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

Sugar * * 1/2 spoonful Salt--1/2d. * * Total Cost--31/2 d. * * Time--5 Minutes. * If the tomatoes are ripe they need not be cooked; but if at all hard, boil them for five minutes. Then slice up and rub through a sieve. Put the butter into a small saucepan, and when it is dissolved stir in the flour and sugar; then pour in the tomato juice and stir until it boils; season with salt to taste. This is tomato sauce pure and simple; but it is often made with half stock and half tomato juice; it is suitable for chops, steaks, &c. If made thicker it is called a puree, and is served with braised and dressed meats. WHITE SAUCE * 1/2 pint Milk--1d. * * 1 oz. Butter--1d. * * 1/2 oz. Flour * * Salt and Pepper--1/2d. * * Total Cost--2 1/2 d. * * Time Minutes. * Put the butter into a small saucepan, and when it is dissolved put in the flour; mix well and pour on the cold milk and stir till it boils. Let it boil for two minutes and it is ready. It may be served either as a sweet or savoury sauce, putting either sugar or pepper and salt, as required. BROWN GRAVY Brown gravy can be made from any kind of stock. If the stock is good, put it into a saucepan and thicken every pint with 1 oz of flour. If the stock is not very good, boil some vegetables in it with any trimmings of meat and poultry available, and thicken with butter and flour; a few drops of lemon juice will bring up the flavour. It should be of a rich brown colour. It can be coloured with a little sugar burnt in a spoon, or with a few drops of caramel, a recipe for which will be found elsewhere. BROWN SAUCE * 1 pint Stock * * 1 oz. Butter * * 1/2 oz. Flour--1 1/2d. * * 1/2 Stalk of Celery * * 1 Carrot * * 1 Onion * * 1/2 Turnip *