Steamed Nut Loaf

2 cups Allbran

2 tablespoons golden syrup

1.1/2 cups sultanas

2 cups milk

2 cups plain flour

1 cup sugar

2 teaspoons [bi]carb soda

Method: Soak Allbran, golden syrup and milk overnight. Next day mix in sugar, flour and sultanas and place in four greased soup tins and cover with alfoil. Place in a large saucepan about 1/4 filled with boiling water and steam for 1.1/2 hours.

Source: contributed by S. Davidson in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.93.

Ambrosia

1 packet of marshmallows cut into 4 and soaked in 3 tbsp of sweet sherry for 20 minutes

1 cup coconut

300g sour cream

1 small can drained crushed pineapple

1 small can drained mandarin quarters

Method: Mix together, put into a serving dish and allow to stand until the next day.

Source: contributed by the Gawler Club to A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.154.

UPDATE 26/10/2013: I made this. It tasted sort of tutti-frutti-like but my mother's description of "like Amoxicillin" could also fit.

Orange Sponge Dessert

2 eggs

1/2 cup sugar

2 tbs hot water

1 cup orange juice

1 tsp gelatine

Method: Dissolve gelatine in hot water. Beat yolks of eggs and sugar until very light and cook till thickened in a double saucepan or over hot water. Remove from heat, add orange juice and allow to cool. Add gelatine and beat well, and lastly, stir in stiffly beaten egg whites. Whisk together and set in mould. Serve cold with cream or custard.

[Serves 6-8]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.47 ['Winter Menu']

Steak Parcels

Slices of Round, Topside Chuck or Shoulder Steak with fat removed. Potatoes, Onions, Capsicum, Tomato, Cheese, Bacon, Pkt French Onion soup, Lawry's Seasoning Salt, ground Pepper and Plain Flour.

Optional: Corn, Peas, Beans, sliced Carrots, sliced Sprouts, sliced Mushrooms, shredded Spinach or Cabbage, or any other favourite vegetable.

Method: For each serving, dredge steak in mixture of flour, salt and place in centre of a sheet of foil large enough to fold into a parcel, excluding all air. Top steak with any of the above vegetables and sprinkle with French Onion soup mix. Top with sliced cheese then a rasher of bacon. Sprinkle liberally with Lawry's Seasoned Salt and ground pepper. Fold foil over to seal and place parcels on oven slide and cook in moderate oven. Cook for 2 hours. Unfold foil and slide contents onto a dinner plate.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.28.

Apple and Turnip Salad

2 turnips cooked and chopped

2 red apples cubed

1 stick celery thinly sliced

1/2 cup walnuts

French dressing

Method: Mix the warm turnips with the dressing and allow to cool. Stir in the remaining ingredients.

Source: contributed by Marion Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.71.

Garlic Prawns

1 tblspn. Butter

Salt and Pepper

1 tblspn. Garlic (crushed) to 12 prawns

Spatlace [sic] (late picking) Riesling or Moselle

Prawns

Plain Flour, Cream.

Method: Put butter in frying pan. Add prawns, salt and pepper. Cook until ivory white, then sprinkle over 1 tblspn. flour and cook until it has mixed in. Put garlic on top and cook until garlic has gone through. Now add riesling - enough to come halfway up the prawns. Then add enough cream to cover the prawns. Mix well and garnish with chopped parsley.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.6.

Cheese and Asparagus Savoury

2 tbspns butter

1 small tin asparagus tips

salt and pepper to taste

2 tbspns powdered milk

1 cup tasty grated cheese

1 dspn chopped parsley

Method: Cream butter, add powdered milk, salt and pepper and parsley. Lastly mix in drained asparagus. Chill. Spread on savoury crackers and decorate with olive slices.

Source: contributed by B. Swalling in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.161.

*

EXTRA! EXTRA! READ ALL ABOUT IT!

Kylie of Lucy Violet Vintage 

(and genius behind The Retro Cook-Off last year) 

is wearing a different frock every day in October 

to raise money for the Ovarian Cancer Research Foundation. 

So please pop over to her blog and check out her great outfits 

like an amazing 50s frock with proper petticoat 

and help out her challenge.