Homestead Fry

This uses Continental rich beef soup with noodles.

potato
lamb's fry
3 rashers of bacon
1 chopped onion
1 pkt Continental rich beef soup with noodles
1 tomato
parsley

Method: Line base and sides of a casserole dish with slices of raw potato. Prepare lamb's fry, dust with flour, and fry until browned, then fry bacon and onion. Drain and place in casserole with finely chopped parsley and sliced tomato. Cook soup 5 mins. with 1/2 pint water and pour on top. Cover and bake in moderate oven for 45 mins.

Source: contributed by M. Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970), p.31.

Veal and Chicken Salad

2 cups cooked chicken chopped
1 cup cooked veal chopped
1/2 cup chopped walnuts
1 cup diced celery
1/2 teaspoon salt and pinch of pepper
Lettuce or cabbage leaves
1/2 cup mayonnaise
stuffed olives

Method: Combine all meat, celery and chopped nuts with the mayonnaise and season with salt and pepper. Toss until mayonnaise binds the solids together and spoon mixture onto lettuce or cabbage leaves. Top each serving with a stuffed olive and chill before serving.

Source: contributed by A. Myers in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.54.

Pineapple Sweet

4 pineapple jellies
1 tin carnation milk (chilled)
1 tin crushed pineapple

Method: Make 2 jellies and add drained pineapple and allow to set in large flat dish. Make up 2 jellies with 1 cup juice and 1 cup water. Beat milk until thick then gradually add jelly-juice mixture (cooled). Pour over set jelly. Cut into squares and top with whipped cream. Serves 25.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.78.

Celery Sticks

5cm (2 inch) lengths of celery
Cottage cheese
Salt and pepper
Poppy seeds
Paprika
Chopped parsley
Grated onion

Method: Fill lengths of celery with cottage cheese which has been seasoned to taste with salt, pepper and grated onion. Sprinkly [sic] with poppy seeds, paprika or chopped parsley. Chill before serving.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.5.

Baked Cucumbers

6 cucumbers
2 tablespoons wine vinegar
2 teaspoon salt
1/4 teaspoon sugar
2.1/2 tablespoons melted butter
3 tablespoons chopped chives or shallots
1/2 teaspoon fresh herbs
1/4 teaspoon pepper

Method: Peel and half cucumbers lengthwise and remove seeds. Cut into 1.1/2cm strips and then into 5cm pieces. Let stand with vinegar, salt and sugar for a minimum of 1 hour. Drain, dry, place in shallow dish with butter, herbs and pepper. Cooked uncovered for 1 hour in a moderate oven stirring gently once or twice. If overcooked they will turn brown.

Source: contributed by K-A. O'Reilly in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.41.

Baked Pineapple Roly-Poly

1 20 oz. can pineapple pieces
2 cups S.R. Flour
2 tbspns. butter
2 tbspns. water
Salt
1 egg
1/2 cup milk

Method: Drain pineapple. Sift flour and salt in bowl. Rub in butter. Beat egg in a cup and add milk. Add to flour and make a scone dough. Roll into a rectangle shape. Spread pineapple over with a little sugar. Roll up like a jam roll. Lift into a greased dish. Pour the pineapple juice over it. Bake about 30 minutes. Serve with custard.

Source: contributed by E. Willoughby in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.4.

Barbecued Pork Bites

2 tablespoons Soy sauce
2 tablespoons salad oil
2 cloves garlic (sliced)
Tooth picks
1/4 teaspoon sugar
Piece of cinnamon bark
6 cloves
500g (1lb.) leg pork
Pinch of cayenne pepper

Method: Combine Soy sauce, salad oil, garlic, cayenne, sugar, cinnamon bark and cloves in a bowl. Cut pork into bite sized strips or cubes, place in marinade, coating each piece thoroughly. Refrigerate meat for 1-2 hours, stirring occasionally. Heat a little salad oil in a pan, briskly cook meat cubes for 6-7 minutes or until tender. Serve meat sections in a chafing dish or covered casserole. Supply tooth picks for guests. If liked, pineapple could be heated in the pan and served with the meat.

