Americans say scone like cone and New Zealanders say scones like scons and girdle scones not griddle scone. Pronunciation of scone – and many other words – has less to do with your social aspirations and more to do with your geographical origins. Cookbook is an American term. Cookery book is a British term and so is cook book. Kiwis refer to published books as Cook books and use Recipe books for peoples handwritten personal books!

Old community cookery books used as a fundraiser are like a signature quilt or a friendship quilt, filled with contributors names, and the names are familiar. 99% are soft covered, often showing wear and tear. The cover falls off and certain pages show frequent use and sometimes marked with an ink pen. Many of the books have local businesses advertising, even on every page and a few of the books are indexed. Date of printing rarely listed. We tend to hold on to these booklets as it is a walk down memory lane. Many of the soft covers are plain and many of them will never find their way into libraries and are published by local churches, school and organisations. Some contain historical snippets. 2012 Towards a Bibliography of Anglican Cook Books. The Mackenzie Muster is a gem - illustrated by different artists and contains old local poems.

National Library of NZ Community cook books Collection - search
This heading, Community cookbooks, is used as a genre/form heading for cookbooks that contain recipes submitted by community organizations, often church or civic groups, frequently including a history of the organization and the region, personal recollections or local culinary traditions. In July 2015 the National Library of NZ had 458 community cook books including 85 church cook books and about 55 from South Canterbury. Usually women donated recipes and their names are alongside the recipe. Some of these recipe books don't make it to the National Library. There is only five local community cook books in the local library in Timaru and one in the South Canterbury Museum. Usually not re-published. Back in the day some organisations cranked one out as a fund raiser about once a decade e.g. Kindies, play centres.

Community cookbooks from churches and schools and kindergartens was where local women would put there best recipes.

Church
Tried & tested: best recipes.
Author/Contributors: Gleniti Baptist Church.
Other Titles: Tried and tested
Publisher: [Timaru, N.Z.]: Gleniti Baptist Church, [1999] Format: 72 p. :ill. 22 cm.

St David's Church Timaru ''tried & true'' cook book.
St. David's Church (Marchwiel, Timaru, N.Z.)
Date: 1978 From: Timaru [N.Z.] : Priest Printers [1978]  52 pages

Family favourites for luncheons and teas / compiled by St. Philip's Anglican Church Church Fair Committee.
Date: 1982 From: Timaru [N.Z.] : St. Philip's Anglican Church Fair Committee, 1982. Marchwiel. Format: 39 p. 22 cm. Pope Print Soft cover, stapled, contents p [2]

St. Andrews Co-operating Parish 1994 recipe book.
Author/Contributors: St. Andrews Co-operating Parish. Parish Council.
Other Titles: Saint Andrews Co-operating Parish 1994 recipe book
Publisher: [N.Z.] : Parish Council of the St. Andrews Co-operating Parish, [1994] Format: 130 p. 21 cm.

60 favourite soup recipes from the Kitchens of St Peters Church Timaru.
Author/Contributors: St. Peter's Church (Timaru, N.Z.) issuing body. Kensington - Otipua
Publisher: Timaru : Kitchens of St Peters Church, [197-?] [2006] Format: 17 pages; 21 x 30 cm, soft cover, spiral bound

From past to present / compiled by St Stephens Association of Presbyterian Women.
Author/Contributors: St Stephens Association of Presbyterian Women.
Publisher: [Timaru, N.Z. : St Stephens Association of Presbyterian Women], 2003.
Format: 78 p. ;21 cm.

Recipe Book
St Mary’s Junior Association of Anglican Women., Timaru
soft cover, stapled contents, notes, 56pp, index

Trinity, 1865-1965 : centennial recipe book : one hundred favourite recipes.
Author/Contributors: Trinity Presbyterian Church (Timaru, N.Z.)
Includes advertising. Other Titles: Centennial recipe book
Publisher: [Timaru, N.Z. : Trinity Presbyterian Church, 1965] Format: 51 p. 21 cm. 

Cookery book.
Author/Contributors: Pleasant Point Presbyterian Church.
Includes advertisements. Publisher: [Timaru, N.Z.] : Pleasant Point Presbyterian Parish, [19--] Format: 99 p. 22 cm. QUANTOCK, W. J. (compiled, ed.). Gordon C. Pope (printer) Photo of St. John's Pleasant Point and St. Paul's Totara Valley on cover.
Foreword.
    There is more than one reason why the publication of a Cookery Book such as this is to be warmly commended.
    Cooking is an important human activity, one of the things that makes us men. Boswell in his Journal of a Tour to the Hebrides with Samuel Johnson wrote, "My definition of Man is, "cooking animal". The beasts have memory, judgment, and all the faculties and passions of our mind in a certain degree; but no beast is a cook." One could say, cooking is a form of art, one of those extras without which life would be possible, but a great deal poorer. It is an ingredient -to use the language of cooking -which gives flavour to our existence. May the day never come when scientists will provide, in the form of tablets, all that is chemically necessary for the functioning of our bodies.
    There is also considerable historical value in a book like this for the parish and the district. We are grateful to all who so willingly gave up their secrets, signed or unsigned. Thirdly for Christian people cooking is a means of exercising neighbourly love. I think of the dishes, pots of soup and baking which find their way to the homes where there is sickness or sorrow. And we must not forget the role of cooking in exercising hospitality, especially, especially to strangers, for, according to the Bible, "thereby some have entertained angels unawares." I want to thank Mrs W.J. Quantock for all the work, time and energy she devoted to the compiling of this Cookery Book. J.J.A. van Royen, Minister.

As we partake of Earthly food,
the tables Thou hast spread
We'll not forget to thank Thee Lord,
For all our daily bread.

Don't try and do baking without butter if you are a New Zealander, that is our tradition.

Schools & Kindergartens
Kids can cook, with Mum and Dad : recipe book.
Author/Contributors: Gleniti Playcentre. Recipes for parents to use with their children.
Gleniti Playcentre, 355 Wai-iti Rd., Timaru, N.Z.
Publisher: Timaru [N.Z.] : Gleniti Playcentre, [2004]
Format: 88 p. ;22 cm. $10.00 (spiral binding)

Sharing our favourites / Glenview Kindy.
Author/Contributors: Glenview Free Kindergarten. Includes advertising.
Publisher: [Timaru?, N.Z. : Glenview Free Kindergarten Committee, 1993]. Format: 132 p. 22 cm.

Glenview Kindergarten recipe book.
Author/Contributors: Glenview Kindergarten.
"2nd printing 500 copies 1988"--Foreword. Includes advertising.
Other Titles: Recipe book. Publisher: Timaru [N.Z.] : Printers & Publishers, [1988] Format: 92 p. 21 cm.

Hanan Free Kindergarten recipe book.
Contributor Hanan Free Kindergarten.
Published[Timaru, N.Z. : Hanan Free Kindergarten, 1988?]
Book 1 v. (unpaged) : ill. ; 21 cm. Includes advertising.

Mackenzie Kindergarten recipe book / compiled by Colleen Purchas, Rachel White, Elizabeth Goodwin, Elaine Grundy. 1960s?
Author/Contributors: Purchas, Colleen.; Mackenzie Kindergarten.
Notes: "The proceeds of this book are for the building and establishing of a Kindergarten in Fairlie for the pre-school children of the Mackenzie County".
Publisher: [Fairlie, N.Z. : Mackenzie Kindergarten, 196-?] ([Timaru, N.Z.] : Timaru Herald print) Format: 63 p. 13 x 21 cm. [This item in my cook book drawer]

Mackenzie Kindergarten Recipe Book, Timaru District Young Farmers Club, Mackenzie Potter Recipe Book. The Inman surname appears in the first two of these recipe books and the Mackenzie Muster, different generation, same family. This shows the family has good character traits: they energize, are driven, make no excuse, take a leadership role, kind and generous. Recommendation for good health: Practice optimism, altruism and volunteerism.

Mackenzie Kindergarten microwave cook book.
Author/Contributors: Mackenzie Kindergarten.
Notes: Includes index. Includes advertising. Publisher: [Fairlie, N.Z.] : Raven Press Co., [198-?] Format: 56 p. :ill. 21 cm

Food to go : a collection of pot luck recipes / contributed by parents and community of Mackenzie Kindergarten.
Author/Contributors: Mackenzie Kindergarten.
Notes: Includes advertising. Publisher: Fairlie, N.Z. : Mackenzie Kindergarten, [199-?] Format: 112 p. :ill. 21 cm

"Mum I'm hungry" : Mackenzie Kindergarten cookbook.
Date: 2006 From: [Fairlie, N.Z. : Mackenzie Kindergarten, 2006] Format: 130 p. :ill. 21 cm. Includes index.

Country fare / compiled by members of the Pleasant Point Playcentre ; drawings by J. Turnbull.
Author/Contributors: Turnbull, J. illustrator.; Pleasant Point Playcentre, issuing body.
Publisher: [Pleasant Point, New Zealand] : [Pleasant Point Playcentre], [1983] Format: 70 pages 21 cm

Rhona-Day Kindy recipe book.
Author/Contributors: Rhona Day Free Kindergarten, issuing body.
Publisher: [Temuka] : [Rhona Day Free Kindergarten], [19--] Format: 1 volume (unpaged) 21 cm

Cookery book / Temuka Free Kindergarten Association (Inc.).
Author/Contributors: Temuka Free Kindergarten Association.
Publisher: [Temuka, N.Z.] : Temuka Free Kindergarten Association (Inc.), 1954. Format: 59 p. ;21 cm.

Family Favourites / Temuka Free Kindergarten Association
Author / Temuka Free Kindergarten Association
M.J. McGrath, President, Temuka Free Kindergarten Association - 1969. Reprinted 1974.

