Australian sunshine cookery book for every housewife

Method: Boil water and sugar for five minutes, add prunes, and simmer till tender. Lift prunes from syrup. Soak 4 oz. gelatine in $ pint milk, and dissolve over slow fire, but do not let it get too hot. Add prune syrup to make 3 pint. Stand till cold and fold in } pint whipped cream. If no cream is available add { pint more milk and the stiffly-beaten whites of two eggs. Line a basin with prunes, and pour in the mixture. Put in cool place till set; turn out and serve with any prunes and syrup left over. To use up yolks of eggs, make a custard. “SUNSHINE” BISCUITS: 100 varieties to choose from (21) CHUTNEYS Apple Chutney. 4 lb. sour apples. 8 chilies. 2 16. white onions. 13 lb. sugar. 2 quarts vinegar. 2 tablespoons mustard. 2 lb. seedless raisins. 2 teaspoons salt. 1 Tb. celery. 1 teaspoon tumeric (optional). Soak onions in brine (1 tablespoon salt to 1 quart of water) overnight. Drain them and put through the mincer. Peel and core apples and mince them. Pour 1 pint of vinegar over apples and raisins, and let stand overnight. Add onions and other ingredients, and cook the mixture until the vegetables are clear and tender. Seal in sterilised bottles or jars. Tomato and Apple Chutney. 3 Ib. tomatoes. 2 Ib. brown sugar. 3 lb. apples. 1 dessertspoon cayenne pep- 1 lb. onions, or 3 lb. garlic. per. 2 Ib. raisins. 3 tablespoons salt. 3 lb. green ginger. 3 pints of vinegar. 10 chilies, Peel tomatoes, apples and onions. Scrape ginger. Crop all up small and add other ingredients. Boil till it is the right consistency and there are no watery particles. About 14 to 2 hours. Chutney Without Cooking. 1 bottle Chow-Chow or Pica- 10 chilies. lilli pickles. 1 lb. seeded raisins. 1 lb. dark plum jam. Put all through the mincer and mix well. Place in small jars and seal securely. Dried Prune Chutney. 2 lbs. prunes. + lb. brown sugar. 1 lb. green apples. 2 028. salt, 4 lb. green tomatoes. 1 teaspoon mustard seed. 2 or 3 large onions. 1 teaspoon cayenne. 1 lb. raisins. 3 pints vinegar. 4 oz. ground ginger. 1 teaspoon powdered cloves. Method: Soak prunes overnight. Wash and drain; cut open and remove the stones. Cut apple and onion small; slice toese “SUNSHINE” BISCUITS: 100 varieties to choose from. (22) mato. Place all ingredients in the preserving pan and cook for two or three hours, stirring occasionally. Try a little on a saucer, and if there are no watery particles, it is ready. Bottle while hot, and keep for a few weeks before using. PASTRY FOR PIES AND TARTS Rough Puff Pastry. 4 lb. flour. 3 oz. lard. % teaspoon baking powder. 4 cup water. 1 pinch salt. 1 (yolk) egg. 3 oz. butter. Sift flour, baking powder and salt; break in butter and lard in small pieces, and mixed yolk of egg, water, and a little lemon juice; make into soft paste, turn on floured board, knead slightly, roll into a thin, square sheet, then fold it from top to bottom, then from side to side, making four layers. Roll into a long, thin strip and fold into three even folds, roll into a square sheet, and then it is ready for use. Have hot oven for first 10 minutes (450 deg.). Short Crust. 4 lb. flour. i Ib. butter, fat or lard. 4 teaspoon baking powder. 1 teaspoon sugar. 1 pinch salt. 4 small cup water. Sift flour, baking powder and salt, rub in butter or fat, add water; mix into stiff paste. Turn on to floured pasteboard, and roll out as desired for use. N.B—I£ preferred, instead of baking powder, take out 2 tablespoons of the flour, and replace with 2 tablespoons S.R. flour. Short Crust (Good). 6 oz. plain flour. Pinch of salt. 2 oz. S.R. Flour. 1 egg yolk beaten in. 6 oz. butter or other shorten- 2 tablespoons cold water, and ing (half butter, half clari- squeeze of lemon (teaspoon fied dripping). of vinegar will do).