13 Mile Cook Book

The 13 Mile 

Cookbook 

Heritage Recipes from Cockman House Museum

Introduction 

The idea for the ‘13 Mile Cookbook’ came from a 

discussion between Eileen Turner nee Cockman 

and City of Wanneroo Museum staff. Eileen had 

collected recipes from members of her family 

and it was suggested they should be exhibited 

in Cockman House as an important piece of 

family heritage. Included were recipes from the 

appropriately named Jean Cook, who produced 

meals for the Duke of Gloucester during his 

visit to Yanchep in 1934 after his own chef fell 

ill. Eileen’s collection of recipes went on to be 

displayed in the kitchen at Cockman House. 

The 20th anniversary of Cockman House 

opening as a museum has provided the 

opportunity to celebrate this milestone by 

publishing a family cookbook. Eileen’s collection 

together with recipes from other Cockman and 

Backshall family members create a unique piece 

of social heritage. 

Eileen Turner with 

‘Golden Dumplings’ 

see recipe on page 44 

A family recipe can be much more than just a 

list of ingredients and a method of cooking. It 

can be a little gift of love and expertise from one 

generation to the next, a small clue of cultural 

origin, an indicator of lifestyle and a vehicle for 

remembrance of meals gone by. 

This cookbook celebrates the ongoing legacy of 

this house and the family begun by Wanneroo 

settlers James and Mary Ann Cockman. 

4

‘13 Mile’ 

Until the second half of the 20 th century Wanneroo Road connected 

the people and communities through the sparsely populated region. 

Many of the long-term residents of the Wanneroo district still refer 

to places along Wanneroo Road by their mile peg address. This arose 

from necessity, as there was no other way to describe the locations of 

properties or features until the numbering on Wanneroo Road in the 

late 1970s. For many years the address for the Cockman property was 

the 13 Mile (peg) on Wanneroo Road. 

Contractors lay wooden blocks on Wanneroo Road around 1900

Cookbook Family Tree 

Only family lines that lead to cotributors have been included

Contributors 

Denis Cook 

Dolly [Mary Jane] Cockman 

Dulcie Hahnel 

Eileen Turner 

Granny Emma Cockman 

Jan Duffy 

Jean Cook 

Nellie Mills 

Shirley Kristiansen 

Vi Hayes 

recipe contributors names highlighted by 

shading on family tree opposite 

James Samuel and Emma (Granny Emma) Cockman

Soups 

Chicken Soup 12 

Kangaroo Tail Soup 12 

Lamb Shank Soup 13 

Pea Soup 13 

Breads, Biscuits and Scones 

Corn and Bacon Muffins 16 

Damper in Camp Oven 16 

Easy Scones 17 

Granny’s Damper 17 

Pumpkin Scones 18 

Rock Cakes 18 

Main Courses 

Braised Roo Casserole 20 

Brawn 20 

Granny’s Dumplings for Stews 21 

Granny’s Yorkshire Pudding 21 

Kangaroo Rissoles 22 

Lobster [crayfish] Boiled 23 

Lobster [crayfish] Cutlets 23 

Parsnip, Cheese and Apple Flan 24 

Pasties 25 

Pastry for Pies and Pasties 25 

Patties 25 

Pies 26 

Poor Man’s Pie 26 

Potato Cake 27 

Potato Muccan 27 

Poultry Cooking old birds 28 

Preparing a bird 28 

Testing a bird 28 

Trussing a bird 28 

Poultry Giblets 29 

Rabbit Casserole 30 

Ragout Mutton 31 

Roast Beef 31 

Roast Rabbit 32 

Savoury Steak 32

Pickles, Chutneys and Sauces 

Apricot Chutney 34 

Cauliflower Pickle 34 

Mustard Sauce 35 

Pickled Onions 35 

Ripe Tomato Chutney 36 

Desserts 

Apple Crumble 38 

Bread and Butter Pudding 39 

Christmas Cake 40 

Christmas Pudding 41 

Coconut Marshmallow Slice 42 

Cornflour Sponge 43 

Cream Puffs 43 

Economical Pudding 44 

Golden Dumplings 44 

Ice-Cream 45 

Johnny Loaf 45 

Lemon Surprise Pudding 46 

Pavlova 46 

Sago Plum Pudding 47 

Sinker Pudding 47 

Spiced Pumpkin Pie 48 

Sticky Toffee Pudding 49 

Toffee 50 

Treacle Pudding 50 

Jams and Marmalade 

Fig Jam 52 

French Marmalade 52 

Grape Jam 53 

Strawberry Jam 53

Soups

Chicken Soup 

Dolly Cockman 

1 whole chicken, cut into pieces 

2 cups pearl barley soaked in water overnight 

1 cup celery, finely chopped 

2 onions, chopped 

2 carrots, grated 

2 parsnip, grated 

small bunch of parsley 

salt and pepper to taste 

Place all ingredients into a large pot. Bring to the 

boil, then reduce heat and simmer for 2 - 3 hours. 

