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Home , Christmas dinner, Christmas pudding, Hard sauce, Mincemeat

Journal of the Department of Agriculture, Western , Series 3

Volume 2 Number 6 November-December, 1953 Article 12

11-1953

Farm and home—suggestion for the sweet course

Helen M. Gloster Department of Agriculture

Follow this and additional works at: https://researchlibrary.agric.wa.gov.au/journal_agriculture3

Recommended Citation Gloster, Helen M. (1953) "Farm and home—suggestion for the Christmas sweet course," Journal of the Department of Agriculture, Western Australia, Series 3: Vol. 2 : No. 6 , Article 12. Available at: https://researchlibrary.agric.wa.gov.au/journal_agriculture3/vol2/iss6/12

This article is brought to you for free and open access by Research Library. It has been accepted for inclusion in Journal of the Department of Agriculture, Western Australia, Series 3 by an authorized administrator of Research Library. For more information, please contact [email protected]. Suggestions for the Christmas Sweet Course

By HELEN. M. GLOSTER

HE manner in which Australians celebrate Christmas is perhaps one of the out­ T standing examples of our loyalty to the Mother Country. The traditional of roast , plum , mince pies, and similar rich and satisfying fare, obviously originated in a cold country, yet most of us sit down a such a at a time when the mercury is teetering around the century mark.

Because the original settlers in Australia Last Christmas, I made suggestions for were almost entirely of British stock we introducing a litle variety into the poultry continue to follow the traditional British course. This year I propose to offer some customs at -tide, and consequently it suggestions which may make the sweet is with some diffidence that I suggest even course more interesting. a slight change of pattern. Although I shall include some of the Sentimental associations are hard to traditional dishes I shall describe some cold break, but it cannot be denied that the sweets which may be prepared on the pre­ cooking of traditional is an ordeal vious day and placed in the refrigerator for many housewives. Often the delightful until needed. Such dishes are particularly Christmas dinner has to be prepared in a acceptable during hot weather, and in ad­ kitchen where the temperature is many de­ dition this type of pudding lightens the grees higher than the Australian summer labour for the housewife on the morning temperatures outside, and, as a result, of Christmas Day. those responsible for preparing the meal Now that most people have refrigerators, are frequently so fatigued by the heat and a variety of cold sweets may be served with bustle of the morning that they derive but little extra trouble and such light dishes little enjoyment from the Christmas fare. served really cold are a delightful addition The meal itself, though often a triumph of to the Christmas dinner. the culinary art is not one that is suited Boiled is often used as a base to a hot climate and the rich food often for, or an accompaniment to, many attrac­ has the effect of adding to the consumers' tive sweet dishes. A rich custard discomfort by generating more bodily heat. makes an excellent foundation for these and the recipe given here has gelatine Let us have our Christmas dinner by all added. This helps to make the custard means, and let it be one to delight an epi­ light and frothy when whisked with a cure, but why not adjust the menu to make rotary beater. The mixture may also be it more suitable for a hot summer's day? used as a foundation for icecream. 745

