sunbeam mixmaster book

8/9/2019 Sunbeam Mixmaster book

http://slidepdf.com/reader/full/sunbeam-mixmaster-book 1/60

/ v i I \ € i v \ / \ ( ^^J ^n

I §\ M\ \ \ I / A \ / ^ A 1 / \ M •

COOKING GUIDE

INSTRUCTIONS FOR USE OF SmSeiim MIXMASTER . 214 TESTED RECIPES

RASTER

A i



J

N - •»

^^Zable of

SOUPS 9-10Chicken, Consomme 10-9-10

Mushroom, Oyster 10-9

Pea, Spinach, To ma to 10

Vegetable 9-10

SAUCES 11-12

Brandy, Caramel, Chocolate 12-11

Cocktail, Creole 12

Foundation Butter, Marinating 12-1 1

Orange, Steak 11-12

Tartare, White 12-11

MASHED POTATOES & VEGETABLES 13

Creamed Potatoes 13

Lenten Vegetable Pie, VegetableMarrow 13

SALAD DRESSINGS 14Boiled, Mayonnaise 14

Salad Comb inati ons 14

SAVOURY FOODS 15-17

Asparagus Rolls, Cheese Fondue 15- 16

Chicke n and H am Shortcake 15

Eggs: Buttered, Pies 15-16

Fish Dishes 16- 17

Liver Loaf, Mince Log, Omelette 16-15-16

Savoury Rice , Steak Dia nne 16 -1 5

SANDWICHES 18

SCONES & LOAVES 19-22

Cheese Bun, Doug hnut s 20

Loaves: App le, Soda 21 -2 0

Muffins: Clover 21

Corn and Bacon, Prune 20 -2 1

Savoury Fingers 2 2

Scones: Fruit, Ge m, Plain, Pu mp kin 19

Te a Cake: Lemon 20

Te a Ring: Date , Swedish 21

Te a Rolls 20

Crumpets, Milk Loaf, Yeast Buns .. .. 22

BATTERS 23-24

Cheese, Corn and Ha m 24

Foo d for Fritters 2 4

Fritter Batter 24

Pancakes, Pancake Savoury 23- 24

Pikelets, Waffles 24-23

Yorkshire Pud ding 24

PASTRIES 25-27Apple , Chiffon, Custard 27- 26

Lemon Cocoanut, Neeni sh Tarts 26

Pump kin, Rou gh Puff 2 7 - 2 6

Rich Short Crust, Short Crust 25

Sour Cream, Sweet Crust 2 7 -2 5

Sausage Rolls, Tutti Fruitti 27- 26

COOKIES 28-30

Blisters, Butter 2 8- 2 9

Caramel, Cheese, Cocoanut 30 -2 9

Date Cookies, Date Fingers 30 -2 9

Foundation, Fruit 28- 30

Golden, Nutt y, Peanut 30

Shortbread, Strawberry Puffs 2 8- 2 9

COPYRIGHT

Contents

CAKES 31-37

Apple , Banana, Burnt Sugar 34 -3 7- 33

Candy Fruit Ring, Caramel, Chocolate 3 4 -3 7

Cona, Cream Puffs 3 4 -3 5

Lggless Spice, Economical Raisin 36- 34

Festive, Foundation Butter 35 -3 3

Ginger, Lemon Ginger Bread 3 6 -3 5

Lemo n Deligh t 36

Lemon Bun, Orange Layer, Meringues 3 7 - 3 2

Orange Sand, Small Cakes, Raisin 35-34-35

Rich Plain, Rainbow 33- 36

Sponge:—

Fingers, Ginger 32

Rolls, Sandwiches 32

Instructions:—

General 31

Butter Cakes 33

Sponges 31

Quick W h i p 3 6

ICINGS 38-39A l m o n d Paste, Milk 39-38

Mock Creams, Marshmall ow 39

Royal, Syrup Glaze : 39 -3 8

Frostings:—

Boiled, Caram el, Citrus 38 -3 9

DESSERTS 40-42Ambrosia Cream 42

Chocolate Fudge, Eggless Plu m 41 - 42

Ice Creams 40- 41

Pancakes Oscar, Pavlova 41

Pineapple Sherbet 4 2

Peach Nu t, Strawberry 42

Xmas Pudding 41

CANDIES 43-44Almon d Pralines 44

Caramels, Cocoanut Ice 4 4

Fondant, Fudge , Glazed Fruits 43

Jellies, Marshmallows, Marzipan 44

Peanut Crunc h 43

Pepperm int Creams 4 4

PRESERVES 45Lemo n Butter, Mel on Jam 45

Passionfruit, To ma to Sauce 45

BEVERAGES 46

Fruit Juicing and Pulping 46

Fruit Cockt ail, Pinea pple Li me Frost 4 6

Tomato Juice 4 6

BLENDER ATTACHMENT RECIPES 47-48

MINCER RECIPES 49-50

CONTINENTAL RECIPES 51-52CHINESE RECIPES 53

AMERICAN RECIPES 54-55

Assemb ling Mixm aster 2-3

How to get the most out of yourSunbeam Mixmaster 5

Using Blender Atta chme nt 4 7

Using Mincer 49

Care of the Mixmaster 56

Service Details Inside Back Cover



C O N G R A T U L A T I O N S on becom ing a Sunbeam Mixmaster owner. You no w join

the half mil lion Australian home makers w ho are saving time and tiring

arm work preparing more delicious foods for their families with Sunbeam Mixmasters.

Remember, the more you use your Mixmaster, the more you will enjoy it.

It occupies very little bench space in the kitchen, so keep it out always ready for usepreparing every meal. For preference place your Mixmaster in a position at a powerpoint near the kitchen range. There it will be used for all the food mixing jobs toonumerous to mention, and conveniently situated for use as a portable unit for mashing

or chopping vegetables or beating foods in cooking pans right at the kitchen range.

NOTE:— DO NOT leave the power switched on at the point.

When not in use, turn off both POWER POINT and

MIXMASTER SWITCH.

Have you seen the Sunbeam Mixmaster Attachments? The Meat and Food Mincercomplete with power unit, the new high speed Blender Attachment and the Drink Mixer. These attachments have grown increasingly popular with Sunbeam owners andextend the usefulness of the already invaluable Sunbeam Mixmaster.

Every Australian housewife realizes that modern kitchen appliances are essential to

better living and better eating. W e are proud of the new Sunbeam Appliances ; theAutomatic Cooker and Dee p Fryer, Doubl e Automatic Toaster, the Controlled HeatAutomatic Fry-Pan, the Light Weight Sunbeam Ironmaster, Steam and Dry Iron,and the Automatic Egg Cooker with Poacher Attachment . Sunbeam Appliances areideal for every kitchen. Yo u will soon appreciate the advantages of your SunbeamMixmaster and will want to have more Sunbeam Appliances in your kitchen.

pngc one



FITTING MOTORSTAND.

I. Press trigger firmly down.

I. Slip motor into position.

i. Release trigger *TKL ' cheek

that motor is / • n e e d y

locked on stand.

B. FITTING DISC TO BASEPlace the revolving disc into the centre position,ready for use with either bowl.

C. FITTING BEATERS.1. Fit the first beater into the socket below

Juice Extractor Cone.

2. Turn slightly, and press from the bottomuntil the beater clicks into position.

3. The second beater, with NYLON BUTTON

attached, will readily slip in to right-handsocket and fasten.

FITTING BOWLS.Seat bo wl onto revolving disc. Set Bowl-BeaterAdjustment Lever to required position, S M A L Lor L A R G E

WARNING: The beater adjusting screw is gauge

set. Do not alter it unless advised by Sunbeam

Corporation to do so.



SPOUT.

Press spout into position on juicer bowl.

B. STRAINER.

Place strainer in position, making sure that the slot is fitted over the raisedportion on the ledge inside the juicer bowl.

C. SCRAPER.

Place spindle of scraper in the collar of strainer

D. FITTING J U I C E EXTRACTOR

TO MOTOR.1. Turn handle to side of motor2. Set unit over cone-shaped bowl support withthe protruding scraper spindle firmly grippedinside the socket of bowl support.



FEATURES FOR EASIER USE

M I X F I N D E R D I A L

Tune to the required speeds plainly indi

cated on the Mixf inder Di al — scientifically

correct for every type of mixture.

Us e the convenient O FF position betw een

mixings.

A U T O M A T I C B E A T E R E J E C T O R

O n completion of mixing, tilt handle down-

out drop beaters. N o twisting—no pul li ng.

NOTE: Refit beaters with handle at top

or side.

J U I C E E X T R A C T O R

Ideal for preparing fruit juices and pulps.

Low speed—refined juic e. Hi gh speed— ALLT H E JUICE. Press fruit firmly on toExtractor Scraper. Us e a circular action for

larger fruits, grapefruit, pineappl e. Rem ove

spout and strainer for pul pin g. Con ven ien twhen adding fruit juices to icings and

flummeries.

N Y L O N B U T T O N

No turning the bowl, no fear of unbeaten

mixture; the nylon button controls bowl

speed automati cally. Fit beater with ny lon

button I N R I G H T H A N D S O C K E T W H E N

S T A N D I N G B E H I N D T H E M A C H I N E .

B O W L B E A T E R A D J U S T M E N T L E V E R

Correct mixing positions with finger tip

control. Press knob lightl y down—move to

the appropriate position for smal l or largebowl. Save time and effort when mixing.

P O R T A B L E M O T O R

There are many uses for the Sunbeam

Motor as a portable unit. Press trigger down

and lift off motor for whi ppi ng potatoes,

chopping vegetables, beating sauces and

frostings right at the kitchen range.. Ideal

for final mix ing s of very large mixtures.

four page



irrgit tlie moit out o|- i^m^^li^t^^

The information in this book has been carefully prepared to assist youin attaining perfect results and all recipes have been tested. Followthe directions, measurements and beating speeds accurately.

The Sunbeam Mixmaster beats evenly, thoroughly, and much morequickly than one can beat by hand. Do not beat for long periods.Beat just long enough to blend ingredients and attain thoroughaeration of the mixture. Over-mixing will cause toughness, shrinkageand early disappointment with results. DO NOT OVERBEAT.

The temperature and consistency of ingredients have a governing effecton the time required for perfect mixing of individual dishes. Al lleading home Economists agree that the housewife can best determine

the actual beating time for a mixture by its appearance rather thanadhering to a set beating time. The approximate times given in

the recipes serve only as a guide.

Many housewives like to prepare their own special recipes which theyhave collected and proven over the years. W h e n using your ownrecipes, follow the mixing instructions and speeds as given for similarrecipes in our book. These will act as a perfect guide to good mixingand general food preparation.

A further hint:—Remember that the recipes in this book are testedusing ingredients and sized tins stipulated. If you use different sizedtins, cooking times vary. Test before removing from the ove n.

MIXMASTER BOWLS

Mixmaster Bowls are specially designed to assist with aeration andthe perfect blending of mixtures. Yo u should find that the two heat-resistant bowls are convenient for the preparation of foods for anyaverage Australian family. The small bowl will mix quantities fromone egg white, or a small quantity of shortening for frostings, to acake mixture containing less than a quarter pound of butter. Thelarge bowl will mix from a three egg to a nine egg sponge mixture,or a full half-pound fruit cake — fruit and flour included. Th ere isno food mixing task in the kitchen that the Mixmaster will not performwith the greatest efficiency.

Remember, your Mixmaster will take the place of any kitchen gadgetsused for whipping, stirring, mixing , mashing, etc. Keep in mind toothat the Mixmaster can be used portably at the stove or for mixing incontainers other than the bowls.

A rubber spatula is a definite asset when food mixing. Use it after

the addition of each separate ingredient to ensure that no food

particles have splashed to the sides of the bowl. Use it when emptyingthe mixture from the bowl and to clean the beaters.

MEASURING

Best results are obtained by weighing; but, with care, accurate cupand spoon measurements give excellent results. Measure level cups

of all ingredients, using a glass graduated measure cup . A spoonfulis a rounded spoonful. A j spoonful is a level spoonful, and a |spoonful is a level spoonful divided lengthwise.

1 dessertspoon shortening 1 oz.1 scant tablespoon sugar 1 oz .1 tablespoon flour 1 oz.1 scant tablespoon rice 1 oz.1 tablespoon cocoa 1 oz.2 tablespoons breadcrumbs 1 oz .

page five



2 tablespoons gelatine 1 oz .1 heaped tablespoon cocoanut 1 oz..1 tablespoon fruit, raisins, etc. 1 oz .1 cup flour 4 oz.1 cup butter 8 oz.1 cup sugar - 8 oz .2 j cups icing sugar 1 lb.10 eggs 1 lb.

1 cup liquid \ pt.1 gill liquid—6 tablespoons $ pt.

ABBREVIATIONS IN THIS BOOK

dsp dessertspoonqrt quartoz ouncetblsp tablespoonteasp. teaspoonpt pint

OVEN CONTROL

Should you have a range with automatic heat control, or a heatindicator, we suggest that you use the following chart as a guide tooven ratings in the undermentioned types of ovens. Remember, evenovens of the same type and make sometimes vary and require slightallowances to obtain the degree of cooking and browning personallypreferred.

These Foods Require Automatic Automatic Electric with

These FoodsOven Gas Electric Heat lndicato

Scones Very Hot 450-500 450-500 500-550Short Crusts Hot 4 0 0 - 4 5 0 4 0 0 - 4 5 0 500Sweet Pastry Mod. Hot 3 5 0 - 4 0 0 3 5 0 - 4 0 0 450Puff Pastry Ho t 450 450 500Butter Cakes Mod. 325-375 3 5 0 - 4 0 0 450Sponges Mod. 3 5 0 - 4 0 0 350-425 400-425Meringues Very Mod. 275 25 0 350Loaves Mod. Hot 350-400 350-400 450Rich Fruit Cake Very Mod. 3 0 0 - 2 5 0 3 0 0 - 2 5 0 350

Biscuits

Very Mod.(Reducing heat)

Biscuits Mod. Hot 375 325-350 400-450Yeast Foods Ho t 425 450 500Baked Custards Mod. 325 325 400

INGREDIENTS

FLOUR . .

Almost every Housewife is accustomed to using a reliable Self RaisingFlour, which is blended to give the best results with all types of cooking. In some recipes, however, plain flour is suggested because of the addition of a raising agent to give greater or lesser volume tothe food. Flour is always measured before sifting, unless a recipespecifies "sifted flour," and should never be firmly packed into themeasuring cup. Spoon it lightly in.

Care is essential, when adding liquids to a mixture, not to have themixture too moist. Th e absorption quality of the flour varies considerably with the freshness, new season's flour being more moist andrequiring less moisture. It is a wise precaution to add two-thirds tothree-quarters of the liquid, then check the texture before using theremainder.

Aerophos Self Raising flour and baking powder has been used fortesting the recipes in this book.

SHORTENINGS

The selection of shortenings to choose from, can be used to advantagein preparing many types of dishes. The shortenings can be usedsuccessfully in any dish and a mixture of two or more varieties willgive good results. Suggestions for obtaining the very best results areas follows: —

page six



Butter Frostings, creams, fillings, sweets , sauces,cakes and shortbread.

Table Margarine and SpecialShortening Packs As

White Vegetable Shortenings

a substitute for butter and forsavoury sauces, sweet pastries, biscuits,and cookies.

Copha and White Cloud make excellent cakes and cookies when usedin specially prepared recipes—not asa substitute.

Cooking Margarine As a substitute for butter or table margarine.

Lard Particularly. suitable for biscuits andcookies.

Dripping For savoury pastries.

A squeeze of lemon juice, or a little grated lemon rind added tocooking margarine, lard or dripping will counteract any peculiarity of flavour.

SUBSTITUTES

It may, at times, be found necessary to substitute ingredients. Thefollowing list of alternatives can be used: —

. i r • • n f l cu p plain flour

1 cup self raising flour -|i t e a s p . baking powder1 cu p plain flour 1i teasp. baking powder J i cup each plain flour

and self raising flour

1 oz. chocolate 1 oz. cocoa

1 oz . arrowroot 1 oz . cornflour

1 oz. sultanas 1 oz . any other fruiti cup golden syrup i cup honey or treacle, -u fl cup fresh milk 1 cup sour milk . r

r [1 teasp. vinegar

WHIPPING CREAM

Have cream wel l chi lled. Beat at speed directed on Mix-Finder Dial.

BUTTER MAKING

Part of the process of butter making can be carried out with a Sun

beam Mixmaster. Th ose who are fortunate enough to be able toprepare home-made butter are well aware that it is necessary to havea wooden paddle to collect the butter. However , the initial beatingon Speed 6-8 will save time and tiring arm work, whilst the collectingand washing must be done by hand. It is important to cease beatingonce the butter-milk starts to appear, otherwise this could be beatenback into the butter. Three to four pints of cream can be preparedin the large bowl.

US E OF AMERICAN R EC IPES

Th e increasingly popular circulation of American magazines presentsto the Australian housewife a wide range of original and tempting

recipes. Excellent results can be obtained by remembering: —

1. All purpose Self Raising Flour can be substituted for Americanpacks, such as cake, pastry flour, etc., and omitting the raisingagents specified.

2. Al l measurements are level.

3. The standard American measuring cups and spoons vary in sizefrom the Australian—the American tablespoon is equal to ourdessertspoon, and their cup measure is slightly smaller.

4. Note that most American recipes call for "sifted flour."

page seven



$tnheam (MmoUf Bweau

A SERVICE ESTABLISHED TO ASSIST EVERY MIXMASTER USER

The recipes in the Sunbeam Instruction Book have been specially prepared and

tested to fulfil the requirements of the Australian housewife. The staff of the

Bureau are constantly employed in demonstrating and testing new recipes and

ideas for using the Sunbeam Mixmaster.

Space has limited the inclusion of all the information we would like to offer, but

we will forward you any further information or particular recipes you may require.

It is the aim of the Bureau to assist you to attain the most satisfactory results in all

branches of food preparation.

Whatever your problem write to me at Box 39, Post Office, Mascot, or through our

Interstate Office in your nearest capital city.

page eight



The serving of a delicious soup is highly important in the attainment of a successful meal.Now, more than ever before Sunbeam Mixmaster—with the Sunbeam Mincer and Blenderattachment—will assist you in preparing soups for the family. The new Sunbeam Cookerand Deep Fryer is ideal for simmering soups.

C L E A R C O N S O M M EVEGETABLE PUREE Serves 5-6

I dsp. cornflour

I tblsp. shortening

herbssalt and pepper

I potato

2 carrots1 white turnip

2 stalks celeryI parsnip

I onionI qt. stock

MINCE vegetables on SunbeamMincer—use fine plate.

M E L T shortening in a saucepanand fry vegetables—do notbrown.

COVER .with 1 cup stock and simmer until tender, withseasonings. Pressure cook 20 mins. or simmer inSunbeam Cooker and DeepFryer.

BEAT or blend to thoroughlymash vegetables, add remainder of stock and bringto boiling point.

THICKEN with blended cornflour.SERVE garnished with minced ham

or bacon.

CREME OF OYSTER SOUP Serves 4 6

1 pt . foundation lemon juicebutter sauce nutmeg

2 do i. oysters salt and pepper

PREPARE sauce, add oyster liquor,and bring to the boil.

A D D seasoning, a pinch of nutmeg, and lemon juice totaste.

DR OP in oysters, and heat onlyuntil oysters begin to crinkleat the edges.

SERVE immediately.

2 lb. shin beef2^ qts. waterherbssalt and pepper

PLACE beef,

2 cups mixed dicedvegetable (carrot, o n i o n ,turnip)

vegetables, water,

herbs and salt into a saucepan, and allow to stand for2 hrs.

BRING slowly to the boil, and simmer gently for 2-3 hrs.

A L L O W to cool—remove fat andstrain.

Th e consomme may then be used, or

may be further cleared.

