THE ART OF LIVING IN AUSTRALIA TOGETHER WITH THREE HUNDRED AUSTRALIAN COOKERY RECIPES AND ACCESSORY KITCHEN INFORMATION BY MRS. H. WICKEN TEXT

with six cloves, and a fagot of herbs. This is made with a sprig each of parsley, marjoram, and thyme, tied up with a bay or peach leaf; boil steadily for six hours, and strain off. This is the foundation for the best white soups and sauces; it is also a very nutritious broth for invalids. The meat can be made hot again in about half a pint of the stock and served with parsley butter sauce. A recipe for this is given with the sauces. BEEF STOCK * Leg of Beef--9d. * * Vegetables--1d. * * Total Cost--10d. * The bone in this meat should be chopped small by the butcher. Remove the marrow from the bones, and cut the meat into small pieces; put all together into a stock pot or digester, cover well with cold water, and bring it to the boil; add a dessertspoonful of salt; this will throw up the scum, which must be carefully removed. When this has been done put in 2 dozen peppercorns, an onion, and two carrots, draw away from the fire and let it boil steadily for five or six hours or longer, then strain off through a colander and stand away in a cool place. This is the foundation for nearly all good brown soups. The bones boiled again will make second stock, and the meat does very well for brawn, a recipe for which is given amongst the meat dishes. BEEF TEA--NO. 1 * 1 lb. Gravy Beef * * 1 pint water * * 3d. * Remove all fat and skin from the meat and put it twice through a sausage machine or scrape it into a pulp with a sharp knife, pour over the cold water, and let it stand for an hour. Pour it into a brown baking jar and put it into a cool oven, and keep it below boiling point for an hour or longer, according to the heat of the oven. It should look brown, thick, and rich, when sufficiently cooked. Strain through a colander, add salt to taste, and it is ready to serve. QUICK BEEF TEA--NO. 2 * 1 lb Gravy Beef * * 1 pint water * * 3d. * Pass the meat twice through a sausage machine, put it into a saucepan, pour over the cold water, and stand on the stove; stir constantly until it comes to boiling point, but do not allow it to boil. As soon as it changes colour from red to brown strain through a colander, add salt to taste, and it is ready to serve. RAW BEEF TEA. 1/4 lb Gravy Beef and 1 gill of Water Scrape the meat to a pulp with a sharp knife, pour over it with water; cover over and stand away for an hour. Strain off, and it is ready. As this is given to an invalid in small quantities, very little should be made at a time. BEEF ESSENCE. 1 lb Gravy Beef--3d. Mince the meat very small, put it into a brown baking jar, and cover down with a closely-fitting lid or with brown paper. Stand in a saucepan of boiling water for one hour, pour off the essence, add a little salt, and it is ready. MUTTON BROTH 4 or 5 scrags of Mutton and Shank Bones--6d Carefully trim the scrags of mutton, remove the pith from the bones, and wipe with a damp cloth; break these and the shank bones into very small pieces; put them into an enamelled saucepan, well covered with cold water; add a teaspoonful of salt, stand on the stove, and when it boils up remove the scum very carefully. Add 1 dozen peppercorns, and an onion and carrot, if vegetables are allowed the patient. Boil steadily for eight or nine hours; the liquor should then be reduced to one quart. Strain off, and, if possible, let it stand till quite cold; it should then be in a jelly, and can be made hot as required. When serving this to a convalescent a spoonful of rice or pearl barley well washed in cold water and boiled in either stock or milk may be added. COCK-A-LEEKIE SOUP * 9 Leeks--3d. * * 1 set of Giblets * * 2 oz. Beef Dripping * * 3 quarts Water or Pot Boilings * * Salt and Peppercorns--4d. * * Total Cost--7d. * Wash and slice up the leeks into pieces about one inch long, put them into a saucepan with the butter or dripping made thoroughly