The PWMU Cookbook was first published way back in 1904, and since then sold more than 500,00 copies. It features over 150 tried-and-tested traditional and contemporary recipes.
The book is divided into chapters for dips and finger food, stocks and soups, marinades, sauces and gravies, pasta, fish, poultry and game, beef, lamb, veal, ham and pork, minced meat, variety meats, vegetables, salads and salad dressings, fast and tasty savories, pastries, pies, quiches and tarts, sandwiches, fritters, pancakes and omelets, desserts, cakes, small cakes, biscuits, slices, yeast breads, buns and scones, preserves, chutney, pickles and sauces, confectionery and beverages.
Be tempted by recipes for lemon meringue pie, scones, shortbread and steamed puddings. The Yorkshire Pudding recipe is from the 1904 edition. You’ll find tips on making jam, preserving and chutneys. There are also hints for cleaning and home remedies.
There are also sections on handy hints and an index of the recipes at the back of the book.
The cookbook was developed in Victoria, and it has been claimed that no home in Victoria is without a PWMU Cookbook. It was traditionally given to young people when they were setting up their first home.
The PWMU Cookbook is now in its 5th edition and remains a staple recipe book for cooking curries, casseroles and the perfect roast.
Publisher: Hachette Australia
About The PWMU Cookbook
The PWMU Cookbook has been managed by a committee since it was first published in 1904. The current PWMU Cookbook Committee structure was established in 1977 with the formation of the Uniting Church, consisting of members from both the Presbyterian and Uniting Churches in Victoria; it is the only joint committee still in place. The Committee’s role is to ensure the cookbook continues to entice people into the kitchen to enjoy the benefits of their labour. Royalties provide funding for mission and teaching projects of both churches.