To Clear Consomme

BEAT 2 egg whites stiffly, and

add to cold stock withcrushed egg shells.

H E A T and beat over a low heatuntil almost boiling onSpeed 5.

C OOK for two minutes, untilwhites coagulate.

A L L O W to settle for 15-20 minutes.

STRAIN through a cloth.

G A R N I S H E S :

For one qrt. of consomme add—

C O N S O M M E JU LIEN N E-1 cup thinstraws of cooked carrots, parsnips andturnips.

C O N S O M M E A LA S A V A R I A - 1 cup

diced cooked chicken and sweetbreads.

C ONSOM M fi A LA A NGLAI SE—1 cup

diced breast of chicken and i cup

cooked green peas.

C O N S O M M E A LA BALZAC—i cupchopped prawns, i cup green peas andi cup diced white turnip.

page nine



J E L L I E D C O N S O M M E

USE the recipe for clear consomme.

A D D a veal knuckle or some

chicken's feet.

T E S T by pouring a little onto a

chilled saucer.

GELATINE. . .may be added if furtherthickening is required.

SERVE chilled.

VEGETABLE C H O W D E R Serves 4-6

2 rashers bacon \ cup celery1 cup string beans \ cup chopped

or peas green peppe r2 cups sliced 3 pts. water or

tomatoes stockI cup potatoes salt and peppe r

C H O P vegetables on SunbeamMincer with coarse plate.C H O P bacon and fry until brown.A D D chopped vegetables and

water.SIMMER until all vegetables are. .. tender or pressure cook 20

mins.SEASON .'.to taste.

GOLDEN C H I C K E N BROTH Serves 4

I qrt. chicken stock I tblsp. rice1^ cuqs mince d pinch dri ed mixedmixed vege- herbstables (onion, I egg yolkcelery, carrot, 2 tblsp. milkparsnip, etc .) salt and pepper

PREPARE stock, add prepared vegetables, rice and herbs.

SIMMER until very tender, rubthrough a sieve or useBlender.

REHEAT season to taste.

BEAT egg yolk and milk add tosoup and stir until thick-do not boil.

SERVE immediately.

TOMATO CREAM SOUP Serves 6- 8

I lb. ripe tomatoes I pt. waterI pt. milk I clove garlic1 teasp. salt I tblsp. shortening2 teasp. sugar 2 tblsp. flour

PUL P tomatoes on juice extractor,

or Sunbeam Blender Attachment, add salt, sugarand garlic, cover withwater and simmer untilvery soft.

M E L T shortening, add flour andmix evenly through.

AD D tomato pulp and stir untilthick.

MI X with boiling milk beforeserving.

MUSHROOM SOUP

3 dsps. oil or butter4 cups beef or

chicken stockI tblsp. flour

i lb. mushrooms

Serves 4- 6

I cup cream or milkI dsp. chopped

parsleysalt and pepper

C H O P mushrooms on fine plate of

Sunbeam Mincer.M E L T butter and fry mushrooms

lightly.ADD flour then about 1 \ cups

of the stock.STIR until thickened and quite

smooth.AD D remainder of stock gradu

ally.SEASON to taste.SIMMER gently for 20-30 minutes.

(Pressure cook 5-10 mins.)

AD D cream and chopped parsleybefore serving.

PEA SOUP Serves 10-12

I lb. bacon bones 5 pints water

I cup split peas I onion

I potato pepper

W A S H bones and soak in cold

water 1 hour.

ADD peas and simmer gentlyl j -2 hours. Pressure cook

about J hr.C H O P onion and potatoes and fry

in a small quantity of fat.

ADD to soup and simmer for 1

hour.REMOVE bones and strain or mix on

Sunbeam Blender Attachment before serving.

GAR NI S H with chopped mint.

CREAM OF SPINACH SOUP Serves

bunch spinach ( l | 1^ pts. milkcups cooked) 2 tblsps. butter

I tblsp. flour salt and pepperI pt. white stock clove garl ic

W A S H spinach.

M INCE on fine plate of SunbeamMincer or chop on Sunbeam Blender Attachment.

PLACE in saucepan with garlici cup water and salt.

SIMMER until very soft. Remove garlic (if hand chopped rubthrough a sieve).

A D D 1 cup spinach water, stock

and milk.

SEASON to taste—reheat to boiling.

M E L T butter, add flour to form

a roux.DR OP into boiling soup. Stir until

thickened. Cook 3 minutes.

•page ten



Th e serving of vegetables, meats, desserts and other dishes becomes more attractive and

appetising when tasty, colourful sauces are added. Sauces should contrast in colour and

flavour to the accompanying dish.

CREAMY CARAMEL SAUCE

2 tblsp. butter 4 tblsp. cold water1^ cups brown pinch salt

sugar vanilla2 egg yolks

PLACE butter and brown sugar into

a saucepan to melt.BEAT egg yolks on speed 6.

A D D water gradually and beatuntil creamy.

STRAIN into melted butter andsugar mixture.

BRING to the boil and allow toboil briskly for 5 minutes,stirring continuously.

REMOVE from heat, add vanilla.

COOL and store in an airtight jar.

A D D a little cream or ice cream

before serving.

HOT CHOCOLATE SAUCE

| oz. Copha | cu p milk1 cup sugar 2 tblsp. cocoa2 cup honey vanilla

PLACE all ingredients into a saucepan.

STIR over a low heat for 3minutes.

COOL and add vanilla to taste.

S W E E T WHITE SAUCE

i pt. milk I tblsp. sugarI dsp. cornflour

BLEND cornflour and sugar with alittle milk.

BOIL remainder of milk add cornflour and stir until thick.

COOK gently for 5 minutes.

FLAVOUR before serving.

MARASCHINO ORANGE SAUCE

:'i cup orange juice { cup sugarI tblsp. lemon juice Jr cup cream or un-

4 maraschino cher- sweetened con -ries (chopped) densed milk

PLACE juices and sugar in a sauce

pan.BOIL for 1 minute after sugar

dissolves.

POUR onto cherries.

A L L O W to stand until cold.

A D D cream to mixture, beating

on speed 1.

SERVE with ice cream or steamed

pudding.

M A R I N A T I N G SAUCE

1 teasp. brown I tblsp. lemon juicesugar or dry wine

2 tblsp. vegetable I sliced onionoil I clove garlic—

I tblsp. vineg ar crushed3 peppercorns

BEAT sugar, oil, vinegar andlemon juice together onspeed 1.

SPRINKLE steak with finely slicedonion, garlic and pepper

corns. Pour sauce over all.A L L O W to stand in covered con

tainer in refrigerator from2 to 12 hours.

GRILL the steak and make a saucefrom the juice, with theaddition o f i cup stock orwater, or cook in a pan orcasserole in the sauce andstock.

page eleven



C R E O L E SAUCE

I capsicum I dsp. sugarI onion ^ teasp. salt

i cup chop ped ham caye nne, white pep-or bacon per and paprika

I cup tomato pulp to tasteI clove garlic

C H O P capsicum, onion and garlic

finely—use Sunbeam Blender Attachment.

FRY bacon lightly, add choppedvegetables and cook well.

A D D tomato pulp, sugar andseasonings.

SIMMER gently 30-35 minutes.

USE as a sauce for re-heating

meats, serving with vegetable substitutes, etc.

FOUNDATION BUTTER SAUCE

I dsp. shortening ^ teasp. saltI dsp. flour caye nneI cup milk

M E L T shortening, add flour and

half of milk.STIR over a low heat until thick.

BEAT until smooth, add seasonings.

A D D remainder of milk gradually.

SIMMER for a few minutes.SEASON and use as a base for cream

soups, etc.

M E D I U M S A U C E :

Fo r masking vegetables, meat, etc., requires I tablespoon of flour and shortening.

T H I C K S A U C E :

Whic h is used as a foundation forcroquettes, etc., requires 3 dsp. eachof flour and shortening.

V A R I A T I O N S

CHEESE SAUCE

Ad d j cup grated cheese.

EGG S A U C E

Ad d 2 diced hard boiled eggs.

PARSLEY S A U C E

Ad d 2 tblsp. parsley.

OYSTER S A U C EAd d 1 doz. oysters.

CAPER S A U C EAd d 2 tblsp. capers.

A N C H O V Y S A U C EAd d 1 dsp. anchovy sauce.

O N I O N S A U C EAd d 2 sliced cooked onions.

BRANDY S A U C EAdd an egg yolk and 2 tblsp. brandy.

STEAK SAUCE

1 tblsp. vinegar 2 tblsp. plum jam2 tblsp. tomato I tblsp. chopped

sauce gherkin2 tblsp. Worcester- I dsp. margarine

shire sauce few peppercorns

BOIL vinegar and peppercorns

for 3 minutes.A D D sauces, jam and shortening,

and cook well.

REMOVE peppercorns, add gherkin,

and serve with grilledsteaks.

FLUFFY BRANDY SAUCE

J pt. milk 2 eggs

3 dsps. sugar 2 tblsps. brandy

H E A T milk, add egg yolks mixed

with 2 dsp. sugar.

STIR over low heat until thick.

BEAT egg whites stiffly on speed

8.A D D remainder of sugar and beat

till dissolved.

FOLD into custard and add

brandy.SERVE immediately with plum

pudding.

COCKTAIL SAUCE

6 tblsps . tomato dash chili sauce ifsauce liked

1 tblsp . Worcester- salt and cayenneshire sauce 2 tblsps. cream

2 tblsps. lemonjuice

PLACE sauces, lemon juice and

seasonings into small bowl.

BEAT on speed 5 until smooth.

P O U R into serving bowls.GE NT L Y pour cream onto top of

each bowl.SERVE with oysters, prawns, etc.

IF sauce is to be served onfish — mix cream lightlythrough before using.

TARTARE SAUCE

I dsp. chopped I dsp. mincedgherkin or shallot

olives I teasp. lemonI dsp. chopp ed juice

capers i cup mayonnaise

PLACE m a y o n n a i s e , c h o p p e dcapers, gherkin and shallotinto small bowl.

BEAT until well mixed, addlemon juice gradually.

SERVE with steamed or boiled fish.

page twelve



Use your Sunbeam Mixmaster for creamy smooth mashed potatoes. They can be prepared

and cooked then placed in the Mixmaster bowl for mashing or alternately left in the

saucepan and mashed under the mixmaster motor fitted to the upright. The convenient

portable motor can be used for mashing in the saucepan over the heat of the stove — much

better in cold weather. Other vegetables requiring mashing or choppi ng can be prepared

in the same way.

CREAMED POTATOES Serves 6 86 medium potatoes I teasp. butter or4 tblsp. milk margarine

BOIL potatoes until soft.DRAIN and steam for 1 minute.

M ASH potatoes on No. 1 speed,raising and lowering beaters.

A D D butter and hot milk.CREAM on speed 5 until light and

fluffy.

LENTEN VEGETABLE PIE

F I L L I N G :2 large tomatoes1 small onion2 cups cooked

macaroniI dsp. chopped

parsley

P A S T R Y :

I cup mashedpumpkin

I dsp. butter

ROLL out on a floured board.C U T with a scone cutter andplace onto filling.

B R US H with milk.BAKE in hot oven 15-20 minutes.

STUFFED VEGETABLE MARROW

I tblsp. meltedbutter

I cup grated cheesesalt and pepper

I lb. sausage minceor steak

1 onion2 tomatoes2 tblsp. tomato

sauce

I dsp. Worcestershire sauce

I tblsp. gratedcheese

I marrowsalt and pepper

i cup self raisingflour

milk if required

SLICE tomatoes and chop onion.PLACE layers of tomato, onion,macaroni, cheese and parsley into pie dish.

POUR over melted butter — addseasonings to taste.

PLACE in a mod. oven and bakeuntil tender — about 45minutes.

MASH pumpkin add butter andflour and mix to stiff dough—use milk if required.

M I NC E steak and on ion on Sunbeam Mincer.

PLACE in a pan and cook untilcolour changes.

A D D sauces and stand aside tocool.

SLICE tomatoes.W A S H marrow and cut into two

lengthwise.REMOVE seeds and sprinkle with salt

and pepper.PLACE a layer of sliced tomatoesinto marrow and then alayer of steak and cheese.

C O N T I N U E . w i t h layers until each half is filled.

SKEWER together.PLACE in a baking dish with a

small amount of fat.BAKE in a mod. hot oven until

tender, 45 minutes to 1hour.

page thirteen



Good salads play an important role in every menu. Once an occasional treat, they arenow an everyday must. Their appetising crispness contrasts sharply with soft foods andthey complement such foods as steak and chicken as well as providing health givingvitamins and minerals. Introduce new and interesting salad howl combinations, yourfamily will enjoy them. Every salad is enhanced by a wel l flavoured piquant saladdressing. You will find Sunbeam Mincer and Blender wonderful for preparing saladvegetables.

FOOD C O M B I N A T I O N S FOR SALADS

CI) Lettuce, watercress, radish, chives.

( 2 ) Orange slices on lettuce with mayon

naise.( 3 ) Prawns on chopped celery with hard

boiled egg and asparagus.

( 4 ) Banana slices, pineapple cubes inlettuce leaves.

( 5 ) Cooked cauliflowerettes, green beans,raw grated carrot on lettuce withham.

( 6 ) Salmon moulds served with cress,radish, cucumber, tomato and cookedgreen beans.

( 7 ) Pulped pineapple and chopped cucumber set in aspic.

( 8 ) Fine minced cabbage, chopped apple,and raisins in boiled dressing.

( 9 ) 1 cup minced spinach, \ cup mincedcabbage, \ cup chopped celery andsliced radish.

BOILED SALAD D R E S S I N G

Mi x i ng time: 2 to 3 minutes

I egg yolk I cup milk{ cup vinegar 2 tblsp. shorteningI teasp. mustard 2 tblsp. flourI teasp. salt 2 tblsp. sugar

M E L T shortening, add flour, salt,

mustard and sugar and half the milk and stir over alo w heat until thick.

BEAT well until quite smooth.

A D D remainder of milk graduallyand cook for a few minutes.

BEAT on speed 3, add egg yolk and vinegar gradually.

SUNBEAM MAYONNAISEMixing time: 3 to 4 minutes

1 egg yolk pinch cayenn e

pinch salt i cup salad or olive2 tblsp. vinegar oili teasp. mustard sugar to taste

BEAT egg yolk, mustard, salt andcayenne in small bowl onspeed 3.

A D D vinegar and oil gradually,sugar if desired.

VARIATIONS in flavour will improvethe popularity of the mayonnaise, and thesalads they accompany. USE lemon,orange or grapefruit juice or a combination of two or three, to replace vinegar.

A D D any of the following: —

i cup sardines for vegetable salad1 cup cream cheese.2 tablespoons chopped mint or

parsley.1 cup cucumber.2 tablespoons grated horse radish.

SALAD D R E S S I N G

Mixing time: 2 to 3 minutes

£ cup sweetened 2 oz. shorteningcondensed milk melted

I egg yolk | cu p vinegarI teasp. mustard I teasp. salt

BEAT egg yolk, mustard, salt andmilk on speed 2 for 1minute.

A D D vinegar gradually, thenshortening.

BEAT well and store in an airtight jar.

page fourteen



MINCE L O G

I lb. round steak2/3 cup bread

crumbs2/3 cup tomato

juice or pulpf cup diced raw or

cooked vegetables

Serves 4-6

I onion diced1 eggbacon rasherssalt & pepper2 cups mashed

potatoes

MINCE steak on Sunbeam Mincer.PUT steak, breadcrumbs, vege

tables, tomato pulp and sea-'soning into large bowl.

BEAT egg well on speed 8.BIND together and form a roll.ROLL in bacon rashers.BAKE in shallow fat for one hour.COVER with mashed potatoes forced

through a meringue pipe orspread roughly with a knife.

BUTTERED E GGS Serves 2

3 eggs 2 tblsp. shorteningsalt pepper

BEAT eggs lightly on speed 8.ADD salt and pepper.MELT shortening in a pan.POUR in eggs and stir until thick.SERVE on buttered toast.

asparagus tipsthin bread slices

HO T A S P A R A G U S ROLLSmelted buttertooth picks

C U T crusts from bread, andbrush with melted butter.

PLACE a piece of asparagus ontobread, and roll from onecorner.

SECURE with a toothpick.FRY until lightly brown, 375 °F.,

in Sunbeam Cooker andDeep Fryer.

C H I C K E N & HAM SHORTCAKE

Serves 6

i pint thick white4 oz, shortening2 cups S.R. flour{ teasp. mustard2 tblsp. chopped

ham or bacon

salti cup milk

sauceI cup chopped

chickenI tblsp. chopped

shallotI tblsp. chopped

parsley

BEAT shortening until soft.A D D flour, salt and mustard and

mix until crumbled onspeed 1.

A D D milk and bacon—mix to astiff dough.

PLACE in greased 7" sandwich tin.BAKE in a hot oven 35-40 min

utes.PREPARE sauce, add chicken, shallot

and parsley.C U T shortcake in halves and fill

with chicken mixture.SERVE with peas and carrots.

STEAK DIANNE

1 lb. best steak

2 tblsp.

Serves 3.': cup sherry

I tblsp. butterI clove garlic

on large plate —with sherry and

shallot orI tblsp. chivesand I teasp.p a r s l e y andherbs chopped.

PLACE steak sprinklechopped shallot.

A L L O W to stand for two hours.M E L T butter with garlic 380°F.

in Sunbeam Frypan.REMOVE garlic. Place meat in and

brown both sides.REDUCE heat and cook gently.P OUR remaining sherry into pan.SERVE steaks immediately with

creamy mashed potatoes andgreen vegetables.

POUR over juices from the pan.

page fifteen



DEVILLED E G G PIES Makes 12-15

{ quantity flaky I tblsp. choppedpastry shallot

3 hard boiled eggs salt and cayenne2 tblsp. chutney grate d cheeseI teasp. Worcester

shire sauce

ROLL out pastry and cut and linepatty tins.

MI X chutney sauce and shallottogether.

A D D chopped egg and seasonwith salt and pepper.

PLACE a spoonful of mixture intoeach pastry case.

SPRINKLE ...with cheese.

BAKE in a hot oven 10-15 minutes.

SERVE hot.

LIVER LOAF Serves 4

I lamb's liver I teasp. choppedI cup breadcrumbs mintI cup minced onion I lb. tomatoesj teasp. herbs 3 onionsj teas p. ground salt and pepp er

cloves I dsp. shorteningI teasp . chop ped flour

parsley

SOAK liver for J hour in coldwater.

R E M OVE skin, dry and cut a pocketin the thick side.

PREPARE stale breadcrumbs, onion,parsley and mint on Sunbeam Blender Attachment.

A D D cloves and herbs, salt andpepper to taste.

PLACE in pocket in liver.

M E L T shortening in baking dish.

FRY until browned.

SLICE tomatoes and onions andadd to liver.

BAKE in a mod. oven 1 hour oruntil tender.

C H E E S E FONDUE Serves 4

3 eggs J teasp. mustardl i cups bread i cup strong cheese

crumbs salt and cayenneI cu p milk

BEAT egg whites stiffly in smallbowl on speed 8.

PLACE egg yolks in large bowl andbeat lightly on speed 1.

A D D breadcrumbs, milk, mustard, cheese and seasonings.

FOLD in beaten egg whites onspeed 1.

P OUR into greased casserole andbake for 20 to 30 minutes.

FLUFFY OMELETTE Serves 2

3 eggs 3 tblsp. wateri teasp. salt pepper

BEAT egg whites stiffly on speed8.

A D D egg yolks, liquid and seasoning and mix through.

POUR into greased heated omelettepan.

COOK over a low heat until puffyand browned underneath.

B R O W N top under griller.FOLD over and serve immediately,

V A R I A T I O N S :

A D D : \ cup chopped ham or cookedbacon or grated cheese.

