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

and carrot in it and strain out. Wash the celery thoroughly and cut it into pieces one inch long, put it into the boiling stock and boil for half an hour, then sprinkle in 1 oz of sago and stir until it is transparent. Pour in the milk and bring to boiling point; it is then ready to serve. This is an excellent soup for any one suffering from or subject to rheumatism or gout. TURNIP AND RICE SOUP * 4 Turnips--2d. * * 1/4 lb. Rice--1d. * * 2 quarts Water * * 1 pint Milk--2 1/2d. * * Onion and Salt--1/2d. * * Total Cost--6d. * * Time--One Hour and a Quarter * Peel and slice up the turnips, wash the rice and put into a saucepan with the onion and 1 dozen white peppercorns. Pour over the water and boil for an hour, rub through a sieve and return to the saucepan, with the milk and a seasoning of salt and pepper; stir until it boils, then pour into a warm tureen and sprinkle some chopped parsley on top. This soup is much improved by putting one ounce of butter into the water in which the rice and turnips are boiled. TAPIOCA SOUP * 2 oz. Tapioca--1d. * * 1 Onion * * 1 Carrot * * 3 quarts Bone Stock--1/2d. * Boil the onion and carrot in the stock for twenty minutes. If the stock is not a good colour put in half a teaspoonful of burnt sugar. Strain out the vegetables, wash the tapioca in cold water and stir it in; continue stirring until the tapioca is quite clear, flavour with salt and lemon juice, and serve very hot. This soup should be quite transparent and of a bright brown colour. WATER SOUCHET * 6 Small Fish--1s.6d. * * Vegetables * * Salt and Pepper * * Lemon Juice--1d. * * Total Cost--1s. 7d. * * Time--One Hour and a Half. * Choose small fish of different kinds and fillet them. As only half the fillets are wanted for the souchet, the rest may be