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

until the fork will go through easily. Take half a pint of the water in which it was boiled and mix it with the milk; make a sauce with this and the butter and flour by directions given for sauces. Dish the celery and pour the sauce over. This is an excellent food for anyone suffering from, or subject to, rheumatism or gout. Celery is also very nice stewed in broth or gravy and thickened with a little butter and flour. LETTUCE STEWED * 4 Lettuces--3d. * * 1 oz. Butter * * Nutmeg * * Pepper and Salt--1d. * * Total Cost--4d. * * Time--Half an Hour * Wash the lettuces very thoroughly and lay them in salt and water for half an hour. Plunge them into plenty of boiling water seasoned with salt and a quarter of a teaspoonful of carbonate of soda. Boil quickly without the lid from fifteen to twenty minutes, take up and squeeze all the water from them. Chop them up and put into a saucepan with some butter, nutmeg, pepper and salt, and a few drops of lemon juice; stir them about and cook for about five minutes. Turn into a hot dish and serve. BAKED ONIONS * 2 lbs. Onion--2d. * * 1/2 pint Thick Gravy * * 1/2 pint Water * * Pepper and Salt--1d. * * Total Cost--3d. * * Time--One Hour. * Peel the onions, put them on in cold water, and bring to the boil. Strain the water off, butter a baking dish, put in the onions, pour in the water, cover with a plate, and stand in a moderate oven. Stew until soft, place in a hot dish and pour over them, either a nice gravy thickened with a little butter and flour, or some plain melted butter. Serve hot. CASSOLETTES OF VEGETABLES Peel some turnips and scoop out the centre; boil them in salt and water till soft, but quite whole. If there are any cold vegetables in the larder, such as beans, peas, carrots, and parsnips, make them hot; if not, cut some into small pieces and boil separately. Stir them into any cold sauce that may be left, or toss them in a little butter. Fill the turnip cups with these, arranging them on a dish, alternately red and green. Serve hot. VEGETABLE MARROW STUFFED * 1 Vegetable Marrow--3d. * * 1/4 lb. Veal Forcemeat--2d. * * 1/2 pint Melted Butter Sauce--1 1/2d. * * Total Cost--61/2 d. * * Time--Half an Hour * Peel a marrow and cut it in half length-ways. Prepare some veal forcemeat by recipe given elsewhere, and make it hot in a saucepan. Remove the seeds from the marrow and put in their place the forcemeat; put the pieces together and bind round with tape. Have ready a fish kettle full of boiling water seasoned with salt; lay the marrow on the drainer and plunge into the water; boil gently for about twenty-five minutes. Slip the marrow carefully into a dish and pour over some melted butter sauce. LYONNAISE POTATOES * 1 lb. Potatoes--1d. * * 1/2 pint Onion Sauce--2d. * * Total Cost--3d. * * Time--Half an Hour * Peel and boil the potatoes in the usual way, slice them up and put them into a hot dish; make some rather thin onion sauce by directions given elsewhere, season with a few drops of lemon juice, and pour over the potatoes; serve hot. POTATOES SAUTE Cut up any cold potatoes that may be left into strips, not too thin, put some dripping into a frying pan, and when very hot put in the potatoes and fry them a pale colour. Place them on a hot dish; melt one ounce of butter in a saucepan; season with lemon juice, parsley, pepper, and salt. Pour this over the potatoes, and serve very hot. COLCANNON Take any remains of cold boiled cabbage and potatoes, and cut them into small pieces, season with pepper and salt. Put a small piece of butter into a frying pan; put in the vegetables and fry them until they are thoroughly hot through and well mixed. Turn them on to a hot dish, make into a neat pile, and serve. BAKED VEGETABLE MARROW * 1 Vegetable Marrow * * 1/2 pint Gravy * * 1 oz. Dripping * * Total Cost--3d. * * Time--One Hour * Peel the marrow and cut into pieces, remove the seeds, put on to a baking sheet