The Commonsense cookery book / compiled by the N.S.W. Public School Cookery Teachers' Association

Call Number
N 641.5 C734
Created/Published
Sydney : Angus & Robertson, 1937
Images
262
View Catalogue

Contents

COMMONSENSE COOKERY BOOK 1
[Chapter heading not available] 2
COMMONSENSE COOKERY BOOK 5
[Chapter heading not available] 6
CONTENTS 7
[Chapter heading not available] 8
INDEX 9
[Chapter heading not available] 10
DICTIONARY OF TERMS USED IN COOKERY 27
KITCHEN REQUISITES 27
[Chapter heading not available] 28
COMMONSENSE COOKERY BOOK 31
GARNISHES 32
JOINTS AND THEIR ACCOMPANIMENTS 32
Common-Sense Cookery Book 33
SECOND STOCK 33
ECONOMICAL STOCK 34
FISH STOCK 34
WHITE STOCK 34
JULIENNE SOUP 35
MUTTON BROTH 35
OX TAIL SOUP 36
OYSTER SOUP 37
LENTIL OR PEA SOUP 38
TOMATO CREAM SOUP 39
TOMATO SOUP 39
VEAL BROTH 40
VEGETABLE BROTH 41
WHITE SOUP 41
FISH 43
BOILED FISH 44
FRIED FISH 44
TO FILLET A FISH 45
GRILLED FISH 46
SMOKED FISH 46
STEAMED FISH 47
FISH PATTIES 48
SCOTCH HADDOCK 48
SALMON CAKES 49
SALMON PATTIES 49
FISH CROQUETTES 50
SALMON MAYONNAISE 50
SCALLOPED OYSTERS 51
FISH CREAM 52
SCALLOPED FISH 52
BAKED RABBIT 53
MEAT DISHES 53
BEEF OLIVES 54
BONED SHOULDER OF MUTTON 54
BOILED MUTTON 56
FRIED BRAINS AND BACON 56
BOILED SHEEPS’ TONGUES 57
CORNED BEEF 58
CORNISH PASTIES 58
CURRIED CHOPS 59
DRY CURRY 60
FRENCH CUTLETS 61
FRIED CUTLETS 61
FRIED SAUSAGES 62
FRICASSEED MUTTON 63
FRICASSEED RABBIT 63
GRILLED CHOPS 64
GRILLED STEAK 65
HARICOT MUTTON 65
IRISH STEW 66
LIVER AND BACON 67
GRILLED BACON FOR LIVER 68
LIVER CUTLETS 68
RABBIT PIE 69
ROAST BEEF 70
ROAST MUTTON (LEG OR SHOULDER) 70
KNUCKLE 71
ROAST LAMB 71
ROAST PORK 72
ROAST VEAL 72
SAUSAGE ROLLS 73
SEA PIE 73
SHARP STEAK 74
STEAK AND KIDNEY PIE 75
STEAK AND KIDNEY PUDDING 76
STEWED OX TAIL 77
STEWED RABBIT 78
STEWED STEAK 78
STEWED TRIPE AND ONIONS 79
TOAD IN THE HOLE 80
COLD MEAT COOKERY 81
COLD MEAT SALAD 81
CURRY AND RICE 82
MINCE ROLLS 83
MUTTON AND TOMATOES 83
RISSOLES OF COLD MEAT 84
SHEPHERD’S PIE 85
TO RE-HEAT COLD ROAST BEEF 85
STUFFED TOMATOES 86
BROAD BEANS 87
GREEN VEGETABLES 87
BOILED CELERY 88
FRENCH BEANS 88
CABBAGE 89
CAULIFLOWER 89
CHOKOES 90
GLOBE ARTICHOKES 90
GREEN PEAS 91
SPINACH OR SILVERBEET 91
VEGETABLE MARROW 92
BAKED VEGETABLES 93
BOILED PUMPKIN 93
CARROTS 94
ROOT VEGETABLES 94
OLD POTATOES 95
ONIONS 95
PARSNIPS 95
NEW POTATOES 96
MASHED POTATOES 97
POTATO CHIPS 97
SWEDE TURNIPS 97
WHITE TURNIPS 98
DRESSED VEGETABLES 99
Dried Vegetables, Dressed Vegetables 99
HARICOT BEANS IN WHITE SAUCE 99
HARICOT BEANS IN TOMATO PUREE 100
HARICOT OR LIMA BEANS 100
BOSTON BAKED BEANS 101
Meat Substitutes and Savouries CAULIFLOWER AU GRATIN 101
CHEESE BALLS 102
CORN FRITTERS 102
CURRIED EGGS 103
POTATO CAKES AND BACON 103
POTATO PUFFS 104
STUFFED POTATO CAKES 104
STUFFED VEGETABLE MARROW 105
WELSH RAREBIT 105
CHEESE STRAWS (No. 1) 106
CHEESE STRAWS (No. 2) 106
SAUCES 107
SPAGHETTI 107
APPLE SAUCE 108
BREAD SAUCE 108
BROWN GRAVY 108
BROWN VEGETABLE SAUCE 109
THICK BROWN GRAVY 109
CAPER SAUCE 110
EGG SAUCE 110
