The art of living in Australia

them in with the butter, pepper, and salt. Cover down by the side of the fire for about half an hour ; pile on a dish, and serve. TOMATOES AND EGGS. 4 Eggs 4<f. \ pint Tomato Sauce .... 2d. Fried Bread . . . . • 1 i ^ 1 teaspoonful Parsley . . . j * Total Cost— 7c?. Time— 5 Minutes. Take some thick tomato sauce and pour it on to a hot dish. Poach the eggs carefully and lay them on the sauce. Garnish with parsley and fried bread, and serve hot. MACARONI CHEESE. 2 oz. Macaroni \\d. ^ pint White Sauce . . . . l\d. 3 oz. Dry Cheese . . . • 1 1^ Pepper and Salt . . . . j ' Total Cost— 4c?. Time — 10 Minutes. Put the macaroni into boihng salt and water, and boil for half an hour or until soft ; strain off the water and cut into pieces about 1^ inch long. Make the sauce by directions given elsewhere. Mix in half the cheese and some pepper and salt. Take a dish in which it can be served, and lay at the bottom some macaroni ; then some sauce and a little of the dry cheese. Continue in this way till all the materials are used up, leaving plenty of dry cheese for the top. Put in the oven for five or ten minutes till a nice colour. Serve hot. MAYONNAISE. 2 Eggs 2d. 1 gill Oil 2d. i gill Vinegar 1 i. Salt / a'^- Total Cost — i\d. Time — Three-quarters of an Hour. Put the yolks of the eggs into a basin, sprinkle over the COOKERY BECLPES, #<?. 373 salt, begin to stir them with a wooden spoon, dropping in the oil very slowly. The sauce must be kept thick, and the oil added very slowly. When it is quite thick and smooth, pour in the vinegar slowly, and it is ready for use. This is considered the finest of all salad dressings. If made some time before it is required for table, it must be kept cool. It ought to stand in ice, and the vinegar should be added just before serving. It may be used for any kind of salad instead of the ordinary dressing. HINTS ON SALAD. Salads form such a pleasant item in the menu, particularly during the hot season, that they should be regarded as a daily dish. There are no scraps of fish, poultry, meat, or cold boiled vegetables, but what can be turned to account in this way. If these are utilised, a great variety can be obtained at a very trifling cost ; in fact these dainty tit-bits can often be made of food that otherwise would be thrown away. Cold cauliflowers, beans, peas, and potatoes are particularly nice in salads. FISH SALAD. Cold Boiled Fish . . . . 4i. 1 Lettuce ^d. 1 Egg Id. Salad Dressing, or Remoulade Sauce . id. Total Cost— 9^(?. Make a salad dressing the same as that given for lettuce salad ; flake up the fish free from skin and bone. Wash and dry the lettuce and shred it up, mix the fish with the dressing. Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing. Do this alternately, leaving plenty of lettuce for the top ; garnish with hard boiled eggs cut into slices. LETTUCE SALAD, 2 Lettuces 1 tablespoonful Condensed Milk 2 teaspoonsful Mustard 2 Eggs .... ^ gill Vinegar . i gill Oil . . . ' . Pepper and Salt Total Cost— 5^. Id. lid. 2d. id } l«