Black Tea Punch

Dissolve 12 cups sugar in 12 cups of strong black tea (cold). Add 12 cups orange juice, 6 cups lemon juice.

When ready to serve, pour over ice cubes in [p]unch bowl and add 12 bottles Dry Ginger. Pineapple juice can also be added. Float slices of orange, lemon and bananas on top.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.11.

Colours of Christmas Stir-Fry

2 tablespoons oil

2.5cm piece fresh ginger, peeled & grated

1 clove crushed garlic

1 red chilli, de-seeded & chopped

1 red pepper, de-seeded & cut into strips

175g young turnips, trimmed & cut into wedges

350g broccoli flowerettes & strips of stalks

250g cooked sausages, sliced

6 tablespoons turkey or chicken stock

2 tablespoons sherry

2 tablespoons soy sauce

1 level teaspoon brown sugar

350g cooked potatoes, cut into chunks

6 spring onions, trimmed & chopped

salt & pepper to taste

Heat oil in a large pan & fry ginger, garlic & chilli over a medium heat for one minute - but do not burn. Add pepper strips, turnips, broccoli stalks & stir-fry for 5-6 minutes. Add slices of sausage, broccoli flowerettes, stock, sherry, soy sauce & sugar. Simmer for 3 minutes. Finally stir in potato, spring onion & cook until heated through. Season well. Serve immediately.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.99.

Christmas Cheesecake

Base:

1 cup biscuit crumbs

60g melted butter

Combine ingredients & press into a 22cm pie dish with the back of a large spoon. Chill.

Filling:

250g cream cheese

200ml natural yoghurt

1 pkt lemon jelly

1 cup boiling water

Beat cream cheese & natural yoghurt together. Dissolve lemon jelly in boiling water, cool then stir into yoghurt/cheese mixture. Refrigerate until starting to thicken, spoon onto biscuit layer and chill until set. For decoration, make one red or green jelly in one cup of boiling water, pour into a shallow tray. Allow to set then cut into Christmas shapes with a sharp knife or biscuit cutter. Place shapes on top of cheesecake. Any remaining jelly can be used as additional decorations if desired.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.50.

Egg Nog Sauce for Plum Pudding

2 eggs

1/2 cup sugar

1 dessertspoon rum

3/4 cup cream

1 teaspoon vanilla

Nutmeg

Method: Separate whites and yolks. Beat each with 1/4 cup sugar. Combine the 2 mixtures and fold together. Whip cream with vanilla and rum. Fold into egg mixture. Sprinkle with nutmeg. Refrigerate in a bowl with lid on. Can be made for 2 or more days before needed. 

Caution: Before beating egg whites be sure to rinse beater well with hot water to remove any trace of oil or grease, otherwise whites will not whip to a peak.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.80.

Christmas Cheer (1)

Combine together:
Juice of 3 lemons
3 Oranges, peeled and chopped
pulp of 6 passion fruit
3 apples, chopped
1 bottle orange cordial
1 x 850g can crushed pineapple

When ready to serve, add:
3 bottles chilled ginger ale
3 bottles chilled soda squash
1 bottle brandy/gin (optional)

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

Christmas Cake (good and moist)

1 cup brown sugar, 2 cups plain flour, 1 tsp. carb soda, 1/2 lb. currants, few almonds, 1/2 lb. butter, pinch of salt, 1/2 lb. raisins, 1/2 lb. dates, 1 tsp. mixed spice, 6 eggs, little brandy, 1/2 lb. sultanas, lemon peel, 1 tsp. cinnamon.

Cream butter and sugar, add eggs and beat well. Add sifted flours and fruit alternately.

Bake 2 to 3 hours.

Source: contributed by Mrs J. Tyler, Mrs D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.71.

Coconut Haystacks

225g dessicated [sic] coconut

1 egg

125g sugar

Method: Mix together and press small amounts into a eggcup or mold. Shake out into a baking tray and cook in a very moderate oven for 20 minutes or till lightly browned.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.11.

[Note: title emended from "Hatstacks".]

Heavy Cake

Heavy Cake. made up light.

450g S.R. Flour

125g butter or margarine

300ml milk to mix

a little peel [optional]

175g currants and sultanas mixed

100g lard

100g sugar

1 egg [optional]

a good pinch salt

Method: Rub the fats into the flour. Add sugar and fruit. Add salt and milk, mixing with a knife till it becomes dough. Place on a floured board and roll out 2cm thick. Score the top lightly with the back of a knife. Brush with milk, water or egg. Place on a flat baking tray; cook for 20 minutes at 200C. Cut into good sized squares.

Proper Heavy Cake

225g mixed fruit (threequarters currants, the rest sultanas]

100g margarine

400g plain flour

A little peel [optional]

75g sugar

300ml milk

50g butter

50g S.R. Flour

125g lard

quarter teaspoon salt

Method: Place the flour in a bowl. Rub in the lard and margarine lightly, add sugar, salt and fruit. Mix with the milk. Roll out mixture on a flour board. Dab butter on two thirds of the surface, fold the unbuttered side over and fold again, rest for 30 minutes. Roll out again and fold in three. Rest a little then roll out again 2cm thick into a large round or square. Score crisscross lines on the top. Brush with egg or milk wash. Bake 200C for 20 minutes.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.10.

