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

this way. If these are utilised, a great variety can be obtained at a very trifling cost; in fact these dainty tit-bits can often be made of food that otherwise would be thrown away. Cold cauliflowers, beans, peas, and potatoes are particularly nice in salads. FISH SALAD * Cold Boiled Fish--4d. * * 1 Lettuce--1/2d. * * 1 Egg--1d. * * Salad Dressing, or Remoulade Sauce--4d. * * Total Cost--91/2 d. * Make a salad dressing the same as that given for lettuce salad; flake up the fish free from skin and bone. Wash and dry the lettuce and shred it up, mix the fish with the dressing. Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing. Do this alternatively, leaving plenty of lettuce for the top; garnish with hard boiled eggs cut into slices. LETTUCE SALAD * 2 Lettuces--1d. * * 1 tablespoonful Condensed Milk * * 2 teaspoonful Mustard--1d. * * 2 Eggs--2d. * * 1/2 gill Vinegar--1/2d. * * 1/4 gill Oil * * Pepper and Salt--1/2d. * * Total Cost--5d. * Boil the eggs hard; take the yolk of one and put it into a basin and work it quite smooth with a spoon. Then add the mustard made with vinegar instead of water, the condensed milk, pepper, and salt, and then the oil slowly; last of all the vinegar. Mix it all very thoroughly. Cut off the outside leaves of the lettuce, and pull it all to pieces, wash in cold water and dry thoroughly in a cloth. Break into small pieces and put into a salad bowl, pour over the dressing. Garnish with the other egg and the white that was not used in the dressing. These should be cut into slices and placed round. A few of the best pieces of lettuce should be laid over the dressing. BEETROOT AND MACARONI SALAD * 3 oz. Macaroni--2d. * * 2 tablespoonsful Oil--1d. * * 1 bunch Beetroot * * Pepper and Salt * * 2 tablespoonful Vinegar--2d. * * Total Cost--5d. * Boil both the macaroni