Prune Pudding

Stew 1 cup prunes, remove stones, and cut in small pieces. Add 2 teaspoons of vanilla, and sugar to taste. Beat whites of 3 eggs stiff with 3 tablespoons of sugar. Mix well with prunes and brown in a quick oven. Serve with whipped cream.

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.69.

Celery Sauce

1 head of celery

1/2 oz. margarine

1 oz. flour

1 cup milk

Seasoning

Method: Break up the sticks of celery and cover with cold water in a saucepan. Boil, and then throw away the water. Replace it with milk and boil again. Rub this through a hair sieve. Meanwhile melt the margarine and work in the flour, smoothly. Add the two together and put in seasoning to taste.

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.84.

Steamed Pudding (No butter, eggs, sugar or flour)

1 cup mixed fruit

1 cup breadcrumbs

1/2 teaspoon carb.soda, mixed in 1/2 cup milk

1 mashed banana

Method: Put all in basin, steam 3 hours. Delicious.

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.62.

A Good Roast Dinner for Beginners

Choose either a leg of lamb, a loin or forequarter.

If using forequarter slice between ribs and shoulder and cut it off. If left intact it takes longer to cook and is difficult to carve.

A leg needs at least three hours, the others two hours.

Using a frypan put in at least 1&1/2 cups of dripping.

Add 1/2 cup cold water.

Lay meat on top and sprinkle with salt and pepper and a little flour.

Cover and cook at 350F turning after three-quarters of an hour.

Vegetables can either be put in with the meat three-quarters of an hour before serving or at this stage take meat out and put in warm oven. Tip fat out and make gravy.

To make gravy:

After fat has been tipped off sprinkle pan with flour (1 tabspn)[,] turn heat high for a few minutes then add 1/2 to 1 cup cold water and stir well. Let boil a minute.

Pour off into gravy boat and keep hot.

Put the clear fat back into pan and heat. Cut potatoes into slices three-quarters inch thick and lay in hot fat. Turn when brown underneath. Do the same with pumpkin, par[s]nips and carrots.

They will cook in about 30 minutes.

Source: contributed by Vera Jagger in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.32.

Lemon Cheesecakes

Take the juice and grated rind of a lemon, mix with 1 tablespoon of butter, 1/4 lb. sugar, and 1 egg. Heat till the mixture thickens. Serve on rounds of puff pastry cold.

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.63.

Lamb in Vermouth

1 leg spring lamb, about 2 kg

Make a marinade of the following:

1 cup sweet vermouth

1/2 cup chicken stock

2 tabspns olive oil

1 tspn salt

1/4 tspn pepper

1 tspn paprika

2 cloves of garlic, finely chopped

1 tspn dried rosemary (or 1 tabspn fresh, chopped)

Method: Marinade lamb, covered, in fridge for 48 hours, turning or basting occasionally.

Before roasting, pat dry very thoroughly with paper towelling. This is important, otherwise the "weeping" sweet vermouth will scorch on the bottom of the pan during cooking and spoil the pan dripping for gravy.

Reserve marinade for gravy.

Place 2-3 tabspns polyunsaturated oil in bottom of roasting tin and roast the lamb on a rack at 180C until well done and tender (allow about 65 mins per kg).

Make gravy by draining off excessive fat from pan, stirring in the marinade to l[i]ft the pan drippings, mixing in 1 tabspn flour to thicken, and bringing to the boil.

Suggested vegetables to accompany - roast potatoes, onions and well-coloured pumpkin and green peas.

Serves 6-8.

Source: contributed by Doreen Callaghan in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.31.

Fruit-and-Rice Meringue

Put plain boiled rice around the sides of a glass dish. Garnish with nuts or pink sugar. Steam any fruit till cooked, or use preserved or tinned fruits. Sprinkle with preserved cherries chopped in quarters. Place in centre of rice. Decorate with beaten whites of 2 eggs, sweetened.

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.63.

Chicken Bearnaise (Quick and easy)

Spray a shallow casserole with a preparation such as Pure and Simple.

Place chicken breasts side by side.

Cover with a layer of Bearnaise sauce (I always buy the prepared variety which is quite satisfactory for this dish).

Sprinkle with grated gruyere cheese and cook in a moderate oven 20 to 30 mins.

(The recipe says that cream can be mixed with the juices to make a sauce. The juices are mostly the oil from the Bearnaise sauce so I discard this as I find that combined with the cream the sauce is far too rich.)

Source: contributed by Barbara Kelsey in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.29.

