Anchovy Paste

1 lb. lean stewing steak.
1/4 lb. butter.
2 tablespoons anchovy sauce.
1/2 teaspoon cayenne pepper.
1 teaspoon salt.
1 teaspoon nutmeg.

Method: Trim meat and cut into pieces. Steam with all other ingredients for about 4 hours. Put through mincer, mix all thoroughly and allow to set. Delicious in sandwiches or on toast.

Source: contributed by Mrs. G. I. F. Hogg in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

TV Supper

4 rounds of bread toasted on one side, spread with butter and cheese, a few dots of vegemite. Finely cut pieces of bacon added on top. Put on slide and put under griller until the cheese becomes nice and brown.

Source: contributed by Miss Coralie Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Norwegian Trifle

5 eggs, separated - beat whites stiff
1 tablespoon gelatine
1/2 teaspoon vanilla
3/4 cup sugar
1/2 cup boiling water

Method: Beat all together. Have whites of eggs beaten very stiff and stir into mixture. Put aside to set -- then spread with apricot jam and whipped cream. Sprinkle with nuts or coconut.

Serve the cream separately -- it is not wasted then if all the trifle is not used immediately.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.63.

Chicken and Beef Balls

1 pkt. chicken noodle soup, 1 cup soft bread crumbs, 1 small onion, 1 lb. minced steak, 1/2 lb. sausage meat, 1 egg.

Method: Add chicken noodle soup to 1/2 pt. boiling water and cook 5 minutes. Cool, place in basin, bread crumbs, onion (finely chopped), minced steak, sausage meat and egg. Add cooked soup mixture, and combine evenly. Shape into medium sized balls and roll in flour (little paprika optional). Cook and brown in hot shortening. Serve hot with spaghetti and tomato sauce.

Source: contributed by Mrs L. K. Stock in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Continental Mustard

4 ozs. dry mustard.
5 ozs. castor sugar.
1 teaspoon salt.
1 teaspoon curry powder.
1 teaspoon ground mixed spice.
1/2 teaspoon ground nutmeg.
(all measures level).

Method: Blend well in a glass jar. Mix with 50/50 sweet vermouth and vinegar to a paste. Wait two to three days for the moisture to absorb the sugar. Use small wooden or plastic spoon. This mustard remains edible for months.

Source: contributed by M. Young in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Cumquat Liqueur

Method: Pick the fruit with a little stem (about 1/8"). Wash the fruit well. 1 lb. cumquats, 1 lb. white sugar and 1 bottle gin or brandy. (These quantities are suggested if using a mason jar; if such a jar is not available, the following quantities are suitable for a 2 lb. honey jar, in which case, use alfoil or similar under the lid, so that there will be no reaction with metal lid): 1 cup cumquats, 1 cup sugar, 1 cup spirits (50/50 brandy and gin). Prick cumquats all over with darning needle to release flavour. Place in jar and screw on top firmly. Shake well whenever you think of it (if possible, 2 or 3 times a day), until all sugar is dissolved. Leave for at least 3 months, but liqueur is delicious if left for a year. Drain off the liqueur and bottle. The fruit may then be served, on toothpicks or with small forks as a confection with coffee or with pre-dinner drinks.

Source: contributed by M. Young in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.