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.