1 teasp. grated onion.1 dsp. chopped parsley.2 tblsp. chopped tomatoes.

£ teasp. mixed herbs.1 oz. sugar to beaten egg whites

and serve with hot jam.

SAVOURY RICE Serves 6

I cup rice clove garlic' \ cup oil or melted salt, pepper and

butter paprika \ lb. mushrooms I cup wateri lb. tomatoes I cup chopped rawI onion pork or cooked

meat.H E A T oil in Sunbeam Frypan or

Sunbeam Cooker and DeepFryer-375°F.

PLACE rice in oil and cook untilvery lightly browned.

A D D chopped pork and slicedonion and brown lightly.

A D D garlic, chopped mushroomsand tomato with hot water.

SEASON to taste.SIMMER gently until tender, adding

hot water — as required —usually about 2 cups.

STIR frequently to prevent sticking.

N.B.—If cooked meat is used add 5 mins.before serving.

Sea Foods

PRAWN REMOULADE

i lb. cooked prawns 2 tblsp. thinly sliced \ cup salad oil spring onion or

1 dsp. prep ared shallotmustard \ cup finely diced

2 tblsp. lemon juice cele ry

salt, pepper, paprikaMIX together oil, mustard, lemon

juice, onion, celery, saltand pepper in small bowl.

A D D prawns and toss well.S T A N D in refrigerator (covered)

to marinate for 2 hours.MIX thoroughly.SERVE on bed of shredded lettuce

with salad vegetables, or onbiscuits as appetisers.

page sixteen



PRAWN CHEESE PUFF Serves 4

| lb . shelled prawns 3 eggs5 slices bread 2 cups milk

buttered i teasp. salt8 oz. Kraf t cheese pep per , paprika and

(grated) cayenne topinch dry mustard suit tast e

C U T prawns into 2 or 3 pieces.C U T bread into small cubes and

put half of them into ovenproof dish buttered, spreadover \ the prawns andsprinkle with \ the cheeseand mustard.

A D D remainder of cubes andsprinkling of cheese andprawns.

BEAT eggs on speed 8.

A D D seasonings and milk and

pour over all.SPRINKLE...remaining cheese on top.

BAKE in moderate oven 40-50

minutes, until firm whentested with knife.

OYSTER RISSOLES Makes-24-36

4 oz. shortcrust lemon juiceI cup thick white egg glaze and

sauce bread crumbsI dozen oysters

PREPARE sauce, season with salt andcayenne.

CH OP oysters and add to sauce.A D D lemon juice to taste.ROLL out prepared pastry thinly

and cut with a round sconecutter.

PLACE a teaspoonful of mixture oneach piece of pastry.

BRUSH edges with milk.FOLD over and seal.DI P into egg glaze and toss in

to breadcrumbs.

FRY in heated shortening untilbrown. Use 375°F. onSunbeam Cooker and D eepFryer or 380° F. in Sunbeam Frypan. Serve immediately.

S C H N A P P E R CONTINENTAL

I— I i lb. Schnap per salt and cayen nesteaks butter or margarine

Mayonnaise lemon

WIPE steaks and rub over with a

piece of lemon and salt.GREASE a baking dish or pyrex dish

with butter.

PLACE fish onto dish and covereach piece with mayonnaise, sprinkle with pepper.

PLACE into hot oven and bake 30-40 minutes.

GARNISH with slices of stuffed olive.

SERVE with creamy mashed potatoes and peas.

SEAFOOD N E W B U R G Serves 4-6

\ lb. crab meat 2 teasp. worcester-

i lb. lobster meat shire sauce

3 dsp . butter salt and caye nne

3 dsp. flour i feasp. mustard

11 cups milk and paprika

3 tblsps. i lb. prawns

mayonnaise

SH EL L prawns, cut crab and lob

ster into pieces about the

same size as the prawns.

M E L T butter in a saucepan, add

flour and seasonings, sauce

and then milk.

STIR over a low heat until thick.

A D D mayonnaise and meats.

SIMMER gently until heated through.SERVE on lobster shell, lettuce

leaves or toast.

C A N be placed in individual

ovenproof dishes to heat

through after the fish is

added. Dot top with butter

before placing in the oven.

TROPICAL MOULD

F I S H L A Y E R :

I dsp. gelatine I cup Tuna

I tblsp. water I tblsp. lemon juice

I cup mayonnaise salt

C H E E S E L A Y E R :

1 dsp. gelatine I cup grated cheese

2 tblsp . water salt

i cup pulped

pineapple

PLACE gelatine in cold water andstand over boiling water

until dissolved.

A D D flaked Tuna to mayonnaise

with salt and lemon juiceto taste.

MIX gelatine through and place

in wetted mould to set.

PU LP pineapple on juice extractor

and cook until tender with

a little sugar.A D D 1 dsp. gelatine soaked in

water and cool and place

in refrigerator.

A D D grated cheese to setting

mixture.P O U R onto fish mixture in mould

and chill.

SERVE on crisp lettuce leaves withsalad vegetables.

page seventeen



S A N D W I C H BUTTER

i lb. butter I dsp. boiling water| teas p. gelatin e \ cup cold milk

M E L T gelatine in toiling water.

BEAT butter on speed 1 until soft.

CREAM well on speed 5.

A D D gelatine then milk gradually.

PINWHEEL S A N D W I C H E S

C U T bread thinly lengthwise.

SPREAD with butter and suitablefilling.

ROLL and cut into finger lengths.

SERVE arranged on shredded lettuce.

OPEN S A N D W I C H E S

C U T slices of bread thicker than

for double sandwiches.

SPREAD with suitable fillings.

C U T into shapes with fancy

cutters.

CLUB S A N D W I C H E S

T O A S T 3 slices bread.

B U T T E R one slice and place on a

plate.

C OVE R with selected filling.

A D D other slices of toast and

filling.

C U T diagonally and garnish.

S UGGES TED FILLINGS FOR CLUB A N D OPEN S ANDW I C HE S .Devilled egg, cheese, celery, salad dressing.

Grilled ham, grilled sausage, lettuce.

Salmon, gherkin, sliced tomatoes, lettuce and salad dressing.

Fried egg, grilled ham, tomato, salad dressing.

Chicken, ham, tomato, lettuce.

SUNBEAM SANDWICH FILLINGS

Th e new Sunbeam Blender Attachment is ideal for blending all types of fillings andspreads for sandwiches and savouries. Simply place the ingredients into the Blender

glass and blend on a high speed until desired fineness.

A N C H O V Y & E G G

Combine 2 hard boiled egg yolks andI tblsp. anchovy paste with salt andpepper.

E G G & GHERKIN

Cream 2 hard boiled eggs, 2 choppedgherkins, I teasp. butter, salt andpepper together.

C H I C K E N & HA M

Mix together 3 oz. cooked mincedchicken, I oz. minced ham, I tblsp.grated cheese, I teasp. butter.

CURRY BUTTER

Combine 2 oz. butter, i teasp. currypowder and squeeze lemon juice, usewith sliced meats, egg, et,c.

PARSLEY BUTTER

Combine 2 oz. butter and I tblsp. pars

ley and beat to spreading consistency.VEGEMITE, C H E E S E & LETTUCE

Cream \ cup soft grated cheese, addI teaspoon vegemite, and use withshredded lettuce.

OYSTER CREAM

Combine I doz. oysters, well minced,with 1/3 cup mayonnaise or thick whitesauce.

CREAMED H A M

Combine \ cup salad dressing, \ cupminced ham.

A N C H OV Y & CHEESE

Mix 2 tblsp. anchovy paste with 2tblsp. creamed cheese.

PEANUT BUTTER & HA M

Mi x 2 tblsp. peanut butter and 2 tblsp.

chopped ham.

DATE & PEANUT BUTTER

Combine 2 tblsp. chopped dates with2 tblsp. peanut butter.

RAISIN & ORANGE

Combine 2 tblsp. chopped raisins andgrated rind I orange.

TUNA & CUCUMBER

Flake a small tin of Tuna fish, add 1/3cup of mayonnaise, and ad d 1/3 cupdrained and grated cucumber. Ad dsalt and pepper.

DEVILLED E G G

Mix 2 hard boiled eggs chopped, Iteasp. Worcestershire sauce, | teasp.mixed mustard, I teasp. chutney, pinchcurry powder, salt, cayenne, and I oz.melted butter.

page eighteen



/ n amJi

Jcwm..

When making scones be careful to have the mixture at the right consistency, soft andlight, dry enough to cut cleanly with a whipper yet sufficiently moist for dough to adhereto the whipper. Wet dough will cause the scones to spread, whilst a dry consistencyresults in rough looking scones. The oven too will affect the result, and it is wise to havea hot oven to get the best rising. Loaves and tea cakes are usually lighter if the mixtureis moist rather than dry. Remember whe n mixing scone doughs the unit replaces a knife.Raise and lower the motor head, using the whippers in an up and down cutting action.

PLAIN SCONES Makes 12-15


1^ cups self raising i cup milkflour pinch salt

I dsp. shortening

BEAT shortening until soft onspeed 1.

A DD half of flour and mix well.A DD remainder of flour, salt, then

milk.

MIX to a soft dough on speed 1.KNEAD lightly on a floured board.

C U T and place on a greasedslide.


PUMPKIN SCONES Makes 2 5


2{ cups self raising 2 oz. shorteningflour I egg

I cup mashed 2 oz. sugarpumpkin i cu p milk


A D D sugar and increase speedto 8.

MIX in pumpkin and egg.

REDUCE to speed 1 and add milk.LIGHTLY add flour and turn onto a

floured board.KNEAD roll, cut and place onto a

greased tray.

BAKE in a hot oven 15 minutes.

FRUIT SCONESMafees 1 8 - 2 4


i lb. self raising 2 oz. sultanas, cur-flour rants or ch op ped

1 oz. shortening datespinch salt { cup milk2 oz. sugar I eg g

BEAT shortening on speed 1.

A D D flour and salt.

MIX into shortening on speed 1,add fruit and sugar.

MIX to a soft dough with milk and beaten egg.

KNE AD lightly and cut out.PLACE on greased slide.BAKE in hot oven for 15 minutes.

G E M SCONES Makes 2 4


\ { cups self raising 2 eggsflour J cu p milk

2 oz. shortening salt4 oz. sugar

C R E AM shortening on speed 1.A D D sugar and increase to speed

8, add salt.

BEAT in egg yolks and milk.

MIX in sifted flour on speed I.

FOLD in stiffly beaten egg whites.

DR OP into heated greased gemirons.


page nineteen



DOUGHNUTS Makes 20


2 cups self raising 2 dsp. shorteningflour i cu p milk

i teasp. cinnamon \ cup golden syrup1 cup sugar


A D D sugar and syrup and beaton speed 8 until creamy.

A D D milk and reduce to speed1.

FOLD in sifted flour and cinnamon.

KNE AD lightly on a floured board.

C U T out with a round cutter

and remove centre with asmaller cutter or doughnutcutter.

FRY in heated shortening 375 °F.on Sunbeam Cooker andDeep Fryer.

DR AI N and dredge with castor

sugar before serving.

C O R N & BACON MUFFINS Makes is


2 o i . shortening 2 tblsp. chopped2 cups self raising crisp fri ed

flour bacon or hami cup sweet corn salt and cayenne

i to | cup milk I eg gBEAT shortening until soft on

speed 1.A D D \ of flour, salt and cayenne.MIX until crumbled then add re

mainder of flour.

A D D bacon, corn, milk andbeaten egg, mix to a softdough.

PLACE in greased muffin tins.


CHEESE BUN


1 oz. shortening I egg2 cups self raising I cup grated cheese

flour salti cup milk pinch cayenne

BEAT egg on speed 8.W A R M milk, add grated cheese and

beaten egg.BEAT shortening on speed 1 until

soft.

A D D half of the flour, salt andcayenne and mix to acrumbled consistency.

A D D remainder of flour and mixthrough.

MIX to a dough with liquid.

PLACE in greased 6 inch square

tin.BAKE in a hot oven 20-25 min

utes.

TE A ROLLS Makes 20


2 oz. shortening I egg2 cups self raising 4 oz. sugar

flour \ cup milk


AD D sugar and increase to speed

8, beating well.A D D egg and reduce to speed 1,MI X in milk and then flour.ROLL on a floured board to i

inch thick.C U T out with a 2 inch round

cutter.FOLD over in halves and place

on a greased slide.BAKE in a moderately hot oven

for 10-15 minutes.

SODA LOAF


2 oz. shortening 2 tblsp. brown2 cups plain flour sugar1 tblsp. golden I egg

syrup i cup milk1 teasp. bi-carb.

soda

BREAK up shortening on speed 1,and beat until soft on speed5. Add flour, soda and mixevenly through.

A D D sugar, egg, syrup and milk.MIX to a dough on speed 1.BEAT on speed 2 until smooth.P O U R into greased 5 inch x 8

inch loaf tin.BAKE in a hot oven 20-25 min

utes.

LEMON C R I S P TEA CAKEMixing time: 5 to 6 minutes

2 cups self raising I eggflour 3 oz. Copha

1 teasp. salt I dsp. grated

{ cup sugar lemon rind| cup milk

T O P P I N G :

2 tblsp. sugar 2 tblsp. finelyI oz. Cop ha crushed cornflakes

2 teasp. cinnamon

PR EP AR E topping by placing cornflakes, sugar and cinnamoninto small bowl. Meltcopha and mix through. '

PLACE half of the flour and salt in

to large bowl.A D D sugar, egg, milk, melted

Copha and rind.BEAT on speed 2 for 3 minutes.A D D remainder of flour and beat

for 1 minute.PLACE in greased 7 inch sandwich

tin.SP RIN KL E with prepared topping.BAKE in a mod. oven 30-35 min

utes.

page twenty



CRUSTY PRUNE MUFFINS Makes 18


3 oz. shortening ^ cup choppedi cup brown sugar prunesgrated rind I lemon 1^ cups self raisingI egg flour

i cup milkT O P P I N G :

I oz. butter I tblsp. sugari teasp. cinnamon

BREAK up shortening on speed 1and beat until soft onspeed 5.

AD D lemon rind and sugar andbeat until creamy on speed8.

BEAT in egg.REDUCE to speed 1, add chopped

prunes, then flour and milk

alternately.PLACE in greased muffin tins.

BAKE in a hot oven 12-15minutes.

BRUSH with melted butter whilehot.

SPRINKLE ..with cinnamon and sugar.

DATE TEA RINGMixing time: 5 to 7 minutes

I egg 2 dozen dates \\ cups self raising I tblsp. melted

flour shorteningi cup sugar I tblsp. brown1 cup milk sugar2 oz. shortening I teasp. lemon rind

GREASE an 8 inch ring tin and linebottom with paper.

A R R A N G E . . . dates in bottom.SPR INKLE with brown sugar, lemon

rind, and melted shorten

ing.BEAT egg and sugar until thick

on speed 8.MELT 2 oz. shortening and add to

egg with milk.

FOLD in flour on speed 1.

POUR into prepared tin.BAKE in a mod. hot oven 20-25

minutes.ALLOW to stand in the tin 5 min

utes before turning out.

APPLE LOAF


3 oz. shortening \ teasp. nutmeg2 cups self raising I cup milk

flour I egg \ cup sugar \ cup diced rawpinch salt app lei teasp. cinnamon

T O P P I N G :

I teasp. sugar I teasp. cinnamon

BREAK up shortening on speed 1.

BEAT until smooth.

A D D flour, sugar, salt and spicesand mix to a crumbled con

sistency.A D D milk and egg and beat un

til smooth on speed 2—about 2 minutes.

MIX chopped apple through.PLACE in greased loaf tin.

MIX topping and sprinkle over.BAKE in a moderately hot oven

35-45 minutes.

CLOVER MUFFINS Makes 12


2 oz. shortening 2 cups self raising

I tbl sp. sugar flourI egg \ cup milk

salt

BREAK up shortening on speed 1

and beat on speed 5 untilsoft.

A D D sugar and beat until creamyon speed 8.

MIX in egg.A D D flour, salt and liquid al

ternately and mix to softdough.

K N E A D lightly on floured board.DIVIDE into 12 then into 3 por

tions.ROLL into balls, and place 3 at a

time into greased muffintins.


SP LI T while hot and serve buttered.

SW EDISH TEA RING


I quantity plain I tblsp. grated softscone dough cheese

I oz. shortening J cup mixed fruitI tblsp. sugar preserved cherries \ teasp. cinnamon

PREPARE scone dough.BEAT shortening until soft.A D D cheese and sugar and beat

until creamy.MIX in cinnamon.ROLL dough out to 8 inch x 12

inch piece.SPREAD with butter mixture.SPR IN KL E with mixed fruits.

ROLL up roly poly fashion.FORM into a ring on a greased

scone slide.C U T around outside edge with

scissors, about J waythrough and turn onto side.

BRUSH over with milk.BAKE in a hot oven 20-25 min

utes.

GLAZE with syrup glaze, page 38.DE C OR AT E with cherries.

page twenty-one



SAVOURY FINGERS Makes 18


1 tblsp . shortening pinch salt2 cups self raising chutney

flour I cup grated cheese \ cup milk


B E AT on speed 5 until quite soft.

A D D \ flour and salt and mix toa crumbled consistency.

MIX in remainder of flour.A D D milk and mix to a soft

dough.

T U R N onto a floured board.

ROLL out to i inch thick in an

oblong shape.

SPREAD \ with chutney and sprinkle

with i of cheese.

FOLD over, brush with a little

milk or melted butter.

SPRINKLE. . . with remainder of cheese.C U T into fingers.PLACE on greased slide.


YEAST COOKERY

With quick, easily-handled, compressed yeast readily available, the housewife can introduce new and different foods to her family and friends. Yeast is a raising agent whichworks slowly and requires warmth to become effective. To obtain the best results itis necessary to: —

1. Have all the ingredients warm and to keep the sponge and dough at an eventemperature (82° F. is deemed the best heat).

2. Be careful not to over-heat or yeast will become ineffective.

3. Knead well on each occasion to ensure the removal of all gases.

4. Bake in a hot oven to obtain the best results.

5. Test all yeast foods at specified cooking time by tapping with the knuckles, whena hollow sound should result.

1 egg

i teasp. salti cup warm milk2-2^ cups plain flour

MILK LOAF

1 tblsp. sugar

2 or. shorteningI oz. compressed

yeastI cup water

PLACE the sugar, salt, shorteningand heated milk into largebasin and keep warm.

B E AT the yeast until smooth, addwater and beaten egg, mixwith warm milk mixture.

A D D flour gradually until doughforms a stiff ball. Use speedI.

COVER and allow to rise to twiceits size.

K N E A D on a floured board.M O U L D and place in greased loaf

tin.A L L O W to rise in a warm place for

15-20 minutes.BAKE in a hot oven for 30-40

minutes.B R US H with a melted shortening.

YEAST BUNS

I lb. flourI oz. compressed

yeast1 egg

2 oz. sugar

B E AT yeastwith

Makes 18-24

| teasp. salt2 oz. shortening1 pint milk2 oz. sultanas

to a smooth paste1 teasp. each of sugar

and flour and a little of themilk in the small bowl.

A D D remainder of milk andallow to stand for 15 min

utes in a warm place.RUB sh or ten ing in to f lour

warmed in large bowl, addsugar, sultanas and salt.

BEAT egg, add to yeast mixtureand mix dry ingredients toa soft dough.

KNE AD well and allow to stand inwarm place to rise for 40minutes.

KNE AD and shape into buns.PLACE on greased tray to rise for

10 minutes.BAKE in a hot oven for 15 min

utes.GLAZE with boiled syrup glaze.

CRUMPETS

I lb. flourI egg

i pt. milk

CRUMBLEA D D

A L L O WP OUR ....

