Sunday, March 24, 2019

Cleopatra Pudding

1 pint milk, 1 teaspoon butter, 1 cup cocoanut chips, 2 tablespoons sugar, 1 cup biscuits crumbs, 3 eggs, 1&1/2 cups stewed apples (stewed with very little water).

Method: Warm milk and butter; add cocoanut, sugar and biscuit crumbs; separate yolks from whites of eggs and add to the mixture. Pour half of mixture in a greased piedish; spread on the apples and cover with remainder of mixture. Bake for 1/2 hr. Beat egg whites until stiff, add 3 tablespoons castor sugar; place on top of pudding and return to oven until lightly set and a pale brown.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.28.

(Note: on the 'Cleopatra' apple, see https://trove.nla.gov.au/newspaper/article/90620402.)

Wednesday, March 20, 2019

Sausage Dish

1 lb. boiled sausages
2 tbspns. washed rice
1 tin tomato soup
bay leaf
pepper & salt
finely chopped celery
finely chopped bacon

Method: When sausages have been boiled cut into bite sized pieces. Add other ingredients and bake in a casserole dish until rice is cooked approx. 30 mins. in moderate 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.

Saturday, March 16, 2019

Lovely Salad

2 cups curly pasta, cooked
1/2 red capsicum
1/2 cup sweetcorn
1/2 cup crushed pineapple
curry powder
cream
1/2 cup peas
1 onion, chopped
6 mushrooms, sliced
home-made mayonnaise
oil
peanuts

Method: Combine all of the ingredients. Add mayonnaise (see below), curry powder, oil, cream and peanuts to taste. Mix well.

Home Made Mayonnaise
1 can condensed milk
1/2 cup vinegar
1 egg, beaten
1 teaspoon salt
2 teaspoons dry mustard powder

Pour condensed milk into a bowl, add salt, mustard, vinegar and egg. Mix thoroughly until thick. Store in sealed container in refrigerator.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.18.

Tuesday, March 12, 2019

Ginger Cotton Tops

8 oz Ginger Biscuits (crushed)
2 tbsp Golden Syrup
4 oz Sultanas
3 oz melted Copha

Method: Mix well and place in tin.

TOPPINGS:
4 oz Icing Sugar, 2 oz melted Copha and 1 tsp grated Lemon rind. Mix well and spread on top of biscuit mixture. Set in 'fridge.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.38.

Friday, March 8, 2019

Chicken Noodle Savoury

1 pkt Chicken Noodle Soup
1lb Minced Steak
1 Onion (chopped)
3/4 cup uncooked Rice
1 pint Water
Pepper

Method: Combine all ingredients in a casserole dish, cover, and cook in a moderate oven for 1 hour.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.10

Monday, March 4, 2019

Mock Nougat Bars

1 cup rolled oats, 1 cup sugar, 1 cup SR flour, 1 cup coconut, 1 Tbls golden syrup 4 oz melted butter, 1 egg.

Method: Mix all dry ingredients together, add melted butter, syrup and lightly beaten egg. Mix well. Spread in greased tin and bake in slow oven 20-30 mins. Ice with chocolate icing.

Source: contributed by R. Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.105.

Thursday, February 28, 2019

Auntie Vi's Buns

4 ozs. butter
4 ozs. sugar
2 eggs
6 tbspns. milk
8 ozs. S.R. flour

Method: Cream butter and sugar, add eggs separately and beat well. Then alternately flour and milk. Bake on bun trays in quick oven for about 12 minutes.

Source: contributed by Shirley Cox in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.25.

Sunday, February 24, 2019

Pineapple Step-Ups

1/4 cup pineapple juice
1 tablespoon margarine
1 dessertspoon brown sugar
Pinch ground cloves
1/4 to 1/2 cup diced bacon
2 cups diced veal, or pork, chicken, lamb, etc.
1/2 cup diced onion
1 egg
2/3rds cup fine white breadcrumbs
Salt and pepper
6 rings canned pineapple

Method: Combined in saucepan, 1/4 cup pineapple juice, margarine, brown sugar and cloves. Heat and stir well. Place in bowl diced meat, onion, white breadcrumbs, and mix. Add egg, salt and pepper and combine well. If mixture is too dry, add a little pineapple juice. Then add half contents of saucepan and press mixture together well with fingers. Form into 6 found flat patties, and place one on top of each pineapple ring. Brush baking dish with melted margarine and place Step-ups in dish. Pour remainder of liquid in saucepan over Step-ups. Completely seal dish with sheet of Alfoil. Bake for 35 to 40 minutes at 350F on shelf below centre of oven.

