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FUND RAISING BOOKLET RECIPES
The Carilla Convent School Mother's Club conducted a fund raising project by produing a Recipe Bookllet in the 1960s.
It contained all the favourite recipes of their members.
Measure equivalents chart is at the end of this document. (SCROLL DOWN)
INDEX
BREAKFAST DISHES
BRAIN PATTIES
CRUMBED SAUSAGES SPECIAL
EGGS WITH GRATED CHEESE
FRIED CALVES’ LIVER
GRILLED MUSHROOMS
SAUSAGES WITH TOMATOES
FISH DISHES
FISH STICKS WITH
PINEAPPLE
SALMON SUPPER CASSEROLE
TUNA FISH PIE
MAIN DISHES
BEEF BALLS AND
MUSHROOM STROGONOFF
CANNELLONI
CHICKEN MARENGO
CHICKEN WITH WINE AND ALMONDS
CHINESE RISSOLES WITH NOODLES
CURRIED CHICKEN
GNOCCHI SI PATATE (POTATO GNOCCCHI)
HI-LI-MIN
LAMB CHOPS WITH APPLES
LAMB WITH WHITE WINE
MINCE CUTLETS
PIGEONS IN CREAM
PORK CAPRICORN
RAGOUT OF BEEF
ROSEMARY PORK
STEAK HAWAIIAN
DESSERTS
APPLE SNOW
EASY DESSERT
FRUIT FLUMMERY
PINEAPPLE DESSERT
WANDERLUST
VARIOUS
BASIC FRENCH ONION DIP
AND VARIATIONS
CHEESE DIP
CREAMY ONION DIP
MOCK MUSHROOM SAUCE
STUFFED CAPSICUMS
DRINKS
CAMARGO PUNCH
FRUIT PUNCH FOR PARTY
GRADUATION PUNCH
ORANGE & PINEAPPLE PUNCH BOWL
CAKES
APPLE CAKE
CANADIAN FRUIT LOAF
CUSTARD POWDER SPONGE
DANISH APPLE CAKE
DATE AND WALNUT CAKE
EGGLESS CHOCOLATE SANDWICH
HI-LITE CAKE
QUICK APPLE CAKE
BISCUITS
ALMOND CRESCENTS
BISCUIT
CHOCOLATE COCONUT SLICE
CHOCOLATE HONEY BISCUITS
COCONUT SLICES
DATE DROPS
GOLDEN CRUNCH BISCUITS
BREAKFAST DISHES
BRAIN
PATTIES
Ingredients;
2 sets brains
lemon juice
breadcrumbs
parsley
1 egg
salt and pepper
Soak brains in salted water for ½ hour and remove membrane. Beat egg with
salt and pepper and dip in brains, then roll in breadcrumbs and parsley. Cook
in butter and serve sprinkled with lemon juice.
CRUMBED
SAUSAGES SPECIAL
Ingredients;
1 pound sausages
2 large carrots
4 potatoes
6 tablespoons white breadcrumbs
1 tablespoon flour
1 egg
salt and pepper
Boil sausages for 10 minutes, skin, dip in flour, salt and pepper. Roll in
beaten egg then cover with breadcrumbs. Fry in very hot fat until golden brown.
Drain well and keep hot. For main course: Scrape and cut carrots into rings and
cook until tender. Cook and mash potatoes. Place mashed potatoes in middle of
plate with sausages on top. Arrange carrot rings around potato mould and serve.
Mrs. J. MATTABONI
EGGS
WITH GRATED CHEESE
Ingredients;
4 eggs
1 oz butter
1 tablespoon cream
1 oz grated parmesan cheese
salt and pepper
Melt butter in a deep fry pan, beat the eggs. Pour eggs into butter and
stir as they cook. Add the cream. Season with salt and pepper. Stir in the
grated cheese just before the eggs set.
Mrs. PERONI
FRIED
CALVES’ LIVER
Ingredients;
1 pound calves’ liver
4 ozs butter
1 – 2 eggs
1 teaspoon lemon juice
8 ozs breadcrumbs
parsley
salt
pepper
Season
the liver with salt, pepper and lemon juice. Leave for 1 hour. Roll in egg and
breadcrumbs. Fry quickly in butter. Sprinkle with chopped parsley and serve
with slices of lemons.
