The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

About this eBook

Author

Muskett, Philip E., -1909

Credits

This etext was prepared by Col Choat

Language

English

LoC Class

TX: Technology: Home economics

Subject

Australia -- Social life and customs

Category

Text

eBook-No.

4219

Project Gutenberg

https://www.gutenberg.org/ebooks/4219

Release Date

July 1, 2003

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.PREFACE.
3. 3.EPIGRAPH
4. 4.CONTENTS. — CHAPTER I. THE CLIMATE OF AUSTRALIA. Their semi-tropical climate hitherto unrecognised by the people of Australia—Reasons advanced for this statement; early gold-mining era influences still at work, and Anglo-Saxon heredities—Hot months and cooler months; temperatures of the Australian capital cities—Fluctuations of temperature and barometric pressure not extreme—Equability of Australian climate a marked feature—Not many successive days of great heat—Humidity of atmosphere in different colonies—A dry heat always preferable to a moist heat—Duration of the different seasons, and months apportioned to each season—Prevailing winds, and ROLE of hot winds — PART I. — THE ART OF LIVING IN AUSTRALIA
5. 5.CHAPTER I. THE CLIMATE OF AUSTRALIA.
6. 6.CHAPTER II. — THE ALPHABETICAL PENTAGON OF HEALTH FOR AUSTRALIA.
7. 7.CHAPTER III. — ABLUTION—THE SKIN AND THE BATH. — THE HAIR. — THE NAILS — THE TEETH
8. 8.CHAPTER IV. — BEDROOM VENTILATION
9. 9.CHAPTER V. — CLOTHING, AND WHAT TO WEAR.
10. 10.CHAPTER VI. — DIET — FRUIT — TEA — COFFEE — ICED DRINKS — TOBACCO
11. 11.CHAPTER VII. — EXERCISE
12. 12.CHAPTER VIII. — ON SCHOOL COOKERY AND ITS INFLUENCE ON THE AUSTRALIAN DAILY LIFE. — "BAD COOKERY DIMINISHES HAPPINESS, AND SHORTENS LIFE."—WISDOM OF AGES. — PROGRESSIVE CHANGES IN THE THEORIES OF EDUCATION. — THE PURPOSE OF EDUCATION. — COOKERY INSTRUCTION IN ENGLAND, NEW SOUTH WALES, AND VICTORIA. — COOKERY IN ITS RELATION TO HEALTH. — COOKERY AS A PREVENTIVE OF DRUNKENNESS. — COOKERY IN THE FORMATION OF CHARACTER. — A NATIONAL PLEA ON BEHALF OF AUSTRALIAN SCHOOL COOKERY.
13. 13.CHAPTER IX. — AUSTRALIAN FOOD HABITS AND THEIR FAULTS.—A PLEA FOR THEIR IMPROVEMENT.
