THE ART OF LIVING IN AUSTRALIA TOGETHER WITH THREE HUNDRED AUSTRALIAN COOKERY RECIPES AND ACCESSORY KITCHEN INFORMATION BY MRS. H. WICKEN
TEXT
TEXT
PAPER
SEARCH INSIDE THIS BOOK
36 pages
Results for ACE. Open a page to see the matches highlighted.
Page 1 6 matches
ENT OF ALL THE: GREAT NATURAL FOOD INDUSTRIES OF OUR COUNTRY. PREFACE. Although this work fully deals with all the many matters connected with the art of living in Australia, it
Page 2 3 matches
ecipe for a herring salad 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"--Intere
Page 3 4 matches
r, that we can only be thankful our lines are cast in more pleasant places. Having thus compared the summer and winter temperatures of the Australian capitals with those of other cit
Page 4 16 matches
l statement is not sufficient, for the winds vary much at different places; but taking the colony as a whole, its prevailing winds come from some point between north-west and south-we
Page 5 16 matches
ion to water for cleansing purposes, for the latter is unable to displace the greasy collection by itself. The only thing which will render it easy of removal is soap, as by its actio
Page 6 10 matches
y to know what can be done to remedy existing defects. In the first place the bedroom should always be upstairs if possible; it is decidedly healthier, and there is a better chance fo
Page 7 6 matches
nner reduce the temperature of the former. By covering, then, the surface of the body, it is prevented from giving its heat directly to the air, for the clothes intercept it by absorb
Page 8 3 matches
y, where their sole food was mutton and damper, with no restriction placed on tea and tobacco. As a rule their skin presents evidences of the need of proper diet, for it looks unhealt
Page 9 8 matches
its preparation, therefore, is of undoubted interest. In the first place, to obtain coffee in perfection it is indispensable that the beans be roasted at home, and not only should th
Page 10 5 matches
em, and so afford an opportunity for renewed material to take their place. Ceaseless changes are constantly going on throughout the body, and any part which has fulfilled its object i
Page 11 8 matches
knowledge that we are the greatest meat-eating and tea-drinking race on earth. PROGRESSIVE CHANGES IN THE THEORIES OF EDUCATION. We are told that it was Jean Jacques Rousseau
Page 12 14 matches
cessary to point to the fact that eminent physicians have written prefaces to works on cookery, and more than this, have contributed to the literature of the same. There is a very exc
Page 13 4 matches
r winter months. It is one of the characteristics of the Anglo-Saxon race, however, this inability to appreciate the necessity of conforming to new climatic conditions in which their
Page 14 17 matches
Now, if the dwellers of this land had sprung from an entirely inland race, this would not, perhaps, have been so difficult to understand; but arising, as we do, from a stock the most
Page 15 11 matches
rnestly, and there must be a determination to succeed. In the first place, and before all else in the deep-sea fisheries, I maintain that a proper and systematic search for trawling g
Page 16 10 matches
some radical change is necessary if oyster production is to have a place at all. Now, it is true that the present Act has checked the wholesale extermination of oysters on the part o
Page 17 11 matches
fish as we are entitled to be, considering that we are of a maritime race and that we live near the sea. If such were the case--and I would it were so-- how would a sudden reversal to
Page 18 7 matches
vian it usually is formed of chervil, tarragon, and that delicate alliaceous salad herb, chives. On the other hand, a chapon is used with the curly endive; it consists of a crust of b
Page 19 5 matches
tion; for which alone the name of John Macarthur deserves to hold a place in the memory of Australians for ever, and if the wine industry had only been developed in like proportion, A
Page 20 7 matches
ch are certainly worth noticing. If the climate and the soil in one place be similar to the climate and soil in another, each variety--LE CEPAGE--of the grape will always produce the
Page 21 7 matches
ape. But with the gathering of the crop a complete change has taken place, for nature no longer exercises such a controlling influence. At this stage the art of winemaking really begi
Page 22 12 matches
must, and very likely the result will be the formation of lactic and acetic germs. In Algiers and other warm regions the grapes picked in the day are left outside during the night; b
Page 23 2 matches
e sense, having the mouth as laboratory, with the nose for the fire-place or chimney; the one serving to taste solids, the other gases. George Dallas, too, the gifted author of THE BO
Page 24 7 matches
aste, but communicates to the posterior part a basic, bitter, or saponaceous taste. "WINE-TASTING PROPERLY SO CALLED.--Wine taken into the front part of the mouth gives rise to acid,
Page 25 7 matches
