Sydney Flour Coupon Gift and Recipe Book

8/14/2019 Sydney Flour Coupon Gift and Recipe Book

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SYDNEY FIOUR

COUPON



SAVE THE COUPONS IROMTHESE FAMOUS PRODUaS

I

First of all, save your Gift

Coupons from every packet

of SYDNEY Self-Raising

FLOUR and FEDERATION

PLAIN FLOUR that you

use. Then choose carefully

the article you require from

this catalogue. When you

are posting your Gift Cou

pons to us make quite sure

that the parcel is SECURELY

WRAPPED, and that it has

the correct amount of post

age and your name and

address enclosed, so that



STOCK YOUR IINEN CUPBOARD FREJE^

with SYDNEY FLOUR and FEDERATION

P I A I N FLOUR GIFT COUPONS

QUALITY

BATH TOWELSIn pink, blue and

green. Size: 21" x

41".

Coupons . required:318 for each towel.Dark Striped Tovijels:228 coupons foreach towel.

PURE LINEN

TEA

FACE CLOTHSBEST QUALITYENGLISH

No. 218.

Coupons required: 48 foreach cloth.



EASY TO^MAKE 'N BAKE RECIPES FOR CAKES ANDSCONES USING SYDNEY SELF-RAISING FLOUR

COFFEE CAKEINGREDIENTS: %lb. butter, 1 cup milk, IV2 cups

sugar, 3 cups SYDNEY SELF-RAISING FLOUR,3 esgs.

METHOD: Beat butter, sugar to a cream, beat ineggs, beat well, add flour and milk alternately, bakeIn a flat tin In a moderate oven.

Cinnamon Top for Cake: 3 tablespoons sugar, 5tablespoons flour, 2 tablespoons butter, 1 tablespooncinnamon. Rub all together with fingers till crumbly,put on top of cake before baking.

CHOCOLATE CHEESE CAKES

INGREDIENTS: 6oz. short crust, 1 egg, 3oz. butter,2 tablespoons milk, 3oz. sugar, 1 tablespoon cocoa,vanilla, 6oz. SYDNEY SELF-RAISING FLOUR, jam.METHOD: Make the short crust, roll Into a thinsheet. Cut Into rounds with fluted cutter, line deeppatty tins with the rounds, and place half teaspoonof jam In each. Cream the butter and sugar, addthe beaten eggs, then blended cocoa and milk, lastlythe flour and vanilla. Place a good teaspoonful of the mixture In each pastry case. Ornament the topwith strip of pastry. Bake In hot oven for 10 to 12minutes. Turn on to cake cooler.

PLAIN LAYER CAKEINGREDIENTS: 2 eggs, 2% cups SYDNEY SELF-RAISING FLOUR, 4 dessertspoons butter, % cupmilk, % cup sugar.

METHOD: Beat butter and sugar to a cream, addeggs well-beaten, then milk, then SYDNEY SELF-BAJSING FLOUR. Mix well , but lightly . Balte Inmoderate hot oven about three-quartei* of an hour.Decorate with cocoa Icing and place nuts and crys

DROP SCONESINGREDIENTS: Vilb. SYDNEY SELF-RAISING

FLOUR, % pint milk, 1 egg, pinch salt, 1 tablespoon

sugar.

METHOD: Sift flour, salt, sugar together in a basin,make a hole In centre, pour in beaten egg, mix to asmooth batter with milk, heat and grease pan, dropon spoonfuls of the batter, as each scone sets, turnover with a greased knife, brown other side, butter.Serve hot or cold.

GEM SCONESINGREDIENTS: 2 cups SYDNEY SELF-RAISING

FLOUR, 1 cup milk, 1 tablespoon sugar, 1 tablespoonbutter, 1 egg.

METHOD: Beat butter, sugar, add beaten egg, thenlastly flour, all beaten with a fork, put in very hotgreased tins. Bake in quick oven.

PIKELETSINGREDIENTS: IV2 cups SYDNEY SELF-RAISINGFLOUR, 1 cup milk, 1 or 2 eggs, 1 tablespoon cream,1 tablespoon sugar, pinch salt.

