Cocktail Canapes

1 large loaf White Bread

1 small round Biscuit Cutter

Vegetable cooking Oil

Method:

Cut four rounds of Bread from each slice of bread. Heat oil (1/2-inch) in deep fry pan, fry the pieces until golden brown, turning once. Drain well on greaseproof paper. When cold, store in an airtight container. These bases will keep well for several days.

Toppings:

Cream Cheese: Pipe rosettes of Philadelphia Cheese onto croutes, garnish with Caper, sprinkle lightly with Paprika.

Salmon: Spread lightly with Salmon Spread, arrange baby Shrimps on top, garnish with a small piece of Lemon and a sprig of Parsley.

Sardines or Oysters: Spread a thin layer of Mayonnaise over base, top with a smoked Oyster or Sardine, garnish with red Caviar and Parsley.

Any other topping you may like, with dainty decorations.

Serve on a large tray or platter.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) (Gawler Health Services Joint Fund: November 1994), p.6.

Cream of Turkey or Chicken Soup

3 sets chicken giblets or 2 sets turkey giblets, 1 piece chopped ham, 1 medium sliced onion, 1 stick celery, 1 dsp flour, 1/2 cup milk, 1/2 oz butter, 1 dsp lemon juice, pepper, salt, nutmeg to taste.

Method: Prepare giblets. Melt butter in saucepan, add giblets and cook for a few minutes without browning. Pour in 4 pints water and bring slowly to the boil. Skim, add onion, celery, ham, salt, pepper, nutmeg and lemon juice. Simmer with lid on saucepan until tender - about 2 hours. Strain into a basin. Return to saucepan, add blended flour, boil for 3 mins. Add milk, adjust seasoning. Reheat carefully without boiling. Add a little chopped parsley, if desired.

Source: contributed by M. Catford in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.15.

Glüh Wein

Excellent to beat winters chills

500ml rain water

1/2 st[i]ck cinnamon

1 sliced lemon, skin on

2 cloves

1/2 cup sugar

500ml red wine

Method: In a saucepan bring the water to the boil with spices and sugar. Stir until sugar has dissolved. Add slices of lemon. Remove from heat and add wine. Serve while still hot. Serves 4.

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

Yuletide Loaf

3 eggs, 3/4 cup sugar, 3/4 cup plain flour, small tsp baking powder, 1/2 cup raisins, 1/2 cup dates, 1/2 cup candied peel, 2 oz dried figs, 1&1/2 cups whole brazil nuts, 1&1/2 cups walnut halves, 3/4 cup marischino [sic] cherries drained of syrup, 1/2 cup angelica, 1/2 tsp vanilla.

Method: Grease loaf tin 8 in. x 5 in. and line with greaseproof paper. Place nuts and fruit in large bowl. Add other ingredients. Leave in tin 15 mins. after baking before removing. Place in plastic bag and store in refrigerator. Keeps well.

Source: contributed by M. Barrie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.89.

No Bake Fruit Cake

16 weetbix, 3/4 cup orange juice, 2 tbspn jam, 2 cups mixed fruit, 1/2 cup nuts, 4 oz butter or margarine, 1 tspn cinnamon, 1/4 tspn nutmeg, 1 tspn vanilla, 1/2 cup sugar, 1 tbspn cocoa.

Method: Combined crushed weetbix with orange juice and jam in large bowl, set aside. Prepare other ingredients. Combined all except butter or margarine and mix thoroughly, add melted butter, mix well and turn into tin lined with paper. Press down firm, leave overnight. Ice if desired, cut into small squares or fingers. Will keep for months in refrigerator.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.33.

Edited 26/12/2019: as made by the Pineapple Princesses, with a delicious pineapple variation: https://pineappleprincesses.blogspot.com/2019/12/merry-pineapples.html

Economical Plum Pudding

2 large cups fresh breadcrumbs, 3/4 cup sugar, 1 cup mixed fruit, 1 tsp mixed spice, 1 tsp carb. soda, 1/2 cup milk, 1 Tbls butter, 1 egg, 1/2 tsp lemon essence, 1 Tbls sweet sherry.

Method: Combined dry ingredients other than carb. soda which is dissolved in milk, then added. Melt butter and add to mixture. Beat eggs and mix in with all ingredients. Place in a greased steamer, cover and steam for 1&1/2 hours.

Source: contributed by A. Arthur in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.57.

