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SYDNEY FIOUR

COUPON
GUT
RECIPE
BOOK
SAVE THE COUPONS IROM
THESE FAMOUS PRODUaS

First of all, save your Gift


Coupons from every packet
of SYDNEY Self-Raising
FLOUR and FEDERATION
PLAIN FLOUR that you
use. Then choose carefully
the article you require from
this catalogue. When you
are posting your Gift Cou­
pons to us make quite sure
that the parcel is SECURELY

I WRAPPED, and that it has


the correct amount of post­
age and your name and
address enclosed, so that
we will know from whom
the coupons come.

Then write us a letter stat­


ing the number oi Gift
Coupons sent and what you
require for them.
ALWAYS MAKE A SECOND
CHOICE in case any article
is out of stock and enclose
sufficient stamps to cover
return postage. We cannot
accept responsibility for
breakage of articles in the
post. Consequently, custo­
mers are requested, when­
ever possible, to choose
unbreakable goods.

Never cut the catalogue.


Simply state the number and
description of the article
required.

^ost" or deli\^er Coupons ts -

SYDNEY HOUR ^ t o
I Glebe Road.Glebe i
STOCK YOUR IINEN CUPBOARD FREJE^
with SYDNEY FLOUR and FEDERATION
P I A I N FLOUR GIFT COUPONS

QUALITY
BATH TOWELS
In pink, blue and
green. Size: 21" x
41". FACE CLOTHS
BEST QUALITY
Coupons . required:
318 for each towel. ENGLISH
Dark Striped Tovijels: No. 218.
228 coupons for Coupons required: 48 for
each towel. each cloth.

PURE LINEN
TEA
TOWELS
No. 202 — V e r y
good quality.
Size: 32" x 22".
LOVELY
Coupons re­
quired: 120 for
PILLOW CASES
each tea towel. No. 2 0 1 — G o o d quality
LINEN TEA Housewife Pillow Cases.
TOWELS. Size:
Coupons required: 70 for
20" X 30". Cou­
pons required: each pillow case.
68 for each
towel.

