Australian Shortbread

2 cups rolled oats, 1 cup sugar, 1 small cup coconut, 1 tsp. baking powder, 1/4 lb butter, few almonds (if liked), 1 tbsp. golden syrup.

Mix dry ingredients together, add butter (melted) and golden syrup (just warm). Press into flat dish, cut in squares when nearly cold. Cook until golden brown, about 15 mins.

Source: contributed by Mrs. C. F. Schulze in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.67.

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'.

Australian Curried Steak Casserole

2 oz. mushrooms

1 large onion

1 dessertspoon curry powder

1 oz. sultanas

1 dessertspoon coconut

1/4 pint stock water

1 large apple

2 oz. butter

1 16 oz. can stewed steak

1 oz. raisins

1 dessertspoon plain flour

Salt and pepper

Rice, carrots and hard boiled eggs to garnish

Method: Chop the mushrooms, onion and apple and fry in butter. Add the steak, sultanas, raisins, coconut and flour and blend well. Finally, add the stock and season to taste. Transfer to a covered casserole and cook in a moderate oven for approximately 20 minutes.

Serve garnished with fluffy rice, carrots and sliced hardboiled egg.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.35.

Kangaroo Kokonut

Take a fresh coconut and remove the outer shell from the flesh. Cut the coconut into small bite size squares and gently fry in butter for about 20 minutes. Serve warm with pre dinner drinks.

Source: A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.46.

Australian Coffee Cake

4oz. butter, 4oz. sugar, 2 eggs, grated rind of 1 lemon, 4oz. S.R. flour, 2 oz. Nurses' cornflour, 1/2 cup milk, pinch salt, cinnamon and brown sugar.

Method: Cream the butter and sugar, add eggs one at a time, beating well; add lemon rind and then sifted flour and salt alternately with the milk. When blended turn into greased sandwich tin and sprinkle the top with cinnamon and sugar. Bake in a moderate oven for 35 minutes.

Source: contributed by Mrs. O. Dankel in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), pp.38-9.

Oeufs Mimosa

(I think this might be renamed "Wattle Eggs")

2 large eggs

200 g crab meat

mayonnaise

Method: 

Hard boil eggs. When cold, shell and cut into halves.

Remove yolks and keep aside.

Mix crab meat with a little mayonnaise, spoon this into white halves, arrange on a large dish, cover with a thin layer of mayonnaise and sprinkle with chopped yolks.

Source: contributed by Ann Szuster in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.80.

Witchetty Grubs

1 tin sweetened condensed milk

1 tbspn. golden syrup

Method: Heat together until thick, stirring all the time for 7-10 minutes. Take from heat, add 1 cup crushed cornflakes, 1 cup coconut, 1/4 cup finely cut sultanas, 1/4 cup chopped dates and nuts. Mix together. When cool roll into small finger lengths. Roll in coconut and allow to set firmly before packing.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.153.

Aussie Potato Bake

Equipment Needed

Sharp knife

Beater

Grater

Measuring Cup

Casserole dish

Can opener

Saucepan

Preparation Time: 15 minutes

Cooking Time: 15-20 minutes

Ingredients

Salt and Pepper

2 large Potatoes

3/4 cup grated Pumpkin

1 Onion (chopped)

2 Bacon rashers (chopped)

3/4 cup grated Carrot

1/2 cup grated Cheese

1 Egg (beaten)

1 teaspoon Vegemite

Crushed Cornflakes

Extra Cheese

Method

Peel and boil potato and mash with vegemite and salt and pepper. Mix in rest of ingredients. Place in a casserole dish and top with crushed cornflakes and cheese. Bake at 180C for 15-20 minutes.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Australian Cakes

1 lb. of flour

5 eggs

1 lb. of sifted sugar

pineapple flavouring

Method: Break the eggs into a basin, beat in the sugar, and when well mixed let it stand for 1/2 an hour; sift the flour, and stir it in by degrees; add pineapple flavouring to taste, then pour into a Yorkshire pudding-tin that has been buttered and sprinkled with flour and sugar; bake in a moderate oven until quite firm. When cold cut into fingers, pile on a dish, and sprinkle with sugar. Time - 20 to 30 minutes to bake. Sufficient for 2 or 3 dozen fingers.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.8.

Southern Cross Curried Prawns

1/2 lb. frozen prawns or crayfish

2 oz. frozen beans

1 medium sized apple

2 tablesp. sweetcorn

1/2 cup sweet sherry

2 tablesp. oil

1 oz. bacon

1 teasp. curry powder

1/2 cup milk

pepper and salt

sugar (optional)

1 tablesp. fresh cream

Method: Fry vegetables, bacon and fruit together in peanut oil, add curry powder and then prawns or cray meat. Add milk, pinch of cornflour and simmer 6 mins. Finally add wine and cream. Serve.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.19.

Australian Fondue

1 small loaf firm white bread

2 tablesp. cornflour

3 tablesp. Mildara brandy

12 oz. New Zealand Danbo cheese

4 oz. cheese (Red Malling - Queensland)

8 oz. white wine (Riesling)

2 Granny Smith apples

Method: Cut bread into 1&1/4" cubes and place in a basket - also have ready a fork for each dunker. Cut all the cheese into 1/4" cubes and just before serving cut the apples into 1/4" cubes. Mix Brandy and cornflour to a smooth cream paste ready for use. Place cheese in a small saucepan with wine, and bring to gentle simmer until appearance is like a thin smooth soup. Pour in brandy and cornflour paste stirring constantly until it thickens. Pour into a serving dish over heater. It is important to keep stirring the fondue to prevent sticking. A suggestion is that each guest give a good stir on the bottom of the dish with his bread or apple cube.

Source: contributed by Mrs. R. E. Trehearne in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.7.

Happy Australia Day. 

(New Zealand is, of course, not part of Australia.)

Muesli Anzacs

500g pkt toasted muesli, 2 cups coconut, 4 cups sugar, 4 cups plain flour, 8 oz marg, 1 cup boiling water, 1/2 cup golden syrup, 3 tspn carb soda.

Method: Place muesli, coconut, sugar and sifted flour into large bowl mix well. Place butter and golden syrup into pan stir over heat until butter is melted. Add carb soda to boiling water, mix quickly. Add water and butter mixtures to dry mixture. Mix well, place tspnfuls of mixture on to greased oven tray, allow room for spreading. Bake moderate oven 8-10 mins or until golden. Cool slightly before removing from trays.

Source: contributed by K. Loechel in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.80.

Note: The Old Foodie has a nice piece on the history of the Anzac biscuit.

Hoppy Australia Day

Kangaroo Tail Soup

1 Kangaroo Tail, jointed

1 cup Split Peas or Pearl Barley

2 sticks Celery

1 Carrot

Onion

Salt and Pepper

Method: Cook all ingredients and simmer until meat falls off bone. Skim grease and strain - the meat can be used to make Kanga Burgers.

*

Kanga Burgers

Use Meat from Soup

Chopped Onions

1 slice Bread, soaked in Water

Salt and Pepper

1 Egg

Chopped Parsley

Method: Mix all together and form into patties, fry in hot oil or fat.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.124.

Damper

4 cups plain flour
1 tspn. salt
1 tspn. carb. soda
2 tspns. cream of tartar
Water

Method: In a large bowl combine flour, salt and risings. Mix well. Slowly add enough water to make a soft dough. Knead on a lightly floured board. Shape into a flattish circular loaf. Grease a camp oven and place in loaf. Let stand for 10-15 mins, then cover and place over fire. Cover lid with hot ashes. Cook for 30-35 mins or until it sounds hollow.

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.46.