Christmas Jewels

3/4 cup glace fruit, 3/4 cup [glacé] cherries, 1/4 cup raisins, one third cup almonds, 1 tsp. lemon juice, 1 tbspn. golden syrup, 1/4 cup butter, 1/4 cup sugar. 1/2 cup plain flour. 

Method: Toss all fruit in flour, melt sugar, golden syrup and butter. Pour on to fruit, blend. Place teaspoon on greased slide in cool oven, press flat with the bottom of a glass.

Source: contributed by Mrs. A. T. Johns in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.70.

Cherry Wonders

4 ozs. [icing] sugar
1 oz. cocoa
1 oz. shelled walnuts
3 ozs. ground almonds
White of 1 egg
Glace cherries
Vanilla essence

Method: Chop the walnuts finely. Rub the icing sugar through a sieve, add the almonds, walnuts, and cocoa, and mix all together. Whisk the white of egg slightly, and add to the dry ingredients enough of it to make a fairly stiff paste. Add the vanilla, and mix all together well. Divide the mixture into portions the size of a walnut, roll in the hands into shape, then dent the centre and press in half a cherry.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.89.

Glace Savoury Hors d'Oeuvres

Remove the crusts of 1 medium sliced loaf of bread with an electric knife (if available) (25 slices per loaf). Spread margarine or butter on bread all over thinly (don't miss the edges). Place foil over large square serving tray.

Spreads:
    curried egg
    any Pecks canned paste you desire
    1 can Masterfood chicken paste
    1 Kraft blue vein cheese which has been creamed with a small packet of Philly cream cheese

Spread each piece of bread evenly with spreads right to the corners. Pack firmly together on tray alternately making a chess board effect. Top each piece of bread with decoration in four sections (bread will later be cut) using thinly sliced glazed cherry, gherkin, stuffed olive and tin[y] pieces of parsley leaves.

To make glace: Put 4 tsp gelatine on top of 100mls of warm water. Stir until dissolved. Spoon over bread until completely covered. Put in refrigerator for a few minutes. If not properly glace, brush on more gelatine with pastry brush over missed spots. Stick half toothpicks all over the bread platter to keep the plastic wrap off the top, then cover with plastic wrap and store in refrigerator. Cut into portions carefully and serve from this tray.

This may be made 2 days before using and it keeps quite fresh.

1 loaf makes 48 small portions.
2 trays 4 pieces of bread by 3 pieces.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.77.

Instant Christmas Cake

Layer one:
1 pkt. strawberry instant pudding mixed with 1 cup milk. Add 1 cup softened icecream and 1/2 cup chopped glace cherries. Place in foil lined container e.g. pudding bowl, loaf tin. Put in freezer while preparing next layer.

Layer two:
1 pkt. chocolate instant pudding mixed with 1 cup milk. Add 1 cup softened icecream & 1/2 cup chocolate chips. Place on top of strawberry layer.

Layer 3:
1 pkt. vanilla instant pudding mixed with 1 cup milk. Add 1 cup softened icecream & 1/2 cup mixed fruit (rum soaked optional). Place on chocolate layer, freeze. Turn out and decorate.

Source: contributed by Sue Codrington in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.65.

Pineapple Eggnog

1 pkt. pineapple jelly crystals
2 eggs, separated
1 tablespoon brandy or rum if desired
boiling water
2 cups vanilla icecream

Method: Add enough boiling water to jelly to make 500ml. Stir until dissolved. Beat egg yolks and stir into hot jelly. Add brandy and icecream and stir until melted. Chill slightly until thickening. Beat egg whites and fold into thickened icecream and jelly mixture. Pour into individual sweet dishes and chill. Top with a glace cherry.

Source: contributed by Joy Klemm in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.38.

Baked Grapefruit

3 large grapefruit.
1 cup crushed pineapple.
Brown sugar.
Sherry.
6 cherries or pieces of crystallised ginger.

Method: Cut the grapefruit into halves and cut out the pulp. Carefully remove the seeds and coarse membranes and chop pulp. Put into a bowl with the crushed pineapple and sherry and leave until ready to bake. Place grapefruit shells in an oven-proof dish and fill with mixture. Sprinkle top with the brown sugar and a dot of butter. Bake 10 mins., until hot and bubbling. Be careful not to burn tops. Serve at once, garnished with cherries or ginger.

Source: contributed by Mrs. K. V. Parish 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.5

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.

