Savoury Chicken Charlotte

6 slices stale bread, 1 egg, 1/2 cup milk, browned crumbs, 2 cups thick white sauce, 3 cups cooked diced vegetables (peas, carrots, parsnips, celery), 1.1/2 cups minced cooked chicken, 1/2 cup minced ham, 1 tablespoon chopped parsley, 1 tablespoon grated onion, salt and pepper to taste, bacon rolls, tomato slices and parsley to garnish.

Method: Grease well a 20 cm tin, coat with browned crumbs. Remove crusts from bread, cut into finger lengths, dip in beaten egg and milk. Line sides of tin lightly, standing fingers upright. Combine sauce, vegetables, ham, onion, salt and pepper. Fill half into prepared tin, cover with diced chicken and parsley, then balance of sauce and vegetables. Pour remaining egg and milk over the top, allow to soak into mixture. Sprinkle top with browned crumbs, bake in moderate oven 45 to 50 minutes. Allow to stand 15 minutes before turning out. Turn out on to hot dish and garnish with bacon rolls.

Source: contributed by Mrs R. L. Baker (Myponga South) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 11 - "First Prize"].

Beef Doves

500 g chopped raw beef, 1 cabbage, two-thirds cup uncooked rice, salt, pepper.

Brown Tomato Sauce: 1 tablespoon dripping, 3 tablespoons flour, 1 chopped onion, salt, pepper, 2 cups tomatoes (chopped roughly), 1 cup stock or water.

Method: Wash cabbage, wash rice well. Mix rice and meat and season well with salt and pepper - a dash of cayenne included if desired. Place about 2 tablespoons of mixture in each cabbage leaf and roll up. Place in casserole with brown tomato sauce. Bake in moderate oven 450 deg. (f) 230 deg. C about 1 hour.

Sauce: Melt dripping, add onion and fry until brown. Add flour and brown, add chopped tomatoes then add water or stock, season to taste. Bring to boiling point. Simmer 15 minutes.

Source: contributed by Mrs H. Saschse (Tanunda) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.3 [Jan. 8].

Mock Chicken (From Pork)

1.25 kg loin of pork, 2 sticks celery, 1/2 onion, 1 carrot, 2 sprigs parsley, 1 teaspoon peppercorns, 1 whole clove, salt.

Method: Cover pork with 2.5 litres boiling water, add vegetables cut finely, salt and spices tied in muslin. Simmer slowly for 2&1/2 hours, cool, chill and slice. Bones may be removed.

Source: contributed by Mrs Correll (Kadina) and Mrs G. H. Martin (Kadina) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.8 [Jan. 31].

Note: Mrs G. B. Cundell (Metropolitan) puts a leg of pork in cold salted water, brings to the boil, simmers for 2 to 3 hours, and serves hot with thick parsley sauce.

Salmon and Pineapple Casserole

300 ml white sauce, cup crushed cornflakes, 2 tablespoons butter, 250 g tin salmon or tuna, small tin pineapple.

Method: Into a greased casserole dish pour a layer of white sauce, add a layer of drained pineapple and then a layer of fish. Repeat these three layers. Top with the crushed cornflakes which have been mixed with the melted butter. Heat through in a moderate oven - 30 to 45 minutes. This dish is quickly prepared in advance and is put in the oven about half an hour before it is required for serving.

Source: The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.89.

Crisp Crust Mince Pie

500 g cooked mutton, 2 large onions, 1/2 packet Kraft cheese, pepper and salt, 1/3 cup vinegar, 2 teaspoons sugar, 2 teaspoons Holbrook's sauce, hot water, 2&1/2 cups cornflakes, 1 egg, 2 tablespoons butter. 

For Gravy: 1/2 cup milk, 1/4 cup tomato sauce, 1 teaspoon vegemite, 1&1/2 cups water, flour or cornflour, 1/2 teaspoon salt, and pinch of sugar.

Method: Mince together the mutton, onion and cheese. Take the vinegar, sugar and sauce with sufficient hot water to fill a cup. Pour this over the mince and mix well. Place all in a pie dish, cover with the following crust. Crush the cornflakes, add to them the beaten egg and melted butter. Mix well and place on top of mince. Bake in a fairly hot oven until nicely browned. For the gravy, mix milk, tomato sauce, vegemite and water. Bring to boil and thicken with flour or cornflour. Add salt and sugar.

Source: contributed by Mrs E. Spiers (Hawker) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 15 - "Additional Prize"].

Asparagus and Sweet Corn

Large tin asparagus tips, large tin sweet corn, hard-boiled eggs, green peas if liked, pepper and salt to taste. Top with half cup coconut, 2 cups breadcrumbs, and grated cheese.

Source: The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.85.

Rabbit in Hollow Log (Using whole Marrow)

1 cooked rabbit, 125 g cooked ham, 1 cup dried breadcrumbs, 1 small onion, pinch thyme, 1 tablespoon chopped parsley, salt, pepper, 1 young marrow, 1 tablespoon melted butter, 1 teaspoon butter, 1 tablespoon flour, 150 ml milk, extra breadcrumbs.