Add salt and pepper to taste. Serve with chopped 

parsley. 

Kangaroo Tail Soup 

Dolly Cockman 

1 kangaroo tail, cut into pieces through the joints 

2 bacon rashers, chopped finely 

1 onion, chopped 

1 carrot, chopped 

1 parsnip, chopped 

1 celery stick, chopped 


Place all ingredients into a large pot. Bring to the boil, 

then reduce heat and simmer for 2 - 3 hours. Add salt 

and pepper to taste. Serve with chopped parsley. 

12

Lamb Shank Soup 

Dolly Cockman 

lamb shank 

1 cup pearl barley 

1 onion, finely chopped 

1 cup carrot, finely chopped 

1 cup parsnip, finely chopped 

1 cup celery, finely chopped 

Place all ingredients into a large pot and cover 

with water. Bring to the boil for 30 minutes, 

then reduce heat and simmer until barley is 

soft. 

Pea Soup 

Dolly Cockman 

ham or bacon bones 

2 cups split peas soaked in water overnight 

2 onions, chopped 

2 potatoes, chopped 

Place all ingredients into a large pot and bring 

to the boil. Reduce heat and simmer for 2½ 

hours. 

13

Breads, 

Biscuits 

and 

Scones

Corn and Bacon Muffins 

Dulcie Hahnel 

3 bacon rashers, chopped finely 

2 cups self-raising flour 

1 cup milk 

1 egg, beaten 

2oz butter 

½ teaspoon powdered mustard 

½ teaspoon paprika 

1 small can creamed corn 

½ cup cheese, grated 

Fry bacon until crisp and drain well. 

Sift flour, spices into a bowl. Rub in bacon and 

butter. Combine egg, mustard, milk, cheese 

and corn with flour. 

Spoon into muffin tins. Cook for 20 minutes in 

moderate hot oven. 

Damper in Camp Oven 


1 tsp dry yeast 

1 tbsp honey 

¼ cup milk, warmed 

1¼ cup water 

3 cups plain flour (wholemeal) 

2 tbsp butter, melted 

1 tsp salt 

16 

Stir yeast, half the honey in ½ cup of milk/water 

and let rise to fill cup. 

In large bowl mix 2 cups flour, butter, salt and 

honey. Then add yeast and remaining milk/water. 

Knead in rest of flour and form into round or 

oblong loaf. Cook in camp oven for 30 minutes, 

well bedded and covered in hot ashes. Can also 

use gas or electrical moderate hot oven.

Easy Scones 



2 tsp icing sugar 

1 egg 

1 cup milk 

2 tbsp oil 

pinch of salt 

Mix together self-raising flour, icing sugar and salt. 

Shake together egg, milk and oil. Add to dry 

ingredients and mix together then turn onto a 

floured board. 

Lightly pat mixture down until one inch thick. 

Cut into shapes and place in very hot oven until 

coloured. 

Granny’s Damper 

self-raising flour 

salt 

water 

Mix all to stiff dough and mould into flat 

cakes. Dust with dry flour. 

Cook in frying pan over hot ashes or camp 

oven, or hot oven. Test with straw or very 

thin piece of wood, if it comes out clean, the 

damper is done. 

If you have no self-raising flour, add to 

every pound of plain flour ½ teaspoon of 

bicarbonate soda and 1 teaspoon of cream of 

tartar. Sift ingredients well before using. 

17

Pumpkin Scones 


1 tbsp butter 

1 egg 

1 cup cold pumpkin, mashed 

2¼ cups self-raising flour 

½ cup sugar 

¼ tsp salt 

Mix butter and sugar, add pumpkin, egg and sift 

in flour. Turn onto floured board and roll out 

mixture until one inch thick. 

Cut into circles with a floured glass. Cook in a very 

hot oven 15-20 minutes. 

Rock Cakes 


8 oz self-raising flour 

3 oz sugar 

3 oz mixed peel 

3 oz currants 

3 oz butter 

1 egg 

1 tbsp milk 

Cream butter and sugar. Add egg, milk, flour and 

fruits. Drop tablespoons onto greased tray. Cook 

15-20 minutes in a hot oven. 

18

Main 

Courses

Braised Roo Casserole 

Dolly Cockman 

½ lb roo steak, diced 

2 bacon slices, diced 


1 carrot, chopped 

1 parsnip, chopped 

1 celery stick, chopped 

Worcestershire sauce 

plain flour 

salt and pepper 

oil 

Coat meat in plain flour, brown meat in hot oil. 

Place all ingredients in a casserole dish, cover with 

water and place lid on. Cook in a moderate oven 

for 1½ hours. 