Waimate Mobile Kindergarten recipe book.
Author/Contributors: Waimate Kindergarten Association, issuing body.
Notes: "Morven, Waihaorunga, Hook, Glenavy, Otaio, Hakataramea."
"Contributed by the friends and families of the children attending the GreenFields Mobile Kindergarten, Waimate. Encompassing Hakataramea, Waihaorunga, Otaio, Morven, Glenavy and Hook"--Page 1.
Publisher: [Waimate] : Waimate Kindergarten Association, [199-?] Format: 160 pages :illustrations 22 cm

Food glorious food.
Author/Contributors: Waimataitai Free Kindergarten. Local Committee.
Publisher: [Timaru, N.Z. : Waimataitai Free Kindergarten Local Committee, 196-?] Format: 100 p. 22 cm.
Foreword. The importance of pre-school education is a recognized feature of today's society.
To mark the 25th anniversary of the Waimataitai Free Kindergarten, the local Committee, in conjunction with mother's of present pupils have contributed to produce this Recipe Book which we are confident you will enjoy. I would like to thank the mother for their contributions and the advertisers for their generosity because without their support this project would not have been possible. We hop that in return you will give the advertisers your generous support. My personal thanks to everyone who has worked so hard to make this Recipe Book project so successful. "Bon Appétit" to you all!
Margaret LANG, president, Waimataitai Free Kindergarten Local Committee. Cover illustration inspired by Rachael aged 4 years.

Before your child comes to seven,
Teach him well the way to heaven.
Better still the truth will thrive.
If he knows it when he's five.
Best of all, at your knee,
He learns it when he's only three.

Recipe book / Washdyke Play Centre.
Author/Contributors: Washdyke Play Centre, issuing body.
Notes: Muffins and loaves -- Cakes and biscuits -- Meat dishes -- Puddings -- Preserves, pickles, sauces.
Publisher: [Washdyke, New Zealand] : Washdyke Play Centre, [198-?] Format: 26 pages 21 cm

Recipe Book.
Author/Contributors: Craighead Diocesan School.
"Compiled by the Craighead pupils of 1990" Timaru Soft cover, stapled [i-vi], 99pp, contents. 21 cm. Foreword. This recipe book has been complied by the pupils of 1990, to raise funds for the new bordering house. I wish to thank the School Houses: Tonga, Te Rawhiti, Te Raki and Te Hauauru for their contributions, the Seventh Form for collecting sponsorship, the sponsors themselves, Mrs Benge, Mrs Annett, and my mother. Naomi Cowell, Head Prefect. Printed by Pope Print, 34 Bank Street, Timaru.

Befores & afters / compiled by The Christchurch Branch, Craighead Old Girls.
Author/Contributors: Craighead Old Girls. Christchurch Branch, Issuing body.
Publisher: [Christchurch, New Zealand] : Christchurch Branch, Craighead Old Girls, [19--?] Format: 20 pages 21 cm

Vegetable variations / compiled by The Christchurch Branch, Craighead Old Girls.
Author/Contributors: Craighead Old Girls. Christchurch Branch, editor of compilation.
Publisher: [Christchurch] : [Christchurch Branch, Craighead Old Girls], [197-?] Format: 18 pages 21 cm

Marvellous meals, muffins & more.
Author/Contributors: Makikihi School Community, issuing body.
Publisher: [Makikihi] : Makikihi School Community, 2011. Format: 104 pages :illustrations 21 cm

The cook book / photography - Bridget Henshaw.
Author/Contributors: Henshaw, Bridget, illustrator.; Grantlea Downs School., issuing body.
Notes: Small things -- Vegetables / salads -- Light meals -- Fish -- Meat / chicken meals -- Desserts -- Sweet things -- Extras.
Other Titles: Cook book (Grantlea Downs School); Cook book
Publisher: Timaru, New Zealand : Grantlea Downs School, [2009?]  Format: 112 pages :illustrations 15 x 22 cm

Favourite salads 2004 / St. Patricks School.
Author/Contributors: Chapman, Margaret, 1951- editor; St. Patrick's School (Waimate, N.Z.), issuing body. Notes: Edited by Margaret Chapman.
"The original recipe book was called Favourite Salads ... written for a fund raising venture in 1993 for a General Election Campaign ... St. Patrick's P.T.A. has deleted some salads and added some new ones"--Page 2.
Publisher: [Waimate] : [St. Patricks School], [2004] Format: 97 pages 21 cm

Favourite foods.
Author/Contributors: Roncalli College, issuing body.
Publisher: [Timaru] : [Roncalli College], [not before 1981]  Format: 214 pages :illustrations; 21 cm

Taste of Temuka : Temuka Primary School's community cook book.
Author/Contributors: Temuka Primary School PTA. Cook book Committee, issuing body.
Other Titles: Temuka Primary School's community cook book
Publisher: [Temuka] : Temuka Primary School PTA, [2009] Format: 217 pages :illustrations; 21 cm

Timaru Girl's High School recipe book.
Author/Contributors: Timaru Girls' High School. Includes index.
Publisher: Timaru [N.Z.] : Timaru Girl's High School, [196-?] Format: 89, [3] p. 21 cm.

A fresh look at food.
Date: 1992. From: Timaru : Enterprises Unlimited Timaru Girls High, 1992. Enterprises Unlimited, issuing body.; Timaru Girls' High School, issuing body.
100, 5 unnumbered pages :illustrations, 21 cm. "Compiled by the directors of the 1992 Timaru Girls High Young Enterprises Company, Enterprises Unlimited: Michelle Fantham, Becky Scott, Rebecca Belsham ... [and 7 others]"-- Includes advertisments.

The Seventh Edition Enterprise recipe book.
Contributor Seventh Edition Enterprises.
Published Timaru [N.Z.] : Printed by the Beynon Printing Company, 1991.
Edition Limited ed. Description Book 88 p. : ill. ; 17 x 21 cm.

Waimate High School P.T.A.
Author/Contributors: Waimate High School. P.T.A. Notes: Recipe book.
Publisher: [Waimate, N.Z. : Waimate High School P.T.A.], 1979. Format: 88 p. 21 cm.

Waimate High School P.T.A. Book 2.
Author/Contributors: Waimate High School. P.T.A. Notes: Recipe book.
Publisher: [Waimate, N.Z. : Waimate High School P.T.A.], 1979. Format: 49 p. 21 cm.

Organisations
Sharing our favourites / Altrusa Club of Timaru.
Author/Contributors: Altrusa Club of Timaru.
Publisher: Timaru [N.Z.] : Altrusa Club of Timaru, [1984] Format: 71 p. 21 cm.

Simply sweets & salads / Altrusa Club of Timaru Inc.
Author/Contributors: Altrusa Club of Timaru.
Publisher: Timaru [N.Z.] : Altrusa Club of Timaru Inc., 1995 (Timaru [N.Z.] Konica Copy Centre) Format: [92] p. 21 cm.

Pleasant Point Jaycee Wives cookbook / these recipes are from the kitchens of the Pleasant Point Jaycee Wives.
Author/Contributors: Pleasant Point Jaycees Wives, issuing body. Notes: Title devised by cataloguer.
"We put this book together so that whenever you use it, you may have fond memories of that great weekend of the Regional Jaycee Conference held in Greymouth, July 1992"-
Publisher: [Timaru?] : [Pleasant Point Jaycee Wives], [1992?] Format: 22 pages : illustrations 21 cm

Waimate Whitehorse Lions Club cook book.
Author/Contributors: Waimate Whitehorse Lions Club, issuing body.
Notes: "The Waimate Whitehorse Lions thank you for purchasing our 1997 cook book. It contains a selection of our 50 members' favourite recipes and a section of District 202J Board Members' favourite dishes"--First printed page. The Alexander Turnbull Library copy has been signed in blue ink by "M. Peck" on the front cover.
Publisher: [Waimate] : Waimate Whitehorse Lions Club, 1997. Format: 1 volume (unpaged) 21 cm

Delicious muffins / Waimate Whitehorse Lions Club.
Author/Contributors: Waimate Whitehorse Lions Club, issuing body.
Notes: "Lions L International"--Cover.
Other Titles: Waimate Whitehorse Lions Club delicious muffins.
Publisher: [Waimate] : [Waimate Whitehorse Lions Club], [198-?] Format: 19 unnumbered pages 22 cm

1st Waimate Company, 25 years jubilee cook book.
Author/Contributors: Girls Brigade N.Z. 1st Waimate Company, issuing body.
Other Titles: 25 years jubilee cook book.; First Waimate Company, 25 years jubilee cook book
Publisher: [Waimate] : [Girls' Brigade, 1st Waimate Company], [1984]Format: 62 pages 21 cm

The "Scout" cookery book.
Author/Contributors: St. Philip's Scout Group, issuing body.
Notes: "The Committee of the St. Philip's Scout Group, Marchwiel, are pleased to present this cookery book to the public"--Foreword.
Publisher: Timaru : St. Philip's Scout Group, [not before 1976] Format: 81 pages :illustrations ;21 cm

Grub's up / presented by parents & supporters of Highfield-Mountainview Scouts.
Author/Contributors: Highfield-Mountainview Scouts.
Notes: "Including sections on microwave cooking"--Cover.
Publisher: [Timaru, N.Z. : Highfield-Mountainview Scouts. 198-?] Format: 109 p. :ill. 21 cm.

Recipe book / South Canterbury Country Girls' Clubs.
Author/Contributors: Country Girls Club. South Canterbury.
Notes: Includes advertising.
Other Titles: South Canterbury Country Girls' Clubs recipe book
Publisher: [Timaru?, N.Z.] : Country Girls' Clubs Committee, [19--] Format: 86 p. ;21 cm.

Family favourites : tried recipes for luncheons, teas / N.Z. Red Cross Society Inc., Highfield Branch.
Author/Contributors: New Zealand Red Cross Society. Highfield Branch, issuing body.
Publisher: [Timaru] : N.Z. Red Cross Society Inc., Highfield Branch, [19--?] Format: 39 pages. 17 x 21 cm

Just desserts / Maungati W.D.F.F. 1933-1993.
Author/Contributors: Federated Farmers of New Zealand. Women's Division. Maungati, issuing body.
Publisher: [Timaru] : Maungati Women's Division Federated Farmers, [1993] Format: 54 unnumbered pages: illustrations; 21 cm

Recipe book / Plunket Mothers Club, Otematata.
Author/Contributors: Tapper family.; Plunket Mothers' Club (Otematata, N.Z.)
"October 1959 ... Special thanks to the Tapper Family"--Preliminary page. Other Titles: Favourite recipes of members
Publisher: Otematata [N.Z.] : Plunket Mothers Club, [1959] Format: 53 p. 20 cm.