PLAIN BROWN SAUCE 110
HORSE-RADISH SAUCE (No. 1) 111
HORSE-RADISH SAUCE (No. 2) 111
JAM SAUCE 111
LEMON SAUCE 112
MELTED BUTTER SAUCE 112
MINT SAUCE 113
ONION SAUCE 113
OYSTER SAUCE 114
PLAIN OYSTER SAUCE 114
PARSLEY SAUCE 115
SWEET WHITE SAUCE (No. 1) 115
TREACLE SAUCE 115
BOILED PUDDINGS 116
SWEET WHITE SAUCE (No. 2) 116
APPLE AND CURRANT ROLL 117
CALIFORNIA PUDDING 118
CHRISTMAS PUDDING 118
CURRANT PUDDING 119
DATE OR SULTANA PUDDING (No. 2) 120
DATE ROLY, OR JAM ROLY 120
GINGER PUDDING 120
SULTANA PUDDING (No. 1) 120
TREACLE ROLY 121
STEAMED PUDDINGS 122
COLLEGE PUDDING 123
SAGO PLUM PUDDING 124
STEAMED DATE PUDDING 124
STEAMED JAM ROLY 125
STEAMED LEMON PUDDING 126
SOUTHPORT PUDDING 127
STEAMED TREACLE ROLY 128
URNEY PUDDING 128
BREAD AND BUTTER CUSTARD 129
MILK PUDDINGS 129
BAKED CUSTARD 130
STEAMED BREAD AND BUTTER CUSTARD 130
BOILED CUSTARD (No. 1) 131
BOILED CUSTARD (No. 2) 131
MOCK CREAM 132
QUEEN PUDDING 132
BAKED RICE 133
RICE CUSTARD 133
RICE, MACARONI OR VERMICELLI CUSTARD 134
SAGO CUSTARD 135
STEWED APPLES 136
STEWED FRUITS 136
TAPIOCA CREAM 136
APPLES IN A CASSEROLE 137
STEWED GOOSEBERRIES 137
STEWED PEACHES 137
STEWED PEARS 138
STEWED PLUMS 138
STEWED APRICOTS 139
STEWED PRUNES 139
STEWED QUINCES 139
RHUBARB IN A CASSEROLE 140
STEWED RHUBARB 140
SUMMER PUDDINGS 141
SYRUP OF STEWED FRUIT 141
APPLE AND RICE MERINGUE No. 1. APPLE 142
No. 2. RICE 142
No. 3. MERINGUE 143
ORANGE DELIGHT 143
APPLE SNOW 144
BAKED APPLE AMBER PUDDING 144
APRICOT PUDDING (BAKED) 145
QUICKLY-MADE APPLE PUDDING 146
SWEET POACHED EGGS 146
BANANA CUSTARD 147
LEMON PUDDING 147
LEMON SAGO 148
LEMON SAUCE PUDDING 148
PASSION-FRUIT SHAPE 148
FRUIT FLUMMERY 149
RICE SHAPE 149
VELVET PUDDING 150
SWEET PASTRY 151
BAKED APPLE DUMPLINGS 152
APPLE TART 153
CUSTARD TART 153
LEMON TART 154
MINCE TART 155
PASTRY 156
RHUBARB PIE 156
CUSTARD TARTLETS 157
FLAKY PASTRY 157
JAM TARTLETS 158
PUFF PASTRY 159
ROUGH PUFF PASTRY 160
PLAIN ROUGH PUFF PASTRY 161
SHORT CRUST 161
SUET CRUST 162
TO CHOP SUET 162
BATTERS 163
FRITTER BATTER 163
BANANA FRITTERS 164
BATTER FOR PANCAKES, ETC. 164
economical batter 165
PANCAKES 165
SALAD DRESSING (No. 2) 166
SALADS 166
BOILED SALAD DRESSING 167
MAYONNAISE 167
COLD BEETROOT 168
FRUIT SALAD 168
LETTUCE SALAD 169
POTATO AND BEETROOT SALAD 169
COLD VEGETABLE SALAD 170
TO BOIL EGGS HARD FOR SALADS, ETC. 170
ANCHOVY SANDWICHES 171
SANDWICHES 171
APPLE AND CELERY SANDWICHES 172
CHEESE AND NUT SANDWICHES 172
ROLLED BREAD AND BUTTER 172
COLD MEAT SANDWICHES 173
CUCUMBER OR TOMATO SANDWICHES 173
EGG SANDWICHES 173
BRAIN AND NUT 174
FISH SANDWICHES 174
SWEET SANDWICHES 174
TOASTED SANDWICHES 175
BREAKFAST COOKERY 176
COFFEE (No. 1) 176
COFFEE (No. 2) 177
FRIED BACON 177
TEA 177
EGG AND TOMATO 178
EGGS AND ANCHOVY 178
FRIED EGG AND BACON 178
EGG CUTLETS 179
BOILED EGGS 180
POACHED EGG 180
SCRAMBLED EGG 180
PORRIDGE (SCOTCH OATMEAL) 181
STEAMED EGG 181
BUTTERED TOAST 182
DRY TOAST 182
FRIED BACON AND TOMATO 182
BOILED RICE 183
WHEATMEAL 183
APPLE DELIGHT 184
CONVALESCENTS’ & CHILDREN’S COOKERY 184
