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

* Pepper and Salt--1/2d. * * 1/4 lb. Ham or Bacon--2d. * * 3 Eggs * * 1/2 pint Stock--3d. * * Total Cost--1s. 11/2 d. * * Time--Three Hours * Put the meat into a saucepan with the rind of the lemon cut very thinly, pour in the stock and simmer very gently for three hours; if the bacon is not cooked put it in and stew it for the last half-hour, then take up the meat and ham, cut it off the bones, and put these back in the saucepan and let them boil quickly without the lid. Boil the eggs hard and cut them in slices and arrange in a plain mould or dish, then lay in the veal and ham, and season with pepper and salt. Strain and flavour the gravy, add the lemon juice, and pour it over the meat. Set aside until quite cold, then turn out. This is a very nice breakfast or luncheon dish. SWISS PATES * Cold Roast Veal, Fowl, or Lamb--6d. * * Half a Stale Loaf--1 1/2d. * * Sweet Herbs or Parsley--1d. * * 1 Egg--1d. * * 1 gill Melted Butter * * Pepper and Salt * * Hot Fat--1d. * * Total Cost--101/2 d. * * Time--5 Minutes. * Mince the meat very finely, season with any forcemeat that may be left, or else some grated lemon peel, parsley and sweet herbs, pepper and salt. Make one gill of melted butter by recipe given elsewhere, stir in the meat and let it simmer for a few minutes; cut some slices of bread about an inch and a half thick, stamp them out with a round cutter about two inches across. Remove the centre for about half way through with a smaller cutter, brush them over with a raw egg beaten up, and cover them with fine crumbs. Fry in hot fat till a good colour, drain away the fat from them on kitchen paper. Fill these with the mince, garnish with sprigs of parsley, and serve. DEVILLED MEAT * 1 teaspoonful Mustard * * 1 teaspoonful Worcester Sauce * * 2 teaspoonful Vinegar * * 1/2 oz. Butter * * 1 teaspoonful Oil * * 1 teaspoonful Lemon Juice * * 1/2 teaspoonful Curry Powder--2 1/2d. * * Mashed Potatoes * * 1/2 gill Gravy * * Slices of Cold Meat--1d. * * Total Cost--31/2 d. * * Time--10 Minutes * Put the mustard, made with vinegar instead of water, into a basin; add gradually the oil and butter, curry powder, sauce, vinegar, and lemon juice, and mix very thoroughly, then pour in the gravy. Cut some slices of underdone meat and lay them in a pie dish, pour over the mixture, cover with a plate, and stand in a hot oven for ten minutes; stir frequently. Serve with mashed potatoes. JUGGED RABBITS * 2 Rabbits--1s. * * 1/2 lb. Pickled Pork--3d. * * 1 Onion * * 1 fagot of Herbs--1/2d. * * 1 pint Gravy * * 1/2 oz. Flour * * 1 tablespoonful Red Currant Jelly--1d. * * Total Cost--1s. 41/2 d. * * Time--Two Hours * Wash and joint up the rabbits and cut the pork into slices; lay some of the pork over the bottom of a baking jar, and on this some joints of rabbit; continue in layers until all the meat is in, then put in the onion, sliced up, the fagot of herbs, and a few peppercorns. Cover down closely, stand in a moderate oven, and cook for two hours. Take up the meat and arrange nicely on a hot dish, strain the gravy into a saucepan, thicken with the flour, and when it boils stir in the jelly. Flavour to taste, pour it over the rabbits, and serve. BREAKFAST DISH OF BEEF * Slices of Cold Roast Beef (underdone)--4d. * * 1/2 gill Melted Butter Sauce--1/2d. * * 1/2 gill Gravy or Water * * Salt and Pepper * * 1 tablespoonful Walnut Ketchup or Vinegar--1/2d. * * 1 tablespoonful Red Currant Jelly--1d. * * Total Cost--6d. * * Time--Half an Hour * Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and pour over them. Cover down closely and stand the saucepan in a larger one, half full of boiling water, and steam for half an hour. Put the meat into a dish and pour the sauce over it. SOUBISE CUTLETS * 1 lbs. Neck Chops--5d. * * 1 1/2 oz. Butter--1 1/2d. * * 1 oz. Flour * * 3 Onions * * 1 gill Milk * * Pepper, Salt, and Lemon Juice--1d. * * Total Cost--71/2 