Brawn 

Dolly Cockman and Jean Cook 

1 kangaroo tail, cut into pieces at joints 

beef bones 

bacon bones 

lamb shanks 

mixed herbs 

1 blade mace 


gelatine 

water 

Note: 

All types of meat 

can be used in 

brawn making. 

Place all ingredients in a large pot and boil until meat 

falls off the bones. 

Remove bones from meat. 

In jug/pot dissolve two tablespoons of gelatine and 

pour over meat. 

Allow to set in a cool spot. Best eaten cold. 

20

Granny’s Dumplings for Stews 

3 tbsp dripping 

½ lb flour 

1 tsp baking powder 

½ tsp salt 

little pepper 

parsley and herbs 

Mix together flour, baking powder, salt, pepper, parsley 

and herbs. 

Rub dripping into above mix, add water to make stiff 

paste. 

Divide into pieces (size of an egg) and roll in flour. 

Place on top of braised meat or stews. Cooking time 45 

minutes. 

Granny’s Yorkshire Pudding 

½ lb plain flour 

2 eggs 

1 pint of milk 

pinch of salt 

Sift flour and add salt. 

Make hole in middle and break eggs into hole. Stir in 

flour until thick, add milk gradually and beat until 

bubbles rise. 

Let stand for 30 minutes before cooking. Pour around 

roast. Cook for 30 minutes. 

21

Kangaroo Rissoles 

Dolly Cockman 

½ lb minced roo steak 

1 onion 

2 eggs, beaten 

2 bacon rashers, diced 


plain flour 

oil 

Mix ingredients together with enough flour to 

make a fairly thick mixture. Roll a tablespoon 

of mixture into a ball, and then pat down to 

make patty. Fry with hot oil in a frypan until 

nice and brown. 

Serve with mashed potatoes, green vegetables, 

and warm gravy or serve cold with salad. 

22

Lobster [Crayfish] Boiled 

Eileen Turner 

Lobsters can be killed immediately if done this way. 

Put enough water into very large pan or old wood fired 

copper, with ½ pound of salt to every gallon of water. 

When boiling fast, put lobster in headfirst. It will die 

instantly. 

Boil briskly for 20-30 minutes then take from water to 

drain. 

Lobster [Crayfish] Cutlets 

Eileen Turner 

1 cooked lobster, minced 

1 tbsp plain flour 

lemon juice 

1 egg, beaten 

1 tbsp butter 

½ cup milk 


breadcrumbs 

parsley 

Melt butter in a pan, add flour and stir in milk. Boil for 

a few minutes, add lemon juice and salt and pepper and 

stir. 

Add lobster and mix together. Turn mixture out onto a 

plate, allow to cool. 

Divide into portions to form a cutlet. Brush with egg 

and roll in crumbs. Fry in a pan until golden brown and 

garnish with parsley. 

23

Parsnip, Cheese and 

Apple Flan 

Eileen Turner 


2 green apples 

2 parsnips (medium), grated or finely 

chopped 

2 carrots, grated or finely chopped 

¼ oz butter 

1 tablespoon fresh chopped dill or 1 teaspoon 

dried dill 


1 large onion, sliced into rings 

6 slices cheese (thin) 

chopped dill to garnish 

Short crust pastry 


2/3 cups shortening (butter) 

1 teaspoon lemon juice 

¼ teaspoon salt 

½ - 2/3 cup water 

Rub butter into flour and salt. Add lemon juice 

and water to make dough. Dough must not be too 

dry. Roll out pastry to fit into dish and prick all 

over with fork. Bake for 10 minutes in hot oven. 

In covered saucepan gently cook apples until 

tender. 

In separate pan cook parsnips and carrots in 

boiling water until tender, then drain and cool. 

Mash together gradually, adding eggs with 

wooden spoon, then stir in apples, butter and dill. 

Turn into pastry case, smoothing top. 

In frying pan sauté onion rings, and scatter on 

top of egg mix. Arrange cheese slices on top 

and sprinkle with dill. Bake 35-40 minutes in 

moderate hot oven, until bubbly. Cool briefly and 

serve with salad. 

24

Pasties 


2 lbs mince 

4 large potatoes, grated 

4 large onions, grated 

4 turnips, grated 

Cook ingredients for ½ hour, slightly cool. 

Cut pastry in circles place mix in centre, water edges 

before folding over. 

Cook in a hot oven until golden brown. 

Pastry for Pies and Pasties 


3 oz butter 

1 cup self-raising flour 

½ cup of plain flour 

1 egg yolk 

juice of 1 lemon 

1 cup iced water 

Rub butter into flour that has been sieved. Add egg 

yolk, lemon and enough water to make firm dough. 