Cheese Turnovers

6 slices bread

milk

500g shortcrust pastry

1 onion chopped

salt and pepper

250g grated cheese

Method: Soak the bread in enough milk to cover for half an hour. Roll out the pastry and cut into 23cm squares. Place some drained bread on each square, sprinkle with chopped onion and season with salt and pepper then liberally sprinkle with grated cheese. Fold the pastry over, taking each corner and bring to the centre. Press the sides together. Cook in a hot oven for 40 minutes.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.5.

"Kiddley" Broth

Bread cut into squares, a few marigold heads, a few stalks of shallots chopped fine, lump of butter, salt and pepper. Put all in a basin, pour boiling water over and eat as soon as possible.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.6.

Ginger Biscuits

100g S.R. Flour

2 tablespoons golden syrup

2 level teaspoons ginger

Half teaspoon bi-carbonate soda

50g lard and butter mixed

1 level teaspoon cinnamon

1 level dessertspoon castor sugar

Method: Sieve dry ingredients. Melt fats and syrup, when cool, mix all together. Break off pieces about the size of a walnut and place - well spaced on a lightly greased baking tray.

Bake for 15 minutes 190C.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.9.

Star-Gazy Pie

Take as many fresh herrings or mackerel that will fit a moderate size dish. Scale and clean and remove bones. Lay flat and season with salt and pepper and parsley, then roll up neatly. Butter the pie dish and sprinkle with a thick layer of breadcrumbs, then layer fish, breadcrumbs to top of dish. Cover with slices of bacon. Beat six eggs, and add 2 tablespoons tarragon vinegar or a quarter pint of cream. Cover the dish with a shortcrust pastry, bringing the heads of the fish up through slits cut in the pastry. Bake in moderately hot oven 45-60 minutes. When cooked place a sprig of parsley in the mouth of each fish.

Serve with jacket potato.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.6.

Miner's Pasty

500g shortcrust pastry

250g thinly sliced onion

2 large cooking apples

250g thinly sliced steak

250g thinly sliced potatoes

sugar o[r] 3 tablespoons jam

Method: Roll pastry on floured board to form circle, arrange meat and vegetables at one end, and the apple and sugar at the other end, dividing same with small piece of pastry. Cook in a hot oven for approx. 45 minutes. Mark each end as to what is their content.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.3.

Breakfast relish balls

Mince any cold meat (mutton, beef or ham)

2 oz breadcrumbs

1/4 tsp lemon peel

salt and pepper to taste

1 egg

parsley and/or chives or dill.

pinch nutmeg or other spices of your choice

Method: Combine meat, lemon peel and spices and then shape into balls and dip into beaten egg and roll in breadcrumbs and fry in hot fat/oil. Garnish with herbs and lemon slices.

Source: Elizabeth Woolcock's Cottage Recipes - compiled and edited by Ani Peters (?Adelaide, S.A, 2016), p.13

[Note: this souvenir recipe book, bought in October 2021 at the Moonta Mines Museum, has little relevance to the short, brutalized life of Elizabeth Woolcock (the only woman hanged in South Australia).]

London Candy

1 pint treacle or golden syrup

1/4 teaspoon of cinnamon

1 teaspoon ground ginger

Grated rind and juice of half a lemon

Method: Butter the sides and bottom of an enamelled saucepan, pour in the treacle, add the other ingredients, and boil gently, stirring all the time. In 10 minutes drop a little on a buttered plate. If it hardens pour the remainder out at once on to previously buttered plates. When it is slightly cool rub the hands with butter, cut thin strips of it, and draw it out, then twist lightly and continue to work in this way until it hardens and becomes a light golden colour.

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.89.

Witches Hell Brew

1&1/2 bottles white wine

1/2 bottle sherry

Tin fruit juice to taste

Large bottle Soda Water

Method: Mix all together. When ready to serve, add a piece of dry ice (carbon dioxide, frozen) and it will steam!

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.10.

Raspberry Champagne Cup

4 lumps sugar

4 teaspoons Brandy

4 tablespoons frozen Raspberries, thawed

1 tablespoon lime cordial

Well Chilled Champagne

Method: Place a sugar lump & 1 teaspoon Brandy in each Champagne flute.

Puree raspberries & lime cordial together, pour some into each glass. Top up with Champagne & serve at once.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.12.

Casserole of Steak (Lamb or Veal)

2 lb blade steak (lamb or veal)

onion

carrot

1 cup diced pineapple

Cube meat and place in casserole dish with layers of onion, carrot and pineapple.

Sauce:

2 heaped tabspns plain flour

1 heaped tabspn sugar

1/2 level tspn mustard

1/2 level tspn curry powder

1/2 level tspn mixed spice

1 round tspn salt

2 tabspn tomato sauce

1/2 cup claret (optional)

Mix together with 1 cup cold water and pour over meat etc.

Bake in casserole dish at 300F for 2&1/2 to 3 hou[r]s.

Source: contributed by Bronwen Jones in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.30.

