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

pour over them some parsley butter sauce. Haricot beans are the most nutritious of all pulse foods, and are a particularly good food for people who work in the open air. They are very nice eaten alone or served with meat. They make an exceedingly delicious dish if boiled for two hours and then put into a nice brown gravy and simmered for about an hour. Serve in the gravy with roast mutton. POTATO AND TOMATO PIE * 6 Tomatoes--2d. * * 6 Potatoes--1d. * * 1/2 lb. Short Pastry * * Dripping * * 1 teaspoonful Parsley * * 1 1/2 teaspoonful Sweet Herbs * * Salt and Pepper--1 1/2d. * * Total Cost--4 1/2 d. * * Time--One Hour * Peel and slice up the potatoes and tomatoes; lay them alternatively in a pie dish and sprinkle over them some parsley, herbs, salt, and pepper. When the dish is full, cover with a short pastry and bake for one hour; serve hot. CAULIFLOWERS AND TOMATOES * 2 Cauliflowers--4d. * * 1/2 pint Tomato Sauce--1d. * * Total Cost--5d. * * Time--20 Minutes * Boil the cauliflowers and make the sauce by directions given elsewhere. Dish the cauliflowers carefully and pour over them the sauce, leaving just the centre of the flowers clear. Put into the oven for five minutes, and serve. STEWED CELERY * 3 heads of Celery--3d. * * 1 oz. Butter--1d. * * 1/2 gill Milk * * 1 oz. Flour * * Pepper and Salt--1d. * * Total Cost--5d. * * Time--Half an Hour * Take only the white and best part of celery for this dish, pull it to pieces, wash well in salt and water, and tie in a bundle. Put it into boiling water seasoned with salt, and boil for about half an hour, or until the fork will go through easily. Take half a pint of the water in which it was boiled and mix it with the milk; make a sauce with this and the butter and flour by directions given for sauces. Dish the celery and pour the sauce