Patties 


1 lb meat, minced 

½ cup breadcrumbs 

1 onion, minced 

1 egg 

1 dsp tomato sauce 

pinch of mace 

small sprinkle of cayenne pepper 

salt to taste 

Combine all ingredients and mix well, make flat cakes. 

Bake on a greased tray for 30 minutes. 

25

Pies 


1 lb minced meat 

plain flour or Gravox 

2 onions, minced 

2 turnips, minced 

1 carrot, minced 

1 parsnip, minced 

1 tsp oregano 


oil 

Cook onion in oil until golden, add mince and 

brown. Add all other ingredients, cover with small 

amount of water, cook until soft. Thicken with 

plain flour or Gravox. 

Roll out pastry and cut to fit a pie dish. Cook 

bottom for 10 minutes in moderate oven. Add 

filling and pastry top and cook in oven. 

Poor Man’s Pie 

Dulcie Hahnel 

stale bread (3-4 days old), sliced 




3 pieces bacon, cooked and cut into pieces 

1 cup milk 

Mix eggs and milk together. 

Layer bread, bacon and onion into pie dish. Pour over 

egg mix. Bake in moderate hot oven until mix is set. 

26

Potato Cake 

Dolly Cockman 

1 cup warm potato, mashed 

2 tbs butter 

1½ cups sugar 

1½ cups milk 


1 cup sultanas 


nutmeg 

Topping 

3oz butter 

1 cup plain flour 

¾ cup sugar 

2 tsp cinnamon 

Cream together potato and butter. Add sugar, milk, 

self-raising flour, sultanas, eggs and nutmeg. Place 

in baking dish. 

Rub together butter, plain flour, sugar and 

cinnamon. Sprinkle over potato mix. Bake 35 

minutes. Cool. Served sliced and spread with 

butter. 

Potato Muccan 

1½ lb potato, mashed 

6 bacon rashers 

1 oz butter 

1 gill (¼ pint) milk 


1 tablespoon parsley, chopped 


tomatoes to garnish 

Fry bacon rashers, drain. 

Fry onion in bacon fat. 

Combine mashed potato, butter, milk, salt, pepper 

and parsley with onion. 

Form into flat cakes, brown on both sides in flat 

pan. Serve with bacon rashers and garnish with 

tomato quarters. 

27

Poultry 

Dolly Cockman 

Cooking old birds 

1 dressed bird 

vinegar 


Sponge bird all over with vinegar. 

Put in hot water, add salt and bring to the boil quickly. 

Boil for 10 minutes then set on slow cook for 2½ to 3 hours. 

Preparing a bird 

Pluck and draw a fowl. Cut bird’s head off. Place in a tub of boiling 

water; work well in water for a few minutes. Lift out from water and 

drain, then pluck at once starting with the wing feathers, the breast, 

legs, and then turn over and pluck the back. 

Singe over flame to burn off fluff and hen feathers. Remove neck, 

cutting close to the body. Cut skin to remove the crop with your 

fingers, it should come away easily. 

Turn to opposite end and cut a slit across and beneath tail, be careful 

not to cut intestines. Insert fingers and loosen the membrane, 

separating the organs from the body. Grasp the gizzards and draw 

everything out, careful not to break gall bladder. Remove the lungs 

from the bones and wash inside well with water. Wipe dry and cut off 

feet. 

Testing a bird 

To test if cooked well-done, press flesh with a blade of a knife and if 

done the flesh will yield to the pressure. Cover breast of duck, turkey 

or fowl with strips of bacon or sprinkle with salt or brush with butter 

and sprinkle flour. Baste every 20 - 30 minutes. 

Trussing a bird 

Add stuffing in cavity and tie and sew up flap ends. Fold legs back, 

push a skewer through them side to side and tie up with string. Your 

bird is now ready to bake. 

28

Poultry Giblets 

Dolly Cockman 

Giblets are the gizzard, liver and heart. Top of the 

wings may be used also. 

Make a cut in the gizzard with the sharp knife or 

scissors. Remove hard lining and contents (take 

care so it comes away without breaking). Cut gall 

sack (green) away from the liver (do not break 

the sack). Remove enveloping membranes from 

around the heart. Throw all into basin of cold 

water and wash thoroughly. 

Giblets can be used for stews, pies and soups. 

29

Rabbit Casserole 

Dolly Cockman 

1 rabbit 

½ cup milk 

½ cup water 

breadcrumbs 

4 bacon slices 

thyme 

parsley 

pepper 

nutmeg 

butter 

Soak rabbit in salt water for 2 hours. Remove, 

wash and cut into small pieces. 

Rub casserole with butter and line with 

breadcrumbs. Place bacon slices on the crumbs 

and sprinkle with seasonings. Lay rabbit on these 

and sprinkle with breadcrumbs. Cover with 

milk and water, cook with lid on for 3 hours in a 

moderate oven. About 15 minutes before finished, 

remove lid and allow to brown. 

