BURWOOD . . . WEDNESDAY

149 Oxford St., BONDI JUNCTION . THURSDAY


Queen Victoria Bldg. , George Str eet , CITY FRIDAY

THESE RECIPES ARE POPULAR CHOICES(Continued from page 2.)

a p p r o x . 9 " x .">" x 3 " , which has been

dusted wi th dry b r e a d c r u m b s .

3. Bake in modera t e oven , 450° , to p off,

b o t t o m lo w (au tomat i c oven 100°) for

35 to 40 m i n u t e s .4. Serve with cheese sauce, bake d tomat oes

and green peas.

T u n a Supper Cassero le

i pkt. concentratedcelery or mushroom

soup ( I1

cups) \ cup milk

i cup finely grated

tasty cheese1 cup cooked noodles12 oz. flaked tuna , or

any other type of

flaked fish

1 2 level tablespoonschopped red or greenpepper (optional)

1 level tablespoonchopped onion

1 level tablespoon prepared mustardcup soft breadcrumbs

2 tablespoons meltedmargarine.

1. Combine soup a n d milk, blend in cream

cheese wi th elect ric or rotary beater.

2. Sti r in noodles, flaked tuna, red p e p p e r ,

on ion a nd p r e p a r e d m u s t a r d .

3. Place mixture in greased 1 | quart casserole dish.

1. Toss breadcru mbs in to mel t ed marga

rine, sprinkle on t op of casserole. Bake

in a modera t e oven , 450° , t op element

off, bottom low (automat ic oven 400°)

fo r 20 to 25 m i n u t e s .

Serves 6.. For smaller servings, e.g. buffet

meals, would yield approximately 12

servings.

B a k e d F i s h

C heese

M o u l d

Sauce

w i t h

1 lb. cooked haddock 1 teaspoon lemon juice

\ level teaspoon salt

J level teaspoonpepper

2 beaten eggs11 cups milk

Dried breadcrumbs

seasonings, beaten

or large tin fish

fillets

1 cup fresh br eadcrumbs

2 level tablespoons

chopped parsleyGrated rind of 1 lemon

1. Prepare fish by removing skin and

bones, a n d flake.

2. Add b r e a d c r u m b s ,

eggs a n d mi lk .

.'!. T u r n int o a well greased pud din g

s t eamer or basin which has been

spr inkl ed wi th dry b r e a d c r u m b s , and

cover wi th but t ere d pap er.

1. Bake in a modera t e oven , 450° , t op

e l ement off, bot tom lo w (automat ic oven

400°) fo r a p p r o x i m a t e l y J to 1 h o u r ;

fo r a shal low p ie dish allow 30 to 40

m i n u t e s .

5. T u r n o n t o a hot dish, pour cheese sauce

over a n d garnish with slices of l emon

and parsley.

6. Serve with vegetables in season.

CHEESE SAUCE:

2 level tablespoons

butter

2 level table spoons

plain flour

-|- pint milk

Salt and pepper2 oz. finely grated

cheese.

1. Mel t bu t t e r in saucepan over low h e a t .

Add flour off heat , st i r unt i l smooth,

and cook one m i n u t e .

Add milk a n d st i r unt i l t hickene d.

Add finely grated cheese a n d stir t i l l

mel ted.

This sauce is poured over baked fish

m o u l d .

North Sydney Printing Pty. Ltd.



LIVE BETTER— Electrically

^ LIVE BETTER ^COOKERV neujsNo . 15 (New Series) Published by The Sydney County Council

Jilt MUM t l l l l l l l l l MI I I . I l l llllllllllllllllllll!

r You enjoy listening to E

| "VOICE OF THE CHEF" |o n 2 U E —

5 Wh y not attend the =

E demonstrations? E

E Enquire at any of the =

= Council's Showroo ms—and =

| keep listening to that en- |

= tertainment - ful l hour on |

= 2GB, every Friday, at =

| 1 2 . 4 5 — =

| "WOMEN'S WEEK" |r.iiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiium

COUNCIL'S FREE COOKERY LESSONS

POPULAR WITH

SYDNEY WOMENWomen enjoy the Council's free lecture demonstrations of cookery. And

it is easy to learn when you feel that

way.

W h a t y o u l e a r n a t t h e l e c t u r e s a r e

b a s i c c o o k e r y m e t h o d s w i t h t h e r e

finements a n d va r i a t io ns th ru m a k e

m e n u p l a n n i n g ea s y.

T h e r e are nine lectures in each series: o n eheld each~wee'kr r ' r l hey""afe" h'elcf In tne

evening, commencing at 6 p . m . at the Queen

Victoria Building, and at 7 p.m*. at Bur

wood, Bondi, Campsie an d Crows Nest.

The basic cookery methods taught are

scones, sauces, meat s, fish, past ries , pud

dings, biscuits, cakes an d sponges. A typed

copy of each lecture, with full details of

the recipe variations, is given fo r each

demon stra tion . Sampl e recipes from the

course are given below.

Several series of lecture demonstrat ions are

conducted each year an d bookings are

heavy.

If yo u would like to take advantage of this

simple an d en te r ta in ing way to learn or

improve your cooking, write fo r detai is to

the Home Mana gement Section of the

Council , or te lephone the Council 's Show

room most convenient to you. Here ar e

the phone numbers:

B 0259, Ext.328Queen Vict. Build.

Burwood

Bondi Junc t ion

CampsieCrows Nest

UJ 2266

FW 6921

UW 2284JF 4928

C R E A M E D F I S H w i t h

C H E E S E R O L E S3 level tablespoons

butter or margarine

4 level tablespoons

plain flour

Salt and pepper

2 cups milk

CHEESE ROLLS

H cups S.R. flour


Little cayenne pepper

1. Melt butter , ad dand cook 1 minu

1\ cups cooked flakedfish or tinned fish

1 level dessertspoonchopped parsley

Srated rind of 1 lemonan d juice

1 onion, grated.

3 oz. marg arineApprox. I cup milk

-% cup grated cSccse.

flour, salt an d pepper ,

TE .

I The result of th e eve nin g's cook ing was (

\ well worth the effort, judging by the happy S

| faces of this enthusiastic iecture- demonstr a- ]

\ tion class.

TOPS IN T-VIEWINGB A R B A R A L Y N C H

presents "Cookery News"

T CN — C H . 9 — T H U R S D A Y 3.30

J U D Y K N O W E E Sis featured in "Your H ome"

AT N — CH. 7 — M O N D A Y 4.30

2. Add milk arid stir until boiled an d

thickened. Add fish, parsley an d grated

r ind an d j u i t e of lemon an d grated

on ion .

3. Place in greased ovenproof dish.

4. For Cheese Rolls sift flour, salt an d

cayenne pepper, ru b in margar ine .

5. Ad d enough milk to make a pliable

dough .

6. Roll out to \ " thickness.

7. Sprinkle with cheese.

8. Roll u p like swiss roll, cut in slices f"thick an d place slices on top of fish

mix tu re .

9. Bake in moderate oven, 475°, top

e lement off, botto m me diu m (auto

matic oven 425°) approx. 30 minutes .

Serves 6.

V E A E P I E

cover with stock. Add salt and pepper .

Allow to s immer for approx . \ \ hours

unt il thor ough ly cooked; thicken wit h

blended flour.

Coot, and add parsley.

Pour into pie dish, glaze edge of dish

and cover with pastry— decora te with

rose an d leaves of pastry.

Bake in a hot oven, 525°, to p e lement

off, bottom medium (automatic oven

475°) , for 15 to 20 minutes .

Serves 6.

15 lb. chopped vealsteak

3 bacon rashers5 cup diced celery1 grated onionSufficient stock to

cover meat well

Salt and pepper2 level tablespoo ns

flour approx. (for

thickening)2 level tablesp oons

chopped parsley6 oz. Flaky Pastry.

1. Dredge meat in seasoned flour.

2.. Add chopped bacon, celery, onion an d

This Summer(and the whole year round)

Live Better

with Electric

Refrigera tion




OLD HOME TRANSFORMEDElectricity makes no distinc

tion between the old home

and the new one in its ability

to bring into the home the

maxi mum of convenience,

cleanliness and comfort.

Mr . and Mrs. C. H.B e v e r i d g e h av e

chosen to convert a

solidly built 30-year

old home at Kogarah

Bay into a comfort

able all-electric.

The greatest changes have been made in the

kitchen. It has been completely r emodelled

and equipped with a full range of electricalappliances for the easy preparat ion of food for

a family of five.

" I ' m an all-electric woman now," Mrs. Bev

eridge said. " I wouldn ' t go back to other means

of cooking. And I'm for anything that makes

housework easier."

Sh e has in he r k i tchen a 4-hotplate automaticrange, refr igerator , ho t water from an electric

off-peak system, mixer , kettle , frypan, aut oma tic

toaster an d an electric clock. House-cle aning is

done by an electric polisher and cleaner and she

ha s a washing machine in her l aundry .

The home wa s completely re-wired. 28 general

purpose outlets and 20 light points were in

stalled.

The ki tchen is i l lumina ted by a central twin

20 wat t fluorescent fitt ing and the re is a str ip

light

range.

u n d e r t he cupboard over

Fluorescent" have also been

th ein

stalled in the dining-room (twin 40 W.),

sunroom ( two sets of twin 20 W.) a nd

bathroom (twin 20 W.).

Kitchen cupboards are off-white and the

wall tiles are cream. T h e prepara t ion

table tops make a splash of warm colour

with their red plastic surfaces and the

lino floor tiles repeat t he colours, be-"

ing cream with a diagonal black stripe

and a red border .

The well-stocked pantry is a floor to

ceil ing cupboard at th e en d of the sun-

room, just a step away from the kitchen.

Adequate Wiring Will Help You Live BetterHave yo u ever wished that you had more

power outlets in your home? Per haps one

or two in the kitchen so tha t yo u could

save valuable time—or in other rooms?

Electricity is a va luab le aid to comfortableliving—it provides light, i t cooks, heats,

cools, cleans, a n d helps in many other ways.

However, t o enjoy t he advantages of

electricity, it is necessary to have, firstly,

the appliances to do the various tasks and,

secondly, t h e wiring facil i t ies th rou ghou t

the home t o enab le t h e app l iances to be

used.

Long flexibie leads should b e avoided—

they ar e unsightly and, in fact, unsafe.

If you require addit ional l ighting pointsor power outlets in an exist ing home, ask

your local electrical contractor for a price

to carry out the necessary work. Don' t tr y

to "make d o " with double adaptors . These

may appear to serve the purpose , b u t they

often cause overloading of the wiring in

stal lat ion, the "b lowing" of fuses—and evenfire.

When p lann ing a new home, ensure that

you provide for an adequate electr ical in

stal lat ion. T h e difference is negligible be

tween t he cost of prov idi ng sufficient light

ing points and power outlets to meet al l

your immediate a nd future requirements

and merely providing a bare min imum; any

apparent savings made by st int ing th e in

stallation will be eventually regret ted.

The Council maintains an advisory section

which will be glad of the o p p o r t u n i t y to

assist you in p l a n n i n g t h e electrical instal

lat ion in your new home.

In the meant ime , as a guide, it has been

found that at least two general purpose

outlets are desirable in practically everyroom, with not less than four in the kitchen

a nd the lounge room.

Please call B 0259, extension 657, for an

a p p o i n t m e n t to discuss the electrical installat ion when you are p lann ing your new

h o m e .

Every domestic customer of the Sydney County Council

will have received a copy of this folder. Please read

it and keep it handy refer to it when in doubt-you'll be





^Jke JPixie ^JJcTry this delightful nove lty cake. It's one of the most attractive

we've made . For a children's party, or perhaps a hou se-warmin g

party, it woul d be idea l. Keep it in mind for Christmas, too.

CAKE MIXTURE8 oz. butter or mar- \ teaspoon vanilla 3 level teaspoonsgarine essence baki ng powder

8 oz. castor sugar 3 eggs App rox . \ pint milk.

; lb. plain flour

1. Grease an 8" round, deep cake tin and l ine bottom and

sides with one thickness of greaseproof paper .

2. Cream butter, sugar an d essence well togethe r.

3. Add eggs singly, an d beat well after each.

4. Add milk an d sifted flour an d baking powder al ternately.

5. Place into prepared t in .

6. Bake at 425°, top element off, bo t tom to w (automatic

oven 350°-375°) approximately 1 to \ \ hours .

7. Allow to cool before de corati ng.

BISCUIT PASTRY

1 egg 3 oz. margarine J- level teaspoon

2 oz. sugar 5 oz. plain flour baking powder

Pinch salt.

1. Beat egg and sugar together until thick.

2. Ad d softened margarine an d beat in thoroughly.

3. Add sifted dry ingredients and mix well.(Continued column 3 overleaf.)

You' l l live betterwhen you cook

ELECTRICALLY You'll have more time for

pleasure, more for leisure,

when you cook the modern

w a y .. . Electrically.

Electric cooking is so

clean, you can even wear

your smartest frock when

preparing meals for guests

. . . no greasy fumes, no

blackened pots and pans.

And don't forget, the modern elec tric range, with its

rapid-heating radiant hotplates, makes electr ic cooking

the FASTEST, as well as the cleanest, of all cooking

methods.

THE SYDNEY COUNTY COUNCIL - B 0 2 5 9CITY • BURWOOD • BANKSTOWN •

CAMPSIE • CROWS NEST • BONDIJUNCTION • SUTHERLAND

Variety is the Spice of These CakesIn food, cakes are always around the top of

everyone's populari ty pol l. For the housewife ,

this means the prob lem of h ow to keep on

making them different. A goo d stand-by is

varying the quantities in the "on e mix and

many cakes" idea.

The recipes give n here are all diffe rent , but

all have one thing in common—smooth, satisfy

ing eating . The main difference is in the wa y

they use egg s—do you know that you can

make cakes using whites only, or yolks only?

Snow Whi te Cake uses eg g whites; yol ks can

be used for custards, in rich sauces and gravies,

mornay dishes, mayonnai se, etc. Gol d Cake

uses egg yolks; whites can be used for Meri n

gues and Pavlova s, or as an ingred ient for

combining fish cakes, meat loaves, etc. App le

sauce Fruit Cake uses no eggs, is moist, eco

nomical and keeps well.

S n o w - W h i t e C a k e4 oz. butter or mar- 8 oz. S.R. flour

garine 3 level teaspoons5 oz. sugar cornflour1 teaspoon vani lla Pinch salt

essence 3 egg whites. \ cup milk

1. Cream bu t te r an d sugar with vanilla

unti l l ight an d fluffy.2. Ad d milk gradually.

1 Sift dry ingredients a n d fold into the

mixture which wil l b e very stiff at thisstage.

4. Stiffly beat the egg whites an d fold

careful ly through mixture.

5. Bake in two well-greased 8 " sandwich

t ins, 450°, top e lement off, bo t tom lo w

(automatic oven 375° to 400°) for ap

prox imate ly 25 minutes .

6. When cold, fill with mock cream an d

cover with Frosting. Decorate with

cherries an d frosted mint leaves.

SNOW-WHITE FROSTING1 egg white (unbeate n) Flavouring to tastei cup sugar (vanill a is recom-

2± tablespoons hot mended ),water

1. Place al l ingredients into to p of double

saucepan (make sure t h e wate r in bot

tom saucepan is boil ing, but not touch

in g the top saucepan).

2. Beat fo r approx imate ly 7 minutes, unti l

mix tu re ho lds it s shape.

3. Remove from heat, beat a few ex t ra

mins., cool, then cover cake with

frosting.

G o l d C a k e4 oz. margarin e or 2\ cups plain flobv

butter 3 level te aspoons1 cup castor sugar bakin g powder5 or 6 egg yolks I level teaspoon salt

1 teaspoo n vanill a 1 cup milk.

1. Cream th e shortening until very soft

an d add the sugar gradually, mixing

thorough ly .2. Beat eg g yolks an d ad d to the creamed

mix tu re , w i th t h e vanil la , an d beat well.

3. Sift flour, baking powder an d salt an d

ad d to the firs t mixt ure, a l ter nat ing

with th e milk.

4. Bake in a deep 8 " round cake tin in a

moderate oven, 425°, to p element off,

b o t t o m lo w (automatic oven 375°) forapprox imate ly f h o u r .

5. Ice top of cake with an orange icing.

Note: This cake may be baked in t wo 8 "

sandwich t ins fo r a p p r o x . 30 minutes in

stead of one deep cake t in .A p p l e s a u c e Frui t Cake

j cup butter or 1J lb. mixed fruitmargarine 1 oz. chopped crystal-

1 cup castor or brown fised peelsugar 2 level teaspoons

J teaspoon almo nd bicarbon ate of sodaessence 1 tablesp oon water

2 cups plain f lour 1 cup cold dry cooked1 2 level teaspoons apple pul p.

mixed spice

t. Crea m but ter , sugar, essence thoroug hly.2. Wo rk creamed mix tu re evenly into sifted

dry ingredients , using wooden spoon.

3. Mix in t he fruits, which have been

washed an d dried before using.(Continued foot col. 3 overleaf.)




H E R E ' S H O W I COOKA Dessert Cake

says Judy Knowles(Cookery D e m o n s t r a t o r ,

Queen Vic to r ia B ui ld in g Shot* room,

Many basic cake recipes can easily be turned into

puddings, either baked or steamed. A particularly

delicious and easy-to-make example of this is Belgian

Chocolate Dessert Cake. Served either as a cake or a

dessert it can be depended on to suit every taste and

every occasion. The Custard Cream Filling and the

Chocolate Fluff Frosting give it that extra touch of

party spirit with little added expense.CUSTARD CREAM FILLING

4 level tablespoons T egg yolkbrown sugar 1 oz. marga rine or

2 level ta blespoons butter

cornflo ur 1 cup milk

Pinch of salt Vanil la.

1. Combine sugar, salt an d cornflour, ad degg yolk and a l i t t le of milk if neces

sary to blend. Beat thoroughly.2. Add milk an d stir over heat un til thick

and smooth.

Add margarine or butter , a l low to cool,

BELGIAN CHOCOLATE DESSERT CAKE

cup butter

1 cup sugar2 eggs

3 scant tablespoonsgrated chocolate

(or cocoa)

1 teaspoon vanilla2 level cups sifted

flour

3 level teaspoons

baking powderI level teaspoon salt

\ level teaspoon

bicarbonate soda' cup milk (approx.)] cup raisins

\ cup dry cooked opple

(not mashed).

1. Cream butter an d sugar well.

2. Add unbeaten eggs, on e at a time, beating well after each.

3. Add melted chocolate an d vanilla, an d

blend; if cocoa used , sift wi th flour.

4. Sift flour (already sifted before measur

ing) , baking powder, salt an d soda threet imes.

5. Add sifted dry ingredients al ternatelywith milk.

6. Add raisins an d fold in dry apple pulp.

7. Bake in two well greased 8 " sandwich

tins at 450°, top element off, bo t tomlow (automatic oven 400°) for 3 0 to 40

minut es. (Ti me varies accordi ng to dry

ness of apple added).

8. Fill with Custard Cream Filling and top

with Chocolate Fluff Frosting.

then ad d vanil la .4. When sufficiently cool fill th e cake.

CHOCOLATE FLUFF FROSTING2 tablespoons butter 1 egg white

cup sifted icing Pinch of salt

sugar Vanilla.

3 level tablespoons grated chocolate.

1. Cream butter and add half th e icing

sugar — cream well.

2. Add a few drops vanil la a n d melted

chocolate.

3. Beat eg g white unti l stiff.4. Add remain ing icing sugar gradually

and beat well until mixture will stand

u p in peaks when lifted with a fork.

5. Add this meringue to chocolate mixture,folding gently so as to completely blend

the two mixtures .

A N D H E R E ' S H O W I COOK4 - 6 - 8 Cak e Wi th T op p in g

says Pat Hibberd

CRUMBLE COFFEE CAKE

4 oz. butter or \

margarine6 oz. castor sugar

2 eggs

Place all ingredients into a large bowl

and beat by electric mixer (high speed)

for 3 minutes .

Pour into a greased lamington t in an dtop with Crumb le To ppin g.

Bake in a moderate oven, 450°, to p

(Cookery D e m o n s t r a t o r ,Queen V i c t o r i a B u i l d i n g S h o w r o o m )

This is a recipe you'll use time and time again. The

method is so quick and easy it will appeal to every

busy housewife, and the delicious crumble topping,

being a decoration in itself, makes it suitable for the

afternoon-tea table as well as the lunch box. Besides

all these favourable qualities, it keeps well, and it is

a cake that needs no "finishing-off" after cooking—

always an advantage.

element off, bo t tom lo w (automatic oven400°) for 30 to 35 minutes. Cake maybe served with butter.

TOPPING

1 cup plain flou r ) cup stale cake2 level tablespoon s crumbs

butter ; level tab lespoon

2 level tablespoons cinnamo n,sugar

1. Sift flour into bowl, ru b in bu t te r .2. Ad d remain ing ingred ien t s . Mi x well.

3. Sprinkle over cake mixture.

cup milk

teospoon vanilla

8 oz. S.R. flour.

^Jke JPixie ^Mo(Continued from previous page.)

4. Turn onto floured surface an d knead

lightly until firm.

5. Roll pastry to approx . J " thickness.

Cu t o u t a ' 9 J " diameter circle and a

\ \ " x 2 " rectangle (for door) .6. Divide circle into 10 even segments; use

a 3 " plain cutter to t r im wide en d of

each segment to a slight curve.

7. Place pastry pieces on a greased scone

sl ide an d prick lightly.8. With a I " cu t te r cut small circle from

centre of one segment approx. 1 " from

curved edge (this is ho le fo r chimney).

9. Bake in a moderate oven, 450°, tope lement off, bott om medi um (automatic

oven 400°) fo r approx imate ly 15 mins.

