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

* * Total Cost--6 1/2 d. * * Time--One Hour. * Slice up the onions and carrot, and fry them in the butter with the peppercorns and sugar. Sprinkle over the flour and mix well together. Cut up the tomatoes and put them in, then pour over the boiling stock and stir until it boils. Simmer slowly for an hour. Rub through a sieve, return to the saucepan and make thoroughly hot, pour into a warm tureen, and serve with fried bread. JERSEY SOUP * 2 quarts White Stock--6d. * * 1 pint Milk--2 1/2d. * * 1 oz. Sage * * 1 Leek * * 1 Fagot of Herbs * * 1 doz. White Peppercorn * * Salt--1 1/2d. * * Total Cost--10d. * * Time--One Hour. * Put the stock into a stewpan; slice in the leek and add the fagot of herbs and the peppercorns. Boil them together for half an hour, strain out the vegetables and return to the saucepan; stir in the sage and continue stirring until it is clear and the soup is thick; pour in the boiling milk, boil up and pour into a tureen. Sprinkle finely chopped parsley on the top before serving. SCOTCH BROTH * 2 quarts of the Liquor in which Mutton has been cooked * * Salt * * 1 oz. Rice * * 1 Carrot * * 1/2 Turnip, and Stalk of Celery * * Total Cost--1 1/2 d. * * Time--One Hour. * Carefully remove all the fat from the liquor; put it into a saucepan. Wash the rice and cut all the vegetables into dice; stir them in, and simmer by the side of the fire for an hour. It must be cooked very slowly and without the lid. Add salt to taste, and pour it into a tureen. Pearl barley may be used instead of rice. LENTIL SOUP * 1 lb. Split Lentils--2d. * * 1/2 oz. Butter--1d. * * 3 Onions and 2 doz. Peppercorns * * 1 teaspoonful Sugar * * 3 quarts Water * * Salt--1d. * * Total Cost--4 d. *