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

* Time--Four Hours. * Wash the lentils well in two or three waters and put them into a saucepan with the onions, peppercorns, sugar, salt, and half the butter, and sweat them for five minutes. Pour over the boiling water and boil steadily for four hours. If the soup gets too thick, pour in a little more water or stock. Rub through a sieve and return to the saucepan; stir in the butter, salt, and pepper to taste. Boil up and serve. Lentil soup is one of the most nourishing of all soups, and particularly nice during the winter months. PEA SOUP * 1 lb. Split Peas--3d. * * 2 Onions and 1/4 Head of Celery--1d. * * 1 oz. Butter or Dripping--1d. * * 2 Carrots * * 2 doz. Peppercorns * * 3 quarts Water--1d. * * Total Cost--6d. * * Time--Four Hours. * Wash the peas well in cold water, and put them into a saucepan with the vegetables sliced up, the peppercorns and the water. Bring to the boil and boil steadily for four hours, then rub through a sieve and return to the saucepan. Season well with salt, and stir in 1 oz butter or dripping. Bring to the boil and pour into a warm tureen. Send some dried mint and fried bread to table with it. This is a very nourishing soup, particularly if it is made with stock instead of water; it is very suitable for the cold season. VEGETABLE MARROW AND TOMATO SOUP * 1 doz. Tomatoes--3d. * * 1 Vegetable Marrow--2d. * * 9 Onions * * 1 oz. Butter * * 2 doz. Peppercorns * * 1 teaspoonful Sugar * * 3 pints Stock * * Salt--2d. * * Total Cost--7d. * * Time--One Hour. * Peel the vegetable marrow, slice it up, and take out the seeds; slice up the tomatoes and put them, with the marrow, into the saucepan with the butter, sugar, salt, and peppercorns; sweat them for five minutes. Pour over the boiling water or stock, and simmer for one hour. Rub through a sieve and