MOCK CREAM

4 oz. butter 4 tablespoons milk

8 oz. sifted icing 1 teaspoon vanilla,

sugar

1. Cream butter well an d gradually beat

in icing sugar an d milk al ternately.2. Add vanil la an d bea t in evenly.

TO COMPLETE4 " stick striped pepper- Green coconut

mint candy Cherries and angelica.

1. Place cake o n a p la te o r a suitably de

corated board.

2. Spread mock cream on sides and top :

arrange nine pastry segments oh thecake with points meeting in centre as

shown. (One segment must be left ou l

so that roof will slope.)

3. Place pastry door in position, pressing

lightly into cream; stand candy stick

th rough ho le in roof for chimney.4. Colour remaining mock cream pale

green; using a small shell pipe, pipe

cream along joins in roof segments,

around door an d chimney and to form

windows.

5. Sprinkle green coconut around houseand place angelica an d cherries on sides

to re pr es ent flowers an d leaves.

Variety is the Spice of These Cakes(Continued from previous page.)

4. Dissolve bi carbona te of soda in the water

and stir into cake mixture.

5. Add apple pulp a n d b lend in evenly.6. Place mixture into a deep \ lb. cake

tin, approx. 6" x 6" x 3", which ha s

been lined with greaseproof paper.

7. Bake in slow oven, 375°, top element

off, bottom lo w (automatic oven 300°

to 325°) for 3{ hours approx . This is amoist mixture an d requires longer cook

ing than usual J lb. fruit cake.

8. After taking cake from oven, sprinkle

1 tablespoon sherry or brandy over if desired. Allow to cool in tin, wrapped

in several thicknesses of paper .

HOW TO SPEND A PLEASANT AFTERNOON Attend one of the FREE demonstra tions of electric cookery conducted in the Council's comfortable demonstra tion theatres at 1A5 p.m. on these days each week.326 Pacific Highway, CROW'S NEST . TUESDAY

20 8 Burwood Road, BURWOOD . . . WEDNESDAY

149 Oxford St., BONDI JUNCTION . THURSDAY


Queen Victoria Bldg.,George Street, CITY FRIDAY

North Sydney Printing Pty. Ltd



"RECIPE REVELS"

THURSDAYS

1.30 p . m . - 2 U W

QUIZ QUESTIONS

See Page 3

COOKERY newsBe Modern—Switch to All-Electric

No . 7 (New Series). Published by The Sydney County Counci l.

FREE

ELECTRIC COOKERY

LECTURE

DEMONSTRATIONS

See Page 4

S.C.C. COOKERY EXPERTSSUTHERLAND AREA

The spectacular development of Sydney

during the past decade has opened for

residential use vast areas which, a few

years ago, were still in their natural

state. This has made available to

home builders picturesque home sites

bordering ocean, river and bushland.

Nowhere has development been greater than in the Shire

of Sutherland, embracing 144 square miles of land of con

siderable beauty. ••

In practically every part of the Shire ne w homes ar e being

built, adding to the 20,000 customers connected to the

electrical system of the Shire at the t ime of being takenover by The Sydney County Council, on 1st July last.

Besides receiving the benefit of considerably reduced elec-

a'cco'unts now that they enjoy the S y d n e y C o u n t y - -

Council block tariff, Sutheiland customers may avail them

selves of the many S.C.C. facilities offered such aj repair

service to major apparatus, emergency service fo r restora

t ion of supply at any h o u r of the day or night , and the

advice and assistance from the highly skilled cookery

demonstrations already well-known in the rest of the S.C.C.

area.

To help house wives enjoy the full advantages of t he low

cost simple cooking possible with the electric range, it is

proposed to conduct cookery demonstrat ions in halls

^ u e m g h o u t the Shire.

|© n e of the recipes to be demonstrated is shown on this

p'jke. Copies of all recipes will be given to every house-

wjjfe attending, as is now done at all demons t ra t ions at

other S.C.C. centres.

These demonstrations will also give housewives the oppor

tunity to meet the Council ' s Home Management staff, and

to compare cookery methods.

Some of the demonstrat ions ar e being presented in co

operation with local charitable and social organisations.

The dates of the demonstrations will he advertised in the

local press an d will be announced by Una Clarkson, the

Council 's Home Management Supervisor, over radio sessions

"Recipe Revels" an d " W o m e n ' s W e e k " .

TO IN

You too can make this delicious

fS W I S S R O L LH e r e is one of t he most interesting of

recipes that the cookery experts will

demonstrate. N o reason why you can't

achieve the same result with the fo l lowing

recipe. It's easy, and will be demon

strated in the Queen Victoria Building,

all Branch Showrooms, and various

public halls in the Sutherland area.3 eggs 4 oz. S.R. flourPinch salt 3 tbl. spoons milk

4 Oz. sugar 1 cup raspb 'y jam

Extra sugar. l*Separate whites from yolks of

eggs.

3eat whites with salt until stiff an d dry.

3. Add sugar gradually an d beatwell.

4. Add yolks one at a t ime and

just mix in.

5. Sift flour three times — addall at once .

6JFold gently thro ugh mixtur e.

7. Ad d heat ed milk. Fold intoimixture.

8. Po ur into Swiss Roll tin,

lined with greased greaseproof paper , and bake at

. 4 7 5 ° , top e lement off, bo t tomlow (automatic oven 425° )fo r 8-10 minutes .

9. Spread a large piece of grease*proof paper out and sp r ink lewith suga r—wh en cookedimmediately turn ^ponge on»

to sugared paper, spread I

with jam and roll.

Note: This rol l may bedecorated to rep resen t a

Choco la te Log Cake by following method from No. 10 . .

10. Cool. Cut a slanting port ionfrom one end and join intothe side of roll with jam or

cream.

11. Pipe cream in narrow str ipsto cover log, spreading creamover cu t ends. Mark withskewer to represent r ings in

the log.

Decora te the log with a l i t t legreen coloured coconut , green

jelly crystals and a few crystallise d fre sh flowers if desired.



I


KITCHEN IS THE HUB OF

THIS TIMBER HOMETimber is a build ing medi um becoming increasingly

popular in Sydney. The timber house is seen at its

best in areas where trees have been preserved to

for m a pleasant backdrop.

FULFILLING such condit ions

bright, attractive, all-electric home

and Mrs . T. O'Donnel l .

The i r home is in the pleasant, leafy sub

u r b of Car ingbah in the Sutherland Shire.

I t is on a rock shelf, 10 or 12 feet above

the level of La Bohem e Aven ue. Across

the street, t he ground drops sharply

(only t he roofs of the houses oppositecan be seen) to the olacid waters of

Ygw;' « Say . I t ' s - 1 quiet sceTT^f*rT5med

by big gum trees, and is so captivating

tha t when Mrs . O'Donnell first stood

o n t h e land she dete rmined to design

the home so tha t s he could see t h e

view as much as possible.

Family life does revolve around the

kitchen, perhaps because that is the room

where t he mother , t he keystone of the

family structure, is most often f ound.

The desire to keep t he view did influence

the choice of the centr e front positi on

fo r t he kitchen in this home, but it is

also happi ly symbolic. Dou bl e glass

doors in the lounge and the main bed

room also open to the view.

is t he lof M r .

£AT4I GLL, U U N 0 KY

i 1

The kitchen is a comfortable size fo r

both cooking and dining. Much thought

was devoted to the cupboard sizes and

the colour scheme. T h e tops of the

preparation and serving centres are 25 "

wide to conform with t he built-in 3-

hotpl ate automat ic electric rang e. Inci-

KI I C - H t H U V I K 6 O M

'»'..«' it'„it/,.it- .it/ .i t /„it/ .i t / .t / .,i t / ,lt/,>t/..vt/..lt/.,vt/ it/, i f it / . , . .»< ,«, , .», ,»,„%«, it/..it/ ,it,,',.it/„lt /.,u t/ , . i t/„WMt/ . t / it / itc it /.Atytt

faster

cleaner

cheaper

E L E C T R I C R A N G E

cooking when you cook

on a modern stylish

Low deposit, easy terms, available to the

Councils customers (installation included).See the really modern electric ranges at theCouncil's Showrooms:

Queen Victoria Building, George 326 Pacific High way, Crow' s Nest.

Street , Sydney. 149 Oxford Street , Bondi Junc tion .

208 Burw ood Road, Bur wood . Council Chamb ers, Prince 's High-

259 Beamish Street , Campsie. • way, Suther land .

dentally, Mrs . O'Donnel l was agreeably

surprised by> the size of the oven.

The main colours in the kitchen ar e

warm, but there are cool touche s. Walls

are daffodil, table tops have re d Formica,

cupboards are grey and the insides of the

doors have been painted a harmoniouscitrus yellow . Cei ling is white and the

rubber flooring is grey and white. Il

lumination comes from two oyster ceiling

fittings. Th e bat hr oom is pink — bath,

handbasin and walls. T h e built-in linen

cupbard is handy to kitchen an d bath

room. T h e attractive weatherboards ar e

double round cypress pine. Front doo r

is a lemon colour, guttering is primrose,

caves are elfin green and window frames

are white.

Mr . and Mrs. O'Donnell wanted plenty

of power outlets — a reac tion from their

previously rented home. They have 13

in their 10^ square home. T h e kitchen

ha s 4, lounge 3, and th e others ar e spread

between the bedrooms, laundry, an d bathroom. There ar e also 13 light points.

In addition to the range, other electric

appliances include refrigerator, 60-gallon

hot water service, washing machine an d

smaller electrical work-savers.

An interesting feature of .his residential

area is that right-of-ways have been pre

served fo r public access to the water, so

that the wonderful view from ihe kitchen

window is physically attainable.




Could YOU have

answered this?

j Correct answers wo n prizes on the

Council's Recipe Revels radio session.

Recipe Rev>ls is broadcast from2UW

at 1.30 p.m. each Thursday.

Q. What is a chowder?

A. A cream soup containing a large

proportion of solid food, chopped

coarsely. It can contain fish, meat

or vegetables.

Q. What does the term " to fillet a

fish" mean?

A. To remove all th e bones.

Q. When making • curry sauce fo r

the curried fish pie, when it it

best to ad d th e curry powder?

j A. A d d it with flour, salt an d pepper

to th e melted margarine an d heatall together.

I Q . Should the lid be placed on the

saucepan when cooking vege

tables?

| A. Yes: to prevent loss of vitamin C

I content as far aspossible, and to

speed up cooking.

Q. What two classes are vegetables

usually divided into?

j A. (a) Root vegetables, (b) Green

vegetables.

] Q In what country are potatoes re-

puted to have originated?

A. South America.

j Q . Which way should puff pastry be

rolled?

I A . Roll out one way — away from you

all the 'me — not backwardsand

forwards.

I Q. How long should a sponge roll

cook?

A. Only for 8 or 9 minutes — too

long baking makes the sponge to o

difficult to roll.

O What valuable vitamin is found in

fresh fruit?

A. Vitamin C.

Q. What it pectin?

A. The gum-like substance present in

fruit, which makes jam set or jell.

Q. Should the lid b e left off the pan

during the cooking of marmalade?

A. Yes, to evaporate th e water.

Q. If too much l iquid is added to a

scone mixture, what will the re-

sult be when the tconet are

baked?

A. They'll be tough and hard.

O. What is a panada?

A. A very thick white sauce. j;

S K I L F U L W O R K B Y H O M E S C I E N C E S C H O O L

iS T U D E N T S

A popular feature of the recent

Education Week celebrations was

the exhibition and demonstra

tion of work of the students of

Home Science Schools , pre sented

in the Queen Victoria Building

Showrooms of The Sydney

County Council.

Visitors to the exhibition wera

loud in their praises of the stan

dard of the work displayed.

The exhibition wa s presented

fo r five day*. O n each day the

demonstrations were carried ou t

by pupi ls of different schools.

Complete sewing activities f rom1st to 5th Year were demon

strated and students modelled

stylish frocks they had them

selves made.

There wa s considerable interest

in th e students' cookery activi

ties. Each day a different type

of cookery wa s demonstrated.

The Council welcomed the op-

portunity to co-operate with the

Education Department in present

in g the exhibit ion.

To 19 Home Science Schools in the metro

politan area the Council has donated 53

-

[/HOWE SCIENCfRAINS FOR BOTH

i. .. .»

electric ranges fo r use in cookery clans-

rooms.

K E E P I N G E L E C T R I C I T Y S A F E

T he seco nd film of the "Keeping Elec

tricity Safe" series fo r screening to

school children has now been completed.

Produced by Th e Sydney County Council ,

this film advises on the safe care and

us e of home electrical appliances. T h e

first film dealt wit h ou td oo r el ectrical

safety a nd carried a particular warning

not to touch broken and fallen wires.

Copies of the films are donated to the

Educat ion Depar tment and are distributed

to all schools through the Depar tment ' s

film library.

T h e new film, "Ke ep in g Electricit y Safe

— Inside the Home", emphasises t he

impor tance of turning switches off and

removing the plug from the power point

before examining any electrical appliances

which may not be operating satisfactorily.

T h e films are designed fo r viewing by

children in the primar y schools. Pa rent s

can help a lot in this step towards elec

trical safety by asking the children if the

films have been screened at their school.

If not, the child could be asked to sug

gest to the teacher that they be secured

from the library and screened. T h e mes

sages these films contai n are of vital

impor tance to children.

A SPECIAL SERVICE

of Inspection of Customers' Electrical

Installation an d Appliances is offered

at only a moderate charge by the

SYDNEY COUNTY COUNCIL

For details, telephone

B0259, Extension 733




MY F A V O U R I T E D I S H

IS D A N I S H M E A T B A L L S

s a y s B a r b a r a L y n c h

(Cookery Demonstrator, Queen Victoria

Building)

Savoury dishes are always "to ps" , especially so

with Danish Meat Balls.

This recipe is ideal for informal entertaining and

buffet family meals — so remember to allow fo r

second helpings.

Va cup mincad onion Vi level taaipoon spice3 tablespoons oil VA level teaspoon nutmegI egg (beaten) 1 lb. round steak (minced)Vi cup milk VA lb. parboiled bacon orV2 cup soft breadcrumbs ham (minced)

1 level teaspoon salt Seasoned flourPinch cayenne 1 egg (beaten)1 level teaspoon sugar Dried breadcrumbs

1. Brown onion lightly in the heat ed oil.

2. Remove onion from pan and combine

with t he next ten i ngred i en t s .

3. Shape into small balls, roll in seasoned

flour, dip in beat en egg and bread

crumbs.

4. Allow to stand in a cool place fo rabout 1 h o u r .

1. D e e p fry for a p p r o x . 4-5 minutes , ac

cording to size of balls.

Rich Tomato Sauce: I V 2 cups tomato puree1 level teaspoon sugar

2 cups shredded lettuce 1 level teaspoon salt

Vi cup diced celery Pinch pepperVi cup diced carrot 1/3 cup uncooked rice

Small onion, sliced2 cups cold water

C o m b i n e all ingredients except the rice-

Br ing to the boi l and add rice and s immer

20 minutes . St i r frequent ly wi th a fork.

Serve sauce separately in a deep bowl

placed in the centre of a plat ter and sur-

r o u n d e d by the balls. Garnish balls with

parsley.

Servings depend on size of meat balls.

Yie ld : approx . 24 balls.

A N D M I N E IS S U G A R P L U M R I N G

s a y s D o r e e n A n d r e w s

(Cookery Demonstrator, Burwood

Showroom)

Once you have tried this recipe you will find that

it is just as popular as the ever-delightful story of

the Sugar Plum Fairy. Being a memb er of the

scone family, Sugar Plum Ring is quick and eco

nomical to make and is guaranteed to be

irresistable on any afternoon tea or supper table.

8 01 . S.R. flour 11/2 dor. prunes, stoned

Pinch salt and cut in halves2 level tablespoons but- lengthwise

ter or margarine 3 level tablespoons crystal

1 egg slightly beaten sugarVA cup milk (approx.) 2 tablespoons melted mar

garine.

1. Sift flour and salt into a basin.

2. Rub in but t e r

3. Combine egg and milk and add nearly

all at once to flour, making a soft

d o u g h .

4. Turn onto a floured surface, kneadl ight ly and roll into a square about

i" thick.

5. Cut d o u g h in 1J" squares and place ahalved prune in the cent re of each .

6. Glaze each corner of the squares and

roll into balls.

7. Di p each bal l into mel ted marga rine

and roll in sugar .

8. Place in greased 8" ring t in, separa t i ng

each ball with a halved prune .

9. Bake in a hot oven, 550°, t op e l ement

off, bottom low (au tomat i c oven 50 0°)

20-25 minutes. •

Serve wi th but ter.

Cookery Lecture Demonstrations

prove popular

A t t he comple t i on of one of th e r e c e n t

series of evening lecture demonstr at ions

in cookery, held in, the Counci l 's show

rooms, several of the ladies who had a t 'tended addressed these remarks in a

let ter to the Genera l Manager of T h e

Sydney County Counci l .

"We would l ike to t hank you and th e

Counci l fo r arranging such a pleasant

and inst ruct ive session.

"We found t he classes so helpful and

interest ing that we could hardly fail t o

learn qui te a lot. W e would especially

like to ' express our t h a n k s and apprecia

t i on of th e way th e demonst ra tor con

duct ed the classes; she t ook a personalin t eres t in the m e m b e r s and n o t h i n g wastoo much for her to explain and hercheerful friendl iness made t he classes

most en joyable . "

Lecture demonstrat ion courses are free.

T h e y are held in the e v e n i n g , c o m m e n c

in g at 6.30 p.m ., once a week at each

of t he Counci l ' s showrooms. There are

nine lectures to the series.

A telephone cal l t o B 0259, extension

328, will bring you full information c o n 'cerning these lectures.

•

Only an

E L E C T R I CR E F R I G E R A T O R

can give you

• Safe and depend-a b l e refrigerationunder heatwave conditions.

• Health through instant protection of

your family's food.• L o w e s t operating

costs.

Make your choice fromthe wide range of elegant refrigerators atany Showroom of theSydney County Council.



LIVE BETTER

BE m m i R \ — SWITCH TO ALL-ELECTRIC

C D O K E R V I T E J SN o . 18 ( N e w Series) Published by T h e Sydney County Council

• 11 11111 n i n in 11 in 11 ti n i ii, i 111 111 n 111 i t.

For Only a Moderate Chargej

The Council will

Inspect Your Electrical j

Installation

and

Appliances

For Details'Phone B 0259 , Ext. 73 3 j

COOKERY DEMONSTRATIONS j Free

POPULAR WITH HOUSEWIVES ! ll.^nlr i . i r - ' i i ) Whether you've a beginner or n combe-Every week at the C o u n c i l ' s ment ion a few: jams pickles, preser ves, \ ™ J « ,„ thoroughly mo dern c i ty and s u b u r b a n s h o w - appetisers, entrees, cakes, past r.es, recipes at tending the Sydney County

• • j r for enter t a in ing and comple t e menus . ' .. . .*> , , ' , ' l r „ , : ' ,r o o m s , h u n d r e d s of w o m e n Economy is the keynote wi th a l i t t le ex- ( Council's evening lecture-demon luitioa t t end f ree C O O k e r y d e m o n s t r a - t ravagance now and t hen for those special

c o u r

?e s

'" .electric cookery. 1 hey ire,• ' occasions \ conducted in the Councils demonstra-

t , 0 n S - occasions. theatres, lisle,! below, by expertsActress and radi o pers onali ty Miss Gwen / ^ '

These demonst ra t i ons ar e designed to show Pl um b (right) gives a . ^ W « fectur«.ho w you can make cooking a ple asu re will. res ume <;a«h Hul ax ... ^ , . to a t t end . /».s/

th e aid of a mode rn elect r.c range. Wome n s \\ , r k „l - ( / / p ^ c „ ._ ,, ... „ the recipes to be dem- mm. *Sem \

1 •„, „r , ,7

,

Th e Counci l 's Hom e Man agem ent Super- onst rate d dur ing the Wg c l l s "IT"''* >'"" r

visor, Miss Un a Clarkson, and her staff ar e fnllowinrr wpek "Wn m m address.constantly testing new recipes a n d methods . rn

Pn \ Wpi-k" i s ' h r n l d W ' ' H a.V. Building, George St., City . 6 p.m. Monday

;

°r m e n s Week is uioai! ' t 208 Burwood Road, Burwood . . 7 p.m. Thursday

They will gladly let you have the benefit east for the Counci l at m - j f a 259 Beamish Street, Campsie . . 7 p.m. Tuesday (

of thei r experience. (Demonst rat ion . lavs p.m. vwiy Fri<l;i\ ' | » 326 Pacific H'way, Crow;s Nest . . 7 p^m. Wednesday

aic IMeil I.. I . . . . , f rom i . , . l i , , s . ,n , . i , ^ f * »"""<l « '««• ^ J / '-

Una Clarkson (pk iiir ed) says" "Th ese " Imm^mWSmmmmW Î ENROL MOV /

demonst ra t i ons can be a helpful refresher )

for housewives who have become t i red of saaa. m \ mm sjpaj as m m » m m \ m\ _ • asm gjaa ajaaj _ ^ » ssjaai m j b t

old recipes or ^ w - ^ b g m g g P A S T R Y C A N B E T A S T YYo u ar e shown ne w Here are four basic pastries. Th e recipes 2. Cut margarine into smal l pieces about

m e t h o d s a n d short - given with each by no means limit their size of peas ; cut these through Hourcuts; how to retain uses; shortcrust, puffy and choux pastries with sharp knife.

B the maximum l lavour con be used with both sweet and savoury 3. Mi x into pl iable dough with the milk:

of ingredients; how to fillings. 4. T u r n on to a floured surface, knead

W make food pleasing to V o a l a n d R a o n n P i « slightly.

