The Australian Red Cross and Pineapple

My sister-in-law, Colleen, scanned these from a c.1945 cookbook she’s been given. It belonged to Mary Mcgorman who lived on a farm, "Bryplains", at Balldale near Corowa NSW, Anne.

"Being of Queensland in origin there have been several clippings either pasted in or loosely inserted. It’s a very well-used book so I am sure these pineapple recipes were tested by the owner." Colleen.

Pine and Apple Crumble

2 cups Golden Circle Crushed Pineapple (drained), 3 cups pie apple, ½ cup desiccated coconut, ½ cup brown sugar, 1 ½ cups rice bubbles, ½ cup Nestle Sweetened Condensed Milk

Place apples and pineapple into a greased casserole. Combine remaining ingredients. Mix well. Sprinkle over fruits. Bake in a moderate oven (180° - 190°C) for 30 minutes. Serve hot.

Pineapple Ribbon Dessert

440g can Golden Circle Crushed Pineapple, 1 pkt red jelly crystals, 2 cups creamed rice, 3 tblspns gelatine, 1/3 cup cold water, whipped cream, crushed nuts

Soak gelatine in cold water, dissolve over hot water. Prepare jelly according to directions. Set aside to cool. Place pineapple and syrup in saucepan and heat to boiling. Remove from stove and stir in half of dissolved gelatine. Add remaining gelatine to creamed rice. Place creamed rice in mould. Chill until firm. Add pineapple layer and chill until firm. Top with jelly and chill again. Unmould onto serving dish and top with whipped cream and crushed nuts. Serve in slices. 

I poured in the jelly a little soon so it doesn't create a perfect red layer. I topped the Ribbon Dessert, which I made in a ring mould, with a mixture of berries. Anne

Some of the others are pretty wild - the 'Orange or Lemon Kiora' (Maori for well/healthy) would keep you regular with the magic ingredient of Epsom salts!" Colleen.

Another recipe in the Beverages section (“Wassail” from 1800) worried me as I began to read the instructions “… put into a cauldron…” but I was pleased when there was no mention of “ Eye of newt, and toe of frog, Wool of bat, and tongue of dog”, Anne.

Here are a couple of the extra recipes inserted between the book's pages that use pineapple.

Tropical Spaghetti.

When my friend Maria offered me some lean farm fresh beef steaks and mince recently I decided it was time for Spaghetti with Meat Sauce Tropical – I have never mixed pineapple pieces into my meat sauce before and it wasn't bad. I was disappointed with the Pineapple Sunshine Pudding as it was a bit too sweet, Anne.

Spaghetti with Meat Sauce Tropical.

440g can Golden Circle Pineapple Pieces, thin spaghetti, 500g topside mince, 1 small can tomato soup, 1 clove garlic, 2 onions, 250g grated cheese, 1 tblsp butter.

Drain pineapple. Cook and drain spaghetti. Melt butter in pan and fry chopped onions and garlic, add topside mince and cook. Add undiluted tomato soup and cook until evenly blended. Add pineapple pieces, reserving a few to garnish. Arrange alternative layers of spaghetti, cheese and savoury mince on large heated platter. Garnish with pineapple pieces, green peas or parsley. (This dish could be served for family dinner).

Pineapple Sunshine Pudding.

440g can Golden Circle Crushed Pineapple, 3 oz lemon-flavoured pudding mix, ¾ cup water, 2 dstsp sugar, 2 egg separated, 1 tsp gelatine, ¼ cup cold water.

Combine the undrained crushed pineapple, pudding mix, water, sugar and beaten egg yolks in saucepan. Bring to boil, stirring constantly, until thickened. Remove from stove, stir in gelatine soaked for 5 minutes in cold water.

Meringue: Beat 2 egg whites until frothy then gradually beat in 3 tblsp sugar.

Fold meringue into hot pineapple mixture. Beat well. Pour into shallow pan (approx. 17cmx28cmx2.5cm) lined with crushed biscuits. Chill till firm. Cut into squares, serve topped with whipped cream or ice cream.