Tuesday, July 16, 2019

Coleslaw with a Difference

1 large cabbage
1 large onion
1 green pepper

Put in layers in bowl.

Sprinkle one small cup sugar over but do not stir.

Boil together:
1 tspn mustard
1 tspn celery seeds
1 tspn salt
1 cup vinegar
3/4 cup salad oil

Do not stir this mixture, but pour straight over slaw, put in fridge overnight. Drain off excess dressing. This slaw will keep for two weeks if you keep adding cabbage to keep crisp.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.91.

Friday, July 12, 2019

Seafood Cocktail Sauce

1 tin whipped evaporated milk
juice 4 lemons
1/2 tspn salt
pinch cayenne pepper
pinch nutmeg
2 tabspn Worcestershire sauce
3 packets tomato puree
(cream can be added)

Mix all together.

Source: contributed by Winsome Dinning in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.80.

Monday, July 8, 2019

Tomato & Spaghetti Preserve

Cook for 1 hour:
12 lb peeled, chopped tomatoes
5 large onions, chopped small
1 large cup sugar
2 dessertspn salt
1 level dessertspn curry
pepper

Strain through a sieve or blend. Cook 500 g packet of no. 1 spaghetti in salted water for 15 mins. Drain and add to pulp. Add 1/2 lb grated matured cheese and 1/2 lb butter. Bring to boil. Fill Fowler jars, sterilize 30 mins at 200F. This mixture deep freezes quite well.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.88.

Thursday, July 4, 2019

Tomato Jam - Raspberry Jam

6 lb ripe tomatoes
5 lb sugar
1 tin raspberry jam
1 bottle raspberry cordial - Bobo

Method: Chop tomatoes and boil 1/2 hour. Add sugar and boil 3/4 hour. Stand 5 mins. Add jam and cordial and stir well. Bottle while still hot.

Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.85.

Friday, June 28, 2019

Cheese & Bacon Savoury

(Renamed "Rat Bait" by my teenage children - Phyllis Rohrsheim-Boucher)

Spread thickly with butter or margarine 6 slices of thinly sliced white bread. Cut to size required and place on oven tray and spread each piece with the cheese and bacon mixture:

The mixture -
1 cup grated tasty cheese
2 rashers bacon, finely chopped
1 tspn dry mustard
pinch cayenne pepper
Mix with one or two eggs to make a spreading paste.

Bake in moderate oven until golden brown. Delicious hot or cold.


Source: contributed by Phyllis Rohrsheim-Boucher in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.81.

Monday, June 24, 2019

Oeufs Mimosa

(I think this might be renamed "Wattle Eggs")

2 large eggs
200 g crab meat
mayonnaise

Method: 
Hard boil eggs. When cold, shell and cut into halves.
Remove yolks and keep aside.
Mix crab meat with a little mayonnaise, spoon this into white halves, arrange on a large dish, cover with a thin layer of mayonnaise and sprinkle with chopped yolks.

Source: contributed by Ann Szuster in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.80.

Thursday, June 20, 2019

Salmon Mousse

2 & 1/2 dessertspn gelatine
1 & 3/4 cups hot water
1 teaspn salt
2 tabspn white vinegar
2 gherkins, finely diced
chopped olives (6)
1 tabspn green pepper diced
1/2 cup mayonnaise
1/2 cup whipped cream
16 oz can salmon

Method: Dissolve gelatine in water, add salt, chill. When slightly thickened beat until consistency of whipped cream. Fold in vinegar, gherkins, olives, green pepper and then mayonnaise, cream and flaked salmon. Mix and turn into fish-shaped mould if you have one. Chill until firm. Turn onto a bed of shredded lettuce and watercress. Garnish with green mayonnaise. Serve with cucumber and tomato salad.

Source: contributed by Maurine Flint in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.79.

Sunday, June 16, 2019

Quick & Tasty Meal

Butter one slice bread and make into cheese sandwich. Cut into squares and place in small heatproof dish. Pour over one beaten egg with small amount of milk, salt and pepper and a liberal sprinkling of cheese. Bake 30-45 minutes. Serve with green salad. Try adding chopped and sauteed bacon, cold mashed potato, left-over cauliflower, ham or asparagus, chopped parsley.

Source: contributed by Mary Roberts in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.78.

