Old Recipes - Rum Cake

(original recipe below)

1lb golden sponge

2 eggs separated

1/3 cup milk

2 tablespoons cocoa

1/3 lb butter

1/4 lb butter

1/4 lb castor sugar

1 tablespoon rum or 2

Cream

Grated chocolate

Chopped toasted almonds

Method:

Take a 6" bowl & line with sponge, splitting sponge into 3 & leaving enough for lid, cook egg yolks with milk & cocoa with double boiler till thickened.

Cool.

Cream butter & sugar & add to the custard mix, thoroughly & add rum & beaten egg whites. Put into mould & cover with lid of sponge. Chill in fridge for at least 12 hours with a slight weight on top. Turn out & decorate with cream, grated chocolate & almonds. 

Old Recipes - Aussie Bucco

{original recipe below)

1 beef shank, cut into slices

1 large onion, sliced finely + chopped

5 pieces garlic chopped

1 leek finely sliced

1 grated carrot

1/2 cup brandy

To finish:

Zest of a lemon

Parsley, chopped

Method:

Coat shank slices in flour.

Cook in pan, with hot oil, on both sides.

In another pan cook vegies in oil, then add brandy.

Place meat in flat dish. 

Cover with vegies & brandy.

Cover dish with foil, bake in moderate oven for 2 hours.

Mix lemon zest, chopped parsley & top mixture, leave 5-10 minutes.

Old Recipes - Teacake Squares

8oz self raising flour

2oz custard powder

4oz butter or margarine

3oz sugar

2 eggs

1/2 cup milk

Method:

Sift flour and ?? custard powder.

Cream butter & sugar unitl light and fluffy. Add well beaten eggs gradually then the sifted ingredients.

Pour into a Swiss Roll pan. Bake in a moderate oven 25 to 30 minutes. 

Allow to cool before icing and cutting into squares.

Old Recipes - Lamb Shoulder

(this recipe is missing its second page, and also a title, original photo below)

1kg lamb shoulder, forequarter or best neck chops

1 tablespoon butter

Grated rind of 1 orange

1/2 cup orange juice

2 teaspoons honey

1 teaspoon dry mustard

1 teaspoon chopped fresh mint, or 1/2 teaspoon dried

Salt and pepper to taste

2 teaspoons cornflour 

Orange slices & blanched strips of orange to garnish

Old Recipes - Lemon Tart Recipe

(original recipe below)

Soak 2 teaspoons gelatine in 1/3 cups cold water, put 3 or 2 slightly beaten egg yolks with 1/2 cup sugar, 1/4 cup lemon juice 1/4 teaspoon salt in saucepan.

Stir while cooking until a little thickened add gelatine. Stir well.

Add 1 tablespoon grated lemon rind.

Chill until setting begins.

Beat 3 egg whites until fairly stiff.

Add 1/2 cup sugar while beating.

Fold in mixture. 

Pour into cold baked pie shell. 

Top with cream.

Old Recipes - Pickled Vegetables - NZ Lorna

(original recipe below)

Beans, carrot, broccoli, zuccini, cauliflower, peppers & celery

10-12 cups of slivered vegetables, cover with water & 1/2 cup salt. 

Leave overnight.

Drain, mix 4 cups white vinegar

1 tablespoon mustard seed

1 teaspoon tumeric

4 cups sugar

2 teaspoons celery seed

Bring to boil, add drained vegies, boil 2 minutes

Bottle & seal. Serve as a salad, or on dry biscuits with cheese.

Old Recipes - Lemon Butter

(original recipe below)

1 cup sugar

1 egg beaten

1 oz butter

Juice and rind 1 lemon

Method:

Mix well stir on fine until thick as honey.

Filling for sponge

1/2 tin condensed milk

Juice 2 lemons

Yolk 1 egg

Mix all together & put in sponge.

Old Recipes - Fortified Drink

(original recipe below)

2 eggs

1 tablespoon mixed vegetable oil

1/4 cup yoghurt

1-2 cups whole milk

1/4-1/2 cup yeast

1/4-1/2 cup instant powder milk

1/4 cup soy or flour, flavouring if liked

Method:

Mix all together and make up 1 quart. Take two or three glasses a day between meals.

Old Recipes - Easy Loaf

(original recipe below)

4 oz raisins or sultanas

4 oz currants

Soaked in 1 cup strong black tea overnight

8 oz self raising flour (2 cups)

3 oz brown sugar (1/2 cup)

2 teaspoons mixed spice

Method:

Place dry ingredients in a bowl.

Lightly beat 1 egg with 2 tablespoons marmalade.

Add to dry ingredients also soaked fruits.

Mix well, put in a greased lined loaf tin.

Bake at 350ºF for at least 1 hour approx. Test with a skewer.

Old Recipes - Scallops in Noilly Prat

(original recipe below)

500g scallops

1 chopped onion

1 chopped garlic clove

40g butter

1 cup Noilly Prat

1 cup pure cream

Salt & pepper

Chopped parsley or chives for garnish

Method:

Wash scallops under runing water to remove any grit, pat dry.

Fry onions & garlic, in butter, slowly for a few minutes until transparent.

Add Noilly Prat and reduce for a few minutes, add cream and further reduce for a few minutes. 