g wines are going out of fashion, and lighter ones are taking their place. People much prefer a light wine, of which they can take a fair amount and quench their thirst, in preference
Page 26 6 matches
bread, hard butter, and some dainty tit-bit, kept in the ice also, placed before them, a good meal is often enjoyed. Again, in cases of illness ice becomes at once a necessity; and i
Page 27 1 match
longer, then strain off through a colander and stand away in a cool place. This is the foundation for nearly all good brown soups. The bones boiled again will make second stock, and
Page 28 2 matches
owever, with the cooking of fish that we have to deal. In the first place, be sure that it is perfectly fresh. The flesh should be firm and hard; if soft and leaving the mark of the f
Page 29 3 matches
ay on a plate separately, and either fry at once or leave in a cool place for an hour or two. Plunge into plenty of hot fat and fry till crisp and brown; drain for a few minutes on ki
Page 30 9 matches
nd salt. Butter a baking tin, lay on a fish skin downwards. On this place a layer of seasoning, a little lemon juice, and a few pieces of butter; on this another fish with the cut par
Page 31 6 matches
p the tomatoes. Butter a dish in which it can be cooked and served. Place at the bottom a layer of meat, then one of macaroni, then one of tomatoes, season with pepper and salt, and c
Page 32 5 matches
d put them in, and cook until they are soft. Take out the bones and place on a dish, put the potatoes round, and pour the sauce over. This is a very homely dish, but a very savoury an
Page 33 4 matches
cover with a plate, and stand in a moderate oven. Stew until soft, place in a hot dish and pour over them, either a nice gravy thickened with a little butter and flour, or some plain
Page 34 5 matches
in layers, with plenty of sugar between each layer. Stand in a cool place for an hour covered over, and it is ready to serve. POTATO SALAD Slice up some cold boiled potatoes. Spri
Page 35 4 matches
ady for use, but is much improved by standing for an hour in a cold place. This is a very wholesome pastry, and particularly nice for meat pies. If it is properly made, it ought to ri
Page 36 1 match
nswer very nicely, can be used instead. These can be bought in many places, and keep good a long time. BANBURY CAKES * 1/2 lb. Pastry--5d. * * 1 oz. Currants * * 1 oz. Raisins * *
* 1/4 lb. Sugar--1d.
*
* 2 Apples--1d.
*
* Total Cost--9d.
*
* Time--Six Hours.
*
Mix the flour and bread crumbs together. Any dry pieces of bread will
do if put through the sausage machine; shred the suet finely and mix it
in with the sugar. Stone the raisins and pull them in half, and clean
the sultanas; mix these in. Peel and core the apples; put in the pips,
chop the apples finely, and add them. Let it stand for an hour, and
then mix it into a paste; the juice from the applies and the sugar will
be found sufficient. Press into a basin, tie down tightly, and boil at
least six hours. This will be found an excellent pudding if
well boiled.
DELHI PUDDING
* 1 pint Milk--2d.
*
* 1 oz. Almonds--1d.
*
* 2 oz. Sugar
*
* 1 1/2 oz. Arrowroot--2d.
*
* Total Cost--5d.
*
* Time--5 Minutes.
*
Blanch and chop the almonds very small, mix them with the sugar and
arrowroot. Put the milk on to boil, and when it boils pour it on to the
arrowroot and stir; if it does not get thick enough, pour back into the
saucepan and boil for a minute. Turn into a wet mould and stand away
till firm; then turn out and serve with jam or custard sauce, or it may
be served plainly.
ROTHSAY PUDDING
* 1/4 lb. Flour--1/2d.
*
* 1/4 lb. Bread Crumbs--1d.
*
* 1/4 lb. Suet--1d.
*
* 1 oz. Sugar
*
* 1 tablespoonful Vinegar--1/2d.
*
* 1 gill Milk--1d.
*
* 1 tablespoonful Raspberry Jam--2d.
*
* 1 Egg
*
* 1/2 teaspoonful Carbonate of Soda--1d.
*
* Total Cost--7d.
*
* Time--Two Hours.
*
Mix the flour, crumbs, finely chopped suet, and sugar in a basin, then
stir in the jam. Beat up the egg and milk, and stir it in. Mix up the
carbonate of soda and the vinegar together; beat it in, and when well
mixed pour it into a buttered basin. Tie up carefully, and boil for two
hours; turn out on to a hot dish, and serve either with sifted sugar or
custard sauce.
RHUBARB MOULD
* 1 bundle Rhubarb--3d.
*
* 6 oz. Sugar--1 1/2d.
*
* 1/4 lb. Sago
*
* 1/2 pint Water--1 1/2d.
*
* Total Cost--6d.
*
* Time--20 Minutes
*
Wipe and cut up the rhubarb and put it on to boil with one gill water,
and boil for about ten minutes. Wash the sago and soak it in one gill
warm water, then add to the rhubarb. Stir in also the sugar, and boil
for about ten minutes or longer, stirring constantly. Pour into a basin
or mould which has been dipped in cold water, and stand away till cold
and firm, then turn out and serve. A little boiled custard is a great
improvement to this dish.
APPLES AND RICE
* 3 Large Apples--2d.
*
* 2 oz. Rice--1d.
*
* 2 oz. Sugar--1/2d.
*
* 1 tablespoonful Jam--1d.
*
* 1 Egg--1d.
*
* 1/2 pint Milk--1d.
*
* Total Cost--61/2 d.
*
* Time--Half an Hour.
