Meat Loaf

500g lambs fry

1 cup soft breadcrumbs

1 tsp Worcestershire sauce

1 tsp lemon juice

500g pork or sausage mince

1 tsp salt

Pepper to taste

1 egg, beaten

Method: Cover the lambs fry with water and simmer for 5 minutes. Drain the liquid and reserve for use as stock. Put the lambs fry and onion through the blender. Add remaining ingredients except the bacon. Add 1/2 cup stock. Pack into a loaf tin. Top with the bacon. Bake in moderate oven for about 45 minutes.

Source: Recommended by G. Matthewman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29.

[onion and bacon are missing from the ingredient list]

Banana Huckleberry

Place about four dobs of butter in a pyrex dish and slice six bananas over them. Then sprinkle three tablesp. dark brown sugar and cover the lot with crushed cornflakes. Cook for 1/2 hour at 350F. This serves four.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.86.

Cheese Log

8 oz Philly cream cheese

1/2 jar Kraft cream cheese

8-12 oz grated matured cheese

chives chopped

garlic crushed

almonds

sesame seeds

caraway seeds

tabasco sauce

freshly ground black pepper

Method: Cream philly cheese, add kraft cream cheese, mix in flavourings, then grated mature cheese, form into 4 portions, roll in chopped almonds and seeds mixed together. Chill until firm.

Source: contributed by J. Edwards in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.

Seafood Pie

Crust -

2 cups cooked rice

2 teaspoons curry

1 onion, finely chopped

2 oz. melted butter

Combine all ingredients and press into a greased 9" pie plate.

Filling -

1 medium can Salmon or Tuna, drained and flaked

2 eggs

1&1/2 cups milk

1/2 cup grated cheese

Salt and pepper and squeeze lemon juice

1 Tablespoon chopped parsley

Thoroughly combine all ingredients for filling, and spoon in to prepared crust. Bake in moderate oven 325F 35-40 minutes until set. Garnish with lemon slices and olives.

Source: contributed by W. Mitchell in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.12.

Invention Dessert

Stone big black cherries and soak in rum for at least 6 hours. Add whipped cream and crumbled meringues.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.80.

Tuna Cheddar Chowder

2 cups boiling water

salt

1 large diced potato

1/2 cup carrots and celery

1 small chopped onion

1/4 cup butter

1/4 cup flour

2 cups milk

3/4 lb. sharp cheddar cheese (shredded)

6&1/2 oz. Tuna

8 oz. sweetcorn (cream style)

pinch rosemary

pepper

chopped chives

Method: Cook vegetables in boiling salted water until tender. Add flaked tuna, sweetcorn, pepper and rosemary. Prepare cheese sauce using above ingredients and add to make chowder. Thicken by heating. Serve with chopped chives.

Source: contributed by Mrs. C. W. Marsh in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.

Lemon Drink from Pure Lemons

6 pts. of pure lemon juice

8 lb. sugar

1/2 oz. citric acid

1 gramme sodium benzoate

1/2 bottle Fauldings lemon essence

Method: Make up cold - dilute when using.

Source: contributed by Mrs. C. Bowley and Mrs. W. Kretschmer in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.12