Chocolate Rough Eggs

100g copha, 3/4 cup icing sugar, 1/3 cup coconut, 2 level tspn sifted cocoa, 1&1/2 cups rice bubbles finely crushed.

Method: Melt copha gently, then mix with sifted dry ingredients. When almost cold, press into moulds. Place in fridge to set hard. (approx 1/2 hour). Trim excess chocolate from rims. Carefully run a thin bladed knife around edge of mould. Egg will then fall out of mould.

Source: contributed by T. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.9 ['Potpourri' insert].

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.

No Cook Fruit Cake

8 oz (250g) coffee or arrowroot biscuits
1 T sherry
2 T cocoa
1 egg
1 T full cream dry powdered milk
4 T butter or margarine
1 cup icing sugar
1 cup mixed fruit
pinch salt

Method: Crush biscuits finely, add fruit, sherry, salt, powdered milk & cocoa. Beat egg & sugar together & add to dry ingredients. Melt butter & blend well through the mixture. Press into buttered tin. Allow to set & ice with white icing & sprinkle with coconut.

Source: contributed by Lisa Weckert, aged 8, to 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."

Note: "T" = Tablespoon

Chocolate Biscuits - Uncooked

3 Weetbix, crumbled
1 cup plain flour
1 Tbsp cocoa
1 cup sugar
1 cup coconut
1/4 lb margarine, melted

Method: Mix all ingredients together and press into a long, flat, well greased tin. When set ice with chocolate icing and cut into squares.

Source: contributed by Ros Rowe in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.63.

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.

Marshmallow Slices

1 cup crushed cornflakes
1 cup coconut
1 cup self-raising flour
1/2 cup sugar
1/4 lb butter
1 dessertspoon cocoa

Method: Melt shortening, mix well with all dry ingredients. Press into scone tray and bake approx. 20 minutes in a moderate oven.

Marshmallow:
1 cup sugar
1 cup water
1 tablespoon gelatine

Method: Bring to boil and simmer 20 minutes. Cool, add a few drops cochineal then beat until stiff and frothy. Spread on cooled slice.

Melt 3&1/2 oz copha, add 1 cup drinking chocolate and stir. While still hot pour over marshmallow -- this creates a 'rocky-road' look. 

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.68.

No Bake Christmas Cake

125g copha
250g milk coffee biscuits
90g brown sugar
1/2 teaspoon salt
1 tablespoon cocoa
125g chopped dates
1 teaspoon mixed spice
425g chopped raisins
30g chopped mixed nuts
grated rind 1 orange
3 tablespoons sherry or orange juice
1 tablespoon coffee essence

Method: Melt copha over low heat. Crush biscuits & place in large bowl with sugar, salt, cocoa, spice, fruit, nuts & orange rind. Combine sherry & coffee with melted copha, add to dry ingredients, mix thoroughly. Press mix into 15cm round lined cake tin. Refrigerate until set. Serve in small blocks, store in fridge.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.72.

All in Together Chocolate Cake

30oz Butter
6oz Castor Sugar
2 level tablespoons Cocoa
80z S.R. Flour
2 Eggs
1/2 teaspoon Vanilla
1/2 teacup Milk

Method: Melt butter.

Put all ingredients into a large basin. Pour in melted butter.

Beat well for 3 minutes.

Bake in moderate oven, 30 minutes in two 7" sandwich tins or use one 7&1/2" square tin and bake for 3/4 hour or longer.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.82.

Railway Cake

1/2 lb. coffee biscuits
1/4 lb. sugar
1 egg well beaten
1 tspn. vanilla
2 tblspns cocoa
1/4 lb. copha

Method: Melt copha and sugar, add cocoa, egg, vanilla and stir till smooth. Pour alternate layers with biscuits. Leave for at least 1 day before cutting.

Source: contributed by S. Lehmann in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.49.

Muesli Chocolate Crackles

3 cups muesli
125g. copha
3 tblspns. drinking chocolate

Method: Place muesli flakes and drinking chocolate into a mixing bowl and mix together. Melt copha slowly in a heavy pan over a very low heat. Pour melted copha into the bowl and mix together. Place 2 heaped teaspoons of mixture into 24 paper patty cases. Refrigerate until firm.

Source: contributed by Jill Nelson in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.72.

Hedgehog Fingers No. 1

1/4 lb. butter, 1/4 lb. sugar, 1 egg, 2 tablespoons cocoa, 1/2 lb. plain biscuits (such as coffee or Marie), 1/2 cup chopped nuts, 3/4 cup sliced raisins or dates (or a mixture), 1/2 teaspoon vanilla.

Method: Work butter, sugar, and cocoa together. Melt in a saucepan, and while still warm add crushed biscuits, beaten egg, fruit, and nuts. Mix well and press into a log tin or similar cake tin that has been lined with greaseproof paper. Level the top and put to set in cool place. When firm, cut into strips or fingers. May be iced if desired. The mixture may also be moulded into small balls while soft and rolled in coconut.

Source: contributed by Mrs. L. McInnes (Robe), Mrs. G. Foster (Lyndoch), Mrs. E. L. Withall (Jervois), and eight other members 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. 3'.

