Jellied Plum Pudding

1/2 lb prunes, 2 cups water, small stick cinnamon, 3 tspn gelatine, extra 1/2 cup cold water, 4 oz chopped dried figs, 3 oz seedless raisins, 1/2 cup sugar, juice of 3 oranges and 2 lemons, 3 tbspn sweet sherry, 2 oz chopped glace cherries, 2 oz chopped blanched almonds.

Method: Place prunes, cinnamon stick and water in saucepan, bring to a boil, and simmer until tender. Remove stones and chop prunes. Reserve 3/4 cup hot prune juice. Soften gelatine in extra cold water and dissolve by pouring on reserved hot prune juice. Combine prunes and gelatine with all remaining ingredients, mix well, pour into 3 pint pudding mould. Chill until set, overnight if possible.

Source: contributed by Vera Hentschke in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.25.

source

Glazed Ham

Plumrose shoulder ham

1/2 cup brown sugar

1 desspn corn flour

white vinegar 1 desspn

pineapple rings

pineapple juice

2 tspn french mustard

Method: Fasten pineapple rings to ham with tooth picks. Mix other ingredients together and pour over ham, bake 20-30 minutes in moderate oven. Basting frequently.

Source: contributed by D. Frances in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.79.

Christmas Carrots

2 cups sliced fresh carrots

1/2 cup water, or beef stock

1t cornflour

3T sauterne

1T chopped parsley

1T butter

1t lemon juice

Salt and black pepper to taste

Method: Boil the carrots over medium GAS flame till tender but crisp in the water or beef stock approx. 5-8 minutes. Add the butter, lemon juice, parsley and pepper. Blend the cornflour with the sauterne, and stir into the carrots. Mix and boil for 3 minutes over medium GAS flame.

Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979), p.4

[t = teaspoon; T = tablespoon]

Christmas Turkey, Belle Vue

1 No. 50 turkey, baked and cold

1 large stick celery, finely chopped

2 kg apples, finely chopped

1 tsp. gelatine, dissolved in

1/2 cup water

salt and pepper

1 litre mayonnaise

Method: Carefully remove legs and breasts of turkey. Carve the breasts into thin serving slices. Fill cavity of turkey with salad made from celery, apples, mayonnaise, salt and pepper mixed together. Replace legs and carved sliced breasts. Secure in position by brushing with gelataine [sic]. Decorate with slices of pineapple, orange, walnut pieces and glace cherries. (Serves 6-8).

Source: Windsor Wonderful Recipes with compliments Windsor Poultry Service, 14 Sturt Street, Adelaide 5000 (Adelaide, n.d.), p.12.

Christmas Pudding - Cold

1 lb. lady fingers

1/2 lb. shelled almonds

1/2 lb. crystallised cherries

1 pint hot milk

1/2 cup sugar

1 lb. macaroons

1 pint sherry wine

2 tablespoons flour

1 quart cream, whipped stiff

1 egg

Method: Soak the macaroons in the wine. Blanch and chop the almonds, not too finely. Make a custard by mixing sugar and flour with the egg until very light, add gradually to the hot milk, and let cook in double boiler until very thick, stirring constantly. Cool, add almonds, cherries and the cream whipped very stiff. Line glass bowl with lady fingers, cut in halves. Add the custard, macaroons, cream, putting cherries all through the bowl. Pile cream on the top and decorate with cherries.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.60.

Christmas Biscuits

1 lb. butter

1 lb. ground rice

5 eggs

1 lb. sugar

2 lb. SR flour

pinch salt

Method: Cream butter and sugar, add eggs one at a time, then ground rice, sift flour and salt, add, mix well. Divide mixture into three. First: add 2 teaspoons lemon juice, a few drops essence lemon. Second: 1 teaspoon vanilla, 1 dessertspoon cold water, 2 tablespoons coconut. Third: 3 dessertspoons extract malt, 3 dessertspoons Golden Syrup. Put through a biscuit forcer and bake in moderate oven about 10 to 15 minutes.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 103.

Craig's Lemon Finger Dessert

6oz castor sugar, 4oz butter, 4 eggs separated, rind and juice of 1 lemon, sponge fingers.

