Hawaiian Rice Salad

Toss together: 2 cups cooked rice, 1/2 cup Tongala mayonnaise or french dressing, 1 cup grated cheese, 1/2 cup grated carrot, 1/4 cup pineapple pieces.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.18.

Image: https://www.pinterest.com.au/pin/279082508141178390/

Tongala dairy (Victoria) is no more: 

https://www.dairynewsaustralia.com.au/news/2019/09/26/794340/nestle-to-shut-vic-factory 

Puff Balls

1 oz gelatine, 1 cup cold water, 1 cup hot water, 1 lb white sugar, 1 tspn vanilla essence.

Method: Soak gelatine in cold water. Add hot water and sugar and boil 20 mins. Allow to cool and when nearly cold add essence and a pinch of salt. Beat with egg beater till fairly firm. Pour into buttered gem scone trays and allow to stand 4 hours.

Chocolate Coating: 3 tbspn cocoa, 4 tbspn icing sugar, approx. 1/4 cup hot water. Stir all together till smooth and consisting of thin cream. Dip each puff ball and roll in coconut.

Source: contributed by Wilma Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.67.

Coconut Whispers

2 oz butter, 3 oz sugar, 1 egg, 1 cup coconut, 1/2 cup flour, 1 cup rice bubbles.

Method: Cream butter and sugar, add egg and dry ingredients. Drop tspn on tray. Bake in moderate oven for 15 to 20 minutes.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.46.

Peanut Kisses

4 cups cornflakes, 3/4 cup sugar, 3/4 cup peanuts, 3/4 cup coconut.

Method: Stiffly beat the sugar and whites of 2 eggs, add 2 tbspn melted butter, the coconut, peanuts and cornflakes. Mix together. Drop on greased tray. Bake in moderate oven for 1/2 hour.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.46.

Good & Quick Mayonnaise

1/2 tin condensed milk, 1 egg yolk, pinch salt, pinch mustard and as much vinegar as condensed milk.

Method: Shake well. Ready to use. Keeps for weeks. If it thickens too much, add a little milk.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.19.

Peppermint Crush Log

1 ten cent pkt white crown peppermints crushed in plastic bag with hammer. Crush 1 pkt malt biscuits, and put both into bowl and mix with about 3/4 tin of sweetened condensed milk. Shape into roll and cover in coconut. Keep in fridge and leave for at least 24 hours before cutting for use.

Source: contributed by Stella Schumacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.52.

Black Eyed Susans

1&3/4 cups SR Flour, 4 oz butter, 4 oz sugar, 1 large tbspn golden syrup, 1 dspn peanut butter, vanilla essence, 1 egg, choc bits, and extra sugar.

Method: Cream butter or substitute with sugar, syrup, peanut butter and vanilla. Add egg and mix well. Stir in sifted flour and mix thoroughly. Place small tspnful on sugar and roll into balls. Place on greased oven tray and bake in moderate oven 10 minutes. Remove from oven and place a choc bit on top of each. Return to oven and bake 2 to 5 minutes longer.

Source: contributed by Wilma Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.44.

Melon & Pineapple Jam

Melon & Pineapple Jam

10 lb pie melon, 8 lb sugar, juice and grated rind of 2 small lemons, 1 large tin crushed pineapple.

Method: Cut melon in dices or mince, add 1/2 sugar, let stand overnight. In morning boil with pineapple for 3/4 hour, then add rest of sugar and boil for 2 hours or until jam sets.

Source: contributed by Maureen Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.54.

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Melon & Pineapple Jam

9 lbs melon, 6 lb sugar, 1 tin pineapple.

Method: Mince melon and add 3 lb sugar, leave stand overnight. Next morning boil till clear, then add other 3 lb sugar and pineapple. Cook until jells. (Approx. 3&1/2 hours in all).

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.54.

Malt Fruities

18 finely crushed malt biscuits, 15 marshmellows, 4 oz glace cherries, 2 oz raisins, 2 oz chopped nuts, 1 oz preserved ginger, 1/4 tspn vanilla, 1/2 can condensed milk.

Method: Cut marshmellows and cherries in halves, chop nuts and ginger. Mix well together with remaining ingredients. Shape into long roll, roll in coconut. Wrap in waxed paper or foil and chill. Keep in refrigerator and use as required. Cut into slices about 1/4 inch thick.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.47.

Banana Delight

Slice 6 bananas into an ove[n]proof dish and sprinkle with a little lemon juice. Beat 2 eggs and 2 tbspn sugar together. Stir in 2 dspn of honey and 3/4 cup coconut. Pour this mixture over the bananas and bake in moderate oven until a golden brown on top. Serve with custard or cream.

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Women's Guild, 1972), p.22.