Mrs. SAVINA SALA TENNA
GRILLED
MUSHROOMS
Ingredients;
½ pound mushrooms
1 clove garlic
olive oil
salt
Put a little olive oil, chopped garlic and salt onto the underside of each
mushroom. Cook quickly under the grill in a heat-proof dish. Serve hot.
SAUSAGES
WITH TOMATOES
Ingredients;
1 pound pork sausages
½ pound tomatoes
1 tablespoon sugar
1 tablespoon olive oil
sage
salt
pepper
Peel and quarter tomatoes, Season with salt, pepper and a little sage.
Simmer for 10 minutes. Fry the sausages slowly until brown. Put them into the
tomatoes and sauce. Simmer for 5 minutes.
Mrs. SAVINA SALA TENNA
FISH DISHES
FISH
STICKS WITH PINEAPPLE
Ingredients;
10 oz packet fish sticks
4 tablespoons canned pineapple pieces
1 packet curry sauce
2 tablespoons lemon juice
1 oz butter
1 medium onion
Place fish sticks on large piece greased alfoil. Sprinkle evenly with curry
sauce powder and lemon juice. Slice onion thinly and place on top of fish
sticks also pineapple pieces. Dot with butter and seal foil. Bake in hot oven
for 20-25 minutes. Serve garnished with parsley and lemon twists.
SALMON
SUPPER CASSEROLE
Ingredients;
½ packet mushroom soup
½ cup milk
4 oz packet cream cheese
1 small onion
1 cup cooked noodles
1 dessertspoon mustard
15 oz can pink salmon
½ cup soft breadcrumbs
1½ tablespoons chopped red pepper
2 oz butter
pinch cayenne pepper
Blend cream cheese, dry soup mix and milk until smooth stir in cooked
noodles. Flaked salmon, red pepper and chopped onion, mustard and cayenne.
Spoon into greased 2 pint casserole, cover with breadcrumbs that have been
tossed in melted butter. Bake in moderate oven 20-25 minutes.
TUNA
FISH PIE
Ingredients;
2 cups tuna
2 cups mushroom soup (1 packet made
with 2 cups water)
2 cups soft breadcrumbs
1 teaspoon onion juice
1 teaspoon lemon juice
1 tablespoon parsley
3 tablespoons grated cheese
salt and pepper
dab of butter
Flake
fish, remove bones and combine with breadcrumbs. Add mushroom soup and other
ingredients, except butter and cheese. Mix together and sprinkle cheese and a
little butter on top and put in medium oven until cheese is golden brown.
Delicious for luncheon, supper or entrée dish with asparagus or cucumber. For
gourmet dish use crayfish.
Mrs. ROSE M. GIUMELLI
MAIN DISHES
BEEF
BALLS AND MUSHROOM STROGONOFF
Ingredients;
MEAT BALLS
1 pound rissole steak
2½ oz butter
½ teaspoon salt and a good pinch pepper
SAUCE
2 medium onions finely chopped
¼ pound button mushrooms peeled, sliced and washed
½ cup milk
4 oz cream cheese
1 teaspoon salt
¼ teaspoon pepper
2 cups hot cooked rice (2/3 cup raw)
MEAT BALLS
Season rissole steak with the ½ teaspoon salt and good pinch of pepper and shape
into 30 even sized balls. Melt ½ butter in a frying pan and fry meat balls for
15 to 20 minutes or until cooked, turning frequently. Remove meat balls from
pan and keep hot.
SAUCE
Melt remaining butter in the same frying pan and fry onions gently for 10
minutes. Add the mushrooms and cook until tender, approximately 10-15 minutes.
Stir in the milk, salt, pepper and roughly chopped cream cheese, stir over a
low heat until cream cheese melts.
Mrs. L. PORTWINE
CANNELLONI
Ingredients;
1 ozs plain flour
1 tablespoon oil
pinch salt
½ pint milk
1 egg
Sift flour and into bowl. Make well in center, add lightly beaten egg and
oil. Beat with wooden spoon, gradually blending in flour from round edge. Beat
in milk gradually. Let stand at least 1 hour. Heat a little oil in frypan then
pour in enough batter to cover bottom. Spread batter, as thin as possible. Cook
both sides, and then remove and stack on plate. Cook next one (ditto). If
batter gets a little thick mix a little cold water.
