The Woman's Mirror cookery book : a selection of 2,000 recipes from The Australian Woman's Mirror

Call Number
N 641.5 WOM
Created/Published
Sydney : The Bulletin, 1937, reprinted 1938
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426
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Contents

WOMAN’S MIRROR COOKERY BOOK 1
COOKERY BOOK 7
CONTENTS 9
PREFACE 11
SPECIMEN FOOD LIST No. 1. For Family equalling Four Adults for One Day. 16
SPECIMEN FOOD LIST No. 2. For Family equalling Four Adults for One Day. 17
BEVERAGES 19
BREAD, BUNS, SCONES and TEACAKES 31
FOODSTUFFS USED IN BREAD, BUNS, SCONES AND TEACAKES. Calories and Composition in Grams Dry Weight of 1lb. of Food. 33
[Chapter heading not available] 37
BREAKFAST 47
MILK 48
SOME FOODS USED FOR BREAKFAST. Calories and Composition in Grams Dry Weight of 1 lb. of Food. 49
CONFECTIONERY 59
CAKE FILLINGS 67
GLAZES and ICINGS 67
CAKE FILLINGS 68
SOME FOODS USED IN FILLINGS AND ICINGS. Calories and Composition in Grams Dry Weight of 1 lb. of Food. 68
GLAZES AND ICINGS 69
[Chapter heading not available] 71
CHUTNEYS 75
KETCHUPS 75
PICKLES 75
RELISHES and SAUCES 75
VINEGARS 75
CHUTNEYS 76
KETCHUPS 78
PICKLES 78
RELISHES AND SAUCES 81
VINEGARS 82
FISH 85
FISH. Calories and Composition in Grams Dry Weight of 1 lb. of Food. 86
EEL DISHES 90
[Chapter heading not available] 105
FOREIGN DISHES 107
ABYSSINIA 109
AFRICA 109
AMERICA 109
BALKAN 111
BELGIUM 112
CHINA 113
CZECHOSLOVAKIA 114
DENMARK 115
ESTONIA 116
FINLAND 117
FRANCE 118
GERMANY 118
GREECE 120
HOLLAND 122
HUNGARY 122
ITALY 122
JAPAN 123
JEWISH COOKING 124
MEXICO 124
NORWAY 125
PERSIA 126
POLAND 127
RUSSIA 127
SPAIN 127
SWEDEN 128
SWITZERLAND 129
FRUIT and FRUIT DESSERT 133
TABLE OF FRUITS AND SALAD VEGETABLES. 135
LIST OF FRUIT SEASONS. 136
TO STEW FRUIT 136
[Chapter heading not available] 139
TWELVE MONTHS OF FRUIT SALADS 142
SALADS 147
JAMS, JELLIES, MARMALADES and PRESERVES 157
JAMS 159
JELLIES 162
MARMALADES 163
PRESERVES OF VARIOUS KINDS—SAVORY 165
PRESERVES SWEET 167
FRUIT CAKES 177
LARGE CAKES 177
SPONGES 177
SOME FOODS USED IN CAKES. 179
LARGE CAKES 180
FRUIT CAKES. 190
SPONGES 192
LITTLE LUNCHEONS 199
LUNCHEONS 199
LITTLE LUNCHEONS 200
[Chapter heading not available] 205
LUNCHEONS 209
MEAT 219
FOOD VALUE. 221
MEATS—A LETTER ON COOKING THEM. 221
ROASTING. 221
BOILING. 222
CARVING. 222
GAS-RING POT ROAST. 222
GRILLING. 222
MEAT. Calories and Composition in Grams Dry Weight of lib. of Food. 223
BEEF 224
MEATS MISCELLANEOUS 230
MEATS-MUTTON 233
MEATS-PORK AND HAM 238
[Chapter heading not available] 239
MEATS-PIES AND PUDDINGS 243
MEATS-VEAL 247
FRITTERS, OMELETS, WAFFLES and PANCAKES 251
FRITTERS – SAVORY 252
FRITTERS-SWEET 253
OMELETS AND WAFFLES 254
PANCAKES-SAVORY 256
SWEET OMELETS 256
PANCAKES – SWEET 257
POULTRY, GAME and WILD FOWL 261
SELECTION, PREPARATION, AND COOKING OF POULTRY. 262
