Apricot Chocolate Gateau

1 x 9" sponge
1/2 pint cream
2 tbs drinking chocolate
1 tsp instant coffee
2 tbs apricot jam
juice of 1/2 large orange or some cointreau
1 tbs icing sugar

Method: Freeze sponge cake, then cut into 3 layers. Place bottom layer on serving plate. Mix orange juice or cointreau with apricot jam and cover bottom layer with half this mixture. Beat cream, drinking chocolate, coffee and icing sugar until just stiff. Cover bottom sponge layer with cream mixture. Put on next sponge layer and cover with jam mixture then cream. Put on top layer and cover entire cake with cream. Decorate with walnuts and grated chocolate. Best made day before required and kept in refrigerator.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.31 ['Autumn Menu']

Jam'N Oats

1&1/2 cups S.R. flour

1&1/2 cups rolled oats

1 cup apricot jam

1/2 cup brown sugar

3/4 cup shortening

Method: Mix dry ingredients and rub in shortening until crumbly. Put half on bottom and press well. Spread jam, put remainder on top of jam. Bake in moderate oven for 35 minutes.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.80.