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