Artichoke Ring with Green Peas

1 oz. flour
1 oz. butter
1/2 cup cream
1 teaspoon grated onion
1/2 teaspoon salt
4 egg yolks
1/2 cup fine cracker crumbs
2 cups artichoke hearts (I have found for this recipe that tinned artichokes are more successful than fresh ones)
Lemon juice
4 egg whites
Buttered green peas

Method: Make a thick white sauce with butter, flour and cream. Cook until thick, add grated onion and salt and allow to cool slightly, stir in four lightly beaten egg yolks, add crumbs and mashed artichoke hearts and lemon juice to taste. Beat the four egg whites until they are stiff and fold into the artichoke mixture. Pour the mixture into a buttered ring mould, set the mould in a pan of warm water and bake at 350 deg. for 45 minutes or until set. Remove the ring mould from the oven and allow to set a few minutes, unmould onto a heated platter and fill the centre with buttered green peas.

Source: contributed by Mrs. T. B. Simpson, Leabrook, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.9.

Savoury Rice

1 tablespoon cooked rice
1/2 cup grated cheese
1 hard boiled egg (chopped)
1 chopped skinned tomato
1/2 cup fresh breadcrumbs
1/2 lb. minced steak cooked for a few minutes with a finely chopped onion
Salt and pepper
1 teaspoon curry powder
2 rashers chopped and fried bacon

Method: Mix all together and press into greased ramekins. Bake for fifteen to twenty minutes in hot oven. Serve piping hot.

Source: contributed by Anon. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.11.

Whole Lemon Pudding

Cream together 2 dessertspoonsful butter and 2 tablespoonsful sugar. Add 1 egg and beat well. Then add enough S.R. Flour to make a dough of scone consistency. Line a pudding basin about 1/2" thick with dough, leaving a piece for the top. In the centre place 1 whole lemon (which has been thoroughly pricked all over) and pour over it 3/4 cup of sugar, 1 cup water and 1 dessertspoon butter. Cover with the rest of the dough, tie down securely with greased paper or cloth and steam for 2&1/2 hours. Unusual pudding of marmalade flavour with lemon-butter filling. According to the size of the basin, this recipe may be doubled or trebled.

Source: contributed by Anita Stubbs (Lodge of Fraternity, No. 214) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.53.

Jubilee Salad

2 packets lime jelly
2 tablespoons vinegar
1 tablespoon grated onion
1 cup whipped cream
3 chopped hard boiled eggs
2 cups hot water
1 teaspoon salt
1/2 cup salad dressing
3 cups diced celery or mixed vegs.
1 small can tuna
1/4 cup chopped cheese

Method: Dissolve 2 packets jelly in 2 cups hot water. Add vinegar and grated onion and salt. Set aside to cool until slightly thickened. Fold in salad dressing and whipped cream. Add remaining ingredients. Pour into suitable mould till set, turn out onto platter and decorate as desired.

Source: contributed by Esma Trigg (Epworth Lodge, No. 159) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.57.

Passionfruit Swansdown

3 teaspoons gelatine
Piece thin lemon peel
2 tablespoons lemon juice
2 egg yolks/whites separated
1/4 cup hot water
1/2 pint cold water
1/2 cup sugar
1/2 cup passionfruit pulp

Method: Place cold water, sugar, lemon rind in saucepan, stir till boiling, strain on to beaten egg yolks, add lemon juice and gelatine which has been dissolved in hot water. Beat well, chill until just thickening. Fold in stiffly beaten egg whites and passionfruit. Place in serving bowl and chill. Serves 6.

Source: contributed by Gwenda Norman (A.C.H. Bordertown Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.41.

Sultana Cake (using Trombone)

6 oz. margarine
1 cup sugar
1 cup plain flour
1 cup S.R. flour
1&1/2 cups sultanas
vanilla
2 eggs
1 small cup trombone cooked and mashed

Method: Beat marg. and sugar, then add eggs, then flours, trombone, sultanas and essence. Line 7" square tin and bake at 300 deg. 1 hour then at 200 deg. till cooked. Finish top of cake with blanched almonds.

