Chicken with Rice

1 large onion
1 cup chopped celery
1 large apple
2 oz. butter
2 cups cooked chicken
Pinch rosemary
1 tablespoon fruit chutney
Salt and pepper
1/2 cup dry sherry
1 8 oz. tin condensed cream of mushroom soup
A few breadcrumbs
1 cup rice

Method: Boil rice in salted water for 15 mins. Drain. Chop the onion, celery and apple and fry in butter until they are beginning to brown. Put a generous layer of rice in the base of a large ovenproof dish and make a hollow in the centre. Mix the cooked chopped chicken, rosemary, chutney, sherry, salt and pepper and condensed mushroom soup. Pour into the rice. Cover with the chopped apples and onions and sprinkle with breadcrumbs. Bake in moderate oven for 40 minutes. Makes 6 helpings.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.40

Sausage Apple Pie

1 lb. pork sausage mince
8 oz. macaroni
4 cooking apples
1 small onion
1 cup grated cheese
2 dessertspoons margarine
Salt and pepper
1&1/2 tablespoons plain flour
1 cup milk
1 dessertspoon chopped parsley
1/2 cup soft breadcrumbs

Method: Cook macaroni in large quantity of boiling salted water for 10 mins. drain. Brown sausage mince in large pan, stirring frequently to brown evenly; remove. Cut 6 thick apple slices and brown in fat in pan from sausage mince. Remove, add remaining apple (diced) and chopped onion to pan, brown slightly. Add flour, cook 1 min. stir in milk, salt and pepper; stir until boiling. Fold in macaroni, sausage mince, parsley and cheese. Fill into greased ovenproof dish. Arrange apple slices on top, sprinkle with breadcrumbs mixed with melted margarine. Bake in a moderate oven 20-30 mins. (350° F. Gas and 275° Elec.)

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.25.

Black and White Pudding

1/2 cup sugar
A small 1/2 cup milk
1&1/2 teaspoons baking powder
1 tablespoon cocoa
1 egg
1 dessertspoon butter
1 cup flour
1/2 teaspoon vanilla
1 saltspoon cinnamon
Salt

Method: Cream butter and sugar and add egg, milk and vanilla. Divide batter and add cocoa and cinnamon to one half. Place alternately in a buttered mould and steam for 1 hour. Serve with chocolate sauce or cream.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.51.

Minced Roll (Baked)

A leg of mutton
2 well beaten eggs
Seasoning
2 cups fine breadcrumbs
1 dessertspoon chopped parsley

Method: Mince all the meat from the leg, and add to it the breadcrumbs and egg. Add parsley and season well. Most people like it without onion, but it may be added if liked particularly. Mix all together thoroughly, and form into one large or two smaller rolls. Wrap and tie in clean greased brown paper or a paper bag, and bake in a moderate oven as you would a joint, with plenty of good dripping. Baste frequently, and turn once. It should cook in 1&1/2 to 2 hours, according to size and heat of oven. When the paper is removed, you will find that it looks and tastes as unlike roast joint as can be. It is crisp and delicious served with the usual brown gravy and vegetables, but it is equally good served cold with salads, or for sandwiches. Use the bones that are left for soup.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.30.

Dinner Mints

4 tablespoons Butter
8 tablespoons Sugar
4 tablespoons fresh Milk
4 tablespoons Cocoa
13 tablespoons Bonlac Powdered Milk (or similar)
Peppermint Essence

Method: Heat butter, sugar and fresh milk until dissolved. Remove from heat. Add peppermint essence, cocoa and skim milk. Beat until smooth. Leave until cold. Roll in balls in chocolate sprinkles.

Source: contributed by Mrs. Alexander Gray in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.75.

Mince Steak Casserole

1 lb. fine minced steak
1 medium onion
2 dessertspoons plain flour
1/2 teaspoon salt
Pepper
1 cup finely diced carrot
1 small tin whole sweet corn
1 tablespoon tomato sauce
1/2 teaspoon vegemite (optional)
1 teaspoon Worcestershire Sauce
One-third pint water

Method: Cook onion in a little fat until tender but not brown. Stir in the meat, flour, salt, pepper, and brown slightly. Add other ingredients and heat till boiling. Put in covered casserole and cook for 35 to 45 minutes.

