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

in and simmer very gently till the meat is tender, then take it up and arrange nicely on a dish. Beat up an egg with a drop or two of lemon juice and a spoonful of gravy or milk. Pour into the sauce in which the meat was cooked, and stir briskly over the fire until it thickens; strain over the meat, and serve. A few very small fat rashers of bacon rolled up and fried are a great improvement to this dish. CHAPTER XX. FIFTY RECIPES FOR VEGETABLES TOMATOES STUFFED * 6 Tomatoes--2d. * * 1/4 lb. Veal Forcemeat--2d. * * 1 oz. Cheese--1 1/2d. * * 6 pieces Fried Bread--1/2d. * * Total Cost--6d. * * Time--10 Minutes * Choose tomatoes of a good colour, and all about the same size; scoop out the centre. Grate up the cheese and mix it with the forcemeat, put this into the tomatoes; place on a buttered tin, and bake in the oven for ten minutes. Put each tomato on to a round of fried bread, and serve. POTATOES IN WHITE SAUCE * 1 lb. Potatoes--1d. * * 1/2 pint White Sauce * * Salt and Pepper--2d. * * Total Cost--3d. * * Time--Half an Hour * Peel and slice the potatoes, put them in water seasoned with salt, and boil for five minutes; strain off the water, make some white sauce by directions given elsewhere. Lay in the potatoes and simmer gently till they are soft, but not broken; place them on a hot dish and pour the sauce over. TO BOIL POTATOES To boil potatoes properly much care and judgement are required. They should be peeled thinly, and well washed in cold water, but not soaked; put them into a saucepan and kept for this vegetable only. Just cover them with cold water seasoned with salt, and bring to a boil. Then simmer very gently for about twenty minutes; test them with a fork, and if soft, strain off the water and toss them in a saucepan over the fire until they are dry. Some potatoes will not bear