I spent a lot of time when very young with my great aunt, Catherine Victoria Edmonstone.
Her seanathair (old father or grandfather) came from Ireland. A doctor, he disappeared in the Victorian goldfields after the Eureka stockade uprising.
She lived alone in a large cool house in the inland town of Dubbo, on the banks of the Macquarie River, far from the cities along the edges of Australia. On her dressing table, a single picture of a young soldier, killed in a gas attack, on the front lines in the Great War.
I have a picture of her holding the hand of her younger sister on her sister's wedding day, after the Great War. Unlike her sister, Catherine Victoria Edmonstone never married. Instead she was an explorer and insisted on others calling her "Vic". She bought herself strange and wonderful horses, buggies and then cars. She travelled to unimaginably far places, bringing back pieces of coral or petrified wood. Once she caught a steamer to New Zealand with her camera, and spent weeks there, getting to learn the language and partly cooking herself in medicinal mud.
She loved new technology, driving fast, climbing high, flying and pressure cookers. A short wave radio took pride of place in her sitting room. She would listen to stories on the radio, often with tears in her eyes. On special evenings she would project slides onto a blank wall and tell us stories of her travels.
She had lots of stories. She was the first to tell me about the little people, the dark aelfs. She thought that they lived in red mushrooms in the deep woods. She was sure that they collect vast stores of gold coins and travel the sky using rainbows. They bury their loot at the end of their rainbows. She loved rainbows and would chase them with great determination.
She also had lots of recipes.
Her recipe book can be found HERE or be copying this link into your browser: https://goo.gl/eDYyia
Or you can just read on:
Catherine Victoria Edmonstone lived at a time when kitchens were physically separate from the main house. She cooked on a wood stove, which also heated hot water for the laundry and hygiene. I remember it as a wonderful place of magic smells and ginger biscuits, where she fought a desperate war against small ants and flying insects.
She spent a lot of time in the kitchen, and her recipe books were always close to hand. Next to them was her camera, and a handbook on Australian birds. She was spectacularly unsuccessful in taking pictures of birds in her garden. I remember stories of her close calls at a time when before a shot was taken a manual light reading was first required.
Most of the recipes seem to have been collected in the late 1920's. However, most of the recipes are themselves much older. Many of the recipes show signs of gradual refinement with years of experience. In particular, her Tomato Sauce, first mentioned in a collection of recipes dating from the mid 1920's (and attributed to her sister, Blanche) underwent a series of gradual changes which continued into the late 1960's.
The recipes were probably originally carefully grouped and organised by Vic. Time and frequent use has taken toll on her books; many of the recipes are now on individual pages.
I have taken the liberty of reorganising the recipes. However, I have not converted imperial measures into metric.
All the recipes I have included are in Vic's handwriting. It is a very recognisable style (particularly 'c' which is always carefully formed with a flourish and looks like an 'e'). She didn't waste any paper on extraneous detail (although she was very careful to attribute a recipe): indeed, in a couple of cases, the recipes consist of simple lists of ingredients.
All the early recipes were written for a wood-fired oven. Accordingly, they are all very resilient. I have tried some of the recipes, particularly the Tomato Sauces, with some success.
Put into a large
saucepan
2 cups hot water
2 cups sugar (brown
or white)
2 large tablespoons
dripping
2 cups mixed fruit
1 tablespoon mixed
peel
Allow to simmer 5
minutes.
Stand aside to cool.
When lukewarm stir in the following which has been prepared in the flour sifter
4 cups flour, 1/2 teaspoons each of salt, cinnamon and nutmeg, 1 teaspoon carb
soda
Put into well greased
baking tray and cook about 3/4 hour in a moderate oven.
1 cup dripping
1 cup brown sugar
2 eggs
1 pinch salt
2 cups currants and
sultanas
1 large cup milk
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup plain flour
2 cups self raising
flour
Beat dripping and
sugar, add eggs, then milk and flour with spices and salt sifted together. A
cup of peel may be used. Cook for 1.25 hours in a moderate oven.
