Marshmallow Slices

1 cup crushed cornflakes
1 cup coconut
1 cup self-raising flour
1/2 cup sugar
1/4 lb butter
1 dessertspoon cocoa

Method: Melt shortening, mix well with all dry ingredients. Press into scone tray and bake approx. 20 minutes in a moderate oven.

Marshmallow:
1 cup sugar
1 cup water
1 tablespoon gelatine

Method: Bring to boil and simmer 20 minutes. Cool, add a few drops cochineal then beat until stiff and frothy. Spread on cooled slice.

Melt 3&1/2 oz copha, add 1 cup drinking chocolate and stir. While still hot pour over marshmallow -- this creates a 'rocky-road' look. 

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.68.

Cherry Brandy [& Advocatt nos. 1 & 2]

Cherry Brandy

Dissolve and cool:
1&1/2 cups sugar
1 cup boiling water
Then add:

1&1/2 cups brandy
2 teaspoons almond essence
1 good teaspoon cochineal

(Mix with advocatt [sic] and dry ginger for a delicious drink)

Advocatt - Recipe No. 1

12 eggs
1 cup cold boiled milk
1 teaspoon vanilla
1 tablespoon malt extract
1 bottle sherry
1 small bottle brandy
1 tin condensed milk

Method: Beat eggs, milk, vanilla and malt together. Add slowly sherry and brandy. Shake well and bottle.

Advocatt - Recipe no. 2

8 eggs
3 oz (85 ml) vanilla ess.
1 tin condensed milk
1/2 bottle brandy

Method: Empty into large bowl the milk, break in the yolks of eggs and add vanilla and brandy and mix well. Whip egg whites (but not stiff), mix both together beating well. Bottle.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), pp.54-5.

Australia Cake

6 ozs. butter, 6 ozs. sugar, 3 eggs, 12 ozs. S.R. flour, about 6 tablespoons milk, few drops vanilla, raspberry jam, cochineal to colour. Cream butter and sugar till light, add beaten eggs gradually, and beat well. Add sifted flour alternately with sufficient milk to provide a soft, dropping consistency. Put one half of mixture into well-greased cake tin. Spread with raspberry jam. Colour remaining half of mixture pink with cochineal, and spread evenly over jam. Bake in moderate oven 1&1/4 to 1&1/2 hours. Turn carefully on to cake cooler. When cold, ice top - one half pink, the other white. Or use white icing and sprinkle white coconut on the one half, pink on the other (rubbed in drop of cochineal and dried first).

Source: contributed by Mrs. R. J. Harrip (Berri) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 29'.

Rainbow Sponge

4 eggs, pinch of salt, 3/4 cup castor sugar, 1 cup plain flour, 1/2 teaspoon cream of tartar, 1/4 teaspoon carb. soda, 3 tablespoons milk, 1 teaspoon butter, 1 scant, dessertspoon cocoa blended with one extra tablespoon warmed milk, cochineal, 3 tablespoons mock cream, warm icing, grated chocolate to decorate.

Method: Separate whites from yolks of eggs, beat whites stiffly with salt. Gradually add sugar and continue beating until all sugar is dissolved. Add egg-yolks. Fold in sifted flour, cream of tartar, and soda. Lastly, fold in hot milk and melted butter. Grease 3 sandwich tins (7 ins.). Pour one-third of mixture in one tin. Colour remainder pink and pour half into second tin. Fold blended cocoa into balance and pour into third tin. Bake 20 to 25 minutes in moderate oven. Join together with mock cream. Ice top with pink icing and decorate with chocolate.

Source: contributed by Mrs. T. C. Stott (Plympton) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Feb. 27'.

Fish Balls - Norway

1/2 lb. Schnapper or Butterfish

Pepper and salt

1/2 teacupful cream

Grated nutmeg

Method: Bone fish and pound in mortar until fine. Boil the fish head and bones and keep extract; season with pepper and grated nutmeg; add a small piece of butter about the size of a walnut. Boil cream and let it cool, then pour it among fish and flavouring. Make the balls and cook in extract or boiling fat. Serve with white sauce coloured pink.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.30

Paron med Myntasas (Pears in Mint Cream)

Large can pears

1/2-1 pint cream

3 tablespoons mint liqueur or a dew [sic] drops peppermint oil and 1 drop of green colouring

1 oz. semi sweet chocolate

6 oz. black grapes

Method: Drain pears and arrange on platter. Whip cream flavoured with liqueur and spoon onto pears (keeping shape of pears). Sliver the chocolate at room temperature with a potato peeler and sprinkle on pears. Garnish with grapes and set in fridge 2 hours or more. Serve with green lime jelly and ice cream.

