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.

Rabbit Mould

2 dessertspoons (1/2 oz.) Gelatine
2 cups (1 pint) water
1 onion
1/4 lb. bacon
4 cloves (remove blossom end)
1 rabbit
1/4 cup hot water
Pepper and salt
1/2 teaspoon nutmeg

Method: Place prepared rabbit in saucepan with cold water, pepper, salt, cloves, sliced onion, nutmeg and bacon and other spices available. Cook until tender. Remove bones, cut meat into thin slices, arrange with bacon in mould or basin. Dissolve gelatine in hot water, add to stock and strain into mould. Garnish with shredded lettuce and salads available. Sliced hard-boiled egg may be included as an ingredient.

Source: contributed by Mrs. L Newman in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.32

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.

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.

Pineapple Glazed Ham

1 x 4kg half-leg of ham
whole cloves
3/4 cup brown sugar
2 x 450g cans pineapple thins
fresh herbs to garnish

Method: Remove rind by cutting through the rind to within 15cm of the shank of the leg in a zigzag pattern. Remove by running thumb around edge of rind just under skin. Start pulling the rind from the widest edge of the ham, using fingers to loosen it from the fat. Cut across fat in a large diamond pattern, not deeply, or the fat with spread apart during cooking.

Place ham in a baking dish. Insert cloves into fat. Press sugar firmly over top. Arrange undrained pineapple slices around ham.

Cook in a moderate oven, 180C, for about 45 minutes. Garnish ham with pineapple slices and fresh herbs. Serve ham warm, cut into slices dipped in pan juices.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.25.

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.

Brazilian Stew

Take 2 lbs. of shin-of-beef, cut into small pieces, dip in vinegar and place in a stew jar without water, add an onion stuck with cloves. Place in a moderate oven and stew gently 4 hours. Flavor with pepper and salt.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.14.

Tomato Soup

24 lbs tomatoes
6 large onions
1 dspn ground cloves

Method: Boil until tender them strain through fine sieve. Put back to boil and make up to 8 quarts of soup by adding enough water but keep back sufficient to mix a paste of 16 oz plain flour, 16 oz melted butter, 2 oz salt, 1/2 oz pepper, 8 oz sugar, boil again and then seal in jars.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.5.

Glüh Wein

Excellent to beat winters chills

500ml rain water

1/2 st[i]ck cinnamon

1 sliced lemon, skin on

2 cloves

1/2 cup sugar

500ml red wine

Method: In a saucepan bring the water to the boil with spices and sugar. Stir until sugar has dissolved. Add slices of lemon. Remove from heat and add wine. Serve while still hot. Serves 4.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.86.

April 25: Digger's Dream Sandwich

Cream 1/3 cup butter and 1 cup sugar until soft. Beat in 2 egg-yolks, add 3/4 cup strong cold coffee and 2 tablespoons cocoa dissolved in a little hot water. Stir well. Add 1 teaspoon vanilla, then 2 cups S.R. flour, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon mixed spice, and pinch of salt sifted well together. Mix well and fold in stiffly beaten egg-whites. Pour into two greased sandwich tins and bake 1/2 hour in moderate oven.

Filling: Cream 1&1/2 tablespoons butter with 2&1/2 cups icing sugar, add 2&1/2 tablespoons cocoa, 4 tablespoons strong hot coffee, and pinch salt. Stir until smooth and spread between layers and on sides and top of cake.

Source: contributed by Mrs. Ivan Steer (McLaren Vale) 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).

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.

Coffee Cake (1)

2 cups sugar, 1 cup margarine or substitute, 1 cup treacle or golden syrup, 1 egg, 1 cup strong cold coffee (liquid or instant coffee may be used), 2 tsp carb. soda, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1 cup raisins, 5 cups plain flour (or 4 cups plain flour and 1 cup SR flour), pinch ground cloves.

Method: Cream butter and sugar, add treacle, then the egg and beat well. Add carb. soda to cold coffee and then add to mixture. Sift spices, nutmeg, cinnamon, etc. with flour and add. Lastly add raisins. Bake 350F for approx. 1-1.1/4 hours. This sometimes bakes rather unevenly but is a good standby at shearing time.

Source: contributed by P. Harvie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.77.

Pork Chops in Pineapple

As many pork chops as required.

Method: Fry both sides of the pork chops for 5 minutes each and brown thoroughly. Lay the chops in a casserole dish, then brown in frying pan as many slices of pineapple as there are chops and place one on each chop. Pour over the following mixture.

