Kidney Soup

3 sheep kidneys

1 dessertspoon soy sauce

1 teaspoon cornflour

2 ozs mushrooms

1 pint stock, hot

1/2 oz lard or oil

Method: Skin kidneys and remove core. Cut into very thin slices. Mix cornflour with enough water to make a thin paste, add kidney and mix well. Fry the sliced mushrooms and the kidneys in the hot lard or oil for 3 minutes. Add the hot stock, bring to the boil and serve.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.13.

Lemon Tarts

3 cups cornflakes

4 oz. butter

4 oz. sugar

FILLING:

1 tin condensed milk

juice 2 or 3 lemons

Method: Grease 2 tart plates. Boil butter and sugar and mix in cornflakes. Line tart plates, cook about 5 mins. Beat lemon into condensed milk and fill tart cases.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.88.

Chicken of the Sea Mornay

1 large tin tuna

1 medium onion

3 rashers bacon

1 cup macaroni

2 tablesp. butter

2 large tablesp. grated cheese

1&1/2 pts. milk

2 large tablesp. plain flour

1 wine glass sherry

pinch mixed herbs

pinch salt

Method: Melt butter and saute chopped onion, adding pieces of bacon. When nearly cooked add flour gradually, then slowly add milk to make white sauce. While cooking add 1/2 grated cheese, herbs, salt to taste and sherry. When cooked add tuna and cooked macaroni. Place in greased casserole, top with bread crumbs, rest of cheese and daubs of butter. Brown in oven.

Source: contributed by Mrs. R. Forgan in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.18.

Tuna and Pineapple

2 oz. butter

2 oz. plain flour

1/2 pt. milk

1 rounded teaspn. salt

pinch cayenne pepper

1/4 cup vinegar

1/2 cup pineapple juice

2 oz. sugar

1 cup cooked peas

2 cups cooked rice

small tin crushed pineapple

7 oz. tin tuna

bunch spring onions chopped

Method: Melt butter in saucepan, add plain flour and blend to smooth paste, cooking for several mins. Gradually add milk and stir until boiling - season. Add remaining ingredients to the sauce, then turn into an oven proof dish and place in moderate oven (350F) for 20-30 mins. Garnish with parsley. Ideal buffet dish.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.23.

Meat Loaf

500g lambs fry

1 cup soft breadcrumbs

1 tsp Worcestershire sauce

1 tsp lemon juice

500g pork or sausage mince

1 tsp salt

Pepper to taste

1 egg, beaten

Method: Cover the lambs fry with water and simmer for 5 minutes. Drain the liquid and reserve for use as stock. Put the lambs fry and onion through the blender. Add remaining ingredients except the bacon. Add 1/2 cup stock. Pack into a loaf tin. Top with the bacon. Bake in moderate oven for about 45 minutes.

Source: Recommended by G. Matthewman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29.

[onion and bacon are missing from the ingredient list]

Banana Huckleberry

Place about four dobs of butter in a pyrex dish and slice six bananas over them. Then sprinkle three tablesp. dark brown sugar and cover the lot with crushed cornflakes. Cook for 1/2 hour at 350F. This serves four.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.86.

Cheese Log

8 oz Philly cream cheese

1/2 jar Kraft cream cheese

8-12 oz grated matured cheese

chives chopped

garlic crushed

almonds

sesame seeds

caraway seeds

tabasco sauce

freshly ground black pepper

Method: Cream philly cheese, add kraft cream cheese, mix in flavourings, then grated mature cheese, form into 4 portions, roll in chopped almonds and seeds mixed together. Chill until firm.

Source: contributed by J. Edwards in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.

Seafood Pie

Crust -

2 cups cooked rice

2 teaspoons curry

1 onion, finely chopped

2 oz. melted butter

Combine all ingredients and press into a greased 9" pie plate.

Filling -

1 medium can Salmon or Tuna, drained and flaked

2 eggs

1&1/2 cups milk

1/2 cup grated cheese

Salt and pepper and squeeze lemon juice

1 Tablespoon chopped parsley

Thoroughly combine all ingredients for filling, and spoon in to prepared crust. Bake in moderate oven 325F 35-40 minutes until set. Garnish with lemon slices and olives.

Source: contributed by W. Mitchell in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.12.

Invention Dessert

Stone big black cherries and soak in rum for at least 6 hours. Add whipped cream and crumbled meringues.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.80.

Tuna Cheddar Chowder

2 cups boiling water

salt

1 large diced potato

1/2 cup carrots and celery

1 small chopped onion

1/4 cup butter

1/4 cup flour

2 cups milk

3/4 lb. sharp cheddar cheese (shredded)

6&1/2 oz. Tuna

8 oz. sweetcorn (cream style)

pinch rosemary

pepper

chopped chives

Method: Cook vegetables in boiling salted water until tender. Add flaked tuna, sweetcorn, pepper and rosemary. Prepare cheese sauce using above ingredients and add to make chowder. Thicken by heating. Serve with chopped chives.

Source: contributed by Mrs. C. W. Marsh in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.

Lemon Drink from Pure Lemons

6 pts. of pure lemon juice

8 lb. sugar

1/2 oz. citric acid

1 gramme sodium benzoate

1/2 bottle Fauldings lemon essence

Method: Make up cold - dilute when using.

