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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low, green, blue, indigo, and violet. Instead of consisting simply of white light as a whole, it is now universally accepted that in this spectrum different properties belong to differe
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ittle black spots so frequently seen on the face of some persons. The white, greasy matter which is thus contained within the tubes can often be squeezed out with the fingers or a watch
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or else the skin itself must be at fault. The best soap to use is the white, not the mottled, Castile, as it is made from pure olive oil. By the proper and judicious use of soap the ski
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1/2 an ounce. Powdered orris root 1 ounce. Powdered white Castile soap 1/4 of an ounce. Precipitated chalk 3 ounces. Oil of cloves 2 drops
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lackness; such a blackness, indeed, that jet itself would be as snowy white beside it. But why should this lamentable state of things be said of Australians, who claim to be progressive
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often some little difficulty in disposing of the catch. The renowned whitebait, too, which are believed to be young herrings, are caught by means of a similar, though much smaller, net
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him in Melbourne, not so long ago, might be said to have reached to a white-heat phase. But the. premises on which the arguments were based were so hopelessly conflicting that it was im
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le growth, thus giving the beds every chance. And further, Mr. Thomas Whitelegge, of the Australian Museum, has made some investigations into what is known as the "worm disease," due to
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ave no cause to regret it. The best French, or Crosse and Blackwell's white wine vinegar, is good enough for anybody. You will find that the oil and the vinegar will last a long time, a
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een the two ends against the rim of the bowl. The greater part of the white of the egg was allowed to escape into a small vessel next the bowl, as it is not required for the mayonnaise,
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e red varieties, and prospers best in a moderate temperature. But the white varieties will perhaps afford us a better idea of the expression "cepage," for three different varieties may
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ined upon is whether the stalks are to be used or not. In the case of white wines it is not customary to separate them from the grapes. A good deal, however, will depend upon different
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the Bordeaux country, namely the GRAVES, which produces both red and white wines. The latter include those magnificent Sauternes, Chateau d'Yquem and La Tour Blanche, which take such h
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ngst themselves to produce one class of wine, or at most two--say one white and one red. Instead of the same names being applied to entirely different wines, the nine will come to be kn
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of bouquet and excellent characters of many of the Australian red and white wines have fairly astonished connoisseurs on being submitted to them. It seems a thousand pities, then, that
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e pint, and by adding a few vegetables; this is made in five minutes. White soup is looked upon as quite a high-class soup, but it is just as easy to make as any other kind. A piece of
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y for six hours, and strain off. This is the foundation for the best white soups and sauces; it is also a very nutritious broth for invalids. The meat can be made hot again in about ha
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slowly, or the kidney will be hard and tough. EGG SOUP * 1 quart White Stock * * 1 pint of Milk--2 1/2d. * * 3 Yolks of Eggs--3d. * * 1 oz. Sago--1/2d. * * 1 Onion--1/2d. * * Salt
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r * Fillet the fish, wash the bones, and put them into half a pint of white stock, and boil them for half an hour. Strain out and mix with 1 gill of milk. Wash the fillets and roll them
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* 1/2 Small Onion * * 1/2 teaspoonful Parsley * * 1 Egg * * 1/2 pint White Sauce * * Pepper and Salt--3d. * * Total Cost--1s. * * Time--30 Minutes. * Put some dripping on a tin dish, l
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f the basin carefully, and pour round it a little nice brown gravy or white sauce. SHEEP'S TONGUES IN TOMATO SAUCE * 6 Tongues--1s. * * 1/2 pint Tomato Sauce--2 1/2d. * * 1 doz. Pep
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all the goodness of the bone and potatoes is in the stew. VEAL IN WHITE SAUCE * 2 lbs. Neck of Veal--10d. * * 2 oz. Butter--1 1/2d. * * 1 oz. Flour * * Salt and Pepper * * 1 Egg--1
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d serve. CAULIFLOWERS AU GRATIN * 1 Cauliflower--4d. * * 1/2 pint White Sauce--1 1/2d. * * 2 oz. Dry Grated Cheese * * Pepper and Salt--1/2d. * * Total Cost--6d. * * Time--15 Minute
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serve hot. MACARONI CHEESE * 2 oz. Macaroni--1 1/2d. * * 1/2 pint White Sauce--1 1/2d. * * 3 oz. Dry Cheese * * Pepper and Salt--1d. * * Total Cost--4d. * * Time--10 Minutes. * Put
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d beat in the sugar, flavouring, and the yolks of the eggs. Whisk the whites to a stiff froth and stir them lightly in, pour into a buttered pie-dish, and bake in a brisk oven for forty
* 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
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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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