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The Art Of Living In Australia | by Philip E. Muskett



Although this work fully deals with all the many-matters connected with the art of living in Australia, its principal object is the attempt to bring about some improvement in the extraordinary food-habits at present in vogue. For years past the fact that our people live in direct opposition to their semi-tropical environment has been constantly before me. As it will be found in the opening portion of the chapter on School Cookery, the consumption of butcher's meat and of tea is enormously in excess of any common sense requirements, and is paralleled nowhere else in the world...

TitleThe Art Of Living In Australia
AuthorPhilip E. Muskett
PublisherEyre And Spottiswoode,
Year1893
Copyright1893, Eyre And Spottiswoode,
AmazonThe Art of Living in Australia

Together With Three Hundred Australian Cookery Recipes And Accessory Kitchen Information By Mrs. H. Wicken, Lecturer On Cookery To The Technical College, Sydney.

By Philip E. Muskett,

Late Surgeon to the Sydney Hospital; formerly Surgeon Superintendent to the New South Wales Government; Medical Superintendent, Quarantine Station, Sydney; and Senior Resident Medical Officer, Sydney Hospital.

The Art Of Living In Australia

"Australia Is Practically Southern Europe."

As An Australian I Dedicate This Volume - To the people of Australia With One Abiding Hope For The Development Of All The Great Natural Food Industries Of Our Country.

