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

up the cabbage and put a layer at the bottom of the saucepan. Sprinkle over some grated cheese, pepper, and salt, then more cabbage and cheese, until all are used up. Simmer gently for fifteen minutes, slip it on to a hot dish, and serve. SAVOURY POTATOES * 5 or 6 Large Potatoes--1 1/2d. * * 2 oz. Cheese--1d. * * 1 spoonful of Milk * * 1 Egg * * Pepper and Salt--1d. * * Total Cost--31/2 d. * * Time--Two Hours. * Scrub the potatoes and bake them in the oven. Cut off the end, scoop out all the meal; grate up some dry pieces of cheese, beat it into the potatoes with the yolk of the egg, and some seasoning. Whip the white till stiff and stir lightly in; fill the potatoes with this mixture. Lay in a baking sheet and bake for about twenty minutes. Garnish with parsley, and serve. CAULIFLOWER FRITTERS * Cold Cauliflower * * Frying Batter * * Hot Fat * * Total Cost--1 1/2 d. * * Time--5 Minutes. * Take any cold cauliflower that may be left, divide it into branches. Make the frying batter by directions given. Dip the pieces of cauliflower into it, and put into very hot fat. Fry a good colour and pile high on a dish. Garnish with fried parsley and serve very hot. FRIED TOMATOES * 1 doz. Tomatoes--4d. * * 1 gill Milk * * 1 oz. Butter * * Pepper and Salt--1 1/2d. * * Total Cost--51/2 d. * * Time--10 Minutes. * Slice up the tomatoes, mix a spoonful of flour with some pepper and salt; dip in the slices and fry quickly, pile on a dish. Pour the milk into the pan in which they were fried, stir until it boils, and pour over. Garnish with fried bread and serve hot. CHAPTER XXI. FIFTY RECIPES FOR SALADS AND SAUCES CURRY SAUCE * 1 Onion * * 1 Apple * * 1/2 oz. Flour * * Lemon Juice * * Salt--1d * * 1/2 oz. Curry Powder * * 1 oz. Butter