SAUCE
1 onion
½ cup stock or water
1 small can tomato paste
1 bay leaf
¾ pound minced steak
½ teaspoon oregano
1 crushed clove garlic
salt
pepper
oil for frying
Chop onion finely. Heat oil and add onion and meat. Cook, stirring
occasionally until meat is well browned. Add tomato paste, stock, garlic and
seasonings. Bring to boil, simmer 10-15 minutes
FILLING
1½ pounds finely minced meat (beef, chicken, veal, etc.)
1 cup white sauce
¼ cup parmesan cheese
1 crushed clove garlic
1 onion
salt and pepper
little oil
Chop onion finely, saute in hot oil until transparent. Mix all remaining
ingredients and blend well. Keep warn on stove.
TO ASSEMBLE
Spread filling over pancakes and roll up firmly. Place a good layer of sauce in
base of oven-proof dish. Arrange filled cannelloni (pancakes) and spoon over
remaining sauce. Sprinkle generously with grated cheese and place in hot oven
for a few minutes. Serve with fresh hot drained peas.
Mrs. SAVINA SALA TENNA
CHICKEN
MARENGO
Ingredients;
1 roasting chicken (3- 3½ pounds
2 tablespoons flour
2 ozs butter
2 chopped onions
1 crushed clove garlic
2 bay leaves
1 cup dry wine (white)
1 6½ ozs can tomato paste
4 tomatoes
½ pound mushrooms
1 cup chicken stock or water
1 can of champignons
pinch dried thyme
chopped parsley
salt and pepper
Cut chicken into serving portions and coat generously with flour. Melt
butter in pan and brown onions and garlic. Remove onions and garlic and fry
chicken pieces until golden brown, stir in remaining flour. Add onions, thyme,
bay leaves, wine, tomato paste, chop skinned and seeded tomatoes and chopped
mushrooms. Add stock, cover pan and simmer very gently for about 1 hour.
Sprinkle champignons over contents of pan and simmer for an additional 15-30
minutes until tender. Lift on to serving dish and pour sauce over. Sprinkle
with chopped parsley and serve with noodles or rice.
G. PORTWINE
CHICKEN
WITH WINE AND ALMONDS
Ingredients;
1 chicken
1 cup peeled almonds
1 cup fresh cream
1 glass white wine
2 tablespoons butter
salt and pepper (garlic salt)
Cut chicken in two, brown all sides in butter, salt and pepper. Add chopped
almonds. When cooked pour wine over and add cream. Leave for a few moments then
serve with mushrooms, green peas and mashed potatoes.
Mrs. J. MATTABONI
CHINESE
RISSOLES WITH NOODLES
Ingredients;
1 pound mince steak
2 rashers of bacon
2 cups cabbage (1/4 cabbage)
2 or 3 tender stalks celery
2 onions
3 eggs
2 cups S.R. flour
salt and pepper
¼ teaspoon mono. glutamate
Mix all ingredients together. Make into dessert spoon sized patties and
flatten. Cook patties, remove from pan and make sauce.
SAUCE
Mix together
2 cups tomato puree
1 cup water
1 dessertspoon soya sauce
Replace patties, heat for 20 minutes and serve with buttered noodles.
MIRIAM SALA TENNA
CURRIED
CHICKEN
Ingredients;
1 3pound chicken (or chicken pieces)
¼ cup flour
1 grated sweet apple
1 teaspoon salt
1 tablespoon curry powder
1/8 teaspoon pepper
1 tablespoon coconut
3 tablespoons butter
1 chopped bay leaf
2 large onions
1/8 teaspoon thyme
¼ cup chopped celery
2 tablespoons chopped parsley
½ clove garlic
2 chopped, peeled tomatoes
2 tablespoons chicken stock or water
Dress chicken and wipe with cold damp cloth. Disjoint. Roll in seasoned
flour. Melt butter in frypan. Brown chicken quickly on all sides. Add chopped
onion and simmer slowly for 10 minutes, turning occasionally. Add grated apple,
cover and cook for 5 minutes or more. Add remaining ingredients. Cover and
simmer for 25 minutes. Shake pan gently and frequently during cooking but do
not stir. Use more chicken stock or water if required. Serve with boiled
spaghetti or rice.