hot; cover over and let them cook for half an hour, stirring occasionally. While they are cooking clean the giblets thoroughly, washing them first in hot and then in cold water. Cut open the gizzard, remove the stones, and cleanse well. Cut them all up into small pieces and put them into the saucepan with the leeks, pour over the boiling water or liquor, put in the peppercorns tied in a piece of muslin, and a piece of bacon rind if there is any in the larder. Let it simmer slowly for three hours; if not brown enough add a few drops of caramel, take out the peppercorns and bacon rind, season to taste, pour into a hot tureen and serve. CABBAGE AND BACON SOUP * 1 Cabbage--3d. * * 1 lb. Bacon--9d. * * 1 doz. Peppercorns * * 2 Turnips * * 1 Carrot * * 1 Onion * * Pieces of Stale Bread--1d. * * Total Cost--1s. 1d. * * Time--Three Hours and a Half * This soup is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast or tea. Put two quarts of water into a saucepan; when it boils put in a pound of bacon neither too lean nor too fat. Let it boil slowly for one hour. The bacon must be well washed and scraped before cooking, and when it boils skim the pot thoroughly. Well wash the cabbage and soak it in hot water for half an hour. Take all the water away and put the cabbage into the saucepan with the bacon and vegetables cut up, and the peppercorns tied in a piece of muslin; let them simmer together for two and a half hours, take up the cabbage, and cut it into quarters. Take one quarter and cut it into small pieces and put it into a soup tureen. Cut some stale pieces of bread into thin slices and lay on the top, pour over the boiling liquor, and serve. Dish the bacon, pull off the rind, and put the rest of the cabbage round the dish. ITALIAN SOUP * 2 oz. Macaroni--1 1/2d. * * 2 quarts Water or Pot Boilings * * 2 Tomatoes * * 1 oz. Butter * * 2 oz. Cheese Rind--1 1/2d. * * Total Cost--3 d. * * Time--Half an Hour. * Put the water or stock on to boil, and when it boils put in the macaroni and boil from twenty-five to thirty minutes. While it is boiling grate up a dry piece of cheese. Put the tomatoes into boiling water and remove the skin, slice them up and put them into a saucepan with the butter and some pepper and salt, and cook them for a few minutes. When the macaroni is soft, cut it into pieces one inch long, put a layer of tomatoes at the bottom of the soup tureen, then a layer of grated cheese, then one of macaroni; repeat this until all the materials are used up, pour over it boiling the liquor in which the macaroni has been cooked, cover down for a few minutes, and serve. POT-AU-FEU * 3 lbs. Leg of Beef--6d. * * 2 quarts Water * * 1 fagot of Herbs * * Salt and Pepper * * 2 Onions * * 2 Carrots * * 2 Turnips * * 1 doz. Peppercorns--1 1/2d. * * Total Cost--7 1/2 d. * * Time--Five Hours * Pot-au-feu is the national dish of France; it is cheap, nourishing and palatable, and very simple to make. The slower it is cooked the better it is; in fact, in this lies the whole secret of success, for if it boils instead of simmering it is spoilt. Tie the meat up into a nice shape with a piece of tape, put it into cold water, bring slowly to the boil, and very carefully remove the scum; peel and slice up the vegetables, and put them in with the fagot of herbs and the peppercorns tied in a piece of muslin; bring to simmering point, and keep it so for five hours. The liquor can then be served as a soup with part of the vegetables and some sippets of toast. Take the tapes off the meat, and serve with the rest of the vegetables round the dish as a border or garnish. The remains of the beef can be pressed between heavy weights till cold, or put into a brawn tin and served cold with a salad. VERMICELLI SOUP * 1 oz. Vermicelli--1d. * * Vegetables and Saffron * * 2 quarts Bone Stock--1d. * * Total Cost--2 d. * * Time--One Hour * The stock for this soup should be good and in a strong jelly when cold. Put it into a saucepan with three