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.

Christmas Cheesecake

Base:

1 cup biscuit crumbs

60g melted butter

Combine ingredients & press into a 22cm pie dish with the back of a large spoon. Chill.

Filling:

250g cream cheese

200ml natural yoghurt

1 pkt lemon jelly

1 cup boiling water

Beat cream cheese & natural yoghurt together. Dissolve lemon jelly in boiling water, cool then stir into yoghurt/cheese mixture. Refrigerate until starting to thicken, spoon onto biscuit layer and chill until set. For decoration, make one red or green jelly in one cup of boiling water, pour into a shallow tray. Allow to set then cut into Christmas shapes with a sharp knife or biscuit cutter. Place shapes on top of cheesecake. Any remaining jelly can be used as additional decorations if desired.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.50.

Paron med Myntasas (Pears in Mint Cream)

Large can pears

1/2-1 pint cream

3 tablespoons mint liqueur or a dew [sic] drops peppermint oil and 1 drop of green colouring

1 oz. semi sweet chocolate

6 oz. black grapes

Method: Drain pears and arrange on platter. Whip cream flavoured with liqueur and spoon onto pears (keeping shape of pears). Sliver the chocolate at room temperature with a potato peeler and sprinkle on pears. Garnish with grapes and set in fridge 2 hours or more. Serve with green lime jelly and ice cream.

Source: contributed by Mrs. Jean Last, Auxiliary Organiser in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.37.

Sultanas in Green Lime Jelly

1/2 lb. sultana grapes (large)

1 pkt. green lime jelly

2-3 tablespoons crème de menthe

1 bottle dry ginger ale (1 pint)

Method: Make up jelly using 1/2 pint hot ginger ale, then add other 1/2 pint cold. As jelly sets, add grapes. Top with whipped cream and serve with icecream.

Source: contributed by Mrs. L. Bungay in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Adelaide: 1971), p.35.

[The fate of the crème de menthe is unknown. Did the cook drink it?]

2009: celebrating a blogging anniversary by revisiting some classics.