Cocktail Canapes

1 large loaf White Bread

1 small round Biscuit Cutter

Vegetable cooking Oil

Method:

Cut four rounds of Bread from each slice of bread. Heat oil (1/2-inch) in deep fry pan, fry the pieces until golden brown, turning once. Drain well on greaseproof paper. When cold, store in an airtight container. These bases will keep well for several days.

Toppings:

Cream Cheese: Pipe rosettes of Philadelphia Cheese onto croutes, garnish with Caper, sprinkle lightly with Paprika.

Salmon: Spread lightly with Salmon Spread, arrange baby Shrimps on top, garnish with a small piece of Lemon and a sprig of Parsley.

Sardines or Oysters: Spread a thin layer of Mayonnaise over base, top with a smoked Oyster or Sardine, garnish with red Caviar and Parsley.

Any other topping you may like, with dainty decorations.

Serve on a large tray or platter.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) (Gawler Health Services Joint Fund: November 1994), p.6.

Cream of Turkey or Chicken Soup

3 sets chicken giblets or 2 sets turkey giblets, 1 piece chopped ham, 1 medium sliced onion, 1 stick celery, 1 dsp flour, 1/2 cup milk, 1/2 oz butter, 1 dsp lemon juice, pepper, salt, nutmeg to taste.

Method: Prepare giblets. Melt butter in saucepan, add giblets and cook for a few minutes without browning. Pour in 4 pints water and bring slowly to the boil. Skim, add onion, celery, ham, salt, pepper, nutmeg and lemon juice. Simmer with lid on saucepan until tender - about 2 hours. Strain into a basin. Return to saucepan, add blended flour, boil for 3 mins. Add milk, adjust seasoning. Reheat carefully without boiling. Add a little chopped parsley, if desired.

Source: contributed by M. Catford in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.15.

Glüh Wein

Excellent to beat winters chills

500ml rain water

1/2 st[i]ck cinnamon

1 sliced lemon, skin on

2 cloves

1/2 cup sugar

500ml red wine

Method: In a saucepan bring the water to the boil with spices and sugar. Stir until sugar has dissolved. Add slices of lemon. Remove from heat and add wine. Serve while still hot. Serves 4.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.86.

Yuletide Loaf

3 eggs, 3/4 cup sugar, 3/4 cup plain flour, small tsp baking powder, 1/2 cup raisins, 1/2 cup dates, 1/2 cup candied peel, 2 oz dried figs, 1&1/2 cups whole brazil nuts, 1&1/2 cups walnut halves, 3/4 cup marischino [sic] cherries drained of syrup, 1/2 cup angelica, 1/2 tsp vanilla.

Method: Grease loaf tin 8 in. x 5 in. and line with greaseproof paper. Place nuts and fruit in large bowl. Add other ingredients. Leave in tin 15 mins. after baking before removing. Place in plastic bag and store in refrigerator. Keeps well.

Source: contributed by M. Barrie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.89.

No Bake Fruit Cake

16 weetbix, 3/4 cup orange juice, 2 tbspn jam, 2 cups mixed fruit, 1/2 cup nuts, 4 oz butter or margarine, 1 tspn cinnamon, 1/4 tspn nutmeg, 1 tspn vanilla, 1/2 cup sugar, 1 tbspn cocoa.

Method: Combined crushed weetbix with orange juice and jam in large bowl, set aside. Prepare other ingredients. Combined all except butter or margarine and mix thoroughly, add melted butter, mix well and turn into tin lined with paper. Press down firm, leave overnight. Ice if desired, cut into small squares or fingers. Will keep for months in refrigerator.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.33.

Edited 26/12/2019: as made by the Pineapple Princesses, with a delicious pineapple variation: https://pineappleprincesses.blogspot.com/2019/12/merry-pineapples.html

Economical Plum Pudding

2 large cups fresh breadcrumbs, 3/4 cup sugar, 1 cup mixed fruit, 1 tsp mixed spice, 1 tsp carb. soda, 1/2 cup milk, 1 Tbls butter, 1 egg, 1/2 tsp lemon essence, 1 Tbls sweet sherry.

