Special Chocolate Cake

1&1/2 cups SR flour, pinch salt, 1 cup sugar, 1 rounded healed dspn cocoa, 1 tspn each instant coffee, ginger and cinnamon. Put dry ingredients in a bowl, add to this 1 egg and 1/2 cup milk, 1 dspn jam, 1/4 lb melted marg. Mix and then add 1/2 cup boiling water and 1/2 tspn carb soda. Bake 350 deg Gas 35 mins.

Source: contributed by T. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.67.

Wine Pudding

3/4 cup sugar
1/2 cup currants
1/2 cup sago
little cinnamon & cloves
3 cups water
1/2 cup port wine

Method: Place all in a saucepan, boil, stirring often til sago is clear. Serve with whipped cream or icecream.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.45.

Eureka Lamb

6 lamb chops (forequarters or chump)
2 tbsp oil
1 small tin crushed pineapple
3/4 cup seeded raisins
2 oranges - peeled and sliced
1/2 cup honey
1 tsp salt
1/2 tsp cinnamon
1/2 tsp mixed spice

Method: Brown chops in oil then place in a casserole dish. Mix together remaining ingredients and pour over chops. Bake in moderate-slow oven for 30-40 minutes or until chops are tender. Delicious when served with rice and green vegetables.

Source: Kangaroo Island Honey Cookbook. Compiled by Mildred Willson to raise funds for Kangaroo Island Anglican Parish (Fourth Edition, 2021 [Openbook Howden Print & Design, St Mary's SA ISBN: 0-646-16341-8]), p.17.

Hawaiian Coolee

1 lge can unsweetened pineapple juice
1 whole cardamon pod
1/8 tsp ground mace
1/8 tsp ground cinnamon

Method: Bring ingredients to boil. Remove cardamon pod before serving. Serve hot or cold.

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

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.

Persian Quince Soup

2 quinces, peeled, seeded and cubed
300g stewing lamb (corned works well)
2 onions, finely chopped
60g butter
Cinnamon stick or 1/2 teaspoon cinnamon
60g soaked chick peas (optional)
1/2 teaspoon turmeric
Juice 1 large lemon
Sugar to taste

Method: Place lamb, onion, chick peas, water to cover, salt and pepper to taste in a pan. Bring to boil, reduce to simmer for 1&1/2 hours, skimming occasionally.

Melt butter, add quinces and fry for 10 minutes, add turmeric and cinnamon, fry 1 minute more, add to soup, simmer a further 40 minutes, until quinces and peas are tender. Taste and adjust seasonings, with lemon juice and sugar.

Serve hot, serves 4-6

Source: contributed by Marion Chambers in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.13.

Sultana Loaf (Eggless, with mashed potato)

2 to 2&1/2 cups S.R. flour, 1/2 teaspoon each of spice, cinnamon and nutmeg, 1 cup sugar, 1 cup mashed potatoes, 1 cup sultanas, 1 cup milk.

Method: Sift flour and spices. Add remaining ingredients and mix well. Bake in a greased loaf tin for 45 to 60 minutes in a moderate oven. Serve sliced with butter.

Source: contributed by Mrs. J. N. Dalzell (Cadell) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 13'.

Mulled Claret

In a stainless steel or glass saucepan (never aluminium), boil together 500 ml water, 2 slices lemon rind, a stick of cinnamon, 12 cloves and 2 tabspns sugar. In a separate saucepan heat, but do not boil, 1 litre claret, cask claret is acceptable, it is a waste of vintage wine. Strain the boiling water into a warmed jug, add the warm wine, dust the top with a little nutmeg if you wish and serve. If you have a double boiler you can boil the water in the bottom and warm the wine in the top.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.93.

Christmas Fruit Rockies

1 cup butter. 1&1/2 cups sugar, 3 eggs, 3&1/2 cups flour, 1 small teaspoon bicarb. soda, 1&1/2 tablespoons hot water, 1/2 level teaspoon salt, 1 teaspoon cinnamon, 1 cup chopped nuts, 1/2 cup each of currants and raisins, 3/4 cup sultanas.

Cream butter and sugar, add beaten eggs, and mix well. Add sifted flour and spice, the fruit, and finally the soda dissolved in hot water. Mix to a fairly stiff consistency, adding a little more water if needed. Drop in small spoonfuls 1 in. apart on buttered tray. Sprinkle with sugar and bake in moderate oven for about 15 to 20 minutes.

Source: contributed by Mrs. Syd. Waters (Port Augusta) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), n.p. "DEC. 18".

Pineapple Christmas Cake

1 cup butter, 1 cup pineapple juice, 1&1/2 cups each of currants, sultanas, chopped tinned pineapple, and brown sugar, 1 cup raisins, 1 cup chopped nuts, 1/2 cup mixed peel, 1 small teaspoon salt, 2 teaspoons cinnamon, 2 teaspoons allspice, 1 teaspoon ground cloves, 4 eggs, 3 cups S.R. flour.

Mix butter, sugar, and egg-yolks till creamy. Sift 2 cups of the flour, spices, and salt, and add alternately with the pineapple juice. Then add fruit and nuts previously mixed with the remaining cup of flour. Fold in stiffly-beaten egg-whites. Put into prepared tins and bake in a slow oven for about 3 hours.

Source: contributed by Mrs. A. Bradley (Cungena) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), n.p. "NOV. 29".

A Dinner Cooked with Claret

Soup: To give your pea soup a lift, add 1 soup spoon of claret per person when serving.

