Coconut Haystacks

225g dessicated [sic] coconut

1 egg

125g sugar

Method: Mix together and press small amounts into a eggcup or mold. Shake out into a baking tray and cook in a very moderate oven for 20 minutes or till lightly browned.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.11.

[Note: title emended from "Hatstacks".]

Heavy Cake

Heavy Cake. made up light.

450g S.R. Flour

125g butter or margarine

300ml milk to mix

a little peel [optional]

175g currants and sultanas mixed

100g lard

100g sugar

1 egg [optional]

a good pinch salt

Method: Rub the fats into the flour. Add sugar and fruit. Add salt and milk, mixing with a knife till it becomes dough. Place on a floured board and roll out 2cm thick. Score the top lightly with the back of a knife. Brush with milk, water or egg. Place on a flat baking tray; cook for 20 minutes at 200C. Cut into good sized squares.

Proper Heavy Cake

225g mixed fruit (threequarters currants, the rest sultanas]

100g margarine

400g plain flour

A little peel [optional]

75g sugar

300ml milk

50g butter

50g S.R. Flour

125g lard

quarter teaspoon salt

Method: Place the flour in a bowl. Rub in the lard and margarine lightly, add sugar, salt and fruit. Mix with the milk. Roll out mixture on a flour board. Dab butter on two thirds of the surface, fold the unbuttered side over and fold again, rest for 30 minutes. Roll out again and fold in three. Rest a little then roll out again 2cm thick into a large round or square. Score crisscross lines on the top. Brush with egg or milk wash. Bake 200C for 20 minutes.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.10.

Cheese Turnovers

6 slices bread

milk

500g shortcrust pastry

1 onion chopped

salt and pepper

250g grated cheese

Method: Soak the bread in enough milk to cover for half an hour. Roll out the pastry and cut into 23cm squares. Place some drained bread on each square, sprinkle with chopped onion and season with salt and pepper then liberally sprinkle with grated cheese. Fold the pastry over, taking each corner and bring to the centre. Press the sides together. Cook in a hot oven for 40 minutes.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.5.

"Kiddley" Broth

Bread cut into squares, a few marigold heads, a few stalks of shallots chopped fine, lump of butter, salt and pepper. Put all in a basin, pour boiling water over and eat as soon as possible.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.6.

Ginger Biscuits

100g S.R. Flour

2 tablespoons golden syrup

2 level teaspoons ginger

Half teaspoon bi-carbonate soda

50g lard and butter mixed

1 level teaspoon cinnamon

1 level dessertspoon castor sugar

Method: Sieve dry ingredients. Melt fats and syrup, when cool, mix all together. Break off pieces about the size of a walnut and place - well spaced on a lightly greased baking tray.

Bake for 15 minutes 190C.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.9.

Star-Gazy Pie

Take as many fresh herrings or mackerel that will fit a moderate size dish. Scale and clean and remove bones. Lay flat and season with salt and pepper and parsley, then roll up neatly. Butter the pie dish and sprinkle with a thick layer of breadcrumbs, then layer fish, breadcrumbs to top of dish. Cover with slices of bacon. Beat six eggs, and add 2 tablespoons tarragon vinegar or a quarter pint of cream. Cover the dish with a shortcrust pastry, bringing the heads of the fish up through slits cut in the pastry. Bake in moderately hot oven 45-60 minutes. When cooked place a sprig of parsley in the mouth of each fish.

Serve with jacket potato.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.6.

Miner's Pasty

500g shortcrust pastry

250g thinly sliced onion

2 large cooking apples

250g thinly sliced steak

250g thinly sliced potatoes

sugar o[r] 3 tablespoons jam

Method: Roll pastry on floured board to form circle, arrange meat and vegetables at one end, and the apple and sugar at the other end, dividing same with small piece of pastry. Cook in a hot oven for approx. 45 minutes. Mark each end as to what is their content.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.3.

Breakfast relish balls

Mince any cold meat (mutton, beef or ham)

2 oz breadcrumbs

1/4 tsp lemon peel

salt and pepper to taste

1 egg

parsley and/or chives or dill.

pinch nutmeg or other spices of your choice

Method: Combine meat, lemon peel and spices and then shape into balls and dip into beaten egg and roll in breadcrumbs and fry in hot fat/oil. Garnish with herbs and lemon slices.

Source: Elizabeth Woolcock's Cottage Recipes - compiled and edited by Ani Peters (?Adelaide, S.A, 2016), p.13

[Note: this souvenir recipe book, bought in October 2021 at the Moonta Mines Museum, has little relevance to the short, brutalized life of Elizabeth Woolcock (the only woman hanged in South Australia).]

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.

Witches Hell Brew

1&1/2 bottles white wine

1/2 bottle sherry

Tin fruit juice to taste

Large bottle Soda Water

Method: Mix all together. When ready to serve, add a piece of dry ice (carbon dioxide, frozen) and it will steam!

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.10.

Raspberry Champagne Cup

4 lumps sugar

4 teaspoons Brandy

4 tablespoons frozen Raspberries, thawed

1 tablespoon lime cordial

Well Chilled Champagne

Method: Place a sugar lump & 1 teaspoon Brandy in each Champagne flute.

Puree raspberries & lime cordial together, pour some into each glass. Top up with Champagne & serve at once.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.12.

Casserole of Steak (Lamb or Veal)

2 lb blade steak (lamb or veal)

onion

carrot

1 cup diced pineapple

Cube meat and place in casserole dish with layers of onion, carrot and pineapple.

Sauce:

2 heaped tabspns plain flour

1 heaped tabspn sugar

1/2 level tspn mustard

1/2 level tspn curry powder

1/2 level tspn mixed spice

1 round tspn salt

2 tabspn tomato sauce

1/2 cup claret (optional)

Mix together with 1 cup cold water and pour over meat etc.

Bake in casserole dish at 300F for 2&1/2 to 3 hou[r]s.

Source: contributed by Bronwen Jones in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.30.

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.