METHOD: Beat sugar, eggs, add milk, sift In flour,rub pan with butter, drop in spoonfuls batter, coek agolden brown each side.

SCONESINGREDIENTS: lib. SYDNEY SELF-RAISINGFLOUR, pint milk, 1 tablespoon butter, 1 teaspoonsalt.

METHOD: Sift flour, salt together, rub in butter



Attractive ALUMINIUMt WARE

of Excellent Quality These examples illustrated are samples of the ex

cellent selectionof aluminium ware. Read

listcare

fully for complete range of gifts.

Save Free Gift coupons from SYDNEY Self-Raising

FLOUR and FEDERATION Plain FLOUR.

MAKE A SECOND CHOICE in case any article is

out of stock.



MORE WONDERFUL RECIPES!

GOLDEN CAP PUDDING

I N G R E D I E N T S: i cup gold en syrup, 2 eg gs ,4 tablespoons butter, salt, 4 tablespoons

sugar, enough milk to make a rather stiff batter, 2 tablespoons SYDNEY SELF-RAISING FL OU R, vanilla or lem onflavouring.

M E T H O D : Butter a basin, pour into it thegolden syrup, into another basin put thebutter, beat to a cream , add sugar, beat

well, stir in beate n eg gs, add Syd ney Flo ur,essence, milk, pour mixture into basin carefully on top of treacle, do not stir, steam2 hours. Ser ve with treacle sauce.

ROLY POLY

I N G R E D I E N T S : 8oz. SYDNEY SELF-RAISING FL OU R, 2oz. sugar, 4oz. suet, I

teaspoon salt, 4oz. raisins . Mix with milk or water.

M E T H O D : Mix dry ingre dient s toget her,add enough milk or water to make into anice roly shape, boil in a floured cloth 3hours. Ser ve wit h a whi te sau ce. J am maybe substituted for raisins if liked, spread onpaste and rolled.

vanilla. Cream butter and sugar, add theblended cocoa and vanilla . Cove r the

squares with icing and then roll in brownedcoconut. To br ow n coc onu t, spread on aSwiss Roll tin and place in a slow oven till

pale brown.

TREACLE PUDDING

I N G R E D I E N T S : 2 eggs, 4oz. SYDNEY

SELF-RAISING FLOUR, 2 dessertspoonsbutter, salt, 2 tab les poo ns sugar, 2 tablespoons treacle, 1 table spoon milk.

M E T H O D : Beat butter, sugar to a cream,add well-beaten eggs, flour by degrees,butter a mould, pour in treacle, then carefully add the mixture , stea m l i hours . Servewith treacle.

BATTER AND JAM PUDDING

I N G R E D I E N T S : 4 tablespoons SYDNEY

SELF-RAISING FLOUR, 1 pint milk, 2 eggs, jam, 1 tablespoon butter, pinch salt.

M E T H O D : Make a smooth batter of tVe

flour, eggs and milk. Melt the butter in aquart pie dish, pour in the batter, put a few



C U T L E R Y & C L A S S W A R E ALLOW FOR POSTAGE AND FREIGHT WHERE INDICATED

No. 47 —E.P.N.S. SoupSpoons.

Coupons required: 84 foreach spoon.

No. 54 —E.P.N.S. TableSpoons and Table Forks.

Coupons required: 100for each spoon or fork.

No. 55 —E.P.N.S. Tea

spoons.

Coupons required: 54 for

each spoon.

No. 56—E.P.N.S. DessertSpoons and Forks.

Coupons required: 84 foreach spoon or fork.



