Champers Punch

can of cherries
can pineapple juice
2/3 cup lemon juice
1/2 cup brandy
1 tbs grenadine
2 bottles champagne

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.72 ['Buffet Party Menu']

Christmas Club Sandwich

3 slices thin buttered toast, crusts removed
2 tablespoons cream cheese
1 tomato sliced
1 cucumber sliced
3 rashers bacon, crisply fried
large lettuce leaves, washed & dried
slices of chicken or turkey with stuffing or relish

Method: Start with 1 slice of toast, spread with half cream cheese & follow with tomato & cucumber slices. Add rasher of bacon & lettuce. Another piece of toast spread with cream cheese, then thin slices of turkey or chicken with stuffing. Top with tomato, cucumber & lettuce & last piece of toast. Accompany with cranberry sauce or pickles.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.100.

Mulled Claret

In a stainless steel or glass saucepan (never aluminium), boil together 500 ml water, 2 slices lemon rind, a stick of cinnamon, 12 cloves and 2 tabspns sugar. In a separate saucepan heat, but do not boil, 1 litre claret, cask claret is acceptable, it is a waste of vintage wine. Strain the boiling water into a warmed jug, add the warm wine, dust the top with a little nutmeg if you wish and serve. If you have a double boiler you can boil the water in the bottom and warm the wine in the top.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.93.

Pineapple Glazed Ham

1 x 4kg half-leg of ham
whole cloves
3/4 cup brown sugar
2 x 450g cans pineapple thins
fresh herbs to garnish

Method: Remove rind by cutting through the rind to within 15cm of the shank of the leg in a zigzag pattern. Remove by running thumb around edge of rind just under skin. Start pulling the rind from the widest edge of the ham, using fingers to loosen it from the fat. Cut across fat in a large diamond pattern, not deeply, or the fat with spread apart during cooking.

Place ham in a baking dish. Insert cloves into fat. Press sugar firmly over top. Arrange undrained pineapple slices around ham.

Cook in a moderate oven, 180C, for about 45 minutes. Garnish ham with pineapple slices and fresh herbs. Serve ham warm, cut into slices dipped in pan juices.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.25.

Christmas Fruit Rockies

1 cup butter. 1&1/2 cups sugar, 3 eggs, 3&1/2 cups flour, 1 small teaspoon bicarb. soda, 1&1/2 tablespoons hot water, 1/2 level teaspoon salt, 1 teaspoon cinnamon, 1 cup chopped nuts, 1/2 cup each of currants and raisins, 3/4 cup sultanas.

Cream butter and sugar, add beaten eggs, and mix well. Add sifted flour and spice, the fruit, and finally the soda dissolved in hot water. Mix to a fairly stiff consistency, adding a little more water if needed. Drop in small spoonfuls 1 in. apart on buttered tray. Sprinkle with sugar and bake in moderate oven for about 15 to 20 minutes.

Source: contributed by Mrs. Syd. Waters (Port Augusta) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), n.p. "DEC. 18".

Festival Pork Chops

6 loin pork chops
1&1/2 cups apple cider
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon curry powder
2 teaspoons beef extract
6 prunes, pitted
12 dried apricots
1 tablespoon cornflour
1 tablespoon water

Method: Trim rind and fat from chips. Brown chops in deep pan for 5 minutes. Pour off any fat. Combine apple cider, sugar, salt, curry powder and beef extract. Pour over chops in the pan and place the prune and apricots on top. Cover and cook very slowly for 1/2 hour or until chops are tender. When cooked, remove from pan and place in serving dish. Spoon prunes and apricots over. Combine cornflour and water and add to the liquid in pan, stirring constantly. Bring to boil and cook until thick. Pour sauce over chops and serve.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.43.

Pineapple Christmas Cake

1 cup butter, 1 cup pineapple juice, 1&1/2 cups each of currants, sultanas, chopped tinned pineapple, and brown sugar, 1 cup raisins, 1 cup chopped nuts, 1/2 cup mixed peel, 1 small teaspoon salt, 2 teaspoons cinnamon, 2 teaspoons allspice, 1 teaspoon ground cloves, 4 eggs, 3 cups S.R. flour.

Mix butter, sugar, and egg-yolks till creamy. Sift 2 cups of the flour, spices, and salt, and add alternately with the pineapple juice. Then add fruit and nuts previously mixed with the remaining cup of flour. Fold in stiffly-beaten egg-whites. Put into prepared tins and bake in a slow oven for about 3 hours.

Source: contributed by Mrs. A. Bradley (Cungena) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), n.p. "NOV. 29".

Mock Turkey

1 large tomato
1 small onion
1 tablespoon butter
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 teaspoon mixed herbs
1 egg
Salt and pepper

Method: Melt butter, add finely chopped tomato and onion and cook without browning until onion is soft. Remove from heat and add grated cheese and beaten egg while still hot. Blend well, then add breadcrumbs, herbs and seasoning to taste. Use as sandwich filling.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.57.

