hints for pioneering homemakers - purl.slwa.wa.gov.au
TRANSCRIPT
Hints for Pioneering Homemakers
PRICE • SIXPENCE
PERTH. W.A.:
Wholly set ttp and printed in Australia by R. S. Sampson. 971-973 Hay Street.
~ 10 I
Hints for Pioneering
Homemakers
P.iRTH. \'V.A.:
Wholl1' set up and printej in Aus tral ia by R S . Slmp;"n. 971-973 Hly S t reet
INTRODUCTION
THESE hints are intended primarily fo r those women, who, as new arrivals, go
to the Group Settlements to make a home for their families under entirely new and strange conditions.
Financially they are based on the. Government sustenance allowance of £3 per week, and the List prepared is for two weeks' p;ovisions for a family of four.
Most of the suggested stores are not perishable, and should be ordered some time before required to allow for possible delays in delivery.
It is advisable to have a slate or paper hanging in the kitchen with pencil attached, and to make a note of future requirements as the need occurs to you.
C(;he firms advertising are well known to us, and we have no hesitation in stating that we recommend their goods as being the best of their various kinds.
M. F. MAW,
M. JORDAN , (Late Inspector and Oraaniser of H ousehold
Mana gement, Education D ept., W A. ; Diplomee H ousehold Science. London.)
Apportioning the Income.
Income £6 P er F ortnight,
Sick and Accident Fund . . . . . . . . Food and light ............... . Clothing, etc. . . . . . . . . . . . . . . . . .
i s. d. 2 0
4 5 1 1 12 11
Clothing.-Men: Dungarees and Aannel vests. hea,·y army bouts are best for working in. Women and Children: Winter-Gibsonia tweeds. Summer-Colom·ed crepes or sponge cloth. Boys and hard wear: Ga la tea. )p fants: Apply for directivns to Baby Clinic. Stirlingstreet, Perth. ·
STORE ORDER (Two Weeks Supply.)
SOlbs. F lou r . . . . . . . . . . . . . . . . Sib. Wheatmeal . . . . . . . . . . . . . . 21bs . Split Peas . . . . . . . . . . . . . . . . . . Hlbs. Lentils . . . . . . . . . . . : . . . . . . 61bs. Haricot Beans .. . . ..... . 1 bag Oatmeal . . . . . . . . . . . .. . 31bs. Rice, Sago, Pearl Barley, Tapioca or
Macaroni ................. . 12lbs. Sugar . . . . . . . . 2 tins Treacle . . . . . . 4 tin s Jam, Oakleaf at 9d .... .
Eggs . . .. .. ..... ... . ... . . 1 tin Meat 1/2, and 3 fish 3/ . . . . 1 tin Dried Mi lk . . . . . . . . . . 1 tin Nestles Milk . . . . . . . . 2lb .. Butter ... . 2Ibs. Dr<ipping .... .... . .
llb. La r d ............ .. 1 big Bar Soap . . . . 1 piece Blue . .... . . . . . . .... . ilb. Borax .......... . .... . lib. Washing Soda ....... . Condiments (Salt, Pepper, Mustard, Ba k-
ing Soda. Cream of Tartar. "Hal'l' ' i' " Curry Powder, Ground Ginger. Mixed Spice) order a required . . . . . .
1vi utton, foreq uarter. 8lbs., 4/6; corned meat, 4/6; hind quarter, 121bs., 7/ . . . . . . . . ·
2 stone Potatoes . . . . . . . . . . . . . . 21b . Dr ied Apples at 1/3 ; 2lb s. pn1 1es at 1/ 1 tin Custard Powder . . . . . . . . lib. Cheese . . . . . . . . . . . . . . . . . . ~lh. Cocoa (P lai stowc's) . .. . . . 2lb . . Tea (loose) ... . . ... . . . . 1 ti n ]<c" l'rO . <'ne (two months' SUJ'Pl.'· ) 1 pkt Matche ..... .. . ... . Tobacco . . . . . ...... . lib. Bacon ... ........ ... . . !lb. Dates. Raisins. Cur r ants or Candied
Peel . .. ..... ......... .. . ... .
4
£ s. d. 611 ! 3
8 1 6 1 Q
2 1
0 5 0 1 f,
3 0 2 0 4 2 ] 5
9t 4 0 1 6
10 1 8t
u 4 2
3 0
16 0 -1 0 -l tl 1 3 1 6
7! 3 0 2 2
8 -1 0 1 8
0
£4 5 H
Household Necessities
Kitchen and Household Utensils, &c. Our stocks of utensi ls includes hundreds of useful articles
for your kit che n. time a nd labour sa,·ing cle,·ice, whi-ch add gr ea tly to your comfort. including:-
COOLGARDIE SAFES.-Ail sizes, both straight and sloping ~ id c - . ga h·an i. eel frame , covered with hes ian.
WATER BAGS of a ll k inds, including DRIPSTONE and IDEAL FILTER. . The "ACORN" Self-Heating IRON operates economically with
1 either benzine or petrol. It is well made, highly nickel-plated and is quick, clean and effective.
FURNITU RE AND FURNISHINGS. V•le manufacture all classes of Furniture, which is well built,
and well finished; built by white labour. Every detail of its manufacture is subject to the strictest supervision to ensure a good substantial article. The large volume of business which we do enab les u. to . ell a t th e lowest possib le price. Buying furni tur e fr m u. mea ns la sting sa t isfac t io n ala nomin a l cost t•0 y0 u.
BE DDING, MATTRESSES, ETC. Arc al o made at our own Factor v. Fu ll part icul ars on
app licati on. -We have also large stocks of Crockery, Glassware, Cutlery,
Stationery anc.! Tools of all kind s. If you cannot call , a postcard to u will bring you full in
formation on any particular line in \\'h ich you a re interested.
Harris, Scarfe & Sandovers Ltd. HAY STREET PERTH
MENU (first week)
SUNDAY.
