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)