30

Ragout Mutton 


4 mutton chops 

1 tbsp dripping 

1 small onion 

1 tbsp plain flour or cornflour 

1 tsp Worcestershire sauce 

½ tsp of herbs 

1 dsp tomato sauce 

1 pint of cooled stock from the mutton chops 


Boil mutton chops in water until tender, drain 

and keep the stock for later use. 

Heat dripping in frypan, add onion and cook 

until tender. Add 1 heaped tablespoon plain flour 

and cook, when browned add salt and pepper. 

Place all ingredients in a casserole dish, cook in 

oven (medium) for 1 hour. 

Roast Beef 

Dolly Cockman 

piece of beef 

2 onions 

2 green apples 

dripping (small amount) 

Place beef in roasting pan with fat. 

Chop onions and apples and place on top and 

down sides of meat. Roast until tender. Take 

meat out of the oven as soon as cooked. 

31

Roast Rabbit 

Dolly Cockman 

1 rabbit 

1 bacon slice 

stuffing 

dripping 

tbsp butter 


Wash and dry rabbit, add stuffing and truss up 

or tie up. Place in baking dish, place bacon over 

top and season salt and pepper. Bake in moderate 

oven 1½ - 2 hours. Baste frequently when three 

parts cooked. 

Remove bacon, dredge in flour, add tablespoon 

butter and continue basting. Serve with gravy. 

Savoury Steak 

Eileen Turner 

1 lb steak 

1 tsp mustard 

2 tbsp Worcestershire sauce 

2 tbsp brown vinegar 

2 tbsp plain flour 

1 tsp sugar 


water 

Place all ingredients in a large, casserole dish and 

cover with water. Bake for 2-3 hours. Serve with 

potatoes and green vegetables. 

32

Pickles, 

Chutneys 

and 

Sauces

Apricot Chutney 

Nellie Mills 

1½ lb fresh apricots, chopped 

½ lb onions, finely chopped 

½ lb sultanas 

1 cup sugar 

¾ pint white vinegar 

2 tsp all spice 

1 tsp salt 

pinch cayenne pepper 

Place fruit, onions, sugar, sultanas and vinegar into a 

large pot. Tie spices into a muslin bag, bring to boil then 

simmer for 40 minutes until chutney is thick. 

Let cool and bottle. 

Cauliflower Pickle 

Dolly Cockman 

1 large cauliflower 

3½ pints vinegar 

2 tbsp mustard 

¾ cup flour 

2 cups salt 

1 lb onions, chopped 

1 tbsp turmeric 

4 cups sugar 

Break cauliflower into small pieces. Place in large pan with 

boiling water and salt for 1 minute, then strain. 

Boil vinegar with onions. 

Mix mustard, turmeric, flour, sugar and 1 cup of cold vinegar 

together in a separate bowl to smooth paste. 

Add to onions and vinegar, boil for 1 minute then add 

cauliflower. Bring to the boil. Remove from the stove, allow to 

cool and bottle. 

34

Mustard Sauce 

Dolly Cockman 

2 eggs 

2 dsp mustard 

½ cup sugar 

½ tsp salt 

½ cup water 

½ cup vinegar 

Mix all ingredients together and cook slowly in 

saucepan until thick and creamy. 

Serve with hot Corned Beef or sliced Silverside. Can 

also be used in salads. 

Pickled Onions 

Eileen Turner 

very small onions 

2 lb white vinegar 

1 tbsp cloves 

1 cup salt 

1 tbsp whole pepper 

1 tbsp mace 

1 tbsp all spice 

2 tbsp honey 

Peel onions, and soak in salt and water for 6 – 8 

hours. 

Boil vinegar, spices, salt and honey for 30 minutes. 

Drain onions, place into large bottles and pour hot 

liquid to cover. Place lid on and leave for seven to 

eight days before using. 

35

Ripe Tomato Chutney 

Dolly Cockman 

7 lb tomatoes peeled 

(drop in hot water as skins come off easy) 

4 large onions 

½ lb dates, chopped 

2 lb sugar 

2 tbsp fresh ginger, ground 

1 tsp cloves (tied in a bag) 

4 large apples, finely chopped 

2 tbsp salt 

bottle of brown vinegar 

cornflour 

Place all ingredients into a large pan. 

Boil until thick. 

Mix ½ cup cornflour into vinegar. Add to mixture 

then boil for another 10 minutes. 

Let cool and bottle. 

36

Desserts

Apple Crumble 

Dolly Cockman 

3 eggs 

3 tbsp caster sugar 

2 cups apples, cooked 

1 cup water 

1 cup milk 

2 cups crushed cereal 

¼ cup brown sugar 

1 tsp nutmeg 

½ tsp cinnamon 

vanilla essence 

Beat eggs, sugar, milk, water and vanilla. Pour 

into a dish. 