Prune Pudding

Stew 1 cup prunes, remove stones, and cut in small pieces. Add 2 teaspoons of vanilla, and sugar to taste. Beat whites of 3 eggs stiff with 3 tablespoons of sugar. Mix well with prunes and brown in a quick oven. Serve with whipped 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.69.

Celery Sauce

1 head of celery

1/2 oz. margarine

1 oz. flour

1 cup milk

Seasoning

Method: Break up the sticks of celery and cover with cold water in a saucepan. Boil, and then throw away the water. Replace it with milk and boil again. Rub this through a hair sieve. Meanwhile melt the margarine and work in the flour, smoothly. Add the two together and put in seasoning to taste.

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.84.

Steamed Pudding (No butter, eggs, sugar or flour)

1 cup mixed fruit

1 cup breadcrumbs

1/2 teaspoon carb.soda, mixed in 1/2 cup milk

1 mashed banana

Method: Put all in basin, steam 3 hours. Delicious.

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.62.

A Good Roast Dinner for Beginners

Choose either a leg of lamb, a loin or forequarter.

If using forequarter slice between ribs and shoulder and cut it off. If left intact it takes longer to cook and is difficult to carve.

A leg needs at least three hours, the others two hours.

Using a frypan put in at least 1&1/2 cups of dripping.

Add 1/2 cup cold water.

Lay meat on top and sprinkle with salt and pepper and a little flour.

Cover and cook at 350F turning after three-quarters of an hour.

Vegetables can either be put in with the meat three-quarters of an hour before serving or at this stage take meat out and put in warm oven. Tip fat out and make gravy.

To make gravy:

After fat has been tipped off sprinkle pan with flour (1 tabspn)[,] turn heat high for a few minutes then add 1/2 to 1 cup cold water and stir well. Let boil a minute.

Pour off into gravy boat and keep hot.

Put the clear fat back into pan and heat. Cut potatoes into slices three-quarters inch thick and lay in hot fat. Turn when brown underneath. Do the same with pumpkin, par[s]nips and carrots.

They will cook in about 30 minutes.

Source: contributed by Vera Jagger in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.32.

Lemon Cheesecakes

Take the juice and grated rind of a lemon, mix with 1 tablespoon of butter, 1/4 lb. sugar, and 1 egg. Heat till the mixture thickens. Serve on rounds of puff pastry cold.

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.63.

Lamb in Vermouth

1 leg spring lamb, about 2 kg

Make a marinade of the following:

1 cup sweet vermouth

1/2 cup chicken stock

2 tabspns olive oil

1 tspn salt

1/4 tspn pepper

1 tspn paprika

2 cloves of garlic, finely chopped

1 tspn dried rosemary (or 1 tabspn fresh, chopped)

Method: Marinade lamb, covered, in fridge for 48 hours, turning or basting occasionally.

Before roasting, pat dry very thoroughly with paper towelling. This is important, otherwise the "weeping" sweet vermouth will scorch on the bottom of the pan during cooking and spoil the pan dripping for gravy.

Reserve marinade for gravy.

Place 2-3 tabspns polyunsaturated oil in bottom of roasting tin and roast the lamb on a rack at 180C until well done and tender (allow about 65 mins per kg).

Make gravy by draining off excessive fat from pan, stirring in the marinade to l[i]ft the pan drippings, mixing in 1 tabspn flour to thicken, and bringing to the boil.

Suggested vegetables to accompany - roast potatoes, onions and well-coloured pumpkin and green peas.

Serves 6-8.

Source: contributed by Doreen Callaghan in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.31.

Fruit-and-Rice Meringue

Put plain boiled rice around the sides of a glass dish. Garnish with nuts or pink sugar. Steam any fruit till cooked, or use preserved or tinned fruits. Sprinkle with preserved cherries chopped in quarters. Place in centre of rice. Decorate with beaten whites of 2 eggs, sweetened.

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.63.

Chicken Bearnaise (Quick and easy)

Spray a shallow casserole with a preparation such as Pure and Simple.

Place chicken breasts side by side.

Cover with a layer of Bearnaise sauce (I always buy the prepared variety which is quite satisfactory for this dish).

Sprinkle with grated gruyere cheese and cook in a moderate oven 20 to 30 mins.

(The recipe says that cream can be mixed with the juices to make a sauce. The juices are mostly the oil from the Bearnaise sauce so I discard this as I find that combined with the cream the sauce is far too rich.)

Source: contributed by Barbara Kelsey in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.29.

Emergency Cake

1 egg

1/4 cup butter

1 teaspoonful vanilla

1/4 teaspoon salt

3/4 cup milk

3/4 cup sugar

1&1/2 cups self-raising flour

Method: Melt butter. Sift dry ingredients. Drop beaten egg into melted butter, combine thoroughly. Pour into well-greased tins, bake 20 minutes in a moderate oven.

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.79.

Fruit Jubes

2 ozs. gelatine

2 lb. white sugar

2 teaspoons citric acid

Jelly crystals for colouring and flavouring

Method: Soak gelatine in 2&1/2 cups of cold water for 1 hour. Bring to the boil and boil for 5 minutes, stirring all the time. Take off the fire and add the citric acid. Divide into portions. Have ready the jelly crystals dissolved in a little boiling water, and add this to the mixture. Allow 1 oz. of crystals to 1 lb. sugar. Use essence of lemon for the white part. Pour into slightly buttered dishes, and when set cut into cubes and roll in castor sugar. A variety of delicious colours can be obtained when making.

