Christmas Cake (simple to make)

1 lb. butter.
1 lb. brown sugar.
10 eggs.

Beat well until creamy.

1 heaped tablespoon syrup or marmalade jam.
1 oz. butter.
1&1/2 wineglasses of whisky.

In saucepan, brown sugar and butter, add whisky gradually -- will soften eggs and sugar and butter mixture when added.

Approx. 3 lbs. fruit, consisting of:
1/2 lb. raisins.
1 lb. mixed fruit.
1/2 lb. sultanas.
1/4. lb. dates.
1/4. lb. cherries.
1/4. lb. almonds.
1/4. lb. lemon peel.

More fruit may be added if desired, such as figs, ginger, etc.

Add alternately with fruit, 1&1/2 lb. plain flour, 1 teaspoon spice, pinch cinnamon, ground cloves, nutmeg.

Method: Bake in slow oven at 300 degrees [F] for first hour, then reduce heat to 200 degrees [F] for further 2 hours. (This quantity will fill one 8" and one 6" square tin.)

Source: contributed by Mrs. Bennett Webb in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.43.

Anchovy Paste

1 lb. lean stewing steak.
1/4 lb. butter.
2 tablespoons anchovy sauce.
1/2 teaspoon cayenne pepper.
1 teaspoon salt.
1 teaspoon nutmeg.

Method: Trim meat and cut into pieces. Steam with all other ingredients for about 4 hours. Put through mincer, mix all thoroughly and allow to set. Delicious in sandwiches or on toast.

Source: contributed by Mrs. G. I. F. Hogg in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Continental Mustard

4 ozs. dry mustard.
5 ozs. castor sugar.
1 teaspoon salt.
1 teaspoon curry powder.
1 teaspoon ground mixed spice.
1/2 teaspoon ground nutmeg.
(all measures level).

Method: Blend well in a glass jar. Mix with 50/50 sweet vermouth and vinegar to a paste. Wait two to three days for the moisture to absorb the sugar. Use small wooden or plastic spoon. This mustard remains edible for months.

Source: contributed by M. Young in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Cumquat Liqueur

Method: Pick the fruit with a little stem (about 1/8"). Wash the fruit well. 1 lb. cumquats, 1 lb. white sugar and 1 bottle gin or brandy. (These quantities are suggested if using a mason jar; if such a jar is not available, the following quantities are suitable for a 2 lb. honey jar, in which case, use alfoil or similar under the lid, so that there will be no reaction with metal lid): 1 cup cumquats, 1 cup sugar, 1 cup spirits (50/50 brandy and gin). Prick cumquats all over with darning needle to release flavour. Place in jar and screw on top firmly. Shake well whenever you think of it (if possible, 2 or 3 times a day), until all sugar is dissolved. Leave for at least 3 months, but liqueur is delicious if left for a year. Drain off the liqueur and bottle. The fruit may then be served, on toothpicks or with small forks as a confection with coffee or with pre-dinner drinks.

Source: contributed by M. Young in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Light Birthday Cake

4 ozs. S.R. flour.
4 ozs. plain flour.
6 ozs. butter or margarine.
6 ozs. sugar.
1 lb. mixed fruit.
2 ozs. almonds.
1/2 cup warm milk.
1/2 cup treacle.
3 eggs.
1 tablespoon brandy (if liked).

Method: Cream butter and sugar, add treacle, beat in eggs one at a time, then add fruit and flour with pinch salt, and mix alternately with milk. Lastly add brandy. Bake in moderate oven in 8" square or equivalent tin, lined with buttered paper. Gas 320 degrees in middle of oven 1&3/4 to 2 hours. Let cool in tin.

Source: contributed by Mrs. R. Duffner in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.43.

Asparagus Salad

18 asparagus spears, cooked or canned.
1 cup diced ham.
1 cup diced fresh pineapple.
3/4 cup thick mayonnaise.
Chopped parsley.
Salt and pepper.
1/2 cup cooked rice.
2 dessertspoons slivered orange rind.
1 tablespoon lemon juice.

Method: Cut asparagus into 1/2 in. lengths. Combine with ham, rice, and pineapple. Lastly add pepper and salt to taste and bind with mayonnaise, to which lemon juice and a little lemon rind have been added. To serve, mound the salad in a bed of lettuce and sprinkle with orange rind and parsley. May be used on its own, or is very suitable for serving with poultry or pork.

Source: contributed by P. J. Peter in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.31.

Scallops Ramekin

1 lb. Tasmanian scallops.
1 cup Riesling.

Poach scallops in riesling for 5 minutes.
Remove scallops and place in the sauce which has been previously prepared.

Sauce: 3 oz. butter, 1/2 lb. mushrooms, 2 small chopped onions, 1 tomato cut into four quarters, 1/2 cup asparagus tips, 2 tablespoons plain flour, 1 teaspoon salt, pinch cayenne, clove of garlic (chopped), 1/2 cup fresh cream.