BUNGALOW
CLOTHS TO
BRIGHTEN
YOUR TABLE
No. 2 2 9 - — Fast
colours.
36" X 36": 260 cou­
pons for each cloth.
52" X 52": 400 cou­ LADIES' AND
pons Sir each cloth.
CHILDREN'S
HANKIES
No. 225—Attractive floral
designs.
Coupons required: 25 for
each hankie.
EASY TO^MAKE ' N BAKE RECIPES FOR CAKES A N D
SCONES USING SYDNEY SELF-RAISING FLOUR
COFFEE CAKE DROP SCONES
I N G R E D I E N T S : %lb. butter, 1 cup milk, IV2 cups INGREDIENTS: Vilb. SYDNEY SELF-RAISING
sugar, 3 cups SYDNEY SELF-RAISING FLOUR, FLOUR, % pint milk, 1 egg, pinch salt, 1 tablespoon
3 esgs. sugar.
M E T H O D : Beat butter, sugar to a cream, beat in M E T H O D : Sift flour, salt, sugar together in a basin,
eggs, beat well, add flour and milk alternately, bake make a hole In centre, pour in beaten egg, mix to a
In a flat tin In a moderate oven. smooth batter with milk, heat and grease pan, drop
on spoonfuls of the batter, as each scone sets, turn
Cinnamon Top for Cake: 3 tablespoons sugar, 5 over with a greased knife, brown other side, butter.
tablespoons flour, 2 tablespoons butter, 1 tablespoon Serve hot or cold.
cinnamon. Rub all together with fingers till crumbly,
put on top of cake before baking.
GEM SCONES
CHOCOLATE CHEESE CAKES INGREDIENTS: 2 cups SYDNEY SELF-RAISING
I N G R E D I E N T S : 6oz. short crust, 1 egg, 3oz. butter, FLOUR, 1 cup milk, 1 tablespoon sugar, 1 tablespoon
2 tablespoons milk, 3oz. sugar, 1 tablespoon cocoa, butter, 1 egg.
vanilla, 6oz. SYDNEY SELF-RAISING FLOUR, jam. M E T H O D : Beat butter, sugar, add beaten egg, then
M E T H O D : Make the short crust, roll Into a thin lastly flour, all beaten with a fork, put in very hot
sheet. Cut Into rounds with fluted cutter, line deep greased tins. Bake in quick oven.
patty tins with the rounds, and place half teaspoon
of jam In each. Cream the butter and sugar, add
the beaten eggs, then blended cocoa and milk, lastly PIKELETS
the flour and vanilla. Place a good teaspoonful of
the mixture In each pastry case. Ornament the top I N G R E D I E N T S : IV2 cups SYDNEY SELF-RAISING
with strip of pastry. Bake In hot oven for 10 to 12 FLOUR, 1 cup milk, 1 or 2 eggs, 1 tablespoon cream,
minutes. Turn on to cake cooler. 1 tablespoon sugar, pinch salt.
M E T H O D : Beat sugar, eggs, add milk, sift In flour,
PLAIN LAYER CAKE rub pan with butter, drop in spoonfuls batter, coek a
golden brown each side.
I N G R E D I E N T S : 2 eggs, 2 % cups SYDNEY SELF-
RAISING FLOUR, 4 dessertspoons butter, % cup
milk, % cup sugar. SCONES
M E T H O D : Beat butter and sugar to a cream, add INGREDIENTS: lib. SYDNEY SELF-RAISING
eggs well-beaten, then milk, then SYDNEY SELF- FLOUR, pint milk, 1 tablespoon butter, 1 teaspoon
BAJSING FLOUR. Mix well, but lightly. Balte In salt.
moderate hot oven about three-quartei* of an hour.
Decorate with cocoa Icing and place nuts and crys­ M E T H O D : Sift flour, salt together, rub in butter
tallised cherries on top. with finger tips, mix in milk lightly with blade of
knife, to form a light dough, roll out lightly, working
as little as possible, cut into rounds or squares H "
ORANGE CREAM CAKE thick, bake In quick oven from 7 to 10 minutes, add
fruit if desired.
INGREDIENTS: 2 cups SYDNEY SELF-KAISING
FLOUR, 2 eggs (yolks well-beaten), % cup butter,
i cup of milk, 1 cup sugar, 1 teaspoon vanilla, 2 eggs PRETZELS
(white stiffly beaten).
METHOD: Cream butter thoroughly, add sugar I N G R E D I E N T S : ^41b. butter, IV2 cups SYDNEY SELF-
gradually and cream together until light and fluffy. RAISING FLOUR, Vi pint cream.
Add egg yolks, then flour alternately with milk, a M E T H O D : Beat the butter to a cream and add
small amount at a time. Beat until smooth, add whipped cream and flour to, make a stiff dough. Let
vanilla, fold in egg whites. Bake In two greased 9" It stand over-night. Make Into shapes of figures of 8
sandwich tins in moderate oven for 30 minutes. Spread and dip Into crystal sugar. Bake In a hot oven until
orange fllUng between layers and cover with boiled light brown.
frosting. Decorate with candled orange peel.