Selected recipes : every day recipes : country style / Temuka Branch Plunket Society.
Author/Contributors: Royal New Zealand Plunket Society. Temuka Branch.; PAP Book Company, issuing body. Notes: "Recipe books for fund raising are supplied free by our Publishing company to any organisation, school mothers' club etc., ... ½ the selling price is kept by the organisation and ½ remitted to the publisher"--Back cover.

Christmas fare : recipe book / compiled by the Royal New Zealand Plunket Society, Timaru Branch.
Author/Contributors: Royal New Zealand Plunket Society. Timaru Branch.
Publisher: [Timaru, N.Z. : Royal New Zealand Plunket Society Timaru Branch, 197-?] Format: 23 p. 21 cm.

Favourite recipes.
Contributors: Timaru District, Young Famers' Clubs, [not dated c.1980]
Publisher: [Timaru, N.Z.]:  Format: 72 p. 21 cm.[in my cook book drawer] The Timaru District members of Young Farmers have banned together and produced their favourite recipes so that we can share them with you. Our District is situated in the centre of the South island taking in the area from the Rangitata river in the north , south to St. Andrews, then inland to the Alps and Omarama. We, therefore, cover a large area, sometimes making our communications with the Mackenzie Y.F.C. difficult, with several hours travelling involved. our District comprises of 11 Clubs, plus 2 school Clubs: Albury, Cannington, Fairlie, Four Peaks, Geraldine, Lyalldale, Milford/Clandeboye, Pleasant Point, Rosewill, Te Ngawai, Temuka High School, Timaru Boys' HS. There are approximately 400 members forming these clubs. Each club has a monthly meeting which includes a guest speaker or activity. Every six weeks there is a District meeting held in Timaru, which is attended by the delegates to District and anyone interested. We trust and hope you enjoy our recipes. Margaret Turley (Te Ngawai). Printers & Publishers Ltd., Timaru

Bidwill's best, a cut above the rest : favourite recipes.
Date: 2009 From: [Timaru] : Bidwill Trust Hospital Social Club, 2009
Other Titles: Favourite recipes
Format: 95 pages :illustrations ;22 cm. Index present.

Glenwood Home recipe book.
Author/Contributors: Glenwood Home, issuing body. Notes: "Providing quality aged care services."
Publisher: [Timaru] : [Glenwood Home], 2004. Format: 77 unnumbered pages :illustrations. 21 cm

Jean Todd recipe book : tempting treats.
Author/Contributors: Jean Todd Maternity Unit, issuing body.
Publisher: [Timaru] : Jean Todd Maternity Unit, [196-?]
Format: 1 volume (unfoliated) :illustrations ;21 cm

What's cooking? / compiled by tutors and students of the South Canterbury Adult Reading and Learning Assistance Scheme.
Author/Contributors: South Canterbury Adult Reading and Learning Assistance Scheme (Timaru, N.Z.), compilor.; South Canterbury Community College. Resource and Reprographic Centre (Timaru, N.Z.) issuing body. Publisher: Timaru : South Canterbury Adult Reading and Learning Assistance Scheme, [197-?] Format: 80 pages :illustrations. 21 cm

The new rainbow cookery book.
Notes: "Sold in aid of Save the Children fund".
Includes advertisments. Centennial edition.
Publisher: [Timaru] ; [194-?] Format: 92 pages. 21 cm

Recipes for rose lovers : A Timaru Beautifying Society Cook Book.
Author/Contributors: Timaru Beautifying Society.
Notes: "In aid of the Trevor Griffiths Rose Garden, Caroline Bay, Timaru, New Zealand."
Publisher: Timaru, N.Z. : Timaru Beautifying Society, 2001. Color and b/w illustrations. Has a brief history of the orgaisation.
Format: 128 p. 21 cm.  7¾" - 9¾" tall. (metal spiral binding) : $15.00. Printed by Herald Print, Timaru.
Cover design by Raymond Bransgrove. Artwork by Sir Miles Warren. On the back cover is the lych-gate sketch. There are sayings at the top of each section:
To dig one's own spade into one's own earth! Has life anything better to offer than this? Beverley Nichols.
When spraying roses remember the three c's - calm, cloud and cool. Bevan Griffiths.

Sports Clubs
Recipe book / Highfield Golf Club.
Author/Contributors: Highfield Golf Club.
Publisher: [Timaru, N.Z. : Highfield Golf Club, [1992][1997] Format: [76] p. :ill. 30 cm.

Winter warmer recipes / Highland Ladies Hockey Club.
Author/Contributors: Highland Ladies Hockey Club, issuing body.
Publisher: [Timaru] : Highland Ladies Hockey Club, [19--?] Format: 38 pages :illustrations. 21 cm

Kitchen carnival / compiled by Eastern Districts Swimmers.
Author/Contributors: Eastern Districts Swimmers (Organization, N.Z.)
Publisher: [Waimate, N.Z.] : Waimate Pub., 1985. Format: 128 p. 21 cm.

Cook book / South Canterbury Women's Bowling Centre.
Author/Contributors: South Canterbury Women's Bowling Centre.
Publisher: [Timaru, N.Z. : South Canterbury Women's Bowling Centre, 199-?] Format: 110 p. :ill. 21 cm.

Potters cook book
South Canterbury Pottery Group. "To raise funds with which to equip and extend the Pottery Group's workshop"--Foreword.
Includes advertising. Description: 52 pages: illustrations. 22 cm

Cookery book / Timaru Municipal Band Ladies Committee.
Author/Contributors: Timaru Municipal Band. Ladies Committee.
Notes: Includes advertising. Publisher: [Timaru, N.Z. : Timaru Municipal Band, Ladies Committee, 19--] Format: 74 p. 21 cm.

Waimate Silver Band recipe book : tried and tested recipes for all occasions.
Author/Contributors: Waimate Silver Band. Ladies Committee.
Publisher: [Waimate, N.Z.] : Waimate Silver Band Ladies Committee, 1968. Format: [36] p. 18 x 23 cm.

Mackenzie Potters Recipe Book  c.1970s
55 pages used condition, stain front cover, some spotting, although cover rubbed, marked, bumped shelf wear, second-hand book, pre-loved book. Recipe written in rear, old 2 & 3 digit phone numbers Fairlie etc. Comprehensive selection, range & variety of recipes, soups, Savouries, poultry, rice, Lunch & Tea Dishes, desserts, puddings, squares, baking, cookies biscuits, cakes, breads, muffins, preserves, jams, marmalade, sweets, thrift recipes, pickles, sauces, Chutneys, Thrift recipes, Misc. recipes. more etc.  No contributor names listed. Has advertising from Fairlie businesses. A simple booklet. Typewritten no pictures, not printed by a company.
Don't feel like cooking today? Come to the "Rimuwhare" restaurant for a delicious Lunch, Morning or Afternoon Tea. open 9-5 Every Day.
Pyne Gould Guinness Ltd for your groceries, farm merchandise supplies Main Street Fairlie
Tasman Electric Limited Fairlie Fisher & Paykel agents for Mackenzie area also Shacklock ranges in stock. All models to suit your recipes.
Wrightson N.M.A. for your farming requirements, camping equipment, Sunbeam & Morrison products. Phone 8414 Fairlie.
Fairlie Stores (Inc. Smiths Milk bar) For all food requirements GHB specials Open 7 days 67 Main St. Phone 8406
Practical Elegant kitchenware at Megans, Main street, Fairlie. The Home of beautiful Gifts.
Sunshine snack bar welcomes you for a meal, tea or coffee, take-a-ways. Open 7 days Lorna & Robin Wilson
Dalgety's Fairlie Branch for Bell & Phillips K9 Colour TVS, Simpson Auto Washers 2 models, Shacklock Auto dishwashers, Ralta Hair Dryers, Sunbeam Cake Mixers 2 models, Zip & Sunbeam Frypans Phone 8403
Mount Cook Freightlines Ltd inc. Aorangi Motors ltd. For all general cartage and household removals. Coach hire. Phone 8629 Fairlie.
Doug Wilson Ltd for Caltex fuels & Oils Phone 8301
F.V. Allan Ltd General Carriers Denmark Street Fairlie Specialists in stock movement all over the district. First class operators for that paddock limed or supered. All jobs big or small tackled by a top grade fleet of trucks
The Farmers Fairlie Department Stores For all your requirements Hardware -petrol - Drapery All farm Services main Street, Fairlie
Carlton Electric. General contracting. Appliance repairs, range repairs, washing machine tec. We specialize in installations and maintenance of pottery kilns. Alban Carlton, Ayr Street, Fairlie, phone 8357.
H. Coutts & Sons Ltd For Sugar cured Bacon, Prime Ox beef, poultry, seasoned hogget, choice small goods, your early order appreciated Phone 8305 Fairlie
Cottage Crafts. next time you are looking for a gift that is different, please call and see our lovely selection of pottery and handcrafts. Main Street, Fairlie.
Carswells Hair Fashions Talbot St Fairlie phone 8393 We specialize from the sophisticated hairstyle to the everyday cut. Your pleasure is our satisfaction.
Barwood Motors Ltd Fairlie. "What's Cooking?" For good taste -the country style -contact the above firm for all your needs re topdressing and cartage. We are geared to take the knocks out of any weighty problem.
Noble Auto services Ltd for friendly A Grade Service. Also agents for: Exide batteries, Castrol and Europa Oils. specialist for Electronic Wheel Balancing. So call on Andrew and Diane Noble for that friendly service. Open weekdays and Saturdays 9.30 a.m. -12 noon.
Fairlie Salon Princes Street Fairlie I specialize in: precision cutting, blow drying, shampoo and sets, cold waving. Phone; Maureen McConnochie 8405
Colin McKinnon Milk Vendor. Can supply milk, cream, non fat milk and grapefruit juice. MILK is nature's most perfect food. If you want to drink and drive DRINK MILK
For your Shampoos and Sets Haircuts (Men and Women) Cold Waves etc Phone Francie Herland 8352 Fairlie
CDG Sawmilling Portable Sawmilling Anywhere in the Mackenzie
Burkes Pass Tourist Centre Morning & Afternoon teas, Meals, petrol, oil, Motels Open 7 days. Proprietors: Ross & Bronwen Buick 

South Canterbury Museum

Successful Recipes Trinity Jubilee Fancy Fair 1914 price one shilling

Timaru Library had 74 cookery books in July 2015 BUT only five community cook books.

