Celebration Cassata (Heavenly)

2 small bricks ice cream (1 white, 1 chocolate), 2 oz glace cherries, 1 oz mixed peel, 2 oz chopped nuts, 2 Tbls liqueur if desired, 6 chocolate peppermint biscuits, 1 12 oz can chilled Ideal milk, 1/4 cup lemon juice, 1 small can frozen orange juice, 1/2 cup sugar.

Method:

Layer I. Line plastic bowl or pudding basin with chocolate ice cream and place in freezer to harden.

Layer II. Whip Ideal milk very stiff. Gradually add lemon juice and sugar. Fold in frozen orange juice (softened). Partially freeze and cover chocolate ice cream.

Layer III. Crush biscuits, chop nuts and fruit. Mix through softened white ice cream and cover Layer II. Freeze overnight.

Serve in wedges or serve the pudding whole at the table, having covered the pudding with whipped cream and decorated with red and green cherries.

Source: contributed by H. Brooks in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.52.

Mock Oysters

To a pint of corn pulp add enough fine breadcrumbs to hold the mixture together. Add 1/2 teaspoon baking powder and sufficient salt and pepper to flavour. Drop the mixture from a teaspoon into hot fat, making each about the size of an oyster. Fry a light brown, drain on paper, and serve hot.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.17.

Cold Jellied Christmas Pudding

1 packet raspberry jelly

1 teaspn cinnamon

1/4 teaspn spice

1 pint hot water

3/4 cup prunes

3/4 cup raisins

1/4 cup almonds

1/4 cup mixed peel

3/4 cup corn flakes (crushed)

1 tablspn brandy

Method: Combine spices with fruit and wine overnight. Partly set jelly, add all other ingredients, reset mixture. Serve with cream or ice cream.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.40.

Preserve Christmas Pudding

1 lb butter, 1 lb brown sugar, 1&1/2 [lb] seeded raisins and sultanas, 1/2 lb mixed fruit peel, 14 oz breadcrumbs, 10 oz plain flour, 4 oz finely chopped almonds, 2 tspn nutmeg, 1 tspn ginger, all spice and cinnamon, 2 small tspn salt, 2 tspn carbonate soda, 8 eggs, 2 tbspn brandy, 1/2 cup milk.

Method: Beat butter and sugar to a cream, add eggs one at a time, add dry ingredients, then brandy and milk. Fill jars 3/4 full. Put on rings, lids and clips and preserve keeping water gently boiling for 4 to 5 hours. Add more boiling water if necessary. Water should be up 3 parts of each bottle throughout. Start off with cold water. Recipe fills 7 to 8 Fowler jars and keeps well.

Source: contributed by Betty Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.27.

Mock Goose

Grease a pie-dish well with good dripping, leave a few lumps scattered at bootom [sic]; slice a raw cooking apple, sprinkle very little sugar, then put a layer of sage and onion stuffing; on this put a layer of lambs fry, then a layer of bacon and if the dish is deep enough repeat layers; have the top layer slices of raw potato or breadcrumbs with lumps of butter or good dripping on top. Bake 1&1/2 hrs, and serve with gravy.

Source: contributed by Mrs. P. Wittke, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.7

Festive Slice

2 cups crushed Biscuits

1/2 cup chopped Crystallised Pineapple

1 cup Peel, Cherries and Nuts mixed

1/2 cup each Raisins, Sultanas and chopped Dates

3 tablespoons Sherry

Pinch Salt

1/2 teaspoon each Cinnamon and Nutmeg

3 tablespoons Honey

3 ozs. Copha

Method: Add melted Copha to all other ingredients mixed well together. Press into slab tin lined with greaseproof paper. Place in refrigerator and when firm cut into fingers.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.64

Broken Hill Pudding

(use as Xmas pudding)

2 cups S R flour

1 cup raw sugar

1 dstspn carb soda dissolved in 1 cup boiling water

1 cup currants/dates or figs

little lemon essence & peel

1 lge tblspn butter

2 tblspns jam

Method: For richer pudding add sherry[,] mashed banana or grated apple. Mix all together & boil or steam for 2&1/2 hours.

Source: contributed by Judy McIntyre in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.69.

Spaghetti Mince

1 finely chopped onion

minced, cooked meat, approx. 2 cups

1 tin tomato soup

1 tin tomato puree or tomato supreme

Worcestershire sauce to taste

pinch curry powder (optional)

3 cups cooked spaghetti or pasta

Method: Mix well and place in casserole dish. Warm through approx. 30 mins. mod. oven.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.101.