Friday, February 24, 2017

Mock Raspberry Jam

Mock Raspberry Jam (1)

6 lb sugar, 6 lb tomatoes, 1 small tin raspberry jam, 1 bottle raspberry cordial extract.
Skin tomatoes and cook till tender, add sugar, boil till sets. Add raspberry jam and cordial, boil further 10 minutes.

Mock Raspberry Jam (2)

12 lb melon, 8 lb sugar, 1 bottle raspberry cordial extract, 1 tin raspberry jam.
Mince melon finely. Sprinkle over 4 lbs sugar, leave stand overnight. Next day boil till clear, add remaining sugar, extract and raspberry jam and boil till it sets on saucer.

Source: contributed by Shirley Rorhlach and Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), pp.55, 56.

Monday, February 20, 2017

Creamed Beef Delicious

1 lb. lean steak cut fine or 1 lb. mince.
1 slice bacon
1 small onion
1.1/2 cups milk
1 large tbspn. flour
1 tbspn. butter
1/2 tspn. mixed herbs
Pepper and salt
Parsley

Method: Mince or chop onion and bacon small. Fry in butter for five minutes. Mix parsley with steak, add flour, herbs and seasoning. Cook for about 10 minutes, stir in milk and bring to boil. Put in casserole and simmer gently for about one hour. Serve with sippets of toast and sprinkle with parsley. Makes an excellent mornay.

Source: contributed by J. Sheldrick in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.19.

Thursday, February 16, 2017

Eggstatic Spread

5 hard-boiled eggs, mashed, 3 dspns mayonnaise, 2 tspns vinegar, 1 tspn prepared mustard, 2 dspns chopped olives.

This mixture is suitable for sandwich filling, spread for crackers, or as a dip.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.3.

Sunday, February 12, 2017

Potato Yeast Cake (good for shearing)

1 cup warm mashed potato, 1.1/2 cups sugar, 2 Tbls margarine, 2 beaten eggs, 4 cups SR flour, pinch nutmeg, 1 cup sultanas, 1.1/2 cups milk.

Method: Place potato in mixing bowl, add and beat in margarine and sugar. Add milk, eggs, flour, nutmeg and sultanas. Place in a meat roasting dish.

Streusel Topping

1 cup plain flour, 3 Tbls sugar, 2 Tbls margarine, pinch salt, cinnamon.

Method: Rub ingredients together. Sprinkle on top of cake mixture and bake in hot oven 25-30 mins.

Source: contributed by H. Brooks in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.86.

Wednesday, February 8, 2017

Spicy Mutton Satays

1 shoulder mutton
1&1/2 cups apricot nectar
1/2 cup white wine
1 onion, grated
2 tbspns. honey
1/2 tspn. ground ginger
1/2 tspn. ground allspice
salt and pepper to taste

Method: Trim mutton and cut into small cubes. Thread onto satay sticks. Mix remaining ingredients in dish or plastic bag and marinate for at least 30 minutes turning occasionally. Drain and cook under pre-heated grill or on the barbecue. Pour remaining marinade into saucepan. Bring to the boil and thicken with a little cornflour and water paste. Simmer gently. Canned apricot halves may be heated under grill. Serve immediately with sauce.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.102.

Monday, January 30, 2017

Sweet & Sour Sauce to Serve with Prawn Coc[k]tails

1/2 cup unsweetened pineapple juice, 2 teas. cornflour, 3/4 cup water, 2 tabs. tomato sauce, 1 tabs soy sauce, 2 tabs. white vinegar, 1 chicken stock cube.

Method: Mix all to-gether and stir until boiling, Reduce heat and simmer uncovered for 3 mins. Cool.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.47.

Thursday, January 26, 2017

Australian Cakes

1 lb. of flour
5 eggs
1 lb. of sifted sugar
pineapple flavouring

Method: Break the eggs into a basin, beat in the sugar, and when well mixed let it stand for 1/2 an hour; sift the flour, and stir it in by degrees; add pineapple flavouring to taste, then pour into a Yorkshire pudding-tin that has been buttered and sprinkled with flour and sugar; bake in a moderate oven until quite firm. When cold cut into fingers, pile on a dish, and sprinkle with sugar. Time - 20 to 30 minutes to bake. Sufficient for 2 or 3 dozen fingers.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.8.

Friday, January 20, 2017

Paron med Myntasas (Pears in Mint Cream)

Large can pears
1/2-1 pint cream
3 tablespoons mint liqueur or a dew [sic] drops peppermint oil and 1 drop of green colouring
1 oz. semi sweet chocolate
6 oz. black grapes

Method: Drain pears and arrange on platter. Whip cream flavoured with liqueur and spoon onto pears (keeping shape of pears). Sliver the chocolate at room temperature with a potato peeler and sprinkle on pears. Garnish with grapes and set in fridge 2 hours or more. Serve with green lime jelly and ice cream.

