Artichoke Ring with Green Peas

1 oz. flour
1 oz. butter
1/2 cup cream
1 teaspoon grated onion
1/2 teaspoon salt
4 egg yolks
1/2 cup fine cracker crumbs
2 cups artichoke hearts (I have found for this recipe that tinned artichokes are more successful than fresh ones)
Lemon juice
4 egg whites
Buttered green peas

Method: Make a thick white sauce with butter, flour and cream. Cook until thick, add grated onion and salt and allow to cool slightly, stir in four lightly beaten egg yolks, add crumbs and mashed artichoke hearts and lemon juice to taste. Beat the four egg whites until they are stiff and fold into the artichoke mixture. Pour the mixture into a buttered ring mould, set the mould in a pan of warm water and bake at 350 deg. for 45 minutes or until set. Remove the ring mould from the oven and allow to set a few minutes, unmould onto a heated platter and fill the centre with buttered green peas.

Source: contributed by Mrs. T. B. Simpson, Leabrook, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.9.

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.

Asparagus -- Spears

Mash up 1 maggi chicken cube or any other chicken stock cube, 1 level dessertspoon gelatine. Cut top off tin asparagus spears - put a little juice into cup with gelatine and cube (mashed), let stand a little while, put over boiling water to dissolve (liquid). Pour rest of juice into jug, then pour back into tin. Fridge 3 hours. Use old fashioned tin opener - air causes asparagus to slide out easily. Place on lettuce leaves and decorate with tomato rings.

Source: contributed by Maxine Crawford (Adelaide Lodge, No. 2) 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.93.

Chocolate Rough Eggs

100g copha, 3/4 cup icing sugar, 1/3 cup coconut, 2 level tspn sifted cocoa, 1&1/2 cups rice bubbles finely crushed.

Method: Melt copha gently, then mix with sifted dry ingredients. When almost cold, press into moulds. Place in fridge to set hard. (approx 1/2 hour). Trim excess chocolate from rims. Carefully run a thin bladed knife around edge of mould. Egg will then fall out of mould.

Source: contributed by T. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.9 ['Potpourri' insert].

Luncheon Sausage Mould

3 cups minced luncheon sausage (fritz)
1 pkt chicken noodle soup mix
2 Dspn gelatine
1 Dspn parsley

Method: Make soup using only 2 cups water, while soup is still hot add gelatine & stir well until dissolved. Add parsley & minced meat. Fill mould & chill until set.

Source: contributed by Norma Schopp in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.17.

Rabbit Mould

2 dessertspoons (1/2 oz.) Gelatine
2 cups (1 pint) water
1 onion
1/4 lb. bacon
4 cloves (remove blossom end)
1 rabbit
1/4 cup hot water
Pepper and salt
1/2 teaspoon nutmeg

Method: Place prepared rabbit in saucepan with cold water, pepper, salt, cloves, sliced onion, nutmeg and bacon and other spices available. Cook until tender. Remove bones, cut meat into thin slices, arrange with bacon in mould or basin. Dissolve gelatine in hot water, add to stock and strain into mould. Garnish with shredded lettuce and salads available. Sliced hard-boiled egg may be included as an ingredient.

Source: contributed by Mrs. L Newman in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.32

Home-Made Camp Pie

One lb. steak, 1 cup bread crumbs, 1/2 nutmeg, 1/2 cup water, pepper and salt. Mince steak well; mix all together, put in a mould and steam for 2 hours. To be eaten cold.

Source: contributed by Minna Karutz in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.19.

Chicken & Tomato Mousse

1 packet Continental Savoury Tomato with Noodles Soup
1&1/2 cups water
4 teaspoons gelatine
1/2 cup hot water
1/2 cup cream
1/4 cup mayonnaise
2 cups cooked chicken
3/4 cup diced celery

Method: Make up soup using 1&1/2 cups water only. Simmer 5 minutes, then cool. Sprinkle gelatine into hot water, stir till dissolved. Add to soup with cream and mayonnaise. Mix chicken and celery into mixture. Pour into wetted mould and refrigerate till set. Remove from mould, decorate and serve.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.35.

