5.2. Materiales y métodos
5.2.1. Material experimental y tratamientos
Rea Featherstone
Rea Featherstone’s recipes Rea Featherstone’s recipes Rea Featherstone’s recipes Rea Featherstone’s recipes Rea Featherstone’s recipes Rea Featherstone’s recipes Rea Featherstone’s recipes Rea Featherstone’s recipes
The fifties housewife The fifties housewife
Nibbles
Nibbles and and snacks snacks PreservesPreserves
Mock chickenMock chicken Imitation apricot fillingImitation apricot filling Main course
Main course Tomato and passionfruit jamTomato and passionfruit jam
Crunchy Norwegian casseroleCrunchy Norwegian casserole HintsHints
French cabbage rollsFrench cabbage rolls To polish cutlery and silverTo polish cutlery and silver
Savoury chopsSavoury chops Ivory knife handlesIvory knife handles
Shepherd’s pieShepherd’s pie For fliesFor flies Biscuits cakes and sweets
Biscuits cakes and sweets Curly woolCurly wool
123 piecrust with stewed fruit123 piecrust with stewed fruit
Delicious lemon cheese for tartsDelicious lemon cheese for tarts
Eggless chocolate cakeEggless chocolate cake
Melting momentsMelting moments
Neenish tartsNeenish tarts
Pumpkin fruit cakePumpkin fruit cake
Pusher biscuitsPusher biscuits
Rocky roadRocky road
Washday puddingWashday pudding
LamingtonsLamingtons
Rea Featherstone
Mock chickenMock chicken
We frequently ate this spread on our white bread sandwiches for school lunches.
We frequently ate this spread on our white bread sandwiches for school lunches.
Ingredients Ingredients 1 small onion 1 small onion
1 rounded teaspoon butter 1 rounded teaspoon butter 1 tomato, skinned and chopped 1 tomato, skinned and chopped 1 teaspoon dried mixed herbs 1 teaspoon dried mixed herbs 1 beaten egg
1 beaten egg
1 tablespoon grated cheese 1 tablespoon grated cheese salt and pepper to taste salt and pepper to taste
Directions Directions
Cook onion slowly with butter, for about Cook onion slowly with butter, for about 10 minutes. Do not brown.
10 minutes. Do not brown.
Add the tomato and herbs, and
Add the tomato and herbs, and simmer for a fewsimmer for a few minutes.
minutes.
Remove from heat. Add the beaten egg, salt and Remove from heat. Add the beaten egg, salt and pepper, and cheese, and beat well. If
pepper, and cheese, and beat well. If the eggthe egg isn’t quite cooked, put back on the stove for a isn’t quite cooked, put back on the stove for a minute or two.
minute or two.
Add 2 crushed shredded wheatmeal biscuits if Add 2 crushed shredded wheatmeal biscuits if required to be thicker.
required to be thicker.
Crunchy Norwegian casseroleCrunchy Norwegian casserole
This was a Featherstone family favourite, often served
This was a Featherstone family favourite, often served in winter. Substitute chilli sauce if in winter. Substitute chilli sauce if Tabasco isTabasco is unavailable.
unavailable.
Ingredients – white sauce Ingredients – white sauce 1 tablespoon flour
Directions – white sauce Directions – white sauce Melt butter and mix in flour.
Melt butter and mix in flour.
Heat remaining milk separately.
Heat remaining milk separately.
Add a little warmed milk to the butter–flour Add a little warmed milk to the butter–flour mixture and stir to prevent lumps.
mixture and stir to prevent lumps. Add moreAdd more milk, stirring, and then add this mixture to the milk, stirring, and then add this mixture to the rest of the warmed milk.
rest of the warmed milk.
Cook until the sauce coats the back
Cook until the sauce coats the back of a woodenof a wooden spoon.
spoon.
Ingredients – casserole Ingredients – casserole
¾ cup green pepper
¾ cup green pepper
¾ cup onion
¾ cup onion 1 cup diced celery 1 cup diced celery 7 ounces
7 ounces tuna tuna (220 (220 g)g) 3 ¾
3 ¾ ounce ounce tin sardines tin sardines (110 (110 g)g) 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce 2 drops Tabasco sauce
2 drops Tabasco sauce 1 cup thick white sauce 1 cup thick white sauce Topping
Topping
2 tablespoons melted butter 2 tablespoons melted butter 1 cup cornflake crumbs 1 cup cornflake crumbs
Directions – casserole Directions – casserole Combine and sauté
Combine and sauté vegetables.vegetables.