2 cups flour
1 1/2 teaspoons
baking powder
pinch of salt
3/4 cup sugar rubbed
in 1/2 cup butter
1/2 cup currants and
sultanas
1 cup dates lemon
peel
Beat 2 eggs and a
little milk. Turn on floured board and knead. Grease baking dish. Place brownie
in dish, sprinkle with sugar or nutmeg on top and cook slowly.
1 tablespoon butter
1 tablespoon sugar
1 heaped cup self
raIsIng flour
1 egg
Raspberry jam
Cream butter and
sugar. Add well beaten egg. Add flour making into a stiff dough. Roll oblong
shape and spread with jam.
Roll up and cut into
slices with sharp knife.
2 heaped tablespoons
butter
1/2 cup sugar
2 eggs
2 cups flour
1 teaspoon C of S?
1 teaspoon soda
Cream. Cook in
moderate oven
1 lb flour
1/4 lb butter
1/4 lb sugar
1/2 lb treacle
2 or 3 teaspoons
ginger
1 level teaspoon
potash dissolved
2 tablespoons boiling
water
Rub butter and ginger
with flour.
Dissolve sugar and
treacle and add potash and boiling water.
5 heaped tablespoons
flour
1 heaped tablespoon
icing sugar
1 tablespoon butter
Mix one egg with
enough milk to make a paste
For the cream
1 tablespoon butter
3 tablespoons sugar
Beat to a cream and
add 2 tablespoons milk one at a time with vanilla and colour with cochineal
1/4 lb butter
1 cup self raising
flour
1/2 cup dates
1 cup sugar
1/4 cup of chopped
walnuts
1 egg
Cream butter and
sugar, add beaten egg, then flour, walnuts and dates.
Roll pieces the size
of a walnut in flaked cereal.
Bake for 18 to 20
minutes.
1/4 lb butter
1/2 cup sugar
1 tablespoon Coffee
Ess
1/2 lb SR Flour
1 egg well beaten
Cream. Cook in
moderate oven
Filling for Indian
Coffee Creams
1 cup icing sugar
1 dessertspoon butter
a little hot water
and coffee essence
4 cups flour
2 cups sugar
1/2 cup butter
1 cup coconut
2 eggs
Cream butter and
sugar.
Add eggs, flour and
coconuts.
Cook In moderate
oven.
1/4 cup butter
1/2 cup sugar
1 egg
2 tablespoons milk
1 1/2 cups SR flour
1 cup chopped dates
Cream butter and add
egg, then milk gradually.
Then sifted flour and
dates.
Place dessertspoon on
greased tray.
Sprinkle with sugar
and bake in a hot oven 12 to 15 minutes.
1/2 lb butter
1 teaspoon baking
powder
1 cup flour
1 teaspoon butter in
1/4 cup
boiling water
1 cup sugar
3 eggs
2 tablespoons
cornflour
Mix butter and sugar.
Add eggs one at a
time, the flour and lastly boiling water.
3 eggs
3 tablespoons plain
flour
1 large cup milk
3 teaspoons butter
pinch salt
Separate yolks from
whites.
Beat yolks with dessertspoon
cold water.
Slightly warm milk
and butter.
Add flour to egg
yolks a tablespoon at a time and between each tablespoon add some of the
warmed milk and
butter.
When all is added,
stand aside till wanted.
This can stand all
day if one likes to get it ready in the morning.
Just before cooking
add the well beaten egg whites.
1 1/2 cup flour
rubbed in 1/2
cup butter
add 3/4 cup sugar
1/2 scant cub bran
1 teaspoon cream of
tartar
add 1 beaten egg
and lastly 1 teaspoon
soda dissolved in 1/4 cup milk.
Roll out thinly and
cut.
Bake moderate oven
10-15 minutes.