Add scallops, salt & pepper, cook gentle for 2 minutes, serve immediately in small dishes, garnish with chopped chives or chopped parsley.

Served chilled fruity flavoured Rhine Riesling.

Old Recipes - Hedgehodge

(original recipe below)

3 oz margarine, copha or butter

3 oz sugar

1 beaten egg

2 tablespoons milk

1 tablespoon cocoa 

1 teaspoon vanilla

1/4 cup mixed fruit

1 lb broken biscuits

Old Recipes - Hush Puppies

(original recipe below)

For choux pastry:

120 ml water

120 grams butter

60 grams corn meal

60 grams plain flour

Little salt

Add eggs, one at a time.

Mix well.

Whole corn, capsicum, gypsy ham, teaspoon French mustard, parmesan (50 grams) tabasco, garlic.

Deep fry

Old Recipes - Lemon Cake

(original recipe below)

1 cup sugar

2 eggs

4 ozs margarine (melted)

Finely grated rind of 1 lemon

1/2 cup milk

1 1/2 cups self raising flour

Salt

Method:

Sift flour & salt, combine with sugar and lemon rind. Add melted shortening, eggs and milk. Beat well for 5 minutes. 

Turn into greased tine and bake in moderate oven about 35 minutes.

Old Recipes - Salmon Burgers

(original recipe below)

1 210 gm tin salmon, drained and mashed

3 medium potatoes, cooked and mashed, add

1 small onion, finely chopped

1 grated carrot

1/4 cup breadcrumds

1 tablespoon chopped parsley

1 egg, lightly beaten

1 capsicum, chopped small

Seasoning as preferred

Method:

Combine all of above very well.

Shape into burgers with floured hands.

Fry burgers in hot oil till cooked through and browned on both sides.

Old Recipes - Raspberry Creams & Currant Slice

(original recipes below)

Raspberry Creams 

Cream 4 oz butter, 2 tablespoons castor sugar, add 2 tablespoons milk, blend well, then add 1 1/2 cups self raising flour, 1 tablespoon cornflour. 

Pinch salt.

Filling:- 1 tablespoon butter, 4 tablespoons icing sugar, 1 dessertspoon raspberry jam

Currant Slice

Pastry: 2 cups self raising flour, 4 lb butter, mix with water. 

Filling: 1/2 cup hot water. 1/2 cup sugar. 1 1/2 cups currants. Thickened with 1 tablespoon cornflour mixed with a little cold water. 

When cool placed between pastry and bake in a fairly hot oven.

Ice with lemon icing.

Old Recipes - Sesame Chicken

(original recipe below)

4 oz flour

5 1/4 oz sesame seeds

2 teaspoons paprika

2 teaspoons salt

2 1/2 lb frying chicken (I just used chicken pieces)

1 egg

1/2 pint stock or water

Oil for frying

Method:

Mix the flour, sesame seeds, paprika and salt in a plastic bag, put the chicken  serving pieces and shake in the bag.

Beat the egg, add to the stock.

Dip the chicken into this liquid, then shake again in the back.

Heat the oil in a pan and fry the chicken unitl just golden. Put the chicken into a baking dish and bake in a moderate oven for about 30 minutes or until tender.

Serve on boiled rice garnished with black olives.

Cooking time  40 minutes. 

Temperature 350ºF

I served chicken with salad, would also serve with roast or boiled vegetables.

Chicken could also be covered with boney when frying.

Valerie Turner

Old Recipes - White Xmas

(original recipe below)

2 cups rice bubbles

1 cup mixed fruit

1 cup coconut

1 cup icing sugar

1 cup powdered milk

Vanilla

8 oz copha

1/2 lb dried apricot - minced

2/3 cup condensed milk 

2 cups coconut

Method:

Mix together and roll into balls and roll in icing sugar

Old Recipes - Savoury Chops

(original recipe below)

1 tablespoons tomato sauce 

1 tomato puree sachet

2 tablespoons vinegar

2 tablespoons flour

1 tablespoon sugar

Salt & Pepper

1/4 teaspoon ginger

1/4 teaspoon curry powder

1/4 teaspoon spice

Method:

Mix all together - add 1 cup water (or more) sprinkle parsley or chives - pour over casserole chops in oven dish. Cook slowly 2 hours

Old Recipes - Pineapple mint Parfait

(original recipe below)

1 12 oz tin Nestles evaporated milk

1 packet pineapple jelly crystals

1 cup hot water

1 15 oz can crushed pineapple

2 tablespoons finely chopped mint

Method:

Chill evaporated milk for at least 2 hours.

Dissolve pineapple jelly crystals in hot water, add juice from tin of pineapple and chill until totally set. Whip evaporated milk until double in quantity. Add jelly and whip until thoroughly mixed. Fold in crushed pineapple and chopped mint. 

Chill to serve.

Serves 6-8

Old Recipes - Mustard Crusted Salmon

(original recipe below)

4 salmon cutlets

1 cup dried breadcrumbs

75 grams melted margarine

3 tablespoons seeded mustard

1 tablespoon chopped chives

1 tablespoon lemon juice

1/2 teaspoon lemon pepper seasoning

Method:

Combine all ingredients together (except salmon) and stand for 15 minutes.

Divide mixture into 4 portions and press on top of each cutlet. 

Place cutlets on lined oven tray and bake at 170ºC for 30 minutes.