Wonderful Old Party Treats to Enjoy
Australian Echidna
The Echidna has a spiny outer and lives on termites and ants using their long nose to penetrate the ground. Like the Platypus they are mammals and lay eggs and weigh up to six kilos. Their strong feet and claws help in digging out their food in termite nests. The female Echidna lays a single egg in her special pouch where the young Echidna suckles on her for over three months.
The Recipes
Re-Edited & Updated December 01/07
Helpers
1 gill = 1/2 cup
Panada Mixture = A mixture of fat, flour, and liquid (stock or milk) mixed into a paste used to bind mixtures such as chopped meat, and also as the basis of soufflés and choux pastry.
Scant = Not quite full measure
Tammy Cloth = A fine woollen cloth
Unless specified otherwise, all temps are in Fahrenheit
Fats, dripping, lard, etc can be substituted with your selected oils.
Flour = Unless otherwise stated, "flour" refers to plain flour.
All oven temperatures are based on the standard wood oven, gas oven and electric oven.
Special Recipes
Old Handy Hints & Ideas
Measure Conversions & Cooking Terms Link
Oven Temperatures & Reference Link
Super Fun Dip
Ingredients
4 carrots
2 sticks celery
1 small lettuce
3 oz cream cheese
1 tablespoon salad cream
1 dessertspoon sauce.
Method
Wash and scrape carrots. Scrub and trim off celery leaves, cut in 3. Wash lettuce heart, drain and break into separate leaves. Carefully arrange carrots, celery, lettuce and potato sticks on a plate leaving an empty space in the middle. In a small bowl mix cream cheese till soft, then add your favourite sauce and the salad cream. Put this in a bowl in the middle of the serving plate. Dip vegetables into the savoury dip.
Coconut dreams
Ingredients
1 large can condensed milk
16 oz desiccated coconut
Few drops of food colouring
Method
Grease an 11" x 7" baking tin. Preheat oven to 350 degrees. Mix the condensed milk, coconut and food colouring together in a bowl. Spread the mixture into the prepared baking tin and smooth over top. Cut into small squares and place a jelly sweet on each square. Bake in moderate oven for about 30 minutes until light golden. Cool.
A great nut-cracker cut two pieces of 4 x 2 hardwood around 6 inches long. In one piece, gouge out with a chisel, a half hole (or holes) the size of the nuts being cracked. Simply place nut in hole and tap with other piece of timber. Nut stays in place and doesn't move. (From old pages)
Bananas with Chocolate Sauce
Ingredients
1/2 oz plain chocolate
1 small dessertspoon golden syrup
1 dessertspoon cream,
1 tablespoon chopped nuts
1/2 oz butter
2 tablespoons milk
2 bananas
Method
Break chocolate into pieces, put in saucepan with butter, golden syrup and milk. Cook over a gentle heat and stir until melted. Remove from heat, stir in cream, peel bananas and cut into chunky slices and put in 2 serving dishes. Pour over chocolate sauce.
Chew Chews
Ingredients
1 egg
1 cup self raising flour
1/2 cup walnuts
4oz melted butter
1 cup sugar
1 cup chopped dates
Pinch salt
Method
Mix all well together and put into shallow slice tin and bake in a moderate oven at 375 deg. for 20 minutes. When cold cut into squares.
Remove stains from the necks of business shirts by rubbing in a generous amount of Sunlight soap before normal washing. (From old pages)
Pavlova Sweet
Ingredients
6 egg whites
1 level tsp cornflour
1/2 tsp vinegar to each egg white
2 round tablespoons sugar to each egg white
Vanilla
Method
Beat whites till stiff, add sugar gradually, beating all the time. Fold in cornflour, vinegar and essence. Draw a circle about 8" in diameter on greased or wax paper and spread pavlova mixture into circle. Preheat oven to 275 degrees and then turn down to 250 degrees. Cook for about 1/2 hour and then reduce heat to 220 degrees and cook for a further hour.
Snowballs
Ingredients
1 oz. Gelatine
Flavouring
2 1/2 gills water
Melted chocolate
1 lb. sugar
Coconut
Method
Soak gelatine in 1 1/2 gills of the water. Dissolve sugar in remaining water and boil for 5 minutes. Add gelatine and the water in which it is soaking and boil another 10 minutes. Add flavouring and whip till stiff enough to roll into balls. It may be poured out on to a wet plate. Dip in chocolate and roll in coconut, or dip only in coconut.
