Watermelon Punch

1 medium watermelon

1 cup white wine

1 cup pineapple juice

1 cup sherry

1/3 cup lemon juice

1 table spoon sugar

crushed ice, lemon slices, mint leaves

Method: Cut a 5cm slice off the top of the watermelon. Scoop out about half the flesh using a melon baller. Reserve. Scoop out the remaining flesh, remove seeds and discard. Soak flesh in wine for 30 minutes. In the bowl of an electric food processor combined watermelon flesh, pineapple juice, sherry, lemon juice & sugar, process until smooth. Chill until ready to serve. Pour into watermelon shell, add ice & reserved melon balls. Garnish with lemon slices and mint leaves.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.9.

Potato & Ham Cake

This dish is ideal to make when ham on the bone is coming to an end.

1kg Potatoes

25g butter or margarine

1 small onion or shallot

250g cooked ham 

milk

pepper & salt to taste

dried bread crumbs

Method: Mince or cut ham very finely. Slice potatoes very thin. Saute the onion in the butter until golden in colour. In an oven-proof dish, layer potato & ham, adding pepper & salt to taste (beginning & ending with a potato layer).

Pour the milk over the layers, finishing by sprinkling the breadcrumbs on top. Drizzle the butter used for frying onions over breadcrumbs. Bake in medium hot oven until crust is golden brown & potatoes tender.

Source: 'Christmas Leftovers' in American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.95.

A Scripture Christmas Cake. How to make a Novel Tea Dainty from Biblical Ingredients.

Four cupfuls and a half, I. Kings iv. 22; half a pound, Judges v. 25; two cupfuls, Jeremiah vi. 20; two cupfuls, Nahum iii. 12; two cupfuls, I. Samuel xxx. 12; two cupfuls, Numbers, xvii. 8; two teaspoonfuls, I. Samuel xiv, 25; to taste, II. Chronicles ix. 9; six, Jeremiah xvii. 11; one cupful and a half, Judges iv. 19; two teaspoonfuls, Amos iv. 5; one pinch, Leviticus ii. 13. Directions, Proverbs xxiii. 14. Bake one and a half to two hours. Baking powder can be used instead of yeast. 

Source: Ideal Recipe Book for use of Currants, Raisins, Sultanas and Grapes. Also Recipes for Refreshing Fruit Beverages and Party Drinks. Issued by Woman's Christian Temperance Union of South Australia. Fifth Edition (Adelaide: n.d. [?after 1933]), p.9.

Colonial 'Goose'

1 leg lamb

1 onion

2 cups breadcrumbs

1 egg

1 apple

salt

pepper

1/2 teaspoon nutmeg

2 teaspoons butter

1 tablespoon dried mixed herbs

Method: Carefully remove the bone from the meat by cutting around it so you have a hole through the centre of the leg. (Be smart and see if you can get the butcher to do it!). Beat the egg lightly in a small bowl. Chop the onion finely. Stir the herbs, nutmeg, salt and pepper and onion into the breadcrumbs. Grate the apple. Melt the butter in cup in the microwave. Add butter, egg and apple into the breadcrumb mix and form into a soft dough. Fill the centre hole of the leg with the stuffing and close the ends with a skewer. Insert 'goose' into a roasting bag and place in a roasting dish. Cook half an hour for every 500 grams and add 20 minutes. Oven at 180C.

Remove from oven and allow to 'rest' 5 minutes before carving. 

Serve with vegetables, gravy and mint sauce or crab apple jelly. 

Leftovers are a tasty cold serve, next day.

For a warming winter soup, boil the bone in water or stock with diced soup vegetables, diced apple, salt and pepper. Add pearl barley or rice if liked.

Source: contributed by Rosalie Smith (Maitland) in An Apple a Day. Members Recipes. (Adelaide: The South Australian Country Women's Association Inc., 2018). p.15.

Cranberry and Apple Chutney

500 gm Granny Smith apples, peeled, cored, chopped

2 cm piece root ginger, peeled, grated finely

1 teaspoon olive oil

1 small onion, chopped fine

1/2 teaspoon allspice

1/2 cup cranberry juice

1/2 cup water

150 gms craisins/dried cranberries

Method: Heat oil in saucepan. Add onion and ginger. Cook 5-6 minutes stirring occasionally until onion is clear. Add apple, spice, cranberry juice and half the craisins/dried cranberries. Cook at medium heat, covered, 10-15 minutes until apple is soft. Add remaining craisins/dried cranberries. Cook covered for a further 5-10 minutes or until mixture thickens. Spoon into a clean jar and seal. Serve with roast pork, chicken or turkey, or in a ham, chicken or turkey sandwich.