Source: contributed by K. Hughes in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.10.

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).

Beef and Mushroom Rolls

250g mushrooms, sliced
2 tbsp margarine
6 thin slices round steak
1&1/4 cups water
1 onion, chopped
2 tbsp sherry (dry)
1 packet Hearty beef soup
2 tomatoes, chopped

Method: Lightly fry onions and mushrooms in margarine. Add sherry, simmer 5 mins; trim and pound steak till thin. Spread mushroom mix on each slice. Roll up and pin with toothpicks. Place in casserole. Combine soup, water and tomatoes. Pour over rolls. Cover and bake 180 degrees Celsius for 1&1/2 hours. Serves 6 with salad.

Source: contributed by M. L. McGee in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Duchess Salad

1&1/2 cups water
1 pint lemon jelly
3 tbspns. lemon juice
3 tbspns. pineapple juice
2 cups shredded cabbage
1 cup pineapple pieces
1/2 cup chopped celery
2 tbspns. chopped red pepper

Method: Boil the water and pour it over the jelly, stir to dissolve. Add lemon and pineapple juice. Chill until the jelly is about to set then combine it with the cabbage, pineapple, celery and red pepper. Pour the salad into a wet mould. Chill until set, then unmould it on to a bed of lettuce. Serves 10.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.57.

Stuffed Prunes

Prunes
Preserved ginger
Non-fat cottage cheese

Method: Remove stones from prunes and spoon cottage cheese into the cavity. Top each piece with a piece of ginger.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.7.

Steak and Mushroom Mornay

750g minced topside
1 onion chopped
2 cloves garlic chopped
1 red or green pepper chopped
salt and black pepper
1 cup water
1 pkt. Maggi mushroom soup and half the quantity of water suggested
1 large tin of mushrooms in sauce

Method: Fry meat in 3 tablespoons oil, until meat browns. Add onion, garlic and pepper and cook until flavour is through the meat. Mix all remaining ingredients. Bring to boil stirring constantly. Simmer for 1 hour.

Source: contributed by J. Fisher in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.12.

Crispy Topped Casserole

500g mincemeat
1 chopped onion
80g butter
1 pkt. Dutch curry and rice soup
1/2 cup breadcrumbs

Method: Fry in 50g melted butter, mince and onion till brown. Add soup mix. Blend in 2 cups water. Bring to the boil. Turn into oven-proof dish. Top with breadcrumbs tossed in melted butter. Bake in moderate oven for 45 minutes.

Source: contributed by H. Blair in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.15.

Creamed Carrot

3 cups diced cooked carrot
3 tbspns. chopped onion
1 cup chopped walnuts
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
1 tbspn. chopped parsley

Method: Mix together carrots, onions, walnuts and celery. Combine mayonnaise and sour cream and when completely blended fold in mixed vegetables. Refrigerate 2 hours and serve with parsley sprinkled on top.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.56.

Mornay with Variations

1 pint milk
2 ozs. plain flour
2 ozs. marg. or butter
Squeeze lemon juice
1 tspn. curry powder
1 egg yolk
1/2 tspn. salt
Chopped parsley

Method: Melt butter in saucepan, add flour and mix well. Pour in all the milk and stir until boiling, boil 3 minutes. Add raw egg yolk, cayenne, curry, salt, pepper, parsley and lemon juice. Beat well. Add 8 ozs. of any variations. Put in greased ovenproof dish and sprinkle with grated cheese and put in oven until nicely browned.

Variations:
Cooked and drained salmon or tuna
Finely chopped ham
Cooked chopped rabbit
Cooked chopped brains
Chopped sardines
Chopped cooked chicken
Tin drained sweetcorn
Chopped crayfish
Tin mushrooms
Tin drained whitebait
Tin asparagus tips or piece

Source: contributed by J. Gabell in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.21.

Quick and Easy Dessert for a Crowd

Method: Make up one orange jelly and leave to cool. Beat one chilled can Carnation milk until thick, then beat in cooled jelly. Place in a bowl in the fridge to set. Serve garnished with orange rings.

