The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

remove any grease spots very quickly; the paste board and rolling pin can also be kept white in the same way. It will be found an advantage to have two or three French or butchers' knives for cooking purposes, instead of using the dinner knives. These can be bought from 1s. 6d. each; they are stronger and take a better edge than ordinary knives. Wooden and iron spoons will be found cheaper and better than using table spoons as these latter are soon ruined if used for stirring; cookery spoons cost about 3d. each; two of each would be found sufficient. A conical strainer is more convenient and useful than the round ones so generally used. For mixing bowls the agate iron are the best; they are a little more expensive in the first place than the yellow earthenware, but they are unbreakable, and therefore cheaper in the end; they cost about 4s. 6d. each. A small sausage machine is very necessary, for by means of this useful contrivance many scraps of meat and bread can be utilized; the cost of one is 10s. 6d. A pestle and mortar, too, will be found of great use in making up odds and ends into dainty tit-bits; these, too, cost about 10s. 6d. Wire and hair sieves are invaluable for preparing soups and many other dishes; sieves with a wooden rim will be found the most durable; they cost 2s. 6d. Each. Agate iron saucepans are light and durable and very easy to keep clean; they are much better than the blue enamelled ware, as they do not burn so readily or chip so soon. Frying pans are nice, too, of the same ware. A set each of wire and metal dish-covers must not be forgotten; the latter should be of plain blocked tin, and as the fluted ones soon get shabby, these should be well washed inside and out with scouring soap and polished with Goddard's plate powder. A French fryer is invaluable; it will cost 7s. 6d. Three or four pounds of dripping clarified should be put at first; this