Method: Combined dry ingredients other than carb. soda which is dissolved in milk, then added. Melt butter and add to mixture. Beat eggs and mix in with all ingredients. Place in a greased steamer, cover and steam for 1&1/2 hours.

Source: contributed by A. Arthur in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.57.

Modern Christmas Cake

1&1/2 cups whole shelled brazil nuts

1&1/2 cups walnut halves

1/2 lb. stoned dates

2/3 cup candied peel

1/2 cup red cherries

1/2 cup green cherries

1/2 cup se[e]ded raisins

3/4 cup S R flour

3/4 cup sugar

pinch salt

3 eggs

1 teas. vanilla essence.

Method: Place all fruit & nuts (unchopped) in a large basin and mix well.

Add sifted flour, salt and sugar and mix again.

Beat eggs and vanilla, pour over fruit and flour and mix all to-gether.

Bake in round tin or log tin which has been greased well and lined with foil or greaseproof paper. Bake approx. 2 hours in slow oven - 250º[F] gas. 

The case can be lined with glace pineapple and cher[r]ies and decorated on top / looks very attractivke [sic] when served.

Cut in very thin dainty slices - very rich.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.19.

Cheese Busters

Take 8oz. plain flour, 2 tablespns. butter, 3 tablespns. grated cheese, pinch cayenne, salt to taste, and mix with 1/2 cup of milk and water in equal parts.

Roll out very thin and cut into large squares. Bake well in a fairly hot oven. When serving spread with butter.

Source: contributed by Lois Kleinschmidt in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.68.

Finger Biscuits

2 cups S.R. flour, 1/2 cup sugar, 1/4 cup butter, 1/2 cup milk, 2 eggs - use yolks only, keep whites for icing. Rub butter into sugar and flour; beat yolks and add milk; mix all together. When a nice stiff paste, roll out thin. Beat whites of eggs, add icing sugar till thin enough to spread. Sprinkle with chopped almonds or cocoanut; cut in finger shapes and bake quickly.

Source: contributed by Mrs. O. Brettig, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.70.

Honey Bubble Fingers

4oz margarine or butter

2 tablespoons honey

1/2 cup coconut

4 oz sugar

4 cups rice bubbles

1 cup peanuts

Method: Simmer butter, sugar and honey for 5 minutes. Add rice bubbles, coconut and peanuts and mix well. Press into slab tin. Sprinkle with a little extra coconut. Cut into fingers while still warm and allow to set before serving.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.68.

Sweet and Sour Fish Fingers (Microwave)

Equipment Needed

Measuring Cup

Tablespoon

Microwave Jug

Microwave safe Platter large enough to hold fish fingers

Preparation Time: 12 to 15 minutes

Ingredients

1 packet Chicken Noodle Soup

1/2 cup Water

1/4 cup Vinegar

2 tablespoons chopped Spring Onions

1/2 Green Pepper, chopped

1/4 cup Water

2 tablespoons Brown Sugar

450 grams can Pineapple Pieces undrained

1 tablespoon Cornflour

15 Fish Fingers

Method: Blend soup mix with all ingredients except cornflour, 1/4 cup water and fish fingers. Microwave on High for 3 to 5 minutes until boiling. Blend cornflour with 1/4 cup water and stir into sauce. Microwave on High for 1 minute, stir then repeat until sauce has thickened. Place fish fingers on platter. Microwave on HIGH for 2 minutes, then pour sauce over and Microwave a further 1 minute.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Fruit and Nut Fingers

2 ozs. Butter

1/3 cup Sultanas or chopped Raisins

1/2 cup Wholemeal Plain Flour

1 egg yolk

1/3 cup Honey

Method: Beat butter until creamy, beat in egg yolk, add nuts and sultanas. Stir in sifted flour. Pour in honey and stir well. Spread into greased tin 28 x 18 cm (11" x 7"). Cook in moderate oven for 20 minutes. When cool, cut into fingers. Ice if desired.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.35.

