2 oz. butter. 1 cup sugar. 3 cups breadcrumbs. Juice and rind of 1 lemon. 3 large apples (unpeeled and $ nutmeg grated. grated). 3 eggs, beaten with a large 1 cup sultanas✪ Apple Ferguson. teaspoon of carbonate soda. Rub butter into breaderumbs, add sugar, apples, sultanas, nutmeg and lemon; lastly, add eggs well beaten with the soda. Mix well, put in a buttered basin and steam for three hours. Serve with cream whipped, or the following sauce:— Hard Sauce.—Beat } Ib. butter to a cream, gradually add 1 cup of icing sugar, and, when white and light, add the unbeaten white of 1 egg; beat for five minutes. Grate over with a little nutmeg, and put in a cool place for about three hours to harden. DIRECTIONS FOR USING OTHER DRIED FRUITS For Apricots, Nectarines, and Pears. Soak in cold water for 12 hours. Place in a pan with enough fresh water to cover nicely, and simmer slowly for 20 minutes. Add sugar for the last five minutes only, so that the syrup does not become too thick. With all fruits, care should be taken to avoid over-cooking, which causes the flesh to leave the fibre. The object is to re- store the appearance and flavour of the ripe fruit. For Dried Peaches. Place 3 lb. fruit in a roomy dish. Sprinkle with a saltspoon- ful of carb. soda, and cover with boiling water. Soak for one “SUNSHINE” BISCUITS: 100 varieties to choose from. (15) hour only. Pour water off, cover with cold water, and soak for 24 hours. Remove skins, which will come off easily. Make syrup by boiling half-pint of water with two tablespoons sugar for a few minutes. Pour this over the fruit, and allow it to get cold. ONCE PREPARED, DRIED TREE FRUITS MAY BE USED IN ANY MANNER IN WHICH FRESH STEWED FRUIT IS _ USED. Dried Apricot Jam. Wash 1 lb. dried apricots thoroughly, soak in 4 pints of cold water for 24 hours. Put on to boil, and boil 30 minutes, then add 4 lb. sugar (warmed in the oven) and 1 oz. blanched almonds, or 1 teaspoon almond essence. Boil for another 30 minutes, or until a little put on a cold saucer seems sufficiently Scat Apricot jam is easily burnt, so stir well, and use a mat if necessary. A good idea is to grease the preserving pan well with butter on the bottom and up the sides a little. Dried Peach Jam. Put 1 lb. peaches to soak in boiling water and a good pinch of soda for an hour. Pour that water off, and soak in 4 pints of water for 24 hours. Remove the skins, and cut the peaches into four pieces. Put them on in the water in which they were soaked, and boil for 20 minutes, adding the juice of 2 lemons. Add 4% lb. sugar, and bring to boil again. Boil quickly for about 30 minutes, or till it will set when tested. Dried Prune Jam. 3 Ibs. prunes. 8 lbs. sugar. 3 quarts water. Juice 4 lemons. Method: Wash prunes and soak overnight in water. Next day boil till soft, add sugar and juice of lemons. Bring to boil again, and boil for one hour, or until a little placed on a cold saucer will set in a few minutes. Remove from the fire, bottle while hot, and cover when cold. Prune and Banana Jam. 1 lb. prunes. 3 lbs. sugar. 3 pints water. 12 bananas✪ Prune and Banana Jam. Method: Soak prunes in the water for 24 hours. Boil till tender, then add 3 lbs. white sugar, and 12 bananas, sliced into rings. Bring to the boil, and boil fast for half an hour longer, or till a little tested on a cold saucer will set. Prune Confection. 4 lb. prunes. 1 white of egg. 3 lb. icing sugar. Grated nuts✪ Prune Confection. Method: Soak prunes overnight. Stone and cook carefully until tender. Lift from syrup on to a dish to drain. Whisk “SUNSHINE” BISCUITS: 100 varieties to choose from. (16) white of egg until stiff; beat in icing sugar gradually until the mixture is like snow. Coat each prune. Cook in a cool oven until a pale biscuit colour (300 deg. F.). Place in a glass dish and dust with grated nuts. Dessert Prunes.