Maori Kisses

1/4 lb butter, 6 tbspn sugar, cream with 3 tbspn boiling water. Mix in 3/4 cup dates, 3/4 cup walnuts, 1&1/2 cups SR Flour, 1&1/2 tbspn cocoa. Drop tspn full on slide and bake in moderate oven.

Source: contributed by Frieda Eckermann in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.44.

Cocktail Canapes

1 large loaf White Bread

1 small round Biscuit Cutter

Vegetable cooking Oil

Method:

Cut four rounds of Bread from each slice of bread. Heat oil (1/2-inch) in deep fry pan, fry the pieces until golden brown, turning once. Drain well on greaseproof paper. When cold, store in an airtight container. These bases will keep well for several days.

Toppings:

Cream Cheese: Pipe rosettes of Philadelphia Cheese onto croutes, garnish with Caper, sprinkle lightly with Paprika.

Salmon: Spread lightly with Salmon Spread, arrange baby Shrimps on top, garnish with a small piece of Lemon and a sprig of Parsley.

Sardines or Oysters: Spread a thin layer of Mayonnaise over base, top with a smoked Oyster or Sardine, garnish with red Caviar and Parsley.

Any other topping you may like, with dainty decorations.

Serve on a large tray or platter.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) (Gawler Health Services Joint Fund: November 1994), p.6.

No Bake Fruit Cake

16 weetbix, 3/4 cup orange juice, 2 tbspn jam, 2 cups mixed fruit, 1/2 cup nuts, 4 oz butter or margarine, 1 tspn cinnamon, 1/4 tspn nutmeg, 1 tspn vanilla, 1/2 cup sugar, 1 tbspn cocoa.

Method: Combined crushed weetbix with orange juice and jam in large bowl, set aside. Prepare other ingredients. Combined all except butter or margarine and mix thoroughly, add melted butter, mix well and turn into tin lined with paper. Press down firm, leave overnight. Ice if desired, cut into small squares or fingers. Will keep for months in refrigerator.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.33.

Edited 26/12/2019: as made by the Pineapple Princesses, with a delicious pineapple variation: https://pineappleprincesses.blogspot.com/2019/12/merry-pineapples.html

Preserve Christmas Pudding

1 lb butter, 1 lb brown sugar, 1&1/2 [lb] seeded raisins and sultanas, 1/2 lb mixed fruit peel, 14 oz breadcrumbs, 10 oz plain flour, 4 oz finely chopped almonds, 2 tspn nutmeg, 1 tspn ginger, all spice and cinnamon, 2 small tspn salt, 2 tspn carbonate soda, 8 eggs, 2 tbspn brandy, 1/2 cup milk.

Method: Beat butter and sugar to a cream, add eggs one at a time, add dry ingredients, then brandy and milk. Fill jars 3/4 full. Put on rings, lids and clips and preserve keeping water gently boiling for 4 to 5 hours. Add more boiling water if necessary. Water should be up 3 parts of each bottle throughout. Start off with cold water. Recipe fills 7 to 8 Fowler jars and keeps well.

Source: contributed by Betty Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.27.

To make an old fowl tender

To make an old fowl tender, rub fowl all over with lemon, cover with dripping, place in paper bag and cook.

To make an aged fowl tender, soak in water and cup of cider vinegar.

Source: Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.74

Chicken Delicious

1 young chicken dissected into serving pieces, sprinkle with paprika, salt and pepper. Place chicken pieces side by side in a flat roasting pan or large casserole. Mix 1 tin of gourmet mushroom soup with 1 cup cream, pour this over chicken pieces, sprinkle liberally with chopped parsely [sic], place uncovered in a moderate oven and cook until chicken is tender. Serve with mashed potatoes and green peas.

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.7.

Anzac Biscuits

1 cup flour, 1 cup coconut, 1 cup sugar, 1 cup flaked oats, 1/2 cup melted butter, 1 tbspn golden syrup, 1 tspn carb soda, 2 tbsp water.

Method: Melt butter, syrup and soda, add flour etc. and bake in a slow oven.

Source: contributed by Betty Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.45.

Batter Rissoles

Batter using 2 eggs. 1 small finely chopped onion, 1 cup finely chopped cold meat.

Mix meat and onion, dip in batter, fry in a small amount of fat in a hot pan. It takes only a few minutes to brown and cook. Makes a little meat go a long way.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.10

Tropical Cocktail

1 oz pineapple cordial, 1 oz gin. Fill glasses with lemonade. Dash green lime. Decorate with sherry and lemon or orange slices.

Source: contributed by Caroline Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.68.

Tuna & Spaghetti Mornay

Mix in bowl 1 tin tuna, and a lb tin spaghetti, 1/2 cup grated cheese and 2 tspn lemon juice. Add 1 cup milk and thicken with flour. Sprinkle with breadcrumbs and butter. Sliced tomatoes or green peas may be added for extra flavour. Bake in ovenproof dish for 1 hour.

Source: contributed by Betty Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.4.