Source: contributed by Rosalie Smith (Maitland) in An Apple a Day. Members Recipes. (Adelaide: The South Australian Country Women's Association Inc., 2018). p.79.

Bottled Christmas Pudding

1 lb. butter, 1 lb. dark sugar, 1&1/2 lbs. sultanas, 1&1/2 lbs. seeded raisins, 1/2 lb. mixed peel, 4 oz. almonds, 14 oz. breadcrumbs, 10 oz. plain flour, 2 tsp. nutmeg, 1 tsp. ginger, 1 tsp. all spice, 1 tsp. cinnamon, 2 tsp. salt, 2 tsp. soda, 2 tbsp. brandy, 8 eggs, 1/2 cup milk.

Method: Beat butter and sugar, add eggs one at a time, beat well, add dry ingredients, then brandy and milk. Fill (No. 31) preserve jars two thirds full, put rings, lids and clips on. Stand jars in sterilizer. Fill with cold water three parts up jars and bring gently to the boil, keep boiling for 8 hrs. This mixture fills 8 jars. When wanting to use stand jar in saucepan of hot water for one hour. Serve with custard, cream or icecream.

Source: contributed by Mrs G. Sandercock in Urania Methodist Guild Cookery Book. Book II. (1965), p.37.

Toffee

2 cups sugar, 1 cup water, 2 tbsp. vinegar, 1 cup almonds (not blanched). Boil fast until it pops 9 times.

G.Kelly.

*

Does not always pop nine times, so cook for approx 20 mins., without stirring.

Miss Coralie Kelly.

Source: Urania Methodist Guild Cookery Book. Book II. (1965), p.81.

Bacon Snacks

Mix together: 1/2 lb tasty grated cheese, 2 dspns Worcestershire sauce, 2 well-beaten eggs, 2 tspns melted butter, salt to taste, dash cayenne pepper.

Keep in refrigerator until needed. When required, lightly butter as many slices of bread as desired, spread with mixture & cut into finger lengths. Place strip of bacon on each finger & bake on oven-slide or scone-tray for about 10 mins until golden brown. Serve hot.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.2.

Curried Fish Patties

Ingredients: 1 cup cooked, flaked white fish, 2 cups mashed potatoes, 1/4-1/2 tsp curry powder, 1 tsp grated onion, squeeze lemon juice, 1 egg, 1 dsp chopped parsley, salt and pepper to taste.

Method: Mix ingredients together well. Shape into patties. Cover with breadcrumbs. (Cornflake crumbs give extra flavour.) Fry until golden brown. Serves 4. 

Source: contributed by J. A. Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970), p.26.

Celery Mornay

2 cups finely chopped Celery

1 dsp chopped Onion

1 tbsp grated Cheese

1 dsp Butter

Salt & Cayenne Pepper to taste

2 cups White Sauce

Method: Fry the Celery and Onion in Butter, add the White Sauce and seasoning. Mix, place in a casserole dish, sprinkle with Cheese and brown in oven.

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.

Pikelets the Children Can Make

1 cup SR flour

1/2 teaspoon bicarbonate soda

1/4 cup sugar

Pinch salt

1/2 cup milk

1 egg

Method: Place all dry ingredients in a bowl. Beat egg and milk together, add to dry ingredients. Stir into mixture and then beat well with wooden spoon. Place small amounts in buttered frypan, moderate heat. Cook both sides. Serve with butter, or cold with cream and jam. Our family loves them.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.118.

Beef & Egg Roll-Ups

12 thin slices of beef, 3 hard-boiled eggs, 1 tbspn grated onion, mayonnaise, mustard, salt & pepper 

Method: Chop eggs very finely, add grated onion & enough mayonnaise to make spreadable mixture. Season to taste. Spread beef lightly with mustard, then with egg mixture, & roll up firmly. Fasten each roll with wooden pick, & when all slices are filled & rolled up, wrap them in greaseproof paper, & chill until ready to serve.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974],  p.2.

Steak or Mutton Paste

1 lb. (500g) steak or mutton (free from fat and skin), cut from anywhere on sheep or beast.

1/4 lb. butter

1/2 teaspoon mace

1/2 teaspoon anchovy sauce

1/2 teaspoon grated nutmeg

pepper to taste

Method: Cut meat into pieces and put into basin, or double boiler, with other ingredients. Put lid on and steam for 3 hours. Remove meat and mince, then mix well with liquid. Pour into jars with screwtop lids.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.124.

