The Golden wattle cookery book / compiled by M.A. Wylie

Call Number
N 641.5 WYL
Created/Published
Perth, W.A. : E.S. Wigg, 1924
Images
196
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Contents

GOLDEN WATTLE COOKERY BOOK 1
[Chapter heading not available] 2
GOLDEN WATTLE COOKERY BOOK. 5
[Chapter heading not available] 6
[Chapter heading not available] 7
INTRODUCTION. 7
CONTENTS. 9
[Chapter heading not available] 10
INDEX 11
[Chapter heading not available] 12
[Chapter heading not available] 23
FOOD & ITS FUNCTIONS. 23
[Chapter heading not available] 25
Amount of Food Required. 25
[Chapter heading not available] 27
Homely Measurements. 27
[Chapter heading not available] 28
BREAKFAST COOKERY. 28
COFFEE ESSENCE. 28
[Chapter heading not available] 29
TO MAKE PORRIDGE (2nd METHOD). 29
TO MAKE PORRIDGE (Ist METHOD). 29
[Chapter heading not available] 30
OMELETTE. 30
[Chapter heading not available] 32
LAMB’S FRY AND BACON. 32
TOMATO CREAM. 32
[Chapter heading not available] 33
SOUP. 33
STOCK. 33
[Chapter heading not available] 34
SCOTCH BROTH. 34
SOUP MAKING. 34
[Chapter heading not available] 35
SHEEP’S HEAD BROTH. 35
[Chapter heading not available] 36
PEA SOUP. 36
TOMATO SOUP. 36
[Chapter heading not available] 37
MULLIGATAWNY SOUP. 37
[Chapter heading not available] 38
BROWN VEGETABLE SOUP. 38
OX TAIL SOUP. 38
[Chapter heading not available] 39
GREEN PEA SOUP. 39
KANGAROO TAIL SOUP. 39
VERMICELLI SOUP. 39
[Chapter heading not available] 40
OYSTER SOUP. 40
[Chapter heading not available] 41
GIBLET BROTH. 41
WHITE VEGETABLE SOUP. 41
[Chapter heading not available] 42
POTATO SOUP 42
[Chapter heading not available] 43
FISH. 43
POINTS TO CONSIDER WHEN CHOOSING 43
TO CLEAN. 43
[Chapter heading not available] 44
BOILED FISH. 44
RULES FOR FILLETING FISH. 44
STEAMED FISH. 44
[Chapter heading not available] 45
BAKED FISH. 45
FISH CAKES. 45
FRIED FISH. 45
[Chapter heading not available] 46
KEDGEREE. 46
SOUSED FISH. 46
[Chapter heading not available] 47
CUTS OF MEAT—HOW TO COOK. 47
JOINTS AND THEIR ACCOMPANIMENTS. 47
MEAT. 47
[Chapter heading not available] 49
RULES FOR BAKING. 49
RULES FOR BOILING. 49
[Chapter heading not available] 50
DEEP FRYING. 50
FRYING. 50
[Chapter heading not available] 51
GRILLING. 51
[Chapter heading not available] 52
IRISH STEW. 52
STEWING. 52
[Chapter heading not available] 53
HARICOT MUTTON. 53
STEAK AND KIDNEY PUDDING. 53
[Chapter heading not available] 54
BEEF OLIVES. 54
[Chapter heading not available] 55
FRICASSEE OF CHOPS. 55
STEWED OX TAIL. 55
[Chapter heading not available] 56
SEA PIE. 56
STEWED TRIPE AND ONIONS. 56
[Chapter heading not available] 57
RÂGOUT OF RABBIT. 57
[Chapter heading not available] 58
STEWED RABBIT. 58
STEWED STEAK. 58
[Chapter heading not available] 59
CURRY AND RICE. 59
TO BOIL RICE. 59
[Chapter heading not available] 60
ABERDEEN SAUSAGE. 60
TO COOK A HAM. 60
[Chapter heading not available] 61
OX TONGUE. 61
