Creamed Carrot

3 cups diced cooked carrot
3 tbspns. chopped onion
1 cup chopped walnuts
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
1 tbspn. chopped parsley

Method: Mix together carrots, onions, walnuts and celery. Combine mayonnaise and sour cream and when completely blended fold in mixed vegetables. Refrigerate 2 hours and serve with parsley sprinkled on top.

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.

Mornay with Variations

1 pint milk
2 ozs. plain flour
2 ozs. marg. or butter
Squeeze lemon juice
1 tspn. curry powder
1 egg yolk
1/2 tspn. salt
Chopped parsley

Method: Melt butter in saucepan, add flour and mix well. Pour in all the milk and stir until boiling, boil 3 minutes. Add raw egg yolk, cayenne, curry, salt, pepper, parsley and lemon juice. Beat well. Add 8 ozs. of any variations. Put in greased ovenproof dish and sprinkle with grated cheese and put in oven until nicely browned.

Variations:
Cooked and drained salmon or tuna
Finely chopped ham
Cooked chopped rabbit
Cooked chopped brains
Chopped sardines
Chopped cooked chicken
Tin drained sweetcorn
Chopped crayfish
Tin mushrooms
Tin drained whitebait
Tin asparagus tips or piece

Source: contributed by J. Gabell in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.21.

Quick and Easy Dessert for a Crowd

Method: Make up one orange jelly and leave to cool. Beat one chilled can Carnation milk until thick, then beat in cooled jelly. Place in a bowl in the fridge to set. Serve garnished with orange rings.

Source: contributed by Janice McInnis in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Mince and Potato Hot Pot

1 lb mince
10 oz can oxtail or French onion soup
1/2 tsp herbs
seasonings
2 lbs potatoes
4 gherkins finely chopped
3 tbsp vinegar
1/4 pint water

Method: Mix together mince, finely cubed potatoes, soup, gherkins, vinegar, herbs, water and seasonings. Place mixture into a 3 pint casserole. Bake for 1&1/2 hours at 375 degrees Gas.

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