White Christmas Cocktail

One gallon icecream, bottle rum.

Put icecream into deep vessel and work into soft mixture, then beat briskly with rotary egg beater; gradually add rum until the mixture becomes frothy. Serve as a cocktail. Sufficient for a large cocktail party.

Source: contributed by Mrs. R. B. Peacock in "The Miss Australia" Exclusive Recipe Book in aid of R.S.L. and Kindergarten Union (Adelaide, 1947)

Merry Christmas!

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Australian Christmas Pudding

4 Eggs, separated

1/2 cup Icing Sugar

2 tbspns Cocoa

2 tspns Gelatine

1 tbspn hot Water

2 oz dark chocolate

1/4 cup brandy

8 oz Glace Fruit

2 oz Glace Cherries

1/4 cup Sultanas

45g Honeycomb bar

1 cup Cream

3 oz white Chocolate

1&1/2 oz Almonds

1/2 oz Copha

Method: Finely chop glace mixed fruit and cherries. Place in a bowl, add sultanas, pour over brandy, cover and leave to stand overnight. Beat egg whites till firm, gradually beat in combined sifted icing sugar and cocoa. Gradually beat in lightly beaten egg yolks. Place chopped dark chocolate into top of double saucepan and stand over simmering water till chocolate has melted. Allow chocolate to cool a little then beat into egg mixture. Pour chocolate mixture over fruit and mix well. Stir in chopped almonds, chopped honeycomb. Sprinkle gelatin over hot water and stir till dissolved. Stir gelatin into chocolate mixture. Beat cream till firm and fold into chocolate mixture. Line 1&1/4 litre (5 cup) pudding basin smoothly with plastic food wrap. Pour mixture into basin, smooth over top, cover and place in freezer overnight. To serve: place chilled serving plate over top of pudding, invert, remove basin and peel away foodwrap. Return to freezer. Place chopped white chocolate and copha in double saucepan over hot water till chocolate has melted. Allow to cool and spoon gently over top of pudding. Return to freezer immediately - use a warm knife to cut through pudding if white chocolate is hard to cut neatly.

A pleasant change from the usual hot Christmas Pudding.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.119.

Cantaloupe Balls

1 large cantaloupe

2 tablespoons sweet sherry

2 tablespoons castor sugar

green sugar

mint

Method: Using small end of a baller, prepare cantaloupe. Place in airtight jar with sherry and castor sugar. Chill in refrigerator and serve in cocktail glasses which have been frosted around the edge, with green sugar. Garnish with sprig of mint.

Source: contributed by P. Spiers in Flinders Favourites: Hawker Centenary Recipe Book (Hawker, 1996 [6th edition]).

Creamy Sesame and Date Balls

225gm cottage cheese

50gm chopped dates

25gm sesame seeds roasted

100gm sesame seeds, roasted and ground

lemon juice.

Method: Mix all to-gether except for raosted [sic] seeds. Form into small balls and coat with sesame seeds. Leave in the refrigerator overnight to harden and develop flavour. Try substituting dates for other dried fruit, for example dried pear.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.21.

Yummy Balls

1 tin condensed milk

1 pkt. milk arrowroot biscuits

1 cup coconut

2 tabs. cocoa

Method: crush biscuits, mix all ingredients to-gether, roll into balls, using extra coconut if necessary.

Makes 48 fairly large balls.

Source: contributed by B. Bannister in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.49.

Marshmallow Puffballs

1 cup of hot water

1 heaped teaspoon of gelatine

2 cups sugar

Method: Beat for 7 minutes - flavour to taste. Made easily - sets quickly.

Source: contributed by J. Shields (Benhiah Lodge, No. 111) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979)

Snowballs

9 Weetbix (crushed)

1 cup sultanas

1 tin condensed milk

1 cup coconut

2 tablespoons cocoa

Method: Place ingredients into a large bowl and mix well together with a large spoon. Put in refrigerator for about 10 minutes. Take a teaspoonful at a time and roll into balls with hand and roll in coconut. Put on tray to set.

Source: contributed by T. Bratten in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.126.

Chocolate Round Balls (uncooked)

Packet Coffee Biscuits

1 cup milk

2 tablespoons cocoa

1 cup sultanas

Method: Mix together in ball shapes. Poke cherry, almond or walnut into centre before rolling in coconut.