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.88.

Beef & Kidney Loaf

1&1/2 lbs topside mince

1 lb finely chopped ox kidney

4 rashers finely chopped bacon

1 large onion finely chopped

1 cup soft breadcrumbs

2 eggs

1/2 cup grated cheese

Method: Combine all ingredients except cheese. Grease loaf tin and dust with flour. Place half mixture in tin firming well, sprinkle with cheese, add remainder of meat and press down firmly and sprinkle over remainder of cheese. Bake 1&1/2 hours in moderate oven.

Source: contributed by M. Ragless in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.25.

Bolar of Beef

Rub a whole bolar with a little mustard and place on a piece of foil large enough to securely, but loosely, wrap it completely. I do this in the baking dish. Before wrapping shake over the beef one packet of French Onion soup mix and pour 1/2 cup orange juice and 1/2 cup red wine (or 1 cup red wine) over the meat. Secure foil and cook slowly in oven for 3 to 4 hours between 260ºF and 300ºF depending on size of bolar. While the beef is standing I put the sauce into the deep freeze to allow the fat to rise and set. Remove fat, reheat sauce and serve as an accompaniment.

Source: contributed by Barbara Kesley in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.23.

Vegetable Rice Pie

Base:

3/4 cup rice - cook and mix with 1 egg.

Press mixture over base and sides of greased 9" pie plate.

Filling:

250 g zucchini sliced

125 g mushrooms

1 small red capsicum chopped

3 eggs

1/2 cup milk

oregano, salt, pepper, paprika, garlic

150 g mozzarella cheese, sliced

80 g butter

1 onion

Method: Heat butter, saute chopped onion and garlic. Add zucchini, mushrooms, capsicum and stir till tender. Put into rice base.

Beat eggs and milk and add oregano, salt and pepper and pour over vegetables.

Arrange cheese over top and sprinkle with paprika.

Bake in a moderate oven until pie is set and cheese is golden brown - about 30 minutes.

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.11.

Liver with Port Wine

1 lb lamb's fry

2 onions

flour

salt & pepper

thyme - 1 tspn

butter or oil for frying

1/2 cup port

Method: Slice lamb's fry thinly and coat with flour. Fry sliced onion until golden brown. Fry lamb's fry slices on each side. Season. Add port. Cook until tender in covered pan or put into casserole in oven for about 30 mins. (Liver is nicer if cooked when fresh and has not been frozen.)

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.26.

Sherry Beef

1&1/2 lbs topside steak

2 tabspns soy sauce

1/4 cup dry sherry

1 tspn brown sugar

1 tspn ground ginger

Method: Dice meat (about 1" cubes), combine all ingredients and pour over meat and marinate for one hour. Drain meat, reserve marinade. Melt butter in pan, brown meat. Reduce heat and stir in reserved marinade. Bring to boil and simmer for 40 minutes.

Source: contributed by Mary Ragless in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.14.

Potato and Cheese Flan - Economical

Potato Pastry

2 oz flour

2 oz cooked potatoes

1 oz fat

pinch salt

Filling

2-3 oz cooked potatoes

1/2 egg

1&1/2 oz grated cheese

salt and pepper

1/2 gill milk

Method: Pastry - Cream mashed potatoes and fat thoroughly together. Work in flour and salt making a fairly stiff dough. No liquid should be necessary. Knead, roll out and line a sandwich tin or plate.

Filling - Mix all ingredients together, pour into pastry case and bake in a hot oven for 25-30 minutes. (Filling can be varied - sardines or mullet in place of cheese, tomatoes and chopped boiled eggs instead of, or as well as, cheese, etc.)

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.9.

Ham Mousse

1 lb boiled ham

1/2 lb liver pate

5 tspns cold water

1&1/2 level tabspns gelatine

1/2 pint very hot water

10 oz can condensed consomme

tomato wedges and asparagus for garnish

sliced radishes

2 level tspns paprika

1-2 tspns port

1/2 pint cream

salt and pepper

Method: Mince ham and fat, mix in pate thoroughly. Put cold water into jug, sprinkle with gelatine and leave a few minutes until mixture becomes spongey. Pour over the hot water and stir until gelatine has dissolved. When cool, but still liquid, stir in the consomme. Pour 1/4 pint of consomme liquid into mould, arrange radish slices decoratively over the bottom and leave to set.

Meanwhile, add remainder of the consomme to the ham mixture[,] stir in port and cream. Taste and add salt and pepper to taste. Leave to half set, then carefully spoon the mixture over the jellied base. Leave mould in refrigerator to set. To serve, quickly dip the mould into hot water, put serving plate on top and invert on to the dish.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.8.

Asparagus Dip

125 g cream cheese

1 small can green asparagus pieces

salt & pepper

lemon juice

Method: Drain asparagus (reserve some liquid). Mash asparagus pieces with a fork. Place cream cheese in a basin (or your blender) and beat until smooth and softened. Gradually beat in asparagus pulp and mix to a soft consistency by adding a little asparagus liquid if necessary. Season with salt and pepper and flavour with lemon juice.