If unable to find your bicycle clips try an old pair of cuff links. (From old pages)
Savoury Boats
Ingredients
1/2 lb. good short crust
Method
Bake in boat shaped tins and use with one of the following fillings:
Oyster Filling
1/2 pint *panada mixture, mix with 1 doz. chopped oysters, flavour with 1 teaspoon lemon juice and a pinch of cayenne. Place 2 teaspoons of this mixture in each boat, reheat in oven and garnish with slices of lemon and sprigs of parsley before serving.
Prawn Filling
1/2 pint *panada mixture, mixed with 1/4 lb. shelled and chopped shelled prawns. Flavour with 1 teaspoon lemon juice and a pinch of cayenne. Partly fill boats with mixture, reheat in oven and garnish with shelled prawns, slices of lemon, and sprigs of parsley.
Cheese Filling
1/2 pint *panada mixture, stir in 2 tablespoons grated cheese and pinch cayenne. Place in a forcing bag ( pastry bag) and fill boats, reheat if desired and garnish with curled celery.
Savoury Cones
Ingredients
1/2 lb. good short crust
Method
Make into small cones and bake, use with one of the following fillings:
Ham and Gherkin Filling
1/2 pint panada mixture, mix with 2 oz. minced ham, 1 gherkin, 1 hard boiled egg, 1/4 teaspoon mustard, and a pinch of cayenne, fill cones with mixture and garnish with lettuce leaves and celery sticks filled with cheese.
Anchovy Filling
1/2 pint panada mixture, mix with 1 dessertspoon anchovy sauce or paste, and pepper and salt to taste, fill cones and garnish with lattice made of strips of gherkin or an olive, serve with lettuce or curled celery.
Crab Filling
1/2 pint panada mixture, mix with 1 small tin crab, pepper, and lemon juice to taste, chopped parsley if desired, fill cones and reheat if desired.
Brain and Walnut Filling
1/2 pint panada mixture, add chopped brain and walnut, add chopped parsley, pepper, and salt, fill cones with mixture, garnish with sprigs of parsley.
Soak your tired old feet in a solution of warm water (one and a half gallons) and a tablespoon of salt. (From old pages)
Corn Fritters
Ingredients
4 oz. flour
1 teaspoon baking powder
4 tablespoons milk
1 egg
1 tin corn
Paprika
Sugar
Grated cheese
Method
Sift flour and baking powder, stir in milk and egg yolk, fold in stiffly beaten egg white and lastly corn and paprika. Deep fry spoonfuls of this mixture 3 to 5 minutes till a golden brown colour. Drain, sprinkle with sugar, grated cheese, and paprika, and serve on a paper d’oyley.
Spiced Waffles
Ingredients
1 3/4 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 cup milk
2 eggs
4 teaspoons melted butter
Method
Sift dry ingredients together, add milk, beaten eggs, and melted butter together. Bake in a hot waffle iron for 3 minutes.
NOTE: This recipe makes 4 waffles
Rid yourself of those annoying warts or corns by applying iodine on them every second day till they disappear. (From old pages)
Savoury Slice
Ingredients
1 packet cracker biscuits
1 medium onion grated
4oz bacon pieces (lean as possible)
2 eggs
1/4 cup milk
1/2 small green pepper diced
Salt and pepper
1 tablespoon dry mustard
1/2 cup grated cheese
Paprika
Method
Crush biscuits into fine crumbs and put in a bowl. Chop bacon and fry with onion and capsicum in a little butter 2-3 minutes. Stir into crumbs, with salt, pepper and mustard. Beat eggs lightly and stir in milk and add to crumb mixture, stir well. Turn into a greased slice tin, sprinkle cheese over top and dust lightly with paprika. Bake in moderate oven 15-20 minutes. Cut into fingers serve hot or cold.
Party Dip
Ingredients
3 hard boiled eggs
1 finely chopped onion
Dab of butter
Salt
Tomato pulp
Tomato sauce
Method: Chop eggs into bowl finely, add onion, butter, salt, tomato pulp and just enough tomato sauce for colour only, unless mixture seems too dry. Mixture must be moist enough to drop easily from spoon. Serve with chips or crackers
Egg Dip - Combine 2 chopped hard boiled eggs, 4oz cream cheese (Philadelphia), 1 tablespoon grated onion, 2 tablespoons mayonnaise, salt and pepper. Serve with crisp savouries.
Remove ringworm with beef fat and gunpowder mixed into a paste and applied regularly. (From old pages)
Avocado Dip
Ingredients
1 large ripe avocado
1 tablespoon lemon juice
4oz cream cheese
1 tablespoon mayonnaise
Salt to taste
Pinch cayenne pepper
1 level teaspoon grated onion
Method: Halve the avocado, remove stone, scoop out flesh. Have cream cheese softened at room temperature, beat until creamy then add to the avocado with the mayonnaise, salt, cayenne and onion. Mix until thoroughly blended.
