Posted in Grandma Bailey's Cook Book

Granma’s Tapioca Cream

Here is another of Granma’s recipes; this time for Tapioca Cream.  Around our family dinner table it was known as Tapioca Pudding and mum would use the same recipe using either Tapioca or Sago – whichever was in the cupboard.  It didn’t matter to me though – I loved both tapioca and sago!

Granma’s Tapioca Cream Dessert

Ingredients:

3 tbsp. Tapioca (note: tablespoon measurement was bigger. Equalled 1/2 cup)

Quart of 1/4 of milk  (nearly 4 cups= 946 mls)

3-4 eggs (I used 3 eggs)

1/2 cup sugar

Vanilla, Almond or Lemon essence (I prefer using finely grated lemon rind)

Method:

Soak tapioca 3 hours or overnight (in water).  Drain off water and cook tapioca till it is quite tender (in milk).  Beat yolks of eggs and add sugar, and then stir into tapioca.  Let it cook for a minute or two to set the eggs but on no account let it boil. Remove from fire (OMG Surprised smile) and add essence and stiffly beat egg white.  When cold place in glass dish.

Recipe Reiview

My husband Terry (a chef) and I trialled Granma’s recipe choosing to make the vanilla version, however we also made a modern day equivalent recipe using the lemon rind for flavouring.  When we compared both recipes we found the following:

  1. Granma’s recipe had a little more of the custard, which both my husband and I found more to our liking
  2. Granma’s recipe was slightly less sweet, whilst still providing plenty of sweetness for a dessert.  Terry and I found the more modern recipe to be sickly sweet.
  3. In terms of flavour Terry and I discovered that we preferred the Lemon Tapioca Pudding to the Vanilla flavoured version, however this is purely a preference of taste.  We both felt Granma’s version to be the superior for flavour and texture
  4. I cooled the tapioca slightly before adding the egg mixture so it wouldn’t curdle
  5. I found that I did not have to soak the tapioca – just cook on very lowest heat setting.  It took around 45 minutes
  6. Obviously where Granma says to remove from fire – I removed from stove!  This could be a good campfire recipe though.

Julies Stars Out Of 5 Rating

Granma’s Recipe                    StarStarStarStarStar

Modern Recipe                        StarStarStar

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Posted in Grandma Bailey's Cook Book

Miss Paul’s Tomato Sauce

Well, it’s that time of year when you can’t pick ripening tomatoes quickly enough, before pulling out the plants!  I have so many tomatoes in my fridge crisper that I simply HAVE to look for ways in which to use them – besides the obvious inclusion in salads. 

I have no idea who Miss Paul was or what relationship she had with my grandmother, Ines Maude Bailey, but this recipe is in my grandmothers cookbook, so I have“road tested” it.  I quartered the recipe and noted the quantities that I used in red in a trial to ascertain if this is a Tomato Sauce that my family would like.  I believe that over the years the human palate must have changed or our expectation of flavours is higher, because sometimes I find that Granma’s recipes lack the intense flavour that we now expect in the foods we consume.

Miss Paul's Tomato Sauce
Miss Paul’s Tomato Sauce

 

Ingredients

20 lbs Tomatoes (9 Kilos)                                        2.3 Kilo’s                        

2 quarts Vinegar (1.9 Litres)                                   475 ml (I used 500 ml)                                

1/2 lb Salt (230 grams)                                              60 grams

1 1/2 lb Sugar (680 grams)                                        170 grams

2 oz Garlic (60 grams)                                              1 tblsp

2 oz Whole Ginger (60 grams)                                1 tblsp

1 1/4 oz Cloves (35 grams)                                       2 tsp

1 1/2 oz Whole Spice (43 grams)                              2 1/2 tsp

1 oz Whole Pepper (30 grams)                                2 tblsp

1/2 oz Cayenne Pepper (15 grams)                          1 tblsp

 

Method  (I have noted my own additions to the method in red)

Peel Tomatoes and place in saucepan, add vinegar, salt, sugar, whole pepper corns and cayenne pepper.  Tie garlic, ginger, whole spice and cloves in a muslin bag and lower into tomato mixture.  Boil altogether for 4 hours, strain through metal sieve bruising well with wooden spoon.  I decided to put the mixture through a mouli.  Bottle whilst hot.  This is one of the best recipes known for tomato sauce.  It will keep for years and improves with keeping! (Granma must have loved it)! Bottle in sterilised jars whilst hot and allow to cool before storing in cool, dark cupboard.

