Pineapple Bowl

1 Pineapple; 2 Firm Bananas; 1 Avocado; 1 Cup Brandy or Rum; 8 ozs. Sugar; 1 oz. Butter; 1/4 Pint Claret.

Method: Cut pineapple in half, lengthwise. Remove flesh in 1" wedges. Place these in oven-proof dish and sprinkle with brandy or rum. Place in slow oven for 15 minutes. Cool. Cut avocado into 8 pieces and sprinkle with a little lemon juice to prevent discolouration. Heat butter in pan. Add sugar and claret. Cook for 10 minutes. Add banana pieces and allow them to stand in this mixture for 30 minutes. Turn frequently. Arrange fruit pieces in the pineapple shell. Chill. Serves 4.

Source: contributed by Mrs. J. L. Jenkins in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.52.

Minted Pineapple

Put some diced pineapple in a sealed container with chopped mint and a small quantity of Creme de Menthe liqueur. Refrigerate and shake several times to colour all the pineapple. Make the morning required.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.79 ['Hors d-oeuvres']

Fresh Pineapple Dessert

Peel and slice fresh pineapple [centre removed]. Mix the following well:
    Honey
    Chopped nuts
    Cottage cheese
Put into centre of rounds of pineapple and sprinkle with nuts.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

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

Orange and Onion Salad

oranges sliced

onion sliced

pineapple sliced

sugar

pinch of salt

vinegar to taste

grated cheese

Method: Place a layer of fruits and onion in salad bowl. Sprinkle with sugar, salt and vinegar and repeat layers. Top salad with grated cheese.

Source: contributed by Kangaroo Island Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.73.

Mint Julep

4 tablespoons grated pineapple
2 drops essence of peppermint
1 cup orange juice
1 cup lemon juice
1 cup grape juice
3 cups water
1 cup sugar

Method: mix thoroughly, chill and garnish with a sprig of mint.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998).