COOK

i oz. compressedyeast

\ teasp. salt

the yeast into a bowl,milk and egg and gradually

beat in flour, continue 'tobeat until smooth — addingmore liquid if necessary until batter is slightly thickerthan that for pancakes,.to rise for 1| hours.. into greased crumpet ringson a hot plate or griddle.Use 360-380° on SunbeamFrypan.turning once.

page twenty-two



Oh,

A batter can be quickly prepared and cooked to present attractive foods for unexpectedguests. Pikelets, pancakes and waffles are popular served at any meal, and you wil lfind savoury and sweet fritters firm family favourites. It is important when using batter

to remember that a light coating will give the best results.

Fried foods, crisp-browned and free from greasiness, cook to perfection in the SunbeamCooker and Deep Fryer.

The Controlled Heat Automatic Frypan is ideal for pancakes and pikelets; no guesswork, simply turn the control dial to the correct temperature for even browning, perfectcooking.

SUNBEAM W A F F L E S

Mixing time: 2

2 cups self raisingflour

| cup waterJ cup milk

Makes approx.

to 3 minutes

1 tblsp. sugar4 oz. shortening2 eggspinch salt

BEAT the egg yolks and sugar onNo . 8 speed.

REDUCE to No. 1 speed, add milk and water, then sifted dryingredients.

MIX in melted shortening.FOLD in stiffly beaten egg whites.

BAKE in greased pre-heated waffle

iron.

W A Y S W I T H W A F F L E S

Serve with maple syrup—stewed fruit-butter and honey, butter and jam, icecream—brush with butter and sprinklewith cinnamon and sugar—serve withcream.

A DD TO BAT T ER

2 sliced bananas.

1 teaspoon cinnamon.

1 tablespoon cocoa—omit 1 tablespoon of

S A V O U R Y W A F F L E S (always omit sugar)

( 1 ) add salt to taste.( 2 ) sprinkle batter with chopped ham

before baking.

( 3 ) omit \ of shortening and use \ cupfine grated cheese.

( 4 ) serve savoury waffles with creamedfish or chicken, bacon rolls andgrilled tomatoes, creamed asparagus,creamed sweet corn, grilled splitsausages.

Makes 8

to 3 minutes

i pt. milkpinch salt

the flour.

cup cornflakes crushed for cupof the flour,

use wholemeal self-raising flour instead

of white flour.

PANCAKESMixing time:

I cup self raisingflour

I egg

SIFT flour and salt into smallbowl.

A D D whole egg and graduallybeat in flour on speed 1.

A D D milk a little at a time, beatwell when half the milk is

added to remove any lumps.MIX in remainder of milk.A L L O W to stand for 1 hour.GREASE heated omelette pan or Sun

beam Frypan—360° F.P O U R about £ cup batter into pan

to make each pancake.COOK quickly until lightly brown.

TOSS and brown other side.

SPRINKLE.....with lemon juice and sugar.

ROLL and serve hot.

page twenty-three



YORKSHIRE PUDDINGMixing time: 2 to 3 minutes

I cup self raising 2 small eggsflour I tblsp. shortening

I cup milk salt

SIFT flour and salt into smallmixing bowl, add egg yolksmilk and melted shortening.

BEAT on speed 1 until smooth.BEAT egg whites stiffly on speed

8. Fold into batter.P OUR into baking dish with a

small quantity of heated fat,or into dish with roast beef.

BAKE in a hot oven for 20-30minutes.

FLUFFY PIKELETS Makes 24-30


1 cup self raising \ cup milk (sour)flour (if fresh, add I

pinch salt teasp. vine gar )2 tblsp. sugar I dsp. butteri teasp. bi-carb. I eg g

soda

SIFT flour, salt and soda intosmall bowl.

A D D sugar, egg and milk.BEAT on speed 1 until mixed.INCREASE. . . to speed 8 and beat for 1

minute.FOLD in melted butter.PLACE in spoonsful onto hot

griddle 360°F. in SunbeamFrypan. Cook until bubbled.Turn to brown.

C O R N AND HAM FRITTERS


small tin sweet corn pieces of ham orsalt and pepp er bacon about 2I cup self raising inch square

flour I tblsp. choppedI egg shallot

PLACE corn, salt and pepper into

small bowl.A D D egg and mix through.MIX in flour gradually on speed

1, until a thick consistency.MIX in chopped shallot.A D D ham pieces.LIFT out in dessertspoonsful with

a piece of ham in the centreof each fritter.

FRY until golden brown, 375°F.Sunbeam Cooker and DeepFryer — 380°F. SunbeamFrypan.

SERVE with grilled tomatoes.

FRITTER BATTER Covers 8 12 Fritters


I cup plain flour I dsp. bakingI egg powdersalt ^ cup milk

SIFT flour, baking powder andsalt.

BEAT egg yolk on speed 5.

A D D milk and mix with dry ingredients on speed 1.

BEAT egg whites stiffly and foldinto batter.

USE for raw or cooked fruits,cheese fritters, fried oysters,etc.

PANCAKE SAVOURYI quantity pancake 2 small tins Tuna

batter I large tomatoi pt. milk I tblsp. shallot

1 tblsp. flour salt and cayenne2 ois. shortening i cup grated cheesePREPARE pancake batter, page 23.M E L T shortening in a saucepan

and add sliced tomatoes andshallot, and fry until tender with seasonings.

A D D flour and milk and stiruntil thickened.

COOK gently for 5 minutes.A D D fish and heat through.MIX cheese into pancake batter.H E A T omelette pan or Sunbeam

Frypan to 380° — greaselightly.

PLACE i cup batter in and allowto cook until setting.

T U R N to brown.PLACE on serving plate and spread

with 1/5 of fish mixture.PUT next pancake on top and

cover with mixture until allsix pancakes are cooked andall mixture used up.

SERVE with cooked vegetables or

green salad and lemon.

CHEESE FRITTERS Makes 12

A quantity fritter batter

Slices of packet cheese about |in. thick.

DI P cheese pieces into preparedbatter.

DROP into heated shortening andfry until brown, 375°F.Sunbeam Cooker and DeepFryer—380° F. in SunbeamFrypan.

SERVE with crisp bacon rolls.

S W E E T

Bananaspineapple slicespeaches, halved

FOODS SUITABLE FOR FRITTERS

SAVOURY

apple ringspineapple (cooked)peaches (cooked)pears (cooked)

Fish, fresh or tinnedcooked sliced meatraw, thinly sliced

liveregg plantcheese

oystersprawnsscallops

thinly sliced onionsliced tomatoes

page twenty-four



Pastries are of the most versatile and easily prepared foods, and an imaginative housewifecan prepare an endless variety of foods, both sweet and savoury, to suit all occasions.

Care must be exercised to see that the balance of the diet is maintained and two pastry

dishes should never be served at one meal. A cooked pie shell is always useful and canbe readily filled if an unexpected meal is required. The Sunbeam Blender Attachment

can be used for preparing pie fillings. Success in pastry making is assured if the

following rules are observed: —

1. Use good quality shortening such as margarine, lard or good beef dripping.2. Keep all pastry ingredients and mixtures as cool as possible.

3. Have pastry firm but not too dry for easy handling and best results. Sweet pastry

can be chilled in a refrigerator if too soft for rolling.

4. Shape the pastry into the approximate shape before rolling out, thus saving

unnecessary waste when trimming.

5. Roll out on a lightly floured board as evenly and as lightly as possible.

6. Roll at least one inch larger than the plate or dish to be used.

7. Lower pastry into tart plate. Do not stretch.

8. Always have cut edges on pastry to ensure best rising.

9. Prick bottom of pie shells with fork before cooking to prevent rising.

10. Bake in a hot oven.

SHORT CRUST


2 cups plain flour \ pt. water

1 teasp. baking 4 oz. shortening

powder pinch salt

BEAT shortening until soft on

speed 1.

SIFT in flour, baking powder and

salt.BEAT... into shortening on speed 1.

MIX to a firm dough with water.ROLL to shape and size required.

SWEET PASTRY Makes 24-30


4 oz. shortening 8 oz. self raising

2 oz.sugar flour

I egg

BEAT shortening on speed 1 until

soft.

A D D sugar and cream well on

speed 8.

BEAT egg through mixture.

FOLD in flour on speed 1.

T U R N onto a floured board.

ROLL to size required.

RICH SHORT CRUST


6 oz. shortening I tblsp. lemon juice

2 cups plain flour I egg yolk{ tea sp. baking pinch salt

powder 4 tblsp. water


speed 1.

SIFT flour, baking powder and

salt, and add to shortening.

BEAT until crumbly.

MI X to a firm dough with water,egg yolk and lemon juice.

USE as required.

page twenty-five



RICH ROUGH PUFF PASTRY

M ix in g time: 1 minute

I cup flour 3 tblsp. water1 teasp. baking I egg yolk

powder squeeze lemon juicepinch salt 3 oz. shortening

SI FT flour, baking powder and

salt.

DIVIDE shortening into three parts.

C U T one portion of shorteningthrough dry ingredients.

MI X to a soft dough with water,egg yolk and lemon juice.

K N E A D lightly on a floured board.ROLL out into a strip.SPREAD with one portion of fat and

sprinkle lightly with flour.FOLD 3 times lengthwise and

across folding the ends tothe centre.

R E PE AT the rolling and folding withthe third portion of shortening and once without.

ROLL to shape and size required.

LEMON C O C O A N U T PIEM ix in g time: 3 to 4 minutes

shortcrust I cup sugar2 eggs 3 tblsp. flour3 tblsp. lemon I tblsp. melted

juice butterI teasp. lemon 2 tblsp. cocoanut

rind i cup milk

LINE a tart plate with short crust.BEAT eggs and sugar on speed 8.

A D D lemon rind, juice, flour and

then cocoanut on speed 1.

LASTLY add butter and milk.P O U R into prepared tart shell.BAKE in a moderate oven 30-40

minutes.

SERVE cold.

TUTTI FRUITTI PIE

4 oz. short crust J cup peach juiceI I cup sliced 2 teasp. custard

peaches powder(drained) I cup mixed fruit

i cup sugar or to (bananas, cher-taste ries, orange

I tblsp. lemon cubes, etc .)juice

PREPARE pastry and line an 8 inchtart plate.

ARRANGE.. . f ru i t s in shell.

MIX sugar and custard powderwith lemon and peach juice. Pour over pie.

C U T strips from pastry scrapsand decorate top with lattice.

PLACE in a hot oven for 10 mins.,reduce heat and cook another 15 mins. or until set.

SERVE with cream or custard.

CUSTARD TARTServes

g


P A S T R Y :4 oz. shortening 2 cups plain flouri cup sugar pinch baking powder1 egg


speed 1, add sugar.CREAM on speed 8.

A D D egg and beat through.

MIX in flour and baking powderon speed 1.

ROLL out and line a 9" tart plate.FILL with custard filling.

BAKE in a moderately hot oven

30-40 minutes.

C U S T A R D F I L L I N G :

Mixing time: 2 minutes

2 eggs i cup sugarI dsp. cornflour i pint milkvanilla

BEAT eggs and sugar lightly onspeed 3.

A D D blended cornflour, vanillaand milk.

SPOON into pastry. D O N O TPOUR .

NEENISH TARTS


S H E L L S :

1 egg white 3 tblsp. icing sugarJ lb. ground I tblsp. flour

almonds

F I L L I N G :Mixing time: 4 to 5 minutes

4 oz. butter I tblsp. condensed3 tbl sp. icing sugar milk

2 tblsp. honey vanilla

I C I N G :

warm icing I dsp. cocoa

BEAT egg white lightly in smallbowl on speed 8.

A D D icing sugar, almonds andflour.

ROLL out on board dusted withicing sugar.

C U T to fit patty tins.

PRICK well and bake in a mod

erate oven until firm—allowto cool.

BEAT butter and gradually addicing sugar, then other filling ingredients.

FILL cold tarts. Ice half of eachwith warm white icing.

A D D cocoa to remainder of icingand ice second half brown.

page twenty-six



FRUIT CHIFFON PIE

U N C O O K E D P A S T R Y :

3 cups cornflakes 3 oz. Copha

i cup sugar

F I L L I N G :

3 eggs I banana

1 tblsp. lemon juice 2 tblsp. passionfruit2 tblsp. orang e pulpjuice I cup sugar

| cup pineapple I tblsp. gelatinepulp

ROLL cornflakes finely.PLACE in bowl with sugar.MELT Copha (do not use hot)

and pour onto preparedcornflakes.

M O U L D into 8 inch tart plate andchill.

PULP pineapple and prepare juiceon extractor.

SOAK gelatine in juices.PLACE pineapple and half the

sugar into saucepan andsimmer until tender.

BEAT egg yolks with passionfruitpulp.

A D D to pineapple and stir until

thickened.

A D D soaked gelatine and stir

until dissolved.

BEAT egg whites stiffly in largebowl.

A D D remaining sugar graduallyand beat until dissolved.

MIX in cooled fruit mixture. Addmashed bananas.

POUR into pie shell. Serve chilled.

SOUR CREAM PIE Serves 6

uncooked 7^ inch I cup sour creampie shell (or Carnation

I cup brown sugar unsweetenedI tblsp . self raising condensed milk

flour and 2 tblsp.I teasp. mixed spice lemon juice)I cup raisins vanil la1 dsp. butter 2 egg whites

2 egg yolks 2 tblsp. sugar

MI X sugar, flour and spice insmall bowl.

ADD ...raisins, egg yolks — butter

melted.MIX through gradually, add

cream and lemon juice if used, then vanilla on speed2.

POUR into pie shell—place in hotoven, reduce heat after tenminutes. Cook until set.


AD D sugar gradually and beatuntil dissolved.

COVER nie and return to oven tobrown.

CRUSTY APPLE PIE Serves 6

I quantity rich gra ted rind I lemon

short crust I cup sugar

4 large cooking I cup castor sugar

apples

ROLL i of pastry to fit an 8\"

tart plate.GRATE 2 apples on Sunbeam Blender Attachment, sprinklewith sugar and lemon rind,repeat with remainder of apples.

ROLL out pastry to fit the top.

C U T and decorate edges.

BRUSH with cold water andsprinkle with castor sugar.

PLACE in a hot oven and cook 35-45 minutes on a de

creasing heat.

S A U S A G E ROLLS Mokes 1 8 - 2 4 Rolls

I quantity rich I tblsp. tomato

rough pastry sauce

I tblsp. Worcester- salt and pep per

shire sauce

^ lb. sausage mince

P UT meat, sauces and seasoninginto a saucepan and cook

until it changes colour.

ROLL pastry into 6" x 15" square.

C U T into two strips.

PLACE cooled meat on centre.

FOLD over and cut into lengths.

BAKE on a greased slide in a hot

oven, 20 minutes.

PUMPKIN PIE Makes 1 8 2 44 oz. rich short crust honey or sugar to

l i cup cooked taste

pumpkin (abo ut juice & rind I

1 | lb.) lemon

i teasp. cinnamon 2 egg yolks

pinch mixed spice i cu p milk

pinch nutmeg

MAKE pastry and roll out to fit a9" tart plate.

M A S H pumpkin until quite smooth

on speed 1 or use SunbeamBlender Attachment forpreparing entire filling.

A D D sugar, spices, lemon rindand juice.

BEAT egs yolks on speed 8, addmilk and mix into pumpkinmixture.

POUR into pie plate; decorate thetop with pastry strips.

BAKE in a hot oven 25-35minutes.

page twenty-seven



Home made biscuits and cookies are always a popular stand-by. The y can be servedwith that odd cup of tea, for lunches and for the after school snack. Biscuit-making iseasy and economical and you will be wise to note the following general rules: —

1. Follow the general hints for creaming butter and sugar (Page 33).2. Use a well-floured board for rolling.3. Allow ample space between biscuits when placing on trays to prevent them

baking together.4. Always allow biscuits to cool on trays, then place on a cake cooler.

5. Store in airtight jars after biscuits are quite cold.

6. Use the Sunbeam Blender Attachment to chop nuts, etc., for cookies.

FOUNDATION BISCUIT MIXTURE

Makes 40 Biscuits


4 oz. shortening I egg

i cup sugar 2 cups self raising

flour


soft.

A D D sugar and beat until

creamy, on speed 8.

A D D egg and beat through.

MIX in flour, using No. 1 speed.

PLACE in teaspoonfuls on prepared

tins.BAKE 15-20 minutes in a mod

erately hot oven.

V A R I A T I O N S :

ROLL in sugar.ROLL in sugar and cocoanut.

ROLL in balls and top with jam.

A D D 3 ozs. sultanas.

S U B S T I T U T E 1 tblsp. cocoa for 1

tblsp. flour.

ROLL out and cut with biscuit cutters.

A D D 1 teasp. grated lemon rind.

SCOTCH SHORTBREAD


7 oz. shortening 9 oz. plain flourvanilla 2 oz. rice flour or3 oz. icing sugar cornflour

BEAT shortening and vanilla untilsoft, on speed 1, add icingsugar gradually.

INCREASE... . to speed 8 and beat until

light and creamy.FOLD in sifted flours on speed 1.

PRESS out into strips and cut intofingers.

PLACE on a greased tray.

BAKE in a barely moderate ovenand bake for 15-20 minutes.

BLISTERS

2 tblsp. shortening I tblsp. lemon juiceI cu p plain flour 3 tblsp. waterI teasp. salt

MIX shortening until soft, addflour and salt and mixthrough on speed 1. •

MIX into a dry dough withwater and juice.

ROLL out very thinly and cut intofancy shapes.

PLACE on a greased slide.BAKE in a moderately hot oven

10-15 minutes.

page twenty-eight



COCOANUT DELIGHTS Makes 30

Mixing time: about 2 minutes

I cup self raising 5 oz. shortening• flour I dsp. Golden

I tblsp. cocoa Syru pI cup cornflakes vanillaI cup cocoanut chocolate ic in g—i cup sugar cocoanut

SIFT flour and cocoa into largebowl.

A D D cornflakes — lightly crushed,cocoanut, sugar and vanilla.

MELT shortening and syrup andadd to dry ingredients.

MIX thoroughly on speed 1.

PRESS .... into greased Swiss roll tin.

BAKE in moderate oven 20-30minutes.

S T A N D tin on a cooler and cut in

to squares.W H E N almost cold ice with warm

chocolate icing and sprinklewith cocoanut.

REMOVE from tin before quite cold.

CHE E S E ' STICKS Makes 30-36


l i oz. shortening 4 tblsp. grated4 oz. self raising cheese

flour I eggi teasp. salt 3 tblsp. water

pinch cayenne

BREAK up shortening on speed 1

and beat until soft.A D D flour and beat until a

crumbled consistency.MIX in salt and pepper and half

of the cheese.M I X to stiff dough with egg

yolk and water on speed 1.ROLL out to fit a Swiss roll tin.

BRUSH with egg white and sprinklewith remainder of cheese.

BAKE in a mod. hot oven 20-25minutes.

C U T into strips about 3 inch xi inch.

NICE hot or cold.

BUTTER BUTTONS Makes 36 Mixing time: 4 to 5 minutes

3 oz. butter I cup self raising3 tblsp. icing sugar flourI egg yolk vanilla

BREAK up butter on speed 1—addvanilla.

BEAT until soft on speed 5.

A D D icing sugar and beat untilcreamy.

BEAT in egg yolk.

A D D flour on speed 1.

ROLL teaspoonful into balls andplace onto greased slide.

BAKE in a mod. hot oven 10-12minutes. Cool on the slide.

S TRAWBE RRY C O C O A N U T PUFFS

Makes 40 biscuits


4 oz. shortening quant ity marsh-2 cup sugar mallow filling,I egg cocoanut1 tblsp. cocoa nut strawberry essence2 cups self raising

flour


BEAT until soft on speed 5.A D D sugar and beat until creamy

on speed 8.BEAT egg through.M IX in cocoanut and flour.ROLL out on floured board.C U T into rounds and place onto

a greased slide.BAKE in a moderate oven 12-15

minutes.PREPARE filling, page 39, and flavourwith strawberry essence-colour pink if desired.

