More about Aunt Daisy
The Aunt Daisy Cookbook was edited by Barbara Basham. This is rather important. Aunt Daisy was a radio personality from 1936 to 1963. There’s a two page introduction to her career in the front of the book, which gathered together recipes and household hints from the many years of her voice echoing in New Zealand kitchens.
So how did a disembodied voice become such an iconic part of New Zealand food? I have no idea. The introduction doesn’t say. It does, however, explain why Barbara Basham is the editor of her collected recipes and hints. “Aunt Daisy” was Mrs Daisy Basham MBE. There aren’t many Members of the British Empire round these days. I guess this is something to do with there not being much British Empire around much.
The recipes aren’t written in a standard modern Ingredients/method format, but in exactly the way those home made cookbooks I have describe how to make something. One day I might have to trace that format and find out where it came from. It’s too standardised to have appeared by chance.
For North Americans, make sure that you sound that ‘h’ at the beginning of ‘herbs.’ Otherwise it won’t sound like a NZ recipe.
Some of her recipes are conservative and some are drawn from international sources. Some have names that these days are rather unacceptable in a cookbook. Let me give you an example of one.
Faggot Loaves
Half pound raw liver, 2 medium onions, 2 rashers of bacon, 2 or 3 slices of bread, 2 eggs, 2 tablespoons flour, milk, seasoning, herbs if liked. Beat eggs and make into batter with flour and milk, add seasoning and herbs. Mince liver, onion and bacon, catching juice; soak bread in milk. Mix all, blend with batter. Put into greased tins with covers, or in pie dish. Cook in oven in pan of water. Serve hot or cold in slices.
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