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

in a dish. Make the sauce by directions given for white sauce. Season with pepper and salt, and pour over it; serve hot. If a richer dish is desired, a little butter may be put on the toast. JAM SAUCE * 1 tablespoonful Jam--1d. * * 1/2 pint Water * * 1 oz. Sugar * * 1 teaspoonful Cornflour * * 1/2 Lemon--1d. * * Total Cost--2d. * * Time--5 Minutes. * Put the water, jam, lemon juice, and sugar into a small saucepan and boil it for five minutes. Mix the cornflour with a little cold water and pour it in; stir till it boils up. Strain the jam out, and it is ready to serve; a few drops of cochineal improve the colour. TO CLARIFY DRIPPING When the joint is served pour the dripping into a basin and stand away till cold; then cut it out of the basin. The gravy that will be found at the bottom is an excellent addition to hash or mince. Cut the dripping into small pieces and pour over it sufficient boiling water to dissolve it. Stir it well and leave till it is a solid cake of fat. Cut it off the water, scrape the impurities from the bottom, and it will be ready for use. TO CLARIFY FAT The fat from meat not required in dressing it, and the ends of chops, &c., make excellent shortening for pies and cakes. Cut it into small pieces and put it into an old saucepan with about one quart of water. Boil until all the water is evaporated; the fat will then begin to boil. Strain this melted fat into a basin, and continue to do so until all the fat is extracted. This is a good substitute for butter and lard. MELTED BUTTER SAUCE * 1/2 pint Water * * 1 oz. Butter * * 1/2 oz. Flour * * Salt * * Total Cost--1 1/2 d. * * Time--5 Minutes. * Put half the butter into a small saucepan, and when it is dissolved stir in the flour and mix smoothly;