Fold in apples, sprinkle with nutmeg. 

Cook 30 minutes, remove from the oven, and 

then sprinkle sugar, cereal and cinnamon. 

Cook for a further 10-15 minutes. 

38

Bread and Butter Pudding 

[Whiskey] 


10 - 12 slices of bread, crusts removed 

butter 

1 cup sultanas 

¼ cup currants 

6 eggs, lightly beaten 

½ cup sugar 

5½ cups milk 

½ cup of whiskey (optional) 

1 tsp vanilla essence 

Butter bread and cut into 4 triangles. Arrange 

half of the bread in a large greased deep glass 

dish. 

Scatter with fruit and top with remaining bread 

slices. 

Beat eggs with sugar and stir in whiskey and 

vanilla essence. 

Heat milk, add eggs and pour over bread. Let 

soak for 15 minutes. 

Place dish in pan of water that is half filled with 

hot water and cook in oven for 1-1½ hours until 

set and golden. 

39

Christmas Cake 

Dolly Cockman 

1 lb plain flour 

½ lb self-raising flour 

1½ lb sultanas 

¼ lb currants 

¼ lb mixed peel 

2 tbsp brandy 

1 dsp treacle 

¼ tsp salt 

1 lb butter 

1 lb sugar 

¾ lb raisins 

¼ lb dates, chopped 

8 eggs 

2 tbsp almonds 

½ tsp spice 


½ tsp bicarbonate soda in tbsp of hot water 

with vanilla and almond essence 

Cream butter and sugar. 

Add one egg, and a little flour and fruit, alternate 

until all used up. 

Add treacle, brandy, bicarbonate soda, water and 

essence. 

Cook in cake tin lined with greased paper in hot 

oven for 20 minutes. Reduce heat and cook for 

2 - 2½ hours. 

40

Christmas Pudding 

Dolly Cockman 

2 lb loaf breadcrumbs 

1½ lb flour 

2 lb beef suet, minced 

1 lb sugar 

1 lb mixed peel 

1 lb sultanas 

1 lb seeded raisins 

1lb currants 

½ lb almonds 

18 eggs 

½ cup of brandy 

½ packet of mixed spice 

1 tsp nutmeg 

pudding cloth (calico will work) 

string 

Mix together fruits, suet and breadcrumbs and 

let sit overnight. 

Place in very large bowl with flour and spices and 

mix. Break in eggs and mix well. 

Wet pudding cloth, wring out and dust with 

flour. 

Place mixture in centre of cloth and pull up 

and tie tops with string. Boil in large boiling 

or copper pot for 8 hours steady. Puddings will 

keep if hung up on a wire for weeks. 

41

Coconut Marshmallow 

Slice 

Nellie Mills 

Pastry base 

1 cup coconut 

2 oz plain flour 

2 oz Sunshine Milk powder 

4 oz butter 

2 oz sugar 

Melt butter and add to dry ingredients. Press 

into a cake tin and cook for 15-20 minutes in a 

moderate oven. When cooled, spread raspberry 

or blackcurrant jam over top. 

Marshmallow 

1 cup water 

1 cup sugar 

1 tbsp gelatine 

Place ingredients in a pan boil for 5 minutes. 

Let cool then beat until thick and frothy. Spread 

over jam and sprinkle with coconut. Slice into 

fingers when set. 

42

Cornflour Sponge 

Vi Hayes 

¾ cup caster sugar 

4 eggs 

¾ cup Nurses cornflour 

1 tsp cream of tartar 

½ tsp bicarbonate soda 

4 tsp plain flour 

pinch of salt 

2 tbsp milk 

1 tsp butter 

Beat together caster sugar and eggs. 

Sift together Nurses cornflour, cream of tartar, 

bicarbonate soda, plain flour and salt. 

Boil together milk and butter. 

Add sifted ingredients to beaten ingredients; fold 

in. Then add boiled ingredients. Bake on third 

shelf for 20 minutes. 

Cream Puffs 

Dolly Cockman 

1 cup boiling water 


2 dsp butter 

4 eggs 

Mix water and butter into a pan. When boiling, 

gradually add flour and work in well. 

Stand until really cold. 

Beat in eggs one at a time until smooth. 

Place a teaspoon of mixture at a time, onto a 

greased tray. 

Cook for 30 minutes in a dry hot oven until they 

start to colour. When cooled, fill with cream or 

thick custard. 

43

Economical Pudding 


1½ cups flour 

½ cup sugar 

½ cup milk 

½ cup butter 

1 tsp bicarbonate soda 

2 tbsp raspberry or plain jam 

Rub butter into flour and sugar. Add bicarbonate 

soda dissolved in milk. Mix in the jam lightly. 