Cream Cheese Dip
Ingredients
4oz cream cheese
1 teaspoon finely chopped capers
1/2 level teaspoon prepared mustard
1 level teaspoon chopped parsley
1 level teaspoon chopped chives
1/2 level teaspoon grated onion
Pinch salt
Method
Have cream cheese softened at room temperature, beat until light and fluffy, add remaining ingredients and mix thoroughly.
To remove suspected sprays from vegetables and fruit, wash with a mixture of a quarter cup of vinegar to a quart of clean tank water. (from old papers)
Cream-Curry Dip
Ingredients
4oz tasty cheddar cheese
1 medium-sized onion grated
1 level teaspoon curry powder
1 teaspoon butter
1 cup cream
3 dessertspoons lemon juice
Method
Melt the butter, add onion and curry powder, stir over low heat until the onion is soft. Put aside until cold, whip cream until thick but not stiff, fold in cheese, onion and lemon juice until thoroughly combined.
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Oriental Sundae
Ingredients
2 dessertspoons gelatine
3 sponge cakes
1 pint hot water
3 bananas
3 dessertspoons sugar
3 passionfruit
Juice 2 lemons
Custard or whipped cream
Cochineal
Method
Dissolve gelatine in hot water, add sugar and lemon juice, and colour with cochineal. Cut sponge cakes into pieces and line bottom of an oblong mould. Pour on jelly and put bananas (cut into rings) and passionfruit on top. Allow to set in dish. When cold serve with custard or whipped cream
Marshmallow Cream
Ingredients
1 dessertspoon gelatine
Cochineal
1/2 cup cold water
1 1/2 oz. chocolate
1/2 cup boiling water
6 drops lemon essence
1 cup sugar
Some nuts
4 egg whites
Some crystallised cherries
1 teaspoon vanilla
Some cream or custard
Method
Dissolve gelatine in hot water and allow to cool. Stir in sugar until dissolved. Beat egg whites and add mixture to them a little at a time, beating constantly. Divide quickly into 3 parts. Add vanilla to one and colour pink, add melted chocolate and vanilla to the second, flavour third with lemon. Mould in layers, adding nuts to pink and cherries to white. Allow to cool and serve with whipped cream or custard.
Spanish Cream
Ingredients
2 tablespoons granulated gelatine
2 cups scalded milk
1/4 cup cold water
1 teaspoon vanilla essence
4 egg yolks
1 pint cream
1/4 cup sugar
Small quantity red jelly
Method: Soak gelatine in 1/4 cup cold water. Beat egg yolks and sugar together. Pour scalded milk very slowly over egg and sugar. Cook slowly in double saucepan till thick and smooth. Pour mixture over gelatine and allow to cool. Add vanilla and beat with egg, whip till thick. Add most of the cream (whipped), and chill in moulds. Decorate with remainder of whipped cream and with chopped jelly.
Vanilla Franchonettes
Ingredients
1 1/2 oz. Butter
1/2 gill cream
1 tablespoon flour
1/2 teaspoon vanilla
1 1/2 gills milk
1 teaspoon lemon juice
2 egg yolks
1/2 lb. good short crust
1 1/2 oz. Sugar
Method
Melt butter, add flour, and beat till smooth. Cook over fire for 2 minutes then add milk and stir till boiling. Beat yolks of eggs and sugar; add to mixture and cook without boiling. Remove from fire, add cream, vanilla and lemon juice, beat well and allow to cool. Make pastry and roll evenly. Cut out pastry and line some patty tins. To prevent rising unevenly line cases with paper and fill with barley. Bake in a moderate oven 8 to 10 minutes. Remove grain and paper; return pastry to oven to dry for a few minutes. Place on a cooler to cool. Place one teaspoonful of mixture in each case. Make meringue from egg whites and sugar, flavoured with lemon juice. Decorate top of custard with meringue. Place in a very slow oven to dry the meringue without browning around 1 hour.
Almond Boats
Ingredients
1/4 lb. flour
Pinch salt
1/4 teaspoon baking powder
2 oz. Butter
1 oz. Sugar
1 egg yolk
1 egg white
1/4 lb. sugar
Raspberry or strawberry jam
1/4 lb. ground almonds
1/2 dessertspoon water
Method
Sift flour, baking powder, sugar and salt. Rub butter in till mixture has the appearance of breadcrumbs. Mix in beaten egg yolk, cover and set aside for 30 minutes. Cut into small pieces, roll out, cut into boat shapes and line greased boat-shaped tins. Trim edges, Place a little jam in each. Fill boats level with rim with almond filling made by beating egg white stiffly and folding in other ingredients, Bake till set (15 to 20 minutes).
