Mix 1/2 teaspoon of salt, 1/2 teaspoon of sugar and 1/2 teaspoon of sodium bicarbonate in 2 pints of boiled water that has been left to cool.
Pour the mixture into a sterilised bottle and keep in the refrigerator. The mixture should keep quite well for up to 2 weeks, but ideally should be changed every few days for hygiene reasons.
Source: Dr. A. Simon Carney FRCS, FRACS, Consultant Senior Lecturer and Specialist in ENT Surgery.
Saturday, September 4, 2010
Sugar Buns
Ingredients:
1 3/4 cups of self-raising flour
3 tablespoons of milk
1/4 teaspoon of salt
1/2 cup sugar
1/2 cup of butter
1 egg
1/2 teaspoon of vanilla essence
Method:
Sift the flour and salt into a bowl; add sugar and rub in the butter. Beat the egg, milk and vanilla essence together in a separate bowl, then mix with the flour to a stiff dough. Teaspoon onto a greased oven tray and sprinkle with a little sugar. Bake at 180 degrees Celsius for 10-15 minutes until the buns turn light brown.
Varieties of these buns can be made by adding: raspberry essence and red colouring; cocoa; sultanas; mixed fruit; almonds; walnuts, etc.
1 3/4 cups of self-raising flour
3 tablespoons of milk
1/4 teaspoon of salt
1/2 cup sugar
1/2 cup of butter
1 egg
1/2 teaspoon of vanilla essence
Method:
Sift the flour and salt into a bowl; add sugar and rub in the butter. Beat the egg, milk and vanilla essence together in a separate bowl, then mix with the flour to a stiff dough. Teaspoon onto a greased oven tray and sprinkle with a little sugar. Bake at 180 degrees Celsius for 10-15 minutes until the buns turn light brown.
Varieties of these buns can be made by adding: raspberry essence and red colouring; cocoa; sultanas; mixed fruit; almonds; walnuts, etc.
Snickerdoodles
Ingredients:
150g butter
1 cup of castor sugar
1 egg
1 3/4 cups self-raising or plain flour
2 teaspoons baking powder
cinnamon sugar for coating
Cinnamon sugar:
3/4 cup of castor sugar
1 heaped tablespoon of ground cinnamon mixed thoroughly together.
Method:
Cream the butter and sugar until soft and smooth, add egg and mix well. Add flour. Take walnut-size spoons of mixture and roll in the cinnamon sugar until heavily coated. Arrange on an oven tray and flatten slightly with a fork. Bake at 220 degrees Celsius for approximately 10-12 minutes or until they turn light brown around the edges. Carefully place on a cooling tray and allow to turn crisp and cool. Store in an air-tight container.
150g butter
1 cup of castor sugar
1 egg
1 3/4 cups self-raising or plain flour
2 teaspoons baking powder
cinnamon sugar for coating
Cinnamon sugar:
3/4 cup of castor sugar
1 heaped tablespoon of ground cinnamon mixed thoroughly together.
Method:
Cream the butter and sugar until soft and smooth, add egg and mix well. Add flour. Take walnut-size spoons of mixture and roll in the cinnamon sugar until heavily coated. Arrange on an oven tray and flatten slightly with a fork. Bake at 220 degrees Celsius for approximately 10-12 minutes or until they turn light brown around the edges. Carefully place on a cooling tray and allow to turn crisp and cool. Store in an air-tight container.
Tuesday, January 5, 2010
Pickled Onions
Ingredients:
1 kg of small white onions
1 litre white vinegar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon mixed and spices
a few peppercorns
2 or three cloves
1 dessertspoon honey
cooking salt
Optional - a few chillies
Method:
Peel the onions and place into a large bowl. Cover with salt and leave overnight. Next day wash thoroughly and dry. Pack into jars, put all other ingredients on top of the onions and pour vinegar over to cover them. Seal with lids. Ready to eat in 3 or 4 days.
1 kg of small white onions
1 litre white vinegar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon mixed and spices
a few peppercorns
2 or three cloves
1 dessertspoon honey
cooking salt
Optional - a few chillies
Method:
Peel the onions and place into a large bowl. Cover with salt and leave overnight. Next day wash thoroughly and dry. Pack into jars, put all other ingredients on top of the onions and pour vinegar over to cover them. Seal with lids. Ready to eat in 3 or 4 days.
Italian Biscuits
Ingredients:
1 lb. flour, 1/2 lb.butter, 1/2lb. sugar, 1 teaspoon nutmeg, 2 teaspoons cinnamon, 1/2 teaspoon bicarbonate soda, 1teaspoon cream of tartar, 1/2 cup milk.
Method:
Mix well, roll out thin, cut into round shapes,and bake in a brisk oven. Stick two together with a tiny bit of raspberry jam. If wanted ornamental put a small bit of icing on each.