1 Egg Chocolate Pudding

2 oz butter
1 egg
1 tbs cocoa
vanilla essence
1 level tsp baking soda
1 dsp golden syrup
1/2 cup sugar
1 cup S.R. flour
3/4 cup milk

Method: Melt butter and sugar, add egg and syrup. Beat well. Add sifted flour and cocoa and a pinch of salt, then vanilla and finally baking soda, dissolved in the milk. Bake for 1/2 hour at 450F. Serve with custard or cream.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.37 ['Winter Menu']

Beef and Tomato

500 g frying steak
4 tomatoes, sliced
1 white onion, chopped
1 sm tsp granulated garlic
1 sm tsp green ginger root
handful frozen peas
1 tbs black soy sauce
1 tsp sugar
1/2 tsp vinegar
2 tbs oil

Method: Heat oil in frypan or wok with ginger and quick fry the steak which has been cut into small slices. Before removing meat from pan, add soy sauce and garlic, stir into meat, then remove meat and set aside. Now add to the oil - onions, tomatoes, peas, chopped ginger, sugar and vinegar; quick fry. Now add cooked steak, stir a few times and serve.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']

Beans and Prawns

frozen green beans
cooked prawns
soy sauce
oyster sauce

Method: Heat some oil in frypan or wok and add as many beans as desired - stir fry them and then add prawns and 3 tsp soy sauce and 4 tsp oyster sauce.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.54 ['Spring Menu']

Tomato & Celery Soup

1 can Cream of Celery Soup
1 can Tomato Soup
1&1/2 cans of water

Method: Blend all ingredients together. Heat. Garnish with a dob of whipped cream or sour cream when serving.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36 ['Winter Menu']

Apricot Chocolate Gateau

1 x 9" sponge
1/2 pint cream
2 tbs drinking chocolate
1 tsp instant coffee
2 tbs apricot jam
juice of 1/2 large orange or some cointreau
1 tbs icing sugar

Method: Freeze sponge cake, then cut into 3 layers. Place bottom layer on serving plate. Mix orange juice or cointreau with apricot jam and cover bottom layer with half this mixture. Beat cream, drinking chocolate, coffee and icing sugar until just stiff. Cover bottom sponge layer with cream mixture. Put on next sponge layer and cover with jam mixture then cream. Put on top layer and cover entire cake with cream. Decorate with walnuts and grated chocolate. Best made day before required and kept in refrigerator.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.31 ['Autumn Menu']

Parsley Soup

Potatoes - about 6 ozs. per person.
Butter or margarine - about 1 oz. for 3 persons.
Parsley.
Milk - 1 pint to 3 persons.
Salt and pepper.

Method: Peel and boil the potatoes in about a cup of salted water: don't over-salt the water. When cooked, put them through a sieve. Add the butter or margarine, milk and the chopped parsley. Use a good-sized bunch of parsley for 6-8 serves. Simmer for 5-10 minutes. Use very little pepper or it will overshadow the parsley.

Source: contributed by E. F. Millhouse in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.7.

Cheese Dips

1 pkt. Philadelphia cheese.
1/2 pkt. Velveeta cheese.
1/2 jar Gorgonzola cheese, mixed with mayonnaise to cream consistency.

Variations:
Pineapple - To basic mixture add 1/2 cup crushed pineapple.
Smoked Oyster - To basic mixture add 1 tin smoked oysters.
Shrimps - To basic mixture add small jar shrimps.
Anchovy - To basic mixture add small tin chopped anchovies.

Serve in bowl or scooped-out cabbage or pineapple case. Sprinkle dip with paprika.

Source: contributed by Mrs. A. I. Sach; Mrs. J. Miller in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.5.

Mock Turtle Soup

5 lb. veal bone.
1 carrot.
1 onion.
1 leek.
1 clove garlic.
1/2 cup flour.
1/2 cup white table wine.
2 hard-boiled eggs.
10 oz. puree of tomato.
2 quarts stock or water.
1 cup sherry.
Thyme.
Pepper and salt.
Lemon.
Bay leaf.
Parsley.

Method: Braise the veal bone slowly. Dice and add carrot, onion, leek, then garlic, thyme, bay leaf, parsley and flour. Let simmer a few minutes and add white wine, puree of tomato and the stock or water. Cook for 2 hours, then strain, add cayenne pepper, salt and sherry. Garnish with 2 hard-boiled eggs and slice of lemon. Serve piping hot.

Source: contributed by Mrs. A. I. Sach in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.9.

A Dinner Cooked with Claret

Soup: To give your pea soup a lift, add 1 soup spoon of claret per person when serving.

Beef Steak Special: This is particularly good with gravy beef. Cut beef in 3/4 inch slices and lay in oven-proof dish; slice onion or leeks over the top and pour over enough claret to just cover. Put in refrigerator for 24 hours. Drain beef and coat well with seasoned flour and return to claret in dish with onions. Add any other vegetables in season, e.g. peppers, tomatoes, and celery. Cook slowly in oven for approx. 4 hours. Cheap and wholesome.

Spiced Pears: Heat a pint of claret in a saucepan and then put in 3 or 4 peeled (but not cored) pears, together with 1/2 cup sugar, a little nutmeg, and stick cinnamon, and 1 clove. Cook slowly and serve with fruit together with the liquor, hot or cold, with cream.

Source: contributed by Mrs. Alan Archer in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.25.

Long-Keeping Mayonnaise

1 cup milk.
1 small cup sugar.
3/4 cup vinegar.
3 eggs.
1 teaspoon mustard.
1 teaspoon salt.

Method: Beat all well together, then put 2 tablespoons of butter into saucepan and when just melted, add the other ingredients. Stir until it is thick like honey, but do not let it boil. Put in a glass jar when cool, and it will keep over six months, especially in a refrigerator. Makes over a pint, which can be thinned before use, if required.

Source: contributed by C. Magarey in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Rice Souffle

2&1/2 oz. rice.
1 pint milk.
5 ozs. sugar.
2 eggs.
Strawberry jam.
1/3 pint apple puree.
Brandy.

Method: Cook the washed rice and the milk in a double saucepan until creamy, then cool slightly. Mix 1 oz. sugar and the egg yolks and add to the rice. Put a third of the rice in a greased fireproof dish and spread with jam. Continue with alternate layers of rice and jam, then spread puree over. Top with a meringue mixture made with the egg whites and the rest of the sugar. Bake in a moderate oven (350 deg. F.) for 20 minus. Pour brandy over, set alight, and serve immediately.

