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

and the milk absorbed. Beat in the egg and sugar, pour over the apples; brush over with milk, and bake till a nice colour. Serve either hot or cold. RICE BLACMANGE * 1 pint Milk--2d. * * 1 1/2 oz. Ground Rice--1/2d. * * 1 oz. Sugar * * Flavouring--1d. * * Total Cost--31/2 d. * * Time--5 Minutes. * Put the milk on to boil with a strip of lemon peel in it; when nearly boiling mix the rice in a spoonful of cold water and pour it in. Stir till it boils, and let it boil two or three minutes; pour into a mould which has been dipped in cold water, and stand away till firm. Turn out when cold, and serve with jam, stewed fruit, or custard sauce. DEVONSHIRE JUNKET * 1 quart Milk--4d. * * 1 tablespoonful Rennet * * 1 oz. Sugar--1d. * * Nutmeg--1/2d. * * Total Cost--51/2 d. * * Time--Two Hours. * Make the milk tepid, stir in the sugar and a spoonful of rennet or a rennet tablet; pour into a dish and stand on the stove till solid. Grate a little nutmeg on top and serve cold. Rennet can be bought at the chemist's ready for use; but rennet tables, which answer very nicely, can be used instead. These can be bought in many places, and keep good a long time. BANBURY CAKES * 1/2 lb. Pastry--5d. * * 1 oz. Currants * * 1 oz. Raisins * * Half a Lemon * * Half an Orange--2d. * * 1 oz. Cake or Bread Crumbs--1/2d. * * 1 oz. Sugar--1/2d. * * Total Cost--8d. * * Time--20 Minutes. * Stone the raisins and chop them lightly, put them into a basin with the currants cleaned, the sugar, and the cake or bread crumbs. Mix together, grate over the rind of half a lemon, and half an orange. Strain in the juice, and let it stand for an hour. Roll out the pastry and cut into rounds about three inches long. Lay a little of the mixture in the centre, close