Source: contributed by Mrs. Jean Last, Auxiliary Organiser in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.37.

Cantaloupe Balls

1 large cantaloupe

2 tablespoons sweet sherry

2 tablespoons castor sugar

green sugar

mint

Method: Using small end of a baller, prepare cantaloupe. Place in airtight jar with sherry and castor sugar. Chill in refrigerator and serve in cocktail glasses which have been frosted around the edge, with green sugar. Garnish with sprig of mint.

Source: contributed by P. Spiers in Flinders Favourites: Hawker Centenary Recipe Book (Hawker, 1996 [6th edition]).

Peppermint Biscuits

1 cup coconut

1/4 cup sugar

4 Wheetbix [sic] (crushed)

1/2 cup S/R flour

4 oz. butter (melted)

1 tablespoon golden syrup

Peppermint Icing -

8 oz. Icing Sugar

1/2 teaspoon peppermint essence

Drop green colouring

Milk to make consistency for icing. Mix well.

Method: Mix all dry ingredients. Pour melted butter and golden syrup on to dry ingredients. Mix well. Press into a greased swiss roll tin. Bake 15 minutes in moderate oven. While still warm ice will [sic] peppermint icing mixture. Allow to set, then cut into slices.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.51.

Simple Sweet/Sour Sauce

In a small saucepan stir and bring to the boil -

2-3 cups water

1/2 cup white unspiced vinegar

2 Tablespoons sugar

1 Teaspoon salt

Red food colouring or (tablespoon tomato sauce or tomato paste)

Source: contributed by J. Lempens in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.19.

Cucumber Spread

3&1/4 cups vinegar

2&1/2 cups sugar

1 teaspoon salt

Green food colouring

4 cucumbers

500g (1 lb.) onions

4 large green apples (unpeeled)

Method: Boil vinegar and sugar until sugar is dissolved. Add salt. Mince apples, cucumbers and onions. Add to boiling vinegar. Cook 2 hours or until thick. When cool tint with green food colouring.

Source: contributed by G. Kunoth in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.133.

Peach Cakes

4 oz. Butter

4 oz. Sugar

2 Eggs

pinch Salt

6 oz. S. R. Flour

2 tbsp. Milk

Vanilla essence

Method: Cream butter and sugar, add beaten eggs gradually and beat well. Add sifted flour alternately with the milk and essence. Two-thirds fill cold, greased gem irons with the mixture. Bake for 12 minutes, remove from irons and when quite cold scoop out centres. Fill with mock or real cream and press together to form a peach. Using a soft pastry brush, paint lightly with pink colouring diluted with water or prepared syrup, then roll in castor sugar. To make the syrup, boil 2 tablespoons sugar and one tablespoon water until thick. If you prefer, you can substitute jelly crystals for castor sugar.

Source: contributed by Mrs. D. Horgan (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.43f.

Note: 'gem scone iron' - see, e.g., here.

A few years ago, the local paper had a C.W.A. recipe for 'peaches' with a photo: 

Recently I saw some in a café in Brisbane's Southbank, but sadly didn't have time to stop and try one (the menu tells me it is an 'Italian Peach': "sugar dusted sponge soaked in Galliano with a custard centre" [image]). 

Blushing Pears (Microwave)

4 pears

3/4 cup water

3/4 cup sugar

1 lemon

4 cloves

red food colouring

Method: Choose well shaped pears, peel but do not remove stalk, heat sugar and water on high about 3 minutes in a small deep casserole that is just deep enough for the pears to stand side by side, stir several times to dissolve the sugar. Add pears, lemon juice, grated rind and cloves.

Cook 3-4 minutes depending on size, spooning syrup over several times and turning dish.

Remove pears carefully, strain syrup and add red colouring to give a bright pink colour. Return pears to syrup and chill, turning pears frequently and spooning over syrup to give an even pink colouring.

Serve with cream.

Serves 4.

Source: contributed by Y. Molling S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.150.

