Saucy Chocolate Pudding

2 oz. soft margarine

1 egg

1/2 cup sugar

1/2 cup milk

2 dessertspoons cocoa

1 cup S.R. flour

TOPPING

1/2 cup sugar

2 dessertspoons sifted cocoa

2 cups hot water

Method: Beat sugar, margarine well, add egg then 1/2 cup milk[,] cocoa, flour and mix. Put into deep pyrex dish. Top with topping in order given. Bake 30 minutes in moderate oven -- reduce heat and bake extra 10 minutes.

Source: contributed by J.G. Keller in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.54.

To make an old fowl tender

To make an old fowl tender, rub fowl all over with lemon, cover with dripping, place in paper bag and cook.

To make an aged fowl tender, soak in water and cup of cider vinegar.

Source: Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.74

Bacon Balls

3 bacon rashers

4 hard boiled eggs mashed

1/2 teaspoon chopped onion

1/4 teaspoon mustard

1/8 cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup grated cheese

Method: Fry bacon rashers till crisp and chop finely. Mix with other ingredients except cheese. Make into balls and roll in cheese. Makes 30.

Source: contributed by Mrs. Richard Gray, Tranmere in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.8.

Everybody's Favourite Slice

3/4 cup raw sugar

1 cup wholemeal S.R. flour

1/2 cup coconut

1 cup sultanas

Method: Melt 1 tablespoon honey and 125g margarine and stir into dry ingredients. Press into tray and bake in moderate oven until pale brown. Ice while warm with lemon icing.

Source: contributed by Aileen Niemann, in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.46.

Sausage Casserole

3 cups cooked rice

1 onion, chopped

1 large can pineapple pieces

1kg sausages

Method: Cut Sausages into small pieces and cook with onion, in frypan. Add pineapple and rice and heat through. Serves 6.

Source: contributed by Helen Warner (A.C.H. Coonalpyn Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.19.

Curry Curlies

750gm packet pre-rolled puff pastry/ 7 Ozs. butter (185g)[/] 2 teas. curry powder/ 250gm potato chips/

Method: Cut pastry into 1/2" strips, brush both sides of strip with combined melted butter and curry powder.

Lightly press finely crushed potato chips on both sides, twist to curl.

Place on lightly greased ovlen [sic] trays, bake in moderately hot oven 8 mins. or until goldlen [sic] brown. Makes about 70.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.46.

Tuna Salad

Can tuna, drained, can corn drained, 1 chopped onion -- mix all well to-gether -- mix with mayonaisse [sic] -- decorate with parsley.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.34.