Sunday, June 28, 2015

Blowaway Sponge

4 eggs
3/4 cup sugar
3/4 cup cornflour
2 dessertspoons plain flour
1/2 teaspoon cream tartar
1/4 teaspoon carb soda

Method: Beat egg whites and sugar until meringue consistency, then add egg yolks one at a time. Sift all flours together and add to egg mixture. Bake at 220C (425F) for 12 minutes. This mixture makes three sponges in 17cm (7") tins.

Source: contributed by J. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.95.

Wednesday, June 24, 2015

Meltaway Pastry

3 tablespoons butter
3 tablespoons sugar
2 cups S.R. flour
3 tablespoons milk
1 egg

Method: Melt butter and sugar, either in pan or by heating milk and pouring over the butter. Add egg then flour, mix then roll out very thinly. Suitable for little tarts.

Source: contributed by Mrs. Trevor Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.115.

Saturday, June 20, 2015

Pickled Orange Wedges

Wipe 8 oranges, cut into sections. Put in a saucepan covered with water and 1/4 teaspoon carb soda, bring to the boil and simmer for 10 minutes. In another saucepan put:-

2&1/2 cups vinegar
8cm (3") stick cinnamon
1 teaspoon allspice
2 cups sugar
12 whole cloves
2cm (1") piece fresh ginger

Method: Bring to boil, stirring until sugar is dissolved. Drain orange wedges and put in pan with vinegar syrup. Bring to boil and simmer for 10 minutes. Remove orange wedges with slotted spoon and pack in hot dry jars. Boil the syrup and top up jars, cover and seal ready to eat in one week.

Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.132.

Tuesday, June 16, 2015

Jam'N Oats

1&1/2 cups S.R. flour
1&1/2 cups rolled oats
1 cup apricot jam
1/2 cup brown sugar
3/4 cup shortening

Method: Mix dry ingredients and rub in shortening until crumbly. Put half on bottom and press well. Spread jam, put remainder on top of jam. Bake in moderate oven for 35 minutes.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.80.

Friday, June 12, 2015

Antique Bread and Butter Pudding

4 large eggs
3 tablespoons sugar
3 drops vanilla
125g (4oz.) sultanas
1 teaspoon nutmeg
2 pints milk (4 cups)
Pinch salt
2 slices bread cut into 1" squares

Method: Beat sugar and eggs, add salt, beat the eggs into the cool milk. Pour mixture into an ovenproof dish, add sultanas and stir evenly on the bottom of pie dish. Cut bread into 1" squares and spread with butter, then place them on top of mixture with butter facing upwards. Sprinkle with nutmeg. Bake pudding in electric oven 100C (200F) or until light brown and firm. Stand pie dish in a pan of water whilst baking. If the family do not enjoy, the dogs love it. I was reared on it for 22 years.

Source: contributed by M. Ashby in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.71.

Monday, June 8, 2015

Tuna Mornay

1 packet Chicken Noodle soup
1 teaspoon curry powder
3/4 pint milk (1/2 litre)
1/2 cup grated cheese
3 heaped teaspoons cornflour
1 cup water
1 large tin tuna
1 tablespoon butter
Squeeze lemon juice

Method: Cook soup in water for 5 minutes. Add curry powder, pepper, cheese, butter, tuna, milk; bring to boil. Mix cornflour with Tuna juice and add to mixture to thicken. Remove from heat and add lemon juice. Serve in ovenproof dish.

Source: contributed by J. Horsnell in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.29.

Thursday, June 4, 2015

Simple Chinese Prawn Rolls

(For 4 people)

1 slice of ham (or any cooked meat - 1/2 cm. thick)
4 slices thin bread (very fresh - steam 2-3 minutes to freshen)
4 oz. prawns (green)
3 eggs

Method: Remove the vein from the prawns. Chop prawns into very small pieces.
Add pinch of salt, pepper and monosodium glutomate [sic].
Remove the crusts from the bread.
Slice ham lengthwise and place over the prawns, then roll. Cut in half.
Use beaten egg to seal the edges of the roll and ends. Deep fry.

If a soft roll is wanted - dip the whole roll in egg before deep frying. For a crisp roll deep fry without dipping whole roll in egg.

Banana rolls may be made in identical way - quarter bananas lengthwise.

Source: contributed by J. Lempens in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.39.

Thursday, May 28, 2015

Lincoln Lamb Stew

2 lamb cutlets
2 onions
2 carrots
1 parsnip
1 piece celery
1 large cooking apple
2 tablespoons oil
3 cups stock
2 tablespoons plum jam
Flour, salt and pepper.
Other vegetables may also be used - cabbage, peas, corn, etc.

Method: Trim chops, coat with seasoned flour. Brown in hot oil. Add chopped vegetables and apple and saute for a few minutes. Add plum jam and stock. Bring to boil, reduce heat and simmer for approximately 1 hour. Thicken if necessary. Serve with mashed potatoes. Increase quantities for larger family.

