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.