ORANGE CAKE EASY CAKE No. 1


INGREDIENTS: >Alb. butter, small V2 cup milk, INGREDIENTS: 2 cups SYDNEY SELF-RAISING
scant %lb. sugar, 3 eggs, %lb. SYDNEY SELF- FLOUR, 1 teaspoon mixed spice, 1 cup brown sugar,
RAISING FLOUR, grated rind of 3 oranges. 1 tablespoon butter, Vz cup milk with 1 egg in It, 1
cup of sultanas or stoned raisins, % teaspoon salt.
M E T H O D : Beat butter to a cream, add sugar,
orange rind, then yolks, well beaten, milk, then M E T H O D : Mix all well together, bake 1% hours
stiffly beaten whites, mix SYDNEY SELF-RAISING
FLOUR, salt, stir In, put In 2 large flat tins, bake in
quick oven. Spread with a layer of lemon cheese or EASY CAKE No. 2
Ictng between, cover with following Icing. One cup
icing sugar softened to thickness required with orange I N G R E D I E N T S : lib. SYDNEY SELF-RAISING FLOUR,
Juice, grated rind of 2 oranges. a few carraway seeds, 2oz, butter, 1 egg, 2oz sugar, 1
cup milk, 141b. currants or sultanas, salt.
SPONGE SANDWICH M E T H O D : Mix flour, rub In butter and sugar, cur­
rants, seeds, beat egg, mix with milk, bake 1% hours.
I N G R E D I E N T S : 1 small cup sugar, 14 cup boiling
water, 3 eggs, 1 tablespoon butter, 1 cup SYDNEY
SELF-RAISING FLOUR, pinch salt.
EASY CAKE No. 3
METHOD: Beat whites of eggs with sugar, 10
minutes, add yolks well-beaten, gradually sift in flour, INGREDIENTS: 1 egg, 1 cup SYDNEY SELF-
dissolve butter In boiling water, add, bake li! buttered RAISING FLOUR, not quite M cup sugar, 1 tablespoon
sandwich tins in rather hot oven. Put "Slipped butter, Vt cup milk.
cream, lemon cheese or icing between.
M E T H O D : Mix all together and bake for about 20
minutes in medium oven.
PRINCESS CAKE
I N G R E D I E N T S : IV2 cups SYDNEY SELF-RAISING
FLOUR, 1 cup sugar, 3 eggs, 6oz. butter, teaspoon JAM ROLL
vanilla, 3 tablespoons milk. I N G R E D I E N T S : 2 eggs, % cup sugar, 1 cup SYDNEY
M E T H O D : Cream, sugar and butter, add well-beaten SELF-RAISING FLOUR, 2 large tablespoons water.
effgs, then the milk, beat well, add vanilla, and lastly
the SYDNEY SELF-RAISING FLOUR. Make into a M E T H O D : Beat eggs and sugar well, add flour, then
light dough. Place in two well-greased sandwich tins. water, butter well a flat dish, pour in batter, bake In
Bake In moderate oven for 35 to 40 minutes. When a quick oven, turn on to paper sprinkled with castor
cold fill with caramel Dlling. sugar, spread with jam, roll. Enough for two rol)s.
Attractive A L U M I N I U M t W A R E 1
of Excellent Quality I
These examples illustrated are samples of the ex­
cellent selection of aluminium ware. Read list care­
fully for complete range of gifts.
Save Free Gift coupons from SYDNEY Self-Raising
FLOUR and FEDERATION Plain FLOUR.
MAKE A SECOND CHOICE in case any article is i
out of stock. j

