THE ART OF LIVING IN AUSTRALIA TOGETHER WITH THREE HUNDRED AUSTRALIAN COOKERY RECIPES AND ACCESSORY KITCHEN INFORMATION BY MRS. H. WICKEN
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iculty, therefore, in obtaining information in many instances. At the same time, it must be cheerfully recorded that assistance was freely forthcoming on the part of those from whom it
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ly different manner, that one can scarcely believe they belong to the same human family. It has, however, been reserved for Australia, strange even from the first, to prove an excepti
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69.1 degrees at Bourke. Speaking generally it is a fact that for the same mean annual temperature in New South Wales the range between summer and winter temperature is less than it is
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in is manifestly to protect the more delicate true skin, while at the same time it allows the waste products and used-up material to escape from the body. In the substance of the true
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the greatest good to the greatest number would follow its use. At the same time, however, it is necessary to remember that there are some persons, and some even apparently robust perso
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etween them daily, so as to remove any adherent particles, and at the same time to thoroughly cleanse the sides of the teeth. CHAPTER IV. BEDROOM VENTILATION Now, if all house
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ion. Cotton wears well, it is not absorbent of moisture nearly to the same extent as linen, nor does it conduct away the heat of the body so quickly as the latter, hence it is a warmer
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nsiderations of economy must be allowed to over-ride the fact. At the same time, though ripeness is a necessary qualification of wholesomeness, yet fruit must not be over-ripe, as chan
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n beans care should be taxiway to see that they are nearly all of the same size, for if some are small and others large, when it comes to roasting it will be found that the small ones
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hey can be maintained at the acme of physical condition. Now, in the same way that education develops and increases the power of the brain, so exercise has a similar effect on the bod
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e regular instruction in the common schools. In Sweden, likewise, the same principles have been introduced chiefly by Herr Otto Salomon, the director of the great sloyd seminarum at Na
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and there are other signs and tokens which unmistakably point to the same conclusion. As a proof of this it is only necessary to point to the fact that eminent physicians have written
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ew climatic conditions in which their lot may be cast. It will be the same, too, when the British restaurant-keeper begins business in Equatorial Africa. For an absolute certainty his
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in wilful contradiction to their climatic necessities, and eating the same kind of food as did their fathers in the old land, with its dampness its coldness, its ice, and its snow. Ye
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ers," i.e. steamers, who run their freights directly into market. The same thing is practised by the Dutch vessels, who fish in the neighbourhood of the Shetland Islands for weeks toge
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vated and educated as it is now in Europe, it would be brought to the same perfection as the European and American oyster. It has been said of our mud oyster that it will not keep, and
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in addition to its invigorating qualities, it cleanses, while at the same time it enriches, the blood. The late gifted George Dallas did not go too far when he asserted that a salad w
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nt dropping out of use, for one of the earliest-known salads was this same corn salad, on which was laid a red herring. But now-a-days it is called MACHE in Covent Garden Market, where
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o make this reference to the grape and the fleece conjointly, for the same name--that of John Macarthur--is intimately associated with both. In a small way sheep-breeding had been init
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rds of Hungary. It yields a most excellent wine, and does well in the same regions as the preceding. And lastly, Verdeilho (pronounced Ver-dell'-o) deserves to be referred to amongst t
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d usages of many generations of men who have adopted and followed the same calling. His organs of smell and taste have been educated to practise the nicest discrimination of flavour an
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removal. But in all these old wine-producing countries of Europe the same customs have been followed from time immemorial, and they are not likely to be altered at present. THE MAKI
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ned palate, and an exquisite and perfect sense of smell, while at the same time a lengthened experience and unerring discrimination in the value of the wine submitted to them are also
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t of the mouth, in the case of liquids as well as solids, are not the same as those discriminated by the back part of the mouth. An alkaline salt, for instance, gives to the front part
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for strong wines as the rule. This is another striking example of the same antagonism to climatic environment which is found all through our food habits. A light wine is the wine above
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cold water; treat spoons and forks in the same way. Knives, wipe at once, and clean as soon as possible. A damp cloth rubbed with Monkey soap will do wonder
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desired, the liquor can be clarified with the white of an egg in the same way as jelly. Rinse a mould in cold water, arrange in it the pieces of eel and a hard boiled egg cut into sli
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another fish with the cut part next the seasoning. Do the rest in the same way, piling one on top of another; over all put the rest of the crumbs and butter, bake in a moderate oven fo
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n the oven for ten minutes. Have ready some rounds of toast about the same size as the tomatoes. When the tomatoes are cooked enough, stand them on the toast, and serve. BREAKFAST M
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ime--10 Minutes * Choose tomatoes of a good colour, and all about the same size; scoop out the centre. Grate up the cheese and mix it with the forcemeat, put this into the tomatoes; pl
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oulade Sauce--4d. * * Total Cost--91/2 d. * Make a salad dressing the same as that given for lettuce salad; flake up the fish free from skin and bone. Wash and dry the lettuce and shre
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hours. Whip the whites of the eggs to a very stiff froth, flavour the same as the pudding, spread these on top, sprinkle with sugar, and stand in the oven till set; serve cold. This me
* 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.
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The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken
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