Salmon or Tuna Mould

1 tin salmon or tuna, 1 cup mashed potatoes, 1 egg, boiled rice, curry sauce, pepper and salt.

Bone the salmon, add potatoes and beaten egg, pepper and salt to taste. Put mixture in pudding basin and steam 3/4 hour. Turn it out, put border of rice round and pour curry sauce over.

Curry sauce: 1 tbsp. butter, 1 tbsp. flour, 1 heaped tsp. curry powder, 1 cup milk. Melt butter, blend in flour and curry, add cup of milk and stir over fire until it thickens.

Source: contributed by Mrs A. H. Burrows in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.15.

Ham Mousse

1 lb boiled ham

1/2 lb liver pate

5 tspns cold water

1&1/2 level tabspns gelatine

1/2 pint very hot water

10 oz can condensed consomme

tomato wedges and asparagus for garnish

sliced radishes

2 level tspns paprika

1-2 tspns port

1/2 pint cream

salt and pepper

Method: Mince ham and fat, mix in pate thoroughly. Put cold water into jug, sprinkle with gelatine and leave a few minutes until mixture becomes spongey. Pour over the hot water and stir until gelatine has dissolved. When cool, but still liquid, stir in the consomme. Pour 1/4 pint of consomme liquid into mould, arrange radish slices decoratively over the bottom and leave to set.

Meanwhile, add remainder of the consomme to the ham mixture[,] stir in port and cream. Taste and add salt and pepper to taste. Leave to half set, then carefully spoon the mixture over the jellied base. Leave mould in refrigerator to set. To serve, quickly dip the mould into hot water, put serving plate on top and invert on to the dish.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.8.

Jellied Salmon

1 pkt. lemon jelly crystals, 1 tbsp. gelatine, 3 tbsp. water, 1/4 tsp. salt, 1 lb tin salmon, 1/4 cup green capsicum strips, celery curls, 1&1/2 cups boiling water, 3 dsps. lemon juice, 3 dsps. vinegar, 1 cup cooked peas, 3/4 cup diced celery, 1/4 cup thinly sliced unpeeled cucumber.

Method: Make up jelly in usual way, form into large mould, rinsed with cold water, put in refrigerator to set. Soften gelatine in cold water, dissolve in boiling water, add vinegar and lemon juice, salt. Chill until partially set, add salmon, drained and broken, add veg., mix carefully, pour over set jelly and chill. Serve with tomatoes, hard boiled eggs, lettuce, cucumber and mayonnaise.

Source: contributed by Mrs. E. Davies in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

A Delicious Pudding

2 cups hot Water

3 tablespns. Cornflour

1 cup Sugar

Juice of a Lemon

3 whites of Egg

Pinch of Salt

Method: Mix the cornflour with a little cold water, pour on the hot water, add sugar and lemon juice; boil the whole for a few minutes. Beat the whites of 3 eggs to a stiff froth, add to this the hot cornflour by spoonfuls, the whole beaten together. Turn into a mould, when cold turn out. The yolks of egg used for a custard with 1/2 pint of milk, and poured round the mould.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.25.

Salmon Mousse

2 & 1/2 dessertspn gelatine

1 & 3/4 cups hot water

1 teaspn salt

2 tabspn white vinegar

2 gherkins, finely diced

chopped olives (6)

1 tabspn green pepper diced

1/2 cup mayonnaise

1/2 cup whipped cream

16 oz can salmon

Method: Dissolve gelatine in water, add salt, chill. When slightly thickened beat until consistency of whipped cream. Fold in vinegar, gherkins, olives, green pepper and then mayonnaise, cream and flaked salmon. Mix and turn into fish-shaped mould if you have one. Chill until firm. Turn onto a bed of shredded lettuce and watercress. Garnish with green mayonnaise. Serve with cucumber and tomato salad.

Source: contributed by Maurine Flint in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.79.

Cold Jellied Christmas Pudding

1 packet raspberry jelly

1 teaspn cinnamon

1/4 teaspn spice

1 pint hot water

3/4 cup prunes

3/4 cup raisins

1/4 cup almonds

1/4 cup mixed peel

3/4 cup corn flakes (crushed)

1 tablspn brandy

Method: Combine spices with fruit and wine overnight. Partly set jelly, add all other ingredients, reset mixture. Serve with cream or ice cream.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.40.

