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

d. * * Time--One Hour and a Half. * Take any vegetables that may be in season, such as carrots, turnips, leeks, onions, and celery, and slice them up; put them into a saucepan with the haricot beans and the butter, and turn them all about till the butter is all absorbed; sprinkle over them a teaspoonful each of salt and sugar, add the peppercorns and the water, and boil until the vegetables are very soft. Rub them through a sieve, return to the saucepan and make thoroughly hot, and it is ready to serve. SEMOLINA SOUP * 2 oz. Semolina--2d. * * 1/2 pint of Milk * * 3 pints Bone Stock * * Salt and Pepper--1d. * * Total Cost--3d. * * Time--One Hour. * If the stock has been made without vegetables, as it must often be in hot weather, boil an onion, carrot, fagot of herbs, and a dozen peppercorns in it for half an hour, then strain the stock and put it back in the saucepan. Sprinkle in the semolina and stir until it boils; simmer till the semolina thickens, then add the milk, pepper, and salt, and boil up. Pour into a warm tureen, and send fried bread to table with it. CARROT SOUP * 6 Carrots--2d. * * 1 oz. Butter--1d. * * Sugar, Salt, and Pepper * * 3 quarts Bone Stock--1/2d. * * Total Cost--3 1/2 d. * * Time--One Hour. * Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over a teaspoonful each of salt and sugar and a quarter of a teaspoonful of pepper; turn them about in butter for five minutes, pour over the boiling stock and boil for an our. Rub through a sieve, return to the saucepan and boil up, season to taste, and serve very hot. TOMATO SOUP * 1 doz. Tomatoes--4d. * * 1 oz. Butter--1d. * * 2 Onions, 1 Carrot * * 2 oz. Flour * * Salt and 1 teaspoonful Sugar * * 2 doz. Peppercorns * * 3 quarts Bone Stock--1 1/2d.