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

Time--Two Hours. * Rub the dripping and the flour together; clean and stir in the currants and sugar. Stir in the soda and mix into a dough with the milk, beat for a few minutes. Pour into a tin which has been well rubbed with dripping, bake in a moderate oven for two hours. DIGESTIVE BISCUITS * 1/2 lb. Brown Meal * * 1/4 lb. Flour--1 1/2d. * * 1 1/2 gills Water * * 1 oz. Butter or Lard * * 1 oz. Sugar--1d. * * Total Cost--21/2 d. * * Time--5 Minutes. * Mix the meal and flour together, rub in the butter or lard and the sugar; mix into a dry paste with water, knead till smooth. Roll out very thin, cut into rounds, and bake in rather a slow oven. LEMON PUDDING * 1/2 lb. Flour--1d. * * 3 oz. Suet--1d. * * 1 Egg--1d. * * 2 Lemons--1d. * * 2 oz. Sugar * * 1/2 gill Water--1/2d. * * Total Cost--41/2 d. * * Time--Two Hours. * Sift the flour, chop the suet finely, and mix together. Stir in the sugar and the grated rind of the lemons, beat up the egg, add the juice of one lemon, and mix the pudding into a dough with this, and a little water if required. Dip a cloth in boiling water, tie the pudding in it; plunge into boiling water and boil two hours. Take out of the cloth and turn on to a hot dish, and pour round it the following sauce: Squeeze the juice of the other lemon into a small saucepan, stir in some sugar and a gill of water, and boil up; it is then ready. BLACK CAP PUDDING * 1 pint Milk--2d. * * 2 Eggs * * 1 oz. Currants--2d. * * 1/2 lb. Flour--1d. * * Total Cost--5d. * * Time--One Hour. * Put the eggs into a basin, beat in the flour, and then the milk, pour into a battered basin. Clean the currents and drop them in; steam for one hour, turn out of the basin, sprinkle