Here are two more tasty recipes from the old Cooma Cookery Book, 1930. They are inexpensive, healthy and good for using up leftovers. Great for a cold winter’s night. The names of their creators are included.
Citrus Carrot Soup (Edna Reynolds)
30g butter, 1 tablespoon oil, 500g carrots slices, 2 medium onions chopped, 1/4 cup plain flour, 6 cups chicken stock, salt and pepper, grated rind and juice of 1/2 an orange, juice of 1/2 lemon, croutons to garnish (optional).
Heat the butter and oil in a saucepan , add the carrot and onion and fry until softened. Sprinkle in the flour and cook for 1 minute. Remove from the heat and gradually stir in stock. Return to heat and bring to the boil stirring. Add salt and pepper to taste, cover and simmer for 20 minutes. Cool slightly and add orange rind and juice and lemon juice, then work in an electric blender until smooth or rub through a sieve. Heat through before serving or served chilled with a swirl of cream. Serves 8.
Zucchini Slice (Barbara Fergerson)
1 cup grated cheese, 1 cup grated zucchini, 1 large onion, 5 eggs, 1/2 cup oil (cooking type o.k.), 1 cup self raising flour, salt and pepper, 1 teaspoon basil or other herbs, chopped bacon if liked.
Beat eggs, add cheese, herbs, oill, salt and pepper, flour and diced cooked bacon.
Grease pie plate (one with slight rim), pour in mixture and lastly rings of onion on top and sides.
Cook in moderate oven about 40/50 minutes.