or four threads of saffron, an onion or leek stuck with six cloves, 1 dozen white peppercorns and some salt, and boil all together for half an hour; then strain out the vegetables and put it back into the saucepan. It should be of a bright straw colour; if it is not, a thread more saffron may be added before straining. Put in the vermicelli broken small, and simmer for twenty minutes; it is then ready to serve. MULLIGATAWNY SOUP * 2 quarts Stock * * 1 Apple * * 1 Onion * * 1 Carrot--1d. * * 1/2 oz. Curry Powder * * 1 oz. Flour--1d. * * 1 oz. Butter--1d. * * Total Cost--3d. * * Time--One Hour * The liquor in which poultry or a rabbit has been boiled is the best for this soup. Slice up the apple, onion, and carrot, and fry them in the butter; sprinkle over the curry powder and flour and brown that too; pour over the boiling stock and stir until it boils up, simmer gently for one hour, then rub through a sieve and return to the saucepan. Bring to the boil, flavour with salt and lemon juice. Pour into a warm tureen and serve. Send well-boiled rice to the table with this soup. FRENCH SOUP * 3 Potatoes * * 3 Carrots * * 2 Turnips--1 1/2d. * * 2 quarts Bone Stock * * Pepper * * 2 Onions * * 1/2 stalk Celery--1d. * * 1 oz. Butter--1d. * * 1 teaspoonful Sugar * * Salt--1/2d. * * Total Cost--4d. * * Time--One Hour. * Peel and slice up the vegetables and sprinkle them with the sugar and salt, and put them into a saucepan with the butter, and sweat for five minutes. Pour over the boiling stock and stir until it boils; boil slowly for an hour, then rub through a sieve. If it is too thick, reduce it with a little more stock or milk, return to a saucepan, and bring to the boil. When tomatoes are in season slice up two with the other vegetables; these will make the soup a good colour and improve the flavour. SAGO SOUP * 3 oz. Sago--1d. * * 1 pint Milk--2 1/2d. * * 2 quarts Bone Stock * * 1 Leek * * Salt and Pepper--1/2d. * * Total Cost--4d. * * Time--Half an Hour. * Wash the sago in cold water, boil the leek in the stock for ten minutes, take it out and stir in the sago; continue stirring until the sago is transparent and the stock quite thick, then pour in the milk and bring up to the boil. Season with salt and pepper, and serve. CELERY SOUP * 2 heads of Celery--2d. * * 2 quarts Pot Boilings * * 1 pint of Milk--2 1/2d. * * 1 oz. Sago--1/2d. * * Total Cost--5d. * * Time--One Hour * If vegetables have been boiled with the meat the stock will be sufficiently flavoured; if not, boil an onion and carrot in it and strain out. Wash the celery thoroughly and cut it into pieces one inch long, put it into the boiling stock and boil for half an hour, then sprinkle in 1 oz of sago and stir until it is transparent. Pour in the milk and bring to boiling point; it is then ready to serve. This is an excellent soup for any one suffering from or subject to rheumatism or gout. TURNIP AND RICE SOUP * 4 Turnips--2d. * * 1/4 lb. Rice--1d. * * 2 quarts Water * * 1 pint Milk--2 1/2d. * * Onion and Salt--1/2d. * * Total Cost--6d. * * Time--One Hour and a Quarter * Peel and slice up the turnips, wash the rice and put into a saucepan with the onion and 1 dozen white peppercorns. Pour over the water and boil for an hour, rub through a sieve and return to the saucepan, with the milk and a seasoning of salt and pepper; stir until it boils, then pour into a warm tureen and sprinkle some chopped parsley on top. This soup is much improved by putting one ounce of butter into the water in which the rice and turnips are boiled. TAPIOCA SOUP * 2 oz. Tapioca--1d. * * 1 Onion * * 1 Carrot * * 3 quarts Bone Stock--1/2d. * Boil the onion and carrot in the stock for twenty minutes. If the stock is not a good colour put in half a teaspoonful of burnt sugar. Strain out the vegetables, wash the tapioca in cold water and stir it in; continue stirring until the tapioca is quite clear, flavour with salt and lemon juice, and serve very hot. This soup should be quite transparent