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

fagot of herbs; fry them in the butter with 1 dozen peppercorns till they are quite brown, but not burnt. Sprinkle over a tablespoonful of cornflour, and when brown pour over the boiling stock and stir till it boils up; let it simmer for an hour. If it is not brown enough, burn a little sugar in a spoon and stir it in. If half a teaspoonful of sugar is sprinkled over the vegetables when they are frying they will brown much quicker. When the vegetables are soft rub the soup through a wire sieve and return to the saucepan. Boil the macaroni in salt and water for twenty minutes, strain off, and cut into pieces one inch long; put these into the soup and simmer for a quarter of an hour. Flavour with a little salt and pepper if necessary, and pour into a hot tureen. HARICOT BEAN SOUP * 1 lb. Haricot Beans--4d. * * 2 Onions * * 1/2 pint of Milk * * 2 quarts Bone Stock--1 1/2d. * * Total Cost--5 1/2 d. * * Time--Four Hours * Soak the haricot beans for an hour or two, then put them into a saucepan with the stock or water, the onions, and 1 dozen white peppercorns; boil for four hours and then rub through a sieve, return to the saucepan with the milk and seasoning of pepper and salt, stir until it boils. It is then ready to serve. An ounce of butter stirred in just before it is finished is a great improvement. This is one of the most nourishing soups that can be made. It is an excellent food for outdoor workers. When butter is dear, sweat the haricots in 1 oz. of beef dripping. MILK SOUP * 2 lbs. Potatoes--2d. * * 1 oz. Butter--1d. * * 1 Onion * * 1/2 pint of Milk * * 3 pints of Water--1 1/2d. * * Total Cost--4 1/2 d. * * Time--Half an Hour * Peel, wash, and slice up the potatoes and onions and put them into a saucepan with the butter, and