The Art of Living in Australia ; eBook

Table of Contents
Section	Page

Start of eBook	1
CHAPTER I. THE CLIMATE OF AUSTRALIA.	1
CHAPTER II.	12
CHAPTER III.	14
THE HAIR.	20
THE NAILS	23
THE TEETH	23
CHAPTER IV.	25
CHAPTER V.	29
CHAPTER VI.	34
FRUIT	36
TEA	40
COFFEE	42
ICED DRINKS	46
TOBACCO	48
CHAPTER VII.	51
CHAPTER VIII.	55
PROGRESSIVE CHANGES IN THE THEORIES OF EDUCATION.	57
THE PURPOSE OF EDUCATION.	58
COOKERY INSTRUCTION IN ENGLAND, NEW SOUTH WALES, AND VICTORIA.	60
COOKERY IN ITS RELATION TO HEALTH.	63
COOKERY AS A PREVENTIVE OF DRUNKENNESS.	65
COOKERY IN THE FORMATION OF CHARACTER.	67
A NATIONAL PLEA ON BEHALF OF AUSTRALIAN SCHOOL COOKERY.	68
CHAPTER IX.	69
CHAPTER X.	77
THE DEFECTIVENESS OF OUR AUSTRALIAN FISH SUPPLY.	78
OUR PRIMITIVE METHODS OF FISH CAPTURE.	80
THE BEAM-TRAWL IN DEEP-SEA FISHING.	81
DRIFT-NET AND OTHER DEEP-SEA FISHING.	82
BENEFITS FROM THE DEVELOPMENT OF OUR DEEP-SEA FISHERIES.	84
FISH MARKETS OF SYDNEY AND MELBOURNE.	85
THE “MIDDLEMAN” CONTROVERSY.	86
THE DISTRIBUTION OF FISH TO THE PUBLIC.	88
FISHMONGERS AND THE SALE OF FISH.	88
THE DEVELOPMENT OF THE OYSTER.	89
THE FAILURE IN THE NEW SOUTH WALES AND VICTORIAN OYSTER SUPPLIES.	90
THE RE-CREATION OF OUR OYSTER FISHERIES.	94
THE FOOD VALUE OF THE OYSTER.	97
THE FOOD VALUE OF FISH.	98
CHAPTER XI.	99
CHAPTER XII.	110
THE CLIMATE.	114
THE SOIL.	116
THE GROWING OF THE GRAPE—THE PREPARATION OF THE SOIL.	120
THE GROWING OF THE GRAPE—LAYING OUT THE VINEYARD.	120
THE GROWING OF THE GRAPE—WHETHER TO PLANT CUTTINGS OR ROOTED VINES.	123
THE GROWING OF THE GRAPE—THE HEIGHT OF THE VINE ABOVE THE GROUND.	124
THE GROWING OF THE GRAPE—ON PRUNING.	125
THE MAKING OF THE WINE—THE CELLAR.	128
THE MAKING OF THE WINE—THE GATHERING OF THE GRAPE.	131
THE MAKING OF THE WINE—VARYING ADDITIONS TO THE MUST.	132
THE MAKING OF THE WINE—THE MUST ITSELF.	133
THE MAKING OF WINE—FERMENTATION.	135
THE TASTING AND JUDGING OF WINES.	138
UNIFORMITY IN AUSTRALIAN WINES.	148
	150
PART II.	157
CHAPTER XIII. THE KITCHEN	157
CHAPTER XIV.	159
CHAPTER XV.	162
CHAPTER XVI.	164
CHAPTER XVII.	164
STOCK FROM BONES (FRESH BONES).	164
STOCK FROM BONES (NO. 2)	164
FISH STOCK	165
POT BOILINGS	165
VEAL STOCK	165
BEEF STOCK	166
BEEF TEA—NO. 1	166
QUICK BEEF TEA—NO. 2	166
RAW BEEF TEA.	166
BEEF ESSENCE.	166
MUTTON BROTH	166
COCK-A-LEEKIE SOUP	167
CABBAGE AND BACON SOUP	167
ITALIAN SOUP	168
POT-AU-FEU	168
VERMICELLI SOUP	168
MULLIGATAWNY SOUP	168
FRENCH SOUP	169
SAGO SOUP	169
CELERY SOUP	169
TURNIP AND RICE SOUP	169
TAPIOCA SOUP	170
WATER SOUCHET	170
OYSTER SOUP	170
BROWN MACARONI SOUP	170
HARICOT BEAN SOUP	171
MILK SOUP	171
ONION SOUP	171
PUMPKIN SOUP	171
VEGETABLE SOUP	172
SEMOLINA SOUP	172
CARROT SOUP	172
TOMATO SOUP	172
JERSEY SOUP	172
SCOTCH BROTH	173
LENTIL SOUP	173
PEA SOUP	173
VEGETABLE MARROW AND TOMATO SOUP	173