1 lb. flour, 1/2 lb.butter, 1/2lb. sugar, 1 teaspoon nutmeg, 2 teaspoons cinnamon, 1/2 teaspoon bicarbonate soda, 1teaspoon cream of tartar, 1/2 cup milk.
Method:
Mix well, roll out thin, cut into round shapes,and bake in a brisk oven. Stick two together with a tiny bit of raspberry jam. If wanted ornamental put a small bit of icing on each.
Plain Ginger Biscuits
Ingredients:
1lb. flour, 1/4 lb. sugar, 1/4 lb. clarified dripping, 1 tablespoon treacle,1 teaspoon ground ginger, 1/2 teaspoon cream of tartar, 1/4 teaspoon bicarbonate soda.
Method:
Mix with luke warm water, roll out, cut into shapes and bake in a hot oven. (Woodstove) I estimate it should be about 180 degrees Celcius.
1lb. flour, 1/4 lb. sugar, 1/4 lb. clarified dripping, 1 tablespoon treacle,1 teaspoon ground ginger, 1/2 teaspoon cream of tartar, 1/4 teaspoon bicarbonate soda.
Method:
Mix with luke warm water, roll out, cut into shapes and bake in a hot oven. (Woodstove) I estimate it should be about 180 degrees Celcius.
Sunday, January 3, 2010
Insect Pests
Ants (To Destroy). - Ingredients: 20 grains white arsenic, 20 grains sub-carbonate of potash, 3 teaspoonfuls of sugar. Mix in 1/2 cup of water. Place the cup in a pan of water till it boils. Set in saucers near ant holes. Label 'Poison'.
To Destroy Moths, Bugs, &c. -Make a very strong solution of alum and hot water, and apply to crevices with a brush. Wet the edges of carpets that are moth-infested with the solution and it will be found effective.
Moths in Carpets. - Before putting down a carpet wash the boards over with turpentine. This is a safe-guard against moths. They dislike the smell of turpentine,and are not likely to attack carpets if the floor next to them has been washed over with it.
Flies (To Banish). - A simple way of getting rid of flies from a room is to heat a poker, and put it on a piece of camphor, which will give off fumes which are most disagreeable to flies and other insect pests.
To keep moths from clothing sprinkle with pepper, and keep it in a box with a cake of camphor.
To prevent mosquito bites spray with tincture of insect powder.
For the bites or stings of insects apply liquid ammonia or a mixture of toilet vinegar and glycerine. If neither is at hand, use the laundress's blue bag, damp.
(Text quoted from 'Cookery Book of Good and Tried Receipts.' Compiled for the Women's Missionary Association of the Presbyterian Church of New South Wales. Angus & Robertson, Sydney. 1920. pp. 219-220.)
To Destroy Moths, Bugs, &c. -Make a very strong solution of alum and hot water, and apply to crevices with a brush. Wet the edges of carpets that are moth-infested with the solution and it will be found effective.
Moths in Carpets. - Before putting down a carpet wash the boards over with turpentine. This is a safe-guard against moths. They dislike the smell of turpentine,and are not likely to attack carpets if the floor next to them has been washed over with it.
Flies (To Banish). - A simple way of getting rid of flies from a room is to heat a poker, and put it on a piece of camphor, which will give off fumes which are most disagreeable to flies and other insect pests.
To keep moths from clothing sprinkle with pepper, and keep it in a box with a cake of camphor.
To prevent mosquito bites spray with tincture of insect powder.
For the bites or stings of insects apply liquid ammonia or a mixture of toilet vinegar and glycerine. If neither is at hand, use the laundress's blue bag, damp.
(Text quoted from 'Cookery Book of Good and Tried Receipts.' Compiled for the Women's Missionary Association of the Presbyterian Church of New South Wales. Angus & Robertson, Sydney. 1920. pp. 219-220.)
Friday, January 1, 2010
Easy Short Pastry Hint
To make a sure short pastry, use 1/3 measure of self raising flour, 1/3 measure of plain flour and 1/3 measure of butter, oil, margarine or dripping (depending on whether it is for a sweet or savoury dish). Blend the ingredients together with your fingers until they look like breadcrumbs. Squeeze in the juice of a lemon and sufficient cold water to make a soft, firm dough. Roll out into whatever shape you desire and bake in a hot (200 degrees Celsius) oven.