Steam 1 ½ hours in steam basin. 

Golden Dumplings 

Eileen Turner 


1 egg, beaten 

1 dsp butter 

milk (enough to make dough) 

Syrup 

1 cup water 

½ cup sugar 

1 tbsp butter 

1 tbsp golden syrup 

Rub butter into flour. Add egg and enough milk to 

make light dough. Dough must not be runny. 

Bring syrup ingredients to the boil. 

Drop full teaspoons of dough mix into syrup. 

Cook 15-20 minutes. Can be served with stews, 

casseroles, main meals or with custard and cream 

desserts. 

44

Ice Cream 


½ can Nestle condensed milk 

2 heaped tbsp Sunshine milk 

1½ tsp vanilla essence 

1 heaped tsp gelatine 

½ cup hot water 

1½ cold water 

Put cold water in basin. Add Sunshine milk and 

Nestle condensed milk, whisk until blended. 

Put gelatine in a little cold water to dissolve and 

add half cup of hot water, then add this to the 

mix. Add vanilla essence. 

Fill trays and place in freezer until partly set. 

Remove and beat well until mix doubles. 

Pour back into trays and freeze until ready to use. 

Place into fridge section if too hard to serve. 

Johnny Loaf 

Nellie Mills 

½ cup sugar 

1½ cup dates chopped 

½ tsp cinnamon 

¼ tsp salt 

1½ cup self-raising flour 

1 cup cold water 

½ tsp mixed spice 

Mix all ingredients together (mixture should be 

very moist). Cook in greased loaf tin in a moderate 

to hot oven until golden brown. Serve warm with 

butter. 

45

Lemon Surprise Pudding 


¼ lb butter 

¾ cups sugar 

1½ cups milk 

2 large eggs, separated 

1 tbsp self-raising flour 

lemon rind, grated 

1 lemon, juiced 

Cream butter, sugar and lemon rind, when 

creamy add egg yolks. Stir in flour and milk 

gradually. Beat egg whites until stiff and fold 

in butter mix. Pour into greased baking dish. 

Bake in a medium to hot oven for 45 minutes. 

Pavlova 

Dolly Cockman 

6 egg whites 

2½ cups caster sugar 

2 tsp white vinegar 

2 tsp Nurses cornflour 

2 tsp vanilla essence 

Beat egg whites, adding sugar gradually. Add 

remaining ingredients and beat until smooth 

and shiny. Cook for 1 hour in a moderate oven. 

46

Sago Plum Pudding 

Granny Cockman 

4 tbsp sago, soaked overnight 

1 cup mixed fruit 

½ cup milk 

½ sugar 

½ cup self-raising flour 

1 cup breadcrumbs 

1 tbsp butter 

½ tsp bicarbonate soda 

1 tsp spices 

Mix butter with sugar, stir in sago, 

breadcrumbs and fruit. Add bicarbonate soda 

to milk and mix, add enough flour to bind. 

Place in a buttered steam pudding basin. Place 

basin into a large pot half filled with hot water. 

Steam for 3 hours. 

Sinker Pudding 

Dulcie Hahnel 

1 cup milk 

1 loaf stale bread, sliced into small pieces 

½ cup of sugar 

1 cup of mixed dry fruit 

1 egg 

1 tsp spice 


vanilla essence 

Soak bread in milk. Mix remaining ingredients 

together and place with bread in a buttered 

dish. Cook in a moderate oven 1 hour. 

47

Spiced Pumpkin Pie 


Pastry 

1 cup plain flour 

¼ lb butter 

1 egg 

2 tbsp sugar 

1 tbsp lemon juice 

Rub butter into flour until crumbly. 

Combine sugar, egg and lemon juice and stir. 

Combine all ingredients and mixture until it 

forms a ball. Turn onto a floured board and knead 

lightly. Cover and rest for 20 minutes. 

Roll out and press into a flan dish. Bake in a 

moderate to hot oven 10-12 minutes, then remove 

and allow to cool. 

Filling 

1½ cups cooked pumpkin, mashed 

½ cup sugar 

2 eggs 

3 tbsp cream 

¾ cup sultanas 

½ tsp ground cinnamon 

1 tsp ground ginger 

¼ tsp nutmeg 

Whisk egg whites until stiff. 

Combine all ingredients and fold in egg whites. 

Fill pastry case three quarters full. Bake until firm 

to touch in moderate to hot oven for 45 minutes. 

Serve with whipped cream. 

48

Sticky Toffee Pudding 

Jan Duffy 

6 oz dates, pitted and chopped 

1½ oz butter 


1 cup boiling water 

5 oz soft brown sugar 

2 eggs 

6 oz self-raising flour 

Sauce 

5 oz brown sugar 

1 cup cream 

½ tsp vanilla 

1 tbsp butter 

Preheat oven to 180C. 