.he eye as well as to puffy pAsTry 5

'R o U t 0 fit t h c

?i c d i s h. '

' * I he nalatp I UFFY PASTRY VEAL A N D BACON MIXTURE

m e p a u u e . 5 O I.

S R. f | o u r 3 O I . morgonne ] i | D , cubed veal Salt and pepper to

' All branches of cook- level teaspoon salt Milk to mix s t e a k s e a s o n

cr y ar e covered. To 1. Sift flour a n d sal t together. W r i '1

^ . « ! " ^ . l " "

ed to plain flour) 2 level tablespoons

„ . " ^^^^^^^^^^* ^^^^^^^ ' * ' . ( ic 11' s 111:.^ i i w x 1. i 11Demonstrations are con „ ,

:). r •

.i r- * ' Jr T j l l t ii' 1 1 , 1 1 1 1 inli> 11it dish, gla/c edaes o > is iducted in the Councils • \ -.u . i - . i .

< . Jf 1 with water and cover with pastry, press-demonstration theatres §§p • ' «,» . . ,

1

the fol E Jot I I H M H H B r * ing H on lo edges ol dish,a . p.m. on e o » 'Jpt J ' ii. Glaze pastry with milk, decor ate uni towing days each wee; • , , . , , .

* ' • N ) ^ H l l | »r

pastr) rose an d leaves. Cul a few shts in

City .. .... Friday \!lleemmWmrrzSKmeW^ ^ j ^ ^ s S ^ ^ f c ^ ^^ ••s j ^ sas j ' " past ry to allow steam to escape.Burwood Wednesday NJ?*ll||BtBîll^ " ^ ^ ^ 7. I!;ike in a l inl oven, automati. I l l )

Compsie Friday ; **-w m . .. i MOT gr 1«& 475° , non-automat i c 525°, to p off, b ot-Crow's Nest Tuesday | . <M JL. 1 | torn medium, foi 15 to 20 minutes .Bond, Junction Thursday • J j K % ^ » / f # Serves 5 to Ii.

• I M M l W l l t w r " J - ' JLJ*^ (Continued on bach /wg, i

http://pastr.es/

http://pastr.es/



C O O K E R Y NEWS

For Their Last Two Homes—All ElectricBuilder's wife Mrs. J. C. Perkins began

married l i fe in a home wi th tw o services—

ga s and elect rici ty. When Mr. and Mrs.Perkins bui l t a new home, they chose all-electric. After some years they deci ded tobuild again, this time in Pennant Hi l l s .

Having had a good oppor tuni ty of comparin g the two services, Mrs. Perkins once

more decided on all-electric for her thi rd

and latest home. "I wouldn't considei

cooking by a n y t h i n g but electricity," says

Mrs. Perkins.

Mr. Perkins supported her clioice. His

reason? The installation and running costs

of one service (electricity) are cheapci

than tico services.

T h e i r new h o m e has an air of comfortable

durabi l i t y and is a good sample of thework of first-class tradesmen. T h e ki tchenis centrally situated and is grouped wifh

b a t h r o o m and l aundry . I t conta ins a 3hotplate automat ic range, refrigerator

andnumerous smal l appl iances. H o t water foral l purposes is suppl i ed by an off-peak

hot water service. Kitchen lighting consists

of a 20 watt central fluorescent fitt ing, asingle 20 watt over the sink and the Hghl

a t t ached to the range .

The three main ki tchen colours are l ime

green (cei l ing), pink ( top cupboards) ,and flamingo (b ot tom cupboa rds) . Theelect ric appl iances a re whi t e and theprep arat ion benches have lamin ated sur

faces of black oak. Each of the three doors

has been painted to match one of the maincolours.

Winter is icell taken care of by a 35 kilo

watt, 4-heat electric fire in the living room

and a built-in radiator in the bathroom.

The d in ing area is p a r t of the t iving room.

In thei r previous home they had a separa t e

The Importance of Using the Correct Type of FlexT h e C h a i r m a n of the Electrici ty Authori ty

of N.S.W., Mr. E. W. B. T h o r n c r o f t , re cent ly drew at tent ion to the n u m b e r otelectrical accidents in 1957 in which "Figure

8" type flexible cord wa s involved.

"Thi s cord ," he said, "i s relat ively cheap,

readi ly avai lable and easily worked. Inconsequence, it is widely used, frequently

in appl icat ions fo r which it was never

in t ended ."

The types of flexible cords gener al ly a vai l

ab l e and the scope of t he i r use is given

below. For safe ty ' s sake , se e t h a t you useonly t he correct type.

Plastic InsulatedF i g u r e 8 T y p e(White or Clear)

Sui table only for very light duty interior

use such as pendant s , l amp s t andards ,

radios, etc. Not su i t ab l e fo r appl i ances

that require earthing or for rough us e .

Cotton Braided Rubber InsulatedSui table for p e n d a n t s a n d genera l use in

dry places. Not sui table over conduct ive

floors or for rough usage .

Cotton Braided and FilledSimilar to above , b ut more sui table where

cont inuous flexing is likely, as in i roning,

e tc .

Rubber or Plastic Sheathed Light Duty TypeSui table fo r interior use for appl i ances

such as vacuum c l eaners , etc . Should notbe used out of doors or subjec t ed to rough

use .

Tough Rubber or Plastic Sheathed —General Purpose TypeSui table fo r general heavy duty use, in

cluding outdoor appl icat ion for lawnmowers, drills, e tc .

Th e t wo s i zes in which household flexible cordsare supplied a re :1. 2 3 / . 0 0 7 6 to be used only fo r small appli

ances such as lamps, vacuum cleaners,polishers, irons, toasters, e tc .

2. 40/ .0076 must be used for larger appliancessuch a s radiators, portable cookers, e tc .

Note: Th e figures on the left of the oblique-stroke refer to the number of strands of wirein each conductor of the flex; t h e figures onthe right give th e diameter (as a decimal of an inch) of one strand.

dining room. Sliding fluted glass doors

open to a sun room which also serves asan office for Mr. Perkins an d sewing room

for Mrs. Perkins. Living, dinin g and sun-room make a wonderful , 37 feet long area

for entertaining.

The back fence, usually a neglected feature

of most homes, provides a colourful backg r o u n d to the home's warm brick. It is

pain t ed a mar ine blue (matched by thegut t e r ing) and has white vertical strips(matched by the window frames and fascia

b o a r d s ) .

Be well prepared for next summer

trode in your

GAS, KEROSENE,OR ELECTRIC

ABSORPTION REFRIGERATORNOW


ELECTRIC SEALED U N I T M O D E L

For details of this offer enquire at any showroom of

T HE SYDNEY CO U NT Y CO UNC I L



COOKERY N E IV S

CHUNG CORNERS IN THE KITCHEN - No. 2"By following these hints," says linn

Clarkson, "you will not only save time

when preparing the tasty pastry dishesincluded in this issue of Cookery News,

but you will also achieve better results."

• Whe n short crust pastry is mixed, the

bowl should not be st icky; t he mixture

should come away cleanly from t he sides.

The less liquid used, the shorter t he pastry

when cooked.

• Roll dou gh evenl y and as near as possible into the shape for which it is to be

used — use th e least possible amount of

flour in the rolling.

• To t ransfer t he pastry to the pie p la te ,fold the rolled ou t pastry in halves, and

the n fold over ag ai n. Lift past ry into pie

plate as shown and carefully unfold. Glazeedge of pie p la te and press pastry firmlyon to the plate . Decorate edge for sweetpies, leave plain for savoury pies.

• An alternat ive method of t ransferr ing

the pastry is first to lift t he edge with

spa tu la or broad bladed knife. Roll care fully around rolling pin and lift over pie

plat e. Starting from edg e furth est fromyou unroll, without stretching t he pastry,

and set t le it generously in the plate . Withthis method you should, of course, haveth e pi e plate ready beside t he rolledpastry so tha t yo u need lift t he pastrythe shortest possible distance.

ADDIT IO NAL AGENTS

Since publication in the previous issue of "Cookery News" of the list of Agents authorisedby th e Council to receive payments of electricity accounts an d hire purchase instalments,the fol lowing additional Agents have beenappointed:—-

DULW ICH H ILL : Dulwich Radio and Television

Service, 441 New Canterbury Road.

DRUMMO Y NE : Chambers Bros. T.V., 201 Victoria Road.

SYLVAN IA HEIGHTS: Mia mi Radio and Tele

vision, 254B Princes High way.

PAYMENTS TO S.C.C.When making ou t cheques, money orders an dpostal notes in favour of the Council, I T isrecommended that they be made payable toS.C.C. instead of to The Sydney County Council.The Council has adopted thte policy to suit THE?

convenience of the public.

Cook Better... ELECTRICALLYf o r a few shillings a week

Choose from the wide

variety of fast, clean,

modern electric ranges

on display at the show rooms of

THE SYDNEYCOUNTY COUNCIL

CITY • B A N K S T O W N

B O N D I J U N C T I O N

B U R W O O D • C A M P S I E

C R O W ' S N E S T

S U T H E R L A N D

_ T e l e p h o n e : B 0 2 5 9



C O O K E R Y NEWS

HERE'S HOW I Bengal Curry

s i t t fs •Judith Mind ( C o o k e r y D e m o n s t r a t o r ,

Oueun V i c t o r i a B u i l d i n g S h o w r o o m )

Curry powder can be blended from as many as

eleven dif ferent spices. In some eastern countri es, I

believe, the housewife blends the spices according

to her own particular taste, but in Australia we

buy our curry powder alrea dy pre par ed. Th e best

flavour is obtained by frying the curry powder with

the meat and onions.

COOK

1 lb. round steakSeasoned flour

1 level tablespoon fot

1 large onion (sliced)


curry powder

(more if desired)

1 level teaspoon

ground ginger

1 level tablespoon

flour

2 pint water or stock

1 apple

1 banana

1 /3rd cup sultanas

1 cup chopped green

pepper (if avail

able)

Salt and pepper to

taste

Lemon, parsley to

garnish

" cubes and toss in1. Dice meat into

seasoned flour.

2. Fr y onion in melted fat unt i l brown.

!!. Remove onion from saucepan, add meat

and brown well. Add curry powder and

ginger and fry a few minutes longer.

1. Blend Hour with a l i t t le of the stock;

re turn the onion to saucepan , add the

blended flour and remaining stock.

5. Thinly sl ice apple a nd b a n a n a and add

su l t anas and chopped pepper .

6. Season to taste with salt and p e p p e r .

7. Simmer gent ly fo r approximate ly 2

hours. Serve with boiled rice, garnished

with lemon a nd parsley. Serves approximately 4.

****************STAR T-VIEWINQ

See and hear Barbara Lynch

demonstra te new recipes on TC N ,

Channel 9, every Thursday, 3.30

to 4 p.m.

Judy Knowies also shows you exciting new dishes on ATN , Cha nne l 7,

every Monday at 4.30.

****************1 \ D HERE'S HOW I COOK

A Winter Pudding

says Gillian Rice( C o o k e r y D e m o n s t r a t o r ,

Q u e e n V i c t o r i a B u i l d i n g S h o w r o o m )

On a cold winter's day the tho ught of retur ning

home to a hearty m eal is always a com fo rti ng one.

This easily made pudding will give variet y to your

winter menu and is certain to warm the hearts of

an y fam ily. For added variety you may, if you wish,

substitute any tinned or dried fruits for the peaches.

8. Bake in hot oven — automat ic 425° to

450°, non-automat ic 500°, top off, bot

to m low — for 25 to 30 minutes .

. Serve hot with st i rred custard or cream.

Serves 6.

PEACH HONEY ROLLS

2 cups S.R. flour

\ level teaspoon salt

3 oz. margarine or

butter

Milk to mix

SYRUP

) cup peach syrup

and \ cup water

OR 1 cup water

1.

2.

S.

I.

small tin peaches

(drained) OR 1 lb.

dried peaches al

lowed to soak over

night in I pt. water)

cup brown sugar

cup honey

Juice of 1 lemon

Sift Hour and salt into a bowl and rub

in margarine.

Add milk to make firm dough.

Roll out into oblong about \ " thick.

Spread with the dra ined chopped

peaches a nd sprinkle wi th brow n sugar.

Roll up like a Swiss roll and cut into

sections.

Bring to boil combined syrup ingre

dients.

Arrange the sections in a greased pie

plate or ovenproof dish and pour t he

boiling syrup over them.

(Continued from column 3)

Cook over lo w heat until leaving sidesof saucepa n, st i rring constant ly. Tu r n

into basin.

Add eggs, on e at a t ime, beat ing wel l .

Place teaspoons of m i x t u r e on greased

slide, or pipe thro ugh plain forcing

tube .

Place in modera t e ly ho t oven, auto

matic 425° for 10 minutes, then reset to

400° for 30 to 35 minutes . Non-auto

matic 475°, to p off, bot tom medium for

10 minut es, then tur n bot tom to low

and cook another 30 to 35 minutes .Wh en cool, rem ove soft centre if any ,

fill with whipped sweetened cream or

mock cream and dust with icing sugar.

Pastry Can Be Tasty(Continued from front page)

Country Apple P i eSHORTCRUST PASTRY

8 oz. plain flour

bak-

2 oz. tasty grated

cheeseSufficient water an d

lemon juice to mix

cup chopped

raisins

level tablespoons

flour

level tablespoonshoney

5 oz . plain flour

-|- level teaspoon

baking powder

Pinch of salt

1 level t easpoo ning powder


4 oz. margarine

FILLING

4 cups sl iced, partly -J

cooked apples

(app rox. 4 large 3apples)

2 cup brown sugar 2

2 level teaspoons

cinnamon

1. Sift flour, baking powder and salt .

2. R u b margarine through Hour. Add

cheese.

3. Mix to firm dough with water and

lemon juice. Divide doug h in two por

t ions, O N E L A R G E R t h a n t he other .

4. Rol l ou t l a rger por t i on of past ry to

l ine a 9" pie pla t e .

5. Combine i ngredi en t s for the filling andfill the pie shell.

6. Roll o u t rest of past ry and cover pie —

glaze edges and press together.

7. Decorate edge of past ry—glaze top with

milk, and bake in modera t e ly hot oven,

au tomat i c 400°-425° , non- au tomat i c

475°, top e l ement off, bot tom medium.

20 to 25 minutes. Serves 6 to 8.

Lemon Meringue P i eCAKE PASTRY

3 oz. butter or

margarine

2 oz. sugar

1 egg

1. Cream but t e r and sugar.

2. Add egg and beat wel l .

3. Sift dry ingredients three l imes and add

to creamed mix ture .

4. Turn onto floured surface, knead wel land rol l out to l ine 8" pie pla t e .

5. Decorate edges and prick well.

6. Bake a t 375° to 400° in automat ic oven,

or 450°, top c l ement off, bot tom medium

in non-automat ic oven, for 12 to 15

minutes. Cool .

FILLING

2 level tablespoons

flour

2 level tablespoons

cornflour

1 cup sugar

1 cup lemon juice

MERINGUE

2 egg whites

1. Blend flour, cornflour

lemon juice.

2. Add water and cook, st i rring constant ly

unt i l thickened.3. Add egg yoiXs, lemon rin d and but t e r ,

a nd mix well.

4. Pour into cooled pastry case.

5. Make mer ingue and pi le or pipe on top

of pie ; brown l ight ly in moderate oven.

6. Serve with chilled custard or ice cream.

Serves 8.

Cream PuffsCHOUX PASTRY

2 oz. butter

•2 pint water

FILLING

Whipped sweetened

cream or mock cream

1. Boil but ter and water together

2. Add flour and stir well un til

1 cup cold water

2 egg yolks

Grated rind of 1

lemon

1 level tablespoon

butter

4 level tablespoons sugar

and sugar with

4 oz. plain flou r

3 large eggs

Icing sugar

(Continued foot of columnsmooth.

CHALCRAFT PRESS PTY. LTD. ~- MX 5177



Watch for this

Friday •'Special"

"WO MEN'S WEEK"

* f

COOKER!/ I M SBe Modern — Switch to All-Electric

No . 5 (New Series) . Published by The Sydney County Council.

T H A N K Y O U -

For Being PatientT H E C O U N C I L has announced a reductionin electricity charges benefiting 250,000domestic customers. T h e reductions are

introduced with the new "three block"system of charging, on which most electricity accounts are now calculated. •

The "block" system also simplifies accounts

from t he customer 's point of view.

Saves Domestic Customers

£380,000 per annum Based on estimated sales to domestic cus-'^tomers for 1955 the ftew "b lo ck " tariff willsave the Council 's customers an est imated tSWfiOO per a n n u m .

T h e new tariff applies to homes usedexclusively as private dwell ings includinghome units in multiple buildings. It doesnol apply to clubs, hotels, guest houses,inst i tut ions and combined business and

dwelling premises. The se, for the t ime

being, remain on the exist ing ResidenceRate.

There wil l he a relatively few cases—wherethe quanti ty of electricity used is small—where the new tariff will not reduce the

account . In such cases no additional costwill be borne by the customer as th e

account will continue to be calculated at

the existing Residence Rate.

Encourages Wider Use of

Labour-Saving Appliances T h e low rate of 2.3d. per k Wh in the th i rdblock of the new tariff means that electricalappliances become even cheaper to opera te .Now, more than ever, the housewife can

have electricity work for her .

The in t roduc t ion of the new tariff forecastsa return to th e pre-war pat tern where the

Council was able to make progressivereductions in electricity charges as increaseduse of electricity resulted in greater and

more ellicient use of t he Council's vastelectrical network.

Although in the post-war period, with t he

general rise in prices, increases in electricity

charges became unavoidable, the Council

could claim, even then, that electricity

charges increased much less than most

other goods a n d sarvices.

All-Electric Becomes the Coal As in other businesses the Council benefitswhen it s equ ipment is effectively used.T h a t is why it is able to make a fu r the rreduction of one Halfpenny per k W h to

homes where an approved electric range is

used. This reduces the third block ratein such cases to l .Srf 'per k W h . This makeselectric cooking cheaper than ever. Someda y you will need ajnew range. You maybe needing one now. Be certain to findou t al l the re is to lcraaw about t h e advanUages of cleanliness in< 1 simplicity an

perfect results you gel every iime from a

modern, fast electric range.

By Request—

REQUEST CHOCOLATE CAKEThis chocolate cake will keep moist and

toothsome.-.for days—-if it remains uncaicnthai long—because of Hie unusual addit ionof raspberry. T h e recipe is given on page 4.

I \ 2 5 0 , 0 0 0 S Y D N EY H OM ES

e l e c t r i c i t yIS N O W A

BIGGER BARGAIN THAN EVER In keeping with its policy of passing on to its customers the benefits of sav

ings in operating and administrative costs, the Council announces a new

block rate system of charging which brings reductions in electricity accounts.

The new tariff, shown below, applies to premises used exclusively as a

private residence, including multiple home units. It does not apply to clubs,

hotels, guest houses, institutions and combined business premises and dwellings.

Switch

to

1ST BLOCK 2ND BLOCK

First 30 kWh Next 70 kWh

used 5 pence used 3} pence

per kW h. per kW h.

3R D BLOCK

Al l additional kWh 2.3

pence per kW h, or 1.8

pence where an approved

electric range is used.

A L L - E L E C T R I C




-

Two

Storeys

D O W N

Clever designing has

made this smart all-

electric home ideally

suited to its delight

ful setting in Roseville

•

T H E SIT E slopes sharply from the road down into a beautiful

gum tree gully and the designer has had the home buil t two

storeys down.

Don't be misled: the plain truth

is that there is no cheaper, cleaner, healthier, more modern,

more efficient or more

versatile source of power for

cooking, refrigeration, lightand

water heating than

ELECTRICITY

Supplied to over 315,000 customers by THE SYDNEY COUNTY COUNCIL

Living rooms are on road level with sleep

ing quarters below. Wide windows, full

length in lounge, dining room and main

bedroom, allow full enjoyment of the

variegated greens of the Australian coastal

bush.

The ki tchen tasks of a busy housewife were

well considered a nd this all-electric kitchen

has been wisely planned. A fashionable and

serviceable breakfast bar adds to its com

pact appearan ce. Cup boar d treatme nt is

in white with circular handles of iridescent

bronze. T h e 3-hotplate electric range and

refr igerator are white. All are charmingly

framed by the mo tt le d black lino-t iled floor

and primrose cei l ing.

\ white Ind ian rug brings smart comfort

to the lounge room. Pleasing colour

touches are given by cushions and lamp

shades and by the floor length curtains in

lime.

An interest ing architectural feature is the

dining room buffet constructed along the

stairwell. This effectively and economically

masks the stairway and is impor tan t

functionally.

The home has eleven lights, te n power

points, range, washboiler, off-peak hot water

service and many smaller electrical aids to

comfortable living.



C O 0 K E R Y N E W S

B l o c k S y s t e m o f E l e c t r i c i t y T a r i f f s P o p u l a r Reduces Costs for the Householder, Encourages Increased Consumption of Electricity

T H E block system of electricity tariffs is

growing in popularity overseas and inAustralia. In in t roduc ing the new three-

block tariff the Council has two major

objectives: to increase the efficiency of its

business methods and, by reduc ing the cost

of operating electrical domestic appliances,to increase th e use of electricity.

The Council 's assets are valued at approxi

mately £30,000,000. Much of this is rep

resented by the vast network of wires an d

cables and the special equ ipm ent necessary

to bring electricity to customers' homes.

The greater th e use of electricity the be t te r

these assets pay for themselves. Thi s greater

efficiency of use must eventually result in

cheaper electricity to customers.