Breakfast.-Tea or cocoa and toast. Di.nner.-Roast shoulder of mutton, cut from forequarter, potatoes,
onions, appl e pie (dried apples) , custa r d (custard powder and dr-ied milk) .
T ea.-Cold meat for adults, whole meal scones, treacle or jam, cocoa and tea.
MONDAY.
Breakfast.-Chops cut from forequa r ter for adults, oat or -"heatmeal porridge, fried bread.
Dinner.-Haricot soup (made on Sunday), cold meat and boiled pease pudding.
Tea or Lunclh .- Soup, with dumplings, bread and syrup.
T UESDAY.
Brea kfast.-Porridge, scrambled eggs on toast, tea and cocoa. Dinner.-Neck of mutton warmed in sauce, boiled suet pudding. Tea· or Lun.ch.-Pea soup, bread a n d gi nger bread.
WEDNESDAY.
Breakfast.-Bread and milk, fr ied slices of cold suet pudding. Dinner.-Boil ed corned beef, suet dumplings, onions and potatoes,
1 ock cakes. Tea or Lunch.-T hick wheat meal porridge and ra isins, cold meat
for ad ults, bread and butter.
THURSDAY.
Breakfast.-Porridge, tinned herrings, rolled in batte1· and fried. Dinner.- Lentil soup an d fr ied bread, cold corned beef and wheaten
bread. Tea or Lunch.-F ish cak es from remains of breakfast herrings,
stewed prunes an d bread.
FRIDAY.
Breakfast.-Porr idge, slices cold meat fr ied in batter for adults, ch ildren, f ried batter ca k es.
Dinner.-Co ld corned beef, haricots cooked in liq uor beef was Loiled in, treacle pudding.
Tea or Lunch.- Curried eggs or sa lmon and r ice, scones or d ripping cakes.
SATURDAY.
Breakfa.st.-Porridge, or bread and milk, fish cakes or lentil cakes. Dinner.-Beef steak pudding (tinned meat) sago pudding. Tea o-r Lunch.-Toad in hole from rema ins of puddin g, wheaten
bread and jam or treacle.
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fREECORNS TEA comes direct to Western Australia from the finest Tea Gardens in the
East, and has the least possible amount of handling and exposure between the Tea Gardens and the Tea Pot. Freecorns is the freshest tea on the market and has a flavour that you'll like. Packed in Cannisters with spare labels for Rice, Sago, etc., etc. ; also in Packets.
SOLD BY ALL GROCERS
--7
MENU (second week)
S UNDAY.
Breakfast.- Tea and toast, kidney for father. Dinner.- Roast Loin from hindquarter, potatoes an d oni ons. bo iled
plum pudding and sauce. Tea.-Cold meat for adults, currant loaf, stewed prune .
MO NDAY.
B reakfast.- Porridge, chops off loin for adults, fried bread. Dinner.-Meat pie of flap and haricots, stewed on Sunday, brown
bread and cheese. Te•a or Lunch.- Cold meat fot· adults. remains of Sunday's pudding
diced and fried .
TUESDAY.
Breakfast.-Porridge, cold meat pie for adults, bread and jam. Dinner.-Soup (from liquor flap and haricots were stewed in on
Sunday), cold loin, potatoes and raw onions, milk pudding. Tea or Lunch.- Plain suet pudding, with thick marmite gravy,
stewed apples and custard.
WEDNESDAY.
B reakfast.-Pon-idge, scrambled eggs on toast. D inner.-Boiled leg of mutton (from h indquarter), on1on sauce,
swede turnips, boiled dumplings, g inger bread. Tea or Lunch.-Macaroni cheese, bread and jam.
THURSDAY.
Breakfast.-Bread and mi lk , bacon and 1 egg, fr ied bread. Dinner.- Cold leg, baked beans cooked in liquor leg· was boiled
in, boiled pudding. Tea or Lunch.-Soup (made from boiled beans and marmite)
slice cold pudding, fried.
FRIDAY.
Breakfast.-J ohnnie cakes and treacle, tea or cocoa . Dinner.-Pea soup, cold leg, potatoes baked in sk ins, jam or treacle
tart. .Tea or Lunch.-Sago, plum pudding and cu stard, fried ·dough nuts.
SATURDAY.
Breakfa t.-Porr iclge, lentil ris · ole s. Dinner.- Potato pie, steamed dough p udding and treacle or sugar
and butter. . Tea.- Fish pudding (tin ned fish and boiled rice ) .
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Australia's Leading Boot Firm-
EZYWALKIN Offer their very best for the very least. ·Procure your Footwear
from the Firm with a Factory.
5/ 11. 5/ 11. 5/ 11.
C-Men s' Stout Leather Open Tongue Blucher, rivetted soles, Heel plates. extra wide fitting. Ezy's Low Price 5/11.
7/ 11. 7/ 11 7/11.
D-Men's Stout Leather Water T·ight Tongue BLUCHERS, hobbed naile:! or sprigged so les, heel plates , tan back s. Ezy's Low Price 7/ 11.
8/ 11. 8/ 11. 8/ 11. :-\ -Ladie s' Stout Leath er Lace Up
BOOTS, plain toe, rivettecl soles, unlin ed. VIle r ecommend these for country wear. Ezy 's Low Price, 8/11.
BOOT soles. cl reel s.
14/ 9. 14/ 9. 14/ 9.
F-'Nlcns Stout Leath er High Leg :N'A VVIES. \1>/ a t er Tight Tongue, heel p lates. bobbed nail ed o r sp1·iggecl so le,; . Ezy's Low Price 14/ 9.
15/ 11. 15/ 11. 15/ lli.
B-Laclies'
EZYWALKIN - Country Order Address: Hay St., Perth 9
These menus can be greatly varied and the grocery bill lessened when garden and cow produce, poultry and pigs are produced on the farm.