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.7.

Snow Soup

2 white onions

1 large Granny Smith apple

2 stalks celery

2 medium size potatoes

4 cups chicken stock

1 tspn sugar

1 tspn curry powder

1 tspn salt

1 cup cream

chives to garnish

Method: Chop all vegetables. Place in saucepan with stock and seasoning. Cook until tender, then blend or put through a sieve until mixture is smooth. Chill. Add cream to soup and garnish with chives.

Source: contributed by Yvonne Martin in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.6.

Little Steak & Kidney Rolls

750 g round steak 1/2" thick

3 sheeps' kidneys

4 rashers bacon

1 onion, grated

finely chopped parsley

pepper and salt

2 tabspns shortening (1/2 butter, 1/2 oil)

2 tabspns flour

1 tabspn tomato sauce

1/2 tspn nutmeg

1 dessertspn soy sauce

2 cups stock

Method: Trim the steak into pieces 1&1/2 x 4&1/2 inches.

Remove skin from kidneys and slice thinly. Divide the kidney between the steak pieces. Remove the rind from the bacon and chop two rashers small, sprinkle over kidney with a little pepper, salt, onion and chopped parsley. Roll up firmly and tie each with coarse cotton.

Roll in a little seasoned flour.

Heat butter and oil in pan and brown rolls evenly.

Remove rolls and place in a casserole. Add remaining flour and any pieces of parsley, onion, etc. left over.

Brown and add stock, sauces and nutmeg.

When boiling pour over rolls. Cover and bake in a moderate oven for 1&1/2 to 2 hours or until meat is cooked.

Take from the oven 20 minutes before cooking is completed and remove cotton from the rolls.

Cut the remaining bacon into short lengths and roll into small rolls, thread on short skewers and place on top of the meat.

Cook in the oven without the lid for the remainder of the cooking time.

Source: contributed by V. McGeorge in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.28.

Savoury Crisps

Cut fairly thick slices of bread, spread with following mixture: 1 cup grated cheese, 1 walnut of butter (melted), 1 beaten egg, 1 tsp. Worcestershire sauce, 1 tsp. tomato sauce, cayenne pepper, salt. Cut bread into small squares, put piece bacon on each square and cook in fairly hot oven till crisp.

Source: contributed by Mrs R. W. Humphrys in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Chicken Noodle Savoury

1 pkt. chicken noodle soup, 1 lb. minced steak, 1 medium onion chopped, 3/4 cup uncooked rice, 1 pt. water, salt and pepper to taste, 2 dsps. tomato sauce (optional), 2 dsps. Worcestershire sauce (optional).

Method: Combined all ingredients in a casserole dish. Cover and cook in a moderate oven for 1 hr. Serve with vegetables or hot toast.

Source: contributed by Mrs J. H. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Tuna Casserole

2 cups cooked rice, 1 cup cream or top of milk, 1/4 lb. cheese, 1 tin tuna.

Method: Beat cheese and milk together, pour over rice and add tuna. Mix well, place in casserole, top with bread crumbs, dobs of butter, put in oven 20 minutes or until brown.

Source: contributed by Mrs A. T. Johns in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Chicken Mornay

Put 1 tbsp. of margarine in saucepan, melt slowly, add 1 slice bacon finely cut and cook in butter for 1 minute. Add 1&1/2 pts. milk, 1 cup chicken or vegetable stock, 1 onion grated, 1 medium carrot grated, 2 cups cooked potato or 2 medium sized potatoes grated. Cook these vegetables in milk and bacon and stock until vegs. are tender. Add 1 cup grated cheese, little tomato sauce and Worcestershire sauce, 1 cup rice can be added if desired. Chop finely well boiled or steamed chicken or fowl and add above mixture and thicken with plain flour - about 1/2 cup and salt to taste. If fowl is large, a little can be used to make chicken jelly for sandwiches.

Source: contributed by Mrs K. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Rice Bubble Sundae

1&1/2 cups rice bubbles, 3/4 cup brown sugar, 1/4 cup butter (melted), 1 cup flaked coconut, 1/2 cup chopped walnuts, ice cream topping, 2 trays vanilla ice cream.

Method: Lightly mix rice bubbles, sugar, butter, coconut and walnuts. Put half mixture into greased 8 x 8 inch tin. Spread evenly with slightly softened ice cream. Sprinkle with remaining rice bubble mixture. Press down lightly. Cover and freeze until firm. Cut into squares and serve with topping syrup.

Source: contributed by Mrs M. P. Wakefield in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.45.

Jellied Salmon

1 pkt. lemon jelly crystals, 1 tbsp. gelatine, 3 tbsp. water, 1/4 tsp. salt, 1 lb tin salmon, 1/4 cup green capsicum strips, celery curls, 1&1/2 cups boiling water, 3 dsps. lemon juice, 3 dsps. vinegar, 1 cup cooked peas, 3/4 cup diced celery, 1/4 cup thinly sliced unpeeled cucumber.