Source: contributed by Dorothy Canty in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.35.

Fish in Casserole

Cheap fresh fish, or even fish that has been previously cooked may be used in this recipe.

Method: Line oven-proof dish with 1 cup breadcrumbs. Place fish on crumbs and pour over sauce made from 1 tablespoon vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon salt and pepper, 1 teaspoon prepared mustard, and 1/2 cup melted butter. Bake 20 minutes in hot oven.

Source: contributed by N. J. Magarey in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.11.

Old Fashioned Meat Pickle

(Beef recommended)
1&1/4 lb. salt, 6 ozs. brown sugar, 1/2 oz. salt petre, 1 gallon water.

Method: Put all the ingredients for the pickle into a large pan, bring to the boil and boil for 5 minutes, skim well. Strain into a large basin or pickling jar and leave until quite cold (cold brine should allow a fresh egg or small potato to float on its surface). Wipe meat thoroughly with a damp cloth. Put meat into the cold pickle, cover and keep in a cool place 8-10 days. Turn the meat every day.

Source: contributed by Mrs. J. Bagshaw in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.

Veal Casserole with Corn

3/4 lb. stewing steak, 1/4 lb. bacon (in 1 slice); 1 chopped onion (med. size), 1&1/2 tbsps. flour, 2 tbsps. cooking sherry or (1 tbsp. lemon juice and 1 tsp. sugar), 3/4 cup water, salt and pepper, 1/2 cup sweetcorn kernels, 1/2 cup chopped celery.

Method: Cut veal and bacon into squares. Fry bacon first for a few mins. in a frying pan. Add chopped onion, continue frying for 3 mins. Toss veal cubes in flour, add them all with the flour to frying bacon and onion, fry another 3 mins. Remove from heat, add all other ingredients except celery. Stir well, return to heat, cook few mins. until gravy has thickened. Tip into casserole dish, cover with lid. Cook in slow oven for 2&1/2 hours at 300 deg. F. After the first hour add celery. Note: This dish may be cooked in a covered pan on the top of the stove instead of in the oven, simmer gently for 1&3/4 hours.

Source: contributed by Mrs. S. T. Greenslade in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.13.

Savoury Bread and Butter Pudding

6 thin slices of bread, butter or marg. for spreading, 4 ozs. grated cheddar cheese, a little chutney, 2 eggs, 3/4 pint milk, salt and pepper to taste, 1/4 lb. bacon rashers.

Method: Trim away the crusts and spread bread lightly with butter or marg. Make sandwiches with grated cheese and chutney, reserving heaped tbsp. cheese for topping. Cut the sandwiches in halves diagonally, arrange in a greased 2 pint casserole. Whisk together eggs, milk, and seasoning and pour over sandwiches. Stand for 10 mins, then sprinkle with the reserved cheese, and put in centre of mod. oven and bake for 30 mins. Meanwhile grill bacon rashers to serve with the baked pudding.

Source: contributed by Mrs. F. B. Greenslade in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.

Egyptian Pudding

1 cup plain flour, 1/2 cup sugar, 1 tsp. carb. soda in 1/2 cup milk, 1 tbsp. jam, 1 small tbsp. butter, 1/2 cup of dates or sultanas, 1/2 tsp. spice.

Method: Mix together and steam for 2 hours.

Source: contributed by Mrs. J. Tyler & Mrs. D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.41

Bacon Rolls

Cook bacon until transparent. It must be limp not crisp. Cut slices in halves and cut rolled pastry into strip just a little wider than bacon. Place each half strip bacon on pastry and roll up. They may need tooth picks to fasten them whilst baking. They must be served hot.

Source: contributed by Mrs. D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6

Fruit Salad for 80 Guests

20 apples (6 lbs.), 27 bananas (9 lbs.), 20 oranges, 4 pineapples, passionfruit, sugar to sweeten.

Source: contributed by Mrs. C. F. Schulze in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.49.

Pizza Pie

Scone dough: 8 ozs. S.R. flour, 3/4 cup milk, 1 oz. butter, pinch salt. Sift flour and salt, rub in butter, add milk and mix to soft dough. Roll out thinly to line pizza pie tray or pyrex plate. This mixture makes two pies.

Filling: 1 small finely chopped onion, 1 cup grated cheese, 1/2 cup thick white sauce, 1/2 cup tomato puree, 1 tin sardines (drained and mashed). Spread sardines over base of dough, sprinkle onion and then grated cheese. Mix sauce and tomato and spread over pie and bake in hot oven 450 deg. for 15-20 minutes.

Variation filling: 1/2 cup chopped bacon, 1 small diced onion, 1/2 cup sweetcorn, 1/2 cup grated cheese, 1/2 cup white sauce, 1/2 cup tomato puree.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6

Schnapper Mornay

2 small schnapper, 2 cups mornay sauce, 1 medium sized white onion, 2 tbspns. chopped parsley; 2-3 tbspns. of lemon juice, 3 hard boiled eggs, chopped[;] cayenne pepper to taste, salt.

Method: Boil schnapper in salted water and vinegar. When cold, skin, bone and crumble fish into chunks. Combine all ingredients, chopping parsley and onion finely, and add to the sauce. Top with bread crumbs and butter and heat thoroughly before serving.

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

Steak and Pineapple

Grease casserole and place pieces of steak in dish. Cream 2 ozs. butter and 3 tbsps of sugar and spread on steak. Then place a circle of tin pineapple pieces on top of each piece of steak. Arrange small potatoes in end of casserole and baste. Cover dish with foil, cook in 400 degree oven for 1&1/2 hours.

Source: contributed by Mrs. G. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.