with some beef dripping, and bake till soft and rather brown. Thicken a little gravy with some flour, and season and flavour it nicely; dish the marrow and pour this sauce over. STEWED LEEKS * 1 bunch Leeks * * 1/2 pint Stock--2d. * * Pepper and Salt * * 1/2 oz. Butter * * 1/2 oz. Flour * * Lemon Juice--1/2d. * * Total Cost--2 1/2 d. * * Time--One Hour * Cut off the roots and green tops of the leeks and wash well. Put them into a saucepan with the stock and stew very gently till soft; take them up and put on to a hot dish. Put the butter into a saucepan, and when it is dissolved stir in the flour, mix well, and strain in the stock. Stir until it boils. Season with some pepper, salt, and a few drops of lemon juice. Pour over the leeks, and serve. POTATOES A LA MAITRE D'HOTEL * Cold Potatoes--1d. * * 1/2 pint Maitre d'Hotel Sauce--1 1/2d. * * Total Cost--21/2 d. * * Time--5 Minutes * Make the sauce by recipe given elsewhere, flavour nicely with lemon juice, pepper, and salt. Slice up the potatoes, and put them into it; simmer for five minutes, dish, and serve. LENTILS, TO BOIL Wash the lentils well in cold water, cover them with cold water seasoned with salt, and boil for one hour and a half. Strain all the water off, put them into a hot dish with about half an ounce of butter, and serve. CURRIED LENTILS Any cold lentils left make a very nice breakfast dish if they are curried. If there should be any curry gravy left, put them into that and simmer for half an hour; serve with boiled rice. If there is no curry sauce, make a little by a recipe given elsewhere. STEWED BEETROOT AND MASHED POTATOES * 1 bunch Beetroot--2d. * * 2 Onions--1/2d. * * 1 oz. Flour * * Mashed Potatoes * * Pepper and Salt * * 1 1/2 oz. Butter * * 1/2 pint Milk * * 1 dessertspoonful Vinegar--3d. * * Total Cost--51/2 d. * * Time--Half an Hour. * Peel and cut the onions into dice, put them into a frying-pan with the butter, and fry, but do not let them brown; sprinkle in the flour, pour in the milk, and stir until it boils. Season with salt, pepper, and vinegar. Boil the beetroot carefully, and when cold, peel and slice up. Put it into the sauce and simmer for half an hour. Make the mashed potatoes into a border on a hot dish, and put the beetroot in the centre; boil up the sauce, pour it over, and serve. CAULIFLOWERS AU GRATIN * 1 Cauliflower--4d. * * 1/2 pint White Sauce--1 1/2d. * * 2 oz. Dry Grated Cheese * * Pepper and Salt--1/2d. * * Total Cost--6d. * * Time--15 Minutes. * Boil the cauliflower and make the sauce by directions already given. Put the cauliflower into a dish in which it can be served, put half the cheese into the white sauce, season with pepper and salt, make it hot and pour over. Sprinkle the rest of the cheese on the top, and put into the oven till quite brown; it is then ready to serve. NEW POTATOES SAUTE * 1 lb. New Potatoes--1d. * * 1 oz. Butter--1d. * * Pepper and Salt * * 1 teaspoonful Parsley * * Lemon Juice--1/2d. * * Total Cost--21/2 d. * * Time--Half an Hour. * Wash the potatoes and put them into boiling salt and water, and boil for ten minutes. Take up, peel and cut them in half. Melt the butter in a saucepan, and when quite hot, put in the potatoes and toss over the fire. Sprinkle over the parsley, pepper, salt, and a few drops of lemon juice; cover down and cook gently till the potatoes are soft but not broken. Put into a hot dish and serve. POTATO PUFF * 1/2 lb. Cold Potatoes--1d. * * 2 Eggs--2d. * * 1 oz. Butter * * 1 gill Milk--1d. * * Total Cost--4d. * * Time--Half an Hour * Mash the potatoes, beat the butter to a cream, then beat in the eggs, pepper, salt, and milk. Stir up the potatoes, pour into a buttered pie-dish, and bake for about half an hour. Serve hot. POTATOES STUFFED * 6 Large Potatoes--2d. * * 1/4 lb. Cold Meat--1/2d. * * 1/2 gill Gravy or Sauce * * Pepper, Salt, and Parsley--1/2d. * * Total Cost--3d. * * Time--One Hour and a Half. * Wash and scrub the potatoes, and bake them in the