d. * * Time--20 Minutes * Trim off the cutlets, lay them in a tin dish, cover with buttered paper, and bake in the oven from fifteen to twenty minutes, according to thickness, turning once while cooking. Peel the onions, put them into cold water, bring to the boil, throw away the water. Put them on again in cold water and boil until rather soft, then strain all the water away, put in the butter, let it get quite hot, then cover down and finish cooking the onions in this, but do not brown them. Stir in the flour and pour over the milk, stir until it boils, let it boil two or three minutes, then rub through a sieve; season with salt, pepper, and lemon juice. Dish the cutlets in a circle, pour away some of the fat, and rinse the tin with a spoonful of gravy. Pour this round the dish and put the soubise sauce in the centre. Serve hot. ROMAN RAGOUT * 1 1/2 lbs. Gravy Beef--4d. * * 2 oz. Fat Bacon--1 1/2d. * * 2 oz. Onion--1/2d. * * 1 pint Milk * * 3 Tomatoes * * 1/2 pint Gravy * * 1 1/2 oz. Semolina * * 1 oz. Dry Cheese--6d. * * Total Cost--1s. * * Time--Three Hours * Mince the onion and bacon very fine indeed, put them into a saucepan and fry a good brown, then add half the gravy, and stir until a sort of half glaze. Rub the tomatoes through a sieve and stir them in with the rest of the gravy, bring to the boil. Cut the meat into strips and put it in with a little salt and pepper, and simmer very gently for about three hours. While it is cooking put the milk on to boil, mix the semolina with a little cold milk, and stir it in; cook it until the spoon will come out quite clean, then turn it on to a dish till cold. Cut it into squares and lay some in a deep dish, sprinkle with grated cheese, then more semolina and more cheese. Pour over this some of the gravy in which the meat is cooking, and put it in the oven to get hot. Dish up the meat and pour the sauce over it. Send the two dishes to table together, quite hot. MUTTON OR HAM BONE AND POTATOES * 1 Bone of Mutton or Ham * * 1 Onion * * 1 oz. Butter * * 1 oz. Flour * * 1/2 pint Water or Stock--1 1/2d. * * 1 lb. Potatoes--1d. * * Total Cost--21/2 d. * * Time--One Hour. * Put the butter into a saucepan, and when it is hot put in the flour; mix together smoothly, pour in the water of stock, and stir until it boils. Joint up a mutton or ham bone and lay it in; if it is mutton, add a little salt. Bring it to the boil, put in the onion whole stuck with two cloves, and simmer for half an hour or longer; then peel the potatoes, cut them in half and put them in, and cook until they are soft. Take out the bones and place on a dish, put the potatoes round, and pour the sauce over. This is a very homely dish, but a very savoury and economical one. A little meat goes a long way, and it is nourishing, too, as all the goodness of the bone and potatoes is in the stew. VEAL IN WHITE SAUCE * 2 lbs. Neck of Veal--10d. * * 2 oz. Butter--1 1/2d. * * 1 oz. Flour * * Salt and Pepper * * 1 Egg--1d. * * 3/4 pint Milk--2d. * * 1 Onion * * 1 fagot of Herbs * * 1 dozen Peppercorns * * Lemon Juice--1d. * * Total Cost--1s. 31/2 d. * * Time--One Hour and a Half. * Put the butter into a saucepan, and when it is melted stir in the flour and cook well, but do not brown. Boil the onion, herbs, and peppercorns in the milk, strain them out, pour the milk over the butter and flour, and stir till it boils. Cut the meat into cutlets, lay them in and simmer very gently till the meat is tender, then take it up and arrange nicely on a dish. Beat up an egg with a drop or two of lemon juice and a spoonful of gravy or milk. Pour into the sauce in which the meat was cooked, and stir briskly over the fire until it thickens; strain over the meat, and serve. A few very small fat rashers of bacon rolled up and fried are a great improvement to this dish. CHAPTER XX. FIFTY RECIPES FOR VEGETABLES TOMATOES STUFFED * 6 Tomatoes--2d. * * 1/4 lb. Veal Forcemeat--2d. * * 1 oz. Cheese--1 1/2d. * * 6 pieces