MIX with sugar 1 breakfastcupful of ripe, firm raspberries, and leave for three or four hours for the sugar to dissolve. Raspberry Tea Punch from the Melbourne Herald in 1938 This recipe uses 2-4 times as much sugar in the pineapple layer as most modern recipes and honestly this is way too much. Note: this recipe worked (although it took longer to cook than the original said) and it tasted OK but it was incredibly sweet. Run a sharp knife around the rim, allow to cool for 10-15 minutes then invert onto a cooling rack. Pour the batter on top of the layer of pineapple, then bake for about 45 minutes or until the cake is fully cooked.Repeat with the next third of the flour twice more until it is all incorporated. Sieve in ⅓ of the flour and baking powder then fold in gently. Add the sugar and continue to beat until thick and fluffy. Make the cake batter by using an electric mixer to beat the eggs until frothy.If desired, place cherries and/or walnuts in the gaps between the pineapple. Place a drained slice of pineapple in the center of the cake tin, then arrange the other slices in a circle around the central slice.Put the cake tin into the oven just to melt the butter, then spread the brown sugar evenly over the base of the tin. Place the butter in a 24cm/9 1/2 inch springform round tin sitting on top of a baking tray (because the butter will leak). Turn out on plate upside down, and when cold spread with whipped cream.ħ slices cored pineapple (fresh or tinned) Pour over the pineapple wheel and bake in a moderate oven for 10 or 15 minutes. Make sponge batter, using 4 eggs, 1 cup sugar, 1 cup flour, 1 teaspoonful baking powder, or self-raising flour. If desired, fill in spaces with walnuts and cherries. Place 1 slice of tinned or fresh pineapple (cored) in centre of tine, on top of sugar cute several other slices of pineapple in half, arranging them in circle round the centre slice, like the spokes of a wheel, rounded edges facing one way.
This was selected as the prize winning recipe of the week in Brisbane: Melt ½ cup of butter in cake tin, cover with 2 cups brown sugar, spreading it evenly. Pineapple Wheel Cake from The Richmond River Herald and Northern Districts Advertiser in 1932 Top with the second disk of puff pastry and bake at 200☌ until puffed and browned. Line a pie plate with one of the disks of puff pastry, then pour in the filling. Salt and pepper (or use something like Adobo seasoning for a bit of extra flavour)īeat together the eggs, diced bacon, milk and seasoning. Note: This was a hit with my guests and was great served cold with some salad. This is particularly easy to carry, and can be cut into conveniently sized sections to eat in the fingers if cutlery is not carried. Put another layer of pastry over the top and bake in a moderate oven until lightly browned. Such a very tasty but easy to make pie is made by mixing some diced ham or bacon with two or three well-beaten eggs and a very little milk, seasoning well and pouring on to a deep plate lined with pastry. Tasty Pie from the Manjimup Mail and Jardee-Pemberton-Northcliffe Press in 1934 I actually really liked this which was a good thing because it definitely served more than 6. Note: You don’t need much mayonnaise at all, but I did end up increasing the salt because it was a bit bland.
Cover the salad with waxed paper and lay crisp lettuce leaves on top before closing the jug tightly. If a wide-mouthed thermos jug is used, be sure that it is well chilled beforehand. Chill thoroughly before leaving for the picnic. Mix the ingredients in the order given, adding just enough mayonnaise to bind. Picnic Macaroni Salad from The Townsville Daily Bulletin in 1939ģ cups cooked macaroni, 1 ½ cups diced celery, 1 ½ cups diced cucumber, 3 tablespoons minced onion, 2 tablespoons minced parsley, 3 tablespoons chopped capsicum, 1 teaspoon salt, mayonnaise This is as simple as can be to make, and definitely an unusual combination to get your guests in the 30s mood but also not bad. Use brown bread, spreading one side only with cream cheese mixed with very finely chopped gherkins. Once again, all the recipes come from the amazing resource that is the database of fully searchable Australian newspapers on Trove.įirst up, a new sandwich filling: cream cheese and gherkin from The Argus in 1936. For food, I leaned pretty heavily on the recipes from my Gatsby Picnic a few years ago but I swapped in a couple of new dishes (and of course a birthday cake) which I wanted to share. Back in California and with another wave of COVID-19, this year’s birthday was a quiet one with a 1930s themed picnic.
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