Mix in other ingredients and top
Mix in other ingredients and top with the meltedwith the melted butter and crumbs.
butter and crumbs.
Cook in moderate oven (180
Cook in moderate oven (180°°C) for 30 minutes.C) for 30 minutes.
Rea Featherstone
French cabbage rollsFrench cabbage rolls
Another way to serve mince – a cheap family meal. I think the garlic is the reason for the ‘French’ name, as it Another way to serve mince – a cheap family meal. I think the garlic is the reason for the ‘French’ name, as it
was an unusual ingredient in the fifties.
was an unusual ingredient in the fifties.
Ingredients – filling Ingredients – filling
½ pound mince (250 g)
½ pound mince (250 g)
½ cup uncooked rice
½ cup uncooked rice
½ cup soft breadcrumbs
½ cup soft breadcrumbs
4 tablespoons finely chopped onions 4 tablespoons finely chopped onions 1 garlic clove
2 large tablespoons margarine 2 large tablespoons margarine 12 tender cabbage leaves 12 tender cabbage leaves
Directions – cabbage rolls Directions – cabbage rolls Mix together all
Mix together all ingredients except cabbageingredients except cabbage leaves.
leaves.
Simmer cabbage leaves in boiling water Simmer cabbage leaves in boiling water 3–5 minutes.
3–5 minutes.
Remove leaves. Drain and cut out rib, Remove leaves. Drain and cut out rib, thenthen spread with mixture. Roll firmly.
spread with mixture. Roll firmly.
Stack closely in oven dish. Put on lid and cook Stack closely in oven dish. Put on lid and cook 40 minutes in a moderate oven (180
40 minutes in a moderate oven (180°°C).C).
Pour sauce over cabbage rolls. Replace lid Pour sauce over cabbage rolls. Replace lid andand cook another 20 minutes.
cook another 20 minutes.
Ingredients – sauce
juice of a lemon juice of a lemon salt and pepper salt and pepper
Directions – sauce Directions – sauce
Cook onions and garlic in melted
Cook onions and garlic in melted margarine formargarine for 2 minutes.
2 minutes.
Add plain flour and enough stock to make Add plain flour and enough stock to make creamy sauce.
creamy sauce.
Add lemon juice, salt and pepper.
Add lemon juice, salt and pepper.
Savoury chopsSavoury chops
Mutton chops are no longer common, but it was everyday family food then.
Mutton chops are no longer common, but it was everyday family food then.
Ingredients Ingredients
1 pound stewing chops 1 pound stewing chops 4 slices bacon
2 tablespoons flour plus salt and
2 tablespoons flour plus salt and pepper, topepper, to make seasoned flour
Trim chops and cut rind o
Trim chops and cut rind off bacon.ff bacon.
Scrape and slice carrot.
Scrape and slice carrot.
Peel and slice onion.
Peel and slice onion.
Roll chops in seasoned flour.
Roll chops in seasoned flour.
Into a pie dish
Into a pie dish place layers of chops, bacon,place layers of chops, bacon, carrot and onion. Add water.
carrot and onion. Add water.
Cover pie dish and bake in moderate oven Cover pie dish and bake in moderate oven (180
(180°°C) for 1–1½ hours.C) for 1–1½ hours.
Rea Featherstone
Shepherd’s pieShepherd’s pie
This traditional dish warmed the family on cold winter nights.
This traditional dish warmed the family on cold winter nights.
Ingredients – stewed mince Ingredients – stewed mince 1 pound mince (500 g) 1 pound mince (500 g) 1 onion
1 onion parsley parsley
1 small carrot, grated 1 small carrot, grated
½ cup water
Directions – stewed mince Directions – stewed mince
Place meat, chopped onion, parsley and grated Place meat, chopped onion, parsley and grated carrot in a saucepan.
carrot in a saucepan.
Add water, salt and pepper.
Add water, salt and pepper.
Cook over gentle heat until well
Cook over gentle heat until well cooked.cooked.