It Pays to Plan For All-Electric

The phenomenal increase in th e use of electricity—it has doub led on the Council ' ssystem in the past te n years—must showI hat every shilling spent on the electricalinstal lat ion of a new home is a gilt-edgedinvest ment. Ju st stop to th ink! T h e h o m ebeing built today will be lived in d u r i n gthe atomic age. Every extra power point,every extra light p u t in to a home todaywill give th e occupan t th e o p p o r t u n i t y to

enjoy th e improvements in living which

electricity must continue to br ing .And ano the r po in t wor th remember ing—

only electricity can cater for all services i n

the home. For new home builders , o n e

service means lower installation costs; fo r

exist ing home owners , lower h ousekeeping

accounts .

COUNCIL'S NOVEL COOKERY SESSION ON 2UWListen to "Recipe Revels" 1.30 p.m. Every Thursday

INTERESTING cookery information, new

and nove l recipes, guest chefs an d artists

combine to make Recipe Revels a half-hour

of bright enjoyment fo r housewives.

Recipe Revels includes a course of cookery

instruct ion prepared by the Council ' s Home

Management Supervisor, Miss U n a Clark

son. T h e private recipes of guest chefsare used to demonstrate Miss Clarkson's

advice an d h in t s .

2UW radio personality Walter Elliott com

peres the new show, which is presented at

the Council 's Queen Victoria Building

Demonstrat ion Theatre . He is assisted by

guest artists.

Members of the audience are quizzed o n

the cookery instruction at each session to

select th e lucky ones to take home th e

specially cooked meals.

Comment ing on Recipe Revels, Miss Clark

son said that she was certain it would pay

housewives to listen regularly.

" T h e r e is enormous interest in cookery,"


Don't—please don't—tinker with your electrical

appliances.

If any of your electrical appliances are not

working properly; if you suspect one of caus

ing crackles on your radio when you use it:

switch off at once and remove the plug from

the power point.

The qualified electrical contractor is the man

to carry our your electrical repairs. He has

spent a long time trajning to do his job

properly. Let him examine faulty appliances

and apparatus.

It is illegal to make alterations or addit ions to

the permanent electric wiring in your home.

This is defini tely a job for the licen sed electrical

contractor. Enjoy electricity fully by keeping

your electrical appliances in good working

order.

Miss Clarkson said. "W e at th e Council

receive many hundreds of requests each

week fo r advice an d help. Recipe Revels

gives housewives the o p p o r t u n i t y to learn

the important pr inciples an d methods of

up-to-date cookery."

LET ELECTRIC COOKING PROVE ITSELF

Visit The Free Demonstrations

QUEEN VICTORIA BUILDING,

GEORGE STREET, SYDNEY Every FRIDAY

208 BURWOOD ROAD,

BURWOOD Every WEDNESDAY

259 BEAMISH STREET,

CAMPSIE Every FRIDAY

326 PACIFIC HIGHWAY,

CROWS NEST Every TUESDAY

149 OXFORD STREET,

BONDI JUNCTION ...Every THURSDAY

Demonstrations Commence at 2.15 p.m.

11 I 1111 1111 I M 1 IIII M 1 II11 I 111 i 11I 111 t M I 1 It I I) 111111 I ) I I M I I I 11 1! 11111 M 11 h II I 11 11 I L M 1 EI 111 t 11111111 • 11^

j Electric Cooking — Alw aysthe C H E A P E S T j

I NOW iE V E N C H E A P E R I

Thousands of Sydney County Council

customers using approved electric

ranges can vouch for the low cost

of electric cooking. Now, with the

third-block rate only 1.8 pence per

kWh, these customers are going to

find electric cooking even cheaper.

Buy an electric range from the

Council (on low deposit and very

easy terms): not only will you

immediately enjoy the immeasurableadvantages of electric cooking, but

you will also immediately s tar t

reducing your house-keeping cos ts.

It pays to

A . Per week, only 3/ 10B. Per week, only 4 /1 0

slightly more for automatic o ven

C. Per week, only 6/ 8

features automatic oven control

D. Per week, only 7/ 4

Features aut omat ic oven contr ol

I COOK BY ELECTRICITY |Siiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiii mimii i t i iMi IMIIIIIII i i i i i i i i i i i i i i i i i i imt i i i r i i i i imi i IIIIIIIIR



C O O K E R Y NEWS

I ' . i s s i o i i l r i i i l S n o w

i s

M Y F A V O U R I T E D I S H

says Judy Knowles(Cookery Demonstrator,

Queen Victoria Building,Showroom)

"It's delicious, refreshing and easy to make—this is

the ideal week-end sweet, a particular favourite during

hot weather."

2 egg whites

2 level tablespoonssugar

i cup passionfruitpulp.

PASSIONFRUIT SNOW

3 level dessertspoons Pinch of salt

gelatine

]- cup cold water1 cup or ange juice


3 level tablespoonssugar

1. Soften gelatine in the cold water and

dissolve over hot water.

2. Place orange and lemon juice, sugar

and salt in a saucepan and heat , st i rring

unt i l sugar is dissolved—add dissolved

gelat ine.

3. Pour i n to an ear thenware bas in a nd

allow to stand till cold and b e g i n n i n g

to thicken.4. Beat until thick and foamy.

">. Beat egg whites unt i l stiff, add 2 level

tablespoons sugar gradual ly and beat

unt i l sugar grains are dissolved.

0. Fold meringu e into the gela t i ne mix ture

evenly, then fold in the passionfrui t

p u l p .

7. Pour i n to a mould rinsed wi th cold

water, chi l l thoro ughly , then unm oul dand serve with custawl, sauce or cream.

— a n d m i n e i s

C r u m b e d F i s h B a r w i t h C heese Sauce

says Selma Mead (Cookery Demonstrator, Burwood Showroom)

"Seafood meals need never be dull . Using any type

of fish—fresh cooked, smoked or tinned—Crumbed

Fish Bar is particularly good combined with tasty

Cheese Sauce."

CRUMBED FISH BAR

1 lb. cooked flake d 2 eggs

fish (any kind may ! cup milk

be used) 1 level teaspoon salt

1 lb. potatoes, cooked one-eig hth level te a-

and mashed spoon pepper1 cup cooked noodles 2 tablespoons lemon

or rice juice.1 cup finely diced

celery

1. Combine ingredients.

2. Place in well-greased and l ined loaf

t in, approx. 9 " x 5" x 3 ", which has

been dusted with dry b r e a d c r u m b s .

3. Bake in moderate oven, 450°, top

e l ement off, bot tom lo w (automat ic oven

400°), for 35 to 40 minutes .

4. Serve with Cheese Sauce, bak ed tom ato

halves and green peas.

CHEESE SAUCE

2 level tablespoonsbutter

2 level tablespoons

Hour

\ level teaspoon

mustard

1 pinch cayen nepepper

i level teaspoon salt

\ pint milk

3 oz. finely grated

cheese.

1. Mel t bu t t e r .

2. Add flour and seasoning, stir over heat

fo r 1 m i n u t e .

3. Remove from heat , add milk and r e t u r n

to heat . Co ok 3 minutes .

4. Add cheese a nd al low to melt .

5. Pour over loaf or serve in sauce boat .

now t h e xt;nBLOCK HATE MS

CASE 1: Customer us ing 240 kW h pe r

q u a r t e r and not enjoying elect ric cooking.

First Block: 30 kWh at Sd. ea. — 12 GSecond Block: 70 kWh at 3>id. ea. - £1'0'5

Third Block: 140 kWh at 2.3d. ea. — £1'G'10

Total Account — 240 kWh £2'19'9

CASE 2: Customer us ing 675 kW h per

q u a r t e r a n d cooking wi th a n a p p r o v e d

elect ric range.

First Block: 30 kWh at 5d . ea. - 12 6

Second Block: 70 kWh at 3isd. ea. — £1'0'5

Third Block: 575 kWh at 1.8d. ea. - £4'6 '3

Total Account - 675 kWh £5'19'2

ABSORPTION TYPE REFRIGERATORS

The Absorption Type Refrigerator

Rate will apply ONLY to cus

tomers remaining on the Resi

dence Rate. It will not be

applicable to NEW refrigerators

of this type installed since 1st

January, 1954, or to ANY refrig

erator of this type installed on

or after 1st April, 1955.

STORAGE WATER HEATING

The Storage Water Heating Rates

will remain as at present and are

available for both Residence Rate

and Domestic Rate customers.

REQUEST CHOCOLATE CAKE

4 oz. butter or

margarine6 oz. sugar8 oz. S.R. flour2 eggs

i to I cup milk

2 level tablespoons

cocoa1 level tablespoon

raspberry or plum

jam

Little boiling water.

1. Cream but t e r (o r margar ine) and sugar.

2. Add eggs on e at a t ime a n d beat well.

3. Mix cocoa, jam and boi l ing water to a

smooth paste. When cool add to

m i x t u r e .

4. Sift flour at least three times and add

al ternately wi th milk.

5. Bake in two greased 8 " sandwich t ins

at 450°, t op e l ement off, bot tom low,

a b o u t 25 m i n u t e s .fl. Allow to cool then fill with mock cream

a n d ice with chocolate icing.


butter

Lemon juice.

CHOCOLATE ICING:

5 to 6 tablesp oons

icing sugar2 level tablespoons

cocoa

1. Sift icing sugar a nd cocoa together.

2. Add b u t t e r to the lemon juice and heat

unt i l bu t t e r is mel t ed .

3. Add icing sugar mixture and beat unt i l

c reamy enough to spread .



^ l l t l l l l l i l l l i i H I I I I I I I I M i M l l l l l l l H I L'

Listen to

I WOMEN'S WEEK)

I 2 G B| every Friday 1

| 12.45-1.45 p.m. [MIIIMIIIIIIIIIIIIIIIIIIIIIILIIITIIIIIR

COOKERV neiusBe Modern-Switch to All-Electric

No . 9 (New Series) Published by The Sydney County Council

• W l l l l l l l l l l l l l l l I mi l i • •* a •_—

Listen to =

[ R E C I P E R E V E L S )

2 U WI every Thursday 1

| 1.30-2.00 p.m. §TT1111111111111111 M f F f 111 • 1111 • 11 • M 111 ~

D A I N T Y , DELICIOUS, DECORATIVE!Tiny Cakes for Afternoon Teas

Light, tender, delicately browned

cakes are a delight to the eye , as

well as the palate, no matter in which

shape or size they come.

The large decorative cake is ideal

for gracing the party table, but for

pleasant friendly afternoon teas and

cosy suppers, don't overlook the

charm of dainty small cakes. Three

of the most popular varieties of these

small dainties are Butterfly Cakes

(pictured), Chocolate Snowballs and

delicious Sugary Butterscotch Curls.

F r e e• -1 • . N^ R F L N

cookery

lessonsWhether you're a beginner or a

competent cook already, you'll thor

oughly enjoy attending The Sydney

County Council's evening lecture-

demonstration coursesin electric

cookery. Each course consists of

nine lectures conducted by experts

from the Council's Home Manage

ment staff. They are planned to be

of great interest and valuable assist

ance to everyone interested in cook

ery. It costs you nothing to attend.

Just phone, write or call at any of

the Council's shoivroooms and leave

your name and address . . . Do it

now.

Queen Victoria Building, George St., Sydney.

208 Burwood Road, Burwood.

25 9 Beamish Street, Campsie.

32 6 Pacif ic Highway, Crow's Nest.

14 9 Oxford Street, Bondi Junction.

Prince's Highway, Sutherland.

Marion Street, Bankstown.

B u t t e r f l y Cakes

3 tablespoons milk.

Cream.Icing sugar.Cherries.

and sugar well, ad d

3 oz. butter.

3 oz. sugar.1

teaspoon vanilla.1 egg.

5 oz. S.R. flour.

1. Cream buttervanil la . 1

!. Ad d unbea ten egg and beat in well.I. Sift flour and add it alternately with

milk, mixing each addit ion in lightly.I. Place spoonsful in well-greased patty

t ins.>. Ba ke in modera te ly h o t oven, 475°, to p

e lement off, bottom medium (auto, oven425°) about 12 minutes. When cold,a slice is cut from top of each cake—a spoonful of cream is placed on thecake—the slice is cut in halves an dplaced on the cream, to represent th ewings of butterflies. Dust lightly with

; icing sugar, decorat e each cake with asmall piece of cherry.

S n o w b a l l s

4. Wh en cool, coat with icing made by

hea t ing al l ingredients together .5. Toss in coconut .

For variety, these cakes may be coatedwith a pastel coat of fruit icing an d rolledin jelly crystals.

Note: These snowballs may be split an dfilled with whipped or mock cream.

Butterseo teh Curls

1 beaten egg . 2 cups S.R. flour.

Abo ut i cup milk. 1 level teaspoon salt.

1 level table spoon 1 level tablesp oonbutter or margarine butter or margarine.

(soften ed). 1 level tables poon

\ cup brown sugar. sugar.

1. Sift flour a n d salt into basin.2. Rub in butter , then ad d sugar.

3. Add egg and enough milk to make afairly soft dough.

4. T u r n on to a floured surface an d kneadlightly.

5. Roll o u t abou t \ " thick an d spreadwith softened butter or margar ine .

6. Sprinkle with brown sugar.

7. Roll u p like swiss roll and cut in slicesabou t J " thick.

8. Stand each piece in deep, well greasedpatty tins an d glaze with milk.

• Bake in ho t oven, 500°, top element off,bott om mediu m (automat ic oven 150°),

i,„ abm.t io u, i:. „ , ; , , „ „ ,

oz . margarine,oz . sugar.

1 egg.5 oz. S.R. flour.3 tablespoons milk.

3 tablespoons hotwater.

Coconut.

Vani l la.

Chocolate Icing

12 oz . icing sugar.3 level tablespoons

cocoa.Vani l la.

1. Cream margarine an d sugar, ad d vanil laan d egg and beat al l tho rough ly .

2. Ad d sifted flour a n d milk al ternately.

3. Bake in well-greased an d hea ted g emi rons in a hot oven, 475°, top e lementoff, botto m medi um (automat ic oven425°) 8-10 minu tes . (Yield: App rox . 24snowballs).




I HAD TO CHANGE BACK

TO ELECTRIC COOKINGsaid the owner of this new home at Maroubra

EMPLOYEE AOTHORITY CARDS

TO ENTER PREMISES OR COLLECT MONEY

For the protection oj the CounciTs cus

tomers, every employee oj The Sydney-County Council who is authorised to enter

customers' premises for any reason, or

who is authorised to collect money on

behalf of the Council carries an Authority

Card signed by the Secretary or Treasurer

of the Council.

If you should have any doubt about a person representing himself or herself as a Council employee, ask to see the Auth ority Card. This will prevent the possibility of misrepresentation by unauthorised persons.

"My husband and I saw this home just

thre e weeks before its com plet ion —and

liked wha t we saw — bu t the re was no

electr ic range.

"I put up with this for about a year andthen I decided that I 'd have to changeback to electricity, which I had cooked byfor years. T h e elect ric rang e is so cleanand fast."

^ And clea nline ss is of first importance to thisefficient homemaker. Allrooms gleam like theproverbial new pin—and there are no roomsblocked off from the useof the family of five

with a "for visitorsonl y" tag on the m. Itis a home with a comfortable, hospitable atmosphere and friends of the family are welcomeat any time for breakfast, dinner or tea.

There are three bedrooms in this compact

design. To ta l area is 13 squares. Doors toal l rooms (except the third bedroom) openfrom the entrance hal l .

Eye-catching feature of the furnishings isthe magnificent wall-to-wall carpet of royalblue that covers the floors of all roomsexcept the ki tchen.

Because of the dominance of this carpet,wall and ceiling colours have been limitedin range. Walls are duck-egg blue andceilings (except for the pale pink ceilingsin two of the bedrooms) are white.

In the ki tchen, blue cupboards reach to the

ceiling and cream tiles face the wall above

the sink and the grey laminated plastic

topped preparat ion tables .

This homemaker believes in electric servants as an aid to eflicient housek eeping .She has a 4-hotplate range, refrigerator,mixer, automatic jug, toaster, a 60 gallonoff-peak ho t water service, cleaner, washin gmachine, electric steam iron and she stilluses a 20-year-old elect ric rotar y i rone r.

DON'T T I N K E R -

and before you examine any

electrical appliance, flex or

plug

S W I T C H OFF AND P U L L

O U T T H E P L U G !

In addition to the general lighting fittings,local lighting is provided by:

• a floor st and ard in the loung e;

• a bal l type fittin g over the shavingcabinet in the bathroom;

• a str ip ligh t over the dress ing tablemir ro r ;

• and a bedh ead readin g light in themain bedroom.

CONVERTED . . .

and CONVINCED!Electrical contract or Mr . H. Burns is a

great believer in the superiority of electricity for the ho me. And so, whe n the ti mecame to build his own home it was onlynatural that he should want to make it all-electric.

But Mrs. Burns, while quite convinced lhat

electric refrigeratio n a nd electric hot water

have no equal, had never cooked by

electr icity. Mrs. Burns wasn't at all keen

on the idea of changing.-avcr .to an. electric

rang e, and to ok some pers uad ing frorfl

her hus ban d and friends.

Now it 's a dilferent story—Mrs. Burns (seen

below with her G.E.C. range) wouldn ' t

cook by any other means.

"I foun d th at electric cookin g is fast," shesaid, "and not slow as I thought it wouldlie. And it's so clean. I've never had afailur e from my oven an d in the last thr eeyears I've becom e a good saleswo man forelectr icity. I've convi nced many of myfriends th at they, too, shou ld cook electrically."




UNA CLARK SO NR E P L I E S

m o s t n e w h o m e s

b e i n g b u i l t

i n S y d n e y

Because electricity is the ONE SERVICE THAT CAN DO

EVERYTHING, only one installation is required. Thismeans INSTALLATION COSTS ARE LESS.

Practically all the electricity used in an all-electric home

is reduced a half-penny a unit in price (approximately

4/ - in the £) .

Electric cooking is by far the CLEANEST, EASIEST AND

CHEAPEST.

The new radiant hotplates on a modern electric range

make electric cooking FASTER than any other method.

Just a few shillings a week and a low deposit will put

a modern, electric range in your home.

THE SYDNEY COUN TY COUNCIL

From among the dozens of letters she

writes in reply to queries from house

wives each week. Miss Una Clarkson,

Supervisor of the Council's Home Man

agement Section, has selected the fol low

ing recent letters as being of interest

to housewives generally.

T o Mrs. L .T. , Five Dock:

I hope you will find the following hints

helpful in preventing your meringues from

flopping as soon as you take them from

the oven.

First of all, use only a soft meringue and

it is better if served within a short time

after it comes from th e oven. T h e longer

it stands the more chance it has of deflating.

The heat of the oven is most important

and this type of meringue requires only a

slow to very moderate oven. Th e result

you describe is typical of a meringue baked

in too hot an oven.The filling for the pie needs to be cool

before the meringue is placed on top . Also

remember it is be t te r to cover the filling

completely with the meringue before plac

in g in the oven. There should be no space

between the r im of th e pie an d the

meringue, through which the heat of the

oven will penetrate—this precaution helps

to pr ot ec t soft fillings from hea t.

T o Mrs. G.H. , Croydon:

The secret of success for making custardtarts is to have plain flour in the recipe for

pastry. Be very careful placing the pastryinto the pie plate , so as no t to break the

pastry or have any cracks in it. If thisoccurs it allows the custard to ru n th rough ,

and this ha s been aggravated in your casewith the use of self-raising flour in the

pastry.

T o Mrs. P.D., Greenwich:

Glucose used in sweet making an d for icing

is the colourless , thick, sticky type. Th is

can usually be bought from the chemist

an d is obtainable in several sizes, the small

est being about 4/-.

To measure, e i ther dip a dessertspoon

into boiling water to heat to facilitate

the measuring, or stand th e tin i n ho t

water for a few minutes to soften the

glucose. Place measur ed glucose ont o a

piece of greaseproof paper , rinsed with

cold water if it is not to be added imme

diately to th e other recipe ingredients . If

measuring by spoon instead of using weight,

allow 2 level dessertspoons of liquid glucoseto 1 oz.

A SPECIAL SERVICE

" of Inspection of Customers' Electrical

i t Installation and Appliances is offered , ,

<• at only a moderate charge by "

THE SYDNEY COUNTY

COUNCIL

" fo r details, telephone "

B 0259, Extension 733

AN APOLOGY, AND AN EXPLANATIONA number of the Council's customers have writtento say that they do not always get a copy of "Cookery News." To those customers the Counciltenders a sincere apology. Some, too, have no treceived their account on the due date.

As you know, "Cookery News" is delivered quarterlywith electricity accounts. Th e Council realises thatthis system is not perfect, and that, despite everypossible precaution, mistakes will occur. Indeed,it is generally acknowledged that this is inevitable

in any operation which introduces th e so-called"human element."There are, however, other reasons why many of the Council's customers do not regularly receivetheir accounts and copies of "Cookery News."Among these are broken letter boxes, from whichmaterial ca n be blown out and lost, and the temptation offered children to remove printed materialfrom open letter boxes.Customers of the Council may rest assured that theCouncil is doing everything possible to ensure thesafe delivery of accounts and "Cookery News."You can assist by ensuring that >our letter box isin good condition.




M Y F A V O U R I T E D I S HI S S T E A K P A T T I E S A N D

O N I O N G R A V Y

says Betty Storrie(Cookery D e m o n s t r a t o r , C a m p s i e

S h o w r o o m )

This is my favourite dish when I have to prepare a

fairly substantial meal quickly. It also has the advant

ages of being tasty and economical.

An d if a popularity poll were ever to be conducted

on gravies, I should think onion gravy would be tops.

Steak Patties and Onion Gravy

1

level teaspoonpepper.

2 tablespoons tomatosauce.

