Pineapple Rock Cakes

4 oz. flour, 2 oz. ground rice, 2&1/2 oz. butter or margarine, 2&1/2 oz. castor sugar, 1 level tsp. baking powder, 1 oz. roughly chopped glace pineapple, pinch salt, 1 egg, a little milk if necessary, sprinkling castor sugar.

Method: Sift flour with salt and baking powder. Rub butter into dry ingredients. Mix in sugar, rice and pineapple. Beat egg slightly then add to mixture, adding a little milk if it does not hold together. Put mixture in spoonfuls on greased slide, sprinkling a little castor sugar on each. Bake in hot oven. Makes about 12 cakes.

Source: contributed by Mrs C. Ebsary in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.53.

Modern Christmas Cake

1&1/2 cups whole shelled brazil nuts

1&1/2 cups walnut halves

1/2 lb. stoned dates

2/3 cup candied peel

1/2 cup red cherries

1/2 cup green cherries

1/2 cup se[e]ded raisins

3/4 cup S R flour

3/4 cup sugar

pinch salt

3 eggs

1 teas. vanilla essence.

Method: Place all fruit & nuts (unchopped) in a large basin and mix well.

Add sifted flour, salt and sugar and mix again.

Beat eggs and vanilla, pour over fruit and flour and mix all to-gether.

Bake in round tin or log tin which has been greased well and lined with foil or greaseproof paper. Bake approx. 2 hours in slow oven - 250º[F] gas. 

The case can be lined with glace pineapple and cher[r]ies and decorated on top / looks very attractivke [sic] when served.

Cut in very thin dainty slices - very rich.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.19.

Glace Fruit Balls

90g (3 oz.) walnut pieces

60g (2 oz.) glace apricots

2 slices glace pineapple

125g (4 oz.) dark chocolate

1/2 cup coconut

60g (2 oz.) red cherries

60g (2 oz.) green cherries

60g (2 oz.) butter

60g (2 oz.) packaged cream cheese

Method: Chop glace fruit and nuts finely. Put chocolate in top of double saucepan until melted. Remove from heat. Add butter and cream cheese. Mix well. Put into fridge for several hours to firm up. Roll teaspoons into balls and toss in coconut.

Source: contributed by Mrs. E. Wood in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.53.

Gala Ice-Cream

1&1/2 gallons vanilla ice-cream
4 oz walnut pieces
2 oz green cherries
2 oz red cherries
Pineapple and other glace fruit if desired
1 pkt chocolate mint biscuits (or chocolate ripple biscuits & 1/4 lb after-dinner mints)
2 tbspns Crème de Menthe
4 tbspns Rum

Method: Soften ice-cream in a large mixing bowl, then add other ingredients (fruit & biscuits chopped). Makes 1 gallon.

(It is best to work with half the ingredients at a time). Serve with cream and rum sauce (c.f. Rum Sauce).

Rum Sauce:
4 oz dark chocolate
1 cup strong coffee
1 tbspn rum

Method: Chop chocolate, & melt over hot water. Add coffee & rum & stir until smooth.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.29.