Coupon 95 2-pint Billy Cans 225


No. Article value for 96 3-pinl Billy Cans 275
each item 64 16-gauge Saucepans with red
71 8" Colanders 136 or green handles:
71 9" Colanders 158 l i pint 176
127 Check Cake Pans 86 2 pint 220
130 Bar Tin 76 3 pint 270
158 Pie Plate 78 103 Milk Measure 90
146 Heart Sandwich Tin . . . . 54 156 Deep Fruit Cake Tins 90
77 7" Round Sandwich Tins . . 46 92 7" Aluminium Pie Dish 40
77 8" Round Sandwich Tins . . 58 92 9" Aluminium Pie Dish 56
77 9" Hound Sandwich Tins . . 64
92 10" Aluminium Pie Dish 78
126 Ring Cake Pan 110
92 11" Aluminium Pie Dish 86
133 Recessed Cake Pan . . . . 80
89 Nut Loaf Tin 92 92 12" Aluminium Pie Dish 108
85 Swiss Roll Tin .. 86 70 Milk Saucepan 68
123 12-hole Patty Tin (plain or shell) 120 60 8" X 4" Cake Storer , , , . 186
145 9-hole Deep Patty Tin . . . , 100 61 Biscuit Storer 186
1507 6" Pudding Steamers . . . . 115 132 8" 16-gauge Cutlet Pan 218
1057 7" Pudding Steamers . . . . 120 1508 Whistling Kettles . . 216
MORE WONDERFUL RECIPES!
GOLDEN CAP PUDDING vanilla. Cream butter and sugar, add the
blended c o c o a and vanilla. Cover the
I N G R E D I E N T S : i c u p g o l d e n syrup, 2 e g g s , squares with icing and then roll in b r o w n e d
4 tablespoons butter, salt, 4 t a b l e s p o o n s c o c o n u t . T o b r o w n c o c o n u t , spread on a
sugar, enough m i l k to m a k e a rather stiff Swiss Roll tin and place in a slow o v e n till
batter, 2 tablespoons SYDNEY SELF- pale b r o w n .
RAISING FLOUR, vanilla or lemon
flavouring.
M E T H O D : Butter a basin, pour into it the TREACLE PUDDING
g o l d e n syrup, into another basin put the
butter, beat to a c r e a m , add sugar, beat INGREDIENTS: 2 e g g s , 4oz. S Y D N E Y
well, stir in beaten e g g s , add S y d n e y Flour, S E L F - R A I S I N G F L O U R , 2 dessertspoons
essence, milk, pour mixture into basin care­ butter, salt, 2 t a b l e s p o o n s sugar, 2 table­
fully on top of treacle, do n o t stir, s t e a m s p o o n s treacle, 1 tablespoon milk.
2 hours. S e r v e with treacle sauce. M E T H O D : Beat butter, sugar to a cream,
add well-beaten e g g s , flour b y degrees,
butter a mould, p o u r in treacle, then care­
ROLY POLY fully add the mixture, steam l i hours. Serve
INGREDIENTS: 8oz. SYDNEY SELF- with treacle.
R A I S I N G F L O U R , 2oz. sugar, 4oz. suet, I
teaspoon salt, 4oz. raisins. Mix with milk
or water. BATTER AND J A M PUDDING
M E T H O D : M i x dry ingredients together, INGREDIENTS: 4 tablespoons S Y D N E Y
add enough m i l k or water to m a k e into a S E L F - R A I S I N G F L O U R , 1 pint milk, 2 e g g s ,
n i c e r o l y shape, boil in a floured cloth 3
j a m , 1 tablespoon butter, pinch salt.
hours. Serve with a w h i t e sauce. Jam m a y
be substituted for raisins if liked, spread o n M E T H O D : M a k e a s m o o t h batter of tVe
paste and rolled. flour, eggs and milk. Melt the butter in a
quart pie dish, p o u r in the batter, put a few
spoonfuls of j a m on top and b a k e in a quick
o v e n for three-quarters of an hour.
PLUM PUDDING W I T H O U T EGGS
I N G R E D I E N T S : 4oz. suet, 4oz. raisins o r
sultanas, 4oz. S Y D N E Y SELF-RAISING PLAIN STEAMED PUDDING
F L O U R , a little candied peel, and w h i t e
sugar is used, a small t a b l e s p o o n treacle, INGREDIENTS: 8oz. SYDNEY SELF-
4oz. b r e a d c r u m b s , 4oz. b r o w n sugar, 4oz. R A I S I N G F L O U R , 2 e g g s , 4oz. sugar, 5
currants, 1 teaspoon salt, breakfast cup milk. t a b l e s p o o n s milk, 3oz. butter, f e w drops
M E T H O D : M i n c e the suet fine, boil for a essence of lemon.
few minutes in a breakfast cup of milk, then METHOD: B e a t butter and sugar to a
pour it on the sugar and b r e a d c r u m b s , w h e n c r e a m , add e g g s , then milk. Stir in flour, add
slightly c o o l add o t h e r ingredients. Boil at essence. P o u r into well-greased mould,
least 3 hours. S e r v e with brandy s a u c e . c o v e r e d with p i e c e of well-greased paper.
Steam for t w o hours. S e r v e with j a m sauce.

