Candied Figs

6 lbs figs, 4 lb sugar, 4 cups water. Bring syrup to boil, drop figs in and boil gently for 4 hours. Remove and drain figs, put out in sun for several days, then roll in castor sugar, press flat and pack in airtight jar.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.54.

A Scripture Christmas Cake. How to make a Novel Tea Dainty from Biblical Ingredients.

Four cupfuls and a half, I. Kings iv. 22; half a pound, Judges v. 25; two cupfuls, Jeremiah vi. 20; two cupfuls, Nahum iii. 12; two cupfuls, I. Samuel xxx. 12; two cupfuls, Numbers, xvii. 8; two teaspoonfuls, I. Samuel xiv, 25; to taste, II. Chronicles ix. 9; six, Jeremiah xvii. 11; one cupful and a half, Judges iv. 19; two teaspoonfuls, Amos iv. 5; one pinch, Leviticus ii. 13. Directions, Proverbs xxiii. 14. Bake one and a half to two hours. Baking powder can be used instead of yeast. 

Source: Ideal Recipe Book for use of Currants, Raisins, Sultanas and Grapes. Also Recipes for Refreshing Fruit Beverages and Party Drinks. Issued by Woman's Christian Temperance Union of South Australia. Fifth Edition (Adelaide: n.d. [?after 1933]), p.9.

Broken Hill Pudding

(use as Xmas pudding)

2 cups S R flour

1 cup raw sugar

1 dstspn carb soda dissolved in 1 cup boiling water

1 cup currants/dates or figs

little lemon essence & peel

1 lge tblspn butter

2 tblspns jam

Method: For richer pudding add sherry[,] mashed banana or grated apple. Mix all together & boil or steam for 2&1/2 hours.

Source: contributed by Judy McIntyre in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.69.

Jellied Plum Pudding

A little something from the archives... 

Place in a saucepan and bring to boil 1&1/2 pints milk and 3 tbls cocoa. Add 1/2 cup raisins, 1/2 cup currants, 1 cup brown sugar, 1/4 cup chopped peel, 1/4 cup nuts, 1/2 cup dates or figs, 1/2 tsp vanilla, pinch salt and 1 tbls brandy. Allow to cool considerably, then add 3 dsp powdered gelatine dissolved in 1/4 cup hot (not boiling) water and add to mixture. Place into wetted mould and set firmly in a cold place. Serve with wine sauce. 

Source: contributed by M. Zwar in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.6.

Pickled Vegetables: Figs

Soak as many figs as you can cover with 4.8 litres vinegar for three days, then pour off the vinegar and add to it 1 kg sugar or treacle, 1/4 teaspoon cayenne pepper, 125 grams salt, 60 grams each of allspice, ground cloves and ground ginger and boil for 1/4 hour. Pour over the figs while boiling and cover jars.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.15.

Jellied Plum Pudding

Place in a saucepan and bring to boil 1&1/2 pints milk and 3 tbls cocoa. Add 1/2 cup raisins, 1/2 cup currants, 1 cup brown sugar, 1/4 cup chopped peel, 1/4 cup nuts, 1/2 cup dates or figs, 1/2 tsp vanilla, pinch salt and 1 tbls brandy. Allow to cool considerably, then add 3 dsp powdered gelatine dissolved in 1/4 cup hot (not boiling) water and add to mixture. Place into wetted mould and set firmly in a cold place. Serve with wine sauce.

Source: contributed by M. Zwar in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.60.

Pintadeau Sauce (for Roast Poultry or Pork)

Method: Place in saucepan:

2 tablespoons malt vinegar
2 tablespoons brown or raw sugar
2 crumbled chicken cubes
1 cup water
black pepper
peeled zest of 4 oranges and 3 lemons (use potato peeler)
1/2 cup orange juice
1/4 cup cherry brandy.

Simmer for 15 minutes and let stand for another 10 to 15 minutes. Strain and add:

grated zest of 2 small oranges and 1 lemon
1 level teaspoon Vegemite

Thicken with a little cornflour mixed with water. Add:

2 heaped tablespoons seeded raisins
1 jar drained pitted sour cherries
1 tin drained whole apricots
1 tin preserved figs
1 tablespoon brandy
thin slices of 2 large oranges blanched in boiling water and peeled

Set aside until serving time, then add 2 or 3 tablespoons of toasted almonds and enough brandy to adjust to own taste. Serve with little new potatoes and green French salad. This sauce can be prepared a day or two beforehand if wished.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.11.