A Nice Way of Using Cold Potatoes

Make a sauce of a tablespoon of gravy, a spoonful of grated cheese, an ounce of butter, the well-beaten yolk of an egg, pepper, salt, nutmeg, and the juice of a lemon to taste. Stir all these over a slow fire -- till nearly boiling -- not quite -- and the sauce is thick. Then put a layer of potatoes in a buttered pie dish, cover with the sauce, then another layer of potatoes, and so on till the dish is full. Cover with grated cheese and breadcrumbs mixed, bake for half an hour, and serve hot.

Source: The Liberals' Cookery Book being Good and Tried Recipes contributed by Ladies from all parts of South Australia, edited by Racey Schlank (Adelaide: Shipping Newspapers Limited [for the Adelaide Women's Branch of the Liberals' Union], 1912), p.47.

Quick Christmas Pudding

6 oz self-raising flour
1 jar Robertson's English mincemeat

Method: Mix together with one beaten egg and a little milk.

Place in greased basin and stand in boiling water. Steam 2-2&1/2 hours. Serve with custard.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.63.

Christmas Jewels

3/4 cup glace fruit, 3/4 cup [glacé] cherries, 1/4 cup raisins, one third cup almonds, 1 tsp. lemon juice, 1 tbspn. golden syrup, 1/4 cup butter, 1/4 cup sugar. 1/2 cup plain flour. 

Method: Toss all fruit in flour, melt sugar, golden syrup and butter. Pour on to fruit, blend. Place teaspoon on greased slide in cool oven, press flat with the bottom of a glass.

Source: contributed by Mrs. A. T. Johns in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.70.

Candied Figs

6 lbs figs, 4 lb sugar, 4 cups water. Bring syrup to boil, drop figs in and boil gently for 4 hours. Remove and drain figs, put out in sun for several days, then roll in castor sugar, press flat and pack in airtight jar.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.54.

Brussel Sprouts

• Add 1/2 cup of table grapes to 1 lb. cooked sprouts.

• Add 1 cup sauteed, sliced mushrooms to cooked brussel sprouts.

• Cook 1 cup diced celery for 2 minutes in 2 tablespoons butter. Stir in 2 tablespoons wholemeal flour. Add 1 cup milk slowly. Stir to blend and bring to boiling point and add the cooked sprouts and season to taste.

• Cook brussel sprouts and drain. Then add 1 tablespoon melted butter. Put in ovenproof dish. Sprinkle with breadcrumbs. Bake at 175°C (350°F) until crumbs are brown.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.46-7.

Three Prawn/Seafood Cocktail Sauces

(1) Seafood Cocktail Sauce

(Note: T = Tablespoon; t = teaspoon.)

100 ml mayonnaise
100 ml tomato sauce (variation is to add a dash of Worcestershire sauce)
50 ml melted vanilla icecream or fresh cream
pinch salt
pinch lemon pepper
1 t lemon juice
1 T port wine

Method: Combine all ingredients & chill before serving.

Source: contributed by Dawn Ellis to The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook. Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members". (p.92)

(2) Cocktail Sauce for Seafood

1/2 pint vanilla icecream
1&1/2 cups mild tomato sauce
2 T worcestershire sauce
1/2 clove garlic
salt & cayenne pepper
1/2 cup light cream

Method: Allow icecream to soften in bowl. Add sauces etc. Just before serving add cream. I can recommend but I use 1/4 of the quantity.

Source: contributed by Flora Haskett to The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook. Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members". (p.90)

(3) Prawn Cocktail Sauce

1/2 cup mayonnaise
1/2 cup cream
1/2 cup icecream
1/2 tin tomato paste
1 T Worcestershire sauce
little brandy or sherry

Method: Beat all ingredients together.

Source: contributed by Julie Davey to The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook. Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members". (p.91).

Pancake Cutlets

Mince some cold chicken and cooked ham, about 1/2 lb. in all. Mix with 1/4 cup gravy, a little tomato sauce, pepper and salt. Make a batter of 1/2 cup flour, 1/2 cup milk and 1 egg. Beat until smooth. Heat some lard or good dripping in a frying pan, pour in the batter and cook on both sides. Turn out, cool a little, then spread mince over pancake, roll up neatly, cut into 1/2 inch slices, dredge with flour, roll in egg and breadcrumbs and fry in boiling fat.

Source: contributed by Mrs. Alb. Keil in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.24.

