London Candy

1 pint treacle or golden syrup

1/4 teaspoon of cinnamon

1 teaspoon ground ginger

Grated rind and juice of half a lemon

Method: Butter the sides and bottom of an enamelled saucepan, pour in the treacle, add the other ingredients, and boil gently, stirring all the time. In 10 minutes drop a little on a buttered plate. If it hardens pour the remainder out at once on to previously buttered plates. When it is slightly cool rub the hands with butter, cut thin strips of it, and draw it out, then twist lightly and continue to work in this way until it hardens and becomes a light golden colour.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.89.

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.

Witchetty Grubs

1 tin sweetened condensed milk

1 tbspn. golden syrup

Method: Heat together until thick, stirring all the time for 7-10 minutes. Take from heat, add 1 cup crushed cornflakes, 1 cup coconut, 1/4 cup finely cut sultanas, 1/4 cup chopped dates and nuts. Mix together. When cool roll into small finger lengths. Roll in coconut and allow to set firmly before packing.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.153.

After Dinner Mints

125g "philly" cream cheese
60g butter
1t peppermint essence
500g icing sugar
Cooking chocolate
Toasted blanched almonds

Method: Cream together the cheese and butter until soft and creamy. Mix in the peppermint essence and the sifted icing sugar to form a soft (but not sticky) paste. A little extra icing sugar can be added to the mixture if it is needed. Roll small teaspoonsful of the mixture into balls. Place in the refrigerator to set for 1-2 hours. Lastly dip each mint into melted cooking chocolate, and top with a blanched, toasted almond.

Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979).