Savoury Salmon or Tuna Roll

15 oz. tin or two 8 oz. tins tuna or salmon, 1/2 level tsp. salt, pepper to taste, 2 tbsps. chopped chives, 2 tbsps. chopped parsley, 2 hard boiled eggs (chopped), 1/2 lb. plain scone dough, adding 1 tsp. grated lemon rind to flour.

Method: Flake fish and add salt, pepper, chives, parsley, lemon juice and hard cooked eggs, combine all lightly. Roll scone dough into oblong 1/4" thick, spread with fish mixture, wet edges and roll up from the long side. Place seam edge down on a greased baking dish and pinch ends securely. Glaze with milk or egg and milk. Bake in hot oven 25-30 mins. Serve in 1" thick slices with tomato, cheese or parsley sauce, and individual salads.

Source: contributed by C. Pavy in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6.

Pineapple Slice

Method: Line a slice tin with Coffee Biscuits. Mix 1 tin Condensed Milk, one 15 oz (500gm) tin of crushed Pineapple (drained), 2 oz Lemon juice, 4 oz melted Copha and 2 oz Passionfruit pulp.

Spread evenly over Biscuits and place another layer of Biscuits on top of filling.

May be iced with Chocolate Icing.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.34.

Savoury Tuna Pie

Equipment Needed:
Sharp knife
Measuring cup
23 cm Pie plate
Saucepan
Can opener
Kettle
Grater
Mixing bowl

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:
1 packet Chicken Noodle soup
1&1/2cups boiling Water
2 cups Breadcrumbs (soft)
1 teaspoon chopped Onion
1 tablespoon chopped Gherkins
1 hard-boiled Egg (chopped)
1 tin Tuna 225 gram (drained and flaked)

Method: Cook soup in 1&1/2 cups boiling water for 7 minutes and cool. Mix other ingredients, add soup, press into pie plate. Bake at 180C for approximately 20 minutes. Grate cheese on top and bake a further 5 minutes. Can be eaten hot or cold.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s], n.p.)

Banana Dip with Fruit Crudites

3 medium bananas
350g LF-cottage cheese [low-fat]
150g NF-yoghurt, plain [non-fat]
1 lemon, quartered
2 Tblsp mango chutney
1 tsp mild curry powder
2 Tblsp sultanas

Method: Blend all the ingredients except the sultanas, then stir them in. Garnish the dip with lemon wedges and surround it, on a decorative plate, with crudites:
3 apples, cored and thinly sliced
2 firm pears, peeled, cored and thinly sliced
3 Tblsp lemon juice 

4 stalks celery, cut into fingers
2 carrots, cut into matchsticks
Toss the apples and pears in lemon juice.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.20.

Toasted French Stick

Equipment Needed
Grater
Tablespoon
Bowl and spoon to mix
Large knife
Measuring cup
Teaspoon
Alfoil
Spreading knife

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients
1 French stick
1 cup grated cheese
1/4 cup Butter
185gram tin of Tuna or Salmon
2 tablespoons finely chopped Onion
1 teaspoon Mayonnaise
1/2 teaspoon Mustard

Method: Cut stick in half lengthways. Remove part of the centre from each half. Mix all ingredients together and fill the cases. Join together and carefully cut across in 2.5 cm rounds, keeping gently pressed together. Wrap in foil and bake in moderate oven for 25 minutes.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Tuna and Asparagus Mornay

Equipment Needed
Saucepan to cook rice
Casserole dish
Can opener

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients
1 large tin Tuna in brine
1 cup cooked Rice
1/2 cup grated Cheese
1 small tin Evaporated Milk (1/2 cup)
1 Onion chopped
1 tin Cream of Asparagus Soup
1 small tin Sweet Corn Kernels
Crushed Cornflakes
Small amount of Butter

Method: Place the cooked rice in a casserole dish[.] Mix all other ingredients[,] pour over rice and sprinkle with crushed cornflakes and dobs of butter. Bake 20 minutes in oven at 180C.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Super Kids Tarts

wholemeal bread slices
1 egg white
2 Tblsp TONE skim milk

Method: Cut circles from bread to fit into metal patty tins. Beat egg white and milk in a bowl. Brush both sides of bread circles with the milk mixture and press into lightly oiled patty tins. Bake at 190°C until crisp and golden. Use any of the following fillings or make some of your own choice:

Tuna: fill tarts with tuna (preheated), and top with sprinkle of grated LF [low-fat]-cheese. Place under griller to melt cheese.
Baked Beans: fill tarts with hot baked beans.
Ham and Corn: dice a little lean ham and stir into canned creamed corn. Heat this mixture then fill tarts.
Banana: heat mashed banana, sultanas and 1 Tblsp of fruit juice in a saucepan and serve in hot tarts.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.22.

Pineapple and Bacon Dip

4 oz pkt cream cheese, 1 Tbls undiluted evaporated milk, 2 Tbls crushed pineapple, 1-2 Tbls finely diced cooked bacon, salt, pepper

Method: Mix together until creamy, the cream cheese and evaporated milk. Add the savoury ingredients and season with salt and pepper.

Source: Contributed by V. Collins in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.17.

Veal Royale

Cut 500gm veal steak (or any steak) into thin slices, toss in 2 teas. paprika and fry in 1 tabs. oil. Place meat in casserole, add 1/2 cup peas. Blend contents of packet of Cheese and Leak [sic] Soup with 1 cup water and 1 cup tomato puree. Stir till boiling. Pour over meat and cover. Bake med. oven 1 hour. Serves 4.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.38 (& p.40).

