Cheese Canapes

1 cup grated cheese

1 dspn. Worcester sce.

1 egg

1 dspn. butter

Salt to taste

Small pieces of bacon

Fingers of stale bread

Method: Combine the grated cheese with the Worcester sauce, beaten egg and butter. Add pinch of salt. Beat well. Spread a little on each bread finger and top with a piece of bacon. Bake in a moderate oven for 20 minutes or until golden brown. (These savouries can be made well before serving time and will require only browning before serving).

Source: contributed by June Roberts in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.20.

Auntie Vi's Buns

4 ozs. butter

4 ozs. sugar

2 eggs

6 tbspns. milk

8 ozs. S.R. flour

Method: Cream butter and sugar, add eggs separately and beat well. Then alternately flour and milk. Bake on bun trays in quick oven for about 12 minutes.

Source: contributed by Shirley Cox in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.25.

Creamed Beef Delicious

1 lb. lean steak cut fine or 1 lb. mince.

1 slice bacon

1 small onion

1.1/2 cups milk

1 large tbspn. flour

1 tbspn. butter

1/2 tspn. mixed herbs

Pepper and salt

Parsley

Method: Mince or chop onion and bacon small. Fry in butter for five minutes. Mix parsley with steak, add flour, herbs and seasoning. Cook for about 10 minutes, stir in milk and bring to boil. Put in casserole and simmer gently for about one hour. Serve with sippets of toast and sprinkle with parsley. Makes an excellent mornay.

Source: contributed by J. Sheldrick in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.19.

Some Rabbit Recipes for Easter

From the archive, some rabbit recipes for Easter:

Mock Fish

Rabbit in Apricot Nectar

Mock Curried Chicken - Rabbit

Hint (for Creamed Rabbit)
Casserole of Creamed Rabbit

Mornay with Variations

Jellied Chicken

Source: skydrive.live.com via skiourophile 

Savoury Topping

2 tbspns. melted butter

1 hpd. tbspn. pl. Flour

1 cup milk

2 tspns. grated cheese

2 rashers chpd. bacon

1 small onion

1 small sweet gherkin

Salt and pepper

2 hard boiled eggs (chopped)

Chopped parsley

Method: Place melted butter in saucepan, stir in flour and beat together. Add milk, cheese, bacon, onion, gherkin, salt and pepper, hard boiled eggs, and parsley. Cook until thick. Cool and place on biscuits.

Source: contributed by V. Bone in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Layer Casserole

1/2 cup washed rice

1 can whole kernel or cream style sweetcorn

2 medium onions

1 lb. minced steak

3 or 4 rashers of bacon

1 small tin of tomato soup

Method: Put rice in bottom of casserole, cover with drained corn (if whole kernel) and sprinkle with pepper and salt. Mix half tomato soup with 1 cup of water and pour over rice and corn. Place thinly sliced onions over mixture. Add remaining soup and liquid from sweetcorn, spread evenly over mixture. Add meat and cover with chopped bacon. Cooked covered for about 1 hour in moderate oven. Serve with potatoes and green peas as main meal, or as supper dish.

Source: contributed by M. Scriven in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Cheese and Onion Savoury

2 eggs

1 pt. milk

Pinch cayenne pepper

1/2 tspn. salt

Method: Butter some slices of stale bread. Place in pie dish with layer of sliced cheese and chopped onion between layers of bread and butter. Beat eggs with milk and add cayenne pepper and salt. Pour over bread, etc. in pie dish. Top with grated cheese, small dabs of butter and fine bread crumbs. Bake in moderate oven until set and golden brown on top.

Source: contributed by J. Sheldrick in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.17.

Braized Steak with Carrot and Pineapple Sauce

2 lb. thick topside steak

1 cup breadcrumbs

1/2 small finely chopped onion

Pinch of seasoning

1 egg

Salt and pepper

1 dspn. brown sugar

1 carrot (cut into small dice)

1/2 cup pineapple (cut into small dice)

Method: Cut pocket in steak. Mix ingredients together, bind with egg, add a little milk if necessary. Stuff pocket of steak, sew up or fasten with skewers. Braise on bed of vegetables for one and a half hours.

Source: contributed by M. Wicks in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Mock Chicken

1 lb. tripe

1 thick slice of bread

1 tbspn. S.R. flour

1 dspn. lemon juice

Parsley

1 egg

Salt

Method: Boil tripe till tender in water with salt, then mince tripe and bread. Add S.R. flour, lemon juice, parsley and bind with egg, then form into balls and fry.

Source: contributed by M. Bristow in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Mock Yeast Cake

1 tbspn. butter

1/2 cup hot mashed potato

1 cup sugar

1 beaten egg

3/4 cup milk

Little lemon essence and nutmeg

1/2 cup sultanas

2 cups S.R. flour

Method: Beat butter into potato, add remaining ingredients in order given. Place mixture in large cake tin, sprinkle over topping made from: -

1 cup plain flour

1 cup sugar

1/4 lb. melted butter

Little nutmeg or cinn.

Mix all well together till crumbly. Bake in moderate oven.

Source: contributed by T. Pope in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.10.

