Pineapple and Bacon Dip

4 oz pkt cream cheese, 1 Tbls undiluted evaporated milk, 2 Tbls crushed pineapple, 1-2 Tbls finely diced cooked bacon, salt, pepper

Method: Mix together until creamy, the cream cheese and evaporated milk. Add the savoury ingredients and season with salt and pepper.

Source: Contributed by V. Collins in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.17.

Marinated Lamb Chops

Slice 2 white onions into casserole, with 6 lamb chops from which surplus fat has been removed. Season with pepper and salt. Cover with either claret or hock, and allow to marinate for a few hours before cooking. Add 2 small tomatoes, skinned and sliced. Cook gently. Thicken before serving and add 1 tsp of butter and parsley.

Source: contributed by N. Palmer in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.32.

Pineapple Flummery

Ingredients: 1 tin pineapple, 1 pkt jelly crystals, 1 egg, 1/2 pint milk, 1 heaped tsp cornflour, 1 dsp sugar, vanilla.

Method: Chop pineapple after pouring off juice and put in bowl. Make custard with the egg, milk, cornflour, sugar and a little vanilla. When cool, pour the custard over pineapple and stir well together. Boil pineapple juice, make jelly with this adding sufficient water to make up the quantity. Beat egg white stiffly and when jelly is setting, beat the egg white into this. Pour carefully over the custard. Serve with whipped cream.

Source: contributed by F. Jefferson in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.65.

Quiche

4 slices of bacon on the base of a dish, add small tin of drained pineapple, some grated cheese. Beat 6 eggs and 1 can of evaporated milk and pour over cheese. Bake for 45 mins. (or until set) in moderate oven.

Source: contributed by Jill Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.20.

Sweet Corn Dip

Ingredients: 3 oz butter, salt, pepper, mustard, 8 oz cheddar cheese, 5 Tbls cream, 1 small onion, 8 oz tin sweet corn.

Method: Cream butter, salt, pepper and mustard. Gradually add cheese and cream. Beat until fluffy, then add other ingredients.

Source: contributed by E. Simpfendorfer in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.19.

Almond Peach Torte

Ingredients: 1/2 pkt plain sweet biscuits, 4 oz margarine.

Filling: 1 pkt lemon jelly crystals, 6 oz peach nectar (juice from preserved canned peaches), 1 pkt Philadelphia cheese, 1/2 cup sugar, 1/2 tsp almond essence, 1 large can chilled evaporated milk, peach slices, 3 Tbls lemon juice.

Method: Make crumb crust and press into container. Dissolve jelly crystals in hot peach juice. Cool. Cream cheese, almond essence and sugar until fluffy. Add jelly and when partially set, whip iced evaporated milk and lemon juice in with this mixture. Fold in drained, sliced peaches. Pour into casing, chill and decorate with cream and almonds.

Source: contributed by B. Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.47.

Never Drop Cream Puffs

Ingredients: 1 heaped Tbls butter, 1/2 cup boiling water, 1/2 cup SR flour, 2 eggs.

Method: Melt butter, add boiling water. When mixture boils, add SR flour. Mix quickly, remove from heat. Add eggs, one at a time. Beat until mixture is smooth. Place in dessertspoons (teaspoons party size) on greased tray. Bake in moderate oven 30 mins. These puffs never fail, even if door is opened during cooking.

Source: contributed by E. Corkin in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.84.

Curried Tuna

Ingredients: 1 large tin chunk tuna, 1&3/4 cups milk, 2 oz butter or margarine, 2 Tbls plain flour, 1 tsp curry, 1 dsp lemon juice or a few drops essence of lemon, 2 tomatoes (peeled), salt and pepper.

Method: Put all ingredients into saucepan, except flour and curry, and bring to boil. Thicken with flour and curry. Serve on toast.

Source: contributed by J. Jaeschke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.27.

Mexican Mince Casserole

Ingredients: 1.1/2 lb minced beef, 1 Tbls flour, 1 cup tomato puree, 1 cup water, 2 cups cooked spaghetti, pepper, salt, 1 dsp Worcestershire sauce, 1 chopped onion, 1 chopped cooking apple, 1/2 cup grated cheese.

Method: Combine meat, flour, tomato puree, water, vinegar [sic], sauce, onion and apple. Season and pour into casserole. Cook in moderate oven (350-375°) for 30 mins. Remove lid, top with hot spaghetti, sprinkle with cheese and return to oven until lightly browned.

Source: contributed by R. Butterick in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.33.

Curried Fish Patties

Ingredients: 1 cup cooked, flaked white fish, 2 cups mashed potatoes, 1/4-1/2 tsp curry powder, 1 tsp grated onion, squeeze lemon juice, 1 egg, 1 dsp chopped parsley, salt and pepper to taste.

Method: Mix ingredients together well. Shape into patties. Cover with breadcrumbs. (Cornflake crumbs give extra flavour.) Fry until golden brown. Serves 4. 

Source: contributed by J. A. Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970), p.26.

Home Made New Zealand Chocolate

1 lb copha, 2 cups full cream powdered milk, vanilla or lemon essence, 2 heaped cups icing sugar, 6 Tbls cocoa, pinch salt.

Method: Melt copha over hot water. Add sifted dry ingredients, then essence. Beat 10 mins. Pour into buttered tin. Cut into squares when cold. To vary flavour, add mixed fruit, ginger, raisins, nuts or coconut.

Source: contributed by E. Corkin in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.118.