APPLE WATER 185
THICK BARLEY WATER 185
BEEF TEA (No. 1 QUICKLY MADE) 186
CLEAR BARLEY WATER 186
BEEF TEA CUSTARD 187
BRAIN CAKES 187
GOOD BEEF TEA (No. 2) 187
BREAD AND MILK 188
FRICASSEED BRAINS 189
LIGHT BREAD PUDDING 189
CHICKEN BROTH 190
STEWED CHOP AND RICE 190
CUP OF CORNFLOUR OR ARROWROOT 191
STEAMED CUSTARD 191
EGG FLIP 192
GRILLED FISH 192
CUP OF GRUEL 193
STEAMED FISH 193
JUNKET 194
LEMON DRINK 194
SAVOURY OMELETTE 195
SCALLOPED BRAINS 195
SWEET OMELETTE 196
CLEAR JELLY 197
TOAST WATER 197
ANGEL’S FOOD 198
APPLE CAKE 199
CAKES 199
CHEESE CAKES 200
CHEESE LOAF OR SCONES 201
CHRISTMAS CAKE 201
CINNAMON DROPS 202
CHOCOLATE ECLAIRS 203
COFFEE ROLLS 203
CORNFLAKES CRISPS 204
CREAM OR CUSTARD PUFFS 204
BOILED CUSTARD FOR PUFFS 205
DATE BARS 205
NUTTIES 205
SHORTBREAD 206
SUNBEAMS 206
FRUIT CAKE 207
WHEATMEAL BISCUITS 207
GIRDLE CAKES 208
JAM SANDWICH (No. 1) 208
JAM SANDWICH (No. 2) 209
KISS CAKES 210
LEMON BISCUITS 210
LONDON BUNS 211
MADEIRA CAKE 212
MARBLE CAKE 212
ORANGE SANDWICH 213
MERINGUES 214
PASSION-FRUIT SANDWICH 214
PIKELETS 215
PLAIN CAKES 215
PLAIN GINGERBREAD 216
RAINBOW CAKE 217
RASPBERRY BUNS 217
ROCK CAKES 218
GEMS 219
SCONES 219
PUFTALOONS (FRIED SCONES) 220
PUMPKIN SCONES 220
DATE LOAF 221
NUT LOAF 221
LARGE SPONGE CAKE (No. 1) 222
SEED CAKE 222
LARGE SPONGE CAKE (No. 2) 223
SULTANA CAKE 224
SULTANA SCONES 224
SWISS ROLL 225
TEA CAKE 226
VANILLA BISCUITS 226
VELVET CAKE 227
VICTORIA SANDWICH (No. 1) 227
GINGER SPONGE 228
VICTORIA SANDWICH (No. 2) 228
COCOANUT CAKE 229
GINGER NUTS 229
QUEEN CAKES 230
EXHIBITION CAKE 231
BOILED ICING 232
ICINGS AND FILLINGS FOR CAKES 232
CHOCOLATE ICING 233
CREAM FILLING FOR CAKES (No. 1) 233
CREAM FILLING FOR CAKES (No. 2) 233
LEMON CHEESE 234
LEMON OR ORANGE FILLING FOR CAKES 234
MOCK CREAM FILLING (No. 1) 234
MOCK CREAM FILLING (No. 2) 235
ORANGE OR FRUIT ICING 235
PASSION-FRUIT FILLING FOR CAKES 235
ROYAL ICING 236
WARM ICING 236
APRICOT JAM 237
BOILED RICE FOR CURRY 237
MISCELLANEOUS 237
BOILED SUET DUMPLINGS 238
BREAD MAKING (No. 1) 238
BREAD MAKING (No. 2) 240
BREADCRUMBS 240
BROWN BREAD 241
CARAMEL 241
CARAMEL ICING 242
CHOKO GINGER 242
CLARIFIED FAT 242
DATE CHUTNEY 243
“DRIBARM” BREAD 243
FONDANT ICING 244
FRENCH JELLIES 244
GRAPE FRUIT JAM 245
GREEN BUTTER FOR STEAK OR GRILLED CUTLETS (PARSLEY BUTTER) 245
GREEN TOMATO PICKLES, CAULIFLOWER OR CHOKOES 245
CLEAR PICKLES 246
MUSTARD DRESSING FOR MUSTARD PICKLES 246
PICKLING VINEGAR 246
MACARONI CHEESE 247
PLUM SAUCE 247
MARSHMALLOWS 248
MELON AND LEMON JAM 248
PASSION-FRUIT CREAM 248
PINK SUGAR 249
SAGE AND ONION SEASONING 249
TO BEAT WHITE OF EGG 250
TO BLEND FLOUR 250
TO CHOP PARSLEY 250
VEAL FORCEMEAT 250
YEAST (No. 1) 251
YEAST (No. 2) 251
YEAST BUNS 252
YORKSHIRE PUDDING 252
[Chapter heading not available] 254
Gelatine Recipes 255
Beetroot Mould 256
Carrington Mould 257
Fruit Salad 258
[Chapter heading not available] 259
[Chapter heading not available] 262
[Chapter heading not available] 262
[Chapter heading not available] 262
[Chapter heading not available] 262