1 tin pineapple juice, 1 bay leaf, 1 finely chopped celery stick in season, 2 cloves, 1 chopped onion, 1 garlic clove (this is optional). Bake in a moderate oven for 1&1/2 hours covering casserole with a lid. Serve with vegetables in season.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.100.

Hard Boiled Mice

Eggs (as many as you wish)

1 raw carrot

whole cloves

celery stalks

lettuce leaves

Method: Hard boil the eggs, then let them cool. Peel the eggs. Slice eggs in half lengthwise. Lay them down on wax paper. Wash and peel carrot. To make ears, cut 2 carrot slices, each about the size of a 2 cent piece. Cut a pointed base in each slice then stick points into egg just above narrow end. Stick 2 cloves into each mouse for eyes. For whiskers cut 4 short lengths of celery, and tail a long length of celery. Add them to the mouse. You can use shoestring licorice instead of celery.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.138.

Jesser's Roo Recipe That Tastes Great

Dip the meat in plain flour, brown in butter with onion, salt and pepper. When browned add about one litre of stock, or water, and simmer. Add four cloves, a blade of mace, one sprig of thyme, six peppercorns in a muslin bag, two rashes of bacon and the rind of one lemon. Simmer gently for about two hours until the meat is tender. When cooked, remove the bag of herbs, add two glasses of port and thicken, or reduce, to taste. Serve with your favourite vegies.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.97.

Sweet and Tangy Chicken

1 chicken cut into 6-8 portions

4 cloves pressed into peeled onion

1/2 cup vinegar

1 x180 g can mandarin segments, drained and juice retained

2 tablespoons cornflour, blended with 2 tablespoons water

1 green pepper, cut into strips

2 spring onions

1/2 cup condensed milk

1 teaspoon salt

Method: Place chicken, onion, white vinegar and juice from mandarins in large saucepan. Add enough water to just cover chicken. Cover and poach for 40 minutes. Cool. Rapidly boil liquid until reduced to two cups. Remove and discard bones from chicken, add cornflour to stock and stir till thickened. Add chicken flesh; pepper and spring onions. Cook for 5 minutes. Blend in milk and add mandarin segments.

Source: contributed by R. A. Newberry in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.40.

Pickled Orange Wedges

Wipe 8 oranges, cut into sections. Put in a saucepan covered with water and 1/4 teaspoon carb soda, bring to the boil and simmer for 10 minutes. In another saucepan put:-

2&1/2 cups vinegar

8cm (3") stick cinnamon

1 teaspoon allspice

2 cups sugar

12 whole cloves

2cm (1") piece fresh ginger

Method: Bring to boil, stirring until sugar is dissolved. Drain orange wedges and put in pan with vinegar syrup. Bring to boil and simmer for 10 minutes. Remove orange wedges with slotted spoon and pack in hot dry jars. Boil the syrup and top up jars, cover and seal ready to eat in one week.

Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.132.

Mock Chicken (From Pork)

1.25 kg loin of pork, 2 sticks celery, 1/2 onion, 1 carrot, 2 sprigs parsley, 1 teaspoon peppercorns, 1 whole clove, salt.

Method: Cover pork with 2.5 litres boiling water, add vegetables cut finely, salt and spices tied in muslin. Simmer slowly for 2&1/2 hours, cool, chill and slice. Bones may be removed.

Source: contributed by Mrs Correll (Kadina) and Mrs G. H. Martin (Kadina) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.8 [Jan. 31].

Note: Mrs G. B. Cundell (Metropolitan) puts a leg of pork in cold salted water, brings to the boil, simmers for 2 to 3 hours, and serves hot with thick parsley sauce.

Blushing Pears (Microwave)

4 pears

3/4 cup water

3/4 cup sugar

1 lemon

4 cloves

red food colouring

Method: Choose well shaped pears, peel but do not remove stalk, heat sugar and water on high about 3 minutes in a small deep casserole that is just deep enough for the pears to stand side by side, stir several times to dissolve the sugar. Add pears, lemon juice, grated rind and cloves.

Cook 3-4 minutes depending on size, spooning syrup over several times and turning dish.

Remove pears carefully, strain syrup and add red colouring to give a bright pink colour. Return pears to syrup and chill, turning pears frequently and spooning over syrup to give an even pink colouring.

Serve with cream.

Serves 4.

Source: contributed by Y. Molling S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.150.