The Art of Living in Australia ; eBook

This eBook from the Gutenberg Project consists of approximately 421 pages of information about The Art of Living in Australia ;.
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Start of eBook1
CHAPTER I. THE CLIMATE OF AUSTRALIA.1
CHAPTER II.12
CHAPTER III.14
THE HAIR.20
THE NAILS23
THE TEETH23
CHAPTER IV.25
CHAPTER V.29
CHAPTER VI.34
FRUIT36
TEA40
COFFEE42
ICED DRINKS46
TOBACCO48
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 KITCHEN157
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 STOCK165
POT BOILINGS165
VEAL STOCK165
BEEF STOCK166
BEEF TEA—­NO. 1166
QUICK BEEF TEA—­NO. 2166
RAW BEEF TEA.166
BEEF ESSENCE.166
MUTTON BROTH166
COCK-A-LEEKIE SOUP167
CABBAGE AND BACON SOUP167
ITALIAN SOUP168
POT-AU-FEU168
VERMICELLI SOUP168
MULLIGATAWNY SOUP168
FRENCH SOUP169
SAGO SOUP169
CELERY SOUP169
TURNIP AND RICE SOUP169
TAPIOCA SOUP170
WATER SOUCHET170
OYSTER SOUP170
BROWN MACARONI SOUP170
HARICOT BEAN SOUP171
MILK SOUP171
ONION SOUP171
PUMPKIN SOUP171
VEGETABLE SOUP172
SEMOLINA SOUP172
CARROT SOUP172
TOMATO SOUP172
JERSEY SOUP172
SCOTCH BROTH173
LENTIL SOUP173
PEA SOUP173
VEGETABLE MARROW AND TOMATO SOUP173
KIDNEY SOUP174
EGG SOUP174
WHITE MACARONI SOUP174
LOBSTER SOUP175
FISH SOUP175
CABBAGE SOUP175
SYDNEY SOUP175
WHITE ONION SOUP176
CRECY SOUP176
LENTEN SOUP176
SOUP MAIGRE176
ARTICHOKE SOUP177
CHAPTER XVIII.177
FISH CAKES178
BAKED BREAM AND EGG SAUCE178
FISH A LA MAITRE D’HOTEL179
FISH AND TOMATO SAUCE179
OYSTER STEW179
AMERICAN OYSTERS179
FISH AND BUTTER SAUCE179
FISH PATTIES180
FISH, TO FRY180
CURRIED FISH180
SCALLOPED FISH180
FISH PUDDING181
FISH PIE181
FISH IN BATTER181
FISH AU GRATIN181
FISH HASH181
FISH BALLS182
FISH A LA CREME182
FILLETS OF FISH AND CHEESE SAUCE.182
COLLARED EELS183
STUFFED FLATHEAD183
OYSTERS AND BACON183
SCALLOPED OYSTERS183
TO COOK DRIED FISH184
FRIED CRAYFISH184
BREAM PUDDING184
FISH RISSOLES184
FISH A LA SAUMAREZ184
KEDGEREE.185
FISH BAKED IN VINEGAR185
STUFFED CONGER EEL.185
EEL AND TOMATO SAUCE.185
FRIED ROES186
CODS’ ROES IN TOMATO SAUCE186
MULLET AND TOMATOES186
AMERICAN FISH186
COLD FISH AU GRATIN187
SMALL FISH187
BAKED FISH187
CODFISH AND POTATOES—­BOUILLABAISSE OF COD.187
BUTTERED WHITING187
BROILED FISH188
BOILED FISH188
SALT FISH188
DEVILLED SARDINES188
FISH A L’AURORE189
FILLETS A LA ORLY189
SCANDINAVIAN PUDDING189
OYSTERS AND POTATOES189
STEWED FISH190
OYSTERS AND MACARONI190
CHAPTER XIX.190
COOKERY OF MEAT.190
STEAK AND KIDNEY PIE191
STEAK AND KIDNEY PUDDING191
STEWED KIDNEYS AND MACARONI191
STEWED STEAK AND WALNUTS192
STEAK AND MACARONI192
MUTTON CHOPS IN BATTER192
TOMATO PIE192
KABOBS193
SCOTCH COLLOPS193
POOR MAN’S DISH193
BREAST OF MUTTON AND PEAS193
TRIPE AND TOMATOES194
TRIPE IN MILK194
TOMATOES AND MINCE194
BREAKFAST MEAT194
RISSOLES194
KIDNEY FRITTERS195
KIDNEY TOAST195
BEEF TRIFLES195
HASHED BEEF AND TOMATO SAUCE195
STEWED CHOPS196
BAKED CHOP196
RICE CUTLETS196
POTATO SAUSAGES196
BRAZILIAN STEW196
BEEF OLIVES196
MACARONI PUDDING197
SHEEP’S TONGUES IN TOMATO SAUCE197
BROWN MINCE197
STEAK A LA JARDINIERE197
KROMSKIES198
KOTTBULLAR198
BRAISED LEG OF MUTTON198
PRESSED BEEF198
CURRIED CHOPS199
BEEF A LA MODE199
BEEFSTEAK ROLLS200
BEEFSTEAK STUFFED200
FRICASSEE OF LIVER200
STEWED SWEETBREADS200
ROULADES OF BEEF201
VEAL SHAPE201
SWISS PATES201
DEVILLED MEAT202
JUGGED RABBITS202