Tofu Nut Balls

1 cup cooked brown rice
500g tofu
1/2 cup wheat germ
1/4 cup ground almonds
Tabasco sauce, to taste

Method: Thoroughly mix rice, wheat germ and Tabasco in blender. Add tofu, but do not over process. Form into balls and refrigerate to firm. Bake on lightly-greased tray for 30 minutes, at 180°C. Turn during cooking. Serve with green salad.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.27.

Pineapple Rice Cream

Method: Wash 1/3 cup Rice and slowly bring to the boil in 2&1/2 cups Milk. Cover until Milk is absorbed (approx. 45 minutes). Remove from heat and add 3 tbsp Sugar and 1 tsp Vanilla.

When cold, fold in 1 drained tin of crushed Pineapple and 300 mls Whipped Cream. Refrigerate and sprinkle with Brown Sugar or Cinnamon.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.37.

Banana Roll

1 small banana or 1 large banana cut in half vertically
1 slice fresh, soft, wholemeal bread

Method: Place banana on a slice of bread, roll up and enjoy it! Can toast under low grill with seam side down. With a drink, this is quick, nutritious and satisfying.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.18.

Eggless Jubilee Cake

Method: Pour 1 cup boiling Water over 3/4 cup Sugar and 1 cup mixed Fruit. Let stand for 10 minutes. Add 2 cups SR flour, 1 tsp Cinnamon.
Bake in a greased orange loaf tin (or log) for 30-35 minutes.
Ice while still warm - Lemon-flavoured is nice.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.29.

Oriental Delight

2 oz Butter
1/2 cup sugar
3/4 cup SR Flour
1 tbsp Cocoa
4 tbsp Milk
1 tbsp Coffee Essence
1 cup Dates
1/2 cup Coconut
2 Eggs
1/2 cup Walnuts

Method: Beat Butter and Sugar, add Eggs, Milk, Coffee, Coconut, Cocoa, Flour, Dates and Walnuts.

Press the mixture into a greased, shallow tin and bake in a moderate oven (approx. 180°C) for 25-30 minutes.

Ice with Chocolate Icing, sprinkle with chopped Nuts

When cold, cut into fingers or squares.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.39.

Frankham Beans

potatoes, peeled, washed, sliced
LF [low-fat]-cheese slices
baked beans, 750g can, or suitable size
1 onion, sliced

Method: Cover the base of a large ovenproof dish with potato slices, then a layer of onion. Add the entire contents of the baked beans. Repeat a layer of potato slices and top with cheese and freshly ground pepper. Bake in moderate oven until potatoes feel tender to skewer test. Serve with fresh green salad. Quick, easy, economical and nutritious.

Variations: add a little granulated garlic, or chopped parsley or perhaps top with breadcrumbs.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.30.

Black and White Pudding

1/2 cup sugar
A small 1/2 cup milk
1&1/2 teaspoons baking powder
1 tablespoon cocoa
1 egg
1 dessertspoon butter
1 cup flour
1/2 teaspoon vanilla
1 saltspoon cinnamon
Salt

Method: Cream butter and sugar and add egg, milk and vanilla. Divide batter and add cocoa and cinnamon to one half. Place alternately in a buttered mould and steam for 1 hour. Serve with chocolate sauce or cream.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.51.

Minced Roll (Baked)

A leg of mutton
2 well beaten eggs
Seasoning
2 cups fine breadcrumbs
1 dessertspoon chopped parsley

Method: Mince all the meat from the leg, and add to it the breadcrumbs and egg. Add parsley and season well. Most people like it without onion, but it may be added if liked particularly. Mix all together thoroughly, and form into one large or two smaller rolls. Wrap and tie in clean greased brown paper or a paper bag, and bake in a moderate oven as you would a joint, with plenty of good dripping. Baste frequently, and turn once. It should cook in 1&1/2 to 2 hours, according to size and heat of oven. When the paper is removed, you will find that it looks and tastes as unlike roast joint as can be. It is crisp and delicious served with the usual brown gravy and vegetables, but it is equally good served cold with salads, or for sandwiches. Use the bones that are left for soup.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.30.

Mushroom Pate

2 onions
500g mushrooms, finely chopped
1 tsp PU-vegetable oil [polyunsaturated]
3 tsp curry powder
1 Tblsp mixed herbs
1/2 cup bran
1/4 cup wheat germ
6 drops Tabasco sauce

Method: Saute onions and mushrooms in oil for 20 minutes, stirring. Mix curry with herbs, bran and wheat germ and add to vegetables. Add Tabasco and mix well. Bake in oiled terrine at 200°C for 1 hour, covered. Serve with chopped raw vegetables and toasted wholemeal triangles.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.19.

Dinner Mints

4 tablespoons Butter
8 tablespoons Sugar
4 tablespoons fresh Milk
4 tablespoons Cocoa
13 tablespoons Bonlac Powdered Milk (or similar)
Peppermint Essence

Method: Heat butter, sugar and fresh milk until dissolved. Remove from heat. Add peppermint essence, cocoa and skim milk. Beat until smooth. Leave until cold. Roll in balls in chocolate sprinkles.

Source: contributed by Mrs. Alexander Gray in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.75.

Mince Steak Casserole

1 lb. fine minced steak
1 medium onion
2 dessertspoons plain flour
1/2 teaspoon salt
Pepper
1 cup finely diced carrot
1 small tin whole sweet corn
1 tablespoon tomato sauce
1/2 teaspoon vegemite (optional)
1 teaspoon Worcestershire Sauce
One-third pint water

Method: Cook onion in a little fat until tender but not brown. Stir in the meat, flour, salt, pepper, and brown slightly. Add other ingredients and heat till boiling. Put in covered casserole and cook for 35 to 45 minutes.

Source: contributed by Mrs. D. Crawford in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.23.

