Beer Cake

4 oz butter
4 cups SR flour
1 cup sugar
2 cups beer
1 beaten egg
1 cup mixed fruit
1 tspn mixed spice

Method: Rub butter into flour. Mix sugar and spice lightly into flour, then fruit and beaten egg. Add beer, mixing all well. Pour into 10" baking dish.

Topping:
1 cup plain flour
3 oz butter
1 cup sugar

Rub all together until crumbly and sprinkle over cake mixture. Bake in hot oven 400°F for half an hour, then reduce temperature to 325°F and bake further half hour.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.45.

Barbecue Steaks with Beer

This marinade is for 4 steaks so will need to be doubled for more.

370 mls beer

1 tbspn. hot sauce

1 tbspn. soy sauce

2 tspns. prepared mustard

2 tbspns. tomato sauce

1 tbspn. cornflour

Method: Combine beer, hot sauce, soy, tomato sauces and mustard. Pour over steaks and marinade at least 2 hours. Cook steaks on barbecue until tender. You can keep brushing with marinade if liked. The remaining marinade can be added to cornflour. Stir over heat until sauce boils and thickens. Spoon over steaks.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.43.

Beer Bread

3 cups Self Raising Flour

Pinch Salt

1 tbspn Sugar

Echo of Beer (or can) at room temperature

Method: Sift flour, sugar and salt. Pour in beer gradually, mixing in between. Bake in oven at 375F for 45 minutes. Glaze with milk if desired. If you want sides crunchy, take out of tin and replace in oven for short while. Can make a damper if wanted. Great for barbecues.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.87.

[Ed. note: an 'echo' is a 375ml glass 'stubby'.]

Mock Yeast Cake

2 tbsp. Butter

2 cps. S. R. Flour

1/2 cp. Sugar

1/2 tsp. Salt

1/2 cp. Sultanas or Currants

1 cup Beer

TOPPING:

1 tbsp. melted Butter

1/2 cp. Sugar

1/2 cup. plain Flour

Method: Rub butter into sifted flour, sugar and salt. Add sultanas or currants and mix together with beer. Put into baking dish approximately 12" x 10" and spread evenly. Rub topping ingredients together until crumbly, then sprinkle over cake mixture. Bake in a moderate oven for 20-25 minutes.

Source: contributed by K. Marsson (Sevenhills) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.33.

Beer Cake

3 oz. Sugar

3 oz. Butter

4 cps. S. R. Flour

1/2 bottle Beer

1 dsp. mixed Spice

2 handfuls mixed Fruit

TOPPING:

1 tbspn. Butter

1 tbsp. Sugar

little Coconut

Method: Rub the butter into the flour and sugar, add fruit. Mix to a nice soft dough with beer, then pour into a lined baking dish. Make topping by mixing butter, sugar, and little coconut together. Sprinkle over cake mixture and bake for 1 hour. Remove from oven, sprinkle with cinnamon whilst still hot, then allow to cool. Spread with butter or serve plain.

Source: contributed by Mrs. D. Dempsey (Auburn) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.28.

Beer Soup

1.25 litres beer

1/4 stick cinnamon

1 slice white toast

4 egg yolks

1 tabspns sugar

1 cup thin cream

Method: Bring beer to boil with cinnamon and toast. Beat egg yolks till light, adding sugar and cream. Slowly pour warm beer into eggs, Stirring constantly. Heat, do not boil.

Serve with croutons made of toast.

Source: S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.12.