Wednesday, July 28, 2021

Asparagus Dip

125 g cream cheese
1 small can green asparagus pieces
salt & pepper
lemon juice

Method: Drain asparagus (reserve some liquid). Mash asparagus pieces with a fork. Place cream cheese in a basin (or your blender) and beat until smooth and softened. Gradually beat in asparagus pulp and mix to a soft consistency by adding a little asparagus liquid if necessary. Season with salt and pepper and flavour with lemon juice.

Source: contributed by Jo Fuller in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.7.

Saturday, July 24, 2021

Snow Soup

2 white onions
1 large Granny Smith apple
2 stalks celery
2 medium size potatoes
4 cups chicken stock
1 tspn sugar
1 tspn curry powder
1 tspn salt
1 cup cream
chives to garnish

Method: Chop all vegetables. Place in saucepan with stock and seasoning. Cook until tender, then blend or put through a sieve until mixture is smooth. Chill. Add cream to soup and garnish with chives.

Source: contributed by Yvonne Martin in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.6.

Friday, July 16, 2021

Little Steak & Kidney Rolls

750 g round steak 1/2" thick
3 sheeps' kidneys
4 rashers bacon
1 onion, grated
finely chopped parsley
pepper and salt
2 tabspns shortening (1/2 butter, 1/2 oil)
2 tabspns flour
1 tabspn tomato sauce
1/2 tspn nutmeg
1 dessertspn soy sauce
2 cups stock

Method: Trim the steak into pieces 1&1/2 x 4&1/2 inches.
Remove skin from kidneys and slice thinly. Divide the kidney between the steak pieces. Remove the rind from the bacon and chop two rashers small, sprinkle over kidney with a little pepper, salt, onion and chopped parsley. Roll up firmly and tie each with coarse cotton.
Roll in a little seasoned flour.
Heat butter and oil in pan and brown rolls evenly.
Remove rolls and place in a casserole. Add remaining flour and any pieces of parsley, onion, etc. left over.
Brown and add stock, sauces and nutmeg.
When boiling pour over rolls. Cover and bake in a moderate oven for 1&1/2 to 2 hours or until meat is cooked.
Take from the oven 20 minutes before cooking is completed and remove cotton from the rolls.
Cut the remaining bacon into short lengths and roll into small rolls, thread on short skewers and place on top of the meat.
Cook in the oven without the lid for the remainder of the cooking time.

Source: contributed by V. McGeorge in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.28.

Monday, July 12, 2021

Savoury Crisps

Cut fairly thick slices of bread, spread with following mixture: 1 cup grated cheese, 1 walnut of butter (melted), 1 beaten egg, 1 tsp. Worcestershire sauce, 1 tsp. tomato sauce, cayenne pepper, salt. Cut bread into small squares, put piece bacon on each square and cook in fairly hot oven till crisp.

Source: contributed by Mrs R. W. Humphrys in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Thursday, July 8, 2021

Chicken Noodle Savoury

1 pkt. chicken noodle soup, 1 lb. minced steak, 1 medium onion chopped, 3/4 cup uncooked rice, 1 pt. water, salt and pepper to taste, 2 dsps. tomato sauce (optional), 2 dsps. Worcestershire sauce (optional).

Method: Combined all ingredients in a casserole dish. Cover and cook in a moderate oven for 1 hr. Serve with vegetables or hot toast.

Source: contributed by Mrs J. H. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Sunday, July 4, 2021

Tuna Casserole

2 cups cooked rice, 1 cup cream or top of milk, 1/4 lb. cheese, 1 tin tuna.

Method: Beat cheese and milk together, pour over rice and add tuna. Mix well, place in casserole, top with bread crumbs, dobs of butter, put in oven 20 minutes or until brown.

Source: contributed by Mrs A. T. Johns in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Monday, June 28, 2021

Chicken Mornay

Put 1 tbsp. of margarine in saucepan, melt slowly, add 1 slice bacon finely cut and cook in butter for 1 minute. Add 1&1/2 pts. milk, 1 cup chicken or vegetable stock, 1 onion grated, 1 medium carrot grated, 2 cups cooked potato or 2 medium sized potatoes grated. Cook these vegetables in milk and bacon and stock until vegs. are tender. Add 1 cup grated cheese, little tomato sauce and Worcestershire sauce, 1 cup rice can be added if desired. Chop finely well boiled or steamed chicken or fowl and add above mixture and thicken with plain flour - about 1/2 cup and salt to taste. If fowl is large, a little can be used to make chicken jelly for sandwiches.

