Candied Figs

6 lbs figs, 4 lb sugar, 4 cups water. Bring syrup to boil, drop figs in and boil gently for 4 hours. Remove and drain figs, put out in sun for several days, then roll in castor sugar, press flat and pack in airtight jar.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.54.

Carrot Salad

3 lb carrots
1/2 cup oil
3/4 cup vinegar
1 onion, chopped
1 tsp mustard, mixed to a paste
1 tin tomato soup
1&1/2 cups sugar
1 capsicum, chopped
1 tsp Worcestershire sauce

Method: Cook carrots until just tender. Bring remaining ingredients to boil. Add to carrots. Bottle and allow to stand 1 week before using. Keeps for months in the fridge.

Source: contributed by Lynn Hancock in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.15.

Fruit Salad Jam

7 lb. melons, 5&1/4 lb. sugar, 2 oranges, 1 lemon, 3 bananas, 2 apples (grated), 1 small tin crushed pineapple, 5 passionfruit.

Method: Cut or mince melon, sprinkle 1 cup sugar and stand overnight. Shred oranges and lemon, bruise bananas with fork. Put all fruit in pan except passionfruit, with rest of sugar and bring to boil. Simmer 1&1/2 hrs., add passionfruit, boil 1/2 hr. or until jellies.

Source: contributed by Mrs T. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.78.

Glad's Pickled Onions Without Tears

Put 3 kg. pickling onions and 1 kg salt into a plastic bowl, cover with water. Turn regularly for 3 days. Peel (no tears!) and scald 3 times with boiling water, draining each time. Boil about 1&1/2 litres of spiced vinegar. Put onions into jars and pour boiling vinegar over. Place a spoon into jars to stop glass cracking.

Allow to cool before sealing. Ready for use in 7 days.

Source: contributed by Lois Sampson in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.98.

Carrot Salad

1kg sliced carrots
1 large onion, diced
1 green pepper, diced
1 can tomato soup
3/4 cup vinegar
3/4 cup oil
3/4 cup sugar
1 tspn salt
1/2 tspn pepper
1 tspn dry mustard
garlic

Method: Boil carrots for 4 mins. Rinse in cold water. Combine all ingredients. Sauce thickens on standing. Bottle and refrigerate.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.40.

Anchovy Paste

1 lb. lean stewing steak.
1/4 lb. butter.
2 tablespoons anchovy sauce.
1/2 teaspoon cayenne pepper.
1 teaspoon salt.
1 teaspoon nutmeg.

Method: Trim meat and cut into pieces. Steam with all other ingredients for about 4 hours. Put through mincer, mix all thoroughly and allow to set. Delicious in sandwiches or on toast.

Source: contributed by Mrs. G. I. F. Hogg in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Continental Mustard

4 ozs. dry mustard.
5 ozs. castor sugar.
1 teaspoon salt.
1 teaspoon curry powder.
1 teaspoon ground mixed spice.
1/2 teaspoon ground nutmeg.
(all measures level).

Method: Blend well in a glass jar. Mix with 50/50 sweet vermouth and vinegar to a paste. Wait two to three days for the moisture to absorb the sugar. Use small wooden or plastic spoon. This mustard remains edible for months.

Source: contributed by M. Young in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Cumquat Liqueur

Method: Pick the fruit with a little stem (about 1/8"). Wash the fruit well. 1 lb. cumquats, 1 lb. white sugar and 1 bottle gin or brandy. (These quantities are suggested if using a mason jar; if such a jar is not available, the following quantities are suitable for a 2 lb. honey jar, in which case, use alfoil or similar under the lid, so that there will be no reaction with metal lid): 1 cup cumquats, 1 cup sugar, 1 cup spirits (50/50 brandy and gin). Prick cumquats all over with darning needle to release flavour. Place in jar and screw on top firmly. Shake well whenever you think of it (if possible, 2 or 3 times a day), until all sugar is dissolved. Leave for at least 3 months, but liqueur is delicious if left for a year. Drain off the liqueur and bottle. The fruit may then be served, on toothpicks or with small forks as a confection with coffee or with pre-dinner drinks.