STEAMED CHOCOLATE PUDDING


I N G R E D I E N T S : 2 t a b l e s p o o n s milk, 1 table­ DATE PUDDING
s p o o n c o c o a , 4oz. S Y D N E Y S E L F - R A I S I N G
F L O U R , vanilla, 2oz. butter, l o z . sugar, INGREDIENTS: 4oz. SYDNEY SELF-
1 egg. R A I S I N G F L O U R , 2 e g g s , 2oz. butter, 3
t a b l e s p o o n s milk, 4oz. sugar, 1 t e a s p o o n
M E T H O D : Cream butter and sugar till as l e m o n j u i c e , 4oz. dates, p i n c h salt.
white as possible, add the beaten egg, then M E T H O D : Beat butter, sugar together, add
milk, in w h i c h c o c o a has been blended, e g g s , beat well, then add milk and well-
lastly the sifted S Y D N E Y S E L F - R A I S I N G
c h o p p e d dates, l e m o n j u i c e , sifted flour,
F L O U R and vanilla. S t e a m for IJ to IS
vgteam IJ hours.
hours. Serve with c h o c o l a t e sauce.

LAMINGTONS BOILED BATTER PUDDING


I N G R E D I E N T S : 5oz. butter, 4 t a b l e s p o o n s I N G R E D I E N T S : 3 e g g s , a g o o d I pint milk,
milk, 2 eggs, lOoz. SYDNEY SELF- 4 tablespoons SYDNEY SELF-RAISING
R A I S I N G F L O U R , vanilla, 5oz. sugar. F L O U R , 1 t e a s p o o n butter, salt.
M E T H O D : C r e a m butter and sugar, add M E T H O D : B e a t e g g s well, m i x in flour, salt,
beaten eggs with milk and vanilla and lastly s m o o t h l y , then heat the milk, with butter in
the flour. P l a c e mixture in greased baking it. Stir in the butter, steam 1 | hours In a
tin. Bake in m o d e r a t e o v e n 30 to 40 minutes. greased basin with paper on top. S e r v e with
Turn on to c a k e cooler, l e a v e until next day. b r o w n sugar and butter or with hard sauce.
Then cut into squares. T o m a k e i c i n g — 3 o z . T h e same m i x t u r e m a y b e baked instead o f
butter, 1 tablespoon c o c o a , 8oz. icing sugar. boiled. B a k e 1 hour.
CUTLERY & CLASS WARE ;
ALLOW FOR POSTAGE AND FREIGHT WHERE INDICATED I
No. 47 —E.P.N.S. Soup
Spoons.
Coupons required: 84 for
each spoon.

No. 54 —E.P.N.S. Table


Spoons and Table Forks.
Coupons required: 100
for each spoon or fork.

No. 55 —E.P.N.S. Tea­


spoons.
Coupons required: 54 for
each spoon.

No. 56—E.P.N.S. Dessert


Spoons and Forks.
Coupons required: 84 for
each spoon or fork.

No. 31 —Stainless Steel Sabr© Pattern Dessert Knives.


Coupons required: 112 for each knife.

No. 34 — Stainless Steel Sabre Pattern Table Knives.


Coupons required: 112 for each knife.
Coupon Freight
/ Coupon Freight value for and
value for and No. Item ea. item packing
No- Item ea. item packing 198 Lemon Squeezer . 20 6d.
190 7i" Fluted Vase .. , . 40 1/- 199 Pepper and Sah Shaker 18 6d.
192 Rose Bowl with Flint . . 95 2/- 200 Sandwich Tray .. 50 1/6
193 Salad Bowl 85 2/- Various styles and sizes
194 Sugar Basin SO 8d. of Salad Dishes . . . . 60 2/-
195 Jam Dish 45 2/-
196 Nappie Glass 20 4d.
197 Tumbler I5 4d.