Very Easy But Delicious Sweet

1 sponge or plain butter cake
6 oz. cream
3 or 4 ripe pears
Few drops of almond essence

Method: Split cake through centre. Whip cream with icing sugar and essence to taste. Spread cream on half cake -- place peeled half pears closely on top. Add another layer of cream, then top with cake and more cream if desired. Strained tinned pears may be used, but fresh ones are better. Put in refrigerator for 1/2 hr. before serving.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.62.

Mock Duck

1 lb. rump or blade bone steak
1 teaspoon chopped thyme and sage
1 chopped onion
Salt and pepper
1 cup breadcrumbs
1 teaspoon chopped parsley
1 tablespoon melted butter

Method: Spread the meat and pound it a little. Rub with lemon. Mix crumbs and seasonings and add melted butter. Spread the crumbs over the meat, roll up, and tie into shape. Place in a covered pie dish with some good dripping and a cup of hot water. Cook about 2 hours in a moderate oven. Take cover from pie dish and allow the meat 20 minutes to brown. Serve with good gravy.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.34.

Potatoes Parisienne

3 dessertspoons oil
1 teaspoon salt
3 cups potato balls (made with potato baller)
3 teaspoons chopped parsley

Method: Stand potato balls 1 hour in cold water. Drain, dry on absorbent paper or clean cloth. Place in heated oil in frypan; cover and cook gently 30-40 mins. shaking pan to cook evenly. Just before serving add salt and parsley; toss lightly to mix.

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.41.

Muesli Scones

1 cup SR flour
1 cup Muesli
TONE skim milk

Method: Mix dry ingredients and add sufficient milk to produce a scone dough. Heat lightly greased frypan to 175°C. Place spoonfuls of scone mix in pan, cover and reduce temperature to 150°C. Cook for about 10 minutes or until tops are smooth, not moist. Turn scones to brown the base. These are delicious served hot and require no additions. Served with fresh fruit, or fruit juice, Muesli Scones provide a quick and complete breakfast.

Muesli
250g rolled oats
250g wheat germ
125g bran, unprocessed
4 Tblsp buckwheat
4 Tblsp sunflower seeds
250g dried fruits

Method: Mix all together and store in air-tight containers.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.17.

Cheese Rusks

250g SR flour
milk to mix
125g butter
125g grated matured cheese
pinch salt
good shake of cayenne
1t mustard

Method: Sift flour, salt, cayenne and mustard. Rub in butter and cheese. Mix to scone dough consistency with milk. Turn onto floured board and knead. Roll into 1&1/2cm thickness and cut into oblong 7.5cm long x 2-2.5cm wide. Place on oven slide and bake at 220 degrees C gas oven until just browned. Remove tray from oven and with 2 forks split through scones as though to butter them. Return to oven, split side up and dry out and brown gently in gas oven 150-160 degrees C. Serve buttered with a dip or topped with savouries.

N.B. If well dried out and crisp, they will keep for a long time in an airtight tin.

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.51.

Cheese Sauce Scones

8 oz. S.R. flour
Pinch salt
2 oz. butter or margarine
3/4 cup milk
3 oz. of tasty cheese

Method: Sift flour and salt into bowl. Add 1 oz. of butter and rub in well. Make a hollow in bottom of the bowl and add the milk. Mix with a round-top knife until a soft dough is formed. Tip on to a lightly-floured board. Knead until the underside is smooth. Roll out to about 1/2 inch thick. Cut with plain 1&1/2" cutter. Place in a shallow round 8" sponge tin, close together. Pat over the Cheese Sauce. Place the remaining butter in a saucepan and melt. Don't brown. Add cheese and stir twice. Pour sauce on scones and spread. Cook for 15 minutes Gas oven 425°, Electric 550°.

Source: contributed by Jane Lemon in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.67.

Cold Chocolate Souffle

4 eggs
1/4 lb. block of best dark chocolate
1 pint boiling milk
Sugar to taste
1/2 oz. gelatine (1 level tablespoon)

Method: Beat the yolks of eggs till light. Break the chocolate into small pieces and melt it in 1 pint boiling milk, and add the sugar and yolks of eggs. Let thicken to a nice custard, but do not boil. Melt 1/2 oz. gelatine in a little hot water and add to the custard. When cool, lightly fold in the whites of the eggs beaten to a stiff froth. Pour into a glass bowl and place in refrigerator. Do not turn out. When ready to serve, put whipped cream on top and, if desired, decorate with cut-up blanched almonds and cherries.

Source: contributed by Lady Bonython in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.60.

Orange Surprise

4 oranges
Fruit salad (drained of juice)
White curacao (optional)
2 level tablespoons sugar
2 egg whites

Method: Cut top off oranges, remove pulp with sharp knife and spoon, keeping shell intact. Pour in a dessertspoon curacao, then fill with fruit salad. Pipe meringue on top of each orange, sealing carefully. Bake in quick oven until meringue sets (2 mins. only). Serve in individual glass dishes. 

Source: contributed by Mrs. Warwick Hancock in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.56.

Chicken Veal Mornay

1 pkt. Continental chicken noodle soup
1&1/2 cups water
1 oz. copha
3 level tablespoons flour
1 cup milk
1/2 cup grated cheese
1 tablespoon chopped parsley
1&1/2 cups diced cooked veal
1 cup buttered breadcrumbs
Extra grated cheese

Method: Cook soup in water for 7 minutes. Melt copha and mix in flour. Add milk and the soup. Stir until boiling. Mix in grated cheese, parsley, diced cooked veal. Place in ovenproof dish and sprinkle with grated cheese and buttered breadcrumbs. Brown in moderate oven.

Source: contributed by Mrs. A. R. K. Stalley in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.22.

