Thursday, January 24, 2019

Fried Celery

Cut celery into equal lengths, place them in pan, with some bacon pieces, 1/2 pint of water, and a little pepper and salt. Simmer gently for 15 minutes, or a little longer if the celery is large; when cooked take out the celery. Dip them first in beaten egg, and then in breadcrumbs, and fry in dripping. Tomato sauce may be served with this dish. The liquid can be thickened and served in place of tomato sauce.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.27.

Sunday, January 20, 2019

Tongue Toast

Grate finely the remains of a tongue and mix it with the yolk of an egg or spoonful of cream, finely chopped parsley, and pepper. Make it very hot, but not boiling, and pour it on fingers of well-buttered toast. Sprinkle thickly with fine breadcrumbs and brown under griller.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.14.

Wednesday, January 16, 2019

Tomato Creams

Slice some good firm tomatoes. On each slice put a round of ham or tongue and a filetted anchovy cut into strips and laid on in a lattice-work pattern. Whip some cream and flavour it with anchovy and cayenne, and heap a little in the centre of each savoury. Only a rim of the tomato should be left in sight. Garnish with parsley and a little pepper sprinkled on each cream.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.25.

Saturday, January 12, 2019

A Delicious Celery Custard

Combine 1 cupful of celery cut in dice with 1 onion finely chopped. Cook both in 1 cupful of milk for five minutes, add salt and pepper, and pour over 2 beaten eggs. Bake in a buttered dish which has been placed in a pan of water for 1 hour.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.13.

Tuesday, January 8, 2019

Fruit Curry

1 pint of good curry sauce
1 cupful pineapple cut into large cubes
1 cupful peaches cut into thick slices
1 cupful apple cut into dice
Any other fruit desired, making about 4 or 5 cups full
1/4-lb. cooked rice
1 hard-boiled egg yolk
Chopped parsley
1 lemon

Method: Place the fruit in the curry sauce and cooked gently until tender. Arrange the rice in a border on a flat entree dish. Place the curry in the entree [sic], sprinkle a hard-boiled yolk of egg thickly over it, and garnish with thin slices of lemon and finely chopped parsley. Serve hot as an entree or luncheon dish.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.21.

Friday, January 4, 2019

Epicure's Lamb

That shoulder of lamb can be turned into an epicure's delight. Before cooking insert one small clove of garlic in the thickest part near the bone, together with 2 of 3 cloves pressed in here and there. Rub the skin of the lamb with a little olive oil and dust it lightly with sifted flour. Roast in the normal way. When the lamb is about half cooked sprinkle the outside with about 1 dessertspoon of strained orange juice or lemon juice and white table wine, Chablis for preference (1/2 each). Repeat in about 10 minutes, and just before the roast is cooked sprinkle lightly with brown sugar. This burns quickly and imparts a delicious flavour. When making your gravy be sure to pour into it a little of the wine, mixing well, just before serving.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.53.

Monday, December 31, 2018

Celebration Cassata (Heavenly)

2 small bricks ice cream (1 white, 1 chocolate), 2 oz glace cherries, 1 oz mixed peel, 2 oz chopped nuts, 2 Tbls liqueur if desired, 6 chocolate peppermint biscuits, 1 12 oz can chilled Ideal milk, 1/4 cup lemon juice, 1 small can frozen orange juice, 1/2 cup sugar.

Method:
Layer I. Line plastic bowl or pudding basin with chocolate ice cream and place in freezer to harden.
Layer II. Whip Ideal milk very stiff. Gradually add lemon juice and sugar. Fold in frozen orange juice (softened). Partially freeze and cover chocolate ice cream.
Layer III. Crush biscuits, chop nuts and fruit. Mix through softened white ice cream and cover Layer II. Freeze overnight.

Serve in wedges or serve the pudding whole at the table, having covered the pudding with whipped cream and decorated with red and green cherries.

Source: contributed by H. Brooks in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.52.