MacKenzie food : stolen mutton and more
Author: Haldon School.
Publication Information: [Fairlie, N.Z.] : Haldon School Parent Committee, [2012].
Physical Description: 202 p. : ill. ; 15 x 22 cm.
Recipes. Cooking, New Zealand. Call Number: 641.5993 Z HAL

Gleniti School Recipes

Over the fence and under the oak tree : recipes from the Dunsandel School and community.
Dunsandel School PTA. Publication Date(s) 2010. 207 p. col. ill. 26 cm. Includes index.
Abstract: "Created by the Dunsandel School PTA to fundraise - this quality publication is a collection of recipes from this beautiful part of New Zealand. In today's world, fundraising plays an integral part in providing funds to supplement resources and equipment for many organisations, like schools. When Dunsandel School needed to upgrade the information and communications technology and the outdoor environment for the children, a dedicated group of PTA parents came up with the idea of publishing a cook book as a fundraising venture. Favourite, 'tried and true' recipes were sought from past and present pupils, and the Dunsandel community, to be part of this exciting project. After cooking up a storm, hundreds of photos and endless hours editing, this is a result we can be proud of. The support we have received from the about this book Dunsandel community and our sponsors has been overwhelming; it is with genuine feeling that we thank them, as this would not have been possible without their generosity and kind hearts. The name for the cook book came about after a brainstorming evening where the focus was to come up with an original title that reflected our community spirit and values. We settled on two ideas; the first was the old oak tree planted on the site of the original Dunsandel School garden, the second was that of sharing news and ideas in a rural community. Hence, Over the Fence and Under the Oak Tree was born. We hope you enjoy this book and our favourite recipes become yours too."--Publisher's description.

South Canterbury Hospice cookbook : from the mountains to sea
Publication Information: [Timaru, N.Z.] : [South Canterbury Hospice], [2013].300 p. : col. ill. 21 cm. Shelf# 641.5993 Z
Contents: Starters -- Soups -- Lunch -- Salads -- Meat -- Poultry -- Fish -- Hot desserts -- Cold desserts -- Cakes -- Biscuits -- Muffin & loaves -- Slices -- Christmas -- Pickles & jams.

Recipes from the heartland : the New Zealand Federation of Women's Institutes cookbook.
Author: New Zealand Federation of Women's Institutes.
Publication Information: [Auckland] N.Z. : Penguin Books, 2007
Physical Description: 178 p. ; 21 cm. Shelf Number: 641.5993
Previous ed.: Auckland, N.Z. : Viking, 1995. Includes index. Spiral bind.

Fuel for your Family: The Waihi Cooks. 2008. Waihi Cooks Committee. By 2010 Waihi School's cook book made over $220,000. Paperback. Edited by Paul Hughson. Henry Elworthy Ltd, Christchurch., 203p, index p205-7.  Shelf #641.5993 Z WAI

Not in the Timaru Public Library

Our slice of heaven : recipes to come home to.
Date: 2016. By: Fairlie 150 Years Committee, issuing body. Notes: "1866 2016 Fairlie 150th Anniversary." Photography by "Fairlie in Focus Photography Group Members".  Publisher: Fairlie, New Zealand : Fairlie 150 Years Committee, 2016. Format: 200 pages :colour illustrations; 20 x 26 cm

Mackenzie Muster "A Century of Favourites" Timaru: Pope Print. 144 pages. 15cm x21cm. All funds accruing from the sale of the Mackenzie Muster are credited to the Mackenzie County Community Centre Project in Fairlie, South Canterbury; This is a cook book with gems of poetry and art. It includes pen and pencil drawings by Esther Studholme Hope that reflect early life of the Mackenzie County and poems by Bill Perry, Janet Cotterell, Ernie Slow and others.  Other artists include: Eunice J Taylor, Jessie Christie Wigley.  Foreword. This book is a treasure trove of hundreds of favourvite recipes gathered from the mountains to the sea. Many have been passed on from generation to generation and we are indebted to all who have so generously shared these with us. They come from homes known for their generous hospitality and fine cooking for which the Mackenzie Country is so widely renowned. We have also taken the opportunity to share with you many little gems of poetry and art so easily lost over the passing of time but now recorded for all to enjoy. We feel these three arts go hand in hand and therefore it is fitting that they should find their place by side in this historic muster of these Mackenzie arts, Jenny Rayne (1937 -2014), Margaret Dore, Wendy Weir, Bev Garrow, 1984 Fairlie, NZ.
First printed March 1985 - 2000
Reprinted May 1985 - 2000
reprinted August 1985 - 4000
reprinted March 1986 - 2000 copies
reprinted November 1986- 2000
reprinted September 1987 - 4000
reprinted June 1989 - 2000
reprinted May 1990 - 2000 copies
By 1989, 18,000 copies had been printed and $80,000 donated towards the new Mackenzie community centre's construction.
    Dedicated to a century of pioneers who have enriched the lives of so many through their love of good cooking, art and poetry. We acknowledge the generosity of Mr Andrew Hope of Albury Park for allowing his mother's pen and pencil drawings to be used throughout this book. These are taken from three of Esther Hope's old sketch pads and reflect the early life of the Mackenzie County.
    The cover of this book features the Mackenzie tartan which is a reminder of the origin of the name of the county. It was through the exploits of James Mackenzie, the notorious Scottish born sheep stealer, that attention was drawn to this area as a place to settle.
    The tartan is worn with pride by the Mackenzie pipe band, Fairlie High School girls with their winter uniforms and ties and it is also awarded to all champion prize winners at the Mackenzie Agricultural and Pastoral Show on Easter Mondays.
    The photo insert is of Fox Peak, the highest point on the Sherwood Range which rises to 7,604ft. This is a branch of the Two Thumb Range. The Tasman Ski Club foundered in 1934 and one of the first fields to operate in New Zealand, has its base on these slopes. Cover Photo by Edith Linton.

Mackenzie Roundup "More of Our Favourites" published in 1992 includes sketches by Colin Wheeler of Oamaru and all proceeds are invested in the Mackenzie District Education Trust. The cover shows driving Godley Peaks merinos through a river bed on the station. (spiral binding). Dedicated to the youth of the Mackenzie in whose hands we confidently place our future. It is with pride we use the Mackenzie Tartan as a symbol of our heritage. Pope Print 29 Sophia St., Timaru. Recipe book, with some poems. Text parallel to spine. 152 p., [14] leaves of plates : ill. ; 21 cm. Includes index.

Baking is a wonderful way of giving.

Cook book drawers

Craighead Old Girls, 1976 Lunches
The Christchurch Branch Panic Print Soft cover, stapled 25pp

The Geraldine Kindergarten Recipe Book
150 pages of recipes from around Geraldine and beyond, including plenty of gluten and diary free options. Book only $20. 2013

Waihao Downs School September 2014
Best Recipes - Designing of our PTA fundraiser recipe book. For the back cover we are going to design a typographic print listing local farms, roads, areas, landmarks etc. i.e. the name of your farm, your neighbours farms.

'Cookery Calendar', compiled by members of the South Canterbury Federation of Women's Institute. SCFWI, Geraldine 1933. 14.5 x 24.5cm. 31p. Pad format.

South Canterbury Federation of Women's Institutes cook book was published in 1933. Recipes card joined with string on top holding recipes together- 31 pages of recipes. Foreword: "How to be happy, though married?" "Feed him," says Mr. Punch. That you may carry out this advice to perfection we recommend you to buy this Cookery Book, which has been complied by members of the South Canterbury Women's Institutes, with the idea of helping our own area and living up to the Women's Institute motto "If you know a good thing, pass it on." Janet M. Williams, President, Geraldine. The family recipe book is just as much of an institution here as it ever was in the days of their English grandmother, and is handed down from mother, to daughter, and added to continually—some of its secrets exchanged, others jealously guarded.

Evening Post, 3 July 1940, Page 12 KEEP YOUR RECIPES - A SPECIAL SCRAP BOOK
Literally scores of first-class recipes are being showered on us from all sources, states "The Post's" London writer. The Ministry of Food is responsible for many, the gas and electric associations produce others from time to time, and the daily newspaper is a rich mine of them. You, personally, may not like all these recipes, but they are all excellent for somebody and they are all produced by experts. It behoves us to take advantage of them. But it is no good keeping them haphazardly. Make yourself a special scrap book. You can get an ideal book for this purpose for sixpence and paste in the recipes. A loose-leaf book is best. It is easier to add recipes under their correct section. Keeping poultry to the game section and sweets to the pudding section does help enormously when you want to find a recipe in a hurry. If your new recipe book hasn't a "place-keeping" tape in it, just neatly glue a thin piece of tape or ribbon inside the back binding. It does save such a lot of time when you are busy to be able to keep your place. If you keep similar books on the same shelf write "recipes" on it and cover the book with a detachable cover. A good plan is to write your own comments after trying a recipe.

Auckland Star, 8 June 1935, Page 3
Another favourite idea of other days was a recipe book, in which were written or pasted tried and favourite recipes. Often one reads a recipe that appeals to one and then forgets all about it, or else one tastes a dish that one likes at a friend's house, is told how to make it but forgets it because it is not written down in a book. Any method which makes the house tidier and housekeeping more methodical and economical should certainly be tried.

 
I am bending down to look
waiting for my shortbread to cook

Where do you find these community cook books?

Trade-me, bookaramas, I might go to this one. Second-hand book shops are a good place to start, you might find treasures at charity shops, school and church fairs. Had several hundred recipe books (all hard covered) and did relinquish a few as being unwanted to go to future fund-raiser book sales. W.G.  www.abebooks.com is a good website to have a look at if you want to know the retail values of any books that you own.

