A burgandy plastic cover with gold information on the front. Top right hand corner reads DSN 7610-66-037-2572. Under the Catering Corps insignia are the details of the booklet. australia - armed forces - service manuals, australian army catering corps, catering, basic cooking

This card is one of four in our Collection. The original set of cards was a series of 33 cards published by the Victorian Government to give recipes and instructions for basic meals. This card has recipes for (1) Rissoles of Cold Meat (2) Grilled Chop or Steak The Cookery instruction cards show that in the early 20th century the Victorian Government was concerned about domestic education and produced the set of cards to help meet that need.Cookery Instruction Card No. 10 Author: Department of Public Instruction, Victoria Publisher: Department of Public Instruction, Victoria Printed – By Authority: Albert J. Moffett, Government Printer, Melbourne. Cream coloured card with printed ingredients and instructions for recipes. A number is printed in the top right corner.Overprinted: “(Set of 33 cards, 1s.; 1 card 1/2d.)” “Copyright)”warrnambool, shipwreck coast, flagstaff hill, maritime museum, maritime village, flagstaff hill maritime museum and village, cooking instructions, department of public instruction, food, domestic, cookery, kitchen, recipe, education, training, domestic life, cooking, recipes, food & beverages, domestic work, education and training, card no. 10

This card is one of four in our Collection. The original set of cards was a series of 33 cards published by the Victorian Government to give recipes and instructions for basic meals. Recipes for (1) Liver and Bacon The Cookery instruction cards show that in the early 20th century the Victorian Government was concerned about domestic education and produced the set of cards to help meet that need.Cookery Instruction Card No. 13 Author: Department of Public Instruction, Victoria Publisher: Department of Public Instruction, Victoria Printed – By Authority: Albert J. Moffett, Government Printer, Melbourne. Cream coloured card with printed ingredients and instructions for recipes. A number is printed in the top right corner. The back is blank.Overprinted: “(Set of 33 cards, 1s.; 1 card 1/2d.)” “Copyright)”warrnambool, shipwreck coast, flagstaff hill, maritime museum, maritime village, flagstaff hill maritime museum and village, cooking instructions, department of public instruction, food, domestic, cookery, kitchen, recipe, education, training, domestic life, cooking, recipes, food & beverages, domestic work, education and training, card no. 13

This card is one of four in our Collection. The original set of cards was a series of 33 cards published by the Victorian Government to give recipes and instructions for basic meals. This card has recipes for (1) Porridge (2) Buttered Toast The Cookery instruction cards show that in the early 20th century the Victorian Government was concerned about domestic education and produced the set of cards to help meet that need.Cookery Instruction Card No. 29 Author: Department of Public Instruction, Victoria Publisher: Department of Public Instruction, Victoria Printed – By Authority: Albert J. Moffett, Government Printer, Melbourne. Cream coloured card with printed ingredients and instructions for recipes. A number is printed in the top right corner.Overprinted: “(Set of 33 cards, 1s.; 1 card 1/2d.)” “Copyright)”warrnambool, shipwreck coast, flagstaff hill, maritime museum, maritime village, flagstaff hill maritime museum and village, cooking instructions, department of public instruction, food, domestic, cookery, kitchen, recipe, education, training, domestic life, cooking, recipes, food & beverages, domestic work, education and training, card no. 29

This card is one of four in our Collection. The original set of cards was a series of 33 cards published by the Victorian Government to give recipes and instructions for basic meals. This card has recipes for (1) Classes of Soups (2) To Keep Stock (3) Macaroni Soup The Cookery instruction cards show that in the early 20th century the Victorian Government was concerned about domestic education and produced the set of cards to help meet that need.Cookery Instruction Card No. 7 Author: Department of Public Instruction, Victoria Publisher: Department of Public Instruction, Victoria Printed – By Authority: Albert J. Moffett, Government Printer, Melbourne. Cream coloured card with printed ingredients and instructions for recipes. A number is printed in the top right corner.Overprinted: “(Set of 33 cards, 1s.; 1 card 1/2d.)” “Copyright)”warrnambool, shipwreck coast, flagstaff hill, maritime museum, maritime village, flagstaff hill maritime museum and village, cooking instructions, department of public instruction, food, domestic, cookery, kitchen, recipe, education, training, domestic life, cooking, recipes, food & beverages, domestic work, education and training, card no. 10