Cream of Turkey or Chicken Soup

3 sets chicken giblets or 2 sets turkey giblets, 1 piece chopped ham, 1 medium sliced onion, 1 stick celery, 1 dsp flour, 1/2 cup milk, 1/2 oz butter, 1 dsp lemon juice, pepper, salt, nutmeg to taste.

Method: Prepare giblets. Melt butter in saucepan, add giblets and cook for a few minutes without browning. Pour in 4 pints water and bring slowly to the boil. Skim, add onion, celery, ham, salt, pepper, nutmeg and lemon juice. Simmer with lid on saucepan until tender - about 2 hours. Strain into a basin. Return to saucepan, add blended flour, boil for 3 mins. Add milk, adjust seasoning. Reheat carefully without boiling. Add a little chopped parsley, if desired.

Source: contributed by M. Catford in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.15.

Yuletide Loaf

3 eggs, 3/4 cup sugar, 3/4 cup plain flour, small tsp baking powder, 1/2 cup raisins, 1/2 cup dates, 1/2 cup candied peel, 2 oz dried figs, 1&1/2 cups whole brazil nuts, 1&1/2 cups walnut halves, 3/4 cup marischino [sic] cherries drained of syrup, 1/2 cup angelica, 1/2 tsp vanilla.

Method: Grease loaf tin 8 in. x 5 in. and line with greaseproof paper. Place nuts and fruit in large bowl. Add other ingredients. Leave in tin 15 mins. after baking before removing. Place in plastic bag and store in refrigerator. Keeps well.

Source: contributed by M. Barrie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.89.

Economical Plum Pudding

2 large cups fresh breadcrumbs, 3/4 cup sugar, 1 cup mixed fruit, 1 tsp mixed spice, 1 tsp carb. soda, 1/2 cup milk, 1 Tbls butter, 1 egg, 1/2 tsp lemon essence, 1 Tbls sweet sherry.

Method: Combined dry ingredients other than carb. soda which is dissolved in milk, then added. Melt butter and add to mixture. Beat eggs and mix in with all ingredients. Place in a greased steamer, cover and steam for 1&1/2 hours.

Source: contributed by A. Arthur in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.57.

Pumpkin Cake

1/4 lb butter, 7 oz sugar, 1 cup cold cooked trombone (steamed, drained and mashed), 2 Tbls (small) golden syrup, 2 eggs, 2 rounded cups SR flour, pinch salt, 1 level tsp mixed spice, 1 lb mixed fruit.

Method: Cream butter and sugar. Add well beaten eggs gradually, then golden syrup, then the well-drained trombone. Lightly stir in sifted flour, salt and spice, alternately with fruit. Turn into an 8 in. greased cake tin. Cook at 400°[F] for 1.1/4-1.3/4 hours.

Source: contributed by E. Bright in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.87.

Blow Away Banana and Honey Pudding

1 Tbls honey, 1 Tbls butter, 1/2 cup milk, 1/2 tsp carb. soda, 1 cup SR flour, sliced banana, 1 extra Tbls honey.

Method: Beat butter and 1 Tbls honey to a cream, add milk to which carb. soda has been added. Lastly stir in flour. Grease basin and add extra honey. Cover bottom with sliced banana. Pour the pudding mixture over this. Steam for 1 hour.

Source: contributed by F. Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.51.

Dessert from the Shelf

1 small tin sliced peaches or apricot halves, 1/2 cup cream or evaporated milk, 3/4 cup plain flour, 1/2 cup brown sugar firmly packed, 1 level tsp cinnamon, pinch salt, 2 oz butter or margarine.

Method: Drain fruit. Arrange in 9 in. tart plate, pour milk or cream over it. Sift flour, salt, sugar and cinnamon. Rub butter in lightly with tips of fingers. Sprinkle top over fruit. Bake in moderate oven until crumbs are brown - about 15 mins. Serve while still warm with cream.

Source: contributed by B. Roocke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.56.

Peanut Scrambles (uncooked recipe)

8 oz peanuts, 8 oz sultanas, 4 oz drinking chocolate, 4 oz icing sugar, 2 cups rice bubbles, 8 oz copha.

Method: Melt copha and add other ingredients. Drop in clusters on greased paper and leave to set.

Source: contributed by H. Keller in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.107.

Tuna Crisp

Melt 3 oz butter in a large saucepan. Saute 1 finely chopped onion in butter. Stir in 4 Tbls of flour and 1 oz powdered milk. Cook for 1 minute. Gradually add 3 cups of water. Bring to the boil and simmer for 3 minutes stirring constantly. Add 1 x 425 can of drained flaked tuna, 1 cup cooked peas and 1 cup of grated cheese. Season to taste. Pour into greased casserole dish. Sprinkle over 1/4 cup cornflake crumbs. Dot a little butter and bake in a moderate oven for 20 minutes. Serves 4-5.

Source: contributed by Jill Sanders in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.45.

Crunchy Fruit Ring

3 cups cornflakes, good Tbls butter, 3/4 cup brown sugar, stewed apples or any other fruit (very tasty with grapes).

Method: Melt butter and sugar slowly in a fairly large saucepan until light caramel colour. Lightly mix in cornflakes, toss them until thoroughly coated with syrup. Pack this into a buttered ring mould. Set aside until nearly, but not quite, cold. Lever out on to platter and fill with fruit. Serve immediately with cream or ice cream.

Source: contributed by C. Hewton in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.55.