Hawaiian Coolee

1 lge can unsweetened pineapple juice
1 whole cardamon pod
1/8 tsp ground mace
1/8 tsp ground cinnamon

Method: Bring ingredients to boil. Remove cardamon pod before serving. Serve hot or cold.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.73.

Steak or Mutton Paste

1 lb. (500g) steak or mutton (free from fat and skin), cut from anywhere on sheep or beast.

1/4 lb. butter

1/2 teaspoon mace

1/2 teaspoon anchovy sauce

1/2 teaspoon grated nutmeg

pepper to taste

Method: Cut meat into pieces and put into basin, or double boiler, with other ingredients. Put lid on and steam for 3 hours. Remove meat and mince, then mix well with liquid. Pour into jars with screwtop lids.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.124.

Jesser's Roo Recipe That Tastes Great

Dip the meat in plain flour, brown in butter with onion, salt and pepper. When browned add about one litre of stock, or water, and simmer. Add four cloves, a blade of mace, one sprig of thyme, six peppercorns in a muslin bag, two rashes of bacon and the rind of one lemon. Simmer gently for about two hours until the meat is tender. When cooked, remove the bag of herbs, add two glasses of port and thicken, or reduce, to taste. Serve with your favourite vegies.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.97.

Crab Triangles

250 gms Filo Pastry

125 gms butter

CRAB FILLING

6 green Shallots

1 tlbspn Madeira or Dry Sherry

2 Hard Boiled Eggs (optional)

1 tlbspn Chopped Olives

45 gms Butter

250 gms Crab Meat

1 Egg Yolk

Salt & Pepper

BECHANNEL [sic] SAUCE

1/3 Cup Milk

Sliced Onion

Few cracked Peppercorns

Some Mace (optional)

1/2 Bay Leaf

45 gms Butter

3 tlbspn Plain Flour

Green Herbs (optional)

Method: Finely chop shallots & saute in butter until softened. Flake crab & remove any bony tissue. Add to shallots with remaining filling ingredients and blend into bacchanal [sic] sauce. Lay filo pastry flat on a damp tea towel and cover with a 2nd tea towel, so pastry doesn't dry out. Melt butter and brush each sheet of filo & fold in half. Cut filo into 3rds. Brush with butter again. Place a large teaspoon of filling in corner and fold into triangles. Brush triangles with butter. Place on ungreased tray and bake in Mod over 190 C for 45 mins or until puffed & golden brown. Serve piping hot. (Can use any Seafood).

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.12.

Plum Soup

4 kg small plums
1 cup white wine
Low fat yoghurt
3 cups low cal lemonade
1 teaspoon mace

Method: Stone plums and stew gently in large pan with lemonade and wine. When cooked add mace. Allow to cool, then puree. Add more lemonade if thinner consistency desired. Refrigerate. N.B. Leftover soup is delicious if set into firm jelly, chopped into pieces and served with vegetable salad.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.