AI-modernized reading of the original text

2 oz. butter. 1 cup sugar. 3 cups breadcrumbs. Juice and rind of 1 lemon. 3 large apples (unpeeled and $ nutmeg grated. grated). 3 eggs, beaten with a large 1 cup sultanas. teaspoon of carbonate soda. Rub butter into breadcrumbs, add sugar, apples, sultanas, nutmeg and lemon; lastly, add eggs well beaten with the soda. Mix well, put in a buttered basin and steam for three hours. Serve with cream whipped, or the following sauce:— Hard Sauce.—Beat } Ib. butter to a cream, gradually add 1 cup of icing sugar, and, when white and light, add the unbeaten white of 1 egg; beat for five minutes. Grate over with a little nutmeg, and put in a cool place for about three hours to harden. DIRECTIONS FOR USING OTHER DRIED FRUITS For Apricots, Nectarines, and Pears. Soak in cold water for 12 hours. Place in a pan with enough fresh water to cover nicely, and simmer slowly for 20 minutes. Add sugar for the last five minutes only, so that the syrup does not become too thick. With all fruits, care should be taken to avoid over-cooking, which causes the flesh to leave the fibre. The object is to restore the appearance and flavour of the ripe fruit. For Dried Peaches. Place 3 lb. fruit in a roomy dish. Sprinkle with a saltspoonful of carb. soda, and cover with boiling water. Soak for one “SUNSHINE” BISCUITS: 100 varieties to choose from. (15) hour only. Pour water off, cover with cold water, and soak for 24 hours. Remove skins, which will come off easily. Make syrup by boiling half-pint of water with two tablespoons sugar for a few minutes. Pour this over the fruit, and allow it to get cold. ONCE PREPARED, DRIED TREE FRUITS MAY BE USED IN ANY MANNER IN WHICH FRESH STEWED FRUIT IS _ USED. Dried Apricot Jam. Wash 1 lb. dried apricots thoroughly, soak in 4 pints of cold water for 24 hours. Put on to boil, and boil 30 minutes, then add 4 lb. sugar (warmed in the oven) and 1 oz. blanched almonds, or 1 teaspoon almond essence. Boil for another 30 minutes, or until a little put on a cold saucer seems sufficiently set. Apricot jam is easily burnt, so stir well, and use a mat if necessary. A good idea is to grease the preserving pan well with butter on the bottom and up the sides a little. Dried Peach Jam. Put 1 lb. peaches to soak in boiling water and a good pinch of soda for an hour. Pour that water off, and soak in 4 pints of water for 24 hours. Remove the skins, and cut the peaches into four pieces. Put them on in the water in which they were soaked, and boil for 20 minutes, adding the juice of 2 lemons. Add 4% lb. sugar, and bring to boil again. Boil quickly for about 30 minutes, or till it will set when tested. Dried Prune Jam. 3 Ibs. prunes. 8 lbs. sugar. 3 quarts water. Juice 4 lemons. Method: Wash prunes and soak overnight in water. Next day boil till soft, add sugar and juice of lemons. Bring to boil again, and boil for one hour, or until a little placed on a cold saucer will set in a few minutes. Remove from the fire, bottle while hot, and cover when cold. Prune and Banana Jam. 1 lb. prunes. 3 lbs. sugar. 3 pints water. 12 bananas. Method: Soak prunes in the water for 24 hours. Boil till tender, then add 3 lbs. white sugar, and 12 bananas, sliced into rings. Bring to the boil, and boil fast for half an hour longer, or till a little tested on a cold saucer will set. Prune Confection. 4 lb. prunes. 1 white of egg. 3 lb. icing sugar. Grated nuts. Method: Soak prunes overnight. Stone and cook carefully until tender. Lift from syrup on to a dish to drain. Whisk “SUNSHINE” BISCUITS: 100 varieties to choose from. (16) white of egg until stiff; beat in icing sugar gradually until the mixture is like snow. Coat each prune. Cook in a cool oven until a pale biscuit colour (300 deg. F.). Place in a glass dish and dust with grated nuts. Dessert Prunes.

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Prunes and SagoApple FergusonPrune and Banana JamPrune Confection

Australian sunshine cookery book for every housewife