Friday, December 28, 2018

Mock Oysters

To a pint of corn pulp add enough fine breadcrumbs to hold the mixture together. Add 1/2 teaspoon baking powder and sufficient salt and pepper to flavour. Drop the mixture from a teaspoon into hot fat, making each about the size of an oyster. Fry a light brown, drain on paper, and serve hot.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.17.

Monday, December 24, 2018

Cold Jellied Christmas Pudding

1 packet raspberry jelly
1 teaspn cinnamon
1/4 teaspn spice
1 pint hot water
3/4 cup prunes
3/4 cup raisins
1/4 cup almonds
1/4 cup mixed peel
3/4 cup corn flakes (crushed)
1 tablspn brandy

Method: Combine spices with fruit and wine overnight. Partly set jelly, add all other ingredients, reset mixture. Serve with cream or ice cream.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.40.

Thursday, December 20, 2018

Preserve Christmas Pudding

1 lb butter, 1 lb brown sugar, 1&1/2 [lb] seeded raisins and sultanas, 1/2 lb mixed fruit peel, 14 oz breadcrumbs, 10 oz plain flour, 4 oz finely chopped almonds, 2 tspn nutmeg, 1 tspn ginger, all spice and cinnamon, 2 small tspn salt, 2 tspn carbonate soda, 8 eggs, 2 tbspn brandy, 1/2 cup milk.

Method: Beat butter and sugar to a cream, add eggs one at a time, add dry ingredients, then brandy and milk. Fill jars 3/4 full. Put on rings, lids and clips and preserve keeping water gently boiling for 4 to 5 hours. Add more boiling water if necessary. Water should be up 3 parts of each bottle throughout. Start off with cold water. Recipe fills 7 to 8 Fowler jars and keeps well.

Source: contributed by Betty Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.27.

Sunday, December 16, 2018

Mock Goose

Grease a pie-dish well with good dripping, leave a few lumps scattered at bootom [sic]; slice a raw cooking apple, sprinkle very little sugar, then put a layer of sage and onion stuffing; on this put a layer of lambs fry, then a layer of bacon and if the dish is deep enough repeat layers; have the top layer slices of raw potato or breadcrumbs with lumps of butter or good dripping on top. Bake 1&1/2 hrs, and serve with gravy.

Source: contributed by Mrs. P. Wittke, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.7

Wednesday, December 12, 2018

Festive Slice

2 cups crushed Biscuits
1/2 cup chopped Crystallised Pineapple
1 cup Peel, Cherries and Nuts mixed
1/2 cup each Raisins, Sultanas and chopped Dates
3 tablespoons Sherry
Pinch Salt
1/2 teaspoon each Cinnamon and Nutmeg
3 tablespoons Honey
3 ozs. Copha

Method: Add melted Copha to all other ingredients mixed well together. Press into slab tin lined with greaseproof paper. Place in refrigerator and when firm cut into fingers.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.64

Saturday, December 8, 2018

Broken Hill Pudding

(use as Xmas pudding)

2 cups S R flour
1 cup raw sugar
1 dstspn carb soda dissolved in 1 cup boiling water
1 cup currants/dates or figs
little lemon essence & peel
1 lge tblspn butter
2 tblspns jam

Method: For richer pudding add sherry[,] mashed banana or grated apple. Mix all together & boil or steam for 2&1/2 hours.

Source: contributed by Judy McIntyre in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.69.

Tuesday, December 4, 2018

Spaghetti Mince

1 finely chopped onion
minced, cooked meat, approx. 2 cups
1 tin tomato soup
1 tin tomato puree or tomato supreme
Worcestershire sauce to taste
pinch curry powder (optional)
3 cups cooked spaghetti or pasta

Method: Mix well and place in casserole dish. Warm through approx. 30 mins. mod. oven.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.101.

Wednesday, November 28, 2018

Cold Chicken Curry

2 cooked chickens - diced

Sauce:
2 tblspns vegetable oil
1 tblspns Apricot Jam
2 chopped white onions
1 tblspn fruit chutney
1 tblspn curry
1/2 cup oil mayonnaise
1/4 cup tomato sauce
1/2 cup cream

Method: Heat oil, add onions & cook until softened[,] add curry powder & cook a minute. Remove from heat, add sauce & jam & chutney & leave to cool. Blend this to make a smooth sauce, when cold add mayonnaise & lastly stir through the whipped cream. Stir in diced chicken. Serve.