Mrs. G. PUGLIESE
GNOCCHI
SI PATATE (POTATO GNOCCCHI)
Ingredients;
2 pounds potatoes
½ pound flour
2 eggs
1 oz butter
Make
a puree of the cooked potatoes, as dry as possible. Mix in the flour, the
butter and the eggs. Season with salt and pepper and knead to a dough. Roll it
out into long sausage-like rolls of the thickness of a finger. Cut into pieces
about ¾ inch long and in each of these little cylinders make a dent with the
finger, lengthways, so that they almost become crescent shaped. Drop them one
by one into a large pan of gently boiling water (salted) and cook for about 3
minutes. When they float to the top they are done. Take them out of the pan
with a perforated spoon and put them into a heated fire-proof dish with butter
and grated cheese. Leave a minute or two in a warm oven and serve plain or with
chicken liver sauce.
CHICKEN
LIVER SAUCE
Ingredients;
½ pound chicken liver
a few dried mushrooms
flour
stock
marsala
butter
Clean the chicken livers, flour them lightly, and cut them into small
pieces. Soak dried mushrooms in warm water for 15 minutes. Season them with
salt and pepper, pour over them a sherry glass of marsala (or white wine). When
this has reduced, add 1 cupful of chicken or meat stock and simmer until thick.
Mrs. FITZGERALD
HI-LI-MIN
Ingredients;
1 pound mince
¼ of cabbage
½ pound beans
1 cup chopped celery
1 packet noodle soup
3 dessert spoons rice (uncooked)
1 dessert spoon curry powder
2 onions
2 bacon rashers
3 cups water
margarine
salt to taste
Fry onions in margarine then add all mince and fry lightly. Add chopped up
cabbage and chopped beans, celery then soup and rice (uncooked), curry. Bacon
then water. Stir well and cook gently for about 30 minutes.
MOYA DONNELLY
LAMB
CHOPS WITH APPLES
Ingredients;
2 ozs butter
6 lamb chops
8 potatoes (thinly sliced)
4 apples peeled, cored and quartered
1 dessertspoon flour
½ point stock or gravy
½ oz grated cheese
wine glass of white wine or cider
Trim some of the fat from chops. Melt butter in frypan, brown the chops
quickly. Remove from pan and keep hot. Fry onions and potatoes for 2 minutes.
Put layer of onions and potatoes I a greased, oven-proof dish and place chops
on top. Cover with remaining onion and potatoes and sprinkle with salt and
pepper. Arrange the apple quarters around top of dish. Sprinkle fry pan with
flour, brown it a little and then pour in stock. Bring to boiling point. Add
the wine and strain into the oven-proof dish. Scatter with grated cheese and
cook in moderate oven 425 degrees electric for 1 hour or until chops are
tender.
C. & C. CASELLA
LAMB
WITH WHITE WINE
Ingredients;
2 pounds of leg lamb
2 pounds of carrots
1 stick celery
2 tomatoes
½ orange
1 onion
1 glass white wine
2 tablespoons olive oil
garlic
marjoram
salt and pepper
Heat olive oil in saucepan. Slice the onion and fry until golden brown. Rub
meat with garlic, salt, pepper and marjoram and brown with the onions. Peel and
quarter the tomatoes and chop carrots and celery. Add vegetables to saucepan
and cook for 10 minutes. Add white wine and cook for 1 minute. Cover saucepan
and simmer for 2 hours. Serve hot and squeeze juice of ½ orange over the meat
just before serving.
Mrs. PERONI
MINCE
CUTLETS
Ingredients;
2 pound mince
1 onion finely grated
2 eggs
½ teaspoon nutmeg
2 tablespoons plain flour
pepper and salt
grated rind 1 lemon
cereal crumbs or breadcrumbs
Combine minced beef, pepper, salt, onion, lemon rind and nutmeg. Add 1
slightly beaten egg, mix well. Form into small ½ inch thick cutlets in flour
seasoned in salt, pepper and nutmeg. Dip into beaten egg and coat with dry
crumbs. Chill ½ hour to set coating. Fry in deep, fuming oil until light brown
and cooked. Serve garnished with tufts of parsley and grilled tomatoes.
C. & C. CASELLA
PIGEONS
IN CREAM
Ingredients;
4 pigeons (or 1 per person)
1 pint cream
2 ozs butter
1 pint water
3 cloves garlic
sprig rosemary
pinch mixed herbs
salt
pepper
Chop
garlic finely and brown in butter. Cut pigeons into quarters and add to butter.
Brown on all sides. Add salt and pepper, rosemary and herbs and brown further 5
minutes. Add water and cook on a quick fire for 30 minutes. Add cream and
simmer on a steady fire until meat is tender (1 hour). A little more water may
be added if necessary.