Caramel Fingers

1/4 lb butter

1 egg

3/4 cup dates

vanilla essence

1/4 lb brown sugar

1 cup SR flour

3/4 cup walnuts

Method: Heat butter and sugar, stir until dissolved. Remove from heat, add egg, vanilla, flour, dates and nuts. Mix well. Put into greased slab tin and bake for 20 minutes. Leave until cold and cut into fingers.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.68.

Cheese and Ham Fingers

3 oz. plain flour

1/2 teaspoon cayenne, salt

3 oz. grated tasty cheese

2 oz. butter or substitute

1 egg-yolk

Good squeeze lemon juice

Topping:

1 egg-white

1 cup finely minced or chopped ham

Method: Sift flour, salt and pepper into bowl, add cheese, rub in butter, and mix to dough with beaten egg-yolk and lemon juice. Roll out on floured board to rectangle. Cut into fingers, bake in moderate oven 8 to 10 minutes. Beat egg-white until stiff, fold in ham, and spread over the biscuits. Return to oven further 10 to 15 minutes or until golden brown. Cool on wire rack.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Chocolate Fingers

1 heaped cup plain flour

1 tablespoon cocoa

3/4 cup sugar

4 tablespoons butter or margarine (less if soft)

1 egg

Vanilla

Pinch salt

Crushed walnuts

Method: Rub butter into flour, sugar and cocoa. Add beaten egg, salt and vanilla. Spread in shallow tin. Bake 30 minutes in moderate oven. When cool, ice with chocolate icing and sprinkle with crushed walnuts. Cut into small fingers.

Source: contributed by Mrs. Gwen Mueller, Canberra in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.42.

Pumpkin Cake

1/4 lb butter, 7 oz sugar, 1 cup cold cooked trombone (steamed, drained and mashed), 2 Tbls (small) golden syrup, 2 eggs, 2 rounded cups SR flour, pinch salt, 1 level tsp mixed spice, 1 lb mixed fruit.

Method: Cream butter and sugar. Add well beaten eggs gradually, then golden syrup, then the well-drained trombone. Lightly stir in sifted flour, salt and spice, alternately with fruit. Turn into an 8 in. greased cake tin. Cook at 400°[F] for 1.1/4-1.3/4 hours.

Source: contributed by E. Bright in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.87.

Iced Vo Vo Biscuits

Sift into a bowl 6oz S.R. flour and rub in 4oz butter, lard or dripping, add 4oz sugar and mix to a firm paste, with 1 egg. Roll out on board to a biscuit thickness and cut in shape. Bake on a greased oven tray in a moderate oven for 20 mins. When cold spread red jam down centre of each one, and ice with pink and white icing down the sides. Place each one face down into cocoanut.

Source: contributed by Sylvia Hartmann, Charleston in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.73.

Mock Fish

4 eggs, 3 medium sized potatoes, 1 small onion, pepper and salt to taste.

Method: Grate potatoes and onion and then beat in eggs. Mix and fry in hot fat until a nice brown. Parsley or grated carrot is an improvement.

Source: contributed by L. Sinkinson, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.11.

Prune and Cornflake Drops

8 oz. (225g) prunes

1 lb. (450g) cornflakes

1/2 teaspoon (2.50ml) vanilla essence

8 oz. (225g) desiccated coconut

12 tablespoons (180 ml) condensed milk

Salt

Method: Set oven at 350°[F] (180°C) or mark 4. Cut the prunes into small pieces and place in a bowl. Mix in by degrees the Cornflakes, coconut and pinch of salt. Pour on the condensed milk and vanilla essence and mix all ingredients well. Shape the mixture into small balls and arrange on well greased baking sheet. Bake in pre-set oven for about 10 minutes and allow to cool before serving.

Source: contributed by Rae Williams in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.50.

