Southern Cross Curried Prawns

1/2 lb. frozen prawns or crayfish

2 oz. frozen beans

1 medium sized apple

2 tablesp. sweetcorn

1/2 cup sweet sherry

2 tablesp. oil

1 oz. bacon

1 teasp. curry powder

1/2 cup milk

pepper and salt

sugar (optional)

1 tablesp. fresh cream

Method: Fry vegetables, bacon and fruit together in peanut oil, add curry powder and then prawns or cray meat. Add milk, pinch of cornflour and simmer 6 mins. Finally add wine and cream. Serve.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.19.

Tipsy Rascals

1 lb. crushed biscuits

1/2 cup sultanas

2 tablesp. cocoa

2 tablesp. sweet sherry

1 tin condensed milk

coconut

Method: Mix together all except coconut. Roll small quantities in coconut, place on greased lunch wrap and allow to set. In summer place in refrigerator. I find these very good at Xmas time as you can make them ahead.

Source: contributed by P. Jones in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.106.

Chocolate Mint Balls

1/2 lb. chocolate ripple biscuits

2/- packet Pascalls Scotch Mints

3/4 tin condensed milk

vanilla essence to taste

Method: Crush biscuits and mints and mix together. Add vanilla and condensed milk and mix well. Roll into balls then roll in coconut. Place on greaseproof paper on tray and refrigerate for several hours. A nut cracker may be necessary for crushing the mints.

Source: contributed by Mrs. W. Manson in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105.

Chocolate Balls

4 oz. butter

8 oz. icing sugar sifted with -

4 oz. cocoa.

4 teasp. sherry, brandy or rum

1/2 cup sultanas

1/3rd cup coconut

1/4 to 1/2 cup finely chopped walnuts

1 egg white

Method: Cream butter, work in mixed icing sugar and cocoa. As mixture begins to dry gradually add sherry, then sultanas, coconut and walnuts. Add unbeaten egg white and mix thoroughly. More brandy or sherry may be added, but do not make mixture too moist. Chill for half an hour. Roll in balls and toss in coconut, chocolate sprinkles or finely chopped nuts. Store in refrigerator.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105

Lemon Tarts

3 cups cornflakes

4 oz. butter

4 oz. sugar

FILLING:

1 tin condensed milk

juice 2 or 3 lemons

Method: Grease 2 tart plates. Boil butter and sugar and mix in cornflakes. Line tart plates, cook about 5 mins. Beat lemon into condensed milk and fill tart cases.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.88.

Chicken of the Sea Mornay

1 large tin tuna

1 medium onion

3 rashers bacon

1 cup macaroni

2 tablesp. butter

2 large tablesp. grated cheese

1&1/2 pts. milk

2 large tablesp. plain flour

1 wine glass sherry

pinch mixed herbs

pinch salt

Method: Melt butter and saute chopped onion, adding pieces of bacon. When nearly cooked add flour gradually, then slowly add milk to make white sauce. While cooking add 1/2 grated cheese, herbs, salt to taste and sherry. When cooked add tuna and cooked macaroni. Place in greased casserole, top with bread crumbs, rest of cheese and daubs of butter. Brown in oven.

Source: contributed by Mrs. R. Forgan in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.18.

Tuna and Pineapple

2 oz. butter

2 oz. plain flour

1/2 pt. milk

1 rounded teaspn. salt

pinch cayenne pepper

1/4 cup vinegar

1/2 cup pineapple juice

2 oz. sugar

1 cup cooked peas

2 cups cooked rice

small tin crushed pineapple

7 oz. tin tuna

bunch spring onions chopped

Method: Melt butter in saucepan, add plain flour and blend to smooth paste, cooking for several mins. Gradually add milk and stir until boiling - season. Add remaining ingredients to the sauce, then turn into an oven proof dish and place in moderate oven (350F) for 20-30 mins. Garnish with parsley. Ideal buffet dish.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.23.

Banana Huckleberry

Place about four dobs of butter in a pyrex dish and slice six bananas over them. Then sprinkle three tablesp. dark brown sugar and cover the lot with crushed cornflakes. Cook for 1/2 hour at 350F. This serves four.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.86.

