Mushrooms and Bacon

3 slices bacon

2 mushrooms for each slice

Method: Prepare mushrooms. Melt in pan piece of butter size of an egg. Put in mushrooms, sprinkle with pepper and salt, and cook till you prepare bacon. On each piece of bacon lay mushrooms; serve hot.

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.29.

Sherried Salmon Puff

6 slices bread and butter

1 cup cooked, flaked, or canned salmon

1/2 cup sherry

1 & 1/2 cups grated cheese

2 eggs

1 cup milk

2 teaspoons Worcestershire Sauce

Method: Cube bread and butter. Slightly beat eggs. Arrange alternate layers of bread cubes, cheese, and salmon in greased baking dish, ending with a layer of bread cubes on top. Mix remaining ingredients and pour over contents in baking dish. Add salt and pepper to taste. Bake in a slow oven (325 deg. F.) for one hour. Serves four.

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.31.

Sausage Balls with Apple Rings - England

1 lb. sausage-meat

A little flour

1 lb. cooking apples

A little milk

Fat for frying

Fried bread

Method: Form the sausage-meat into balls and lightly roll in flour. Wipe the apples and core them. Cut into rings about 1/4 in. thick, the same number of rings as sausage balls. Dip in milk and then in flour, and fry with the sausage balls. Serve on fried bread, with each sausage ball sitting on an apple ring.

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.22.

Divinity Fudge

2 cups white sugar

1/2 cup water

1/2 cup golden syrup

2 whites of egg

Vanilla

Pinch of salt

1/2 cup mixed nuts

Ginger and cherries if desired

Method: Boil sugar, water, and syrup until a little dropped in water becomes crisp. If using a thermometer boil to 295 deg. While sugar is boiling beat white of eggs to a stiff froth with pinch of salt. When boiling sugar is ready pour very gradually on to the beaten egg whites and beat until creamy (about 10 minutes). Add nuts, etc., before it gets quite stiff. Spread on to buttered board and cut into squares when cool.

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.67.

Italian Soup

2 quarts stock

1/4 lb. macaroni

1 small beetroot

1 pint milk

1 tablespoon parsley

Method: Break the macaroni small and boil in the milk until tender. Add parsley and beetroot (previously cooked) cut small, and seasoning. Bring to boil again, and serve.

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.16.

Apple Tuna Salad

1 large tin tuna

4 red apples

2 tbspns. lemon juice

1 tbspn. capers

1/2 cup mayonnaise

salt and pepper

Method: Drain tuna and break into bite size pieces. Core the apples (but do not peel) and dice them. Sprinkle the lemon juice on the apples to keep them from discolouring. Combine tuna with the apples, celery, capers, and mayonnaise. Mix Well. Season to taste. Serves 4-6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.54.

(Note: celery omitted from list of ingredients.)

Curacao Pears

6-8 under ripe pears (should be hard and green)

1 cup orange juice

1 cup dry apera (sherry)

1 cup sugar

Peel of one orange, finely sliced

1/4 cup brandy

1/4 cup blue Curacao

Method: Peel the pears but leave stems on. Place juice, sherry, sugar and orange peel in a large pot and heat until sugar dissolves. Add pears then brandy and Curacao. Cover and simmer (not boil) for 30 minutes. Keep pears upright for an ombre look, but you can turn for an all green look. Remove from pot when pears tender, not soft. Put in serving bowl to cool. Keep chilled and serve with cream. Will keep in fridge up to 3 days.

Source: contributed by Amanda Thomas in A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.41.

Scramble Pudding

1/2 lb. Flour

1/2 lb. Bread crumbs

1/2 lb. Suet

1/2 lb. Raspberry Jam

Mix all well together with a little milk; boil 2 hours.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.27

Macaroni and Tomatoes

Place a layer of well boiled macaroni in a buttered pie dish, then a layer of sliced tomatoes, pepper, and salt; next more macaroni. Cover with a white sauce, on to which sift a little grated cheese, add a few bits of butter and brown in a quick oven.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.19.

Mushroom Soup, Easy

Serves 2

450 g can mushroom soup

25 g butter

125 g mushrooms

3/4 cup milk

3/4 cup water

1/4 cup apera (sherry)

Pepper and salt to taste

Method: Melt the butter in a large saucepan and sauté chopped mushrooms on medium heat for 5 minutes. Add can of mushroom soup, stir in milk and water until hot, but not boiling. Stir in sherry, pepper and salt if needed. Serve in hot bowls.

Source: contributed by Dianne Gray in A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.125.

A Delicious Pudding

2 cups hot Water

3 tablespns. Cornflour

1 cup Sugar

Juice of a Lemon

3 whites of Egg

Pinch of Salt

Method: Mix the cornflour with a little cold water, pour on the hot water, add sugar and lemon juice; boil the whole for a few minutes. Beat the whites of 3 eggs to a stiff froth, add to this the hot cornflour by spoonfuls, the whole beaten together. Turn into a mould, when cold turn out. The yolks of egg used for a custard with 1/2 pint of milk, and poured round the mould.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.25.

Brazilian Stew

Take 2 lbs. of shin-of-beef, cut into small pieces, dip in vinegar and place in a stew jar without water, add an onion stuck with cloves. Place in a moderate oven and stew gently 4 hours. Flavor with pepper and salt.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.14.

