Dessert from the Shelf

1 small tin sliced peaches or apricot halves, 1/2 cup cream or evaporated milk, 3/4 cup plain flour, 1/2 cup brown sugar firmly packed, 1 level tsp cinnamon, pinch salt, 2 oz butter or margarine.

Method: Drain fruit. Arrange in 9 in. tart plate, pour milk or cream over it. Sift flour, salt, sugar and cinnamon. Rub butter in lightly with tips of fingers. Sprinkle top over fruit. Bake in moderate oven until crumbs are brown - about 15 mins. Serve while still warm with cream.

Source: contributed by B. Roocke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.56.

Peanut Scrambles (uncooked recipe)

8 oz peanuts, 8 oz sultanas, 4 oz drinking chocolate, 4 oz icing sugar, 2 cups rice bubbles, 8 oz copha.

Method: Melt copha and add other ingredients. Drop in clusters on greased paper and leave to set.

Source: contributed by H. Keller in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.107.

Tuna Crisp

Melt 3 oz butter in a large saucepan. Saute 1 finely chopped onion in butter. Stir in 4 Tbls of flour and 1 oz powdered milk. Cook for 1 minute. Gradually add 3 cups of water. Bring to the boil and simmer for 3 minutes stirring constantly. Add 1 x 425 can of drained flaked tuna, 1 cup cooked peas and 1 cup of grated cheese. Season to taste. Pour into greased casserole dish. Sprinkle over 1/4 cup cornflake crumbs. Dot a little butter and bake in a moderate oven for 20 minutes. Serves 4-5.

Source: contributed by Jill Sanders in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.45.

Crunchy Fruit Ring

3 cups cornflakes, good Tbls butter, 3/4 cup brown sugar, stewed apples or any other fruit (very tasty with grapes).

Method: Melt butter and sugar slowly in a fairly large saucepan until light caramel colour. Lightly mix in cornflakes, toss them until thoroughly coated with syrup. Pack this into a buttered ring mould. Set aside until nearly, but not quite, cold. Lever out on to platter and fill with fruit. Serve immediately with cream or ice cream.

Source: contributed by C. Hewton in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.55.

Delicious Steak

1 lb steak, 1 Tbls flour, 1 Tbls sugar, 1 Tbls vinegar, 2 Tbls tomato sauce, 1 tsp mustard, salt, pepper.

Method: Cut steak into pieces and roll in mixture made of flour, sugar, mustard, salt and pepper. Place in oven proof dish, cover with water. Add vinegar and tomato sauce. Cook slowly for 2 hours.

Source: contributed by B. Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.28.

Economical Potato Cake

3/4 cup mashed cold potato, 1 cup sugar, 1 cup cold milk, 2 cups SR flour, 1 cup chopped raisins, grated rind of 1 orange.

Method: Mix ingredients well together and tip into small baking dish. Bake 40 mins. in moderate oven. When cold slice and butter.

Source: contributed by G. Woolford in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.79.

Bran and Bean Meat Loaf

(yields 10 slices)

1&1/2 lb. [750 gm.] minced steak

1 onion finely chopped

1 egg

2 bacon stock cubes, crumbled

1 tablespoon tomato sauce

1&1/2 cups All-Bran

Small can bean mix, drained

Method: Grease 8" x 4" (20 cm. x 10 cm.) log tin. Combine all ingredients and mix well. Press into the greased tin and bake in a moderately hot oven for 1&1/4 hours.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.22.