*
Peel the apples and scoop out the core and fill in with jam; put into a
pie-dish and bake till the apples are soft. While they are baking, boil
the rice and milk together till the rice is soft and the milk absorbed.
Beat in the egg and sugar, pour over the apples; brush over with milk,
and bake till a nice colour. Serve either hot or cold.
RICE BLACMANGE
* 1 pint Milk--2d.
*
* 1 1/2 oz. Ground Rice--1/2d.
*
* 1 oz. Sugar
*
* Flavouring--1d.
*
* Total Cost--31/2 d.
*
* Time--5 Minutes.
*
Put the milk on to boil with a strip of lemon peel in it; when
nearly boiling mix the rice in a spoonful of cold water and pour it in.
Stir till it boils, and let it boil two or three minutes; pour into a
mould which has been dipped in cold water, and stand away till firm.
Turn out when cold, and serve with jam, stewed fruit, or custard sauce.
DEVONSHIRE JUNKET
* 1 quart Milk--4d.
*
* 1 tablespoonful Rennet
*
* 1 oz. Sugar--1d.
*
* Nutmeg--1/2d.
*
* Total Cost--51/2 d.
*
* Time--Two Hours.
*
Make the milk tepid, stir in the sugar and a spoonful of rennet or a
rennet tablet; pour into a dish and stand on the stove till solid.
Grate a little nutmeg on top and serve cold. Rennet can be bought at
the chemist's ready for use; but rennet tables, which answer very
nicely, can be used instead. These can be bought in many places, and
keep good a long time.
BANBURY CAKES
* 1/2 lb. Pastry--5d.
*
* 1 oz. Currants
*
* 1 oz. Raisins
*
* Half a Lemon
*
* Half an Orange--2d.
*
* 1 oz. Cake or Bread Crumbs--1/2d.
*
* 1 oz. Sugar--1/2d.
*
* Total Cost--8d.
*
* Time--20 Minutes.
*
Stone the raisins and chop them lightly, put them into a basin with the
currants cleaned, the sugar, and the cake or bread crumbs. Mix
together, grate over the rind of half a lemon, and half an orange.
Strain in the juice, and let it stand for an hour. Roll out the pastry
and cut into rounds about three inches long. Lay a little of the
mixture in the centre, close over the pastry, turn the cake
over, flatten it out in the middle. Brush over with sugar, and bake in
rather a quick oven. Serve warm.
LEMON BISCUITS
* 1/2 lb. Flour
*
* 3 oz. Dripping--1d.
*
* 1 teaspoonful Baking Powder
*
* 3 oz. Sugar--1d.
*
* 1 Lemon--1d.
*
* 1 Egg--1d.
*
* Total Cost--4d.
*
* Time--10 Minutes.
*
Rub the dripping into the flour, stir in the sugar and baking powder,
and grate over the rind of the lemon. Beat up the egg and strain in the
lemon juice; add these to the dry ingredients, mix into a stiff dough,
and knead for a few minutes. Roll out, cut into small biscuits, and
bake in a quick oven for about ten minutes.
YORKSHIRE TEA CAKES
* 3/4 lb. Flour--1 1/2d.
*
* 1 Egg--1d.
*
* 1 1/2 gills Milk--1d.
*
* 1 tablespoonful Yeast
*
* 1/2 tablespoonful Sugar--1/2d.
*
* 1 oz. Butter--1d.
*
* Total Cost--5d.
*
* Time--One Hour and a Quarter
*
Rub the butter and flour together, make a well in the centre, sprinkle
in the sugar, and drop in the egg. Mix the yeast and sugar in a basin,
make the milk just tepid, and pour it over the yeast. Strain into the
flour and egg and work into a light dough, divide into two parts. Rub a
little butter over two small tins, and put one cake in each tin. Cover
with thin paper, and stand the tins near the stove for an hour,
or until they have risen to at least three times their original size;
then bake in a quick oven for fifteen minutes. Serve either plain, or
toasted and buttered.
TEA CAKE
* 1 lb. Flour--2d.
*
* 1/2 pint Milk--1d.
*
* 2 oz. Butter--1 1/2d.
*
* 1 Egg--1d.
*
* 2 teaspoonsful Baking Powder
*
* 1 teaspoonful Sugar--1 1/2d.
*
* Total Cost--7d.
*
* Time--20 Minutes.
*
Rub the butter into the flour, stir in the sugar and baking powder.
Beat up the egg and milk, and mix the dry ingredients into a dough with
them; divide into two pieces and form each into a flat cake. Cut
lightly across into four with a knife, put on to a buttered tin, and
bake twenty minutes. Cut open, butter, and serve.
SOURCES & PROVENANCE
1 listed
This page is an AI-organised index. The label means the grouping and cross-links were compiled with AI; the information itself comes from the public-domain books, reports and manuals listed below. Open any source to read the local copy or follow the link to the original publication.
PUBLIC-DOMAIN BOOK
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken
primary
Full text in the local archive
Bibliographic record from the archive catalogue.