Sunday, June 28, 2015

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.

Wednesday, June 24, 2015

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.

Saturday, June 20, 2015

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.

Tuesday, June 16, 2015

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.

Friday, June 12, 2015

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.

Monday, June 8, 2015

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.

Thursday, June 4, 2015

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.

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.