Mash the potatoes, beat the butter to a cream, then beat in the eggs, pepper, salt, and milk. Stir up the potatoes, pour into a buttered pie-dish, and bake for about haK an hour. Serve hot. POTATOES STUFFED. 6 Large Potatoes . . . .2d. \ lb. Cold Meat \d. \ gill Gravy or Sauce . . • \ i t Pepper, Salt, and Parsley . . .j '^^' Total Cost— 3(?. Time— One Hour and a Half. Wash and scrub the potatoes, and bake them in the oven till quite done. Cut them in half so that they will stand 860 THE ART OF LIVING IN AUSTRALIA. nicely. Scoop out the inside, and mix the potato meal with some butter, pepper, and salt. ]\Iake a little savoury meat by directions given for mince, and nearly fill the potato skins with this. Put some of the .potato on top, making it look as rough and rocky as possible. Stand in the oven till quite hot, and serve. HARICOT BEANS AND BACON. 1 pint Haricot Beans .... 2d. 1 tea.spoonful Parsley . \ lb. Bacon Pepper and Salt✪ Haricot Beans and Bacon . Total Cost— 7fZ. Time— Two Hours. . Ui. Soak the haricot beans and boil them by directions already given. Rub them through a wire sieve. The bacon should be in thin rashers and very fat. Cook it carefully in a small clean frying-pan, and as the fat runs from it, pour it on the beans. Mash thern up with this and a little pepper and salt, and put them into a, hot dish. Sprinkle over with parsley and lay the bacon rashers on top. Serve hot. ARTICHOKES, TO BOIL. 2 lbs. Artichokes .... Ad. \ pint White Sauce✪ Artichokes, to Boil .... \\d. Total Co&t—5\d. Time— One Hour. Wash and peel the artichokes and put them into some water ; add a tablespoonful of vinegar and leave them for half an hour. Drain the water all away and put them into a saucepan, cover with cold water ; add one gill of milk and some salt. Bring to the boil and cook slowly for about an hour. Take half a pint of the liquor in which the arti- chokes were boiled, and make a sauce ; dish them and pour this over. COOKERY EECIPES, #c. 361 IMITATION SPINACH. Take the very young green shoots of the pumpkin plant. Wash them well and put them into a large saucepan, with a very little water seasoned with salt and a pinch of carbonate of soda ; keep pressing them down into the water and boil till soft. Turn into a colander and squeeze very dry, put into a saucepan with one ounce of butter, pepper, salt✪ Imitation Spinach, and a few drops of lemon juice. Stir about till thoroughly hot through, dish neatly, and serve. BANANAS STEWED. 1 doz. Green Bananas . . . 3^. Lemon Juice . . . . . "] ^ pint Brown Sauce . . . . l'2t^. Pepper and Salt . . .J Total Cost — bcL. Time — Half an Hour. Peel the bananas and put them in boiling water to which a few drops of lemon juice have been added ; boil them for half an hour, or until soft. Make sauce by directions already given, flavour with lemon juice, pepper, and salt. Strain all the water from the bananas, dish, and pour over the sauce. POTATO CHIPS. ✪ Potato Chips

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Mash the potatoes, beat the butter to a cream, then beat in the eggs, pepper, salt, and milk. Stir up the potatoes, pour into a buttered pie-dish, and bake for about haK an hour. Serve hot. POTATOES STUFFED. 6 Large Potatoes . . . .2d. \ lb. Cold Meat \d. \ gill Gravy or Sauce . . • \ i t Pepper, Salt, and Parsley . . .j '^^' Total Cost— 3(?. Time— One Hour and a Half. Wash and scrub the potatoes, and bake them in the oven till quite done. Cut them in half so that they will stand 860 THE ART OF LIVING IN AUSTRALIA. nicely. Scoop out the inside, and mix the potato meal with some butter, pepper, and salt. ]\Iake a little savoury meat by directions given for mince, and nearly fill the potato skins with this. Put some of the .potato on top, making it look as rough and rocky as possible. Stand in the oven till quite hot, and serve. HARICOT BEANS AND BACON. 1 pint Haricot Beans .... 2d. 1 tea.spoonful Parsley . \ lb. Bacon Pepper and Salt . Total Cost— 7fZ. Time— Two Hours. . Ui. Soak the haricot beans and boil them by directions already given. Rub them through a wire sieve. The bacon should be in thin rashers and very fat. Cook it carefully in a small clean frying-pan, and as the fat runs from it, pour it on the beans. Mash thern up with this and a little pepper and salt, and put them into a, hot dish. Sprinkle over with parsley and lay the bacon rashers on top. Serve hot. ARTICHOKES, TO BOIL. 2 lbs. Artichokes .... Ad. \ pint White Sauce .... \\d. Total Co&t—5\d. Time— One Hour. Wash and peel the artichokes and put them into some water ; add a tablespoonful of vinegar and leave them for half an hour. Drain the water all away and put them into a saucepan, cover with cold water ; add one gill of milk and some salt. Bring to the boil and cook slowly for about an hour. Take half a pint of the liquor in which the arti- chokes were boiled, and make a sauce ; dish them and pour this over. COOKERY EECIPES, #c. 361 IMITATION SPINACH. Take the very young green shoots of the pumpkin plant. Wash them well and put them into a large saucepan, with a very little water seasoned with salt and a pinch of carbonate of soda ; keep pressing them down into the water and boil till soft. Turn into a colander and squeeze very dry, put into a saucepan with one ounce of butter, pepper, salt, and a few drops of lemon juice. Stir about till thoroughly hot through, dish neatly, and serve. BANANAS STEWED. 1 doz. Green Bananas . . . 3^. Lemon Juice . . . . . "] ^ pint Brown Sauce . . . . l'2t^. Pepper and Salt . . .J Total Cost — bcL. Time — Half an Hour. Peel the bananas and put them in boiling water to which a few drops of lemon juice have been added ; boil them for half an hour, or until soft. Make sauce by directions already given, flavour with lemon juice, pepper, and salt. Strain all the water from the bananas, dish, and pour over the sauce. POTATO CHIPS.

The art of living in Australia