Clockwise top left 2015: MacKenzie Kindergarten, SC Women's Bowling, Craighead Diocesan School, Waihao Downs School, SC Hospice, Haldon School, Hanan Kindergarten, and centre Waihi School (Winchester) Fuel for Your Family.

Local Shops

"Peckish - A book for fledgling cooks and those who need inspiration." A beautiful full colour A5 wire spiral bound fundraising cook book packed with useful recipes. 200 pages of original design work, it's weighty and packed with recipes for the new and experienced cook. It costs $35. Nov. 2014. All proceeds going to Craighead.

People like traditional things like their mother used to make or their grandmother used to bake.

Vintage Recipes from  
 For afternoon tea in 1914: Scones, Sally Lunns (unsweetened), Bannocks, Crumpets.

Much cooking knowledge has been lost and much cooking was assumed. Assumed knowledge like turning on oven first to let it warm up. Let butter and milk come up to room temperature.  Recipes tend to evolve as we evolve. Learn how to make crumpets, how to cook a roast and how to make stock.

Auckland Star, 12 May 1928, Page 4
Nothing is more delicious for afternoon tea than hot scones. A plateful will vanish much quicker than a similar quantity of cakes, even those of the sweetest and most expensive icing far the plain, wholesome goodness of scones, served piping hot, with plenty of butter, appeals to every palate.

"mix fast but not too much, put close together on the tray & bake fast"

Banana Scones.—Take one tablespoonful butter, one tablespoonful sugar, one egg, two ripe bananas, two cupfuls self-rising flour, half cupful milk. Peel the bananas, remove all string, and mash well. Then cream the butter and sugar, add the beaten egg, then bananas, sifted flour, and lastly milk, making into firm dough. Turn on to a floured board and knead slightly. Roll out half-inch thick. Cut into rounds or squares. Glaze with a little milk. Bake in moderate oven 10 to 15 minutes. Serve hot.

Caramel scones -  Two large cups flour, pinch of salt, 3oz butter, 2tsps BP, 1 egg, milk. Rub butter into flour, mix with beaten egg and milk. Roll out into a long strip. Cream 1 cup brown sugar and 2 oz butter, spread over dough. Roll up (as for roly poly) cut in small pieces, Cook in meat dish.

Cheese and celery scones. Two cups flour (wholemeal if likes) ½ cup grated cheese, ½ chopped celery, pepper and salt, 2 tsps BP, milk to mix. Serve hot for supper or re-heated for breakfast.

Girdle Scones (with honey) - Two level teacups flour, a little salt, 2 tsps honey, 1 cup milk, 2½ tsps cream of tarter BP. Sift flour and Bp. Melt honey in a little milk, then add milk with honey to make just like drop cakes, adding more milk if necessary. Flatten out and bake on griddle. very light and keeps 2 or 3 days. Delicious.

Sun, 25 February 1915, Page 4
Wholemeal Scones. —Take exactly eight ounces of fine oatmeal and eight ounces of flour. Place in mixing-bowl, and add a small teaspoonful of salt. Mix again well, and then add a teaspoonful of cream of tartar and half a teaspoonful of soda. Mix again thoroughly. Now add enough milk or skim milk to make a smooth, light dough. It is not possible to give the exact quantity, as some meal takes more liquid than others, but about a pint should do. Knead quickly and lightly, roll out, and stamp into rounds. Bake in a very hot oven for ten minutes or a little longer, when they should be well risen; turn on the other side for another five minutes, and when they are brown split them open with the fingers (not a knife), and butter generously. These scones are very nice when cooked on a girdle.
    Currant Scones.—Take a quarter of a cup of butter after it has been warmed, and fill it up with milk. Place on one side of the stove to warm. Sift into a basin two cups of flour, a good pinch of salt, one teaspoonful of soda, and two of cream of tartar. Add a quarter of a cupful of white sugar and half a cupful of picked and washed currants, well dried. Drop in one egg and the milk and butter. Mix into a soft dough, roll out, and shape into rounds; when nearly done brush over with milk, split open and butter before serving. The oven must be a quick one.
    Drop Scones. —Take two teacupfuls of flour, two small tablespoonfuls white sugar, one small teaspoonful of cream of tartar, half a teaspoonful of soda, a pinch of salt, two eggs, and enough milk to make a stiff batter (about a pint). Mix the flour, cream of tartar, soda, and sugar into the milk and eggs—previous well beaten together. Beat the mixture for a few minutes, and then drop about a teaspoonful of the batter into a greased or buttered omelette pan, and fry first on one side and then on the other till done. Butter slightly and serve. They are best eaten at once, as they get heavy when kept. In the latter case they should always be put into the oven and be headed up again.

Drop scones is what we call pikelets today, are like small pancakes.

Otago Witness 2 January 1890, Page 12
Cream Scones. Very nice for the tea table are cream scones. Take 1 lb flour (4 teacups), 2oz salt butter, one egg, one teaspoonful of baking powder, and about half a pint of cream (or sour cream 2 teacups) (or buttermilk). First rub the butter into the flour and baking powder with the tips of your fingers and thumbs until there are no lumps. Beat the egg until frothy and stir with the cream. Mix the flour, &c, to a dough, handle as lightly and little as possible. Roll the dough on a slightly-floured board to about ½in thick. Cut into rounds about the size of a five-shilling piece. Place on a floured baking-tin; and bake in a brisk oven for 15 to 20 minutes. Cut a gash in the side, and force about half a teaspoonful of jam or jelly into the centre; and serve. Fresh butter may be substituted for the jelly when preferred. Nice a day old and cold. [if cooking on a griddle cook for 4 minutes, and turn once.]

Press, 20 August 1918, Page 2
Scalloped Potatoes. This is one of the many popular ways of serving potatoes. Mash some potatoes in the usual way with butter and a little hot milk. Grease some scallop shells —pattypans or old saucers may be used. Fill them with mashed potato, smooth the top, and then draw the back of a fork over the potato. Sprinkle a few finely grated breadcrumbs over, and put small pieces of butter here and there. Place the scallops in a Dutch oven to brown before the fire, and serve on ornamental paper in the scallop shells or saucers.

Observer, 22 December 1888, Page 4
Potato Scones.— To boiled potatoes add a little salt, mix in flour until you have a dough that will roll roll thin, cut in rounds and bake on a griddle, turning when brown on one side.

Press, 29 October 1918, Page 2
Coffee Cake.—You will need one teaspoonful each of salt, cloves, and cinnamon, one cupful of sugar, half a cupful of butter, one and a half breakfast cupfuls of flour, half a cupful of treacle, and one cupful of cold, strong coffee. Sift the salt, cloves, and cinnamon with the flour, cream the sugar with the butter, add the treacle, and beat well, then add alternately the flour and the coffee (adding first a tea spoonful of bicarbonate of soda). Beat all thoroughly together, turn into a paper-lined tin, and bake in a quick oven.

Press, 28 November 1919, Page 2
Irish Griddle Cakes—One pound self-raising flour, 1 teacupful buttermilk or sour cream, 1 egg, 3oz butter, 4oz sugar, dissolve sugar in milk, add the beaten egg, rub butter into flour, mix with a wooden spoon. Add by degrees milk, sugar, etc. Knead lightly on floured bake-board, and roll out to quarter or half inch thickness. Cut into any desired shape, and bake on hot girdle that has been greased. Turn and brown nicely on both sides, and serve hot.

New Zealand Herald, 30 July 1938, Page 6
LOW table drawn up beside the fire, the gleam of a silver teapot set on a dainty cloth of linen and lace, the tinkle of delicate china and he fragrant smell of hot scones, muffins or crumpets in a covered dish in the hearth — these things are dear to the heart of almost every woman. And now is the time of the year to enjoy them.
    Scotch Girdle Scones Sift together 1 lb flour, A teaspoon salt, 1 teaspoon bicarbonate soda, 2 teaspoons cream of tartar, add the sugar and sufficient milk (approx. 1 pint) to make into a light dough. Toss the dough on to a floured board, roll lightly into a round, flatten with the palms of the hands, and divide into 8 triangular scones, then cook on a hot floured girdle. When the scones are well risen, turn with a knife or spatula, and cook the other side. Turn on sides in the girdle to cook the edges. Serve hot with butter.

Press, 9 October 1919, Page 2
SAVOURY SANDWICHES. Any woman with a little imagination and some experience ought to, be able to devise innumerable recipes of this sort. Hard-boiled eggs and crisp, white lettuce together make an excellent sandwich, the egg being finely chopped up. So do hard-boiled eggs and thinly sliced olives. Finely-minced celery and grated cheese is another good combination. Or olives and capers may be finely minced: —three or four capers to each olive —and blended with a little chicken paste, or ham and chicken paste, and used as a filling. Finely minced cold lamb, sprinkled with finely- chopped mint, makes an uncommon sandwich. Tomatoes, with malt bread, are excellent. Or the tomatoes can be used with plain white bread. In this the sandwich is improved if a little cold boiled ham is minced and pounded, and blended with the butter. The tomatoes should be peeled, and sliced as thin as possible, with a very sharp knife. Bloater paste makes a sandwich which many people enjoy, and most of the meat pastes are used on occasions for sandwiches. Pate de fois gras is, of course, a little expensive, but, if that is not a consideration, it is very good.

Evening Post, 11 October 1902, Page 2 The Housekeeper 2015 & another
To Make Crumpets. Scald one pint of milk, let it stand till lukewarm, then add a teaspoonful of salt and about three and a half cupfuls of flour. Beat vigorously, then add four ounces of butter, melted, and a half cupful of yeast, beat again and stand in a warm place until very light. This should lake about two or two and a half hours. When light, grease large muffin or crumpet rings and place them "on a hot, griddle. Fill each ling half full of the batter, bake until brown on one side, then turn and brown on the other. As soon as the crumpets are turned remove the rings, as they bake more quickly without them. A moderate fire is required for the cooking or they will be brown on the outside before they are thoroughly done in the centre.

