Muesli Scones

1 cup SR flour
1 cup Muesli
TONE skim milk

Method: Mix dry ingredients and add sufficient milk to produce a scone dough. Heat lightly greased frypan to 175°C. Place spoonfuls of scone mix in pan, cover and reduce temperature to 150°C. Cook for about 10 minutes or until tops are smooth, not moist. Turn scones to brown the base. These are delicious served hot and require no additions. Served with fresh fruit, or fruit juice, Muesli Scones provide a quick and complete breakfast.

Muesli
250g rolled oats
250g wheat germ
125g bran, unprocessed
4 Tblsp buckwheat
4 Tblsp sunflower seeds
250g dried fruits

Method: Mix all together and store in air-tight containers.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.17.

Breakfast relish balls

Mince any cold meat (mutton, beef or ham)

2 oz breadcrumbs

1/4 tsp lemon peel

salt and pepper to taste

1 egg

parsley and/or chives or dill.

pinch nutmeg or other spices of your choice

Method: Combine meat, lemon peel and spices and then shape into balls and dip into beaten egg and roll in breadcrumbs and fry in hot fat/oil. Garnish with herbs and lemon slices.

Source: Elizabeth Woolcock's Cottage Recipes - compiled and edited by Ani Peters (?Adelaide, S.A, 2016), p.13

[Note: this souvenir recipe book, bought in October 2021 at the Moonta Mines Museum, has little relevance to the short, brutalized life of Elizabeth Woolcock (the only woman hanged in South Australia).]

Gruel

1 tablespoon oatmeal

1/2 pint milk

1 teaspoon butter

1/4 teaspoon salt

1 tablespoon sugar

Method: Soak oatmeal and milk for half an hour, strain. Put milk in saucepan, stir until it boils. Simmer 10 minutes, add the sugar, butter and nutmeg if allowed. Serve in a pretty cup.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.141.

Rice Wurst

1.1/2 lb pork, 3/4 tspn pepper, 1 cup rice, 2 tspn thyme, 1 dspn salt, 1.1/2 tspn ground pimento.

Source: Mince the cooked pork and add cooked rice, 1 cup stock and seasonings. Pack 1 inch deep into pyrex dishes and bake in hot oven 20 minutes or until edges brown a little. Fry slices together with bacon and eggs.

Source: contributed by Jean Wandel in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.12.

Breakfast Economy

1/2 lb. sausages

mashed, cooked potatoes

breadcrumbs

Method: Cut sausages in halves and cover each piece with mashed potatoes. Roll in breadcrumbs and fry in hot fat.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.91.

Pufftaloons

2 cups Self Raising Flour

1/2 tspn salt

1 Egg

Water to mix

Method: Add beaten egg to flour and salt. Add water and mix to form thick dough. Fry spoonfuls in oil turning them over when bubbles form. Serve with butter or jam or eggs and bacon. These are very handy if you are out of bread for breakfast.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.88.

Lamb's Fry Breakfast Sausage

1 lamb's fry
1 lb mince
2 cups cooked rice (less if desired)
1/2 tsp mixed herbs
1/2 tsp mixed spice
salt and pepper to taste

Method: Boil mince in a little water. Boil lamb's fry whole until meat darkens and sets. Allow to cool and mince. Add to lamb's fry, the mince meat, cooked rice and seasonings. Place in pie-dish, dot with butter and bake very slowly (250 degrees) for 1 hour. Can be eaten cold on toast or heated with a little water and served on toast.

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