The Art of Living in Australia Part 49

* Cold Potatoes--1d.

* 1/2 pint Maitre d'Hotel Sauce--1 1/2d.

* Total Cost--21/2 d.

* Time--5 Minutes *

Make the sauce by recipe given elsewhere, flavour nicely with lemon juice, pepper, and salt. Slice up the potatoes, and put them into it; simmer for five minutes, dish, and serve.

LENTILS, TO BOIL

Wash the lentils well in cold water, cover them with cold water seasoned with salt, and boil for one hour and a half. Strain all the water off, put them into a hot dish with about half an ounce of b.u.t.ter, and serve.

CURRIED LENTILS

Any cold lentils left make a very nice breakfast dish if they are curried. If there should be any curry gravy left,

put them into that and simmer for half an hour; serve with boiled rice.

If there is no curry sauce, make a little by a recipe given elsewhere.

STEWED BEETROOT AND MASHED POTATOES

* 1 bunch Beetroot--2d.

* 2 Onions--1/2d.

* 1 oz. Flour *

* Mashed Potatoes *

* Pepper and Salt *

* 1 1/2 oz. b.u.t.ter *

* 1/2 pint Milk *

* 1 dessertspoonful Vinegar--3d.

* Total Cost--51/2 d.

* Time--Half an Hour.

Peel and cut the onions into dice, put them into a frying-pan with the b.u.t.ter, and fry, but do not let them brown; sprinkle in the flour, pour in the milk, and stir until it boils. Season with salt, pepper, and vinegar. Boil the beetroot carefully, and when cold, peel and slice up.

Put it into the sauce and simmer for half an hour. Make the mashed potatoes into a border on a hot dish, and put the beetroot in the centre; boil up the sauce, pour it over, and serve.

CAULIFLOWERS AU GRATIN

* 1 Cauliflower--4d.

* 1/2 pint White Sauce--1 1/2d.

* 2 oz. Dry Grated Cheese *

* Pepper and Salt--1/2d.

* Total Cost--6d.

* Time--15 Minutes.

Boil the cauliflower and make the sauce by directions already given.

Put the cauliflower into a dish in which it can be served, put half the cheese into the white sauce, season with pepper and salt, make it hot and pour over. Sprinkle the rest of the cheese on the top, and put into the oven till quite brown; it is then ready to serve.

NEW POTATOES SAUTE

* 1 lb. New Potatoes--1d.

* 1 oz. b.u.t.ter--1d.

* Pepper and Salt *

* 1 teaspoonful Parsley *

* Lemon Juice--1/2d.

* Total Cost--21/2 d.

* Time--Half an Hour.

Wash the potatoes and put them into boiling salt and water, and boil for ten minutes. Take up, peel and cut them in half. Melt the b.u.t.ter in a saucepan, and when quite hot, put in the potatoes and toss over the fire. Sprinkle over the parsley, pepper, salt, and a few drops of lemon juice; cover down and cook gently till the potatoes are soft but not broken. Put into a hot dish and serve.

POTATO PUFF

* 1/2 lb. Cold Potatoes--1d.

* 2 Eggs--2d.

* 1 oz. b.u.t.ter *

* 1 gill Milk--1d.

* Total Cost--4d.

* Time--Half an Hour *

Mash the potatoes, beat the b.u.t.ter to a cream, then beat in the eggs, pepper, salt, and milk. Stir up the potatoes, pour into a b.u.t.tered pie-dish, and bake for about half an hour. Serve hot.