Carnation Milk Delicacy

1 tin Carnation milk (after 1 day in refrigerator)
1/2 cup sugar
6 big tspns gelatine soaked in cup of fruit juice
Flavouring to taste
Pinch of salt

Method: Mix with Mixmaster until it rises to top of basin like cream; lastly add the soaked gelatine, & beat vigorously until well mixed. Have dishes ready & put half in each. When set firmly, place one on top of another, & decorate as desired with pineapple, cream & bananas, etc. Set in refrigerator.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.26.

Veal, Banana and Bacon Casserole

1 & 1/2 lb fillet of veal
1 egg
1 tab. diced green pepper
Salt and pepper
1 tab. flour
1 cup brown gravy
2 tabs. fine oatmeal
3 rashers bacon
3 bananas
1 teas. finely chopped onion
1/3 cup sherry

Method: Peel bananas & cut in half length-wise. Dip each half in beaten egg then in seasoned oatmeal. Fry in butter until brown, turning frequently. Cut veal into six pieces large enough to roll around each piece of banana, when rolled secure with tooth pick. Coat each with seasoned flour. Brown in hot dripping, oil or butter & arrange in casserole and cover with bacon. Add onion, green pepper & sherry to the gravy & pour into the casserole. Cover and bake in mod. oven for 1&1/2 to 1&3/4 hours. If no gravy on hand some can be made after browning veal. Serve with carrots, sliced & cooked in small amount of water, drain. Add butter, parsley (chopped) & lemon juice. Serve also peas, rice or mashed potatoes. A french salad goes very well with this dish.

Source: contributed by Mrs. J. R. Sabine in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.25.

Curried Tuna Squares

4 cups cornflakes
1 small can tuna
2 cups cooked rice
1 dsp finely chopped onion
1 dsp lemon juice
1/2 tsp curry powder
2 eggs
3/4 cup milk
2 dsp butter
salt and pepper to taste

Method: Crush cornflakes, drain and flake tuna. Combine with rice, onion, lemon juice, seasonings, eggs, milk and 3/4 cup of the cornflakes. Spread mixture into a greased baking tin. Mix remaining cornflakes with butter and sprinkle over tuna mixture. Cut into squares. Bake in moderate oven about 20 mins.

Source: contributed by D. Dickens in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.27.

Lazy Continental Cake

1 bought sponge cake
1/4 cup coffee essence
1 large carton whipped cream
3/4 cup mixed nuts
2 tablespoons brandy
100g cooking chocolate
1/2 cup mixed nuts [sic; ?=berry jam]

Method: Cut sponge into 4 layers while frozen (makes it easy to cut). Melt chocolate in saucepan over boiling water. Add coffee and brandy, beating until smooth. Cool and then mix into whipped cream. Spread each layer with berry jam and then chocolate cream mixture. Sprinkle the top of the cake with mixed nuts. Can be filled or decorated in 100 different ways.

Source: contributed by M. McLean 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), p82.

Deep Sea Sorcery

3 onions
Lemon juice
2 tins tomatoes
Thyme
Worcestershire Sauce
1.1/2 dozen fish fillets
3/4 - 1 cup white wine
2 cups dry rice
Salt and pepper
Butter
Flour
1 cup milk
Parsley
2 teaspoons curry
Hard boiled egg
Lemon slices

Method: Saute onion until tender, do not brown. Reduce heat, place cut green pepper, thyme, Worcestershire sauce and undrained tin tomatoes. Simmer uncovered for 15 minutes. Reduce heat to low and place fish in. Sprinkle salt, pepper, curry powder, pour 1/4 cup wine over fish, fit lid and cook for 10 minutes. Make white sauce from butter, flour, milk, extra wine and seasonings. Add to some cooked rice, seasonings, parsley and cut hard boiled egg, stir well, gently cook. Add little green pepper, slices of lemon etc. for colour.

Source: contributed by Mrs. G. Wilsdon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.23.

Hint

Instant potato powder makes a quick thickener for soups or stews.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.32.

Fruit Curacao Cocktail

425g tin pineapple pieces
425g tin peaches
425g pears
Mint
2-4 tablespoons Curacao (blue liqueur)
Cherries

Method: Mix pineapple pieces with diced pears and peaches, then toss in curacao. Chill thoroughly. Pile in cocktail glasses and garnish.

Source: contributed by K. Hughes in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.6.