Avocado Supreme

2 large avocados
1 cup chicken stock (made from 2 chicken cubes)
1 teaspoon finely chopped onion
Salt and pepper
Juice from half a lemon

Method: Take enough avocado to make one cup. Combine all other ingredients in blender and blend until smooth. Chill in covered bowl until ready to serve. Just before serving chop remaining avocado, dip in lemon juice and add to soup. Dust with paprika or dill as desired.

Source: contributed by Mrs. Russell Ellis (A.C.H. Springfield/Netherby Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.6.

Brandied Pineapple Drink

15oz can Crushed Pineapple
1/3 cup Brandy
2 large scoops icecream
1/3 cup Lemon Juice
1/2 cup iced water

Method: Put all into blender, on high speed 30 seconds or until well whipped. Makes approximately 1&1/2 pints.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.110.