Oxford Observer, 14 February 1891, Page 4
Croquette. Ingredients. One cupful of mashed potatoes, one cupful of cold meat chopped fine, one egg, butter pepper, and salt. Mix ingredients well together, using a trifle of milk if the cups were heaping or the egg small. Flour the hands to handle the mixture in shaping into cakes. Let stand from noon till teatime, and fry in not butter to a dedicate brown. Serve hot.  

Evening Post, 16 January 1926, Page 14
One of Wellington's best housekeepers kindly sends a recipe for Worcester sauce, which she has used for over 50 yours with great success"  ½oz cayenne pepper, 3oz .shallots, 2drms cinnamon, ½drm cardamon, cloves, 1oz ground nutmeg, 1 pint catsup. (or ketchup), 1 pint soy, ½ gallon vinegar. Mix all the ingredients, boil for half an hour, strain in fine colander, and bottle. Shake before using.

Press, 9 October 1919, Page 2
Orange Marmalade — The following recipe, if strictly adhered to as to quantities, makes a most delicious and appetising marmalade. It is a safe rule to use l lb of crystal sugar and 1 pint of water to each orange, and to use only Poorman oranges. First halve the oranges, and squeeze them into a china or porcelain vessel. Then either shred the skins (first removing the central pith), or put them through a mincing marching. Add to the juice, and pour on a pint of water to each orange. Allow the mass to stand for 48 hours, or even more, then place in a preserving pan and boil quickly until well reduced —say, for an hour or more after reaching the boiling point. Then add a pound of sugar to each orange, and boil up quickly again. In half-an-hour or less from the time the mixture with the sugar added boils, the marmalade should be ready to pot, but any housewife can test for herself by placing a little on a cold saucer, and exposing to cold air. If not sufficiently "jellied" a little more boiling will be necessary. The colour and flavour of the preserve is greatly improved by the addition of a little citric acid and a l teaspoon or so of essence of lemon, which should be put in while the marmalade is hot.  

Hard to beat - boiled eggs

Evening Post, 15 October 1912.
The ordinary English housekeeper has no notion of managing her meals with the same results as the Frenchwoman, who ekes out dish after dish from one roast of beef. It is quite true that few of us have any idea of using up cold meat, except as a coarse hash, a dry shepherd's pie, or a curry of the colours of a sluggish duck pond. It is always freshly-cooked or cold beef with the English, and the only condiment in most households comes out of the jar of pickles bought at the grocer's. Then, again, meat must always be the basis of an English soup ; whereas in a French household a cauliflower is turned into a delicious soup, and peas into a cream without any stock, but just a piece of butter and a beaten egg. It is the same with all the cheaper cuts of meat. On the Continent they are marinated that is, soaked before cooking in a pickle such as a couple of tablespoonfuls of vinegar with one of Worcester sauce, or else made tasty with seasoning. Few Englishwomen can be bothered with seasoning. As for cheese, with most houses it is bought in a lump, and has to appear until it is eaten up, whereas if a little is bought at a time it is always appetising, and that which unavoidably gets dry should be grated and sprinkled, with a little butter, on a dish of plain boiled rice or macaroni. This gives a nourishing and delicious supplement to a meal, and with it the now expensive potatoes are quite unnecessary.

Mrs Beeton's Cookbook - English fare

Home-baked goods have been a mark of hospitality.

Aunt Daisy was an iconic New Zealand radio personality from the 1930s to the 1960s.

Aunt Daisy's Favourite Cookery Book 1953 online

Slice of NZ history - good old roasts and home baking.
She was born in London, England, and with her mother and sisters immigrated to New Plymouth in 1891 on the SS Rimutaka. Her father had died. Albert her brother was already here. Daisy married Frederick Basham in 1904 and they had three children. Aunt Daisy (Maud Basham nee Taylor) (1879-1963) established a career in public radio that spanned more than 30 years. She had no script; she just talked for half an hour non-stop. Women all over the country eagerly waited by their wirelesses, pen and paper at the ready, to write down Aunt Daisy's latest recipe. Aunt Daisy's recipes are simple, practical, economical and as useful today as when they were first heard. Housewives were encouraged by Aunt Daisy's know-how, practicality and unwavering optimism. She launched her half-hour morning cooking show in 1936 and continued until the week she died in June 1963, aged 84. Her measurements used the standard Kiwi breakfast cups or teacups (a breakfast cup is today's standard cup plus two tablespoons, a teacup is half of that). Her ingredients were plain; she never added cooking times as stoves in those days ranged from coal ranges to the modern eclectic stove. She assumed everyone would know the size of a standard loaf or square cake tin. Her old cook books had the binding located at the top and a card cover. She started the show with ""Good morning everybody, it's such a wonderful day, the sun is shining right up my back passage".  Mum said Mrs Basham was on every weekday morning at 9 a.m. Everyone listened to her. She was very good. She did all sorts of things e.g. news, advice, interviewed people on the show. Favourite childhood recipes - from bacon and egg pie with flaky pastry, meatloaf, beetroot chutney, ginger bread, Louise cake, afghans, gooseberry fool, bread pudding, pavlova, ANZAC biscuits, banana loaf, scones, Kiwi biscuits and foolproof Chocolate Cake. We liked things well done and good baking and baking goods. Found in the kitchen.

 
The foundation of the nation is the family and a happy family is the most beautiful, said Mrs. Basham

The Dinner Hour E.R. Bulwer-Lytton, (1831–91)
We may live without poetry, music, and art;
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks.
He may live without books,—what is knowledge but grieving?
He may live without hope,—what is hope but deceiving?
He may live without love,—what is passion but pining?
But where is the man that can live without dining?

Old cook books give such a fascinating snapshot of life in earlier times.

I have just measured the 2 cups. Breakfast cup 300mls or 10 fl oz. Teacup 200 mls or 7 fl oz.

For Good Measure
 ⅛ tbsp = 1 pinch
1 tbsp = 3tsp
¼ cup = 4 tbsp
1 cup = 8 ounces
1 quart = 4 cups
1 gallon = 4 quarts

Mackenzie Kindergarten Recipe Book

How To Cook For A Husband

Take a largish grain of Patience;
A ton of common sense
An easy chair, a welcome smile;
Will not be much expense;
A pair of cosy slippers
A bright and cheerful smile;
And one waiting at the doorway;
As he comes along the path;
Now serve this to his liking;
And make him feel at ease. 

Teatime - in N.Z. it is a light evening meal around 5 pm. The main meal was dinner at lunch time.

Lower-middle-class and working-class people, especially from the North of England, the English Midlands, and Scotland, traditionally call their midday meal dinner and their evening meal (served around 6 pm) tea, whereas the upper social classes would call the midday meal lunch (or luncheon), and the evening meal dinner. In NZ it can be this way. We call our evening meal tea 5-6 pm. Those going out to restaurants and eating later call it dinner. I don’t think it has changed over time. There was always the families who ate early (tea) and the late social eaters (dinner).

high tea [British] - a late afternoon or early evening meal similar to a light supper.

"Meet New Zealand" pamphlet a guide for American Soldiers. Dec. 1942.
Morning tea (10 to 11) and afternoon tea (3 to 4) are plain enough. But you may be invited to come to tea. Tea is what you call 'supper' and 'supper' is what we call the refreshments served during the evening, after talk or pictures. We use our knives to load food onto our forks. It's the English method and efficient. But you go ahead and use your forks. In most New Zealand restaurants tips are not given or expected. The waitress is called 'Miss' if you want to attract her attention. You'll find our houses cold, since we are a hardy people able to kid ourselves that we don't need central heating. Still we try to make our welcome warm." Since New Zealanders have been well trained by the movies, they "cotton" —catch on to most American slang, says the booklet. For American information it offers "a little of our own," such as: Aussie: Australian. Biscuit: Cookie, cracker. Bloke: Man. Cow: May just mean cow, but may also mean an unpleasant man, woman, or situation. Flicks: Movies. Graft: hard work. Jake: O.K. Pinch: Steal. Possie: Position. Sheila: Girl. Torch: Flashlight. Tram: Streetcar.  

Timaru Herald, 8 July 1920, Page 3
Under new control Stafford Tea Rooms Miss I. MORRISON; Mrs F. GLASSON Sole Proprietors.
SATURDAY'S LUNCH ON FROM 11.30. AN EXCELLENT LUNCHEON daily 1/6.
Also THE REFRESHING MORNING and AFTERNOON TEA with Delicious and Varied Sandwiches Cakes and Home-made Bread.
HIGH TEA —5 to 6.30 p.m.— 1s 6d. Ham Sandwiches 1s per dozen. Cakes 1s 6d each. ~ Wedding Breakfasts, Banquets, Luncheons, etc., catered for.

Morning and afternoon teas - Then we had morning tea and afternoon tea. A typical Kiwi morning tea can be scones with jam and a cup of tea or coffee. Allow 4 pieces per person. Always 2 sandwiches each, 1 pikelet or scone or fruit loaf and cake. For a generous afternoon tea 2 cakes each, 1 plain and one creamed. The Catering team.

Mum, was a fantastic cook and I think from memory there were always about 5 pieces of morning or afternoon tea each for the musterers. She was forever baking, always made her own pastry. As to what was served - well from memory scones, piklets, mince pasties, fruit cake, cream sponge, fruit loaf, fudge cake, peanut biscuits, Louise cake, lamingtons, ginger biscuits, hokey pokey bis. I could go on and on! D.S. 

Our shearers would have scones, sugar buns or sandwiches for morning tea. One particularly enjoyed bacon and egg sandwiches. S.E.

A cuppa, milk first. Dad just like plain bread and butter for morning tea, fresh white bread buttered before slicing and tea with milk and a couple teaspoons of sugar. I would boil the eclectic jug, pour a little hot water into the teapot to warm it, leave it in there for a couple of minutes and dump it out, then add a couple of teaspoons of loose Celyon tea, kept in an airtight tea caddy and the boiling water. One for the pot one and one for each person, let the tea steep, stand, for five minutes, before serving. The teapot always had holes at the start of the spout that acted as a filter and a lid with a point that sticks out that stops the lid from falling off. The teapot never dribbled. Well-curved spouts are better than straight or fancy shapes. Select a spout which has a slight dip or turnover in its lip. O.W.