Fried Bread--1/2d. * * Total Cost--6d. * * Time--10 Minutes * Choose tomatoes of a good colour, and all about the same size; scoop out the centre. Grate up the cheese and mix it with the forcemeat, put this into the tomatoes; place on a buttered tin, and bake in the oven for ten minutes. Put each tomato on to a round of fried bread, and serve. POTATOES IN WHITE SAUCE * 1 lb. Potatoes--1d. * * 1/2 pint White Sauce * * Salt and Pepper--2d. * * Total Cost--3d. * * Time--Half an Hour * Peel and slice the potatoes, put them in water seasoned with salt, and boil for five minutes; strain off the water, make some white sauce by directions given elsewhere. Lay in the potatoes and simmer gently till they are soft, but not broken; place them on a hot dish and pour the sauce over. TO BOIL POTATOES To boil potatoes properly much care and judgement are required. They should be peeled thinly, and well washed in cold water, but not soaked; put them into a saucepan and kept for this vegetable only. Just cover them with cold water seasoned with salt, and bring to a boil. Then simmer very gently for about twenty minutes; test them with a fork, and if soft, strain off the water and toss them in a saucepan over the fire until they are dry. Some potatoes will not bear boiling as long as this, but begin to break soon after they boil up. When this is the case, pour off nearly all the water, leaving only one inch at the bottom of the saucepan. Cook the potatoes slowly in this and then strain off and dry. Potatoes that are very troublesome to boil often steam well; they must be allowed from an hour to one hour and a half, according to the quantity of water over which they are cooking. TO BOIL NEW POTATOES New potatoes may be either scraped while raw, or peeled after boiling; they are a better flavour if cooked in their skins. In either case they should be well washed in cold water, plunged into boiling water seasoned with salt and a sprig of mint, and boiled quickly until a fork will go through easily; then strain off the water, dry, and serve. TO BOIL CABBAGE The outer leaves of the cabbage should be removed, then cut it into quarters and cut out the salt; wash it well in salt and water, and leave in the water for half-an-hour. Then put it into a colander and shake all the water from it. Place on the fire a large saucepan of water, and when it boils, put in two teaspoonsful of salt and a quarter of a teaspoonful of carbonate of soda. Put in the cabbage and cover down till it boils up; then remove the lid and boil very quickly, pressing it down into the water from time to time. It will be done in from fifteen to twenty minutes; try it with a fork, and if soft turn into a colander, and very carefully press all the water from it. Slip into a vegetable dish and cut into neat pieces. TO BOIL GREEN PEAS Shell the peas and wash them well; just cover them with cold water, season it with a little salt, sugar, and mint. Bring quickly to the boil and cook for about twenty minutes. When soft, but not broken, strain off the water and put them into a vegetable dish. TO BOIL FRENCH BEANS Slice up the beans and wash in cold water, put them into plenty of boiling water, seasoned with salt and a quarter of a teaspoonful of carbonate of soda; boil quickly without the lid for about ten minutes or a quarter of an hour. When soft, strain off and shake the water out thoroughly; put into a hot dish, and serve plainly or with melted butter. TO BOIL CAULIFLOWERS Soak the cauliflowers in plenty of salt and water, with the flower downwards, then cook, in plenty of boiling water seasoned with salt, putting the flower to the bottom of the saucepan. Keep uncovered all the time of cooking; take up with a slice and strain in a colander. Turn carefully into a vegetable dish, and serve with or without sauce. VEGETABLE MARROW * 1 Marrow--3d. * * 1/2 pint White Sauce * * Salt--2d. * * Total Cost--5d. * * Time--15 Minutes * Peel the marrow, take