Cheese Crisps

3/4 cup plain flour

1/2 teaspoon salt

Good pinch cayenne pepper

60g butter

125g tasty cheese, grated

Yolk of 1 egg

Squeeze of lemon juice

Method: (1). Sift flour, salt and cayenne, rub in butter. (2). Add cheese and make into a firm dough with egg yolk and lemon juice. (3). Knead lightly and roll out into a thin sheet. Cut with floured cutter into rounds. (4). Place ont[o] a flat glass pizza plate or use turntable. (5). Cook approx. 8 biscuits each time on FULL POWER for 2&1/2 minutes. (6). Removed from plate and allow to cool.

Yield: Approximately 36 biscuits.

Source: The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.29.

Nine Pop Toffee

1 cup almonds (with skins on)

1 cup water

2 cups sugar

1 tablespoon vinegar

Method: Put all ingredients into saucepan and boil moderately for 1/2 an hour. Don't stir at all. When almonds pop 9 times, remove from stove and pour into a well buttered dish. Let set and break into pieces. Delicious.

Source: contributed by Mrs. G. Cobbledick, A.C.H. Coonalpyn Auxiliary in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.49.

Hot Prawn Puffs

Small can prawns or shrimps

2-4 tablespoons mayonnaise

Seasoning

Rind of 1 lemon

2 teaspoons lemon juice

1 egg white, stiffly beaten

18 small rounds of bread fried in butter

Pinch paprika pepper

Lemon and parsley to garnish

Method: Combine prawns, mayonnaise, seasoning, finely grated lemon rind and lemon juice. Fold in egg white. Pile onto the fried bread, sprinkle with paprika pepper and grill until puffed and golden. Serve hot. The croutons can be made the previous day.

Source: contributed by Mrs. G. Edwards, Murray Bridge in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.13.

Savoury Bran Stuffing

1/4 cup margarine

1/2 cup water

1/4 cup finely chopped celery

1 small onion, chopped

1 tablespoon dried parsley flakes

440 gm. can cream of mushroom soup

1 egg, lightly beaten

1 cup All-Bran or Bran Buds

4 cups Kellogg's Seasoned Corn Flakes Crumbs

Method: Melt margarine in a large saucepan. Remove from heat and add remaining ingredients. Mix well. Spread mixture into a greased baking tray and bake in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 30 minutes or until lightly browned and set. Cut into squares and serve with roast meats. (6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.33.

Hawaiian Tart Filling

1 8" pastry case (20cm)

3 or 4 bananas, sliced

1 tin condensed milk

approx. 1/2 cup passionfruit pulp

juice of 2 lemons

1 dstspn. gelatine dissolved in boiling water

Method: Beat together milk, passionfruit pulp, juice and gelatine. Lay slices of banana in the pastry case reserving some for decoration. Pour over the mixture. Chill, then decorate with bananas and whipped cream, and serve.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.114.

Easy Apple Crumble

3/4 cup sugar

3/4 cup flour

3/4 cup butter

3/4 cup coconut

Method: Crumble all together and sprinkle on top of cold stewed apples. Bake until brown on top.

To vary this dish add a little crushed pineapple and 1 sliced banana to the apple. Sprinkle the crumble with a little cinnamon. Serve with icecream, cream or custard.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.113.

Sago Chops

1&1/2 lbs. lean mutton chops

2 tbspns. sago

small cup tomato sauce

salt and pepper to taste

cold water to cover

Method: Put in a covered dish and cook in oven until sago has dissolved into sauce and water. 1 to 1&1/2 hours. Also done with mutton neck chops.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.84. [Bachelor]