Frankfurt Mornay

Equipment Needed

Casserole dish

Wooden spoon

Saucepan

Grater

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Ingredients:

Sweet Corn

Tomatoes

Peas

Frankfurts

Grated Cheese

Method: Place in a dish 1 layer sweet corn, 1 layer tomatoes, 1 layer peas and 1 layer sliced frankfurts. Cover with a thick white sauce. Sprinkle with cheese and bake in a moderate oven (180ºC) 40 minutes or until golden brown.

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

Seafood Cocktail

4 tablespoons tomato sauce

2 tablespoons worcestershire sauce

1 dessertspoon sugar

Juice of one lemon

Juice of one tomato

One small tin oysters and juice

One small tin crayfish

Pepper and salt to taste.

Source: Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.12.

Zucchini Soup

1 tbspn margarine

1 small onion (chopped finely)

1 medium potato, peeled and diced

6 zucchini sliced

1 tspn salt

pepper

1 tspn mixed herbs

2 cups chicken stock

Method: Melt margarine over low heat, add vegetables, herbs and seasonings. Cover and cook gently for 10mins stirring occasionally (do not let vegs brown). Add 1 cup of the stock, cover and simmer for 30 minutes, cool slightly, puree in blender. Add rest of stock and adjust seasonings. Gently reheat, add a little cream if desired and serve.

N. B. Soup can be frozen after pureeing. Makes a bland but tasty soup, ideal for warmer weather.

Variation: 1 bacon rasher, sprigs of parsley or mint and 1 tspn sherry may be added.

Source: contributed by E. Keppler in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.5.

Chinese Chicken

1 pkt. Rosella Hotpot sweet and sour casserole base

450ml (1&1/2 cups) hot water

2 cups cooked chicken pieces

1 sliced onion

Method: Mix casserole base with hot water in a baking dish. Add chicken pieces and onion. Cover and bake at 180C (350F) for 1 hour, stirring occasionally. If no oven available, place in a large saucepan and simmer slowly on top of the stove. Serves 5.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.44.

Impossible Pie

1 cup sugar

1 cup coconut

1/2 cup plain flour

1 tspn. vanilla

4 eggs

2 cups milk

4 oz. (125g) melted butter

Method: Mix all together, put in a greased pyrex dish. Cook 30-45 mins. in a moderate oven. This ends up with a pastry type bottom, egg custard in centre, and a coconut top.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.115.

Ham and Corn Slice

1/2 cup SR flour, sifted

1/2 cup instant milk powder

4 eggs

30g melted butter

1/2 cup water

1 cup grated cheese

6 chopped shallots

125 chopped ham

310g can drained corn kernels

1/2 tspn. mixed herbs

salt to taste

tabasco sauce (drop)

1/4 cup chopped parsley

Method: Sift flour and milk together into a bowl. Combine eggs, butter and water. Pour into flour mixture and beat until smooth. Fold in remaining ingredients. Spoon into a shallow greased ovenproof dish and bake in a 180C oven about 25 mins. Serve sliced with salad. Serves 6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.19.

Vanity Fair

2 tablespoons butter, 1 cup sugar, 3 eggs, 2 cups S.R. flour, 1 cup milk, pinch salt.

Beat butter and sugar together, add the eggs and milk and lastly the flour and sprinkle with the following; streusel, 1 tablespoon butter and 2 tablespoons plain flour; rub together until lumpy, then add 1 tablespoon sugar. Bake 1/2 hr slow oven.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.52-3.

Maori Kisses

1/4 lb butter, 6 tbspn sugar, cream with 3 tbspn boiling water. Mix in 3/4 cup dates, 3/4 cup walnuts, 1&1/2 cups SR Flour, 1&1/2 tbspn cocoa. Drop tspn full on slide and bake in moderate oven.

Source: contributed by Frieda Eckermann in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.44.

Home Made New Zealand Chocolate

1 lb copha, 2 cups full cream powdered milk, vanilla or lemon essence, 2 heaped cups icing sugar, 6 Tbls cocoa, pinch salt.

Method: Melt copha over hot water. Add sifted dry ingredients, then essence. Beat 10 mins. Pour into buttered tin. Cut into squares when cold. To vary flavour, add mixed fruit, ginger, raisins, nuts or coconut.

Source: contributed by E. Corkin in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.118.

Salmon and Potato Balls

1 x 8 oz. tin salmon (flaked)

1&1/2 cups mashed potatoes

2 heaped tbspns. grated cheese

2 eggs

1 small onion (grated)

salt and pepper

lemon juice

breadcrumbs

Method: Beat 1 egg well and lightly beat into potato with [salmon,] cheese, onion and seasoning. Roll into balls on floured board. Dip in beaten egg and roll in breadcrumbs. Deep fry until golden brown. Serve on cocktail sticks. Approximately 48 balls.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.10.

Cheese Canapes

1 cup grated cheese

1 dspn. Worcester sce.

1 egg

1 dspn. butter

Salt to taste

Small pieces of bacon

Fingers of stale bread

Method: Combine the grated cheese with the Worcester sauce, beaten egg and butter. Add pinch of salt. Beat well. Spread a little on each bread finger and top with a piece of bacon. Bake in a moderate oven for 20 minutes or until golden brown. (These savouries can be made well before serving time and will require only browning before serving).

Source: contributed by June Roberts in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.20.

Cabin Fingers

Place 1/2lb. crushed coffee biscuits, 1 tablespoon cocoa and 1/2 cup nuts in a basin. Fruit may be added.

Then stir over fire 2oz. sugar, 1/4lb. butter and 1 well-beaten egg until sugar is dissolved. Pour over mixture. Pour into shallow dish and press down hard. Leave till next day to set.

Source: contributed Mrs. A. A. Henschke, Lobethal and Mrs. H. Henschke, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.67.

Surprise Pies

Filling:

150ml chicken stock

23g plain flour, 23g margarine

180g diced cooked chicken

2-3 tablespoons mixed vegetables

salt & pepper

2 hard boiled eggs

milk

Pastry:

240g plain flour

salt

60g margarine

60g lard

cold water to mix

Method: Make a thick sauce using flour, margarine & stock. Add chicken, vegetables & seasonings. Make a basic shortcrust pastry. Line 4-6 individual pie pans. Place half an egg in each. Divide chicken filling evenly between them. Top with pastry lid. Seal well. Make a steam hole in each. Brush with milk. Bake at 200°C for 30 minutes.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (American River C.W.A, 1998), p.36.

In the past weeks, Kangaroo Island and parts of the Adelaide Hills have sustained terrible damage from catastrophic bushfires. How to help:

* KI Mayoral Relief and Recovery Bushfire Fund

* SA State Emergency Relief Fund - Cudlee Creek Fire Appeal

* South Australian Veterinary Emergency Management (SAVEM) Inc.

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.