Source: contributed by M. Young in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Carrot Marmalade

6 large carrots
8 lemons
8 lb sugar
10 pints boiling water

Method: Grate carrots and slice lemons finely. Pour boiling water over ingredients (carrots and lemons) and let stand overnight. Next day boil for 1 hour, then add sugar and boil till it jells.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.42.

Christmas Cheer (2)

400ml can of condensed milk
300ml cream
3 eggs
1 cup whiskey or brandy
1&1/2 table spoons chocolate topping
1&1/4 table spoons coconut essence

Method: Mix all well in a blender, bottle & store.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.10.

Long-Keeping Mayonnaise

1 cup milk.
1 small cup sugar.
3/4 cup vinegar.
3 eggs.
1 teaspoon mustard.
1 teaspoon salt.

Method: Beat all well together, then put 2 tablespoons of butter into saucepan and when just melted, add the other ingredients. Stir until it is thick like honey, but do not let it boil. Put in a glass jar when cool, and it will keep over six months, especially in a refrigerator. Makes over a pint, which can be thinned before use, if required.

Source: contributed by C. Magarey in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Cheese Rusks

250g SR flour
milk to mix
125g butter
125g grated matured cheese
pinch salt
good shake of cayenne
1t mustard

Method: Sift flour, salt, cayenne and mustard. Rub in butter and cheese. Mix to scone dough consistency with milk. Turn onto floured board and knead. Roll into 1&1/2cm thickness and cut into oblong 7.5cm long x 2-2.5cm wide. Place on oven slide and bake at 220 degrees C gas oven until just browned. Remove tray from oven and with 2 forks split through scones as though to butter them. Return to oven, split side up and dry out and brown gently in gas oven 150-160 degrees C. Serve buttered with a dip or topped with savouries.

N.B. If well dried out and crisp, they will keep for a long time in an airtight tin.

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.51.

Cranberry and Apple Chutney

500 gm Granny Smith apples, peeled, cored, chopped

2 cm piece root ginger, peeled, grated finely

1 teaspoon olive oil

1 small onion, chopped fine

1/2 teaspoon allspice

1/2 cup cranberry juice

1/2 cup water

150 gms craisins/dried cranberries

Method: Heat oil in saucepan. Add onion and ginger. Cook 5-6 minutes stirring occasionally until onion is clear. Add apple, spice, cranberry juice and half the craisins/dried cranberries. Cook at medium heat, covered, 10-15 minutes until apple is soft. Add remaining craisins/dried cranberries. Cook covered for a further 5-10 minutes or until mixture thickens. Spoon into a clean jar and seal. Serve with roast pork, chicken or turkey, or in a ham, chicken or turkey sandwich.

Source: contributed by Rosalie Smith (Maitland) in An Apple a Day. Members Recipes. (Adelaide: The South Australian Country Women's Association Inc., 2018). p.79.

Bottled Christmas Pudding

1 lb. butter, 1 lb. dark sugar, 1&1/2 lbs. sultanas, 1&1/2 lbs. seeded raisins, 1/2 lb. mixed peel, 4 oz. almonds, 14 oz. breadcrumbs, 10 oz. plain flour, 2 tsp. nutmeg, 1 tsp. ginger, 1 tsp. all spice, 1 tsp. cinnamon, 2 tsp. salt, 2 tsp. soda, 2 tbsp. brandy, 8 eggs, 1/2 cup milk.

Method: Beat butter and sugar, add eggs one at a time, beat well, add dry ingredients, then brandy and milk. Fill (No. 31) preserve jars two thirds full, put rings, lids and clips on. Stand jars in sterilizer. Fill with cold water three parts up jars and bring gently to the boil, keep boiling for 8 hrs. This mixture fills 8 jars. When wanting to use stand jar in saucepan of hot water for one hour. Serve with custard, cream or icecream.