POULTRY AND GAME. Calories and Composition in Grams Dry Weight of 1lb. of Food. 263
GAME AND WILD FOWL 269
[Chapter heading not available] 273
SANDWICHES and SPREADS 279
SANDWICHES AND SPREADS 280
ACCOMPANIMENTS, FORCEMEAT and STUFFINGS 285
SAUCES and SALAD DRESSINGS 285
SAUCES AND SALAD DRESSINGS 286
ACCOMPANIMENTS, FORCEMEAT and STUFFINGS 290
SAVORIES 297
SAVORY COCKTAILS 297
SAVORY COCKTAILS 298
SAVORIES 299
BISCUITS and SMALL CAKES 305
BISCUITS 306
BISCUITS AND SMALL CAKES. 306
[Chapter heading not available] 307
SMALL CAKES 314
SOUP 323
SOUP STOCK. 324
SWEET COURSE (HOT and COLD) 335
BAKED PUDDINGS 337
TABLE OF SOME FOODS USED IN SWEET COURSE. Calories and Composition in Grams Dry Weight of 1 lb. of Food. 337
[Chapter heading not available] 341
BOILED and STEAMED PUDDINGS 349
COLD PUDDINGS, DESSERTS and ICES 356
CUSTARDS AND MISCELLANEOUS SWEETS 371
[Chapter heading not available] 375
PASTRIES, TARTS and PIES 379
FLAKY PASTRY. 380
PLAIN SHORT CRUST. 380
POTATO CRUST. 380
APPLE AND RAISIN SLICE. 381
APPLE-MARSHMALLOW PIE. 381
PUFF PASTE. 381
SIMPLE SHORT-CRUST. 381
SUET CRUST. 381
YEAST PASTRY-DOUGH. 381
APPLE ROLL. 382
APPLE-SAVORY TART. 382
APRICOT AMBER. 382
APRICOT MERINGUE PIE. 382
BANANA, HONEY, AND RAISIN ENVELOPE. 382
BANBURY TARTS. 383
CARROT PIE. 383
CHEESE SOUFFLE TARTLETS. 383
CHEESE-CURD PIE. 383
CHERRY PIE. 383
CHOCOLATE CRESCENT. 383
COCONUT PUDDING. 384
CURRANTY HONEY TART. 384
DRIED-APPLE CUSTARD PIE. 384
FOLKESTONE TART. 384
GOOSEBERRY PIE. 384
GRAMMA PIE. 384
GRANADILLA PIE. 385
GREEN-TOMATO AND APPLE PIE. 385
HAWAIIAN FRUIT PIE. 385
HONEY-AND-ORANGE PIE. 385
KENTUCKY TREACLE TART. 385
LEMON TART. 385
LEMON RAISIN PIE. 386
MANGO PIE. 386
MINT PASTIE. 386
MIXED FRUIT TARTS. 386
MULBERRY PIE. 386
NOUGAT TART. 386
NUT PASTIES. 386
ORANGE CRUMB PIE. 387
PA-PAW TART. 387
PANSY PUDDING. 387
PARADISE PIE. 387
PEANUT PIE. 387
PINEAPPLE TURNOVERS. 387
AMERICAN SHORT-CAKE. 388
PRUNE WHIPPED CREAM PIE. 388
RAISIN PIE. 388
RHUBARB PIE. 388
SAGO MERINGUE. 388
SCOTCH BUN. 388
BANANA SHORT-CAKE. 389
CURRANT SHORT-CAKE. 389
PINEAPPLE SHORT-CAKE. 389
STRAWBERRY SHORT-CAKE. 389
STRAWBERRY TARTLETS. 389
STRAWBERRY CUSTARD PIE. 390
STRAWBERRY JULEP PIE. 390
SWEET-POTATO TART (No. 1). 390
SWEET-POTATO TART (No. 2). 390
TOMATO TART. 390
UNUSUAL CHEESE CAKE. 390
WEST INDIAN TART. 390
VEGETABLES 393
METHODS FOR PLAIN COOKING OF VEGETABLES. 394
VEGETABLES Calories and Composition in Grams Dry Weight of lib. of Food. 397
ARTICHOKE CROQUETTES. 398
ARTICHOKE PIE. 398
ARTICHOKES WITH MUSHROOM SAUCE. 398
ASPARAGUS SURPRISE. 398
COOKING GLOBE ARTICHOKES. 398
FRIED ARTICHOKES. 398
PLAIN BOILED ARTICHOKES. 398
BUTTER-BEAN PIE. 399
CABBAGE CURRY. 399
CABBAGE—A SCOTS METHOD. 399
CASSEROLE OF CARROTS AND ONIONS. 399
CAULIFLOWER AND DEVILLED SAUCE. 399
RED CABBAGE. 399
STUFFED CARROTS. 399
