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

Total Cost--11/2 d. * * Time--5 Minutes. * Mash up the potatoes very smoothly, beat in the sugar and a flavouring of nutmeg or grated lemon peel. Beat up the egg and pour over the potatoes and mix into a paste; form into small round cakes. Fry in very hot fat till brown; pile high on a dish, sprinkle with sugar and serve. One egg is sufficient for about 1 lb., potatoes. APPLE FRITTERS * 3 Apples--2d. * * Frying Batter--1d. * * Hot Fat * * Sugar * * Lemon--1d. * * Total Cost--4d. * * Time--5 Minutes. * Peel and slice up the apples into rounds, take out the core with a small round cutter. Make frying batter by directions given elsewhere, and flavour with lemon juice. Dip in the pieces of apple, plunge into plenty of hot fat, and fry till a good colour. Drain on kitchen paper, pile high on a dish, and sprinkle well with sugar; serve very hot. SWEET OMELET * 2 Eggs--2d. * * 1/2 oz. Butter--1/2d. * * 1 teaspoonful Jam--1/2d. * * Sugar--1/2d. * * Total Cost--31/2 d. * * Time--5 Minutes. * Put the yolks of the eggs into a basin and beat in half the sugar, put the whites on to a plate with a little sugar, and whip till stiff; mix with the yolks. Put the butter into a small frying-pan, and when it is dissolved pour in the mixture; leave over the fire for about three minutes. Then hold the pan in front of the fire for a minute or two to brown the top. Put the jam on to a hot plate, slip the omelet on the top; serve at once. TAPIOCA MERINGUE * 1 pint Milk--2d. * * 1 1/2 oz. Tapioca--1/2d. * * 1 oz. Sugar--1/2d. * * Whites of 2 Eggs--1d. * * Flavouring--1/2d. * * 1 oz. Beef Suet--1/2d. * * Total Cost--5d. * * Time--Two Hours. * Wash the tapioca well in cold water, strain off the water, and put it into a pie dish. Chop the suet very finely and