From: (Another time's forgotten space... (mickey))
Date: 8 Oct 1993 21:56:25 GMT
Well, let's start with damper.  This I got from the Usenet Cookbook or
someplace on the net, but it's from Stephen Withers, when he was( if
he is not there now) at the U. of Melbourne.


2 1/2 cups self-rising flour
1 tsp salt
1 tsp butter
1 tsp sugar
1 cup  milk (or 1/2 cup powdered milk and 1 cup water.)

preheat oven to 350 Far. (don't know how tospell the rest :)

Mix together the dry ingredients and the butter.  Add the liquid and
mix well.  Knead for about 5 minutes.

Shape into a flattened ball, and place on a greased and floured baking
sheet or in a greased and floured round ckae tin (he recomends the
latter, about 7 or 8 inch diameter, as it gives a better shape.  Bake
for 30 minutes.  Use a dutch oven if you are cooking in an open fire
(as this was originally made.  Damper was traditionally cooked in the
coals of a camp fire.) use your experience as to cooking time.

serve in moderately thick slices while still fairly hot.  He's told
that golden syrup (made as a by-product of cane sugar refining) is the
traditional thing to spread on it. It goes well with jam, too.

easy, 10 min. preparation, measure carefully.

Also from the usenet cookbooK

PAVLOVA (australian meringue dessert).
Interesting legend behind this: 
It seems a chef in adelaide created the pavlova after he had seen 
Anna Pavlova dance,  saying that he wanted to create a dessert 
that was as light and airy as her dancing.

Ingredients (serves 6-8)

4 egg whits at room temperature
1 cup castor sugar (granulated)
1 tsp vinegar
1 tsp cornflour (same as cornstartch)
1 tsp vanila flavour.

preheat oven to 250 degrees F.

With an electric mixer beat the egg whites until soft peaks form 
then gradually add teh sugar.  Beat until firm.

Add the cornflour, vinegar and vanilla.  When combined, turn out 
into a flat tray that has been greased and dusted with cornflours.
Try a circular shape with slightly more mixture at the edges, so
that it may be served by placing goodies i its center

Cook in a pre-heated, cool (250 deg. f) ove for one hour.  when
cooked, turn the oven off, leav eht oven door slightly ajar, and
allow to cool slowly in the oven.  This slow cooling works to 
prevent the loss of too much height.

Serve cold, with shipped cream and fresh fruit pieces, 
strawberries and kewe for examples.

Make sure that you beat teh egg-whites well, and that the sugar is fully
dissolved before going on to the next step.  Over-whipping can't 
hurt.  The final texture should be meringue on the inside with a thin
crust on the ouside.

diffic: moderate
time 30 min's prep, 1 hr cooking, 1 hr cooling
precision: measure the ing's.

This one was from Alex Patison, Pyramid Techonology Australia

Enjoy them,


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