Information Sheets

  • Immerse yourself in life in the 1940s for a day wearing clothing of the time, enjoying children’s entertainments and eating an...
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  • An artefact is any item made by humans. It can prompt memories and reflect family and community histories that provide...
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  •   Private motorists issued with enough petrol to drive about 20 miles per week in order to cope with the huge demands
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  • As Prime Minister of Australia Ben Chifley became the subject of many images - photos, portraits, sketches and cartoons...
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  • An easy way to clean a chenille bedspread, which is very difficult to handle on your own when wet, is to hang
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  • Ben Chifley, Australia's Prime Minister from 1945 - 1949, has been called Australia's best-loved prime minister.
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  • Today Ben Chifley is remembered in all sorts of ways in and around Bathurst.  The most important memories of Ben are those
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  • Step 1 Select a historic site to study. Number 10 Busby Street, the home of Ben and Elizabeth Chifley throughout their married
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  • Conducting an oral history interview with some one who lived in the 1940's is an excellent way to understand what life was
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  • With food in short supply, people used recipes that required limited ingredients or used small amounts of rationed foods...
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  • When you visit Ben Chifley’s home in Busby Street you will be able to see many of the things that he used in
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Cakes & Biscuits

Mrs Chifleys Tea Set

Rich cakes require a hot oven or the fruit will sink to the bottom, plain cakes require a moderate oven or they will hard on the top in the first half hour and then being unable to rise will become heavy. Cake tins should be lined with paper both at the bottom, sides and 3 inches above the top. Small cakes are better cooked briskly with a good heat at the top. Tins for sponge cakes should be greased by being brushed with melted fat or butter, sprinkled with equal quantities of flour and caster sugar.

The tins and all materials should be prepared before commencing to mix the cake. Sultanas and currants should be rubbed clean with dried flour and the stones removed, candied peel cut in thin slices or dice, almonds blanched and chopped, eggs well beaten, flour sifted. Sponge cakes must not be beaten after adding the flour and must cook in a very moderate oven.



 Mrs Chifleys Kitchen

A pudding which is to (be) boiled should be placed in a saucepan of boiling water the water must boil all the time the pudding is cooking and the pudding must be under the water the whole time. A kettle of boiling water should be at hand to fill up the saucepan as may be necessary.

A boiled pudding may be cooked in a basin mould or in a scalded floured cloth - the larger the saucepan you have the better the pudding will be. Puddings boiled in the cloth are the lightest, pudding basins should be well greased and dusted with sugar for a fruit pudding.

The crust should be a quarter of an inch thick for beefsteak puddings and 1/8th inch thick for a fruit pudding the basin should always be quite full and the cloth should not be tied too tight over it, the cloth should be scalded and floured - to dish up a pudding lift it out of a saucepan with a fork on the lid of the saucepan turned up to catch the water take the cloth by all four corners draw it gently towards the top. If the pudding cracks it is not done - meat puddings should never be turned out at all.



Soap SaverSimilar to most women during this period Elizabeth Chifley’s household recipes extended beyond the normal cooking of meals, cakes and biscuits.  Other recipes or household hints included making furniture polish and how to preserve eggs. Such hints were often passed down from generation to generation or were provided in popular books such as ‘Mrs Beeton’s Book of Household Management’.