Following are suggestions as to how the variety may be obtained:Fruit.-Cape gooseberrie , loganberries, rhubarb , trawberries, •for
stewing pies and jam. Green vegetables and tomatoes for cooking and salads. Potatoes, root vegetables, pumpkins and herbs. Milk, cream and butter. Eggs and pou ltry in pla•ce of meat. Pork, bacon and lard. For recipes obtain a good Australian Cookery Book. One can be
obtained from 12 Pier-street, Perth, for 2/-, including postage.
General Information. SIMPLE REMEDIES.
Boracic: 1 teaspoon to ! pint of boiling water. For sore eyes, wounds and formentations.
Epsom Salts, Castor Oil : Aperients. Iodine: For painting cuts and sores. Picric Acid: For burns. Condy's Crystals (3 crystals to ! pint water). For wounds and
throat gargle. Eucalyptus : For colds and insect bites. Glycerine: 1 teaspoonful to be taken internally for chest colds. Cotton Wool: (To make a paint brush wind piece of cotton wool
round end of stick).
BUSH HYGIENE.
When I first came to W.A. eighteen years ago, I was told that this was the land of "S in, Sand, Svrrow and Sore Eyes." I have found the statement true, but I always tack on a fifth S myself, viz.: "Sunshine."
Now it is not my intention to say anything about the first two S's, but the second two, sorrow and sore eyes, I want to impress upon you, are chiefly due to "fl ies." They are terrible pests in the bush, and if you want t0 live in a reasonable amount of comfort, you must do everything in your power to prevent them from breeding. Cover all excreta w ith dry earth every time the pan is used, throw wash-up and other dirty water into a dry pit and cover with a little dry earth every t ime, burn all dry refuse, wash a ll empty tins if you intend to use them, if not bury them in a deep pit. Protect a ll food from flies, and cover the baby and youn g children with a mosquito net when asleep.
TO CLEAR WATER.
For Drinking or Cooking.-To a kerosene tin of water add 1 tea sp . of Epsom salts. Let it stand and it will dtar; can then be poured off into another vessel.
For Washing Clothes.-To soften very hard water that curdles the soap, use caustic soda. To a kerosene tin add a teaspoonful of
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1'rg Cocoa at Meal Times.
PLAISTOWE'S Pure Cocoa
(TRIPLE BLEND)
Is all the nutriment of Pure Chocolate after most of the natural fat has been pressed out. It is used in the Government Hospitals of
Western Australia. Refreshing and stimulating and recommended
by Doctors as a Daily Beverage.
Use Plaistowe's Lemon Peel (Made with W.A. Lemons)
For Good Cooking.
The Bakers use PLAISTOWE'S.
FULCREEM CO.'s VANILLA CUSTARDS
FULCREEM CO.'s BAKING POWDER
PLAISTOWE'S ICING SUGAR
-A re Qy.ality Produtts.
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caustic soda. 1f that is not suffic ient go on adding· ·slowly till you have enough to induce a sed im ent. . ll ow timei" f.ey;r it to settle, and then pour off. Great care must be taken that this· is not used f.or drinking purposes, and it would make anyone very ill if taken internally. Borax can also be used for this purpose.
A shovel full of red hot cinders thrown into a tin of water and allowed to settle is the bushman's method of purifying dirty water.
HOMELY MEASURES.
Teaspoon (t. sp.), equals !oz. Dessertspoon (d. sp.), equals ioz. Tablespoon (tb. sp.), equals lo-z.
(Filled so that there is as much above edge of spoon as below it.) Tea cup (t. cup) , equals Hb., or 1 gill or :l pint. · Br e·ak.fastcup (b. cup) equals ilb. of flour. o•· 1 pint.
MAKESHIFT KITCHEN UTENSILS.
Table.-Packing case covered with linoleum. Grater and Small Strainer.-Punch holes in bottom o-f empty her
ring tin. Pudding Basins.-Empty jam o r fruit tins. Gt·easc we ll especially
at bottom by melting dripping in tin and allowing it to set before putting in mixture.
Small saucepans, empty fruit tins. Wovden spoons cut from pie-ce of kerosene· case . Half-pint Mugs-Condensed milk tins. Large Saucepan .-Kerosene tins cu•t in half o r used lo ng o r short
ways. Baking Tins and Bread Tins.-Kerosene tins cut in half long ways. Ro ll-in g Pin.-Glass bottle. Ker-osene tins may be used as bucket-s, wash-up bowl·s. mi-lk vessels,
and for jam making, washing and boiling ciot-hes. Sieve-Nail fly gauge over top of box; knock out bottom. Meat-cover.-Knock bottom out of condensed milk box and re
place with wire gauge nailed on. To prepare these tins, cut edges carefully, bend over and hammer
down.
Meat.-It is cheaper to buy mutto-n by the side or quarter. T o Keep Fresh Meat.-Place in a clean flour bag and hang m a
coo l draught. See recipes for Brine. If fresh meat has a tainted smell wash in a weak solution of
Candy's (three crystals to half a pint of water.) In hot weather it is necessary to partly cook meat as soon as it
arrives, and great care must be taken to protect it from blow flies. Substitutes for fresh meat: Lentils, haricot beans, split peas, eggs,
marmite, and tinned meat and fi~h. Soup bones are good if procurable.
E ggs.- To preserve, take from the nest, do not wash, place in a kerosene tin and cover with water glass, procurable with stores.
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Telephone A 1255.
The GROCER, Wine and Spirit Mer.chant HAY STREET PERTH
flllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll\llllllllllllllllllllllllllllllllllll
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Stores.-When there is any advantage in doing so, 0rder 1n as large quantities as possible.-- For example: Flour ZS!bs., 3/8; SO!bs., 6/11; saving Sd.
Starch .-Water in which r ice has been boiled for a curry, etc., may be used for stiffening- clothes.
Homely Recipes.
lib. haricot beans. 1 pepper and salt. ·
SOUPS.