out the seeds, and cut it into small pieces; put into boiling water nicely seasoned with salt, and boil gently for about fifteen minutes. Take up with a slice and strain in a colander, place in a hot dish, and pour over the sauce. BEETROOT IN SAUCE * 3 Beetroots--2d. * * 1/2 pint White Sauce--2d. * * Total Cost--4d. * * Time--Two Hours * Wash the beetroots, but do not cut them; put them in cold water, and boil till they feel soft if pressed--the time depends upon the size; then take them up, peel and slice them. Make the sauce by directions given elsewhere. Put in the beetroot and simmer for about half an hour; dish the beets and pour the sauce over. It should be of a bright red colour. STEWED CABBAGE * 1 Cabbage--3d. * * Salt and Pepper * * 1 oz. Butter--1d. * * Total Cost--4d. * * Time--25 Minutes * Boil the cabbage as directed, and squeeze very dry; melt the butter in a saucepan, season with pepper, salt, and a drop or two of lemon juice. Put in the cabbage and cook in the butter for ten minutes, stirring frequently; arrange neatly in a hot dish, and serve. BAKED TOMATOES * 1 doz. Tomatoes--4d. * * 1 oz. Bread Crumbs--1/2d. * * 1 oz. Butter * * 1/2 teaspoonful Mustard--1d. * * Total Cost--51/2 d. * * Time--15 Minutes * Slice up the tomatoes, spread with a very little made mustard. Season some brown bread crumbs with pepper and salt, and sprinkle the slices well. Put into a buttered dish and bake till soft. Serve hot. CURRIED TOMATOES * 1 doz. Tomatoes--4d. * * 1 1/2 oz. Butter--1d. * * 1 gill Milk--1d. * * 1/2 oz. Flour * * 1/2 lb. Rice--1 1/2d. * * 1 Apple * * 1 Onion * * 1 dessertspoonful Curry Powder * * Salt--2d. * * Total Cost--91/2 d. * * Time--Half an Hour * Mince the onion and apple finely, and fry in the batter till a good colour; sprinkle over it the curry power and flour, and mix well. Pour in the milk and stir until it boils; slice the tomatoes and put them in and simmer very gently for half an hour. Season with salt, dish carefully and serve either in a border of rice, or with rice moulds on a separate dish. CURRIED VEGETABLES Take any vegetables in season, such as potatoes, peas, carrots, beans, and cauliflowers, very young vegetables are the best, and if there are any cold ones in the larder they will do as well as fresh. Slice up the potatoes and branch the cauliflowers, and, if they are not been boiled before, boil them in water seasoned with a little salt and sugar, for ten minutes, and strain off the water. Put one ounce or more of butter into a saucepan according to the quantity of vegetables, and when hot stir in half an ounce of flour, and the same of curry powder. Pour in half a pint of milk and stir till it boils. Then put in the vegetables and simmer very gently for about half an hour. They should not be broken, but quite soft, and all the liquor absorbed. Pile in a hot dish and serve with boiled rice. BEETROOT AND ONION STEW * 3 Beetroots--2d. * * 3 Onions--1d. * * 1 1/2 oz. Butter * * 1 teaspoonful Sugar * * 1/2 teaspoonful Salt--1 1/2d. * * 1/2 pint Milk--1d. * * 1 tablespoonful Vinegar * * 1/2 oz. Flour--1/2d. * * Mashed Potatoes--1 1/2d. * * Total Cost--71/2 d. * * Time--One Hour * Boil the beetroots by directions given and slice them up; peel and slice up the onions and fry in the butter, but do not let them brown. Stir in the flour and the milk and bring to the boil, and when it has boiled a few minutes stir in gradually the vinegar, salt, and sugar, then the beetroot. Simmer slowly for one hour; make a border of the potatoes on a hot dish, garnish with sprigs of parsley. Put the beetroot and onion in the centre, and serve hot. SAUTE OF TURNIPS * 6 Turnips--1 1/2d. * * 1 oz. Butter * * 1 gill Stock * * 1 teaspoonful Sugar * * 1 teaspoonful Salt--1d. * * Total Cost--21/2 d. * * Time--Half an Hour * Peel the turnips and cut them into pieces like the quarter of an orange; put them into a small stewpan with the butter, sprinkle over them the sugar and