Devil Egg Puffs

Chop finely two hard-boiled eggs, melt a tablespoonful of butter, add a tablespoonful of anchovy paste, little pepper, and a squeeze of lemon juice. Mix well together; make an ordinary scone dough (not sweet), and divide into two; roll out fairly thin, spread the mixture on one piece and cover with the other piece. Cut into scones, sprinkle with grated cheese; bake in a moderate oven.

Source: contributed by Miss E. Basedow, Kent Town in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.18.

Never Drop Cream Puffs

Ingredients: 1 heaped Tbls butter, 1/2 cup boiling water, 1/2 cup SR flour, 2 eggs.

Method: Melt butter, add boiling water. When mixture boils, add SR flour. Mix quickly, remove from heat. Add eggs, one at a time. Beat until mixture is smooth. Place in dessertspoons (teaspoons party size) on greased tray. Bake in moderate oven 30 mins. These puffs never fail, even if door is opened during cooking.

Source: contributed by E. Corkin in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.84.