Mrs. T. MATTABONI
PORK
CAPRICORN
Ingredients;
1 pound bones pork
1 small green pepper
1 small red pepper
1 medium onion
1 medium sized carrot
¾ cup white vinegar
¾ cup brown sugar
3/5 pint stock
3 tablespoons soya sauce
3 tablespoons cornflour
1 cup raisins
¾ cup pineapple pieces
fat or oil for frying
Cut pork into 1 inch cubes. Chop peppers into neat lengths and thinly slice the
onion. Finely cut the carrot into thin strips about 1½ inches long. Quickly fry
the pork in the fat until evenly browned. Reduce heat and remove excess fat
from pan. To the pork add the prepared pepper, onion, carrot and the vinegar
and sugar. Pour in the stock and simmer until tender. Dissolve the cornflour in
a little cold water and add to thicken pork mixture. Lastly add the soya sauce,
raisins and pineapple pieces. Simmer for 5 minutes and keep hot for serving.
Mrs. L. PORTWINE
RAGOUT
OF BEEF
Ingredients;
1½ topside or round steak
2 tablespoons of bacon fat
12 small onions
1 tablespoon flour
1 wine glass claret or burgundy
1 clove garlic crushed with salt
1 oz shelled walnuts
1¼ pints stock
grated orange rind
few white stalks of celery
parsley and 1 bay leaf tied together
Cut meat into large squares. Put fat into pan, add meat and fry until
browned. Remove meat, add the whole onions and fry slowly until beginning to
colour. Remove from heat, sprinkle
in the flour and then cook slowly for about 3 minutes. Add wine, meat, herbs
and enough stock to cover. Add salt and pepper to taste. Bring slowly to
boiling point, put lid on saucepan and simmer for 1½ hours, or until tender.
Heat a little butter in frypan, add walnuts with a little salt. Toss until
crisp. Add celery and shake pan for about 1 minute. Add to saucepan after it
has been cooking for 1 hour. Serve, sprinkled with grated orange rind.
C. & C. CASELLA
ROSEMARY
PORK
Ingredients;
3½ pound fillet pork
2 sprigs rosemary
½ pound lean bacon
little oil
pepper
Sprinkle surface of fillet pork with crushed rosemary. Wrap lean bacon
slices around fillet pork. Secure with picks. Brush with oil and sprinkle well
with pepper. Secure on spit bar of rotisserie. Cook for 2½-3 hours rotating
slowly.
C. & C. CASELLA
STEAK
HAWAIIAN
Ingredients;
1½ pound topside steak or round steak
1 medium onion choped
3 tablespoons tomato paste
seasoned flour
2 tablespoons butter
1 15oz can pineapple pieces
3 ozs water
salt and cayenne pepper
rice and peas
Cut steak into 1 inch pieces and toss in seasoned flour. Melt butter in a
saucepan and fry steak until sealed. Remove from pan. Fry onion until tender,
Add the steak, pineapple pieces and juice, tomato paste, water and flavouring.
Place in a greased casserole dish with lid on and bake in a moderately hot oven
(gas 375 electric 400) for 1½ hours. Serve with rice and buttered peas.
G. PORTWINE
DESSERTS
APPLE
SNOW
Ingredients;
3 or 4 large apples
2 or 3 tablespoons sugar
white of 3 eggs
strips of lemon rind
Stew apples with 1 tablespoon sugar, a little water and lemon rind. Pass
pulp through a sieve. Beat the egg whites stiffly, and slowly add 2 tablespoons
sugar. Beat the apple pulp gradually into the whites until mixture is light and
soft. Pile it roughly on the glass dish. Decorate with pieces of jelly or
crystallised cherries. Serve with whipped cream or custard made with egg yolks.
Mrs. SAVINA SALA TENNA
EASY
DESSERT
Pile
crushed pineapple or blancmange (or milk jelly) into a wide bowl sundae dish.
Place a small scoop each of lime and vanilla icecream on top and separate with
chopped red jelly. Dust each scoop with hundreds and thousands and chopped
angelica.
FRUIT
FLUMMERY
Ingredients;
2 cups cold water
1½ cups sugar
1 heaped tablespoon plain flour
1 lemon
1 tablespoon powdered gelatine
6 passionfruit
2 oranges
Dissolve gelatine in 1 cup hot water, allow to cool. Mix flour with a
little of the water. Squeeze lemon and oranges and add sugar, gelatine and
flour also rest of water to the saucepan and bring to the boil stirring all the
time. Stand in fridge until quite cold. Beat mixture to a stiff froth and put
in fridge to set. Serve with cream.