Haricot Soup. onion, pin-ch of bicarb. oda, bacon rind,
Soak beans in water with soda over night. Place in saucepan or billy can with chopped onion and bacon rind. Cover with water and boil until beans are soft. Strain through colander, mash beans with spoon and add to li quor. Add seasoning and ser ve hot with square~ of fried bread. If no bacon rind is ava ilable, marmite may be used.
Soup with Dumplings. Water that meat has been boiled in should be saved, allowed to
cool, and the fat taken off. It will then form the basis of any soup required, and variety can be obtained by the use of different vegetables and herbs and cereals such as rice, sago, split peas, beans or dumplings.
Rub a little fat into some self-ra ising flour, and a little salt. Mix to a stiff dough with water, make up into small balls and drop into boiling soup 20 minutes before serving.
Pea So.up. b. cup sp lit peas, 3 quarts stock or water, 1 carrot, onion and
stick of cellery if obta inable, 2 t. sp. salt, ! t . sp . pepper, bacon rind or bone.
Wash and soak peas over n ight. Boil a ll together gently for 3 or 4 hou r s. Serve w ith dried mint, cold toast out into dice, or fri ed hread.
FISH. Fried Herrings.
0[!)en a tin of herrings and take o.ut the firmest of them as dry as poss ible. Roll in wheat meal or flour to dry and fry in hot fat.
Fish Cakes. The liquid and remaining small pieces of fis·h can be made int0
cakes w ith boi led mashed potatoes, pepper and salt. Make into a paste an d form into cakes m ll in flo u r and fry a nice brown. Do not use too much fat o r they w ill be greasy.
Fish Pudding. 1 sm . t.in fish, 1 b. cup rice, 2 ·b. cup water, salt and pepper to
tas te.
Wash and boil rice in sa lt and water until rice is quite soft. Add more water if necessary. Stra 1n and place in basin. Add fish and mix and beat well with a for k. Season and p lace in p ie dish. Place few smal-l lumps of drippin g 'on top a nd make until a nice b rown.
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· ,•
PORTABLE
Phonographs A Portable Phonograph is an ideal
instrument for those camping or just
settling down. -Music is a great com
panion, as these portables bring all
that is best in music to you. .
WE HAVE THE FOLLOWING IN STOCK :
Cash Prices
Peter Pan Phonograph- £3, £4.
Decca from £6/1 Of-Senora Portable £16/16/- 'i
Call and hear these wonderful Instruments or
write for full particulars to
NICHOLSON'S Limited BARRACK STREET PERTH
15
.I
CYCLONE GOODS are GOOD ! New sett le rs cannot do better than buy CYCLONE Bed
s teads and Stretch ers for use in th eir new hom es . C'I: CLO E Bedsteads a r e the resu lt of years of experience
a nd ar e th e latest an d best t-hat can be procu red.
Fig. 76. Cyclone Sani tary Stretcher. S ize-
fh e Cyclone Tran s Australian Stretc·hers-clean, strong,
com fortab le. Size-2ft. 6i n. x 6ft. 6in. only 38/6 3ft. Om . x 6ft. 6in . only 42/6
2f t. 6in. x 6ft . 6in .. onl y 60/ -3ft. x 6ft. 6in, . . on ly 64/ 6
All CYCLONE Bedst eads a re constructed of h r~t Briti sh materials a nd the mattr ess portion is cove red with chain l ink 2in. mes·h No. 10 G.G. W ire.
Beware of Inferior Imitations.
end for cata logue or call and inspect at
CYCLONE CO. LTD., 114 Murray St., PERTH
17
MEAT.
Hints for Boiling Meat. Boiling a joint requires care. Any joint will be spoiled if the
wate1· is a llowed to boil fierce ly hom the start. As in evoking fish. the water sho,uld be brought to the boil and then allowed to simmer at almost boiling point, a certain even temperature of heat is gua ranteed, the meat is th us cooked we ll and thoroughly to the bone, yet tenderly. Allow 15 mmute·s to everyi lb. and 15 minute·s over.
Brine for Kleeping Meat. Boi'led water, Salt, Saltpetre. Rub meat with salt and leave it on a dish fo·r two hours, to get
thoroughly satm·ated. For Brine: Place in a vessel sufficient warm water to cover the meat. Add salt until the mixture will float an egg, diss•olve teaspoon of saltpetre to each lb. salt. and add to the mixture. A wooden barrel o r bread crock ·is b est for this purpose. Pack the meat close as possible and cover with brine when cold. In hot weather inspect the meat every day, and when necessary remove meat, boil up brine, skim, a llow to cool and replace meat.
Beef Steak Pudding. 11b. stewing steak, 1 onio n. 2oz. flour, 1 •sheep kidney, or :l vx
kidney, mixed herbs and seasoning, crust. Cut steak and kidney and onion into. small pieces, cover with
water and stew gently for 3 hours. Th icken gravy with flour, add herbs and seasoning. Make a crust as fo1· dumplings in soup. Place on top of meat in saucepan . Put on lid, cook slowly for half an hour or longer. Serve with any vegetables procurab le.
Meat Pie. lib. haricot beans, flap of mutton , I onion and seaso.ning, dripping
crust. Soak beans ove r night in water to whi h. a pinch of bi-carb. of
soda has been added. Cut meat and onion into small pieces, add seasoning and stew until tender. Thicken gravy witli flour, turn into pie dish and cover with dr ipping crust. Make hole in centre of crust and bake.
Neck of Mutton Warmed in Sauce. Cold boiled mutton. White sauce. Make 1 pt. white auce (see sauces) add chopped onion or parsley.
cut meat into pieces, add to sauce, allow to get thoroughly hot, but do not boi l. Serve with mashed potatoes.
