Summer Fruit Soup

3 cooking apples or ripe pears
3 peaches
2 lemons
1&1/2 pints water
2 teaspoons skimmed milk powder
1 to 2 teaspoons ground cinnamon
Artificial sweetener
Slices of lemon

Method: Peel and core apples (or pears). Skin peaches. Slice all fruit, retain peach stones. Put fruit in saucepan with water, stones and lemon rinds. Bring to boil, cover and simmer. Remove from saucepan, and blend, then return to saucepan. Mix powdered milk with lemon juice and stir into soup. Bring to boil and simmer uncovered for 15 minutes until thickened. Stir in sweetener and cinnamon. Chill and serve garnished with slices of lemon and sprigs of watercress.

Source: contributed by Petrinella Duke (A.C.H. Rostrevor and Districts Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.6.

Cheese Fingers

2 tablespoons butter
1 cup grated cheese
1 egg
Bacon cut into tiny strips
Bread fingers cut toast thickness

Method: Melt butter, add beaten egg and grated cheese. Spread on fingers of bread cut to toast thickness. Sprinkle with cayenne and bacon strips. Bake in hot ove[n] ten minutes o[r] until browned.

Source: contributed by Mrs. R. A. Russell, Belair, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.13.