Cream together 2 dessertspoonsful butter and 2 tablespoonsful sugar. Add 1 egg and beat well. Then add enough S.R. Flour to make a dough of scone consistency. Line a pudding basin about 1/2" thick with dough, leaving a piece for the top. In the centre place 1 whole lemon (which has been thoroughly pricked all over) and pour over it 3/4 cup of sugar, 1 cup water and 1 dessertspoon butter. Cover with the rest of the dough, tie down securely with greased paper or cloth and steam for 2&1/2 hours. Unusual pudding of marmalade flavour with lemon-butter filling. According to the size of the basin, this recipe may be doubled or trebled.
Source: contributed by Anita Stubbs (Lodge of Fraternity, No. 214) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.53.
Friday, July 24, 2026
Monday, July 20, 2026
Jubilee Salad
2 packets lime jelly
2 tablespoons vinegar
1 tablespoon grated onion
1 cup whipped cream
3 chopped hard boiled eggs
2 cups hot water
1 teaspoon salt
1/2 cup salad dressing
3 cups diced celery or mixed vegs.
1 small can tuna
1/4 cup chopped cheese
Method: Dissolve 2 packets jelly in 2 cups hot water. Add vinegar and grated onion and salt. Set aside to cool until slightly thickened. Fold in salad dressing and whipped cream. Add remaining ingredients. Pour into suitable mould till set, turn out onto platter and decorate as desired.
Source: contributed by Esma Trigg (Epworth Lodge, No. 159) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.57.
2 tablespoons vinegar
1 tablespoon grated onion
1 cup whipped cream
3 chopped hard boiled eggs
2 cups hot water
1 teaspoon salt
1/2 cup salad dressing
3 cups diced celery or mixed vegs.
1 small can tuna
1/4 cup chopped cheese
Method: Dissolve 2 packets jelly in 2 cups hot water. Add vinegar and grated onion and salt. Set aside to cool until slightly thickened. Fold in salad dressing and whipped cream. Add remaining ingredients. Pour into suitable mould till set, turn out onto platter and decorate as desired.
Source: contributed by Esma Trigg (Epworth Lodge, No. 159) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.57.
Thursday, July 16, 2026
Creamed Chicken Spiced Soup
1 cup raw potatoes
1/2 cup finely chopped onions
1/2 teaspoon salt
1 diced banana
1&1/2 cups chicken stock or 1 pkt. cream of chicken soup or tin cream of chicken soup
1 cup diced peeled apples
1/2 teaspoon curry
1/2 cup diced celery
Method: Boil until tender and beat well. Add 1 cup cream and 1 tablespoon butter. Serve with nutmeg sprinkled on top. Also very nice chilled and served with chopped chives or nutmeg.
Source: contributed by Lorna Johns (Earl of Chester Lodge, No. 98) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.9.
1/2 cup finely chopped onions
1/2 teaspoon salt
1 diced banana
1&1/2 cups chicken stock or 1 pkt. cream of chicken soup or tin cream of chicken soup
1 cup diced peeled apples
1/2 teaspoon curry
1/2 cup diced celery
Method: Boil until tender and beat well. Add 1 cup cream and 1 tablespoon butter. Serve with nutmeg sprinkled on top. Also very nice chilled and served with chopped chives or nutmeg.
Source: contributed by Lorna Johns (Earl of Chester Lodge, No. 98) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.9.
Sunday, July 12, 2026
French Ham Rolls
8 slices of sandwich bread
8 slices of ham
1 tin asparagus cuts
Juice of lemon
Large carton of cream
Grated cheese
Method: Spread bread with butter and mustard. Place ham on bread and roll cornerways. Place rolls in greased oven proof dish and cover with drained asparagus cuts, cream and juice of lemon. Sprinkle liberally with grated cheese. Bake at 375° for 20 minutes. Serves 4.
Source: contributed by Mrs. Ernest Saunders (Past President A.C.H. Auxiliaries Association) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.10.
8 slices of ham
1 tin asparagus cuts
Juice of lemon
Large carton of cream
Grated cheese
Method: Spread bread with butter and mustard. Place ham on bread and roll cornerways. Place rolls in greased oven proof dish and cover with drained asparagus cuts, cream and juice of lemon. Sprinkle liberally with grated cheese. Bake at 375° for 20 minutes. Serves 4.
Source: contributed by Mrs. Ernest Saunders (Past President A.C.H. Auxiliaries Association) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.10.
Wednesday, July 8, 2026
Passionfruit Swansdown
3 teaspoons gelatine
Piece thin lemon peel
2 tablespoons lemon juice
2 egg yolks/whites separated
1/4 cup hot water
1/2 pint cold water
1/2 cup sugar
1/2 cup passionfruit pulp
Method: Place cold water, sugar, lemon rind in saucepan, stir till boiling, strain on to beaten egg yolks, add lemon juice and gelatine which has been dissolved in hot water. Beat well, chill until just thickening. Fold in stiffly beaten egg whites and passionfruit. Place in serving bowl and chill. Serves 6.
Source: contributed by Gwenda Norman (A.C.H. Bordertown Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.41.
Piece thin lemon peel
2 tablespoons lemon juice
2 egg yolks/whites separated
1/4 cup hot water
1/2 pint cold water
1/2 cup sugar
1/2 cup passionfruit pulp
Method: Place cold water, sugar, lemon rind in saucepan, stir till boiling, strain on to beaten egg yolks, add lemon juice and gelatine which has been dissolved in hot water. Beat well, chill until just thickening. Fold in stiffly beaten egg whites and passionfruit. Place in serving bowl and chill. Serves 6.
Source: contributed by Gwenda Norman (A.C.H. Bordertown Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.41.
Saturday, July 4, 2026
Brain, Bacon and Sweetcorn Mornay
4 sets brains
4 oz. lean bacon
1 tin sweet corn
1 small onion
Pepper and salt
1 pint milk
2 tablespoons plain flour
2 oz. butter
1 tablespoon powdered mushroom soup
Method: Cook brains and remove skins. Fry the bacon lightly in a saucepan and add flour, take off heat and stir in milk. Return to fire and cook for 2 to 3 minutes. Add powdered mushroom soup and mix well. Stir until smooth. Now add the can of drained sweetcorn, brains and crumbed bacon. Season with salt and pepper. Place in a greased ovenware dish and heat thoroughly in a moderate oven. Garnish with parsley springs.
Source: contributed by Mrs. C. Heath, Plympton, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.9.
4 oz. lean bacon
1 tin sweet corn
1 small onion
Pepper and salt
1 pint milk
2 tablespoons plain flour
2 oz. butter
1 tablespoon powdered mushroom soup
Method: Cook brains and remove skins. Fry the bacon lightly in a saucepan and add flour, take off heat and stir in milk. Return to fire and cook for 2 to 3 minutes. Add powdered mushroom soup and mix well. Stir until smooth. Now add the can of drained sweetcorn, brains and crumbed bacon. Season with salt and pepper. Place in a greased ovenware dish and heat thoroughly in a moderate oven. Garnish with parsley springs.
Source: contributed by Mrs. C. Heath, Plympton, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.9.
Subscribe to:
Posts (Atom)