Watermelon Punch

1 medium watermelon

1 cup white wine

1 cup pineapple juice

1 cup sherry

1/3 cup lemon juice

1 table spoon sugar

crushed ice, lemon slices, mint leaves

Method: Cut a 5cm slice off the top of the watermelon. Scoop out about half the flesh using a melon baller. Reserve. Scoop out the remaining flesh, remove seeds and discard. Soak flesh in wine for 30 minutes. In the bowl of an electric food processor combined watermelon flesh, pineapple juice, sherry, lemon juice & sugar, process until smooth. Chill until ready to serve. Pour into watermelon shell, add ice & reserved melon balls. Garnish with lemon slices and mint leaves.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.9.

Potato & Ham Cake

This dish is ideal to make when ham on the bone is coming to an end.

1kg Potatoes

25g butter or margarine

1 small onion or shallot

250g cooked ham 

milk

pepper & salt to taste

dried bread crumbs

Method: Mince or cut ham very finely. Slice potatoes very thin. Saute the onion in the butter until golden in colour. In an oven-proof dish, layer potato & ham, adding pepper & salt to taste (beginning & ending with a potato layer).

Pour the milk over the layers, finishing by sprinkling the breadcrumbs on top. Drizzle the butter used for frying onions over breadcrumbs. Bake in medium hot oven until crust is golden brown & potatoes tender.

Source: 'Christmas Leftovers' in American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.95.

A Scripture Christmas Cake. How to make a Novel Tea Dainty from Biblical Ingredients.

Four cupfuls and a half, I. Kings iv. 22; half a pound, Judges v. 25; two cupfuls, Jeremiah vi. 20; two cupfuls, Nahum iii. 12; two cupfuls, I. Samuel xxx. 12; two cupfuls, Numbers, xvii. 8; two teaspoonfuls, I. Samuel xiv, 25; to taste, II. Chronicles ix. 9; six, Jeremiah xvii. 11; one cupful and a half, Judges iv. 19; two teaspoonfuls, Amos iv. 5; one pinch, Leviticus ii. 13. Directions, Proverbs xxiii. 14. Bake one and a half to two hours. Baking powder can be used instead of yeast. 

Source: Ideal Recipe Book for use of Currants, Raisins, Sultanas and Grapes. Also Recipes for Refreshing Fruit Beverages and Party Drinks. Issued by Woman's Christian Temperance Union of South Australia. Fifth Edition (Adelaide: n.d. [?after 1933]), p.9.

Colonial 'Goose'

1 leg lamb

1 onion

2 cups breadcrumbs

1 egg

1 apple

salt

pepper

1/2 teaspoon nutmeg

2 teaspoons butter

1 tablespoon dried mixed herbs

Method: Carefully remove the bone from the meat by cutting around it so you have a hole through the centre of the leg. (Be smart and see if you can get the butcher to do it!). Beat the egg lightly in a small bowl. Chop the onion finely. Stir the herbs, nutmeg, salt and pepper and onion into the breadcrumbs. Grate the apple. Melt the butter in cup in the microwave. Add butter, egg and apple into the breadcrumb mix and form into a soft dough. Fill the centre hole of the leg with the stuffing and close the ends with a skewer. Insert 'goose' into a roasting bag and place in a roasting dish. Cook half an hour for every 500 grams and add 20 minutes. Oven at 180C.

Remove from oven and allow to 'rest' 5 minutes before carving. 

Serve with vegetables, gravy and mint sauce or crab apple jelly. 

Leftovers are a tasty cold serve, next day.

For a warming winter soup, boil the bone in water or stock with diced soup vegetables, diced apple, salt and pepper. Add pearl barley or rice if liked.

Source: contributed by Rosalie Smith (Maitland) in An Apple a Day. Members Recipes. (Adelaide: The South Australian Country Women's Association Inc., 2018). p.15.

Cranberry and Apple Chutney

500 gm Granny Smith apples, peeled, cored, chopped

2 cm piece root ginger, peeled, grated finely

1 teaspoon olive oil

1 small onion, chopped fine

1/2 teaspoon allspice

1/2 cup cranberry juice

1/2 cup water

150 gms craisins/dried cranberries

Method: Heat oil in saucepan. Add onion and ginger. Cook 5-6 minutes stirring occasionally until onion is clear. Add apple, spice, cranberry juice and half the craisins/dried cranberries. Cook at medium heat, covered, 10-15 minutes until apple is soft. Add remaining craisins/dried cranberries. Cook covered for a further 5-10 minutes or until mixture thickens. Spoon into a clean jar and seal. Serve with roast pork, chicken or turkey, or in a ham, chicken or turkey sandwich.

Source: contributed by Rosalie Smith (Maitland) in An Apple a Day. Members Recipes. (Adelaide: The South Australian Country Women's Association Inc., 2018). p.79.

Bottled Christmas Pudding

1 lb. butter, 1 lb. dark sugar, 1&1/2 lbs. sultanas, 1&1/2 lbs. seeded raisins, 1/2 lb. mixed peel, 4 oz. almonds, 14 oz. breadcrumbs, 10 oz. plain flour, 2 tsp. nutmeg, 1 tsp. ginger, 1 tsp. all spice, 1 tsp. cinnamon, 2 tsp. salt, 2 tsp. soda, 2 tbsp. brandy, 8 eggs, 1/2 cup milk.

Method: Beat butter and sugar, add eggs one at a time, beat well, add dry ingredients, then brandy and milk. Fill (No. 31) preserve jars two thirds full, put rings, lids and clips on. Stand jars in sterilizer. Fill with cold water three parts up jars and bring gently to the boil, keep boiling for 8 hrs. This mixture fills 8 jars. When wanting to use stand jar in saucepan of hot water for one hour. Serve with custard, cream or icecream.

Source: contributed by Mrs G. Sandercock in Urania Methodist Guild Cookery Book. Book II. (1965), p.37.

Toffee

2 cups sugar, 1 cup water, 2 tbsp. vinegar, 1 cup almonds (not blanched). Boil fast until it pops 9 times.

G.Kelly.

*

Does not always pop nine times, so cook for approx 20 mins., without stirring.

Miss Coralie Kelly.

Source: Urania Methodist Guild Cookery Book. Book II. (1965), p.81.

Bacon Snacks

Mix together: 1/2 lb tasty grated cheese, 2 dspns Worcestershire sauce, 2 well-beaten eggs, 2 tspns melted butter, salt to taste, dash cayenne pepper.

Keep in refrigerator until needed. When required, lightly butter as many slices of bread as desired, spread with mixture & cut into finger lengths. Place strip of bacon on each finger & bake on oven-slide or scone-tray for about 10 mins until golden brown. Serve hot.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.2.