1 tablespoon Worces-

1 lb. round steak(minced).

2 cups soft whitebreadcrumbs.

1 level dessertspoongrated onio n. tershire sauce.

1 level teaspoon salt. 2 tablespoons sult anas3 tablespoons milk.

1.-Combine al l ingredients .

2. Place approx. 2 tablespoonsful of mix

ture into greased pat ty tins, pil ing u p

in centre.

3. Bake in a moderate oven, 450°, topelement off, bottom medi um (auto.400°) , 40 minutes . »

4. Serve with creamed potatoes, carrots,

peas an d onion gravy.(Makes from 9 to 12 patt ies .)

Onion Gravy

1 level tablespoon fat. Salt and pepper to1 small sliced onion.3 level t ablespoon s

flour.

taste.1 pint stock.

and saute until lightly

1. Melt fat.

2. Add onion

browned .

3. Remove from heat, ad d flour, salt an d

pepper , a n d cook for 1 m i n u t e .

4. R e t u r n to ho tp la te , ad d stock an d stir

unti l mixture boils an d thickens.

M I N E I S C H O C O L A T E C O C O N U T W A E E R S

says Noelene McLean(Cookery D e m o n s t r a t o r , Q u e e n V i c t o r i a

B u i l d i n g S h o w r o o m )

I should think biscuits wou ld be a favourite with

everyone. These delicious Chocolate Coconut Wafers

are certainly, My Favourite Dish. You will find them

very economical as well as quick and easy to prepare .

Chocolate Coconut Wafers

4 oz. butter or mar- 1 cup S.R. flour,

garine. 1 cup cornfla kes.5 cup sugar. \ cup coconut.

1. Cream butter and sugar.

2. Ad d sifted flour, cornflakes an d coconut.

3. Press into a shallow greased sponge roll

t in approx. 9" x 11 ".

4. Bake in a moderate oven, 450°, to p off,

bottom low (automatic oven 400°) for

20 minutes , approx.

5. Cu t into bars, remove from tin and ice

with thick chocolate icing while warm.

Chocolate Icing

6 oz. icing sugar. 1 teaspoon melted1 level tablespoon butter,

cocoa Warm milk.

1. Sift icing sugar an d cocoa.

2. Ad d melted butter and sufficient milk to make a thick sprea ding icing.

Marrickville Man Praises

Lecture Demonstrations

The lecture demonstration courses being

conducted by the Co uncil (see page 1)

are popular not only with the ladies.

On e "mere male" who attended a series

at Campsie Showroo m, Mr. John Camp

bell, of Marrickville, was so impressed

that he wrote to the Counci l to expres s

his appreciation.

Here is an extract from Mr. Campbel l 's

letter:

"I think it would b e rather thoughtless of me if I d idn ' t let you know how m u c h Iappreciate what I learnt about the culinaryart—well , not so m u c h the art par t of it,b u t th e commo n sense approa ch th at yourdemonstrators gave th e whole course. Noth

ing was too much t roub le fo r these ladiesto explain to he lp me.

"Being a mere male and the only one inlhat b ig class nearly daunted me for astar t , bu t as I know th e fair sex ar e takingan interest in eng ineer ing , p lumbing , etc.,a nd the things that till this decade havebeen considered purely male activities—well, I went on with it an d I'm not sorryI d id . W h i l e I am not the possessor of anelectric stove as yet, I in tend to remedythat omission ere long.

"All those little hints an d 'know hows'have come in very handy indeed, an d I amvain enough now to th ink I can cook ameal with anyone."

r i

| See for yourself . . . |

I THE PERFECTION OF ELECTRIC COOKING I

I You are invited to attend the I

| FREE public demonstrations of |

electric cookery conducted in

I the comfortable demonstration I

| theatres in the Council's show- |

rooms at 2.15 p.m. on these days

I each week:

' CROW'S NEST TUESDAY '

I BURWOOD WEDNESDAY '

I BONDI JUNCTION THURSDAY '

I CAMPSIE FRIDAY '

I QUEEN VICTORIA BUILDING . . . . FRIDAY '

^ (See. page 1 for showroom addresses.) ^

L . J



VS.

HAVE YOUR

ELECTRICAL

INSTALLATION

CHECKED.

See page 2.

COOHERV I M SBe Modern — Switch to All-Electric

• ' —No. 6 (N ew Series) Published by The Syd ney Cou nt y Council

ALL SHOWROOMS TO PRESENT. .

FREE COOKERY LESSONSCOOL WEATHER CASSEROLESHere ore two recipes which are inter

esting and appetising. Both are econ

omical to prepare and easy to serve,

an d are excellent examples of casserole

cookery so a c c e p t a b l e in winter.

Using the cheaper cuts of meats th e

long, slow cooking produces th e rich

flavours which, as every housewife

knows, satisfy th e family's palate and

delight the connoisseur.

GOULASH

2 lb . topside or chuck Pepper to tastesteak

4 sheeps' kidneys3 level tablesp oons

seasoned flour2 level tablesp oons

dripping2 small s liced O N I O N S

3 level tab lespoonsHiptd nremn nepoer

I level te aspoonpaprika

I level tea spoo n salt

I

A little marjoramA few carraway seeds

(if desired)2 c ips skinned chopped

ripe tomatoesJ cup -white vinegar1 cup stock2 cups cooked diced

I cup cooked dicedcarrots

Cut meat a nd kidneys into meat

pieces, roll in seasoned flour and

b r o w n in hot dr ipp ing .

2. Add onions a nd peppers a n d cook

unti l onion is browned .3. Add seasonings, tomatoes, vinegar a nd

stock.

4. Pour into casserole dish a nd cook

covered, in a modera te oven , 450° ,

top element off, bot tom low (auto

matic oven 400°), fo r approx . 2

hours .

5. Add potatoes a nd carrots a n d serve

with green vegetables in season.

Note: If us ing a pressure cooker, cook

for approx. 35 minutes , then a d d pota

toes a n d carrots . Serves approxima tely 6.

SPAGHETTI & CHEESE CASSEROLE

steak and I1 tomato ^ skinnedfinely sliced

2 level ta blesp oonschopped mintI level teaspoon salt

j level teaspoon pepper3 cup burgundy or

sherryBrowned breadcrumbs

I lb . round(minced)

] level te asp oon mixedherbsI sliced onionI level ta blespoo n fat I cup chopped celeryI carrot (diced)I swede turnip (diced)I large potato (diced)

1. Place steak and herbs together in a

large basin.

2. Saute onion in fat and add to meat

wi th remainder of ingred ien ts , ex

cept ing burgundy a n d b r e a d c r u m b s .

(continued on page 2)

The Council's popular free lecture-demonstration classes in

cookery are to be extended to all showrooms. Previously

held only at the Queen Victoria Building and Burwood Show

rooms, the courses will now be presented also at Crow's

Nest, Bondi and Campsie Showrooms.

C o m m e n c i n g at 6.3 0 p.m ., the classes

finish at a p p r o x i m a t e l y 8.30 p .m . No

charge of any kind . is made. Every

student receives a typed copy of each

lec ture an d of all demons t ra t ion rec ipes .

You will be interested in this if you

intend

• building a home

• buying a home

in Sutherl and Shi re.

As* from 1s t July m i s year electrtcify'

supply in the Suther land Shi re is the :

responsibil i ty of The Sydney County

Counci l .

This means that customers of the

Counci l w h o move to that distr ict |

will be assured of c o n t i n u i n g to receive t he full benefit of the Counci l ' s

many services.

' Instruction Co ve n Basic Cookery

Each course is comple te a n d covers principles of cookery. Step by step instruction

simplifies each lesson, which is suppor ted

by prac t ica l demons t ra t ions . *

These cookery instruction courses arc

helpfu l to the good cook and the beginner .

They will help a n d ente r ta in bo th you and

your daughte r . They are presen ted in the

evening to give girls w h o work an oppor

tun i ty to a t tend . .

F.Vune S 02<3?r-*ift*N I

of these courses. If you wish, drop a note to the Council and Information will

be sent to you by post .

Lecture demonstrations are conducted in com fortable theatres at the Council's showrooms.

This picture, taken at a public demonstrationin Bondi Junction Demonstration Theatre, shows the large audience enjoying a happy momentwith Demonstrator Marie Burke and her assist ant Barbara Gray.

-




INEXPENSIVE TOUCHES ADD CHARM

TO THIS ALL-ELECTRIC HOME

J N THE designing and furnishing of a

new home, a woman pours al l her per

sonal i t y . T he comple t e home , probably

mor e so tha n perso nal dress, shows to

her world her imaginat ion, taste, good

sense and resourcefu lness .

i i i n i i i i i i i i i ii i t i i i i i i i i i i ii i i i i i i i i i i i i i i ii i i i i i i i i i i i i i ii i i t i i i M i i i i i i ti i i i i i

K E E P I f l G

E L E C T R I C I T y *S A F E

A s p e c i a l s e r v i c e o f

I n s p e c t i o n o f C u s t o m e r s ' E l e c t r i c a l

I n s t a l l a t i o n a n d A p p l i a n c e s

i s o f f e r e d b y

T H E

S V D H E V COUnTV C O U I K I LOnly a moderate charge is made for this service.

If you have the slig hte st doubt a bo utthe safety of any part of your electrical

instal lat ion, or of any electrical applianc e or piec e of appa rat us , you can

take adv an tag e of this serv ice by'phoning: ,

B0259, Extension 234

Resou rcef ulness does play a large part

in the fine art of ho me -m ak in g. Few

people have a bot tomles s pur se. A woma n

who can crea te an atmo sph ere of taste

and char m wi th some compara t i ve ly i n

expen sive touche s is a wo ma n to who m

ful l credi t must be given.

Th e al l -elect ric home selected for this

issue i l lust rates this. It i s of na tur al

brick and the win dow frame s, ga rage

doors, front door, gables and eaves have

been pa in t ed whi t e .

The br igh t and co lourfu l k i t chen conta ins

a smal l breakfast nook. Th e black tops

of t he prepara t i on counters a re wider

tha n usual and provide a dra mat ic con

t ras t ' t o t he whi t e cupboar ds bene ath .

The automat ic elect ric range has i t s own

ill umi na tio n. A smal l fluorescent wi th a

whi t e shield is at ta ched to i t . Th e wa l l

co lours , deep b lue , char t r euse and cora l

rose, add to the air of br igh tne ss an d

m o d e r n i t y .

Th e ent ran ce is cha rmi ng. A flower

stan d has been at ta ched to the wa l l

facing the front door. This has been

sha ped fro m the mar ble top of an old-

t ime dressing table. It i s i l lu min ate d by

two arc hi te ctur al st rip l ights.

Th er e are 14 l ights and 13 powe r out lets

in the home . On e of the power out le ts

is in the bat hro om for an elect ric razor .

Amp le suppl i es of stea ming hot wat er

wherever and whenever requi red are en

sure d by the 60-gal lo n Brae mar "off-

pea k" storage hot wate r service; othe r

elect ric aids to comfo rtabl e l iving inc lud e

a West in ghous e sea l ed-uni t re f r i gera tor

and a Wils on wash boi ler.

COOL WEATHER CASSEROLES(continued from page 1)

3. Place combined ingredients into a 21

pint casserole dish which has been

greased and spr ink l ed wi th browned

b r e a d c r u m b s , t h e n po u r b u r g u n d y

over mea t and vegetables. Place l id

on casserole.

4. Bake in a mod era te oven, 450° , top

off, bot to m me di um (au tomat i c oven

400°) for 1 hour .

SPAGHETTI S CHEESE TOPPING:

Ii cups tasty gratedcheese

1 level teaspoon cayennepepper

2 level tablesp oonsbuttered breadcrumbs.

! lb. spaghetti2 level t ables poons

butter or margarine2 level table spoons

plain flourSalt to tasteIi cups milk

1. Place spaghet t i in boi l ing sal ted water

and cook for 20 minutes.

2". Melt shortening in saucepan, remove

from h ea t an d ad d flour an d salt —

st i r unt i l smoot h.

3. Sti r over hotplate for 1 minute.

4. Remo ve from hot plate and add milk

all at onc e. Stir unt il sauce boils an dthickens, cook for 3 minutes.

5. Remove from heat and add 1 cup

cheese and cayenn e pe pper .

6. Add cooked, dr aine d spaghet t i to

sauce and place on top of copked

cassero l e .

7. Sprinkl e wi th bu t t e re d bread crumb s

and remai nder of cheese . Retu rn t o

oven to brown.

Serves appr oxima tely 6.




• • »COOKERY INSTRUCTION BY RADIO

Two Sessions Help Good Cooks and BeginnersUna Clarkson and Lyndall

Barbour get together with the

microphone during a broadcast

of "Women's Week". Regular

artists include Josephine

O'Neill and William Francis,

while Gwen Plumb's voice is

heard each week "on tape"

from overseas.

U N A C L A R K S O N R E P L I E SH u n d r e d s of housewives each monthwrite , phone or visit the cookery demonstrators at the Council ' s showrooms seekng advice, no t only on cookery, but on

all aspects of home management .Miss U n a Clarkson, Supervisor of H o m eManagement , or one of her staff of demonstrators , who are special ly t rainedn cookery an d home economics, wil l be

glad to he lp yo u with your probl em.Perhaps the following replies to recen tquestions will interest you:Question: A friend told me that I can do

fruit preserving in the oven of my electric

range. Is this a fact?

Answer : Yes, all fruit s and tomat oes can b epreserved by the very successful electric ovenmethod. P r in ted informat ion explain ing howhis is done is available at any of our showooms.

Question: I now have an automatic oven electric range and am wondering if you could give

mp a rpcipe for Danish Pastry. My husband tried it recently and is insistent that I makesome for him.

Answer: Danish Pas t ry i s par t i cu lar ly del iciouswhe n baked in the electric oven. H ere is therecipe for the dough from which you cut thepastry shapes—it will make approximately 3dozen small pastries.

I lb. 2 oz. plain flourI level teaspoon salt| cup sugar2i 01. yeast

l{ cups milkI egg (beaten)Ii cups butter (| lb.)

bowl and a dd1. Sift flour and salt intosugar .

2. Mix yeast with a l i t t le cold milk, the n add

remaining mi lk and beaten egg.3. Add the liqu id to the sifted flour an d su gar .4. Beat well unti l smooth with a wo oden

spoon, turn on lV J a floured surface andknead l ight ly .

5. Roll out the dough to approx. i" in thickness.

6. Dot small pieces of the butter on jids of the dough and then spread . (But ter mu s thav e same firmn ess as the dou gh. If it istoo soft i t melts into the dough.)

7. Fold together into 3 layers envelope fashio n,first the part without the butter.

8. Roll out and fold again. Repea t this 4t imes .

9. Le ave in a cold plac e for ^ hour .Whe n the pastry is shape d, say, in Cock s'

"Recipe Revels"

Basic information on cookery methodsand rel iable short-cuts to good results ar e

presen ted by the Council ' s Hom e Manag e

ment Supervisor , Miss U n a Clarkson, dur

i ng t he radio session, "Recipe Revels",

b roadcas t each Thursday , 1.30 to 2 p.m.,

by radio s tat ion 2 U W .

Recipe Revels is a happy session, with

popu lar compe re Wal ter Ell iot t quizzi ng

demons t ra t ion aud iences on Una Clark-

son's lesson for the day.

Music an d guest chefs add e n t e r t a i n m e n t

and interest to the valuable cookery in

s t ruc t ion , p resen ted i n this bri ght session.

'Women's Week"

This women's magazine session is pre

sented each Friday, 12.45 to 1.45, byradio s tat ion 2 G B .

Miss Lyndall Barbour edits a n d comperes

the session, which includes a cookery

talk by Una Clarkso n. Othe r features

include book a n d film reviews and abeauty talk.

Combs, Spandauer s , or Chocolate Buns , p laceon baking sheet and leave in a cold place torise for 15-20 minu tes , then brush wi th eggwhite and bake in your automatic oven at 425°for 10-15 min ute s, or unti l golden b row n.

Buy on

PUT ONE IN YOUR KITCHEN! C ' F ' \EA5I EST

iTERMS

of

09 —"

— — „

Reduce your housekeeping costs the m o d e r n way,

and bring beauty to your kitche n. Instal an

approved electric ranges—not only wil l cookingcost you less, but you immediate ly get the benef i tof a special reduced rate for all your third blockkilowatt hours, regardless of the p u r p o s e for

which they are used.

With it s radiant hotplates to give you instantred heat, th e modern electric range is fast and

c lean .

Purchase your range from T he Sydney CountyCounci l . Payment of the deposit wil l put it in

y o u r h o m e — a n d you can inc lude the ins ta l la t ioncost in the terms if you wish .

A. Deposit £4/9/-, per week 4/ 2B. Deposit £9/1/4, per week 5/10C. Deposit £9/13/4, per week 6/ 2D. Deposit £11/9/-. per week 7/4 +"E. Deposit £15/11/6, per week 10/-F. Deposit £14/7/6, per week 9/3

B to F all feature automatic oven control.

http://ea5i/

http://ea5i/

http://ea5i/




MY F A V O U R I T E D I S HIS G I N G E R R E C E S S W I T H A P P L E S A U C E

•

says Levenia Williams

(Cookery Demonstrator, Burwood Showroom )

I have found it a del ightful party sweet , ideal for t h a tspecial occas ion. The unusual combination of ginger andapple blend beautiful ly, an d give a del icious f lavour.This sweet is economical , t oo—only one eg g, and can becooked in the oven with the ca s s ero l e .Served ho t with ice crea m at a dinner party an d next daycold for af ternoon t e a makes this a dual purpose sweet .

2 level table spoonsmargarine

2 cup castor sugarI teaspoon vanillaI eg g

5 oz. S.R. flourI pinch saltI level dessertspoon

ground gingerApprox. i cup milk

7. T u r n out , allow to cool a n d fill recess

wit h App le Sauce. Serve wit h ice

c ream.

Cream margar ine an d sugar .

Add vanil la .

Add unbea ten egg an d beat well .Sift flour, salt a n d ginger 3 t imes

and ad d to creamed mixture al tern

ately with t h e milk.

Pour into a well-greased 8 " recess t in .

Bake at 4 5 0 ° , top c lement off, bottom

low (automatic oven 400°) fo r

approx. 30 m i n u t e s .

APPLE SAUCE

'2 cooking app les2 level t able spoon s

sugar

3 tablespoons water

Rind and juice of I lemon

I egg yolkI level te aspoo n butter

1. Peel , core an d slice apples.

2 . Boil sugar an d wate r , ad d apples a n d

cook unt il soft.

3 . Remove from hotplate , add l emon

rind, juice, eg g yolk an d butter . Cool .

M I N S B I T T E R - S W E E T C A K E

says Marie Burke(Cookery Demonstrator, Bondi Junction

. ^Showroom)

When asked for ou r favourite recipe most of us name aca k e or sweet . Af ter all, it's only natural that w e shouldthink of the sweetes t things in life first. Bitter-Sweet Cakeis not all s w ee t , as its name sugges t s—but it's qui te afavouri t e of mine. Incidental ly, this reci pe w a s originatedby Florence Bird, Cookery Demonstrator at our Crow'sNes t Showroom.

i cup butterL teaspoon grenadine

essence1 cup sugar2 eggsi cup chopped

almonds

Cochineal•\ cup cherries2 cups sift ed flouri cup milk3 level teasp oons

baking powder

4 .

6.

7.

Cream butter an d essence.

Add sugar gradually a n d cream till

l ight an d fluffy.

Add eggs, o n e at a t ime, beat ing thor

oughly after each addition.Divide mixture into two, to on e half

add blanched shredded almonds, to

the other half add coch inea l a n d

chopped cher r ie s .

Add flour to creamed mixture, a l tern

ately with milk.

Pour mixture into two greased a n d

floured 7" or 8" sandwich t ins .

Bake in modera te oven , 450° , top

e lement off, bo t tom low (au tomat ic

oven 400°) , for 25 to 30 m i n u t e s .

Spread mock cream between the two

layers . Cover the top an d sides of

cakes with Vienna Icing a n d sp r ink le

wi th coconu t .

MOCK CREAM

4 level tablespoons I teaspoon grenadinebutter essence

4 level tab lespo ons 4 level tablespoons milksugar

1. Cream bu t te r an d add sugar gradu

ally, m i x till light a n d fluffy.

2. Ad d coch inea l a n d milk gradually,

beat ing unti l smooth.

VIENNA ICINS

6 oz. sifted icing sugar 1 teaspoon grenadine3 oz. butter essenceCochineal

1. Cream butter , a d d sifted icing sugar

gradually, beat ing t i l l l ight an d fluffy.

2 . Ad d grenad ine a n d coch inea l .

i i i i i i i i i i i t i i i i i i i i i i i i i i i i i i i i i i i i i i f i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i in i

W-A-R-M-T-H

. . . w h e r e y o u w a n t i t

Lucky home with portable electric

room heaters this winter. Switch off

in the living room, plug in and switch

on in the bedroom—take the heat

with you.

Only the electric heater is so

• clean (no soot)

• healthy (no fumes)

• safe (no f lame)

• economical ( i t costs less than

2 / 6 a week for a 1000 watt

radiator to prov ide rich qlow-

ing warmth for the average

household where an approved

electric range is ins tal led).

See the wide range of electric heaters

displayed by your local electrical

retailer.

l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l l t l l l l l l l l l l l l l l l l l l l l l l l l l lHIII I I I I I I i l l l l t

C o m e an d w a t c h

ELECTRIC COOKERY PROVE ITSELF

Visit the FREE

COOKERY DEMONSTRATIONS

C o n d u ct ed in the Council 's

Demons trat ion Theatres

QUEEN VICTORIA BUILDING,GEORGE STREET, SYDNEY - - - EveryFRIDAY

1

208 BURWOOD ROAD,BURWOOD . . . . . . Every WEDNESDAY <

259 BEAMISH STREET,CAMPSIE - - Every FRIDAY

326 PACIFIC HIGHWAY,CROW'S NEST Every TUESDAY,

149 OXFORD STREET,BONDI JUNCTION Every THURSDAY

Demonstrations commenceat 2.15 p.m.