Mrs. ROSE M. GIUMELLI
PINEAPPLE
DESSERT
Ingredients;
1 small tin crushed pineapple
2 eggs
1 pint milk
1 tablespoon sugar
1 tablespoon cornflour
1 packet pineapple jelly
Make jelly with 1 cup boiling water and add liquid from pineapple –n set
till just “wobbly”. Make custard with yolks of eggs, milk, sugar and cornflour.
When cool pour over drained pineapple pieces in serving bowl. Beat egg whites
till stiff then beat into jelly. Pour this over custard and leave to set in
fridge. Serve with cream of icecream.
WANDERLUST
Fill
a boat-shaped sundae dish with crushed pineapple and pile chopped lime jelly
round the outside edge. Place scoop each of vanilla, chocolate and strawberry
icecream along one edge. Cut wafers for sails, and top each ice scoop with ac
cherry.
Mrs. G. PORTWINE
VARIOUS
BASIC
FRENCH ONION DIP AND VARIATIONS
Ingredients;
1 packet french onion soup
½ pint sour cream
dash tabasco sauce
Empty contents of soup mix into basin and gradually stir in sour cream and
sauce. Chill for ½ hour before serving with crisp cheese or savoury crackers.
VARIATIONS
Drain
1 tin smoked oysters, chop and mix through onion dip.
Drain 1 tin sardines, flake and mix through onion dip with 3 chopped olives.
Chop 2 hard boiled eggs finely and mix through onion dip with 1 teaspoon
chopped parsley.
MIRIAM SALA TENNA
CHEESE
DIP
Beat
4 ozs cream cheese with ½ cup cream, add 1
tablespoon each – tomato sauce, worchestershire sauce, fruit chutney, a little
finely chopped onion and fresh pepper (optional). Blend thoroughly and fold in
¼ pound tasty grated cheese.
CREAMY
ONION DIP
Ingredients;
1 packet french onion soup
12 oz philadelphia cream cheese (soft)
½ cup water
Put cream cheese in basin. Gradually add water and soup. Mix evenly, adding
extra water if necessary. Chill at least 1 hour. This is enough for a party.
For smaller quantity halve ingredients.
MOCK
MUSHROOM SAUCE
Ingredients;
1 large egg fruit
2 medium tomatoes
1 medium onion
1 tablespoon olive oil
put oil in fairly thick saucepan. Cut onion finely and fry golden brown.
Add cut up tomato, salt and pepper. Stew gently. Peel eggfruit, cut into
pieces, add other ingredients in pan and mix well. Cook for a few minutes over
strong heat then cook very gently for about 12 hour. If there is any fluid,
cook until all dried out. Serve on toast or as sauce for spaghetti.
Mrs. ROSE M. GIUMELLI
STUFFED
CAPSICUMS
Ingredients;
4 – 5 capsicums
2 tablespoons plain flour
1 pound minced steak
1 tablespoon oil
Worchestershire sauce
½ cup stock or water
½ cup chopped tomatoes
salt and pepper
Wash capsicums, simmer in boiling water for 5 minutes. Drain, cut slice off
the top of each and scoop out the seeds. Set aside. Add minced steak to heated
oil in pan. Stir well and brown all over. Sprinkle over with flour then add
seasonings and sauce as desired. Stir in the stock and tomatoes. Cook for 5
minutes. Spoon into the capsicum cases. Stand on greased tin and place in
moderate oven for 15 minutes. Serve hot.
Mrs. SAVINA SALA TENNA
DRINKS
CAMARGO
PUNCH
Ingredients;
1 bottle claret
1 bottle port wine
10 ozs fresh orange juice
½ cup sugar
10 ozs brandy
1 large bottle soda water
Mix wine, orange juice, sugar and brandy in punch bowl until sugar
dissolves. When ready to serve add soda water, sliced bananas and strawberries.
FRUIT
PUNCH FOR PARTY
Ingredients;
4 quarts dry ginger ale
1 teacup mint leaves
3 quarts tinned pineapple juice
1½ cups sugar
1 cup sliced strawberries
juice of 8 lemons, 8 oranges
2 quarts soda water
ice, lemon and orange to garnish
Add
the fruit juices to the sugar. Stir in the mint leaves and chill thoroughly
until serving time. Have ginger ale and soda water waiting on ice. Add them at
the last minute with the sliced strawberries. Pour the combined ingredients
over a large lump of ice in a punch bowl and float the slices of orange and
lemon.
