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

in the proportion of one of oil to two of vinegar, blend them together and season with salt and pepper. Pour this over the vegetables, slice up one or two hard boiled eggs into very thin slices, and lay round as a garnish. BANANA AND ORANGE SALAD Peel and slice up some ripe bananas and oranges, removing the pips from the oranges, but saving the juice. Take a deep glass dish, lay at the bottom some bananas, then a layer of oranges. Sprinkle well with sugar, then some more bananas and oranges and sugar, until all the materials are used up. Cover and let it stand for an hour, then serve as a sweet. COSMOPOLITAN SALAD Take any fruits in season, such as oranges, mandarins, passion fruit, apricots, nectarines, pineapples, bananas, &c. Peel and slice them up, and put them into a glass dish in layers, with plenty of sugar between each layer. Stand in a cool place for an hour covered over, and it is ready to serve. POTATO SALAD Slice up some cold boiled potatoes. Sprinkle with salt, pepper, and chopped parsley. Mix the oil and vinegar together in the proportion of two of oil to one of vinegar; pour this over, let it stand for an hour, and serve. VENETIAN RICE * 1/2 lb. Rice--1d. * * 1/2 lb. Cheese--2d. * * 1 pint Stock * * 1 oz. Butter * * Pepper and Salt--1d. * * Total Cost--4d. * * Time--Three-quarters of an Hour. * Boil some rice, or take any cold rice that may be left, put it into a saucepan with the stock, and simmer till the stock is absorbed. Grate up some dry, hard pieces of cheese, stir them in with the butter, pepper and salt. Cover down by the side of the fire for about half an hour; pile on a dish, and serve. TOMATOES AND EGGS * 4 Eggs--4d. * * 1/2 pint Tomato Sauce--2d. * * Fried Bread * * 1 teaspoonful Parsley--1d. * * Total Cost--7d. * * Time--5 Minutes. * Take some thick tomato sauce and pour it