W H E N beginning to set, place inspoonfuls onto cold biscuits.

SPR INK LE with cocoanut.

FROSTY DATE F I N G E R S Makes 3 6


F I L L I N G : \ cupdates 2 to 4 tblsp. water

I tblsp. brown — t o form softsugar paste

3 tblsp. lemon juice

P A S T R Y :3 oz. shortening I teasp. gratedi cu p sugar lemon rindI egg yolk I% cups self raisingI tblsp. milk flour

F R O S T I N G : Mixing time: 2 to 3 minutes

1 egg white J cup cocoanut

2 tbl sp. sugar almond essence

C H O P dates and place into saucepan with lemon juice, water

and brown sugar.SIMMER gently until mixture is a

smooth soft paste.

BREAK up shortening on speed 1.Add lemon rind and beatuntil soft on speed 5.


BEAT in egg yolk and milk.A D D flour on speed 1.ROLL out thinly so that mixture

covers bottom and \ inchup sides of swiss roll tray.

SPREAD with cooled date mixture.BEAT egg white stiffly on speed

8, add sugar gradually.FOLD in cocoanut and almond

essence.SPREAD over date mixture.BAKE in a moderate oven 20-30

minutes.C U T into fingers—allow to cool

before removing from tin.

page twenty-nine



FRUIT C R I N K L E S Makes about 3 dozen.Mixing time: 5 minutes

3 ozs. shortening I tblsp. glacevanilla cherriesi cup sugar 1^ cups S.R. flourI egg cornflakes

i cup wa'nuts cherry piecesi cup dates

BREAK up shortening on speed 1and beat with vanilla onspeed 5 until soft.


BEAT egg evenly through.C H O P cherries, dates and walnuts

and add to mixture onspeed 1

MI X in flour.ROLL teaspoonsful in crushed

cornflakes.PLACE on greased slide and top

with a piece of cherry.BAKE in a mod. hot oven 12-15

mins.

NUTTY C R U N C H Makes about 21 dozen.


2 egg whites i cup dessicated:\ cup sugar cocoan uti cup crushed \ cup salted

cornflakes peanuts

BEAT egg whites on speed 8until thick.A D D sugar gradually and beat

until dissolved.FOLD in cornflakes, cocoanut and

' peanuts.PLACE in dessertspoonsful on to

greaseproof paper on ascone tray.

BAKE in mod. oven 20-25 mins.R E M OVE from paper immediately.

PEANUT BUTTER BRITTLES

Makes about 2dozen fingers.


2 ozs. shortening £ cup sugar2 tblsps. Peanut 2 egg yo!ks

Butter I { cups S.R. flouri cup cornflour

BREAK up shortening and peanutbutter on speed 1 and beatuntil creamy on speed 5.

A DD sugar and cream on speed8.

BEAT egg yolks evenlv through.R E DUC E to speed 1, add flour and

mix evenly throueh.ROLL teaspoonsful into balls and

press on to greased traywith a fork.

BAKE in mod. hot oven 12-15mins.

C OOL on tray.

FROSTY.DATE COOKIES


I lb. dates J cup brown sugar

walnuts or almonds I eggcherries l£ cups S.R. flour

4 oz. shortening 3 tblsps. milkSTU FF dates with a piece of nut.BREAK up shortening on speed 1BEAT on speed 5 until soft.A D D sugar and cream on speed

8.A D D egg and beat until evenly

mixed through.R E DUC E to speed 1 and add flour

and milk; beat until mixed.DROP in stuffed dates.MI X through and lift out with

a fork or whisk on togreased slide and make sure

that each date is coveredwith mixture.

BAKE in a mod. hot oven 10-12mins.COOL and top with golden frost

ing.

G O L D E N F R O S T I N G :

4 ozs. shortening vanilla

3 cups icing sugar

PLACE shortening into a saucepanand heat until lightlybrowned.

GRADUALLY add icing sugar and beat

until thick on speed 1.FLAVOUR ....with vanilla before using.

CARAMEL NUT F INGERS

Makes about 4dozen cookies.


B I S C U I T : T O P P I N G :3 ozs. copha 2 eggsvanilla | cup brown sugari cup brown sugar i cup S.R. flourI cup S. R. flour vanilla

i teaspn. salt J cup walnuts

i cup shreddedcocoanut

PLACE sugar, half of flour, salt,vanilla and melted cophainto small bowl.

BEAT on speed 2 for 3 mins.A DD remaining A cup flour and

mix through.PR ESS into greased Swiss Roll tin.PLACE into a mod. hot oven and

bake for 10 mins.

Meantime beat eggs, brown sugar, vanilla

and Hour for topping until light andcreamy—speed 8.

FOLD in walnuts.SPREAD over partly cooked biscuit

mixture and sprinkle withcocoanut.

BAKE 25-35 mins.—cut into fingers and return to oven foi5 mins.

REMOVE from iray when cold.

page thirty



It is easy to be a successful cake maker with a Sunbeam Mixmaster. Fresh Home Madecakes are a delight to serve and can be used to add variety to desserts, using fruit, custard,

jam, sauce or whipped cream as a garnish.

Everyone agrees that home made cakes are more popular, more flavoursome, moreeconomical and of far greater food value. From a reliable foundation mixture manyinteresting variations can be made. With a Sunbeam Blender Attachment, nuts,fruits, etc., can be more quickly prepared.

General rules for cake-making: —

1. Have all ingredients at room temperature. Heat may be applied in cold weather.

2. Carefully measure all ingredients.

3. Use level cups unless otherwise stated.

4. Remember, 1 spoonful is a rounded spoonful.

5. Grease tins thoroughly by rubbing equal portions of flour and shortening ontothe tin with the fingers, to avoid forcing a cake out of a tin which will spoilthe texture and appearance.

6. Use a rubber spatula to keep mixture from the sides of the bowl.

7. Warm ovenproof bowls in cold weather.

S P O N G E C A K E S —

c a n be quickly and successfully prepared with a

Sunbeam Mixmaster. To make a good sponge, remember:—

1. Very fresh new-laid eggs or those direct from a refrigerator will not aeratesuccessfully.

2. Beat egg whites thickly N O T S TIFF O R DRY on speed 8.

3. Add sugar gradually and beat until dissolved then mix yolks evenly through.

4. Alternately mix yolks through—add sugar gradually and beat until dissolved.

5. When your Mixmaster is new fold in the flour and liquid by hand to avoid

over-beating—use a wire whisk or metal spoon. Perfect your sponge by making

them lightly this way then try adding flour on speed 1 too—remember lightly mix.

DO N O T OVERBEAT.

6. Bake at the correct temperature, as cooking too quickly or too long causes asponge to shrink.

page thirty-one



SPONGE ROLLMixing time: 5 to 7 minutes

3 eggs I cup self raisingi cup sugar flour

3 tblsp. hot milk

BEAT egg whites until thick, onspeed 8.

P OUR sugar gently in. Beat until

thick and sugar dissolves.A D D egg yolks and mix evenly

through.FOLD in sifted flour and then

milk, using a metal spoonor whisk or on speed 1.

P O U R into a greased Swiss roll tin.

BAKE in a moderate oven 10-12minutes.

T U R N onto a sugared paper, trimedges and roll.

C O O L and fill with raspberry jam.

GINGER FLUFFMixing time: 6 to 8 minutes

4 eggs 2 dsp. flour \ cup sugar £ teasp. cream of

I dsp. golden syrup tart ari cup arrowroot i teasp. bicarb.I teasp. each gin- soda O R

ger, cinnamon I teasp. bakingand cocoa powder

SEPARATE.. . eggs and beat whites until

thick on speed 8.A D D yolks and beat through.

A D D sugar and golden syrup andbeat until thick and creamy.

FOLD in sifted arrowroot andspices.

LASTLY add sifted flour, soda andcream of tartar on speed 1.

P OUR into greased 8 inch sandwich tins.

BAKE in moderate oven 20-25*. minutes.

C O O L and fill with whippedcream.

RASPBERRY SPONGE F I N G E R SMi xi ng ti me: 5 to 7 minutes

3 eggs 4 oz. self raising

4 oz. castor sugar flour

BEAT whites stiffly on speed 8A D D sugar gradually and con

tinue to beat until quitedissolved.

A D D egg yolks and mix evenlythrough.

FOLD in flour.

P O U R into greased finger tins.


W H E N cold join together with raspberry cream made frommock cream N o . 1 with 2tblsp. raspberry jam added.

SPONGE S A N D W I C HMixing time: 5 to 7 minutes

3 eggs 3 tblsp. milk| cup sugar I tblsp. butter4 oz. self raising pinch salt

flourI level tablespoon

arrowroot orcornflour

BEAT egg whites and salt until

stiff, but not dry, on speed8.

A D D egg yolks and mix evenlythrough.

P OUR sugar gently into beatingmixture.

BEAT until thick and creamy.

FOLD in sifted flour and arrowroot on speed 1.

LASTLY add heated milk and melted

butter.P O U R into greased 7 in. or 8 in.

sandwich tins.BAKE in a moderate oven 20-25

minutes.C OOL and fill with your favourite

frosting.

GOLDEN SUNBEAM ROLL


(For Msirtg up egg yolks)6 egg yolks \ cup boiling waterI cup castor sugar l j cup self raising

flour

BEAT egg yolks lightly on speed5.

A D D sugar gradually and beatuntil dissolved, then addwater gradually.

FOLD in sifted flour, with spoonor whisk or on speed 1.

P OUR into greased Swiss roll tin.

BAKE in a moderate oven for 12-15 minutes.

T U R N onto a sugared paper andcut off edges.

ROLL and allow to cool.

FILL with apricot jam.

MERINGUES Makes approx. 24


3 eg g whites pinch salt

6 oz. castor sugar I teasp. vinegarBEAT egg whites and salt stiffly

on speed 8.A DD sugar gradually and con

tinue beating until quitedissolved, add vinegar.

PU T mixture onto a greaseproof papered slide with a dsp.

BAKE in a slow oven until set(about H hrs.).

page thirty-two



B U T T E R C A K E S are those prepared by creaming shortening and sugar.

The term is also applied to some mixtures where shortening is melted or

mixed with the flour.

When creaming butter and sugar: —

1. Have shortening very soft (never oiled) and beat until soft before adding su ga r-

use speeds 1 and 5 for this. Add essence to shortening now—it penetrates better.

2. Add sugar to shortening and beat on speed 8—until light in colour.

3. No need to pre-beat eggs—drop in whole, one at a time, remember cold eggs

help curdle mixture.

4. Use speed 1 for adding fruit, nuts, flour and liquid.

5. Divide liquid and flour in 2 or 3 portions and add alternately—mix only long

enough to evenly mix—don't overheat.

Use the large bowl for j lb. Christmas Cakes and puddings, page 35 and 41.

For a larger Christmas Cake ( 1 to l i lbs.)—use the large bowl, until all the eggs are added.

Remembering the portability o f your Mixmaster motor, use it for the adding of the fruit

and flour.

FOUNDATION BUTTER CAKEMixing time: 5 to 7 minutes

4 oz. shortening 2 cups self raising1 cup castor sugar flour2 eggs 6 tblsp. milk or

water

BEAT shortening in a large mixing bowl on speed 5 untilvery soft. Increase speedto 8, add sugar and con

tinue beating until lightand creamy.

A D D the eggs, one at a time,beating well between eachaddition.

M I X in sifted flour and liquidalternately, using speed 1.

PLACE in prepared 4 inch x 7-|inch tin.

BAKE in a moderately hot ovenfor 30-35 minutes.

COOL and ice with warm icing.A N Y one of the following maybe added to the above mixture:2 oz. chopped nuts3 oz . dried or crystallised

fruit

1 tblsp. cocoa or 1 oz.chocolate and 1 extra

tblsp. milk.2 tblsp. cocoanut

BURNT SUGAR CAKE


4 oz. shortening 2\ cups self raisingl i cups sugar flour3 tblsp. burnt sugar I cup water2 eggs I teasp. vanilla

BREAK up shortening on speed 1,and beat on speed 5 untilsoft, add vanilla.

A D D sugar and beat until creamy. on speed 8.

BEAT in eggs, one at a time—thenadd burnt sugar.

R E DUC E to speed 1, alternately addsifted flour and water.

POUR into greased 8 inch layercake pans.

BAKE in moderate hot oven 30-35minutes.

C OOL join together and frost withboiled Mixmaster frosting.Page 38. Use 3 tblsp.

burnt sugar instead of 3tblsp. water.

BURNT S U G A R

i cup crystal sugar £ cup boiling water

PLACE sugar into a heavy saucepan.

H E A T over a low heat until dark

brown.REMOVE from heat and carefully add

boiling water.STIR over heat until dissolved.

REMEMBER the darker the sugar thebetter the colour.

RICH PLAIN CAKE


8 oz. shortening I teaspoon baking8 oz. plain flour powder4 eggs flavouring8 oz. castor sugar

C R E A M shortening and flavouringon speed 1.

BEAT on speed 8 until very light.

A D D flour on speed 1. Keep 1tblsp.

BEAT eggs and sugar on speed8 until light.

A D D slowly to shortening andflour mixture on speed 1.

LASTLY fold in the 1 tblsp. of flourand the baking powder.

BAKE in a 7 inch square cake tinin a moderately hot oven45-55 minutes.

page thirty-three



E C O N O M I C A L RAISIN CAKE


\ cup shortening I teaspn. vanilla

2 cups brown sugar ^ teaspn. essence of

3 eggs lemon

2 cups raisins i teaspn. essence of4 cups S. R . flour almondI 7

cups milkBREAK up shortening on speed 1and beat on speed 5 untilsoft.

A D D essences and sugar and

cream on speed 8.

BEAT in eggs one at a time.

REDUCE to speed 1, add raisins and

then flour and milk alter

nately.PLACE mixture into greased 8" tin

or a baking dish.

BAKE m moderate-hot oven 1$hours.

APPLE CAKES


3 ozs. shortening I teaspn. lemon4 ozs. sugar rindI egg apple slicesl i cups S.R. flour I teaspn. cinnamon3 tblspns. milk I tblsp. sugar

BREAK up shor:ening on speed 1,add lemon rind, add sugar

and beat on speed 5 untilmixed.

C R E AM well on speed 8.

BEAT in whole egg.

R E DUC E to speed 1, add flour and

milk alternately.

PLACE in greased patty tins.

D E C O R A T E top with apple slices and

sprinkle with sugar andcinnamon.

BAKE... in a mod. hot oven 15-20mins.

C O N A CAKEMixing time: 5 to 7 minutes

4 ozs. shortening 3 tblspns. cocoanut1 cup sugar 1^ cups S. R. flour2 eggs vanilla^ cup milk cochineal

BREAK up shortening and vanilla

on speed 1.

BEAT on speed 5 until soft, add

sugar and cream on speed

8.BEAT in eggs one at a time.

R E DUC E to speed 1 add cocoanutand colouring, then flourand milk alternately.

PLACE m greased loaf tin.

BAKE in mod. hot oven 30-40minutes.

C OOL and ice with pink cocoanutfrosting.

SMALL CAKE S


4 ozs. shortening 2 eggs

5 ozs. castor sugar 4 tblspns. milk

6 ozs. S. R. flour vanilla

BREAK up shortening on speed 1,

add vanilla.

BEAT until soft on speed 5.A D D sugar and cream on speed

8.BEAT in whole eggs, one at a

time.


liquid alternately.

PLACE into greased patty tins.

.BAKE in mod. hot oven 10-15

mins.ICE as desired.

Dip in thin chocolate icing—roll in cocoa-nut.

Dip in raspberry jam—roll in cocoanut.

Remove tops, fill with vanilla custard,replace pared tops and cover cake withchocolate icing.

Split cake, place spoonful each whippedcream and thick stewed apple inside—replace top and sprinkle with icing sugar.

CANDY FRUIT RING


T O P P I N G : MI X TURE

Pieces of crystallized 4 ozs. shortening

pineapple i cup sugar

6 glace cherries I j cups plain flour

4 cup currants I teaspn. baking

£ cup brown sugar powder

2 tblsps. shortening 2 eggs

—melted 3 tblspns. watervanilla

LINE the bottom of the tin withgreaseproof paper and

grease the tin.

DE C OR AT E the bottom of the tin with

a pattern of pineapple andcherry.

SPRINKLE... with sugar currants and

melted shortening.

BREAK up shortening on speed 1,

add vanilla and beat untilsoft on speed 5.

A D D sugar and cream on speed

8.

BEAT eggs through one at a time.


water alternately.

P O U R into prepared tin.

BAKE in a mod. hot oven 35-45mins.

page thirty-four



RAISIN NUT SQUAREMixing time: 6 to 8 minutes

I cup raisins 1} cups self raisingI cup boiling water flour4 oz. shortening \ teasp. each cin-| cup sugar namon, spice ,I egg nutmegi teasp. bicarb. i cup nuts

soda

PLACE raisins and water into asaucepan and simmer for10 minutes.

POUR off water and measure |cup for cake — add extrawater if necessary—allow tocool.


BEAT on speed 5 until soft.

A D D sugar and beat untilcreamy.

BEAT in whole egg.

A D D soda to raisin water and

sift dry ingredients.

REDUCE to speed 1. Add flour and

liquid alternatively.

M I X in nuts and raisins.

POUR into greased 7\ inch square

tin.BAKE in moderate oven 45 min

utes to 1 hour.

COOL and ice with lemon icing.

SUNBEAM FESTIVE CAKE


\ lb. shortening 2 oz. almonds

| lb. brown sugar 2 oz.,pres. ginger5 eggs 4 oz. currants

12 oz. plain flour 2 oz. dates1 dsp. parisian es- 2 oz. mixed peel

sence 2 oz. cherries j lb. raisins 3 tblsp. rum or \ lb. sultanas sherry2 oz. pres. figs

PREPARE fruit, chop dates, figs,a l m o n d s , cherr ies andginger.

SPRINKLE .with spirit and allow to

soak overnight.

SOFTEN shortening on speed 1, add

sugar.

CREAM on speed 8.A D D eggs one at a time, beat

ing evenly through, add

essence.

M I X flour and fruit alternately

in, using speed 1.

P U T into papered 8 inch round

or 7 inch square tin.

BAKE in a very moderate ovenfor 2J-3 hours.

LEMON GINGER BREAD


2{ cups pla in flour £ teasp. bi-carb.4 oz. shortening soda4 tblsp. treacle or 4- lb. brown sugar

golden syrup | cup milkI egg 4 teasp. cinnamonI dsp. ground 2 oz. chopped

ginger lemon peel4- teasp. mixed

spice

BEAT shortening until soft—speed

1.SIFT in flour, spices and carb

soda and beat till crumbled.A D D sugar and peel.

BEAT egg, add treacle and milk.

M I X with dry ingredients and

beat on speed 2 for 1minute.

POUR into 6 inch x 8 inch cakepan.

BAKE in a moderate oven for

25-30 minutes.C O O L and ice with lemon icing.

ORANGE SAND CAKE


4 ozs. shortening 2 cups self raising

I cup sugar flour1 teasp. orange rind 2 tblsp. custard2 eggs powder

6 tblsp. milkBREAK up shortening on speed 1,

and beat on speed 5 until

soft with orange rind.

A D D sugar and beat until creamy

on speed 8.

A D D eggs, one at a time and

beat through.

A D D sifted dry ingredients, alternately with milk.

P O U R into greased 8 inch ring tin.

BAKE in a mod. oven 25-35 min.

ICE with citrus frosting whencool.

C R E A M OR CUSTARD PUFFS

Mixing time: about 5 minutes.

2 oz. shortening 4 oz. plain flour

i pt. water 3 large eggs

BOIL shortening and water.

STIR in flour and return to heat.

