ANZAC BISCUITS

MORNAY (From Melbourne)

TOSSED SALAD (From Sydney)

PUMPKIN SCONES (From Brisbane)

PAVLOVA (From Perth)

LAMINGTONS (From Hobart)

1 cup rolled oats 4oz margarine

1 cup plain flour 1 tablespoon syrup

1 cup sugar 2 tablespoons water

1 cup coconut 1teaspoon bi-carbonate of soda

pinch of salt

Mix together rolled oats, flour,sugar, coconut and salt. Melt margarine in saucepan with syrup and water. When it comes to the boil, stir in the soda. Mixture will foam, so stir quickly into dry ingredients. Place small balls of mixture on to a greased tray and flatten with a fork. Bake in a moderate oven.

2 tablespoons butter

1 teaspoon salt

1 tablespoon flour

milk

Melt butter in saucepan with salt. Remove from stove. Add flour and slowly stir in enough milk to make thick sauce. Bring to boil stirring all the time. Add filling and simmer. Fillings: Asparagus, corn and tuna, corn with bacon, onion, cheese and tuna or prawns.

1 small lettuce

3 slices red pepper

3 sprigs parsley

2 tomatoes

1 small cucumber

4 chives

Tear lettuce into suitable pieces. Slice tomatoes and cucumber. Chop pepper, chives and parsley. Combine all ingredients. Combine 2 tablespoons oil, juice of a lemon, 1/2 teaspoon nutmeg, salt and pepper. Pour over salad and toss.

2 cups SR flour

1 tablespoon butter

1 tablespoon sugar

1/2 cup mashed pumpkin

1 egg

1/2 cup milk

Sift flour. Cream butter and sugar, add pumpkin. Beat egg till thick, add milk. Add to cream mixture and blend lightly. Sift in flour, mixing to a soft dough, turn onto floured board. Knead dough for a few minutes before cutting with scone cutter or a floured glass. Cook in a hot oven for about 10-15 minutes.

2 egg whites

1 1/2 cups castor sugar

1 teaspoon cornflour

1 teaspoon white vinegar

vanilla

4 tablespoons boiling water

Beat everything together for 10 minutes. Turn out onto tray covered with greased foil, and push into a neat shape with the back of a spoon. Cook for about 1/2 hour at 300 degrees. Cook for another 1/2 hour at 200 degrees. Turn off oven and leave until cold. Fill with whipped cream and fruit such as strawberries, kiwi fruit, passionfruit and bananas.

125g (4oz) butter

2/3 cup castor sugar

2 large eggs

vanilla

1/2 cup milk

2 cups self-raising flour

Beat butter and sugar to a cream. Add the vanilla. Add eggs one at a time and beat well. Sift flour. Add flour and milk alternately and mix lightly into a soft dough. Turn into a greased and floured shallow square or oblong tin. Bake in a moderate oven for about 30 minutes. When cold cut into squares of uniform size.

ICING

1 1/2 cups icing sugar

1 or 2 tablespoons cocoa

boiling water

vanilla

Sift icing sugar into a bowl. Blend cocoa with a little boiling water. Work into icing sugar, adding more water if necessary. Add vanilla. Mixture should be runny. Dip each cake in icing then roll in coconut. Set aside to become firm.