Sultana Cake (using Trombone)

6 oz. margarine
1 cup sugar
1 cup plain flour
1 cup S.R. flour
1&1/2 cups sultanas
vanilla
2 eggs
1 small cup trombone cooked and mashed

Method: Beat marg. and sugar, then add eggs, then flours, trombone, sultanas and essence. Line 7" square tin and bake at 300 deg. 1 hour then at 200 deg. till cooked. Finish top of cake with blanched almonds.

Source: contributed by Blanche Fry (Barossa Lodge, No. 49), M. Kempster (Lodge of Truth, No. 8) and Fan Warmington (Duke of Edinburgh Lodge, No. 16) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.78.

Pumpkin Cake

1/4 lb butter, 7 oz sugar, 1 cup cold cooked trombone (steamed, drained and mashed), 2 Tbls (small) golden syrup, 2 eggs, 2 rounded cups SR flour, pinch salt, 1 level tsp mixed spice, 1 lb mixed fruit.

Method: Cream butter and sugar. Add well beaten eggs gradually, then golden syrup, then the well-drained trombone. Lightly stir in sifted flour, salt and spice, alternately with fruit. Turn into an 8 in. greased cake tin. Cook at 400°[F] for 1.1/4-1.3/4 hours.

Source: contributed by E. Bright in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.87.

Sultana Cake

1 cup S/R Flour

1 cup Plain Flour

1 cup Sugar

1 cup Sultanas

1 cup Mashed Trombone

250 gm. Margarine

2 eggs

Method: Cream sugar and margarine. Add the eggs and then the remainder of the ingredients. Bake in a moderate oven 45 minutes to 1 hour.

Source: contributed by J. O'Donoghue in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.67.

Rissoles

500g Mince Meat

1 cup Milk

1 Egg

1 Onion finely chopped

1 pkt Chicken Noodle Soup

Salt & Pepper

1 cup Water

1 cup S.R. Flour

1/2 cup Rolled Oats

1 Carrot grated

Parsley

(can add trombone & zucchini)

Method: Mix all ingredients together & cook on B.B.Q. or in frypan. Makes about 30.

Source: contributed by R. Hore in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.21.

Sultana-Pumpkin Cake

1 cup sugar

1 cup butter

2 eggs

1 cup cold cooked pumpkin or trombone (not butternuts)

1 cup plain flour

1 cup SR flour

1 cup mixed fruit OR 2 cups sultanas

1 cup sultanas

Method: Beat sugar, butter, eggs, pumpkin until creamy. Add flour and fruit. Bake in a 10 inch square tin at 375F for 40 - 45 mins. Cool in tin before tipping out.

Source: contributed by J. Bruce (from R. Falting) in Burra Kindy Cookbook (Burra, 2002).

Lemon Butter

2 lbs. trombone
2 lbs. sugar
1/4 lb butter or Marg.
4 large lemons

Method: Boil trombone and drain well, and then mash. Melt butter in saucepan. Add grated lemon rind and juice of lemons. Then add trombone and sugar. Boil 1/2 hour, stirring constantly. Bottle and keep air-tight. Will keep indefinitely. May be used as jam.

Source: contributed by T. Hayden in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.28.