Rum Balls (uncooked)

9 oz. (approx. 3 cups) cake crumbs

3 tablespoons apricot jam

3 tablespoons cocoa

2 tablespoons water

1 tablespoon rum

2 tablespoons apricot jam extra

chocolate sprinkles

Method: Mix together cake crumbs, cocoa and 3 tablespoons of sieved apricot jam and rum into [sic] a stiff paste is formed. Make into approximately 24 balls. Warm 2 tablespoons of sieved jam with water, dip the balls into this jam mixture, then coat with the chocolate sprinkles. Place in paper patty cases.

Source: contributed by R. Lombardi in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.70.

Chocolate Balls

4 oz. butter

8 oz. icing sugar sifted with -

4 oz. cocoa.

4 teasp. sherry, brandy or rum

1/2 cup sultanas

1/3rd cup coconut

1/4 to 1/2 cup finely chopped walnuts

1 egg white

Method: Cream butter, work in mixed icing sugar and cocoa. As mixture begins to dry gradually add sherry, then sultanas, coconut and walnuts. Add unbeaten egg white and mix thoroughly. More brandy or sherry may be added, but do not make mixture too moist. Chill for half an hour. Roll in balls and toss in coconut, chocolate sprinkles or finely chopped nuts. Store in refrigerator.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105