This little gem of a cookbook was once owned by my great-grandmother, and was given to me after my nana died. I couldn’t make the interstate funeral, so my mother brought me back some of her aprons and all the cookbooks she could find. This one has all the recipes for slices and baked goodies I remember eating when I was a kid in the ’80s, when it was the thing to do to bring a chocolate mint slice or tupperware container of honey joys to a potluck or backyard barbecue. And it was the thing for me to do to hover around the table and gorge on as many of them as I could…
|Oh, hey Granny!|
This book is dated October 31, 1981 and the foreword congratulates the Harston CWA members on 25 years’ service to the community, and mentions that this cookery book is hoped to be a “challenge to the experienced and an aid to the newly-weds”.
My favourite part of the book is this: an aid to good people everywhere.
|Disgusting, yet helpful…|
|Something for everyone|
I’ve said it before, but I’m totally bringing back the word “luncheon” to describe the midday meal. And I get a little excited when something is termed “savouries”… this book gives recipes for curried eggs, savoury tuna slice, toasted cheese sticks and a “desperation dinner” – meatballs in savoury sauce with potatoes on top… all stuff you’d normally find in a pantry.
Other highlights include boiled chicken loaf, rice a riso casserole, braised rabbit, golden syrup dumplings (yum!), jelly slice, and pickled zucchini.
This page looked especially popular:
|Mmm flour that’s as old as I am…|
Casting my mind back to those barbecue tables all those years ago (ahem), the standout favourite for me was the Cherry Ripe Slice. Therefore, it’s vitally necessary that I re-live those wondrous moments…
Cherry Ripe Slice from the Harston CWA Recipe Book
1 lb malt biscuits
2oz chopped glace cherries
1/2 teaspoon cochineal (obvs not vegetarian, but this is what the original recipe says! I use pink food colouring)
1 tablespoon caster sugar
1/2 lb coconut
3/4 cup evaporated milk
1/2 tsp almond essence
Grease a 7″ x 11″ swiss roll tin and arrange a layer of malt biscutis in the base. Melt copha and mix in remaining ingredients, blending thoroughly, spread over layer of biscuits. Top with another layer of biscuits, pressing them firmly into mixutre. Ice with chocolate icing when set, cut into small squares. Cherries and almond essence may be omitted OR replace evaporated milk with 3/4 cup condensed milk and cut out caster sugar.
I totally forgot the caster sugar (but it didn’t seem to make a noticeable difference), and only used one packet, or 250g of the malt biscuits. Nor did I grease the tin, but did put down a piece of greaseproof baking paper. Still tastes just as I remember it!