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Good Old Aussie Tucker
Tarts and Pies
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The Australian Sunrise
by James L Cuthbertson
The Morning Star paled slowly, the Cross hung low to the sea
And down the shadowy reaches the tide came swirling free.
The lustrous purple blackness of the soft Australian night
Waned in the grey awakening that heralded the light;
Still in the dying darkness, still in the forest dim
The pearly dew of the dawning clung to each giant limb,
Till the sun came up from ocean, red with the cold sea mist,
And smote on the limestone ridges, and the shining tree-tops kissed;
Then the fiery Scorpion vanished, the magpie's note was heard,
And the wind in the sheoak wavered and the honeysuckles stirred;
The airy golden vapour rose from the river breast,
The kingfisher came darting out of his crannied nest,
And the bulrushes and reed-beds put off their sallow grey
And burnt with cloudy crimson at the dawning of the day.
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Gramma Tart or Pie
Ingredients
1 lb. cooked gramma
Juice and rind of 1 lemon
1 dessertspoon butter
1/4 teaspoon nutmeg
1 egg yolk
1 tablespoon sultanas or raisins
1/4 lb. sugar
1/2 lb. rich short crust
Method
Steam or boil gramma in very little water till tender, then strain. Beat with fork till smooth and add other ingredients and mix well. Make rich short crust, roll out and line a tart tin with half. Place prepared mixture in and cover with other half of pastry. Glaze with water and sugar and bake in a hot oven for 20 minutes. Sprinkle with icing sugar and serve hot or cold.
Delicious if served hot and covered with hot vanilla custard or serve hot with ice cream melting over the top. Note - Gramma Tart is not made with pumpkin.
Rich Short Crust for Above
Ingredients
1/2 lb. flour
1 tablespoon water
1/4 teaspoon baking powder
Squeeze lemon juice
Pinch salt
1/4 lb. butter
1 egg yolk
Method
Sift flour, baking powder, and salt, Beat egg, water, and lemon juice together. Rub butter into flour very lightly till free from lumps. Add water gradually and make into very dry dough, Turn onto floured board and smooth out into a round shape. Roll out lightly and evenly to size and shape required.
SENNA AND PRUNE MEDICINE-Half a pound of treacle, 1/2 lb of figs, 1/2 lb prunes, 1 oz of powdered senna. Cover the prunes with water, and steam till the stones can be removed. Chop the figs and add to the prunes, also the treacle. Simmer to the consistency of jam, then add the senna, and simmer for 3 minutes. Dose: a teaspoonful at night when required, half the quantity may be sufficient for a child and is useful in constipation. (From old pages. Interest piece only)
Almond Cheese Tartlets
Ingredients
1/2 1b. good short crust
Fruit jam
Filling
2 oz. Butter
3 oz. Grated almonds
2 oz. Castor sugar
Ratafia essence
1 egg yolk
1 egg white
Method
Line small tins or boats with short crust. Place a little jam in each boat. Put some almond filling in each. This is made by mixing butter, sugar, egg yolk, grated almonds, and ratafia essence together; lastly adding egg white and mix thoroughly Bake slowly in a moderate oven till a pale brown.
Apple and Lemon Tart
Ingredients
1 tablespoon butter
1 dessertspoon arrowroot
1/2 cup white sugar
1/4 cup water
2 cooking apples peeled and grated
A pastry shell
Rind and juice of 1 lemon
Method
Melt butter and sugar. Add grated apple, lemon rind and juice, and arrowroot blended previously with the 1/4 cup water. Cook 3 to 5 minutes stirring continuously. Allow to cool and fill shell.
Apple Tart
Ingredients
1/2 doz. cooking apples
Cochineal
1/2 pint water
Cream
1/4 lb. sugar
Crystallised cherries
A piece of lemon rind
Angelica
1/2 lb. puff pastry
Method
Wash, peel, quarter, and core apples. Bring water, sugar, and cloves to the boil. Add apples and allow to simmer without lid till tender (without breaking). Lift carefully on to a sieve to drain. Strain syrup, colour with cochineal, return to fire, and cook till thick enough to coat apples. Make pastry and roll out about 1/2 inch thick. Cut with a knife, placing a plate upside down on pastry and cutting round it with knife dipped in boiling water. With a smaller plate or cutter mark out the centre (cutting half way through pastry). Brush over with egg white and bake in a hot oven 8 to 10 minutes. Reduce heat and cook 15 to 20 minutes longer. When quite cold, remove centre and fill with prepared apples.
