Bush Tucker
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| Sydney Mail (NSW : 1912 - 1938), Wednesday 2 November 1932, |
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ABORIGINAL FOOD.--II. ITS SEARCH, CAPTURE, AND PREPARATION.
COOKING. The actual cooking of both animal and plant food is effected either by roasting,
baking,-boiling, or grilling. Of these, roasting—broiling would foe a better term—is perhaps the simplest and easiest pro«e?S, the material to be cooked being just placed on and in the hot ashes. Baking inground-ovens with boated stones, or with chunks of antlbed when the latter are not
available, varies slightly in 'the different districts. At Cape Bedford and on the 'Bloonufield a number of stones, after toeing well heated in a fire, are removed together with the ashes, and a hole Quickly dug In the position just occupied. Along its bottom are next placed several kinds of leaves
(various species of ginger), and upon these pieces ol meat, amonsat which the hot stones and ashes are placed, thon a covering Dt some more leaves or tea-tree bark,•nd lastly a layer of earth and stones.Queenslander (Brisbane, Qld. : 1866 - 1939), Saturday 30 November 1901 Read More |
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Pressure CookingAboriginal Style. Fish cooked in a casing of clay by Aus. tralian aborigines was really an early form of modern pressure cooking, MIr. M. O'Shea paid yesterday.Mr. O'Shea, who was addressing Newcastle Legacy Club, said the aborigines packed the whole fish, without scaling or cleaning, in clay and placed it in a dying fire. The fish had been steamed when the clay was removed and was "really very good."Newcastle Morning Herald and Miners' Advocate (NSW : 1876 - 1954), Wednesday 15 October 1952 |
Pies
Anglo-Celtic Australians adapted recipes from the British Isles.
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| Egg pie |
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| EGG PIE. Here is a recipe for a tasty luncheon dish : Grease a fireproof dish, and line with breadcrumbs. Add seasoning, and a layer of sliced onions, then sliced tomatoes and then mashed potatoes. Ontop of this carefully break as many eggs as will be required. Scatter chopped gherkins, capers, or pickles over them, then more breadcrumbs and a few small pieces of butter on the top. Bake in a moderate oven for 15 minutes.Richmond River Herald and Northern Districts Advertiser (NSW : 1886 - 1942), Friday 19 February 1932 |
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| PUMPKIN PIE. To every pint of mashed pumpkins allow 1oz. of butter, ½ cupful of sugar, the grated peel and juice of a lemon, 1 tablespoon of brandy or sherry,grate nutmeg to taste, a pinch of salt. Boil the pumpkin in salted water, to which a few cloves may be added, if liked. When cooked, drain well, mash and add other ingredients, mix well. Line a tart plate with good flaky pastry. Put in plenty of pumpkin; cover with the pastry rolled thin. Press the edges together with a spoon, brush over with egg or milk, and bake for about half an hour. A good pinch of citric acid and about 10 drops of essence of lemon may be substitute for the lemon, and two table spoonfuls of cream for the butter.Dandenong Journal (Vic. : 1927 - 1954), Thursday 25 June 1936 |
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| Tasty Pie. BUTTER a pie dish and cover tho bottom with any cooked and boned fish, or tinned salmon will do. Next put a layer of cooked vegetables, such as green peas, mashed parsnip, turnip or carrot. Cover with finely mashed potato and spread tho top with butter. Each luycr should have salt and pepper to taste. Bake in tho oven until potato is a golden brown.Advocate (Burnie, Tas. : 1890 - 1954), Saturday 11 June 1932, |
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EGG AND MUSHROOM PIE.
Six eggs, 1 lb. mushrooms, 2 tablespoons butter, salt and pepper to taste, 2 heaped tablespoons breadcrumbs. Peel and place mushrooms in a saucepan. Cover with water, then place lid on pan, and simmer till tender. Drain off liquid and melt butter in another pan. Add mushrooms and cook very slowly for ten minutes. Season to taste, then pour into a shallow buttered fireproof dish. Break the eggs on top. Sprinkle with crumbs, then dab with liny dots of butter. Bake till eggs are set. Enough for four to six persons.West Coast Recorder (Port Lincoln, SA : 1909 - 1942), Thursday 18 June 1936 |
Biscuits
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| Oatmeal biscuits |
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Oatmeal biscuits.
