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.

Very Good Mock Cream

90g. butter, 90g. copha, 250g. icing sugar, 1 egg, vanilla.

Method: Beat butter until smooth. Beat copha until it is also smooth. Blend the two together. Thoroughly beat in the whole egg; gradually add icing sugar (sifted), then vanilla to taste. This mock cream will keep in the frig; before use, bring to room temperature.

Source: contributed by Bunt Wallace (Mostyn Lodge, No. 18) 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.8.

Cherry Wonders

4 ozs. [icing] sugar
1 oz. cocoa
1 oz. shelled walnuts
3 ozs. ground almonds
White of 1 egg
Glace cherries
Vanilla essence

Method: Chop the walnuts finely. Rub the icing sugar through a sieve, add the almonds, walnuts, and cocoa, and mix all together. Whisk the white of egg slightly, and add to the dry ingredients enough of it to make a fairly stiff paste. Add the vanilla, and mix all together well. Divide the mixture into portions the size of a walnut, roll in the hands into shape, then dent the centre and press in half a cherry.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.89.

Apricot Roll (Rich)

4 oz chopped dried apricots
4 oz crushed Marie biscuits
2 oz chopped marshmallows
1/2 cup condensed milk
1/2 teaspoon vanilla essence

Method: Combine all together in mixing bowl.

Roll in rolls 6" x 1" diameter, then roll in coconut or crushed nuts. Place on foil and roll up until sealed. Place in fridge to set. These keep for months. Just before using cut into slices approx. 1/2" thick.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.69.

Rice Bubble Biscuits

1/2 cup butter or margarine, 1 cup rice bubbles, 1 cup sugar, 1 well beaten egg, 1 cup S.R. flour, 1/2 tsp. vanilla.

Method: Cream butter and sugar, add egg and beat well. Add rice bubbles and flour and vanilla. Drop tsp. on slide and bake in mod. oven for 10 mins.

Source: contributed by Mrs J. H. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.75.

Norwegian Trifle

5 eggs, separated - beat whites stiff
1 tablespoon gelatine
1/2 teaspoon vanilla
3/4 cup sugar
1/2 cup boiling water

Method: Beat all together. Have whites of eggs beaten very stiff and stir into mixture. Put aside to set -- then spread with apricot jam and whipped cream. Sprinkle with nuts or coconut.

Serve the cream separately -- it is not wasted then if all the trifle is not used immediately.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.63.

All in Together Chocolate Cake

30oz Butter
6oz Castor Sugar
2 level tablespoons Cocoa
80z S.R. Flour
2 Eggs
1/2 teaspoon Vanilla
1/2 teacup Milk

Method: Melt butter.

Put all ingredients into a large basin. Pour in melted butter.

Beat well for 3 minutes.

Bake in moderate oven, 30 minutes in two 7" sandwich tins or use one 7&1/2" square tin and bake for 3/4 hour or longer.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.82.

Broken Glass Pudding

Make up 3 different coloured jellies adding 1 cup only of boiling water and set in 3 different dishes (make day before). Line a 4 x 11" loaf tin with foil. Crumble together 1 cup Wafer biscuits, 1/4 cup sugar, 1/4 cup melted butter. Put 1/2 this in bottom of tin. Mix 1 envelope of gel[a]tine with 1/4 cup cold water. Heat 1 cup pineapple juice and add to above. Whip 1 cup cream with 1/4 cup icing sugar and 1/2 teaspoon vanilla. When pineapple mixture is quite cold add cream. Cut jellies into small cubes and add to cream etc. [P]our into tin and cover with remaining crumbs. Set in fridge and serve in slices (1 envelope = 1 rounded tablespoon).

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.37.

Cherry Brandy [& Advocatt nos. 1 & 2]

Cherry Brandy

Dissolve and cool:
1&1/2 cups sugar
1 cup boiling water
Then add:

1&1/2 cups brandy
2 teaspoons almond essence
1 good teaspoon cochineal

(Mix with advocatt [sic] and dry ginger for a delicious drink)

Advocatt - Recipe No. 1

12 eggs
1 cup cold boiled milk
1 teaspoon vanilla
1 tablespoon malt extract
1 bottle sherry
1 small bottle brandy
1 tin condensed milk

Method: Beat eggs, milk, vanilla and malt together. Add slowly sherry and brandy. Shake well and bottle.

Advocatt - Recipe no. 2

8 eggs
3 oz (85 ml) vanilla ess.
1 tin condensed milk
1/2 bottle brandy

Method: Empty into large bowl the milk, break in the yolks of eggs and add vanilla and brandy and mix well. Whip egg whites (but not stiff), mix both together beating well. Bottle.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), pp.54-5.

Australia Cake

6 ozs. butter, 6 ozs. sugar, 3 eggs, 12 ozs. S.R. flour, about 6 tablespoons milk, few drops vanilla, raspberry jam, cochineal to colour. Cream butter and sugar till light, add beaten eggs gradually, and beat well. Add sifted flour alternately with sufficient milk to provide a soft, dropping consistency. Put one half of mixture into well-greased cake tin. Spread with raspberry jam. Colour remaining half of mixture pink with cochineal, and spread evenly over jam. Bake in moderate oven 1&1/4 to 1&1/2 hours. Turn carefully on to cake cooler. When cold, ice top - one half pink, the other white. Or use white icing and sprinkle white coconut on the one half, pink on the other (rubbed in drop of cochineal and dried first).

Source: contributed by Mrs. R. J. Harrip (Berri) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 29'.

