Malt Fruities

18 finely crushed malt biscuits, 15 marshmellows, 4 oz glace cherries, 2 oz raisins, 2 oz chopped nuts, 1 oz preserved ginger, 1/4 tspn vanilla, 1/2 can condensed milk.

Method: Cut marshmellows and cherries in halves, chop nuts and ginger. Mix well together with remaining ingredients. Shape into long roll, roll in coconut. Wrap in waxed paper or foil and chill. Keep in refrigerator and use as required. Cut into slices about 1/4 inch thick.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.47.

Celebration Icecream Cake

1 cup powdered milk

2 cups water

400g can condensed milk

1 vanilla junket tablet dissolved in 1 tbspn. water

1 tspn. vanilla

1&1/2 tbspns. gelatine

3 tbspns. water (extra)

125g sultanas or raisins

60g crystallised ginger

60g glace cherries

60g slivered almonds

1/3 cup brandy

1 cup cream, whipped

Method: In a saucepan combined powdered milk, water and condensed milk. Mix well. Heat over low heat until just warm, remove. Stir dissolved junket tablet and vanilla into warm milk. Soften gelatine in extra water, stir into milk mixture, combine well. Pour into shallow tray and refrigerate until set. Turn into a large chilled bowl and beat on high speed for 10 mins. (The mixture will increase in bulk.) Combined fruits, nuts and brandy and fold into icecream. Gently fold in whipped cream. Pour mixture into a 23cm greased and lined spring form tin. Cover with foil, freeze overnight. To serve, release sides of tin and slide onto plate. Decorate with whipped cream and glace fruit. Serves 8-10.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.110.

Brandied Ginger Balls

1 packet milk coffee biscuits crushed

2 tablespoons cocoa

1 tin condensed milk

5 tablespoons preserved ginger chopped

3 tablespoons raisins chopped

3 tablespoons almonds chopped

4 ozs. (112g) copha

3 tablespoons brandy

Method: Melt copha, combine all ingredients, mix well, form into balls, toss in coconut, chill and store in airtight containers.

Source: contributed by W. Oats (Ceduna Lodge, No. 101) 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.83.

Stuffed Prunes

Prunes
Preserved ginger
Non-fat cottage cheese

Method: Remove stones from prunes and spoon cottage cheese into the cavity. Top each piece with a piece of ginger.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.7.