Emergency Cake

1 egg

1/4 cup butter

1 teaspoonful vanilla

1/4 teaspoon salt

3/4 cup milk

3/4 cup sugar

1&1/2 cups self-raising flour

Method: Melt butter. Sift dry ingredients. Drop beaten egg into melted butter, combine thoroughly. Pour into well-greased tins, bake 20 minutes in a moderate oven.

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.79.

Fruit Jubes

2 ozs. gelatine

2 lb. white sugar

2 teaspoons citric acid

Jelly crystals for colouring and flavouring

Method: Soak gelatine in 2&1/2 cups of cold water for 1 hour. Bring to the boil and boil for 5 minutes, stirring all the time. Take off the fire and add the citric acid. Divide into portions. Have ready the jelly crystals dissolved in a little boiling water, and add this to the mixture. Allow 1 oz. of crystals to 1 lb. sugar. Use essence of lemon for the white part. Pour into slightly buttered dishes, and when set cut into cubes and roll in castor sugar. A variety of delicious colours can be obtained when making.

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.88.

Beef & Kidney Loaf

1&1/2 lbs topside mince

1 lb finely chopped ox kidney

4 rashers finely chopped bacon

1 large onion finely chopped

1 cup soft breadcrumbs

2 eggs

1/2 cup grated cheese

Method: Combine all ingredients except cheese. Grease loaf tin and dust with flour. Place half mixture in tin firming well, sprinkle with cheese, add remainder of meat and press down firmly and sprinkle over remainder of cheese. Bake 1&1/2 hours in moderate oven.

Source: contributed by M. Ragless in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.25.

Bolar of Beef

Rub a whole bolar with a little mustard and place on a piece of foil large enough to securely, but loosely, wrap it completely. I do this in the baking dish. Before wrapping shake over the beef one packet of French Onion soup mix and pour 1/2 cup orange juice and 1/2 cup red wine (or 1 cup red wine) over the meat. Secure foil and cook slowly in oven for 3 to 4 hours between 260ºF and 300ºF depending on size of bolar. While the beef is standing I put the sauce into the deep freeze to allow the fat to rise and set. Remove fat, reheat sauce and serve as an accompaniment.

Source: contributed by Barbara Kesley in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.23.

Vegetable Rice Pie

Base:

3/4 cup rice - cook and mix with 1 egg.

Press mixture over base and sides of greased 9" pie plate.

Filling:

250 g zucchini sliced

125 g mushrooms

1 small red capsicum chopped

3 eggs

1/2 cup milk

oregano, salt, pepper, paprika, garlic

150 g mozzarella cheese, sliced

80 g butter

1 onion

Method: Heat butter, saute chopped onion and garlic. Add zucchini, mushrooms, capsicum and stir till tender. Put into rice base.

Beat eggs and milk and add oregano, salt and pepper and pour over vegetables.

Arrange cheese over top and sprinkle with paprika.

Bake in a moderate oven until pie is set and cheese is golden brown - about 30 minutes.

Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.11.

Liver with Port Wine

1 lb lamb's fry

2 onions

flour

salt & pepper

thyme - 1 tspn

butter or oil for frying

1/2 cup port

Method: Slice lamb's fry thinly and coat with flour. Fry sliced onion until golden brown. Fry lamb's fry slices on each side. Season. Add port. Cook until tender in covered pan or put into casserole in oven for about 30 mins. (Liver is nicer if cooked when fresh and has not been frozen.)

Source: contributed by Maurine Flint in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.26.

Sherry Beef

1&1/2 lbs topside steak

2 tabspns soy sauce

1/4 cup dry sherry

1 tspn brown sugar

1 tspn ground ginger

Method: Dice meat (about 1" cubes), combine all ingredients and pour over meat and marinate for one hour. Drain meat, reserve marinade. Melt butter in pan, brown meat. Reduce heat and stir in reserved marinade. Bring to boil and simmer for 40 minutes.

Source: contributed by Mary Ragless in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.14.

Potato and Cheese Flan - Economical

Potato Pastry

2 oz flour

2 oz cooked potatoes

1 oz fat

pinch salt

Filling

2-3 oz cooked potatoes

1/2 egg

1&1/2 oz grated cheese

salt and pepper

1/2 gill milk

Method: Pastry - Cream mashed potatoes and fat thoroughly together. Work in flour and salt making a fairly stiff dough. No liquid should be necessary. Knead, roll out and line a sandwich tin or plate.