GRADUATION
PUNCH (for 30 persons)
Ingredients;
3 bottles claret
1 bottle lemon squash
1 tin fruit salad
4 large bottles lemonade
2 large bottles soda
sliced fruit in season
ice
For
a teenage punch omit claret and use instead pineapple juice.
Mrs. ROSE M. GIUMELLI
ORANGE
& PINEAPPLE PUNCH BOWL
Empty
4 chilled 15 oz cans pineapple and orange into punch bowl. Add large bottle
chilled ginger ale. Float thin slices of banana and seedless orange on top. At
serving time add large tray of ice cubes. Garnish each serving cup with half
slice orange.
G. PORTWINE
CAKES
APPLE
CAKE
Ingredients;
2 cups cooked apples
1 cup plain flour
1 cup self raising flour
1 cup sugar
1½ cups mixed fruit
¼ pound butter
2 tablespoons cocoa
teaspoon hot water
teaspoon cinnamon
teaspoon mixed spice
teaspoon carb soda
Cream butter and sugar, add apples then mixed fruit, next spices then
flour. Dissolve soda in hot water and add. Bake 1 hour to cook.
Mrs. PAM BEARD
CANADIAN
FRUIT LOAF
Ingredients;
4 cups plain flour
2 cups sugar
2 cups water
1 pound seeded raisins
2 tablespoons lard
1 teaspoon carb soda
½ packet mixed spice
Put sugar, water, raisins and boil with lard for 5 minutes. Cool. Add 4
cups plain flour, ½ packet mixed spice and 1 teaspoon carb soda. Pour into a
shallow tray and bake for 1 hour.
Mrs. H. C. MORTIMER
CUSTARD
POWDER SPONGE
Ingredients;
4 eggs
½ teaspoon Carb soda
1 teaspoon cream of tartar
1 scant cup sugar
1 full cup custard powder
Beat egg yolks and sugar until smooth. Then beat egg whites until stiff and
fluffy. Sift carb soda, cream of tartar and custard powder about 3 times then
fold into mix. Bake in a moderate oven 300 – 400 degrees.
Mrs. D. Di GIUSEPPE
DANISH
APPLE CAKE
Ingredients;
4 ozs butter
4 ozs castor sugar
1 teaspoon grated lemon rind
1 egg
4 ozs self raising flour
2 medium apples
1 teaspoon cinnamon
1 teaspoon ginger
1 tablespoon brown sugar
1 dessert spoon lemon juice
2 tablespoons sultanas
1 tablespoon walnuts
Cream butter and sugar well with lemon rind and add egg. Beat well till
fluffy. Stir in sifted flour and salt, mixing well. Spread half mixture in
bottom of 8 inch greased tin. Peel, core and slice thinly the apple and place
half on top cake batter in tin. Sprinkle cinnamon. Ginger, brown sugar and
lemon juice. Top with sultanas and remainder of sliced apples. Sprinkle over
the chopped walnuts. Cover with remainder of cake batter. Bake in moderate oven
for 50 minutes until golden brown or cooked.
Mrs. PAM BEARD
DATE
AND WALNUT CAKE
Ingredients;
1 cup dates
1 cup sugar
½ cup walnuts
1 oz margarine
1 cup boiling water
1 cup self raising flour
small teaspoon carb soda
Place all ingredients except flour into mixing bowl. Add water mix well.
When cool add flour. Bake in oven for 1 hour.
MOYA DONNELLY
EGGLESS
CHOCOLATE SANDWICH
Ingredients;
1½ cups flour
1 tablespoon butter
1 teaspoon carb soda
2 dessertspoons cocoa
¼ teaspoon salt
¾ cup sugar
1 cup milk
Sift the flour, cocoa, soda and salt together three times. Then mix
together the melted butter, sugar and milk. Add to dry ingredients, beat for 3
minutes and bake in sandwich tin for 15 minutes in a medium oven.
KATE PUTLAND
HI-LITE
CAKE
Ingredients;
2 cups self raising flour
3 eggs
2 cups sugar
3 tablespoons custard powder
¼ pound softened margarine cut up
1 cup milk
Beat egg yolks with cold water until thick and creamy. Gradually add sugar
and beat well. Sift in flour and fold. Lastly add stiffly beaten egg whites.
