Australian Coffee Cake

4oz. butter, 4oz. sugar, 2 eggs, grated rind of 1 lemon, 4oz. S.R. flour, 2 oz. Nurses' cornflour, 1/2 cup milk, pinch salt, cinnamon and brown sugar.

Method: Cream the butter and sugar, add eggs one at a time, beating well; add lemon rind and then sifted flour and salt alternately with the milk. When blended turn into greased sandwich tin and sprinkle the top with cinnamon and sugar. Bake in a moderate oven for 35 minutes.

Source: contributed by Mrs. O. Dankel in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), pp.38-9.

Mock Pound cake

1lb flour, 2 cups brown sugar, 1 cup milk, 1lb sultanas, 3/4lb dates, 1/2lb butter, 4 eggs, 4oz lemon peel, 1 hpd. teaspoon carb soda, 2 teaspoons mixed spice.

Method: Beat butter and sugar to a cream, add eggs one at a time (unbeaten), then flour, milk, fruit and 3/4 glass wine if desired. It is best to use half plain flour and the other half S.R.

Source: contributed by Mrs. H. Henschke in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.47.

Hare Haselet

A very economical dish, for districts where hares are plentiful.

Cut meat off the bones and mince; add 1/4 loaf of bread, 1/2lb. bacon, onion -- all minced; 1 cup flour and season well with dried herbs; pepper and salt. Mix well together and form into 2 big rolls; put into greased meat dish with a slice of bacon on each roll, and cover with another dish; bake in moderate oven about 2 hours. Eaten cold, this is delicious.

Source: contributed by Mrs. O. Brettig, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.5.

Mock Strawberry Jam

6lb cherry rhubarb, 6lb sugar, 1 large tin pineapple or fresh pineapple if preferred. Cut rhubarb in very small pieces, spinkle with half of the sugar and leave overnight. Shred pineapple, sprinkle with 1 tablespn. sugar, also leave overnight. Next day bring rhubarb to the boil (add no water), add rest of sugar and pineapple. Boil until it sets -- about 1 hr.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.80

Vanity Fair

2 tablespoons butter, 1 cup sugar, 3 eggs, 2 cups S.R. flour, 1 cup milk, pinch salt.

Beat butter and sugar together, add the eggs and milk and lastly the flour and sprinkle with the following; streusel, 1 tablespoon butter and 2 tablespoons plain flour; rub together until lumpy, then add 1 tablespoon sugar. Bake 1/2 hr slow oven.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.52-3.

Cabin Fingers

Place 1/2lb. crushed coffee biscuits, 1 tablespoon cocoa and 1/2 cup nuts in a basin. Fruit may be added.

Then stir over fire 2oz. sugar, 1/4lb. butter and 1 well-beaten egg until sugar is dissolved. Pour over mixture. Pour into shallow dish and press down hard. Leave till next day to set.

Source: contributed Mrs. A. A. Henschke, Lobethal and Mrs. H. Henschke, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.67.

Cheese Busters

Take 8oz. plain flour, 2 tablespns. butter, 3 tablespns. grated cheese, pinch cayenne, salt to taste, and mix with 1/2 cup of milk and water in equal parts.

Roll out very thin and cut into large squares. Bake well in a fairly hot oven. When serving spread with butter.

Source: contributed by Lois Kleinschmidt in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.68.

Finger Biscuits

2 cups S.R. flour, 1/2 cup sugar, 1/4 cup butter, 1/2 cup milk, 2 eggs - use yolks only, keep whites for icing. Rub butter into sugar and flour; beat yolks and add milk; mix all together. When a nice stiff paste, roll out thin. Beat whites of eggs, add icing sugar till thin enough to spread. Sprinkle with chopped almonds or cocoanut; cut in finger shapes and bake quickly.

Source: contributed by Mrs. O. Brettig, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.70.

Iced Vo Vo Biscuits

Sift into a bowl 6oz S.R. flour and rub in 4oz butter, lard or dripping, add 4oz sugar and mix to a firm paste, with 1 egg. Roll out on board to a biscuit thickness and cut in shape. Bake on a greased oven tray in a moderate oven for 20 mins. When cold spread red jam down centre of each one, and ice with pink and white icing down the sides. Place each one face down into cocoanut.

Source: contributed by Sylvia Hartmann, Charleston in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.73.

Mock Fish

4 eggs, 3 medium sized potatoes, 1 small onion, pepper and salt to taste.

Method: Grate potatoes and onion and then beat in eggs. Mix and fry in hot fat until a nice brown. Parsley or grated carrot is an improvement.

Source: contributed by L. Sinkinson, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.11.

Cleopatra Pudding

1 pint milk, 1 teaspoon butter, 1 cup cocoanut chips, 2 tablespoons sugar, 1 cup biscuits crumbs, 3 eggs, 1&1/2 cups stewed apples (stewed with very little water).

Method: Warm milk and butter; add cocoanut, sugar and biscuit crumbs; separate yolks from whites of eggs and add to the mixture. Pour half of mixture in a greased piedish; spread on the apples and cover with remainder of mixture. Bake for 1/2 hr. Beat egg whites until stiff, add 3 tablespoons castor sugar; place on top of pudding and return to oven until lightly set and a pale brown.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.28.

(Note: on the 'Cleopatra' apple, see https://trove.nla.gov.au/newspaper/article/90620402.)

Mock Goose

Grease a pie-dish well with good dripping, leave a few lumps scattered at bootom [sic]; slice a raw cooking apple, sprinkle very little sugar, then put a layer of sage and onion stuffing; on this put a layer of lambs fry, then a layer of bacon and if the dish is deep enough repeat layers; have the top layer slices of raw potato or breadcrumbs with lumps of butter or good dripping on top. Bake 1&1/2 hrs, and serve with gravy.

Source: contributed by Mrs. P. Wittke, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.7

Spinster Buttons

10 ozs. SR flour

2 eggs

4 ozs. butter

essence of lemon

Method: Rub butter into flour, beat eggs and sugar together, take pieces the size of a walnut, roll in hands and flatten, dip sides in sugar, and bake in oven for 10 minutes.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.75.

Note: sugar omitted from ingredients -

However, see a likely source in the faithful Green and Gold Cookery Book. Containing many good and proved recipes. Seventeenth edition (Revised). Issued by the Combined Congregational and Baptist Churches of South Australia in the interests of King's College (Adelaide, n.d. [?1944]):