CAULIFLOWER MERINGUE. 400
CELERY AND NUT ROLL. 400
CELERY AND TOMATOES. 400
CELERY PATTIES. 400
CELERY PUREE. 400
SAVORY CAULIFLOWER-AND-TOMATO. 400
CORN-AND-CARROT PUDDING. 401
CREAMED LEEKS WITH CHEESE. 401
CURRIED EGG-FRUIT. 401
EGG-FRUIT. 401
SAVORY STEWED CUCUMBERS. 401
STEWED CUCUMBER. 401
STUFFED CUCUMBER. 401
FLAVORY SPLIT-PEAS PIE. 402
FRIED EGG-FRUIT. 402
HARICOT ROLLS. 402
HARICOT SAVORY. 402
KENTISH HOTPOT. 402
SAVORY EGG-FRUIT. 402
STUFFED EGG-FRUIT. 402
CURRIED VEGETABLE MARROW. 403
LENTIL-AND-TOMATO PIE. 403
LETTUCE-AND-PEA STEW. 403
LIMA BEAN CROQUETTES. 403
MUSHROOMS A LA CHANELLE. 403
SEASONED MARROW. 403
BAKED ONIONS IN TOMATO JUICE. 404
MUSHROOM CROQUETTES. 404
MUSHROOMS AND SPAGHETTI. 404
MUSHROOMS ON SKEWERS. 404
ONION ROLY-POLY. 404
STUFFED MUSHROOMS. 404
BAKED PARSNIPS. 405
CURRIED PARSNIPS. 405
GLAZED PARSNIPS. 405
PARISIENNE GREEN PEAS. 405
PARSNIP BALLS. 405
SCALLOPED PARSNIPS. 405
SUFFOLK ONION PUDDING. 405
ALMOND POTATOES. 406
GREEN-PEA CUTLETS. 406
JELLIED PEAS. 406
PEANUT-CHEESE TURNIPS. 406
POTATO CAKE. 406
POTATO-AND-NUT CAKES. 406
CURRIED POTATOES. 407
FRENCH POTATO SOUFFLE. 407
LONDONDERRY POTATOES. 407
POTATO LEMON PIE. 407
POTATO NUT-LOAF. 407
POTATO RIBBONS. 407
PUMPKIN-AND-POTATO PYRAMIDS. 407
BOILED SPINACH. 408
CREAMED SPINACH. 408
RADISH ENTREE. 408
SCRAMBLED SWEETCORN. 408
SPINACH A LA BECHEMEL. 408
SPINACH BALLS. 408
SPINACH CAKES. 408
SPINACH A LA FRANCAISE. 409
SPINACH MARTHE. 409
SPINACH MOULD. 409
SPINACH PUDDING. 409
SPINACH RAMEKINS. 409
SPINACH WITH POTATO CROQUETTES. 409
BAKED PINEAPPLE TOMATOES. 410
SPINACH TIMBALES. 410
SPROUTED DRIED PEAS. 410
STUFFED TURNIPS. 410
TIMBALES OF CARROTS AND PARSNIPS. 410
TOMATO AND ASPARAGUS PIE. 410
TOMATO CAKES. 411
TOMATO DUMPLINGS. 411
TOMATO LAYER PIE. 411
TRANSYLVANIAN BEANS. 411
VEGETABLE BRAWN. 411
VEGETABLE CASSEROLE. 411
VEGETABLE CUSTARDS. 412
VEGETABLE LOAF. 412
VEGETABLE SOUFFLES. 412
WALNUT SWEET POTATOES. 412
MISCELLANEOUS 415
BUSH COOKING (No. 1). 416
BUSH COOKING (No. 2). 416
BUSH COOKING (No. 3). 416
BUSH MUD CASSEROLE. 416
CASSEROLE COOKING, No. 1. 416
CASSEROLE COOKING, No. 2. 417
COOKING WITH THE CAMP OVEN. 417
CAMP OVEN COOKERY. 418
CITRUS PEEL. 418
DESICCATED COCONUT. 418
DRYING ROSELLAS. 418
EMU EGGS. 419
FIRELESS COOKER TIME TABLE. 419
GENERAL HINTS FOR KITCHEN. 419
GERVAISE CHEESE. 419
GOAT’S-MILK CHEESE. 420
GOAT’S-MILK CURD FOR CAKES. 420
HOME-MADE COTTAGE CHEESE. 420
SOUR MILK. 420
HOW TO MAKE GOOD LARD. 421
KEEPING BUTTER IN BRINE. 421
KEEPING LEMONS. 421
PRESERVING DATES FROM THE PALM. 421
PRESERVING GREEN PEAS. 421
PRESERVING OF BUTTER. 421
QUANTITIES FOR HOSTESSES. 422
QUANTITIES FOR SHEARERS AND FARM WORKERS. 422
ROSE SYRUP. 422
SMOKED SAUSAGE. 422
STORING MUSHROOMS. 422
TOMATO FIGS. 422
QUANTITIES FOR WEDDING BREAKFAST. 423
SOME TERMS IN COMMON USE. 423
WEIGHTS AND MEASUREMENTS. 423