14. 14.CHAPTER X. — AUSTRALIAN FISH AND OYSTERS—AND THEIR FOOD VALUE. — THE DEFECTIVENESS OF OUR AUSTRALIAN FISH SUPPLY. — OUR PRIMITIVE METHODS OF FISH CAPTURE. — THE BEAM-TRAWL IN DEEP-SEA FISHING. — DRIFT-NET AND OTHER DEEP-SEA FISHING. — BENEFITS FROM THE DEVELOPMENT OF OUR DEEP-SEA FISHERIES. — FISH MARKETS OF SYDNEY AND MELBOURNE. — THE "MIDDLEMAN" CONTROVERSY. — THE DISTRIBUTION OF FISH TO THE PUBLIC. — FISHMONGERS AND THE SALE OF FISH. — THE DEVELOPMENT OF THE OYSTER. — THE FAILURE IN THE NEW SOUTH WALES AND VICTORIAN OYSTER SUPPLIES. — THE RE-CREATION OF OUR OYSTER FISHERIES. — THE FOOD VALUE OF THE OYSTER. — THE FOOD VALUE OF FISH.
15. 15.CHAPTER XI. — ON SALADS; SALAD PLANTS AND HERBS; AND SALAD MAKING. — "A SALAD IS A DELICACY WHICH THE POOREST OF US OUGHT ALWAYS TO COMMAND."
16. 16.CHAPTER XII. — ON AUSTRALIAN WINE, AND ITS PLACE IN THE AUSTRALIAN DAILY DIETARY. — "WITH TIME AND CARE AUSTRALIA OUGHT TO BE THE VINEYARD OF THE WORLD."— GREATER BRITAIN. — THE CLIMATE. — THE SOIL. — "CEPAGE," OR VARIETY. — THE GROWING OF THE GRAPE—THE PREPARATION OF THE SOIL. — THE GROWING OF THE GRAPE—LAYING OUT THE VINEYARD. — THE GROWING OF THE GRAPE—WHETHER TO PLANT CUTTINGS OR ROOTED VINES. — THE GROWING OF THE GRAPE—THE HEIGHT OF THE VINE ABOVE THE GROUND. — THE GROWING OF THE GRAPE—ON PRUNING. — THE MAKING OF THE WINE—THE CELLAR. — THE MAKING OF THE WINE—THE GATHERING OF THE GRAPE. — THE MAKING OF THE WINE—VARYING ADDITIONS TO THE MUST. — THE MAKING OF THE WINE—THE MUST ITSELF. — THE MAKING OF WINE—FERMENTATION. — THE TASTING AND JUDGING OF WINES. — UNIFORMITY IN AUSTRALIAN WINES. — THE FUTURE SUCCESS OF THE AUSTRALIAN WINE INDUSTRY—AND UPON WHAT IT DEPENDS. — PART II. — AUSTRALIAN COOKERY RECIPES AND ACCESSORY KITCHEN INFORMATION.
17. 17.CHAPTER XIII. THE KITCHEN
18. 18.CHAPTER XIV. — THE ICE CHEST
19. 19.CHAPTER XV. — THE STOCK POT.
20. 20.CHAPTER XVI. — SOUP
21. 21.CHAPTER XVII. — FIFTY RECIPES FOR SOUPS. — STOCK FROM BONES (FRESH BONES). — STOCK FROM BONES (NO. 2) — FISH STOCK — POT BOILINGS — VEAL STOCK — BEEF STOCK — BEEF TEA—NO. 1 — QUICK BEEF TEA—NO. 2 — RAW BEEF TEA. — BEEF ESSENCE. — MUTTON BROTH — COCK-A-LEEKIE SOUP — CABBAGE AND BACON SOUP — ITALIAN SOUP — POT-AU-FEU — VERMICELLI SOUP — MULLIGATAWNY SOUP — FRENCH SOUP — SAGO SOUP — CELERY SOUP — TURNIP AND RICE SOUP — TAPIOCA SOUP — WATER SOUCHET — OYSTER SOUP — BROWN MACARONI SOUP — HARICOT BEAN SOUP — MILK SOUP — ONION SOUP — PUMPKIN SOUP — VEGETABLE SOUP — SEMOLINA SOUP — CARROT SOUP — TOMATO SOUP — JERSEY SOUP — SCOTCH BROTH — LENTIL SOUP — PEA SOUP — VEGETABLE MARROW AND TOMATO SOUP — KIDNEY SOUP — EGG SOUP — WHITE MACARONI SOUP — LOBSTER SOUP — FISH SOUP — CABBAGE SOUP — SYDNEY SOUP — WHITE ONION SOUP — CRECY SOUP — LENTEN SOUP — SOUP MAIGRE — ARTICHOKE SOUP
