Mushroom Mornay

2 oz. butter, 2 oz. bacon, 1 medium sized onion, 2 tbsp. plain flour, 1/2 pt. milk, 1 tin mushrooms (8 oz.).

Method: Fry (but do not brown) onions, bacon and butter. Make a white sauce with milk and flour. Combine above mixtures with mushrooms. If a topping is desired, add grated cheese (Coon for preference), fresh bread crumbs and dobs of margarine or butter and brown under grill. Mushroom mornay is better tasting if made day before required and reheated.

Source: contributed by Ebsary in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p. 5.

Golden Corn Mornay

1 lb minced steak, 1 finely chopped onion, 1/2 cup water, 1 can sweet corn (drained), 1 tsp. curry powder, 1/2 cup grated cheese, 1 tbsp. fat, 1/2 cup tomato puree, salt and pepper, 1/2 cup sultanas, 1 lb mashed potatoes, 1 tbsp. plain flour.

Method: Saute onion in fat, add meat, cook until lightly browned all over. Add tomato puree, water, salt and pepper. Simmer covered for 10 minutes. Fold in sweet corn, sultanas and curry powder and continue cooking until tender. Thicken with flour. Fill into casserole, top with potato, sprinkle with cheese and brown in oven.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p. 5.

Sunbeam Tuna Mornay

1 tbsp. finely chopped bacon, 1 tbsp. finely chopped onion, 2 oz. butter or margarine, 2 tbsp. plain flour, 1&1/4 pts. milk, 1 tin shredded tuna, 2 tsp. grated cheese, 1-2 tbsp. white wine.

Method: Fry finely chopped bacon and onion in tsp. butter or margarine for 3 mins. at 320 degrees. Add 2 oz. butter or margarine and melt. Reduce heat to 220-240 degrees. Add plain flour. Stir through and gradually add 1&1/4 pts. milk. Blend free from lumps. Add tin of shredded tuna, grated cheese. Season to taste. Turn up to 320 degrees to thicken. Just before serving add 1-2 tbsp. white wine. It is very nice without the wine.

Source: contributed by Ebsary in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.7.

Beef in Loaf

1 Vienna bread loaf, 1&1/2 lb mince, 2 onions, 2 tomatoes, 1/2 tsp. mixed herbs, bread crumbs from loaf, 4 Maggi beef broth cubes, 1 tbsp. chopped parsley, 1 egg.

Method: Cut off slice along top of loaf, scoop out soft bread to make a shell of crust. Fry mince and onions until brown and drain off excess fat. Add sliced tomatoes and crumbled beef cubes and 1/2 cup water. Simmer 20 minutes or until tender. Remove from heat, stir in bread, parsley and egg. Spoon into hollowed loaf. Wrap in foil and bake in moderate oven 15 to 20 minutes. Replace top (optional).

Source: contributed by Mrs. L. Stock in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.9.

Don Bradman Steak

2 tbsps. sugar, 2 tbsps. tomato sauce, 2 tbsps. vinegar, 1 dsp. Worcestershire sauce, 1 dsp. dark jam.

Method: Place in bottom of grilling pan 1 lb rump steak. Soak 2 hours turning several times. Grill, leaving mixture in pan. Serve juice as gravy.

Source: contributed by S. Kelly in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

Delicious Curry

1 apple, 1 onion, 1 heaped dsp. flour, 1 dsp. curry (Lion), 1 tsp. sugar and salt to taste, 1 dsp. chutney, 10 chopped sultanas, 1 tsp. lemon juice, 1 tbsp. fat, 1 pint stock.

Method: Boil lamb chops or steak, save the stock. Melt fat, when hot add chopped onions and apple, fry until brown, add curry and flour, add all other ingredients, stirring all the while. Add stock last. Add meat and cook for 2 hours on a very slow heat. Diced carrots may be added with the meat and 1 hour before serving place in a potato for each of the family. Serve with well drained rice.

Source: contributed by E. M. Mumford in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

Two Pudding

2 ozs. butter

2 ozs. flour

2 ozs. sugar

2 eggs

2 cups of milk

Method: Cream butter and sugar, add beaten eggs and flour, mix well and add milk. Stir well, and bake in a buttered dish till set. Serve hot with sauce.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.70.

Fish Balls - Norway

1/2 lb. Schnapper or Butterfish

Pepper and salt

1/2 teacupful cream

Grated nutmeg

Method: Bone fish and pound in mortar until fine. Boil the fish head and bones and keep extract; season with pepper and grated nutmeg; add a small piece of butter about the size of a walnut. Boil cream and let it cool, then pour it among fish and flavouring. Make the balls and cook in extract or boiling fat. Serve with white sauce coloured pink.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.30

White Vegetable Soup

1 pint of stock

1 pint of milk

1 table-spoon of flour

1/2 carrot

1/2 turnip

1/2 a leak [sic] or a small onion

Butter

Grated cheese

Method: Mince or dice the vegetables, simmer in the stock. When the vegetables are tender, add the milk, in which the flour has been mixed smoothly. Stir till it thickens. Just before serving add butter, chopped parsley, and a little grated cheese.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.16.

Cheese Balls

2 ozs. cheese (grated)

1 oz. flour
1 egg
Salt, pepper, cayenne
Frying fat

Method: Mix the cheese, flour, and yolk of egg, and cayenne to taste.