Rainbow Sponge

4 eggs, pinch of salt, 3/4 cup castor sugar, 1 cup plain flour, 1/2 teaspoon cream of tartar, 1/4 teaspoon carb. soda, 3 tablespoons milk, 1 teaspoon butter, 1 scant, dessertspoon cocoa blended with one extra tablespoon warmed milk, cochineal, 3 tablespoons mock cream, warm icing, grated chocolate to decorate.

Method: Separate whites from yolks of eggs, beat whites stiffly with salt. Gradually add sugar and continue beating until all sugar is dissolved. Add egg-yolks. Fold in sifted flour, cream of tartar, and soda. Lastly, fold in hot milk and melted butter. Grease 3 sandwich tins (7 ins.). Pour one-third of mixture in one tin. Colour remainder pink and pour half into second tin. Fold blended cocoa into balance and pour into third tin. Bake 20 to 25 minutes in moderate oven. Join together with mock cream. Ice top with pink icing and decorate with chocolate.

Source: contributed by Mrs. T. C. Stott (Plympton) 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), 'Feb. 27'.

Chocolate Almond Gateau

1 x 8" sponge cake
1/4 pint strong coffee
1-2 tbs Tia Maria

Filling:
3 oz butter
1 egg yolk
1-1&1/2 oz cocoa
1-2 tbs strong coffee
3 oz sieved icing sugar
2-3 oz blanched ground almonds

To decorate:
Carton of cream
Grated chocolate
1-2 tbs Tia Maria
browned chopped almonds

Method: Line a cake tin (same diameter as the sponge) with greaseproof paper. Cut cake into 3 layers and put one into the tin. Mix the coffee and Tia Maria and moisten the bottom layer of cake.

Cream butter and add all ingredients of filling to give a soft consistency and spread half over cake. Cover with a second layer of cake and moisten with coffee mix, cover with remaining filling mix. Put on third layer of cake and moisten with rest of coffee mix. Cover with greaseproof paper and then a plate. Leave in frig at least several hours (can be days) then turn out when ready to decorate. Whip cream, add Tia Maria and spread all over cake. Decorate with almonds and chocolate.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.34 ['Autumn Menu']

1 Egg Chocolate Pudding

2 oz butter
1 egg
1 tbs cocoa
vanilla essence
1 level tsp baking soda
1 dsp golden syrup
1/2 cup sugar
1 cup S.R. flour
3/4 cup milk

Method: Melt butter and sugar, add egg and syrup. Beat well. Add sifted flour and cocoa and a pinch of salt, then vanilla and finally baking soda, dissolved in the milk. Bake for 1/2 hour at 450F. Serve with custard or cream.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.37 ['Winter Menu']

Oriental Delight

2 oz Butter
1/2 cup sugar
3/4 cup SR Flour
1 tbsp Cocoa
4 tbsp Milk
1 tbsp Coffee Essence
1 cup Dates
1/2 cup Coconut
2 Eggs
1/2 cup Walnuts

Method: Beat Butter and Sugar, add Eggs, Milk, Coffee, Coconut, Cocoa, Flour, Dates and Walnuts.

Press the mixture into a greased, shallow tin and bake in a moderate oven (approx. 180°C) for 25-30 minutes.

Ice with Chocolate Icing, sprinkle with chopped Nuts

When cold, cut into fingers or squares.

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.39.

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.

Dinner Mints

4 tablespoons Butter
8 tablespoons Sugar
4 tablespoons fresh Milk
4 tablespoons Cocoa
13 tablespoons Bonlac Powdered Milk (or similar)
Peppermint Essence

Method: Heat butter, sugar and fresh milk until dissolved. Remove from heat. Add peppermint essence, cocoa and skim milk. Beat until smooth. Leave until cold. Roll in balls in chocolate sprinkles.

Source: contributed by Mrs. Alexander Gray in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.75.

Lazy Daisy Cookies - U.S.A.

6 oz. (1 cup) brown sugar

1 egg

7 ozs. (1&3/4 cups [sic]) self-raising flour

1/2 level teaspoon salt

3 level tablespoons cocoa

4 ozs. Copha

Method: Place in basin sugar, egg, and half sifted flour, salt and cocoa. Melt Copha over gentle heat. It should be warm, not hot (test with fingertip). Add Copha to ingredients in basin and beat 2 minutes. Add remaining flour and mix to combine ingredients evenly. Shape into small balls and place on greased trays. Press peanut halves into each to represent the petals of a flower. Bake in a moderate oven for about 15 minutes. Store in airtight containers when cold. Makes 2&1/2 to 3 dozen.

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.78.

Puff Balls

1 oz gelatine, 1 cup cold water, 1 cup hot water, 1 lb white sugar, 1 tspn vanilla essence.

Method: Soak gelatine in cold water. Add hot water and sugar and boil 20 mins. Allow to cool and when nearly cold add essence and a pinch of salt. Beat with egg beater till fairly firm. Pour into buttered gem scone trays and allow to stand 4 hours.

Chocolate Coating: 3 tbspn cocoa, 4 tbspn icing sugar, approx. 1/4 cup hot water. Stir all together till smooth and consisting of thin cream. Dip each puff ball and roll in coconut.

Source: contributed by Wilma Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.67.

Yum Yums

1/2 lb. Marie biscuits

1 small cup coconut

1 tbspn. cocoa

1 tin condensed milk

1 tbspn. rum or sherry

Method: Crush biscuits and mix with other ingredients. Roll into small balls and cover with coconut. Put aside to harden.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.153.