1 tablespoon butter
1 tablespoon sugar
yolk of 3 eggs
1 cup SR flour
Mix together and
press in dish - not too thick.
Whip whites of 3 eggs
and add 2 dessertspoons of sugar and 2 dessertspoons of coconut.
Spread with raspberry
jam and pour whites of eggs, sugar and coconut on top and bake nice and brown.
2 cups rolled oats
1/2 cup sugar
3/4 cup flour
1/2 cup butter
1 dessertspoon
treacle
1 teaspoon bicarb of
soda
Mix rolled oats,
flour and sugar, and butter and treacle (melted).
Add 1 teaspoon bicarb
of soda, dissolved in 2 tablespoons boiling water.
Bake slow oven for
1/2 hour.
4 ozs butter
1/2 cup sugar
1 1/2 cup SR flour
1 egg
pinch of salt
raspberry or apricot
jam
Topping
1 egg
1/2 cup sugar
1 1/2 coconut
Soften butter a
little, cream with sugar, add egg and beat again.
Sift in flour till
all is absorbed.
Spread on a greased
lamington tin, spread with jam.
To make topping, beat
egg, add sugar gradually.
Add coconut and
spread on jam.
Bake in moderate oven
for about 20-30 minutes.
Cut in fingers and
cool in tin.
1 lb butter
1/2 lb brown sugar
1/2 lb caster sugar
9 eggs
1.5 cups whisky,
sherry or milk
1 1/4 lb flour
1 level teaspoons
soda
1 teaspoon treacle
2 teaspoons mixed
spice
OR 1 teaspoon nutmeg
and
1 teaspoon spice and
ginger
2 lbs raisins
1 lb sultanas
1/2 lb currants
1/2 lb cherries
1/2 lb mixed peel
1/2 lb almonds
4 oz dates
4 oz figs
Caramel colouring is
desired.
Cream butter and
Sugar.
Add eggs one at a
time.
Add whisky/sherry and
half prepared fruit, soda. and spice.
Then add remainder or
fruit and flour.
Darken with caramel.
Put in well greased
and papered tins, hollow centre of moisture and cook in a very slow oven.
Using 12' tin bake
5.5 hrs
2 * 8" tins bake
3.5 hrs
4 * 5" tins bake
2.25 hrs
1 lb butter
1 teaspoon BP
1 lb currants
1/4 lb lemon peel
1/4 lb dates
2 oz cherries
1 doz eggs
1 lb sugar
1 1/4 lbs flour
1 lb sultanas
1/4 mixed nuts
1/2 lb chopped
muscatels (?)
1 tablespoon vanilla
Beat butter and
sugar, add eggs well beaten then flour and BP vanilla and lastly fruit.
Line cake tin with
well greased paper and bake in slow oven 5 hrs.
Prepare all fruit day
before.
3 tablespoons suet
butter
1 cup plain floor
1/2 cup sugar
1 tablespoon jam
1 cup dates
1 tablespoon spice
1 small cup of milk
1 tablespoon carb
soda
Mix butter into flour
and sugar.
Add dates and spice
then jam.
Moisten with milk.
Heat well.
Boil 2.5 - 3 hours.
1/4 lb butter
1/4 lb sugar
2 eggs
1 tablespoon coffee
essence
5 ozs flour
1 small teaspoon
caking powder
Mix
1 tablespoon coffee
essence
2 tablespoons milk
6 oz flour
1/4 lb butter
1/41b sugar
2 eggs
1 small teaspoon
caking
powder
Mix
1 cup butter
1 1/2 cup sugar
1 cup milk
3 cups flour
2 teaspoons cream of
tartar with flour
1 teaspoon soda
dissolved in milk
4 eggs
2 tablespoons seeds
1/4 lb self raising
flour
1/4 lb butter
1/4 lb sugar
3 eggs
Cream butter.
Add flour and beat 10
minutes.
Beat yokes and sugar
for 10 minutes.