Mrs. D. Di GIUSEPPE
QUICK
APPLE CAKE
Ingredients;
2 cups self raising flour
½ cup sugar
4 ozs butter or margarine
3 green apples
1 egg
approx. 1/3 cup milk
TOPPING
¼ cup sugar
1½ teaspoons cinnamon
Sift flour into mixing bowl, add sugar. Chop butter roughly, add to flour
(don’t rub in butter). Peel apples, grate finely, add to flour mixture, with
beaten egg. Stir in sufficient milk to make a stiff batter. Mix well together.
(This mixture should be “bumpy”) Pour into greased square tin.
Mix topping ingredients together, sprinkle over top of batter in tin. Bake in
moderate oven for 35 – 40 minutes.
KATE PUTLAND
BISCUITS
ALMOND
CRESCENTS
Ingredients;
6 ozs butter
4 ozs almond meal
2 tablespoons castor sugar
8 ozs plain flour
Mix together butter and sugar, add almond meal and flour and mix well. Roll
into shapes, a cherry may be placed on some. Put into alfoil covered tray and
cook in a moderate oven for 10 – 15 minutes. When warn roll in castor sugar.
MIRIAM SALA TENNA
BISCUIT
Ingredients;
8 ozs margarine or butter
2 cups self raising flour
1 cup cornflour
1 egg
1 cup plain flour
2 cups sugar
Mix
butter and sugar, add egg. Cream well. Add one cup of flour to this mixture at
a time. Cream well again. Make into long roll and cut into slices and put on
oven tray, Bake in a moderate oven.
MRS. De HOLLANDER
CHOCOLATE
COCONUT SLICE
Ingredients;
1 tablespoon cocoa
1 cup self raising flour
½ teaspoon salt
1 cup sugar
1 cup coconut
¼ pound margarine
3 – 4 dessertspoons milk
1 egg
Sieve cocoa, flour, salt, sugar and coconut. Melt margarine and add the
milk. Pour onto dry ingredients and mix well. Then add beaten egg. Mix again.
Cook in moderate oven for 20 minutes. Ice with chocolate icing while still
warm. Cut as soon as icing has set.
Mrs. SAVINA SALA TENNA
CHOCOLATE
HONEY BISCUITS
Ingredients;
4 ozs butter or margarine
½ cup sugar
1 dessertspoon honey
1 egg
2 ozs cornflour
1½ cups self raising flour
1 tablespoon cocoa
pinch salt
extra sugar
Cream butter and sugar, beat in honey and egg. Add sifted flour, cornflour,
salt and cocoa. Mould into balls and roll in sugar, Flatten lightly put on
greased tray and bake in moderate oven for 12 –n15 minutes.
K. CALLAGHAN
COCONUT
SLICES
Ingredients;
3 ozs butter
3 ozs sugar
1 egg yolk
2 tablespoons milk
½ teaspoon vanilla essence
3 tablespoons jam
6 ozs self raising flour
Cream butter and sugar, add egg yolk and then milk and vanilla. Sift flour
with salt and stir into mixture making into stiff dough. Spread evenly in well
greased tin, cover uncooked dough with jam.
COCONUT MERINGUE
Ingredients;
1 egg white
½ cup sugar
½ cup coconut
Add pinch salt to egg white and beat until very stiff, gradually add sugar
and continue beating until meringue will hold its peaks. Stir in coconut and
spread over jam layer. Bake in moderate oven for 30 – 35 minutes. Cut into
fingers while hot and leave in tin to cool.
DATE
DROPS
Ingredients;
½ pound butter
4 ozs sugar
2 eggs
2 tablespoons custard powder
1½ cups dates
1½ cups self raising flour
Cream butter and sugar. Add eggs and dates. Mix in flour and custard
powder. Mix well. Roll in balls in crushed Weet-bix. Bake in moderate oven till
golden.
Mrs. J. MATTABONI
GOLDEN
CRUNCH BISCUITS
Ingredients;
1 cut plain flour
1 cup sugar
1 cup rolled oats
1 cup coconut
1 tablespoon golden syrup
2 tablespoons boiling water
1 bare teaspoon carb soda
Melt the butter, add syrup, water and soda. Pour on to the combined dry
ingredients and drop by teaspoons on a greased tray, leaving room for
spreading. Bake in a very moderate oven.
MIRIAN SALA TENNA
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