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.