 6th edition (1937) | |
| Author | Margaret A Wylie |
|---|---|
| Country | Australia |
| Language | English |
| Subject | Cooking |
| Published | 1924 |
| Media type | Print (hardcover) |
| Pages | 200 |
| OCLC | 219860048 |
The Golden Wattle Cookery Book is a popular Australian recipe book which was first published in Perth, Western Australia in 1924. [1] [2]
The book was compiled by Margaret Wylie [3] and the teaching staff of the Perth Household Management Centre. Other Centre staff who contributed to the book include Mabel E. Yewers, Margaret H. Reeves, Doris S. Gray and Marie A. McKinnon. [4]
The book contains simple and easy to follow recipes, such as barley water, fricassee of chicken, and jam tarts. It also has hints and helpful advice on what to look for when buying and preparing fresh produce. [4]
The book has been reprinted 27 times. [1] Versions include the 1930 third edition (240 pages, published by E.S. Wigg & Son); [5] and the 1942 eighth edition (280 pages). [6]
The Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and (optionally) desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
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