Fruit-and-Rice Meringue

Put plain boiled rice around the sides of a glass dish. Garnish with nuts or pink sugar. Steam any fruit till cooked, or use preserved or tinned fruits. Sprinkle with preserved cherries chopped in quarters. Place in centre of rice. Decorate with beaten whites of 2 eggs, sweetened.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.63.

Divinity Fudge

2 cups white sugar

1/2 cup water

1/2 cup golden syrup

2 whites of egg

Vanilla

Pinch of salt

1/2 cup mixed nuts

Ginger and cherries if desired

Method: Boil sugar, water, and syrup until a little dropped in water becomes crisp. If using a thermometer boil to 295 deg. While sugar is boiling beat white of eggs to a stiff froth with pinch of salt. When boiling sugar is ready pour very gradually on to the beaten egg whites and beat until creamy (about 10 minutes). Add nuts, etc., before it gets quite stiff. Spread on to buttered board and cut into squares when cool.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.67.

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.

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

Modern Christmas Cake

1&1/2 cups whole shelled brazil nuts

1&1/2 cups walnut halves

1/2 lb. stoned dates

2/3 cup candied peel

1/2 cup red cherries

1/2 cup green cherries

1/2 cup se[e]ded raisins

3/4 cup S R flour

3/4 cup sugar

pinch salt

3 eggs

1 teas. vanilla essence.

Method: Place all fruit & nuts (unchopped) in a large basin and mix well.

Add sifted flour, salt and sugar and mix again.

Beat eggs and vanilla, pour over fruit and flour and mix all to-gether.

Bake in round tin or log tin which has been greased well and lined with foil or greaseproof paper. Bake approx. 2 hours in slow oven - 250º[F] gas. 

The case can be lined with glace pineapple and cher[r]ies and decorated on top / looks very attractivke [sic] when served.

Cut in very thin dainty slices - very rich.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.19.

Cherry Ripe Balls

2 cups Bran Buds

1 tin condensed milk

2 cups coconut

6 oz Copha

4 oz chopped cherries

2 tabspn Bo Bo raspberry cordial extract

Method: Mix dry ingredients, add condensed milk and melted Copha. Shape into balls, let set and dip in melted chocolate. Makes approx. 6 doz.

Source: contributed by Winsome Dinning in  The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.56.

Note: Bo Bo [the Clown] raspberry cordial extract - see https://www.nfsa.gov.au/collection/curated/bobo-clown (National Film & Sound Archive [image source]); http://www.awesomeadelaide.com/tag/bobo-cordial/ (Awesome Adelaide); http://knifeandforkintheroad.com/2013/08/28/on-bobo-cordial-bottles-of-pop/ (blog)

Celebration Cassata (Heavenly)

2 small bricks ice cream (1 white, 1 chocolate), 2 oz glace cherries, 1 oz mixed peel, 2 oz chopped nuts, 2 Tbls liqueur if desired, 6 chocolate peppermint biscuits, 1 12 oz can chilled Ideal milk, 1/4 cup lemon juice, 1 small can frozen orange juice, 1/2 cup sugar.

Method:

Layer I. Line plastic bowl or pudding basin with chocolate ice cream and place in freezer to harden.

Layer II. Whip Ideal milk very stiff. Gradually add lemon juice and sugar. Fold in frozen orange juice (softened). Partially freeze and cover chocolate ice cream.

Layer III. Crush biscuits, chop nuts and fruit. Mix through softened white ice cream and cover Layer II. Freeze overnight.

Serve in wedges or serve the pudding whole at the table, having covered the pudding with whipped cream and decorated with red and green cherries.

Source: contributed by H. Brooks in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.52.

Festive Slice

2 cups crushed Biscuits

1/2 cup chopped Crystallised Pineapple

1 cup Peel, Cherries and Nuts mixed

1/2 cup each Raisins, Sultanas and chopped Dates

3 tablespoons Sherry

Pinch Salt

1/2 teaspoon each Cinnamon and Nutmeg

3 tablespoons Honey

3 ozs. Copha

Method: Add melted Copha to all other ingredients mixed well together. Press into slab tin lined with greaseproof paper. Place in refrigerator and when firm cut into fingers.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.64

Celebration Icecream Cake

1 cup powdered milk

2 cups water

400g can condensed milk

1 vanilla junket tablet dissolved in 1 tbspn. water

1 tspn. vanilla

1&1/2 tbspns. gelatine

3 tbspns. water (extra)