Stack Annex

-Preface
Although this work fully deals with all the many-matters connected with the art of living in Australia, its principal object is the attempt to bring about some improvement in the extraordinary food-ha...
-Preface. Part 2
Now, although I am strongly of opinion that a more widespread use of fish, vegetables, and salads in Australia would be attended by the happiest results (both by benefiting the national health and by ...
-Preface. Part 3
It must be remembered that the nervous system is far more susceptible to the effects of alcohol in a warm than in a cooler climate. It is said that in Southern Europe there are very few water drinkers...
-Part I. The Art Of Living In Australia. The Art Of Living In Australia. Chapter I. The Climate Of Australia
AUSTRALIA, forming as it does a vast island continent in the Southern world, lies to some extent within the tropical range, for the Tropic of Capricorn traverses its northern part. At present, however...
-The Climate Of Australia. Part 2. Mean Annual Temperature
Table showing the Mean Annual Temperature, and also the Mean Temperatures for the Hot and Cooler Months, of Sydney, Melbourne, Adelaide, and Brisbane. Capital. Mean Annual Te...
-The Climate Of Australia. Part 3. The Temperature And Barometric Pressure
Is it not a fact that the temperature and barometric pressure are exposed to sudden and marked changes? Have you known the temperature to fall, say, as much as 22 in 15 minutes? New South Wale...
-The Climate Of Australia. Part 4. Sustained, Prolonged, Or Continued High Temperatures
With regard to sustained, prolonged, or continued high temperatures during the summer months, for how many days have you known the temperature remain continuously at a high level ? This is a very impo...
-The Climate Of Australia. Part 5. The Humidity Of The Atmosphere
Any information with regard to the humidity of the atmosphere, also, will he of great value. All physicians are of opinion that a high temperature, combined with moisture, is very irritating to the lu...
-The Climate Of Australia. Part 6. Prevailing Winds. Hot Winds
What are the prevailing winds, and what particular role do the hot winds play? New South Wales A general statement is not sufficient, for the winds vary much at different places; but taking the ...
-Chapter II. The Alphabetical Pentagon Of Health For Australia
A few introductory remarks on this subject will serve a useful purpose. It will be seen that I have referred to the alphabetical pentagon of health - which is purely a provisional arrangement of my ow...
-Chapter III. Ablution - The Skin And The Bath
It has been estimated that the external skin of an ordinary adult is equal to an area of about twelve square feet, and that in a tall man it may be as much as eighteen square feet. There is a consider...
-Ablution - The Skin And The Bath. Part 2
The second variety of tubes, those which furnish an oily-like fluid to the skin, resemble in great part those which serve for the office of perspiration. At the extremity away from the surface of the ...
-Ablution - The Skin And The Bath. Part 3
Next in order to the sponge bath comes the plunge bath, and with either of them the face should always be washed first, in the manner previously directed, so as to prevent a rush of blood to the head....
-The Hair
The loss of hair is so frequent in Australia, at least amongst the male population, that it requires a little consideration; and apart altogether from this, the whole subject is one of extreme interes...
-The Nails
From the fact that the nails are in reality appendages of the skin, they are naturally entitled to some brief consideration. Beneath the nail is the matrix, that part of the true skin from which the n...
-The Teeth
It is not my purpose to enter fully into all the details concerning the teeth, but there are one or two matters of great importance connected with them which require a few words. There are many people...
-Chapter IV. Bedroom Ventilation
Now, if all houses were built in accordance with the requirements of modern sanitary ideas, there would be but little difficulty in grappling with the problem of bedroom ventilation, for the sleeping ...
-Bedroom Ventilation. Continued
But though it is perfectly plain that badly ventilated sleeping apartments tend greatly to the production of diseases of the lungs, it is not generally understood by the greater number of persons that...
-Chapter V. Clothing, And What To Wear
It is worth considering somewhat minutely what are the requisites of perfect clothing, and what properties our different kinds of wearing apparel possess. Without doubt any reflection on the question ...
-Clothing, And What To Wear. Continued
The next material in alphabetical order is silk, and it is also the first product of the animal world to be considered. As is well known, it is obtained from the cocoon of the silk-worm. The fibres of...
-Chapter VI. Diet
The larger part of this work is taken up with a consideration of the most suitable diet for those living in Australia. In this way a greater restriction in the amount of butcher's meat is counselled, ...
-Fruit
It is undoubtedly a most fortunate thing for us in Australia that fruit is so abundant, and that it is easily within the reach of all. There is something wonderfully attractive about it; its colouring...
-Fruit. Continued
