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

return to the saucepan. Add more salt, if necessary, bring it to the boil, pour into a tureen, and serve. KIDNEY SOUP * 1 Ox Kidney--4d. * * 2 Onions--1/2d. * * 1 oz. Butter--1d. * * 1 oz. Cornflour--1/2d. * * Salt, Lemon Juice, and parsley * * 2 quarts Stock--1/2d. * * Total Cost--6 1/2 d. * * Time--One Hour. * Slice up the onions and fry them in the butter, strain them out and return the butter to the saucepan. Stir in the cornflour, and when well mixed pour over the stock and stir until it boils. Slice the kidney up into small pieces, and put it in; simmer very gently for one hour. Just before serving, season with salt and a little lemon juice; pour into a tureen and sprinkle a little chopped parsley on top. This soup must be cooked very slowly, or the kidney will be hard and tough. EGG SOUP * 1 quart White Stock * * 1 pint of Milk--2 1/2d. * * 3 Yolks of Eggs--3d. * * 1 oz. Sago--1/2d. * * 1 Onion--1/2d. * * Salt and Pepper--1/2d. * * Total Cost--7d. * * Time--Half an Hour * Boil the sago, stock, and onion together till the sago is clear; then take out the onion and season the soup with salt and pepper. Beat the yolks of the eggs in a basin, pour over the boiling milk, strain into the stock. Put over the fire and whisk till it comes to boiling point, but do not let it boil, or it may curdle. Pour into a tureen, sprinkle with chopped parsley, and send some fried bread to table with it. WHITE MACARONI SOUP * 1 1/2 oz. Macaroni--1d. * * 1 pint Milk--2 1/2d. * * 1 oz. Butter--1d. * * 3 pints Bone Stock * * Vegetables and Flour--1d. * * Total Cost--5 1/2 d. * * Time--One Hour. * The stock made from veal or mutton bones is the best for this soup, as it must be white. Nothing is nicer than the liquor in which a