Afternoon Tea Fudge
Ingredients
3 oz. Butter
1 tablespoons cocoa
1/4 lb. sugar
2 oz. Walnuts
2 1/2 tablespoons milk
1/2 lb. crushed arrowroot biscuits
1 teaspoon vanilla
Method
Place all ingredients except crushed biscuits into a saucepan and bring to boiling point. Cool slightly and add biscuit crumbs, mix well. Pour into a greased tin. When cold cut into small blocks or finger lengths.
Devilled Almonds
Ingredients
1/4 lb. Jordan almonds
Olive oil
1 1/2 oz. butter or 1/2 gill
salt and cayenne
Method
Place almonds in a saucepan, cover with water and bring to the boil. drain, skin, and dry. heat butter or oil in a small pan, put almonds into pan and cook until lightly browned all over, stirring occasionally. Lift out and drain on paper then sprinkle with salt and cayenne, shaking up in a bag to make certain that they are completely covered.
Salted Almonds
Ingredients
1/4 lb. Jordan almonds
Salt
1 tablespoon butter
Method
Blanch and dry almonds. Heat butter in a small pan and add almonds, cook until evenly browned, stirring constantly. Drain on paper and sprinkle with salt. Serve in small dishes.
Cheese Puffs
Ingredients
1 cup flour
1 tablespoon butter
2 teaspoons baking powder
1 egg
Pinch salt
1 gill milk
Pinch cayenne
1 cup grated cheese
Method
Sift flour, baking powder, salt, and cayenne. Rub butter into dry ingredients, add beaten egg and milk, and then grated cheese. Make into a rather dry consistency. Place mixture in dessertspoonfuls on a greased tin. Bake in a hot oven 7 to 10 minutes then cool on a cake cooler.
Cheese Savoury
Ingredients
Plain savoury biscuits
1/2 gill mayonnaise or salad dressing
Butter
Salt
Cheese
Some parsley
Olives
Sweet gherkins
Method
Butter biscuits, cut some thin wafers of cheese and place on buttered biscuits, trimming cheese to correct size and shape. Chop equal quantities of olives and gherkins finely and mix with salad dressing. Flavour with salt, spread mixture roughly on biscuits. Serve on a flat dish, garnished with sprigs of parsley.
Mocha Cream
Ingredients
2 tablespoons strong black coffee
Iced cocoa
2 tablespoons whipped cream
Method
Put coffee into a tall glass, fill with iced cocoa, the cream may be stirred in or served on top.
Cheese and Vegemite Savoury
Ingredients
Sliced bread
Cheese
Butter
Salt and pepper
Vegemite
Method
Remove crusts, butter bread, spread with vegemite and finely grated cheese. Sprinkle with pepper and salt and cut into fine strips then place on an oven tray. Bake in a moderate oven until crisp. These will keep well in a screw topped jar.
Summer Punch
Ingredients
3 oz. castor sugar
2 or 3 tablespoons water
A few mint leaves
1 1/2 lemons
1 pint ginger ale
Some crushed ice
Method
Put castor sugar and water into a saucepan and heat till sugar is dissolved, leave to cool. Pick over mint leaves, wash thoroughly and drain. Put mint into a jug with juice of the lemons, add ginger ale and ice. Chill and serve.
Egg Lemonade
Ingredients
1 tablespoon sugar
1 egg
1 tablespoon lemon juice
Crushed ice
Soda water
Method
Place sugar, beaten egg, lemon juice, and crushed ice into a shaker, shake well. Strain into glass and fill with soda water.
Almond Cheese Tartlets
Ingredients
1/2 lb. good short crust
Some jam
Filling:
2 oz. butter
3 oz. grated almonds
2 oz. castor sugar
Ratafia essence
1 egg yolk
1 egg white
Method: Line small tins or boats with a short crust. Place a little jam in each boat. Put some almond filling in each. This is made by mixing butter, sugar, egg yolk, grated almonds, and ratafia essence together. Lastly adding egg white and mix thoroughly. Bake slowly in a moderate oven till a pale brown.
Delicious Sandwiches
Ingredients
2 eggs
1 dessertspoon of cheese
Pinch salt
Pepper
A little milk.
Method
Beat all together adding 1 teaspoon mustard. Boil slowly like omelette, let cool. Chop up fine 1 stick celery, couple lettuce leaves, parsley and cress. Spread cheese paste on bread, well buttered. Sprinkle on helping of lettuce and make into sandwiches. Delicious, cheap and very appetising.
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