A READER has submitted recipes galore in recent years, writes SARAH HUDSON
Any astute reader of The Weekly Times would be familiar with fellow readers who, over the years, become keen contributors to these pages.
There are the feisty letter writers, amateur photographers and even the occasional poet.
Betty Winter, of Gordon, near Ballarat, has made her mark on the paper by submitting recipes to the Country Living food page.
She's lost count of the total number over the decades, possibly in the hundreds, but in the past few years alone it tallies about 50.
The shearer's daughter, who married a livestock transport owner, worked in Elders and had five sons says cooking and farming have been her two constants.
"I've always had males around me and hungry mouths," says Betty, who has always lived in the Ballan-Gordon district.
"My mum cooked, just the basics, and would always have a cake in the tin - like old-fashioned potato cake, currant cake or patty cakes. I learnt by observing."
Betty, 69, says she has read The Weekly Times from childhood.
"I've cut out so many recipes - I would have hundreds. Just the other day I got a rabbit recipe from Country Living because I love rabbit," she says.
"And I have all the books you've published - even booklets in the '70s that were a collection of reader recipes. I've always sent in recipes - to primary schools for fundraising cookbooks and to local papers."
Betty describes herself as a "basic, simple cook, nothing intricate or fiddly" and says she submits recipes she likes to cook. "I like sharing. I'm not just giving, but I'm getting recipes back to not forget."
Her all-time favourite sweet is a raspberry slice (see right), from her aunt. Betty says her tips for cooking are to:
ALWAYS have the stove at the right temperature.
ALWAYS follow a recipe.
DON'T be afraid to use uncomplicated recipes and modify them to make simple.
GET in the habit of making a double recipe, which cuts effort.
FOOD always tastes better when eaten with family and friends around a table.
BETTY'S RASPBERRY SHORTBREAD
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1 1/2 cups self-raising flour
- Raspberry jam
- 1 egg
- 1/2 cup sugar
- 1 1/2 cups coconut
BEAT butter and sugar, add egg, then flour. Press into a lamington tray and spread with jam, as desired.
For the topping, beat together the egg, sugar and coconut.
Spread over the jam and bake in a moderate oven for about 30 minutes or until golden brown in colour.