for every home
YOUR Christmas dinner
table can look as exciting and tempting as the one
pictured on this page.
Detailed methods for preparing the dishes illustrated are given in the new Australian Women's Weekly cookery book, "Family Dinners," which is now on sale at your newsagent or book- stall. Price, 2/-.
In addition to the Christmas menu
and recipes for all kinds of festive fare:
● Fifty prize-winning menus with recipes from our recent £3000 Cookery Contest for households of two, four, six. ● How to get the best from vegetables
with variations in service.
● Unusual, interesting, and appetising recipes for fish dishes, omelets, cookies, supper savories, chocolate cakes, chiffon pies, and home-made sweets.
● Kitchen hints and points on measur- ing oven temperatures, making of good coffee, outdoor cookery.
HERE are some in-
teresting and un- usual recipes for
your use during
the festive season.
Almond snowballs are
simply delicious; easy to make, too.
(Add these to your Christmas sweets—
Half-pound stale plain cake (not sponge), 1 tablespoon apricot jam, 1 tablespoon water, 3 teaspoons lemon juice (or half orange and half lemon), ½ teaspoon almond essence, chocolate icing, coconut.
Rub cake into fine crumbs. Bring jam, water, and fruit juice to simmering point. Pour over crumbs, add essence. Mix well, mould into balls about the size of a large marble. Stand aside to become quite firm. Coat with thin chocolate icing, roll in coco-
nut. Leave until firm.
CHOCOLATE DATE LOG
(Good for picnics, suppers, etc.)
Two ounces margarine or butter, 3oz. sugar, 1 large egg, 1 cup self-raising flour, ¼ cup milk, ¼ cup chopped dates, 3 dessert- spoons cocoa blended with ¼ cup boiling
Cream margarine or butter, gradually add
sugar. Add egg, then dates, beat well Sift flour, fold into mixture alternately with milk. Lastly fold in blended cocoa. Fill into greased loaf-tin or bar-tin, bake in moderate oven (375deg. F. gas, 425deg. F. electric) 25 to 30 minutes. Cool on cake-cooler, top with chocolate butter icing and decorate with
CHICKEN AND PINEAPPLE IN
GINGER SOYA SAUCE
(A dish to keep for special occasions.)
One 4lb. boiled fowl, 1-3rd cup soya sauce, 2 tablespoons cooking oil or mar- garine, ½ clove garlic (finely chopped), 1 dessertspoon ground ginger (or more or less according to taste), 1 dessertspoon brown sugar, 1 teaspoon salt, 2 tablespoons diced, parboiled green pepper, 1½ cups cooked, cubed pineapple or tinned pineapple, 1 cup syrup from pineapple, 3 tablespoons flour, 2 cups water, chopped parsley.
Remove flesh from bones of fowl, cut into cubes. Combine soya sauce, oil or melted margarine, garlic, ginger, sugar, salt, and green pepper. Add cubed meat, cook until golden-brown in deep frying-pan, approxi- mately 15 minutes. Add pineapple juice and 1½ cups water. Simmer until meat is ten- der. Thicken with flour blended to smooth
paste with remaining ½ cup water. Simmer and stir 5 minutes, add pineapple, cook further 5 minutes. Serve hot garnished with chopped parsley.
Continued on page 54
CHRISTMAS Continued from page 53
PEPPERMINT SPANISH CREAM
WITH CHOCOLATE SAUCE
(A festive sweet for festive days.)
One tablespoon gelatine, 2 table- spoons cold water, 1½ cups milk, 3 eggs, 1-3rd cup sugar, peppermint essence or oil of peppermint to
Soften gelatine in cold water, add warmed milk, stir until gelatine is partly dissolved. Stir in egg-yolks beaten with sugar, cook over boil- ing water until sugar and gelatine are quite dissolved. Cool until begin- ning to thicken, fold in stiffly beaten egg-whites and flavor with pepper- mint. Turn into wetted mould, chill until firm. Unmould and serve with cold chocolate sauce.
Chocolate Sauce: Blend 2 table- spoons cocoa to a smooth paste with ¼ cup water. Add ½ cup milk and 1 cup sugar. Bring slowly to boiling point, simmer 5 minutes. Beat in 1 tablespoon condensed milk and 1 dessertspoon margarine or butter. Simmer 1 or 2 minutes longer. Stir occasionally while cooling to keep