Friday, August 28, 2015

Sultana Cake

1 cup S/R Flour
1 cup Plain Flour
1 cup Sugar
1 cup Sultanas
1 cup Mashed Trombone
250 gm. Margarine
2 eggs

Method: Cream sugar and margarine. Add the eggs and then the remainder of the ingredients. Bake in a moderate oven 45 minutes to 1 hour.

Source: contributed by J. O'Donoghue in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.67.

Monday, August 24, 2015

Cold Oven Scones - Plain

2 cups S/R flour
1 egg
1 cup milk
Salt

Method: Combine all ingredients to make a soft dough. Pat out to approx. 3/4" thick and cut into 2" rounds. Place in cold oven and bring temperature up to 350F.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.86.

Thursday, August 20, 2015

Peppermint Biscuits

1 cup coconut
1/4 cup sugar
4 Wheetbix [sic] (crushed)
1/2 cup S/R flour
4 oz. butter (melted)
1 tablespoon golden syrup

Peppermint Icing -
8 oz. Icing Sugar
1/2 teaspoon peppermint essence
Drop green colouring
Milk to make consistency for icing. Mix well.

Method: Mix all dry ingredients. Pour melted butter and golden syrup on to dry ingredients. Mix well. Press into a greased swiss roll tin. Bake 15 minutes in moderate oven. While still warm ice will [sic] peppermint icing mixture. Allow to set, then cut into slices.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.51.

Sunday, August 16, 2015

Chocolate Cookies (Uncooked)

Bring to boil -

2 cups sugar
1/3 cup cocoa
1/4 cup butter
1/2 cup milk

Remove from heat and add 1/3 cup peanut paste.

Put into a large bowl -

3 cups Oats (quick cooking)
1/2 cup coconut
1/2 cup nuts

Pour boiled mixture over oats and mix. Drop by teaspoonsful onto greased surface. Chill.

Method: Source: contributed by H. Pope in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.52.

Wednesday, August 12, 2015

Chinese Chews

1/2 cup S/R flour
1 cup plain flour
1 cup chopped dates
1/2 cup chopped walnuts
1 cup sugar
2 eggs
1 tablespoon milk
1/2 teaspoon vanilla essence
4 oz. melted butter
Pinch salt

Method: Put all ingredients in a bowl and mix together. Put in a shallow tray. Bake in moderate oven for 40 minutes. Cut while hot. Makes approximately 20 slices.

Source: contributed by P. Nasisi in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.52.

Saturday, August 8, 2015

Milk Cake (Uncooked)

14&1/2 oz. can Carnation milk, chilled
2 teaspoons vanilla essence
7 teaspoons gelatine
1/2 cup boiling water
4 tablespoons sugar
Coconut, fruit and cream

Method: Butter 2 sandwich tins and sprinkle with coconut. Beat milk to thicken, add vanilla, sugar and gelatine (dissolved in 1/2 cup boiling water). Pour mixture into tins and set in refrigerator.

Turn our [sic] 1 cake, put fruit and cream on top - repeat with second cake.

Source: contributed by R. Brown in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.64.

Tuesday, August 4, 2015

Coconut Roughs (Uncooked)

1/3 cup hot mashed potato
1 oz. butter
1&2/3 cups icing sugar
1&1/4 tablespoons cocoa
1&3/4 cups coconut
1 teaspoon vanilla
Pinch salt

Method: Beat butter into hot potato, gradually beat in sifted icing sugar, salt and cocoa. Add coconut and vanilla. Mix well. Spoon teaspoonsful on to greaseproof paper. Refrigerate until firm.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.64.

Tuesday, July 28, 2015

Irish Coffee

1 x 200 gm Dark Chocolate
2 tins Condensed Milk
1 x 26 oz. Scotch Whisky
1 dessertspoon coffee powder
2 x 300 gm. cartons cream

Method: Melt chocolate with one tin condensed milk, then add all other ingredients except the cream which is then mixed in very slowly or it will curdle. If too thick add whisky or 1/2 and 1/2 with milk. Do not add ordinary milk as it will go off.

Source: contributed by E. Anesbury in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.82.

Monday, July 20, 2015

Three Minute Sweet

Take 1 apple for each person, peel and grate.
Sprinkle with sugar, orange juice, a little coconut, sliced bananas.
Serve with cream or custard.

Source: contributed by S. D. Cook in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.44.

Thursday, July 16, 2015

Simple Sweet/Sour Sauce

In a small saucepan stir and bring to the boil -
2-3 cups water
1/2 cup white unspiced vinegar
2 Tablespoons sugar
1 Teaspoon salt
Red food colouring or (tablespoon tomato sauce or tomato paste)

Source: contributed by J. Lempens in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.19.

Sunday, July 12, 2015

French Casserole

1.5 kg blade steak, cubed
2 slices bacon, chopped
2 carrots, 2 peppers, sliced
3 onions, sliced
1 tin mushrooms in butter
1 cup stock

Method: Brown steak, bacon & onions, put into casserole dish, add all other ingredients, bake in moderate oven for 1.5 hours. 
Add: - carrots and peppers
Bake moderate oven for 1&1/2 hours

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.27.

Wednesday, July 8, 2015

Cucumber Spread

3&1/4 cups vinegar
2&1/2 cups sugar
1 teaspoon salt
Green food colouring
4 cucumbers
500g (1 lb.) onions
4 large green apples (unpeeled)

Method: Boil vinegar and sugar until sugar is dissolved. Add salt. Mince apples, cucumbers and onions. Add to boiling vinegar. Cook 2 hours or until thick. When cool tint with green food colouring.

Source: contributed by G. Kunoth in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.133.

Saturday, July 4, 2015

Cheese Strata

2 eggs
6 slices day old bread
1/4 teaspoon dry mustard
1/2 teaspoon salt
125g (4 oz.) cheese
1&1/2 cups milk
1 dessertspoon chopped onion
Pinch cayenne pepper

Method: Remove crusts from bread and arrange three of the slices in a greased baking dish. Cut cheese into thin slices and place on bread. Add remainder of bread. Beat eggs and mix with salt, pepper, mustard and finely chopped onion. Pour over the bread in the dish and stand aside for 1 hour. Put in a moderate oven and bake for 50 minutes or until fluffed and brown. Serve at once.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.129.

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.

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