Method: Cream sugar and butter until very fluffy and white. Add egg yolks, juice and rind of lemon (grated). Beat egg whites separately until very fluffy (well beaten). Mix gently, fold into other mixture. Layer of fingers on bottom of dish, cover with some mixture, another layer of sponge fingers and remainder of mixture. Leave overnight.

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Volume 2. By St. Paul's Congregation, Yorketown (1988), p.92.

Scotch Finger Sweet

1 pkt Scotch-Finger biscuits, 1 tbspn sugar, 1 pkt dried apricots finely diced, 1 pkt lemon jelly crystals.

Method: Soak apricots for 2 hours, then boil for 5 mins with sugar. Place biscuits in dish rough side up. Add jelly crystals to apricot mixture and pour over biscuits. When cold, top with whipped cream. (Make recipe the day before you want to serve).

Source: contributed by S. Lienert in Lutheran Jubilee 150 Cook Book 1838-1988 Volume 2. By St. Paul's Congregation, Yorketown (1988), p.72

Date Fingers

250g chopped dates

2 tsp mango rind

1/2 cup sugar

1/2 cup sun-flower seeds

2 tbsp sesame seeds

1/4 cup mango juice

90g butter

2 eggs beaten

1&1/2 cups wholemeal s.r. flour

Method: Boil dates, mango juice and rind, butter and sugar together for a few minutes, when cool add eggs, flour and seeds. Spread in swiss roll tin and cook in moderate oven about 1/2 hour. Cut into fingers when cook. (You can sprinkle sesame seeds on top before baking.)

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

Savoury Fingers

Butter bread and spread with one of the following. Cut into fingers and bake in a moderate oven for 10-15 minutes. Serve hot or cold. Store in an airtight container for further use.

* vegemite or promite and grated cheese

* parmesan cheese and garlic salt

* sesame or poppy seeds

* tomato paste/pesto topped with bacon bits and grated cheese

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.85.

Florencia Fingers

3 oz. butter

2 tablespoons Golden Syrup

1 oz. mixed peel chopped

1 oz. glace cherries

4 oz. rolled oats

1 oz. brown sugar

1 oz. walnuts or almonds chopped

1/2 cup flour (wholemeal plain if possible)

Method: Melt butter and syrup. Add oats, peel, cherries and nuts and flour. Mix thoroughly. Press into 7" square tin. Bake 20-30 minutes, 360F. When cool, top with 4 oz. cooking chocolate melted with 1 oz. copha.

Source: contributed by M. O'Lean, A.C.H. Mallala Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.49

Fish Finger Salad

Method: 1 pkt fish fingers (fried). Place lettuce leaves on a plate. Mix some cooked rice, sweetcorn kernels & peas; add some mayonnaise. Put on to lettuce leaves, then cover with fish fingers, pineapple rings, & tomato slices.

Source: Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.20.

(from the archive)

Cheese Fingers

(makes approximately 50)

1/4 cup plain flour

1/4 cup S.R. flour

1/4 tspn. paprika

1/4 tspn. salt

45g tasty cheese, cubed

15g butter or margarine, soft

1 egg, beaten

1 tbspn. water

small pinch cayenne pepper

Method: Mix flours, cayenne pepper, paprika, salt, cheese and butter until mixture is well combined. Add egg and water. Mix until a dough forms. Knead lightly on a floured board and roll pastry to 1/2 inch thickness. Cut into strips 3in. x 1/2in. and place on lightly greased oven trays. Sprinkle with salt. Bake in moderate oven for 10 mins. or until golden brown. Cool on the tray.

Note: Store cheese fingers in an airtight container.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.5.

Honey Bubble Fingers

4 oz butter or margarine

4 oz sugar

2 Tbls honey

4 cups rice bubbles

1/2 cup coconut

1 cup peanuts

Method: Melt butter, add sugar and honey, simmer for 5 mins. Add rice bubbles, coconut and peanuts and mix well. Press into slab tin. Sprinkle with coconut. Cut into fingers while warm. Keep in refrigerator.

Source: contributed by M. Arthur in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.100.

Celery Fingers

Cut celery in short fingers 2" long.

Filling: Cottage cheese, mayonnaise dressing, finely chopped onion, salt. Mix together and fill celery fingers then sprinkle with grated cheese and a little cayenne pepper or finely chopped parsley.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.4.