Add water if necessary.
Add water if necessary.
Sprinkle flour over meat and mix
Sprinkle flour over meat and mix well. Allow towell. Allow to thicken.
thicken.
Pour into pie dish and cover with slices of Pour into pie dish and cover with slices of tomato, if desired.
tomato, if desired.
Ingredients – mashed potato Ingredients – mashed potato 4 large potatoes
4 large potatoes
1 rounded teaspoon butter 1 rounded teaspoon butter 2–3 tablespoon milk
2–3 tablespoon milk
Directions – mashed potato Directions – mashed potato
Peel potatoes and cut into chunks.
Peel potatoes and cut into chunks.
Add to boiling water and boil until very soft.
Add to boiling water and boil until very soft.
Drain.
Drain.
Return to saucepan. Add butter and a
Return to saucepan. Add butter and a good dashgood dash of milk.
of milk.
Beat well until very smooth.
Beat well until very smooth.
extra butter, melted extra butter, melted
To assemble To assemble
Put the mince into
Put the mince into a greased rectangular bakinga greased rectangular baking dish, and top with mashed potato.
dish, and top with mashed potato.
Use a fork to decorate the top, and brush with Use a fork to decorate the top, and brush with melted butter.
melted butter.
Cook in a hot oven (230
Cook in a hot oven (230°°C) for 15 minutes untilC) for 15 minutes until the top is golden brown.
the top is golden brown.
Serve hot.
Serve hot.
Rea Featherstone
123 piecrust with stewed fruit 123 piecrust with stewed fruit
As easy to make as it is to remember: 1–2–3. I suggest baking in a moderate oven for 20 minutes.
As easy to make as it is to remember: 1–2–3. I suggest baking in a moderate oven for 20 minutes.
Ingredients
3 tablespoons self-raising flour 3 tablespoons self-raising flour Stewed fruit such as peach or quince Stewed fruit such as peach or quince
Directions Directions
Mix ingredients together with fingers until Mix ingredients together with fingers until crumbly and sprinkle it thickly over
crumbly and sprinkle it thickly over cooked fruit.cooked fruit.
Bake in usual way, but not too quickly.
Bake in usual way, but not too quickly.
Delicious lemon cheese for tartsDelicious lemon cheese for tarts
Rea used to say that the lemons must be fully ripe, and that the recipe will not set with Meyer lemons. This is Rea used to say that the lemons must be fully ripe, and that the recipe will not set with Meyer lemons. This is typical picnic food, served in a crumbed biscuit tart shell and eaten with a cup of hot tea while Bill and Uncle typical picnic food, served in a crumbed biscuit tart shell and eaten with a cup of hot tea while Bill and Uncle Don painted watercolours of gum trees down by the creek.
Don painted watercolours of gum trees down by the creek.
Ingredients Ingredients
1 tin condensed milk 1 tin condensed milk rind and juice of 4 lemons rind and juice of 4 lemons egg yolks
egg yolks
tart shell made of biscuit crumbs and
tart shell made of biscuit crumbs and meltedmelted butter, chilled
butter, chilled
Directions Directions
Mix all ingredients well.
Mix all ingredients well.
Spread mixture in tart shell.
Spread mixture in tart shell.
Store in ice chest.
Store in ice chest.
Eggless chocolate cakeEggless chocolate cake
There are many eggless recipes in Rea’s recipe book. This may be because of post-war shortages.
There are many eggless recipes in Rea’s recipe book. This may be because of post-war shortages.
Ingredients Ingredients 1 cup hot water 1 cup hot water
4 teaspoons golden syrup 4 teaspoons golden syrup
½ teaspoon bicarbonate of soda
½ teaspoon bicarbonate of soda 3 tablespoons margarine
3 tablespoons margarine
½ cup brown sugar
½ cup brown sugar 2 cups self-raising flour 2 cups self-raising flour 2 tablespoons cocoa
Place ingredients in basin in order
Place ingredients in basin in order listed, up tolisted, up to the flour.
the flour.
When margarine has melted, add self-raising When margarine has melted, add self-raising flour and cocoa.
flour and cocoa.
Mix thoroughly.
Mix thoroughly.
Bake in a moderate oven
Bake in a moderate oven (180(180°°C) aboutC) about 25 minutes.