Alex. Ind. Print (ALEXPR1NT)



BE MODERN — SWITCH TO ALL-ELECTRIC §'""','"| For Only a Moderate Charge

| The Councilwill

I I n s p e c t Y o u r E l e c t r i c a l

I n s t a l l a t i o n

1 a n d

| A p p l i a n c e s

. I For DetailsNo . 17 (New Series) Published by The Sydney County Council j; phone B0259, Ext. 733

COOKERY M S11111 I I I ! i r i l l l l l i i M i i i

C O O K E R Y — b y t h e B o o kCOUNCIL RECIPES ARE TEST-COOKEDAll of us have fancies an d opinions which

isely or unwisely, we stick to throughthick an d thin.But we can't afford that sort of thingwith cookery: with cookery, what's in the

book really does help.Of course, if one is made that way, a

little bit of experimenting is often excit

ing an d ma y result in something novel an dtasty.But for new cooks an d busy cooks—andfor cooks on a budget — it pays to followthe tested recipes.Every one of th e Council's recipes is testedand tasted; they ar e enjoyed, too , becausedishes cooked by the Council in its testkitchens and at demonstrations are do

nated to charitable organisations for distribution to the needy.Here are a f ew of the recipes demonstratedlast year which, based on requests, -weretops in popularity with Sydney women:

Sweet-Sour Veal With Ricelb. veol steak

level tablespoons

fa t

cup celery (sliced)

cup chopped onionlevel teaspoon salt

level teaspoon

pepper

cup welt-flavouredstock

15oz. tin pineapple cubes(drained)

cup pineapple juice

or 3 tablespoonsSoy Sauce (according to taste)tablespoon vinegarlevel tablespoonscornflour

S.C.C Supplies HornsbyFrom the 1st Januar y , 1<).">8, the electricitysystem of the Hornsby Shire Council has

been included in the Sydney County Council system.

As customers of the Council, electricityusers in the Hornsby Shire may now takeadvantage of the Council's easy terms offeron

• ELECT RIC RANGES• H O T WATER SERVICES

• R E F R I G E R A T O R S• WASH BOILERS

Details are available at (he Council's showrooms:

Queen Victoria Building, George Street, CITY.

208 Burwood Road, BURWOOD.

259 Beamish Street, CAMPSIE.

326 Pacific Highway, CROWS NEST.

149 Oxford Street, BONDI JUNCTION.

Council Chambers, SUTHERLAND.

31 Marion Street, BANKSTOWN.

Customers in the Ffornsby Shire m a y cont inue to pay their accounts and transactother business at the Hornsby CouncilChambers.

1. C ut veal i n \ \ " cubes.

2. Heat fat, saute veal until it changescolour.

3. Add celery, onion, salt and pepper .Brown lightly.

4. Combine stock and pineapple juice and

add; cover and br ing to boil. Simmer(>0 to 70 minutes , or until meal is

cooked.5. Add pineapple cubes.

6. Mix together Soy Sauce and vinegar.

7. Blend cornflour with these ingredients

8. Stir into veal mixture, bring to boiland simmer 5 minute s. Serve withboiled rice. Serves G.

Note: 1 Beff T e a Cube dissolved in 1cu p of water , or 1 cup of Ox Tai l orMushroom soup may he used in placeof stock.

Butterscotch Fruit PuddingCAKE MIXTURE

4 oz. S.R. flour 2 oz. sugar

2 oz. butter or 1 egg

marga rine 2 tablespoons milk

1 small tin sliced peaches (or similar fruit)

I t ' s not too l a t e to

T R A D E I Nqour gas, kerosene, or electricabsorption tt|pe refrigerator


e l e c t r i c s e a l e d u n i t m o d e l Enquire at any showroom of

THE SYDNEY COUNTY COUNCIL for details of the generous allowance

1. Sift flour and place al l ingredients intoa bowl.

2. Beat by an electric mixer for 3 minutes,or if using a wooden spoon, beat for

r

>

or 6 minutes .3. Drain peaches and place in a greased

2i pint sized ovenproof dish.4. Pour in half cake mix tu re t hen half

of Butterscotch Mixture, and repeat .5. BSke in a moderate oven, 450", Top olr^

bo t tom lo w (automatic oven 375° to

400°) for 45 minutes approx.6. Re mov e from o ven and cover with

meringue made by bea t ing the two re-

(Conlinued on back page)

' I IN N I MM I I N IN I I U

i It

This Chocolate Cake is delicious" s a y s

B

S ^ t




All-Electric Kitchen

Is Outstanding

In This New HomeMrs. M. I'oole, of East Benistone, ha s chosenan electric range for her new home becauseshe thinks electric cookery is best: and she

should know — Mrs. I 'oole is a teacher of

home science. Mr. Poole likes the idea, too,

because he knows that when yo u have anall-electric home, all the electricity you use

is charged for at reduced rates.Clean, fume-free cookery is very importantin this modern home for there is no wallbetween the kitchen and the living room;division is effected by means of a snack bar

Mrs. Poole prefers this arra ngem ent because,

'as well as giving an added air of spaciousness, it allows her to be "in " on th e conver

sation when she's entertaining.

Th e (kitch en itself is rcallv outstanding. It

has every convenience for the easy storage

and preparat ion of food; it has been de

signed as a compact work centre, wiJk cupboards, equipment and a p p l i a n c e

• • • • • • • • • • • • • • • • • • • • • • • • t o

DON'T RISK STRAININGYOUR CHILDREN'S EYES

TV should NOT be Viewedin Total Darkness

Always use background lighting to softencontrast between th e bright screen and

its surroundings+ + • • » • • • • • • • • • • • • • • • • • • • • • •

grouped in a V shape, to save unnecessarywalking and fatigue. T h e 3-hotplate rangean d 0 cu. ft. refrigerator face each oth erat the top of the U, with the stainless steelsink at the bottom, and benches and cupboards on each side. The top cupboards

reach to the ceiling, providing ample stor-_ age space in the higher shelves for those

items that are used infrequently, while the

lower shelves and bottom cupboards contain the everyday; requirements of the

kitchen.

for convenient and easy 4 o get at stor-,rfjage; the bottom cup

boards have turntable "shelves in the

| c o rn e rs , v e g e t a b l ebins, paper and trayracks. A novel, feature is a t raymobile

I th at fits in to t he

; b o t t o m c u p bo a r d s;I one end matches the

j c u p b o a r d do o rsso

I th at when it's not in1 use it becomes part

of t h e c u p b o a r dunit . Tw o pull-out

| cutting boards havealso been pr ovided .

I C a r e f u l u s e o f

I colour completes the

I s c h e m e : t o p c u p -

I boards and tiles ar e

aqua blue; appliances and bottom cupboards are white; re d

mahogany plastic surfaces the bench topsand the floor is surfaced with black and

white vinyl plastic tiles. Th e ceiling is

white.

This ki tchen is well lit. A 40 watt fluorescent tube provides general lighting while

local lighting at the benches is providedby two 15 watt tubes. There are n inepower points .

A clothes hatch from the kitchen to the

well equipped laundry makes disposal of

soiled clothes easy. Laun dry equ ipm entincludes a buil t- in i roning board and a

stainless steel t ub that has a removablebench top to match that of the adjoiningcupboard. Repeti t ion of the kitchen colourscheme makes this laundry a pleasant placeto work in.

Where to Pay AccountsTo enable you to pay your electricityaccount in a convenient and economicalway, the Sydney County Council ha s authorised a n u m b e r of retail stores througho u t it s area to receive payments of

electricity accounts and hire purchase in-

, stalm'ents. Th es e facilities are, of course,addit ional to those normally provided at

the Council's branch offices.When paying your account at any of thesestores yo u should:

• present the account with the payment;• pay it i n full (except that overpayment s

ma y be received on hire purchaseaccounts) ;

• pay it within 21 days of the date of

issue.Listed here are those stores where the

facilities are available at the time of printing this issue of Cookery News.AN N ANDALE: B.S.S. Homelectric Supply Co.,

119 Porromotta Road. ,

A U B U R N : Maurer Radio and Refrigeration Co.

Pty. Ltd., 101 Auburn Road.

H. G. Palmer Pty. Ltd., 38 Aub urn Road.

BOTANY: C. T. Bridqes, 1134 Botany Road.

B RO A DW A Y : Grace Bros. Pty. Ltd.BROOKLYN: Deany's Store, 1 Bridge Street.B UNDE E NA : T. V. Jones, P.O. Store.

CA RING B A H: N. and J. Martinsen Pty. Ltd.

361 The Kingsway.

CHA T S W O O D: A. J. Benjamin Ltd.. Victoria Ave.

CHESTER HILL: Emblem & Davis, 35 Waldron Rd.

CREMORNE: Bernard Moore, 305 Military Road.

CRO NULLA : Hewson's Radio Pty. Ltd., 107

Cronulla Street.DOUBLE BAY: Wentworth Electric Co., 352 New

South Head Road.

EASTWOOD: H. G. Palmer Pty. Ltd., 159 Rowe St.

ENGADINE: Turner's Radio and T.V., Station St.

EPPING: Roberts Epping Radio-Television, 18

Bridge Street.ERSKINEVILLE: Chambers Bros. Television, 61

Erskineville Road.

GLADESVILLE: E.J.M. Electric, 276 Victoria Rd.

GORDON: Yorkes Pty. Ltd., 788 Pacific Highway.

G Y ME A : Gymea Electrical, Cnr. Gymea Bay

Road and President Avenue.

HUNTERS HILL: Hunters Hill Council Cham

bers, Alexandra Street.

JA NN AL I: Russell's Radio and T.V., Cnr. BoxRoad and Railway Cr escent.

KENSINGTON: Electripair Service Co., 182

Anzac Parade.

KINGSFORD: Finneran's Radio, 325 Anzac

Parade.

LAKEMBA: Luttons Pty. Ltd., 101 Haldon StreetLANE COVE: Ronald J. Ferrie and Co., 42

Burns Bay Road.

MARRICKVILLE: H. G. Palmer Pty. Ltd., 280

Marrickville Road.

MASCOT: Ascot Radio Service, 1173 rotany Rd.

M I R AN D A: Gaylyn Electrical, 543 The Kings-

way. '

MO S MA N: K. S. Wedd ell Rad io Pty. Ltd., 8 36

Military Road.

P A D D ' N G T O N : Smith's Radio Service, 383

Oxford Street.P A DS T O W : Dornan's Home Appliance Centre,

' 5p

adstow P a r a d e .PAN AN IA : O'Rourke's, Anderson Avenue.

PENNANT HILLS: Pennant Hills Radio, 372

Pennant Hills Road.

P UNCHB O W L: Punchbowl Radio, 278 The

Boulevarde.

R A N D W I C K : A. W. Cantri l l , 11a Belmore Road.

REDFERN: Winn and Sons Pty. Ltd., 199 Regent

Street.

REVESBY: Mayo's Electrical Servicentre, 7

Blarney Street.ROSE BAY: H. Heath and Son Pty. Ltd., 718

New South Head Road.

RYDALMERE: Orana Radio and Electrical Co.,

541 Victoria Road.

RYDE: A. J. Benjamin's of Ryde Pty. Ltd.,

Devlin Street.WEST RYDE: Windsor Appl iance Co . Pty. Ltd.,

10 West Parade.

Y A G O O NA : Smith's Furnishings, Hume Highway.



C O O K E R Y NEWS

CUTTING CORNERS INScissors can be a great time-saver in

the kitchen. Illustrated hereare just a few of the ways in which you can use them to advantage — no doubt youwill think, of many others.

* For removing rind from bacon .* Snippi ng fruit sco ne rings. This showsthe fruity filling, helps with slightlyquicker cooking, an d makes an attractive presentation of a simple theme.

Slicirtg Tfruit -thinly, chopping largepieces #f fruit-such as.glace peache^ an dapricots, otjmlvrlrg^'dotes -and cherries foruse in cake an d biscuit mixtures.* Chopping such ingredients as washedcelery tops, mint, an d parsley straight intothe dish or saucepan when making soups.

THE KITCHEN - No. 1stews, an d casseroles. This is also th e

easiest wa y with garnishes for soups.

Come and be convincedSee for yourself the perfection of elec

tric cookery by attending one of the

FREE demonstrations conducted in the

Council's comfortable demonstration \

theatres at 1.45 p.m. on these days each i

week. \

CROW'S NEST TUES DAY,BURWOOD WEDNESDAYBONDI JUNC TION THURSD AYCAMPSIE FRIDAYCITY FRIDAY

Cook Better . . .

E L E C T R I C A L L Y — f o r a f e w s h i l l i n g s a t v e e h

Choose from the wide variety of electric ranges available from THE SYDNEY COUNTY COUNCIL




HERE'S HOW / COOKAn Old Favourite in a New Way

says Barbara Lynch( T V C o o k e r y P e r s o n a l i t y * )

What can be quickly made for the main course of

a meal that is reasonably cheap, has a wonderful

flavour, is easy to make and appeals to the eye?

Savoury Tomato Sausages is one answer. I have

found that this recipe has proved most popular with

my "Cookery News" viewers both young and old

alike.

16 oz. tin tomatosoup or puree

2 level tablespoons

chopped parsley) cup stock or water

1 lb. sausages

4- lb . lean bacon

1 carrot

2 onions

Salt and pepper

1. Prick sausages well with a fork orskewer.

2 . Cut bacon into strips and wrap a piecearound each sausage •— secure with aloothpick. Place in a baking dish and

cook in a moderate oven for 15 minuteslo bring out excess fat. Drain off excessfat.

3. Slice carrot and onions very finely,

place a layer of each on the bo t tom of

a greased casserole dish.

4. Place sausages on top of vegetables incasserole and cover with r emai ningcarrot and onion slices.

5. Combine tomato soup, paisley, stock,salt and pepper .

6. Pour liquid over sausages a nd vege

tables.

7. Place lid on casserole, bake in a moderate oven, 450°, t op off, bo t tom lo w

(automatic oven 375° to 400°) fo r 1Jh o u r s .

8. Serve acco mpan ied by mashed or duch-esse potatoes, green peas.

NOTE: Vegetables a nd dessert may becooked in oven at the same time, thusutilising heat.

'•'Barbara Lynch presents new

recipes in "Cookery Views" on

TCIV every Thursday 3.30 to 4

p.m.

Cookery demonstrations are

also regularly presented by Judy Knowles in H V ' « "The HomeShow," every Monday at 4 .30. .

AMI HERE'S HOW I COOKA Chocolate Cake

says Betty Storrie( C o o k e r y D e m o n s t r a t o r ,

C a m p s i e S h o w r o o m )

Chocolate cakes are always popular. One reason

for their popularity is that, prepared to a well-

chosen recipe, they retain a delicious moistness.

You will find the intriguingly named Chocolate

Devil's Food Cake superlative in this respect.

Topped with lemon icing and decorated with mock

cream, it will be a real favourite with your family.

J cup butter or carbonate soda

margarine 2 cups sifted self-

1 cup castor sugar raising flour3 well beaten eggs ) level teaspoon salt

1 teaspoon vanilla ; cup milk (generousJ- cup strong coffee1/3 cup cocoa

measure)

A few drops of

1 level teaspoon bi- cochineal

1. Cream butter, add sugar gradua lly unti llight and Unify.

2. Add three well beaten eggs and vanilla.3. Blend cocoa with coffee and when

smooth add b ica rbona te soda .4 Add chocolate mixture to egg mixture ,

blending well.5. Fold in flour and salt (sifted together

three times) alternately with milk —ad d the cochineal and mix in .

(>. Bake in tw o well greased 8" sandwichtins fo r approximately 30 minutes, 450°,top element off, bo t tom low (automaticoven 375° to 400°) .

7. When cool, fill cake with mock creamand cover top with a lemon icing, thentrickle over a little melted chocolate toform decoration.

FREE Cookerij Lessons ::..Enrol now for the next series of nine even - " "

-< -ing cookery lecture-demonstr ations co n-" *--ducted in the Council's City, Bondi Junct ion,' "

- -Burwood, Campsie and Crow's Nest Show-""--rooms. For ful l details, write or phone t h e " "- - Home Manag ement Section, B 0259.

COOKERY - by the Book(Continued from front page)

main ing eg g whites and 3 level tablespoons of castor sugar togethe r untilstiff.

7. R e t u r n to oven to brown lightly.Serves 6 to 8.

BUTTERSCOTCH MIXTURE

2 level ta blespoons 1 level tablespoon

custard powder marga rine1 cup water 2 egg yolks (keep

J cup tightly packed whites fo rbrown sugar meringue)

1. Blend custard powder with a l i t t le of

the water.

2. Heat r emainder of water with brownsugar until sugar dissolves.

3. Add blended custard powder and stiruntil boiling — cook for 3 minutes .

4. Cool slightly and then beat in margarine an d egg yolks.

Chocolate Coconut ShortbreadBISCUIT BASE

4 oz. butter or 1 cup S.R. flourmargarine \ cup desiccated

i cu p castor sugar coconut

Pinch of salt

1. Cream butter a n d sugar, add siftedflour, coconut a n d salt.

2. Spread in a lightly greased lamingtonti n and bake in a moderate oven 450°,to p off, bo t tom low (automatic oven375° to 400°) for 25 to 30 minutes.

3. Remove from oven and , while still hot,

spread with Chocolate Topping. Allowto cool and cut into squares.

CHOCOLATE TOPPING

3 level tablespoons 1 cup sifted icing

condensed milk sugar1 level tablespoon 1 oz. butter

cocoa 1 cup desiccated1 teaspoon vanilla coconut

essence

Combine al l ingredients and beat well.Yield: 2 dozen.

Honey Ginger Cake4 oz. butter or j. level teaspoon

margarine ground ginger

5 oz. sugar 1 level teaspoon1 level tabl espoon mixed spice

honey 2 oz. finefy cho pped

2 eggs crystallised ginger

8 oz. S.R. flour \ cup milk (approx.)

1. Cream butter a nd sugar well.2. Add honey, and eggs one at a time,

beating until creamy.3. Sift dr y ingredients and add alternately

to the mixture with chopped gingerand milk.

4. Place into two well-greased 8" sandwichtins and bake in a moderate oven, 450°,to p off, bo t tom low (automatic oven

375° to 400°) fo r25 minutes .5. Wh en cold, fill with Ho ney Crea m and

ice with simple lemon icing or dust the

to p of the cake with icing sugar.

HONEY CREAM FILLING

11 level tablespoons 1 level tablespoonbutter or honey

margarine 2 oz. sifted icing

sugar

1. Cream butter with honey.

2. Add sifted icing suga r gra dua lly . Beatuntil fluffy, adding a few drops of hot

water if requ i red .

For service , inquiri es — p h o n e B 0 2 5 9

CHALCRAFT P RESS PTV. LTD. — MX 5171



mc3 C D D H E R V n E U J SNo. 41 (New Series) Published by The Sydney County Council

Ftr H (flunktkt Council wB

Inspect Your ElectricalInstallations and Appliances

For Details

Phone 2 02S9. E.t. 733

_ l

M A K E Y O U R O W N S M O R G A S B O R Dthe thought of preparing your

wn smorgasbord throws you into a

anic, start reading again and subitute the word buffet for smorgasord.isguised and steeped in Swedish tradi

on the smorgasbord is actual ly a buffet,

n elaborate buffet—but unquest iona blybuffet.

he smorgasbord is said to have origi

ated long ago at Swedish country

art ies . Th e pract ice was for each

ousewife to prepare the dish she con

dered her speciality. On arrival at the

athering, her contribut ion was placed

ith others on a long table, which by

eal time groaned with food.

he majori ty of ingredients required for

he dishes here will be found in your

itchen; some you may have to shop

or. But worthwhile entertain ing has al

ays requir ed addit ional sh opping .

he following recipes ar e a few sugges

ons for your table. You may like tos e all or just some of them and in

orporate some favoured dishes of your

wn . Remember , the smor food the

errier!

CHEESE PAPRIKA SPREAD:1 tspn oil (from

tin anchovies if

possible)1 level tspn mus

tard1 level dstspn

paprika1 level tspn salti level tspn

pepper1 level tspn carra-

way seeds (op

tional)

Beat al l ingredients together until

mixture becomes th ick and creamy .

2. Place in dish for mix tu re to be

used as a dip or spread. Surround

with biscuits, fancy brea d, p ota to

chips, etc .

or party centrepiece — use suggested

ecorat ions and garnishings to fo rm a

ineapple shape. (See picture).

o shape pineapple—Turn cheese mix

ure on to a flat plate, and shape t o

esemble half a pinea pple, cut-side down

—dust with paprika, use green gherkinieces for top and anchovy pieces fo r

ye notches .

lb. cottagecheesehard-cookedeggs, choppedfinely or sievedanchovies, finelychopped or

sievedlevel tblspns

butter or heavycreamlevel tblspngrated onion

1.

FLUFFY MUSTARD SAUCE:

2 beaten egg yolks1 level tblspn

sugar

1 level tblspnbutter or

margarine

2 level tblspnsprepared mustard

1 tblspn vinegar1 tblspn water4 level tspn salt

1 level tblspnpreparedhorseradish

i t u p whippedcream

(continued back page)



F o r e s t G l a d e A l l - E l e c t r i c

Generous

Trade-in

Allowance on

your old

stove!