Conclusions  OK, so I found Granma’s recipe way too sweet, and not to my personal liking.  Perhaps Granma had a sweet tooth. However, with so many tomatoes this season I searched for a tomato sauce recipe that would suite the family and eventually found a recipe for tomato sauce which I could freeze.  I now have 4 litres of frozen sauce I can use through the off season!

Posted in Grandma Bailey's Cook Book

Granma’s Boiled Custard

Granma's Boiled Custard Recipe
Granma’s Boiled Custard Recipe

Below are the typed directions for Granma’s Boiled Custard.  A boiled custard is one of my favourite desserts, but unfortunately the rest of my family are not as impressed with this type of sweet, so I don’t get to have it very often.

To every pint (560 mils) of milk allow 3 or 4 eggs.  Sugar and flavouring to taste.  Beat the yolks for a few minutes, put the milk into a stewpan and when it boils pour it over the eggs whisking all the time, strain back into the stewpan and whisk well till it boils, take it at once from the fire and pour into a basin sweeten and flavour and if to be served cold, whisk every now and then till it is just warm, then pour into glasses.

Can you imagine a time when to make a custard one had to strain a custard through muslin?  Modern day kitchen strainers seem so much more convenient.  I must admit that I haven’t tried this recipe of Granma’s.  When I cook Granma’s recipes I like to follow her directions to “the letter’, but straining custard through material just does not appeal.  Added to that is the fact that when I do make this custard the recipe that I have used for all of my married life is really yummy.

My recipe for Boiled Egg Custard is a bit different in that it stipulates 560 mils milk + 300 ml pure cream to 5 egg yolks, 1 teaspoon vanilla essence and 1/2 cup sugar.  This is the recipe that I have followed for the past 35 years – and I love it.

Method

  1. Heat the milk, cream and vanilla  in a heavy-based saucepan over medium heat until just below boiling point, then remove from the heat.
  2. Meanwhile, use a whisk to mix the egg yolks and sugar in a bowl until well combined. Gradually whisk hot milk mixture into the yolks mixture, then return to the same pan over medium-low heat. Using a wooden spoon, stir gently but continuously, reaching the base and corners, for 4-5 minutes until the custard is thick enough to coat the back of a spoon (when you run a finger along the spoon, it should leave a trail).
  3. Remove from heat and strain through a fine sieve into a container. Cool for 15 minutes, stirring occasionally, then cover surface directly with plastic wrap to prevent a skin from forming and cool completely in the fridge.

Who else out there loves Boiled Egg Custard?

Posted in Grandma Bailey's Cook Book

Granma’s Anzac Biscuit Recipe

ANZAC BISCUITS

Granma's Anzac Biscuits
Granma’s Anzac Biscuits

 

Granma's Anzac Biscuit Recipe
Granma’s Anzac Biscuit Recipe

Ingredients:

  • 1 Cup Rolled Oats
  • 1 Cup Flour (this is plain flour)
  • 3/4 Cup Brown Sugar
  • 1 Cup Desiccated Coconut
  • 1/4 Pound Butter
  • 1 Dessert Spoon Golden Syrup
  • 1/2 Teaspoon Bi Carb Soda
  • 2 Tablespoons Boiling Water
  • Pinch Salt

Method:

  1. Mix all dry ingredients together
  2. Add butter/soda mixture last
  3. Put a teaspoon of mixture on greased tin and bake until brown

 

Now – the recipe I have been using for the past 20 years only varies slightly from my Granma’s.  My recipe calls for a 1/4 cup of golden syrup and uses white sugar instead of brown – so I decided to give Granma’s recipe a taste test this morning.

My husband Terry and I stood there rolling a double batch of biscuits – just so we could have some to send home with the grandkids!!

Our conclusions:  Yum Yum Didily Yumious !!!  The brown sugar makes a lovely difference to the overall taste – I recommend EVERYONE tries it!!