COOK until dough leaves the sides

of the saucepan.

A L L O W to cool and beat on speed 1.A D D eggs one at a time and mix

evenly through.

DR OP onto a greased slide.

BAKE in a hot oven 30-45 min

utes.

COOL and fill and sprinkle with

icing sugar.

N.B. — This mixture has a tendency to

climb the beaters and needs continuous watching.

page thirty-five



RAINBOW CAKE

Mixing tii ": 8 to 10 minutes

i lb. shorte' '•'c cochineal, vanilla

I cup sugar I tblsp. cocoa3 eggs icing, jam4 tblsp. milk I tblsp. hot water3 cups self raising

flour

BREAK up shor.°ning with vanillaon speed 1.

BEAT on speed 5 until soft.A D D sugar and beat until creamy

on speed 8.

BEAT in eggs, one at a time.

R E DUC E to speed 1, alternately add

flour and milk.

DIVIDE mixture into 3—add cochi

neal to one portion

BLEND cocoa with hot water and

add to another portion.

PLACE fixtures into three 7 or 8h greased sandwich tins.

^ ^KE moderate hot oven 20-

linutes.

T U K N ) a cooler.C O O L n together with jam and

;

ce with warm icing.

EGGLESS SPICE CAKE


2 oz. shortening { teasp. nutmeg3 dsp. sugar \ teasp. bi-carb.

I level tblsp . sodagolden syrup I

1 cups self raising \ teasp. each cin- flour

namon, mixed J cup milk

spice vanilla


AD D essence and beat until softon speed 5.

MI X in sugar and beat until

creamy on speed 8.

A D D golden syrup and a table

spoon of the milk.

REDUCE to speed 1, alternately folding in sifted flour, soda andspices, and remainder of

milk.

POUR into greased 7 inch ring

tin.


20-25 minutes.

C OOL and ice with lemon icing.

Q U I C K W H I P C A K E S —There are times when this type of cake recipeis an advantage. The following recipes are made by quick whip methods. You will

find that cakes mixed this way are inclined to be more moist in texture than those

prepared by standard beating. One of the most important points to note is to

have the shortening very soft, about the consistency of thick cream. It will be

found necessary to use a rubber spatida to keep mixture from beaters and sides

of bowl whilst beating.

L EMON DELIGHT


4 oz. Copha I teasp. salt

I cup sugar gra ted rind I lemon

2 i cups self raising 2 eggsflour 8 tblsp. milk

M E L T Copha and add lemon rind—do not have hot—test withfingertip.

PLACE half of the flour and thesalt in the large bowl—addsugar, eggs, copha and milk.

BEAT on speed 2 for 3 minutes.A D D remainder of flour and beat

1 minute longer.

P O U R into greased 7 or 8 inch

sandwich tins.

BAKE in mod. oven 30-35 min

utes.

C OOL join together and ice with

lemon icing.

E C O N O M I C A L GINGER CAKE


15 cups self raising I eggflour £ cup golden syrup

I teasp. ground \ cup milkginger \ cup boiling water

1 teasp. cinnamon \ teasp. bi-carb.2 oz.shortening sodaj cup sugar pinch salt

SIFT flour, cinnamon, salt and

ginger into large bowl.

A D D shortening (very soft),

sugar, syrup, egg and milk.

BEAT on speed 2 for 2 minutes.

SCRAPE beaters, add soda dissolved

in water.

MIX evenly through.

P OUR into 7" layer cake pans.


for 20-25 minutes.

JOIN and ice with citrus frosting

(Page 39) . Use all lemon juice and rind.

page thirty-six



JELLIED BANANA CAKE


I cup mashed 4 oz. shorteningbananas (3 or 2 eggs

4) I teasp. vanilla2^ ,cups self raising 6 tblsp. water

flour cream

I teasp. bi- car b. lemon jelly almostsoda setting

I cup sugar lemon juice

M ASH bananas on speed 1 in Sunbeam Blender or smallbowl. Measure one cup.

SIFT flour and bi-carb. soda intobowl.

ADD sugar, very soft shortening,banana, eggs, vanilla andwater.

BEAT on speed 2 for 3 minutes.PLACE \ of mixture into a recess

tin, the remainder into a

similar sized layer pan.


25-30 minutes.

COOL join together with cream.

SLICE banana and dip into lemon

juice.

AR R ANGE in recess of cake.

SPOON setting lemon jelly over

bananas.PLACE cake into refrigerator to set

jelly.DECORATE, with cream and cherries.

ORANGE LAYER CAKEMixing time: 3 minutes

3 cups self raising I cup and 3 dsp. offlour sour milk (add

2 eggs 2 teasp. vine-

l§ cups castor gar if fresh),sugar 2 teasp. gratedI cup shortening orange rind

SIFT flour into large bowl, addsugar, very soft shortening,orange rind and cup of milk.

BEAT on speed 2 for two minutes.

SCRAPE beaters, add whole eggs and3 dessertspoons milk andbeat for one minute on

speed 2.POUR into greased 8in. layer cake

pans (deep) and bake in am o d e r a t e o v e n 3 0 - 3 5minutes.

COOL fill with orange filling orfresh whipped cream, andice as desired.

N.B.—Copha may be used as shorteningin this recipe—5 ozs. Copha and 1 levelteaspoon salt.

C H O C O L A T E LAYER CAKE

Mi x i ng time: 3 i ? nutes

2 cups self raising 1 j p brown sugarflour egg

2 tblsp. cocoa * cup shorteningI teasp. bi-c arb. vanilla

soda I cup milk

1 cup castor sui «rSIFT dry ingredients into large

bjwl.

A D D sugars, very soft butter,

vanilla and milk.

BEAT on speed 2 for two minutes.

SCRAPE beaters — add egg and beat

one minute on speed 2.

P OUR into two 8" layer pans.

BAKE in a moderate oven for 25-35 minutes.C OOL and fill ''th your favourite

frostir

CARAMEL W A L N U T KE

Mi x i ng time: 2j .nutes

2 cups self raising i . ;p milkflour I teasp. vanilla

J cup brown sugar h cup crushed4 oz. shortening walnuts2 eggs

SIFT flour into large bowl.A D D sugar, very soft shortening,

eggs, milk and essence.BEAT on speed 2 for 2 minutes.C H O P walnuts on Blender Attach

ment and add to mixture.P OUR into greased 10 x 5 loaf

pan.BAKE in a mod. oven 35-45 min.COOL and ice with caramel icing.

.

S P I C E D LEMON BUN


1} cups self raising £ teasp. cinnamonflour i teasp. nutmeg

1 cup sugar \ teasp. mace4 oz. very soft \ teasp. mixed spice

shortening 2 tblsp. choppedf cu p milk lemon peel2 eggs vanilla

PLACE sifted flour and spices intolarge bowl.

A D D sugar, shortening, milk, es

sence and lemon peel.

BEAT on speed 2 for 2 minutes.

A D D eggs and beat 1 minutelonger.

P OUR into 5 inch x 8 inch loaf

pan.

BAKE in a moderate hot oven 25-35 minutes.

C OOL and ice with lemon icing.

page thirty-seven



The success of any particular cake can be determined by the frostings or icings used,

and an otherwise plain mixture can be turned into an attractive, flavoured favourite.

In choosing an icing consider: —

1. The colour of the cake and the decoration to be used—contrasts look most

attractive.

2. Choose an acid covering for a sweeter type of cake.

3. Have the cake quite cold before filling or frosting unless a recipe states otherwise.

4. Whenever a pouring icing is used—avoid spreading, as the setting of the icing

becomes uneven.

5. Attractive variations can be obta ined by spreading a frosting unevenly or byscoring with a knife or fork.

6. Use crystal sugar for all cooked frostings.

7. D o not over decorate. Simple designs are often the most effective.

MILK I C I N G

£ lb. icing sugar I teasp. butter2 tblsp. milk

BOIL milk and butter.

A D D sifted icing sugar gradually.

BEAT until thick on speed 4.

P O U R over cake, using a warmknife for spreading if necessary.

SYRUP GLAZE

2 tblsp. crystal sugar 2 tblsp. water

BOIL sugar and water until sugar

is dissolved.

B R US H onto hot food.

BOILED MIXMASTER FROSTING


I cup sugar3 tblsp. waterpinch cream of

tartar

I egg whitepinch salti teasp. vanilla

P U T all ingredients except vanilla into a china bowl overboiling water.

D E T A C H Mixmaster Motor and beatover heat for 7 to 10 minutes on speed 9—the frosting should be a spreadingconsistency—add vanilla.

BEAT until cool and spread ontocake.

page thirty-eight



ROYAL I C I N G T o ice ilb. fruit cake


3 egg whites I dsp. lemon juice4 lb. sifted P U R E I dsp. glucose

icing sugar

BEAT egg whites stiffly on speed

8.A D D icing sugar gradually on

speed 1.

MI X glucose evenly through.

BEAT on speed 6 until thick.

A D D lemon juice.N.B.—If the icing is not being used

immediately, cover with a wet cloth.

CARAMEL FROSTING

1 cup brown sugar I tblsp. butter2 tbl sp. milk vanilla

PLACE sugar, milk and butter into

a saucepan.

STIR until boiling and boil for

3 minutes.COOL slightly—add vanilla and

pour into small Mixmasterbowl.

BEAT on speed 9 until thickened.

POUR onto Cake.

MOCK CREAM No. 1Mixing time: 4 minutes

2 dsp . shortening vanill a4 tblsp. icing sugar


soft.

A D D icing sugar.

BEAT on speed 8 until light and

creamy.

REMOVE bowl from machine.

W A S H cream under a cold watertap—pour off water.

A DD vanilla and beat well before using.

MOCK CREAM No. 2Mixing time: about 5 minutes

I cup milk I tblsp. castor sugarI dsp. cornflour vanilla

I dsp. shortening

BOIL milk, add blended cornflour and cook for severalminutes.


soft, add sugar and increaseto speed 8.

A D D cooled cornflour mixturegradually, beat well andadd vanilla.

page

M O C K CREAM No. 3Mixing time: about 5 minutes

I tblsp. shortening 2 tblsp. cold milkI tblsp. sugar vanillaI tblsp. boiling

water


A D D sugar and beat until lightin colour on speed 8.

G R A D U A L L Y add boil ing water, thenmilk.

FLAVOUR with vanilla.

CITRUS FROSTING


1 dsp. shortening I teasp. grated

I tea sp. grated lemon rind

orange rind I cup icing sugarorange juice

BEAT shortening and rinds onspeed 1 until soft.

A D D icing sugar gradually.

MIX in sufficient orange juiceto make into a spreadingconsistency.

BEAT on speed 8 until creamy.

M A R S H M A L L O W T O P P I N G


I cup crystal sugar 1 cup water

I tblsp. gelatine

PLACE all ingredients in a sauce

pan.

BOIL for 5 minutes and allow

to cool slightly.

BEAT until thick on speed 5.

C OL OUR and flavour as required.

ALMOND PASTETo cover i lb. fruit cake

I lb. icing sugar 6 oz. ground almond

1 tblsp. lemon juice or marzipan

2 tblsp. sherry 2 egg yolksSIFT the icing sugar.A D D almonds and mix to a dry

dough with sherry ancjlemon juice and egg yolks.

T U R N onto a board sprinkled withicing sugar.

US E one-third for the top of the

cake and remainder for thesides.ROLL out to fit cake which has

been brushed with lightly-beaten egg white.

PLACE paste onto cake and mouldon with hands.

A L L O W to stand two or three daysbefore covering with royalicing.

Note.—Almond Meal can be prepared ona Sunbeam Blender Attachment.

•-nine



UAVWb...

Home made ice cream is fast be coming a great favourite in the Australian home. Mix-

master enables you to make lighter, creamier ice cream at very little cost. T o ensure

best results: —

1. Beat the mixture w ell before the first freeze.

2. Freeze one inch from the sides of the tray. Do not over freeze.

3. Place mixture into chilled small bowl { pt. at a time.

4. Break up on a low speed, and beat on speed 5 only until mixture rises well.Over beating will cause cream to ice.

5. Freeze as quickly as possible after second beating—use coldest point on refrigerator

control.

It has been found that better results are obtained if small bowl is used to beat each

tray separately rather than expose the whole mixture to atmosphere, as the maintenance

of the low temperature is an important factor in obtaining the best results.

VANILLA ICE C R E A M Makes 2 Trays

Mi x i ng time: 2 to 4 minutes pe r tray

I pt. milk1 teasp. vinegar3 tblsp. powdered

milk2 tblsp. sweetened

condensed milk

I teasp. gelatineI tblsp. watervanillaextra sugar if

desired

BEAT milk and powdered milk and bring to the boil.

A D D condensed milk, vinegarand gelatine dissolved inwater.

C O O L and beat on speed 5 until

frothy.

C H I L L until frozen one inch fromthe sides of trays.

T U R N half of mix into chilledsmall bowl.

A D D vanilla and beat on speed 6until light.

FREEZE for two to three hours.

VELVET ICE CREAM

Mixing time: 4 to 6 minutes per tray

| pint milk unsweetened milk,I pkt. Mellah O R

dessert 3 tblsp. milkI tblsp. sugar or powder, O R

to taste a tin reducedI cup whipped cream

cream, O R

PREPARE dessert as directed on thepacket.

A D D extra sugar and cream ormilk.

C OOL and pour into refrigeratortray.

CHILL until set one inch from thesides.

PLACE half of mixture into chilled

small bowl.

BREAK up on speed 1 and beat on

speed 6 until it reaches the

top of the bowl.

R E T U R N to refrigerator to freeze.

page forty



COUNTRY STYLE ICE CREAM 2 Trays

{ pt . junket i cup castor sugar7 pt . cream vanilla

MAKE junket and set in refrigerator trays.

CHILL one inch from the sides of trays.

BREAK up and beat I tray of mixture in small bowl untilsmooth.

BEAT cream and sugar until thick,on speed 6.

ADD gradually to beating frozenmixture. Flavour.

FREEZE 2 to 3 hours.

CHOCOLATE FUDGE PUDDING

Serves 4


I cup self raising 2 tblsp. meltedflour Copha

i level teasp. salt i cup nuts, raisinsI tblsp. cocoa or dates

\ cup sugar vanilla£ cup milk

T O P P I N G :

J cup brown sugar l | cups hot waterI tblsp. cocoa

SIFT flour, salt and cocoa intolarge bowl, add sugar.

MI X melted shortening, milk and

vanilla.ADD to dry ingredients and beat

on speed 2 until smooth2-3 minutes.

ADD fruit or nuts.

POUR into greased ovenproof quart size dish.

MI X brown sugar and cocoa together.

SPRINKLE onto mixture.

POUR over hot water.BAKE in a moderate oven 50-55

minutes.

PANCAKES OSCAR

I quantity pancake I egg whitemixture I tblsp. castor sugar

brown sugar strawberries — freshlemon juice or stewed

MAKE pancake batter.

COOK as directed.T U R N onto a plate, sprinkle with

brown sugar and lemon juice.

PLACE second pancake on top of the first—and continue until all are cooked—do notsugar the last one.

PREPARE meringue from the eggwhite and sugar.

SPREAD over the pancake pile.PLACE under griller to brown.SERVE with strawberries which

have been sprinkled withsugar or cooked.

NICE with ice cream.

PAVLOVAMixing time: about 10 minutes

6 egg whites i teasp. salt6 tblsp. castor 2 teasp. vinegar

sugar

BEAT 4 egg whites with salt stifflyin large bowl on speed 8.

A D D 4 tblsp. of sugar gradually,and continue to beat untilsugar is com ple tely dissolved.

A D D two-thirds of the vinegargradually.

PLACE mixture into a meringuebag, complete with meringue pipe.

PIPE onto a flat tin covered withgreaseproof paper, to the

sizes required. (This maybe marked on the underside of the paper in pencil.)

MAKE one row of roses to form a

wall.

FORM other roses to make a lid.

BAKE in a cool oven for one hour.

PREPARE remainder of meringue, and

pipe with rose pipe on base.R E T U R N to oven, and bake approxi

mately two hours, until

quite firm on top andslightly soft underneath.

FILL with fruit salad and cream.

PLACE lid on before serving.

XMAS PUDDINGMi x i ng time: about 10 minutes

1 lb. shortening 2 oz. cherries

\ lb. brown sugar 3 tblsp. rum or5 eggs sherry{ lb. sultanas 6 oz. plain flourJ - lb. currants I teasp. mixed spice

2 oz. pres. figs \ teasp. bi-carb.2 oz. almonds soda

1 lb. raisins 6 oz. soft bread

2 oz. dates crumbs


soft.

A D D sugar and cream on speed 5.

ADD eggs, one at a time, and

beat evenly through.

A D D prepared fruits and spirit

alternately with sifted flour,spice, soda and breadcrumbs.

PLACE mixture into cloth dipped inboiling water.

TI E securely.BOIL for 4 hours and for two

hours on the day of reheating.

SERVE with hard or brandy sauce.N.B.—This pudding is best if made 7-14days before required for use—no longer.

page forty-one



PEACH NUT SHORTCAKE

Mi x i ng time: 4 to 5 minutes

2 tblsp. shortening { cup cornflour2 tblsp. sugar vanilla

2 eg g yolks peach slices1 cup walnuts whipp ed crea mI J cups self raising waln ut halves

flour

BREAK up shortening on speed 1.A D D vanilla and beat on speed

5 until soft.A D D sugar and cream well on

speed 8.BEAT egg yolks evenly through.C H O P nuts on Sunbeam Blender

Attachment and add tomixture.

A D D sifted flour and cornflour,on speed 1.

PLACE in greased 8" sandwich tin.

BAKE in a moderately hot ovenfor 30 to 40 minutes.W H E N cool, split in halves.FILL with drained peaches, and

whipped cream, custard orice cream.

D E C O R A T E , top with cream, peachesand walnut halves.

STRAWBERRY MERINGUE TORTEMi x i ng time: about 4 minutes

2 oz. shortening vanilla

J cup sugar 1^ cups self raising2 eg g yolks flourscant half cup milk

M E R I N G U E :

2 egg whites strawber ries—

2 tblsp. sugar whipped cream

BREAK up shortening on speed 1,add vanilla.

BEAT on speed 5 until soft.

A D D flour and mix on speed 1until crumbled.

A D D sugar, egg yolks and milk.BEAT on speed 2 for 2 minutes.

P O U R into greased 8 inch layercake pan.

BEAT egg white stiffly on speed8.

A D D sugar gradually and beatuntil dissolved.

SPREAD onto cake mixture.PLACE in a moderate oven 40-50

minutes.T E S T with a skewer.

S T A N D on a cake cooler to cool.

T U R N cake out onto cooler-covered with a clean clothto prevent damage tomeringue.

W H E N cold, whip cream with sugarand vanilla to taste.

SPLIT cake and fill and decoratewith cream and strawberries.

USE ice cream instead of cream.

PINEAPPLE SHERBET

l | cups pineapple \ cup sugarpulp 2 cups milk

PREPARE pineapple pulp on juiceextractor.

A D D sugar, and beat well.BLEND with milk.POUR into trays and chill for

about 1 hour.T U R N into chilled bowl.BEAT on Speed 5 until fluffy, but

, do not allow to liquefy.PILE into trays, chill until firm.T U R N refrigerator to just above

normal, till ready to serve.

E G G L E S S PLUM PUDDING Serves 8

Mi x i ng time: about 4 minutes

3 oz. shortening ^ teasp. bi-carb.

6 oz. self raising sodaflour 3 oz. brown sugar2 cups fine bread 2 teasp. golden

crumbs— syrup2 cups mixed fruit I cup milkI teasp. mixed spice 2 oz. mixed peel

firmly packedPREPARE breadcrumbs on Sunbeam

Blender Attachment.BEAT shortening until soft in

large bowl.A D D flour and mix until

crumbled.MIX in breadcrumbs, spice, soda

and sugar.A D D syrup and milk and beat

until smooth on speed 1,then add fruit.