Source: contributed by H. Pope in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.20.

Sunday, May 24, 2015

Salted Cod Florentine

Cut cod into large pieces, and keep in water for few days. Change water every day.
Cover cod with flour, fry quickly in sufficient oil, on each side.
Add diluted tomato paste, salt and pepper. Allow to cook for further 20 minutes.

Serve with croissants.

Source: contributed by R. Mascolo in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.24.

Wednesday, May 20, 2015

Steak and Pineapple Mornay

1 lb. minced steak or mince
2 onions
2 cups boiling water
1 teaspoon salt
1 dessertspoon curry powder (or to taste)
1/2 cup cooked rice
1/4 lb. finely shredded cabbage, or celery (or both)
1 pkt. Chicken Noodle Soup
1 chicken cube
1 small tin pineapple pieces

Method: Fry mince and onion in butter until brown. Add all other ingredients. Cook very quickly for about 20 minutes. Stir constantly to be sure rice and noddles do not stick.
Serve from a casserole dish immediately. (or reheat as desired)

Source: contributed by E. Anesbury in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.32.

Saturday, May 16, 2015

Rice Salad

Amount of ingredients depending on the number of servings.

Cook rice in salted water. Do not overcook. Drain, and rinse in cold water. Put aside and prepare the following salad into which rice will be tossed.

Sliced mushrooms (1 can)
Sliced artichokes (1 can)
Lamb's tongue (boil, remove skin & chop finely)
Tuna, shredded (1/2 tin)
Stoned olives (chopped)
Anchovies (2 - 3)
Oil, salt and pepper and the juice of 1 lemon.

Mix all ingredients together - including the rice.

Source: contributed by R. Mascolo in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.6.

Monday, May 4, 2015

Veal Cutlets Princess

Six Cutlets, 300 ml water, 1 onion, 500 g peas, salt and pepper, mint, 2&1/2 teasp. gelatine.

Potato salad -- 1 litre boiled potatoes, 1 white onion, parsley, 1/2 teasp. made mustard, pinch salt, little pepper, juice 1/4 lemon, 1 cup cream.

Method: Trim the cutlets, simmer gently with the water, onion, salt and pepper for 3/4 hour. Cook peas with the mint. Rub the peas through a sieve, add 2/3 cup of the stock in which the gelatine has been dissolved. When nearly set, coat the cold cooked cutlets with the jellied peas. Place in the refrigerator and leave till quite firm.

Serve with potato salad. -- Dice the potatoes when cold. Chop onion finely with a little parsley. Mix thoroughly and serve with cream dressing thus: Put in a bowl, mustard, salt, pepper and lemon juice. Add very gradually, cream, stirring all the time.

Source: contributed by Miss L. C. Symons (Robertstown) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [January 4, "Additional Prize (With Potato Salad)"].

Tuesday, April 28, 2015

Mutton Charlotte

Cold mutton slices, tomatoes, stale bread, salt, pepper, onion.

Method: Grate some stale bread, put the crumbs at the bottom of a greased pie-dish, then a layer of mutton, then some slices of tomatoes. As you proceed season with salt and pepper and a little minced onion. Let the top layer be of tomatoes. Sprinkle a few breadcrumbs over the top and bake for 3/4 hour. Tinned tomatoes may be used if fresh ones are not available.

Variations: Miss B. M. Limbert (Metropolitan) scalds her tomatoes and skins them, uses shallots instead of onion, and adds dobs of butter on top of top breadcrumbs.

Mrs. W. D. French (Postal) adds a crust made from thin slices of bread spread thickly with dripping or butter, and then moistened with gravy or stock or Oxo. A batter of 3 tablespoons S.R. flour, 1&1/4 cups milk and 1 egg is then poured over the whole.

Source: contributed by Mrs. R. P. Wood (Owen) The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.3 [January 9].

Friday, April 24, 2015

Flap Sausages

Mutton flap (about 1 kg meat), soft breadcrumbs, pepper, salt, powdered sage, 1/2 cup ground rice.

Method: Bone flaps, take also any other odd meat, and mince. Mix all ingredients together with water, mix and mince the whole mixture. Shape into sausages, roll in browned breadcrumbs, and store in the refrigerator until needed. -- "Just like the butcher's."

Source: contributed by Mrs L. J. Burton (Kapunda) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [January 5].

Thursday, April 16, 2015

Tuna Bites

1 large tin tuna in spring water, drained
1 tsp lemon pepper seasoning
Juice from 1 lemon
1 egg beaten
1 onion, diced
1/4 cup bread crumbs
Fresh basil chopped
Salt and pepper to taste

Method: Mix all ingredients together.
Roll mixture into small bite size balls.
Roll into bread crumbs and refrigerate.
Pan fry in shallow oil till golden brown.
Serve with dipping sauce.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.13.