Railway Cake

1/2 lb. coffee biscuits
1/4 lb. sugar
1 egg well beaten
1 tspn. vanilla
2 tblspns cocoa
1/4 lb. copha

Method: Melt copha and sugar, add cocoa, egg, vanilla and stir till smooth. Pour alternate layers with biscuits. Leave for at least 1 day before cutting.

Source: contributed by S. Lehmann in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.49.

Good Plain Cake

4 eggs
250g margarine
2 cups SR flour
1/2 cup sugar
2 tablespoons custard powder
1/2 cup milk
pinch of salt
1 teaspoon vanilla essence

Method: Sift the flour and custard powder and put all ingredients together in a bowl and beat for 10 mins. Bake at 180C for approx 60 mins.

Hint: Leave the margarine in a warm place so that it becomes very soft as this gives a better result than melting.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.145.

Hedgehog Fingers No. 1

1/4 lb. butter, 1/4 lb. sugar, 1 egg, 2 tablespoons cocoa, 1/2 lb. plain biscuits (such as coffee or Marie), 1/2 cup chopped nuts, 3/4 cup sliced raisins or dates (or a mixture), 1/2 teaspoon vanilla.

Method: Work butter, sugar, and cocoa together. Melt in a saucepan, and while still warm add crushed biscuits, beaten egg, fruit, and nuts. Mix well and press into a log tin or similar cake tin that has been lined with greaseproof paper. Level the top and put to set in cool place. When firm, cut into strips or fingers. May be iced if desired. The mixture may also be moulded into small balls while soft and rolled in coconut.

Source: contributed by Mrs. L. McInnes (Robe), Mrs. G. Foster (Lyndoch), Mrs. E. L. Withall (Jervois), and eight other members in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 3'.

Frangipanni Cake

Cake: 1/2 cup butter, 1/2 cup sugar, 2 egg yolks, 1 large cup S.R. flour, pinch of salt, about 2 tablespoons milk, 1/2 teaspoon vanilla, grated rind of 1 small orange.

Topping: 2 egg-whites, 2 tablespoons sugar, 1/2 cup coconut.

Method: Beat butter and sugar to a cream, and beat in egg yolks. Stir in sifted flour, milk, vanilla, and rind. Place mixture in well-greased and lightly-floured tin. For the topping, whisk whites of eggs to a stiff froth and beat in sugar until stiff again. Then stir in the coconut. Spread on top of first mixture and bake in moderate oven about 40 minutes. Cover with paper if necessary to prevent burning of the macaroon top.

Source: contributed by Mrs. J. H. Hilder (Cradock), Mrs. C. McCarthy (Renmark), Mrs. Lloyd Pearce (Renmark), and three other members in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 26'.

1 Egg Chocolate Pudding

2 oz butter
1 egg
1 tbs cocoa
vanilla essence
1 level tsp baking soda
1 dsp golden syrup
1/2 cup sugar
1 cup S.R. flour
3/4 cup milk

Method: Melt butter and sugar, add egg and syrup. Beat well. Add sifted flour and cocoa and a pinch of salt, then vanilla and finally baking soda, dissolved in the milk. Bake for 1/2 hour at 450F. Serve with custard or cream.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.37 ['Winter Menu']

Pineapple Rice Cream

Method: Wash 1/3 cup Rice and slowly bring to the boil in 2&1/2 cups Milk. Cover until Milk is absorbed (approx. 45 minutes). Remove from heat and add 3 tbsp Sugar and 1 tsp Vanilla.

When cold, fold in 1 drained tin of crushed Pineapple and 300 mls Whipped Cream. Refrigerate and sprinkle with Brown Sugar or Cinnamon.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.37.

Black and White Pudding

1/2 cup sugar
A small 1/2 cup milk
1&1/2 teaspoons baking powder
1 tablespoon cocoa
1 egg
1 dessertspoon butter
1 cup flour
1/2 teaspoon vanilla
1 saltspoon cinnamon
Salt

Method: Cream butter and sugar and add egg, milk and vanilla. Divide batter and add cocoa and cinnamon to one half. Place alternately in a buttered mould and steam for 1 hour. Serve with chocolate sauce or cream.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.51.

Pineapple Flummery

Ingredients: 1 tin pineapple, 1 pkt jelly crystals, 1 egg, 1/2 pint milk, 1 heaped tsp cornflour, 1 dsp sugar, vanilla.

Method: Chop pineapple after pouring off juice and put in bowl. Make custard with the egg, milk, cornflour, sugar and a little vanilla. When cool, pour the custard over pineapple and stir well together. Boil pineapple juice, make jelly with this adding sufficient water to make up the quantity. Beat egg white stiffly and when jelly is setting, beat the egg white into this. Pour carefully over the custard. Serve with whipped cream.

Source: contributed by F. Jefferson in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.65.

Egg Nog Sauce for Plum Pudding

2 eggs

1/2 cup sugar

1 dessertspoon rum

3/4 cup cream

1 teaspoon vanilla

Nutmeg

Method: Separate whites and yolks. Beat each with 1/4 cup sugar. Combine the 2 mixtures and fold together. Whip cream with vanilla and rum. Fold into egg mixture. Sprinkle with nutmeg. Refrigerate in a bowl with lid on. Can be made for 2 or more days before needed. 

Caution: Before beating egg whites be sure to rinse beater well with hot water to remove any trace of oil or grease, otherwise whites will not whip to a peak.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.80.

Prune Pudding

Stew 1 cup prunes, remove stones, and cut in small pieces. Add 2 teaspoons of vanilla, and sugar to taste. Beat whites of 3 eggs stiff with 3 tablespoons of sugar. Mix well with prunes and brown in a quick oven. Serve with whipped cream.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.69.