Journal of agriculture Vol. 2 1953 CUSTARD SAUCE If a thinner custard sauce is preferred, Ingredients. thin down by adding milk and to 2 pints milk. taste and whisking with an egg whisk. 3 or 4 eggs. Extra sugar is necessary when thinning down. 1 tablespoon (level) granulated gelatine. 2 tablespoons (level) custard powder or cornflour. ICECREAM 4 level tablespoons sugar. Ingredients. Flavouring. 1 pint custard sauce. Method. i pint whipped (measured after whipping). 1. Blend custard powder with a little of measured milk. 2 tablespoons (level) sugar and essence 2. Place remainder of milk in a double to taste. saucepan with water beneath, bring Extra milk if reqired. to the boil. 3. Stir hot milk into blended custard Method. powder, return to saucepan, stir until 1. Chill ingredients (sauce, cream mixture thickens (about 5 minutes). milk). 4. Beat eggs and sugar well, add to 2. Whip sauce with sugar and flavour­ mixture in double saucepan. ing. 5. Continue cooking three or four 3. Whip cream until thick. Be careful minutes stirring constantly, then add to stop before it turns to . dissolved gelatine. 4. Add cream to sauce and whip until 6. Cool quickly by replacing water in well mixed and light. Icecream double saucepan with cold water. should not be too thick. 7. Beat well when cold, flavour to taste. 5. Freeze. This makes a very thick sauce when cold. N;B-—The quantity of cream may be Thin down with milk if desired. varied considerably according to the sup­ N.B.—Only pure essences should be used. ply that is available. The more cream that The imitation mixtures spoil the flavour. is added, the richer the mixture and the finer the texture. Method 2. 1. Make as above, using yolks of eggs If fresh cream is not available a small and half the sugar. tin of cream added to half a pint of cus­ tard sauce will make a good icecream. 2. Whisk whites of eggs until stiff then gradually add sugar. 3. Fold egg white into the custard. To Serve Icecream Sauce will keep well in refrigerator for Icecream is a suitable accompaniment to days until required. Beat again before many hot and all cold sweets. using. It may also be served on its own or with Uses of Custard Sauce a well-flavoured hot or cold sauce. 1. As an accompaniment to cold stewed fruit, tinned or bottled fruit. To Serve. 2. As a base for banana custard. Chill a glass bowl or dish, heap the ice­ cream in, piling up well. 3. As an accompaniment to pies, tarts jellies. Icecream may be decorated with glace , strawberries, chopped almonds or 4. Poured while hot, over stale sponge similar decorations. cake and allowed to set. Cake may be spread with raspberry or apricot jam first. ^If ?r^ferred>icecream may be brought to This sweet js particularly appetising if the table in individual dishes. sauce is made by Method 2. Do not forget a wafer with each serving 5. . portion. Wafers may be used as decoration LOCK 746 Journal of agriculture Vol. 2 1953 PLAIN ICECREAM Method. There is no limit to the flavourings that 1. Place milk and grated chocolate may be used. into a double saucepan, heat until For variety, a number of flavourings and chocolate is dissolved. colourings may be used. 2. Beat yolk of egg and sugar together and stir chocolate milk into mixture. TO SERVE WITH 3. Return to saucepan and stir until egg ICECREAM thickens the mixture. Hot sauces served with icecream make 4. Add essence. Serve poured over the the icecream more interesting. icecream. N.B.—A teaspoon of blended cornflour SAUCE may be used instead of egg yolk for thick­ Ingredients. ening. 2 tablespoons castor sugar. A teaspoon of , liqueur or rum 2 tablespoons water. may be added to the sauce if desired. £ pint thin custard sauce. Vanilla. COFFEE SAUCE Method. Ingredients. 1. Put castor sugar in saucepan and i Cup black coffee. melt until a nice brown colour, i cup milk. stirring all the time. 2 egg yolks. 2. Add one or two tablespoons water, Level tablespoon sugar. mix until smooth. Vanilla. 3. Add to custard sauce, serve hot or cold. Method. SAUCE 1. Beat eggs and sugar together. Ingredients. 2. Heat coffee and milk, stir into egg 1 oz. glace cherries. yolks, then cook in a double sauce­ 2 oz. sugar. pan until mixture thickens. i cup water. 3. Strain if necessary, serve hot or cold. Juice i lemon. A little brandy may be added if desired. 2 or 3 drops cochineal. 1 teaspoon brandy or sherry. FRUIT SYRUP SAUCE Method. Ingredients. 1. Put sugar, water and strained lemon 4 pint of syrup from tinned pineapple juice in saucepan, simmer gently for or other tinned fruit. ten minutes. 1 teaspoon arrowroot or cornflour. 2. Cut cherries in small pieces. Flavouring. 3. Add cherries and brandy to sauce, add cochineal to make a cherry Colouring. colour. Method. 4. Cook for several minutes then turn 1. Mix arrowroot to a paste with a little into a basin to cool. fruit syrup. 5. Serve cold. 2. Heat remainder of liquid and stir CHOCOLATE SAUCE into blended arrowroot. Ingredients. 3. Stir over fire until it boils. 4 cup milk. 4. Add sugar to taste. 1 oz. dark chocolate. 5. Colour according to type of fruit or 1 teaspoon sugar. syrup. 1 yolk egg. A little sherry may be added. Flavouring. We now come to traditional fare.