Boiled Fruit Cake
Ingredients:
1 cup sugar
1 packet mixed fruit
1/2 lb shortening
3/4 cup water
1 teaspoon mixed spice
1 teaspoon bicarbonate soda
2 eggs
1 1/4 cups self raising flour
1 cup plain flour
few drops vanilla, lemon and almond essence
Method:
Place sugar, fruit, shortening, water, and spices in a saucepan. Boil gently for 10 minutes. Allow to cool slightly. Stir in bicarbonate soda. Heat the oven to 350 degrees Fahrenheit. Beat the eggs until frothy then add essences. Fold in both the sifted flours. Place the mixture into a greased 7 1/2 inch square baking tin. Cook for 1 to 1 1/2 hours.
1 cup sugar
1 packet mixed fruit
1/2 lb shortening
3/4 cup water
1 teaspoon mixed spice
1 teaspoon bicarbonate soda
2 eggs
1 1/4 cups self raising flour
1 cup plain flour
few drops vanilla, lemon and almond essence
Method:
Place sugar, fruit, shortening, water, and spices in a saucepan. Boil gently for 10 minutes. Allow to cool slightly. Stir in bicarbonate soda. Heat the oven to 350 degrees Fahrenheit. Beat the eggs until frothy then add essences. Fold in both the sifted flours. Place the mixture into a greased 7 1/2 inch square baking tin. Cook for 1 to 1 1/2 hours.
Basic Biscuit
Ingredients:
2 eggs
1 1/4 cups brown sugar firmly packed
2 cups self raising flour
1/2 cup vegetable oil
Method:
Beat together oil, eggs and sugar until well blended. Add flour and mix to a stiff dough. Roll into walnut size balls and decorate with almonds, cherries, walnuts, or chocolate chips etc. Leave plenty of space on the tray between the biscuits when cooking.
2 eggs
1 1/4 cups brown sugar firmly packed
2 cups self raising flour
1/2 cup vegetable oil
Method:
Beat together oil, eggs and sugar until well blended. Add flour and mix to a stiff dough. Roll into walnut size balls and decorate with almonds, cherries, walnuts, or chocolate chips etc. Leave plenty of space on the tray between the biscuits when cooking.
Tuesday, December 22, 2009
Honey Biscuits
Ingredients:
1lb self-raising flour
1 heaped dessertspoon of cocoa powder
3/4 lb sugar
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
3 drops of lemon essence (or brandy / rum)
approximately 1/2lb of honey
2 eggs
5 dessertspoons of milk
1/4lb butter
1/4lb ground hazelnuts (optional)
Method:
In a large bowl, mix the flour, sugar, spices and cocoa powder. Make a hole in the middle, add the honey, eggs, milk and lemon essence. Mix to a dough, gradually adding the butter until mixed completely (I like to use my hands but it can be a bit messy). Add the hazelnuts, and roll out the dough to about 1/4 inch thick. Cut into shapes (this is an excellent recipe for Christmas shapes). Bake for 15-20 minutes at 450 degrees Fahrenheit (230 degrees Celsius). Cool and dust with icing sugar or decorate with icing.
1lb self-raising flour
1 heaped dessertspoon of cocoa powder
3/4 lb sugar
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
3 drops of lemon essence (or brandy / rum)
approximately 1/2lb of honey
2 eggs
5 dessertspoons of milk
1/4lb butter
1/4lb ground hazelnuts (optional)
Method:
In a large bowl, mix the flour, sugar, spices and cocoa powder. Make a hole in the middle, add the honey, eggs, milk and lemon essence. Mix to a dough, gradually adding the butter until mixed completely (I like to use my hands but it can be a bit messy). Add the hazelnuts, and roll out the dough to about 1/4 inch thick. Cut into shapes (this is an excellent recipe for Christmas shapes). Bake for 15-20 minutes at 450 degrees Fahrenheit (230 degrees Celsius). Cool and dust with icing sugar or decorate with icing.
Afternoon Tea Biscuits
Ingredients:
1 1/2 cups self raising flour
1/2 cup custard powder
1/2 cup sugar
1 egg
4 oz. butter
Method:
Cream the butter and sugar. Add the beaten egg. Fold in sifted flour and custard powder. Roll into balls and press onto a greased baking tray with a fork. Bake in a hot oven for 10 to 12 minutes. When cool, join with jam, flavoured icing sugar or top with a piece of cherry.
(This recipe was used for a wood oven, hence no directions given for gas or electric ovens. I would suggest that 200 degrees Celsius should work.)
1 1/2 cups self raising flour
1/2 cup custard powder
1/2 cup sugar
1 egg
4 oz. butter
Method:
Cream the butter and sugar. Add the beaten egg. Fold in sifted flour and custard powder. Roll into balls and press onto a greased baking tray with a fork. Bake in a hot oven for 10 to 12 minutes. When cool, join with jam, flavoured icing sugar or top with a piece of cherry.
(This recipe was used for a wood oven, hence no directions given for gas or electric ovens. I would suggest that 200 degrees Celsius should work.)
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