The art of living in Australia

If there is no fish stock, use pot boilings. As this is a white soup a special saucepan must be used. Put the stock and the liquor from the bottle of oysters into this stewpan with an onion stuck with six cloves, 2 doz. white peppercorns, and a fagot of herbs, and boil together for half an hour, then strain off and return to the saucepan with the milk. When nearly boiling thicken with a tablespoonful of cornflour and boil two or three minutes ; put in the oysters and simmer for five minutes. Flavour with a little lemon juice, nutmeg, and salt. Pour into a warm tureen, and send fried bread to table with it. BROWN MACARONI SOUP. 1^ oz. Macaroni . 1M. 1 oz. Butter . . \d. Vegetables . Id. Cornflour : :} i^- 2 quarts Bone Stock Total Cost— 4t/. Time— One Hour and a Quarter. Slice up the onions or leeks, one carrot, and make a fagot of herbs ; fry them in the butter with 1 doz. peppercorns till they are quite brown, but not burnt. Sprinkle over a tablespoonful of cornflour, and when brown pour over the boiling stock and stir till it boils up ; let it simmer for an hour. If it is not brown enough, burn a little sugar in a spoon and stir it in. If half a teaspoonful of sugar is sprinkled over the vegetables when they are frying they will brown much quicker. When the vegetables are soft rub the soup through a wire sieve and return to the saucepan. Boil the macaroni in salt and water for twenty minutes, strain off, and cut into pieces one inch long ; put these into the soup and simmer for a quarter of an hour. Flavour with a little salt and pepper if necessary, and pour into a hot tureen. ^ HARICOT BEAN SOUP. 1 lb. Haricot Beans . . . .id. 2 Onions ] 1 pint of Milk . . . . ^1^^. 2 quarts Bone Stock . . .J Total Cost— 5i^/. Time— Four Hours. Soak the haricot beans for an hour or two, then put them into a saucepan with the stock or water, the onions, and 1 doz. white peppercorns ; boil for four hours and then rub through a sieve, return to the saucepan with the milk and seasoning of pepper and salt, stir until it boils. It is then ready to serve. An ounce of butter stirred in just before it is finished is a great improvement. This is one of the most nourishing soups that can be made. It is an excellent food for outdoor workers. When butter is dear, sweat the haricots in 1 oz. of beef dripping. 2d. Id. MILK SOUP. 2 lbs. Potatoes 1 oz. Butter . 1 Onion . \ pint of Milk . 3 pints of Water Total Cost— 4§(Z. Time— Half an Hour. |l|^ Peel, wash, and slice up the potatoes and onions and put them into a saucepan with the butter, and stir them about till all the butter is dissolved and worked into the potatoes, but they must not get brown. Pour over the boiling water and boil until they are of a pulp, then rub them through a sieve, return to the saucepan, add the milk and seasoning, and stir till it boils. Pour into a hot tureen, and serve with fried bread. ONION SOUP. 4 Onions \d. 1 oz. Butter 1^ oz. Flour 1 gill of Milk . 2 quarts of Stock Salt and Pepper Total Cost— 3(?. Id. 'Id. Time — One Hour.