Russian Salad

Line a flat meat dish with lettuce leaves. Arrange in separate piles on this a cupful each of cooked peas, carrots, potatoes and a cup each of tomato, cucumber and celery. All these should be neatly diced except the tomato and cucumber, which should be sliced. Sprinkle chopped gherkin over all and garnish with celery curls. Serve with thick mayonnaise.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.62.

Blow Away Banana and Honey Pudding

1 Tbls honey, 1 Tbls butter, 1/2 cup milk, 1/2 tsp carb. soda, 1 cup SR flour, sliced banana, 1 extra Tbls honey.

Method: Beat butter and 1 Tbls honey to a cream, add milk to which carb. soda has been added. Lastly stir in flour. Grease basin and add extra honey. Cover bottom with sliced banana. Pour the pudding mixture over this. Steam for 1 hour.

Source: contributed by F. Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.51.

Sweet and Sour Beef

(4-6 serves)

2 tablespoons butter

1 lb. [500 gm.] minced topside steak

1 tablespoon plain flour

17&1/2 oz. 470 gm.] can pineapple pieces and juice

1 cup Sultana Bran

1 medium carrot, thinly sliced

3 tablespoons vinegar

1 tablespoon soya sauce

2 tablespoons dried chopped onion

1 tablespoon chopped green ginger

1 onion stock cube, crumbled

1/2 medium capsicum, sliced

Method: Melt butter in heavy saucepan. Brown meat well and add remaining ingredients. Mix well and simmer for 20 minutes.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.35.

Savoury Cheese Balls

4 oz. softened butter

4 oz. grated mature cheese

4 oz. S.R. flour

1/2 teaspoon salt

Pinch cayenne pepper

Method: Mix all together and roll in balls. Roll in coconut. Press flat with fork and bake in a slow oven 25-30 minutes or till crisp. These are delicious.

Source: contributed by Mrs. A. V. Wurst (A.C.H. Wirrabara Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.49.

Port Cream

3 eggs, separated

3/4 cup castor sugar

4 teaspoons gelatine

1/4 cup hot water

3/4 cup port

1 cup whipped cream

Method: Beat egg yolks with sugar until thick and creamy. Sprinkle gelatine over hot water, stir until dissolved. Add to egg mixture, stir in well, then mix in port. Beat egg whites until stiff, but not dry and fold in. Then fold in the whipped cream. Turn into a bowl or individual sweet bowls and chill until firm. If desired, decorate with whole strawberries.

Source: contributed by Mrs. Doug Crappsley (A.C.H. Barossa Valley Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.40.

Curried Egg Mornay

1 pkt Continental chicken noodle soup, 1 & 1/2 cups boiling water, 1 oz copha or shortening, 2 level tbspns flour, 1 tbspn chopped parsley, 2 tspns curry powder, 1 cup milk, 4-6 hard-boiled eggs.

Method: Cook noodle soup in boiling water for 7 mins. Cool. Melt copha, stir in flour & curry powder. Add milk, & stir until boiling. Mix in soup, bring to boil. Add egg & parsley.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.10.

Mushroom & Fish Mornay

Fry 1 chopped apple & 2 chopped onions until brown. Add salt & pepper, then add a small tin mushrooms. Cook for a few mins, add 1 tbspn sugar, 1 level dspn curry powder & 2 cups water. Simmer, & thicken with cornflour. Add 1 lb tuna cuts, 1 dspn chutney, & 1 dspn sultanas.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.11.

Mexican Eggs

Melt: 2 tbspns butter, fry chopped-up meat (approx. 1 lb) until brown, add chopped-up onions, add skinned tomatoes or 1 can tomatoes, add 4 oz grated cheese & 6 beaten eggs. Simmer gently. Serve with toast.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.3.

Brown Bread Soup

(A good way to use up stale brown bread which has been dried & stored in a paper bag). Take 2 medium slices of any brown bread, put in saucepan, cover well with water, & let boil gently (with lid half on, lest it boil over) about 10-15 mins. Force through a colander, and add enough water for right thickness. Add 1 tspn vegemite or bonox, 1 soup cube, 1 tspn butter, & 1 tspn tomato sauce. Re-heat & bring to a boil. Keep stirring until all ingredients are dissolved and the soup is ready for serving.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.7.

