Apricot Chocolate Gateau

1 x 9" sponge
1/2 pint cream
2 tbs drinking chocolate
1 tsp instant coffee
2 tbs apricot jam
juice of 1/2 large orange or some cointreau
1 tbs icing sugar

Method: Freeze sponge cake, then cut into 3 layers. Place bottom layer on serving plate. Mix orange juice or cointreau with apricot jam and cover bottom layer with half this mixture. Beat cream, drinking chocolate, coffee and icing sugar until just stiff. Cover bottom sponge layer with cream mixture. Put on next sponge layer and cover with jam mixture then cream. Put on top layer and cover entire cake with cream. Decorate with walnuts and grated chocolate. Best made day before required and kept in refrigerator.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.31 ['Autumn Menu']

Celebration Cassata (Heavenly)

2 small bricks ice cream (1 white, 1 chocolate), 2 oz glace cherries, 1 oz mixed peel, 2 oz chopped nuts, 2 Tbls liqueur if desired, 6 chocolate peppermint biscuits, 1 12 oz can chilled Ideal milk, 1/4 cup lemon juice, 1 small can frozen orange juice, 1/2 cup sugar.

Method:

Layer I. Line plastic bowl or pudding basin with chocolate ice cream and place in freezer to harden.

Layer II. Whip Ideal milk very stiff. Gradually add lemon juice and sugar. Fold in frozen orange juice (softened). Partially freeze and cover chocolate ice cream.

Layer III. Crush biscuits, chop nuts and fruit. Mix through softened white ice cream and cover Layer II. Freeze overnight.

Serve in wedges or serve the pudding whole at the table, having covered the pudding with whipped cream and decorated with red and green cherries.

Source: contributed by H. Brooks in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.52.