Hawaiian Coolee

1 lge can unsweetened pineapple juice
1 whole cardamon pod
1/8 tsp ground mace
1/8 tsp ground cinnamon

Method: Bring ingredients to boil. Remove cardamon pod before serving. Serve hot or cold.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.73.

Onion Dip

1 lge can reduced cream
1 pkt French onion soup
squeeze lemon juice

Method: Beat together until smooth and creamy. Refrigerate.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.75.

Home-Made Camp Pie

One lb. steak, 1 cup bread crumbs, 1/2 nutmeg, 1/2 cup water, pepper and salt. Mince steak well; mix all together, put in a mould and steam for 2 hours. To be eaten cold.

Source: contributed by Minna Karutz 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.19.

Sponge Lumps for Soup

One egg and 1 tablespoon water; beat well together, add enough S.R. flour and a little grated nutmeg to make the mixture as stiff as dumpling dough. With a teaspoon drop little lumps into soup and boil 10 minutes.

Source: contributed by Mrs. J. Obst 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.8.

Birds' Nests

Six hard-boiled eggs, 1 cup of cold minced meat, a few herbs, salt and pepper to taste, a little gravy mixed with meat, 1 egg (beaten).

Method: Roll the boiled eggs in the minced meat, then in egg, then in bread crumbs. Fry in dripping, cut in halves, decorate them nicely on a warm plate, serve at once.

Source: contributed by Mrs. T. Hanisch 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.15.

Health Scones

One and a half cups flour, 1&1/2 cups clean bran, 3 teaspoons cream of tartar, 1 teaspoon carb. soda, pinch of salt. Sift all dry ingredients, except bran, twice, and mix well together. Add 1 egg (well beaten) and 1&1/2 cups fresh milk. Make into a very light dough and touch as little as possible. Roll out, cut into shapes and bake in a rather quick oven.

Source: contributed by Miss Rita Altmann, Tanunda 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.114.

Carrot Pancakes

One cup S.R. flour, pinch salt, 1 beaten egg, 2 tablespoons butter, 1/2 cup milk, 1 cup mashed carrots. Scrape, wash and steam carrots till tender, sufficient to make a cupful when mashed. Stir butter into mixture while hot. Sift flour and salt, and make into batter with milk and egg, add carrots, beat till smooth, and cook like pancakes in hot fat in frying pan.

Source: contributed by A. Rigby, Tanunda 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.51.