Modern Christmas Cake

1&1/2 cups whole shelled brazil nuts

1&1/2 cups walnut halves

1/2 lb. stoned dates

2/3 cup candied peel

1/2 cup red cherries

1/2 cup green cherries

1/2 cup se[e]ded raisins

3/4 cup S R flour

3/4 cup sugar

pinch salt

3 eggs

1 teas. vanilla essence.

Method: Place all fruit & nuts (unchopped) in a large basin and mix well.

Add sifted flour, salt and sugar and mix again.

Beat eggs and vanilla, pour over fruit and flour and mix all to-gether.

Bake in round tin or log tin which has been greased well and lined with foil or greaseproof paper. Bake approx. 2 hours in slow oven - 250º[F] gas. 

The case can be lined with glace pineapple and cher[r]ies and decorated on top / looks very attractivke [sic] when served.

Cut in very thin dainty slices - very rich.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.19.

Cheese Busters

Take 8oz. plain flour, 2 tablespns. butter, 3 tablespns. grated cheese, pinch cayenne, salt to taste, and mix with 1/2 cup of milk and water in equal parts.

Roll out very thin and cut into large squares. Bake well in a fairly hot oven. When serving spread with butter.

Source: contributed by Lois Kleinschmidt in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.68.

Finger Biscuits

2 cups S.R. flour, 1/2 cup sugar, 1/4 cup butter, 1/2 cup milk, 2 eggs - use yolks only, keep whites for icing. Rub butter into sugar and flour; beat yolks and add milk; mix all together. When a nice stiff paste, roll out thin. Beat whites of eggs, add icing sugar till thin enough to spread. Sprinkle with chopped almonds or cocoanut; cut in finger shapes and bake quickly.

Source: contributed by Mrs. O. Brettig, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.70.

Honey Bubble Fingers

4oz margarine or butter

2 tablespoons honey

1/2 cup coconut

4 oz sugar

4 cups rice bubbles

1 cup peanuts

Method: Simmer butter, sugar and honey for 5 minutes. Add rice bubbles, coconut and peanuts and mix well. Press into slab tin. Sprinkle with a little extra coconut. Cut into fingers while still warm and allow to set before serving.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.68.

Sweet and Sour Fish Fingers (Microwave)

Equipment Needed

Measuring Cup

Tablespoon

Microwave Jug

Microwave safe Platter large enough to hold fish fingers

Preparation Time: 12 to 15 minutes

Ingredients

1 packet Chicken Noodle Soup

1/2 cup Water

1/4 cup Vinegar

2 tablespoons chopped Spring Onions

1/2 Green Pepper, chopped

1/4 cup Water

2 tablespoons Brown Sugar

450 grams can Pineapple Pieces undrained

1 tablespoon Cornflour

15 Fish Fingers

Method: Blend soup mix with all ingredients except cornflour, 1/4 cup water and fish fingers. Microwave on High for 3 to 5 minutes until boiling. Blend cornflour with 1/4 cup water and stir into sauce. Microwave on High for 1 minute, stir then repeat until sauce has thickened. Place fish fingers on platter. Microwave on HIGH for 2 minutes, then pour sauce over and Microwave a further 1 minute.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Fruit and Nut Fingers

2 ozs. Butter

1/3 cup Sultanas or chopped Raisins

1/2 cup Wholemeal Plain Flour

1 egg yolk

1/3 cup Honey

Method: Beat butter until creamy, beat in egg yolk, add nuts and sultanas. Stir in sifted flour. Pour in honey and stir well. Spread into greased tin 28 x 18 cm (11" x 7"). Cook in moderate oven for 20 minutes. When cool, cut into fingers. Ice if desired.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.35.

Caramel Fingers

1/4 lb butter

1 egg

3/4 cup dates

vanilla essence

1/4 lb brown sugar

1 cup SR flour

3/4 cup walnuts

Method: Heat butter and sugar, stir until dissolved. Remove from heat, add egg, vanilla, flour, dates and nuts. Mix well. Put into greased slab tin and bake for 20 minutes. Leave until cold and cut into fingers.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.68.

