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.