Method: Remove meat from rabbit and cut into small dice, chop ham. Make thick white sauce by melting butter, adding flour and cooking 1 minute, then adding milk and stirring until thick and boiling. Boil 3 minutes. Grate onion, add meats, onion, breadcrumbs and seasonings to sauce and mix. Do not have it too moist. Season with salt and pepper. Peel marrow thinly. Cut slice off the top and scoop out seeds. Dust inside very lightly with salt. Fill with rabbit mixture. Fasten lid on with toothpicks. Brush marrow with melted butter. Roll carefully in dried breadcrumbs. Place in a well greased baking dish. Bake in a moderate oven about 45 minutes. Any cold meet may be used in this dish. Grated cheese may be added instead of ham and a little Worcestershire sauce if desired.

Source: contributed by Mrs S. M. Illman (Cunningham), Mrs B. H. Sugg (Gladstone) and Mrs G. Mueller (Wrattenbully) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.6 [Jan. 24].

Note: June's recipes will all come from my latest acquisition:

Marmalade Gingerbread

8 oz. S. R. Flour

2 level tsp. ground Ginger

1 level tsp. Cinnamon

3 oz. Margarine

8 oz. thick orange Marmalade

1 Egg

2 tbsp. hot Water

6 tbsp. Golden Syrup

Method: Sift flour and spices into bowl. Melt syrup and margarine over low heat, cool slightly. Make a well in the flour, pour in marmalade syrup mixture, beaten egg, then water and mix well. Bake one hour at 330 deg. in a greased and lined tin. Cut into fingers when cold.

Source: contributed by Felicity Horgan (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.19f.


Edit 24/5/2014: I made this - it rose and cooked evenly, tho' was not particularly high. The marmalade flavour was very intense.

Beef & Onion Casserole

750gms Oyster Blade Steak or Stewing Steak will do

1 x 435gms can crushed Pineapple drained

1 pkt French Onion Soup

1/2 - 1 Cup Water or Stock

Method: Dice meat, place in casserole, add pineapple, sprinkle with contents of soup packet add stock and simmer to cook in moderate oven 1/1.2 hours.

Source: contributed by M. Hogben in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.29.

Layered Salad

1/2 small lettuce, shredded

250g finely chopped mushrooms

1 cup tasty grated cheese

2 tsp lemon juice

1 cup frozen peas

3 hard boiled eggs, diced

2 tsp french mustard

2 tbs sour cream.

Place in large bowl in layers

Make Dressing -

1 cup mayonnaise

1 tbs sour cream

2 tsp French mustard

2 dsp lemon juice

Method: Mix together and pour over salad, leave overnight (refrigerated) if possible or make the same day. Place a layer of finely diced tomatoes and spring onions or red onions and parsley. Top off with crispy diced bacon.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.18

Quick Seasoned Chicken Mornay

1 cooked Chicken broken away from bone into pieces, 1 pkt seasoned chicken & vegetable soup.

Method: Prepare soup as usual & add chicken, bring to boil & thicken.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Slugs

8 oz flour, 4 oz butter, 3 oz sugar, 1 egg, 1 tbspn coconut.

Method: Beat butter and sugar, add beaten egg, then coconut and flour. Roll in coconut. Bake 350 deg.

Source: contributed by D. Voigt in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.81.

Tuna Exotic with Ginger Rice

1 large can tuna, 1 tbsn oil, 1 green pepper sliced, 1 cup chopped celery, 1 cup sliced beans, 1 onion sliced, 1 cup crushed pineapple, 3/4 cup chicken stock, 1 dspn soy sauce, salt and pepper, 1 tbspn cornflour.

Method: Heat oil in pan, saute onion, pepper, celery and beans 5 mins. Add pineapple, stock, soy sauce, salt and pepper. Cover and simmer for 5 mins. Add drained tuna liquid. Thicken with cornflour, add tuna and reheat carefully. Serve with hot ginger rice.

Ginger Rice: - 3 cups hot cooked rice with 1 tspn ground ginger added.

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.22.

Muesli Anzacs

500g pkt toasted muesli, 2 cups coconut, 4 cups sugar, 4 cups plain flour, 8 oz marg, 1 cup boiling water, 1/2 cup golden syrup, 3 tspn carb soda.

Method: Place muesli, coconut, sugar and sifted flour into large bowl mix well. Place butter and golden syrup into pan stir over heat until butter is melted. Add carb soda to boiling water, mix quickly. Add water and butter mixtures to dry mixture. Mix well, place tspnfuls of mixture on to greased oven tray, allow room for spreading. Bake moderate oven 8-10 mins or until golden. Cool slightly before removing from trays.

Source: contributed by K. Loechel in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.80.

Note: The Old Foodie has a nice piece on the history of the Anzac biscuit.

