Damper

4 cups plain flour
1 tspn. salt
1 tspn. carb. soda
2 tspns. cream of tartar
Water

Method: In a large bowl combine flour, salt and risings. Mix well. Slowly add enough water to make a soft dough. Knead on a lightly floured board. Shape into a flattish circular loaf. Grease a camp oven and place in loaf. Let stand for 10-15 mins, then cover and place over fire. Cover lid with hot ashes. Cook for 30-35 mins or until it sounds hollow.

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.46.

Sunday Night Slice

500g minced steak
1 small onion chopped
1/2 cup evaporated milk
1 egg, beaten
1/2 teaspoon salt
pepper
3/4 cup branbuds
1/4 cup warm water
1 green capsicum cut into rings
2 tomatoes sliced
125g grated cheese (cheddar)

Method: Combine steak, onion, milk, egg, salt and pepper. Soften branbuds in water and add to mixture. Spread in a baking pan. Place capsicum rings and sliced tomato on top. Sprinkle with cheese. Bake in moderate oven 180C (gas) for 35 minutes. Cut into squares, serve on hot buttered toast.

Source: contributed by J. Dalwood 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.14.

Coffee Velvet

1 cup very strong black coffee
1 cup whipped evaporated milk. (Cream is even better when available).
2 dspns. gelatine soaked in 1/4 cup hot water
1/2 cup sugar
2 eggs
1 tspn. vanilla

Method: Beat the egg yolks, add the sugar and pour the hot coffee on to them gradually, stirring all the time. Add the softened gelatine and stir until the mixture thickens slightly in a double boiler or over very low heat. Set aside to cool. Add vanilla and fold in stiffly beaten egg whites, then the whipped evaporated milk. Turn into dish or mould and serve chilled and sprinkled with nuts.

Source: contributed by S. Woods in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.3.

Curried Egg Salad

8 eggs
2 sticks celery
4 shallots
3 tablespoons chopped parsley
6 slices of bread
60g butter
3 tablespoons grated parmesan cheese
Lettuce leaves

Method: Boil eggs. Arrange lettuce on platter and on one side place boiled eggs cut into halves. Mix together celery, shallots and parsley and spoon into a row alongside eggs. Place in refrigerator. Remove crusts from bread and cut each slice into 3 rounds using 4cm cutter. Put rounds on an oven tray; brush with melted butter and sprinkle with parmesan cheese. Bake in moderate oven 10 mins or until golden. When cool place next to celery mixture. Offer curry mayonnaise separately.

Curry Mayonnaise: heat 60g butter in pan and sauté 1 finely chopped onion. Add 1 tbspn. curry powder. Cook 1 min and allow to cool. Combine this with 1/2 cup mayonnaise and 1 tbspn. lemon juice. Beat in 1/2 cup cream till soft peaks form.

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.56.

Baked Stuffed Eggplant

1 eggplant
1 small onion finely chopped
1 egg
60g grated cheese
1 cup crumbled potato crisps
2 slices ham

Method: Part boil whole, unpared eggplant for 10 minutes, cut in half lengthways, scoop out pulp leaving a 2.5cm wall. Cut pulp in small pieces. Saute onion in butter. Combine with eggplant pulp, ham and beaten egg. Fill eggplant. Top with cheese and potato crisps. Bake in moderate oven for 35 minutes.

Source: contributed by J. Fisher 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.47.