Add to flour and
butter.
Fold in beaten
whites.
Bake 35 minutes.
1 1/2 cups flour
3/4 cups sugar
10 ozs butter
1 orange
3 eggs
Beat sugar and butter
to cream.
Add 2 eggs one at a
time. beat well.
Then add half flour,
heating well all the time.
Add grated rind of
orange and half the juice then put in remainder of flour and add the third egg.
Bake 1 hour or longer
in moderate oven.
Icing for Orange Cake
6 oz icing sugar
1 remainder of Orange
Chocolate Cake (Jean)
3 eggs
1/4 cup sugar
1 cup flour
1 teaspoon soda
3 teaspoons cocoa
3/4 cups boiling
water
1 ozs butter
1 teaspoon cream of
tartar
Whip eggs well.
Add sugar then flour.
Put butter and cocoa
in pan.
Add boiling water
then soda and add to cake last.
Put cream or tartar
in flour.
Cook 1/4 hour in
fairly hot oven.
4 cups flour
3 cups sugar
1 teaspoon baking
soda
2 teaspoons cream of
tartar
6 eggs
1 cup melted butter
2 cups milk
Mix dry ingredients,
beat eggs.
Slightly mix milk,
butter last.
1 cup whipping cream
2 eggs beaten until
think and lemon coloured
1 cup sugar
1 teaspoon vanilla
1 1/2 cups sifted
cake flour
1/4 teaspoon salt
2 teaspoons baking
powder
Whip cream until it
holds shape.
Add eggs and whip
until light as foam.
Add sugar and beat
again.
Add vanilla.
Sift flour, salt and
baking powder together 3 times and add to egg mixture.
Bake in greased layer
cake pans in moderate oven for 20 to 30 minutes.
Make 2 (8")
layers.
Cool and spread seven
minute icing or whipped cream icing.
2 ozs butter
3/4 cup sugar
1 egg
1 tablespoon golden
syrup
1 dessertspoon cocoa
1 1/2 cups SR flour
1/2 cup milk
1/4 teaspoon bicarb
of soda dissolved in dessertspoon boiling water
Beat butter and
sugar, lastly soda.
1/2 lb sultanas
6 eggs
1/2 lb raisins
2 oz almonds
1/2 lbs sugar
10 ozs flour
1/2 lb currants
2 ozs dates or figs
1/4 Ib peel
gill brandy
1/2 lb butter
1 teaspoon caramel.
2 tablespoons butter
1 1/2 cups SR flour
1 small cup sugar
3 tablespoons cocoa
2 eggs
1/2 cup milk
2 tablespoons butter
1 small cup sugar
a level cup flour
1/4 lb walnuts
1 tablespoon cocoa
4 eggs
a teaspoon baking
powder
vanilla
Beat butter and
sugar, add eggs 1 at a time and beat till it looks light.
Sift in flour and add
cocoa and walnuts.
If too stiff add a
little milk, beat thoroughly for 5 minutes then add 1 teaspoon baking powder
and also vanilla.
Bake 15 minutes.
6 ozs flour
4 ozs potatoes
2 teaspoons baking
powder
1/4 teaspoon salt
4 ozs margarine
6 ozs sugar
1 1/2 ozs cocoa
1 teaspoon vanilla
2 tablespoons water
Cream butter and
sugar, add sieved mashed potatoes, sift in flour, salt, baking powder, salt and
cocoa and sufficient water to mix to still paste.
Put into buttered and
floured tin.
Bake in cool oven for
2 hours.
Let shrink a minute.
Cold fill with jam or
cream.
2 cups flour
1/2 lb butter
1/2 pint milk
12 ozs sugar
6 eggs
2 teaspoons baking
powder
Beat butter and sugar
to a light cream.
Add eggs one at a
time and beat well then add milk and flour and baking powder before mixing in
the milk.