Chocolate Rum Pie

1 dstspn. gelatine

2 cups milk

1/2 cup sugar

2&1/2 dstspns. cornflour

4 eggs

3 dstspns. rum

4oz dark chocolate

150ml cream

chocolate shavings

Method: Soften gelatine in 1/4 cup of milk. Scald remaining milk. Blend sugar with cornflour. Stir in hot milk. Separate eggs. Beat yolks, add cornflour mixture. Stir in top of double boiler until mixture thickens. Add softened gelatine and chopped chocolate. Stir until gelatine dissolves and chocolate melts. Add rum. Allow to cool slightly. Beat egg whites until stiff. Fold into chocolate mixture. Pour into prepared crumb case. Refrigerate until set. Whip cream, spread evenly over mixture and decorate with chocolate shavings.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.111.

Dessert from the Shelf

1 small tin sliced peaches or apricot halves, 1/2 cup cream or evaporated milk, 3/4 cup plain flour, 1/2 cup brown sugar firmly packed, 1 level tsp cinnamon, pinch salt, 2 oz butter or margarine.

Method: Drain fruit. Arrange in 9 in. tart plate, pour milk or cream over it. Sift flour, salt, sugar and cinnamon. Rub butter in lightly with tips of fingers. Sprinkle top over fruit. Bake in moderate oven until crumbs are brown - about 15 mins. Serve while still warm with cream.

Source: contributed by B. Roocke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.56.

Peanut Scrambles (uncooked recipe)

8 oz peanuts, 8 oz sultanas, 4 oz drinking chocolate, 4 oz icing sugar, 2 cups rice bubbles, 8 oz copha.

Method: Melt copha and add other ingredients. Drop in clusters on greased paper and leave to set.

Source: contributed by H. Keller in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.107.

Tuna Crisp

Melt 3 oz butter in a large saucepan. Saute 1 finely chopped onion in butter. Stir in 4 Tbls of flour and 1 oz powdered milk. Cook for 1 minute. Gradually add 3 cups of water. Bring to the boil and simmer for 3 minutes stirring constantly. Add 1 x 425 can of drained flaked tuna, 1 cup cooked peas and 1 cup of grated cheese. Season to taste. Pour into greased casserole dish. Sprinkle over 1/4 cup cornflake crumbs. Dot a little butter and bake in a moderate oven for 20 minutes. Serves 4-5.

Source: contributed by Jill Sanders in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.45.

Crunchy Fruit Ring

3 cups cornflakes, good Tbls butter, 3/4 cup brown sugar, stewed apples or any other fruit (very tasty with grapes).

Method: Melt butter and sugar slowly in a fairly large saucepan until light caramel colour. Lightly mix in cornflakes, toss them until thoroughly coated with syrup. Pack this into a buttered ring mould. Set aside until nearly, but not quite, cold. Lever out on to platter and fill with fruit. Serve immediately with cream or ice cream.

Source: contributed by C. Hewton in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.55.

Delicious Steak

1 lb steak, 1 Tbls flour, 1 Tbls sugar, 1 Tbls vinegar, 2 Tbls tomato sauce, 1 tsp mustard, salt, pepper.

Method: Cut steak into pieces and roll in mixture made of flour, sugar, mustard, salt and pepper. Place in oven proof dish, cover with water. Add vinegar and tomato sauce. Cook slowly for 2 hours.

Source: contributed by B. Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.28.

Economical Potato Cake

3/4 cup mashed cold potato, 1 cup sugar, 1 cup cold milk, 2 cups SR flour, 1 cup chopped raisins, grated rind of 1 orange.

Method: Mix ingredients well together and tip into small baking dish. Bake 40 mins. in moderate oven. When cold slice and butter.

Source: contributed by G. Woolford in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.79.