and of a bright brown colour. WATER SOUCHET * 6 Small Fish--1s.6d. * * Vegetables * * Salt and Pepper * * Lemon Juice--1d. * * Total Cost--1s. 7d. * * Time--One Hour and a Half. * Choose small fish of different kinds and fillet them. As only half the fillets are wanted for the souchet, the rest may be dressed in another way. Wash the bones in cold water and remove the black substance from them, put them into two quarts of cold water with a teaspoonful of salt, and when it boils remove the scum and add 1 dozen peppercorns, one carrot, one small turnip, one onion, a small piece of celery, and a fagot of herbs. Put the vegetables in whole. Boil this together for one hour, then strain off through a hair sieve and return to the saucepan; wash the vegetables that have been boiled in it, slice them up and put them into the liquor. Cut the fillets of fish into small pieces and put them in; simmer for half an hour, then put in a little lemon juice, pour into a tureen, and sprinkle a little chopped parsley on the top. Send brown bread and butter to table with it and a lemon. OYSTER SOUP * 1 bottle Oysters--1s. * * 1 pint of Milk--2 1/2d. * * Cornflour and Vegetables * * 2 quarts Fish Stock--1d. * * Total Cost--1 s. 3 1/2 d. * * Time--One Hour. * If there is no fish stock, use pot boilings. As this is a white soup a special saucepan must be used. Put the stock and the liquor from the bottle of oysters into this stewpan with an onion stuck with six cloves, 2 dozen white peppercorns, and a fagot of herbs, and boil together for half an hour, then strain off and return to the saucepan with the milk. When nearly boiling thicken with a tablespoonful of cornflour and boil two or three minutes; put in the oysters and simmer for five minutes. Flavour with a little lemon juice, nutmeg, and salt. Pour into a warm tureen, and send fried bread to table with it. BROWN MACARONI SOUP * 1 1/2 oz. Macaroni--1 1/2d. * * 1 oz. Butter--1d. * * Vegetables--1d. * * Cornflour * * 2 quarts Bone Stock--1/2d. * * Total Cost--4d. * * Time--One Hour and a Quarter. * Slice up the onions or leeks, one carrot, and make a fagot of herbs; fry them in the butter with 1 dozen peppercorns till they are quite brown, but not burnt. Sprinkle over a tablespoonful of cornflour, and when brown pour over the boiling stock and stir till it boils up; let it simmer for an hour. If it is not brown enough, burn a little sugar in a spoon and stir it in. If half a teaspoonful of sugar is sprinkled over the vegetables when they are frying they will brown much quicker. When the vegetables are soft rub the soup through a wire sieve and return to the saucepan. Boil the macaroni in salt and water for twenty minutes, strain off, and cut into pieces one inch long; put these into the soup and simmer for a quarter of an hour. Flavour with a little salt and pepper if necessary, and pour into a hot tureen. HARICOT BEAN SOUP * 1 lb. Haricot Beans--4d. * * 2 Onions * * 1/2 pint of Milk * * 2 quarts Bone Stock--1 1/2d. * * Total Cost--5 1/2 d. * * Time--Four Hours * Soak the haricot beans for an hour or two, then put them into a saucepan with the stock or water, the onions, and 1 dozen white peppercorns; boil for four hours and then rub through a sieve, return to the saucepan with the milk and seasoning of pepper and salt, stir until it boils. It is then ready to serve. An ounce of butter stirred in just before it is finished is a great improvement. This is one of the most nourishing soups that can be made. It is an excellent food for outdoor workers. When butter is dear, sweat the haricots in 1 oz. of beef dripping. MILK SOUP * 2 lbs. Potatoes--2d. * * 1 oz. Butter--1d. * * 1 Onion * * 1/2 pint of Milk * * 3 pints of Water--1 1/2d. * * Total Cost--4 1/2 d. * * Time--Half an Hour * Peel, wash, and slice up the potatoes and onions and put them into a saucepan with the butter, and stir them about till all the butter is dissolved and worked into the potatoes, but they must not get