Maori Kisses

1/4 lb butter, 6 tbspn sugar, cream with 3 tbspn boiling water. Mix in 3/4 cup dates, 3/4 cup walnuts, 1&1/2 cups SR Flour, 1&1/2 tbspn cocoa. Drop tspn full on slide and bake in moderate oven.

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

Home Made New Zealand Chocolate

1 lb copha, 2 cups full cream powdered milk, vanilla or lemon essence, 2 heaped cups icing sugar, 6 Tbls cocoa, pinch salt.

Method: Melt copha over hot water. Add sifted dry ingredients, then essence. Beat 10 mins. Pour into buttered tin. Cut into squares when cold. To vary flavour, add mixed fruit, ginger, raisins, nuts or coconut.

Source: contributed by E. Corkin in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.118.

Salmon and Potato Balls

1 x 8 oz. tin salmon (flaked)

1&1/2 cups mashed potatoes

2 heaped tbspns. grated cheese

2 eggs

1 small onion (grated)

salt and pepper

lemon juice

breadcrumbs

Method: Beat 1 egg well and lightly beat into potato with [salmon,] cheese, onion and seasoning. Roll into balls on floured board. Dip in beaten egg and roll in breadcrumbs. Deep fry until golden brown. Serve on cocktail sticks. Approximately 48 balls.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.10.

Cheese Canapes

1 cup grated cheese

1 dspn. Worcester sce.

1 egg

1 dspn. butter

Salt to taste

Small pieces of bacon

Fingers of stale bread

Method: Combine the grated cheese with the Worcester sauce, beaten egg and butter. Add pinch of salt. Beat well. Spread a little on each bread finger and top with a piece of bacon. Bake in a moderate oven for 20 minutes or until golden brown. (These savouries can be made well before serving time and will require only browning before serving).

Source: contributed by June Roberts in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.20.

Cabin Fingers

Place 1/2lb. crushed coffee biscuits, 1 tablespoon cocoa and 1/2 cup nuts in a basin. Fruit may be added.

Then stir over fire 2oz. sugar, 1/4lb. butter and 1 well-beaten egg until sugar is dissolved. Pour over mixture. Pour into shallow dish and press down hard. Leave till next day to set.

Source: contributed Mrs. A. A. Henschke, Lobethal and Mrs. H. Henschke, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.67.

Surprise Pies

Filling:

150ml chicken stock

23g plain flour, 23g margarine

180g diced cooked chicken

2-3 tablespoons mixed vegetables

salt & pepper

2 hard boiled eggs

milk

Pastry:

240g plain flour

salt

60g margarine

60g lard

cold water to mix

Method: Make a thick sauce using flour, margarine & stock. Add chicken, vegetables & seasonings. Make a basic shortcrust pastry. Line 4-6 individual pie pans. Place half an egg in each. Divide chicken filling evenly between them. Top with pastry lid. Seal well. Make a steam hole in each. Brush with milk. Bake at 200°C for 30 minutes.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (American River C.W.A, 1998), p.36.

In the past weeks, Kangaroo Island and parts of the Adelaide Hills have sustained terrible damage from catastrophic bushfires. How to help:

* KI Mayoral Relief and Recovery Bushfire Fund

* SA State Emergency Relief Fund - Cudlee Creek Fire Appeal

* South Australian Veterinary Emergency Management (SAVEM) Inc.