The art of living in Australia

Juice of Half a Lemon . . .J Total Cost— 7rf. Sift the flour into a basin, cut about one ounce of the lard into it with a knife, then mix into a paste with the water ; it should be about the same consistency as the butter. Koll it out evenly, and lay on it small pieces of the butter and lard, sprinkle with flour and roll into three ; roll out again and proceed as before. It is ready for use at once if required, but it is much improved by standing in a cool place for an hour. This kind of pastry requires a very quick oven ; and if used for meat pies, a piece of buttered paper should be laid over the top as soon as it has risen, to prevent it getting too brown. SUET PASTRY.-No. 1. 1 lb. Flour 2d. 10 oz. Beef Suet . . . .-> \ pint Water J ' Total Cost— od. Sift -the flour into a basin, and make it into a firm paste with the water. Free the suet from skin, and put it twice through a sausage machine. Roll the paste out, and put half over it in very tiny pieces ; sprinkle with flour and fold into three. Double the ends over till they meet, roll outagain, and put on the rest of the suet and proceed as before. It is then ready for use, but is much improved by standing for an hour in a cold place. This is a very wholesome pastry, and particularly nice for meat pies. If it is properly made, it ought to rise like the best puff pastiy ; it is an easy crust to make in hot weather, when the puff crusts made with butter are troublesome. SUET PASTRY.-No. 2. . 2d. 1 lb. Flour 8 oz. Suet . \ pint Water Pinch of Salt Total Cost— 5<i. ;} Zd. Sift the flour into a basin ; prepare the suet by cutting it into very thin slices and then shredding it up very fine indeed ; mix it in with the flour. Stir in the water until it is of a firm consistency, but do not use too much water, or the paste will be tough. Suet crust should be kept as dry as S. 1003. Bb possible. Turn it on to a floured board and knead for a few minutes. It is then ready for use ; this crust is suitable for all kinds of boiled puddings, such as meat, apple, jam, &c. These puddings require to be boiled for a very long time. They must always be plunged into boiling water, and kept boiling and covered with water all the time they are cooking. SUET PUDDING 1 lb. Flour 8 or 10 oz. Suet ^ teaspoonful Salt ^ pint Water 2 Cold Potatoes 2d. ■ Sd. Total Cost— 5rf. Time — Two Hours and a Half. Sift the flour and salt into a b?.sin, mash the potatoes or rub them through a sieve, and stir them in. Shred the suet finely and mix in thoroughly with a knife ; make into rather a stiff paste with the water, dip a pudding cloth into boiling v/ater. Put the pudding into the centre, and tie up tightly. Plunge into boiling water and boil steadily for two hours ; turn out of the cloth carefully into a hot dish, and serve. This pudding is delicious Avith roast meat, or it may be served as a sweet ; jam sauce is nice poured round it. A recipe for this will be found elsewhere. HASTY PUDDING SOUFFL]^. 1 pint Milk 2 Eggs . 1 oz. Flour 1 oz. Sugar Flavouring Total Cost -Si. 2d. 2d. ■Id. Time — 40 Minutes. Put the milk on to boil, mix the flour smoothly with a COOKEBY BECJPES, 4c. 38^