Source: contributed by Mrs G. Sandercock in Urania Methodist Guild Cookery Book. Book II. (1965), p.37.

Steak or Mutton Paste

1 lb. (500g) steak or mutton (free from fat and skin), cut from anywhere on sheep or beast.

1/4 lb. butter

1/2 teaspoon mace

1/2 teaspoon anchovy sauce

1/2 teaspoon grated nutmeg

pepper to taste

Method: Cut meat into pieces and put into basin, or double boiler, with other ingredients. Put lid on and steam for 3 hours. Remove meat and mince, then mix well with liquid. Pour into jars with screwtop lids.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.124.

Melon & Pineapple Jam

Melon & Pineapple Jam

10 lb pie melon, 8 lb sugar, juice and grated rind of 2 small lemons, 1 large tin crushed pineapple.

Method: Cut melon in dices or mince, add 1/2 sugar, let stand overnight. In morning boil with pineapple for 3/4 hour, then add rest of sugar and boil for 2 hours or until jam sets.

Source: contributed by Maureen Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.54.

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Melon & Pineapple Jam

9 lbs melon, 6 lb sugar, 1 tin pineapple.

Method: Mince melon and add 3 lb sugar, leave stand overnight. Next morning boil till clear, then add other 3 lb sugar and pineapple. Cook until jells. (Approx. 3&1/2 hours in all).

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.54.

Tomato Soup

24 lbs tomatoes
6 large onions
1 dspn ground cloves

Method: Boil until tender them strain through fine sieve. Put back to boil and make up to 8 quarts of soup by adding enough water but keep back sufficient to mix a paste of 16 oz plain flour, 16 oz melted butter, 2 oz salt, 1/2 oz pepper, 8 oz sugar, boil again and then seal in jars.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.5.

Tomato & Spaghetti Preserve

Cook for 1 hour:

12 lb peeled, chopped tomatoes

5 large onions, chopped small

1 large cup sugar

2 dessertspn salt

1 level dessertspn curry

pepper

Strain through a sieve or blend. Cook 500 g packet of no. 1 spaghetti in salted water for 15 mins. Drain and add to pulp. Add 1/2 lb grated matured cheese and 1/2 lb butter. Bring to boil. Fill Fowler jars, sterilize 30 mins at 200F. This mixture deep freezes quite well.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.88.

Preserve Christmas Pudding

1 lb butter, 1 lb brown sugar, 1&1/2 [lb] seeded raisins and sultanas, 1/2 lb mixed fruit peel, 14 oz breadcrumbs, 10 oz plain flour, 4 oz finely chopped almonds, 2 tspn nutmeg, 1 tspn ginger, all spice and cinnamon, 2 small tspn salt, 2 tspn carbonate soda, 8 eggs, 2 tbspn brandy, 1/2 cup milk.

Method: Beat butter and sugar to a cream, add eggs one at a time, add dry ingredients, then brandy and milk. Fill jars 3/4 full. Put on rings, lids and clips and preserve keeping water gently boiling for 4 to 5 hours. Add more boiling water if necessary. Water should be up 3 parts of each bottle throughout. Start off with cold water. Recipe fills 7 to 8 Fowler jars and keeps well.

Source: contributed by Betty Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.27.

Mock Raspberry Jam

Mock Raspberry Jam (1)

6 lb sugar, 6 lb tomatoes, 1 small tin raspberry jam, 1 bottle raspberry cordial extract.

Skin tomatoes and cook till tender, add sugar, boil till sets. Add raspberry jam and cordial, boil further 10 minutes.

Mock Raspberry Jam (2)

12 lb melon, 8 lb sugar, 1 bottle raspberry cordial extract, 1 tin raspberry jam.

Mince melon finely. Sprinkle over 4 lbs sugar, leave stand overnight. Next day boil till clear, add remaining sugar, extract and raspberry jam and boil till it sets on saucer.

Source: contributed by Shirley Rorhlach and Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), pp.55, 56.