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

then turn out and serve with jam or custard sauce, or it may be served plainly. ROTHSAY PUDDING * 1/4 lb. Flour--1/2d. * * 1/4 lb. Bread Crumbs--1d. * * 1/4 lb. Suet--1d. * * 1 oz. Sugar * * 1 tablespoonful Vinegar--1/2d. * * 1 gill Milk--1d. * * 1 tablespoonful Raspberry Jam--2d. * * 1 Egg * * 1/2 teaspoonful Carbonate of Soda--1d. * * Total Cost--7d. * * Time--Two Hours. * Mix the flour, crumbs, finely chopped suet, and sugar in a basin, then stir in the jam. Beat up the egg and milk, and stir it in. Mix up the carbonate of soda and the vinegar together; beat it in, and when well mixed pour it into a buttered basin. Tie up carefully, and boil for two hours; turn out on to a hot dish, and serve either with sifted sugar or custard sauce. RHUBARB MOULD * 1 bundle Rhubarb--3d. * * 6 oz. Sugar--1 1/2d. * * 1/4 lb. Sago * * 1/2 pint Water--1 1/2d. * * Total Cost--6d. * * Time--20 Minutes * Wipe and cut up the rhubarb and put it on to boil with one gill water, and boil for about ten minutes. Wash the sago and soak it in one gill warm water, then add to the rhubarb. Stir in also the sugar, and boil for about ten minutes or longer, stirring constantly. Pour into a basin or mould which has been dipped in cold water, and stand away till cold and firm, then turn out and serve. A little boiled custard is a great improvement to this dish. APPLES AND RICE * 3 Large Apples--2d. * * 2 oz. Rice--1d. * * 2 oz. Sugar--1/2d. * * 1 tablespoonful Jam--1d. * * 1 Egg--1d. * * 1/2 pint Milk--1d. * * Total Cost--61/2 d. * * Time--Half an Hour. * Peel the apples and scoop out the core and fill in with jam; put into a pie-dish and bake till the apples are soft. While they are baking, boil the rice and milk together till the rice is soft