Although these scales cannot be identified against a historical period of Australian development they are therefore placed in a time frame when commercial markings from manufacurers were not important enough to have domestic kitchen items labeled. These cast iron scales were made for domestic and possibly rural areas and not for cities where demand for known branded utensils was more an issue. These scales are very "basic" and not to the level of weighing detail that commercial scales had to be at. These scales do not show any visible markers for accurate measurement. The "near enough is good enough" principle can be related to these scales.These scales are significant as they identify one of the basic preparation items for the weighing of foodstuff before the televising of "cooking" shows (1960s onward). The meals for which quantity measurements are required for domestic cooking is not exact however the use of cup measurements for large dishes is tedious and these scales offer the capacity for a larger mixture and an easier method for the "cook". As the need for accurate measurements of ingrediants for rural domestic meals has in the past been not been critical the requirement of accuracy that these scales do not provide is of no consequence. Domestic kitchens in the Kiewa Valley and the type of meals produced would not have required the accuracy of ingrediants that "modern " international cuisines of the later 1900's require. These kitchen scale were used whenrecipes had the terms "pinch, dollop, squidge and smidgen" were about as accurate as most recipes needed to be.Black cast iron, medium weighing scales, with a two arm cradle. On one side of the cradle is a two half circle holding frame for the retention of the metal container scoop. This light weight steel scoop/dish allows for the weighing of loose grain or similar type material to be contained and held in place for establish its saleable contents. On the other side of the weighing cradle is a flat circular platform to hold various metal disc. All the disks used on this platform have their weight stamped on them. When the produced filled in the scoop balances with the metal weight on the opposite end of the balance match (visual horizontal appraisal) the appropriate quantity required is obtained. This scale does not have any visual markings on the arms to identify a true balance. It is therefore reasonable to assume that these scales were for domestic use only and not for commercial transactions. There are two weights that are useable with these scales, one is stamped "1 lB"(pound) and one stamped "1" and both are made as a solid round piece of cast metal.The smaller disc has a "1 lb" moulded and pressed form within a marked inner circle and a mouled ridge outer circle enclosure. The other weight is slightly larger and has a moulded "1" located on the top within a raised circular edge.domestic kitchen scales, weighing scales, metal scales

Harriet Frances Wicken, 1847-1937 was a cookery lecturer and demonstrator in London and published her first book “Kingswood Cookery Book” in 1885. She migrated to Australia in 1886 and gave cookery classes at Warrnambool. Over the ensuing years she worked as a Technical Teacher in Sydney and published a number of books on cookery and domestic economy and housekeeping. The author is one of renown in her field and spent a period of time in Warrnambool. The contents of the book show methods of cooking and basic dishes of the time. Small 12 page booklet with pale green cover . Title in different text styles inside square patterned border. “Harrison typ ..Castlemaine” in small fine print at the bottom edgeJ. W. Harrison, Printer and stationer, Castlemaine. warrnambool, wicken, harriet wicken, kingswood cookery book, the australian home, cookery, j. w. harrison, castlemaine, fish dainties