Bran and Bean Meat Loaf

(yields 10 slices)

1&1/2 lb. [750 gm.] minced steak

1 onion finely chopped

1 egg

2 bacon stock cubes, crumbled

1 tablespoon tomato sauce

1&1/2 cups All-Bran

Small can bean mix, drained

Method: Grease 8" x 4" (20 cm. x 10 cm.) log tin. Combine all ingredients and mix well. Press into the greased tin and bake in a moderately hot oven for 1&1/4 hours.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.22.

Easy Pudding

1 dstspn. dripping

1/4 tspn. carb. soda

2 tbspns. currants

3/4 cup milk

2 tbspns. sugar

1/4 tspn. nutmeg

3/4 cup S.R. flour

Method: Cream dripping and sugar, add nutmeg and currants. Sift carb. soda with flour, add to other ingredients, stir. Mix with milk. This is a thin mixture. Tie in cloth and boil 1&1/2 - 2 hours. Can also be cooked in pudding basin.

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.

Meat and Vege Puffs

cold cooked meat, diced

any left over vegetables

oil

Batter:

2 cups S.R. flour

Pinch salt

milk

1 egg

Method: Place flour, salt and egg in bowl. Mix well, slowly adding a little milk at a time until batter is smooth. Add diced meat and veg (meat and vegetables can be tinned) to batter. Spoon mixture into hot oil. Fry till golden brown. Serve with tomato and onion fried in margarine.

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]

Coleslaw with a Difference

1 large cabbage

1 large onion

1 green pepper

Put in layers in bowl.

Sprinkle one small cup sugar over but do not stir.

Boil together:

1 tspn mustard

1 tspn celery seeds

1 tspn salt

1 cup vinegar

3/4 cup salad oil

Do not stir this mixture, but pour straight over slaw, put in fridge overnight. Drain off excess dressing. This slaw will keep for two weeks if you keep adding cabbage to keep crisp.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.91.

Seafood Cocktail Sauce

1 tin whipped evaporated milk

juice 4 lemons

1/2 tspn salt

pinch cayenne pepper

pinch nutmeg

2 tabspn Worcestershire sauce

3 packets tomato puree

(cream can be added)

Mix all together.

Source: contributed by Winsome Dinning in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.80.

Tomato & Spaghetti Preserve

Cook for 1 hour:

12 lb peeled, chopped tomatoes

5 large onions, chopped small

1 large cup sugar

2 dessertspn salt

1 level dessertspn curry

pepper

Strain through a sieve or blend. Cook 500 g packet of no. 1 spaghetti in salted water for 15 mins. Drain and add to pulp. Add 1/2 lb grated matured cheese and 1/2 lb butter. Bring to boil. Fill Fowler jars, sterilize 30 mins at 200F. This mixture deep freezes quite well.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.88.

Tomato Jam - Raspberry Jam

6 lb ripe tomatoes

5 lb sugar

1 tin raspberry jam

1 bottle raspberry cordial - Bobo

Method: Chop tomatoes and boil 1/2 hour. Add sugar and boil 3/4 hour. Stand 5 mins. Add jam and cordial and stir well. Bottle while still hot.

Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.85.

Cheese & Bacon Savoury

(Renamed "Rat Bait" by my teenage children - Phyllis Rohrsheim-Boucher)

Spread thickly with butter or margarine 6 slices of thinly sliced white bread. Cut to size required and place on oven tray and spread each piece with the cheese and bacon mixture:

The mixture -

1 cup grated tasty cheese

2 rashers bacon, finely chopped

1 tspn dry mustard

pinch cayenne pepper

Mix with one or two eggs to make a spreading paste.

Bake in moderate oven until golden brown. Delicious hot or cold.

Source: contributed by Phyllis Rohrsheim-Boucher in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.81.

Oeufs Mimosa

(I think this might be renamed "Wattle Eggs")

2 large eggs

200 g crab meat

mayonnaise

Method: 

Hard boil eggs. When cold, shell and cut into halves.

Remove yolks and keep aside.