Now divide the
mixture into three parts leaving one yellow and one pink and the other the add
two large teaspoons of cocoa dissolved in about two tablespoons of boiling
water.
To this last mixture
add a level dessertspoon of flour flavoured with vanilla and bake from 15-
20 minutes.
1 cup sugar
1 bit less than 1/2
lb margarine
about 1 lb mixed
fruit
1 cup water
Boil up for about 3
minutes.
When cool or cold add
1 cup SR flour and 1 cup plain flour and 2 well beaten eggs and spice or nutmeg
or sherry or anything you like and cook on low gas for about 1 1/2 hours.
2 cups self raising
flour
1 cup chopped nuts
1 cup sugar
1 egg
Soak nuts in milk 1
hour.
Add sugar and egg
well beaten.
Add flour last. Cook
in moderate oven
4 cups flour
2 eggs
1/2 teaspoon salt
1 cup sugar
3 teaspoons baking
powder
1 cup dates/nuts
2 large tablespoons
butter
1 1/2 cups milk
Sift flour, baking
powder and salt together.
Mix butter into
flour.
Add dates/nuts and
sugar.
Mix with eggs beaten
in the milk.
Bake in moderate oven
for .5 hour.
1 lb dates sprinkled
with 1 teaspoon soda.
Dissolve 1 tablespoon
butter in 1 cup boiling water, mix with dates.
Add 1 cup sugar, 1
beaten egg, 2 cups flour and 2 teaspoons baking powder.
1 egg
1 tablespoon butter
1 cup sugar
2 1/2 cups flour
1 teaspoon cinnamon
2 1/2 teaspoons
baking
powder
1 cup milk
salt
Cream butter and
sugar, add egg, milk, flour etc.
Bake in tins for 1/2
hour.
1 cup sugar
1 tablespoon butter
2 tablespoons flour
juice and grated rind
of a
lemon
1 cup milk
2 eggs
Cream butter and
sugar.
Add flour, lemon
juice and rind, then milk and well beaten yolks of the eggs and beat all
together well.
Beat the whites
stiffly, fold into the mixture, pour into a pie dish and set it in a dish of
water in the oven and bake slowly for about 1 hour.
2 cups water
1 cup sugar
2 oranges
1 1/2 teaspoons
cornflour
white of 1 egg
Boil water and sugar
together.
Mix cornflour to a
paste with juice of orange and add to sugar and water.
Cook for about 8
minutes and when cool add stiffly-beaten egg white.
Serve with cream or
custard.
3 eggs
1 cup flour
1 dessertspoon butter
1/2 cup sugar
1 teaspoon baking
powder
4 tablespoons boiling
water
vanilla essence
Beat eggs and sugar
for 20 minutes, add flour, baking powder.
Dissolve butter in
boiling water, vanilla.
Bake from 15 to 20
minutes.
3 tablespoons butter
3 eggs
1 cup flour
3/4 cup sugar
1 heaped teaspoon
cocoa
1 teaspoon baking
powder
a little milk
Beat butter and
sugar, add milk, walnuts, flour and baking powder.
Bake 15 minutes.
1/4 lb butter
2 eggs
1 tablespoon cocoa
1/2 teaspoons vanilla
1 cup sugar
1/2 lb self raising
flour
4 teaspoons milk
salt
Cream butter and
sugar, add eggs one by one, then sifted flour and cocoa.
Add milk.
Bake 15 minutes.
2 tablespoons butter
1 tablespoon boiling
water
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon spice
1 teaspoon soda
1/2 cup sugar
1 teaspoon baking
powder
1/2 cup milk
1/2 cup syrup
1 1/2 cups flour
2 eggs
Cream butter and
sugar, add eggs one by one and beat well.
Then add syrup
dissolved in milk, flour, dry ingredients, then soda dissolved in boiling
water.
Cook for 20 minutes
in a moderate oven.