Potato Pie. Scraps cold meat, s·craps cold potatoes, little dissqlved marmite,
dripping and seasoning, 1 onion. Cut up finely or mince cold meat, mix with marmite and chopped
onion, place in bottom of pie dish. Mash potatoes and season, place on top of meat.. Mark with a fork and place small lumps <0f dripping at intervals on top of potatoes. Bake in hot oven i ho,ur. Serve hot.
Toad in a Hole. (From remains of beef steak pudding.)
1 egg, 1 b. cup milk, i b. cup S.R. flour, salt. , Place flour and salt in basin, add egg and half milk. 1Iix to a
smonth paste and beat fo.r 10 minutes. Add 1·emainder. of milk. Grease
l cl
Mothers! See that the children are kept dean and healthy
and free from infection. Make it a practice with
them to wash night and morning with ..
Solyptol Soap The Antiseptic Soap with the pleasant perfume.
The Kiddies will love its beautiful fragrant
lather, 'while YOU will have the satisfaction
of knowing that they are absolutely free from
germs.
"Not a Luxury . . . But a Necessity."
F. H. Faulding & Co. Ltd. 307-313 MURRAY STREET, PERTH, W.A
t9
a tin and make it very hot. Pour in batter, drop small pieces of pudding into batter. Bake about ! an hour. Serve with brown sauce.
SAUCES.
White Sauce.
1 pt. milk, sugar or salt to taste, 3 tb. sp. flour, small piece butter. Boil milk. mix flour to mooth paste w ith water, pe>ur on boil ing
milk, mix wel l and return to saucepan to boil. Add butter and salt if to be used with meat, sugar if to be used with pudding.
Cu stard Sauce. (See directions on tin of custard powder.)
Brown Sauce. 1 pt. stock, salt and pepper, 3 tb. sp. flour or fine wheat meal. Boil stock. Mix flo ur to smooth paste with cold water. Pour
on boiling stock, m ix and return to saucepan to boil up. Season and ool·our with sugar burnt in iron poon. Tf no stock is available, I t. sp. marmite in 1 pt. water may be used.
J\:1ayonaise. 1 tb. sp. Nestle's mi lk, 2 tb. sp. vinegar, ! t. sp. raw mustard, ~ t.
sp. salt. Mix well and use as salad dressing·.
VEGETABLE AND BREAKF AST D IS HES.
Baked Beans.
Soak beans a nd bo il a directed for m ea t pie. Place in pie dish or tin with chopped onion, pepper and salt, and a little dripping or fat pe>rk. Bake in oven about ha lf an hour, or unti l nice and dry.
Curry. F ry an onion in a tab lespoonfu l o•f fat ti ll brown; add curry
powder, flour, pepper, salt and a little sugar, then pour over it 1 pt. of stock or hot water, and a llow it to boil for ten minu tes or so. This curry sa uce can be used to curry anything required. cold meat, fish, eggs . and th e addition of a few rai ins and cocoanut occasi•onally, make a change of fla vou rs. F r fi·sh and egg. u e mil·k in tead of water when possible.
Lentil Rissoles. ! lb. lentils, 1 union, herbs, seasoning. 1 egg or little milk, flour. Wash and soak lentils over n ight. Boil with onions until tender.
Drain dry and mash. Mix with herbs and seasoning, add milk or egg to bind. P lace on p late and flatten down neatly. \i\Then quite cold make into cakes or ball s, dust with flour and fry in hot fat.
Macaroni Cheese. 4oz. maca roni. t pt. white a uce. 3oz. grated chee e. I t. sp . made
mustard, salt and pepper, dripping. \iVash and bo il macaroni unbil sof t. Place in pi e dish. cover with
white sauce in which you have mixed nearly all the cheese, mustard and seasoning. Spr in'k le rest of cheese on top and a few tiny lumps of dripping. P lace in hot oven until nicely browned. but not hard .
. 20
To NEW SETTLERS Under Group Scheme
We are prepared to give you
Immediate Delivery of . .
· Furniture, Bedding .. and ..
Household Requisites
Payment to be made by :: Monthly Instalment ::
C. & H. LOCKE (The While Labour Firm)
WILLIAM STREET MARKET STREET PERTH FREMANTLE
Branches - Bunbury, Collie, Narrogin, Geraldton.
21
Scrambled Eggs.
4 pieces buttered toa st, 2 eggs, salt, 1 d sp. dripping. 2 tb. p. milk, pepper.
Melt dripping in saucepan, add milk and season ing and allow to get hot, drop in eggs without beating and stir until mixture begins to thicken. Pile on toast and serve at once.
PUDDI NGS.
Batter for J ohnnjy Cakes.
Mix S.R. flour to a slack dough, with water or milk and a little sa lt. Fry in a little fat over a slow fire, turn wheP brown. dust Kith sugar.
B oiled Rice.
1 b. cup rice, ~ t. sp. sa lt, 2 b. cups water. Vvash rice, place in saucepan with water and salt. Bvil gently.
add more water if n ecessa ry. Cook until gra.ins are tender.
Boiled P ea se Pudding.
1 b. cup split pea , 1 oz. dripping, 1 egg, pepper and salt.
Wash and soak peas over night. Next day drain them and tie loosely in a cloth. Boil 2! hours or until tender. Turn into basin, beat with fork and add beaten egg, dripping, pepper and alt, Place in pudding cloth, tie up tightly and bvil quickly 'for an h0ur. Serve hot.
Brown Pudding.
3 tb . sp. dripp ing. 3 tb. sp . jam. 3 tb. sp. sugar , t . sp . bica rb s..:>da, ~ b. cup milk, little sa lt. O ne Cup F lour.
Cream dripping i;J;nd sugar, add jam and salt. Dissolve soda in milk and add to. mixture, and then mix in flour. Mixture should be rather dry. Place in greased basin, cover and steam 2i hours.
Cheap Pudding No. 1.
i lb. currants, :} lb. flour, i lb. suga r, sm. t. cup warm milk, t lb. ra isins. i lb. ground r ice, :l lb. suet, i t. sp baking powder.