Asparagus Mousse

2 x 16oz cans asparagus spears

3/4 pint cream

3 egg whites

2 tbs gelatine

6 tbs water

salt & pepper

green colouring

Garnish: asparagus, tomato

Method: Drain asparagus and puree, then put through a sieve. Sprinkle gelatine over water, leave 5 mins and then dissolve over low heat. Add to puree, stirring constantly. Cool until mixture begins to thicken around edges. Whip cream lightly and carefully stir into asparagus until smooth. Season to taste. Fold in stiffly beaten egg whites and tint a delicate green with food colouring. Pour into 3 pint mould which has been rinsed with cold water. Cover with either foil or plastic wrap and chill. For a dinner party can be set in individual serving dishes. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.30 ['Autumn Menu']

Chilled Cucumber Soup

1 small onion

2 med cucumbers

sprig of mint

2 tbs cream

green colouring

1 litre (4 cups) water

3 chicken stock cubes

1 tbs cornflour

salt & pepper

extra mint for garnish

Preparation time: 1 hour, including cooking time.

Method: Bring water to boil with crumbled stock cubes, add finely chopped onion and simmer 15 mins. Peel and chop cucumbers reserving some fine slices for garnish. Add rest to stock mix, add mint, and cook gently for 20 mins. Either sieve or puree in blender and return to heat. Blend cornflour with enough water to make a smooth cream, stir in some of the hot soup; add this to the rest of the soup and bring to boil, stirring. Cook for 2 mins, stir in cream and season. Tint with 2 drops green food colouring and pour into glass serving bowl. Cover and put in refrigerator. To serve, garnish with mint and cucumber slices. [Serves 4] 

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.20 ['Summer Menu']

Cassata

1/2 sponge, crumbled

2 litres vanilla ice cream

Method: Beat ice cream, divide into four bowls. Into first bowl add 1 heaped tsp Nescafe dissolved in a little water. Second bowl - add 2 tbs Creme de Menthe and green colour. Third bowl - add 1/2 tsp almond essence and 1/4 cup chopped almonds. Fourth bowl - add 2 tbs cherry brandy, 1 cup chopped crystalised cherries and a few sultanas soaked in brandy. Make a layer of each bowl in the ice cream container, sprinkling crumbs of cake between each layer. Re-freeze until hard. Can be made several days ahead. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.27 ['Autumn Menu']

Cherry Party Biscuits

2 pkts plain biscuits (approx.)
1/2 tin condensed milk
2 cups coconut
juice of 2 lemons
cherries
colouring

Method: Place half the biscuits in sponge roll tin. Mix all other ingredients together and place on top of biscuits. Cover with another layer of biscuits. Ice with chocolate icing and decorate.

Source: contributed by S. Whibley in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.96.

Pineapple and Cucumber Salad

1 cup crushed pineapple
1 tbspn. gelatine
1/4 cup cold water
1/4 cup boiling water
salt to taste
1/4 cup sugar
1/2 cup lemon juice
2 drops green food colouring
1 small cucumber, peeled, seeded and grated

Method: Soak gelatine in cold water, then dissolve it in boiling water. Add and stir in well the salt, sugar, lemon juice and green colouring. Combine this with crushed pineapple and juice. Add cucumber. Pour the mixture into a wetted mould. Chill well. When ready to serve turn out on to lettuce. Serves 4-6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.60.

Gherkos

500 grams peeled apples
750 grams sugar
750 grams gherkins
500 grams onions
600 ml vinegar
25 grams salt
1 teaspoon pepper
green food colouring

Method: Boil apples with vinegar and spices until tender and mushy. Mince peeled onions and gherkins (not peeled) together. Add to hot apple, mix well, and add colouring. Cool and stand several hours. Seal in small jars.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.8.

Green Gooseberry Snow

1 tablespoon gelatine
1 cup sugar
2 tablespoons lemon juice
1 cup boiling liquid (comprising juice from gooseberry can and water)
Green food colouring
1 small can green gooseberries
1 tablespoon cold water
3 egg whites
1/4 cup dry white wine
1 jelly mould

Method: Soak gelatine in cold water. Then dissolve in boiling liquid. Stir in sugar and cool. Stir in lemon juice, wine and 3-4 drops of green colouring. When mixture thickens stir in beaten egg whites and gooseberries. Pour into mould and chill. Serve with whipped cream and very small amount of nutmeg dusted on top of turned out mould.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.75.