SHEEP’S TONGUES. 61
[Chapter heading not available] 62
FRENCH CUTLETS. 62
FRIED CUTLETS. 62
[Chapter heading not available] 63
BRAWN (NO. 1). 63
GRILLED BACON. 63
[Chapter heading not available] 64
BRAWN (NO. 2). 64
[Chapter heading not available] 65
SHEPHERD’S PIE. 65
STUFFED TOMATOES. 65
[Chapter heading not available] 66
FORCEMEATS. 66
SAGE AND ONIONS. 66
[Chapter heading not available] 67
POULTRY. 67
[Chapter heading not available] 69
BAKED FOWL. 69
ROAST TURKEY. 69
[Chapter heading not available] 70
BOILED FOWL. 70
TO COOK AN OLD FOWL. 70
[Chapter heading not available] 71
POTATOES. 71
ROOTS 71
RULES FOR COOKING. 71
SWEDES. 71
VEGETABLES. 71
[Chapter heading not available] 72
BEETROOT. 72
CABBAGE. 72
CAULIFLOWER. 72
GREENS 72
ONIONS. 72
[Chapter heading not available] 73
BROAD BEANS. 73
CELERY. 73
FRENCH BEANS. 73
MARROW. 73
PEAS. 73
SILVER BEET. 73
[Chapter heading not available] 74
ASPARAGUS. 74
BAKING VEGETABLES. 74
CHIP POTATOES. 74
CUCUMBER. 74
PUMPKIN. 74
SEED ASPARAGUS. 74
[Chapter heading not available] 75
BOILED AND STEAMED PUDDINGS. 75
PUDDINGS. 75
[Chapter heading not available] 76
BOILED PUDDINGS. 76
PLAIN SUET PUDDING. 76
ROLY POLY PUDDING. 76
[Chapter heading not available] 77
AUSTRALIAN PLUM PUDDING. 77
PLUM PUDDING. 77
[Chapter heading not available] 78
BANANA PUDDING. 78
BOILED APPLE PUDDING. 78
[Chapter heading not available] 79
BROWN BETTY. 79
COCOANUT PIE. 79
[Chapter heading not available] 80
CORNFLOUR SNOW. 80
NEW APPLE PUDDING. 80
SAGO MOULD. 80
[Chapter heading not available] 81
FIG PUDDING. 81
JUNKET. 81
[Chapter heading not available] 82
MARMALADE PUDDING. 82
PASSION FRUIT SAGO. 82
[Chapter heading not available] 83
DATE PUDDING. 83
STEAMED PUDDINGS. 83
[Chapter heading not available] 84
BROWN PUDDING—NO. 1. 84
CUP OF TEA (PLUM) PUDDING. 84
RAISIN PUDDING. 84
[Chapter heading not available] 85
BROWN PUDDING—NO. 2. 85
CASTLE PUDDING. 85
MARGUERITE PUDDING. 85
[Chapter heading not available] 86
GINGER SPONGE PUDDING. 86
LEMON PUDDING. 86
[Chapter heading not available] 87
APPLE CAKE (PUDDING). 87
LEMON PUDDING (TWO BASIN). 87
[Chapter heading not available] 88
APPLE SNOW. 88
BLANC MANGE. 88
[Chapter heading not available] 89
LEMON SAGO. 89
SAGO SNOW. 89
[Chapter heading not available] 90
CAKE PUDDING. 90
SAGO RAISIN. 90
[Chapter heading not available] 91
BAKED RICE PUDDING. 91
GENERAL RULES. 91
MILK PUDDINGS. 91
[Chapter heading not available] 92
SAGO PUDDING. 92
TAPIOCA CREAM. 92
TAPIOCA PUDDING. 92
[Chapter heading not available] 93
MACARONI PUDDING. 93
SEMOLINA PUDDING. 93
[Chapter heading not available] 94
BREAD AND BUTTER PUDDING. 94
QUEEN PUDDING. 94
[Chapter heading not available] 95
BOILED CUSTARD (WITH YOLKS). 95
BOILED CUSTARD. 95
CUSTARDS. 95
[Chapter heading not available] 96
BAKED CUSTARD. 96
CORNFLOUR CUSTARD. 96
CRUMB CUSTARD. 96
[Chapter heading not available] 99
CARAMEL CUSTARD. 99
PUFF FOR FRUIT. 99