Ingredients :— 1 tablospoonfuls of flour and two of oatmeal, 1 teaspoonfnl of baking powder, and i of salt warm water. Method.— Mix flpur, oatmeal, baking powder, and salt togetbor. Pour in sufficient warm water to make into a nice light paste ; torn on to a slightly floured board, roll out thinly, stamp into rounds, prick slightly with a fork, and bake in a hot oven for about 8 minutes.Queanbeyan Observer (NSW : 1894 - 1908; 1910 - 1915), Friday 21 July 1905 |
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| CHOCOLATE BISCUITS. The whites of two eggs beaten to a froth, 1/2b white sugar, 1/3oz cinnamon, £lb sweet almonds pounded, 2oz powdered chocolate, enough flour to make a paste. Boll it half an inch thick, and out into any shape you like. Bake in slow oven. Cowra Guardian and Lachlan Agricultural Recorder (NSW : 1898 - 1907), Saturday 9 September 1899 |
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| JAM DROPS. Take two cups of flour, two tea-spoonsful baking powder, three-quar-ters of a cup of sugar, half a cup of butter and two eggs. Beat butter and sugar to a cream, add the eggs, then flour and baking powder. Make into balls about the size of a walnut; press holes in top, and fill with jam. Bake in a quick oven. Corrigin Chronicle and Kunjin-Bullaring Representative (WA : 1925 - 1943), Thursday 8 January 1925 |
"Populate or perish" policy
Between 1945 and 1965, two million immigrants arrived in Australia. Displaced Persons who came to Australia were Latvians and Estonians (the Balts), Poles, Ukrainians, Hungarians, Czechs and Yugoslavs. The British remained the largest part of the migrant intake until 1953.
[1] Between 1953 and late 1956, migrants from Southern Europe outnumbered the British.
In 1973, the Whitlam government (1972–1975) ended preferentially European immigration. Predominantly Asian immigration to Australia continues to the present day.
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(Italian Bèan Soup)One rasher bacon, small quantity bacon fat, 1 small onion, 2 leeks, 2 skinned chopped tomatoes, I cup chopped celery, 1 carrot, 1 cup dried beans (soaked overnight in water to cover), piece of lean breast of pork, ? cups boiling: water, salt to taste, 1 cup chopped cabbage, J cup rice, 2 sprigs of parsley, 2 sage leaves, I clove garlice, grated cheese) toast croutons;
Brown diced bacon in bacon fat with chopped onion, chopped leeks, and tomatoes. Add celery, diced carrot, beans and pork. Fry 1 or 2 minutes longer. Add water and salt, cook gently 1 hour. Add more water if neces-sary, then cabbage. Simmer 15 minutes, stir in wellwashed rice, and cook 12 to 15 minutes longer. One minute before taking off fire, add parsley, sage and finely minced garlic. Serve topped with grated cheese and toast croutons.
Dutch Pea Soup Two pig's trotters, llb sausage meat, 1} cups dried' peas, 4 pi-its water, llb potatoes, 1 stick celery, few celery leaves, 2 level dessertspoons-salt, 1 onion. Wash peas, cover with boiling water, soak 24 hours. Boil gently 2 hours in water in which peas soaked. Press through sieve, add trotters, sausage meat, and water. Cook I hour, add diced potatoes, and celery, chopped onion, celery leaves, and salt. Continue cook-ing until soup is smooth and thick, about 3 to 4 hours. The longer it cooks the better the taste. This soup is particularly good if kept until the next day.Sunday Times (Perth, WA : 1902 - 1954), Sunday 6 June 1954 |
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| Greek Keftethers |
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| Greek recipe A number of people who have tasted and enjoyed Greek dishes have asked for some Greek recipes. Here is a recipe from George and Maureen Xeros. of Merbein for a Greek dish called Keftethers: Ingredients: 1 lb. mince meat (lamb, topside or a mix-ture of pork and mutton), a medium onion, a cup self-raising flour, a large glass water, salt, pepper, a table-spoon of chopped parsley, a good pinch of herbs. METHOD: Mix all together adding more water if neces-sary to make a fairly wet mix-ture. Stand in refrigerator for an hour.Take spoonfuls and roll in flour; fry in deep very hot olive oil. Can be made large for everyday meals, but are nice made small for parties.Sunraysia Daily (Mildura, Vic. : 1920 - 1971), Thursday 13 January 1955, |
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(many Chinese came during the gold rush) CHINESE RICE.
Boil one cup rice, until tender, drain and add three-quarters of a cup each of celery and cabbage sliced very ( finely and one cup of diced, cooked: pork; cook gently until tender; add two well-beaten eggs and simmer forfive minutes, stirring constantly, add two tablespoonfuls of soy sauce (ordi: nary brown sauce) and serve very hot. This is a really delicious meal. Molong Express and Western District Advertiser (NSW : 1887 - 1954), Saturday 24 December 1938 |
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| Bortsch (Polish) |
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| ANOTHER NATIONAL DISH.Bortsch (Polish) Take 1 white turnip, 1 crimson beetroot, 1 onion, a couple of sticks of celery, a small cabbage (Savoy for preference). Shred the cabbage into small pieces and slice the other vegetables into 1 "matches." Cook until all the vegetablesare thoroughly heated, but not brown, with some butter in a saucepan. Then add some strained stock made from the bones., of a duck, a piece of beef shin; a bouquet of herbs, a bay leaf, peppercorns, cloves and a very small amount of mace. Simmer the vegetables in the stock until it is well cooked. Then cut up a fairly large beetroot, put a little white vinegar with it. Then strain off the juice and add it with some sweet or sour cream (preferably sour .cream as bortsch should have an acid flavor). Add just before the bortsch is brought to the table very hot,Table Talk (Melbourne, Vic. : 1885 - 1939), Thursday 13 August 1931 |