25 minutes.
Rea Featherstone
Melting momentsMelting moments
A classic biscuit recipe. We often found these in the bikkie tin when we came home from school.
A classic biscuit recipe. We often found these in the bikkie tin when we came home from school.
Ingredients Ingredients
¼ to ½ pound butter
¼ to ½ pound butter (125–25(125–250 g)0 g) 2 ounces sugar (60 g)
2 ounces sugar (60 g) 4 ounces
4 ounces cornflour cornflour (125 g(125 g))
Directions Directions
Beat butter and sugar to a
Beat butter and sugar to a cream then siftcream then sift cornflour in slowly.
cornflour in slowly.
Roll into walnut sized balls in the palms of the Roll into walnut sized balls in the palms of the hands.
hands.
Put on a greased
Put on a greased paper on biscpaper on biscuit tray. uit tray. Use aUse a fork to flatten onto the tray.
fork to flatten onto the tray.
Bake in a moderate oven
Bake in a moderate oven (180(180°°C) aboutC) about 10 minutes.
10 minutes.
Sandwich pairs together with white icing.
Sandwich pairs together with white icing.
Neenish tartsNeenish tarts
Rea recommends these special-occasions tarts for afternoon tea, or to serve with coffee after dinner. Almond Rea recommends these special-occasions tarts for afternoon tea, or to serve with coffee after dinner. Almond meal should be used for the pastry, she says, but champagne pastry is good too.
meal should be used for the pastry, she says, but champagne pastry is good too.
Ingredients – c
Ingredients – champagne pastryhampagne pastry 3 ounces butter (90 g)
3 ounces butter (90 g)
¼ cup caster sugar
¼ cup caster sugar 1 egg yolk
1 egg yolk
¾ cup flour
¾ cup flour
½ cup self-raising flour
½ cup self-raising flour pinch salt
pinch salt
1 tablespoon milk 1 tablespoon milk
Directions – champagne pastry Directions – champagne pastry Cream butter and sugar.
Cream butter and sugar.
Add egg yolk then sifted flour alternately with Add egg yolk then sifted flour alternately with milk.
milk.
Knead. Rest 15 minutes.
Knead. Rest 15 minutes.
Roll out thinly.
Roll out thinly.
Cut circles for tartlets. Prick with
Cut circles for tartlets. Prick with fork afterfork after placing on tray to bake.
placing on tray to bake.
Bake 10 minutes at 375
Bake 10 minutes at 375°°F (190F (190°°C).C).
Makes about 20 small tart shells.
Makes about 20 small tart shells. Cool beforeCool before filling.
filling.
Ingredients – almond cream Ingredients – almond cream 3 ounces
3 ounces butter butter (90 g(90 g))
6 level tablespoons icing sugar 6 level tablespoons icing sugar 1½ tablespoons condensed milk 1½ tablespoons condensed milk 3 tablespoons honey
3 tablespoons honey few drops almond essence few drops almond essence
Directions – almond cream Directions – almond cream
Cream butter and icing sugar, then add
Cream butter and icing sugar, then add the restthe rest of the ingredients.
of the ingredients.
Mix well.
Mix well.
Fill the small tart shells with almond cream, Fill the small tart shells with almond cream, smoothing it over so it is even with the tart smoothing it over so it is even with the tart edges. 1 cup icing mixture 1 cup icing mixture 1 tablespoon butter Make the white icing.
Make the white icing.
Halve, and add cocoa to one half to make brown Halve, and add cocoa to one half to make brown icing.
icing.
To assemble To assemble
Ice each filled tart half with
Ice each filled tart half with white icing and half white icing and half with chocolate icing.
with chocolate icing.
Rea Featherstone
Pumpkin fruit cakePumpkin fruit cake
This was Rea’s most famous recipe. A beautiful moist golden fruit cake.
This was Rea’s most famous recipe. A beautiful moist golden fruit cake.
Ingredients Ingredients
½ pound butter (250 g)
½ pound butter (250 g) 1 cup sugar
1 cup sugar 2 eggs 2 eggs
1 cup cold mashed pumpkin 1 cup cold mashed pumpkin 2 cups flour
2 cups flour
1 teaspoon cream of tartar 1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon baking soda 1 packet mixed fruit (375 g) 1 packet mixed fruit (375 g)
Directions Directions
Cream butter and sugar.