P OUR into greased basin or clothand boil for 4 hours or cook in individual moulds ( 8 )for 1 hour.

SERVE with custard sauce.

AMBROSIA CREAMServes 6

Mi x i ng time: about 7 minutes

i cup water 2 cups sugarI slightly rounded 2 eggs

tblsp. gelatine I cup creamI cup orange juice i cup milk4 tblsp. lemon juice

SOAK gelatine in water.

PREPARE fruit juice on extractor.

PLACE in a saucepan with eggyolks and half the sugar.

STIR over a low heat until thick.A D D soaked gelatine and stir un

til dissolved.W H E N cool add milk.BEAT egg whites stiffly on speed

8, add sugar, fold intocooled custard mixture.

W H I P cream on speed 6. Ad d tocustard. »

POUR into wetted mould.CHILL decorate with cream roses

and cherries.

page forty-two



Al l types of candies can be prepared at home much more economically than those to be

purchased at stores. A thermometer is an advantage, but reliable tests can be made by

dropping a globule of cooking mixture into cold water.

1. Use crystal sugar for sweet making.

2. Bring syrups to the boil with the lid on.

3. Do not stir clear syrups or scrape the saucepan—this will cause the candying

of mixtures.4. Cool mixtures before beating—pour into heated bowls.

PEANUT CRUNCH

i lb. shelled { lb. castor sugarpeanuts

PLACE sugar into a thick saucepan.STIR over a low heat until liquid

and clear golden brown.PUT peanuts into a well greased

tin.

P O U R syrup over nuts, and allowto cool.

GLAZED PRESERVED FRUITS

i lb. p r e s e r v e d i pt. waterpineapple, figs I dsp. vinegarnuts, cherr ies, pinch cream ofetc. tartar

I lb. crystal sugar

PLACE sugar, water, vinegar andcream of tartar into a sauce

pan.COVER and bring to the boil.

REMOVE lid, and boil to 310°F., oruntil a small quantityforms a hard ball in coldwater.

PLACE cleaned dried fruits onto askewer, dip into syrup andplace on a marble slab tocool.

W R A P in a cellophane or waxedpaper.

FONDANT For Date Creams, Etc.

I lb. sugar pinch of cream ofa ,cup water tartarI teasp. glucose


BRING to the boil and boil without the lid to 238°F. or

soft ball.C OOL and pour into a heatedsmall bowl.

BEAT on speed 5 until thick.USE a rubber spatula to keep

mixture froi i the sides of the bowl.

RAIS IN NUT FUDGE

2 cups crystal sugar I oz. butteri cup milk i cup raisinsI

tblsp. cocoa I tblsp. choppedvanilla or rum nutsessence

BOIL sugar, milk and cocoa together to form a soft ball(240°F . ) .

A D D butter, essence, raisins andnuts.

BEAT on speed 5 until thick.

P OUR into a greased tin or ontoa marble slab.

C U T into cubes when set.

page forty-three



CREAMY CARAMELS

I tin sweetened 8 oz. brown sugarcondensed milk 2 tblsp. golden

i lb. butter or syrupmargarine vanilla

PLACE all ingredients into a saucepan over a low heat.

STIR until dark brown and leaving the sides of the saucepan, add flavouring.

P O U R into a greased dish andmark into squares.

C U T and wrap when cold.

CREAMY C O C O A N U T ICE

2 cups crystal sugar I cup cocoanut \ cup milk cochineal

vanilla

BRING sugar and milk to the boil

in a saucepan with thelid on.BOIL until syrup forms a soft

ball or to 238°F.C O O L slightly. Pour over cocoa-

nut, in heated bowl.BEAT on speed 5 until creamy.DIVIDE and colour half pink.

PRESS into a greased tin or ontoa marble slab.

C U T into cubes when set.

PEPPERMINT CREAMS

A quantity of Oi l of Peppermintfondant

PLACE prepared fondant into abasin over boiling water.

A D D oil of peppermint, and stiruntil a thick pouring consistency.

D R O P in teaspoonfuls onto waxedpaper, or a marble slab.

W R A P in cellophane or waxedpaper when cold.

MARZ IPAN

i lb. sugar I teasp. glucosepinch cream of I egg white

tartar i lb. ground3 tblsp . water almonds

PLACE sugar, water, glucose andcream of tartar into a saucepan.

BOIL to 240°F. or until a softball forms when dropped incold water.

BEAT egg white stiffly on speed8.A D D to boiled syrup with

almonds.STIR over a low heat until mix

ture leaves the side of thesaucepan.

T U R N onto an icing sugared board.M O U L D and place into greased paper

to set.C O L O U R with vegetable colourings.

page

M A R S H M A L L O W S

2 oz. gelatine I egg white

2 lb. sugar pinch cream of

2£ cups water tartar

flavouring andcolouring

SOAK gelatine in one cup water.

PUT remainder of water, sugarand cream of tartar into asaucepan.

BOIL with the lid on until sugaris dissolved.

REMOVE lid, add gelatine, boil for20 minutes, cool.


P OUR mixture into a heated bowl.

A D D stiffly beaten egg white,flavouring and colouring.

BEAT on speed 8 until thick.P O U R into greased tin to set.

C U T and roll in toasted cocoa-nut or sifted icing sugar.

FRENCH J ELLIES

l i oz. gelat ine pinch cream of

2 lbs. sugar tartar

I pt. water

SOAK gelatine in half of water.

PLACE sugar, cream of tartar andremainder of water in asaucepan.

BOIL until dissolved.

A D D soaked gelatine, and boilfor 20 minutes.

P O U R into wetted trays, and allowto set overnight.

C U T and roll in icing sugar orcrystal sugar.

ALMOND PRALINES

3 cups brown sugar I tblsp. butterI cup milk whole almonds

i cup sherry vanilla

PLACE sugar and milk into a saucepan.

H E A T with the lid on until sugaris dissolved.

REMOVE lid, boil 4 minutes, then addsherry.

BOIL rapidly to 240°F. or untilmixture forms firm ball

when dropped into coldwater.A D D butter, cool and beat on

speed 8 until creamy.A D D almonds—chop if desired.DR OP in spoonfuls onto waxed

paper or greased marbleslab.

IF to be kept, wrap in waxedor cellophane paper andstore in airtight jars.

-four



Home made jam, sauce and chutney is always popular. Fruits and vegetables can be

purchased at the height of the season at very little cost. Sunbeam Min cer and Blender

Attachment are practical for use in the preparation of the vegetables and fruits, and the

Cooker and Deep Fryer is excellent for the actual cooking. With automatic control, it canbe set at the correct temperature—jams cook quicker without stirring.

TOMATO SAUCE

6 lb. tomatoes { pint best vinegarI lb. onions 2 tblsp. sugar£ oz. garlic { oz. cloves3 oz. salt i oz. ground ginger

C H O P tomatoes and on ionsroughly.

ADD ginger, salt, pepper to taste,

and minced garlic andcloves tied in muslin.

BOIL gently for about 2 hours.

BEAT well until thoroughly pulpedor use Sunbeam Blender.

STRAIN into saucepan, add vinegarand sugar. Simmer untilthick.

BOTTLE and seal with paraffin wax.

PRESERVED PASSIONFRUIT

PULP passionfruit on juice extractor, then measure.

A L L O W 1 cup sugar to 1 cup pulpand add sufficient salicylicacid to cover a threepennypiece.

BRING to the boil and simmer

until sugar dissolves.

BOTTLE -and seal.

LEMON BUTTER

6 eggs 6 lemons4 lb. butter I lb. sugar

BEAT eggs on speed 8 until light

and add sugar.

PLACE in a double saucepan with

the butter and grated rind

of 2 lemons.

REMOVE the juice from the lemons

and add to eggs.

COOK over a low heat undl thick.

BOTTLE and seal.

MELON & PINEAPPLE JAM

A L L O W :

| lb. jam melon f lb. sugar

4 lb. pineapple

C H O P melon on Sunbeam Mincerand place in a preservingpan.

COVER with water and boil withthe lid on until tender.

PLILP pineapple on juice extractor

and add to boiling melon.

A L L O W to cook for five minutes.

AD D warmed sugar and stir until

dissolved.BOIL rapidly until thickened,

about | hour.

page forty-five



The Juice Extractor is always ready for immediate use on the Sunbeam Mixmaster. Simply

set- it on to prepare health giving fruit drinks for all the family. For special occasions,

anu for babies where only the purest juice is needed use a low speed. The higher the

speed the greater the volume of juice, strained automatically and free from pith and

seeds, so much quicker than hand squeezing, too.

Tomato juice, pineapple and paw paw pulp can be quickly and easily prepared.

CITRUS FRUITS

C U T fruit in halves.

PR ESS firmly onto scraper until juice is removed, usingspeed 4.

P I N E A P P L E

FI T juice extractor to machinewithout strainer and spout

for pulping.C U T fruit in halves or three thick

slices.

H O L D firmly onto scraper, onspeed 2 or 3.

W O R K in a circular motion aroundpineapple, until pulp or

juice is removed.

N.B. It is wise to protect the hand fromthe rough skin by using a rubber gloveor clean cloth.

TOMATO J U I C EC H O O S E well ripened tomatoes.

C U T tops off.

PR ESS onto scraper, using speed 2.

C HI L L and season with salt and

pepper.

P O U R over \ glasses of crushedice.

SERVE garnished with mint leaves.

PINEAPPLE LIME FROST

2 egg whites 2 cups crushed

3 tblsp. lime juice pineapple3 tblsp. sugar ice chips or cubes

PREPARE pineapple pulp, add sugar

and chill.

BEAT egg white stiffly on Speed

8, add lime juice and

chilled pineapple.HAL F fill glasses with ice, pour

pineapple mixture over.

SERVE immediately.

FRUIT COCKTAIL2 cups chopped I cup orange juice

fruits I cup orange syrup1 cup sugar I quart soda water,2 cups raspberry lemonade or

syrup dry ginger alei cup lemon juice ice

PREPARE fruit, sprinkle with sugarand allow to stand in arefrigerator for two hours.

COVER with fruit juices and syrups.A D D soda water.SERVE in glasses with ice.IF desired, spirit or wines

such as gin, brandy, drysherry can be added in theproportion of 1 dsp. to thecup.

page forty-six



(

H I G H - S P E E D

B L E N D E R A T T A C H M E N T

The new Blender Attachment, for use with

the Sunbeam Mixmaster, adds much more

interest to food preparation and further

extends the Sunbeam Mixmaster's use

fulness.

Easily fitted to the Sunbeam, it can be used every day for the preparation of grated

vegetables and cheese for salads, chopping vegetables for soups and stews, preparing

sandwich spreads, mayonnaise and savoury sauces, pureeing foods for soups and desserts,

preparing breadcrumbs for seasonings and desserts. It is ideal for granulating foods and

preparing baby foods too.

Success as a hostess is assured when drinks are fresh mixed in the Blender, and milk and

fruit drinks, hot and cold, will always prove popular with the family.

FITTING TO S U N B E A MT o use the Blender, first remove beaters, bowls and revolving disc, and place

Bowl Beater Adjustment Lever on to "Small".

Fit home spindle of power unit into beater socket (easy if the motor is running).

Place Blender Glass into position and seat securely.

Use a speed to suit the food being prepared—low speed, coarse cut; high speed,fine cut or puree.

2 bottles dry gingerale or gingerbeer

GINGER MINT J U L E P

I5 cups sugar

i cup water6 lemons{ cup mint leaves

JUICE lemons and add to mint.

MIX on Blender Attachment 1minute.

BOIL together sugar and water,and pour onto mint andlemon.

ALLOW to cool, and strain.

ADD chilled ginger ale.

SERVE with mint sprigs inglasses. LONG

FRUIT FLIP

I tin "Carnat ion"milk

1 cup chipped ice2 cups mixed fruit

MIX all ingredients.

BEAT in Sunbeam Blender Attachment about 1 minute.

luice or pulp—pineapple andstrawberries,etc.

CHOCOLATE EGG NOG

I cu p milk I dsp. "Carnat ion"I teasp. cocoa unsweet. con-I egg densed milk or

creamsugar to taste

BLEND cocoa with milk and boil2-3 minutes.

BLEND egg yolk and gradually addcoco? mixture—speed 10,Blencrei Attachment.

FOLD in cream and stiffly beatenegg white.

SERVE immediately.

MINT CHOCOLATEI oz. chocolate

(dark)3 tblsp. water

\ pint milk

M ELT chocolate in boiling water.A D D milk and boil for 2 min

utes. Add sugar.COOL add peppermint and chill.W H I S K in Blender Attachment

with ice-cream.SERVE immediately.

I tblsp. sugarI tblsp. ice-creampeppermint essence

to taste

page forty-seven



FRENCH D R E S S I N G

I cup salad oil 2 tblspns. tomatoi tea spn. salt sauceI dessertspn. sugar 2 tblspns. vinegar

clove garlic

FI T Blender to Sunbeam.

PLACE all ingredients into Blenderglass.

BLEND on speed 10 1 to 2 minutes.

PLACE into a screw top jar andstore in a refrigerator.

SARDINE SAVOURY

I tin sardines I tomato3 tablespoons 3 sprigs parsley

mayonnaise few chivesI tablespoon pepper

lemon juice

PLACE sardines and oil, mayonnaise, chopped tomato andchives, parsley, lemon juiceand pepper into Blender.

BLEND on Speed 10 until thedesired fineness.

FRANKFURT OR COLD MEAT SPREAD

3 tblspns. French I piece celery,Dressing about 2"

4 teaspn. prepared 2 tblspns. pickle ormustard chutney

3 frankfurts

C H O P frankfurts and celery.PLACE into Blender with other in

gredients.BLEND on speed 10—about 2 min

utes.USE on sandwiches or fried

bread savouries.

LIVER PASTE

1 cup cooked I dessertspoonliver mustard pickle

2 tablespoons I medium sizedtomato sauce tomato

I dessertspoon I oz. butterWorce ster shire salt and peppersauce

C H O P liver and tomato and placein Blender glass with saucesand pickle.

BLEND on Speed 3 until fine.

A D D butter — melted and blendon speed 10 until smooth.

SEASON to taste.

HORSERADISH SAUCE

1 tablespoon I slice onionchopped fresh I tablespoonor dried choppedhorseradish apple

2 tablespoons 2 tablespoons

cream or un- lemon juicesweetenedcondensedmilk

PLACE horseradish, onion, appleand cream into Blender.

BLEND on Speed 10 until smooth.AD D lemon juice before serving.USE sweetened condensed milk

if preferred.

PEACH CREAM Serves 4 to 6 I cup iced Car- I cup thick

nation milk custard4 Ige . peaches Sugar to taste

PEEL and slice peaches or drain

if tinned.PLACE i of peaches, milk and cus

tard into Blender glass.BLEND 1-2 minutes on Speed 5—

higher speed if desired finer.BLEND remaining mixture.P OUR into refrigerator trays and

chill until firm.

ORANGE TEA DOUGHNUTS

rind J orange I dessertspoonI egg melted1/3 cup sugar shortening^ cup milk I i cups S.R. flour

PLACE all ingredients except flourinto Blender glass.

BLEND until orange rind is fine-Speed 10.

P O U R onto flour in small bowland mix to soft dough onSpeed 1.

H E A T shortening to 375° inCooker and Deep Fryer.

DR OP mixture into heated shortening . Use a teaspoon.

FRY until golden brown, turning

as required. Drain.ROLL in castor sugar before serv

ing.

C H O C O L A T E BAR CAKE

2 oz. Co pha, melted 1^ cups S. R. flour£ cup brown sugar I tblspn. cocoa4 tblspns. milk \ teaspn. saltI egg vanilla

FI T Blender to Sunbeam.

PLACE Copha, sugar, milk and egginto Blender glass.

BLEND for l i mins. on speed 10.

SIFT flour, cocoa and salt intosmall bowl.

A D D ingredients from Blender.FIT beaters and mix on speed

2 until evenly blended(about 1 minute ).

P O U R .... into greased loaf tin.BAKE in moderate oven 20-30

minutes.COOL and ice with creamy choco

late icing.

•page forty-eight



MEAT and FOOD

M I N C E R

The dual purpose Meat and Food Mincer makes light work of all mincing,

chopping and grinding tasks.

All types of raw meat can be quickly prepared with the fine or coarse meat plate.

Th e food is chopped cleanly with no torn or crushed fibres. N o need to rough chop.

Simply cut meat in i- lb . pieces .

Th e coarse plate is used for preparing raw vegetables for soups, stews, & c , for mincing

cooked meat and left overs for made up dishes, and for preparing fruit for jams and

desserts and vegetables for pickles and sauces.

USING THE SUNBEAM MINCER

1. Select the plate to be used.

2. Assemble the unit, following the instructions carefully.

3. Fit to the Sunbeam Mixmaster.

4. Always use speed 10 for best results.

PLATES TO USE H O W TO PREPARE BREADCRUMBS

FINE O R M E A T P L A T E . C u t s t , a l e bread into thin slices Place

in a cool oven and bake until quite dry.

1. Use for hamburger steaks. Feed through mincer fitted with meat

2. Fine carrot and vegetables for disc and blade. Store in airtight jar.

s u l E l d s

3. Vegetables for puree, or quick SUNBEAM HAMBURGERScooking, soups, cream of spinach, 1 round steak salt and pepperpage 10. ' ""ion 2 tablsp. tomato

A r\ , . , i j r * I rasher bacon sauce4. Oven dried bread tor preparing | ^ e a j ^ .

crumbs for crumbed foods. easp. c oppeparsley or herbs

5. Fruits and vegetables for sauces,or chutney. FI T Sunbeam Mince r to Mix-

6. Cooked meats and fish for pastes » ,tttvt/-<c master.

and sandwich spreads. M I N C Es t e a k

'b a c o n

' Pa r s l

f t

a n d

onion, using meat plate.7. Grinding nuts finely. PLA CE in mixing bowl and add

salt and pepper.r. D w c f t T A m c r. i i t c BIND together with sauce.

C O A R S E O R V E G E T A B L E P L A T E MAKE into balls (dessertspoonful

1. Meat for stews, pies, curries, etc. size).

2. Coarse vegetables for pickles, GREASE heated hotplate or Sunsoups and stews. b e ? ™ , F r > T a n ™

hl

f h c a

"b e

f

_ rubbed with a little garlic it

3. Fruits for fruit salads. desired.

4. Fruits for jams and chutneys. PLACE meat balls onto plate and

c i , . i j • i r press flat—use 360 F.

5. Cooked meats-to be used in left- C O O K £ 3 m i n u t e s e k h e r s i d e

over dishes. SERVE with fried onion rings and

6. Grinding nuts for cakes. tomatoes.

page forty-nine



SAVOURY UPSIDE D O W N CAKE

1 j cups self raising I onionflour 3 tomatoes

2 tblsp. shortening I teasp. paprikaJ cu p milk pinch mixed spicesmall tin baked pinch curry powder

beans salt and pepperI lb. topside steak

FI T Sunbeam Mince r to Mix-master and mince steak andonions finely.

PLACE in a frying pan, with alittle butter or fat.

FRY till brown.REMOVE the pulp from the tomatoes

on the juice extractor usingspeed 2 or use Blender.

A D D sufficient water to make f cup.

A D D to browned mince withseasoning and spice, currypowder and paprika.

SIMMER gently for 10-15 minutes.

BEAT shortening on speed 1 untilsoft.

D flour and a pinch of saltand beat until a crumbledconsistency.

A D D baked beans and milk andmix to a soft dough.

PLACE meat mixture into a casserole.

ROLL out dough to fit the dishand place onto meat.

BAKE in a hot oven 20-30 mins.

W H E N cooked turn out onto entreedish for serving.