Whip the white of egg to a stiff froth, and stir it lightly into the other ingredients. Have ready a deep pan of hot fat, drop the mixture in in teaspoonfuls, and fry a golden brown. Drain well, and serve piping hot. These are delicious.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.27.

Mushrooms and Bacon

3 slices bacon

2 mushrooms for each slice

Method: Prepare mushrooms. Melt in pan piece of butter size of an egg. Put in mushrooms, sprinkle with pepper and salt, and cook till you prepare bacon. On each piece of bacon lay mushrooms; serve hot.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.29.

Sherried Salmon Puff

6 slices bread and butter

1 cup cooked, flaked, or canned salmon

1/2 cup sherry

1 & 1/2 cups grated cheese

2 eggs

1 cup milk

2 teaspoons Worcestershire Sauce

Method: Cube bread and butter. Slightly beat eggs. Arrange alternate layers of bread cubes, cheese, and salmon in greased baking dish, ending with a layer of bread cubes on top. Mix remaining ingredients and pour over contents in baking dish. Add salt and pepper to taste. Bake in a slow oven (325 deg. F.) for one hour. Serves four.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.31.

Sausage Balls with Apple Rings - England

1 lb. sausage-meat

A little flour

1 lb. cooking apples

A little milk

Fat for frying

Fried bread

Method: Form the sausage-meat into balls and lightly roll in flour. Wipe the apples and core them. Cut into rings about 1/4 in. thick, the same number of rings as sausage balls. Dip in milk and then in flour, and fry with the sausage balls. Serve on fried bread, with each sausage ball sitting on an apple ring.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.22.

Divinity Fudge

2 cups white sugar

1/2 cup water

1/2 cup golden syrup

2 whites of egg

Vanilla

Pinch of salt

1/2 cup mixed nuts

Ginger and cherries if desired

Method: Boil sugar, water, and syrup until a little dropped in water becomes crisp. If using a thermometer boil to 295 deg. While sugar is boiling beat white of eggs to a stiff froth with pinch of salt. When boiling sugar is ready pour very gradually on to the beaten egg whites and beat until creamy (about 10 minutes). Add nuts, etc., before it gets quite stiff. Spread on to buttered board and cut into squares when cool.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.67.

Italian Soup

2 quarts stock

1/4 lb. macaroni

1 small beetroot

1 pint milk

1 tablespoon parsley

Method: Break the macaroni small and boil in the milk until tender. Add parsley and beetroot (previously cooked) cut small, and seasoning. Bring to boil again, and serve.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.16.

Apple Tuna Salad

1 large tin tuna

4 red apples

2 tbspns. lemon juice

1 tbspn. capers

1/2 cup mayonnaise

salt and pepper

Method: Drain tuna and break into bite size pieces. Core the apples (but do not peel) and dice them. Sprinkle the lemon juice on the apples to keep them from discolouring. Combine tuna with the apples, celery, capers, and mayonnaise. Mix Well. Season to taste. Serves 4-6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.54.

(Note: celery omitted from list of ingredients.)

Curacao Pears

6-8 under ripe pears (should be hard and green)

1 cup orange juice

1 cup dry apera (sherry)

1 cup sugar

Peel of one orange, finely sliced

1/4 cup brandy

1/4 cup blue Curacao

Method: Peel the pears but leave stems on. Place juice, sherry, sugar and orange peel in a large pot and heat until sugar dissolves. Add pears then brandy and Curacao. Cover and simmer (not boil) for 30 minutes. Keep pears upright for an ombre look, but you can turn for an all green look. Remove from pot when pears tender, not soft. Put in serving bowl to cool. Keep chilled and serve with cream. Will keep in fridge up to 3 days.

Source: contributed by Amanda Thomas in A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.41.

Scramble Pudding

1/2 lb. Flour

1/2 lb. Bread crumbs

1/2 lb. Suet

1/2 lb. Raspberry Jam

Mix all well together with a little milk; boil 2 hours.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.27

Macaroni and Tomatoes

Place a layer of well boiled macaroni in a buttered pie dish, then a layer of sliced tomatoes, pepper, and salt; next more macaroni. Cover with a white sauce, on to which sift a little grated cheese, add a few bits of butter and brown in a quick oven.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.19.

Mushroom Soup, Easy

Serves 2

450 g can mushroom soup

25 g butter

125 g mushrooms

3/4 cup milk

3/4 cup water

1/4 cup apera (sherry)

Pepper and salt to taste

Method: Melt the butter in a large saucepan and sauté chopped mushrooms on medium heat for 5 minutes. Add can of mushroom soup, stir in milk and water until hot, but not boiling. Stir in sherry, pepper and salt if needed. Serve in hot bowls.

Source: contributed by Dianne Gray in A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.125.

A Delicious Pudding

2 cups hot Water

3 tablespns. Cornflour

1 cup Sugar

Juice of a Lemon

3 whites of Egg

Pinch of Salt

Method: Mix the cornflour with a little cold water, pour on the hot water, add sugar and lemon juice; boil the whole for a few minutes. Beat the whites of 3 eggs to a stiff froth, add to this the hot cornflour by spoonfuls, the whole beaten together. Turn into a mould, when cold turn out. The yolks of egg used for a custard with 1/2 pint of milk, and poured round the mould.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.25.

Brazilian Stew

Take 2 lbs. of shin-of-beef, cut into small pieces, dip in vinegar and place in a stew jar without water, add an onion stuck with cloves. Place in a moderate oven and stew gently 4 hours. Flavor with pepper and salt.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.14.