Tuna or Herring Mornay

1 small tin fish
2 med. size potatoes
1 cup egg noodles or spaghetti
1 tspn. anchovy sauce
1/2 pt. white sauce
Pepper and salt to taste

Method: Cook and mash potatoes. Cook noodles 20 minutes in boiling salted water. Place fish, potatoes, and noodles in two layers in casserole and use 1/2 tspn. anchovy sauce on fish in each layer. Pour white sauce over and place in medium oven for 30 minutes.

Source: contributed by G. Trezise in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.17.

Baked Pineapple Roly-Poly

1 20 oz. can pineapple pieces
2 cups S.R. Flour
2 tbspns. butter
2 tbspns. water
Salt
1 egg
1/2 cup milk

Method: Drain pineapple. Sift flour and salt in bowl. Rub in butter. Beat egg in a cup and add milk. Add to flour and make a scone dough. Roll into a rectangle shape. Spread pineapple over with a little sugar. Roll up like a jam roll. Lift into a greased dish. Pour the pineapple juice over it. Bake about 30 minutes. Serve with custard.

Source: contributed by E. Willoughby in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.4.

Mornay with Variations

1 pint milk
2 ozs. plain flour
2 ozs. marg. or butter
Squeeze lemon juice
1 tspn. curry powder
1 egg yolk
1/2 tspn. salt
Chopped parsley

Method: Melt butter in saucepan, add flour and mix well. Pour in all the milk and stir until boiling, boil 3 minutes. Add raw egg yolk, cayenne, curry, salt, pepper, parsley and lemon juice. Beat well. Add 8 ozs. of any variations. Put in greased ovenproof dish and sprinkle with grated cheese and put in oven until nicely browned.

Variations:
Cooked and drained salmon or tuna
Finely chopped ham
Cooked chopped rabbit
Cooked chopped brains
Chopped sardines
Chopped cooked chicken
Tin drained sweetcorn
Chopped crayfish
Tin mushrooms
Tin drained whitebait
Tin asparagus tips or piece

Source: contributed by J. Gabell in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.21.

Coffee Velvet

1 cup very strong black coffee
1 cup whipped evaporated milk. (Cream is even better when available).
2 dspns. gelatine soaked in 1/4 cup hot water
1/2 cup sugar
2 eggs
1 tspn. vanilla

Method: Beat the egg yolks, add the sugar and pour the hot coffee on to them gradually, stirring all the time. Add the softened gelatine and stir until the mixture thickens slightly in a double boiler or over very low heat. Set aside to cool. Add vanilla and fold in stiffly beaten egg whites, then the whipped evaporated milk. Turn into dish or mould and serve chilled and sprinkled with nuts.

Source: contributed by S. Woods in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.3.

Hawaiian Shortbread

1/2 lb. S.R. flour
1 egg
1 tspn. vanilla
6 ozs. sugar
1/2 tspn. salt
1 tbspn. milk
4 ozs. butter

Method: Cream butter and sugar. Add sifted flour, salt, add beaten egg, milk, vanilla. Stir well till blended. Add extra flour gradually to make stiff dough. Roll out and line two 8" or 10" sandwich trays. Bake in moderate oven.

Filling:
1 dspn. butter
1/2 cup sugar
2 heaped tspns. cornflour
3/4 cup crushed pineapple
2 ripe bananas
1.1/2 tbspns. lemon juice

Method: Put sugar, butter, cornflour and pineapple into saucepan and stir till thick (over low heat) remove and cool. Then add mashed banana and lemon juice. Leave till cold. Spread into shortbreads and decorate with whipped cream or meringue made with 4 egg whites beaten stiffly with heaped tablespoon icing sugar. Pile on top and bake till a light brown.

Source: contributed by B. Cellier in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.7.

Lemon Butter

2 lbs. trombone
2 lbs. sugar
1/4 lb butter or Marg.
4 large lemons

Method: Boil trombone and drain well, and then mash. Melt butter in saucepan. Add grated lemon rind and juice of lemons. Then add trombone and sugar. Boil 1/2 hour, stirring constantly. Bottle and keep air-tight. Will keep indefinitely. May be used as jam.

Source: contributed by T. Hayden in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.28.

Casserole of Creamed Rabbit

1 pint water
1 onion
1/4 tspn. mixed herbs
1/2 tspn. salt and pepper
1 tspn. lemon juice
Dice cooked kidney
Stick of celery
2 carrots
1 parsnip
1 dspn. parsley
Margarine for frying

Method: Wash rabbit well and soak in cold salted water for 1/2 hour. Place in saucepan and simmer until tender (about 1.1/2 hours or 12 minutes pressure cooked) with water. Dice finely the vegetables. Mix with kidney, season with salt and pepper and fry to a light brown. Remove.

Sauce:
1 oz. margarine
2 level tbspns. flour
1 cup milk
1 cup stock (strained from rabbit)
Salt and pepper
1 pinch dried herbs
1 dspn. chopped parsley
1 egg yolk

Method: Melt margarine, add flour and stir to a smooth paste. Add gradually the mixed milk and rabbit stock liquid. Continue stirring. Add salt and pepper, herbs, parsley and lastly beaten egg yolk. Mix flaked rabbit and vegetables and fold in sauce. Remove to casserole dish. Sprinkle with dry breadcrumbs and dot with butter. Cook for 15 - 20 minutes in moderate oven. Garnish with fresh parsley and potato crisps.

Source: contributed by B. White in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.19.