[Chapter heading not available] 100
APPLE FRITTERS. 100
BATTERS. 100
YORKSHIRE PUDDING. 100
[Chapter heading not available] 101
GEM SCONES. 101
PIKELETS. 101
[Chapter heading not available] 102
DOUGH NUTS. 102
[Chapter heading not available] 103
SAUCES. 103
WHITE SAUCE (NO. 1). 103
WHITE SAUCE (NO. 2). 103
[Chapter heading not available] 104
CAPER SAUCE. 104
CHEESE SAUCE. 104
EGG SAUCE. 104
ONION SAUCE. 104
PARSLEY SAUCE. 104
WHITE SAUCE (SWEET). 104
[Chapter heading not available] 105
HORSE-RADISH SAUCE. 105
JAM SAUCE. 105
MINT SAUCE. 105
[Chapter heading not available] 106
APPLE SAUCE. 106
LEMON SAUCE. 106
PLUM PUDDING SAUCE. 106
[Chapter heading not available] 107
HOLLANDAISE SAUCE. 107
MOUSSELINE SAUCE. 107
[Chapter heading not available] 108
TOMATO SAUCE. 108
TOMATO SAUCE. 108
[Chapter heading not available] 109
BREAD SAUCE. 109
GRAVY FOR MUTTON. 109
TO MAKE GRAVY FOR BEEF. 109
[Chapter heading not available] 110
PASTRY. 110
SHORT PASTRY. 110
[Chapter heading not available] 111
LEMON TART. 111
MINCE PATTIES. 111
[Chapter heading not available] 112
CORNISH PASTIE. 112
LEMON FILLING. 112
[Chapter heading not available] 113
AMBER PIE. 113
BAKED CURRANT ROLL. 113
[Chapter heading not available] 114
FLAKY PASTRY. 114
ROUGH PUFF PASTRY. 114
[Chapter heading not available] 115
SAUSAGE ROLLS. 115
STEAK AND KIDNEY PIE. 115
[Chapter heading not available] 116
LEMON CHEESE CAKES. 116
NAPOLEONS. 116
[Chapter heading not available] 117
CURRANT SLICE. 117
DATE ROLLS. 117
[Chapter heading not available] 118
APPLE PIE. 118
CREAM HORNS. 118
[Chapter heading not available] 119
CAKES. 119
GENERAL NOTES. 119
[Chapter heading not available] 120
PREPARATION OF TINS. 120
RULES FOR FIRST CAKE METHOD. 120
[Chapter heading not available] 121
APRICOT BUNS. 121
LONDON BUNS. 121
ROCK CAKES. 121
[Chapter heading not available] 122
BACHELOR BUTTONS. 122
SCONES. 122
SUNBEAMS. 122
SURPRISES. 122
[Chapter heading not available] 123
BROWN SCONES. 123
SWEET SCONES. 123
WHEATEN LOAF. 123
[Chapter heading not available] 124
CORNFLOUR CAKES. 124
KISSES. 124
QUEEN CAKES. 124
SECOND CAKE METHOD. 124
[Chapter heading not available] 125
CREAM CAKES. 125
SEED CAKE. 125
[Chapter heading not available] 126
APPLE BLOSSOM CAKES. 126
CANBERRA CAKE. 126
COCOANUT CAKE. 126
[Chapter heading not available] 127
CREAM PUFFS. 127
EGYPTIAN CAKE. 127
[Chapter heading not available] 128
FEATHER CAKE. 128
JEWISH CAKE. 128
[Chapter heading not available] 129
MADEIRA CAKE (2). 129
MADEIRA CAKE (3). 129
MADEIRA CAKE. (I.) 129
[Chapter heading not available] 130
MERINGUES. 130
OTHELLOS AND DESDEMONAS. 130
[Chapter heading not available] 131
RAISIN CAKE. 131
TREACLE CAKE 131
[Chapter heading not available] 132
LAMINGTONS. 132
SCOTCH CAKE. 132
SULTANA CAKE. 132
[Chapter heading not available] 133
FRUIT CAKE. 133
ORANGE CAKE. 133
[Chapter heading not available] 134
PUMPKIN SCONES. 134
TWELFTH CAKE. 134