Source: contributed by Mrs. C. Bowley and Mrs. W. Kretschmer in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.12

Australian Fondue

1 small loaf firm white bread

2 tablesp. cornflour

3 tablesp. Mildara brandy

12 oz. New Zealand Danbo cheese

4 oz. cheese (Red Malling - Queensland)

8 oz. white wine (Riesling)

2 Granny Smith apples

Method: Cut bread into 1&1/4" cubes and place in a basket - also have ready a fork for each dunker. Cut all the cheese into 1/4" cubes and just before serving cut the apples into 1/4" cubes. Mix Brandy and cornflour to a smooth cream paste ready for use. Place cheese in a small saucepan with wine, and bring to gentle simmer until appearance is like a thin smooth soup. Pour in brandy and cornflour paste stirring constantly until it thickens. Pour into a serving dish over heater. It is important to keep stirring the fondue to prevent sticking. A suggestion is that each guest give a good stir on the bottom of the dish with his bread or apple cube.

Source: contributed by Mrs. R. E. Trehearne in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.7.

Happy Australia Day. 

(New Zealand is, of course, not part of Australia.)

Scallops Parisienne

1 pt. or 1-16 oz. tin cream of asparagus soup

2 oz. mushrooms

1 tablesp. butter

1&1/2 lbs. scallops

2 tablesp. milk

2 teasp. lemon juice

2 tablesp. finely chopped onion

Method: Melt butter, add onion, cook until transparent, but not browned. Add the soup, mushrooms, milk, salt and pepper. Bring to boil. Remove beards from scallops and sprinkle with lemon juice. Poach scallops in savoury asparagus soup for 3 mins. Serve with brown bread fingers. Serves 4-6.

Source: contributed by Mrs. S. Southan in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.

Mock Asparagus Soup

1 lb. brussel sprouts

1 rasher of fat bacon

1&1/2 pts. stock

1 cup milk

small bunch herbs

1 small onion

1 level tablesp. flour

1 dessertsp. margarine

salt & pepper

Method: Wash and trim sprouts. Place into boiling salted water and cook about 10 mins. until almost tender. Drain and reserve cooking water. Melt margarine in pan and fry sliced onion and bacon. Add sprouts and cover with lid. Cook for about 6-7 minutes, shaking pan at intervals to prevent sticking. Add stock, milk, vegetable cooking water, herbs, pepper and salt. Simmer about 1 hour. Add blended flour and cook further 10 minutes.

Source: contributed by Mrs. W. Manson in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.14.

Port and Ginger

(Served with Savouries)

Place 2 or 3 ice cubes in a tall glass. Add 3 oz. Port, a slice of lemon, and fill with ginger beer. Stir slightly.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.13.

Hot Tuna Dip

Make up packet onion soup, thicken with 2 tablespoons cornflour. Add 8 oz. can drained flaked tuna. Reheat and serve hot with biscuits.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.7.

Cheese and Rice Bubble Nibbles

1 cup Rice Bubbles

1 cup plain flour

pinch cayenne pepper

1 cup grated mature cheese

4oz margarine

Method: Mix dry ingredients together. Blend with melted margarine. Roll into marble sized balls. Bake at 180C for 15-20 minutes.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.86.

Happy New Year: Strawberry Bowle

1 punnet of strawberries

1 tablespoon sugar

1 bottle white wine

1 bottle sparkling white wine, cold

1/4 cup brandy

ice cubes

Method: Wash, hull and halve strawberries. Place in punch bowl with sugar and white wine. Leave several hours. Add brandy, ice cubes and then sparkling wine just before serving.

Source: contributed by J. Fox 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.104.

Chilled Xmas Pudding

1&1/2 lb mixed fruit

3/4 lb sweet biscuit crumbs

1 tspn spice

1/2 tspn ground ginger

1/2 lb butter

1/2 tspn cinnamon

1/4 cup sherry

1/2 lb marshmallows

1/4 cup orange juice

Method: Chop all fruits finely and add to biscuit crumbs and spices. Melt butter and marshmallows over boiling water and add to mixture with orange juice and sherry. Mix well. Press into greased pudding basin. Chill. Serve with icecream.

Source: contributed by E. Randle in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.135.

Merry Christmas!

War-time Plum Pudding

Half oz. flour, 6 ozs raisins, 6 ozs currants, 4 ozs suet, 4 ozs brown sugar, 4 ozs mashed carrot, 4 ozs mashed potatoes, 1 tablespoon treacle, 1 oz. lemon peel, 1 oz. citron peel. Boil as usual for a pudding of this size.

Source: contributed by Mrs. J. S. Pearce, Kapunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.42.

Punch

1 bottle Marsala, 3 bottles Leed Lemonade, 1 punnet strawberries. Serves 20.

Source: Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.113.

No Pastry Quiche

5 eggs

1/2 cup plain flour

4 tsp butter/margarine

1&3/4 cups milk

4 rashers bacon

Salt & pepper

Chopped onion, capsicum, herbs, spinach, tomato etc

Method: Mix all ingredients together and pour into a well greased dish.

Allow to sit while you prepare the fillings (this lets the flour sink to the bottom).

Add your favourite fillings into the mix (slices of tomato on top look good as well as taste good).

Bake in a moderate oven for 45-60 minutes.

Great hot or cold!

Source: Recommended by S. Aldridge in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11