salt, and stir about till quite brown. Pour on the stock, bring it to the boil, and simmer till soft but not broken. Dish the turnips, season the gravy with salt and a few drops of lemon juice, pour over, and serve. CARROTS IN BUTTER * 4 Carrots--1 1/2d. * * 1 oz. Butter * * 1 teaspoonful Parsley * * Pinch of Salt and Sugar--1d. * * Total Cost--21/2 d. * * Time--One Hour * Scrape the carrots and slice them up, put them into boiling water seasoned with salt and sugar, and boil for ten minutes. Strain off the water. Put the butter into a small saucepan, and when it is hot stir in the parsley and a few drops of lemon juice. Toss the carrots in this until they are thoroughly hot, then cover down and cook slowly till soft. Dish and pour over the butter in which they were cooked. PARSNIPS AND PARSLEY BUTTER * 4 or 5 Parsnips * * 1/2 oz. Flour * * 1 teaspoonful Parsley--2d. * * 1 oz. Butter * * 1 gill Milk * * Pepper and Salt--2d. * * Total Cost--4d. * * Time--One Hour * Scrape and cut up the parsnips (or cold ones will do). If raw, boil them in water seasoned with salt for three-quarters of an hour. Make the butter, flour, and milk into a sauce by directions given, and season nicely. Stir in the parsley, put in the parsnips, bring to the boil and simmer for ten minutes. Arrange them on a hot dish, pour the sauce over, and serve. PARSNIPS FRIED Cold boiled parsnips make a delicious breakfast dish if sliced up and fried either in bacon fat, dripping, or butter. Pile high on a dish and serve very hot. POTATO BALLS * 1 lb. Cold Boiled Potatoes * * Bread Crumbs--1d. * * 2 Eggs * * 1 oz. Butter * * Hot Fat--3d. * * Total Cost--4d. * * Time--5 Minutes. * Rub the potatoes through a sieve or mash them smoothly. Put the butter into a saucepan, and, when melted, season with pepper and salt; put in the potatoes and turn them about till hot through. Drop in the egg and mix into a paste, turn on to a plate to cool, and roll into balls. Beat up an egg and brush over the balls, cover well with crumbs, and fry in hot fat. The yolks of eggs will do for this dish if the whites are wanted for other purposes. HARICOT BEANS Soak the haricots over night, if possible; if not, at least for two or three hours. Put them on in plenty of cold water seasoned with salt and an onion, and boil them steadily for three hours. Strain the water off, put them into a vegetable dish, and pour over them some parsley butter sauce. Haricot beans are the most nutritious of all pulse foods, and are a particularly good food for people who work in the open air. They are very nice eaten alone or served with meat. They make an exceedingly delicious dish if boiled for two hours and then put into a nice brown gravy and simmered for about an hour. Serve in the gravy with roast mutton. POTATO AND TOMATO PIE * 6 Tomatoes--2d. * * 6 Potatoes--1d. * * 1/2 lb. Short Pastry * * Dripping * * 1 teaspoonful Parsley * * 1 1/2 teaspoonful Sweet Herbs * * Salt and Pepper--1 1/2d. * * Total Cost--4 1/2 d. * * Time--One Hour * Peel and slice up the potatoes and tomatoes; lay them alternatively in a pie dish and sprinkle over them some parsley, herbs, salt, and pepper. When the dish is full, cover with a short pastry and bake for one hour; serve hot. CAULIFLOWERS AND TOMATOES * 2 Cauliflowers--4d. * * 1/2 pint Tomato Sauce--1d. * * Total Cost--5d. * * Time--20 Minutes * Boil the cauliflowers and make the sauce by directions given elsewhere. Dish the cauliflowers carefully and pour over them the sauce, leaving just the centre of the flowers clear. Put into the oven for five minutes, and serve. STEWED CELERY * 3 heads of Celery--3d. * * 1 oz. Butter--1d. * * 1/2 gill Milk * * 1 oz. Flour * * Pepper and Salt--1d. * * Total Cost--5d. * * Time--Half an Hour * Take only the white and best part of celery for this dish, pull it to pieces, wash well in salt and water, and tie in a bundle. Put it into boiling water seasoned with salt, and boil for about half an hour, or