oven till quite done. Cut them in half so that they will stand nicely. Scoop out the inside, and mix the potato meal with some butter, pepper, and salt. Make a little savoury meat by directions given for mince, and nearly fill the potato skins with this. Put some of the potato on top, making it look as rough and rocky as possible. Stand in the oven till quite hot, and serve. HARICOT BEANS AND BACON * 1 pint Haricot Beans--2d. * * 1 teaspoonful Parsley * * 1/2 lb. Bacon * * Pepper and Salt--5d. * * Total Cost--7d. * * Time--Two Hours. * Soak the haricot beans and boil them by directions already given. Rub them through a wire sieve. The bacon should be in thin rashers and very fat. Cook it carefully in a small clean frying-pan, and as the fat runs from it, pour it on the beans. Mash them up with this and a little pepper and salt, and put them into a hot dish. Sprinkle over with parsley and lay the bacon rashers on top. Serve hot. ARTICHOKES, TO BOIL * 2 lbs. Artichokes--4d. * * 1/2 pint White Sauce--1 1/2d. * * Total Cost--51/2 d. * * Time--One Hour * Wash and peel the artichokes and put them into some water; add a teaspoonful of vinegar and leave them for half an hour. Drain the water all away and put them into a saucepan, cover with cold water; add one gill of milk and some salt. Bring to the boil and cook slowly for about an hour. Take half a pint of the liquor in which the artichokes were boiled, and make a sauce; dish them and pour this over. IMITATION SPINACH Take the very young green shoots of the pumpkin plant. Wash them well and put them into a large saucepan, with a very little water seasoned with salt and a pinch of carbonate of soda; keep pressing them down into the water and boil till soft. Turn into a colander and squeeze very dry, put into a saucepan with one ounce of butter, pepper, salt, and a few drops of lemon juice. Stir about till thoroughly hot through, dish neatly, and serve. BANANAS STEWED * 1 doz. Green Bananas--3d. * * Lemon Juice * * 1/2 pint Brown Sauce * * Pepper and Salt--2d. * * Total Cost--5d. * * Time--Half an Hour. * Peel the bananas and put them in boiling water to which a few drops of lemon juice have been added; boil them for half an hour, or until soft. Make sauce by directions already given, flavour with lemon juice, pepper, and salt. Strain all the water from the bananas, dish, and pour over the sauce POTATO CHIPS To fry potatoes successfully, two things must be carefully attended to. First of all dry the potatoes thoroughly, and then have very hot fat. Peel the potatoes and dry them in a cloth. Cut into any shape--slices, strips, quarters, &c.--and dry again. Have a good quantity of very hot fat ready, put the chips into a frying basket, and plunge into the fat. Fry quickly, and directly they are brown enough they are done. Throw them on to some kitchen paper to drain off the fat. Pile high on a dish, sprinkle with salt, and serve very hot. ITALIAN CABBAGE * 1 Cabbage--2d. * * 1 oz. Butter--1d. * * 2 oz. Dry Cheese * * 1 spoonful Flour * * Pepper and Salt--1d. * * Total Cost--4d. * * Time--15 Minutes. * Boil the cabbage by directions given, strain away the water and press it very dry. Put the butter into a saucepan, and when it is dissolved, chop up the cabbage and put a layer at the bottom of the saucepan. Sprinkle over some grated cheese, pepper, and salt, then more cabbage and cheese, until all are used up. Simmer gently for fifteen minutes, slip it on to a hot dish, and serve. SAVOURY POTATOES * 5 or 6 Large Potatoes--1 1/2d. * * 2 oz. Cheese--1d. * * 1 spoonful of Milk * * 1 Egg * * Pepper and Salt--1d. * * Total Cost--31/2 d. * * Time--Two Hours. * Scrub the potatoes and bake them in the oven. Cut off the end, scoop out all the meal; grate up some dry pieces of cheese, beat it into the potatoes with the yolk of the egg, and some seasoning. Whip the white till stiff and stir lightly in; fill the potatoes with this mixture. Lay in a baking sheet and bake for