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This newspaper page contains 10 articles. Subscribers can read the full text of each article.
Newspaper
Toodyay Herald
Location
Toodyay, Western Australia, Australia
Date
Dec 14, 1934
Page
3
A lively guide offers inexpensive gift ideas and holiday advice. It suggests packing early, planning trips, and selecting small useful items like powder puffs and sachets. Includes DIY craft notes for purses and decorative pieces, plus general holiday wellness tips and mindful travel habits.
A compact survey of Christmas lore tracing St Nicholas as patron of boys, Santa Claus variants in England, Germany and Norway, and legends of Father Christmas and Kris Kringle. It notes gift customs, stockings, bundles, and regional traditions alongside the evolution of gift giving across the centuries.
Instructions describe making a pincushion using a five sided paper form, layered cardboard pieces, stuffing with bran, and stitching edges. The project details cutting, sewing, padding, and tying off to form a decorative pincushion.
A guide on proper invitation handling emphasizing replying in the same style as the invitation, naming guests correctly, and declining with courteous reasons. It advises repeating dates to avoid errors, addressing the host properly, and sending timely thanks after visits with brief, warm letters.
Fragmented OCR recipe reel lists prize notices and a wall of culinary instructions for desserts and pastries including pineapple jelly custard pies cakes and tarts with steps and ingredients. Mentions two prize winners and multiple cookbook style recipes with inconsistent formatting.
A lengthy OCR fragment presents multiple dense British era fruit cake and pudding recipes. Instructions mix butter and sugar, add eggs, flour, spices, fruits, treacle, and brandy. Varied steps describe beating, folding, and baking times, with references to rum, nutmeg, cinnamon, cloves, and candied peel.
A fragmented note describes making almond paste from six or fine breadcrumbs, icing sugar, almond essence, and egg white to form a stiff paste. The mix is spread over the cake and allowed to dry, with a claim the paste cannot be detected from genuine almond paste.
The fragment notes Christmas puddings with mentions of raisins and muscat variants. The legible text lists ingredients or varieties and includes stray letters and numbers suggesting a catalog or recipe snippet from a historical page. The readable content is limited to ingredient mentions rather than a full item.
A historic pudding preparation combines finely chopped suet with fruit and bread crumbs, adding almonds, citrus peels, currants, raisins, prunes, figs or dates, eggs, treacle, sugar, and brandy. The mixture is beaten to a solid mass and boiled or steamed for two to four bows.
A fragmentary recipe describes Christmas pudding with currants raisins chopped nuts and citron peel plus spices and baking powder. It mentions two cups of something dairy and a ladle of flavoring before baking in a greased basin for four hours and serving with whipped cream.
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