MAKE A
SECOND C H O I C E
IN CASE
A N Y ARTICLE IS
OUT O F STOCK
MODERN MARQUIS WARE PLASTICS M
SAVE GIFT C O U P O N S FROM SYDNEY SELF-RAl
MW18/M for thi

FREE i
No. ARTICLE Coupon value
for each item
MWl Egg Cup . . 6
MW2 i-lb. Frig. Box 44
MW6
MW8
MW9
MW12
6" Round Plate
8" Round Plate
9" Round Plate
Beaker .. ..
30
45
60
25
t
MW16 Small Sugar Basin 10
MW18/N Fruit Bowl 84
MW19 Cereal Bowl 30
MW22 Condiment Set 96 (set)
MW23 Egg Rack 50
MW28 Kitchen Scoop 25
MW56 MW29 Sugar Basin and Lid 40

Specify your choi


MW40
PLASTIC GIFTS fik
I N RED. BLUEJ:
MW34
MW19

MW42

MWl
MAKE COLOURFUL A N D USEFUL GIFTS
AISING FLOUR AND FEDERATION PLAIN FLOUR

these

GIFTS
No. ARTICLE Coupon value
for each item
MW23
MW34 Small Cream Jug 10
MW39 Salt and Pepper 45 (set)
MW40 Meal-time Set 90
MW42 Kitchen Funnel 24

MW43 Buimy Plat© (Boxed) 84

MW47 Sink Strainer . . 62 MW53


MW52 Teaspoon 5

MW53 1-lb. UtUity Box 58

MW56 Sweet Dish 14

MW59 35-oz. Jug 115

MW66 Dessert Spoons 10

MW68 2-lb. Frig Dish 120

oice of colour
IE AVAILABLE MW52 MW66

^R GREEN

MW39

MW22

MW12

16

MW47 MW28
ICINGS AND FIllINGS FOR CAKES
ALMOND I C I N G CHOCOLATE ICING
INGREDIENTS: l i b . castor sugar, lib. I N G R E D I E N T S : 2oz. butter, 6oz. icing sugar,
almonds, whites 4 e g g s , f e w drops r o s e 1 t e a s p o o n , vanilla, 3 dessertspoons c o c o a
w a t e r and e s s e n c e of a l m o n d s . melted in 2 t a b l e s p o o n s boiling water.
M E T H O D : B l a n c h pound a l m o n d s , whlslc
w h i t e of e g g s stiffly, add sugar, a l m o n d s , M E T H O D : Beat up well, spread o n cake.
essence. When thoroughly mixed, lay It takes 12 h o u r s to set.
s m o o t h l y on c a k e about i" thick, put in a
c o o l o v e n to dry, then pour a water icing
o v e r , then an egg and sugar icing.
COFFEE I C I N G
INGREDIENTS: 2oz. fresh butter. Jib.
BOILED I C I N G icing, 1 t a b l e s p o o n strongly m a d e coffee.
INGREDIENTS: 2 cups brown sugar, METHOD: Beat butter and sugar to a
whites 2 e g g s , c h o p p e d cherries, candied c r e a m , add the coffee ( c o l d ) v e r y gradually,
peel, shredded o r a n g e peel o r pineapple. a f e w drops at a time till a firm, s m o o t h
paste.
M E T H O D : Boil sugar in v e r y little water,
pour hot o n the beaten whites of e g g s ,
beat till c o o l and stiff. F o r filling, add
c h o p p e d c h e r r i e s , candied peel, shredded
o r a n g e peel.
MOCK CREAM
I N G R E D I E N T S : 1 small cup sugar, 1 table­
s p o o n butter, j u i c e of 1 orange, 1 l e m o n or
CARAMEL I C I N G 2 passionfruit, y o l k 1 egg.
I N G R E D I E N T S : 1 c u p b r o w n sugar, 1 table- METHOD: Mix sugar, butter, juice of
spopn butter, i c u p c r e a m , 1 t e a s p o o n o r a n g e and l e m o n together, bring to the boil,
vanilla. add tlie yolk of an egg, stir till thick, if not
M E T H O D : Boil 4 i minutes, beat well, pour thick enough add a little cornflour w h e n
over cake. cold.

Floy
OUR

ethe
ONS for
1RH Gins
OTHER USEFUL GIFTS

I
^ « P (* I

177 167 166 171

No. 165 — Kitchen Scales. No. 174 — Soap Saver.