BREAKFAST DISH OF BEEF202
SOUBISE CUTLETS202
ROMAN RAGOUT203
MUTTON OR HAM BONE AND POTATOES203
VEAL IN WHITE SAUCE203
CHAPTER XX.204
TOMATOES STUFFED204
POTATOES IN WHITE SAUCE204
TO BOIL POTATOES204
TO BOIL NEW POTATOES204
TO BOIL CABBAGE204
TO BOIL GREEN PEAS205
TO BOIL FRENCH BEANS205
TO BOIL CAULIFLOWERS205
VEGETABLE MARROW205
BEETROOT IN SAUCE205
STEWED CABBAGE205
BAKED TOMATOES206
CURRIED TOMATOES206
CURRIED VEGETABLES206
BEETROOT AND ONION STEW206
SAUTE OF TURNIPS207
CARROTS IN BUTTER207
PARSNIPS AND PARSLEY BUTTER207
PARSNIPS FRIED207
POTATO BALLS207
HARICOT BEANS207
POTATO AND TOMATO PIE208
CAULIFLOWERS AND TOMATOES208
STEWED CELERY208
LETTUCE STEWED208
BAKED ONIONS209
CASSOLETTES OF VEGETABLES209
VEGETABLE MARROW STUFFED209
LYONNAISE POTATOES209
POTATOES SAUTE209
COLCANNON209
BAKED VEGETABLE MARROW210
STEWED LEEKS210
POTATOES A LA MAITRE D’HOTEL210
LENTILS, TO BOIL210
CURRIED LENTILS210
STEWED BEETROOT AND MASHED POTATOES210
CAULIFLOWERS AU GRATIN210
NEW POTATOES SAUTE211
POTATO PUFF211
POTATOES STUFFED211
HARICOT BEANS AND BACON211
ARTICHOKES, TO BOIL211
IMITATION SPINACH212
BANANAS STEWED212
POTATO CHIPS212
ITALIAN CABBAGE212
SAVOURY POTATOES212
CAULIFLOWER FRITTERS213
FRIED TOMATOES213
CHAPTER XXI.213
CURRY SAUCE213
MAITRE D’HOTEL SAUCE213
ONION SAUCE213
CREAM TOAST214
JAM SAUCE214
TO CLARIFY DRIPPING214
TO CLARIFY FAT214
MELTED BUTTER SAUCE214
TO BOIL RICE215
TO FRY PARSLEY215
FRYING BATTER215
TOMATO SAUCE215
WHITE SAUCE215
BROWN GRAVY215
BROWN SAUCE216
CARAMEL216
VEAL FORCEMEAT216
TO MAKE BROWN CRUMBS216
SALAD OF COLD VEGETABLES216
BANANA AND ORANGE SALAD217
COSMOPOLITAN SALAD217
POTATO SALAD217
VENETIAN RICE217
TOMATOES AND EGGS217
MACARONI CHEESE217
MAYONNAISE217
HINTS ON SALAD218
FISH SALAD218
LETTUCE SALAD218
BEETROOT AND MACARONI SALAD218
PRAWN SALAD219
SALAD OF CORNED BEEF219
EGG SALAD219
CELERY SALAD219
SARDINE SALAD219
OYSTER SALAD220
BLUE COD SALAD220
ITALIAN SALAD220
MACARONI AND CHEESE SALAD220
CHEESE SAVOURY220
TURNIP SALAD221
EAST INDIAN SALAD SAUCE221
BREAD SALAD221
BREAKFAST SALAD221
CAULIFLOWER SALAD221
CARROT SALAD221
CALF’S FOOT SALAD222
REMOULADE SALAD DRESSING222
SOUP MEAT SALAD222
LAMB SALAD222
CHAPTER XXII.222
APPLE AND TAPIOCA222
SHORT PASTRY—­No. 1223
SHORT PASTRY—­No. 2223
FLAKY CRUST223
SUET PASTRY—­No. 1223
SUET PASTRY—­No. 2223
SUET PUDDING224
HASTY PUDDING SOUFFLE224
CHEESE CAKES224
BANANA SOUFFLE224
BOILED CUSTARD225
CORNFLOUR CUSTARD225
BACHELOR’S BUTTONS225
PRINCE OF WALES CAKES225
NORMANDY PUDDING226
RUSK PUDDING226
BEDFORD PUDDING226
DE MESTRE PUDDING226
YANKEE PUDDING226
SPONGE ROLL227
SEED CAKE227
SCONES—­No. 1227
SCONES—­No. 2227
SCONES—­No. 3228
POTATO FRITTERS228
APPLE FRITTERS228
SWEET OMELET228
TAPIOCA MERINGUE228
HASTY PUDDING229
QUICK PUDDING229
STANLEY PUDDING229
IMITATION OMELET229
OXFORDSHIRE PUDDING229
MILK BISCUITS229
SODA CAKE230
DIGESTIVE BISCUITS230
LEMON PUDDING230
BLACK CAP PUDDING230
ROCK CAKES230
KINGSWOOD PUDDING230
DELHI PUDDING231
ROTHSAY PUDDING231
RHUBARB MOULD231
APPLES AND RICE231
RICE BLACMANGE232
DEVONSHIRE JUNKET232
BANBURY CAKES232
LEMON BISCUITS232
YORKSHIRE TEA CAKES233
TEA CAKE233
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Project Gutenberg
The Art of Living in Australia ; from Project Gutenberg. Public domain.
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