We must be the same vintage daleaway, I recall embroidering the apron and headband, can you imagine the incredulous expressions of the pre-teens of today if they had to switch their attention from Lady Gaga to making pinnies! here's another oldy: Orange Souffle Yolks of three eggs Three Tbsp sugar Juice and grated rind of three oranges and one lemon. Stir over fire until thick but do not let it boil. Have ready the stiffly beaten whites of the three eggs, and mix well. Then turn quickly out into a dish lined with sponge cake.
indy95,
Jun 24, 5:22am
Now wouldn't this cause a sensation at the next pot luck dinner ! At least you could pretty well guarantee nobody else would turn up with the same dish.
cookessentials,
Jun 24, 7:17am
Hi Julie I had a quick look at the Aunty Daisy book at Paper Plus and it was reasonable priced and I do think I will get it, in fact, I had thought of giving one to my sister who lives in the USA and it has some great old time Kiwi recipes.
anne1955,
Jun 24, 12:45pm
Hi Do the secondhand book shops or better still the op shops we have a cats protection place here and I get all sorts of great old books as do book fairs DN has just had one :( does it each year.they are a treasure of places to look at for all types of books I was looking for just a single recipe in a book I had leant years agao and took me 10 years but found it.cheers Anne PS a great posting.
elliehen,
Sep 18, 12:00pm
Source:An old Westport cookery book from the days of coal ranges. In the Invalid Section (which was a common category in pre-1950s cookbooks) I found this:
TONIC FOR DEBILITY 6 eggs whole in shells, immerse in juice of 8 lemons for 72 hours.Strain and add 1lb best honey, 1 pint best Jamaica rum, thoroughly mix and bottle ready for use immediately.Dose: 1 tablespoon 3 times daily 1/4 hour before meals.Increase to 2 tablespoons gradually as tonic suits.
elliehen,
Sep 18, 12:03pm
COUGH MIXTURE 4 oz whole linseed 2 inches hard liquorice 1 tabelspoon each honey and whiskey 1 lemon 1 quart water
Put linseed and liquorice broken up into a pan, add water, simmer till dissolved, strain and add other ingredients.Dose 1 tablespoon.
elliehen,
Sep 18, 12:07pm
FRUIT SALTS 2 oz Epsom salts 4 oz tartaric acid 4 oz each soda and cream of tartar 1/2 lb icing sugar All must be quite dry.Mix thoroughly, pound till fine, bottle and keep in a dry place.
elliehen,
Sep 19, 1:38am
This is a curiosity, not from a book, but from a cook's attempt to get a Google translation of a German recipe for Quince Jelly.It appears as a transliteration rather than a translation, because Google is not as smart as a human when it comes to idiom ;)
Quittengelee
Beside orange and Heidelbeermarmelade me the Quittengelee is the dearest breakfast jam, only one gets her unfortunately very rarely in the supermarket. Quittengelee anyway tastes best made and it is also not heavily this leckere jelly homemade to be manufactured. Freshly harvested Quitten should one before processing some time in the cellar mature still let (1-2 weeks) to it their characteristic smell to spread, only then gets the Quittengelee its special taste.
Prescription: 2 kg of Quitten 1.5 litres water Juice of a half lemon 1 kg of gelling sugar 1:1 a Esslöffel Rum Work time approx. 2 hours, results in 5-6 glasses to 350 g each
1) Quitten weigh, wash and the “fur” abrade. 2) Handle and bloom remove and the fruits eighths. 3) Prepared Quitten as well as the water 30-40 minutes softly cooks. Remain, agitate and to watch out that nothing anbrennt, otherwise become brownish the jelly and lose its characteristic taste. 4) By a rough filter pour the mass (apple mash resembles) still warmly (from the “Trester” makes one Quittenbrot). 5) The juice catch and by a second filter, in which a diaper is, filter. 6) The diaper only easily express, otherwise the jelly becomes cloudy. At the conclusion a smudgy, more thickly “Glibber” comes out, it resembles Tapetenkleister. It contains the important [Pektin], which lets the mass gel later. 7) The juice exactly measure and on 1Liter liquid 1 kg of gelling sugar 1:1 add. 8) Lemon juice and Rum add, the liquid to cooking to bring and further 4 minutes gushing cook leave. 9) Gelling sample make. 10) If it falls positively out fills one the warm jam into clean glasses, the covers screw on and place the glasses on the head. 11) In the cellar coolly, approx. 2 years store durability.
hezwez,
Sep 19, 2:22am
Or just forget the whole thing and down the Esslöffel of Rum (or several)
poppysinger2,
Sep 19, 5:00am
oh this is brilliant ! thanks !
lurtz,
Sep 20, 5:27am
From a copy of Aunt Daisy's Scrapbook, signed by her on 14 January 1945, with a wee inscription in her handwriting "Those who love God never meet for the last time".