Source: contributed by Blanche Fry (Barossa Lodge, No. 49), M. Kempster (Lodge of Truth, No. 8) and Fan Warmington (Duke of Edinburgh Lodge, No. 16) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.78.

Very Good Mock Cream

90g. butter, 90g. copha, 250g. icing sugar, 1 egg, vanilla.

Method: Beat butter until smooth. Beat copha until it is also smooth. Blend the two together. Thoroughly beat in the whole egg; gradually add icing sugar (sifted), then vanilla to taste. This mock cream will keep in the frig; before use, bring to room temperature.

Source: contributed by Bunt Wallace (Mostyn Lodge, No. 18) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.8.

Mincemeat Puftaloons

4 tbspn SR flour, 1/2 cup warm water, 1/4 tspn salt, 1 egg, 1 cup minced cooked meat, 1 small onion chopped, parsley.

Method: Sift flour and salt, mix in beaten egg yolk and warm water. Fold in stiff egg white, add meat, onion and parsley. Drop in hot fat and cook 3-5 mins. Serve with hot veges.

Source: Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.7 ['Potpourri' insert].

Baked Apples in Cream

10 medium apples, 3/4 cup sugar, 1 cup water, 1/2 cup morello cherry preserves, 4 egg yolks, 4 tbspn icing sugar, lemon peel, 4 egg whites, 2 tbspn breadcrumbs.

Method: Wash, peel and core apples. Parboil in water and sugar. Drain and arrange on greased fireproof dish. Fill apples with drained preserves. Cream egg yolks with icing sugar and grated peel. Beat egg whites, combine with creamed yolks and crumbs. Cover apples with this cream, place in mod. oven, cook until tender. Serve immediately.

Source: contributed by R. Maas in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11 ['Potpourri' insert].

Tuna Pie

Combine 1&1/2 cups crushed cheese biscuits (Golden Cheese) and 2 oz melted marg. Press into pie plate, saving few crumbs for topping.

Filling:- 8 oz can tuna, 1 cup carnation milk, 2 beaten eggs, 1/2 cup grated cheese, 1 onion finely chopped and sauteed in butter, green pepper (optional). Combine and pour into tart case. Sprinkle with crumbs. Bake mod oven 30 mins until set.

Source: contributed by E. Dodd in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.3 ['Potpourri' insert].

Egg Mornay

6 hard boiled eggs, 1&1/2 cups cooked macaroni, 1/2 cup red pepper chopped. 1 pkt cheese and leek soup, 1 pint milk.

Method: Mix the soup with the milk and stir until thickened. Add other ingredients, simmer 5 mins.

Source: Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.3 ['Potpourri' insert].

Noodle Stuffed Loaf

Loaf:- 2 cups coarse breadcrumbs, 1kg mince meat, 1/4 cup finely chopped onion, salt, pepper, 1 beaten egg.

Filling:- 1 pkt Maggi 2 min noodles curry flavour, 30g melted butter, 1/2 cup chopped red capsicum, 120g sliced mushrooms, 1/4 cup chopped parsley, 1/2 cup peas, 1/2 cup grated cheese.

Method: Combine loaf ingredients, mix well. Cook noodles in water, drain. Sprinkle sachet over, then add other ingredients. Place half loaf mixture into greased loaf tin. Spread filling on top then cover with remaining loaf mixture. Bake 350deg. for 1 hour. Serve hot or cold.

Source: contributed by J. Davill in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.7 ['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.

Egg Combo

Beat 12 eggs and 1/2 cup water mixed with 1 pkt cream chicken soup, salt and pepper. Place in frypan 300 deg. As egg mixture is cooking lift sides and allow uncooked mixture on top to flow underneath, cooking with margarine as required. When top egg mixture is nearly cooked, add chopped and browned cubes of bread, onion, pepper, bacon. Add small tin flaked drained tuna, small can 7 veg mix drained, slices of tomato, gherkins, sprinkle over parsley and grated cheese. Cook until cheese has melted. (Cook with lid on frypan.)

