Crisp Frankfurt Tartlets

Childrens Munchies for Parties

10 cocktails frankfurts, sliced

24 slices white bread

125g butter melted

2 bacon rashers

1 cup grated cheese

2 tbspns. tomato sauce

Method: Flatten bread with rolling pin. Cut into rounds using a 7cm cutter. Brush each side of bread with melted butter. Press into round based patty tins. Bake in moderate oven for about 8 mins. or until crisp and lightly browned. Chop bacon and saute with sliced frankfurts. Drain. Add sauce to frankfurts and bacon. Mix well. Spoon into bread cases and top with cheese. Bake in moderate oven for 15-20 mins. until cheese is melted and lightly browned.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.128.

Cleopatra Pudding

1 pint milk, 1 teaspoon butter, 1 cup cocoanut chips, 2 tablespoons sugar, 1 cup biscuits crumbs, 3 eggs, 1&1/2 cups stewed apples (stewed with very little water).

Method: Warm milk and butter; add cocoanut, sugar and biscuit crumbs; separate yolks from whites of eggs and add to the mixture. Pour half of mixture in a greased piedish; spread on the apples and cover with remainder of mixture. Bake for 1/2 hr. Beat egg whites until stiff, add 3 tablespoons castor sugar; place on top of pudding and return to oven until lightly set and a pale brown.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.28.

(Note: on the 'Cleopatra' apple, see https://trove.nla.gov.au/newspaper/article/90620402.)

Sausage Dish

1 lb. boiled sausages

2 tbspns. washed rice

1 tin tomato soup

bay leaf

pepper & salt

finely chopped celery

finely chopped bacon

Method: When sausages have been boiled cut into bite sized pieces. Add other ingredients and bake in a casserole dish until rice is cooked approx. 30 mins. in moderate oven.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.101.

Lovely Salad

2 cups curly pasta, cooked

1/2 red capsicum

1/2 cup sweetcorn

1/2 cup crushed pineapple

curry powder

cream

1/2 cup peas

1 onion, chopped

6 mushrooms, sliced

home-made mayonnaise

oil

peanuts

Method: Combine all of the ingredients. Add mayonnaise (see below), curry powder, oil, cream and peanuts to taste. Mix well.

Home Made Mayonnaise

1 can condensed milk

1/2 cup vinegar

1 egg, beaten

1 teaspoon salt

2 teaspoons dry mustard powder

Pour condensed milk into a bowl, add salt, mustard, vinegar and egg. Mix thoroughly until thick. Store in sealed container in refrigerator.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.18.

Ginger Cotton Tops

8 oz Ginger Biscuits (crushed)

2 tbsp Golden Syrup

4 oz Sultanas

3 oz melted Copha

Method: Mix well and place in tin.

TOPPINGS:

4 oz Icing Sugar, 2 oz melted Copha and 1 tsp grated Lemon rind. Mix well and spread on top of biscuit mixture. Set in 'fridge.

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.38.

Chicken Noodle Savoury

1 pkt Chicken Noodle Soup

1lb Minced Steak

1 Onion (chopped)

3/4 cup uncooked Rice

1 pint Water

Pepper

Method: Combine all ingredients in a casserole dish, cover, and cook in a moderate oven for 1 hour.

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.10

Mock Nougat Bars

1 cup rolled oats, 1 cup sugar, 1 cup SR flour, 1 cup coconut, 1 Tbls golden syrup 4 oz melted butter, 1 egg.

Method: Mix all dry ingredients together, add melted butter, syrup and lightly beaten egg. Mix well. Spread in greased tin and bake in slow oven 20-30 mins. Ice with chocolate icing.

Source: contributed by R. Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.105.