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.

Christmas Biscuits

1 lb. butter

1 lb. ground rice

5 eggs

1 lb. sugar

2 lb. SR flour

pinch salt

Method: Cream butter and sugar, add eggs one at a time, then ground rice, sift flour and salt, add, mix well. Divide mixture into three. First: add 2 teaspoons lemon juice, a few drops essence lemon. Second: 1 teaspoon vanilla, 1 dessertspoon cold water, 2 tablespoons coconut. Third: 3 dessertspoons extract malt, 3 dessertspoons Golden Syrup. Put through a biscuit forcer and bake in moderate oven about 10 to 15 minutes.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 103.

Flap Sausages

Mutton flap (about 1 kg meat), soft breadcrumbs, pepper, salt, powdered sage, 1/2 cup ground rice.

Method: Bone flaps, take also any other odd meat, and mince. Mix all ingredients together with water, mix and mince the whole mixture. Shape into sausages, roll in browned breadcrumbs, and store in the refrigerator until needed. -- "Just like the butcher's."

Source: contributed by Mrs L. J. Burton (Kapunda) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [January 5].