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

and all the liquor absorbed. Pile in a hot dish and serve with boiled rice. BEETROOT AND ONION STEW * 3 Beetroots--2d. * * 3 Onions--1d. * * 1 1/2 oz. Butter * * 1 teaspoonful Sugar * * 1/2 teaspoonful Salt--1 1/2d. * * 1/2 pint Milk--1d. * * 1 tablespoonful Vinegar * * 1/2 oz. Flour--1/2d. * * Mashed Potatoes--1 1/2d. * * Total Cost--71/2 d. * * Time--One Hour * Boil the beetroots by directions given and slice them up; peel and slice up the onions and fry in the butter, but do not let them brown. Stir in the flour and the milk and bring to the boil, and when it has boiled a few minutes stir in gradually the vinegar, salt, and sugar, then the beetroot. Simmer slowly for one hour; make a border of the potatoes on a hot dish, garnish with sprigs of parsley. Put the beetroot and onion in the centre, and serve hot. SAUTE OF TURNIPS * 6 Turnips--1 1/2d. * * 1 oz. Butter * * 1 gill Stock * * 1 teaspoonful Sugar * * 1 teaspoonful Salt--1d. * * Total Cost--21/2 d. * * Time--Half an Hour * Peel the turnips and cut them into pieces like the quarter of an orange; put them into a small stewpan with the butter, sprinkle over them the sugar and salt, and stir about till quite brown. Pour on the stock, bring it to the boil, and simmer till soft but not broken. Dish the turnips, season the gravy with salt and a few drops of lemon juice, pour over, and serve. CARROTS IN BUTTER * 4 Carrots--1 1/2d. * * 1 oz. Butter * * 1 teaspoonful Parsley * * Pinch of Salt and Sugar--1d. * * Total Cost--21/2 d. * * Time--One Hour * Scrape the carrots and slice them up, put them into boiling water seasoned with salt and sugar, and boil for ten minutes. Strain off the water. Put the butter into a small saucepan, and when it is hot stir in the parsley and a few