The art of living in Australia

2 heads of Celery . . . .2d. 2 quarts Pot Boilings . . -loi^ 1 pint of Milk /^2"^- 1 oz. Sago ^d. Total Cost— 6c?. Time— One Hour. If vegetables have been boiled with the meat the stock will be sufficiently flavoured ; if not, boil an onion and carrot in it and strain out. Wash the celery thoroughly and cut it into pieces one inch long, put it into the boiling stock and boil for half an hour, then sprinkle in 1 oz. of sago and stir until it is transparent. Pour in the milk and bring to boiling point ; it is then ready to serve. This is an excellent soup for any one suffering from or subject to rheumatism or gout. TURNIP AND RICE SOUP. 4 Turnips U. U. ;}2K u. i lb. Eice 2 quarts "Water 1 pint Milk Onion and Salt . . Total Cost — M. Time — One Hour and a Quarter. Peel and slice up the turnips, wash the rice and put into a saucepan with the onion and 1 doz. white peppercorns. Pour over the water and boil for an hour, rub through a sieve and return to the saucepan, with the milk and a seasoning of salt and pepper ; stir until it boils, then pour •| ¥■ into a warm tureen and sprinkle some chopped parsley on top. This soup is much improved by putting one ounce of butter into the water in which the rice and turnips are boiled. TAPIOCA SOUP. 2 oz. Tapioca \d. 1 Onion . . . , 1 Carrot . . , . 3 quarts Bone Stock ^ Total Cost— l|rf. Time— Half an Hour. Boil the onion and carrot in the stock for twenty minutes. If the stock is not a good colour put in half a teaspoonful of burnt sugar. Strain out the vegetables, wash the tapioca in cold water and stir it in ; continue stirring until the tapioca is quite clear, flavour with salt and lemon juice, and serve very hot. This soup should be quite transparent and of a bright brown colour. WATER SOUCHET. 6 Small Fish Is. 6(?. Vegetables ..... -i Salt and Pepper . . . .\.\d. Lemon Juice J Total Cost— Is. Id. Time— One Hour and a Half. Choose small fish of different kinds and fillet them. As only half the fillets are wanted for the souchet, the rest may be dressed in another way. "Wash the bones in cold water and remove the black substance from them, put them into two quarts of cold water with a teaspoonful of salt, and when it boils remove the scum and add 1 doz, peppercorns, one carrot, one small turnip, one onion, a small piece of celery, and a fagot of herbs. Put the vegetables in whole. Boil this together for one hour, then strain off through a hair sieve and return to the saucepan ; wash the vegetables that have been boiled in it, slice them up and put them S 2 into the liquor. Cut the fillets of fish into small pieces and put them in ; simmer for half an hour, then put in a little lemon juice, pour into a tureen, and sprinkle a little chopped parsley on the top. Send brown bread and butter to table with it and a lemon. OYSTER SOUP. 1 bottle Oysters . . . .Is. 1 pint of Milk 2\d. Cornflour and Vegetables . . • 1 1 // 2 quarts Fish Stock . , . . J ' Total Cost— 1 5. 3i(Z, Time— One Hour.