Source: contributed by Janice McInnis in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Mince and Potato Hot Pot

1 lb mince
10 oz can oxtail or French onion soup
1/2 tsp herbs
seasonings
2 lbs potatoes
4 gherkins finely chopped
3 tbsp vinegar
1/4 pint water

Method: Mix together mince, finely cubed potatoes, soup, gherkins, vinegar, herbs, water and seasonings. Place mixture into a 3 pint casserole. Bake for 1&1/2 hours at 375 degrees Gas.

Source: contributed by H. Malcolm in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Damper

4 cups plain flour
1 tspn. salt
1 tspn. carb. soda
2 tspns. cream of tartar
Water

Method: In a large bowl combine flour, salt and risings. Mix well. Slowly add enough water to make a soft dough. Knead on a lightly floured board. Shape into a flattish circular loaf. Grease a camp oven and place in loaf. Let stand for 10-15 mins, then cover and place over fire. Cover lid with hot ashes. Cook for 30-35 mins or until it sounds hollow.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.46.

Sunday Night Slice

500g minced steak
1 small onion chopped
1/2 cup evaporated milk
1 egg, beaten
1/2 teaspoon salt
pepper
3/4 cup branbuds
1/4 cup warm water
1 green capsicum cut into rings
2 tomatoes sliced
125g grated cheese (cheddar)

Method: Combine steak, onion, milk, egg, salt and pepper. Soften branbuds in water and add to mixture. Spread in a baking pan. Place capsicum rings and sliced tomato on top. Sprinkle with cheese. Bake in moderate oven 180C (gas) for 35 minutes. Cut into squares, serve on hot buttered toast.

Source: contributed by J. Dalwood in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.14.

Coffee Velvet

1 cup very strong black coffee
1 cup whipped evaporated milk. (Cream is even better when available).
2 dspns. gelatine soaked in 1/4 cup hot water
1/2 cup sugar
2 eggs
1 tspn. vanilla

Method: Beat the egg yolks, add the sugar and pour the hot coffee on to them gradually, stirring all the time. Add the softened gelatine and stir until the mixture thickens slightly in a double boiler or over very low heat. Set aside to cool. Add vanilla and fold in stiffly beaten egg whites, then the whipped evaporated milk. Turn into dish or mould and serve chilled and sprinkled with nuts.

Source: contributed by S. Woods in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.3.

Curried Egg Salad

8 eggs
2 sticks celery
4 shallots
3 tablespoons chopped parsley
6 slices of bread
60g butter
3 tablespoons grated parmesan cheese
Lettuce leaves

Method: Boil eggs. Arrange lettuce on platter and on one side place boiled eggs cut into halves. Mix together celery, shallots and parsley and spoon into a row alongside eggs. Place in refrigerator. Remove crusts from bread and cut each slice into 3 rounds using 4cm cutter. Put rounds on an oven tray; brush with melted butter and sprinkle with parmesan cheese. Bake in moderate oven 10 mins or until golden. When cool place next to celery mixture. Offer curry mayonnaise separately.

Curry Mayonnaise: heat 60g butter in pan and sauté 1 finely chopped onion. Add 1 tbspn. curry powder. Cook 1 min and allow to cool. Combine this with 1/2 cup mayonnaise and 1 tbspn. lemon juice. Beat in 1/2 cup cream till soft peaks form.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.56.

Baked Stuffed Eggplant

1 eggplant
1 small onion finely chopped
1 egg
60g grated cheese
1 cup crumbled potato crisps
2 slices ham

Method: Part boil whole, unpared eggplant for 10 minutes, cut in half lengthways, scoop out pulp leaving a 2.5cm wall. Cut pulp in small pieces. Saute onion in butter. Combine with eggplant pulp, ham and beaten egg. Fill eggplant. Top with cheese and potato crisps. Bake in moderate oven for 35 minutes.

Source: contributed by J. Fisher in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.47.