Rabbit Mould

1 Rabbit

2 dsspns Gelatine

2 cups Water

1 Onion

Salt and Pepper

Method: Soak rabbit in salted water for 1 hour. Divide into joints and place in saucepan with water, pepper and salt, sliced onion, and cook until tender. Remove bones, cut meat into small pieces and arrange in mould or basin. Dissolve gelatine in hot stock and pour over rabbit. Place in refrigerator until set.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.131.

And, from the archives:

Rabbit in Apricot Nectar

1 Rabbit

1 tin Apricot Nectar

1 pkt French Onion Soup

Method: Soak rabbit in salted water for 1 hour. Place in casserole dish, sprinkle with soup mix and add apricot nectar. Cook in moderate oven till rabbit is tender, approximately 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p. 159 

pinterest

Eggless Cake (Good for shearing)

2 cups sugar

2 cups water

1 cup currants

2 cups plain flour

1.1/2 cups SR flour

2 teaspoons baking powder

1 teaspoon bicarbonate soda

1 dessertspoon golden syrup

1/2 lb. butter

1 cup raisins

1 cup nuts (optional)

1 teaspoon nutmeg

1 teaspoon spice

1 teaspoon cinnamon

a little salt

1 tablespoon vinegar may be added

Method: Cook in a saucepan for 5 minutes, water, sugar, butter, fruit, cool a little and [sic = add?] flour etc. Mix well. Put in 2 x 7" round cake tins. Bake one hour.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 89.

Curnamona Curried Mock Chicken

3 level dessertspoons curry

2 pkts cream of chicken soup

1 dessertspoon sugar

2 heaped tablespoons cornflour

Method: Boil 3 rabbits until meat nearly leaves the bone. Pull apart into bite size pieces.

Curried Sauce: Slowly add 3 pints water to sauce ingredients. Simmer 20 minutes. Add rabbit pieces. Half an hour before serving, boil sliced cauliflower, cabbage, celery, onion and capsicum till just tender. Strain and mix into rabbit sauce.

To serve: boil 3 cups rice, pile in large ovenproof dish. Pour curried mixture over and serve while still steaming hot.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 53.

Ayr Melon

Carefully peel a cantaloupe or rock melon. Cut off the top and scoop out the seeds. Fill the cavity with a raspberry jelly and replace the top. When the jelly has set, coat the whole melon with fresh cream cheese forked up to look like frosted icing - add whipped cream to make the cheese softer and easier to spread. Slice to serve.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.42.

*

Edit 27/4/2014: I made this, but decided to go for more colour than white frosting. So, giant melon mock strawberry!

Mayonnaise

1 cup sugar

3/4 tbspn mustard

1 egg

1 tbspn flour

1 tspn salt

Method: Mix in a saucepan. Heat whilst you add 1.1/2 cups milk and mix. Add 1 cup white vinegar gradually while stirring. Stir till thickens. Add a nut of butter.

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.19.

Celestial Chicken

8 chicken pieces

2 tbsp plain flour

1 tbsp butter/margarine

1 tbsp oil

1 packet chicken noodle soup

1 cup water

425g can pineapple pieces and syrup

1 sliced carrot

1 sliced green pepper or sliced green beans

Method: Coat chicken with flour and brown in mixture of butter and oil. Place chicken in casserole and sprinkle with any remaining flour and the contents of packet of soup. Add 1 cup of water, pineapple pieces and syrup and the carrot. Cover and cook at 180C (350F) for 1&1/4 - 1&1/2 hours. Add green pepper or beans and cook for a further 10 minutes.

Source: contributed by Barossa & Light Legacy Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.124.

NOTE: The Pineapple Princesses have tested this recipe here.

Tasty and Quick Mince

2 Onions

1/2 kg Mince

1 Capsicum

1 small tin Champignons

Salt and Pepper

1/4 Cabbage

Method: Cook diced onions till transparent. Add mince and brown, add capsicum cut into strips and champignons with the juice, salt and pepper. Add shredded cabbage and place on top. Cook for short while to steam cabbage. Stir cabbage through mixture and serve. Do not overcook vegetables.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.29.

South Sea Islands Fish Salad

500g garfish fillets

juice of 4 lemons

white vinegar

300ml carton of fresh cream

1 tsp salt

1 onion

1 red capsicum

1 tin coconut extract

sugarine liquid sugar

Method:

Cut garfish into bite-sized pieces. Add lemon juice.

Add diced onion and capsicum to mixture, then pour over only enough vinegar to just cover mixture.

Add 1 heaped tsp salt.

(Oop. . . important: needs to be in a glass or pyrex bowl. . . plastic is no good.)

Cover with Gladwrap and refrigerate for at least 18 hours.

(Best to prepare this dish the night before you need it.)

About 3 hours before you want to eat it, add the coconut extract and the fresh cream, and about 5-8 drops of sugarine. (More can be added if you like a sweeter taste.)

Serve on a bed of hot rice.

Source: contributed by Anne Wills in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.26.