[Chapter heading not available] 135
GINGER BREAD. 135
RAINBOW CAKE. 135
[Chapter heading not available] 136
SHORT BREAD. 136
THIRD CAKE METHOD. 136
VICTORIA SANDWICH. 136
[Chapter heading not available] 137
GOLDEN LILIES. 137
GOLDEN WATTLE SPONGE. 137
SWISS ROLL. 137
[Chapter heading not available] 138
BISCUITS. 138
LOUISA BISCUITS. 138
[Chapter heading not available] 139
ALMOND FINGERS. 139
SHREWSBURY BISCUITS. 139
VANILLA BISCUITS. 139
[Chapter heading not available] 140
CHAMPAGNE BISCUITS. 140
WHEAT MEAL BISCUITS. 140
[Chapter heading not available] 141
ALMOND ICING. 141
CHOCOLATE ICING. 141
ICINGS AND FILLINGS. 141
ROYAL ICING. 141
[Chapter heading not available] 142
COCOANUT ICING. 142
DATE FILLING. 142
LEMON CHEESE. 142
MOCK CREAM. 142
[Chapter heading not available] 143
BANANA FILLING. 143
RASPBERRY FILLING. 143
[Chapter heading not available] 144
ACID YEAST. 144
BREAD MAKING. 144
HOP YEAST. 144
[Chapter heading not available] 145
WHITE BREAD. 145
[Chapter heading not available] 146
WHEATEN MEAL BREAD. 146
YEAST BUNS. 146
[Chapter heading not available] 147
FRUIT LOAF. 147
SALLY LUNNS. 147
VIENNA BREAD. 147
[Chapter heading not available] 148
CRUMPETS. 148
[Chapter heading not available] 149
SAVOURIES. 149
SAVOURY EGGS. 149
[Chapter heading not available] 150
CELERY SAVOURY. 150
CHEESE STRAWS. 150
DEVILLED ALMONDS. 150
[Chapter heading not available] 151
CHEESE PUFFS. 151
SAVOURY BISCUITS. 151
[Chapter heading not available] 152
CHEESE PASTRY. 152
OYSTER PATTIES. 152
[Chapter heading not available] 153
CHEESE AIGRETTES. 153
CROUTONS. 153
MACARONI CHEESE. 153
[Chapter heading not available] 154
Bottling Fruit. 154
[Chapter heading not available] 155
JAMS AND JELLIES. 155
[Chapter heading not available] 156
JELLY MAKING. 156
MARMALADE. 156
[Chapter heading not available] 157
MARMALADE JELLY. 157
ORANGE JAM. 157
ORANGE JELLY. 157
[Chapter heading not available] 158
APPLE JELLY. 158
CAPE GOOSEBERRY JELLY. 158
LEMON AND MELON JELLY. 158
QUINCE JELLY. 158
[Chapter heading not available] 159
DRIED APRICOT JAM. 159
DRIED PRUNE JAM. 159
PASSION FRUIT JAM. 159
PLUM JAM. 159
[Chapter heading not available] 160
APRICOT JAM. 160
CAPE GOOSEBERRY JAM. 160
FIG JAM. 160
GRAPE JAM. 160
[Chapter heading not available] 161
MOCK GINGER. 161
QUINCE JAM. 161
[Chapter heading not available] 162
MELON AND ORANGE. 162
MELON GINGER. 162
PEAR GINGER. 162
[Chapter heading not available] 163
APPLE MARMALADE. 163
QUINCE HONEY 163
[Chapter heading not available] 164
CAULIFLOWER PICKLE. 164
PICKLES, ETC. 164
[Chapter heading not available] 165
APPLE CHUTNEY (COOKED). 165
APPLE CHUTNEY (UNCOOKED). 165
PLUM SAUCE. 165
[Chapter heading not available] 166
MUSHROOM KETCHUP. 166
TOMATO SAUCE. 166
[Chapter heading not available] 167
PICKLED GRAPES. 167
PICKLED ONIONS. 167
PICKLED RED CABBAGE. 167
[Chapter heading not available] 168
PICKLED EGGS. 168
PICKLED PLUMS. 168
[Chapter heading not available] 169