MODERN MARQUIS WARE PLASTICS M

SAVE GIFT COUPONS FROM SYDNEY SELF-RA

MW18/M for th

F R E E iNo. ARTICLE Coupon value

for each item

MWl Egg Cup . . 6

MW2 i-lb. Frig. Box 44

MW6 6" Round Plate 30



MW12 Beaker . . . . 25

MW16 Small Sugar Basin 10

MW18/N Fruit Bowl 84

MW19 Cereal Bowl 30

MW22 Condiment Set 96 (set)

MW23 Egg Rack 50

Ki h S 25

t



MAKE COLOURFUL AND USEFUL GIFTS

AISING FLOUR AND FEDERATION PLAIN FLOUR

these

G I F T SNo. ARTICLE Coupon value

for each item

MW34 Small Cream Jug 10

MW39 Salt and Pepper45 (set)

MW40 Meal-time Set 90

MW42 Kitchen Funnel 24

MW43 Buimy Plat© (Boxed) 84

MW47 Sink Strainer . . 62

MW52 Teaspoon 5

MW53 1-lb. UtUity Box 58

MW56 Sweet Dish 14

MW59 35-oz. Jug 115

MW23

MW53



ICINGS AND FIllINGS FOR CAKES

ALMOND ICING

I N G R E D I E N T S :l i b. castor sugar, l i b.almonds, whites 4 eggs, few drops rose

water and esse nce of almon ds.M E T H O D : Blanch pound almonds, whlslc

whi te of eg gs stiffly, add suga r, alm ond s,

essence. When thoroughly mixed, lay

smoothly on cake about i" thick, put in a

coo l oven to dry, then pour a water icing

over , then an egg and sugar i cing.

BOILED ICING

I N G R E D I E N T S : 2 cups brow n sugar,whites 2 eggs, chopp ed cherries , candied

peel, shredded orange peel or pineapple.

M E T H O D : Boil sugar in very little water,

pour hot on the beaten whites of eggs,

beat till coo l an d stiff. For filling, addchopped cherries, candied peel, shredded

orange peel .

CARAMEL ICING

I N G R E D I E N T S : 1 cup bro wn sugar, 1 table-

CHOCOLATE ICING

I N G R E D I E N T S :2oz. butter, 6oz. icing sugar,1 tea spo on , vanilla, 3 de sser tspo ons cocoa

melt ed in 2 tab lesp oon s boilin g water.

M E T H O D : Beat up well, spread on cake .

It takes 12 ho ur s to set .

COFFEE ICINGI N G R E D I E N T S : 2oz. fresh butter. Jib.

icing, 1 tables poon strongly m ade coffee.

M E T H O D : Beat butter and sugar to acream, add the coffee (cold) very gradually,

a few drops at a time till a firm, smooth

paste.

MOCK CREAM

I N G R E D I E N T S : 1 sma ll cu p sugar, 1 table

spoon butter, juice of 1 orange, 1 lemon or2 passionfruit, yolk 1 egg.

M E T H O D : Mix sugar butter juice of



O T H E R U S E F U L G I F T S

I

177

No. 165 — Kitchen Scales.

Coupons required: 450.No. 166 —Durable Egg Slice.Coupons required: 50.No. 167 —Fine Mesh Coffee Strainer.Coupons required: 50.

^ « P (* I

16 7 16 6 171

No. 174 — Soap Saver.

Coupons required: 50.

No. 175 —Potato Masher.Coupons required: 60.

No. 170 — Fine Wire Gravy Strainer.



BASIC RECIPES

BASIC RECIPE FOR PLAIN OR

SHORT PASTRY6oz. Sydney Self-raising Flour, 2oz. Federation plainflour, 14 level teaspoon salt, 4oz. shortening (butter,lard or clarified dripping), 5 tablespoons cold water.

Prepare a ho t ove n (450 deg. P . ) . Sift flour

and salt. Rub in fat with tips of fingers

like fine breadc rumb s. Make well in cent re,

add water and stir in fiour, quickly and

lightl y. Turn on to lightly floured boa rd.

Shape l ight ly into a ball. Use as requir ed,rolli ng to i " thic knes s. Bake in hot oven

(450 deg. F.) for 15 minutes and then reduce

heat to moderate, cooking further, if

necessary, to cook filling.

This is sufficient for an 8" 2 crust pie, 2

open pie crusts 8", or about l i d oz. pattyshells, 3".

V A R I A T I O N S OF S H O R T P A S T R YRich Short. Add an egg yolk and omit 1

tablespoon water.