M ix dry ingred ients, dissolve baking powder in warm milk, place 1n greased basin, cover and boi l 3i hours.
Cheap Pudding No. 2.
b. cup S.R. flo u r, i b. cup suga r, 1 tb. sp . butter, ~ t. sp . bicarb soda, 1 t. sp. ground g inger , 1 tb. sp . jam, milk to make light batter.
Rub butter into flour , mix dry ingredients . Dissolve soda 111 litt le warm milk. Mix; place 1n greased basin , steam 2-3 hours.
Dried Fruit Pie.
Wash fruit over n ight and soak in enough cold water to cover it well. Boi l un ti l soft, w ith sugar to sweeten, place in pie di h and cover with short cr u. t. Bake in hot oven.
Sago Blanc Mange.
1 pt. Nestle' mil k, 2oz . fine sago, r ind of lemon, ~oz. butter.
Wash sago, pu t it into a pan with t he milk and lemon r ind, and cook u ntil it loo ks qui te cl ea r . Add the but ter and pour into wetted mould to se t. Serve with stewed fr uit or jam.
22
A Post Card Addressed to-
BOANS Will bring
PERTH'S GREATEST EMPORIUM
within the Reach of the most
Far Distant Settlement.
Mail a Post Card to-day! saying
"SEND ME YOUR CATALOGUE."
And your every ·want is supplied with as much satisfaction as if you had personally v is·ited our Emporium.
Shop at Boans through the Post.
U IVERSAL PROVIDERS,
WILLIAM AND MURRA Y STREETS, PERTH'.
23
Gin ger P udding.
H b. cups flour, 2 tb. sp. sugar, 2 tb. sp. treacle, 2 tb. sp. dripping, I t. sp. ginger, 1 t. sp. bicarb. soda, little spice, little salt.
Cream dripping and sugar, add dry ingredients and mix with soda dis olved in mi lk or water. team 2~ hours. Serve with custard sauce.
Poor Man 's Pudding.
3 b. cups flour, U cups sugar, 2 tb. sp. dripping, I b . cup boiling water, I t. sp. bicarb . soda, little spice. littl e salt, ~ b. cup mi lk with oda dissolved.
~~ ix dry ingredients together . Di s h·e dripping in l cup boiling water. :Make a hole in centre of mixture and pour in dripping and water, add milk. Mix well, tie loosely in a cloth and boil 3~ hours. A little lemon peel or a few currants may be added.
R ich Plum Pudding w ithout E ggs.
I b. cup flour, 1 b. cup sugar, I b. cup uet. 1 b. cup bread crumbs, 1 b. cup fruit, li tt le mixed peel. I t. sp . bicarb. soda, pinch salt.
Chop uet, nux dry ingredients together, cli olve oda in warm water and mix to a sti ff dough. Tie in cloth and boil fo ur hours.
Sago Plum Pudding.
2 tb. sp. ·ago, 2 b. cups bread crumbs, 1 b. cup rai ins or currants, 1 t. p. bicarb. oda dissolved in boiling water, 1 t. cup milk or water, ~ t. cup ugar, 2 tb. p. butter.
oak sago in milk or water over nigh t. mix dry ingredients and add bi-cal"l>. svda wa ter la~t of all PJac in greased ba~i n. and cloth. Boil 3 hours.
Date Pudding.
Cream butter and sugar. dissoh·ed in little boil1ng co ,·er with grea . eel paper
l lb. suet. } lb. dates. 3 b. cup flom. little lemon peel. 2 tb. p. sugar. I t. sp . ~pice. t. p. bi-carb. of oda. water to m ix .
~Iix dry ingred ient . . di sso ln• bica rb . of :;oda in little bv iling wa ter. mix all tog ther. place in grea eel ba sin. cover and boil 3 hours or longer.
Short Crust. 1 lb. flour. 1 lb . dripping, w:~t cr to tnix. li ttle alt.
Mix flour and sa lt, rub in dr ipp in g tintil mixture looks like fine bread crumbs. :V!i x with wate t· to a dry paste. roll out to t inch ~hick n<· . s. place in pie or in tart tin and bake in hot ove n.
Water Pudding.
2 b. cups flo ur. I b. cup sugar. t b. cup currants, 1 b. cup su ltanas or raisins, I t. sp . bi-carb oda. piece lemon peel. pinch alt, 2 tb. sp. dripping. I b. cup bo iiing water . I cup coli water.
Diss J,·e dripptn g in h t water a nd soda in cold water. :Vfi x dry ing redient s in bas in, add dissolved dripp ing and soda , place in grea ed lta<in O\ ·r night. cove r and stc•am next day f,)r ~ hour or more .
BREAD AND CAKES.
Yeast.
ook three medium ized rip potatoes in a quart of water. When 1ender ma . h in the water in which they have been cooked. teep a
Dobbie' s Dolllinant
"DOMO"
CAPACITY from
9 Gallons to
135 Gallons per hour.
PRICE from
£5 lOs.
Cash or Easiest Terms.
I I A. W. DOBBIE & Co. Ltd.
I I . 804 HAY STREET, PERTH.
L 25
small amount of compressed hop m a cupful of water; strain and add to the potatoes, then add i} cup of sugar, a tablespoonful of
salt and a little yea•st i•f yo u ·can get it, to sta rt the ferment; if not,a small quantity of beer will start it. Stir well and let it stand in a warm place for 24 hours, when it will be ready for use.