A Delicious Pudding Sauce

One cup cream, 1 cup sugar, 3 pints milk, 1 egg (well beaten), 1 dessertspoon butter, 1 teaspoon cornflour. Boil all together to a syrup, then take from the fire and add a small glass of wine and nutmeg.

Source: contributed Mrs. H. Steicke in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.133.

Beets in Port

From the Boozy Chef - a wonderful way to get rid of port!

Buy all beets the same size, medium to small if possible. Remove greens completely and scrub beets lightly to remove dirt. Put into pyrex or other suitable container that is acid-proof. Cover with port about 2cm above beets and bake in 180C oven for 40 minutes. Serve hot or cold.

Source: contributed by Pat Russell in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.33.

No Bake Christmas Cake

125g copha
250g milk coffee biscuits
90g brown sugar
1/2 teaspoon salt
1 tablespoon cocoa
125g chopped dates
1 teaspoon mixed spice
425g chopped raisins
30g chopped mixed nuts
grated rind 1 orange
3 tablespoons sherry or orange juice
1 tablespoon coffee essence

Method: Melt copha over low heat. Crush biscuits & place in large bowl with sugar, salt, cocoa, spice, fruit, nuts & orange rind. Combine sherry & coffee with melted copha, add to dry ingredients, mix thoroughly. Press mix into 15cm round lined cake tin. Refrigerate until set. Serve in small blocks, store in fridge.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.72.

Irish Cream - Poor Man's Baileys

4 eggs
1 cup whisky
1 carton cream
1 tin condensed milk
1 Tbpsn coconut essence
1 Tbpsn instant coffee
1 Tbspn chocolate topping

Beat eggs, add other ingredients. Beat for 4 minutes.
Keep in frig, in brown bottle if you have one.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.92.

Quick'n'Easy Chilled Avocado [Soup]

1/2 cup lemon or lime juice
3 large Avocados
3 cans cream of celery soup
Dry sherry & nutmeg to taste

Puree peeled Avocados, gradually blend in canned undiluted soup. Process until smooth. Season to taste with citrus juice, sherry, freshly ground black pepper & nutmeg. Chill. An avocado stone placed in the soup will stop it discolouring so you can make it ahead of time.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.13.

Santa's Diamonds

Pastry:
185g soft butter
4 table spoons castor sugar
2 egg yolks
1&1/2 cups plain flour, sifted

Topping:
1&1/2 cups firmly packed brown sugar
250g unsalted butter
1/4 cup honey
500g pecan nut pieces
1/4 cup thickened cream

Method:

Pastry:
Cream butter & sugar until light & fluffy. Add egg yolks, combining well. Fold in flour, mix thoroughly. Spread mixture evenly into a greased & base-lined 25x30cm lamington tin. Bake in a moderate oven for 10 minutes.

Filling:
Combine sugar, butter & honey in a saucepan. Stir over low heat until butter melts & sugar dissolves. Increase heat, boil for 1 minute. Fold in pecan nuts & cream, combine well & return to the boil. Immediately spread pecan mixture over pastry. Bake in moderate oven for 15 minutes. Reduce heat to moderately slow & bake for a further 15 minutes or until filling bubbles & is deep golden brown. Remove from oven, run knife between crust and pan. Cool completely before turning out. Cut into 4cm diamond shapes. Store in an air-tight container.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.66.

Christmas Cake (simple to make)

1 lb. butter.
1 lb. brown sugar.
10 eggs.

Beat well until creamy.

1 heaped tablespoon syrup or marmalade jam.
1 oz. butter.
1&1/2 wineglasses of whisky.

In saucepan, brown sugar and butter, add whisky gradually -- will soften eggs and sugar and butter mixture when added.

Approx. 3 lbs. fruit, consisting of:
1/2 lb. raisins.
1 lb. mixed fruit.
1/2 lb. sultanas.
1/4. lb. dates.
1/4. lb. cherries.
1/4. lb. almonds.
1/4. lb. lemon peel.

More fruit may be added if desired, such as figs, ginger, etc.

Add alternately with fruit, 1&1/2 lb. plain flour, 1 teaspoon spice, pinch cinnamon, ground cloves, nutmeg.

Method: Bake in slow oven at 300 degrees [F] for first hour, then reduce heat to 200 degrees [F] for further 2 hours. (This quantity will fill one 8" and one 6" square tin.)

Source: contributed by Mrs. Bennett Webb in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.43.

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.