Yuletide Loaf

3 eggs, 3/4 cup sugar, 3/4 cup plain flour, small tsp baking powder, 1/2 cup raisins, 1/2 cup dates, 1/2 cup candied peel, 2 oz dried figs, 1&1/2 cups whole brazil nuts, 1&1/2 cups walnut halves, 3/4 cup marischino [sic] cherries drained of syrup, 1/2 cup angelica, 1/2 tsp vanilla.

Method: Grease loaf tin 8 in. x 5 in. and line with greaseproof paper. Place nuts and fruit in large bowl. Add other ingredients. Leave in tin 15 mins. after baking before removing. Place in plastic bag and store in refrigerator. Keeps well.

Source: contributed by M. Barrie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.89.

Strawberries

1 tin condensed milk

250g (8 oz.) coconut

1 packet strawberry jelly crystals

Method: Mix altogether, leave in refrigerator for 1 hour. Shape into strawberries and roll in extra jelly crystals. Decorate with angelica to resemble leaves.

Source: contributed by S. Duke in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.124.