Mix dates, bicarbonate soda and water in 

heatproof bowl. 

Cream butter and sugar, then add eggs, one by 

one. 

Gently fold in sifted flour, stir in date mix and 

pour into lightly greased tray. Bake for 30-40 

minutes. 

49

Toffee 

Dolly Cockman 

2 cups sugar 

¼ cups water 

pinch of cream of tartar 

1 cup peanuts 

Boil first three ingredients until turning golden 

colour. Add peanuts. 

Grease a shallow dish and pour in mixture. 

Allow to cool and set. Break into pieces. 

Treacle Pudding 

Dulcie Hahnel 

1 cup flour 

1 cup milk 


1 tsp ground ginger 

2 tbsp sugar 

3 tbsp treacle or syrup 

2 tbsp dripping or butter 

pinch of salt 

Rub dripping into the flour, sugar, salt and 

ginger. Add treacle, milk and bicarbonate soda, 

and mix into a batter. 

Place in a greased steam pudding basin with a 

lid. Steam in a large pot of boiling water for 1 

hour. 

Serve with custard and cream. 

50

Jams and 

Marmalade

Fig Jam 

Dolly Cockman 

6 lb figs, cut into small pieces 

4½ lb sugar 

½ pint water 

3 lemons, juiced and rind cut off 

ginger, chopped 

Place ingredients into a large pan and boil 

together for 2-3 hours. Remove rind and bottle. 

French Marmalade 

Eileen Turner 

2 lb carrots 

4 lb sugar 


8 cups water 

Place carrots, water, lemon juice and rinds into 

a pot, gradually add sugar and bring to the boil 

for 20 minutes or until set (test on a saucer). 

Remove rind, and bottle while warm. 

52

Grape Jam 

Dolly Cockman 

6 lb grapes, pricked with a needle 

2 lb cooking apples 

4 lb sugar 

2 pints water 

Remove grapes from stalks and prick. 

Boil the water and sugar until it turns to syrup, 

place grapes and pared sliced apples. Boil 

gently until the syrup turns to jelly (test on a 

saucer). 

Place in jars and cover while hot. Seeds will 

float to the top so they can be removed. 

Strawberry Jam 

Eileen Turner 

6 lb strawberries, chopped 

8 lb sugar 


Place strawberries and lemon juice into a large 

pot and simmer for 30 -40 minutes. 

Add lemon rinds and sugar, stir until dissolved. 

Boil briskly for 20 minutes, or until set (test on 

a saucer). 

Allow to cool a little, stirring occasionally. 

Bottle and seal. 

53

Abbreviations 

tsp - teaspoon 

tbsp – tablespoon 

dsp - dessertspoon 

lb – pounds 

oz – ounces 

ml – millilitres 

g – grams 

kg – kilograms 

Glossary 

Dripping: The fat that drips from a joint of meat 

during roasting, which is clarified and forms a solid fat 

when cooled 

Lemon Rind: Lemon peel 

Mace: Made from the dried reddish seed covering of 

the Nutmeg plant (Nutmeg is made from the seeds) 

Whole dried mace is known as a blade and can be 

ground when needed 

Muslin Bag: Unbleached plain weave cotton fabric 

made into a 3x4 inch drawstring bag 

Roo: Kangaroo 

Simmer: Cooking hot liquids just below boiling point 

Suet: Raw beef or mutton fat especially that found 

around the loin or kidneys which is hard and granular 

Sunshine Milk: Powdered milk originally produced by 

the Sunshine Milk Company 

54

Measures 

liquid 

solid 

Imperial Metric Imperial Metric 

1 teaspoon 5ml 1 oz 30g 

1 tablespoon 20ml 1 lb (16 oz) 500g 

1 cup (8 fluid oz) 250ml 2 lb (32 oz) 1kg 

1 pint 625ml 

Medium oven – 180° Celsius or 356° Fahrenheit 

Cup Measurements 

1 cup flour 4 oz 

sugar 6 oz 

butter 8 oz 

rice 

8 oz 

icing sugar 6 oz 

coconut 2 oz 

oatmeal 5 oz 

chopped suet 4 oz 

bread crumbs 4 oz 

2 cups butter 1 lb 

55

wanneroo.wa.gov.au 

General Enquiries: 9405 5000 

Facsimile: 9405 5499 

Postal Address: City of Wanneroo, Locked Bag 1, Wanneroo WA 6946 

Street Address: City of Wanneroo Civic Centre, 23 Dundebar Road, Wanneroo WA 6065 

Eileen Turner [standing] with her Golden Dumplings. Also pictured is Vi Hayes 

with her Cornflour Sponge and daughter Fiona Simpson.

13 Mile Cook Book

Create successful ePaper yourself

Delete template?

Save as template?