Source: contributed by A. Cicchiello in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.56.

Glace Fruit Balls

90g (3 oz.) walnut pieces

60g (2 oz.) glace apricots

2 slices glace pineapple

125g (4 oz.) dark chocolate

1/2 cup coconut

60g (2 oz.) red cherries

60g (2 oz.) green cherries

60g (2 oz.) butter

60g (2 oz.) packaged cream cheese

Method: Chop glace fruit and nuts finely. Put chocolate in top of double saucepan until melted. Remove from heat. Add butter and cream cheese. Mix well. Put into fridge for several hours to firm up. Roll teaspoons into balls and toss in coconut.

Source: contributed by Mrs. E. Wood in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.53.

Rum Balls (uncooked)

9 oz. (approx. 3 cups) cake crumbs

3 tablespoons apricot jam

3 tablespoons cocoa

2 tablespoons water

1 tablespoon rum

2 tablespoons apricot jam extra

chocolate sprinkles

Method: Mix together cake crumbs, cocoa and 3 tablespoons of sieved apricot jam and rum into [sic] a stiff paste is formed. Make into approximately 24 balls. Warm 2 tablespoons of sieved jam with water, dip the balls into this jam mixture, then coat with the chocolate sprinkles. Place in paper patty cases.

Source: contributed by R. Lombardi in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.70.

Camembert Almond Balls

2 x 150g cans Camembert Cheese

125g (4 oz) butter

1/2 cup lightly toasted almond slivers

Dry white wine

1 tablespoon Cognac or brandy (optional)

Method:
1. Remove cheese from cans, put into a bowl or dish, cover with wine. Cover dish and chill overnight.
2. Remove cheese from wine, scrape off the rind. Beat together cheese and butter until smooth, beat in the Cognac or brandy, chill until film.
3. Shape into original rounds, or roll into bite-sized balls and coat with almonds. Store in the refrigerator in airtight wrappings.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.17.

(2012)

Shrimp Cheese Balls

250g cream cheese

1&1/2 teaspoons prepared mustard

1 teaspoon grated onion

1 teaspoon lemon juice

dash of salt and cayenne pepper

1/4 cup shrimp (drained)

cup salted mixed nuts (chopped)

Method: Soften cream cheese. Blend in mustard, onion, lemon juice, cayenne and salt. Stir shrimp into cheese mixture. Chill. Form into walnut sized balls and roll in chopped nuts. Makes about 3&1/2 dozen.

Source: contributed by H. Koenig 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.9.

(2009)

Coconut Balls

1 tin condensed milk

1 cup coconut

Vanilla

1 cup crushed cornflakes

1 dessertspoon golden syrup

Method: Place all ingredients in a saucepan over a low heat. When hot stir all the time for 8 minutes until thick. Allow to cool. Roll into small balls and dip in coconut.

Source: contributed by R. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.123.

Orange Cream Balls

Crush pkt orange cream biscuits, add tin condensed milk, 1 cup coconut, 2 dspn cocoa. Mix, roll in balls, chill.

Source: contributed by S. Twartz in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.104.

Rum Balls (2)

9 Weetbix

2 tbspns Cocoa

1 cup Sultanas

1 tin Condensed Milk

1/2 cup Rum

Coconut

Method: Crush weetbix and add cocoa, sultanas, milk and rum. Mix thoroughly. Roll with wet hands into small balls and either roll in coconut or melted chocolate. Chill. Keep in airtight jar. Makes 4 dozen.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Olympic Balls

7 Weetbix (crushed)

1 cup Coconut

1 cup Sultanas

2 tbspns Cocoa

1 tin Condensed Milk

Coconut, extra

Method: Mix well and roll into small balls, then roll in coconut (extra). Keep in fridge.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Chocolate Mint Balls

1/2 lb. chocolate ripple biscuits

2/- packet Pascalls Scotch Mints

3/4 tin condensed milk

vanilla essence to taste

Method: Crush biscuits and mints and mix together. Add vanilla and condensed milk and mix well. Roll into balls then roll in coconut. Place on greaseproof paper on tray and refrigerate for several hours. A nut cracker may be necessary for crushing the mints.

Source: contributed by Mrs. W. Manson in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105.