Source: contributed by Gillian Hansen in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Saturday, November 24, 2018

Canary Pudding

4 oz butter
3/4 cup sugar
2 eggs
1/4 pint milk
2 cups S. R. Flour
pinch salt
1 dstspn lemon juice

Method: Cream butter & sugar, add beaten eggs and lemon juice, then add flour with salt & milk alternately. Steam for 1&1/2 - 2 hours. Serve with hot honey or jam spooned over pudding.

Source: contributed by Mignon Hogben in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.62.

Tuesday, November 20, 2018

Boiled Salad Dressing

1 cup vinegar
2/3 cup milk
2 heaped tspns plain flour
1 sml tspn mustard
1 cup sugar
2 eggs
1 sml tspn salt

Method: Mix flour, sugar, mustard, salt with 1/2 cup of water, then add beaten eggs, milk & vinegar. Simmer until thick, stir often. This is an excellent keeper.

Source: contributed by P. Penna in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.59.

Friday, November 16, 2018

Curried Noodle Salad

2 cups San Remo Spiral Noodles, boiled for 10 mins only, rinse straight under cold water, drain.

Sauce:
small can each of crushed pineapple & whole sweetcorn (both must be drained well).
1/2 cup good (sunflower) oil
2 level dstspns curry powder
salt & pepper to taste
1/3 cup white vinegar
chopped parsley
1 tbspn sugar or 1 tspn liquid sweetener

Method: Heat vinegar to dissolve sugar, then combine with all other sauce ingredients. All above may be prepared day before required, but don't combine noodles[,] corn & pineapple with sauce until shortly before needed. Must be stirred well before serving as sauce settles on bottom.

Source: contributed by L. Pilkington in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Monday, November 12, 2018

Brandy Alexander Pie

1 carton cream
little Brandy
1 pkt Sweet biscuits
1 pkt White Marshmallows

Method:

FILLING:
Dissolve marshmallows in a double saucepan. Allow to cool. When cool, fold in whipped cream & a little brandy to taste.

BASE:
Crumb biscuits, add 1 dspn melted butter, combine fully & press into pie dish. Chill for 1 hour, add filling. Top with grated chocolate. Chill overnight. Serves 8.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.66.

Thursday, November 8, 2018

Chicken and Asparagus Bake

40g butter
2 tbspns. flour
2/3 cup powdered milk
2 cups water
1/2 tspn. dried thyme
2 cups cooked chicken
310g can asparagus cuts, drained
1 cup fresh breadcrumbs
paprika

Method: Melt butter in a saucepan and stir in flour. Combine powdered milk and water and pour into butter mixture. Cook, stirring constantly over low heat until thick and boiling. Stir in thyme, chicken and asparagus and then spoon mixture into greased ovenproof dish. Top with breadcrumbs, sprinkle with paprika and cook in a 180C oven until golden brown about 20 minutes. Serves 4. Mixture can easily be doubled.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.18.

Sunday, November 4, 2018

French Coconuts

1 tin condensed milk
1 tblspn. golden syrup

Method: Heat together until thick -- keep stirring and add 4 cups cornflakes (crushed) and 1 cup coconut. Roll into balls and toss in coconut.

Source: contributed by Mrs. E. Wood (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.54.

Sunday, October 28, 2018

Saucy Chocolate Pudding

2 oz. soft margarine
1 egg
1/2 cup sugar
1/2 cup milk
2 dessertspoons cocoa
1 cup S.R. flour

TOPPING
1/2 cup sugar
2 dessertspoons sifted cocoa
2 cups hot water

Method: Beat sugar, margarine well, add egg then 1/2 cup milk[,] cocoa, flour and mix. Put into deep pyrex dish. Top with topping in order given. Bake 30 minutes in moderate oven -- reduce heat and bake extra 10 minutes.

Source: contributed by J.G. Keller in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.54.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."