Coupons required: 450. Coupons required: 50.
No. 166 —Durable Egg Slice. No. 175 —Potato Masher.
Coupons required: 50. Coupons required: 60.
No. 167 —Fine Mesh Coffee Strainer.
Coupons required: 50. No. 170 — Fine Wire Gravy Strainer.
No. 171 — Strongly made Flour Sifter. Coupons required: 90.
Coupons required: No. 177 —Soft, Fleecy Dish Mop.
Small, 60; Large, 84. Coupons required: 50.

Packing and
No. Item Coupons freight
182 W h i t e Baeins:
S" .. .. 70
6" . . . . 80
!/• small
7" . . . . 90
2/. large
8" . . .. 130
9" . . . . 170

57 Cups and Saucers;


White 60)
9d. each
Pink blue 115 (

S8 Wliile Plates!
7" 30
6d. each
9" SO
10" plate
60

181 Mixing Bowl;


Medium . . 2401
2/6 each
Large 275 j

183 White Squat Jugs:


1 pint 130
1^ pint 160 1/. each
2 pint 180
BASIC RECIPES
BASIC RECIPE FOR PLAIN OR salad pies o r s a v o u r y cassolettes o r c r e a m e d
fish or v e g e t a b l e pies.
SHORT PASTRY
N u t t y Pastry. A d d I cup finely-chopped huts
6oz. Sydney Self-raising Flour, 2oz. Federation plain before adding water. U s e with any s w e e t
flour, 14 level teaspoon salt, 4oz. shortening (butter,
lard or clarified dripping), 5 tablespoons cold water. filling or for v e g e t a b l e pies.
P r e p a r e a h o t o v e n (450 deg. P . ) . Sift flour Sweet Spiced Pastry. Sift 3 level t e a s p o o n s
and salt. R u b in fat with tips of fingers mixed s p i c e with flour and add 1 tablespoon
like fine b r e a d c r u m b s . M a k e well in centre, g o l d e n syrup with water, reducing water b y
add w a t e r and stir in fiour, quickly and 1 tablespoon.
lightly. Turn on to lightly floured board.
Shape lightly into a ball. U s e as required,
rolling to i " t h i c k n e s s . B a k e in h o t o v e n
(450 deg. F.) for 15 minutes and then r e d u c e
heat to moderate, c o o k i n g further, if BASIC RECIPE FOR BISCUIT PASTRY
n e c e s s a r y , to c o o k filling. 2oz. butter, 2oz. castor sugar, I egg yolk, flavouring
T h i s is sufficient for an 8" 2 crust pie, 2 essence, 2oz. Sydney Self-raising Flour, 2oz. Federa­
o p e n pie crusts 8", o r about l i doz. patty tion plain flour, I/4 level teaspoon salt.
shells, 3". C r e a m butter and sugar. Beat in flavouring.
A d d sifted flour and salt. Roll to a thin
sheet, I " thickness, and cut into shapes as
required. B a k e in m o d e r a t e o v e n (375 deg.
VARIATIONS OF SHORT PASTRY P.) until c r i s p and b r o w n .
Rich Short. A d d an egg y o l k and o m i t 1 VARIATION OF BISCUIT PASTRY
t a b l e s p o o n water.
Spiced Biscuit Pastry. Sift 2 level teaspoons
m i x e d spice with crust.
Cheese Pastry. A d d 1 c u p grated c h e e s e to
flour b e f o r e adding water. A n e g g y o l k m a y N u t t y Biscuit Pastry. Mix J cup finely-
be added with the water. U s e as a basis for c h o p p e d nuts with flour.
s a v o r i e s or c r e a m e d fish o r v e g e t a b l e pies.
Orange or Lemon Pastry. Cream 1 level tea­
Cream Cheese Pastry. A d d 6oz. c r e a m s p o o n grated o r a n g e or l e m o n rind with
c h e e s e , r u b b i n g in with shortening. U s e for butter and sugar.