1 cup breadcrumbs
1 cup milk
2 lemons
4 tablespoons sugar
2 eggs
Warm the milk and
pour breadcrumbs in a pie dish.
Allow to soak for a
few minutes.
Add grated lemon rind
and juice of lemons, . sugar and yolks of eggs.
Mix together then add
the stiffly beaten whites and bake in a dish of water until lightly set.
Serve with custard.
It is a delicious
summer sweet when chilled.
2 cups brown sugar
4 tablespoons milk
2 tablespoons butter
Do not stir after
butter has melted.
Boil exactly for 7
minutes.
Beat till creamy and
add vanilla to taste.
1/4 cup cocoa
1 cup sugar
1/2 cup water
pinch of salt
Mix then boil 5 mins.
When cool add a
teaspoon vanilla (or more).
If to be used hot on
ice cream add 1/2 teaspoon butter.
Place in a covered
jar or a container - this mixture will keep for weeks in an ice chest.
6 tablespoons self
raising flour
2 tablespoons icing
sugar
1 tablespoon butter
or margarine
1 egg
pinch salt
Mix dry ingredients
and mix butter with them.
Roll thin.
1 tablespoon butter
3 tablespoons self
raising flour
1 egg (well beaten)
.25 cup milk
Pour over fruit
4 eggs
1 cup sugar
1/4 cup corn flour
and fill rest of cup up with flour
1 cream of tartar
1/2 teaspoons soda
1 dessertspoon butter
dissolved in 3/4 cup boiling milk.
Beat 1/4 hour.
Add flour etc.
2 tablespoons butter
6 tablespoons icing
sugar
2 tablespoons
condensed milk
1 tablespoon rum or
sherry
Beat all together
1 cup icing sugar
1 tablespoon butter
white of 1 egg
Beat butter and sugar
to a cream.
White of egg well
beaten then beat altogether.
12 large tomatoes 4.5
lbs
4 large onions 1 lb
3 cups sugar
level tablespoons
turmeric, mustard and curry powder, cayenne
1 handful salt
3 tablespoons flour
1 lb dates, sultanas
or raisins (sultanas best)
Cover with vinegar
and boil until cooked. Mix.
1 lb steak
2 tablespoons anchovy
sauce
1/4 lb butter
1 teaspoon black
pepper
2 teaspoons salt
1/4 teaspoons cayenne
pepper
1/2 teaspoons mace
1/2 teaspoons nutmeg
Steam 6 hours
20 lbs green tomatoes
2 lbs onions
2 cups garlic
1/2 cup pepper corns
1/2 cup whole spice
1/2 cup cloves
and a little mace
about 1/2 teaspoon
cayenne
Boil together for 2
hours.
Strain and add 2 lbs
sugar, 1/2 lb salt, 2 pts vinegar
Boil for 1 hour.
3 lbs green tomatoes
4 large onions
3 cups sugar
1 teaspoon cayenne
1 tablespoon each of
mustard, turmeric, curry powder
4 tablespoons flour
1 handful salt
1 lb dates, raisins
or sultanas.
Cover with vinegar
and boil till well cooked.
Thicken with powders
and flour mixed with vinegar and cook a little longer.
3 lbs cauliflower
2 lbs onions (or
other vegetables)
2 tablespoons mustard
and
2 qts vinegar
3/4 cup flour
3 cups sugar
1 tablespoon turmeric
or
6 cups vinegar and 2
water
4 cups sugar
1 tablespoon mustard
1 tablespoon turmeric
1 tablespoon curry
powder
Leave in brine
overnight (4 qts water Ipt salt).
Bring to boil and
strain (boil 5 minutes).
Cover with vinegar,
cook and thicken with powders.
(This recipe, is
repeated. with variations in a number of places.
A variation of the
recipe, in her sister's handwriting, suggests that slightly more
flour and less
mustard should be used and that the sugar should be added at the very end of
the process. It also notes that tomatoes can be substituted for cauliflowers.