When ready to bake, cook three or four potatoes, or save them together with the potato water, when ·cooking for the table. Mash them as di r ected for making ye·as t, and add water enough to make wetting for the amount of bread des ired. T o this add all the prepared yeast, a teaspoonful of alt and a tablespoonful of sugar. Stir well and let stand over night. In the morning before adding any flour stir thoroughly and save out about a quart of the mixture for yeast. Occasionally, say every second time the yeast is used, steep a 1few hops and add to it toget'her with ! cu p vf sugar and a spoonful of salt. The hops help to keep it sweet. In this way the yeast can be preserved indefinitely. It should always be kept tightly closea and in a cool place. After saving the yeast, add enough flour to the wetting to make a dough, and knead thoroughly from twenty to thirty minutes . Then set to rise in a warm place if the weather is cold. When light, i.e .. when it is doubled in bulk , knead again for five minutes. Then shape into loaves.
If there is not sufficient time the first thing in the morning to give the bread a proper kneading, make a thick sponge and let it rise before kneading. If don e in this way it is usually better to let it rise a third time before baking.
Baking.-!£ you cut a kero ene tin longs ways in half, turn tne edges over about t in. ancli hammer down flat, you will have two baking dish es that ju t fit a Io. 1 Metters' stove. Into this you can put three loaves side by side.
When placed in the tin the loaf should fill it about half full. Let it rise un til even with the top, then place in a moderately hot oven, and bake from ~ hour to H hours according to the size of the loaves, and heat of the oven. lOibs. of flour i a convenient baking; ! cup salt or more according to taste.
Brownie.
If you save a little of the dough and wo>rk into it a little fat, currants and rai sin s, suga r and peel, knead well and let it rise longe1· than bread; it makes a very good cake.
For making bread there is nothing better than a we ll - crubbed butter box.
WHEAT MEAL COOKING.
Wheat M~eal Bread.
If a woman can make white bread, she will find no difficulty in making whole meal bread.
For whole meal bread more moisture is required; a larger quantity o.f yeast, longer kneading, longer time to rise, greater heat in baking, and a longer time to bake. Use about 2 pts. of home made yeast for eight good sized loaves, from 5tbs. of meal. Mix the whole quantity over night, using enough warm water to make a slack d J ugh. ln the morning shape 1t ·into loaves, put it in tins and leave it to rise. Do not let it ri e to the full, but bake it on the "r ise" in a moderately hot oven.
This bread w ill be light and oft, as the night gives t ime for the absorption of the water.
Scone Loaf.
Tli ree b. cups of fin<~ w l1 caten flour. a ts salt, 1 t . sp. bi-carb. soda, 2 t s. cream of tartar, I egg, and pt. milk or water.
26
IIIIIIIIIIIIIIIIIIIIIIIIIWIWIIIIIIIIIIIIIIIUilliiUIIUIIIUIUWIWIIIIIIIIIIIIIIIflllllllllllllllniTI!llfiTlO.mlllllllllllll11llfllfiJO.IIOUllllllfiDIIIIII
HUNT
for Biscuits and Cake
Try---CORONATION CRACKERS BIKKIES LEMON PUFFS PETER PAN NURSERY RHYMES CURRANT PUFFS
And HUNT'S CHRISTMAS CAKE
BIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIUIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIHIIIIIIII 27
Sanitarium Health Foods The word "Sanitarium" means "Home of
Hea lth" and must not be confused with the word " anitori um" (Consumptive Hospital).
We manufacture 30 different lines of Health Foods, which are valuable for those who are sick and al o for those who are well and wish to remain so.
Have you tried our Granose Biscuits. They are the best po. sible fo rm of whole wheat bread.
Ask your Grocer for Sanitarium Health F oods. Write to us for free descr iptive Booklet, Recipes
and Price L ist, wh ich wi ll be posted free.
SANIT ARIUM HEALTH FOOD CO. 116 Barrack Street, Perth.
Mix all dry ingredients together, make a hole in the centre, break in the egg and milk or water, mix to a stiff batter, bake in a greased tin in a moderate oven for ~ hour.
Wheat Meal Biscuits.
1 b. Cl)P \•:hole mea l, I b . cup S.R. fl our. 1 egg, 3oz. sugar. 3oz. dri pping, melted, water, salt.
Mix dry ingredients, pour in melted dripping and mix with egg and water, beaten up together, roll out very thin ana bake in moderate m·en. . n empty baking p.:>wder tin makes a good cutter .
Raisin and Wheat Meal Pudding.
Make some wheat meal porridge, add a handful of stoned raisins; cook thoroughly; in fact, if it is cooked the day before, it is all the better. Can be use.d either hot or cold.
\Vho le wheat. to ta ke t'he place of meat. sho ul d be soaked. in water for 12 hours, boiled four hours until soft and seasoned on the plate, and eaten with vegetables. A brown gravy made with marmite would be nice with it. It takes the place of pudding when eaten with milk, nutmeg and raisins.
Curry.
Foundation for a ll Curries.-Cut a large onion in siices, fry till brown, add ~ pt. hot water , 2 teaspoonfuls curry powder, 2 tart apples, chopped, j uice of ;z lemon, a little marm ite, salt to taste; thicken with finely gronnd wheat, a littl butter is an improvement. and jam cau be used instead of apples if fresh fr ui t unobtainable. Wheat can bt used instead of meat. ( ut up cold, thick porridge into 2in. squares, brush over with mi lk an d egg and roll in wheat meal or bread crumbs.
28 '
SYMONDS' SPECIAL Collections of
Vegetable and Flower Seeds SE~T PO T FREE TO ANY ADDRESS FOR CASH.
These Co ll ec ti ons conta in on ly the best seeds of the varieties best suited to your di trict and climate
The 'Pac1kets are of the usual size reta iled at 6d.
SYMONDS' Ss . COLLECTION.
1 p kt Beet. Reel. 1 , Cabbage. 1 Carrot 1 , Cauliflower 1 Cucumber 1 , Lettuce 1 Onion 1 , Parsley
1 pkt. Parsnip 1 , Radish
Turnips 1 ,., Tomato 1 , Vegetable Marrow 2 , Melon (Rock and Water) 6 Assorted Fower Seeds
SYMONDS' IOs. COLLECTION.