Text

Cite

Citation options:
Work identifier

http://nla.gov.au/nla.obj-3080081826

APA citation

New South Wales Public School Cookery Teachers' Association. (1937). The Commonsense cookery book Retrieved July 11, 2026, from http://nla.gov.au/nla.obj-3080081826

MLA citation

New South Wales Public School Cookery Teachers' Association. The Commonsense cookery book Sydney: Angus & Robertson, 1937. Web. 11 July 2026 <http://nla.gov.au/nla.obj-3080081826>

Harvard/Australian citation

New South Wales Public School Cookery Teachers' Association. 1937, The Commonsense cookery book Angus & Robertson, Sydney viewed 11 July 2026 http://nla.gov.au/nla.obj-3080081826

Wikipedia citation

{{Citation
  | author1=New South Wales Public School Cookery Teachers' Association.
  | title=The Commonsense cookery book
  | year=1937
  | section=xxix, [3], 220, [6] p. : ill. (some col.) ; 19 cm.
  | edition=New and enlarged ed.
  | location=Sydney
  | publisher=Angus & Robertson
  | url=http://nla.gov.au/nla.obj-3080081826
  | id=nla.obj-3080081826
  | access-date=11 July 2026
  | via=Trove
}}

Citations are automatically generated and may require some modification to conform to exact standards.

Download

Select the images you want to download, or the whole document.

Available formats
TIF high resolution
Include
All
Current

Or select a range of images:

Order

You can order a copy of this work from Copies Direct.

Copies Direct supplies reproductions of collection material for a fee. This service is offered by the National Library of Australia

Include

Or select a range of images:

Share

Share on Twitter

Share on Facebook

What can I do with this?

In Copyright

You may copy under some circumstances, for example you may copy a portion for research or study. Order a copy. Contact us for further information about copying.

Copyright status was determined using the following information:

Creator Status
Creator(s) Considered Living
Material type
Literary, dramatic or musical work
Published status
Published
Publication date
1980
Government copyright ownership
No Government Copyright Ownership

Copyright status may not be correct if data in the record is incomplete or inaccurate. Other access conditions may also apply.

For more information please see: Copyright in library collections.