Orange Surprise

4 oranges
Fruit salad (drained of juice)
White curacao (optional)
2 level tablespoons sugar
2 egg whites

Method: Cut top off oranges, remove pulp with sharp knife and spoon, keeping shell intact. Pour in a dessertspoon curacao, then fill with fruit salad. Pipe meringue on top of each orange, sealing carefully. Bake in quick oven until meringue sets (2 mins. only). Serve in individual glass dishes. 

Source: contributed by Mrs. Warwick Hancock in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.56.

Queen Adelaide Club Brandy Crusta

Serves 14 glasses
2x 850ml orange juice
1 lemon
350ml brandy
14 cherries
90ml white Curaçao
60g caster sugar

Method: Put orange juice, brandy and white Curaçao into a jug, stir well. Pour into a bottle (an empty soda bottle will do) and keep in the fridge (This will keep in the fridge up to two weeks there will be no need to use ice as it will only water the cocktail down). Rub the rim of the glass with a wedge of lemon and gently dip the rim into caster sugar. Put a slit in the cherry and place it on the edge of the glass.

Source: contributed by Barry Thistleton, Head Waiter 2009, in A Taste of History Behind the Green Door 1909-2009, compiled for the Centenary of the Queen Adelaide Club (Adelaide: The Queen Adelaide Club, 2009; "not for sale to the public"), p.34.