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

* 1/4 lb. Sugar--1d. * * 2 Apples--1d. * * Total Cost--9d. * * Time--Six Hours. * Mix the flour and bread crumbs together. Any dry pieces of bread will do if put through the sausage machine; shred the suet finely and mix it in with the sugar. Stone the raisins and pull them in half, and clean the sultanas; mix these in. Peel and core the apples; put in the pips, chop the apples finely, and add them. Let it stand for an hour, and then mix it into a paste; the juice from the applies and the sugar will be found sufficient. Press into a basin, tie down tightly, and boil at least six hours. This will be found an excellent pudding if well boiled. DELHI PUDDING * 1 pint Milk--2d. * * 1 oz. Almonds--1d. * * 2 oz. Sugar * * 1 1/2 oz. Arrowroot--2d. * * Total Cost--5d. * * Time--5 Minutes. * Blanch and chop the almonds very small, mix them with the sugar and arrowroot. Put the milk on to boil, and when it boils pour it on to the arrowroot and stir; if it does not get thick enough, pour back into the saucepan and boil for a minute. Turn into a wet mould and stand away till firm; then turn out and serve with jam or custard sauce, or it may be served plainly. ROTHSAY PUDDING * 1/4 lb. Flour--1/2d. * * 1/4 lb. Bread Crumbs--1d. * * 1/4 lb. Suet--1d. * * 1 oz. Sugar * * 1 tablespoonful Vinegar--1/2d. * * 1 gill Milk--1d. * * 1 tablespoonful Raspberry Jam--2d. * * 1 Egg * * 1/2 teaspoonful Carbonate of Soda--1d. * * Total Cost--7d. * * Time--Two Hours. * Mix the flour, crumbs, finely chopped suet, and sugar in a basin, then stir in the jam. Beat up the egg and milk, and stir it in. Mix up the carbonate of soda and the vinegar together; beat it in, and when well mixed pour it into a buttered basin. Tie up carefully, and boil for two hours; turn out on to a hot dish, and serve either with sifted sugar or custard sauce. RHUBARB MOULD * 1 bundle Rhubarb--3d. * * 6 oz. Sugar--1 1/2d. * * 1/4 lb. Sago * * 1/2 pint Water--1 1/2d. * * Total Cost--6d. * * Time--20 Minutes * Wipe and cut up the rhubarb and put it on to boil with one gill water, and boil for about ten minutes. Wash the sago and soak it in one gill warm water, then add to the rhubarb. Stir in also the sugar, and boil for about ten minutes or longer, stirring constantly. Pour into a basin or mould which has been dipped in cold water, and stand away till cold and firm, then turn out and serve. A little boiled custard is a great improvement to this dish. APPLES AND RICE * 3 Large Apples--2d. * * 2 oz. Rice--1d. * * 2 oz. Sugar--1/2d. * * 1 tablespoonful Jam--1d. * * 1 Egg--1d. * * 1/2 pint Milk--1d. * * Total Cost--61/2 d. * * Time--Half an Hour. * Peel the apples and scoop out the core and fill in with jam; put into a pie-dish and bake till the apples are soft. While they are baking, boil the rice and milk together till the rice is soft and the milk absorbed. Beat in the egg and sugar, pour over the apples; brush over with milk, and bake till a nice colour. Serve either hot or cold. RICE BLACMANGE * 1 pint Milk--2d. * * 1 1/2 oz. Ground Rice--1/2d. * * 1 oz. Sugar * * Flavouring--1d. * * Total Cost--31/2 d. * * Time--5 Minutes. * Put the milk on to boil with a strip of lemon peel in it; when nearly boiling mix the rice in a spoonful of cold water and pour it in. Stir till it boils, and let it boil two or three minutes; pour into a mould which has been dipped in cold water, and stand away till firm. Turn out when cold, and serve with jam, stewed fruit, or custard sauce. DEVONSHIRE JUNKET * 1 quart Milk--4d. * * 1 tablespoonful Rennet * * 1 oz. Sugar--1d. * * Nutmeg--1/2d. * * Total Cost--51/2 d. * * Time--Two Hours. * Make the milk tepid, stir in the sugar and a spoonful of rennet or a rennet tablet; pour into a dish and stand on the stove till solid. Grate a little nutmeg on top and serve cold. Rennet can be bought at the chemist's ready for use; but rennet tables, which answer very nicely, can be used instead. These can be bought in many places, and keep good a long time. BANBURY CAKES * 1/2 lb. Pastry--5d. * * 1 oz. Currants * * 1 oz. Raisins * * Half a Lemon * * Half an Orange--2d. * * 1 oz. Cake or Bread Crumbs--1/2d. * * 1 oz. Sugar--1/2d. * * Total Cost--8d. * * Time--20 Minutes. * Stone the raisins and chop them lightly, put them into a basin with the currants cleaned, the sugar, and the cake or bread crumbs. Mix together, grate over the rind of half a lemon, and half an orange. Strain in the juice, and let it stand for an hour. Roll out the pastry and cut into rounds about three inches long. Lay a little of the mixture in the centre, close over the pastry, turn the cake over, flatten it out in the middle. Brush over with sugar, and bake in rather a quick oven. Serve warm. LEMON BISCUITS * 1/2 lb. Flour * * 3 oz. Dripping--1d. * * 1 teaspoonful Baking Powder * * 3 oz. Sugar--1d. * * 1 Lemon--1d. * * 1 Egg--1d. * * Total Cost--4d. * * Time--10 Minutes. * Rub the dripping into the flour, stir in the sugar and baking powder, and grate over the rind of the lemon. Beat up the egg and strain in the lemon juice; add these to the dry ingredients, mix into a stiff dough, and knead for a few minutes. Roll out, cut into small biscuits, and bake in a quick oven for about ten minutes. YORKSHIRE TEA CAKES * 3/4 lb. Flour--1 1/2d. * * 1 Egg--1d. * * 1 1/2 gills Milk--1d. * * 1 tablespoonful Yeast * * 1/2 tablespoonful Sugar--1/2d. * * 1 oz. Butter--1d. * * Total Cost--5d. * * Time--One Hour and a Quarter * Rub the butter and flour together, make a well in the centre, sprinkle in the sugar, and drop in the egg. Mix the yeast and sugar in a basin, make the milk just tepid, and pour it over the yeast. Strain into the flour and egg and work into a light dough, divide into two parts. Rub a little butter over two small tins, and put one cake in each tin. Cover with thin paper, and stand the tins near the stove for an hour, or until they have risen to at least three times their original size; then bake in a quick oven for fifteen minutes. Serve either plain, or toasted and buttered. TEA CAKE * 1 lb. Flour--2d. * * 1/2 pint Milk--1d. * * 2 oz. Butter--1 1/2d. * * 1 Egg--1d. * * 2 teaspoonsful Baking Powder * * 1 teaspoonful Sugar--1 1/2d. * * Total Cost--7d. * * Time--20 Minutes. * Rub the butter into the flour, stir in the sugar and baking powder. Beat up the egg and milk, and mix the dry ingredients into a dough with them; divide into two pieces and form each into a flat cake. Cut lightly across into four with a knife, put on to a buttered tin, and bake twenty minutes. Cut open, butter, and serve.