One of this month's features is the visually stunning collection of pineapple recipes.
|So much pineapple!|
Australian Women's Weekly, Oct 18 1947, p41
PINEAPPLE WEDGE SALADI settled for the pineapple chiffon tart, which is the one just above the word pineapple in the above picture. I'm happy with how my version looks too:
Sliced pineapple, large firm tomatoes, cream cheese, a little milk, salt and cayenne pepper, curled celery, radishes, lettuce leaves.
Soften cream cheese with a little milk, add pinch cayenne and salt if needed. Spread half the pineapple slices with cream cheese, cover with a thick slice of tomato and place
remaining pineapple slices on top.
Cut each "sandwich" into three wedges, leaving one "sandwich" uncut to decorate centre of platter. Arrange on serving platter with lettuce leaves, curled celery, and radishes. Mayonnaise may be served separately.
|My pineapple chiffon tart|
The stage of cooking the yolks and sugar and pinapple over heat is tedious, but the final result is worth it. I ended up with more than would fit into my pastry case (I used store bought) and I put the extra into a small glass dish and it was lovely by itself too.PINEAPPLE CHIFFON TARTOne cooked pastry-case, 2 ½ teaspoons gelatine, ¼ cup water, 3 eggs,
½ cup sugar, pinch salt, ½ teaspoon grated lemon rind, 1 cup shredded
cooked pineapple, chopped nuts.Soak gelatine in water. Cook egg yolks, salt, lemon rind, pineapple, and half the sugar for 15 minutes over boiling water, stirring occasionally. Add gelatine, stir while cooling over bowl of ice. Fold in egg-whites beaten stiffly with balance of sugar. When beginning to set pile into cold pastry-case, chill until set. Serve cold, garnished with grated pineapple and chopped nuts.
A feature on 'vegetable dishes' is really a feature on what vegetables can be stuffed with breadcrumbs.
|The illustration accompanying a feature on vegetable dishes, it shows stuffed cabbage rolls.|
Australian Women's Weekly, Oct 4 1947, p 53.
This month also had a feature on children's birthday parties.
Australian Women's Weekly, Oct 11 1947, p 38
HUNDREDS AND THOUSANDSTwo ounces margarine or butter, vanilla, l oz. castor sugar, 1 egg, 4oz. flour. ½ teaspoon baking powder, pinch salt, 1 extra tablespoon sugar, pink and green coloring, hundreds and thousands.Cream butter or margarine thoroughly with vanilla and sugar. Beat in egg-yolk, add sifted flour, baking powder, and salt, making a dry mixture. Turn on to floured board, roll thinly. Whip egg-white to meringue consistency with extra sugar, flavor with vanilla. Color half pink, half green. Spread over rolled mixture, pink on one half, green on the other. Sprinkle liberally with hundreds and thousands. Cut into finger-lengths, place on greased tray. Bake 10 to 15 minutes in moderate oven (350deg. F). Allow to cool on tin.
I only made the pink version. While my unbaked cookies were pleasingly similar to the Arnott's biscuit version...
|Before baking, bright pink and lovely.|
If I made these again, I would make the base even thinner, and cook at a slightly lower temperature for longer, in the hopes of avoiding the slight browning.