When you have fish filleted save the heads and bones, and cover with a small quantity of water. Stew this down, and strain. Add milk as above, and flavour with $ teaspoon an-- chovy sauce, or add some oysters. Artichokes, celery, or green peas, boiled till soft, and put through a sieve or fine colander, make an excellent puree. Add an equal quantity of milk, thicken with arrowroot, and add a lump of butter at the last. Simple Brown Soup. Boil the bones from the joint of beef for stock, and make plenty of nice brown gravy with the meat. Take 14 pints of stock, and 4 pint brown gravy, and boil up. Add a little ver- micelli, cook 5 or 10 minutes, and add 4 teaspoon sugar to give it a shiny appearance. MEATS To Bake.—Flour the baking dish well to ensure nice brown gravy. Spread the meat with fat, and put in a hot oven 450 deg. for the first quarter of an hour, lowering the heat a little after. Allow for beef 15 minutes for every lb., and 15 minutes “SUNSHINE” BISCUITS: 100 varieties to choose from. (5) over. For mutton, lamb and pork, 20 minutes for every lb, and 20 minutes over. To Boil.—Plunge into boiling water, boil for 5 minutes to harden outside and retain juices, then cook very slowly, allow- ing 25 minutes for every lb., and 25 minutes over. If sausages are pricked, and put into the fat before it gets too hot, they are not likely to burst their skins. How to Vary a Leg of Mutton. Cut off the top portion of the leg, fairly high up, sawing through the bone. Now remove the bones, and stuff with sage and onion seasoning, or as a change a seasoning made of 1 cup breadcrumbs Salt and pepper to taste.- 2 tablespoons shredded suet Bind with an egg or a little 2 tablespoons chopped parsley milk. 2 tablespoons chopped raisins✪ Stuffed Leg of Mutton Bake for about an hour and a half. Cut two leg chops from the lower portion of the leg, and have for breakfast, or make a tiny stew, by dipping them in flour and frying till brown, add a chopped onion, and fry. Drain away fat, and add 1 pint stock, and a carrot sliced in rings. Add a teaspoon salt, and a little pepper. Stew gently for 13 hours, or longer. Thicken with 1 tablespoon flour mixed to a smooth paste with a little water, and cook a few minutes longer. Boil the remaining portion of the leg with carrots, onions and turnips. | Serve with parsley sauce. By adding some barley and extra vegetables, soup can be made at the same time. Lift out the vegetables required with the meat, and afterwards cut the remaining ones into dice and return to the soup. Keep soup till next day, and skim all fat from the top. Add a little chopped parsley before serving. Nice Brawn. Boil a knuckle of veal and a pig’s trotter in one saucepan, using just enough water to cover. Cook about 14 hours. Cook 2 lb. pickled pork, and cut all meat up small. Flavour with a little thyme and pepper, put into a basin, and add some of the liquor from the veal. Any remaining veal stock could be used for making soup. Let the water the pork was boiled in get cold, take the fat off, and throw the water away. If a large quantity is required, allow 1 cow’s heel to every 4 lb. other meat.✪ Nice Brawn Boil it till thoroughly soft in just enough water to cover. Glaze for cold pressed meats, brawn, etc., gives a very pleasing appearance. 14 tablespoons granulated gelatine 2 teaspoons meat extract 1 pint water. “SUNSHINE” BISCUITS: 100 varieties to choose from. (6) ® Soak gelatine in the water, add meat extract, and simmer ten minutes. When cool, pour into a jar and keep covered in a cool place. When required for use, stand jar in hot water till the glaze is dissolved, but not hot. Keep a brush for the purpose, and brush the glaze over the meat carefully. Pressed Pig’s Cheek and Tongues.

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When you have fish filleted save the heads and bones, and cover with a small quantity of water. Stew this down, and strain. Add milk as above, and flavour with $ teaspoon an-- chovy sauce, or add some oysters. Artichokes, celery, or green peas, boiled till soft, and put through a sieve or fine colander, make an excellent puree. Add an equal quantity of milk, thicken with arrowroot, and add a lump of butter at the last. Simple Brown Soup. Boil the bones from the joint of beef for stock, and make plenty of nice brown gravy with the meat. Take 14 pints of stock, and 4 pint brown gravy, and boil up. Add a little ver- micelli, cook 5 or 10 minutes, and add 4 teaspoon sugar to give it a shiny appearance. MEATS To Bake.—Flour the baking dish well to ensure nice brown gravy. Spread the meat with fat, and put in a hot oven 450 deg. for the first quarter of an hour, lowering the heat a little after. Allow for beef 15 minutes for every lb., and 15 minutes “SUNSHINE” BISCUITS: 100 varieties to choose from. (5) over. For mutton, lamb and pork, 20 minutes for every lb, and 20 minutes over. To Boil.—Plunge into boiling water, boil for 5 minutes to harden outside and retain juices, then cook very slowly, allow- ing 25 minutes for every lb., and 25 minutes over. If sausages are pricked, and put into the fat before it gets too hot, they are not likely to burst their skins. How to Vary a Leg of Mutton. Cut off the top portion of the leg, fairly high up, sawing through the bone. Now remove the bones, and stuff with sage and onion seasoning, or as a change a seasoning made of 1 cup breadcrumbs Salt and pepper to taste.- 2 tablespoons shredded suet Bind with an egg or a little 2 tablespoons chopped parsley milk. 2 tablespoons chopped raisins Bake for about an hour and a half. Cut two leg chops from the lower portion of the leg, and have for breakfast, or make a tiny stew, by dipping them in flour and frying till brown, add a chopped onion, and fry. Drain away fat, and add 1 pint stock, and a carrot sliced in rings. Add a teaspoon salt, and a little pepper. Stew gently for 13 hours, or longer. Thicken with 1 tablespoon flour mixed to a smooth paste with a little water, and cook a few minutes longer. Boil the remaining portion of the leg with carrots, onions and turnips. | Serve with parsley sauce. By adding some barley and extra vegetables, soup can be made at the same time. Lift out the vegetables required with the meat, and afterwards cut the remaining ones into dice and return to the soup. Keep soup till next day, and skim all fat from the top. Add a little chopped parsley before serving. Nice Brawn. Boil a knuckle of veal and a pig’s trotter in one saucepan, using just enough water to cover. Cook about 14 hours. Cook 2 lb. pickled pork, and cut all meat up small. Flavour with a little thyme and pepper, put into a basin, and add some of the liquor from the veal. Any remaining veal stock could be used for making soup. Let the water the pork was boiled in get cold, take the fat off, and throw the water away. If a large quantity is required, allow 1 cow’s heel to every 4 lb. other meat. Boil it till thoroughly soft in just enough water to cover. Glaze for cold pressed meats, brawn, etc., gives a very pleasing appearance. 14 tablespoons granulated gelatine 2 teaspoons meat extract 1 pint water. “SUNSHINE” BISCUITS: 100 varieties to choose from. (6) ® Soak gelatine in the water, add meat extract, and simmer ten minutes. When cool, pour into a jar and keep covered in a cool place. When required for use, stand jar in hot water till the glaze is dissolved, but not hot. Keep a brush for the purpose, and brush the glaze over the meat carefully. Pressed Pig’s Cheek and Tongues.

Australian sunshine cookery book for every housewife