brown. Pour over the boiling water and boil until they are of a pulp, then rub them through a sieve, return to the saucepan, add the milk and seasoning, and stir till it boils. Pour into a hot tureen, and serve with fried bread. ONION SOUP * 4 Onions--1d. * * 1 oz. Butter--1d. * * 1 1/2 oz. Flour * * 1 gill of Milk * * 2 quarts of Stock * * Salt and Pepper--1d. * * Total Cost--3d. * * Time--One Hour. * Peel and slice up the onions and fry them in the butter till they are a good brown colour. Sprinkle over the flour and brown that too. Pour on the boiling stock and boil steadily till the onions are very soft, then rub through a sieve. If there is any fat on it remove it carefully, pour back into the saucepan, add the milk, pepper, and salt, and boil up. Just before serving put in a few drops of lemon juice. Send fried bread to table with it. PUMPKIN SOUP * 1 small Pumpkin--4d. * * 2 oz. Butter--2d. * * 1/2 pint of Milk--1d. * * 2 Onions, 1 Carrot * * 2 quarts of Water--1d. * * Total Cost--8d. * * Time--One Hour and a Half. * Peel and slice up the pumpkin, onions, and carrot, put them into a saucepan with half the butter, and sweat the vegetables in it for five minutes, then pour over the boiling water and boil until the vegetables are very soft. Rub through a sieve and return to the saucepan with the milk and some pepper and salt; stir until it boils up. Just before serving, stir in, in tiny pieces, the rest of the butter and a little lemon juice. VEGETABLE SOUP * 2 lbs. Mixed Vegetables--4d. * * 2 oz. Butter--2d. * * 1/4 lb Haricot Beans--1d. * * Peppercorns, Salt, and Sugar * * 4 quarts of Water--1/2d. * * Total Cost--7 1/2 d. * * Time--One Hour and a Half. * Take any vegetables that may be in season, such as carrots, turnips, leeks, onions, and celery, and slice them up; put them into a saucepan with the haricot beans and the butter, and turn them all about till the butter is all absorbed; sprinkle over them a teaspoonful each of salt and sugar, add the peppercorns and the water, and boil until the vegetables are very soft. Rub them through a sieve, return to the saucepan and make thoroughly hot, and it is ready to serve. SEMOLINA SOUP * 2 oz. Semolina--2d. * * 1/2 pint of Milk * * 3 pints Bone Stock * * Salt and Pepper--1d. * * Total Cost--3d. * * Time--One Hour. * If the stock has been made without vegetables, as it must often be in hot weather, boil an onion, carrot, fagot of herbs, and a dozen peppercorns in it for half an hour, then strain the stock and put it back in the saucepan. Sprinkle in the semolina and stir until it boils; simmer till the semolina thickens, then add the milk, pepper, and salt, and boil up. Pour into a warm tureen, and send fried bread to table with it. CARROT SOUP * 6 Carrots--2d. * * 1 oz. Butter--1d. * * Sugar, Salt, and Pepper * * 3 quarts Bone Stock--1/2d. * * Total Cost--3 1/2 d. * * Time--One Hour. * Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over a teaspoonful each of salt and sugar and a quarter of a teaspoonful of pepper; turn them about in butter for five minutes, pour over the boiling stock and boil for an our. Rub through a sieve, return to the saucepan and boil up, season to taste, and serve very hot. TOMATO SOUP * 1 doz. Tomatoes--4d. * * 1 oz. Butter--1d. * * 2 Onions, 1 Carrot * * 2 oz. Flour * * Salt and 1 teaspoonful Sugar * * 2 doz. Peppercorns * * 3 quarts Bone Stock--1 1/2d. * * Total Cost--6 1/2 d. * * Time--One Hour. * Slice up the onions and carrot, and fry them in the butter with the peppercorns and sugar. Sprinkle over the flour and mix well together. Cut up the tomatoes and put them in, then pour over the boiling stock and stir until it boils. Simmer slowly for an hour. Rub through a sieve, return to the saucepan and make thoroughly hot, pour into a warm tureen, and serve with fried bread. JERSEY SOUP * 2 quarts White Stock--6d. * * 1 pint Milk--2 1/2d. * * 1 oz. Sage * * 1 Leek * * 1 Fagot of Herbs * * 1 doz. White Peppercorn * * Salt--1 1/2d. *