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

or Dripping * * 1 pint Gravy--1d * * Total Cost--2d. * * Time--Half an Hour. * Peel and chop up the apple and onion. Put the butter or dripping into a saucepan, and when it is melted put in the apple and onion, and fry for a few minutes; sprinkle over the curry powder and the flour. Pour over the gravy and stir until it boils. Simmer for half an hour, then strain, flavour with lemon juice and salt, boil up, and it is ready. If this sauce is for fish, use milk or fish stock instead of gravy. MAITRE D'HOTEL SAUCE * 1/2 pint Milk--1d. * * 1 oz. Butter--1d. * * Lemon Juice * * 1/2 oz. Flour * * 1 teaspoonful Parsley * * Pepper and Salt.--1d. * * Total Cost--3d. * * Time--5 Minutes. * Put the butter into a small saucepan, and when it is melted stir in the flour, and mix smoothly; pour in the milk and stir until it boils. Take the saucepan from the fire, add a few drops of lemon juice, a pinch of pepper and salt to taste, last of all the parsley. It is then ready to serve. ONION SAUCE * 3 Small Onions--1/2d. * * 1 oz. Butter--1d. * * Lemon Juice * * 1/2 pint Milk * * 1 oz. Bread Crumbs * * Pepper and Salt--1 1/2d. * * Total Cost--3d. * * Time--5 Minutes. * Peel the onions, put them into cold water, and let them boil for a minute. Strain away the water, cover again with cold water, boil up and cook till soft; take out the water, chop small. Put the butter and milk into a saucepan, and when it boils put in the bread crumbs and onions. Cook slowly for five minutes, season with pepper, salt, and a few drops of lemon juice, and it is ready to serve. CREAM TOAST * 4 Slices Toast--1d. * * Pepper and Salt * * 1/2 pint White Sauce--2d. * * Total Cost--3d. * * Time--5 Minutes. * Make the toast and lay it