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.