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.