Recipe for Kisses
To one comfortable, dark, quiet nook, add a little moonlight. Take for granted two people. Press in two strong ones,a small, soft hand. Sift lightly two ounces of attraction and one of romance, and a large measure of folly. Stir in a floating ruffle and one or two whispers. Dissolve half a dozen glances in a well of silence.Dust in a small quantityof hesitation, one ounce of resistance, and two of yielding.
Press the kisses on a flushed cheek or two lips. Flavour with a slight scream and set aside to cool. If the above directions are carefully followed, you have a suitable dish for tea parties etc.
elliehen,
Sep 20, 5:44am
Good idea!
As an aside, I have noticed that a lot of 'fur abrade' seems to go on in Health & Beauty.Isn't it reassuring to know that we are still a little ahead of computers in the brain function department ;)
elliehen,
Sep 20, 5:46am
That's almost an outline for a bodice ripper novel!
lurtz,
Sep 20, 6:45am
That's almost an outline for a bodice ripper novel!
So true ellihen:-)I love the last 'cool down' sentence.
guest,
Oct 8, 12:35am
When I was first married in NZ my first cook book was Aunt Daisy's famous recipes and I'm sure I got Maori Kisses from that book. Does anybody have the book now and if so could they please give us the recipe for Maori Kisses. Aunt Daisy had a radio show at that time (Around 1960 or so) and I loved listening to her.
elliehen,
Dec 2, 1:09am
As everyone hunts for Christmas recipes and things get a bit repetitive, here's a diversion.
Blend the chopped eggs with the butter, mayonnaise, cream and cheese, mixing with a wooden spoon.Add parsely, black pepper and salt.Spoon the mixture into the centre of each flower and press in firmly. Arrange the Nasturtium leaves on a platter and sprinkle with oil and vinegar.Place the stuffed flowers on the leaves around the outside of the platter.Fill the gap in the centre with any left-over mixture.Sprinkle with chopped walnuts to garnish.
Source: Old New Zealand Queenstown cookbook
Posted in the spirit of Christmas as a gift to the Low Carb sorority ;)
cgvl,
Dec 2, 1:38am
mmm elliehen that sounds interesting.
I was given, by my darling sis, the new Aunt daisy Cookbook recently and it is lovely especially as I also have an older version. Well worth the read lol. Yes I'm an avid collector too and prefer the pre metric books.
daleaway,
Dec 2, 4:09am
You won't believe it, elliehen, but I was fed that for luncheon in 1978 by a rather grand elderly New Zealand lady. Her husband grew the nasturtiums and their housekeeper made the mayonnaise. She called it Oeufs Durs Mayonnaise. It was really delicious, and yes you do eat the flowers.
stevee6,
Dec 2, 4:14am
And a wonderful Eccles cake at the Kings Plant Barn cafe in Whangaparoa - easily the best I've ever had.
elliehen,
Dec 2, 7:48am
I believe you :)
And wouldn't those red and green colours make an attractive New Zealand Christmas table centrepiece instead of fake holly and glitter-covered pinecones!
frances1266,
Dec 2, 7:10pm
As a child I used to love reading a book of my mothers called Good Housekeeping from memory. It was a large book with a black hard cover.It had all sorts of exciting things such as choux pastry swans, mushrooms made from meringues etc.I think that is where my interest in cooking started.I sold the book in a garage sale some years ago as it was so old fashioned and then regretted it for years.Last year I found a copy in an op shop which was great so I will pass that on to my daughter who hopefully will get the same pleasure from it that I did.Wish I had kept my mother's copy though.
patsprat,
Dec 2, 7:36pm
Like all of you, I love old cookery books too, as much for the glimpses into the lives of the cooks as for the recipes!My most treasured book is a 1905 copy of Mrs Beeton's Book of Household Management which is just fascinating - about 5 inches thick and full of wonderful recipes and solutions to every household dilemma imaginable and a lot of unimaginable ones.If you ever need to know the duties of a footman, how to employ a ladies maid,how to make starch and what to treat cracked horses' hooves with, not to mention how to boil a terrapin (greenies look away now) or a suggested menu for a spring dinner for 12, this is your tome. Lots of sturdy recipes for fish and fowl not usually seen here - it's an English book of course - but the emphasis is on careful budgeting, efficient use of food from one meal to the next and the arrangement ofa household according to quite rigid 'levels'. I love the bit on luncheons and 'light meals' which states that 'in most households luncheon is the children's and servants' dinner'!!Certainly a glimpse of a time long gone.Fascinating social history.
elliehen,
Dec 2, 9:48pm
Makes me wonder what our current crop of cookbooks will tell future cooks about us!
aof11w,
Dec 3, 2:05am
Anyone like the recipe for Pukeko Stew! Tasty favorite in my nanas book.
petal1955,
Dec 3, 3:50am
I have my mother's copy of Aunt Daisy "New"Cookery book No 6 for the pricely sum of 4/6d and it was signed by Aunt Daisy. My mother was a shorthand typist form 2ZB in Wellington and this was given to her by her bridesmaid as a "Kitchen Tea" present around 1947/48
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