SALADS. 169
VEGETABLE SALADS. 169
[Chapter heading not available] 170
BOILED SALAD DRESSING (1). 170
[Chapter heading not available] 171
SALAD DRESSING (2). 171
SALAD DRESSING (3). 171
[Chapter heading not available] 172
ARROWROOT. 172
INVALID COOKERY. 172
LEMONADE. 172
[Chapter heading not available] 173
APPLE JELLY. 173
SIBERIAN CREAM. 173
[Chapter heading not available] 174
FRICASSEE OF SWEETBREAD. 174
STEWED BRAINS. 174
[Chapter heading not available] 175
CHICKEN CREAM. 175
FRICASSEE CHICKEN. 175
FRIED BRAINS. 175
[Chapter heading not available] 176
BAKED APPLES. 176
BOILED CHICKEN. 176
MILK JELLY FROM COW HEEL. 176
[Chapter heading not available] 177
STEWED FRUIT. 177
TOAST WATER. 177
WHITE WINE WHEY. 177
[Chapter heading not available] 178
BEVERAGES. 178
GINGER SYRUP. 178
LEMON SYRUP. (No. 2.) 178
RASPBERRY SYRUP. 178
[Chapter heading not available] 179
BOSTON CREAM. 179
GINGER BEER. 179
HOP BEER (1). 179
[Chapter heading not available] 180
HOP BEER (2). 180
PASSION FRUIT SYRUP. 180
[Chapter heading not available] 181
GRAPE CORDIAL. 181
RASPBERRY SYRUP 181
[Chapter heading not available] 182
BUTTER ALMONDS. 182
CONFECTIONERY 182
UNCOOKED FONDANT. 182
[Chapter heading not available] 183
COCOANUT ICE (1). 183
DATE FONDANTS. 183
NEAPOLITAN SQUARES. 183
TURKISH DELIGHT. 183
[Chapter heading not available] 184
COCOANUT ICE (2). 184
PEPPERMINT CREAMS. 184
[Chapter heading not available] 185
MISCELLANEOUS. 185
[Chapter heading not available] 186
SELF-RAISING FLOUR. 186
SULPHURING. 186
TO RENDER FAT. 186
[Chapter heading not available] 187
BREAD CRUMBS. 187
CARAMEL. 187
HARD-BOILED EGGS. 187
TO CHOP PARSLEY. 187
TO CLARIFY DRIPPING. 187
[Chapter heading not available] 188
HOW TO UTILISE. 188
Kitchen Economies. 188
[Chapter heading not available] 189
ECONOMY OF FUEL. 189
Laying and Lighting Fire. 189
OVEN TESTS. 189
[Chapter heading not available] 190
Setting a Table. 190

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http://nla.gov.au/nla.obj-3201729543

APA citation

Wylie, Margaret A. (1924). The Golden wattle cookery book Retrieved November 28, 2024, from http://nla.gov.au/nla.obj-3201729543

MLA citation

Wylie, Margaret A. The Golden wattle cookery book Perth, W.A: E.S. Wigg, 1924. Web. 28 November 2024 <http://nla.gov.au/nla.obj-3201729543>

Harvard/Australian citation

Wylie, Margaret A. 1924, The Golden wattle cookery book E.S. Wigg, Perth, W.A viewed 28 November 2024 http://nla.gov.au/nla.obj-3201729543

Wikipedia citation

{{Citation
  | author1=Wylie, Margaret A.
  | title=The Golden wattle cookery book
  | year=1924
  | section=200 p. ; 18 cm.
  | location=Perth, W.A
  | publisher=E.S. Wigg
  | url=http://nla.gov.au/nla.obj-3201729543
  | id=nla.obj-3201729543
  | access-date=28 November 2024
  | via=Trove
}}

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Publication date
1924
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