Wednesday, June 12, 2019

Purple Poison Punch

[Cooking Children Can Do With Supervision]

4 cups cold milk
2 cups chilled ginger ale
1 cup cold unsweetened grape juice
1 & 1/2 cups vanilla ice cream

Method: Combine all ingredients in punch bowl. Stir with ladle. Use spoon to cut icecream into small pieces. Serve punch with ladle, add a piece of icecream to each cup.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.139.

Saturday, June 8, 2019

Minnie's Grandma's Gingerbread

8 oz butter
5 oz sugar
6 oz treacle
8 oz SR flour
1 egg
2 tabspn ground ginger

Method: Melt butter to oil, add sugar and treacle. Mix together until there is no "free oil" floating in it. Add ginger and flour sifted together. Mix well and add beaten egg. Line a lamington tin, 8" x 12". Put half almonds on top so that when cut a piece will be on each section. Bake in a moderate oven 40-45 mins.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.47.

Tuesday, June 4, 2019

Juicy Roast Chicken

1.5 kg chicken pieces
1 can cream of chicken soup
1/2 cup white wine

Method: Place chicken pieces in shallow baking dish. Dot with butter. Roast uncovered at 350F for 30 mins. Blend soup and wine. Pour over chicken and bake uncovered for another hour. Chicken becomes golden brown, but stays very juicy.

Source: contributed by Maude Anderson in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.21.

Tuesday, May 28, 2019

Clam Delight

1 packet cream cheese
2 tspn lemon juice
1 tabspn grated onion
2 tspns Worcestershire sauce
3 drops Tabasco
1 can of clams (or smoked oysters)
chopped parsley

Method: Break up cheese. Add lemon juice, onion, Worcestershire sauce and Tabasco and beat (or blend) until smooth. Stir in chopped clams and parsley. Serve with cracker biscuits.

Source: contributed by Jo Fuller in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.77.

Friday, May 24, 2019

Cheese and Jam Slice

1 & 1/2 cups plain flour
1/2 tspn baking powder
1/2 tspn salt
1 & 1/2 cups rolled oats
1 cup brown sugar, firmly packed
6 oz butter
4 oz tasty cheddar cheese, grated
3 tabspns apricot jam

Method: Sift flour, baking powder and salt, add next two ingredients. Work in butter till mixture is crumbly. Put half in greased 7" x 11" slab tin. Spread with jam and top with cheese. Press rest of mixture firmly over top. Bake in moderate oven 35-40 mins. Cut into slices whilst hot.

Source: contributed by Bonnie Fletcher in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.42.

Monday, May 20, 2019

Sweet & Sour Chicken Sandwich Filling

1 small can crushed pineapple
2 cups chopped cooked chicken
125 g Philly cream cheese
4 spring onions, finely chopped including some of the green tops
2 tabspns finely chopped almonds
1 tspn salt or less
3 tspn soy sauce
(optional extras - parsley, grated carrot, finely chopped celery)

Method: Drain pineapple. Combine with remainder ingredients and add just enough of the reserved pineapple syrup to give a good spreading consistency.

Source: contributed by Irene Reid in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.77.

Thursday, May 16, 2019

Cherry Ripe Balls

2 cups Bran Buds
1 tin condensed milk
2 cups coconut
6 oz Copha
4 oz chopped cherries
2 tabspn Bo Bo raspberry cordial extract

Method: Mix dry ingredients, add condensed milk and melted Copha. Shape into balls, let set and dip in melted chocolate. Makes approx. 6 doz.

Source: contributed by Winsome Dinning in  The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.56.


Note: Bo Bo [the Clown] raspberry cordial extract - see https://www.nfsa.gov.au/collection/curated/bobo-clown (National Film & Sound Archive [image source]); http://www.awesomeadelaide.com/tag/bobo-cordial/ (Awesome Adelaide); http://knifeandforkintheroad.com/2013/08/28/on-bobo-cordial-bottles-of-pop/ (blog)

Sunday, May 12, 2019

Curried Pasta Salad

Salad can be made 2 days ahead.

1 cup pasta
1 med green pepper, chopped
100gms baby mushrooms chopped
1 med red pepper chopped
2 tbspns chopped chives

Method: Cook pasta till tender, drain. Place in a large bowl with peppers, chives & mushrooms.

Curry Dressing:
2 tbspn curry powder
1 tspn castor sugar
1/4 cup white vinegar
1/2 cup oil
1 tbspn cream

Combine curry powder & sugar in bowl, gradually stir in oil, vinegar & cream.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.57.

