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.