Super Kids Tarts

wholemeal bread slices
1 egg white
2 Tblsp TONE skim milk

Method: Cut circles from bread to fit into metal patty tins. Beat egg white and milk in a bowl. Brush both sides of bread circles with the milk mixture and press into lightly oiled patty tins. Bake at 190°C until crisp and golden. Use any of the following fillings or make some of your own choice:

Tuna: fill tarts with tuna (preheated), and top with sprinkle of grated LF [low-fat]-cheese. Place under griller to melt cheese.
Baked Beans: fill tarts with hot baked beans.
Ham and Corn: dice a little lean ham and stir into canned creamed corn. Heat this mixture then fill tarts.
Banana: heat mashed banana, sultanas and 1 Tblsp of fruit juice in a saucepan and serve in hot tarts.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.22.

Witches Hell Brew

1&1/2 bottles white wine

1/2 bottle sherry

Tin fruit juice to taste

Large bottle Soda Water

Method: Mix all together. When ready to serve, add a piece of dry ice (carbon dioxide, frozen) and it will steam!

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.10.

Carnation Milk Delicacy

1 tin Carnation milk (after 1 day in refrigerator)
1/2 cup sugar
6 big tspns gelatine soaked in cup of fruit juice
Flavouring to taste
Pinch of salt

Method: Mix with Mixmaster until it rises to top of basin like cream; lastly add the soaked gelatine, & beat vigorously until well mixed. Have dishes ready & put half in each. When set firmly, place one on top of another, & decorate as desired with pineapple, cream & bananas, etc. Set in refrigerator.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.26.