Another version recommends adding beans, cumber (cucumber?), red and green
capsicums to the mix.)
12 lb tomato (red
make best colour)
1 lb onion
2 oz garlic sliced
3 teaspoons cloves
3 teaspoons
peppercorns
2 . teaspoons whole
spice (pimento)
Boil all for about
1.5 hours.
After boiling it
needs stirring!
Strain through
colander.
Put into pan with:
1 1/4 lb sugar
3 oz salt
14 oz vinegar
1 teaspoon mace
and a small amount of
cayenne pepper (a pinch on end of teaspoon)
Boil all again about
1 1/4 to 11/2 hours.
(This is Aunty Vie's
best guarded recipe. Take care not to neglect the mace and cayenne which were
her secret ingredients. Today you might be tempted to reduce the salt and add a
handful of small dried red chillies and a clove of fresh ginger to turn the base
into a pleasantly warm chilli sauce.
Substituting green
for red tomatoes gives you a sweet sauce.
Substituting plums
for the tomatoes makes a warm rich sauce.)
1 egg
3 tablespoons sugar
1 heaped tablespoons
flour
1/4 teaspoons cayenne
pepper
1 teaspoon mustard
1 teaspoons salt
1 1/2 cups milk
1/2 cup vinegar
1 dessertspoon butter
Mix egg, sugar,
flour, mustard, butter, cayenne pepper and salt then add milk then vinegar.
Put on fire and stir
till thickened but do not boil.
4 teaspoons salt
4 teaspoons mustard
1/4 teaspoons sugar
1/2 pint thin cream
or milk
2 eggs
2 oz butter
1/2 pint vinegar or
lemon juice
Mix salt,mustard and
sugar together.
Add cream and beaten
eggs.
Cook like custard
sauce (in jar placed in boiling water stirring all the time).
When custard
thickens, add butter.
Cool and when
lukewarm stir vinegar in gradually.
Bottle for use.
The recipes were kept
in a series of books and loose pages
which are now
yellowed with use and age or stained with oil.
The first book is a
Walker's "Thumb Index" Book. Over the
years, many of the
interior pages have come loose as the spine
has fallen apart. The
front cover is entitled "Recipe Index".
There are some
indecipherable marks on the cover. On the
converse of the front
cover is the single entry "B Bootle
25.12.28". On
the first page are the following entries:
Mrs VRG BootIe
'Carinya'
Narromine
L Robertson
C.
23 462936
Sept
21st 34
On the converse of
the back but one page are the following
entries:
Mary Bootle } In pen
St Chatherines' }
Miss Mary Bootle
Mrs Jean Bootle
Mr William BootIe
Mr Robert BootIe
Mrs Beth Quinton
Mrs Dora McKinnon
The later entries are
in pencil.
The second book is in
far better condition. It is in fairly good
condition having
retained all of its pages. It is a "Shell"
exercise book ('for
use in all schools'). The front page is
entitled J Bootle,
Recipes. On the back page are a series of
arithmetic tables
including sterling money tables, troy,
apothecaries',
avoirdupois, and hay and straw weights.
Measures are given
for lineal, cloth,' cubic, imperial heaped,
imperial dry and
square measure (a copy of this page is
included for general
reference). On the converse of the front
cover is the single
entry "Rich Fruit Cake C.V.E. Page 6". On
the converse of the
back cover is the
entry:
Great Heart
The Smuggler
Red
Unpainted
This book is
organised into a number of different sections:
Biscuits
Cakes
Chutney and Sauces
Puddings
Clippings from
newspapers and magazines
There is a loose
coupon inside (worth 2 coupons) which
promises that
presentation of sixty coupons to the Sydney
Flour Company (1
Glebe Road, GLEBE) will result in a
Handsome Gift.
The remainder of the
material is contained on a number of
pages of different
sizes. Some come obviously from the one
book. Others are
copied onto envelopes, waxed paper and
'writing pads.
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