Kangaroo Kokonut

Take a fresh coconut and remove the outer shell from the flesh. Cut the coconut into small bite size squares and gently fry in butter for about 20 minutes. Serve warm with pre dinner drinks.

Source: A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.46.

Fish with Oyster Sauce

Small tin oyster soup or part of large one

Thick fillets of snapper or South Australian whiting

Half cup of milk

1 dessertspoon anchovy sauce 

Wineglass of dry sherry

2 tablespoons butter

2 ozs. or less of extra butter

Grated Parmesan cheese

Method: Grease Pyrox [sic] dish and lay fish fillets therein. Pour over wine. Mix other ingredients and pour over. Cover top with cheese. Cover with alfoil. Bake in over [sic] 35 to 40 minutes.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.29.

Tomato on Toast

1 ripe Tomato

1 oz. Ham 

1 Egg

Seasoning

1 oz. Butter 

Method: Peel and mince the tomato, onion [sic], and ham. Melt the butter in a saucepan, add the chopped tomato, onion, and ham, then the beaten egg. Stir till it thickens; serve on hot buttered toast.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.19.

Apple Porcupine

Pare and core 7 large apples. Make a syrup by boiling sugar and water in equal parts, put apples in directly they are peeled; cook until easily pierced by a straw. Take out the apples and place on a dish, pyramid shape; cover with meringue made of white of egg and sugar, ornament with blanched and shredded almonds, colour light brown in cool oven.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.26.

Gateau of Meat

1 lb. lean Beef

1/2 lb. Bacon

2 Eggs

6 oz. Bread Crumbs

Spice. Nutmeg.

Pepper. Salt.

Method: Mince beef and bacon, mix with the other ingredients, add a little stock if necessary, place in a greased basin, boil gently 3 hours. To be eaten cold.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.14.

Tuna Dip (For Emergencies)

Great for grandchildren

Serves 4

185 g tin good quality tuna in olive oil

Olive oil, good quality

Chives or finely chopped cherry tomato to garnish (optional)

Method: Drain oil from tuna and place tuna in food processor. Blitz briefly. With motor running, drizzle in olive oil until mixture forms a soft spreadable paste. Put mixture in serving bowl and garnish. Serve with toast fingers or crackers.

Tip: Can also add chopped capers, lemon juice or Philadelphia light cream cheese, but it really doesn't need it.

Source: contributed by Jen Tolley in A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.141.

Puftaloons

2 cups SR flour

1 tablespoon butter or margarine

2 to 3 tablespoons oil or dripping

1/4 teaspoon salt

3/4 cup milk

Jam, honey or bacon for serving

Method: Combine flour and salt. Rub in butter with fingertips until crumbly. Add milk, mixing to a soft dough. Turn out on to lightly floured surface and knead gently until smooth. Roll out to 2 cm (3/4in) thickness; cut into rounds with a 6 cm (2&1/2in) scone cutter. Heat oil in large frying pan; add scones and gently fry until brown and puffed, turning once, about 4 to 5 minutes per side. Drain on paper towels. Serve hot with accompaniments of your choice. Makes 8.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.118.

Vegetable Mornay

1 pt mornay sauce, 6 shallots, salt & pepper, 1 cup macaroni, 2 tspns curry powder, 2 oz cheese, 1 lb frozen mixed vegetables, 2 tspns curry powder (extra). 

Method: Cook macaroni in boiling salt-water until tender for about 10 mins. Drain. Place frozen vegetables in boiling salt-water; simmer for 5 mins. Drain well. Combine macaroni, vegetables, chopped shallots & curry powder with mornay sauce. Season with salt & pepper. Spoon into greased ovenproof dish, top with grated cheese, sprinkle over with extra curry powder, & bake in moderate oven 25-30 mins. Serves 4 to 6.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974],  p.11.

German Cheese

1lb cottage cheese

dob of butter

1/2 teaspoon caraway seeds

1 teaspoon bi-carb soda

1/3 teaspoon salt

Method: Mix cheese and bi-carb soda and put in a pyrex dish and put in a slow oven at 200°C for 2 hours. About 3/4 hour before done, add butter, salt and caraway seeds. When done, place in cheese glass and stir until cool. Serve on crusty bread.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000) p.26.

Meatballs in Heavenly Sauce

1 lb. minced meat 

1 dessertspoon cornflour

1 small chopped onion

2 small green capsicums

1 dessertspoon soy sauce

1&1/2 tablespoons vinegar

1/2 cup pineapple pieces

1 egg

1/2 teaspoon salt

1 dessertspoon oil

1 cup pineapple syrup

1 dessertspoon cornflour

3 tablespoons water

1/4 cup sugar

Method: Mix together meat, 1 dessertspoon cornflour, salt, pepper and onion. Stir in the beaten egg. Form into small balls and fry in a little oil until brown all over. Drain. Cut the capsicums into strips, put into a little water and bring slowly to the boil. Boil 2 minutes. Mix together with the remaining dessertspoon cornflour, soy sauce, vinegar, water and sugar. Add to pan and cook, stirring until thickened. Add meat balls, capsicums, and pineapple pieces, cook over low heat, stirring occasionally, until heated through. Serve with rice or boiled noodles.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.48.