Cauliflower Custard Savoury

cooked cauliflower
1 egg
1 cup milk
pepper & salt

Method: Beat egg, add milk, pepper & salt, pour onto cooked cauliflower in greased casserole, bake in oven until custard sets.

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. 11.

Quick Christmas Pudding

6 oz self-raising flour
1 jar Robertson's English mincemeat

Method: Mix together with one beaten egg and a little milk.

Place in greased basin and stand in boiling water. Steam 2-2&1/2 hours. Serve with custard.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.63.

Steamed Nut Loaf

Put in saucepan --
2 cups milk
3 tablespoons Golden Syrup (heaped)
2 tablespoons butter

Warm and melt. Take from stove and add 1 level teaspoon carb. soda. Let cool, then add 3 good cups S.R. flour, 2 cups fruit.

Put into greased soup tins (1/2 fill). Cover with Alfoil. Secure with rubber band. Steam for 1&1/2 hours. Can be served hot with custard as a pudding.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.14.

Fabulous Fruit Salad

1 tin pears (drained)
2 peaches (or equivalent in sliced, tinned)
2 bananas
1 mango

Method: Slice all fruits rather larger than is usual. Pour over 1/2 cup orange juice (tinned or fresh) and a couple of tablespoons of sherry if liked. Sweeten with liquid sucaryl or 1/2 cup sugar according to dietary requirements. Serve with ice-cream, cream or custard -- or alone.

Source: contributed by Mrs. Gough Whitlam 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.53 ['Personality Pages']

Fluffy Brandy Sauce

1 egg
3/4 cup icing sugar
Pinch salt
1/2 cup cream (then whip)
3 tablespoons brandy

Add salt to egg white and beat till stiff, gradually beat in sifted Icing Sugar, 1 dessertspoon at a time. Beat in egg yolk, fold in whipped cream. Flavour with brandy and chill. (Makes 1&3/4 cups).

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.36.

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']

Pineapple Flummery

Ingredients: 1 tin pineapple, 1 pkt jelly crystals, 1 egg, 1/2 pint milk, 1 heaped tsp cornflour, 1 dsp sugar, vanilla.

Method: Chop pineapple after pouring off juice and put in bowl. Make custard with the egg, milk, cornflour, sugar and a little vanilla. When cool, pour the custard over pineapple and stir well together. Boil pineapple juice, make jelly with this adding sufficient water to make up the quantity. Beat egg white stiffly and when jelly is setting, beat the egg white into this. Pour carefully over the custard. Serve with whipped cream.

Source: contributed by F. Jefferson in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.65.

A Delicious Pudding

2 cups hot Water

3 tablespns. Cornflour

1 cup Sugar

Juice of a Lemon

3 whites of Egg

Pinch of Salt

Method: Mix the cornflour with a little cold water, pour on the hot water, add sugar and lemon juice; boil the whole for a few minutes. Beat the whites of 3 eggs to a stiff froth, add to this the hot cornflour by spoonfuls, the whole beaten together. Turn into a mould, when cold turn out. The yolks of egg used for a custard with 1/2 pint of milk, and poured round the mould.

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.25.

Banana Delight

Slice 6 bananas into an ove[n]proof dish and sprinkle with a little lemon juice. Beat 2 eggs and 2 tbspn sugar together. Stir in 2 dspn of honey and 3/4 cup coconut. Pour this mixture over the bananas and bake in moderate oven until a golden brown on top. Serve with custard or cream.

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Women's Guild, 1972), p.22.

A Delicious Celery Custard

Combine 1 cupful of celery cut in dice with 1 onion finely chopped. Cook both in 1 cupful of milk for five minutes, add salt and pepper, and pour over 2 beaten eggs. Bake in a buttered dish which has been placed in a pan of water for 1 hour.

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.13.

Easy Apple Crumble

3/4 cup sugar

3/4 cup flour

3/4 cup butter

3/4 cup coconut

Method: Crumble all together and sprinkle on top of cold stewed apples. Bake until brown on top.

To vary this dish add a little crushed pineapple and 1 sliced banana to the apple. Sprinkle the crumble with a little cinnamon. Serve with icecream, cream or custard.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.113.

Banana Plum Pudding

2 large cups breadcrumbs

2 large cups mixed fruit

2 medium bananas

small cup sugar

1 teaspoon carbonate soda

1 small cup milk

Method: Mash bananas and mix with fruit and crumbs. Dissolve soda in milk and mix all well together. Steam 2&1/2 hours and serve with custard sauce.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.70.

Three Minute Sweet

Take 1 apple for each person, peel and grate.

Sprinkle with sugar, orange juice, a little coconut, sliced bananas.

Serve with cream or custard.

Source: contributed by S. D. Cook in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.44.

Orange Sponge Dessert

2 eggs

1/2 cup sugar

2 tbs hot water

1 cup orange juice

1 tsp gelatine

Method: Dissolve gelatine in hot water. Beat yolks of eggs and sugar until very light and cook till thickened in a double saucepan or over hot water. Remove from heat, add orange juice and allow to cool. Add gelatine and beat well, and lastly, stir in stiffly beaten egg whites. Whisk together and set in mould. Serve cold with cream or custard.

[Serves 6-8]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.47 ['Winter Menu']

Banana & Chocolate Sponge Dessert

1 heaped tbs cocoa

1/2 pint water

Juice 1 orange/lemon

2 large bananas

few blanched almonds

1 dsp gelatine

1 oz sugar

2 egg whites

vanilla

Method: Slice bananas and arrange on base of individual bowls, sprinkle with juice. Dissolve gelatine in water, add slowly to cocoa and sugar, blending all well together. Whisk egg whites until stiff, fold into mixture lightly with vanilla and rest of juice. Pour over bananas to cover and top with split almonds. Serve with custard made with left over egg yolks or whipped cream. Serves 6.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.25 ['Autumn Menu']

Banana and Sultana Triangles

2 sheets puff pastry

2 tbsp raisins/sultanas

sprinkle of cinnamon

2 bananas sliced

caster sugar

prepared custard or icecream to serve

Method: Preheat a sandwich maker. Cut the pastry sheets in half to make squares. Mix the banana and fruit together. Place one square of pastry in the sandwitch [sic] maker and spoon in some mixture. Top with another pastry square and sprinkle with sugar and cinnamon. Close the lid of the sandwich maker and cook until golden brown and crisp. Serve with custard and/or ice cream.

Source: contributed by Libby Robinson in Burra Kindy Cookbook (Burra, 2002)