Source: contributed by Mrs K. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Thursday, June 24, 2021

Rice Bubble Sundae

1&1/2 cups rice bubbles, 3/4 cup brown sugar, 1/4 cup butter (melted), 1 cup flaked coconut, 1/2 cup chopped walnuts, ice cream topping, 2 trays vanilla ice cream.

Method: Lightly mix rice bubbles, sugar, butter, coconut and walnuts. Put half mixture into greased 8 x 8 inch tin. Spread evenly with slightly softened ice cream. Sprinkle with remaining rice bubble mixture. Press down lightly. Cover and freeze until firm. Cut into squares and serve with topping syrup.

Source: contributed by Mrs M. P. Wakefield in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.45.

Sunday, June 20, 2021

Jellied Salmon

1 pkt. lemon jelly crystals, 1 tbsp. gelatine, 3 tbsp. water, 1/4 tsp. salt, 1 lb tin salmon, 1/4 cup green capsicum strips, celery curls, 1&1/2 cups boiling water, 3 dsps. lemon juice, 3 dsps. vinegar, 1 cup cooked peas, 3/4 cup diced celery, 1/4 cup thinly sliced unpeeled cucumber.

Method: Make up jelly in usual way, form into large mould, rinsed with cold water, put in refrigerator to set. Soften gelatine in cold water, dissolve in boiling water, add vinegar and lemon juice, salt. Chill until partially set, add salmon, drained and broken, add veg., mix carefully, pour over set jelly and chill. Serve with tomatoes, hard boiled eggs, lettuce, cucumber and mayonnaise.

Source: contributed by Mrs. E. Davies in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

Wednesday, June 16, 2021

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.

Saturday, June 12, 2021

Austerity Date Cake

1 tbspn. butter, 1/2 cup sugar, 1 dsp. golden syrup, 1 cup water or milk, 1 egg, 1&1/2 cups flour, 1 tsp. soda, 1 cup dates.

Method: Put butter, dates, water or milk, golden syrup, in saucepan and warm, add soda, egg, sugar, flour. Bake 3/4 hour in moderate oven.

Source: contributed by Mrs. M. Smart in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.55.

Tuesday, June 8, 2021

Oven Cooked Hamburgers

1&1/2 lb minced steak, 1 cup soft bread crumbs, 1 tbsp. chopped parsley, 1 skinned tomato chopped, 1 dsp. tomato sauce, 1 tbsp. fruit chutney, 1 onion, 1 egg, salt and pepper, 1 dsp. gravy powder, 1 cup water or stock, 2 large bananas.

Method: Combine steak, bread crumbs, parsley, tomato sauce with chutney, finely chopped onion and beaten egg, season with salt and pepper. Mould a spoonful at a time into hamburger shapes, place in a greased casserole, blend gravy powder with stock or water, pour over the burgers, cover and bake in a moderate oven for 1 hour. Arrange bananas, slices cut lengthwise, on 'burgers, cover with bacon, bake 15 mins. These are very good.

Source: contributed by Mrs. G. Kelly in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.13.

Friday, June 4, 2021

Savoury T. V. Snack

Thin slices of bread for sandwich. Spread bread with very little butter and place on slices of cheese to make sandwich, salt and pepper. Beat two or more eggs with two tbsp. milk. Cut sandwich in half, cover with egg and fry. Cover fry-pan with little butter or margarine. Cook few minutes, garnish with bacon.

Source: contributed by Cherie Greenslade in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.7.

Friday, May 28, 2021

Mushroom Mornay

2 oz. butter, 2 oz. bacon, 1 medium sized onion, 2 tbsp. plain flour, 1/2 pt. milk, 1 tin mushrooms (8 oz.).

Method: Fry (but do not brown) onions, bacon and butter. Make a white sauce with milk and flour. Combine above mixtures with mushrooms. If a topping is desired, add grated cheese (Coon for preference), fresh bread crumbs and dobs of margarine or butter and brown under grill. Mushroom mornay is better tasting if made day before required and reheated.

Source: contributed by Ebsary in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p. 5.

Monday, May 24, 2021

Golden Corn Mornay

1 lb minced steak, 1 finely chopped onion, 1/2 cup water, 1 can sweet corn (drained), 1 tsp. curry powder, 1/2 cup grated cheese, 1 tbsp. fat, 1/2 cup tomato puree, salt and pepper, 1/2 cup sultanas, 1 lb mashed potatoes, 1 tbsp. plain flour.

