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

there are any in the larder; if not, boil a piece of blue smoked cod in some water for five minutes. Flake it up free from skin and bone and put it into a basin; mash up the potatoes and mix them in with the pepper and salt. Bind into a paste with an egg; rub some dripping on a baking sheet, turn the mixture on to it and shape into the letter S, brush over with egg or milk, and bake till brown. Slip it off on to a hot dish, and garnish with parsley. FISH PIE * 2 or 3 Bream--1s. * * 1 gill Milk or Melted Butter--1d. * * Short Pastry, Pepper and Salt * * Parsley--3d. * * Total Cost--1s. 4d. * * Time--Three-quarters of an Hour. * Cold fish will do very well for this dish. If fresh is used, fillet it and cut into small pieces; if cooked, flake up into small pieces. Lay in a buttered pie-dish, season with pepper, salt, and chopped parsley; pour over the sauce and cover with a short pastry made with 1/2 lb flour and 1/4 lb dripping. Brush over with egg or milk, and bake for three-quarters of an hour; garnish with parsley, and serve. FISH IN BATTER * 2 Mullet--8d. * * Frying Batter * * Hot Fat--2d. * * Total Cost--10d. * * Time--5 Minutes. * Fillet the mullet and cut into small pieces; dip in flour seasoned with salt and pepper. Cover with French frying batter, the recipe for which is given elsewhere. Plunge into plenty of hot fat and fry until a good colour; drain for a few minutes on kitchen paper. Pile high on a dish, garnish with parsley, and serve hot. FISH AU GRATIN * 1 Sole--9d. * * 1 teaspoonful of Parsley * * 4 teaspoonful Bread Crumbs--1/2d. * * 1/2 Small Onion * * 1 oz. Butter * * 1 gill Good Gravy * * 1/2 oz. Fat Bacon--1 1/2d. * * Total Cost--11d. * * Time--20 minutes. * Mince the onion, parsley, and bacon very finely, and