Good Old Aussie Tucker

A Morning Walk By Myra Morris. 

From Frankston into Cranbourne

The road runs all along

Between green-golden stretches,

A lovely way of song,

With thrushes singing loud and gay

And blackbirds clear and strong.

From Frankston into Cranbourne

We went, and cared for none.

The pines along the wayside

Showed yellow shoots, each one;

And the bare old orchard trees were grey

As cobwebs in the sun.

Where the bracken's frosted silver

Rimmed spikes of pearly heath

We saw the cream clematis

Weave lacy wreath on wreath

Above the jade-green fuchsia bells

And greenhoods underneath.

The purple sarsaparilla

Spread out a cloak of pride,

And flat-faced little sundews---

Each chalice opened wide---

Were white flotillas floating on

Some tangled, move-less tide.

We knelt beside still waters,

As dark as dark could be,

And plucked the strange swamp-lilies,

Their fretted ivory

Flung up in two black-dusted wings

With fairy symmetry.

We watched the fire-smoke rising

Behind its dim blue veil;

The shy young gum-trees dancing

In a vision sweet and frail,

And the far-off hills that lay in dream,

Pale as the dawn is pale.

From Frankston into Cranbourne

The road runs all along

Between green-golden stretches,

The lovely way of song,

With thrushes singing loud and gay

And blackbirds clear and strong.

Chicken King

Ingredients

1 chicken 2 1/2-3 lb

1/2 pint cream

1 green pepper

1/4 lb sliced mushrooms

3oz butter

1/2 cup chopped almonds

1 pint white sauce

1 pimento thinly sliced or 1/2 teaspoon powdered pimento

1 wine glass sherry

1 teaspoon lemon juice

2 egg yolks lightly beaten

salt and pepper to taste

Method

Boil or steam chicken and remove flesh from the bones. Make white sauce using 1/2 milk and 1/2 chicken stock or 1 tin of chicken soup. Add cream to the white sauce and simmer gently. Peel and saute mushrooms and green pepper in the butter for 10 minutes, stir frequently and add to sauce mixture. Then add pimento and chicken meat, sherry and lemon juice, stir almonds and simmer for 5 minutes. Finally add egg yolks and stir constantly, cook for another minute or two. Dish may now be placed in a casserole tray in a low oven of 150^oF to keep until guests arrive.

Keep ceiling fans free from dust by polishing extremely well with a quality wax polish. Dust will not stick when turned on. (From old pages)

Chicken and Mushroom Casserole

Ingredients

3lb chicken

2 bacon rashers

1 onion

1 tablespoon oil

2oz butter or substitute

1 clove garlic

2 tablespoons flour

1/2 cup dry white wine

3/4 cup water, 16oz can cream of mushroom soup

4oz mushrooms

2 tablespoons chopped parsley

Method

Cut chicken into serving size pieces, heat butter and oil in pan, add chicken pieces, cook until golden brown. Remove chicken from pan, add peeled and finely chopped onion and chopped bacon, saute until onion is transparent. Stir in the flour and cook one minute then add water, wine and undiluted mushroom soup, stir until smooth. Add crushed garlic, stir until sauce boils and thickens. Place chicken pieces in ovenproof dish, pour sauce over, cover, bake in moderate oven 40 minutes. Add the sliced mushrooms and parsley about 15 minutes before casserole is cooked.

Easy Chicken

Ingredients

Chicken pieces, your required amount

1 large onion

3 chicken cubes or chicken powder

Table spoon tomato sauce

Pepper and salt to taste

Cornflour

Milk

Method

Brown chicken and saute onions. Place all in pan and add chicken cubes, sauce and water to cover 1 1/2" bottom of pan. Add pepper and salt and cook until chicken is tender, add extra water if required and thicken with cornflour and milk.