ASK FOR

IEDERAHON PLAIN

FLOUR
The ONLY
PLAIN FLOUR
with COUPON
TOYS FOR THE CHILDREN

Item Coupons Required No. of Coupons


BOOKS 60, 72. 140
FOOTBALL 240
TENNIS RACQUET 240
GOLF STICK 80
CRICKET SET 180
DRUM 78
PAINT BOOKS 30

SYDNEY Co:

HOUR WITH
'SI
CREAM
of TARTAR
IN THE

eREEN LABEL
PACKET
MORE BASIC RECIPES
BASIC RECIPE FOR FLAKY PASTRY Sift flour and salt. Carefully r e m o v e all skin
f r o m suet and w h e n c h o p p i n g c o m b i n e with
4oz. Sydney Self-raising Flour, 4oz. Federation plain the w e i g h e d flour to prevent sticking. Chop
flour, 'A level teaspoon salt, 3o2. lard, 3oz. butter, 1/2
cup water. until like fine b r e a d c r u m b s . A d d remaining
flour. Mix to a firm dough with cold water.
Sift flour and salt. D i v i d e the fat into four Shape lightly into small round. R o l l and
and rub J into the flour; add w a t e r and stir use as required for boiled or steamed s w e e t
to a soft d o u g h . Turn on to a lightly floured o r s a v o u r y puddings.
board and shape lightly into s m o o t h round.
R o l l to rectangular shape three times as
l o n g as w i d e . Spread another i fat o v e r | of
pastry. L i g h t l y flour and fold into 3, folding
unbuttered part o v e r first. Close e d g e s and
BASIC PANCAKE RECIPE
roll again into r e c t a n g l e . R e p e a t as a b o v e 2oz. Sydney Self-raising Flour, 6oz. Federation plain
until all fat has b e e n used. T u r n pastry in flour, 1/2 level teaspoon salt, 2 eggs, 2 cups milk, 2oz.
s a m e direction for each rolling. R o l l as castor sugar.
required. Lift f r o m b o a r d on rolling pin Sift fiour and salt. B e a t e g g s and sugar
b e f o r e cutting and allow for shrinkage before and add 1 c u p of milk. M a k e well in centre
cutting. B a k e in h o t o v e n (450 deg. F.) for of fiour, add beaten e g g s and milk and stir
10 minutes and then as for r e c i p e . This is in fiour, mixing lightly but thoroughly to a
sufllcient for a 9" double crust pie, 2 o p e n s m o o t h thick batter. Stir in remainder of
pies o r about 1 dozen small d o u b l e crust m i l k and pour into a jug. Melt a little fat in
pies. T h i s pastry is i m p r o v e d if chilled a frying pan, enough to grease well, pouring '
b e t w e e n each rolling and e s p e c i a l l y b e f o r e off any surplus. P o u r in enough batter t o
the final rolling. c o v e r pan thinly. C o o k o v e r m e d i u m h e a t
until g o l d e n b r o w n on b o t t o m , l o o s e n i n g
e d g e s with round topped knife. T o s s or turn
with a spatula and b r o w n o n other side.
Turn on to kitchen p a p e r and sprinkle with
BASIC RECIPE FOR SUET PASTRY l e m o n j u i c e and sugar. Continue until batter
is used. Roll at o n c e and s e r v e freshly m a d e
80Z. Sydney Self-raising Flour, 4oz. Federation plain and hot. M a k e s about l i dozen 7" pancakes.
flour, !4 level teaspoon salt, 4oz. flnely-chopped suet, F o r the s a v o u r y variations o m i t the sugar.
6 tablespoons cold water.

A s k FOR.
SYDNEY SELF RAISING

FIOUR
with the FREE GIFT COUPON
A
WHY SYDNEY FLOUR/^yUR FLOUR
SYDNEY FLOUR- SONG*/-;'",'''-V-v><S':S:^'"'
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catch me i( you

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big, blue flour! We use it ev - 'ry day. mo-lher bakes

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Y o u ' l l f i n d t h a t il"s O. K.! And aft - er you have tried It, Y o u II j o i n w i t h u s and say, y o u ' l l say Syd - ney F l o u r is our flour! We

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use it trv - ' r y dav! day! {Sho^i) M u m says it's best! SYD - NEY, SYD - NEY F L O U R . .

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'-Cppynght S r D N F Y F i O U R Pty Ltd., I Glebe Road. Glebe. N . S . W . ;
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