Just like mother used to make


Every now and again a little gem passes through the YOURLifeChoices office. Compiled by the CWA of NSW, The Coronation Cookery Book has been in David’s family for many years and while some of the recipes are timeless, others are not to everyone’s taste.

One such dish is Mock Oysters, used as a sandwich filling. For those who find it difficult enough to eat the actual seafood variety, we’re not sure the ‘mock’ version is any more palatable.

Mock Oyster

Skin and cook two sets of brains (we’re assuming these are of the animal variety), cool and chop slightly. Mix in very carefully one teaspoon of anchovy sauce and 1 teaspoon of thick cream. Add a sprinkle of cayenne pepper and a squeeze of lemon juice. You are then advised to handle carefully so it doesn’t turn to mush. Fancy it anyone?

However, there are plenty of great recipes which have stood the test of time. If you have a sweet tooth, why not try one of our favourite three recipes?

Ginger Beer



2250g sugar

250ml lemon juice

115g honey

150g ginger

17 litres of water

1 teaspoon lemon essence

1 egg white, beaten


Boil ginger in three litres of water for half an hour, add sugar and lemon juice, then honey and remainder of water. Strain through a cloth. When cold add well beaten white of egg and one teaspoon of lemon essence. Allow to stand for four days and then bottle. Ready to drink three days after bottling.

Vanilla Ice Cream



475ml of milk

6 egg yolks

240ml cream

170g castor sugar

2 teaspoons vanilla essence


Heat milk and add sugar. Beat the egg yolks and stir the milk onto them gradually. Pour into a double saucepan (heavy-based saucepan) and stir until the mixture coats the spoon. When cold add the cream and vanilla and freeze.

Macaroon Tarts




170g self-raising flour

85g dripping or margarine

pinch of salt

cold water to mix


115g ground almonds

2 eggs

1 teaspoon vanilla essence

115g sugar

1 tablespoon of milk

Raspberry jam


Make pastry by rubbing fat into flour and salt and mixing into a dough with a little cold water.

Roll out pastry and cut into rounds, line deep patty tins and place a little jam in each. Mix the almonds and sugar, add the beaten eggs, milk and essence. Mix well. Pour a little on top of the jam. Put strips of pastry on each. Bake in a moderate over for 20 minutes. Serve hot or hold.

Of course, the Country Women’s Association (CWA) Cookbook continues to be a mainstay in kitchens all over Australia. Proceeds from the sale of the book go to help make life better for women and children of country Australia. It also helps fund scholarships for rural students who wish to continue their study and provides a post graduate scholarship for a rural nurse. For more information on the work carried out in rural Australia by the CWA, visit the CWA of Australia