Flaked Oat Biscuits

2 cups flaked oats
1/2 cup sugar
3/4 cup flour
pinch salt
4 oz butter
1 tabspn golden syrup
1 level tspn carb soda
2 tabspns boiling water
blanched almonds

Sift flour, salt and soda. Add dry ingredients. Melt golden syrup and butter with boiling water and add. Mix well. Put teaspoonfuls on cold, greased oven trays. Put blanched almond on top of each biscuit. Bake in a moderate oven until golden.

Source: contributed by Irene Reid in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.49.

Rabbit Mould

2 dessertspoons (1/2 oz.) Gelatine
2 cups (1 pint) water
1 onion
1/4 lb. bacon
4 cloves (remove blossom end)
1 rabbit
1/4 cup hot water
Pepper and salt
1/2 teaspoon nutmeg

Method: Place prepared rabbit in saucepan with cold water, pepper, salt, cloves, sliced onion, nutmeg and bacon and other spices available. Cook until tender. Remove bones, cut meat into thin slices, arrange with bacon in mould or basin. Dissolve gelatine in hot water, add to stock and strain into mould. Garnish with shredded lettuce and salads available. Sliced hard-boiled egg may be included as an ingredient.

Source: contributed by Mrs. L Newman in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.32

Watermelon Basket

Van Dyke the edges of the watermelon. Ball the watermelon, discarding any seeds and return fruit to the basket.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.85.

Glace Savoury Hors d'Oeuvres

Remove the crusts of 1 medium sliced loaf of bread with an electric knife (if available) (25 slices per loaf). Spread margarine or butter on bread all over thinly (don't miss the edges). Place foil over large square serving tray.

Spreads:
    curried egg
    any Pecks canned paste you desire
    1 can Masterfood chicken paste
    1 Kraft blue vein cheese which has been creamed with a small packet of Philly cream cheese

Spread each piece of bread evenly with spreads right to the corners. Pack firmly together on tray alternately making a chess board effect. Top each piece of bread with decoration in four sections (bread will later be cut) using thinly sliced glazed cherry, gherkin, stuffed olive and tin[y] pieces of parsley leaves.

To make glace: Put 4 tsp gelatine on top of 100mls of warm water. Stir until dissolved. Spoon over bread until completely covered. Put in refrigerator for a few minutes. If not properly glace, brush on more gelatine with pastry brush over missed spots. Stick half toothpicks all over the bread platter to keep the plastic wrap off the top, then cover with plastic wrap and store in refrigerator. Cut into portions carefully and serve from this tray.

This may be made 2 days before using and it keeps quite fresh.

1 loaf makes 48 small portions.
2 trays 4 pieces of bread by 3 pieces.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.77.

Ham Rolls

1 8-oz. can Heinz spaghetti in Tomato Sauce
1 tablespoon chopped gherkin
4 slices ham
1 tablespoon chutney
1 tablespoon chopped onion

Method: Mix the chutney, spaghetti, gherkin and onion in a bowl. Divide the mixture equally on to the ham slices, then roll up lightly and secure with a toothpick. Place in an ovenproof dish and bake in a moderate oven for 15 minutes or until heated through. If desired top with cheese sauce by melting two cheddar slices in a little heated milk, stirring until melted.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22 ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)']