Journal of agriculture Vol. 2 1953 King George Fs Plum Pudding

THoXf ?^ing iS rePuted t0 have been eaten by Kinsr George I at 6 p.m. on December JL 25, 1714, his first Christmas in . A similar recipe was used at Sandringham when were being prepared for his descendants. The puddings were mixed Sandrin* "* "" Understood that this reciPe is no ionger used at

Ingredients. 4. Stand at least 12 hours in a cool 1£ lb. finely chopped . place, then turn into greased moulds. 1 lb. eggs (weighed in the shell. 5. Boil for eight hours. 1 lb. dried plums. 6. Boil a further two hours before serv­ 1 lb. mixed peel. ing. 1 lb. . This recipe will make three puddings of 1 lb. sultanas. three pounds each. 1 lb. currants. 1 lb. flour. SAUCES TO SERVE WITH lb. sugar. PLUM PUDDING lb. brown breadcrumbs. The most interesting pudding is a mix­ heaped teaspoon mixed . ture of 'hot and cold," hot pudding, icy grated. cold sauce or cold sweet served with a hot teaspoons . sauce. pint new milk. These are recommended as accompani­ Juice of one lemon. ments for . 1 large wineglass brandy. Method. Ingredients. 1. Stone and halve the plums, cut, peel 2 oz. fresh butter. into long strips. 2 oz. icing sugar ) or all castor or 2. Mix dry ingredients. 2 oz. castor sugar \ all icing sugar 3. Moisten with eggs beaten to a froth, i teaspoon pure vanilla. and milk, lemon juice and brandy. 1 dessertspoon brandy, whisky or sherry. 748

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Journal of agriculture Vol. 2 1953 "'" v. y *" ' , • SUNMASTER the new RIGID offset disc for- Available in sizes up to 24-disc (9ft. cut) the Sunmaster does excellent work in grain prepara­ ORCHARD, tion. In the photograph, with scalloped discs on the front gang, it is taking the first cut through VINEYARD, the stubble of a 16-bag crop, producing an erosion- resisting combination of lumpy tilth with the GRAIN AND stubble in the surface soil. Later cross-working disposed of the stubble for sowing with the Suntyne. GENERAL There is no ridging with the Sunmaster and built-in weight trays give excellent penetration. CULTIVATION

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Journal of agriculture Vol. 2 1953 Method. MINCE PIES 1. Beat butter until creamy. Ingredients. 2. Sieve the sugar, add to butter and 12 oz. flaky (made with 12oz. beat again until very white and flour]. frothy. . 3. Flavour with vanilla and brandy or other flavouring if desired. Method. 4. Place on ice or in refrigerator to 1. Make pastry. harden. 2. Roll pastry about iin. thick, cut 5. Pile high in a fancy glass dish, covers for pies, using about two sprinkle with nutmeg. thirds of mixture. N.B.—A stiffly beaten white of egg may 3. Roll remainder of pastry to half the be added to the mixture before chilling. thickness, cut out rounds and line The success of this sauce depends on small patty tins. thorough beating until light and frothy. 4. Put in some mince , cover with Serve cold with hot plum pudding or pastry, brush lightly with milk or other steamed . beaten egg white, dredge with castor sugar. Prick the top. GERMAN SAUCE 5. Bake in a hot oven until well Ingredients. browned, then a cooler part of oven 2 egg yolks. until cooked through. Sprinkle again with sugar. 1 dessertspoon sugar. 1 wineglass cooking sherry. Time to cook, about 20 minutes.

Method. MINCEMEAT—1 1. Put all ingredients into a double Ingredients. saucepan with just simmering water 1 lb. seeded raisins. in the lower saucepan. 1 lb. sultanas. 2. Whisk ingredients with a wire whisk 1 lb. currants. until moisture is thick and frothy. 1 lb. castor sugar. 3. Serve at once. 4. Do not over heat or over cook the 1 lb. suet. sauce or it will curdle. Grated rind 2 lemons. N.B.—This sauce does not take long to 2 lb. cooking (weighed after cook. peeling). If ingredients are left ready in sauce­ f lb. mixed peel. pan sauce may be cooked while a second f lb. raspberry jam. person is dishing up the plum pudding. Juice of 3 lemons. Serve in a sauce tureen or jug with hot 1 nutmeg (grated). plum pudding. £ wineglass brandy or whisky. TO SERVE PLUM PUDDING Method. Place pudding in the middle of a large 1. Mince finely, fruit, suet, apples and china dish. Dish should be well heated peel. and thoroughly dry. 2. Stir in sugar, lemon rind, juice, nut­ Place a sprig of on top of pudding. meg, jam. Pour a wineglass of brandy or whisky 3. Add a little brandy or whisky. around the base of the pudding. Set it alight as you take the pudding to the table. 4. Mix well, put in jars and cover closely. Be sure to serve Christmas pudding at N.B.—A few currants may be left whole the dinner table in the traditional manner. and stirred into the mincemeat.