Gruel

1 tablespoon oatmeal

1/2 pint milk

1 teaspoon butter

1/4 teaspoon salt

1 tablespoon sugar

Method: Soak oatmeal and milk for half an hour, strain. Put milk in saucepan, stir until it boils. Simmer 10 minutes, add the sugar, butter and nutmeg if allowed. Serve in a pretty cup.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.141.

Pork Capricorn

1lb boned Pork

1 Green and 1 Red Pepper

1 medium sized Onion (chopped)

1 Carrot, cut into thin strips 1&/2 inches long

1-2 tbsp cooking Oil

3/4 cup cooked Pineapple pieces

3/4 cup White Vinegar

3/4 cup Brown Sugar

3/4 pint stock (Chicken cube)

3 tbsp Soy Sauce

1 cup Raisins

Method: Cut the Pork into 1 inch cubes, fry in hot Oil until evenly browned.

Reduce heat and pour off excess fat. 

Add the prepared Pepper, Onion, Carrot, Vinegar and Sugar.

Add the stock and simmer until tender.

Lastly add the Soy Sauce, Raisins and Pineapple pieces.

Thicken the mixture with Cornflour and boil for 3 minutes.

Serve with boiled Rice. 

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.11.

24 Hour Salad

In a Lasagne dish make layers of torn Lettuce or Spinach, chopped Celery, Spring Onions, frozen Peas, Broccoli or Cauliflower.

Spread an Egg Mayonnaise over the top and cover with coarsely grated Mozzarella Cheese.

Sprinkle with finely grated Parmesan Cheese.

Cover with cling-wrap and refrigerate for 24 hours. 

Serve covered with crisp Bacon pieces, Parsley and chopped, boiled Egg.

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.7

Champagne Punch

1&1/4 cups castor sugar

1&1/4 litres spark[l]ing mineral water

2 measures maraschino

2&1/4 litres champagne

2 measures brandy

2 measures Orange Curacao

Method: Put all ingredients in a large punch bowl containing plenty of ice cubes. Decorate with fruits in season. Serves 15 to 20 people.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.84.

Tuna Supreme

Fry in 1 tbspn oil the following: 1/2 cup each of diced apple & green pepper, 1/4 cup each of diced onion and celery, 1 level dspn curry power. Add 1 pkt Continental cheese & Leek soup, & blend in 3/4 pt water & 1 chopped tomato. Stir in 1 lb tin of tuna. Serve with boiled rice.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.11.

Asparagus Cheese Sandwich

30g butter

1 tspn. french mustard

4 slices bread

340g can asparagus spears, drained

3/4 cup grated tasty cheese

2 chopped shallots

paprika

Method: Combined butter and mustard in dish, cook on HIGH 30 seconds. Brush bread on both sides with mustard butter. Place two slices bread on flat dish, side by side. Place asparagus on top, cover with about 1/2 cup of cheese, top with remaining bread. Combine remaining cheese with shallots, sprinkle over bread, sprinkle lightly with paprika. Cook on HIGH 2 minutes or until cheese is melted.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.175.

Hawaiian Rice Salad

Toss together: 2 cups cooked rice, 1/2 cup Tongala mayonnaise or french dressing, 1 cup grated cheese, 1/2 cup grated carrot, 1/4 cup pineapple pieces.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.18.

Image: https://www.pinterest.com.au/pin/279082508141178390/

Tongala dairy (Victoria) is no more: 

https://www.dairynewsaustralia.com.au/news/2019/09/26/794340/nestle-to-shut-vic-factory 

Substitute for Eggs

Take the pulp of 2 oranges, 1/2 pint vinegar, 1 tablespoon sugar. Mix all together. Let stand overnight. Next day boil for 10 minutes in closed jar. Use as needed. 1 tablespoon in place of 1 egg.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.215.

Salmon in Cabbage Rolls

8 whole cabbage leaves

440g can drained salmon

2 finely grated medium carrots

1&1/2 cups cooked rice

1/4 cup mayonnaise

2 cups chicken stock

1/2 cup tomato paste

1/2 tspn. dried basil leaves

2 tbspns. plain flour

2 tbspns. water

Method: Remove any thick stalk from cabbage leaves, place in large shallow dish, cover and cook on HIGH 5 minutes. Mix salmon with carrot, rice and mayonnaise. Divide mixture into 8 portions, spoon onto cabbage leaves, roll up tightly, tucking in ends. Place in shallow dish in single layer. Combine stock, tomato paste and basil, pour over rolls, cover, cook on HIGH 15 minutes, or until tender. Remove rolls, keep warm. Blend flour with a little water, stir into liquid in dish, cook on HIGH 3 minutes, or until mixture boils and thickens. Serve over rolls. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.179.

