Wine Punch

1/4 bottle port/claret
1/2 pint orange juice
1/2 bottle soda water
1/2 pint lemon juice
1/4 pint pineapple juice
1/2 pint ginger ale

Method: Mix all together and pour into punch bowl with ice blocks. Cherries or orange slices for garnish.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.73.

Pearl Cakes

6 oz butter, 4 oz sugar, less 1 dsp, 1 egg, 1 cup flour, 1 tsp. baking powder, 1 cup dates, cherries, walnuts, and roll teaspoonfuls in cornflakes.

Source: contributed by Mrs Andrews in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.61.

Christmas Cake (simple to make)

1 lb. butter.
1 lb. brown sugar.
10 eggs.

Beat well until creamy.

1 heaped tablespoon syrup or marmalade jam.
1 oz. butter.
1&1/2 wineglasses of whisky.

In saucepan, brown sugar and butter, add whisky gradually -- will soften eggs and sugar and butter mixture when added.

Approx. 3 lbs. fruit, consisting of:
1/2 lb. raisins.
1 lb. mixed fruit.
1/2 lb. sultanas.
1/4. lb. dates.
1/4. lb. cherries.
1/4. lb. almonds.
1/4. lb. lemon peel.

More fruit may be added if desired, such as figs, ginger, etc.

Add alternately with fruit, 1&1/2 lb. plain flour, 1 teaspoon spice, pinch cinnamon, ground cloves, nutmeg.

Method: Bake in slow oven at 300 degrees [F] for first hour, then reduce heat to 200 degrees [F] for further 2 hours. (This quantity will fill one 8" and one 6" square tin.)

Source: contributed by Mrs. Bennett Webb in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.43.

Slice or Biscuits

4 ozs butter/margarine
1 cup sugar
1 egg
1 cup Corn Flakes, crushed
1 cup rolled oats
1 cup plain flour
1/2 cup 'bits' - chopped almonds, cherries, ginger, apricot, or anything else you fancy
1/2 cup sultanas
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda

Method: Cream butter and sugar. Mix in rest of ingredients. If for slice press into Swiss roll tin - cook 180° for about 20 minutes.

Use for biscuits - make small balls and flatten slightly. Cook 180° for about 15 minutes or till cooked.

Source: contributed by Jill Perkins in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.88.

Stuff

1 pkt. Marshmallows

4 ozs. Ginger

4 ozs. Cherries

2 ozs. Nuts

1 pkt. Malt Biscuits

3/4 tin Condensed Milk

1/2 pkt. Mixed Fruit

Method: Crush biscuits, cut up all other ingredients. Add condensed milk and mix altogether. Roll out into sausage shape, then roll in coconut. Place in refrigerator till set, then cut into slices. Keep in refrigerator wrapped in foil.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.68

Childrens Punch

1 pkt. raspberry jelly crystals

1 pint boiling water

1 can concentrated orange juice

2 x 450g cans pineapple

juice of small lemon

2 small bottles ginger ale

1 small bottle soda water

1 cup fresh cherries (optional)

Method: Make up jelly, add juices. Chill. Before serving, add chilled soft drinks and icecubes. Float cherries on top (optional).

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.127. [Childrens Munchies for Parties]

Invention Dessert

Stone big black cherries and soak in rum for at least 6 hours. Add whipped cream and crumbled meringues.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.80.

Sherry Log

1 pkt. Chocolate Ripple biscuits

1 carton Cream whipped with Icing Sugar and Vanilla essence

Sweet Sherry

Method: Dip biscuits in sherry, spread well with cream and stack biscuits. Then place on serving plate, cover completely with cream. Decorate with walnuts and cherries. Leave for six hours to allow biscuits to soften, then place in refrigerator until required. Will keep for three or four days.

Source: contributed by Mrs. J. Commerford (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.23f.

Florida Cocktail

Equal quantities of canned mandarin quarters and grapefruit pieces (or pineapple)

Kirsch or Sherry

Method: Combine fruit and liquor at least 2 hours ahead. Mix well, place in compote dishes and decorate with cherry and mint leaves.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.65 ['Christmas Menu']

Little Christmas Puddings

500g mixed fruit (currants, sultantas, cherries, raisins & chopped almonds)

1 tbs cocoa

1 tbs butter, melted

1 tbs sherry

Method: Mince fruit, nuts and mix together with other ingredients. Roll into small balls. Allow to set. Drizzle with white chocolate or cut small pieces of white fondant icing to represent top of fruit pudding with custard. Place in small truffle patty cases to serve.

Source: Recommended by D. Spencer in The Wentworth Private Residential Care Cookbook (Adelaide, ?2008)

Note: this is a new find, from a local nursing home:

It refuses to turn the right way...

Delores Delight

1 lge can carnation milk

4 passionfruit (or pineapple, peaches, or pears)

3/4 cup sugar

1/2 pint whipped cream

3 lge tsp gelatine

Method: Beat milk, which has been well chilled, until thick, gradually adding sugar and gelatine (dissolved in 3/4 cup boiling water and cooled). Fold in pulp of passionfruit and pour into 2 x 7" sandwich tins, well greased with butter, and sprinkled thickly on sides and bottom with cocoanut. Leave to set in refrigerator. Join together with whipped cream and decorate creamed top with nuts, strawberries, cherries, banana slices, pineapple, etc. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.58 ['Spring Menu']

Queen Adelaide Club Brandy Crusta

Serves 14 glasses
2x 850ml orange juice
1 lemon
350ml brandy
14 cherries
90ml white Curaçao
60g caster sugar

Method: Put orange juice, brandy and white Curaçao into a jug, stir well. Pour into a bottle (an empty soda bottle will do) and keep in the fridge (This will keep in the fridge up to two weeks there will be no need to use ice as it will only water the cocktail down). Rub the rim of the glass with a wedge of lemon and gently dip the rim into caster sugar. Put a slit in the cherry and place it on the edge of the glass.

Source: contributed by Barry Thistleton, Head Waiter 2009, in A Taste of History Behind the Green Door 1909-2009, compiled for the Centenary of the Queen Adelaide Club (Adelaide: The Queen Adelaide Club, 2009; "not for sale to the public"), p.34.