MINTED LAMB SALAD

1 j cups stock or \ cup boiling waterwater Mint leaves

£ oz. ( I tblsp.) I hard boiled egg

gelatine 2 cups minced2 tblsp. vineg ar cooked lamb2 tblsp. chopped

mint

M I N C E left over lamb on FoodMincer, using speed 10.

SOAK gelatine in a little of thestock and heat until dissolved.

A D D to remainder of stock.

W H E N beginning to set, pour a

little into the bottom of themould. Chill.DECORATE. s e t jelly with egg slices and

mint leaves and pour overa little more jelly. Chill.

P O U R boiling water over mint andadd to gelatine mixture withminced meat and vinegar.

PLACE into prepared mould andchill until firm.

U N M O U L D . and serve with lettuce,tomato and cucumber salad.

SUNBEAM BANANA PIE

1 uncooked short juice of I lemoncrust pie shell 14 cups biscuit or

4 bananas cake crumbs2 tblsp. brown i cup cocoanut

sugar I egg

PREPARE crumbs on Blender Attachment.

BEAT eggs stiffly on speed 8.

FOLD in crumbs and cocoanutlightly.

SLICE bananas, and place into pieshell.

SPRINKLE with brown sugar and

lemon juice.

C OVE R with crumb mixture.

BAKE in a hot oven for 25-30

minutes.

SERVE warm, with whipped creamor custard.

N.B.—li cups peaches, apricots or pineapple raw or cooked may be used insteadof bananas—remember, bananas lose theirflavour quickly. Always serve while stillwarm.

INDIAN RISSOLES

i lb. cooked cold I dsp. curry powdermeat salt and pepper

Iapple I eggI onion I teasp. lemon juice

I dsp . sultanas flour, egg glaze, \ cup cooked rice breadcrumbs

C H O P meat, onion, sultanas andapple on Sunbeam Mincer.

A D D rice, curry powder and seasonings.

BIND together with beaten eggand lemon juice.

FORM into rissoles. Dip in flour.

C OVE R with egg glaze and breadcrumbs.

FRY until brown and heatedthrough.

SERVE with chutney and freshcooked vegetables.

CHRISTMAS MINCE

i lb. each raisins 2 tblsp. marmaladeand currants I teasp. mixed spice

i lb. sultanas 3 tblsp. rum or

1 lb. lemon peel brandy2 large cooking grat ed rind andapples juice of I

i lb. beef suet lemon6 oz. sugar

M INCE suet with fine plate.

T H E N mince apple and fruits.

A D D sugar, jam, lemon rind,

juice and spirits. Mix well.

STORE in airtight jars until required..

page fifty



The increasing number of European arrivals have opened up a new avenue in food

preparation. Already there are many interesting sauces and other ingredients available

in our grocery stores which if used in foods will provide piquant and different dishes. Here

are some recipes which can help you to introduce something new and exciting to your

family.

POULET NAPOLITAINE

I 3 to 4 lb. chicken 1 cup dry sherryI tblsp. shortening 3 tblsp. tomatoherbs & seasonings puree1 cup chicken stock i lb. macaroni

STEAM chicken until tender - season to taste.

M ELT shortening and brown chic

ken.

DRAIN off shortening, add stock,sherry, puree and macaroni.

SIMMER gently until reduced byabout a J .

SERVE gravy poured over chickenwith grilled tomatoes,french fried potatoes andpeas.

CONTINENTAL CHOCOLATE TORTE

2 tblsp. drinking 3 eggschocolate I cup self raising

4 oz. shortening flouri cup sugar J cup and 3 tblsp.4 oz. ground milk

almonds chocolate icing

i teasp. vanilla almond pieces

H E A T i cup milk and blend withchocolate.

BEAT egg whites stiffly in smallbowl.

BREAK up shortening on speed 1and beat until soft on speed5 in large bowl.

A D D sugar and beat on speed 8until creamy.

A D D almond and cocoa mixture,

then egg yolks.REDUCE to speed 1, alternatively

add flour and remainingmilk.

LASTLY fold in beaten egg whiteson speed 1.

POUR into greased 9 inch tin.


IC E with chocolate icing anddecorate with almondpieces.

ITALIAN MINESTRONE

3 pts. beef stock I cup sliced1 cup Lima or tomatoes

Haricot beans I cup shredded

2 tblsp. oil or cabbage

butterI small onion slicedI stalk celery

chopped

I clove garlic

I teasp. choppedparsley

^ cup macaroni

I dsp. vinegar

I dsp. brown sugarsalt and peppergrated cheese

SOAK beans overnight.DR AI N and cook in stock until

tender.H E A T oil and fry onion, garlic and

c e l e r y u n t i l l i g h t l ybrowned.

A D D to stock with macaroni,tomato, cabbage and parsley.

SIMMER until tender.

SEASON to taste with salt and pepper, vinegar and sugar.

SPRINKLE.. . with grated cheese when

serving.

W I E N E R SCHNITZEL

2 lbs. thin veal

steak

2 tblsp. anchovy

sauce

salt and paprika

Serves 6

lemon juiceflour

eg g and bread

crumbs

dsp. butter

C U T veal in even sized pieces.

RUB with anchovy sauce, lemon juice, salt and paprika.

A L L O W to stand i an hour.

DR AI N dip in flour and coat withegg and breadcrumbs.

M E L T butter in shallow pan andfry steak over a low heat10-15 minutes.

G A R N I S H with a slice of lemon anda whole anchovy.

SERVE with fresh cooked vegetables.

page fifty-one



B A B A AU RUM

1 cup self raising 4 cup milkflour 2 oz. shortening

2 eggs rum sauce —crea m^ cup sugar —waln uts

BEAT egg whites until thick onspeed 8.

A D D yolks and then sugar andcontinue to beat until theconsistency of thick cream.

M E L T shortening and add tobeaten eggs.

FOLD in sifted flour and milk alternately.

P O U R into greased 8 inch ringtin.

BAKE in a mod. hot oven 15-20

r minutes.

P OUR I of sauce over cake.

SERVE fill centre with whippedc ream sp r i nk l e w i t hchopped nuts.

P OUR remaining sauce over.

RUM SAUCE

I cup water I cup rumi cup sugar


STIR over heat until sugar is dissolved.

BOIL for 2 minutes.More water and less rummay be used to suit familytaste.

PARISIAN CAKE

4 oz. shortcrust I cup cake or2 egg whites biscuit crumbs3 dsp. sugar 2 tblsp. cocoanut2 tblsp . lemon juice raspberry jamI tblsp. cocoa warm choco late

icing

PREPARE short crust and line 7 inchsquare tin.

SPREAD with raspberry jam.

BEAT egg whites stiffly add sugargradually and beat until

dissolved—add cocoa andlemon juice.

FOLD in crumbs and cocoanut.

P OUR into prepared pastry.


C O O L in the tin.

IC E when cold, cut into squaresfor serving.

H U N G A R I A N GOULASH Serves 4

I lb. lean beef I cup tomato pulp

iJf lb. small i teasp. caraway

potatoes seeds

8 small onions I bay leaf

butter I teasp. paprika

I cup beef stock salt and pepper

SLICE onions and cut beef intocubes.

M E L T small amount of butter in

a saucepan.

FRY onions, potatoes and beef to

brown.

PLACE in an ovenproof dish add

stock and tomato pulp.

SEASON cover, bake in a moderate

oven one hour.

NOODLES

1 cup plain flour pinch salt

2 eggs

SIFT flour and salt into small

bowl.

A D D eggs and mix to a stiff

dough on speed 1. If too

stiff use an extra egg yolk.ROLL out very thinly on a floured

board.

C U T into strips about i inch

wide and 3 inch long.

A L L O W to stand 15-20 minutes.

DROP into boiling salted water

and cook till tender.

FRENCH SALAD B O W L Serves 4 6

clove garlic 4- teasp. pepper

i cup oil i teasp. mustard

3 tblsp. vinegar 4- teasp. paprika

^ teasp. sugar I head lettuce

i teasp. salt

RUB inside of salad bowl with

cut surface of garlic—dis

card garlic.

PLACE oil, vinegar, sugar, mustard and seasonings into

small bowl and mix

thoroughly on speed I.

P OUR into bowl.

BREAK chilled lettuce into bowl.

TOSS until all lettuce is coatedwith dressing.

SERVE immediately.

page fifty-two



-EL

3 STET

The increasing popularity of Chinese foods in Australia can be assessed by the many newChinese restaurants seen in every City and Town. You can prepare interesting Chinesefoods at home — some of the flavourings, may be omitted, but naturally the final flavourof the food is affected. W e advise you, therefore, to use the following recipes as given.

FRIED RICE

1 cup uncooked rice

3 tblsp. oil ormelted butter2 tblsp. chopped

shallot

Serves 4

I cup shelled

prawnsI to 2 cups watersoy saucelemon juice

HE AT oil in Sunbeam Frypan orCooker and Deep Frver at350°F.

FRY rice for 2 minutes.ADD 1 cup water and simmer

gently—add more water asrequired.

C U T shallot into i m c n lengths

add to rice when almostcooked.

ADD prawns, and heat through.SPRINKLE ...with lemon juice and soy

sauce or serve sauce separately. 1 cup green peasmay be added whilst cooking if desired.

C H O W MEIN

i lb. pork fillet I tblsp. cornflour

$ lb. veal fillet 4 oz. tinnedi lb . beef steak chestnutsI tblsp. shortening 2 cups choppedI tblsp. soy sauce French beansI cup water 2 oz. mushroomsbunch celery salt and cayenneI onion

C U T meats into \ i n c n cubes.M E L T shortening and fry meats

until browned—350°F. Sunbeam Cooker and DeepFryer.

ADD soy sauce and water, simmer for 2 minutes.

ADD celery cut into \ inchpieces, onion sliced.

SIMMER until tender.BLEND cornflour in \ cup water

and thicken.A DD chopped chestnuts, lightly

cooked beans and mushrooms.

HE AT through.SERVE on cooked rice or noodles.

P R A W N FOO Y O U N G

i cup finely I cup cookedchop ped onion prawns

I clove garlic— 6 eggsminced salt and pepp er

I dsp. fat

M E L T fat in pan-340°F. in Sunbeam Frypan.

FRY onion and garlic until soft.AD D prawns and brown lightly

(2-3 minutes).S T A N D aside to cool.BEAT eggs lightly, add seasonings

and cooled prawn mixture.M E L T a tblsp. fat in pan.P OUR mixture in and reduce heat.COOK slowly until set.PLACE on hot plate, fold over.SERVE with Chinese Brown Sauce

CHINESE BROWN SAUCE

3 dsp. shortening I cup hot water3 dsp. flour 2 dsp. soy sauceI tblsp. sugar I cup lightlyi teasp . salt cooked beans

M E L T shortening.A D D flour, sugar, salt and water.

STIR until thick, add soy sauceand cook 3-5 minutes.

A D D beans and heat through before serving.

SWEET AND SOUR SAUCE

I onion 2 dsp. mixed pickleI capsicum 2 dsp. relishI tblsp. lard lemon juice1/3 cup pineapple I teasp. cornflour

pulp salt1 cup beef stock pep per

2 teasp. sugarC H O P onion and capsicum finely.

FRY in lard, until lightly brown.

A D D pineapple, pickle, sugar,relish, stock and seasoning.

SIMMER for half an hour.T H I C K E N with blended cornflour, and

cook for 3 minutes.A D D sufficient lemon juice to

give sweet-sour flavour.SERVE with pork, fish or chicken.

page fifty-three



DEVIL'S FOOD CAKE

4 oz. shortening I eggi cup hot water i cup sour milkl i cups self raising (a dd I teasp.

flour vinegar if freshi cup cocoa milk is used)J teasp. bi-ca rb. vanilla

soda red colouringI cup sugar

DISSOLVE shortening in water, addvanilla.

SIFT flour, cocoa and soda intolarge bowl.

A DD sugar, shortening and water,milk, egg, vanilla andcolouring.

BEAT on speed 2 for 3 minutes.POUR into a 5 inch x 9 inch

loaf pan.

BAKE in a mod. hot oven 30-35minutes.COOL and ice with American

frosting.

AMERICAN FROSTING

I cup sugar vanillai cup golden syrup I egg white

or honey

PLACE sugar and syrup into asaucepan.

STIR., until sugar dissolves.BOIL until mixture forms a firm

ball when dropped intowater 240 °F.

BEAT egg white stiffly.AD D cooled syrup and continue

to beat.W H E N thick spread onto cake.SPRINKLE.. . with chopped almonds.

IC E CREAM PIEP A S T R Y : T O P P I N G :

I cup plain flour 3 egg whitesI dsp. cocoa 3 tblsp. sugar

1 tblsp. sugar i teasp. cream of2^ oz. shortening tartar2 tblsp. water 2 trays of straw-vahilla berry ice cre am

BREAK U P shortening in small bowland beat until soft on speed5.

ADD sifted dry ingredients and

beat until crumbled.MI X to a stiff dough with water

and vanilla.ROLL out to fit an 8in. tart plate.

BAKE in hot oven 12-15 minutes,and cool thoroughly.BEAT egg whites stiffly on speed

8.ADD sugar and cream of tartar

and beat until thick.PACK Ice cream into cold pie

shell.COVER and completely seal with

meringue.B R OWN in hot oven about 3

minutes.SERVE immediately.

TUNA AND M U S H R O O M CASSEROLEServes 4

4 lb. sliced 8 oz. Tunamushrooms I tblsp. grated

3 dsp. shortening sharp cheese3 dsp . flour salt and pepper2 cups milk 3 tblsp. soft

bread crumbsM E L T shortening in a saucepan.

FRY mushrooms lightly.

A D D flour and half milk and stir

over a low heat until thick.A D D remainder of milk.SEASON with salt and pepper.PLACE tuna into shallow greased

ovenproof dish.COVER with sauce.SPRINKLE with bread crumbs and

cheese.BAKE in a m od. hot oven 20-30minutes.

SERVE with creamy mashed potatoes and green peas.

CHIL I C O N CARNE

1 cup red kidney I cup tomato pureebeans I dsp. chili sauce

2 lb. hamburger I teasp. paprikasteak I teasp. salt

2 level dsp. fine \ teasp. black

minced garlic pepp erI cup fine chopped I cup wateronion butter

SOAK beans with boiling waterand soak overnight.

M E L T a little butter in heavysaucepan.

FRY meat until colour changes.A D D garlic, onion, puree, sauce,

paprika, salt, pepper andwater.

BRING to boiling point and sim

mer gently 1^-2 hours, adding more water if necessary.

W A S H soaked beans and cook inboiling water until tender.

A DD to meat mixture and heatthrough.

SERVE with biscuits or dry toast.IDEAL made in the new Sunbeam

Cooker-Deep Fryer.

THOUSAND ISLAND D R E S S I N G

I cup mayonnaise 2 tblsp. picklesI tblsp. finely (gherkin or

chopped green mixed)pepper 2 teasp. finely

I tblsp. finely cho pped shallotchopped red chives or onionpepper I chopped hard

boiled egg

PREPARE mayonnaise.

A D D finely chopped peppers ,pickles, shallot and egg.

STIR until evenly mixed.

page fifty-five



MODEL 96.

BOWLS

Th e Sunbeam Mixmaster bowls are now made of heat resistant glass. Heatbowls evenly for hot foods. Th ey may be placed in the oven — or chill inthe refrigerator for mixing iced foods. When a bowl is subjected toextremes at the same time, i.e., hot water running into a chilled bowl,expansion and contraction could cause cracking. With normal care they will

* last a lifetime.

Do not place any enamelled part of the machine into water. T o clean,simply wipe over with a slightly dampened dishcloth, and polish with a drytowel. After washing the Full Mix beaters, make sure they are thoroughlydry before replacing them into the machine. It is advisable to have a secondset of whippers so that they may be heat dried between using.

Wash the Juice Extractor Parts in warm water, never boiling, and thoroughlydry before further use.

The oiling of the Sunbeam Mixmaster motor is a very simple procedure.Simply follow the oiling instructions at the points indicated in the diagram.

DO N O T OVER OI L. For domestic use oil every six months.

Commercial users oil every three months.

Holes 1, 2 and 3 (3 key-shaped) — — — 3 drops each.Hole 4 — — — — — — — 1 drop only.Hole 5 (with Mi x finder Dial in "Of f" pos ition) 5 drops.

Use a match or skewer to check position, cleaT holes and drop oil intomachine.

Pay special attention to No. 5 hole. See that Mixfinder Dial allows oil to

enter motor.Note: Oil bowl disc spindle regularly. Use only good quality fine machine oil.

CL EANING

OIL ING

DO NOT OVER-OIL

© G © O

0SUNBEAM MIXMASTER

11657! Dated 1.2.41

116560 Dated 11.3.423643/46 Dated 20.5.46

13362/47 Dated 5.4.47

22599/48 Dated 20.8.48

38501/50 Dated 5.12.51

150024/51 Dated 11.5.51

3858/51 Dated 12.7.51

Other Patents Pending

PATENTS

page fifty-six



G R E A S I N G

After about four years of ordinary domestic usage, the supply of grease forthe gears should be examined. (Commercial users should check after oneor two years' serv ice.) If juices, oil or other liquids have been permitted toget into the gear compartment, the grease will thin out, and is likely torun down the beater spindles, which means that the grease should be checked

at once, and changed.For greasing, send the Mixmaster motor to your Sunbeam Service Centre.Although it is a simple service task, and could be done by any local serviceman,we strongly suggest that you send the motor to the Sunbeam Service Centre,to ensure that the gear compartment is filled with the special Sunbeam fibregrease, which can be purchased from Sunbeam dealers.

N O T E : It is customary for all fractional horse power motors to heat whilstin operation.

Do not worry if your motor becomes quite hot, especially when it isnew and in hotter weather and in warmer climates.

Warmth increases as the load on the motor increases. Temperature risecan cause no harm to mechanical and electrical parts.

S U N B E A M GUARANTEE

Domestic Users 12 months Commercial Users 90 days

Do not allow an unauthorised serviceman to tamper with your machine, asthe guarantee is valid only when service is executed at an established SunbeamService Depot. The guarantee covering the machine is against electrical andmechanical defects only, and does not include glassware.

SERVICE

// distance should prevent your calling at the Service Depot, and your machine

needs an overhaul, send the MOTOR ONLY to the nearest address.When packing, ensure that the plug is wrapped separately, and cannot damage

the motor finish. Pack your motor securely.

S U N B E A M SERVICE CENTRES AT

N . S . W

V I C T O R I A

S O U T H A U S T R A L I A

Q U E E N S L A N D

Northern Queensland

W E S T A U S T R A L I A

T A S M A N I A

N E W Z E A L A N D

Coward Street, Mascot.Troy Street, Campsie.

Sloane Street, Maribyr nong.

450 Torrens Road, Woodvllle.

I 16-126 Logan Road, Woolloongabba,

South Brisbane.

Chandlers Pty. Ltd., Cairns, Towns-ville, Mackay, Rockhampton.

M. J. Bateman Pty. Ltd.,

12 Milligan Street, Perth.

Medhurst & Sons Pty. Limited,Hobart and Launceston.

Brown & Dureau Limited, Auckland,Wellington, Christchurch.

Made in Australia by

C O R P O R A T I O N L I M I T E D

S Y D N E Y M E L B O U R N E A D E L A I D E B R I S B A N E

W E S T . AUSTRALIA: M. J . BATEMAN PTY. LTD., 12 MILLIGAN S T R E E T , PERTH

N E W ZEALAND: BROWN & DUREAU LIMITED, AUCKLAND, WELLINGTON, CHRISTCHURCH

G. A. W 0 0 L L E R & CO., AUCKLAND, WELLINGTON, CHRISTCHURCH

Pub. NO. MX392/CB L A K E a H A R G R E A V E S P T Y . L T D .

sunbeam mixmaster book

Documents