The art of living in Australia

To fry potatoes successfully, two things must be carefully attended to. First of all dry the potatoes thoroughly, and then have very hot fat. Peel the potatoes and dry them in a cloth. Cut into any shape — slices, strips, quarters, &c. — and dry again. Have a good quantity of very hot fat ready, put the chips into a frying basket, and plunge into the fat. Fry quickly, and directly they are brown enough they are done. Throw them on to some kitchen paper to drain off the fat. Pile high on a dish, sprinkle with salt, and serve very hot. ITALIAN CABBAGE. 1 Cabbage 1 oz. Butter . 2d. . U. 2 oz. Dry Cheese 1 spoonful Flour Pepper and Salt '. '. '.Id. Total Cost— 4(;. Time— 15 Minutes. Boil the cabbage by directions given, strain away the water and press it very dry. Put the butter into a saucepan, and when it is dissolved, chop up the cabbage and put a layer at the bottom of the saucepan. Sprinkle over some grated cheese, pepper, and salt, then more cabbage and cheese, until all are used up. Simmer gently for fifteen minutes, slip it on to a hot dish, and serve. SAVOURY POTATOES. Id. ■Id. 5 or 6 Large Potatoes 2 oz. Cheese 1 spoonful of Milk 1 Egg . . . Pepper and Salt Total Cost— 3½d. Time— Two Hours. Scrub the potatoes and bake them in the oven. Cut oflf the end, scoop out all the meal ; grate up some dry pieces of cheese, beat it into the potatoes with the yolk of the egg, and some seasoning. Whip the white till stiff and stir lightly in ; fill the potatoes with this mixture. Lay in a baking sheet and bake for about twenty minutes. Garnish with parsley, and serve. CAULIFLOWER FRITTERS. Cold Cauliflower Frying Batter . Hot Fat . Total Cost— UcZ. :\iid. Time — 5 Minutes. Take any cold caulifiower that may be left, divide it into branches. Make the frying batter by directions given. Dip the pieces of cauliflower into it, and put into very hot fat. Fry a good colour and pile high on a dish. Garnish with fried parsley and serve very hot. FRIED TOMATOES. 1 doz. Tomatoes .... id. 1 gill Milk .... 1 oz. Butter .... \^d Pepper and Salt . . . • J ^ ' (-Total Cost— 6|<^. Time — 10 Minutes. Slice up the tomatoes, mix a spoonful of flour with some pepper and salt ; dip in the slices and iry quickly, pile on a dish. Pour the milk into the pan in which they were fried, stir until it boils, and pour over. Garnish with fried bread and serve hot. ( 364 ) CHAPTER XXI. FIFTY RECIPES FOR SALADS AND SAUCES. CURRY SAUCE. 1 Onion . 1 Apple J oz. Flonr Lemon Juice Salt . J oz. Curry Powder 1 oz. Butter or Dripping 1 pint Gravy Total Cost— 2cZ. ■Id. Id. Time — Half an Hour. Peel and chop up the apple and onion. Put the butter or dripping into a saucepan, and when it is melted put in the apple and onion, and fry for a few minutes ; sprinkle over the curry powder and the flour. Pour over the gravy and stir until it boils. Sinmier for half an hour, then strain, flavour with lemon juice and salt, boil up, and it is ready. If this sauce is for fish, use milk or fish stock instead of gravy. MAiTRE D'HOTEL SAUCE. I pint Milk 1 oz. Butter Lemon Juice ^ oz. Flour 1 teaspoonful Parsley Pepper and Salt . Total Cost — 3d. Time — 5