Cheese Pastry. Add 1 cup grated che ese to

flour before adding water. An egg yolk may

be added with the water. Use as a basi s for

salad pies or savoury cassolettes or creamed

fish or vegetable pies.

Nutty Pastry. Add I cup finely-chopped huts

before adding water. Use with any swe et

filling or for vegetable pies.

Sweet Spiced Pastry. Sift 3 level t easpoon s

mixed sp ice with flour and add 1 tab les poon

golden syrup with water, reducing water by

1 tablespoon.

BASIC RECIPE FOR BISCUIT PASTRY

2oz. butter, 2oz. castor sugar, I egg yolk, flavouring

essence, 2oz. Sydney Self-raising Flour, 2oz. Federa

tion plain flour, I/4 level teaspoon salt.

Cream butter and sugar. Beat in flavouringAdd sifted flour and salt. Roll to a thinsheet, I " thickness , and cut into shape s as

requir ed. Ba ke in mod erate ove n (375 degP.) until crisp and br own.

V A R I A T I O N OF B IS C U IT P A S T R Y

Spiced Biscuit Pastry. Sift 2 leve l t eas poons

mixed spice with crust.

Nutty Biscuit Pastry. Mix J cup finely-

chopped nuts with flour.



TOYS FOR THE CHILDREN

Item

BOOKS

FOOTBALL

TENNIS RACQUET

GOLF STICK

Coupons Required No. of Coupons

60, 72. 140

240

240

80

180



MORE BASIC RECIPESBASIC RECIPE FOR FLAKY PASTRY

4oz. Sydney Self-raising Flour, 4oz. Federation plainflour, 'A level teaspoon salt, 3o2. lard, 3oz. butter, 1/2

cup water.

Sift flour and salt. Divide the fat into four

and rub J into the flour; add wa te r and stirto a soft dough. Turn on to a light ly floured

board and shape lightly into smooth round.

Roll to rect angula r shape three times as

long as wide. Spread another i fat over | of

pastr y. Light ly flour and fold into 3, folding

unbuttered part over first. Close edges and

roll again into rectangle. Repeat as aboveuntil all fat has been used . Tur n pastry in

same direction for each rolling. Roll as

requir ed. Lift fro m board on roll ing pin

before cutting and allow for shrink age before

cutting. Bake in hot oven (450 deg. F.) for

10 minutes and then as for rec ipe . This is

sufllcient for a 9" double crust pie, 2 open

pies or about 1 dozen small double crus t

pies. This pastry is improved if chilled

between each rolling and especially before

the final rolling.

BASIC RECIPE FOR SUET PASTRY

80Z S d S lf i i Fl 4 F d ti l i

Sift flour and salt. Carefully remove all skin

from suet and when chopping combine with

the we ig he d flour to pre ven t sticking. Chop

until like fine breadcrumbs. Add remaining

flour. Mi x to a firm dough with cold waterShape lightly into small round. Roll and

use as required for boiled or steamed sweet

or savoury puddings.

BASIC PANCAKE RECIPE

2oz. Sydney Self-raising Flour, 6oz. Federation plainflour, 1/2 level teaspoon salt, 2 eggs, 2 cups milk, 2ozcastor sugar.

Sift fiour and salt. Bea t egg s and sugar

and add 1 cup of milk. Mak e wel l in cen tre

of fiour, add beaten e ggs and milk and stirin fiour, mixing lightly but thoroughly to a

smooth thick batter. Stir in remainder of

milk and pour into a jug. Mel t a little fat in

a frying pan, enough to grease well, pouring

off any surplus. Pou r in enough batter to

cover pan thinly. Cook over medium heauntil golden brown on bottom, loosening

edges with round topped knife . To ss or turnwith a spatula and brown on other side

Turn on to kitchen paper and sprinkle with

lemon ju ic e and sugar. Continue until batteis used. Roll at once and serve freshly made

d h t M k b t l i d 7" k

WHY SYDNEY FLOUR/^ UR FLOUR



WHY SYDNEY FLOUR/^yUR FLOUR



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Documents

Sydney Flour Coupon Gift and Recipe Book