about twenty minutes. Garnish with parsley, and serve. CAULIFLOWER FRITTERS * Cold Cauliflower * * Frying Batter * * Hot Fat * * Total Cost--1 1/2 d. * * Time--5 Minutes. * Take any cold cauliflower that may be left, divide it into branches. Make the frying batter by directions given. Dip the pieces of cauliflower into it, and put into very hot fat. Fry a good colour and pile high on a dish. Garnish with fried parsley and serve very hot. FRIED TOMATOES * 1 doz. Tomatoes--4d. * * 1 gill Milk * * 1 oz. Butter * * Pepper and Salt--1 1/2d. * * Total Cost--51/2 d. * * Time--10 Minutes. * Slice up the tomatoes, mix a spoonful of flour with some pepper and salt; dip in the slices and fry quickly, pile on a dish. Pour the milk into the pan in which they were fried, stir until it boils, and pour over. Garnish with fried bread and serve hot. CHAPTER XXI. FIFTY RECIPES FOR SALADS AND SAUCES CURRY SAUCE * 1 Onion * * 1 Apple * * 1/2 oz. Flour * * Lemon Juice * * Salt--1d * * 1/2 oz. Curry Powder * * 1 oz. Butter or Dripping * * 1 pint Gravy--1d * * Total Cost--2d. * * Time--Half an Hour. * Peel and chop up the apple and onion. Put the butter or dripping into a saucepan, and when it is melted put in the apple and onion, and fry for a few minutes; sprinkle over the curry powder and the flour. Pour over the gravy and stir until it boils. Simmer for half an hour, then strain, flavour with lemon juice and salt, boil up, and it is ready. If this sauce is for fish, use milk or fish stock instead of gravy. MAITRE D'HOTEL SAUCE * 1/2 pint Milk--1d. * * 1 oz. Butter--1d. * * Lemon Juice * * 1/2 oz. Flour * * 1 teaspoonful Parsley * * Pepper and Salt.--1d. * * Total Cost--3d. * * Time--5 Minutes. * Put the butter into a small saucepan, and when it is melted stir in the flour, and mix smoothly; pour in the milk and stir until it boils. Take the saucepan from the fire, add a few drops of lemon juice, a pinch of pepper and salt to taste, last of all the parsley. It is then ready to serve. ONION SAUCE * 3 Small Onions--1/2d. * * 1 oz. Butter--1d. * * Lemon Juice * * 1/2 pint Milk * * 1 oz. Bread Crumbs * * Pepper and Salt--1 1/2d. * * Total Cost--3d. * * Time--5 Minutes. * Peel the onions, put them into cold water, and let them boil for a minute. Strain away the water, cover again with cold water, boil up and cook till soft; take out the water, chop small. Put the butter and milk into a saucepan, and when it boils put in the bread crumbs and onions. Cook slowly for five minutes, season with pepper, salt, and a few drops of lemon juice, and it is ready to serve. CREAM TOAST * 4 Slices Toast--1d. * * Pepper and Salt * * 1/2 pint White Sauce--2d. * * Total Cost--3d. * * Time--5 Minutes. * Make the toast and lay it in a dish. Make the sauce by directions given for white sauce. Season with pepper and salt, and pour over it; serve hot. If a richer dish is desired, a little butter may be put on the toast. JAM SAUCE * 1 tablespoonful Jam--1d. * * 1/2 pint Water * * 1 oz. Sugar * * 1 teaspoonful Cornflour * * 1/2 Lemon--1d. * * Total Cost--2d. * * Time--5 Minutes. * Put the water, jam, lemon juice, and sugar into a small saucepan and boil it for five minutes. Mix the cornflour with a little cold water and pour it in; stir till it boils up. Strain the jam out, and it is ready to serve; a few drops of cochineal improve the colour. TO CLARIFY DRIPPING When the joint is served pour the dripping into a basin and stand away till cold; then cut it out of the basin. The gravy that will be found at the bottom is an excellent addition to hash or mince. Cut the dripping into small pieces and pour over it sufficient boiling water to dissolve it. Stir it well and leave till it is a solid cake of fat. Cut it off the water, scrape the impurities from the bottom, and it will be ready for use. TO CLARIFY FAT The fat from meat not required in dressing it, and the ends of chops, &c., make excellent shortening for pies and cakes. Cut it into small pieces