In the industrialized world, as stoves replaced open fires and braziers as a source of more efficient and reliable heating, models were developed that could also be used for cooking, and these came to be known as kitchen stoves.  The first manufactured cast-iron stove was produced at Lynn, Mass., in 1642. This stove had no grates and was little more than a cast-iron box. About 1740 Benjamin Franklin invented the “Pennsylvania fireplace,” which incorporated the basic principles of the heating stove. The Franklin stove burned wood on a grate and had sliding doors that could be used to control the draft (flow of air) through it. Because the stove was relatively small, it could be installed in a large fireplace or used free-standing in the middle of a room by connecting it to a flue. The Franklin stove warmed farmhouses, city dwellings, and frontier cabins throughout North America. Its design influenced the development of the pot-bellied stove, which was a familiar feature in some homes well into the 20th century. The first round cast-iron stoves with grates for cooking food on them were manufactured by Isaac Orr at Philadelphia, Pa., in 1800. The base-burning stove for burning anthracite coal was invented in 1833 by Jordan A. Mott. The subject item is a mid to late 19th century settlers stove probably of Canadian manufacture imported into Australia around this time. The stove gives us a social snapshot into what life must have been like for our early colonialists using this device for heating and cooking in their meagre homes. Cast iron stove with four-legs, 2 plates on top and a hinged front door. The door has been cast with a maple leaf design and the sides have a pattern cast into them.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, stove, domestic heating, domestic cooking, heater, cooking unit, pot belly stove, wood fired stove, wood stove

This fire poker is a basic design that has been used throughout the centuries to attend to a fire for cooking, heating, firing a boiler and similar domestic activities.This object is significant as an example of an item in common use in the 19th and early 20th centuries and is still in use today.Fire poker; a flat metal bar shaped with ring at one end and a right angle bend at the base. It is painted black.flagstaff hill, flagstaff hill maritime museum and village, warrnambool, maritime museum, maritime village, great ocean road, shipwreck coast, poker, fire poker, fire iron, heating, cooking, laundry, tending a fire

Plans for a rail connection between Colac and Beech Forest had been drawn up in 1884 and 1889 but proofed inconclusive because of the enormous cost involved in building a railway in such difficult terrain. Because of the financial depression in the early 1890s such expenditure went of hold. Towards the end of the decade planners recognised that a narrow gauge could be a viable alternative and it was taken up by the community, Parliamentary representatives and the government, although Victorian Railways administration was against the idea. This was overridden. The 1898 Parliament approved a 2 foot 6 inch gauge from Colac to Beech Forest although strict financial limits were set. The route was to be the most direct and the infrastructure the most basic. Construction began in 1900 entailing very steep grades and myriad curves until it finished in 1902. Surveyors and their assistants came before and during the track laying for the whole distance.B/W. Survey camp for the Colac-Beech Forest railway in 1901, showing nine tents, ten men including a cook, survey instruments, and three bicycles. Note the cooking fire on the right.colac: beech forest; railways; survey;

Skippy St Elmo - Champion Skier and High Country Housewife. For much of the winter 1945 newly married Skippy St Elmo was alone in Wallace's Hut while her husband Toni worked as an assistant hydrographical observer for the SEC. During her first two weeks Skippy had her first ski lesson and promised herself that someday she would be able to ski. Before winter's end she was accompanying Toni around the snow gauges. The following year, Skippy and Toni became the first full time residents of Falls Creek. Along with a group of other SEC workers they built the first lodge at Falls Creek, “Skyline” in 1947. Not only did Skippy fulfill her promise to be able to ski but also went on to become the Victorian Women's 1949 Downhill & Combined Champion and in 1954 won the Albury Ski Club Men's championship. While modest about her skiing success, Skippy was very proud of her domestic skills and cooking prowess using a camp oven. She also was spent time sewing ski wear for both Toni and herself. Skippy definitely earned the title of “Falls Creek’s First Lady”.This item is significant because it documents a pioneering figure of Victorian skiing.Poster composed of photos and text explaining basic information about Skippy St. Elmo mounted on display board.skippy st elmo, key figures of falls creek, skyline

Man at fire looks like Nicholas Caire Photographer. Woman Mrs Caire who often travelled with him. Young man possibly H D Bulmer who travelled with Caire and learned photography. Other man helped lug the gearBlack and white photograph showing three men and a woman at a basic campsite of tarpaulin tent washing line and open air cooking in East Gippsland Victoriacamping, photographers