Source: contributed by Mrs. Jean Last, Auxiliary Organiser in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.37.

Monday, January 16, 2017

Rabbit Surprise

1 medium rabbit
1 onion
2 or 3 med. carrots
Celery
1 red pepper
Tomotoes [sic] according to taste
3 or 4 rashers bacon according to taste
1 level dessertspoon rice
1/2 teaspoon Maggi seasoning or dash Worcestershire sauce
1 chicken cube

Method: Soak rabbit in salt water about 1 hour, dry thoroughly and joint. Roll in seasoned flour, then fry in butter until golden brown. Place in a casserole. Saute onion in pan (add more butter if needed) until golden, then add tomatoes and fry until soft, pour over rabbit. Make a gravy with the leavings in the frying pan, be sure to make enough to cook rabbit in, then pour over the rabbit in casserole. Add finely sliced cellery [sic] and diced red pepper, 1 dessertspoon rice, and finely sliced carrots. Cut each rasher into four pieces and add chicken cube and seasoning or sauce, and cook in moderate over [sic] until tender. I cook mine in a pressure cooker and it only takes 1/2 hour.

Source: contributed by Mrs. Trix Price (deceased), A.C.H Port Lincoln Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.18.

Thursday, January 12, 2017

Country Corn Bread

Delicious with barbecue

1 x 310g tin of corn kernels
3 cups SR flour
1 tspn. curry powder
125g cheddar cheese (diced)
4 eggs
1/2 cup finely chopped onion
1 x 45g can flat anchovies, drained and finely chopped
1/2 cup milk

Method: Sift flour and curry powder into bowl. Add cheese, corn, lightly beaten eggs, onions and milk. Mix well. Spoon mixture evenly into 2 well greased 23 cm x 8 cm bar tins. Bake in mod. Oven 20-25 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.45.

[Ed. the anchovies have gone missing...]

Sunday, January 8, 2017

Breakfast Economy

1/2 lb. sausages
mashed, cooked potatoes
breadcrumbs

Method: Cut sausages in halves and cover each piece with mashed potatoes. Roll in breadcrumbs and fry in hot fat.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.91.

Wednesday, January 4, 2017

Stuffed Prunes

1lb. prunes
1 small grated onion
parsley
1/2 tspn. curry powder
1 pkt. cheddar cheese
chopped mint
chives
mayonnaise

Method: Mix all together and fill stoned prunes. Another variation is whipped cream and walnuts.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.10.

Wednesday, December 28, 2016

Ham au Gratin

2 tbspn butter, 1/2 cup mayonnaise, 1/2 chopped onion, 1/2 cup sour cream, 7&1/2 oz can mushrooms, 1/2 cup grated sharp cheese, 15 oz can asparagus tips, 1 tbspn mustard, 2 cups cubed ham, 1/2 cup grated cheese.

Method: Fry onion in butter in a frypan until tender, stir in next 7 ingredients. Pour into a greased 3 pint casserole and sprinkle with last 1/2 cup cheese. Place under griller for 5 minutes until browned and heated through.

Source: contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.5.

Saturday, December 24, 2016

Jellied Plum Pudding

1/2 lb prunes, 2 cups water, small stick cinnamon, 3 tspn gelatine, extra 1/2 cup cold water, 4 oz chopped dried figs, 3 oz seedless raisins, 1/2 cup sugar, juice of 3 oranges and 2 lemons, 3 tbspn sweet sherry, 2 oz chopped glace cherries, 2 oz chopped blanched almonds.

Method: Place prunes, cinnamon stick and water in saucepan, bring to a boil, and simmer until tender. Remove stones and chop prunes. Reserve 3/4 cup hot prune juice. Soften gelatine in extra cold water and dissolve by pouring on reserved hot prune juice. Combine prunes and gelatine with all remaining ingredients, mix well, pour into 3 pint pudding mould. Chill until set, overnight if possible.

Source: contributed by Vera Hentschke in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.25.

Tuesday, December 20, 2016

Glazed Ham

Plumrose shoulder ham
1/2 cup brown sugar
1 desspn corn flour
white vinegar 1 desspn
pineapple rings
pineapple juice
2 tspn french mustard

Method: Fasten pineapple rings to ham with tooth picks. Mix other ingredients together and pour over ham, bake 20-30 minutes in moderate oven. Basting frequently.

Source: contributed by D. Frances in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.79.