Puff Balls

1 oz gelatine, 1 cup cold water, 1 cup hot water, 1 lb white sugar, 1 tspn vanilla essence.

Method: Soak gelatine in cold water. Add hot water and sugar and boil 20 mins. Allow to cool and when nearly cold add essence and a pinch of salt. Beat with egg beater till fairly firm. Pour into buttered gem scone trays and allow to stand 4 hours.

Chocolate Coating: 3 tbspn cocoa, 4 tbspn icing sugar, approx. 1/4 cup hot water. Stir all together till smooth and consisting of thin cream. Dip each puff ball and roll in coconut.

Source: contributed by Wilma Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.67.

Pumpkin & Apple Vichyssoise

750g (1&1/2lb.) butternut pumpkin, peeled, seeded and cut into small pieces

250g. (8oz.) peeled and chopped potato

1 lge. onion

4 cups boiling water

1 Maggi chicken & garlic stock cube

2 green apples, peeled, cored and sliced

1 cup Carnation Evaporated milk

1/4 tspn. nutmeg

Method: In large saucepan combine pumpkin, potato, onion, boiling water and stock cube. Heat until boiling. Reduce heat and cover. Simmer for 15 mins. Add apples, simmer 10 mins. more. Cool slightly. Puree in blender or processor until smooth. Return to saucepan stir in Carnation milk and nutmeg. Do not boil. Serve. Garnished with a pinch of nutmeg, dob of cream and a sprinkling of chopped parsley.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.31.

Coconut Whispers

2 oz butter, 3 oz sugar, 1 egg, 1 cup coconut, 1/2 cup flour, 1 cup rice bubbles.

Method: Cream butter and sugar, add egg and dry ingredients. Drop tspn on tray. Bake in moderate oven for 15 to 20 minutes.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.46.

Peanut Kisses

4 cups cornflakes, 3/4 cup sugar, 3/4 cup peanuts, 3/4 cup coconut.

Method: Stiffly beat the sugar and whites of 2 eggs, add 2 tbspn melted butter, the coconut, peanuts and cornflakes. Mix together. Drop on greased tray. Bake in moderate oven for 1/2 hour.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.46.

Curried Pea Soup

100g pkt. dehydrated peas

1 tspn. sugar

4 cups chicken stock

1 cup milk

15g butter

2 tspns. curry powder

Method: Combine peas, sugar and stock in large bowl, cover, cook on HIGH 20 minutes. Drain peas, reserve stock. Puree peas in blender or processor with milk. Place butter and curry powder in bowl, cook on HIGH 1 minute, add pea puree and reserved stock. Cook on HIGH 2 minutes. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.178.

Good & Quick Mayonnaise

1/2 tin condensed milk, 1 egg yolk, pinch salt, pinch mustard and as much vinegar as condensed milk.

Method: Shake well. Ready to use. Keeps for weeks. If it thickens too much, add a little milk.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.19.

Peppermint Crush Log

1 ten cent pkt white crown peppermints crushed in plastic bag with hammer. Crush 1 pkt malt biscuits, and put both into bowl and mix with about 3/4 tin of sweetened condensed milk. Shape into roll and cover in coconut. Keep in fridge and leave for at least 24 hours before cutting for use.

Source: contributed by Stella Schumacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.52.

Black Eyed Susans

1&3/4 cups SR Flour, 4 oz butter, 4 oz sugar, 1 large tbspn golden syrup, 1 dspn peanut butter, vanilla essence, 1 egg, choc bits, and extra sugar.

Method: Cream butter or substitute with sugar, syrup, peanut butter and vanilla. Add egg and mix well. Stir in sifted flour and mix thoroughly. Place small tspnful on sugar and roll into balls. Place on greased oven tray and bake in moderate oven 10 minutes. Remove from oven and place a choc bit on top of each. Return to oven and bake 2 to 5 minutes longer.

Source: contributed by Wilma Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.44.

Cowboy Supper

425g can baked beans

200g can corned beef (chilled)

black pepper to taste

1/2 beef stock cube, crumbled

50g cheddar cheese (cubed)

1 French loaf

Method: Empty baked beans into 3 pint casserole dish and cover. Cook on HIGH for 5 minutes. Gently stir in corned beef and season with pepper. Add stock cube. Cover and cook on HIGH for 5 minutes. Add cheese just before serving.