In scurvy, as mentioned before, the blood seems to undergo some great change, and there are accumulations of it beneath the skin. The gums become spongy, bleeding on the slightest touch, and the teeth...
-Tea
Tea, with which we are all so familiar, is in reality a number of dried rolled leaves of the tea plant, Camellia Thea, cultivated chiefly in China and the contiguous countries. It is used excessively ...
-Coffee
Coffee is the roasted and ground product of the seeds found within the fruit of a tree, the Coffea Arabica. Originally a native of Abyssinia, it was transported into Arabia at the beginning of the fif...
-Iced Drinks
In Australia some reference to the subject of iced drinks is necessarily required, for they are in great request during the hot season. There is a considerable amount of diversity of opinion as to the...
-Tobacco
Five out of every six male adults smoke, whether it be cigarette, cigar, or pipe. That is, in a gathering of, say, 600 men, 500 will be smokers and 100 non-smokers. At least, this is the estimated pro...
-Chapter VII. Exercise
This comes last alphabetically of the five essentials concerned in the maintenance of health - namely, ablution : the skin and the bath; bed-room ventilation; clothing; diet; and exercise - but it is ...
-Exercise. Continued
The effect of active exercise on the heart, as it is well known, is to make it beat faster; by this the blood is driven through the body at a quicker rate than usual. Sometimes, when the effort is unu...
-Chapter VIII. On School Cookery And Its Influence On The Australian Daily Life
Bad Cookery diminishes happiness, and shortens life. - Wisdom of Ages. In all probability there are but few who have ever had their attention called to certain figures duly set forth within the ...
-Progressive Changes In The Theories Of Education
We are told that it was Jean Jacques Rousseau who first entirely severed education and learning. In his Emile, published in 1762, he advocated a more natural and less pedantic method of training and d...
-The Purpose Of Education
From the foregoing it will be seen that within the last 130 years a striking change has come over the views held respecting education. Prior to that time an artificial and pedantic method prevailed, w...
-Cookery Instruction" In England, New South Wales, And Victoria
Under this heading I propose to describe briefly what is being done in connection with Cookery Instruction in the places mentioned. Now the principal object I have in view is to further the teaching o...
-Cookery In Its Relation To Health
We are drawing nearer and nearer to an appreciation of the power which Cookery wields in the preservation of health, but this awakening as to its value has been too tardy, indeed, it has been from a s...
-Cookery As A Preventive Of Drunkenness
Plutarch tells us that Themistocles laughing at his own son, who got his mother, and by his mother's means his father also, to indulge him, said to the boy that he had the most power of anyone in Gree...
-Cookery In The Formation Of Character
Yet, valuable as it may be in all these foregoing respects, Cookery has something more to recommend it, which gives it precedence before everything else in education; and though this is saying a great...
-A National Plea On Behalf Op Australian School Cookery
But there is still something else to be urged on behalf of Cookery, and of School Cookery in particular, which places it immeasurably before even the preceding. I have claimed for Cookery that it deve...
-Chapter IX. Australian Food Habits And Their Faults. - A Plea For Their Improvement
It is somewhat curious that, among the many questions which pertain to the national life of Australia, little, if any, attention has been directed to the influences which the daily food and habitual d...
-Australian Food Habits And Their Faults. Part 2
In conjunction with this dietetic view of the matter, one of the objects I have in writing is to direct attention to the great neglect there is of vegetables, especially those of the more unknown vari...
-Australian Food Habits And Their Faults. Part 3
The egg plant, or aubergine, does so exceedingly well, and can be so highly recommended, that one may well wonder why it is never seen. It is a native of Africa and tropical America, and is very popul...
-Chapter X. Australian Fish And Oysters - And Their Food Value
Anyone looking backwards upon the history of Australia cannot fail to be impressed by one peculiar feature, which is the more distinctive, too, because it is in striking contrast with all else. It is ...
-The Defectiveness Of Our Australian Fish Supply
That fish should be, comparatively speaking, so scarce in Australia can only be regarded in the light of a national calamity. And not only is the supply deficient, but what little there may be is so o...
-Our Primitive Methods Op Fish Capture
About the last place one would expect to come across a really fine piece of delicate humour is amongst official correspondence, and yet in a formal letter from Dr. E. P. Ramsay, the Curator of the Aus...
-The Beam-Trawl In Deep-Sea Fishing
It must not be imagined that trawling has never been advocated (indeed, it has even been experimentally practised), for we have only to look through the various Fisheries Reports to find it repeatedly...
-Drift-Net And Other Deep-Sea Fishing
Important though the beam-trawl may be, there is another mode of deep-sea fishing which deserves to be well known by us in Australia, and which undoubtedly must come into general use before we can mak...