Charcoal will absorb musty smells in confined areas. Charcoal is a natural purifier. (From old pages)

Fowl Romaine

Ingredients

1 fowl

2 small onions

1 dessertspoon chopped parsley

Few drops vinegar

Bay leaf

1 pint stock

1 teaspoon thyme and marjoram

1/2 teaspoon ground ginger

salt and pepper

A little sugar

1 1/2 oz. flour

Carmine

1 oz. butter or oil

1/2 lb. cooked macaroni

Some olives

Method

Cut fowl into neat joints and skin them. Mix herbs, salt and pepper with flour and roll joints in it. Melt fat and fry joints 15 minutes. Lift joints out, then fry sliced onions, add vinegar, tomatoes, and stock and stew 1 to 1 1/2 hours. Ginger and a little sugar can be added if desired. Lift fowl out, strain liquid, and add few drips carmine and reheat fowl. Lift on to hot dish and pour gravy over, garnishing with pieces of macaroni and stoned olives.

Chicken Salad

Ingredients

2 or 3 lettuce leaves

Parsley

Sliced tomato

Celery curls

Cucumber or onion rings

Gherkin

Slices of cold cooked chicken

Slices of Ham

Mayonnaise

Method

Place lettuce leaves in dish. Arrange tomato, cucumber, and finely shredded lettuce. Add slices of chicken and some ham if liked. Decorate with parsley, celery curls, and gherkin. Serve mayonnaise separately.

Chicken In Jelly And Salad

Ingredients

1 teaspoon gelatine

Gherkin or chilli or diced cooked vegetables

1 gill stock

2 or 3 lettuce leaves

2 tablespoons finely chopped chicken

Sliced tomatoes

1/8 teaspoon salt

Curled radish and celery

Cayenne

Parsley

1 hard boiled egg.

Method

Dissolve gelatine in stock and add minced chicken, salt, and cayenne. Set 1/4 inch of jelly, then arrange pattern, using egg white and gherkin, chilli or cooked vegetables cut into dice. Partly set 1/4 inch more of jelly. Add filling and remainder of jelly and allow to set. When cold turn out on to prepared bed of lettuce and sliced tomato. Garnish with curled radish and celery and sprigs of parsley.

The greatest purifier we have is sunshine. (From old pages)

Sweet Chicken Curry

Ingredients

Boil chicken-remove meat from bones-reserve 4 cups stock

1 onion chopped

1 tablespoon curry powder

1/2 cup diced pineapple

1 tablespoon coconut

1/2 cup sultanas

3 tablespoons sweet fruit chutney

salt and pepper

Method

Fry onion, add curry, stir and cook for 1 minute. Add remaining ingredients plus chicken, cover and simmer fort 1 hour. Thicken with cornflour, serve with boiled rice.

Lightly pat Kerosene on exposed skin to repel insects and mosquitos. (From old pages)

Chicken Cutlet

Ingredients

1 fowl’s thigh

1 egg

1/2 pint stock

Fine, dry breadcrumbs

1 dessertspoon flour

Frying fat

Pinch Pepper

1 teaspoon finely chopped parsley

Pinch salt,

Method

Simmer thigh in stock or water till tender. Lift out and press between 2 plates till cold. Dip in flour seasoned with pepper and salt then into egg, lastly into breadcrumbs. Fry till a golden brown colour. Drain well on kitchen paper. Garnish with chopped parsley. The remaining stock may be coloured with caramel and thickened with a little arrowroot and served as gravy.

Chicken Supreme

Ingredients

1 young fowl

1 1/2 oz. flour

1 1/2 pints white stock

1 egg yolk

1 small white onion

1 tablespoon cream

Clove and bay leaf

Juice 1/2 lemon

3 peppercorns

Finely clopped parsley

1 1/2 oz. Butter.

Method

Dismember fowl. Simmer gently in stock with onion, clove, bay leaf and peppercorns till tender (1 to 1 1/2 hours). Lift out, place on hot dish and keep hot. Strain stock. Make sauce with butter, flour, and stock. Beat egg and cream together, pour slightly cooled sauce gradually on to them and stir well. Return to saucepan, cook gently without boiling and then add lemon juice. Pour sauce over fowl. Sprinkle with chopped parsley.

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