To warm bread: cut the bread into pieces and arrange in bread basket between absorbent paper. Microwave on MEDIUM for 3 minutes. Serve immediately.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.184.

Melon & Pineapple Jam

Melon & Pineapple Jam

10 lb pie melon, 8 lb sugar, juice and grated rind of 2 small lemons, 1 large tin crushed pineapple.

Method: Cut melon in dices or mince, add 1/2 sugar, let stand overnight. In morning boil with pineapple for 3/4 hour, then add rest of sugar and boil for 2 hours or until jam sets.

Source: contributed by Maureen Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.54.

*   *   *

Melon & Pineapple Jam

9 lbs melon, 6 lb sugar, 1 tin pineapple.

Method: Mince melon and add 3 lb sugar, leave stand overnight. Next morning boil till clear, then add other 3 lb sugar and pineapple. Cook until jells. (Approx. 3&1/2 hours in all).

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.54.

Malt Fruities

18 finely crushed malt biscuits, 15 marshmellows, 4 oz glace cherries, 2 oz raisins, 2 oz chopped nuts, 1 oz preserved ginger, 1/4 tspn vanilla, 1/2 can condensed milk.

Method: Cut marshmellows and cherries in halves, chop nuts and ginger. Mix well together with remaining ingredients. Shape into long roll, roll in coconut. Wrap in waxed paper or foil and chill. Keep in refrigerator and use as required. Cut into slices about 1/4 inch thick.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.47.

Seafood Dip

1 pkt french onion soup

1&3/4 cups sour cream

3 drops Tabasco sauce

2 tspn tomato paste or sauce

1/2 - 1 cup any cooked seafood e.g. Prawns, Crabmeat

Method: Blend soup with sour cream and add other ingredients. Serve with potato chips or dry biscuits.

Source: Contributed by Rosalind (Rhody) Short (Coobowie, SA) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c.1994-1997), p.15.

Pork and Cabbage

Shred 1/2 cabbage very finely. Sprinkle with one dessertspoon salt and mix well. Place aside for 1&1/2 to 2 hours. Squeeze all water off the cabbage. Fry one medium, finely chopped onion in one dessertspoon butter. Add the cabbage to the onions, and saute for ten minutes. Fry separately one inch thick pork cutlets, dusting them with salt and pepper. Put a layer of cabbage in a casserole dish. Place the cutlets on the cabbage and sprinkle them with fresh cream and one teaspoon lemon juice. Cover the meat with the rest of the cabbage and cook for 3/4 hour in moderate oven.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.31.

White Sauce

Make a white sauce by gradually blending one cup water into 4 level tblspns. of Sunshine instant milk mixed with 1 tbspn. flour. Add 1 tbspn. of butter and seasoning to taste. Stir over medium heat until sauce boils and thickens. Simmer one minute.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.38.

Tomato Soup

24 lbs tomatoes
6 large onions
1 dspn ground cloves

Method: Boil until tender them strain through fine sieve. Put back to boil and make up to 8 quarts of soup by adding enough water but keep back sufficient to mix a paste of 16 oz plain flour, 16 oz melted butter, 2 oz salt, 1/2 oz pepper, 8 oz sugar, boil again and then seal in jars.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.5.

Australian Coffee Cake

4oz. butter, 4oz. sugar, 2 eggs, grated rind of 1 lemon, 4oz. S.R. flour, 2 oz. Nurses' cornflour, 1/2 cup milk, pinch salt, cinnamon and brown sugar.

Method: Cream the butter and sugar, add eggs one at a time, beating well; add lemon rind and then sifted flour and salt alternately with the milk. When blended turn into greased sandwich tin and sprinkle the top with cinnamon and sugar. Bake in a moderate oven for 35 minutes.

Source: contributed by Mrs. O. Dankel in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), pp.38-9.

Tuna Almond Saute

1/2 cup blanched almonds

2 tbspns. butter

1 finely chopped onion

2 x 185g cans drained tuna

310g can drained sweetcorn

1 red apple, washed and cubed

2 sticks sliced celery

1 tbspn. tomato sauce

1 tbspn. lemon juice

fresh ground pepper

1 tbspn. fresh chopped parsley

Method: Cook almonds in a shallow dish on HIGH for 1-1&1/2 minutes, until coloured. Allow to stand while remainder of dish is prepared. Melt butter in 2 litre casserole dish on HIGH for 1 minute, stir in onion, cover dish and cook on HIGH for 1 minute. Stir in remaining ingredients, including almonds. Cover dish and cook on REHEAT for 6-8 minutes. Stir thoroughly but gently after 3-4 minutes to heat through. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.180.

