Asparagus -- Spears

Mash up 1 maggi chicken cube or any other chicken stock cube, 1 level dessertspoon gelatine. Cut top off tin asparagus spears - put a little juice into cup with gelatine and cube (mashed), let stand a little while, put over boiling water to dissolve (liquid). Pour rest of juice into jug, then pour back into tin. Fridge 3 hours. Use old fashioned tin opener - air causes asparagus to slide out easily. Place on lettuce leaves and decorate with tomato rings.

Source: contributed by Maxine Crawford (Adelaide Lodge, No. 2) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.93.

Very Good Mock Cream

90g. butter, 90g. copha, 250g. icing sugar, 1 egg, vanilla.

Method: Beat butter until smooth. Beat copha until it is also smooth. Blend the two together. Thoroughly beat in the whole egg; gradually add icing sugar (sifted), then vanilla to taste. This mock cream will keep in the frig; before use, bring to room temperature.

Source: contributed by Bunt Wallace (Mostyn Lodge, No. 18) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.8.

Sausage & Noodle Casserole

1 lb thin sausages, 2 sliced onions, 8 oz can tomato soup, 1&1/2 cups macaroni, 3/4 cup grated cheese, 1 cup water, salt, pepper.

Method: Fry sausages and onions, cut sausages and place in casserole, top with onions then macaroni. Mix soup with water and pour over, sprinkle with cheese. Cook mod. oven 30 mins.

Source: contributed by B. Davill in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.6 ['Potpourri' insert].

Wine Punch

1/4 bottle port/claret
1/2 pint orange juice
1/2 bottle soda water
1/2 pint lemon juice
1/4 pint pineapple juice
1/2 pint ginger ale

Method: Mix all together and pour into punch bowl with ice blocks. Cherries or orange slices for garnish.

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

Chicken with Rice

1 large onion
1 cup chopped celery
1 large apple
2 oz. butter
2 cups cooked chicken
Pinch rosemary
1 tablespoon fruit chutney
Salt and pepper
1/2 cup dry sherry
1 8 oz. tin condensed cream of mushroom soup
A few breadcrumbs
1 cup rice

Method: Boil rice in salted water for 15 mins. Drain. Chop the onion, celery and apple and fry in butter until they are beginning to brown. Put a generous layer of rice in the base of a large ovenproof dish and make a hollow in the centre. Mix the cooked chopped chicken, rosemary, chutney, sherry, salt and pepper and condensed mushroom soup. Pour into the rice. Cover with the chopped apples and onions and sprinkle with breadcrumbs. Bake in moderate oven for 40 minutes. Makes 6 helpings.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.40