Filling - Mix all ingredients together, pour into pastry case and bake in a hot oven for 25-30 minutes. (Filling can be varied - sardines or mullet in place of cheese, tomatoes and chopped boiled eggs instead of, or as well as, cheese, etc.)

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.9.

Ham Mousse

1 lb boiled ham

1/2 lb liver pate

5 tspns cold water

1&1/2 level tabspns gelatine

1/2 pint very hot water

10 oz can condensed consomme

tomato wedges and asparagus for garnish

sliced radishes

2 level tspns paprika

1-2 tspns port

1/2 pint cream

salt and pepper

Method: Mince ham and fat, mix in pate thoroughly. Put cold water into jug, sprinkle with gelatine and leave a few minutes until mixture becomes spongey. Pour over the hot water and stir until gelatine has dissolved. When cool, but still liquid, stir in the consomme. Pour 1/4 pint of consomme liquid into mould, arrange radish slices decoratively over the bottom and leave to set.

Meanwhile, add remainder of the consomme to the ham mixture[,] stir in port and cream. Taste and add salt and pepper to taste. Leave to half set, then carefully spoon the mixture over the jellied base. Leave mould in refrigerator to set. To serve, quickly dip the mould into hot water, put serving plate on top and invert on to the dish.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.8.

Asparagus Dip

125 g cream cheese

1 small can green asparagus pieces

salt & pepper

lemon juice

Method: Drain asparagus (reserve some liquid). Mash asparagus pieces with a fork. Place cream cheese in a basin (or your blender) and beat until smooth and softened. Gradually beat in asparagus pulp and mix to a soft consistency by adding a little asparagus liquid if necessary. Season with salt and pepper and flavour with lemon juice.

Source: contributed by Jo Fuller in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.7.

Snow Soup

2 white onions

1 large Granny Smith apple

2 stalks celery

2 medium size potatoes

4 cups chicken stock

1 tspn sugar

1 tspn curry powder

1 tspn salt

1 cup cream

chives to garnish

Method: Chop all vegetables. Place in saucepan with stock and seasoning. Cook until tender, then blend or put through a sieve until mixture is smooth. Chill. Add cream to soup and garnish with chives.

Source: contributed by Yvonne Martin in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.6.

Little Steak & Kidney Rolls

750 g round steak 1/2" thick

3 sheeps' kidneys

4 rashers bacon

1 onion, grated

finely chopped parsley

pepper and salt

2 tabspns shortening (1/2 butter, 1/2 oil)

2 tabspns flour

1 tabspn tomato sauce

1/2 tspn nutmeg

1 dessertspn soy sauce

2 cups stock

Method: Trim the steak into pieces 1&1/2 x 4&1/2 inches.

Remove skin from kidneys and slice thinly. Divide the kidney between the steak pieces. Remove the rind from the bacon and chop two rashers small, sprinkle over kidney with a little pepper, salt, onion and chopped parsley. Roll up firmly and tie each with coarse cotton.

Roll in a little seasoned flour.

Heat butter and oil in pan and brown rolls evenly.

Remove rolls and place in a casserole. Add remaining flour and any pieces of parsley, onion, etc. left over.

Brown and add stock, sauces and nutmeg.

When boiling pour over rolls. Cover and bake in a moderate oven for 1&1/2 to 2 hours or until meat is cooked.

Take from the oven 20 minutes before cooking is completed and remove cotton from the rolls.

Cut the remaining bacon into short lengths and roll into small rolls, thread on short skewers and place on top of the meat.

Cook in the oven without the lid for the remainder of the cooking time.

Source: contributed by V. McGeorge in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.28.

Savoury Crisps

Cut fairly thick slices of bread, spread with following mixture: 1 cup grated cheese, 1 walnut of butter (melted), 1 beaten egg, 1 tsp. Worcestershire sauce, 1 tsp. tomato sauce, cayenne pepper, salt. Cut bread into small squares, put piece bacon on each square and cook in fairly hot oven till crisp.

Source: contributed by Mrs R. W. Humphrys in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Chicken Noodle Savoury

1 pkt. chicken noodle soup, 1 lb. minced steak, 1 medium onion chopped, 3/4 cup uncooked rice, 1 pt. water, salt and pepper to taste, 2 dsps. tomato sauce (optional), 2 dsps. Worcestershire sauce (optional).

Method: Combined all ingredients in a casserole dish. Cover and cook in a moderate oven for 1 hr. Serve with vegetables or hot toast.

Source: contributed by Mrs J. H. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.