Source: contributed by Mrs. D. Crawford in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.23.

Very Easy But Delicious Sweet

1 sponge or plain butter cake
6 oz. cream
3 or 4 ripe pears
Few drops of almond essence

Method: Split cake through centre. Whip cream with icing sugar and essence to taste. Spread cream on half cake -- place peeled half pears closely on top. Add another layer of cream, then top with cake and more cream if desired. Strained tinned pears may be used, but fresh ones are better. Put in refrigerator for 1/2 hr. before serving.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.62.

Mock Duck

1 lb. rump or blade bone steak
1 teaspoon chopped thyme and sage
1 chopped onion
Salt and pepper
1 cup breadcrumbs
1 teaspoon chopped parsley
1 tablespoon melted butter

Method: Spread the meat and pound it a little. Rub with lemon. Mix crumbs and seasonings and add melted butter. Spread the crumbs over the meat, roll up, and tie into shape. Place in a covered pie dish with some good dripping and a cup of hot water. Cook about 2 hours in a moderate oven. Take cover from pie dish and allow the meat 20 minutes to brown. Serve with good gravy.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.34.

Potatoes Parisienne

3 dessertspoons oil
1 teaspoon salt
3 cups potato balls (made with potato baller)
3 teaspoons chopped parsley

Method: Stand potato balls 1 hour in cold water. Drain, dry on absorbent paper or clean cloth. Place in heated oil in frypan; cover and cook gently 30-40 mins. shaking pan to cook evenly. Just before serving add salt and parsley; toss lightly to mix.

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.41.

Cheese Sauce Scones

8 oz. S.R. flour
Pinch salt
2 oz. butter or margarine
3/4 cup milk
3 oz. of tasty cheese

Method: Sift flour and salt into bowl. Add 1 oz. of butter and rub in well. Make a hollow in bottom of the bowl and add the milk. Mix with a round-top knife until a soft dough is formed. Tip on to a lightly-floured board. Knead until the underside is smooth. Roll out to about 1/2 inch thick. Cut with plain 1&1/2" cutter. Place in a shallow round 8" sponge tin, close together. Pat over the Cheese Sauce. Place the remaining butter in a saucepan and melt. Don't brown. Add cheese and stir twice. Pour sauce on scones and spread. Cook for 15 minutes Gas oven 425°, Electric 550°.

Source: contributed by Jane Lemon in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.67.

Cold Chocolate Souffle

4 eggs
1/4 lb. block of best dark chocolate
1 pint boiling milk
Sugar to taste
1/2 oz. gelatine (1 level tablespoon)

Method: Beat the yolks of eggs till light. Break the chocolate into small pieces and melt it in 1 pint boiling milk, and add the sugar and yolks of eggs. Let thicken to a nice custard, but do not boil. Melt 1/2 oz. gelatine in a little hot water and add to the custard. When cool, lightly fold in the whites of the eggs beaten to a stiff froth. Pour into a glass bowl and place in refrigerator. Do not turn out. When ready to serve, put whipped cream on top and, if desired, decorate with cut-up blanched almonds and cherries.

Source: contributed by Lady Bonython in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.60.

Orange Surprise

4 oranges
Fruit salad (drained of juice)
White curacao (optional)
2 level tablespoons sugar
2 egg whites

Method: Cut top off oranges, remove pulp with sharp knife and spoon, keeping shell intact. Pour in a dessertspoon curacao, then fill with fruit salad. Pipe meringue on top of each orange, sealing carefully. Bake in quick oven until meringue sets (2 mins. only). Serve in individual glass dishes. 

Source: contributed by Mrs. Warwick Hancock in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.56.