'STORED HEAT' COOKING IS JUST ONE OF THE SAVINGSh e e c o n o m y t h a t i s e l e c t r i c c o o k i n g

n a b l e s yo u to b a k e a cus tard , or a

h o l e b a t c h of b i s c u i t s — a b s o l u t e l y

e e ! T h i s is h o w it works: a f ter

oas t ing , p lace t h e c u s t a r d or b i s c u i t s

t h e oven , swi tch off th e p o w e r a n d

t t h e "stored hea t" i n your e lectr ic

ven cook them to p e r f e c t i o n . O n l y

he e lectr ic oven i s i n s u l a t e d t o s tore

h e a t s o ef f i c ient ly , because there are

no na k ed flames to necess i ta te hea t-

was t ing vents . Here ' s anot her sav ing:

a u t o m a t i c a l l y o n i n s t a l l i n g a n e l e c t r i c

range your e lectr ic i ty charges are

reduc ed . Ev en your favouri te T V

s h o w i s v i e w e d m o r e c h e a p l y ! U s e T h e

S.C.C.'s double trade-in offer n o w a n d

s w i t c h t o e lectr ic cooking .

This 16-square brick veneer

house in Cheltenham is built on

high ground, some 25 feet above

and some 150 feet back from the

road. It looks out into trees andacross the road to a reserve of

trees. Residents in the area hope

that this forest-glade atmosphere

can be preserved for all time.

The al l -electric k i tchen is the owners 't reasu re and pleasure . Much thoughtwent in to the design an d p lacemen tof the various electric appliances.

There ' s room to move, yet everyth ing is within a few steps.The rich t imber grain of the cupboard doors softens the clinicalcleanl iness of the white tiles, whiteapp l iances and the white (gold-flecked) laminated counter tops.Four hotplates have been bui l t in tothe counter top and the wall ovenh a s a ro t isserie . Above th is is asmall drying cupboard fitted with

swivel hanging arms—a neat utilisat ion of on e of the electric range'sselling points, stored heat.Ho t water for the kitchen is pro vided by an off-peak hot water tank installed under the roof.Space heat ing in cold weather isgiven by two electric convectionhea te rs , on e each in kitchen and living room, and a built-in radiator inthe ba th room.

The kitchen's double-bowl sink hasa stainless steel drip tray built over.This arrangement meant that the cup.-boards had to be made deeper thanusual . In this way, a comfor tab le

work-space has been achieved—something every bench or desk worker wishes for.I l lumina t ion in the kitchen is pro vided by two 40 W ceiling fluorescenttubes control led by 2-way switcheson the walls at each end.

ELECTRIC Trade in your old washing machine,wash boiler or copper

ookery News—No. 41 —Page 2



SIE NASH SELECTS

A M e n u F o r A L o v e d A u n ts come in all shapes, sizes and

but if the y have your affection

atters not what s hap e, size or

they are.

he purpose of this menu I have in

on e special aunt w h o possessescharacteristics of all loved aunts—

generous , warm-hearted , a good

er with a sense of h u m o u r — a n d

reciprocates m y affection.

age? Well, let's say she is a m a t u r e

a n .

is the menu I would prepare with

g care for her. As o ther members

e family a r e usually present when

alls, the quanti t ies for this luncheon

or 5-6 peop le .

SALMON TARTARE:

16 oz. can salmont mayonnaise 1 tspn vinegar

n chopped 1 dstspn choppederkin parsleyof '• lemon 10 to 12 thin

h of mixed slices unpeeleds cucumber—n chopped chopped finely

persWith the exception of salmon, com

bine all ingredie nts. Chill overni ght

f possible.

Drain salmon, remove a n y bones ,

flake slightly. Serve in six individ

ual cocktail glasses which have

been lined with crisp lettuce.

Add desired amount of t a r t a re

sauce.

aining sauce may be kept an d usedsalads o r fried o r grilled fish

s.

PARAGUS CHEESE FLAN:

Shortcrust Pastry:. plain flour 1 egg yolk

vel tspn About 2 tblspnsking powder cold water

vel tspn salt Squeeze of lemonz. margarine juiceSift flour, baking powder and salt

into a basin .

Rub in margar ine .

Mix to a firm dough with beaten

egg yolk, water a n d lemon juice.

Roll o u t thinly.Line an 8 in. pie plate or flan ti nand bake in a modera te ly h o t oven

—automatic 400° t o 4 2 5 ° ; n o n -automatic 475°, top off, bo t tom

low—for seven minutes.

Remove from oven. Pour a layer of sauce o n pastry base, follow

with a layer of asparagus p ieces .

Cont inue layers alter natel y finishing

with sauce.

Cut any left-over pastry into i in.strips and use to fo rm a lattice

pat tern on top of filling.

7. Retu rn to oven a n d cook a fu r ther20 to 25 minu tes .

8. Serve cold with tossed salad a n dtomato wedges .

If serving hot, add 1 addit ional

dstspn flour to filling for easier

serving. Th en serve with bakedtomato halves a n d tossed salad.

Filling:1 x 16 oz. can tasteasparagus pieces, 1 pint milk ORdrained asparagus

3 level tblspns liquid withbutter sufficient milk

I cup flour to make 1 pintSalt, pepper and 4 oz. grated

mustard to cheese1. Melt butter in a saucepan , but do

not brown.

2. A d d flour, salt, pepper a n d mus tard ,mi x to a smooth paste off the hea t .

3. Retu rn t o ho tp la te a n d cook further 2 minu tes .

4. A d d milk (or asparagus l iquid a n dmilk) a nd bring sauce to boil.

5. A dd cheese and stir sauce untilcheese melts .

PEACHES:

i tspn almondessence

1 level tblspnchopped glacecherries

1 dstspn lemon juice

1 tblspn sherryCrystal sugar

ALMOND

1 x 30 oz. tinpeach halves(about 10halves)

1 cup sherry4 cup cake

crumbs2

oz.ground

almonds oralmond meal

1. Drain peach halves a n d reserve icup of the syrup.

2. Arrange peach halves in the bo t tom

of a 21 pint shal low ovenproof

d ish . Pour in the sy rup and addi cup of the sher ry to the syrup.

3. Spoon remaining i cup of sher ry

over each peach half.4. Combine cake c rumbs , g round a l

monds , almo nd essence, g lace

cherries, lemon juice and the 1tablespoon sherry . M i x well, and if necessary , add a little mo re s herr y

to mo is te n filling.5. Place a heaped teaspoon of this

mixture in the cen t re of each peach

half.6. Sprinkl e a bou t 1 level teaspoon

sugar over the top of each peach

half.7. Place in a modera te ly h o t o v e n —

automatic 400° to 425°; n o n -au tomat ic 475° , t o p e lemen t off,bottom low—for 20 minu tes .

8. Serve hot or cold with ice c r e a m orwhipped cream. Serves 5 al lowing

two halves p er person .

SUSIE NASH

EMPLOYEE AUTHORITY

CARDS ARE FOR YOURPROTECTIONEvery emp loye e of Th e Sydney

County Counci l who i s author

ised to enter customers' premises ,

or to colle ct mo ne y on behalf of j

the Council , carries an Authority

Car d signe d by t he Se creta ry or i

Treasurer of the Council .

If you h ave any d oub t abo ut a ]

person representing himsel f orj

herself as a Counc i l em pl oy ee — ;

ask to see the Authority Card.

BEWARE OF IMPOSTORS j. \

S . C . C . A g e n t sAll S.C.C. agents will accept payment

of a n y Council customer 's account , n omat te r where the customer l ives , if:• t h e accoun t is presented a n d paid in

full (bu t o v e r p a y m e n t on hire pur

chase accounts will b e accep ted ) .

• the accoun t is paid within 21 days

of t he date of issue.

The fo l lowing a r e newly appointeda g e n t s —

Capri Appliance Distributors Pty. Ltd.301 Homer Street, Earl wood

Hyde's TV Appliance Service Co. Pty.Ltd.,

180 Haldon Street, Lakemba

ARE YOU WATCHING?

• Barbara Lynch — Channel 7 AT N —

Tuesday, 11.30 a.m.

9 Doreen Andrews — Channel 7 AT N —

Thursday, 11.30 a.m.

for cooking hints and new recipes

o n t h e l a t e s t l a b o u r - s a v i n g w a s h i n g

m a c h i n e s a v a i l a b l e ELECTRICCookery News — No. 41 —Page 3



S M O R G A S B O R D(continued f rom front page)

1. Beat egg yolks . A d d sugar, mus

tard , v inegar, water a n d sal t . M i xwell.

2. Cook over hot (not boiling) water,

stirring consta ntly until mixtur e

thickens (about 4-5 minutes).

3.Remove from heat , b lend in bu t te rand horseradi sh . Cool thoroug hly .

4. Fo ld in whipped cream. Store inrefrigerator. Yield 1 1 / 3 cups .

PRESSED TONGUE:

1 ox lonpue, 3 stalks celerypickled with leave s

1 onion 1 long carrot,3 cloves cu t lengthwise

2 bay leaves 1 small parsn ip

sliced

10 pepperco rns

1. If tongue h a s been heavily salted,

soak overnight in water a n d dra in

before proceeding with recipe prepara t ion .

2. Pour just enough fresh water over

tongue to cover.

3. A d d remaining ingredients .

4. Bring t o boil then simmer until

tongue is tender. (Note: calculate

45 minutes to 1 h o u r per lb) .Smoked tongue general ly takes

longer than the pickled variety.

5. Let tongue cool in stock then skin

and trim off bone a n d gristle atthick end . Stock m ay be reserved

for soup if desired .

6. Place tong ue in a tongue press , o ra basin with weights on t op, and

chill until meat is firm enough tocut .

SALMON STUFFED EGGS:

Squeeze lemon juiceSalt an d pepperto taste

hard-cookedeggs

1 level tspnbutter

1 small tin(about 3 1 oz.)

salmon, drained

1. C ut eggs in halves lengthwise a n dremove yolks . Press yolks through

sieve and mix with but ter , dr ained

salmon, lemon juice, salt a n d

pepper .2. Refill egg whit e cases with this

mix tu re .

ANCHOVY EGGS:

hard-cooked 7- 8 anchovyeggs fillets or 1

oz . butter, level tspnsoftened anch ovy paste

1. Slice eggs in halves lengthwise a n dremove yolks .

2. C o m b i n e egg yolks a n d bu t te r a n dbeat well.

3. R u b anchovies through a sieve o rchop them finely and m ix with e g g

yolks a n d bu t te r .4. Pipe o r pile this mixture into eggwhite cases.

N E W P O R T A B L E SPIT R O A S T E R

Doreen Andrews, compere of theS.C.C. programme "Cookery News",(ATN, Thursday, 11 . 30 a.m.) is pictured with the novel Cannon electricfoldaway open spit roaster. Th eroaster has been featured in manyof Doreen's recent shows. The stainless steel roaster is portable and canbe operated from any householdpower point. The Cannon cooks byradiant coils situated over therotisserie.

RED CABBAGE SALAD:

2 level dstspnssugar

3 tblspns vinegari level tspn

pepper11 level tspns salt

SWEDISH SWEET & SOUR

HERRINGS:

4 herrings or 8 1 small greenfillets, salted caps icum , cut

1 cup vinegar in rings1 cu p water 6 peppercorns—8 oz. icing sugar crushed2 medium onions 1 tspn mustard

sliced seeds1 small red 2 bay leaves

capsicum, cut 2 level tspnsin rings horseradis h

1. Soak whole herrings in cold water

for 4 8 h o u r s or if using fillets soak

for 12-24 h o u r s .

2. Skin herrings a n d r e m o v e a n ybones . C u t into serving pieces.

3. Place next n ine ingredients in asaucepan a n d br ing to the boil . Se taside until col d.

4. A d d horserad i sh to co ld mar inade

mix tu re .

5. Place herrings in to a serving dish

and pou r mar ina de over.

6 . Cover herrings a n d place in to r e fr igerator for a t least 24 h o u r s .

No te : Herr ings may, i f desired , mari

na te for one week before use .

4 cu ps finelyshredded re dcabbage

1 small onion,grated

1 medium greenapple, grated

1. C o m b i n e al l ingredients well a n dplace in a screw topped j a r , press

ing sa la d do wn firmly.

2. Refrigerate overnight before use .Note: This salad can be made using

red O R whi te cabbage . A n a t t r a c

t ive colour combinat ion is achieved

if o n e bowl of e a c h is served.

TASTY MEAT BALLS:

1 lb . finelyminced steak

1 large onion,

grated1 level tspnpaprika

1 level tspnmarjoram

2 level tspns saltPinch pepper

1 level tspnpreparedmustard

Dash Worcestershire sauce1 tblspn dried

breadcrumbs,approximately

i cup oil

I. Combine first eight ingredients. M i xtho rough ly a n d shape into small

bal ls .

Ro l l th e balls in dr ied b readcrumbs .

H e a t oil in fry ing pan and f ry m e a t

bal ls unt i l golden brown.

D r a i n o n abso rben t paper . M a y b eserved ho t o r co ld , accompan ied b yr ed o r white cabba ge salad .

W . J . C R Y E R ft C O . L T D .

ookery News—No. 41—Page 4



i COOKERY O S For Only 1 Moderate Charge

the Council will

| Inspect Your Electrical ]

| Installations and Appliances j

For DetailsPhone 2 0259. Ext. 733

T H EF R U I T S

O F

S U M M E Rere, in our country, they come in

enty—the luscious peach, the ripe

herry, the sweet yellow apricot.

hese are the fruits of our golden

ummers and when summer goes then

ey go—all too soon.

it in o u r kitchons -tho-~r<iomory^-»f

summer gone can be recalled at

ny time of the year. Preserved in

ans and jars is trie best of summer

—ready to be made into a peach pie,

cherry coconut slice or apricot

ream rice.

hese are the recipes, tested in the

.C.C.'s kitchens, that we recom

end for any evening, but especially

or the evenings of the year when

e fruit hangs ripe o n the tree.

PEACH CRUMBLE PIE

a s t r y :

oz. margarine 5 oz. plain flour

oz. sugar | l e v e l teaspoonegg baking powder

Pinch of salt

Cream margarine and sugar.Add egg and beat well.

Sift dry ingredients an d add tocreamed mixture.Turn onto floured surface and kneadwell.

Line a 9" pie plate with pastry. Prick well.

Bake in a modera te oven—automat ic3 7 5 ° to 400°; non -auomat ic 450° ,top off, bottom medium — for 8minutes only.

lling:

large ti n sliced Pinch of saltpeaches OR suf- i teaspoon almond

ficient quantity of essence (optional)

other preserved I cup crushed corn-

peaches flakes

2 level tables poons \ cup sugar

cornflour 2 oz. softened but-

I l e v e l teaspoon ter or margarine

gra ted lemon rind Pinch of salf

I tablespoon lemon

juice

1. Drain peaches well, reserving syrup.

2. Blend cornflour with a little syrup,gradual ly adding remainder of sy rup

to mixture.

3. Stir over low heat until it boils andth ickens .

4. Ad d I of the peaches to mixture p luslemon rind, juice, salt and a l m o n dessence.

5. Pour into partly cooled pie shell.

6 . Arrange remainder of peaches in apin-wheel pat tern in the cen t re of the pie.

7. Co mbi ne cornflakes, sugar , bu tterand salt to fo rm a c r u m b l e , andarrange around outer edge of pie,placing a small quanti ty in thecen t re .

8. Bake in m o d e r a t e o v e n — a u t o m a t i c3 5 0 ° - 3 7 5 ° ; n o n - a u t o m a t i c 4 2 5 ° , t opoff, bottom low—for a further 15minutes . Serves about 8-10.

PLUM SAUCE6 lb . plums

3 lb . sugar

3 pints vinegar2 level teaspoons

salt

£ level teaspoon

cayenne pepper

I level teaspoon

allspice

I level teaspooncloves

{ cu p crushed green

or dried ginger

1. Boil together slowly for 2 hours .2. R u b t h r o u g h a sieve and when cold,

bot t le and cork air t ight .

CHERRY COCONUT SLICESi cup margarine or 2 level cups S.R.

butter flour

\ cup sugar I cup crushed cher-

I egg ries (fresh or

tinned)

Topping:I egg white I level teaspoon

{ cup sugar sifted flour

I cup desiccated I level dessertspoon

coconut melted butter

1. Cream butter a n d sugar, gradual ly

add beaten egg, th en sifte d flour—mix ing to a stiff paste.

2. Press o r mould mixture in to an evenlayer on a greased cake tin a b o u t10" x 7" and cover with cherries .

3. Beat the egg white until stiff, gradually add the sugar and beat untildissolved.

4. Stir in the sifted flour, coconut a n dmelted but ter and sp read a layer of th is mixture on t op of th e cherr ies .

5. Bake in m o d e r a t e o v e n — a u t o m a t i c3 7 5 ° - 4 0 0 ° ; n o n - a u t o m a t i c 4 5 0 ° , t o poff, bottom lo w — for 20 to 25minu tes .

6. C u t int o fingerlengths be fo re re mo v

ing from cake tin. (The same mixture ma y be prepared in a pie p la teand served hot or cold , with c reamor custard).




All-electric in Timber and Glass

D I N I M G SM

Thi s very ple asa nt ho me is lit by Pow er is suppl ied fro m twen ty-t wothr ee 40- wat t an d fou r 20- wat t fluores- pow er poin ts.

\y | cent and sixteen inca ndesc ent lam ps.

C A S

P O R T

A mi l l i on mi les from nowhe re and thousand miles from care, that'she feel ing you get when vis it ing

Mr. and Mrs. Mapstone's three bedoom all-electric at Caringbah.

Experi ence in o the r lands — Mr . andM r s . Maps tone have spent several yea rsn Singapore, the Phil ippines , Honolulu

nd New York — proved to Mrs. Map-tone that all-electric is best.

In p lanning their home the ownersnc orp ora ted ma ny of their own ideasai ned by living in so ma ny differentypes of ho me s oversea s.

Entrance to the home is by way of porc h and car-port combin ed. Theorch wall is a feature in itself, beinguilt of natural cypress — the rest of he hom e is pai nte d white, all ti mber s

used are in the vertical plane.

Th e most impor tan t roo m . . .

M r s . Ma ps to ne is very pr ou d of he rkitche n — to her the most imp or ta ntoo m in the hom e. Fea ture d here are

a white four-hotplate range and a charcoal 10 cu. ft. refr igera tor.

Ho t water is supplie d to kitc hen, b ath oom and laundry by an ins tantaneous

hot water system.

A built-in buffet separates the livingand dinin g area s. Mea ls fro m the kitchen can be "passed through" the buffeto the dining table with ease.

In the dining are a a mo de rn "pulldown" copper lighting fitting gives"better light" on the dining table.

A whole range of homemanagement and cookery

services

n

• it / recipe servicer)-'-jofl«o*taef o wlow! showroom. J

• ~%i )L coofoy i\o&y> d \ oca I showroom?.

<\ [^<e£auk-waffiliation trfsbcwroomj.

• Special cooKinfl denM tihoteWcivte

—ail Sponsored in-fbe jrtteneslf erf be^rm>in<j £le-fff ?tcal[ij htj

•The

Queen Victoria Building, George Street, Sydney

Phone 2-0259, or contact your nearest showroom:

U s e the S . C . C . ' s A T T R A C T I V E T E R M S andCookery News — No. 32 — Page 2

http://ocai/

http://ocai/

http://ocai/

http://ocai/

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U T T I N G C O R N E R S INHave you ever wished on the day of

party that your butter cake or sponge

ked a little more glamorous?

T h e r e are several simple ways of

king cakes more at t ract ive to the eye.e filling is the key and here we pre

t variations with both eye and tas te

peal .

Fresh fruit salad or any seasonal fruit

zed with thickened jelly. O r your

cy m ay be captured by ma r s h ma l l o w skled with chocolate sauce, lemon

ese, apple snow o r even lemon

voured ba na na cu sta rd .

Slightly sweeten cream (flavour with

essence if desired) and coat the sides

of the recess.

Roll the cream coated sides of the

sponge in toasted coconut or finely

chopped nuts — then spread crea m

over the base of the recess .

Fill the cream-spread recess with

drained fruit salad, strawberries or

T H E K I T C H E N - N o . 1 6apricots . T h e cream prevents mois

ture from fruit penetrating the cake .

Spoon part ial ly se t jelly glaze over

fruit.

4. Chill in the refrigerator before serv

ing, especially in hot weather . Remove

the par ty cake from refr igera tor

abou t 20 minutes before serving.

5. Another completed variat ion of this

party sponge. Mars hmal lows t r ickled

with chocolate sauce.

F o r V O U and US

ACCESS IS IMPORTANTYour electricity fuse blows—you ring

for the Council's Emergency Service on2 0259.

You will help the service officer d o a

quicker job of restoring your electricity

supply if you include a gate in any lattice

work yo u erect on the side of the house

that the meter -box is on—it means he

can go to the switchboa rd d irect from

the front instead of having to walk right

a round the house . Mete r - readers , too , will

need to spend less time o n your premises

if they can have that direct access to the

meters .

j FREE COOKERY j

LESSONSj At no cost, yo u can l earn to c o o k ji and get those perfect results that j1 only electric cookery ca n achieve , j< Call at or write to your nearest <

j s h o w r o o m a n d enro l for the n e x t ji series of L e c t u r e D e m o n s t r a t i o n s — j( o n e l e s son p e r w e e k for 9 w e e k s , j! C o m m e n c i n g at 7 p . m . in t he \

I suburbs , 6 p .m . in the City. j

ANOTHER

FREE SERVICEj The S.C.C. offers a free advisory service I

( to any of its customers who are plan- ?

( ning a new home or remodelling or j

) renovating an old home. ,

j Just bring your plans to Room 148 on j

i the first floor of the Queen Victoria j

Building (or telephone 2 0259 exf. 522 <

j for an appointment) . Here a Council j( expert will be available to assist you to !

