Gelatine Ice Cream Dessert

1 packet jelly crystals
1 cup boiling water
1 cup cold water (*or use 3/4 cup cold water and 1/4 cup sweet sherry)
1 pint vanilla ice cream

Method: Dissolve jelly crystals in boiling water and add cold water. Add ice cream by spoonfuls, stirring until melted. Chill until slightly thickened then stir well. Pour into individual dishes or one large bowl. Decorate with fresh fruit (or canned). Chill until set (approximately 1 hour). Makes 7 servings.

Source: contributed by Mrs. W. Hobbs (Secretary A.C.H. Fullarton Aux.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.40.

Fruit-and-Rice Meringue

Put plain boiled rice around the sides of a glass dish. Garnish with nuts or pink sugar. Steam any fruit till cooked, or use preserved or tinned fruits. Sprinkle with preserved cherries chopped in quarters. Place in centre of rice. Decorate with beaten whites of 2 eggs, sweetened.

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.63.

Champagne Punch

1&1/4 cups castor sugar

1&1/4 litres spark[l]ing mineral water

2 measures maraschino

2&1/4 litres champagne

2 measures brandy

2 measures Orange Curacao

Method: Put all ingredients in a large punch bowl containing plenty of ice cubes. Decorate with fruits in season. Serves 15 to 20 people.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.84.

Fruit Curry

1 pint of good curry sauce

1 cupful pineapple cut into large cubes

1 cupful peaches cut into thick slices

1 cupful apple cut into dice

Any other fruit desired, making about 4 or 5 cups full

1/4-lb. cooked rice

1 hard-boiled egg yolk

Chopped parsley

1 lemon

Method: Place the fruit in the curry sauce and cooked gently until tender. Arrange the rice in a border on a flat entree dish. Place the curry in the entree [sic], sprinkle a hard-boiled yolk of egg thickly over it, and garnish with thin slices of lemon and finely chopped parsley. Serve hot as an entree or luncheon dish.

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.21.

Crumble Topping I

3/4 cup cornflakes

1/4 cup coconut

1/2 cup brown sugar

1/4 cup condensed milk

Method: Combine all ingredients and mix well. Sprinkle over any stewed fruit base.

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.

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.

Milk Cake (Uncooked)

14&1/2 oz. can Carnation milk, chilled

2 teaspoons vanilla essence

7 teaspoons gelatine

1/2 cup boiling water

4 tablespoons sugar

Coconut, fruit and cream

Method: Butter 2 sandwich tins and sprinkle with coconut. Beat milk to thicken, add vanilla, sugar and gelatine (dissolved in 1/2 cup boiling water). Pour mixture into tins and set in refrigerator.

Turn our [sic] 1 cake, put fruit and cream on top - repeat with second cake.

Source: contributed by R. Brown in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.64.

Seasoned Cauliflower

1 Whole Cauli

Beef, Sausage or Pork Mince

Bacon

Breadcrumbs

Herbs

2 Eggs

Cayenne Pepper (Pinch)

1 - 2 Cloves Garlic (Crushed)

Method: Blanch cauli for a few minutes. Mince stalks of cauliflower & bacon, stir in with seasoning. Place bacon on bottom of dish, then seasoning. Spread seasoning evenly & pat cauli into seasoning. (bacon can be placed on top if you want.) Bake in moderate oven for approx 30 minutes. Serve with a cheese sauce.

Can be served as a main course.

Can also be served as a vegetarian meal by making a tasty seasoning without meat - fruit & nuts make a nice alternative.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.15.

Champagne Crust

fruit

1/2 cup sugar

60g butter

1 egg

1/2 cup milk

1 cup S.R. flour

Method: Boil enough fruit to half fill medium sized pie dish. Mix together sugar, butter, egg and milk. Stir in 1 cup flour. Pour over fruit which must be boiling. Cook 30 minutes in hot oven 240C.

Source: contributed by D. Craig in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.69.

Tropical Salad Appetiser

Place the following on toothpicks:

Pieces of fruit
Frankfurts
Kabana sausage
Cheese

Stick toothpicks into orange halves and serve on lettuce leaves.

Source: Mantle of Safety Cookbook 2 (Pt Augusta: The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., c1987), p.11.