Boules Au Chocolat (to serve with coffee)

125g ground almonds
125g caster sugar
1-2 egg whites
1 tb melted chocolate
Chocolate sauce or chocolate topping
Raisins and crushed nuts

Method: Mix ground almonds and sugar well. Fork in enough egg white to bring mixture together and mix to a paste with the chocolate. Chill 10 minutes, then roll portions of mix into balls pressing a raisin in the middle of each one. Roll in crushed nuts and bake on greased tray for 10 minutes at 180C to just firm the boules and colour the nuts.

Source: contributed by Marjorie Smith in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.72.

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']

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).

Cold Tea Pudding

1 cup butter

1 cup flour

1 cup breadcrumbs

1 cup sugar

1 tspn. nutmeg

lemon peel

2 cups fruit

lemon essence

Method: Rub all together and mix with 1 cup cold tea with 1 teaspoon carb. soda stirred well into it. Boil in cloth for 3 hours. (Coffee may be substituted for tea).

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.112.

Coffee and Pear Ring

1 tin pears in natural juice (825g)
1/2 cup pear juice
1.1/2 tbsp gelatine
1 cup hot coffee using 2 tsp coffee
vanilla essence
6 tsp sugar
2 tsp cold water
300ml carton cream

Method: Soften gelatine in cold water. Add sugar and hot coffee. Stir until dissolved. Add pear juice. Arrange pears rounded side down in a ring tin or mold. Add half the mix to the pears set. Whip the cream and vanilla. Mix with remaining coffee mixtre [sic] and spoon over and set.

Source: contributed by Judy Bruce in Burra Kindy Cookbook (Burra, 2002)

Coffee Velvet

1 cup very strong black coffee
1 cup whipped evaporated milk. (Cream is even better when available).
2 dspns. gelatine soaked in 1/4 cup hot water
1/2 cup sugar
2 eggs
1 tspn. vanilla

Method: Beat the egg yolks, add the sugar and pour the hot coffee on to them gradually, stirring all the time. Add the softened gelatine and stir until the mixture thickens slightly in a double boiler or over very low heat. Set aside to cool. Add vanilla and fold in stiffly beaten egg whites, then the whipped evaporated milk. Turn into dish or mould and serve chilled and sprinkled with nuts.

Source: contributed by S. Woods in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.3.

Gala Ice-Cream

1&1/2 gallons vanilla ice-cream
4 oz walnut pieces
2 oz green cherries
2 oz red cherries
Pineapple and other glace fruit if desired
1 pkt chocolate mint biscuits (or chocolate ripple biscuits & 1/4 lb after-dinner mints)
2 tbspns Crème de Menthe
4 tbspns Rum

Method: Soften ice-cream in a large mixing bowl, then add other ingredients (fruit & biscuits chopped). Makes 1 gallon.

(It is best to work with half the ingredients at a time). Serve with cream and rum sauce (c.f. Rum Sauce).

Rum Sauce:
4 oz dark chocolate
1 cup strong coffee
1 tbspn rum

Method: Chop chocolate, & melt over hot water. Add coffee & rum & stir until smooth.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.29.

Uncooked Pavlova

3 egg whites
small cup sugar
1 teas. vanilla
3 teas. gelatine
1/2 cup boiling water

Method: Beat whites until stiff and add sugar slowly. Beat very thick, add gelatine dissolved in hot water. Add 1/4 cup cold water, beat. Shape like pavlova on serving platter. Fill as pavlova. Nescafe, chocolate, or rum may be used to flavour this mixture for a change.

Source: contributed by Mrs. R. W. Warhurst in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide; n.d. [late 1960s?]), p.86.