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

* 1 doz. Peppercorns--1d. * * Total Cost--21/2 d. * * Time--One Hour. * Put the butter into a saucepan, and when it is quite hot, slice up the vegetables and put them in with the peppercorns, and fry a good colour. Stir in the flour and brown that too, then pour in the stock and stir till it boils. Cover down and let it simmer slowly for an hour. Rub through a sieve, return to the saucepan; season with salt and lemon juice, boil up, and it is ready to serve. CARAMEL Put half a pound of sugar into a frying-pan and let it get very brown. Pour over half a pint of water and stir till it boils; strain into a bottle. It will keep good a long time, and is very useful for colouring soup and gravies. VEAL FORCEMEAT * 2 oz. Suet (Beef)--1/2d. * * 3 oz. Bread Crumbs--1/2d. * * Pepper and Salt * * 1 Egg * * 1/2 teaspoonful Parsley * * 1/2 teaspoonful Sweet Herbs * * Half a Lemon--1 1/2d. * * Total Cost--21/2 d. * Shred the suet and mix it with the bread crumbs. Chop the parsley and sweet herbs very finely and stir them in, then the grated rind of half a lemon, and the pepper and salt; drop in the egg and bind into a paste, and it is ready to use. This forcemeat is suitable for fowls, turkeys, veal, and fish. TO MAKE BROWN CRUMBS Cut up some very stale bread and bake it in the oven till a nice colour. Put these pieces through a sausage machine and then rum them through a sieve; keep in a bottle for use. They are excellent for many savoury dishes, and it is good way of using up stale pieces of bread. SALAD OF COLD VEGETABLES Take any cold vegetables that there may be in the larder--such as potatoes, cauliflowers, peas, beans, haricots, &c. Slice up the potatoes, branch the cauliflower, and mix in the peas and beans; put all into a salad bowl. Take oil and vinegar