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http://nla.gov.au/nla.obj-3079679227

APA citation

(1937). The Woman's Mirror cookery book : a selection of 2,000 recipes from The Australian Woman's Mirror Retrieved September 23, 2023, from http://nla.gov.au/nla.obj-3079679227

MLA citation

The Woman's Mirror cookery book : a selection of 2,000 recipes from The Australian Woman's Mirror Sydney: The Bulletin, 1937. Web. 23 September 2023 <http://nla.gov.au/nla.obj-3079679227>

Harvard/Australian citation

1937, The Woman's Mirror cookery book : a selection of 2,000 recipes from The Australian Woman's Mirror The Bulletin, Sydney viewed 23 September 2023 http://nla.gov.au/nla.obj-3079679227

Wikipedia citation

{{Citation
  |
  | title=The Woman's Mirror cookery book : a selection of 2,000 recipes from The Australian Woman's Mirror
  | year=1937
  | section=400 p. ; 25 cm.
  | edition=1st ed.
  | location=Sydney
  | publisher=The Bulletin
  | url=http://nla.gov.au/nla.obj-3079679227
  | id=nla.obj-3079679227
  | access-date=23 September 2023
  | via=Trove
}}

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Edition Out of Copyright

Reason for copyright status
Since 1962

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Copyright status was determined using the following information:

Material type
Literary Dramatic Musical
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Publication date
1938
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