Flaky Fingers

1/4 lb butter

1/2 cup brown sugar

2 cups cornflakes

1 cup SR flour

1 cup coconut

salt

Method: Cream butter and sugar well, add dry ingredients. Stir well. Press into greased tin. Bake in moderate oven for 20 mins. Ice when cold.

Source: contributed by B. Thomas in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.100.

Finger Sticks

1.4 kg small chicken wings (about 15)

1/2 cup sugar

3 tbs. cornflour

1 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. pepper

3/4 cup water

3/4 cup lemon juice

1/4 cup soy sauce

Method: Cut tips off chicken wings and discard. Divide each wing in half by cutting through joint with a sharp knife. Place wings in a single layer on broiler pan rack. Bake in hot oven, turning once, for 30 minutes. Mix sugar, cornflour, salt, ginger and pepper in a small saucepan; stir in water, lemon juice and soy sauce. Cook, stirring constantly, until mixture thickens and boils 3 minutes. Brush part over chicken wings. Continue baking, turning and brushing several times with remaining lemon mixture, 40 minutes or until richly glazed. When ready to serve, place in a chafing dish or keep-hot server. Frame with a ring of thin lemon slices, serve hot. (12 servings).

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.50

Almond Fingers

250g butter

1/2 cup caster sugar

2 tspns. grated lemon rind

2 & 1/2 cups plain flour

1 egg white

60g slivered almonds

2 tbspns. sugar extra.

Method: Cream butter, caster sugar and lemon rind, until light and fluffy. Fold in sifted flour. Beat egg-white until soft peaks form, gradually fold into creamed mixture. Place into greased 7 in. x 11 in. lamington tin, spread evenly with spatula. Sprinkle with sugar and almonds. Bake in moderate oven 3/4 hour. Cut while hot. Cool in tin.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.143.

Jenny's Savoury Fingers

To one beaten egg add 1 tablespoon French Onion Soup powder. Add grated cheese to make a firm mixture. Spread onto toasted bread, cut into fingers and brown in oven or under griller.

Variations or additions to above. Chopped capsicums, onion, drained sweetcorn, rashers bacon, chopped.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.9.

Pineapple Crumble with Coconut Topping

850g crushed pineapple

1/2 cup caster sugar

2 lightly beaten eggs

3 passion fruit

300g sour cream

2 tbspns. plain flour

Method: Combine undrained pineapple and passion fruit in shallow ovenproof dish, sprinkle with 1/3 sugar. Mix sour cream, eggs and remaining sugar and sifted flour on bowl. Beat until smooth. Pour over pineapple mixture. Sprinkle with topping. Bake in moderate oven for 30 mins. or until set and golden brown.

Crumble topping

1/3 cup brown sugar

1 tspn. grated orange rind

2/3 cup plain flour

1 cup coconut

90g butter

Method: Combine sifted flour, sugar, coconut, rind and 1/2 tspn. nutmeg in bowl. Rub in butter.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.117.

Banana and Ham Entree

2 bananas

6 slices ham

1 tablespoon lemon juice

1 tablespoon prepared mustard

Cheese sauce:

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1 cup milk

1/2 cup grated cheddar cheese

Pinch cayenne

Method: Melt butter in sauce pan and stir in dry ingredients. Add milk and bring to boil stirring constantly. When sauce is smooth and thick, add cheese. Pour sauce over rolls and bake at 350F until brown approx. 15 mins. rolls.

Peel bananas, cut into halves lengthwise. Dip bananas in lemon. Spread mustard on one side of slices of ham, and roll around banana half, secure with toothpick. Arrange in greased dish. Cover with sauce.

Source: contributed by Mrs Colleen Dearing (President, A.C.H. Rostrevor Aux.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.46.

Jan's Fete Stoppers

6 oz. butter

1&1/2 cups sugar

Cream together, add

3 eggs

6 teaspoons milk

Beaten together, add

4&1/2 cups S.R. flour

1 teaspoon vanilla

500g mixed fruit

Method: Bake in hot oven for 10 minutes. Ice with lemon icing. Makes approximately 80 biscuits.

Source: contributed by Jan Mitchell (A.C.H Lameroo Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.46.