Journal of agriculture Vol. 2 1953 MINCEMEAT--2 i lb. currants. Ingredients. i lb. figs (dried). 4 lb. plums (dried). i lb. apples. 2 lemons. 1 lb. sugar. 1 teacup water. - 2 tablespoons . 8 large cooking apples. 9 oz. mixed peel. 4 oz. currants. 6 oz. almonds. 4 oz. raisins. 1 dessertspoon mixed . 4 oz. sultanas. Rind and juice of 2 lemons. 4 oz. peel. 2 wineglasses brandy or whisky. 4 oz. sweet almonds. 1 wineglass rum. i oz. ground ginger. i oz. or ground . Method. 1 lb. sugar. 1. Prepare fruit by washing and Method. Seed raisins, blanch almonds. 1. Prepare the plums, put them into a 2. Peel and core apples. saucepan with lemon juice and water. Simmer till tender, then pass 3. Mince together all fruit, peel, nuts through a sieve. and suet. 2. Peel, core and chop apples. 4. Add spice, grated lemon rind, lemon 3. Mince , nuts and peel. juice, marmalade, rum and brandy. Mix well. 4. Stir all ingredients well with plum pulp. 5. Cover and stand in a cool place for 5. Put into jars and seal. 24 hours. 6. Mix again and pack firmly into jars. MINCEMEAT—3 Tie waxed or cellophane paper over Ingredients. the top, and keep in a cool place some i lb. suet. weeks before using. This mince­ meat should keep 12 months. If it i lb. stoned raisins. gets too dry a little more or i lb. sultanas. spirit may be added. Shoe Bags for Holidays

TTOLIDAYS are approaching for most of us and soon we will be packing our cases M.M. and heading for the sea-side or other chosen resorts. These shoe-packing bags are simple to make and quickly finished, and you will find it a boon when travelling to have a separate bag for each pair of shoes and slippers. You will find you no longer have untidy paper shoe parcels and your shoes will never leave a mark on clothing when packed inside a bag.

If you want to do the job properly, have any thick, strong washing material will do. the bags in different colours, preferably You may have suitable pieces left over from the colour of the shoes, so that you know home dress-making. without looking inside, the shoes that you will find within. A quarter of a yard of 36in. material will make one bag. Another idea is to put a distinguishing mark or colour patch on each bag. This Fold the material in two, selvedges to­ saves a great deal of time when looking gether at one end. for shoes. Join the two sides with french seams. The material used for the bags shown in As selvedges are at the open end, these the photograph, was green headcloth, but may be left as they are. 752

Journal of agriculture Vol. 2 1953 This set of shoe bags will simplify your holiday packing. Patches of black, white, tan or grey may be used to Indicate the colours of the shoes In the bags If desired, the open end may be hemmed time and beaten into the creamed fat and and a draw-string run through. sugar. Egg whites should be stiffly beaten I have found this unnecessary, although and folded into the mixture when adding it would be a convenience to hang bags the flour. in cabin on a sea voyage. Men's shoe bags You will find this method takes less time should be made a little wider (10 to 12 than the method by which whole eggs are inches). added. The result should be a lighter cake. These bags make ideal parting gifts for Egg whites may also be beaten separately friends going away for big trips. and added at the last when making a sponge. CAKE MAKING HINTS HEN making cakes with margarine or DRY CLEANING other substitute fats try these addi­ W Have you ever tried this? tions. A few drops of lemon juice with the fat "Lighter fluid" capsules are readily pro­ helps to remove distinctive flavours curable, in small packets containing six noticeable in many substitute fats. capsules and priced at Is. A few drops of glycerine added to the fat Primarily intended as refills for improves the texture of the cake and helps cigarette-lighters these capsules are handy to keep it soft and moist. when travelling. When making cakes by the creaming By piercing one end of a capsule with a method, try separating the yolks from the pin the fluid may be used for removing an whites of eggs. Yolks are added one at a untidy grease-spot from coat or frock.

FIRE RISK WARNING Excellent late pasture growth resulting from the widespread rains last October will increase the bushfire hazard with the of continued hot weather. This has been emphasised recently by the Deputy-Director of Meteorological Services (Mr. G. W. Mackey), who points out that many paddocks now carrying heavy stands of feed will be highly inflammable once the growth has dried out. Farmers are urged to take the fullest possible precautions to avoid disastrous bushfires. Farm fire-fighting eauipment should be overhauled and kept in a high state of efficiency ready for immediate use. Firebreaks should be kept free from inflammable material and widened where possible.

753

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Journal of agriculture Vol. 2 1953