22. 22.CHAPTER XVIII. — FIFTY RECIPES FOR FISH. — FISH CAKES — BAKED BREAM AND EGG SAUCE — FISH A LA MAITRE D'HOTEL — FISH AND TOMATO SAUCE — OYSTER STEW — AMERICAN OYSTERS — FISH AND BUTTER SAUCE — FISH PATTIES — FISH, TO FRY — CURRIED FISH — SCALLOPED FISH — FISH PUDDING — FISH PIE — FISH IN BATTER
23. 23.FISH AU GRATIN — FISH HASH — FISH BALLS — FISH A LA CREME — FILLETS OF FISH AND CHEESE SAUCE. — COLLARED EELS — STUFFED FLATHEAD — OYSTERS AND BACON — SCALLOPED OYSTERS — TO COOK DRIED FISH — FRIED CRAYFISH — BREAM PUDDING — FISH RISSOLES — FISH A LA SAUMAREZ — KEDGEREE. — FISH BAKED IN VINEGAR — STUFFED CONGER EEL. — EEL AND TOMATO SAUCE. — FRIED ROES — CODS' ROES IN TOMATO SAUCE — MULLET AND TOMATOES — AMERICAN FISH — COLD FISH AU GRATIN — SMALL FISH — BAKED FISH — CODFISH AND POTATOES—BOUILLABAISSE OF COD. — BUTTERED WHITING — BROILED FISH — BOILED FISH — SALT FISH — DEVILLED SARDINES — FISH A L'AURORE — FILLETS A LA ORLY — SCANDINAVIAN PUDDING — OYSTERS AND POTATOES — STEWED FISH — OYSTERS AND MACARONI
24. 24.CHAPTER XIX. — FIFTY RECIPES FOR MEAT DISHES — COOKERY OF MEAT. — STEAK AND KIDNEY PIE — STEAK AND KIDNEY PUDDING — STEWED KIDNEYS AND MACARONI — STEWED STEAK AND WALNUTS — STEAK AND MACARONI — MUTTON CHOPS IN BATTER — TOMATO PIE — KABOBS — SCOTCH COLLOPS — POOR MAN'S DISH — BREAST OF MUTTON AND PEAS — TRIPE AND TOMATOES — TRIPE IN MILK — TOMATOES AND MINCE — BREAKFAST MEAT — RISSOLES — KIDNEY FRITTERS — KIDNEY TOAST — BEEF TRIFLES — HASHED BEEF AND TOMATO SAUCE — STEWED CHOPS — BAKED CHOP — RICE CUTLETS — POTATO SAUSAGES — BRAZILIAN STEW — BEEF OLIVES — MACARONI PUDDING — SHEEP'S TONGUES IN TOMATO SAUCE — BROWN MINCE — STEAK A LA JARDINIERE — KROMSKIES — KOTTBULLAR — BRAISED LEG OF MUTTON — PRESSED BEEF — CURRIED CHOPS — BEEF A LA MODE — BEEFSTEAK ROLLS — BEEFSTEAK STUFFED — FRICASSEE OF LIVER — STEWED SWEETBREADS — ROULADES OF BEEF — VEAL SHAPE — SWISS PATES — DEVILLED MEAT — JUGGED RABBITS — BREAKFAST DISH OF BEEF — SOUBISE CUTLETS — ROMAN RAGOUT — MUTTON OR HAM BONE AND POTATOES — VEAL IN WHITE SAUCE
25. 25.CHAPTER XX. — FIFTY RECIPES FOR VEGETABLES — TOMATOES STUFFED — POTATOES IN WHITE SAUCE — TO BOIL POTATOES — TO BOIL NEW POTATOES — TO BOIL CABBAGE — TO BOIL GREEN PEAS — TO BOIL FRENCH BEANS — TO BOIL CAULIFLOWERS — VEGETABLE MARROW — BEETROOT IN SAUCE — STEWED CABBAGE — BAKED TOMATOES — CURRIED TOMATOES — CURRIED VEGETABLES — BEETROOT AND ONION STEW — SAUTE OF TURNIPS — CARROTS IN BUTTER — PARSNIPS AND