) make your home all -elect ric. s

{ He will show you and mark on your plan: j

( 9 How to light each room. \

! • How many power points to each <

room and where to place them. S

i • Ho w to heat and cool the home. <

J • Wher e to use fluorescent lighting. )

• The important points in kitchen J

I planning. >

) 9 How to save time in the laundry, j

AGENT-ALTERATIONPreviously:

G. F. Alexander & Co. Pty. Ltd.,116 Longueville Road,

Lane Cove.New Agent:

N. A. Blunt Pty. Ltd.,139 Longueville Road,

Lane Cove.

NEW AGENT

Sylvania:Inglis Electric Pty. Ltd.,Cnr. Port Hacking Road and

Princes Highway,Sylvania.

| ENJOY COMFORT AND

GOOD HEALTH

w i t h a

ROOM AIR CONDITIONER

! NOW from only (

£ 2 2 d e p o s i t \ land up fo five years easy t e r ms)

You can air-condit ion any room \

in your home this SUMMER.

Remember air-conditioning j

• cools in Summer

• removes moisture from the air \

) • warms in Winter ?

\ 9 filters impurities from the air 5

T R A D E I N Y o u r O l d S t o v e - N O WCookery News — No. 32 — Page 3



STEPHEN IE DALE suggests

LAMB SUEY

The hot, tender roast of yesterday is the cold meat of

oday. A nd very useful it can be too, as any housewife

knows.

Wanf to make something of it? Then tr y this recipe an d

ou'll see your ugly duckling (i.e. the cold meat) transformednto a perfect swan of a dish fit for the most important

people in the world—your own family.

5 lb . mushrooms

(optional)

small gree n pep

per, sliced

medium sized

onion, sliced

cup diced celery

1 level fa biespoon

cornflour

14 cups stock

2 tablespoons soy

sauce

I i level teaspoons

salf

1 cu p diced carrot

2 tablespoons oil or

shortening

2 cups diced cooked

meat

i level teaspoon

pepper

i lb . cooked beans

1. Saute m ushr ooms , green pepper,onion, celery and car ro t in oil, donot brown. A d d meat .

2. Dissolve cornflour in water , add soysauce and seasonings . Add to mix

ture, stirring constantly until boiling.

S immer app rox imate ly 15 minu tes .

Add cooked beans .Serve with boiled rice.

Now everyone can enjoy

the S.C.C.'s free weekly cookery demonstrations

City Queen Victoria Build ing, George St . every Friday

Bankstown Marion Street every Tuesday

Bondi Junction 149 Oxfo rd St reet every Thursday

Burwood 208 Burw ood Ro ad every W e d n e s d a y

Campsie 259 Beam ish Stre et every Friday

Crows Nest 326 Pacific Hi ghw ay every Tuesday

Hornsby 145 Pacific Hi ghw ay every Friday

Kingsford 309 Anz ac Pa rad e every W e d n e s d a y

Sutherland 22 Eto n Street every Friday

Demonstrations commence at 1.45 p m. except

Bankstown, Hornsby and Sutherland—1.15 p.m.

PENNY YAN suggests

PEPPERMINT CREAMSAttention al l mothers! Wi th school holidays upon you and

time weighing on eager little hands, here's a recipe to keep

them busy for a while. Yo u don't have to give up your

electric range eifher—there's no cooking involv ed. Just give

the children th e ingredients and the recipe and let them

go ahead.

Another good thing about this recipe is that almost any

flavouring may be used as a substitute fo r peppermint

essence, such as strawberry, vanilla or even chopped nuts.

I egg white

8 oz. - 12 oz. icing

sugar (amount de

pends on the size

of the egg)

1. Sift the icing sugar.

2. Beat egg white lightly.

Peppermint essence

to flavour

add icing sugar, beating well until

the mixture holds it s shape .

3. A d d flavouring a nd beat mixture well .

4. Rol l into small ball s, th en flatten

with a broad bladed knife.5. Le a v e on a wire t ray to h a r d e n .

G r a d u a l l y 6. Serve in dark coloured paper cases .

T H E F R U I T S O F S U M M E R(continued from front page)

APRICOT CREAM RICEJr cu p rice

1 cu p water

2 cups milk

i cu p sugar


2 eggs (separated)

2 oz. sugar

I cu p fresh apricots

cut in thin slices

or cubes

Almond essence

Nutmeg

1. Cook rice in water, unt i l water isabso rbed .

2. A dd milk an d cook until rice is soft.

3. A d d sugar an d salt and mix well .

4. Add egg yolks a nd cook gently,stirr ing until slightly thi cken ed.

5. Beat egg whites unt i l stiff, ad d sugar

gradual ly , beat ing well to m a k e ameringue .

6 . Fold thr ough rice, with apricot pul p .

7. A d d almond essence if desired an dchill.

8. Serve wit h freshly whi ppe d c re am

a n d a sp r ink le of n u t m e g .

ORANGE SOUFFLE

1 cup cold water2 eggs, separated

Whipped cream or

ice-cream

Juice of 2 orangesJuice of I lemon

4 cu p sugar

I level tables poon

gelatine (soak fo r

5 minutes)

1. Heat t he ju ices in a saucepan an ddissolve sugar. It is not necessary toboil mixture.

2. Dissolve gelat ine in hea ted mix tu rea nd mix in egg yolks .

3. Allow to par t ly set , and beat welltill light a n d fluffy.

4. Beat egg whi tes a nd fo ld through

m i x t u r e .

5. Chill well a nd serve with whippedc r e a m o r i ce -c ream.

COCONUT

1^ level tablespoons

gelatine

i cu p cold wafer

li cups warm milk

i cu p sugar

Pinch salt

1

3

BAVARIAN

i teaspoon almond

essence

i cu p desiccated

coconut

I cu p c r e a m or

cream substitute

Soften gelatine in cold water fora b o u t 10 minutes , then dissolve overhot water.

A d d t o warm mi lk a n d stir. (If milk is too hot the mixture wil lsepara te . )

Add sugar, salt, almond essence andcoconu t .

4. Cool unt i l mixture begins to th icken ,

bu t is not set firmly.

5. W h i p t he c r e a m a nd fold into t heth ickening mixture.

6. Po ur into a wet ted mou ld an d chill,if possible overnight, to deve lop t heflavour of the coconu t .

7 . Unm oul d, sprinkle with coconut , andserve with tinned o r fresh fruit —raspberries , s l iced peaches , p ineapple,s t rawberr ies or apricots .

CHOOSE AN ELECTRIC RANGE

AND PURCHASE IT FROMTHE S.C.C.

Cookery News — No. 32 — Page 4 S T A R P R i N T E R Y P T Y . L T D



ft*LIVE BETTER

COOKERY news^ P f l l l t * ^ No. 31 (New Series)

For Only a Moderate Chargethe Council will

| Inspect Your Electiical j

j Installations and Appliances

For Details !Phone 2 0259. Ext. 733

Published by The Sydney County Counci l

Curry—The King of Flavour

urries are not necessarily for winter

eals only. They're immensely popu

r for both easy entertaining and

mily meals. Any savoury food can

endowed with curry flavour, no

atter which type of food you

oose.

the countries where curries origin

ed, each curry is individually pre-

ared to suit the particular food

eing used. The curry is blended

om many different spices—as many

16 in some cases—and these are

osen according to the food; meat,

h, poultry or vegetable. In order

at the flavour will not be dulled,

rries are not thickened, as a rule,

th flour or a similar starchy

ubstance.

ooking should be done slowly in a

aucepan with a tightly-fitted lid; this

elps to retain the full flavour. There

e exceptions to this rule, however,

e being Pan-Fried Vegetable Curry,

hich is prepared without liquid and

ooked in an open pan.

CEYLON CURRY

large brown onions I level teaspoon salt

(chopped) i clove garlic (op

tional)

2 level tablespoons 2 to 3 cups water,

of fat stock or coconutI i lb . meat (bee f, milk, accor ding to

c h i c k e n , p o r k , a mo un t of gravy

lamb or mutton, desired

or fish may be I tablespoon lemon

used) or lime juice

I i level tablespoons

curry powder (or

less according to

taste)

1. Brown the on ions in the melted fa t

in a saucepan or deep pan .

2. Add the meat , cut in small pieces,and the curry powder (adding thecurry powder at this stage of cook

ing gives a much s tronger f lavour).Mix thoroughly to b r o w n the meat .

3. Ad d salt, and crushed garl ic , if

used.

4. Add the water, s tock or coconu t

milk, stir well and place lid on

saucepan .

5. Bring curry to the boil, then r educ e

the heat and s i m m e r for approxi

mate ly 30 minu tes , or unti l meat is

cooked.

6. Re mo ve fro m he at and stir in

l emon or l ime ju ice.

7. Serve over hot boil ed rice . Sufficient for a b o u t 5 to 6 servings .

N o t e : If the family palate demandsthickened curry , a little ble nded flourm a y be added .


NEW HORIZONS 99

A palatable treat is in store for those

who have never used sour cream in

a recipe before. There is a tendency

with many cooks to set aside any

recipe containing this ingredient;

they conjure up distasteful mental

pictures at the sound of the word

"so ur ." Let me assure you that

when the cooking process is com

plete there is not the remotest sug

gestion of a sour flavour. Instead,

we have a sauce so smooth and so

delicious that you will want to use

it again and again.

LIMA BEANS IN SOUR CREAM

I cup dried lima 3 level dessertspoons

I beans brown sugar

4 s l i c e s b a~c o n I level dessertspoon

(chopped) dry mustard

I level tablespoon I dessertspoon vine-

butter or marga- ga r

rine I level tablespoon

t stTcedônion chop ped green

I cup sour cream pepp er

i cup vegetable Dash of pepper

liquid

If commercial sour cream is unava i lab le ,

use fresh cream or milk, or evapora tedmilk . T o sou r or separa te , add 1 tablespoon of lemon ju ice o r vinegar.

1. Soak beans overnight in water .

2. Boil gently about 1 h o u r .

3. Sau te the chopped bacon in thebutter unt i l brown ed.

4. Remove bacon and keep hot.

5. Saute onion until tender, but notbrowned .

6 . Then add remaining ingredients ,

cook and stir until blended ands m o o t h .

7. A dd l ima beans and hea t .

8. Se rve with baco n rolls.

This dish may be prepared in advanceby placing pre-cooked l ima beans andbacon (or meat ) in a casserole dish.Pour onto these ingredients the sou rcream sauce and bake in a m o d e r a t e

oven—automat ic 375° to 4 0 0 ° ; non-au tomat ic 450° , top off, bo t tom low—for 30 minu tes .

PINEAPPLE BEAN BAKE

I x 16 oz. tin baked 2 rashers chopped

beans frie d bacon

I level tablespoon I larqe onion, sliced

brown sugar I / 3 rd cup tomato

^ level teas poon sauce or tomato

mustard puree^ level teaspoo n Dash of Worcester-

salt shire or chilli

sauce

(continued on beck page)



Modernised to All-Electric

l lie substantial house bought by Mr.

and Mrs. D. Mc D. Brown at Longueville stands in a commanding positionoverlooking the Lane Cove River withthe Harbour Bridge in the middledistance.

The new owner s immediat ely p lanned

an extensive remodell ing of the in terior

with two main objects in mind:-—

1. T o br ing it up to date and to m a k eit mor e comfor table. All-electricplayed a big par t in achieving this.

2. T o br ing in more natural light andso make the view avail able f romevery room.

Kitchen and family room make almostone long room. T h e division betweent h e m is a set of floor cupboards and a

se t of ceiling cupboards with a 40W.

fluorescent light bene ath . W ith thisa r r a n g e m e n t , t he wide river can be seen

from any par t of the kitchen throughthe plate glass sliding windows of thefamily room.

Mrs. Brown decided o n a built-in range.The three hotplates are built into peninsular cupboards and the oven (with a

separate gri l ler compartment below) isbuilt into t he wall . T h e refrigerator fitsneat ly between cupboards on an in teriorwall . H o t water comes from an off-peak electric tank and Mrs. Brown ha sa host of small electric appl iances readyfo r use from any of six power points .At t he rear end of the kitchen is an

au tomat ic d i shwash ing mach ine .Cupb oar ds have natur al t imber surfaces

and gold handles. T h e bench tops areof white laminated plastic. T h e linofloor tiles are predominan t ly g rev and

a strong note of colour is s truck by the

boldly pat terned wall paper importedf rom Canada .

A n o t h e r 4 0 W. fluorescent light is in

stalled behind the window pelmet abovethe d ish-washing machi ne.

CHOOSE AN ELECTRIC RANGE

AND PURCHASE IT FROM

THE S.C.C.

1 ] unny wash-days AL WA YS

The

w i t h a n

ELECTRIC Clothes DryerBe independent of weather . . . let

ELECTRICITY dry your wash.

You wash without the work ofhanging out heavy wet clothes

when you use . . . an ELECTRIC

Clothes Dryer.

0 0 0S ee

Offers its customers

DRYERS and WASHERS

o n

EASY TERMS

ihem at any S.C.C. Showroom

Use the S.C.C. 's A T T R A C T I V E T E R M S andCookery News — No. 31 — Page 2



UTTING CORNERS INnes should be tender, light, well risen golden brown in colour and on e or

hints will help to restore confidencethose who think they can't make

nes, and who prefer to forget the

d, doughy, or tough results of earlierorts. Scon es need to be mixed lightly quickly an d baked in a very ho t

n for a short time.

SCONES

oz. S.R. flour (2 I level tablespoon

ups) butter or mar-

evel teaspo on salt garin e

\ to I cup milk

Sift flour and salt.Rub butter in lightly with tips of fingers.Pour nearly all the milk in at once ,keeping a little for glazing.

Mix quickly into a soft dough.

Turn onto a floured surface; kneadlightly and quickly. Roll out lightlyabou t £ in. thick.

Cu t with a floured knife or circular

cut ter .Glaze with milk and place ongreased and floured sli de. Ba ke ina hot oven — automatic 475° to500° ; non-au tomat ic 550° , top element off, bo t tom med ium—for 10to 12 minutes .

The first step to making successfulscones is to ad d almost al l the liquidat once to the dry ingredients andmix quickly—don' t add and stir anumber of t imes as this onlytoughens the dough .

Scone dough ca n be. kneaded lightlyturning the outside edge of thedough to the centre. This makesthe scones much lighter and givesa finer texture, and a smoo th top.

THE KITCHEN—No. 15

3. Dough should be soft but not sticky.Roll the kneaded dough out toabou t i in . th ickness and cut outeach scone as close to the last toget as m a n y as possible from thefirst rolling. Use a cutter with anopen top, so tha t the dough willno t be flattened. Grease and lightlyflour an oven slide wit h very shal low sides, to allow oven heat tobrown a nd bake scones quickly .Before placing in oven, glaze scones

with milk to give mor e at t ract ivea p p e a r a n d *

4. Yo ur finished scon es sh oul d begolden brown; smooth and finetextured, as a resul t of knead ing ;well risen and tender to e at, as th eresult of quick cooking in a veryhot oven—if they are like that

they'll be sure to win you a prizein your next cookery competi t ion .

IF YOU DON'T KNOW HOW —

DON'T DO IT

Australian Cookery Book makes

COOKERY NEWSWith her "Treasury of Good i

\ Recipes," Mrs. Winifred Savage >

> has made a significant contribu- >

| tion to the cookery books avail- >

able to the Australian homemaker. I

\ Published by Angus & Robertson <

\ Pty. Ltd. Mrs. Savage's book in- I

eludes recipes gathered during a j

> lifetime of cookery teaching and /

practice. Mrs. Savage for many ;

| years supervised the S.C.C.'s <

| home management activities. She \

| preceded the present Supervisor, j

Miss Una Clarkson.

AGENTS—ALTERATIONSThe following agencies have been

changed:

P r e v i o u s l y —

Bernard Moore,

305 Mil i tary Road,

C remorne .

N e w A g e n t —

Mrs. H o d g e s ,

c / - Cari l lon Salon,

331 Military Road,

Cremorne Junction.

P r e v i o u s l y —

H o u s e h o l d E c o n o m y Pty. Ltd.,

31 Botan y Road ,

R edfern .

New A g e n t —Baker Davis & Co.,

13 Botany Road ,

R edfern .

N E W A G E N T SB e r a l a —

Berala Radio and Electrical ,

178 Woodb urn R oad,

Berala .

Kings C ross—

De Saxe & Co. Pty. Ltd.,

27 Bayswater Road,

Kings Cross.

FOR YOUR PROTECTION

EMPLOYEE AUTHORITY CARDS

Every employee of th e Sydney County Coun

cil who is authorised to enter customers'

premises, or to collect money on behalf of

the Council, carries an Authority Card

signed by the Secretary or Treasurer of the

Council.

If you have any doubt about a person

representing himself or herself as a Council

employee — ask to see the Authority Card.

T R A D E I N Y o u r O l d S t o v e - N O W

Cookery News — No. 31 — Page 3



ELAINE NICOL suggests

DELICIOUS DATE SLICE

usy housewives and career girls will welcome this recipe

ecause of its simplicity and general usefulness. I like it

ecause it's so versatile; you can serve it hot with smooth,

eamy custard for cooler nights, or cold with ice cream

uring the warmer months; and don't forget to take it along

n all-the-year -round picnics.

astry:

egg

oz. castor sugar

oz. margarine

0 oz. plain flour

1.

9.

0.

I level teasp oon bak

ing powder

Pinch of salt

I tablespoon lemon

juice

Beat egg and sugar together till

thick.

Add softened margarine and beat

in thoroughly.

Add sifted dr y ingredients .Add lemon juice.turn onto floured surface and knead

lightly until firm. Div ide into two.

Roll out one por t ion to fit a greasedlaming ton tin , 7 in. x 11 in.

Spread cold fruit mixture overpastry .

Roll ou t remaining port ion of

pastry an d cover fruit mixtur e.Glaze lightly with water or milk.

Bake in a modera te oven—auto -

Free copies olrecipes are givenyo u at all S.C.C.cookery demonstrat ions.

matic 400° to 425°; non -au tomat ic

475° , top e lemen t off, b o t t o m lo w

— f o r 30 to 35 minute s , unt i l goldenbrown .

11. Remove from oven and cut in to 16

slices. Allow to cool in tin.

Filling:

I lb. dates

4 tablespoons warm

water

3 tablespoons lemon

or orange juice

Grated rind i lemonor orange

Chop dates and p lace in a saucepanwith water, le mon ju ice and r ind .Cook dates until thick and s m o o t h .

Al low to cool .

Now everyone can enjoy

the S.C.C.'s free weekly cookery demonstrations

City Q u e e n V i c t o r i a B u i l d i n g , G e o r g e

Bankstown M a r i o n S t r e e t

Bondi Junction 149 O x f o r d S t r e e t

Burwood 208B u r w o o d R o a dCamps ie 25 9 B e a m i s h S t r e e t

Crows Nest 32 6 P a c i f i c H i g h w a y

Hornsby 145 P a c i f i c H i g h w a y

Kingsford 309 A n z a c P a r a d eSutherland 22 E t o n S t r e e t

Demonstrations commence at 1 .45 p.m.Bankstown, Hornsby and Sutherland—1.1

S t . every

every

every

everyevery

every

every

every

every

FridayTuesdayThursdayW e d n e s d a yFridayTuesdayW e d n e s d a yFridayFriday

except5 p.m.

and BARBARA CAMPBELL suggests

ORANGE MERINGUE

If you've had a specially tiring day, and it's late in the

afternoon and you haven't had time to think about the

dessert for the evening meal, you can't do better than make

this one. Have a look at the recipe and you'll find that the

ingredien** required are always on hand in your pantry.

Curry—The King of Flavour(continued from front page)

CURRIED PRAWNS OR

SEAFOODS

1^ lb. prawns

\j level tablespoons

butter or mar-

|Jr level dessert

s p o o n s c u r r y

powder

I i level teaspoons

mustard

I level teaspoon salt

\ pint water or stock

3 level tablespoons

chutney

garine

I medium sliced

onion

I small grated apple

1 sliced banana

2 level tablespoons

plain flour

1. Shell prawns, or cut seafoods in to

chunky pieces .

2. Melt but ter or m a r g a r i n e and fry

finely sliced onion until goldenbrown .

3. Ad d apple and s l iced banana and

fry lightly.

4. Add flour, curry powder and mus

tard; blend in and cook for abou t1 minute.

5. Mix in salt and w a t e r or s tock, and

stir until mixture boils and th ickens .

6. Add chu tney , p rawns or seafoodsand s immer for 10 minu tes .

7. Serve with boiled rice an d garn i shwith lemon and pars ley .

Yield: 6 servings .

Seafoods could be lobster, crab, scallops , co oke d fish pieces , oys te rs, usedsepara te ly or combined .

Side dishes to serve with curry—

Chutney — Sweet, fruity or limechu tneys .

Nuts—Peanuts, ca sh ew s, mi xe d itut s. —

Coconut —Plain des icc ate d coc onu t. Bananas—Slice, spr ink le with le mon

juice.

Pineapple—Fresh or canned , cu t intocubes .

Dried Fruits—Mixed frui ts, sul tan as,chopped glace apricots .

"New Horizons"(continued from front page)

Topping:

I vx 15 oz. tin drained 4 rashers parboiled

pineap ple pieces bacon

(reserve juice for 2 level tablespoons

desserts, jellies, brown sugar

etc.)

1. C o m b i n e the first 8 ingredients . Placein a greased ovenpr oof d ish .

2. For To p p i n g : Cut bacon in to l i in.

pieces and p lace on top of beanmix tu re .

3. Cover with drained pineapple p iecesand sprinkle with brown sugar.

Documents

Cookery News