Brandied Ginger Balls

1 packet milk coffee biscuits crushed

2 tablespoons cocoa

1 tin condensed milk

5 tablespoons preserved ginger chopped

3 tablespoons raisins chopped

3 tablespoons almonds chopped

4 ozs. (112g) copha

3 tablespoons brandy

Method: Melt copha, combine all ingredients, mix well, form into balls, toss in coconut, chill and store in airtight containers.

Source: contributed by W. Oats (Ceduna Lodge, No. 101) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.83.

Peanut Balls

1 cup Peanut Paste

1/3 cup Margarine

1 cup icing sugar

1&1/2 cups Rice Bubbles

Method: Mix together peanut paste and margarine, fold in icing sugar and rice bubbles. Roll into small balls and refrigerate. Balls can be dipped in melted chocolate.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Apricot Balls

500 g dried apricots

1 cup crushed cornflakes

1 tin condensed milk

1 cup coconut

Method: Put apricots through the mincer. Then combine with coconut, cornflakes and condensed milk. Take a teaspoon of the mixture and roll in coconut. Store in airtight tin in fridge.

Source: contributed by D. R. Buchell in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.98.

Chocolate Balls

4 oz. butter

8 oz. icing sugar sifted with -

4 oz. cocoa.

4 teasp. sherry, brandy or rum

1/2 cup sultanas

1/3rd cup coconut

1/4 to 1/2 cup finely chopped walnuts

1 egg white

Method: Cream butter, work in mixed icing sugar and cocoa. As mixture begins to dry gradually add sherry, then sultanas, coconut and walnuts. Add unbeaten egg white and mix thoroughly. More brandy or sherry may be added, but do not make mixture too moist. Chill for half an hour. Roll in balls and toss in coconut, chocolate sprinkles or finely chopped nuts. Store in refrigerator.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105

Gourmet Soup

1 pkt. chicken noodle soup

4 cups water

1/2 cup finely grated carrot

2 sticks celery finely chopped

Boil together 10 minutes.

In another saucepan:-

2 medium onions chopped

60g butter

Cook gently until soft.

Add 4 level dessertspoons plain flour and 1 pint milk gradually, then add 1 cup finely grated Kraft cheese. Combine all ingredients together and heat but DO NOT BOIL.

Source: contributed by B. Coventry (Commercial Lodge. No. 39) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.7.

Sultana Cake

1 cup S/R Flour

1 cup Plain Flour

1 cup Sugar

1 cup Sultanas

1 cup Mashed Trombone

250 gm. Margarine

2 eggs

Method: Cream sugar and margarine. Add the eggs and then the remainder of the ingredients. Bake in a moderate oven 45 minutes to 1 hour.

Source: contributed by J. O'Donoghue in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.67.

Cold Oven Scones - Plain

2 cups S/R flour

1 egg

1 cup milk

Salt

Method: Combine all ingredients to make a soft dough. Pat out to approx. 3/4" thick and cut into 2" rounds. Place in cold oven and bring temperature up to 350F.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.86.

Peppermint Biscuits

1 cup coconut

1/4 cup sugar

4 Wheetbix [sic] (crushed)

1/2 cup S/R flour

4 oz. butter (melted)

1 tablespoon golden syrup

Peppermint Icing -

8 oz. Icing Sugar

1/2 teaspoon peppermint essence

Drop green colouring

Milk to make consistency for icing. Mix well.

Method: Mix all dry ingredients. Pour melted butter and golden syrup on to dry ingredients. Mix well. Press into a greased swiss roll tin. Bake 15 minutes in moderate oven. While still warm ice will [sic] peppermint icing mixture. Allow to set, then cut into slices.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.51.

Chocolate Cookies (Uncooked)

Bring to boil -

2 cups sugar

1/3 cup cocoa

1/4 cup butter

1/2 cup milk

Remove from heat and add 1/3 cup peanut paste.

Put into a large bowl -

3 cups Oats (quick cooking)

1/2 cup coconut

1/2 cup nuts

Pour boiled mixture over oats and mix. Drop by teaspoonsful onto greased surface. Chill.

Method: Source: contributed by H. Pope in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.52.