Beef Steak Special: This is particularly good with gravy beef. Cut beef in 3/4 inch slices and lay in oven-proof dish; slice onion or leeks over the top and pour over enough claret to just cover. Put in refrigerator for 24 hours. Drain beef and coat well with seasoned flour and return to claret in dish with onions. Add any other vegetables in season, e.g. peppers, tomatoes, and celery. Cook slowly in oven for approx. 4 hours. Cheap and wholesome.

Spiced Pears: Heat a pint of claret in a saucepan and then put in 3 or 4 peeled (but not cored) pears, together with 1/2 cup sugar, a little nutmeg, and stick cinnamon, and 1 clove. Cook slowly and serve with fruit together with the liquor, hot or cold, with cream.

Source: contributed by Mrs. Alan Archer 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.25.

Pineapple Rice Cream

Method: Wash 1/3 cup Rice and slowly bring to the boil in 2&1/2 cups Milk. Cover until Milk is absorbed (approx. 45 minutes). Remove from heat and add 3 tbsp Sugar and 1 tsp Vanilla.

When cold, fold in 1 drained tin of crushed Pineapple and 300 mls Whipped Cream. Refrigerate and sprinkle with Brown Sugar or Cinnamon.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.37.

Eggless Jubilee Cake

Method: Pour 1 cup boiling Water over 3/4 cup Sugar and 1 cup mixed Fruit. Let stand for 10 minutes. Add 2 cups SR flour, 1 tsp Cinnamon.
Bake in a greased orange loaf tin (or log) for 30-35 minutes.
Ice while still warm - Lemon-flavoured is nice.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.29.

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.

Christmas Cake (good and moist)

1 cup brown sugar, 2 cups plain flour, 1 tsp. carb soda, 1/2 lb. currants, few almonds, 1/2 lb. butter, pinch of salt, 1/2 lb. raisins, 1/2 lb. dates, 1 tsp. mixed spice, 6 eggs, little brandy, 1/2 lb. sultanas, lemon peel, 1 tsp. cinnamon.

Cream butter and sugar, add eggs and beat well. Add sifted flours and fruit alternately.

Bake 2 to 3 hours.

Source: contributed by Mrs J. Tyler, Mrs D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.71.

Ginger Biscuits

100g S.R. Flour

2 tablespoons golden syrup

2 level teaspoons ginger

Half teaspoon bi-carbonate soda

50g lard and butter mixed

1 level teaspoon cinnamon

1 level dessertspoon castor sugar

Method: Sieve dry ingredients. Melt fats and syrup, when cool, mix all together. Break off pieces about the size of a walnut and place - well spaced on a lightly greased baking tray.

Bake for 15 minutes 190C.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.9.

London Candy

1 pint treacle or golden syrup

1/4 teaspoon of cinnamon

1 teaspoon ground ginger

Grated rind and juice of half a lemon

Method: Butter the sides and bottom of an enamelled saucepan, pour in the treacle, add the other ingredients, and boil gently, stirring all the time. In 10 minutes drop a little on a buttered plate. If it hardens pour the remainder out at once on to previously buttered plates. When it is slightly cool rub the hands with butter, cut thin strips of it, and draw it out, then twist lightly and continue to work in this way until it hardens and becomes a light golden colour.

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.

Bottled Christmas Pudding

1 lb. butter, 1 lb. dark sugar, 1&1/2 lbs. sultanas, 1&1/2 lbs. seeded raisins, 1/2 lb. mixed peel, 4 oz. almonds, 14 oz. breadcrumbs, 10 oz. plain flour, 2 tsp. nutmeg, 1 tsp. ginger, 1 tsp. all spice, 1 tsp. cinnamon, 2 tsp. salt, 2 tsp. soda, 2 tbsp. brandy, 8 eggs, 1/2 cup milk.

Method: Beat butter and sugar, add eggs one at a time, beat well, add dry ingredients, then brandy and milk. Fill (No. 31) preserve jars two thirds full, put rings, lids and clips on. Stand jars in sterilizer. Fill with cold water three parts up jars and bring gently to the boil, keep boiling for 8 hrs. This mixture fills 8 jars. When wanting to use stand jar in saucepan of hot water for one hour. Serve with custard, cream or icecream.

Source: contributed by Mrs G. Sandercock in Urania Methodist Guild Cookery Book. Book II. (1965), p.37.

Australian Coffee Cake

4oz. butter, 4oz. sugar, 2 eggs, grated rind of 1 lemon, 4oz. S.R. flour, 2 oz. Nurses' cornflour, 1/2 cup milk, pinch salt, cinnamon and brown sugar.

Method: Cream the butter and sugar, add eggs one at a time, beating well; add lemon rind and then sifted flour and salt alternately with the milk. When blended turn into greased sandwich tin and sprinkle the top with cinnamon and sugar. Bake in a moderate oven for 35 minutes.

Source: contributed by Mrs. O. Dankel in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), pp.38-9.

Stuffed Monkeys

Paste: Two cups flour, salt, 2 level teaspoons cream of tartar, 1 level teaspoon soda, 2 ozs. butter, 2 tablespoons sugar, 1 egg. Sift flour with rising. Rub in butter, add sugar, and mix into a stiff paste with well-beaten egg. Roll out about quarter of an inch, cut into 3-inch squares.

Mixture: Chop up 1 cup seeded raisins, 1 tablespoon mixed peel, 1 tablespoon sugar, 1/4 cup sultanas, 1 teaspoon ground cinnamon. Mix all together, and put on dessertspoonful in each square of paste. Fold over and pinch the edges together. Brush over with milk and dust a little sugar on each, and bake in a moderate oven till a golden brown.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.106.