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.

Queen Adelaide Club Brandy Crusta

Serves 14 glasses
2x 850ml orange juice
1 lemon
350ml brandy
14 cherries
90ml white Curaçao
60g caster sugar

Method: Put orange juice, brandy and white Curaçao into a jug, stir well. Pour into a bottle (an empty soda bottle will do) and keep in the fridge (This will keep in the fridge up to two weeks there will be no need to use ice as it will only water the cocktail down). Rub the rim of the glass with a wedge of lemon and gently dip the rim into caster sugar. Put a slit in the cherry and place it on the edge of the glass.

Source: contributed by Barry Thistleton, Head Waiter 2009, in A Taste of History Behind the Green Door 1909-2009, compiled for the Centenary of the Queen Adelaide Club (Adelaide: The Queen Adelaide Club, 2009; "not for sale to the public"), p.34.

Sour Cream Medley

1 cup sour cream
1t salt
1 clove garlic crushed
1/2t made mustard
2T lemon juice
1t sugar
1.1/2 cups finely sliced radishes
1 cup finely sliced small white onions
2 cups finely sliced green cucumbers
lettuce leaves

Method: Thoroughly combine all ingredients for the dressing then fold vegetables through. Serve in a salad bowl lined with lettuce leaves.

Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979), p.5

Tuna Pate

1 x 125g pkt Philly Cream cheese
1 small tin Tuna
1T Chilli sauce
few drops Tabasco sauce
1T grated onion
2T chopped parsley
1T lemon juice

Method: Soften cream cheese with a wooden spoon until creamy, then add drained flaked tuna then remaining ingredients. Mix well and put into a small pot. Serve with melba toast or dry biscuits.

Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979), p.1

Pickled Vegetables: Walnuts

Be certain nuts are not over-ripe. Prick walnuts deeply with silver fork in 2 or 3 places. Soak in brine for 3 days. Take from brine and place on tray, put out in sun, moving them occasionally. Slowly they will turn black. This takes 2-3 days (if very hot 24 hours may suffice). When quite black pack into jars and cover with spiced vinegar. Tie down and mature for at least 1 month before use.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.16.

American Chicken

12 chicken breasts (boned)
1 can cream mushroom soup
1 can cream of celery soup
Kraft Miracle Whip
75g butter
125g can mushrooms
125g cheddar cheese
lemon juice
1 cup prepared stuffing mix

Method: Roll chicken breasts and place in greased ovenproof casserole. Mix together soups, 1 cup of Miracle Whip, mushrooms and lemon juice. Pour over chicken. Top with grated cheddar and stuffing mix. Melt butter and drizzle over top. Bake uncovered at 165C for 1&1/2 hours. Serve over rice.

Source: contributed by H. Koenig 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.25.

Vegetable Cocktail

4 cups chopped peeled tomato
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1 tablespoon prepared grated horseradish
1 tablespoon grated onion
1 tablespoon sugar
1/4 cup wine vinegar
1/2 teaspoon polyunsaturated oil
1.1/2 teaspoons chopped parsley
1/2 teaspoon salt
Pinch cayenne pepper

Method: Combine tomato, celery, green pepper and onion. Mix horseradish, sugar, wine vinegar, salt, cayenne and oil together and pour over vegetables. Mix well and chill for several hours. Serve in glasses and sprinkle with chopped parsley. Serves six.

Source: contributed by J. Lyons in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.8.

Daisy Pudding

3 bananas
1 dessertspoon gelatine
1 cup sugar
2 eggs
3 passionfruit
1/2 cup boiling water

Method: Slice bananas and passionfruit into glass dish. Beat egg yolks and sugar together, add gelatine dissolved in water, then beat egg whites to stiff froth. Put into egg mixture, then pour on to the fruit and stir gently. Leave to set. Top with whipped cream and walnuts. Note: pineapple (crushed) may be used. Drain one cup pineapple and use juice in place of water and reduce sugar to half.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.75.

Sweet and Sour Pork and Pineapple

375g cooked pork pieces
1 cup pineapple pieces

Sauce:
1.1/2 cups pineapple juice and water
2 tablespoons vinegar
2 tablespoons brown sugar
1 sliced green pepper
1 chopped tomato
1 teaspoon salt
1 small onion
2 teaspoons soy sauce
2 teaspoons cornflour blended with
1 tablespoon water

Method: Put all sauce ingredients into a saucepan except cornflour. Bring to boiling point, add blended cornflour and stir until thick. Add pork and pineapple. Serve with fried rice.

Source: contributed by L. Creed 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.34.

Cherry Party Biscuits

2 pkts plain biscuits (approx.)
1/2 tin condensed milk
2 cups coconut
juice of 2 lemons
cherries
colouring

Method: Place half the biscuits in sponge roll tin. Mix all other ingredients together and place on top of biscuits. Cover with another layer of biscuits. Ice with chocolate icing and decorate.

Source: contributed by S. Whibley in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.96.

