Beer Cake

4 oz butter
4 cups SR flour
1 cup sugar
2 cups beer
1 beaten egg
1 cup mixed fruit
1 tspn mixed spice

Method: Rub butter into flour. Mix sugar and spice lightly into flour, then fruit and beaten egg. Add beer, mixing all well. Pour into 10" baking dish.

Topping:
1 cup plain flour
3 oz butter
1 cup sugar

Rub all together until crumbly and sprinkle over cake mixture. Bake in hot oven 400°F for half an hour, then reduce temperature to 325°F and bake further half hour.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.45.

Savoury Rolled Bacon and Chops

Have required number of chops and pieces of bacon. Place each in seasoned flour, egg, then browned breadcrumbs. Roll pieces of bacon and secure with tooth picks. Place chops with rolled bacon on top in a casserole and bake slowly until tender. Does not require any fat or liquid.

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

Bananas in Apricot Puree

Soak dried apricots in tea. Puree with cherry brandy. Place spoonfuls of puree on foil, top with whole bananas. Wrap in foil and heat through on barbeque or in oven. Serve with icecream and toasted almonds.

Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.71.

Salmon or Tuna Mould

1 tin salmon or tuna, 1 cup mashed potatoes, 1 egg, boiled rice, curry sauce, pepper and salt.

Bone the salmon, add potatoes and beaten egg, pepper and salt to taste. Put mixture in pudding basin and steam 3/4 hour. Turn it out, put border of rice round and pour curry sauce over.

Curry sauce: 1 tbsp. butter, 1 tbsp. flour, 1 heaped tsp. curry powder, 1 cup milk. Melt butter, blend in flour and curry, add cup of milk and stir over fire until it thickens.

Source: contributed by Mrs A. H. Burrows in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.15.

Pineapple Eggnog

1 pkt. pineapple jelly crystals
2 eggs, separated
1 tablespoon brandy or rum if desired
boiling water
2 cups vanilla icecream

Method: Add enough boiling water to jelly to make 500ml. Stir until dissolved. Beat egg yolks and stir into hot jelly. Add brandy and icecream and stir until melted. Chill slightly until thickening. Beat egg whites and fold into thickened icecream and jelly mixture. Pour into individual sweet dishes and chill. Top with a glace cherry.

Source: contributed by Joy Klemm in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.38.

Curried Salmon Mornay Slice

Base:
1 cup rice
1 egg
15g. butter
salt and fresh ground pepper

Method: Cook rice in boiling salted water for 12 mins. Drain & rinse thoroughly. Combine egg, butter, salt & pepper & stir into rice. Press mixture into base & sides of 28 x 18cm. slab tin, lined with foil.

Filling:
1 x 425g. can red salmon
45g. butter
2 tablespoons flour
1&1/2 tblspns. curry powder (or to taste)
1&1/2 cups milk
1/2 cup mayonnaise
2 tspns. lemon juice
2 tblspns. chopped parsley
1 egg
60g. matured cheese

Method: Drain salmon & flake over rice base. Melt butter over medium heat and stir in flour & curry powder. Beat until smooth. Remove from heat & add milk gradually, stirring to combine well. Return to flame & bring to boil stirring constantly. Add mayonnaise, lemon juice & parsley & simmer for 1 minutes. Remove from flame & add beaten egg, mixing thoroughly. Spoon mixture evenly into pie shell & sprinkle with grated cheese. Bake in the centre of a gas oven 180°C for 45 mins. or until cooked & golden. Serve with tossed salad.

Source: contributed by Ros Linton in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.22.