Chocolate Rough Eggs

100g copha, 3/4 cup icing sugar, 1/3 cup coconut, 2 level tspn sifted cocoa, 1&1/2 cups rice bubbles finely crushed.

Method: Melt copha gently, then mix with sifted dry ingredients. When almost cold, press into moulds. Place in fridge to set hard. (approx 1/2 hour). Trim excess chocolate from rims. Carefully run a thin bladed knife around edge of mould. Egg will then fall out of mould.

Source: contributed by T. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.9 ['Potpourri' insert].

Anzac Apple Tart

Pastry:

1&1/2 cups plain flour

Pinch salt

2 tablespoons sugar or icing sugar

90 g. (3 ozs) butter or margarine

2 egg yolks

2 teaspoons lemon juice

1 tablespoon water

Spiced apples:

4 cooking apples

1/3 cup sugar

1/3 cup water

Long strip lemon peel

1 teaspoon mixed spice

1/2 teaspoon ground cinnamon

Meringue:

2 egg whites

Pinch salt

4 tablespoons castor sugar

Method: For pastry, sift together flour and salt. Stir in sugar. Rub in butter with fingertips. Beat egg yolks with lemon juice and work into flour mixture. Add water gradually and mix into a firm dough. Press dough on to base and sides of a 23 cm. (9 in.) pie plate; trim edges. Pierce all over with a fork. Bake in a hot oven (220C) until firm and golden, 15 to 20 minutes. Cool.

Apple filling: Peel, core and slice apples. Heat sugar, water and peel in saucepan, stirring until sugar dissolves and syrup boils. Add apples; cover and cook 10 minutes. Uncover and cook until liquid evaporates and apples are soft and dry. Remove from heat. Stir in mixed spice and cinnamon. Spoon into pastry shell.

Meringue: Beat egg whites and salt until stiff. Gradually add castor sugar, beating constantly until glossy. Pile over filling to meet pastry and seal completely. Bake in a moderately hot oven (190C) until meringue is browned, 10 minutes. Serve warm or cooled.

Serves 6 to 8.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.72.

Peppermint Biscuits

1 cup coconut

1/4 cup sugar

4 Wheetbix [sic] (crushed)

1/2 cup S/R flour

4 oz. butter (melted)

1 tablespoon golden syrup

Peppermint Icing -

8 oz. Icing Sugar

1/2 teaspoon peppermint essence

Drop green colouring

Milk to make consistency for icing. Mix well.

Method: Mix all dry ingredients. Pour melted butter and golden syrup on to dry ingredients. Mix well. Press into a greased swiss roll tin. Bake 15 minutes in moderate oven. While still warm ice will [sic] peppermint icing mixture. Allow to set, then cut into slices.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.51.

Bridge Dainties

250g butter

1/3 cup icing sugar

1 cup flour (plain)

1/3 cup corn flour

Method: Melt the butter in a saucepan, add the icing sugar, and then add gradually the two flours, sifted together. Whilst still warm put through a biscuit forcer or forcing bag, or drop small pieces on cold oven trays. Bake at 180C for approx 15 minutes.

Source: A Taste of History Behind the Green Door 1909-2009. Compiled for the Centenary of the Queen Adelaide Club (Adelaide: The Queen Adelaide Club, 2009; "not for sale to the public"), p.7.

Fruit Salad Slice

1 sm tin fruit salad (drained)

6 marshmallows (cut in pieces)

vanilla

6 sliced bananas

1 extra banana

1/2 pint cream

pinch icing sugar

Method: Whip cream, icing sugar and vanilla until thick. Add fruit and marshmallows and carefully add 1 tbs lemon juice. Spread on any biscuit base. Cut into squares to serve. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.49 ['Winter Menu']

After Dinner Mints

125g "philly" cream cheese
60g butter
1t peppermint essence
500g icing sugar
Cooking chocolate
Toasted blanched almonds

Method: Cream together the cheese and butter until soft and creamy. Mix in the peppermint essence and the sifted icing sugar to form a soft (but not sticky) paste. A little extra icing sugar can be added to the mixture if it is needed. Roll small teaspoonsful of the mixture into balls. Place in the refrigerator to set for 1-2 hours. Lastly dip each mint into melted cooking chocolate, and top with a blanched, toasted almond.

Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979).

Hawaiian Shortbread

1/2 lb. S.R. flour
1 egg
1 tspn. vanilla
6 ozs. sugar
1/2 tspn. salt
1 tbspn. milk
4 ozs. butter

Method: Cream butter and sugar. Add sifted flour, salt, add beaten egg, milk, vanilla. Stir well till blended. Add extra flour gradually to make stiff dough. Roll out and line two 8" or 10" sandwich trays. Bake in moderate oven.

Filling:
1 dspn. butter
1/2 cup sugar
2 heaped tspns. cornflour
3/4 cup crushed pineapple
2 ripe bananas
1.1/2 tbspns. lemon juice

Method: Put sugar, butter, cornflour and pineapple into saucepan and stir till thick (over low heat) remove and cool. Then add mashed banana and lemon juice. Leave till cold. Spread into shortbreads and decorate with whipped cream or meringue made with 4 egg whites beaten stiffly with heaped tablespoon icing sugar. Pile on top and bake till a light brown.

Source: contributed by B. Cellier in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.7.