Sunday, April 12, 2015

Savoury Slices

1 sheet short crust pastry (10" square) brush with beaten egg and cover with following mixture: -
1 tbspn worcestershire sauce
1 tbspn tomato sauce
100g grated Kraft cheese
2 bacon cubes crushed or bacon bits

Roll up firmly but not too tightly. Brush lightly with egg and cut into thin slices (makes approx 30) and bake in a hot oven 450F for 10-15mins until a nice brown. Serve hot or cold.

Alternative filling: brush pastry with worcestershire sauce and cover thinly with sausage meat (approx 200g) pat evenly with damp hands. These may be cooked in toaster oven. Other savoury rolls can be made with a bread base instead of pastry. Cut a sandwich loaf of bread lengthwise in thin strips, butter and cover with mixture as above. Roll and cut in slices and bake until a nice brown.

Another nice filling: spread bread with butter then vegemite and sliced cheddar cheese, roll and slice and back.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.

Wednesday, April 8, 2015

Bridge Dainties

250g butter
1/3 cup icing sugar
1 cup flour (plain)
1/3 cup corn flour

Method: Melt the butter in a saucepan, add the icing sugar, and then add gradually the two flours, sifted together. Whilst still warm put through a biscuit forcer or forcing bag, or drop small pieces on cold oven trays. Bake at 180C for approx 15 minutes.

Source: A Taste of History Behind the Green Door 1909-2009. Compiled for the Centenary of the Queen Adelaide Club (Adelaide: The Queen Adelaide Club, 2009; "not for sale to the public"), p.7.

Saturday, April 4, 2015

Love Cake

1/4 lb. butter
small cup sugar
1 well-beaten egg
1/2 lb. crushed biscuits
3/4 cup chopped walnuts
1 dessertspoon cocoa
1 teaspoon vanilla essence
pinch of salt

Method: Melt butter slowly, take off fire, add sugar and egg, return to fire, cook until very hot but do not boil. (Keep stirring, as it burns quickly). Take off fire, add biscuits, cocoa, salt, walnuts and vanilla and mix well. Place in flat greased tin. Ice with chocolate icing, allow to set, cut into strips when cold. If desired, it can be decorated with chopped nuts, coconut, etc.

Source: contributed by Mrs. C. Godwin in Woodlands 1948 Silver Jubilee Cookery Book ([Glenelg] Adelaide: 1948)

Saturday, March 28, 2015

Hawaian Lamb Chops

6 short lamb chops, 1/2 cup breadcrumbs, 1/2 cup tomato pulp, 1 tspn. brown sugar, 1 dsspn. butter, 1/4 tspn. salt and pepper, 6 bacon rashers, 6 drained pineapple rings.

Method: Twist chops into good shape. Wrap a bacon rasher around each, securing firmly with toothpicks. Place pineapple rings in greased baking dish, top with chops. Combine breadcrumbs, etc. Place on top of chops. Cover. Bake in moderate oven for 1/2 hour. Remove cover. Bake a further 20 mins. or until chops are tender.

Source: contributed by Mrs. G. Johns in Urania Cookery Book. Book 3 (Adelaide: n.d. [reprint with errata of 1976 edition]).

Tuesday, March 24, 2015


3 eggs
1 cup sugar
1 cup S.R. flour

Method: Beat eggs whites - add yolks and sugar. Fold in flour lightly. Drop in teaspoons on greased oven slide. Bake in moderate oven until pale gold (About 5 minutes). Fill with mashed bananas and cream. Sprinkle lightly with icing sugar.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.77.

Friday, March 20, 2015

Cottage Cheese Pears

4 firm, ripe pears
1&1/2 tablespoons lemon juice
8 oz. cottage cheese
2 tablespoons Mayonnaise
3 tablespoons oil
pinch salt, mustard, pepper & sugar
3-4 oz. lean ham
1-2 tablespoons chopped parsley

Method: Peel, core and halve pears. Blend the oil and lemon juice with seasonings, sprinkle this or just lemon juice over pears to keep them from discolouring. Blend the cottage cheese with diced ham, mayonnaise and chopped parsley. Pile into the halves of the pears, put on lettuce, top with parsley.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.52.

Monday, March 16, 2015

Kidney Soup

3 sheep kidneys
1 dessertspoon soy sauce
1 teaspoon cornflour
2 ozs mushrooms
1 pint stock, hot
1/2 oz lard or oil

Method: Skin kidneys and remove core. Cut into very thin slices. Mix cornflour with enough water to make a thin paste, add kidney and mix well. Fry the sliced mushrooms and the kidneys in the hot lard or oil for 3 minutes. Add the hot stock, bring to the boil and serve.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.13.