Method: Melt butter. In it saute mushrooms, onions, tomato, asparagus (lastly). When cooked sprinkle in flour, salt, cayenne, garlic. Slowly add riesling in which scallops were cooked, add fresh cream. Simmer a few minutes then add scallops. Place in four ramekins, pour a few drops of brandy on each. Cover with 1 cup grated cheddar cheese and sprinkle with fine breadcrumbs. Grill until golden brown.

Source: contributed by Mrs. J. Minks in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.11.

Baked Grapefruit

3 large grapefruit.
1 cup crushed pineapple.
Brown sugar.
Sherry.
6 cherries or pieces of crystallised ginger.

Method: Cut the grapefruit into halves and cut out the pulp. Carefully remove the seeds and coarse membranes and chop pulp. Put into a bowl with the crushed pineapple and sherry and leave until ready to bake. Place grapefruit shells in an oven-proof dish and fill with mixture. Sprinkle top with the brown sugar and a dot of butter. Bake 10 mins., until hot and bubbling. Be careful not to burn tops. Serve at once, garnished with cherries or ginger.

Source: contributed by Mrs. K. V. Parish in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.5

Cheese Dips

1 pkt. Philadelphia cheese.
1/2 pkt. Velveeta cheese.
1/2 jar Gorgonzola cheese, mixed with mayonnaise to cream consistency.

Variations:
Pineapple - To basic mixture add 1/2 cup crushed pineapple.
Smoked Oyster - To basic mixture add 1 tin smoked oysters.
Shrimps - To basic mixture add small jar shrimps.
Anchovy - To basic mixture add small tin chopped anchovies.

Serve in bowl or scooped-out cabbage or pineapple case. Sprinkle dip with paprika.

Source: contributed by Mrs. A. I. Sach; Mrs. J. Miller in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.5.

Mock Turtle Soup

5 lb. veal bone.
1 carrot.
1 onion.
1 leek.
1 clove garlic.
1/2 cup flour.
1/2 cup white table wine.
2 hard-boiled eggs.
10 oz. puree of tomato.
2 quarts stock or water.
1 cup sherry.
Thyme.
Pepper and salt.
Lemon.
Bay leaf.
Parsley.

Method: Braise the veal bone slowly. Dice and add carrot, onion, leek, then garlic, thyme, bay leaf, parsley and flour. Let simmer a few minutes and add white wine, puree of tomato and the stock or water. Cook for 2 hours, then strain, add cayenne pepper, salt and sherry. Garnish with 2 hard-boiled eggs and slice of lemon. Serve piping hot.

Source: contributed by Mrs. A. I. Sach in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.9.

A Dinner Cooked with Claret

Soup: To give your pea soup a lift, add 1 soup spoon of claret per person when serving.

Beef Steak Special: This is particularly good with gravy beef. Cut beef in 3/4 inch slices and lay in oven-proof dish; slice onion or leeks over the top and pour over enough claret to just cover. Put in refrigerator for 24 hours. Drain beef and coat well with seasoned flour and return to claret in dish with onions. Add any other vegetables in season, e.g. peppers, tomatoes, and celery. Cook slowly in oven for approx. 4 hours. Cheap and wholesome.

Spiced Pears: Heat a pint of claret in a saucepan and then put in 3 or 4 peeled (but not cored) pears, together with 1/2 cup sugar, a little nutmeg, and stick cinnamon, and 1 clove. Cook slowly and serve with fruit together with the liquor, hot or cold, with cream.

Source: contributed by Mrs. Alan Archer in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.25.

Long-Keeping Mayonnaise

1 cup milk.
1 small cup sugar.
3/4 cup vinegar.
3 eggs.
1 teaspoon mustard.
1 teaspoon salt.

Method: Beat all well together, then put 2 tablespoons of butter into saucepan and when just melted, add the other ingredients. Stir until it is thick like honey, but do not let it boil. Put in a glass jar when cool, and it will keep over six months, especially in a refrigerator. Makes over a pint, which can be thinned before use, if required.

Source: contributed by C. Magarey in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Rice Souffle

2&1/2 oz. rice.
1 pint milk.
5 ozs. sugar.
2 eggs.
Strawberry jam.
1/3 pint apple puree.
Brandy.

Method: Cook the washed rice and the milk in a double saucepan until creamy, then cool slightly. Mix 1 oz. sugar and the egg yolks and add to the rice. Put a third of the rice in a greased fireproof dish and spread with jam. Continue with alternate layers of rice and jam, then spread puree over. Top with a meringue mixture made with the egg whites and the rest of the sugar. Bake in a moderate oven (350 deg. F.) for 20 minus. Pour brandy over, set alight, and serve immediately.

Source: contributed by Dorothy Canty in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.35.

Fish in Casserole

Cheap fresh fish, or even fish that has been previously cooked may be used in this recipe.

Method: Line oven-proof dish with 1 cup breadcrumbs. Place fish on crumbs and pour over sauce made from 1 tablespoon vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon salt and pepper, 1 teaspoon prepared mustard, and 1/2 cup melted butter. Bake 20 minutes in hot oven.

Source: contributed by N. J. Magarey in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.11.