Whiting Superb

1 lb. whiting fillets
1 cup soft white breadcrumbs
3 oz. butter
2 chopped peeled tomatoes
1 cup mashed potatoes
2 scant tablespoons peanut butter
1 tablespoon brown sugar
1/2 a lemon
Pepper and salt
Chopped parsley

Method: Line the bottom of an ovenproof serving dish with the breadcrumbs. Pour the melted butter over this. Rub the fish fillets with lemon. Lay them on the breadcrumbs and season with salt and pepper. Combine the mashed potato, chopped tomatoes, peanut paste, brown sugar and chopped parsley and mix well. Spread this mixture over the fish and bake in a moderate oven for 30-35 minutes. When serving decorate with parsley and slices of lemon.

Source: contributed by Mrs. Norman Young in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.19.

Choco Bananas

Peel 2 bananas, slice and sprinkle with milk chocolate pieces. Cook on High 1-2 minutes, until part cooked. Top with cream or tinned cream and serve. Use small microwave sweet dishes to cook this sweet.

Source: contributed by Margaret Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.22.

Kidney Stuffed Mushrooms

125gm chopped lamb kidneys
6-8 med. mushrooms (remove stems and chop finely)
2 rashers of bacon chopped finely
1 chopped onion
2 small teaspoon worcestershire sauce
2 tabs. chopped parsley
1/2 cup grated mixed tasty and cheddar cheese
1 teas. soy sauce

Method: Combine chopped kidneys, bacon, onion and mushroom stems and sauces. Cook on High 4 minutes stirring once. Stir in half parsley mixture, place mixture in mushroom caps. Cook on High 4 minutes or until cheese is melted, after topping with remaining parsley cheese mix.

Source: contributed by Margaret Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.24.

Marinated Lamb Chops

Slice 2 white onions into casserole, with 6 lamb chops from which surplus fat has been removed. Season with pepper and salt. Cover with either claret or hock, and allow to marinate for a few hours before cooking. Add 2 small tomatoes, skinned and sliced. Cook gently. Thicken before serving and add 1 tsp of butter and parsley.

Source: contributed by N. Palmer in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.32.

Gelatine Ice Cream Dessert

1 packet jelly crystals
1 cup boiling water
1 cup cold water (*or use 3/4 cup cold water and 1/4 cup sweet sherry)
1 pint vanilla ice cream

Method: Dissolve jelly crystals in boiling water and add cold water. Add ice cream by spoonfuls, stirring until melted. Chill until slightly thickened then stir well. Pour into individual dishes or one large bowl. Decorate with fresh fruit (or canned). Chill until set (approximately 1 hour). Makes 7 servings.

Source: contributed by Mrs. W. Hobbs (Secretary A.C.H. Fullarton Aux.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.40.

Jarred Chops

6 chump chops
heaped tablespoon flour
dessertspoon sugar
1 cup water
3 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 tablespoon vinegar

Method: Coat chops with flour and sugar. In an ovenproof dish, mix sauces, vinegar and water. Place coated chops in dish with mixture. Cover and bake in 350°-375°F oven 1&1/2-2 hours.

Source: contributed by Kathy Woolford (A.C.H. Balaklava Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.28.

Deep Fried Dim Sims

1 pkt. pre-rolled puff pastry

Filling:
500g minced meat
1 onion chopped
2 teaspoons sesame oil
Pepper and salt
1 tablespoon soy sauce
1 tablespoon oil
Pinch curry powder
1 egg white

Method: Brown onion and meat in oil, add remaining ingredients and mix well.

Cut each sheet of pastry into 9 squares. Place teaspoons of filling on each square. Brush pasty with water and pull together in shape of money purse. Heat oil in Wok or deep fryer and add Dim Sims about six at a time and cook until pastry is golden. Serve with dip.

Dip Sauce: 2 tablespoons soy sauce, 1 tablespoon vinegar.

Source: contributed by Mrs B. A. Boylen (A.C.H. Broken Hill Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.22.

6 Cup 'Special' Salad

1 cup each of following:
Coconut
Sour Cream
Crushed pineapple
Philadelphia cheese
Mandarin segments (tinned or fresh)
Marshmallows (white, cut finely)

Method: Mix all 6 ingredients together.

Source: contributed by Mrs E. Wood (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.39.

Egg and Caviar Pate

6 hard boiled eggs

60g melted butter

Sour cream

Red and black caviar

Salt and pepper

Chopped parsley

Crackers

Method: Sieve eggs and mix with butter. Season well. Arrange pate in a mound on plate. Smooth top and sides, spoon over sour cream and coat eggs completely. Decorate top with caviar and lemon wedges. Finish with parsley. Serve with crackers.

Source: contributed by Mrs B. J. S. Vasey (A.C.H. Barmera Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.6.

Pineapple Flummery

Ingredients: 1 tin pineapple, 1 pkt jelly crystals, 1 egg, 1/2 pint milk, 1 heaped tsp cornflour, 1 dsp sugar, vanilla.

Method: Chop pineapple after pouring off juice and put in bowl. Make custard with the egg, milk, cornflour, sugar and a little vanilla. When cool, pour the custard over pineapple and stir well together. Boil pineapple juice, make jelly with this adding sufficient water to make up the quantity. Beat egg white stiffly and when jelly is setting, beat the egg white into this. Pour carefully over the custard. Serve with whipped cream.

Source: contributed by F. Jefferson in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.65.

Quiche

4 slices of bacon on the base of a dish, add small tin of drained pineapple, some grated cheese. Beat 6 eggs and 1 can of evaporated milk and pour over cheese. Bake for 45 mins. (or until set) in moderate oven.

Source: contributed by Jill Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.20.