Method: Saute onion in fat, add meat, cook until lightly browned all over. Add tomato puree, water, salt and pepper. Simmer covered for 10 minutes. Fold in sweet corn, sultanas and curry powder and continue cooking until tender. Thicken with flour. Fill into casserole, top with potato, sprinkle with cheese and brown in oven.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p. 5.

Thursday, May 20, 2021

Sunbeam Tuna Mornay

1 tbsp. finely chopped bacon, 1 tbsp. finely chopped onion, 2 oz. butter or margarine, 2 tbsp. plain flour, 1&1/4 pts. milk, 1 tin shredded tuna, 2 tsp. grated cheese, 1-2 tbsp. white wine.

Method: Fry finely chopped bacon and onion in tsp. butter or margarine for 3 mins. at 320 degrees. Add 2 oz. butter or margarine and melt. Reduce heat to 220-240 degrees. Add plain flour. Stir through and gradually add 1&1/4 pts. milk. Blend free from lumps. Add tin of shredded tuna, grated cheese. Season to taste. Turn up to 320 degrees to thicken. Just before serving add 1-2 tbsp. white wine. It is very nice without the wine.

Source: contributed by Ebsary in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.7.

Sunday, May 16, 2021

Beef in Loaf

1 Vienna bread loaf, 1&1/2 lb mince, 2 onions, 2 tomatoes, 1/2 tsp. mixed herbs, bread crumbs from loaf, 4 Maggi beef broth cubes, 1 tbsp. chopped parsley, 1 egg.

Method: Cut off slice along top of loaf, scoop out soft bread to make a shell of crust. Fry mince and onions until brown and drain off excess fat. Add sliced tomatoes and crumbled beef cubes and 1/2 cup water. Simmer 20 minutes or until tender. Remove from heat, stir in bread, parsley and egg. Spoon into hollowed loaf. Wrap in foil and bake in moderate oven 15 to 20 minutes. Replace top (optional).

Source: contributed by Mrs. L. Stock in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.9.

Wednesday, May 12, 2021

Don Bradman Steak

2 tbsps. sugar, 2 tbsps. tomato sauce, 2 tbsps. vinegar, 1 dsp. Worcestershire sauce, 1 dsp. dark jam.

Method: Place in bottom of grilling pan 1 lb rump steak. Soak 2 hours turning several times. Grill, leaving mixture in pan. Serve juice as gravy.

Source: contributed by S. Kelly in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

Saturday, May 8, 2021

Delicious Curry

1 apple, 1 onion, 1 heaped dsp. flour, 1 dsp. curry (Lion), 1 tsp. sugar and salt to taste, 1 dsp. chutney, 10 chopped sultanas, 1 tsp. lemon juice, 1 tbsp. fat, 1 pint stock.

Method: Boil lamb chops or steak, save the stock. Melt fat, when hot add chopped onions and apple, fry until brown, add curry and flour, add all other ingredients, stirring all the while. Add stock last. Add meat and cook for 2 hours on a very slow heat. Diced carrots may be added with the meat and 1 hour before serving place in a potato for each of the family. Serve with well drained rice.

Source: contributed by E. M. Mumford in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

Tuesday, May 4, 2021

Two Pudding

2 ozs. butter
2 ozs. flour
2 ozs. sugar
2 eggs
2 cups of milk

Method: Cream butter and sugar, add beaten eggs and flour, mix well and add milk. Stir well, and bake in a buttered dish till set. Serve hot with sauce.

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.70.

Wednesday, April 28, 2021

Fish Balls - Norway

1/2 lb. Schnapper or Butterfish
Pepper and salt
1/2 teacupful cream
Grated nutmeg

Method: Bone fish and pound in mortar until fine. Boil the fish head and bones and keep extract; season with pepper and grated nutmeg; add a small piece of butter about the size of a walnut. Boil cream and let it cool, then pour it among fish and flavouring. Make the balls and cook in extract or boiling fat. Serve with white sauce coloured pink.

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.30

Saturday, April 24, 2021

White Vegetable Soup

1 pint of stock
1 pint of milk
1 table-spoon of flour
1/2 carrot
1/2 turnip
1/2 a leak [sic] or a small onion
Butter
Grated cheese

Method: Mince or dice the vegetables, simmer in the stock. When the vegetables are tender, add the milk, in which the flour has been mixed smoothly. Stir till it thickens. Just before serving add butter, chopped parsley, and a little grated cheese.

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.16.
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