Mix crab meat with a little mayonnaise, spoon this into white halves, arrange on a large dish, cover with a thin layer of mayonnaise and sprinkle with chopped yolks.

Source: contributed by Ann Szuster in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.80.

Salmon Mousse

2 & 1/2 dessertspn gelatine

1 & 3/4 cups hot water

1 teaspn salt

2 tabspn white vinegar

2 gherkins, finely diced

chopped olives (6)

1 tabspn green pepper diced

1/2 cup mayonnaise

1/2 cup whipped cream

16 oz can salmon

Method: Dissolve gelatine in water, add salt, chill. When slightly thickened beat until consistency of whipped cream. Fold in vinegar, gherkins, olives, green pepper and then mayonnaise, cream and flaked salmon. Mix and turn into fish-shaped mould if you have one. Chill until firm. Turn onto a bed of shredded lettuce and watercress. Garnish with green mayonnaise. Serve with cucumber and tomato salad.

Source: contributed by Maurine Flint in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.79.

Quick & Tasty Meal

Butter one slice bread and make into cheese sandwich. Cut into squares and place in small heatproof dish. Pour over one beaten egg with small amount of milk, salt and pepper and a liberal sprinkling of cheese. Bake 30-45 minutes. Serve with green salad. Try adding chopped and sauteed bacon, cold mashed potato, left-over cauliflower, ham or asparagus, chopped parsley.

Source: contributed by Mary Roberts in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.78.

Purple Poison Punch

[Cooking Children Can Do With Supervision]

4 cups cold milk

2 cups chilled ginger ale

1 cup cold unsweetened grape juice

1 & 1/2 cups vanilla ice cream

Method: Combine all ingredients in punch bowl. Stir with ladle. Use spoon to cut icecream into small pieces. Serve punch with ladle, add a piece of icecream to each cup.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.139.

Minnie's Grandma's Gingerbread

8 oz butter

5 oz sugar

6 oz treacle

8 oz SR flour

1 egg

2 tabspn ground ginger

Method: Melt butter to oil, add sugar and treacle. Mix together until there is no "free oil" floating in it. Add ginger and flour sifted together. Mix well and add beaten egg. Line a lamington tin, 8" x 12". Put half almonds on top so that when cut a piece will be on each section. Bake in a moderate oven 40-45 mins.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.47.

Juicy Roast Chicken

1.5 kg chicken pieces

1 can cream of chicken soup

1/2 cup white wine

Method: Place chicken pieces in shallow baking dish. Dot with butter. Roast uncovered at 350F for 30 mins. Blend soup and wine. Pour over chicken and bake uncovered for another hour. Chicken becomes golden brown, but stays very juicy.

Source: contributed by Maude Anderson in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.21.

Clam Delight

1 packet cream cheese

2 tspn lemon juice

1 tabspn grated onion

2 tspns Worcestershire sauce

3 drops Tabasco

1 can of clams (or smoked oysters)

chopped parsley

Method: Break up cheese. Add lemon juice, onion, Worcestershire sauce and Tabasco and beat (or blend) until smooth. Stir in chopped clams and parsley. Serve with cracker biscuits.

Source: contributed by Jo Fuller in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.77.

Cheese and Jam Slice

1 & 1/2 cups plain flour

1/2 tspn baking powder

1/2 tspn salt

1 & 1/2 cups rolled oats

1 cup brown sugar, firmly packed

6 oz butter

4 oz tasty cheddar cheese, grated

3 tabspns apricot jam

Method: Sift flour, baking powder and salt, add next two ingredients. Work in butter till mixture is crumbly. Put half in greased 7" x 11" slab tin. Spread with jam and top with cheese. Press rest of mixture firmly over top. Bake in moderate oven 35-40 mins. Cut into slices whilst hot.

Source: contributed by Bonnie Fletcher in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.42.