Mince and Tomato Scrapple

Equipment Needed:

Sharp knife

Measuring cup

Can opener

Saucepan

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients:

500g Minced Beef

1 tablespoon Oil

1 large can Tomato Soup

1/2 cup Water

2 Carrots (grated)

1/2 cup grated Tasty Cheese

3 cups left over cooked Pasta or Spaghetti

Method: Brown mince in hot oil. Add soup, water, onions, carrots and pasta. Cover and simmer for 10 minutes. Serve sprinkled with cheese accompanied by crusty bread and salad.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Garlic Apricot Prawns

Fresh green western king prawns

crushed garlic, fresh is best.

700 mls apricot nectar.

Method: I use my electric griller, or a B.B.Q. Heat plate until hot, add olive oil, add crushed garlic and toss until garlic browns, add peeled green prawns and toss with garlic until cooked 4 to 7 minutes. Pour apricot nectar over prawns. Keep tossing the prawns until they are coated with the nectar. Allow coating on the prawns to caramelize slightly. Remove and serve straight away.

Source: Contributed by Jill Cutting (Port MacDonnell, SA) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.35.

Lebanese Nibbles

2 ozs. Butter

2 ozs. grated Tasty Cheese

2 teaspoons French Onion Soup

Lebanese Bread

Method: Mix above ingredients and spread thinly on inside of split bread. Snip into triangles with scissors. Place on trays and bake in moderate oven about 10 minutes (150°C).

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.80.

Chunky Style Casserole

Equipment Needed:

Sharp knife

Large Saucepan or Stockpot

Preparation Time: 15 minutes

Cooking time: 12 minutes

Ingredients:

1 large Leek (sliced)

3 large slices Virginia Ham (diced)

2&1/2 cups Celery (cut into chunky pieces)

4 cups Brussels Sprouts

4 cups Carrots (cut into chunky pieces)

2 cups Parsnips (cut into chunky pieces)

1 dessertspoon Chicken Stock Powder

Method: Place all ingredients in a large saucepan or stock pot and add enough water to cover ingredients. Bring to the boil and boil for 5 minutes. Then add Brussels Sprouts and boil for a further 7 minutes. (Cabbage cut into squares can be substituted for the Brussels Sprouts). This is a tasty dish, easily prepared - a large quantity of which the left overs may be frozen and re-heated when the occasion arises. This dish could probably have the ingredients halved and still be plenty.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Banana Delight

Slice 6 bananas into an ove[n]proof dish and sprinkle with a little lemon juice. Beat 2 eggs and 2 tbspn sugar together. Stir in 2 dspn of honey and 3/4 cup coconut. Pour this mixture over the bananas and bake in moderate oven until a golden brown on top. Serve with custard or cream.

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Women's Guild, 1972), p.22.

Cheese and Gherkin Roll

7 ozs. SR flour

1 oz. cornflour

1&1/2 ozs. butter

grated cheese

1 chopped gherkin

1 small chopped onion

1 egg

1/2-1/4 cup milk

Make dough of flour and butter, milk and egg. Roll out to oblong shape about 1/4" thick. Brush with milk and sprinkle with grated cheese, onion, and gherkin. Bake in hot oven 20 minutes. Slice and butter. For alternative filling use salmon.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.117.

Asparagus Mornay

Equipment Needed:

Sharp knife

Measuring Cup

Can opener

Saucepan

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:

1 medium Onion (diced)

2 tablespoons Butter / Margarine

1 tin Asparagus (including liquid)

1 tin Cream of Chicken Soup (condensed)

1 cup Milk

4 slices Ham

1 cup Chicken (cooked and cubed)

2 tablespoons Plain Flour

3 sliced boiled Eggs

1/2 cup Cream

Method: Place ingredients in a saucepan and bring to boil. Thicken with plain flour made into a paste with a small quantity of milk. When thick, add eggs and cream. Can be served hot or cold.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Mock Pound cake

1lb flour, 2 cups brown sugar, 1 cup milk, 1lb sultanas, 3/4lb dates, 1/2lb butter, 4 eggs, 4oz lemon peel, 1 hpd. teaspoon carb soda, 2 teaspoons mixed spice.

Method: Beat butter and sugar to a cream, add eggs one at a time (unbeaten), then flour, milk, fruit and 3/4 glass wine if desired. It is best to use half plain flour and the other half S.R.

Source: contributed by Mrs. H. Henschke in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.47.

