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.