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

mix it in with the sugar; flavour with grated lemon peel or nutmeg, pour over the milk and mix well, stand in a very cool oven for two hours. Whip the whites of the eggs to a very stiff froth, flavour the same as the pudding, spread these on top, sprinkle with sugar, and stand in the oven till set; serve cold. This meringue is very much improved if a few macaroons are broken up and laid on the top before the eggs are put on, or if a spoonful of raspberry jam is spread over. HASTY PUDDING * 1 pint Milk--2d. * * 1 oz. Butter--1d. * * 3 oz. Flour * * 2 oz. Sugar--1d. * * Total Cost--4d. * * Time--5 Minutes. * Put the milk on the fire to boil, and when boiling stir in the flour quickly; it should be rather lumpy. Pour it into a dish, melt the butter and sugar, and pour it in the middle of the pudding. A little flavouring of grated lemon peel may be put into the milk, or jam served with the pudding. QUICK PUDDING * 1 Egg * * 1 tablespoonful Flour--1d. * * 1 tablespoonful Jam * * 1 teaspoonful Sugar * * 1 teaspoonful Baking Powder--2d. * * Total Cost--3d. * * Time--5 Minutes. * Mix the flour and baking powder together, beat the egg till very light, whisk in the sugar, and stir in the flour. Pour into a buttered tin, and bake five minutes; turn on to a sugared paper spread with jam. Roll up and serve. Custard sauce is nice with this. STANLEY PUDDING * 1 pint Milk * * 2 oz. Flour--2d. * * 1 oz. Sugar--1d. * * 2 Eggs--2d. * * 2 spoonful Jam--1d. * * Total Cost--6d. * * Time--One Hour. * Put the milk into a saucepan, mix the flour with a little cold milk; and when the milk in the saucepan is nearly boiling, stir it in, and let it boil up. Pour into a basin and beat in the yolks of the eggs and the