21/01/2026
Recipes of old....
These lovely gems were in the Mildura Cultivator, Sat, May 26, 1888
Recipes were printed for the householder to peruse and no doubt try out on their unsuspecting husbands and family....
So here are a few or more that were printed in the paper. I hope you enjoy!
BEEF ROLLS.
Beef rolls are strips of tender round steak with a small piece of suet or salt pork tied within. They are first browned in butter or dripping, then dusted with flour which is allowed to brown, and after that covered with boiling water, well-seasoned with salt and pepper, and cooked slowly in the gravy thus made for an hour. The strings
are taken off before the rolls are served.
CREAM CAKES.
One cup of butter, two cups of sugar, whites of two eggs, three and a-half cups, of flour, one cup of sweet milk, one spoonful of soda, one teaspoonful of cream of tartar.
For the cream:
One pint of sweet milk sweetened to taste, yolks of three eggs; thicken with flour to the consistency of custard. Flavour with lemon. This amount makes two good-sized cakes.
BAKED PIE PLANT.
Cut two pounds of pie plant into a pudding dish, sprinkle over it half a cup of sugar and two tablespoonfuls of flour, or what is better, half a cup of rolled bread crumbs. Add water until the plant is two-thirds covered. Bake in a quick oven 30 or 40 minutes. This method of preparing rhubarb or pie plant removes the medical taste and makes an acceptable spring dish.
KIDNEYS SAUTE.
Cut three kidneys each into five pieces; put an ounce of butter into the frying pan: when very hot put in the kidneys: stir round a few minutes with a spoon till they are set. Add a teaspoonful of flour, a quarter of one of salt and the third part of that of pepper. Mix well; add half a gill of broth and a few mushrooms. Do not let then boil;
a few minutes is enough to do them.
BROWN THICKENING FOR SOUP.
This is easily prepared, is always ready, and will keep a long time; besides which it gives a far richer flavour than any other way of using flour thickening. Put into a small saucepan half a pound of butter, when hot stir into it half a pound of very dry flour; stir this over the fire till a pale brown, taking great care it does not burn.
One large tablespoonful thickens a quart of soup.
WATER POUND CAKE.
One pound of butter, one pound of powdered sugar, four eggs, one cupful of boiling water, one pound of prepared flour, flavour with lemon. Beat butter, sugar and the yolks of the eggs to a cream, then add the boiling water and stir gently till cold. then the pound
of flour, with the whites of the eggs beaten to a stiff froth, the lemon last. Bake one hour. This cake cannot be told from real pound cake, and it will keep two weeks.
TO PREPARE EGGS AND BURNT BUTTER.
Break six eggs into separate saucers; then put two tablespoonfulls of butter into a frying pan, and when it browns slip the eggs from the saucers into the pan and let them cook until set, dipping the burnt butter over them, and sprinkling a little salt and nutmeg over the tops. Have ready on a hot dish some pieces of nicely browned toast, dampened with malt vinegar; lay one of the eggs on each piece and serve at once.
