Mock Raspberry Jam

3kg peeled tomatoes
1 bottle raspberry extract
1 tin raspberry jam
2.1/2kg sugar

Method: Cook tomatoes for 20 minutes, add sugar and boil 35 minutes. Then add jam and extract. Boil again for 10 minutes.

Source: contributed by R. Curnow in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.110.

Dip Lorraine

1 packet French onion soup
1.1/2 cup sour cream

Method: Combine French onion soup, sour cream. Chill for 1/2 to 1 hour and serve with savoury biscuits.

Source: contributed by J. O'Shaughnessy in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.5.

Hawaiian Shortbread

1/2 lb. S.R. flour
1 egg
1 tspn. vanilla
6 ozs. sugar
1/2 tspn. salt
1 tbspn. milk
4 ozs. butter

Method: Cream butter and sugar. Add sifted flour, salt, add beaten egg, milk, vanilla. Stir well till blended. Add extra flour gradually to make stiff dough. Roll out and line two 8" or 10" sandwich trays. Bake in moderate oven.

Filling:
1 dspn. butter
1/2 cup sugar
2 heaped tspns. cornflour
3/4 cup crushed pineapple
2 ripe bananas
1.1/2 tbspns. lemon juice

Method: Put sugar, butter, cornflour and pineapple into saucepan and stir till thick (over low heat) remove and cool. Then add mashed banana and lemon juice. Leave till cold. Spread into shortbreads and decorate with whipped cream or meringue made with 4 egg whites beaten stiffly with heaped tablespoon icing sugar. Pile on top and bake till a light brown.

Source: contributed by B. Cellier in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.7.

Pickled Vegetables: Figs

Soak as many figs as you can cover with 4.8 litres vinegar for three days, then pour off the vinegar and add to it 1 kg sugar or treacle, 1/4 teaspoon cayenne pepper, 125 grams salt, 60 grams each of allspice, ground cloves and ground ginger and boil for 1/4 hour. Pour over the figs while boiling and cover jars.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.15.

Rockmelon and Grape Salad

2 cups rockmelon balls
1&1/2 cups sultana grapes
1 pkt. (30 oz.) cream cheese
1/4 cup salad dressing or mayonnaise
Lettuce

Method: Combined melon balls and grapes. Chill. Mash cream cheese, blend in mayonnaise or salad dressing. Combined with fruit. Serve on lettuce leaves.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.61.

Devilled Pineapple Dip

4 oz cream cheese
4&1/2 oz devilled ham paste
3/4 cup crushed pineapple, drained

Method: Beat cream cheese & devilled ham paste together, add crushed pineapple & mix thoroughly. If too thick, add some pineapple juice to the mixture.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.3.

Impossible Country Quiche

3 eggs
1/2 cup chopped bacon
3/4 cup pastry mix
1&1/2 cups milk
Small chopped onion (optional)
1/2 cup grated cheese

Method: Beat eggs then add rest of ingredients. Bake in Pyrex dish 45 minutes in moderate oven.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Orange Honey Fluff

1 tbsp honey
2 tsp lemon juice
2 egg whites
rind and juice 1 orange
300g natural low-fat yoghurt
extra orange to decorate

Method: Blend honey with juices. Add rind and yoghurt. Whisk egg whites till stiff and fold into mixture. Spoon into dishes and refrigerate up to 1 hour (or it will separate). Serves 4. 1 serve = 75 cal. (314kj).

Source: contributed by D. Palmer in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).