Chinese Chews

1/2 cup S/R flour

1 cup plain flour

1 cup chopped dates

1/2 cup chopped walnuts

1 cup sugar

2 eggs

1 tablespoon milk

1/2 teaspoon vanilla essence

4 oz. melted butter

Pinch salt

Method: Put all ingredients in a bowl and mix together. Put in a shallow tray. Bake in moderate oven for 40 minutes. Cut while hot. Makes approximately 20 slices.

Source: contributed by P. Nasisi in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.52.

Milk Cake (Uncooked)

14&1/2 oz. can Carnation milk, chilled

2 teaspoons vanilla essence

7 teaspoons gelatine

1/2 cup boiling water

4 tablespoons sugar

Coconut, fruit and cream

Method: Butter 2 sandwich tins and sprinkle with coconut. Beat milk to thicken, add vanilla, sugar and gelatine (dissolved in 1/2 cup boiling water). Pour mixture into tins and set in refrigerator.

Turn our [sic] 1 cake, put fruit and cream on top - repeat with second cake.

Source: contributed by R. Brown in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.64.

Coconut Roughs (Uncooked)

1/3 cup hot mashed potato

1 oz. butter

1&2/3 cups icing sugar

1&1/4 tablespoons cocoa

1&3/4 cups coconut

1 teaspoon vanilla

Pinch salt

Method: Beat butter into hot potato, gradually beat in sifted icing sugar, salt and cocoa. Add coconut and vanilla. Mix well. Spoon teaspoonsful on to greaseproof paper. Refrigerate until firm.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.64.

Irish Coffee

1 x 200 gm Dark Chocolate

2 tins Condensed Milk

1 x 26 oz. Scotch Whisky

1 dessertspoon coffee powder

2 x 300 gm. cartons cream

Method: Melt chocolate with one tin condensed milk, then add all other ingredients except the cream which is then mixed in very slowly or it will curdle. If too thick add whisky or 1/2 and 1/2 with milk. Do not add ordinary milk as it will go off.

Source: contributed by E. Anesbury in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.82.

Three Minute Sweet

Take 1 apple for each person, peel and grate.

Sprinkle with sugar, orange juice, a little coconut, sliced bananas.

Serve with cream or custard.

Source: contributed by S. D. Cook in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.44.

Simple Sweet/Sour Sauce

In a small saucepan stir and bring to the boil -

2-3 cups water

1/2 cup white unspiced vinegar

2 Tablespoons sugar

1 Teaspoon salt

Red food colouring or (tablespoon tomato sauce or tomato paste)

Source: contributed by J. Lempens in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.19.

French Casserole

1.5 kg blade steak, cubed

2 slices bacon, chopped

2 carrots, 2 peppers, sliced

3 onions, sliced

1 tin mushrooms in butter

1 cup stock

Method: Brown steak, bacon & onions, put into casserole dish, add all other ingredients, bake in moderate oven for 1.5 hours. 
Add: - carrots and peppers

Bake moderate oven for 1&1/2 hours

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.27.

Cucumber Spread

3&1/4 cups vinegar

2&1/2 cups sugar

1 teaspoon salt

Green food colouring

4 cucumbers

500g (1 lb.) onions

4 large green apples (unpeeled)

Method: Boil vinegar and sugar until sugar is dissolved. Add salt. Mince apples, cucumbers and onions. Add to boiling vinegar. Cook 2 hours or until thick. When cool tint with green food colouring.

Source: contributed by G. Kunoth in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.133.

Cheese Strata

2 eggs

6 slices day old bread

1/4 teaspoon dry mustard

1/2 teaspoon salt

125g (4 oz.) cheese

1&1/2 cups milk

1 dessertspoon chopped onion

Pinch cayenne pepper

Method: Remove crusts from bread and arrange three of the slices in a greased baking dish. Cut cheese into thin slices and place on bread. Add remainder of bread. Beat eggs and mix with salt, pepper, mustard and finely chopped onion. Pour over the bread in the dish and stand aside for 1 hour. Put in a moderate oven and bake for 50 minutes or until fluffed and brown. Serve at once.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.129.

Blowaway Sponge

4 eggs

3/4 cup sugar

3/4 cup cornflour

2 dessertspoons plain flour

1/2 teaspoon cream tartar

1/4 teaspoon carb soda

Method: Beat egg whites and sugar until meringue consistency, then add egg yolks one at a time. Sift all flours together and add to egg mixture. Bake at 220C (425F) for 12 minutes. This mixture makes three sponges in 17cm (7") tins.

