Patriotic Pineapple

Khaki Cookery Book

Compiled by our friend, Bill Dowling’s  grandfather’s niece, Ella Dowling from “The Oaks”, to raise funds for the troops during World War I. Eastern Telegraph Print, Dungog NSW.

This book contains some advertisements for long gone businesses that operated in Dungog such as “V.R. Watt Dungog’s Live Jeweller” and “U R Next! E.P. Hutton, Hairdresser and Tobacconist”, plus recipes that include the classic “Australian soup” with the main ingredient being kangaroo tail, “Picnic Pie” which includes 2 sheep’s heads in the ingredients, “Dardanelles Pudding” and “Retrenchment Cake”.

Pineapple Custard, Contributed by Mrs J Lean

Make a custard of 1 quart of milk, 2/3 cup sugar and 4 eggs; heat the milk to boiling in a double saucepan; then add the eggs and sugar, beaten together. Stir well, and when done, set aside to cool.  Have a nice, ripe pineapple picked to pieces with a fork, and sprinkled with sugar. Just before serving the custard, stir in the pineapple.

I couldn’t serve custard without pudding! So I choose

Golden Pudding, Contributed by Mrs Luscombe

2 tblspn sugar, 2 tblspn butter, beat together well, add 1 egg, beat again. Add ½ cup milk, then stir in 1 cup flour in which 1 tspn of baking powder has been mixed. Butter a mould, put in 2 tblspn golden syrup, pour mixture into the syrup, cover with buttered paper, and steam 1 ½ hours.

And in keeping with the theme of Empire this cloth was crocheted by my grandmother, Mabel May Bridge, Anne.