Australian sunshine cookery book for every housewife

2 tablespoons butter (melted). Mix all ingredients except soda well together; if not moist enough, add a little more milk. Add soda last, put in a greased mould, and steam for three hours. Baked Stuffed Apples. 6 cooking apples. 1 teaspoon cinnamon. 1 cup seeded raisins or sul- Small lump butter. tanas. Water. % cup brown sugar. Core apples and peel from the top to about half way down. Mix raisins, sugar, cinnamon and butter together, and stuff the centre of each apple with the mixture. Put in greased baking dish, and if there is any stuffing over, fill the spaces between the apples with it. Pour in enough water to cover bottom of baking dish, and bake slowly till apples are tender and syrup like caramel. Raisin and Orange Roll. Crust— Filling— 1 lb. flour. 2 cups seeded raisins. 4 lb. suet. Rind and juice of 1 or 2 2 teaspoons baking powder. oranges. Water to make a medium Golden syrup. dough. Sift flour, baking powder and salt. Rub in shredded suet, and add water. Roll out about quarter inch thick; spread with good layer of syrup, cover with raisins and sprinkle with rind and juice of orange. Put in floured pudding cloth, and boil 24 hours. Christmas Pudding. 6 oz. flour. 6 oz. brown sugar. 6 oz. breadcrumbs. 4 lb. mixed peel. 8 oz. suet (beef). 4 packet spice. 8 oz. sultanas. 1 teaspoon salt. 8 oz. currants. % teaspoon cinnamon. 8 oz. raisins. grated rind and juice of 1 2 oz. almonds. ~ lemon. 6 eggs. 1 grated carrot. ‘Shred suet and rub it into the flour, add breadcrumbs and fruits properly prepared and cleaned. Add spice, sugar, grated “SUNSHINE” BISCUITS: 100 varieties to choose from. (11), It’s A Pleasure ‘To Bake With PV Miptige O any y a {SELF-RAISING It is so easy, and you’re sure of perfect results, whether it be Sponges, Swiss Roll, Scones, or Cake. McAlpin’s safeguards you from failures. The Exclusive Super Milling System is the secret of that perfect balance and finer aerating qualities. The Malto-Pepsin Process is distinctive and imparts the delicious flavour to goods baked. fii McAlpin’s Flour is Oven Tested—it “3 aS therefore acts perfectly. Public Analyst tests all ingredients for i purity. Make them with McAlpin’s. Sy al . + ed : RGM) THE ONLY SUDER-MILLED FLOUR® } (12) oe lemon rind and grated carrot. Beat eggs and pour into dry ingredients, add lemon juice, and mix well. Cook in floured cloth or greased basin for 4 hours. Lift out, hang in a cool place until required (will keep for 6 weeks). Then boil another 2 hours and serve hot with sauce. Vere Pudding (Steamed). 6 oz. flour. 3 tablespoons milk. 4 teaspoon carbonate soda. 1 tablespoon jam. 4 oz. butter or fat. 2 oz. raisins. 3 oz. sugar. 1 oz. sultanas. 1 egg. 1 teaspoon salt. Cream butter and sugar, add egg, beat well, add milk, sifted flour, soda and pinch salt, jam and cleaned fruits, blend well; put into greased basin, cover with greased paper, and steam 14 hours. Serve hot with sauce. Cabinet Pudding. 14 cups fresh breadcrumbs. 2 cups milk. Some slices of bread. 2 eggs. 1 cup sultanas or raisins. 2 tablespoons sugar. 1 teaspoon vanilla essence. 4 teaspoon salt. Take a plain pudding mould or basin, butter it well, clean and dry the raisins and form a star at the bottom of the mould by laying the raisins one over the other, carrying the star up the sides of the mould. Cut some strips of bread, and fill in the spaces between the raisins. Beat eggs, add sugar, boil milk, and pour over the eggs, beating all the time. Add to this custard, the breadcrumbs, salt, vanilla and remainder of raisins. Pour gently into prepared mould. Cover with buttered paper, and steam for 14 hours. Turn out and serve with hot milk or a sweet sauce. Steamed Prune Roll. 10 oz. flour. 1 teaspoon baking powder. 5 oz. suet or good dripping. 4 lb. prunes (soaked). 1 gill water. Sugar.