Fruit Cup (For 100 people)

BASE -
5 cups cold tea
3 cups strained rhubarb juice
1 bottle passionfruit topping
1 lb (450g) sugar
1 litre water (boiled until sugar dissolved - let cool)
1 large tin pineapple juice
1/2 gal. orange juice cordial
1 bottle fruit cup cordial

Method: When ready to serve add 8 large bottles lemonade, 4 large bottles dry ginger, small quantity soda water, crushed ice. Slice bananas and mint leaves. Can be laced with gin or sherry.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.54.

Crunchy Ham Logs

185g Ham Pieces
1 tablespoon lemon juice
1 tablespoon horseradish
2 tablespoons finely chopped gherkin
125g cream cheese
1 tablespoon grated onion
2 tablespoons chopped parsley
salt & pepper
1 cup finely chopped toasted almonds

Method: Combined chopped ham, cream cheese, lemon juice, onion, horseradish, parsley, gherkin, salt & pepper. Chill well. Form into 2 logs. Coat with almonds, refrigerate. Serve with crackers or on a cheese platter.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.4.

Instant Christmas Cake

Layer one:
1 pkt. strawberry instant pudding mixed with 1 cup milk. Add 1 cup softened icecream and 1/2 cup chopped glace cherries. Place in foil lined container e.g. pudding bowl, loaf tin. Put in freezer while preparing next layer.

Layer two:
1 pkt. chocolate instant pudding mixed with 1 cup milk. Add 1 cup softened icecream & 1/2 cup chocolate chips. Place on top of strawberry layer.

Layer 3:
1 pkt. vanilla instant pudding mixed with 1 cup milk. Add 1 cup softened icecream & 1/2 cup mixed fruit (rum soaked optional). Place on chocolate layer, freeze. Turn out and decorate.

Source: contributed by Sue Codrington in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.65.

Fluffy Brandy Sauce

1 egg
3/4 cup icing sugar
Pinch salt
1/2 cup cream (then whip)
3 tablespoons brandy

Add salt to egg white and beat till stiff, gradually beat in sifted Icing Sugar, 1 dessertspoon at a time. Beat in egg yolk, fold in whipped cream. Flavour with brandy and chill. (Makes 1&3/4 cups).

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.36.

Christmas Cheer (2)

400ml can of condensed milk
300ml cream
3 eggs
1 cup whiskey or brandy
1&1/2 table spoons chocolate topping
1&1/4 table spoons coconut essence

Method: Mix all well in a blender, bottle & store.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.10.

Boiled Pineapple Fruit Cake

1 x 450g can crushed pineapple
125g marg.
375g mixed fruit
1 cup sugar
1 tspn. mixed spices
pinch salt
1 cup S. R. flour
1 cup plain flour
1 tpsn. bicarb. soda
2 beaten eggs

Method: Boil first 6 ingredients and also the soda in a saucepan for 10 mins. Allow to cool. Add sifted flours and eggs. Place mixture in an 18cm square cake tin (or as desired) lined with greaseproof paper. Cook for 1 hour at 160°C. Test with skewer. Leave in tin 5 mins., then turn out on rack. Cool. Store in airtight container.

Source: contributed by Lorraine Rosenzweig in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.58.

Rolled Chicken with Fruits

1 chicken, boned
salt and pepper
4 slices ham
1/2 cup fresh whole-grain breadcrumbs
chopped fresh parsley and oregano
10 soaked stoned prunes
15 soaked dried apricots
brandy to sprinkle

Method: Spread out the chicken, skin side down on a board. Cover with plastic wrap. Pound gently until even fleshed. Remove plastic. Sprinkle chicken with brandy, salt and pepper. Place ham on top. Combine the breadcrumbs with parsley, oregano and pepper. Sprinkle over the ham. Put a line of apricot halves and beside these a row of prunes down the middle. Fold in the ends and roll the whole lot up. Tie with string at regular intervals. Season with salt and pepper. Rub over with olive oil. Bake at 180°C for one hour in an oven bag. Cool. Serve, sliced thinly, with salads or freeze for Christmas.

Source: contributed by Alvena Hall in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.21.

Eggless Plum Pudding

1 cup plain flour, 1/2 cup sugar, 1 level tsp. carb soda. 2 oz. butter, 1/2 cup currants. 1/2 cup sultanas or raisins, 1 cup boiling water.

Method: Mix together flour, sugar and fruit. Pour 1/2 cup boiling water on to butter and dissolve soda in 1/2 cup boiling water. Mix all ingredients together and steam for 2 hours.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.43.