Friday, December 16, 2016

Christmas Carrots

2 cups sliced fresh carrots
1/2 cup water, or beef stock
1t cornflour
3T sauterne
1T chopped parsley
1T butter
1t lemon juice
Salt and black pepper to taste

Method: Boil the carrots over medium GAS flame till tender but crisp in the water or beef stock approx. 5-8 minutes. Add the butter, lemon juice, parsley and pepper. Blend the cornflour with the sauterne, and stir into the carrots. Mix and boil for 3 minutes over medium GAS flame.

Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979), p.4

[t = teaspoon; T = tablespoon]

Monday, December 12, 2016

Christmas Turkey, Belle Vue

1 No. 50 turkey, baked and cold
1 large stick celery, finely chopped
2 kg apples, finely chopped
1 tsp. gelatine, dissolved in
1/2 cup water
salt and pepper
1 litre mayonnaise

Method: Carefully remove legs and breasts of turkey. Carve the breasts into thin serving slices. Fill cavity of turkey with salad made from celery, apples, mayonnaise, salt and pepper mixed together. Replace legs and carved sliced breasts. Secure in position by brushing with gelataine [sic]. Decorate with slices of pineapple, orange, walnut pieces and glace cherries. (Serves 6-8).

Source: Windsor Wonderful Recipes with compliments Windsor Poultry Service, 14 Sturt Street, Adelaide 5000 (Adelaide, n.d.), p.12.

Thursday, December 8, 2016

Christmas Pudding - Cold

1 lb. lady fingers
1/2 lb. shelled almonds
1/2 lb. crystallised cherries
1 pint hot milk
1/2 cup sugar
1 lb. macaroons
1 pint sherry wine
2 tablespoons flour
1 quart cream, whipped stiff
1 egg

Method: Soak the macaroons in the wine. Blanch and chop the almonds, not too finely. Make a custard by mixing sugar and flour with the egg until very light, add gradually to the hot milk, and let cook in double boiler until very thick, stirring constantly. Cool, add almonds, cherries and the cream whipped very stiff. Line glass bowl with lady fingers, cut in halves. Add the custard, macaroons, cream, putting cherries all through the bowl. Pile cream on the top and decorate with cherries.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.60.

Sunday, December 4, 2016

Christmas Biscuits

1 lb. butter
1 lb. ground rice
5 eggs
1 lb. sugar
2 lb. SR flour
pinch salt

Method: Cream butter and sugar, add eggs one at a time, then ground rice, sift flour and salt, add, mix well. Divide mixture into three. First: add 2 teaspoons lemon juice, a few drops essence lemon. Second: 1 teaspoon vanilla, 1 dessertspoon cold water, 2 tablespoons coconut. Third: 3 dessertspoons extract malt, 3 dessertspoons Golden Syrup. Put through a biscuit forcer and bake in moderate oven about 10 to 15 minutes.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 103.

Monday, November 28, 2016

Craig's Lemon Finger Dessert

6oz castor sugar, 4oz butter, 4 eggs separated, rind and juice of 1 lemon, sponge fingers.

Method: Cream sugar and butter until very fluffy and white. Add egg yolks, juice and rind of lemon (grated). Beat egg whites separately until very fluffy (well beaten). Mix gently, fold into other mixture. Layer of fingers on bottom of dish, cover with some mixture, another layer of sponge fingers and remainder of mixture. Leave overnight.

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Volume 2. By St. Paul's Congregation, Yorketown (1988), p.92.

Thursday, November 24, 2016

Scotch Finger Sweet

1 pkt Scotch-Finger biscuits, 1 tbspn sugar, 1 pkt dried apricots finely diced, 1 pkt lemon jelly crystals.

Method: Soak apricots for 2 hours, then boil for 5 mins with sugar. Place biscuits in dish rough side up. Add jelly crystals to apricot mixture and pour over biscuits. When cold, top with whipped cream. (Make recipe the day before you want to serve).

Source: contributed by S. Lienert in Lutheran Jubilee 150 Cook Book 1838-1988 Volume 2. By St. Paul's Congregation, Yorketown (1988), p.72

Sunday, November 20, 2016

Date Fingers

250g chopped dates
2 tsp mango rind
1/2 cup sugar
1/2 cup sun-flower seeds
2 tbsp sesame seeds
1/4 cup mango juice
90g butter
2 eggs beaten
1&1/2 cups wholemeal s.r. flour

Method: Boil dates, mango juice and rind, butter and sugar together for a few minutes, when cool add eggs, flour and seeds. Spread in swiss roll tin and cook in moderate oven about 1/2 hour. Cut into fingers when cook. (You can sprinkle sesame seeds on top before baking.)

Source: contributed by R. Eiffe in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."