TO MAKE SOAP-3 lbs of lime, 6 lbs of washing soda, 1 lb of resin, 7 lbs of fat, 3 tablespoons of borax, 12 quarts of rain water. Boil water, lime and soda for 1 hour. Let the mixture stand all night. Strain off in the morning; add the other ingredients, and boil for 3 hours, stir constantly. Pour into a mould and when cold, cut into bars.
Lemon Tart
Ingredients
8 oz. Rich short crust
1 tablespoon butter
2 tablespoons plain flour
Rind and juice of 1 lemon
1 cup water
2 eggs
1 1/4 cups sugar
2 tablespoons sugar
Method
Make the pastry, line a tart tin and bake in a hot oven about 15 minutes. Blend flour with a little of the water, place remainder of water and the 1 1/4 cups sugar in a saucepan and bring to the boil. Add blended flour and cook 3 minutes, then add butter, grated rind and juice of lemon and egg yolks. Re-heat without boiling/ Allow to cool slightly and pour into the cooked tart case. To make meringue top, beat egg whites stiffly, add 2 tablespoons sugar gradually and continue beating till stiff. Pile roughly on top of lemon and just brown slightly.
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Lemon Cheese Tart
Ingredients
6 oz. Short crust
1 egg
1 tablespoon butter
Juice and rind of 1 lemon
Small cup sugar,
Method
Make short crust, but do not bake yet. Cream butter and sugar. Add egg and juice and rind of lemon and beat well. Pour into uncooked short crust and bake slowly in a moderate oven for approximately 30 minutes or until set.
Butterscotch Pie
Ingredients
1/4 lb. champagne pastry
1 egg
3 oz. Butter
1 1/2 oz. Cornflour
6 oz. Brown sugar
1/2 teaspoon vanilla
1 1/2 gills scalded milk
3 tablespoons white sugar
Method
Roll pastry to size and shape required, and line tart plate. Melt butter and brown sugar together in a saucepan. Cook till a rich brown. Add scalded milk and heat till sugar is dissolved. Beat yolk of egg and add to it blended cornflour then add milk mixture gradually, stirring all the time, then add vanilla. Pour mixture into pastry-lined tart plate. Bake in a hot oven, 375 degrees F. till set. Make meringue with stiffly beaten egg whites and sugar. Pile roughly on top of pie and brown slightly in oven.
BRINE FOR PRESERVING BUTTER-Ingredients:4 quarts of water, 2 lbs of salt, 1 oz of saltpetre, 2 oz of white sugar. Method: Boil all together for 1/4 of an hour; skim well and allow it to get perfectly cold. Put the butter into an earthen crock, or small perfectly clean keg, and pour the brine over it. The butter must be perfectly free from milk, with 1/2 oz of fine salt to every pound worked well into it, and all moisture squeezed out. Wrap each pound in a square of butter muslin, and put into the brine from day to day as the butter is made. Be careful that the brine always covers the butter. Place a plate on top with a stone or lump of lead on it, which will keep the butter from floating. If these instructions are carefully followed, the butter will be quite sweet and good at the end of 6 months, but on no account must it be let come above the brine. (From old pages. Interest piece only)
Chocolate Meringue Pie
Ingredients
6 oz. Good short crust
Juice and grated rind of large juicy lemon
1 1/2 oz. Cornflour
1/2 oz. Butter
1 tablespoon cocoa
4 oz. Castor sugar
Pinch salt
Crystallised cherries
1/2 pint water
Angelica
3 oz. Sugar
2 eggs
Method
Line an 8-inch Pyrex tart plate with good short crust and bake in a moderate oven till half cooked. Blend cornflour, cocoa, and slat with a little of the cold water, and put remainder of water on to heat. Add blended cornflour and boil 3 minutes. Allow to cool and then add sugar and egg yolks. Cook 1 minute, and add grated rind and juice of lemon and butter. Place mixture in pastry-lined tart plate. Whisk egg whites stiffly and add castor sugar. Pile meringue on top of pie, return to oven to brown lightly and set. Decorate with cherries and angelica. This is sufficient for 6 servings.
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