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.24.

Wednesday, February 20, 2019

Coffee Cake (1)

2 cups sugar, 1 cup margarine or substitute, 1 cup treacle or golden syrup, 1 egg, 1 cup strong cold coffee (liquid or instant coffee may be used), 2 tsp carb. soda, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1 cup raisins, 5 cups plain flour (or 4 cups plain flour and 1 cup SR flour), pinch ground cloves.

Method: Cream butter and sugar, add treacle, then the egg and beat well. Add carb. soda to cold coffee and then add to mixture. Sift spices, nutmeg, cinnamon, etc. with flour and add. Lastly add raisins. Bake 350F for approx. 1-1.1/4 hours. This sometimes bakes rather unevenly but is a good standby at shearing time.

Source: contributed by P. Harvie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.77.

Saturday, February 16, 2019

The Savoury Balls

1/2 lb self-raising flour
1 teaspoon chopped parsley
1/4 teaspoon salt and pepper
2 to 3 oz. finely chopped suet
A pinch thyme and sage
Water to mix

Method: Mix all the dry ingredients and make into a light dough with cold water. Divide into small balls, roll each in flour, and drop into the boiling stew. The same balls may be cooked with a boiled leg or shoulder of mutton. For a change, add a small minced onion to the above ingredients.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.31.

Tuesday, February 12, 2019

Cornish Pie

1 lb mince steak, 1 onion, 1/2 lb tomatoes, 1.1/2 cups SR flour, 1 egg, 1 cup milk, 4 oz semi-matured cheese, 1 tsp sugar, pepper and salt to taste.

Method: Slice onion, fry lightly in a little margarine. Add meat, pepper and salt to taste, cook until it changes colour. Thicken with a little flour. Place in casserole, slice tomatoes on top. Sprinkle with sugar, pepper and salt to taste. Make a batter with the flour, egg, milk and a pinch of salt. Pour over meat mixture. Top with grated cheese. Bake 30 mins. in moderate oven.

Source: contributed by E. Corkin in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.26.

Friday, February 8, 2019

Economy Meat Loaf

1 lb. finely minced beef steak
1/4 lb. diced bacon
1 cup rolled oats
1 egg
1/4 chopped onion
1 cup cooked tomatoes (can use tinned ones with juice drained off)
1 tspn. salt
1/4 tspn. pepper
1 tspn. mixed mustard

Method: Beat the egg and combine with all the other ingredients, mixing thoroughly. Pack into greased and crumbed ovenware dish and bake in a moderate oven 1 hour. Eat hot or cold.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.94.

Monday, February 4, 2019

Sea Dream Slices

1/2 lb. crushed Biscuits
2&1/2 ozs. Butter
3 ozs. Brown Sugar
1&1/2 tablespoons Cocoa
2 teaspoons Vanilla Essence
1 cup Mixed Fruit
1 dessertspoon Milk
Pinch Salt

Method: Cream butter and sugar together, add crushed biscuits, then cocoa and vanilla, mixed fruit and salt. Mix well, lastly add milk. Form into rolls and cover with coconut. Chill till firm. Cut into slices.

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

Wednesday, January 30, 2019

Hawaiian Casserole

3 handfuls chopped lamb or steak
3/4 cup plain flour
1 tin tomato soup
1 tin pineapple, chopped
1 onion, chopped
1/2 cup water

Method: Season lamb and roll in flour. Add all ingredients to casserole dish, give a stir to mix, cover and cook in moderate oven for 1&1/2-2 hours. Check every hour. May need to add more water.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.95.

Saturday, January 26, 2019

Witchetty Grubs

1 tin sweetened condensed milk
1 tbspn. golden syrup

Method: Heat together until thick, stirring all the time for 7-10 minutes. Take from heat, add 1 cup crushed cornflakes, 1 cup coconut, 1/4 cup finely cut sultanas, 1/4 cup chopped dates and nuts. Mix together. When cool roll into small finger lengths. Roll in coconut and allow to set firmly before packing.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.153.

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.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."