Invention Dessert

Stone big black cherries and soak in rum for at least 6 hours. Add whipped cream and crumbled meringues.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.80.

Tuna Cheddar Chowder

2 cups boiling water

salt

1 large diced potato

1/2 cup carrots and celery

1 small chopped onion

1/4 cup butter

1/4 cup flour

2 cups milk

3/4 lb. sharp cheddar cheese (shredded)

6&1/2 oz. Tuna

8 oz. sweetcorn (cream style)

pinch rosemary

pepper

chopped chives

Method: Cook vegetables in boiling salted water until tender. Add flaked tuna, sweetcorn, pepper and rosemary. Prepare cheese sauce using above ingredients and add to make chowder. Thicken by heating. Serve with chopped chives.

Source: contributed by Mrs. C. W. Marsh in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.

Lemon Drink from Pure Lemons

6 pts. of pure lemon juice

8 lb. sugar

1/2 oz. citric acid

1 gramme sodium benzoate

1/2 bottle Fauldings lemon essence

Method: Make up cold - dilute when using.

Source: contributed by Mrs. C. Bowley and Mrs. W. Kretschmer in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.12

Australian Fondue

1 small loaf firm white bread

2 tablesp. cornflour

3 tablesp. Mildara brandy

12 oz. New Zealand Danbo cheese

4 oz. cheese (Red Malling - Queensland)

8 oz. white wine (Riesling)

2 Granny Smith apples

Method: Cut bread into 1&1/4" cubes and place in a basket - also have ready a fork for each dunker. Cut all the cheese into 1/4" cubes and just before serving cut the apples into 1/4" cubes. Mix Brandy and cornflour to a smooth cream paste ready for use. Place cheese in a small saucepan with wine, and bring to gentle simmer until appearance is like a thin smooth soup. Pour in brandy and cornflour paste stirring constantly until it thickens. Pour into a serving dish over heater. It is important to keep stirring the fondue to prevent sticking. A suggestion is that each guest give a good stir on the bottom of the dish with his bread or apple cube.

Source: contributed by Mrs. R. E. Trehearne in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.7.

Happy Australia Day. 

(New Zealand is, of course, not part of Australia.)

Scallops Parisienne

1 pt. or 1-16 oz. tin cream of asparagus soup

2 oz. mushrooms

1 tablesp. butter

1&1/2 lbs. scallops

2 tablesp. milk

2 teasp. lemon juice

2 tablesp. finely chopped onion

Method: Melt butter, add onion, cook until transparent, but not browned. Add the soup, mushrooms, milk, salt and pepper. Bring to boil. Remove beards from scallops and sprinkle with lemon juice. Poach scallops in savoury asparagus soup for 3 mins. Serve with brown bread fingers. Serves 4-6.

Source: contributed by Mrs. S. Southan in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.

Mock Asparagus Soup

1 lb. brussel sprouts

1 rasher of fat bacon

1&1/2 pts. stock

1 cup milk

small bunch herbs

1 small onion

1 level tablesp. flour

1 dessertsp. margarine

salt & pepper

Method: Wash and trim sprouts. Place into boiling salted water and cook about 10 mins. until almost tender. Drain and reserve cooking water. Melt margarine in pan and fry sliced onion and bacon. Add sprouts and cover with lid. Cook for about 6-7 minutes, shaking pan at intervals to prevent sticking. Add stock, milk, vegetable cooking water, herbs, pepper and salt. Simmer about 1 hour. Add blended flour and cook further 10 minutes.

Source: contributed by Mrs. W. Manson in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.14.

Port and Ginger

(Served with Savouries)

Place 2 or 3 ice cubes in a tall glass. Add 3 oz. Port, a slice of lemon, and fill with ginger beer. Stir slightly.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.13.

Hot Tuna Dip

Make up packet onion soup, thicken with 2 tablespoons cornflour. Add 8 oz. can drained flaked tuna. Reheat and serve hot with biscuits.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.7.