Jellied Plum Pudding

1/2 lb prunes, 2 cups water, small stick cinnamon, 3 tspn gelatine, extra 1/2 cup cold water, 4 oz chopped dried figs, 3 oz seedless raisins, 1/2 cup sugar, juice of 3 oranges and 2 lemons, 3 tbspn sweet sherry, 2 oz chopped glace cherries, 2 oz chopped blanched almonds.

Method: Place prunes, cinnamon stick and water in saucepan, bring to a boil, and simmer until tender. Remove stones and chop prunes. Reserve 3/4 cup hot prune juice. Soften gelatine in extra cold water and dissolve by pouring on reserved hot prune juice. Combine prunes and gelatine with all remaining ingredients, mix well, pour into 3 pint pudding mould. Chill until set, overnight if possible.

Source: contributed by Vera Hentschke in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.25.

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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.

Ham and Tongue Mould

Four sheeps' tongues, 2 or 3 slices bacon or ham, 2 teaspoons gelatine, 1 tablespoon chopped parsley, hard-boiled eggs, pinch pepper.

Method: Boil tongues until tender; remove skin and bones and put through mincer with the boiled bacon or ham.

Dissolve gelatine in one cup of liquid in which tongues were boiled. Add to the mince with parsley and pepper. Line a mould with slices of hard-boiled egg and fill with the tongue mixture and allow to set firmly.

Source: contributed by Mrs D. Ward (Crystal Brook) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [Jan. 3].

Savoury Chicken Charlotte

6 slices stale bread, 1 egg, 1/2 cup milk, browned crumbs, 2 cups thick white sauce, 3 cups cooked diced vegetables (peas, carrots, parsnips, celery), 1.1/2 cups minced cooked chicken, 1/2 cup minced ham, 1 tablespoon chopped parsley, 1 tablespoon grated onion, salt and pepper to taste, bacon rolls, tomato slices and parsley to garnish.

Method: Grease well a 20 cm tin, coat with browned crumbs. Remove crusts from bread, cut into finger lengths, dip in beaten egg and milk. Line sides of tin lightly, standing fingers upright. Combine sauce, vegetables, ham, onion, salt and pepper. Fill half into prepared tin, cover with diced chicken and parsley, then balance of sauce and vegetables. Pour remaining egg and milk over the top, allow to soak into mixture. Sprinkle top with browned crumbs, bake in moderate oven 45 to 50 minutes. Allow to stand 15 minutes before turning out. Turn out on to hot dish and garnish with bacon rolls.

Source: contributed by Mrs R. L. Baker (Myponga South) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 11 - "First Prize"].

Rabbit Mould

1 Rabbit

2 dsspns Gelatine

2 cups Water

1 Onion

Salt and Pepper

Method: Soak rabbit in salted water for 1 hour. Divide into joints and place in saucepan with water, pepper and salt, sliced onion, and cook until tender. Remove bones, cut meat into small pieces and arrange in mould or basin. Dissolve gelatine in hot stock and pour over rabbit. Place in refrigerator until set.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.131.

And, from the archives:

Rabbit in Apricot Nectar

1 Rabbit

1 tin Apricot Nectar

1 pkt French Onion Soup

Method: Soak rabbit in salted water for 1 hour. Place in casserole dish, sprinkle with soup mix and add apricot nectar. Cook in moderate oven till rabbit is tender, approximately 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p. 159 

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Fe[i]joa Cake

2 x 8" sponge tins, thickly greased with butter. Coat sides and bottom with cocoanut.

Beat 1 tin Carnation milk with 2 teaspoons vanilla until thick, add 4 tablespoons castor sugar and beat.

Dissolve 7 teaspoons gelatin in 1/2 cup boiling water, add to mix and beat. Add pulp of several Fe[i]joa and set.

Make lemon jelly with juice from tin of tropical fruit salad. Add a little of the fruit.

Join with cake mixture and cover with cream.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.52.