Source: contributed by J. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.95.

Meltaway Pastry

3 tablespoons butter

3 tablespoons sugar

2 cups S.R. flour

3 tablespoons milk

1 egg

Method: Melt butter and sugar, either in pan or by heating milk and pouring over the butter. Add egg then flour, mix then roll out very thinly. Suitable for little tarts.

Source: contributed by Mrs. Trevor Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.115.

Pickled Orange Wedges

Wipe 8 oranges, cut into sections. Put in a saucepan covered with water and 1/4 teaspoon carb soda, bring to the boil and simmer for 10 minutes. In another saucepan put:-

2&1/2 cups vinegar

8cm (3") stick cinnamon

1 teaspoon allspice

2 cups sugar

12 whole cloves

2cm (1") piece fresh ginger

Method: Bring to boil, stirring until sugar is dissolved. Drain orange wedges and put in pan with vinegar syrup. Bring to boil and simmer for 10 minutes. Remove orange wedges with slotted spoon and pack in hot dry jars. Boil the syrup and top up jars, cover and seal ready to eat in one week.

Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.132.

Jam'N Oats

1&1/2 cups S.R. flour

1&1/2 cups rolled oats

1 cup apricot jam

1/2 cup brown sugar

3/4 cup shortening

Method: Mix dry ingredients and rub in shortening until crumbly. Put half on bottom and press well. Spread jam, put remainder on top of jam. Bake in moderate oven for 35 minutes.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.80.

Antique Bread and Butter Pudding

4 large eggs

3 tablespoons sugar

3 drops vanilla

125g (4oz.) sultanas

1 teaspoon nutmeg

2 pints milk (4 cups)

Pinch salt

2 slices bread cut into 1" squares

Method: Beat sugar and eggs, add salt, beat the eggs into the cool milk. Pour mixture into an ovenproof dish, add sultanas and stir evenly on the bottom of pie dish. Cut bread into 1" squares and spread with butter, then place them on top of mixture with butter facing upwards. Sprinkle with nutmeg. Bake pudding in electric oven 100C (200F) or until light brown and firm. Stand pie dish in a pan of water whilst baking. If the family do not enjoy, the dogs love it. I was reared on it for 22 years.

Source: contributed by M. Ashby in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.71.

Tuna Mornay

1 packet Chicken Noodle soup

1 teaspoon curry powder

3/4 pint milk (1/2 litre)

1/2 cup grated cheese

3 heaped teaspoons cornflour

1 cup water

1 large tin tuna

1 tablespoon butter

Squeeze lemon juice

Method: Cook soup in water for 5 minutes. Add curry powder, pepper, cheese, butter, tuna, milk; bring to boil. Mix cornflour with Tuna juice and add to mixture to thicken. Remove from heat and add lemon juice. Serve in ovenproof dish.

Source: contributed by J. Horsnell in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.29.

Simple Chinese Prawn Rolls

(For 4 people)

1 slice of ham (or any cooked meat - 1/2 cm. thick)

4 slices thin bread (very fresh - steam 2-3 minutes to freshen)

4 oz. prawns (green)

3 eggs

Method: Remove the vein from the prawns. Chop prawns into very small pieces.

Add pinch of salt, pepper and monosodium glutomate [sic].

Remove the crusts from the bread.

Slice ham lengthwise and place over the prawns, then roll. Cut in half.

Use beaten egg to seal the edges of the roll and ends. Deep fry.

Variation.

If a soft roll is wanted - dip the whole roll in egg before deep frying. For a crisp roll deep fry without dipping whole roll in egg.

Banana rolls may be made in identical way - quarter bananas lengthwise.

Source: contributed by J. Lempens in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.39.

Lincoln Lamb Stew

2 lamb cutlets

2 onions

2 carrots

1 parsnip

1 piece celery

1 large cooking apple

2 tablespoons oil

3 cups stock

2 tablespoons plum jam

Flour, salt and pepper.

Other vegetables may also be used - cabbage, peas, corn, etc.

Method: Trim chops, coat with seasoned flour. Brown in hot oil. Add chopped vegetables and apple and saute for a few minutes. Add plum jam and stock. Bring to boil, reduce heat and simmer for approximately 1 hour. Thicken if necessary. Serve with mashed potatoes. Increase quantities for larger family.