Wednesday, May 8, 2019

Quick Recipe - Ju-Jitsu

500g mixed fruit and nuts
1 can condensed milk
1 cup SR flour
1/2 tspn each of mixed spice and nutmeg

Method: Mix all together and spread into a greased slice tin and smooth top. Bake in moderate oven 15-20 mins. Take from oven and cut into squares and leave in tin to cool. When cold cut through and remove from tin.

Source: contributed by Erica George in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.36.

Saturday, May 4, 2019

Creative Liver Pate

1 kg chicken livers
250 g butter
3 tabspns brandy
1 onion, chopped
1 red capsicum, chopped
3 rounds ham, chopped
1 tspn salt
1 chicken cube
1 sprig fresh thyme
1 tspn French or Dijon mustard
1/2 tspn fresh nutmeg
fresh ground black pepper

Method: Wash livers. Melt half the butter, add livers and toss. Add onion, capsicum and ham, and toss. Simmer gently 5 minutes. In a separate pan warm the brandy. Turn off the exhaust fan, pour brandy over livers, ignite and shake. Put lid on pan, simmer gently about 10-15 minutes. Remove pan from heat and cool a little. Tip contents into food processor, and add all remaining ingredients - blend till smooth.

Creatively add either walnut pieces, or blanched almonds, or sliced mushrooms or slice stuffed olives or ……

Garnish to serve accordingly.

Note This pate freezes really well, and children love it.

Source: contributed by Alvena Hall in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.5.

Sunday, April 28, 2019

Sunday Night Slice

1 lb. [500 gm.] minced steak
1 small onion, chopped
1/2 cup evaporated milk
3/4 cup All-Bran or Bran Buds
1/4 cup warm water
1 green capsicum, cut into rings
2 tomatoes, sliced
1/4 lb. [125 gm.] cheddar cheese, grated
1 egg, beaten
1/2 teaspoon salt
freshly ground pepper

Method: Combined minced steak, onion, milk, egg, salt and pepper and mix thoroughly. Soften All-Bran or Bran Buds in the water and add to mince mixture. Spread evenly into a 10" x 7" (25 cm. x 18 cm.) baking pan. Place capsicum rings and tomato slices on top and sprinkle with cheese. Bake in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 35 minutes or until mince is cooked. Cut into squares and serve on hot buttered toast or with side salad. (6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.34.

Thursday, April 25, 2019

April 25: Digger's Dream Sandwich

Cream 1/3 cup butter and 1 cup sugar until soft. Beat in 2 egg-yolks, add 3/4 cup strong cold coffee and 2 tablespoons cocoa dissolved in a little hot water. Stir well. Add 1 teaspoon vanilla, then 2 cups S.R. flour, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon mixed spice, and pinch of salt sifted well together. Mix well and fold in stiffly beaten egg-whites. Pour into two greased sandwich tins and bake 1/2 hour in moderate oven.

Filling: Cream 1&1/2 tablespoons butter with 2&1/2 cups icing sugar, add 2&1/2 tablespoons cocoa, 4 tablespoons strong hot coffee, and pinch salt. Stir until smooth and spread between layers and on sides and top of cake.

Source: contributed by Mrs. Ivan Steer (McLaren Vale) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973).

Saturday, April 20, 2019

Easter Apple Pie

4 oz Margarine
5 oz S.R. Flour
Pinch Salt
1 egg
3 oz Sugar
5 oz Plain Flour
4 tbspns water

Method: Mix ingredients together, then roll out and place in slice tin, put on top of pastry a generous serving of strained stewed apples.

TOPPING:
2 oz melted Butter
1 cup coconut
1/2 cup Sugar
2 eggs

Bake in Mod oven for 30 mins.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.60.

Tuesday, April 16, 2019

Curried Tuna or Chicken Mornay

15 oz tin tuna, 1 pkt Continental dutch curry and rice soup, 2 cups water (cold), small onion or chopped chives, 1 tin sweet corn kernels, approx. 1/2 cup cauliflower.

Method: Make up soup with 2 cups cold water, mixing to a paste first. Then bring to the boil. Add the cut up cauliflower and onion, and cook for a few mins. Drain corn and tuna, and add to the mixture. Place in casserole. Top with breadcrumbs and grated cheese. Dot with butter and bake until golden brown.

Source: contributed by D. Gum in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.27.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."