Method: Make up jelly in usual way, form into large mould, rinsed with cold water, put in refrigerator to set. Soften gelatine in cold water, dissolve in boiling water, add vinegar and lemon juice, salt. Chill until partially set, add salmon, drained and broken, add veg., mix carefully, pour over set jelly and chill. Serve with tomatoes, hard boiled eggs, lettuce, cucumber and mayonnaise.

Source: contributed by Mrs. E. Davies in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

Pineapple Rock Cakes

4 oz. flour, 2 oz. ground rice, 2&1/2 oz. butter or margarine, 2&1/2 oz. castor sugar, 1 level tsp. baking powder, 1 oz. roughly chopped glace pineapple, pinch salt, 1 egg, a little milk if necessary, sprinkling castor sugar.

Method: Sift flour with salt and baking powder. Rub butter into dry ingredients. Mix in sugar, rice and pineapple. Beat egg slightly then add to mixture, adding a little milk if it does not hold together. Put mixture in spoonfuls on greased slide, sprinkling a little castor sugar on each. Bake in hot oven. Makes about 12 cakes.

Source: contributed by Mrs C. Ebsary in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.53.

Austerity Date Cake

1 tbspn. butter, 1/2 cup sugar, 1 dsp. golden syrup, 1 cup water or milk, 1 egg, 1&1/2 cups flour, 1 tsp. soda, 1 cup dates.

Method: Put butter, dates, water or milk, golden syrup, in saucepan and warm, add soda, egg, sugar, flour. Bake 3/4 hour in moderate oven.

Source: contributed by Mrs. M. Smart in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.55.

Oven Cooked Hamburgers

1&1/2 lb minced steak, 1 cup soft bread crumbs, 1 tbsp. chopped parsley, 1 skinned tomato chopped, 1 dsp. tomato sauce, 1 tbsp. fruit chutney, 1 onion, 1 egg, salt and pepper, 1 dsp. gravy powder, 1 cup water or stock, 2 large bananas.

Method: Combine steak, bread crumbs, parsley, tomato sauce with chutney, finely chopped onion and beaten egg, season with salt and pepper. Mould a spoonful at a time into hamburger shapes, place in a greased casserole, blend gravy powder with stock or water, pour over the burgers, cover and bake in a moderate oven for 1 hour. Arrange bananas, slices cut lengthwise, on 'burgers, cover with bacon, bake 15 mins. These are very good.

Source: contributed by Mrs. G. Kelly in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.13.

Savoury T. V. Snack

Thin slices of bread for sandwich. Spread bread with very little butter and place on slices of cheese to make sandwich, salt and pepper. Beat two or more eggs with two tbsp. milk. Cut sandwich in half, cover with egg and fry. Cover fry-pan with little butter or margarine. Cook few minutes, garnish with bacon.

Source: contributed by Cherie Greenslade in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.7.

Mushroom Mornay

2 oz. butter, 2 oz. bacon, 1 medium sized onion, 2 tbsp. plain flour, 1/2 pt. milk, 1 tin mushrooms (8 oz.).

Method: Fry (but do not brown) onions, bacon and butter. Make a white sauce with milk and flour. Combine above mixtures with mushrooms. If a topping is desired, add grated cheese (Coon for preference), fresh bread crumbs and dobs of margarine or butter and brown under grill. Mushroom mornay is better tasting if made day before required and reheated.

Source: contributed by Ebsary in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p. 5.

Golden Corn Mornay

1 lb minced steak, 1 finely chopped onion, 1/2 cup water, 1 can sweet corn (drained), 1 tsp. curry powder, 1/2 cup grated cheese, 1 tbsp. fat, 1/2 cup tomato puree, salt and pepper, 1/2 cup sultanas, 1 lb mashed potatoes, 1 tbsp. plain flour.

Method: Saute onion in fat, add meat, cook until lightly browned all over. Add tomato puree, water, salt and pepper. Simmer covered for 10 minutes. Fold in sweet corn, sultanas and curry powder and continue cooking until tender. Thicken with flour. Fill into casserole, top with potato, sprinkle with cheese and brown in oven.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p. 5.

Sunbeam Tuna Mornay

1 tbsp. finely chopped bacon, 1 tbsp. finely chopped onion, 2 oz. butter or margarine, 2 tbsp. plain flour, 1&1/4 pts. milk, 1 tin shredded tuna, 2 tsp. grated cheese, 1-2 tbsp. white wine.

Method: Fry finely chopped bacon and onion in tsp. butter or margarine for 3 mins. at 320 degrees. Add 2 oz. butter or margarine and melt. Reduce heat to 220-240 degrees. Add plain flour. Stir through and gradually add 1&1/4 pts. milk. Blend free from lumps. Add tin of shredded tuna, grated cheese. Season to taste. Turn up to 320 degrees to thicken. Just before serving add 1-2 tbsp. white wine. It is very nice without the wine.

Source: contributed by Ebsary in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.7.

Beef in Loaf

1 Vienna bread loaf, 1&1/2 lb mince, 2 onions, 2 tomatoes, 1/2 tsp. mixed herbs, bread crumbs from loaf, 4 Maggi beef broth cubes, 1 tbsp. chopped parsley, 1 egg.