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11.

Curried Egg Mornay

Boil together 1 pkt chicken noodle soup and 1&1/2 cups water for 7 mins. Melt 1 oz marg and 2 tspn plain flour and 1 small dspn curry powder and 2&1/2 cups of milk (add more milk if desired)[,] stir until boiling. Mix in soup and bring to boil again. Add 6-8 chopped hard boiled eggs and 1 tbspn chopped parsley. Place in casserole and top with cubes of buttered bread, bake until golden.

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.6.

Golden Syrup Dumplings (Horse Shit Pudding)

1 T butter
1 egg
1 cup water
1 T butter
1 cup S.R. flour
a little milk
1/2 cup sugar
1 T golden syrup

Method: Rub 1 T butter into S.R. flour. Beat egg with a little milk, then mix into flour & form dough. Divide the mixture into balls and drop into boiling syrup made of water, 1/2 cup sugar, 1 T butter & golden syrup. Simmer for 20 minutes.

Source: contributed by Dale Weckert 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.43.

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.

Curried Meat Loaf

3 plums
1 T plum jam
750 g hamburger steak
1 T coconut
2 T sultanas
1 grated onion
2 t curry powder
1 cup breadcrumbs
2/3 cup evaporated milk
1 beaten egg
salt & pepper

Method: Simmer plums in water until tender, remove skin & chop flesh into small pieces. Put meat, plums, jam, coconut & sultanas into a bowl. Fry onion until soft, add the curry powder, stir over low heat for a minute, add to meat. Stir in crumbs, milk, beaten egg, salt & pepper. When blended, turn into a meat loaf tin & bake in a moderate oven about 1 hour. Leave in tin for 5 mins, pour off fat & turn out. Cool loaf & chill well, serve with fruit chutney & rice salad.
Serves 6-8.

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.13.

Champagne Oyster Puffs

36 oysters
4 puff pastry sheets
1 beaten egg
1/2 cup oyster liquor
2 egg yolks
1 tbspn cream
1 bottle champagne - (1/4 cup for recipe and the rest to drink)

Take a sip of champagne. Partly defrost pastry sheets and cut each into 6 rectangular pieces. Transfer to lightly buttered baking tray. If you do this successfully, take another sip of champagne.

Score pastry with diagonal knife lines. Glaze with beaten egg and bake in hot oven 15-18 mins. until golden. Transfer to cake rack. Place egg yolks and cream into saucepan with 1/4 cup oyster liquor. Put rest of oyster liquor and oysters into another saucepan and warm through. After another sip of champagne, add 1/4 cup of same to cream and yolks. Whisking briskly, heat this mixture until it begins to thicken, but do not allow it to get too hot. As soon as sauce is thickened, strain into a jug.

Add warmed oysters to sauce. Spoon mixture onto half of pastry sheets on individual plates. Top with other pieces of pastry. Reheat and serve immediately, remembering to drink the rest of the champagne with the meal.

Source: Contributed by Jane Jordan (Victor Harbor) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.92.

A Nice Way of Using Cold Potatoes

Make a sauce of a tablespoon of gravy, a spoonful of grated cheese, an ounce of butter, the well-beaten yolk of an egg, pepper, salt, nutmeg, and the juice of a lemon to taste. Stir all these over a slow fire -- till nearly boiling -- not quite -- and the sauce is thick. Then put a layer of potatoes in a buttered pie dish, cover with the sauce, then another layer of potatoes, and so on till the dish is full. Cover with grated cheese and breadcrumbs mixed, bake for half an hour, and serve hot.

Source: The Liberals' Cookery Book being Good and Tried Recipes contributed by Ladies from all parts of South Australia, edited by Racey Schlank (Adelaide: Shipping Newspapers Limited [for the Adelaide Women's Branch of the Liberals' Union], 1912), p.47.