1 pkt. Beans, French 1 , Beet, Red 2 , Cabbage early and late 2 , Carrots 1 Cauliflower 1 , Cress 1 , Cucumber 1 Lettuce 2 , Onion 1 , Pars ley 1 Feas
1 pkt. Pumpkin 1 , Parsnip 1 , Radish 1 Rock Melon 1 , Spinach 1 , Turnip, White 1 ., Turnip, Swede l ,. Tomato. 1 , Vegetable Marrow 1 , Water Melon 12 , Assorted Flower Seeds
SYMONDS' 20th CENTURY COLLECTION. Price £1.
Carriage Paid to
3 pkt. Beans, French 1 , Beans, Broad 1 , Beet, Red 2 , Cabbage (early and tateJ 1 , Capsicum 2 , Carrots 2 Cauliflower (early and
late) · 1 , Celery 1 , Cress 2 , Cucumber (sorts) 1 ., Lee k 3 , Herbs 2 , Melon (Rock and Water) 2 , Lettuce
any Railway Station.
1 pkt.Mustard 2 , Onions 1 , Parsley 4 , Peas early and late 1 , Pumpkin 1 , Parsnip i .. Radish 1 , Spinach 3 , Turnip (sorts 2 Tomato (Table and
Cooking) Vegetable Marrow
25 ;; Flower Seeds of Hardy .Annua ls and perenn ials.
E. SYMONDS Seed and Plant Merchant 200 & 202 WILLIAM STREET, PERTH, W.A.
29
Fry brown and drop into t he curry when ready for the table. Eggs can be boiled hard, cut in half or poached. Lentil can b ~ used, simmering altogether till soft.
Ginger Bread.
3 tb. sp. dripping, 1 t. cup milk or water, ~ t. cup sugar, 2 d . sp. ground ginge r, 2 b . cup flour, 1 heaped t. sp. bi-carb. soda,
~ t. cup treacle, 1 d. sp. gr.ound spl.ce. Cream dripping and sugar, add warmed treacle, mix weil, dissolve
soda in warm milk or water, and add w ith flour. Bake in sha llow tin in moderate oven.
Rock Cakes.
2 breakfast cups S.R. flour, i cup sugar, 2 t. sp. ground rice, sa lt, 3 t. sp . fat. 1 cup currants, a litt le candied peel, 1 egg.
Rub fat into flour, add sugar, salt, currants and peel, beat up an egg, add water enough to mix into a very st iff dough. Drop on to greased t in and bake in quick oven ~
Self-Raising Flour.
16 lbs. flour, i lb. bi-carb. soda, 6oz. cream of tartar, 1 teaspoon ful tartaric acid.
Mix thoroughly and sieve into a tin where it can be k ept for use when required.
~elephone :J\[o. A 3293
W.A. Fruit & Produce Market
ROE STREET_ ~ PERTH
Consign your Produce to us.
We will handle if to the
best advantage.
SALES:
MONDAY WEDNESDAY
FRIDAY
31
fof All Descriptions of
Necessities: • oneer1ng PRICES RIGHT
l.h·st Drill TE?\TS, G x 8, 32/: X X 10. 42/6; 10 X 12, 64/ ; 12 X
14. 80/. Best Drill FL\S, 8 x 10. 21/;
10 X 12, 27 I; 12 X 14, 40/ ; 14 X
16. 55/. Tin BILLY CAXS. 2pt., 8d., 3pt.,
I Od.: 4pt., 1/; 8pt., 1/4. ' I-l t'a \y He-tinned FRY PA)JS, 9
in .. 2;6 ; lOin .. 2/9; llin., 3/6; l2in .. 4/6.
Hand \\'.\TER B:\.GS. hand sewn, 1 gal., 2/6: H gal., 3/; 2 gal., 3/6.
f~;n111d Hanging 1lEAT SAFES, 14in. 12/6; 16in. 17 j; 18in. 2-1/; 20in .. 29/.
' Square Gah·a nised Hanging .\I E .\ T SAFES. 12in. x 14in. x l<1in .. 15/; 18in. x 18in. x 14in., 17/6; .20in. x 20in. x loin .. 21/.
(~auZL· Xl•t HA~Gl~G 1JEAT S:\.FES. 2/9.
Enamd Dinner PLATES, 1/. Soup PLATES. 1;2. Enamd :.\1 UGS, ~pt. 1/; ~pt. 1/2;
1 pt. 1/4. St:~mpl~d Tin \Vash Hand Bowls
16in., 1/3. h:clly ot· Plumb AXES, 10/.
Long Handle Round :.Iouth Burning-off SI-lOVELS, No. 2, -l/6; No. 3, 5/.
).L\TTOCI-;:S. long o r short cntters. 5/.
~lattock l-L\XDLES. 2/ 3 each. Hickon· .\xe llA::\DLES, }.;o. 1,
2;9; Xo. 2. 2/. Splitting \\'EDGES, lOt!. lb. Double Faced Sledge llammer:;
7d . lb. • One ~fan Cross Cnt SA \VS, 3
16/6; 3Ht., 19/; 4ft., 2?./ G; 25/.
CRO\\'R t\RS, diamond chisel point, SHt., 16/; 17/6 .
Camp OVENS, lOin., 9/ ; 12in., 12/: 14in. 16/.
Hurricane LAMPS. 5/. c;alnwi~ed BUCKETS, lOin., 2/;
11in., 2/3; 13in., 3/3. Clark's Iron S:\UCEPANS, 3pt ..
5/9 ;4pt., 7/6; 6pt., 9/6; 8pt., 10/; lOpt., 12/; 14pt., 14/6.
Clark's Iron J301LEHS, 2 gal.~ 19/6; 3 gal., 21/; 4 gal., 33/.
Enamel DlLLY CANS, 2pt., 3/ 3pt.. 3/6; Gpt .. 5/; 8pt., 6/.
FOY & GIBSON PTY. LTD . •
HAY STREET PERTH, W.A.