Method: Cut off slice along top of loaf, scoop out soft bread to make a shell of crust. Fry mince and onions until brown and drain off excess fat. Add sliced tomatoes and crumbled beef cubes and 1/2 cup water. Simmer 20 minutes or until tender. Remove from heat, stir in bread, parsley and egg. Spoon into hollowed loaf. Wrap in foil and bake in moderate oven 15 to 20 minutes. Replace top (optional).

Source: contributed by Mrs. L. Stock in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.9.

Don Bradman Steak

2 tbsps. sugar, 2 tbsps. tomato sauce, 2 tbsps. vinegar, 1 dsp. Worcestershire sauce, 1 dsp. dark jam.

Method: Place in bottom of grilling pan 1 lb rump steak. Soak 2 hours turning several times. Grill, leaving mixture in pan. Serve juice as gravy.

Source: contributed by S. Kelly in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

Delicious Curry

1 apple, 1 onion, 1 heaped dsp. flour, 1 dsp. curry (Lion), 1 tsp. sugar and salt to taste, 1 dsp. chutney, 10 chopped sultanas, 1 tsp. lemon juice, 1 tbsp. fat, 1 pint stock.

Method: Boil lamb chops or steak, save the stock. Melt fat, when hot add chopped onions and apple, fry until brown, add curry and flour, add all other ingredients, stirring all the while. Add stock last. Add meat and cook for 2 hours on a very slow heat. Diced carrots may be added with the meat and 1 hour before serving place in a potato for each of the family. Serve with well drained rice.

Source: contributed by E. M. Mumford in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

Two Pudding

2 ozs. butter

2 ozs. flour

2 ozs. sugar

2 eggs

2 cups of milk

Method: Cream butter and sugar, add beaten eggs and flour, mix well and add milk. Stir well, and bake in a buttered dish till set. Serve hot with 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.70.

Fish Balls - Norway

1/2 lb. Schnapper or Butterfish

Pepper and salt

1/2 teacupful cream

Grated nutmeg

Method: Bone fish and pound in mortar until fine. Boil the fish head and bones and keep extract; season with pepper and grated nutmeg; add a small piece of butter about the size of a walnut. Boil cream and let it cool, then pour it among fish and flavouring. Make the balls and cook in extract or boiling fat. Serve with white sauce coloured pink.

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.30

White Vegetable Soup

1 pint of stock

1 pint of milk

1 table-spoon of flour

1/2 carrot

1/2 turnip

1/2 a leak [sic] or a small onion

Butter

Grated cheese

Method: Mince or dice the vegetables, simmer in the stock. When the vegetables are tender, add the milk, in which the flour has been mixed smoothly. Stir till it thickens. Just before serving add butter, chopped parsley, and a little grated cheese.

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.16.

Cheese Balls

2 ozs. cheese (grated)

1 oz. flour
1 egg
Salt, pepper, cayenne
Frying fat

Method: Mix the cheese, flour, and yolk of egg, and cayenne to taste.

Whip the white of egg to a stiff froth, and stir it lightly into the other ingredients. Have ready a deep pan of hot fat, drop the mixture in in teaspoonfuls, and fry a golden brown. Drain well, and serve piping hot. These are delicious.

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.

Mushrooms and Bacon

3 slices bacon

2 mushrooms for each slice

Method: Prepare mushrooms. Melt in pan piece of butter size of an egg. Put in mushrooms, sprinkle with pepper and salt, and cook till you prepare bacon. On each piece of bacon lay mushrooms; serve hot.

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.29.

Sherried Salmon Puff

6 slices bread and butter

1 cup cooked, flaked, or canned salmon

1/2 cup sherry

1 & 1/2 cups grated cheese

2 eggs

1 cup milk

2 teaspoons Worcestershire Sauce

Method: Cube bread and butter. Slightly beat eggs. Arrange alternate layers of bread cubes, cheese, and salmon in greased baking dish, ending with a layer of bread cubes on top. Mix remaining ingredients and pour over contents in baking dish. Add salt and pepper to taste. Bake in a slow oven (325 deg. F.) for one hour. Serves four.

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.31.

Sausage Balls with Apple Rings - England

1 lb. sausage-meat

A little flour

1 lb. cooking apples

A little milk

Fat for frying

Fried bread

Method: Form the sausage-meat into balls and lightly roll in flour. Wipe the apples and core them. Cut into rings about 1/4 in. thick, the same number of rings as sausage balls. Dip in milk and then in flour, and fry with the sausage balls. Serve on fried bread, with each sausage ball sitting on an apple ring.

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.22.

Divinity Fudge

2 cups white sugar

1/2 cup water

1/2 cup golden syrup

2 whites of egg

Vanilla

Pinch of salt

1/2 cup mixed nuts

Ginger and cherries if desired

Method: Boil sugar, water, and syrup until a little dropped in water becomes crisp. If using a thermometer boil to 295 deg. While sugar is boiling beat white of eggs to a stiff froth with pinch of salt. When boiling sugar is ready pour very gradually on to the beaten egg whites and beat until creamy (about 10 minutes). Add nuts, etc., before it gets quite stiff. Spread on to buttered board and cut into squares when cool.

