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

on to a hot dish. Poach the eggs carefully and lay them on the sauce. Garnish with parsley and fried bread, and serve hot. MACARONI CHEESE * 2 oz. Macaroni--1 1/2d. * * 1/2 pint White Sauce--1 1/2d. * * 3 oz. Dry Cheese * * Pepper and Salt--1d. * * Total Cost--4d. * * Time--10 Minutes. * Put the macaroni into boiling salt and water, and boil for half an hour or until soft; strain off the water and cut into pieces about 1 1/2 inch long. Make the sauce by directions given elsewhere. Mix in half the cheese and some pepper and salt. Take a dish in which it can be served, and lay at the bottom some macaroni; then some sauce and a little of the dry cheese. Continue in this way till all the materials are used up, leaving plenty of dry cheese for the top. Put in the oven for five or ten minutes till a nice colour. Serve hot. MAYONNAISE * 2 Eggs--2d. * * 1 gill Oil--2d. * * 1/2 gill Vinegar * * Salt--1/2d. * * Total Cost--41/2 d. * * Time--Three-quarters of an Hour. * Put the yolks of the eggs into a basin, sprinkle over the salt, begin to stir them with a wooden spoon, dropping in the oil very slowly. The sauce must be kept thick, and the oil added very slowly. When it is quite thick and smooth, pour in the vinegar slowly, and it is ready for use. This is considered the finest of all salad dressings. If made some time before it is required for table, it must be kept cool. It ought to stand in ice, and the vinegar should be added just before serving. It may be used for any kind of salad instead of the ordinary dressing. HINTS ON SALAD Salads form such a pleasant item in the menu, particularly during the hot season, that they should be regarded as a daily dish. There are no scraps of fish, poultry, meat, or cold boiled vegetables, but what can be turned to account in