Curry Curlies

750 gr. packet pre-rolled Puff Pastry

185 gr. (6 ozs.) Butter

2 teaspoons Curry Powder

250 gr. packet Potato Chips

Method: Cut pastry into 1 cm (1/2") strips. Brush both sides of strips with combined melted butter and curry powder. Lightly press finely crushed potato chips on both sides, twist to curl. Place on lightly greased oven trays, bake in moderately hot oven 8 minutes or until golden. Makes about 70.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.80.

Peach Fantasy

8 canned peach halves

16 oz. package frozen strawberries

4 tablespoons sifted icing sugar

Vanilla ice cream

1/4 pint cream whipped and sweetened

Method: Drain the canned peach halves. Thaw the strawberries and rub though a fine sieve. Gradually beat in the icing sugar and chill the mixture. For serving place a scoop of vanilla ice-cream in each of four serving dishes and arrange two peach halves on top. Spoon over the strawberry sauce and decorate with a swirl of whipped cream. Serves 4.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.77.

Whiting Caprice

8 fillets Whiting

2 beaten eggs

8 bananas

dry breadcrumbs

seasoned flour

butter

oil

Method: Coat fillets and bananas in seasoned flour, egg and breadcrumbs. Fry in butter or oil until golden brown and cooked through. Drain on paper. Serve with tossed green salad and tartare sauce.

Source: Contributed by Jan Klingberg (Coobowie) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.46.

Curry Rice Mornay

Equipment needed:

Can opener

Saucepan

Preparation Time: 10 minutes

Cooking time: 20 minutes

Ingredients:

1 packet Curry Rice-O-Riso

500 grams Mince meat

425g can Tomato Soup

1 can Water

1 small packet frozen Mixed Vegetables

Method: Cook Rice-O-Riso with mince meat added. Then add tomato soup and water. Add frozen vegetables. Cook for a further 10 minutes.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Tuna Lemon Loaf

15 oz. can chunk style tuna

16 oz., can cream of asparagus soup

1 cup dry biscuit crumbs

1 small onion finely chopped

1 dessertspoon chopped parsley

3 eggs

1 tablespoon chopped canned pimento

1 tablespoon lemon juice

pinch pepper

Method: Combined the drained tuna with the soup, biscuit crumbs, onion, pimento and parsley. Separate whites and yolks of eggs. Lightly beat the yolks of the eggs and add the tuna mixture with lemon juice and pepper. Beat egg whites until stiff and frothy and gently fold through the mixture. Spoon mixture into well greased loaf tin and bake in moderate oven for 1 hour. Cool slightly before turning out of tin onto serving platter. Chill.

Optional: Surround with curly endive and garnish with cucumber twists. Serve with tossed side salad and separate bowl of lemon wedges and salad dressing sprinkled with a little paprika.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.32.

Piccalilli Cheese Balls

4 ozs. Creamed Cheese at room temperature

4 ozs. sharp Cheddar Cheese, grated

1/4 cup chopped Gherkins

1 dessertspoon chopped Pimento or Red Pepper

1 dessertspoon finely chopped Onion

1 pinch Garlic Salt

1/3 cup crushed Potato Crisps

Method: Combined all ingredients except potato crisps. Mix well and chill. Shape into balls and roll in potato crisps. Serve on toothpicks. Makes 1&1/2 dozen.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.79.

Yum Yums

1/2 lb. Marie biscuits

1 small cup coconut

1 tbspn. cocoa

1 tin condensed milk

1 tbspn. rum or sherry

Method: Crush biscuits and mix with other ingredients. Roll into small balls and cover with coconut. Put aside to harden.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.153.

Chicken Ooh La La!

2.1/2-3 lbs. chicken cut into pieces

2 onions (chopped)

1 clove garlic (crushed)

2 tablespoons red & green pepper diced

1/4 lb. sliced mushrooms

4 rashers bacon (diced)

2 or 3 peeled sliced tomatoes

1 stick celery (diced)

3 tablespoons flour

salt and black pepper

1 teaspoon mustard

1/2 cup white wine or dry sherry

1 large tin cream of chicken soup

Oil or butter for frying

Method: Cut chicken into bite size pieces and roll in dry ingredients. Heat butter in heavy pan[,] add mushrooms, peppers and onions. Cook gently with lid on till tender then drain. Now brown coated chicken all over. Add remaining flour etc. garlic, bacon, wine, tomatoes, soup and celery. Cook gently with lid on for 30 minutes. Add peppers, mushrooms and onions and cook another 30 minutes. Place onto flat dish and serve garnished with mashed potatoes and parsley.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.52.

