Hawaiian Casserole

3 handfuls chopped lamb or steak

3/4 cup plain flour

1 tin tomato soup

1 tin pineapple, chopped

1 onion, chopped

1/2 cup water

Method: Season lamb and roll in flour. Add all ingredients to casserole dish, give a stir to mix, cover and cook in moderate oven for 1&1/2-2 hours. Check every hour. May need to add more water.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.95.

Witchetty Grubs

1 tin sweetened condensed milk

1 tbspn. golden syrup

Method: Heat together until thick, stirring all the time for 7-10 minutes. Take from heat, add 1 cup crushed cornflakes, 1 cup coconut, 1/4 cup finely cut sultanas, 1/4 cup chopped dates and nuts. Mix together. When cool roll into small finger lengths. Roll in coconut and allow to set firmly before packing.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.153.

Fried Celery

Cut celery into equal lengths, place them in pan, with some bacon pieces, 1/2 pint of water, and a little pepper and salt. Simmer gently for 15 minutes, or a little longer if the celery is large; when cooked take out the celery. Dip them first in beaten egg, and then in breadcrumbs, and fry in dripping. Tomato sauce may be served with this dish. The liquid can be thickened and served in place of tomato sauce.

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.27.

Tongue Toast

Grate finely the remains of a tongue and mix it with the yolk of an egg or spoonful of cream, finely chopped parsley, and pepper. Make it very hot, but not boiling, and pour it on fingers of well-buttered toast. Sprinkle thickly with fine breadcrumbs and brown under griller.

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.14.

Tomato Creams

Slice some good firm tomatoes. On each slice put a round of ham or tongue and a filetted anchovy cut into strips and laid on in a lattice-work pattern. Whip some cream and flavour it with anchovy and cayenne, and heap a little in the centre of each savoury. Only a rim of the tomato should be left in sight. Garnish with parsley and a little pepper sprinkled on each cream.

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.25.

A Delicious Celery Custard

Combine 1 cupful of celery cut in dice with 1 onion finely chopped. Cook both in 1 cupful of milk for five minutes, add salt and pepper, and pour over 2 beaten eggs. Bake in a buttered dish which has been placed in a pan of water for 1 hour.

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.13.

Fruit Curry

1 pint of good curry sauce

1 cupful pineapple cut into large cubes

1 cupful peaches cut into thick slices

1 cupful apple cut into dice

Any other fruit desired, making about 4 or 5 cups full

1/4-lb. cooked rice

1 hard-boiled egg yolk

Chopped parsley

1 lemon

Method: Place the fruit in the curry sauce and cooked gently until tender. Arrange the rice in a border on a flat entree dish. Place the curry in the entree [sic], sprinkle a hard-boiled yolk of egg thickly over it, and garnish with thin slices of lemon and finely chopped parsley. Serve hot as an entree or luncheon dish.

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.21.

Epicure's Lamb

That shoulder of lamb can be turned into an epicure's delight. Before cooking insert one small clove of garlic in the thickest part near the bone, together with 2 of 3 cloves pressed in here and there. Rub the skin of the lamb with a little olive oil and dust it lightly with sifted flour. Roast in the normal way. When the lamb is about half cooked sprinkle the outside with about 1 dessertspoon of strained orange juice or lemon juice and white table wine, Chablis for preference (1/2 each). Repeat in about 10 minutes, and just before the roast is cooked sprinkle lightly with brown sugar. This burns quickly and imparts a delicious flavour. When making your gravy be sure to pour into it a little of the wine, mixing well, just before serving.

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.53.