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

cold water and soak it in milk for an hour; cut it open and take out the bone and slice up both the fish and the meat. Arrange in a bowl, chop the capers and put over. Put the mustard into a basin, add gradually the oil and vinegar; pour this, when well mixed, over the fish and meat, and cover with slices of cold potatoes. Garnish with any cold vegetables in the larder or with some green pickles from a bottle of pickles, a little chopped parsley, and some small radishes. MACARONI AND CHEESE SALAD * 1/4 lb. Macaroni--2 1/2d. * * 1/4 lb. Cheese--1 1/2d. * * 1 teaspoonful French Mustard * * 3 tablespoonsful Oil--1d. * * 3 tablespoonsful Vinegar--1/2d. * * 1/2 Head of Celery--1/2d. * * 1/2 Lettuce--1/2d. * * Total Cost--6 1/2 d. * Boil the macaroni, or use any cold that may be in the larder. Cut it into pieces about three inches long, cut the cheese into very thin slices, and cut the celery into very small pieces. Lay these alternately in a bowl with some shredded lettuce. Make a dressing of the mustard, oil, and vinegar, and pour it over. Garnish with a little beetroot, and serve. CHEESE SAVOURY Take some dry, hard cheese and some dry crusts of bread. Pour a little boiling milk over the bread, cover it down till quite soft, then beat it with a fork; grate up the cheese and beat it in with the yolk of an egg and some pepper and salt. Beat the white of the egg to a stiff froth and stir it lightly in, pour into a buttered pie-dish and bake in a quick oven for twenty minutes. Serve hot. TURNIP SALAD * 4 Young Turnips * * 2 Spring Onions--1 1/2d. * * 2 Boiled Potatoes--1/2d. * * Half a Lettuce--1/2d. * * Salad Dressing--4d. * * Total Cost--6 1/2 d. * Peel and slice up the turnips and boil them for twenty minutes, or until soft. Let them get quite cold. Shred up very small the onions, and slice