Source: contributed by H. Pope in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.20.

Salted Cod Florentine

Cut cod into large pieces, and keep in water for few days. Change water every day.

Cover cod with flour, fry quickly in sufficient oil, on each side.

Add diluted tomato paste, salt and pepper. Allow to cook for further 20 minutes.

Serve with croissants.

Source: contributed by R. Mascolo in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.24.

Steak and Pineapple Mornay

1 lb. minced steak or mince

2 onions

2 cups boiling water

1 teaspoon salt

1 dessertspoon curry powder (or to taste)

1/2 cup cooked rice

1/4 lb. finely shredded cabbage, or celery (or both)

1 pkt. Chicken Noodle Soup

1 chicken cube

1 small tin pineapple pieces

Method: Fry mince and onion in butter until brown. Add all other ingredients. Cook very quickly for about 20 minutes. Stir constantly to be sure rice and noddles do not stick.

Serve from a casserole dish immediately. (or reheat as desired)

Source: contributed by E. Anesbury in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.32.

Rice Salad

Amount of ingredients depending on the number of servings.

Cook rice in salted water. Do not overcook. Drain, and rinse in cold water. Put aside and prepare the following salad into which rice will be tossed.

Sliced mushrooms (1 can)

Sliced artichokes (1 can)

Lamb's tongue (boil, remove skin & chop finely)

Tuna, shredded (1/2 tin)

Stoned olives (chopped)

Anchovies (2 - 3)

Oil, salt and pepper and the juice of 1 lemon.

Mix all ingredients together - including the rice.

Source: contributed by R. Mascolo in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.6.

Veal Cutlets Princess

Six Cutlets, 300 ml water, 1 onion, 500 g peas, salt and pepper, mint, 2&1/2 teasp. gelatine.

Potato salad -- 1 litre boiled potatoes, 1 white onion, parsley, 1/2 teasp. made mustard, pinch salt, little pepper, juice 1/4 lemon, 1 cup cream.

Method: Trim the cutlets, simmer gently with the water, onion, salt and pepper for 3/4 hour. Cook peas with the mint. Rub the peas through a sieve, add 2/3 cup of the stock in which the gelatine has been dissolved. When nearly set, coat the cold cooked cutlets with the jellied peas. Place in the refrigerator and leave till quite firm.

Serve with potato salad. -- Dice the potatoes when cold. Chop onion finely with a little parsley. Mix thoroughly and serve with cream dressing thus: Put in a bowl, mustard, salt, pepper and lemon juice. Add very gradually, cream, stirring all the time.

Source: contributed by Miss L. C. Symons (Robertstown) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [January 4, "Additional Prize (With Potato Salad)"].

Mutton Charlotte

Cold mutton slices, tomatoes, stale bread, salt, pepper, onion.

Method: Grate some stale bread, put the crumbs at the bottom of a greased pie-dish, then a layer of mutton, then some slices of tomatoes. As you proceed season with salt and pepper and a little minced onion. Let the top layer be of tomatoes. Sprinkle a few breadcrumbs over the top and bake for 3/4 hour. Tinned tomatoes may be used if fresh ones are not available.

Variations: Miss B. M. Limbert (Metropolitan) scalds her tomatoes and skins them, uses shallots instead of onion, and adds dobs of butter on top of top breadcrumbs.

Mrs. W. D. French (Postal) adds a crust made from thin slices of bread spread thickly with dripping or butter, and then moistened with gravy or stock or Oxo. A batter of 3 tablespoons S.R. flour, 1&1/4 cups milk and 1 egg is then poured over the whole.

Source: contributed by Mrs. R. P. Wood (Owen) The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.3 [January 9].

Flap Sausages

Mutton flap (about 1 kg meat), soft breadcrumbs, pepper, salt, powdered sage, 1/2 cup ground rice.

Method: Bone flaps, take also any other odd meat, and mince. Mix all ingredients together with water, mix and mince the whole mixture. Shape into sausages, roll in browned breadcrumbs, and store in the refrigerator until needed. -- "Just like the butcher's."

Source: contributed by Mrs L. J. Burton (Kapunda) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [January 5].

Tuna Bites

1 large tin tuna in spring water, drained

1 tsp lemon pepper seasoning

Juice from 1 lemon

1 egg beaten

1 onion, diced

1/4 cup bread crumbs

Fresh basil chopped

Salt and pepper to taste

Method: Mix all ingredients together.