PARSLEY BUTTER — PARSNIPS FRIED — POTATO BALLS — HARICOT BEANS — POTATO AND TOMATO PIE — CAULIFLOWERS AND TOMATOES — STEWED CELERY — LETTUCE STEWED — BAKED ONIONS — CASSOLETTES OF VEGETABLES — VEGETABLE MARROW STUFFED — LYONNAISE POTATOES — POTATOES SAUTE — COLCANNON — BAKED VEGETABLE MARROW — STEWED LEEKS — POTATOES A LA MAITRE D'HOTEL — LENTILS, TO BOIL — CURRIED LENTILS — STEWED BEETROOT AND MASHED POTATOES — CAULIFLOWERS AU GRATIN — NEW POTATOES SAUTE — POTATO PUFF — POTATOES STUFFED — HARICOT BEANS AND BACON — ARTICHOKES, TO BOIL — IMITATION SPINACH — BANANAS STEWED — POTATO CHIPS — ITALIAN CABBAGE — SAVOURY POTATOES — CAULIFLOWER FRITTERS — FRIED TOMATOES
26. 26.CHAPTER XXI. — FIFTY RECIPES FOR SALADS AND SAUCES — CURRY SAUCE — MAITRE D'HOTEL SAUCE — ONION SAUCE — CREAM TOAST — JAM SAUCE — TO CLARIFY DRIPPING — TO CLARIFY FAT — MELTED BUTTER SAUCE — TO BOIL RICE — TO FRY PARSLEY — FRYING BATTER — TOMATO SAUCE — WHITE SAUCE — BROWN GRAVY — BROWN SAUCE — CARAMEL — VEAL FORCEMEAT — TO MAKE BROWN CRUMBS — SALAD OF COLD VEGETABLES — BANANA AND ORANGE SALAD — COSMOPOLITAN SALAD — POTATO SALAD — VENETIAN RICE — TOMATOES AND EGGS — MACARONI CHEESE — MAYONNAISE — HINTS ON SALAD — FISH SALAD — LETTUCE SALAD — BEETROOT AND MACARONI SALAD — PRAWN SALAD — SALAD OF CORNED BEEF — EGG SALAD — CELERY SALAD — SARDINE SALAD — OYSTER SALAD — BLUE COD SALAD — ITALIAN SALAD — MACARONI AND CHEESE SALAD — CHEESE SAVOURY — TURNIP SALAD — EAST INDIAN SALAD SAUCE — BREAD SALAD — BREAKFAST SALAD — CAULIFLOWER SALAD — CARROT SALAD — CALF'S FOOT SALAD — REMOULADE SALAD DRESSING — SOUP MEAT SALAD — LAMB SALAD
27. 27.CHAPTER XXII. — FIFTY RECIPES FOR SWEETS — APPLE AND TAPIOCA — FLAKY CRUST — SUET PUDDING — HASTY PUDDING SOUFFLE — CHEESE CAKES — BANANA SOUFFLE — BOILED CUSTARD — CORNFLOUR CUSTARD — BACHELOR'S BUTTONS — PRINCE OF WALES CAKES — NORMANDY PUDDING — RUSK PUDDING — BEDFORD PUDDING — DE MESTRE PUDDING — YANKEE PUDDING — SPONGE ROLL — SEED CAKE — POTATO FRITTERS — APPLE FRITTERS — SWEET OMELET — TAPIOCA MERINGUE — HASTY PUDDING — QUICK PUDDING — STANLEY PUDDING — IMITATION OMELET — OXFORDSHIRE PUDDING — MILK BISCUITS — SODA CAKE — DIGESTIVE BISCUITS — LEMON PUDDING — BLACK CAP PUDDING — ROCK CAKES — KINGSWOOD PUDDING — DELHI PUDDING — ROTHSAY PUDDING — RHUBARB MOULD — APPLES AND RICE — RICE BLACMANGE — DEVONSHIRE JUNKET — BANBURY CAKES — LEMON BISCUITS — YORKSHIRE TEA CAKES — TEA CAKE

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