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.67.

Italian Soup

2 quarts stock

1/4 lb. macaroni

1 small beetroot

1 pint milk

1 tablespoon parsley

Method: Break the macaroni small and boil in the milk until tender. Add parsley and beetroot (previously cooked) cut small, and seasoning. Bring to boil again, and serve.

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.16.

Apple Tuna Salad

1 large tin tuna

4 red apples

2 tbspns. lemon juice

1 tbspn. capers

1/2 cup mayonnaise

salt and pepper

Method: Drain tuna and break into bite size pieces. Core the apples (but do not peel) and dice them. Sprinkle the lemon juice on the apples to keep them from discolouring. Combine tuna with the apples, celery, capers, and mayonnaise. Mix Well. Season to taste. Serves 4-6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.54.

(Note: celery omitted from list of ingredients.)

Curacao Pears

6-8 under ripe pears (should be hard and green)

1 cup orange juice

1 cup dry apera (sherry)

1 cup sugar

Peel of one orange, finely sliced

1/4 cup brandy

1/4 cup blue Curacao

Method: Peel the pears but leave stems on. Place juice, sherry, sugar and orange peel in a large pot and heat until sugar dissolves. Add pears then brandy and Curacao. Cover and simmer (not boil) for 30 minutes. Keep pears upright for an ombre look, but you can turn for an all green look. Remove from pot when pears tender, not soft. Put in serving bowl to cool. Keep chilled and serve with cream. Will keep in fridge up to 3 days.

Source: contributed by Amanda Thomas in A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.41.

Scramble Pudding

1/2 lb. Flour

1/2 lb. Bread crumbs

1/2 lb. Suet

1/2 lb. Raspberry Jam

Mix all well together with a little milk; boil 2 hours.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.27

Macaroni and Tomatoes

Place a layer of well boiled macaroni in a buttered pie dish, then a layer of sliced tomatoes, pepper, and salt; next more macaroni. Cover with a white sauce, on to which sift a little grated cheese, add a few bits of butter and brown in a quick oven.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.19.

Mushroom Soup, Easy

Serves 2

450 g can mushroom soup

25 g butter

125 g mushrooms

3/4 cup milk

3/4 cup water

1/4 cup apera (sherry)

Pepper and salt to taste

Method: Melt the butter in a large saucepan and sauté chopped mushrooms on medium heat for 5 minutes. Add can of mushroom soup, stir in milk and water until hot, but not boiling. Stir in sherry, pepper and salt if needed. Serve in hot bowls.

Source: contributed by Dianne Gray in A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.125.

A Delicious Pudding

2 cups hot Water

3 tablespns. Cornflour

1 cup Sugar

Juice of a Lemon

3 whites of Egg

Pinch of Salt

Method: Mix the cornflour with a little cold water, pour on the hot water, add sugar and lemon juice; boil the whole for a few minutes. Beat the whites of 3 eggs to a stiff froth, add to this the hot cornflour by spoonfuls, the whole beaten together. Turn into a mould, when cold turn out. The yolks of egg used for a custard with 1/2 pint of milk, and poured round the mould.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.25.

Brazilian Stew

Take 2 lbs. of shin-of-beef, cut into small pieces, dip in vinegar and place in a stew jar without water, add an onion stuck with cloves. Place in a moderate oven and stew gently 4 hours. Flavor with pepper and salt.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.14.

Kangaroo Kokonut

Take a fresh coconut and remove the outer shell from the flesh. Cut the coconut into small bite size squares and gently fry in butter for about 20 minutes. Serve warm with pre dinner drinks.

Source: A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.46.

Fish with Oyster Sauce

Small tin oyster soup or part of large one

Thick fillets of snapper or South Australian whiting

Half cup of milk

1 dessertspoon anchovy sauce 

Wineglass of dry sherry

2 tablespoons butter

2 ozs. or less of extra butter

Grated Parmesan cheese

Method: Grease Pyrox [sic] dish and lay fish fillets therein. Pour over wine. Mix other ingredients and pour over. Cover top with cheese. Cover with alfoil. Bake in over [sic] 35 to 40 minutes.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.29.

Tomato on Toast

1 ripe Tomato

1 oz. Ham 

1 Egg

Seasoning

1 oz. Butter 

Method: Peel and mince the tomato, onion [sic], and ham. Melt the butter in a saucepan, add the chopped tomato, onion, and ham, then the beaten egg. Stir till it thickens; serve on hot buttered toast.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.19.

Apple Porcupine

Pare and core 7 large apples. Make a syrup by boiling sugar and water in equal parts, put apples in directly they are peeled; cook until easily pierced by a straw. Take out the apples and place on a dish, pyramid shape; cover with meringue made of white of egg and sugar, ornament with blanched and shredded almonds, colour light brown in cool oven.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.26.

Gateau of Meat

1 lb. lean Beef

1/2 lb. Bacon

2 Eggs

6 oz. Bread Crumbs

Spice. Nutmeg.

Pepper. Salt.

Method: Mince beef and bacon, mix with the other ingredients, add a little stock if necessary, place in a greased basin, boil gently 3 hours. To be eaten cold.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.14.