Sweet & Sour Chicken Sandwich Filling

1 small can crushed pineapple

2 cups chopped cooked chicken

125 g Philly cream cheese

4 spring onions, finely chopped including some of the green tops

2 tabspns finely chopped almonds

1 tspn salt or less

3 tspn soy sauce

(optional extras - parsley, grated carrot, finely chopped celery)

Method: Drain pineapple. Combine with remainder ingredients and add just enough of the reserved pineapple syrup to give a good spreading consistency.

Source: contributed by Irene Reid in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.77.

Cherry Ripe Balls

2 cups Bran Buds

1 tin condensed milk

2 cups coconut

6 oz Copha

4 oz chopped cherries

2 tabspn Bo Bo raspberry cordial extract

Method: Mix dry ingredients, add condensed milk and melted Copha. Shape into balls, let set and dip in melted chocolate. Makes approx. 6 doz.

Source: contributed by Winsome Dinning in  The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.56.

Note: Bo Bo [the Clown] raspberry cordial extract - see https://www.nfsa.gov.au/collection/curated/bobo-clown (National Film & Sound Archive [image source]); http://www.awesomeadelaide.com/tag/bobo-cordial/ (Awesome Adelaide); http://knifeandforkintheroad.com/2013/08/28/on-bobo-cordial-bottles-of-pop/ (blog)

Curried Pasta Salad

Salad can be made 2 days ahead.

1 cup pasta

1 med green pepper, chopped

100gms baby mushrooms chopped

1 med red pepper chopped

2 tbspns chopped chives

Method: Cook pasta till tender, drain. Place in a large bowl with peppers, chives & mushrooms.

Curry Dressing:

2 tbspn curry powder

1 tspn castor sugar

1/4 cup white vinegar

1/2 cup oil

1 tbspn cream

Combine curry powder & sugar in bowl, gradually stir in oil, vinegar & cream.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.57.

Quick Recipe - Ju-Jitsu

500g mixed fruit and nuts

1 can condensed milk

1 cup SR flour

1/2 tspn each of mixed spice and nutmeg

Method: Mix all together and spread into a greased slice tin and smooth top. Bake in moderate oven 15-20 mins. Take from oven and cut into squares and leave in tin to cool. When cold cut through and remove from tin.

Source: contributed by Erica George in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.36.

Creative Liver Pate

1 kg chicken livers

250 g butter

3 tabspns brandy

1 onion, chopped

1 red capsicum, chopped

3 rounds ham, chopped

1 tspn salt

1 chicken cube

1 sprig fresh thyme

1 tspn French or Dijon mustard

1/2 tspn fresh nutmeg

fresh ground black pepper

Method: Wash livers. Melt half the butter, add livers and toss. Add onion, capsicum and ham, and toss. Simmer gently 5 minutes. In a separate pan warm the brandy. Turn off the exhaust fan, pour brandy over livers, ignite and shake. Put lid on pan, simmer gently about 10-15 minutes. Remove pan from heat and cool a little. Tip contents into food processor, and add all remaining ingredients - blend till smooth.

Creatively add either walnut pieces, or blanched almonds, or sliced mushrooms or slice stuffed olives or ……

Garnish to serve accordingly.

Note This pate freezes really well, and children love it.

Source: contributed by Alvena Hall in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.5.

Sunday Night Slice

1 lb. [500 gm.] minced steak

1 small onion, chopped

1/2 cup evaporated milk

3/4 cup All-Bran or Bran Buds

1/4 cup warm water

1 green capsicum, cut into rings

2 tomatoes, sliced

1/4 lb. [125 gm.] cheddar cheese, grated

1 egg, beaten

1/2 teaspoon salt

freshly ground pepper

Method: Combined minced steak, onion, milk, egg, salt and pepper and mix thoroughly. Soften All-Bran or Bran Buds in the water and add to mince mixture. Spread evenly into a 10" x 7" (25 cm. x 18 cm.) baking pan. Place capsicum rings and tomato slices on top and sprinkle with cheese. Bake in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 35 minutes or until mince is cooked. Cut into squares and serve on hot buttered toast or with side salad. (6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.34.