and put it into an old saucepan with about one quart of water. Boil until all the water is evaporated; the fat will then begin to boil. Strain this melted fat into a basin, and continue to do so until all the fat is extracted. This is a good substitute for butter and lard. MELTED BUTTER SAUCE * 1/2 pint Water * * 1 oz. Butter * * 1/2 oz. Flour * * Salt * * Total Cost--1 1/2 d. * * Time--5 Minutes. * Put half the butter into a small saucepan, and when it is dissolved stir in the flour and mix smoothly; pour in the cold water and stir until it boils. Take the saucepan from the fire, stir in the rest of the butter in small pieces, and some salt, it is then ready to serve. TO BOIL RICE Wash the rice well in two or three waters; have a large saucepan on the fire full of boiling water seasoned with salt. Throw in the rice and boil very quickly for five or six minutes. Take up a grain, and if it feels quite soft it is done; if not, boil another minute. Strain off the water and pour over it some clean hot water to separate the grains. If required immediately, put it back in the saucepan and toss over the fire till dry. If not, spread it on a sieve or dish and dry on the stove, covered with a cloth, or in the oven with the door open. TO FRY PARSLEY The top or flower of parsley only should be used for frying. Pick it carefully and rub well in a damp cloth, and then in a dry cloth. Put into a frying basket and plunge into the fat when the fish, or whatever it is to be served with, has been fried; leave it in not more than one minute. Turn it on to some kitchen paper and stand for a minute on the stove to dry; it is then ready. FRYING BATTER * 1/4 lb. Flour--1/2d. * * 1/2 gill Tepid Water * * White of Egg * * 1 dessertspoonful Oil--1d. * * Total Cost--11/2 d. * * Time--5 Minutes. * Sift the flour into a basin, pour over it the oil, then the water, and beat into a smooth batter; stand away for an hour, if possible in a cool place. Whip the white of the egg to a stiff froth, and stir it in, and it is ready to use. This batter is useful for fritters and many dishes both sweet and savoury. TOMATO SAUCE * 6 Tomatoes--2d. * * 1 oz. Butter--1d. * * 1 1/2 oz. Flour * * 1/2 spoonful Sugar * * 1/2 spoonful Salt--1/2d. * * Total Cost--31/2 d. * * Time--5 Minutes. * If the tomatoes are ripe they need not be cooked; but if at all hard, boil them for five minutes. Then slice up and rub through a sieve. Put the butter into a small saucepan, and when it is dissolved stir in the flour and sugar; then pour in the tomato juice and stir until it boils; season with salt to taste. This is tomato sauce pure and simple; but it is often made with half stock and half tomato juice; it is suitable for chops, steaks, &c. If made thicker it is called a puree, and is served with braised and dressed meats. WHITE SAUCE * 1/2 pint Milk--1d. * * 1 oz. Butter--1d. * * 1/2 oz. Flour * * Salt and Pepper--1/2d. * * Total Cost--2 1/2 d. * * Time Minutes. * Put the butter into a small saucepan, and when it is dissolved put in the flour; mix well and pour on the cold milk and stir till it boils. Let it boil for two minutes and it is ready. It may be served either as a sweet or savoury sauce, putting either sugar or pepper and salt, as required. BROWN GRAVY Brown gravy can be made from any kind of stock. If the stock is good, put it into a saucepan and thicken every pint with 1 oz of flour. If the stock is not very good, boil some vegetables in it with any trimmings of meat and poultry available, and thicken with butter and flour; a few drops of lemon juice will bring up the flavour. It should be of a rich brown colour. It can be coloured with a little sugar burnt in a spoon, or with a few drops of caramel, a recipe for which will be found elsewhere. BROWN SAUCE * 1 pint Stock * * 1 oz. Butter * * 1/2 oz. Flour--1 1/2d. * * 1/2 Stalk of Celery * * 1 Carrot * * 1 Onion * * 1/2 Turnip * * 1 doz. Peppercorns--1d. * * Total Cost--21/2 d. * * Time--One Hour. *