125g sultanas or raisins

60g crystallised ginger

60g glace cherries

60g slivered almonds

1/3 cup brandy

1 cup cream, whipped

Method: In a saucepan combined powdered milk, water and condensed milk. Mix well. Heat over low heat until just warm, remove. Stir dissolved junket tablet and vanilla into warm milk. Soften gelatine in extra water, stir into milk mixture, combine well. Pour into shallow tray and refrigerate until set. Turn into a large chilled bowl and beat on high speed for 10 mins. (The mixture will increase in bulk.) Combined fruits, nuts and brandy and fold into icecream. Gently fold in whipped cream. Pour mixture into a 23cm greased and lined spring form tin. Cover with foil, freeze overnight. To serve, release sides of tin and slide onto plate. Decorate with whipped cream and glace fruit. Serves 8-10.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.110.

Jellied Plum Pudding

1/2 lb prunes, 2 cups water, small stick cinnamon, 3 tspn gelatine, extra 1/2 cup cold water, 4 oz chopped dried figs, 3 oz seedless raisins, 1/2 cup sugar, juice of 3 oranges and 2 lemons, 3 tbspn sweet sherry, 2 oz chopped glace cherries, 2 oz chopped blanched almonds.

Method: Place prunes, cinnamon stick and water in saucepan, bring to a boil, and simmer until tender. Remove stones and chop prunes. Reserve 3/4 cup hot prune juice. Soften gelatine in extra cold water and dissolve by pouring on reserved hot prune juice. Combine prunes and gelatine with all remaining ingredients, mix well, pour into 3 pint pudding mould. Chill until set, overnight if possible.

Source: contributed by Vera Hentschke in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.25.

source

Florencia Fingers

3 oz. butter

2 tablespoons Golden Syrup

1 oz. mixed peel chopped

1 oz. glace cherries

4 oz. rolled oats

1 oz. brown sugar

1 oz. walnuts or almonds chopped

1/2 cup flour (wholemeal plain if possible)

Method: Melt butter and syrup. Add oats, peel, cherries and nuts and flour. Mix thoroughly. Press into 7" square tin. Bake 20-30 minutes, 360F. When cool, top with 4 oz. cooking chocolate melted with 1 oz. copha.

Source: contributed by M. O'Lean, A.C.H. Mallala Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.49

'Uncooked' Flan Filling

Fill uncooked flan with mixture of mixed dried fruits (sultanas, raisins, currants, mixed peel, cherries). Just about cover with cream (good way to use leftover which needs using). Sprinkle with sugar, and optional coconut. I add a dusting of mixed spice before adding cream. Special occasions add chopped nuts and stir rum through the fruit before putting into the base. (Very rich - only need a sliver served). Then cook as usual or until slightly golden.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.121.

Australian Christmas Pudding

4 Eggs, separated

1/2 cup Icing Sugar

2 tbspns Cocoa

2 tspns Gelatine

1 tbspn hot Water

2 oz dark chocolate

1/4 cup brandy

8 oz Glace Fruit

2 oz Glace Cherries

1/4 cup Sultanas

45g Honeycomb bar

1 cup Cream

3 oz white Chocolate

1&1/2 oz Almonds

1/2 oz Copha

Method: Finely chop glace mixed fruit and cherries. Place in a bowl, add sultanas, pour over brandy, cover and leave to stand overnight. Beat egg whites till firm, gradually beat in combined sifted icing sugar and cocoa. Gradually beat in lightly beaten egg yolks. Place chopped dark chocolate into top of double saucepan and stand over simmering water till chocolate has melted. Allow chocolate to cool a little then beat into egg mixture. Pour chocolate mixture over fruit and mix well. Stir in chopped almonds, chopped honeycomb. Sprinkle gelatin over hot water and stir till dissolved. Stir gelatin into chocolate mixture. Beat cream till firm and fold into chocolate mixture. Line 1&1/4 litre (5 cup) pudding basin smoothly with plastic food wrap. Pour mixture into basin, smooth over top, cover and place in freezer overnight. To serve: place chilled serving plate over top of pudding, invert, remove basin and peel away foodwrap. Return to freezer. Place chopped white chocolate and copha in double saucepan over hot water till chocolate has melted. Allow to cool and spoon gently over top of pudding. Return to freezer immediately - use a warm knife to cut through pudding if white chocolate is hard to cut neatly.

A pleasant change from the usual hot Christmas Pudding.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.119.