Quick and Easy Chicken

Chicken pieces
1 can cream of mushroom soup

Method: Place about 6 chicken pieces in a casserole dish and tip over them the undiluted soup, and cook for 1 hour or until done. No salt, pepper or water needed. Cream of asparagus or chicken soup can also be used.

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

Surprise Spinach Soup

1 small packet frozen spinach
1 large cooked potato (or 1 tablespoon instant potato powder)
1/4 teaspoon ground nutmeg
1 clove garlic
500 ml. (2 cups) milk
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry sherry

Method: Place spinach in a pan with 1/4 cup water, cover and heat until thawed, about 5 minutes. Drain spinach and place in the goblet of an electric blender. Add all remaining ingredients except sherry and mix for 30 seconds to form a puree. Pour mixture into pan and bring gently to the boil. Add sherry if liked and adjust seasoning to taste. Serve hot - serves four.

Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.17.

Delicate Mustard Sauce

425g can chicken broth
1/2 to 1 teaspoon Dijon mustard to taste
1 tablespoon lemon juice
3 egg yolks

Method: Place chicken broth in saucepan and simmer until broth is reduced to 1.1/4 cups. Beat egg yolks, add lemon juice and 1/2 cup reduced broth stirring constantly to avoid lumps. Gradually pour egg yoke [sic] mixture into remaining chicken broth stirring and heating until thickened. Remove from heat. Add mustard to taste. Serve warm and use as a dip for cocktail frankfurts.

Source: contributed by M. Roncker 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.56.

Carrots with Marsala

439g can baby carrots, drained
salt and pepper
30g butter
1/4 cup marsala

Method: Heat carrots gently in butter. Add salt and pepper to taste and pour in marsala. Cover and simmer gently for 5 minutes. Serve immediately.

Source: contributed by J. Spencer 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.44.

Hawaiian Coffee Dessert

8 oz Plain Flour
Pinch Salt
3 oz Butter
2 tbspns finely chopped Pineapple
1/2 cup Pineapple Juice
1 & 1/2 tspns Baking Powder
4 oz Sugar
1 Egg

Topping:
3 slices drained Pineapple
2 oz Brown Sugar
2 oz Butter, melted
2 oz Plain Flour
1/8 tspn Cinnamon

Method: Sift flour, baking powder and salt into large bowl. Rub in butter and add sugar. Beat egg, add pineapple juice and add to dry ingredients, mixing well. Stir in chopped, drained pineapple and put into greased ovenproof dish. Cut pineapple slices in halves, drain well and arrange on top. Make topping by combining all ingredients and sprinkle around edge and between pineapple slices. Bake 40-50 minutes in moderate oven. Serve with custard, icecream.

Source: Oodnadatta Cookbook (1986), p.79.

Carnation Milk Delicacy

1 tin Carnation milk (after 1 day in refrigerator)
1/2 cup sugar
6 big tspns gelatine soaked in cup of fruit juice
Flavouring to taste
Pinch of salt

Method: Mix with Mixmaster until it rises to top of basin like cream; lastly add the soaked gelatine, & beat vigorously until well mixed. Have dishes ready & put half in each. When set firmly, place one on top of another, & decorate as desired with pineapple, cream & bananas, etc. Set in refrigerator.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.26.

Veal, Banana and Bacon Casserole

1 & 1/2 lb fillet of veal
1 egg
1 tab. diced green pepper
Salt and pepper
1 tab. flour
1 cup brown gravy
2 tabs. fine oatmeal
3 rashers bacon
3 bananas
1 teas. finely chopped onion
1/3 cup sherry

Method: Peel bananas & cut in half length-wise. Dip each half in beaten egg then in seasoned oatmeal. Fry in butter until brown, turning frequently. Cut veal into six pieces large enough to roll around each piece of banana, when rolled secure with tooth pick. Coat each with seasoned flour. Brown in hot dripping, oil or butter & arrange in casserole and cover with bacon. Add onion, green pepper & sherry to the gravy & pour into the casserole. Cover and bake in mod. oven for 1&1/2 to 1&3/4 hours. If no gravy on hand some can be made after browning veal. Serve with carrots, sliced & cooked in small amount of water, drain. Add butter, parsley (chopped) & lemon juice. Serve also peas, rice or mashed potatoes. A french salad goes very well with this dish.

Source: contributed by Mrs. J. R. Sabine in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.25.

Curried Tuna Squares

4 cups cornflakes
1 small can tuna
2 cups cooked rice
1 dsp finely chopped onion
1 dsp lemon juice
1/2 tsp curry powder
2 eggs
3/4 cup milk
2 dsp butter
salt and pepper to taste

Method: Crush cornflakes, drain and flake tuna. Combine with rice, onion, lemon juice, seasonings, eggs, milk and 3/4 cup of the cornflakes. Spread mixture into a greased baking tin. Mix remaining cornflakes with butter and sprinkle over tuna mixture. Cut into squares. Bake in moderate oven about 20 mins.

Source: contributed by D. Dickens in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.27.