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.