Julienne Soup

4 cups stock

2 small carrots

1 turnip

2 onions

1/2 cup green beans or peas

Salt and pepper to taste

Parisian essence to colour

Method: Slice the onions finely, cut carrots and turnip into matches and simmer in the stock till tender. Add the beans or peas and salt and pepper to taste. Colour with Parisian essence. Serve with sippets of toast.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.16.

Mullet Mornay

500 g Mullet fillets

1&/2 cups frozen sweetcorn

1 jar of [C]ontinental Mornay Sauce

1&1/2 cups frozen peas

Method: Lightly grease casserole dish and line with mullet fillets. Mix together sauce and vegetables. Pour over fish. Top with breadcrumbs and grated cheese for extra flavour. Place in moderate oven for 1 hour.

Source: Contributed by Tracy Hill, Streaky Bay SA in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.63.

Hare Haselet

A very economical dish, for districts where hares are plentiful.

Cut meat off the bones and mince; add 1/4 loaf of bread, 1/2lb. bacon, onion -- all minced; 1 cup flour and season well with dried herbs; pepper and salt. Mix well together and form into 2 big rolls; put into greased meat dish with a slice of bacon on each roll, and cover with another dish; bake in moderate oven about 2 hours. Eaten cold, this is delicious.

Source: contributed by Mrs. O. Brettig, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.5.

Hawaiian Patties

1 lb. minced pork fillets

1/2 lb. minced veal

12 thin pineapple slices

3 level tablespoons apricot jam

1 egg

Pinch nutmeg

Salt and pepper

6 bacon rashers

Method: Mix together the minced meats, 2 tablespoons of the jam, beaten egg, and seasonings. Using a little flour, shape into patties same size as pineapple slices, place one between each two pineapple slices, wrap in a bacon rasher, and secure with a cocktail stick. Brush over with remaining jam. Place patties on greased baking dish; bake in moderate oven 45 minutes.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Stuff

1 pkt. Marshmallows

4 ozs. Ginger

4 ozs. Cherries

2 ozs. Nuts

1 pkt. Malt Biscuits

3/4 tin Condensed Milk

1/2 pkt. Mixed Fruit

Method: Crush biscuits, cut up all other ingredients. Add condensed milk and mix altogether. Roll out into sausage shape, then roll in coconut. Place in refrigerator till set, then cut into slices. Keep in refrigerator wrapped in foil.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.68

Baked Apples

4 lge. red apples

2 tbspns. butter

4 tbspns. jam (any kind)

4 tbspns. caster sugar

1/2 cup water

whipped cream

Method: Core each apple well to make a hole through and fill each hole with 2 teaspoons of butter and 2 teaspoons jam. Place apples in a camp oven. Mix caster sugar, water and remaining jam together and spoon around the apples. Cover and cook in medium hot coals for 40-45 minutes. Serve apples with juices poured over them and whipped cream.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.50.

Savoury Casserole

2 cups half-cooked brown rice

1 small can whole kernel corn

1 large onion chopped

1 cup water

1 lb. [500 gm.] minced steak

1 medium can tomato soup

2 rashers bacon, chopped

salt, pepper and mixed herbs.

Method: Place a few knobs of butter in the base of an ovenproof dish. Add layers of rice, meat, tomato soup, drained corn, onion, bacon. Sprinkle with pepper, salt and a pinch of herbs. Add water and cook, covered, in a moderate oven for almost 1 hour or until meat is tender.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.32.

Stuffed Monkeys

Paste: Two cups flour, salt, 2 level teaspoons cream of tartar, 1 level teaspoon soda, 2 ozs. butter, 2 tablespoons sugar, 1 egg. Sift flour with rising. Rub in butter, add sugar, and mix into a stiff paste with well-beaten egg. Roll out about quarter of an inch, cut into 3-inch squares.

Mixture: Chop up 1 cup seeded raisins, 1 tablespoon mixed peel, 1 tablespoon sugar, 1/4 cup sultanas, 1 teaspoon ground cinnamon. Mix all together, and put on dessertspoonful in each square of paste. Fold over and pinch the edges together. Brush over with milk and dust a little sugar on each, and bake in a moderate oven till a golden brown.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.106.

Spring Scramble

Equipment Needed:

Sharp knife

Saucepan

Beater

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves 2

Ingredients:

3 Eggs

1/2 cup Milk

1/2 cup cooked Ham (diced)

2 teaspoons Margarine

1 packet Continental Spring Vegetable Soup

Method: Beat eggs, milk and soup mix together. Add ham. Melt margarine in saucepan, add egg mixture and stir over a low heat until thick and creamy. Serve with toast.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.