Chicken Veal Mornay

1 pkt. Continental chicken noodle soup
1&1/2 cups water
1 oz. copha
3 level tablespoons flour
1 cup milk
1/2 cup grated cheese
1 tablespoon chopped parsley
1&1/2 cups diced cooked veal
1 cup buttered breadcrumbs
Extra grated cheese

Method: Cook soup in water for 7 minutes. Melt copha and mix in flour. Add milk and the soup. Stir until boiling. Mix in grated cheese, parsley, diced cooked veal. Place in ovenproof dish and sprinkle with grated cheese and buttered breadcrumbs. Brown in moderate oven.

Source: contributed by Mrs. A. R. K. Stalley in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.22.

Whiting Superb

1 lb. whiting fillets
1 cup soft white breadcrumbs
3 oz. butter
2 chopped peeled tomatoes
1 cup mashed potatoes
2 scant tablespoons peanut butter
1 tablespoon brown sugar
1/2 a lemon
Pepper and salt
Chopped parsley

Method: Line the bottom of an ovenproof serving dish with the breadcrumbs. Pour the melted butter over this. Rub the fish fillets with lemon. Lay them on the breadcrumbs and season with salt and pepper. Combine the mashed potato, chopped tomatoes, peanut paste, brown sugar and chopped parsley and mix well. Spread this mixture over the fish and bake in a moderate oven for 30-35 minutes. When serving decorate with parsley and slices of lemon.

Source: contributed by Mrs. Norman Young in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.19.

Pineapple Step-Ups

1/4 cup pineapple juice

1 tablespoon margarine

1 dessertspoon brown sugar

Pinch ground cloves

1/4 to 1/2 cup diced bacon

2 cups diced veal, or pork, chicken, lamb, etc.

1/2 cup diced onion

1 egg

2/3rds cup fine white breadcrumbs

Salt and pepper

6 rings canned pineapple

Method: Combined in saucepan, 1/4 cup pineapple juice, margarine, brown sugar and cloves. Heat and stir well. Place in bowl diced meat, onion, white breadcrumbs, and mix. Add egg, salt and pepper and combine well. If mixture is too dry, add a little pineapple juice. Then add half contents of saucepan and press mixture together well with fingers. Form into 6 found flat patties, and place one on top of each pineapple ring. Brush baking dish with melted margarine and place Step-ups in dish. Pour remainder of liquid in saucepan over Step-ups. Completely seal dish with sheet of Alfoil. Bake for 35 to 40 minutes at 350F on shelf below centre of oven.

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.24.

The Savoury Balls

1/2 lb self-raising flour

1 teaspoon chopped parsley

1/4 teaspoon salt and pepper

2 to 3 oz. finely chopped suet

A pinch thyme and sage

Water to mix

Method: Mix all the dry ingredients and make into a light dough with cold water. Divide into small balls, roll each in flour, and drop into the boiling stew. The same balls may be cooked with a boiled leg or shoulder of mutton. For a change, add a small minced onion to the above ingredients.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.31.

Saucy Chocolate Pudding

2 oz. soft margarine

1 egg

1/2 cup sugar

1/2 cup milk

2 dessertspoons cocoa

1 cup S.R. flour

TOPPING

1/2 cup sugar

2 dessertspoons sifted cocoa

2 cups hot water

Method: Beat sugar, margarine well, add egg then 1/2 cup milk[,] cocoa, flour and mix. Put into deep pyrex dish. Top with topping in order given. Bake 30 minutes in moderate oven -- reduce heat and bake extra 10 minutes.

Source: contributed by J.G. Keller in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.54.

Christmas Pudding - Cold

1 lb. lady fingers

1/2 lb. shelled almonds

1/2 lb. crystallised cherries

1 pint hot milk

1/2 cup sugar

1 lb. macaroons

1 pint sherry wine

2 tablespoons flour

1 quart cream, whipped stiff

1 egg

Method: Soak the macaroons in the wine. Blanch and chop the almonds, not too finely. Make a custard by mixing sugar and flour with the egg until very light, add gradually to the hot milk, and let cook in double boiler until very thick, stirring constantly. Cool, add almonds, cherries and the cream whipped very stiff. Line glass bowl with lady fingers, cut in halves. Add the custard, macaroons, cream, putting cherries all through the bowl. Pile cream on the top and decorate with cherries.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.60.