-Benefits From The Development Of Our Deep-Sea Fisheries
What would the proper development of our deep-sea fisheries mean ? In the first place, it would lead to a more widely diffused use of fish as an article of diet, within the easy reach of all classes, ...
-Fish Markets Of Sydney And Melbourne
There are one or two matters in connection with this subject which deserve having attention called to them. In the first place the method adopted in our Woolloomooloo Fish Market of placing the fish i...
-The "Middleman" Controversy
This is one of the topics which is continually cropping up in connection with the fishing industry in Australia. It is noteworthy, too, that the middleman in some shape or form appears to be part of t...
-The Distribution Of Fish To The Public
This brings me to one of the most difficult matters that has to be dealt with in considering the fish supply of any great city. For you may have the most extensive deep-sea fisheries, you may have the...
-Fishmongers And The Sale Op Fish
This is naturally in intimate connection with the preceding, and it is very advisable to refer to it in order to direct attention to one or two matters. In the first place, I shall commence by saying ...
-The Development Of The Oyster
Attention has been thus far entirely directed to the topic of fish, so that it now becomes necessary to turn to that of oysters. It will be found, however, that the actual state of affairs in connecti...
-The Failure In The New South Wales And Victorian Oyster Supplies
In both New South Wales and Victoria the condition of affairs in connection with the oyster fisheries and the oyster yield is extremely discouraging. So much so, that unless something is done - and do...
-The Failure In The New South Wales And Victorian Supplies of Oyster. Continued
As to the mud oyster, he thinks very highly of it, and regrets that it has been so ignored by our oyster culturists. He is quite sure that if our mud oyster were cultivated and educated as it is now i...
-The Re-Creation Of Our Oyster Fisheries
If one only looks to the conduct of some of those who have been engaged in our oyster fisheries, the reason for their present defective state will be readily apparent. The Fisheries Commissioners well...
-The Food Value Of The Oyster
In the first place I shall begin by affirming that it would be a difficult matter indeed to say too much in favour of the oyster. It is as highly appreciated at the present day as it was by the Romans...
-The Food Value Of Fish
Along with its great ally, the oyster, fish undoubtedly occupies one of the highest places on the food list. Unfortunately, it is not met with in every home as it should be, its high price and scarcit...
-Chapter XI. On Salads; Salad Plants And Herbs; And Salad Making
A salad is a delicacy which the poorest of us ought always to command. Although for some years past any information pertaining to salads and salad-making has been eagerly welcomed by the writer, ...
-On Salads; Salad Plants And Herbs; And Salad Making. Part 2
This comparison, however, between the methods of preparing salads according to the English and the French fashion is not quite complete, and consequently it will be advisable to refer to one or two ot...
-On Salads; Salad Plants And Herbs; And Salad Making. Part 3
Endive Now, here is a noble salad plant of which even the very name is hardly known by the greater number of our people. There are practically two classes of endive, the broad-leaved or Batavian va...
-On Salads; Salad Plants And Herbs; And Salad Making. Part 4
Burnet This is also known as salad burnet, and is a hardy herb, which will continue green during the greater part of the year. The young and tender leaves possess a smell and taste almost identical...
-On Salads; Salad Plants And Herbs; And Salad Making. Part 5
It has been my aim, indeed my only aim, all through this chapter, to bring into prominence the important fact that the salad is a dish which is at once within the reach of every family, and moreover t...
-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. - Greater Britain. Were I asked to name the one industry on which the prosperity of Australia must sooner or later rest, I shou...
-On Australian Wine, And Its Place In The Australian Daily Dietary. Continued
It makes one think that these sturdy pioneers of former times had a greater belief in Australia and her possibilities, and more energy and foresight, than are apparently possessed nowadays. But while ...
-The Climate
If there is one reason more than any other why the wine industry should surely reach to colossal dimensions, it is that the climate is naturally adapted for the cultivation of the vine. Although human...
-The Soil
People as a rule run away with the idea that the soil for the grape must necessarily be of a rich character. Even the farmer, thinking of wheat growing, and the market gardener, thinking of his turnip...
-"Cepage," Or Variety
Many words connected with viticulture are of French origin, as might be expected considering that it is a land where the wine industry is such a source of wealth. The term cepage (pronounced say-pa...
-The Growing Of The Grape - The Preparation Of The Soil
It is not my purpose to enter fully into the entire subject of grape-growing, for that is too extensive to be dealt with here; nevertheless, there are many points about it of Australian concern, over ...
-The Growing Of The Grape - Laying Out The Vineyard
