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

pot for removing the fat be carried out, it will never be greasy, and if it is boiled up just before serving, it will be hot. Allow half a pint of soup for each guest, have a warm tureen and hot plates, and "try the effect". CHAPTER XVII. FIFTY RECIPES FOR SOUPS. STOCK FROM BONES (FRESH BONES). * Bones--3d. * * Vegetables--1d. * * Total Cost--4d. * Beef bones are the best for this stock; break them up very small with a chopper, put them into a large saucepan and cover well with cold water, add two teaspoonsful of salt, and when it boils up remove the scum carefully, and put in one onion, one carrot, half a turnip, a little piece of the outside stalk of celery, and one dozen peppercorns. Boil steadily for six hours, or longer, then strain off through a colander or sieve, and stand in a cool place till the next day. Carefully remove the fat by directions given elsewhere, and it is ready for use. This stock is a good foundation for all soups, gravies, and sauces. In very hot weather omit all the vegetables. STOCK FROM BONES (NO. 2) The bones from all joints of meat, whether roasted or boiled, make excellent stock. Beef bones are the best, but very good stock can be made from mutton and veal bones. The bones and trimmings of all kinds of poultry, game, and rabbits are also excellent, particularly for soups that require a special flavour. To make this stock successfully care must be taken to remove all pieces that may be burnt, as these give the stock an unpleasant flavour. The bones must be chopped very small, and well covered with cold water. When the pot boils put in a teaspoonful of salt and skim well, then boil steadily for six hours or longer; strain off and remove the fat, and it is ready for use, but it is much better to let it stand till the next day before converting it into soup or gravy. FISH STOCK Vegetables and Peppercorns--1d. Fish for nearly all