KIDNEY SOUP	174
EGG SOUP	174
WHITE MACARONI SOUP	174
LOBSTER SOUP	175
FISH SOUP	175
CABBAGE SOUP	175
SYDNEY SOUP	175
WHITE ONION SOUP	176
CRECY SOUP	176
LENTEN SOUP	176
SOUP MAIGRE	176
ARTICHOKE SOUP	177
CHAPTER XVIII.	177
FISH CAKES	178
BAKED BREAM AND EGG SAUCE	178
FISH A LA MAITRE D’HOTEL	179
FISH AND TOMATO SAUCE	179
OYSTER STEW	179
AMERICAN OYSTERS	179
FISH AND BUTTER SAUCE	179
FISH PATTIES	180
FISH, TO FRY	180
CURRIED FISH	180
SCALLOPED FISH	180
FISH PUDDING	181
FISH PIE	181
FISH IN BATTER	181
FISH AU GRATIN	181
FISH HASH	181
FISH BALLS	182
FISH A LA CREME	182
FILLETS OF FISH AND CHEESE SAUCE.	182
COLLARED EELS	183
STUFFED FLATHEAD	183
OYSTERS AND BACON	183
SCALLOPED OYSTERS	183
TO COOK DRIED FISH	184
FRIED CRAYFISH	184
BREAM PUDDING	184
FISH RISSOLES	184
FISH A LA SAUMAREZ	184
KEDGEREE.	185
FISH BAKED IN VINEGAR	185
STUFFED CONGER EEL.	185
EEL AND TOMATO SAUCE.	185
FRIED ROES	186
CODS’ ROES IN TOMATO SAUCE	186
MULLET AND TOMATOES	186
AMERICAN FISH	186
COLD FISH AU GRATIN	187
SMALL FISH	187
BAKED FISH	187
CODFISH AND POTATOES—BOUILLABAISSE OF COD.	187
BUTTERED WHITING	187
BROILED FISH	188
BOILED FISH	188
SALT FISH	188
DEVILLED SARDINES	188
FISH A L’AURORE	189
FILLETS A LA ORLY	189
SCANDINAVIAN PUDDING	189
OYSTERS AND POTATOES	189
STEWED FISH	190
OYSTERS AND MACARONI	190
CHAPTER XIX.	190
COOKERY OF MEAT.	190
STEAK AND KIDNEY PIE	191
STEAK AND KIDNEY PUDDING	191
STEWED KIDNEYS AND MACARONI	191
STEWED STEAK AND WALNUTS	192
STEAK AND MACARONI	192
MUTTON CHOPS IN BATTER	192
TOMATO PIE	192
KABOBS	193
SCOTCH COLLOPS	193
POOR MAN’S DISH	193
BREAST OF MUTTON AND PEAS	193
TRIPE AND TOMATOES	194
TRIPE IN MILK	194
TOMATOES AND MINCE	194
BREAKFAST MEAT	194
RISSOLES	194
KIDNEY FRITTERS	195
KIDNEY TOAST	195
BEEF TRIFLES	195
HASHED BEEF AND TOMATO SAUCE	195
STEWED CHOPS	196
BAKED CHOP	196
RICE CUTLETS	196
POTATO SAUSAGES	196
BRAZILIAN STEW	196
BEEF OLIVES	196
MACARONI PUDDING	197
SHEEP’S TONGUES IN TOMATO SAUCE	197
BROWN MINCE	197
STEAK A LA JARDINIERE	197
KROMSKIES	198
KOTTBULLAR	198
BRAISED LEG OF MUTTON	198
PRESSED BEEF	198
CURRIED CHOPS	199
BEEF A LA MODE	199
BEEFSTEAK ROLLS	200
BEEFSTEAK STUFFED	200
FRICASSEE OF LIVER	200
STEWED SWEETBREADS	200
ROULADES OF BEEF	201
VEAL SHAPE	201
SWISS PATES	201
DEVILLED MEAT	202
JUGGED RABBITS	202
BREAKFAST DISH OF BEEF	202
SOUBISE CUTLETS	202
ROMAN RAGOUT	203
MUTTON OR HAM BONE AND POTATOES	203
VEAL IN WHITE SAUCE	203
CHAPTER XX.	204
TOMATOES STUFFED	204
POTATOES IN WHITE SAUCE	204
TO BOIL POTATOES	204
TO BOIL NEW POTATOES	204
TO BOIL CABBAGE	204
TO BOIL GREEN PEAS	205
TO BOIL FRENCH BEANS	205
TO BOIL CAULIFLOWERS	205
VEGETABLE MARROW	205
BEETROOT IN SAUCE	205
STEWED CABBAGE	205
BAKED TOMATOES	206
CURRIED TOMATOES	206
CURRIED VEGETABLES	206
BEETROOT AND ONION STEW	206
SAUTE OF TURNIPS	207