 

Posted in Grandma Bailey's Cook Book

Nut Bread

This is one of Granma’s better recipes and it is really quite yummy!!  It does only keep for about 2 days though, however it doesn’t last too long in my house, so that’s not a problem.  The scanned picture of the page looks like Granma may have used this recipe numerous times herself.

Granma's Nut Bread Recipe
Granma’s Nut Bread Recipe

 

Ingredients:

  • 2 cups Self Raising Flour
  • 3/4 Cup of Milk
  • 2 Eggs
  • 1/2 tsp Salt
  • 1/2 Cup Sugar
  • 1 tblsp Butter
  • 1/2 pound of Walnuts I use a 125 gm packet of “Lucky” Crumbed Walnuts and it is plenty

Method

  • Sift the flour and rub in the butter, add sugar and salt also
  • Eggs well beaten then milk, add the nuts chopped small
  • Mix thoroughly
  • Divide mixture into two tins, well greased and let stand for 20 minutes
  • Bake 3/4 hour, decreasing heat gradually

I think Grandma was a little light on the method.  I actually put all the dry ingredients together and then added the wet ingredients.  I put the mixture into a greased loaf tin and cooked at 170 degrees for 3/4 hour exactly.

Thanks Granma – this recipe is a treasure

 

Posted in Grandma Bailey's Cook Book

Rice & Tomato Mould

1 cup cooked Rice

  • 1 onion – finely chopped
  • 1 cup tomato puree (I use chopped tinned tomato)
  • 2 tbsp cornflour
  • 2 tbsp peanut butter
  • Salt & Pepper to taste

 

Method

  • Mix peanut butter with cornflour, then mix into all other ingredients
  • Butter mould, also paper for top & steam 3 to 4 hours
  • I spray the pudding steamer with oil spray
  • serves 6 people
  • Delicious served cold with Salad
Reciped Shared with my Grandmother by her daughter-in-law, Thora Campbell-Pengilley
Recipe Shared with my Grandmother by her daughter-in-law, Thora Campbell-Pengilley
Posted in Grandma Bailey's Cook Book

Jam Drops & The Missing Ingredient !

Granma's Jam Drop Recipe
Granma’s Jam Drop Recipe

I think Granma must have been pressed for time when she wrote out the recipe for Jam Drops.  As you can see from the scan above my method is a little different from hers, in that I have added direction for the use of the baking powder and also the rolling of the biscuit balls.  I have tried these tasty litte biscuits though, and as Jam Drops go – these are very, very good!  My youngest son ( a full grown man), gave his nod of approval just this morning, when he burnt his fingers on Jam Drops fresh from the oven.

Jam Drops  

Ingredients: 2 cups flour        This must have been plain flour, because of the addition of baking powder

¾ cup Sugar      I used castor sugar, but I suspect Granma used ordinary sugar

½ cup butter      125 Grams

1 Large Egg        OR 2 small eggs

Sm Teaspoon Baking Powder

Method: Beat butter and Sugar to a cream and add eggs. Then add flour and baking powder and mix dough. Roll into small balls. Press a hole in the middle into which place some jam. Bake in a quick (hot) oven.

Granma’s Missing Ingredient – Vanilla Essence I looked up Jam Drop recipes on the internet so that I could compare  Granma’s recipe with a modern recipe and could really only find 1 ingredient that was different in a modern day recipe, and that was the addition of 1 teaspoon of Vanilla Extract, or Essence – depending on which recipe you read.  My hubby and I then researched what the difference between extract and essence was, and when we found that both vanilla essence and extract were used readily, world wide for favouring all sorts of baking goods, it got us to wondering why my Granma didn’t use it in her Jam Drop recipe.

Ines Maude Smith (Granma) married in May of 1908 at the age of 25 years, but going by her handwriting she may have started transcribing recipes into her cookbook during her early teen years.  The recipe for the Jam Drops is in a more mature handwriting and is to be found near the back of her recipe collection, so I am presuming that the recipe was used after her marriage, perhaps even during my mothers childhood between 1913 and 1923.  During that period of time World War 1 broke out and many common household supplies became difficult to purchase. My husband and I wondered if this was in fact the very reason that she did not include vanilla essence, or extract, in her recipe.  Supplies of what could be seen as a luxury item would have been very low, plus the cost may have been prohibitive.  During World War 1 my grandfather left my grandmother with their two little children to travel to Glen Innes, where he broke horses for the Army, so the budget at home may well have been very restricted. Our research also provided us with a recipe for homemade Vanilla Extract, which I can’t wait to try.  I’ll have to let you know how it turns out!