Cream butter and sugar.
Add eggs and beat well.
Add eggs and beat well.
Add pumpkin and sifted dry ingredients, and Add pumpkin and sifted dry ingredients, and lastly mixed fruit.
Pusher biscuitsPusher biscuits
This buttery mix can be pushed through a metal biscuit maker tube using different inserts to make a variety of This buttery mix can be pushed through a metal biscuit maker tube using different inserts to make a variety of decorative biscuits that look good for Christmas. Kids enjoy helping to make these.
decorative biscuits that look good for Christmas. Kids enjoy helping to make these.
Ingredients Ingredients
2 ounces butter or dripping (60 g) 2 ounces butter or dripping (60 g) 2 ounces sugar (60 g)
2 ounces sugar (60 g) 1 egg
1 egg
6 ounces self-raising flour (180 g) 6 ounces self-raising flour (180 g)
¼ teaspoon salt
¼ teaspoon salt
Directions Directions
Beat butter or dripping and sugar to a cream.
Beat butter or dripping and sugar to a cream.
Add egg and sifted dry ingredients.
Add egg and sifted dry ingredients.
Mix and put mixture through pusher.
Mix and put mixture through pusher.
If mixture is too stiff for pusher, add a little If mixture is too stiff for pusher, add a little boiling water after adding flour.
boiling water after adding flour.
Cook in moderate oven (180
Cook in moderate oven (180°°C) aboutC) about 10 minutes.
10 minutes.
Variations Variations
Vanilla fingers: add vanilla essence.
Vanilla fingers: add vanilla essence.
Strawberry cream: add strawberry essence and Strawberry cream: add strawberry essence and join biscuits with strawberry icing.
join biscuits with strawberry icing.
Monte Carlos: Add 1 tablespoon honey. Join with Monte Carlos: Add 1 tablespoon honey. Join with raspberry jam and vanilla
raspberry jam and vanilla icing.icing.
Rea Featherstone
Rocky roadRocky road
Rea has many recipes for sweets. The kids helped her make them for school fetes. Instead of Jellettes, make Rea has many recipes for sweets. The kids helped her make them for school fetes. Instead of Jellettes, make different colours of packet jelly with half quantity of water. When the jellies are set, dice.
different colours of packet jelly with half quantity of water. When the jellies are set, dice. You can also add You can also add sultanas.
4 ounces white shortening (Copha) 4 ounces white shortening (Copha)
¾ cup sifted icing sugar
¾ cup sifted icing sugar 2 tablespoons cocoa 2 tablespoons cocoa vanilla
vanilla
½ cup walnuts or peanuts
½ cup walnuts or peanuts 3 coloured Jellettes (chopped) 3 coloured Jellettes (chopped)
Directions Directions
Cut marshmallows into small pieces.
Cut marshmallows into small pieces.
Grease 7 inch square tin.
Grease 7 inch square tin.
Melt shortening over gentle heat – it Melt shortening over gentle heat – it mustmust only be lukewarm.
only be lukewarm.
Add to icing sugar, cocoa and vanilla.
Add to icing sugar, cocoa and vanilla.
Mix till smooth.
Mix till smooth.
Fold through marshmallows, nuts and Jellette Fold through marshmallows, nuts and Jellette pieces.
pieces.
Press into prepared tin, chill.
Press into prepared tin, chill.
Cut into squares. Wrap if
Cut into squares. Wrap if desired.desired.
Washday puddingWashday pudding
Even after a day boiling the copper and folding the family washing, the family expected dessert.
Even after a day boiling the copper and folding the family washing, the family expected dessert. It needs noIt needs no sauce as it has enough.
sauce as it has enough.
Ingredients Ingredients
1½ cups self-raising flour 1½ cups self-raising flour 1 tablespoon butter 1 tablespoon butter
2 tablespoons boiling water 2 tablespoons boiling water
½ cup milk 1 cup boiling water, extra 1 cup boiling water, extra
Directions Directions
Rub flour and butter together.
Rub flour and butter together.
Add boiling water and milk. Mix well.
Add boiling water and milk. Mix well.
Add boiling water and milk. Mix well.