CARROTS IN BUTTER	207
PARSNIPS AND PARSLEY BUTTER	207
PARSNIPS FRIED	207
POTATO BALLS	207
HARICOT BEANS	207
POTATO AND TOMATO PIE	208
CAULIFLOWERS AND TOMATOES	208
STEWED CELERY	208
LETTUCE STEWED	208
BAKED ONIONS	209
CASSOLETTES OF VEGETABLES	209
VEGETABLE MARROW STUFFED	209
LYONNAISE POTATOES	209
POTATOES SAUTE	209
COLCANNON	209
BAKED VEGETABLE MARROW	210
STEWED LEEKS	210
POTATOES A LA MAITRE D’HOTEL	210
LENTILS, TO BOIL	210
CURRIED LENTILS	210
STEWED BEETROOT AND MASHED POTATOES	210
CAULIFLOWERS AU GRATIN	210
NEW POTATOES SAUTE	211
POTATO PUFF	211
POTATOES STUFFED	211
HARICOT BEANS AND BACON	211
ARTICHOKES, TO BOIL	211
IMITATION SPINACH	212
BANANAS STEWED	212
POTATO CHIPS	212
ITALIAN CABBAGE	212
SAVOURY POTATOES	212
CAULIFLOWER FRITTERS	213
FRIED TOMATOES	213
CHAPTER XXI.	213
CURRY SAUCE	213
MAITRE D’HOTEL SAUCE	213
ONION SAUCE	213
CREAM TOAST	214
JAM SAUCE	214
TO CLARIFY DRIPPING	214
TO CLARIFY FAT	214
MELTED BUTTER SAUCE	214
TO BOIL RICE	215
TO FRY PARSLEY	215
FRYING BATTER	215
TOMATO SAUCE	215
WHITE SAUCE	215
BROWN GRAVY	215
BROWN SAUCE	216
CARAMEL	216
VEAL FORCEMEAT	216
TO MAKE BROWN CRUMBS	216
SALAD OF COLD VEGETABLES	216
BANANA AND ORANGE SALAD	217
COSMOPOLITAN SALAD	217
POTATO SALAD	217
VENETIAN RICE	217
TOMATOES AND EGGS	217
MACARONI CHEESE	217
MAYONNAISE	217
HINTS ON SALAD	218
FISH SALAD	218
LETTUCE SALAD	218
BEETROOT AND MACARONI SALAD	218
PRAWN SALAD	219
SALAD OF CORNED BEEF	219
EGG SALAD	219
CELERY SALAD	219
SARDINE SALAD	219
OYSTER SALAD	220
BLUE COD SALAD	220
ITALIAN SALAD	220
MACARONI AND CHEESE SALAD	220
CHEESE SAVOURY	220
TURNIP SALAD	221
EAST INDIAN SALAD SAUCE	221
BREAD SALAD	221
BREAKFAST SALAD	221
CAULIFLOWER SALAD	221
CARROT SALAD	221
CALF’S FOOT SALAD	222
REMOULADE SALAD DRESSING	222
SOUP MEAT SALAD	222
LAMB SALAD	222
CHAPTER XXII.	222
APPLE AND TAPIOCA	222
SHORT PASTRY—No. 1	223
SHORT PASTRY—No. 2	223
FLAKY CRUST	223
SUET PASTRY—No. 1	223
SUET PASTRY—No. 2	223
SUET PUDDING	224
HASTY PUDDING SOUFFLE	224
CHEESE CAKES	224
BANANA SOUFFLE	224
BOILED CUSTARD	225
CORNFLOUR CUSTARD	225
BACHELOR’S BUTTONS	225
PRINCE OF WALES CAKES	225
NORMANDY PUDDING	226
RUSK PUDDING	226
BEDFORD PUDDING	226
DE MESTRE PUDDING	226
YANKEE PUDDING	226
SPONGE ROLL	227
SEED CAKE	227
SCONES—No. 1	227
SCONES—No. 2	227
SCONES—No. 3	228
POTATO FRITTERS	228
APPLE FRITTERS	228
SWEET OMELET	228
TAPIOCA MERINGUE	228
HASTY PUDDING	229
QUICK PUDDING	229
STANLEY PUDDING	229
IMITATION OMELET	229
OXFORDSHIRE PUDDING	229
MILK BISCUITS	229
SODA CAKE	230
DIGESTIVE BISCUITS	230
LEMON PUDDING	230
BLACK CAP PUDDING	230
ROCK CAKES	230
KINGSWOOD PUDDING	230
DELHI PUDDING	231
ROTHSAY PUDDING	231
RHUBARB MOULD	231
APPLES AND RICE	231
RICE BLACMANGE	232
DEVONSHIRE JUNKET	232
BANBURY CAKES	232
LEMON BISCUITS	232
YORKSHIRE TEA CAKES	233
TEA CAKE	233