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| Item 44 – recipe book c.1920s (photo by Tom May) |
The owner and author was probably Alice Catherine Scott, the wife of Alexander David Scott. The couple lived at 29 Harriet Street, Horsham. A few pages of the notebook are covered in childish handwriting (probably that of the Scotts' only child, Alexander Anthony), which include the date 1923. Alex has also written 'A M D G' which stands for Ad majorem Dei gloriam (for the greater glory of god)—the Latin motto of the Society of Jesus (Jesuits).
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| Alexander Anthony Scott's handwriting 1923 (Photo by Tom May) |
Starting at the front of the notebook, a few pages are taken up with recipes for cleaning products etc. The food items start at the back of the notebook and fill most of it. Cakes and biscuits dominate and reflect the culture of 1920s Australia in general, and that of the Wimmera in particular. It is possible that Alice copied some of her recipes from the Weekly times, a newspaper published in Melbourne for rural readers. Other likely sources were family and friends.
Notable among the recipes is one for 'Anzac Crispies' (an alternate name for Anzac Biscuits). These biscuits are first mentioned in the Weekly times of 1 March 1919 when a columnist asks:
Will someone kindly supply me with the recipe of Anzac Crispies, which is evidently a
new kind of biscuit?
The origin of these biscuits is obscure and they are claimed by both Australia and New Zealand. Intended as a tribute to Australian and New Zealand soldiers, they were often used to raise funds for veterans.
ALICE’S ANZAC CRISPIES
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Ingredients
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Instructions
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4 cups John Bull oats
2 scant cups of flour
1 cup butter
1 cup sugar
2 teaspoons soda
2 tablespoons Golden Syrup
4 tablespoons boiling water
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Put oats flour & sugar in dish then add butter melted
lastly syrup water & soda beaten together till it froths. Drop in
teaspoons on cold tray bake in moderate oven for 10 minutes
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The influence of German settlement in the Wimmera is evidenced in a recipe for German Cake. This kind of cake was a popular exhibit at Wimmera Agricultural Shows from the 1890s. Ingredients vary, but the Wimmera German cake always uses yeast as a raising agent.
ALICE’S German Cake
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Ingredients
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Instructions
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7 cups flour
1 cup sugar
½ cup butter
1 cup milk
3 eggs well beaten
2 cups yeast
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Rub butter into flour beat sugar & egg then warm milk
& melt butter
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Alice also honoured her Irish heritage by including a recipe for Urney Pudding, a dessert taking its name from the district of Urney in County Tyrone. In 1902, a columnist in the Weekly times said of this dish that it is 'a pudding that may bairns never get tired of.'
ALICE’S URNEY PUDDING
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Ingredients
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Instructions
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2 eggs
2 ozs butter
3 of flour
1 of sugar
½ teaspoon soda
2 teaspoons of raspberry jam
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beat butter & sugar to a cream add eggs 1 at a time
then flour & soda lastly jam beat all well together steam in buttered
mold for 1 ½ hours
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Alice devoted one page of her notebook to instructions, presumably intended for her husband while she was absent from home. References to Twidle & Co. and the butcher, J. H. McDonald, date the entry to 1922 (the only year advertisements for these businesses appeared in the Horsham times). Before households had their own refrigerators it was necessary to visit the shops almost daily to obtain fresh perishables such as meat and dairy products.
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| Alice's instructions for Alexander David Scott c.1922 (photo by Tom May) |
Physical description
Item 44: account notebook 10cm x 16.5cm, 20 pp., no covers. Handwritten entries in black ink, child's scribble in purple and grey lead pencil. Condition fair, some foxing and grease marks.
References
Horsham times, 21 July 1922, p. 5 (advertisement for McDonald, butcher, Wilson Street West).
Horsham times, 1 December 1922, p. 2 (advertisement for Twidle & Co's Firebrace St, Horsham —nearly opposite the post office).
Weekly times, 4 April 1903, p. 31.
Weekly times, 1 March 1919, p. 39.