Tea caddies.

In England in before WW1 people drank tea differently below stairs than above. Below stairs they believed the china was of inferior quality and pouring milk in first protected the cup from cracking. Above the stairs they put the milk in second.

Mum's cousin - they always put the milk in last in tea... they said that way you can judge how much you need. Adele P.

 
Binney's Tea Rooms, Fairlie, Nov. 2009.
Devonshire Teas, Fresh coffee, Light fare.
Hire: Kayaks, Bicycles.

Tea cosy

Timaru Herald 8 July 1898 Page 3
An accident with some unusual features befel the express from Dunedin last evening. Between Makikiki and Quinn's siding, as the stoker was putting on some coal and therefore had the firebox door open, one or more of the boiler tubes, burst. The driver, Bowles, shut the steam off the engine, singing out to his mate " Keep m the corner," and stepping back to avoid the outrush, fell off the engine, falling on his shoulder apparently without much hurt. The stoker, Frank McKelman, fared badly. He had his back to the fire-box when the tube burst, and the outrush of steam and water caught him on the legs, buttocks and back, scalding him severely. Meanwhile a young man m a car towards the rear of the train, made his way. to the guard's van and reported that a man had fallen off the train. The guard put on the brake, and pulled up the train (which m spite of failing motive power was travelling fast on a down grade) just at Quinn's siding, about three-quarters of a mile from where the accident happened. Mr and Mrs W. Quinn, who live near the siding where the train pulled up, very thoughtfully and kindly "put the kettle on," and supplied the passengers, about 50 in all, with tea and refreshments. The passengers wish us to convey their hearty thanks to Mr and Mrs Quinn for their kindness.

Timaru Herald, 10 September 1898, Page 2
An innovation to Timaru in the shape of a "pink tea" took place in the Sacred Heart School last evening. The nuns of the Sacred Heart headed by Madame Croke suggested the novelty, and they have to be heartily thanked for their thoughtfulness. The attendance was beyond expectancy, and the novelty was greatly appreciated and admired. The rooms and tables were artistically draped in pink, while most of the attendants were dressed likewise. The effect was very pleasing and had to be seen to be thoroughly appreciated. Tea was laid at 3 o'clock at which time the tables were well tilled, and the rich Ceylon tea, the good Timaru flour-pastry, and fresh seasonable fruit were done full justice to by a full table of guests. During the evening Misses McGuinness and Fitzgerald played a pretty duet on the piano, Mrs Lynch, Miss Kent, and Mr Jefferson ably contributed choice songs, and the Aloysian Minstrel Troupe gave three choruses in good style, and all were greatly appreciated. A voting competition resulted in Mrs Quirk being returned for the married ladies and Miss McGuinness for the single. The post-office made a good revenue for the evening, so did the weighing machines. The hat-trimming competition for gentlemen brought out twenty competitors. Mr H. V. Stapleton proved the winner of the large iced cake with a felt hat trimmed karkee fashion, with a green feather and bow. The trimmer showed himself quite an observer of the ladies' present fashion. The gathering closed with the sinking of God Save the Queen.

Timaru Herald 27 March 1920, Page 7
The engagement is announced of Miss A. Hullah, younger daughter of Mr and Mrs H. M. Hullah, Geraldine, to Mr A. G. Buchanan, son, of Mr and Mrs George Buchanan, formerly of Selwyn Street, Timaru.

Timaru Herald, 18 December 1920, Page 11 [Annie Catherine Belfield HULLAH married Alexander George Buchanan in 1921]
On Tuesday Mrs Dixon, Geraldine, gave a most enjoyable kitchen tea for Miss Annie Hullah, who is to he married shortly. Some exciting competitions were played through the afternoon, and Miss Hullah received some useful things for her kitchen. Among those present were Mrs Dixon, blue frock; Miss Dixon, brown dress; Mrs Hullah, blue coat and skirt, hat to match: Miss Hullah, frieze coat and skirt, black hat with flowers; Mrs Wordsworth, navy coat and skirt, black hat; Mrs Wynn Davison, navy blue coat and skirt, smart blue and old rose toque with blue flowers; Miss Macdonald, Waitui, pale blue coat and skirt, smart toque to match, with French flowers. Miss Temple, Castlewood, fawn coat and skirt, black toque with autumn leaves; Miss Williams, blue coat and skirt, black hat with touches of green; Miss Millton, Miss Barker, "Wainui "; Miss Hislop, Miss Crowe, Miss Blakiston, Orari Gorge.

Press, 27 May 1925, Page 5
On Monday Miss Moira Rickman (Church street west) gave an enjoyable farewell tea for Miss Dorothy Cray. It took the form of a "recipe tea," each guest bringing a well-tried recipe. The rooms were decorated with large bowls of brown and gold chrysanthemums. Mrs R.A. Rickman wore a black crepe do chine and lace frock; Miss Moira Rickman was in a Havanna brown velvet frock, and Miss Dorothy Cray wore a smoke blue coat with grey fur collar and cuffs, and a small grey, and Oriental lint. Others present were: Mesdames G. S. Cray, E.g. Goodman, C. S. Young, Erling, Ziesler and Ealph Holdgate, Misses M. Cray, Davie, Armstrong, Pigotte, Le Cren, Manchester, Irwin, Young, Flanagan, Thomson, Cunningham and McCaskill. An amusing competition was held, Miss Ethel Le Cren winning the first prize. Misses Dorothy Cray, K. Young and Flanagan contributed songs.

Timaru Herald, 14 December 1907, Page 3 Serving Afternoon tea.
An excellent mixture for the afternoon brew is two-thirds English breakfast to one-third Orange Pekoe. Cream is of course, served in a silver or glass pitcher: if the latter, it is prettiest in a fine cut glass or else engraved. Lemon is laid in thin slices on a small platter, with a doyley beneath with one quarter lemon at the side from to squeeze an extra drop or two if needed. A two pronged small fork is the most convenient thing with which to handle the lemon: an oyster fork serves nicely. The tray should be brought to the table ready set. The kettle filled with boiling water from the kitchen requiring only a moment or two of flame from the alcohol lamp to set it bubbling. The brewing of the tea which is quickly accomplished, will never be successful with any but water actually and freshly boiling - anything other than - this makes a beverage far from the liking of a connoisseur. Two kinds of cakes or sandwiches, one plain, and one sweet, are sufficient for the late afternoon tea and only one is served by the majority of people on everyday occasions. These should be neatly placed on a compote or cake basket, with a mat beneath of lace paper or the ordinary doyley [also doily -a small round linen or paper mat placed on plate holding cakes etc.] Two of the latest pieces in the tea outfit are an engraved glass screen, rimmed in silver, to protect the kettle lamp, and a long silver trumpet for blowing out the blaze. 

Afternoon tea, Glenavy, 2016.

Auckland Star, 30 May 1923, Page 12 DON'TS AT TEA PARTIES.
Don't, when you have many callers, interrupt conversation to inquire preference for milk, sugar, etc. Have cups of tea handed round on a tray, with milk jug and sugar basin, for guests to help themselves.
Don't forget that, in these days, many people like a slice of lemon, rather than milk or cream, in their tea.
Thin slices of lemon on a small glass dish, with a fork to help them with, should be offered.
Don't undertake the pouring out yourself if you expect a large gathering. Enlist the helpful services of a friend if you have not a maid to pour, so that you are free to entertain your guests.
Don't buy cheap tea for your tea—parties. A good hostess is famed for the excellence of the tea- she provides, both in flavour and making. At a large party, guests are often given the choice of Indian and China tea.
Don't limit the supply of tea to one refilled teapot. Have fresh tea brought in at intervals, so that late arrivals do not have to put up with the beverage much over-drawn or insipidly weak.
Don't be "skimpy" with the supply of cakes, sandwiches, etc., for tea. An array of empty plates when the party is over suggests that either the guests were greedy or their hostess had not provided sufficient supplies.
Don't, however, have sticky or crumbly cakes with jam and lumps of cream. Cakes in neat paper cups, and dainty sandwiches, are so much easier to handle when one has only a saucer in which to deposit them to free a hand.

At teatime there was no scarcity of good things which were done ample justice to.

Timaru Herald July 30 2015 High tea
Rural Women New Zealand (RWNZ) was established in 1925 by women who wanted better social and economic conditions for rural people. For 90 years it has been at the forefront of rural issues, working to grow dynamic communities in New Zealand. Originally called the Women's Division of the Farmer's Union, it was later renamed the Women's Division of Federated Farmers, and at its peak in the 1970s had over 21,000 members. Today RWNZ is a charitable, membership-based organisation with groups throughout New Zealand which meet for networking and friendship, often supporting their local communities through events or fundraising. Others are focused on education and learning, and facilitate training days and workshops.

The Timaru Courier August 6, 2015 pg 63. Rachel Comer. Photo of Amy Jones
Stories and friendship have been celebrated in Timaru. About 50 women members of Rural Women New Zealand met at St Thomas' Church to mark the launch of Women's Division Farmers Union on July 29, 1925. The afternoon marked a day which was a change farming women's lives. "We are all volunteers but the fun and friendships in Rural Women are just wonderful." The organisation was founded when a small group of farmers' wives had come to Wellington with their husbands for the New Zealand Farmers Union (NZFU) conference. The farmers wives formed the WDFU with the aim of finding ways to improve living conditions on NZ farms and support the NZFU. Mrs Florence Polson came the first president said that the members of the NZFU had "too much church, children and kitchen in their attitude." She felt strongly that women should have financial independence and introduced a market system, the Women's Exchange, which enabled women to sell produce. In 1927 the Bush Nurse and Housekeeper schemes were implemented. The organisation eventually became known as Rural Women New Zealand (RWNZ).