Sweet Corn Dip

Ingredients: 3 oz butter, salt, pepper, mustard, 8 oz cheddar cheese, 5 Tbls cream, 1 small onion, 8 oz tin sweet corn.

Method: Cream butter, salt, pepper and mustard. Gradually add cheese and cream. Beat until fluffy, then add other ingredients.

Source: contributed by E. Simpfendorfer in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.19.

Almond Peach Torte

Ingredients: 1/2 pkt plain sweet biscuits, 4 oz margarine.

Filling: 1 pkt lemon jelly crystals, 6 oz peach nectar (juice from preserved canned peaches), 1 pkt Philadelphia cheese, 1/2 cup sugar, 1/2 tsp almond essence, 1 large can chilled evaporated milk, peach slices, 3 Tbls lemon juice.

Method: Make crumb crust and press into container. Dissolve jelly crystals in hot peach juice. Cool. Cream cheese, almond essence and sugar until fluffy. Add jelly and when partially set, whip iced evaporated milk and lemon juice in with this mixture. Fold in drained, sliced peaches. Pour into casing, chill and decorate with cream and almonds.

Source: contributed by B. Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.47.

Never Drop Cream Puffs

Ingredients: 1 heaped Tbls butter, 1/2 cup boiling water, 1/2 cup SR flour, 2 eggs.

Method: Melt butter, add boiling water. When mixture boils, add SR flour. Mix quickly, remove from heat. Add eggs, one at a time. Beat until mixture is smooth. Place in dessertspoons (teaspoons party size) on greased tray. Bake in moderate oven 30 mins. These puffs never fail, even if door is opened during cooking.

Source: contributed by E. Corkin in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.84.

Curried Tuna

Ingredients: 1 large tin chunk tuna, 1&3/4 cups milk, 2 oz butter or margarine, 2 Tbls plain flour, 1 tsp curry, 1 dsp lemon juice or a few drops essence of lemon, 2 tomatoes (peeled), salt and pepper.

Method: Put all ingredients into saucepan, except flour and curry, and bring to boil. Thicken with flour and curry. Serve on toast.

Source: contributed by J. Jaeschke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.27.

Mexican Mince Casserole

Ingredients: 1.1/2 lb minced beef, 1 Tbls flour, 1 cup tomato puree, 1 cup water, 2 cups cooked spaghetti, pepper, salt, 1 dsp Worcestershire sauce, 1 chopped onion, 1 chopped cooking apple, 1/2 cup grated cheese.

Method: Combine meat, flour, tomato puree, water, vinegar [sic], sauce, onion and apple. Season and pour into casserole. Cook in moderate oven (350-375°) for 30 mins. Remove lid, top with hot spaghetti, sprinkle with cheese and return to oven until lightly browned.

Source: contributed by R. Butterick in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.33.

Lazy Daisy Cookies - U.S.A.

6 oz. (1 cup) brown sugar

1 egg

7 ozs. (1&3/4 cups [sic]) self-raising flour

1/2 level teaspoon salt

3 level tablespoons cocoa

4 ozs. Copha

Method: Place in basin sugar, egg, and half sifted flour, salt and cocoa. Melt Copha over gentle heat. It should be warm, not hot (test with fingertip). Add Copha to ingredients in basin and beat 2 minutes. Add remaining flour and mix to combine ingredients evenly. Shape into small balls and place on greased trays. Press peanut halves into each to represent the petals of a flower. Bake in a moderate oven for about 15 minutes. Store in airtight containers when cold. Makes 2&1/2 to 3 dozen.

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.78.

Blow Away Sponge

Beat 4 eggs for 10 minutes, add 3/4 cup sugar, and beat 10 minutes. Then add cup cornflour, 2 teaspoons self-raising flour. Mix well and bake in a moderate oven for 15 minutes.

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.80.

Australian Curried Steak Casserole

2 oz. mushrooms

1 large onion

1 dessertspoon curry powder

1 oz. sultanas

1 dessertspoon coconut

1/4 pint stock water

1 large apple

2 oz. butter

1 16 oz. can stewed steak

1 oz. raisins

1 dessertspoon plain flour

Salt and pepper

Rice, carrots and hard boiled eggs to garnish

Method: Chop the mushrooms, onion and apple and fry in butter. Add the steak, sultanas, raisins, coconut and flour and blend well. Finally, add the stock and season to taste. Transfer to a covered casserole and cook in a moderate oven for approximately 20 minutes.

Serve garnished with fluffy rice, carrots and sliced hardboiled egg.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.35.

Curried Mince and Pineapple

500 gm mince

1 pkt. vegetable soup

1 dess. curry powder

1 tabs. Steak Sauce

pinch mixed herbs

1&1/2 cups water

Cornflour to thicken (mix to a paste with little water)

[handwritten erratum: 1 x 440 gm tin crushed pineapple]

Method: Brown mince in a little margarine. Using a Large saucepan mix together soup, pineapple, and juice, curry powder, sauce, mixed herbs and water.

Bring to boil stirring continuously until it thickens.

Add mince and simmer, stirring often, approx. 30-40 minutes.

Thicken with cornflour if necessary. Serve with rice.

Source: contributed by Gwen Chambers in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.41.

Two Pudding

2 ozs. butter

2 ozs. flour

2 ozs. sugar

2 eggs

2 cups 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.

Apple Snow

1&1/2 lb. apples

3 ozs. castor sugar

1/4 pint water

Thin rind and juice of half a lemon

Whites of 3 eggs

Method: Wash apples, cut into pieces, and put into stewpan with water, sugar, lemon rind, and juice. Stew gently until tender, then rub through a hair sieve. Whip the whites of the eggs. When the apple pulp is quite cold add them to it and beat until mixture is a stiff froth. Heap on a glass dish.

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.66.