Cheese and Ham Fingers

3 oz. plain flour

1/2 teaspoon cayenne, salt

3 oz. grated tasty cheese

2 oz. butter or substitute

1 egg-yolk

Good squeeze lemon juice

Topping:

1 egg-white

1 cup finely minced or chopped ham

Method: Sift flour, salt and pepper into bowl, add cheese, rub in butter, and mix to dough with beaten egg-yolk and lemon juice. Roll out on floured board to rectangle. Cut into fingers, bake in moderate oven 8 to 10 minutes. Beat egg-white until stiff, fold in ham, and spread over the biscuits. Return to oven further 10 to 15 minutes or until golden brown. Cool on wire rack.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Chocolate Fingers

1 heaped cup plain flour

1 tablespoon cocoa

3/4 cup sugar

4 tablespoons butter or margarine (less if soft)

1 egg

Vanilla

Pinch salt

Crushed walnuts

Method: Rub butter into flour, sugar and cocoa. Add beaten egg, salt and vanilla. Spread in shallow tin. Bake 30 minutes in moderate oven. When cool, ice with chocolate icing and sprinkle with crushed walnuts. Cut into small fingers.

Source: contributed by Mrs. Gwen Mueller, Canberra in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.42.

Pumpkin Cake

1/4 lb butter, 7 oz sugar, 1 cup cold cooked trombone (steamed, drained and mashed), 2 Tbls (small) golden syrup, 2 eggs, 2 rounded cups SR flour, pinch salt, 1 level tsp mixed spice, 1 lb mixed fruit.

Method: Cream butter and sugar. Add well beaten eggs gradually, then golden syrup, then the well-drained trombone. Lightly stir in sifted flour, salt and spice, alternately with fruit. Turn into an 8 in. greased cake tin. Cook at 400°[F] for 1.1/4-1.3/4 hours.

Source: contributed by E. Bright in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.87.

Iced Vo Vo Biscuits

Sift into a bowl 6oz S.R. flour and rub in 4oz butter, lard or dripping, add 4oz sugar and mix to a firm paste, with 1 egg. Roll out on board to a biscuit thickness and cut in shape. Bake on a greased oven tray in a moderate oven for 20 mins. When cold spread red jam down centre of each one, and ice with pink and white icing down the sides. Place each one face down into cocoanut.

Source: contributed by Sylvia Hartmann, Charleston in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.73.

Mock Fish

4 eggs, 3 medium sized potatoes, 1 small onion, pepper and salt to taste.

Method: Grate potatoes and onion and then beat in eggs. Mix and fry in hot fat until a nice brown. Parsley or grated carrot is an improvement.

Source: contributed by L. Sinkinson, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.11.

Prune and Cornflake Drops

8 oz. (225g) prunes

1 lb. (450g) cornflakes

1/2 teaspoon (2.50ml) vanilla essence

8 oz. (225g) desiccated coconut

12 tablespoons (180 ml) condensed milk

Salt

Method: Set oven at 350°[F] (180°C) or mark 4. Cut the prunes into small pieces and place in a bowl. Mix in by degrees the Cornflakes, coconut and pinch of salt. Pour on the condensed milk and vanilla essence and mix all ingredients well. Shape the mixture into small balls and arrange on well greased baking sheet. Bake in pre-set oven for about 10 minutes and allow to cool before serving.

Source: contributed by Rae Williams in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.50.

Russian Salad

Line a flat meat dish with lettuce leaves. Arrange in separate piles on this a cupful each of cooked peas, carrots, potatoes and a cup each of tomato, cucumber and celery. All these should be neatly diced except the tomato and cucumber, which should be sliced. Sprinkle chopped gherkin over all and garnish with celery curls. Serve with thick mayonnaise.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.62.

Blow Away Banana and Honey Pudding

1 Tbls honey, 1 Tbls butter, 1/2 cup milk, 1/2 tsp carb. soda, 1 cup SR flour, sliced banana, 1 extra Tbls honey.

Method: Beat butter and 1 Tbls honey to a cream, add milk to which carb. soda has been added. Lastly stir in flour. Grease basin and add extra honey. Cover bottom with sliced banana. Pour the pudding mixture over this. Steam for 1 hour.

Source: contributed by F. Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.51.

Sweet and Sour Beef

(4-6 serves)

2 tablespoons butter

1 lb. [500 gm.] minced topside steak

1 tablespoon plain flour

17&1/2 oz. 470 gm.] can pineapple pieces and juice

1 cup Sultana Bran

1 medium carrot, thinly sliced

3 tablespoons vinegar

1 tablespoon soya sauce

2 tablespoons dried chopped onion

1 tablespoon chopped green ginger

1 onion stock cube, crumbled

1/2 medium capsicum, sliced

Method: Melt butter in heavy saucepan. Brown meat well and add remaining ingredients. Mix well and simmer for 20 minutes.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.35.