A Tasty Dinner

This combination makes a very tasty dinner. Boiled pickled pork, dumplings and stewed quinces thickened with a little cornflour. Dumplings: S.R. flour and water the consistency of scones. These may be boiled with the pork for 10 minutes.

Source: contributed by Mrs Vic Kappler in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.13.

Devil Egg Puffs

Chop finely two hard-boiled eggs, melt a tablespoonful of butter, add a tablespoonful of anchovy paste, little pepper, and a squeeze of lemon juice. Mix well together; make an ordinary scone dough (not sweet), and divide into two; roll out fairly thin, spread the mixture on one piece and cover with the other piece. Cut into scones, sprinkle with grated cheese; bake in a moderate oven.

Source: contributed by Miss E. Basedow, Kent Town in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.18.

Broken Glass Pudding

Make up 3 different coloured jellies adding 1 cup only of boiling water and set in 3 different dishes (make day before). Line a 4 x 11" loaf tin with foil. Crumble together 1 cup Wafer biscuits, 1/4 cup sugar, 1/4 cup melted butter. Put 1/2 this in bottom of tin. Mix 1 envelope of gel[a]tine with 1/4 cup cold water. Heat 1 cup pineapple juice and add to above. Whip 1 cup cream with 1/4 cup icing sugar and 1/2 teaspoon vanilla. When pineapple mixture is quite cold add cream. Cut jellies into small cubes and add to cream etc. [P]our into tin and cover with remaining crumbs. Set in fridge and serve in slices (1 envelope = 1 rounded tablespoon).

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.37.

Cherry Brandy [& Advocatt nos. 1 & 2]

Cherry Brandy

Dissolve and cool:
1&1/2 cups sugar
1 cup boiling water
Then add:

1&1/2 cups brandy
2 teaspoons almond essence
1 good teaspoon cochineal

(Mix with advocatt [sic] and dry ginger for a delicious drink)

Advocatt - Recipe No. 1

12 eggs
1 cup cold boiled milk
1 teaspoon vanilla
1 tablespoon malt extract
1 bottle sherry
1 small bottle brandy
1 tin condensed milk

Method: Beat eggs, milk, vanilla and malt together. Add slowly sherry and brandy. Shake well and bottle.

Advocatt - Recipe no. 2

8 eggs
3 oz (85 ml) vanilla ess.
1 tin condensed milk
1/2 bottle brandy

Method: Empty into large bowl the milk, break in the yolks of eggs and add vanilla and brandy and mix well. Whip egg whites (but not stiff), mix both together beating well. Bottle.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), pp.54-5.

Steamed Nut Loaf

Put in saucepan --
2 cups milk
3 tablespoons Golden Syrup (heaped)
2 tablespoons butter

Warm and melt. Take from stove and add 1 level teaspoon carb. soda. Let cool, then add 3 good cups S.R. flour, 2 cups fruit.

Put into greased soup tins (1/2 fill). Cover with Alfoil. Secure with rubber band. Steam for 1&1/2 hours. Can be served hot with custard as a pudding.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.14.

Beach Boy Lunch

For each serving you'll need 2 tablespoons sweet and sour sauce, 1 tablespoon butter, 1 thick slice of cooked ham or canned luncheon meat.

Method: Melt butter in a frypan and lightly brown the slice of meat. Spread with the sweet and sour sauce and add some pineapple pieces when bubbling hot. Serve with hot fluffy rice and a green vegetable.

Source: 'Meals for One' in More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.68. ["At the suggestion of Rex Brady these easy recipes are for husbands who occassionally [sic] have to cook the lunch when their wives are busy."]