Sources: What is the difference between Vanilla Essence and Vanilla Extract? 

https://au.answers.yahoo.com/question/index?qid=20080717004624AARmgPF

Homemade Vanilla Extract Recipe

http://www.simplyrecipes.com/recipes/how_to_make_vanilla_extract/     Sources

Posted in Grandma Bailey's Cook Book

Granma’s Green Tomato Chutney

The page in Granma Bailey’s book is brittle with age and very difficult to read, so I am unable to scan the handwritten recipe for you to see.  Granma made a note on the bottom of the recipe though, that choko’s can take the place of the tomatoes: that she had tried it both ways, and it was very nice.

I recently made the recipe with green tomatoes fresh from my father- in-law’s garden and Granma is right, it was lovely, expecially with meat on sandwiches, but also as a side to red meats.  I so hope that you enjoy this recipe and that you will pass it on to your children.

Ingedients:

1 pound Green Tomatoes – 450 grams,  1/2 pound Onions – about three large onions, 1/2 pound of Raisins chopped finely (optional), 3 cloves Garlic, 3 large apples – sliced, 1 bottle vinegar – 600 mls, 2 cups brown sugar, 1/2 teaspoon cayenne pepper, 1 teaspoon cinnamon

Method:

Slice the green tomatoes and onions and sprinkle liberally with salt. Let stand overnight.  Next day, add chopped garlic and stew in the juice that formed during the night.  Add sliced apples vinegar, sugar and spices and cook until tender.  Pour into sterilsed jars and seal.

Posted in Grandma Bailey's Cook Book

Potatoes Croquettes

This Page has fallen free of the book altogether
This Page has fallen free of the book altogether

Potatoes Croquettes:

Ingred;

  • 1 lb of cold potatoes,  (1/2 kilo)
  • 1 desertspoonful of parsley
  • salt and pepper
  • 1 oz of butter, (30 grams)
  • 1 tablespoonful of milk (15 ml)
  • 1 egg,
  • some breadcrumbs

Method:

  • Put the potatoes through a sieve or a potato masher
  • put the butter and milk into a saucepan, make them hot
  • add salt & pepper and parsley which should be very finely chopped,
  • sprinkle a little flour on the board and form the mixture into little round balls
  • have ready the bread crumbs on a piece of paper and the beaten egg on a plate
  • dip mixture first into egg, and then into breadcrumbs
  • Place in a frying basket or wire spoon
  • fry them until they are a golden brown
  • drain on paper, garnish with fried parsley

Bon Apetit!!  I use this mixture minus the breadcrumbs as a potato cake, adding shallots, and sometimes parmesan cheese to the mixture.  Pop the little potato cakes into a frypan which has been sprayed with olive oil and fry lightly, for a more health concious option.  They are great with poached eggs and grilled tomato for a breakfast.

Posted in Grandma Bailey's Cook Book

Grandma’s Cook Book

Grandma’s cook book was given to me by my mother Madeleine Ines Di Salvia nee: Bailey.  Grandma wrote out her recipes in both pencil and ink, in a book that appears to be similar to a modern 67 page excersise book.  The surprising thing about the book is that it carries a lot of vegetarian recipes, but whether that was because money was tight, or by choice, I don’t know.

The book no longer has a cover, and in an attempt to protect it, I store it in a small box.  Grandma’s writing on these tea coloured, aged pages is now fading.  I would like to ensure that future generations know what recipes Grandma kept, what the cook book looked like and also be able to see her hand writing.  I have transferred a couple of recipes into my own recipe book, and although I have modified some of them to include extra ingredients, they are basically the same and quite popular with my family. 

Grandma also kept newspaper clippings of births, deaths and marriages in the back of the book.  These clippings were an invaluable source of information when I first started researching our family history over 35 years ago.  Goodness knows why she kept these clippings in a cook book – but thank heavens she did.