Clove lemon syrup

Clove Lemon Syrup

Clove lemon syrup is a refreshing twist on classic home made lemonade. If you have a soda stream you can even make your own lemon soda!

Originally published in the Cairns Post, January 29th, 1953

Ingredients

570ml or 2 1/2 US cups water

2 cups of white sugar

1 1/2 cups of lemon juice

18 whole cloves

Method

Put everything in a saucepan and boil for 2 minutes.

Turn off the heat and strain out the cloves.

Let the syrup cool completely.

To serve, take a glass of ice water and add as much syrup as you like. Stir and drink!

Jellied chicken salad garnished with tomato and cucumber

Jellied Chicken Salad

A creamy chicken salad, perfect for the Summertime Christmas table. Originally published in the Australian Women’s Weekly, December 2nd, 1953

Ingredients

570 ml or 2 1/4 US cups of chicken or vegetable stock (not 2 1/2 US cups as I say in the video!)

8 teaspoons or 2 Australian tablespoons of gelatine

1/2 cup grated carrot

1/2 cup chopped celery

1 chopped gherkin (or other sweet pickle)

1/2 cup mayonnaise

1 1/2 cups of diced, cooked chicken. I diced some chicken breast and cooked it very quickly in a frying pan/skillet

Salad vegetables and lettuce leaves for garnish

Method

Take 3/4 of a cup of the stock and put the gelatine in it to soak

Put the rest of the stock in a saucepan and heat gently.

Add the gelatine mixture and stir until completely dissolved.

Let it cool, put it in a bowl and refrigerate until it has partially set, about the consistency of thick cream.

Mix the carrot, celery, gherkin, chicken and mayonnaise.

Mix the chicken mixture and gelatine together

Rinse the mould with water and while still wet, pour the chicken mixture in.

Refridgerate until set.

When set, put some lettuce leaves artfully over the top of the mould and turn out into a plate.

Garnish with your choice of salad vegetables.