Roll mixture into small bite size balls.

Roll into bread crumbs and refrigerate.

Pan fry in shallow oil till golden brown.

Serve with dipping sauce.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.13.

Savoury Slices

1 sheet short crust pastry (10" square) brush with beaten egg and cover with following mixture: -

1 tbspn worcestershire sauce

1 tbspn tomato sauce

100g grated Kraft cheese

2 bacon cubes crushed or bacon bits

Roll up firmly but not too tightly. Brush lightly with egg and cut into thin slices (makes approx 30) and bake in a hot oven 450F for 10-15mins until a nice brown. Serve hot or cold.

Alternative filling: brush pastry with worcestershire sauce and cover thinly with sausage meat (approx 200g) pat evenly with damp hands. These may be cooked in toaster oven. Other savoury rolls can be made with a bread base instead of pastry. Cut a sandwich loaf of bread lengthwise in thin strips, butter and cover with mixture as above. Roll and cut in slices and bake until a nice brown.

Another nice filling: spread bread with butter then vegemite and sliced cheddar cheese, roll and slice and back.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.

Bridge Dainties

250g butter

1/3 cup icing sugar

1 cup flour (plain)

1/3 cup corn flour

Method: Melt the butter in a saucepan, add the icing sugar, and then add gradually the two flours, sifted together. Whilst still warm put through a biscuit forcer or forcing bag, or drop small pieces on cold oven trays. Bake at 180C for approx 15 minutes.

Source: A Taste of History Behind the Green Door 1909-2009. Compiled for the Centenary of the Queen Adelaide Club (Adelaide: The Queen Adelaide Club, 2009; "not for sale to the public"), p.7.

Love Cake

1/4 lb. butter

small cup sugar

1 well-beaten egg

1/2 lb. crushed biscuits

3/4 cup chopped walnuts

1 dessertspoon cocoa

1 teaspoon vanilla essence

pinch of salt

Method: Melt butter slowly, take off fire, add sugar and egg, return to fire, cook until very hot but do not boil. (Keep stirring, as it burns quickly). Take off fire, add biscuits, cocoa, salt, walnuts and vanilla and mix well. Place in flat greased tin. Ice with chocolate icing, allow to set, cut into strips when cold. If desired, it can be decorated with chopped nuts, coconut, etc.

Source: contributed by Mrs. C. Godwin in Woodlands 1948 Silver Jubilee Cookery Book ([Glenelg] Adelaide: 1948)

Hawaian Lamb Chops

6 short lamb chops, 1/2 cup breadcrumbs, 1/2 cup tomato pulp, 1 tspn. brown sugar, 1 dsspn. butter, 1/4 tspn. salt and pepper, 6 bacon rashers, 6 drained pineapple rings.

Method: Twist chops into good shape. Wrap a bacon rasher around each, securing firmly with toothpicks. Place pineapple rings in greased baking dish, top with chops. Combine breadcrumbs, etc. Place on top of chops. Cover. Bake in moderate oven for 1/2 hour. Remove cover. Bake a further 20 mins. or until chops are tender.

Source: contributed by Mrs. G. Johns in Urania Cookery Book. Book 3 (Adelaide: n.d. [reprint with errata of 1976 edition]).

Dreams

3 eggs

1 cup sugar

1 cup S.R. flour

Method: Beat eggs whites - add yolks and sugar. Fold in flour lightly. Drop in teaspoons on greased oven slide. Bake in moderate oven until pale gold (About 5 minutes). Fill with mashed bananas and cream. Sprinkle lightly with icing sugar.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.77.

Cottage Cheese Pears

4 firm, ripe pears

1&1/2 tablespoons lemon juice

8 oz. cottage cheese

2 tablespoons Mayonnaise

3 tablespoons oil

pinch salt, mustard, pepper & sugar

3-4 oz. lean ham

1-2 tablespoons chopped parsley

Method: Peel, core and halve pears. Blend the oil and lemon juice with seasonings, sprinkle this or just lemon juice over pears to keep them from discolouring. Blend the cottage cheese with diced ham, mayonnaise and chopped parsley. Pile into the halves of the pears, put on lettuce, top with parsley.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.52.