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.