WFDD Cookery Book 1965 (reprinted July 1966, Nov. 1966, July 1967, Jan. 1968, Aug. 1968, Aug., 1969, Dec. 1970 and Nov. 1971). In the foreword the then President Ellenor C. Watson  Dominion President, 1960-1963, wrote: ” Country brides have always been presented with this book, and through the members of other countrywoman’s organizations it has travelled around the world, always useful, always helpful to make better cooks and happier homes.
    From continued request we knew that a 14th edition was required. In several of the sections the revision committee found strange, obsolete hints and references showing that some information dated back to the days before electrical equipment was so readily available. Realising that some sections were quite outdated we decided to produce a new guide. We knew that there are many modern cookery books -beautifully presented and temptingly illustrated, but felt that our members from their vast practical experience could compile another guide giving their knowledge of every kind of cooking and catering for families and gatherings, using the wide and wonderful range of New Zealand foods.
    And so we present our new book which gives all the answers to those age-old questions -what shall we have? -what shall we cook" All the answers are here. The W.D.F.F. wishes you "good cooking”  from 40 years of experience.”

A Good Spread, published: 02/07/2010, 240 pages, full of recipes from the original cook book plus many new ones. This was followed by A Good Harvest, published: 02/03/2012, 264 pages has recipes for Jams, Pickles, Sauces, Chutneys, Relishes and Fruit Preserving also has tips on growing the produce. The latest from Rural Women is A Good Baking Day published: 07/03/2014, 392 pages with old favourites from the original blue WDFF cook book and new ones from Rural Women from around NZ.

As for community recipe books, the outstanding two for most rural households would be the WD (Woman's Division FF, now Rural Woman) blue cover spiral bound, and Edmonds. Edmonds would probably be the most widely used by all ages rural and urban, the WD due to its nature has probably more of a rural uptake. J.W. 

What were your favourite scones in July 2015? 

Always cheese: 2 C flour: 4 tsp baking powder: C Tasty cheese, around C milk. J.W.

I love most scones. My favourites are date and orange. My Mother made scones most days on the farm. She made girdle scones sometimes for a change. On plain scones I love jam and whipped cream. I put the raspberry jam on first then pipe on the whipped cream. I believe this is the Cornish way as in Devon it is cream first then jam. I just have butter on the date and orange. I use some fine orange rind and a little juice and pitted dates chopped. I use a recipe with 3 cups flour, 6 tsp Baking powder, pinch salt, 60 gr butter and around 1½ cups buttermilk. Bake at 210 degrees for 12-15 mins. H.G.

We tried a new scone recipe Orange and Date Scones but didn't turn out so next time we will make our regular scones.

Mum, a farmer's wife, use to make girdle scones, the triangular ones. Press the dough out in a circle and cut like a pizza into wedges. She would cook them directly on the hot plate of the Rayburn range (coal range converted). O.W.
 
For Girdle scones: 1 Cup Flour/ 1 teasp BP/ ⅛ teasp salt 1 Tablesp Butter/Milk to mix, Bake on hot greased griddle 5 mins per side. I recall lots of flour needed to be dusted off the finished scones so that would suggest the dough was quite slack i.e. wet. Girdle scones should be rolled a little thinner, than oven scones. [Take up each section in right hand, turn over on to left hand, and slip on to griddle. Thus the underneath floury side is on top. Lightly brush off the flour, from what is now the top, and turn when brown. This helps to stop toughness. Stand then on edge for a few minutes when cooked.] 

From Aunt Daisy: HINT: Some people like to rub over the griddle or frying pan with a double thickness of muslin containing salt, instead of greasing it. This is supposed to prevent smoking or sticking.

We use the Edmonds cook book. We make plain scones so we can have Raspberry jam. Or dates scones. The lemonade scone recipe is for people who haven't manage to master making scones. A.F. In Edmonds Cookery Book (the 23rd Edition 1986) plain scones are 3 cups Flour / 4½tsp BP/  ¼tsp salt/  50g (3½ tblsps) Butter/ 1- 1½ cups milk. 230C /450F 10-15 mins.. Edmonds has been a a household name for donkey's years.

We had girdle scones every Sunday night for tea just after the war with golden syrup on them. Yes, the griddle heated on the coal range...it had a long handle for turning round to flip the scones. I still make date scones. I like cheese and bacon or sultana. We call them scons (pr) but English people call them scone. It has always been recipe book to me. Mum called it that so it follows, I suppose. M.T.

When the mill came to my grandparents farm to thresh oats, barley and wheat, I was always around chatting to the old cook. Bill the mill cook used to cook up girdle scones on a big girdle iron he sat on top of his stove. Served hot with a little homemade butter and a dollop of apricot jam or plum jam, all homemade mind you. Bill usually served these as morning smoko and they went down a treat. Of course the cook never just made a batch of girdle scones, he was, as most of those old cooks were, a dab hand at baking just the plain scone. He would not have ingredients like we do today, like dates, sultanas and cheese. His scone would rise to something like 2 inches high, with a golden brown crust on top. When broken in two while hot, a dollop of jam and a spoonful of whipped cream was so lip smackin' good. My mother and my grandmother used to make scones, I swear I can still taste them even today. I don't know what it was, perhaps it was the firing they had in those days. The old coal range would leave the modern electric models for dead, some say it is the even heat. N.G.

There is only one real kind of scone — DATE SCONE. I bake my own. They must have plenty of dates in them though. G.T.

Cheese scones are our family’s favourites. I have recently culled my recipe book drawer drastically and now rely mostly on the internet for recipes. R.M.

Sultana scones are best! J.S. Timaru 

Dad was the cook on Fred Allan's mill during the depression and I visited him on one occasion. So he was the exception being a rather neat and tidy man, he sure could bake good scones. J.S.

 Girdle scones are made with a slightly more moist mix than oven scones and Drop Scones are even wetter.  

Gluten free Scones
A suitable gluten free flour mix can be made from one part Maize Cornflour i.e. Edmonds and one part of Glutinous Rice flour (Chinese Sticky Rice). Although it has gluten as part of its name note that is spelt with it is gluten free. Not essential but a worthwhile addition is about a tablespoon of Buckwheat flour which will improve the texture. Ensure oven is well heated to highest temperature 250C/475F. Prepare trays or other baking devices and ensure well greased as G/F flours are very sticky.
330g G/F Flour
4 Teaspoons Baking Powder G/F (i.e. make sure no wheat flour is added to stop caking and I prefer Baking Soda/Cream of Tartar BP)
1Teaspoon Salt.
3 Tablespoons Caster Sugar
110g Butter or Butter substitute for Dairy Free
2 eggs
125­175ml. Milk to mix Almond non sweetened or Soy for Dairy Free Natural Yoghurt can also replace the milk if Dairy products are acceptable
Sift a dry ingredients into large bowl and mix thoroughly with a slotted spoon. Rub in the Butter or Butter substitute. Whisk Eggs & Milk together lightly. Make a well in the centre of the dry ingredients and quickly bring all to a soft dough, add more liquid if needed. The dough should be too sticky to handle but too thick to. Place on a tray covered with non­stick baking paper or re-usable PTFE plastic sheet and quickly shape into a round about 20­25mm thick and straight into the oven. It is also possible to spoon into paper­lined muffin pans, about ⅔ full. Bake in centre of oven pre­heated as above for about 10­15 minutes, until browning on top. Add chopped dates, Dried Fruit, Spice such a Cinnamon, or savory to taste.

That was a success. "I meant the scones."  The plate was empty.

Tips for successful scones

• As a rule, a light hand makes a light scone, and a heavy hand a heavy one. A good scone dough must never be firm, but just soft enough not to stick to the hand.
• Make sure everything is ready and the oven hot (200°C) before starting to mix the scones.
• Quick mixing and brief kneading is all that is needed or the scones will be tough. Use your fingers to knead briefly, not your hands as you would with bread.
• Keep the mixture moist, but not too sticky or the scones will be dry.
• Avoid having too much flour on the work surface during kneading and shaping. The extra flour will be worked into the dough, resulting in heavy layered scones.
• The Edmonds way: knead with fingers in bowl, place the dough from mixing bowl straight on to oven tray. Press scone dough onto tray and cut into 12 even sized pieces leaving a 2m gap between.
• Round scones are pretty but cutting scones into squares or wedges means you are not over-handling the scraps as you reroll them.
• Brush scones with milk or melted butter before baking if desired. Brushing with milk helps to overcome the problem of yellow or brown surface spots; brushing with melted butter increases browning and makes the crust softer.
• Baking scones in too hot an oven results in compact, hard, over-browned scones, while too low a temperature results in lopsided, pale, doughy products.
• Cooling on a rack will give you crisp crusts, while covering them with a clean tea towel will give a soft scone.
• Best eaten hot, fresh from the oven. 
• Keep thy house, and thy house will keep thee.
• ODT Blog

  The old saying, "It makes one hungry to look at them," is the best recommendation of a good scone.

Date scones for morning tea made on a cold July 2015 day in Timaru by M.T.

A baking competition should always include scones because the simplest things are often the most difficult to get right.

Americans in the south sometimes have biscuits and gravy for breakfast. A pastry chef, Woody P. from AR said in July 2020, making biscuits is an art and making gravy is a science.

New Zealand Herald, 14 September 1935, Page 1
"Girdle scones." A correspondent asks why we do not call these "griddle" scones, as "griddle" is the usual form for "gridiron." No very clear reason can be given for this apparent anomaly. "Girdle" is, of course, a form of "griddle"— no connection with "girdle," a belt. The ultimate reason is the shifty character of r in English. This letter, especially in the combination "ir," took centuries to make up its mind. Thus bird was once brid and "Birmingham" "Brimijam". Usually one form or the other survived alone, but in this case the honours are divided.

Baking is a treat, it shows someone you love them. Bring back the joy and deliciousness in baking. Try ginger crunch from the Edmonds Cookery Book.

Our Slice of Heaven: Recipes to Come Home To. 200 pages. Publisher Fairlie 150 Years Committee, 2016. Published "as part of Fairlie's 150th celebrations. Local and ex-Fairlie residents provided recipes ... hearty, home-cooked, simple but delicious recipes to be enjoyed for years to come. The book also features photographs of creations made for the 2016 Mackenzie Highland A&P Show. Cooking in Fairlie.

Food cooked in a minute

South Canterbury NZGenWeb Project

Off to make scones.