The next thing in order is that of laying out the vineyard, in which it will be desirable to consider what distance apart the vines are to be planted. This matter of spacing the vines is one about whi...
-The Growing Of The Grape - Whether To Plant Cuttings Or Rooted Vines
There is another somewhat disputed matter connected with viticulture, which deserves a little notice; and it is the relative merits of planting cuttings or rooted vines in the vineyard. The majority o...
-The Growing Of The Grape - The Height Of The Vine Above The Ground
The young vine takes about four years to reach its fruit bearing stage. During this time the plant requires to be properly trained so as to obtain the best results from the growing grape. Now, althoug...
-The Growing Of The Grape - On Pruning
Before leaving these references to the growing of the grape I purpose making a few remarks upon pruning, a subject which is as interesting as it is important. The objects of pruning are manifold. By i...
-The Making Of The Wine - The Cellar
Up till this time our whole attention has been taken up with everything that has to do with the production of the grape. But with the gathering of the crop a complete change has taken place, for natur...
-The Making Of The Wine - The Gathering Of The Grape
At the very beginning one of the chief matters to be looked to is the selection of the time at which the grapes should be picked. The proper period is that when the interior of the grape contains its ...
-The Making Of The Wine - Varying Additions To The Must
On the arrival of the grapes at the press-house, the first thing to be determined 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 Making Of The Wine - The Must Itself
The must - that is, the juice expressed from the grape, but in which (juice) fermentation has not yet taken place - is a fluid of very complex composition. It is made up of a variety of ingredients, w...
-The Making Of The Wine - Fermentation
The must, as we have already seen, is the juice of the grape, which has been squeezed out by the grape-mill or from the wine-press. The murk, or pomace as it is called in America, on the contrary, is ...
-The Tasting And Judging Of Wines
Of the five senses, namely, seeing, hearing, feeling, smelling, and tasting, the last is by no means the least important. It is a wise provision, this sense of taste, in that it enables us to relish o...
-The Tasting And Judging Of Wines. Part 2
There are certain descriptions of the different varieties of wines, given by Thudicum and Dupre, Vizetelly and others, which are of great assistance in helping to a knowledge of the various desiderata...
-The Tasting And Judging Of Wines. Part 3
The Hochheim vineyards are situated, as I have previously indicated, on the banks of the Maine, several miles above its confluence with the Rhine. There is one exceptionally fine Hochheim growth which...
-The Tasting And Judging Of Wines. Part 4
Wine put upon its trial is subjected to two jurisdictions; the one altogether belonging to the senses, the other wholly physiological. The appreciation of wine by the senses is referred to three of o...
-Uniformity In Australian Wines
This is a subject the importance of which cannot be over estimated. And it is one markedly calling for consideration, as there hare been, and still are, grounds for complaint in this direction. It wil...
-The Future Success Of The Australian Wine Industry - And Upon What It Depends
Figures help us considerably more than words in enforcing a proper idea of the magnitude to which the Australian wine industry should develop. It will be appropriate, therefore, to preface this portio...
-The Future Success Of The Australian Wine Industry. What It Depends On. Part 2
Up to this point I have made no remarks with regard to the knowledge of wine possessed by the majority of Australians, and yet in many respects it is the most important of all. They are not called upo...
-The Future Success Of The Australian Wine Industry. Upon What It Depends. Part 3
Then again, many of the widely advertised Australian wines in the old country are sold too young; and unfortunately these young wines constitute the bulk of the trade done with England. They are bottl...
-Part II. Australian Cookery Recipes And Accessory Kitchen Information. Chapter XIII. The Kitchen
BY Mrs. H. Wicken, Diplomee of the National Training School for Cookery, London; Lecturer on Cookery to the Technical College, Sydney. Furnishing the kitchen is often looked upon as quite of ...
-Chapter XIV. The Ice Chest
An ice chest! someone exclaims. I should like to know how I am to get that. Well, very easily indeed, if there is a will to have one, for then the way is plain. A refrigerator years ago was perhap...
-Chapter XV. The Stock Pot
The stock pot is indispensable to good cooking, and although many soups and sauces can be made with water as a foundation, nearly all of them are improved by using stock, and no cook who desires to ac...
-Chapter XVI. Soup
Soup is a much neglected food; there are many excuses made for this - one says it is expensive, another it is too much trouble and quite unnecessary. When once the principle of the stock pot ...
-Chapter XVII. Fifty Recipes For Soups. Stock From Bones (Fresh Bones)
Bones.......... 3d. Vegetables..... 1d. Total Cost - 4d. Beef bones are the best for this stock; break them up very small with a ...
-Stock From Bones-No. 2
The bones from all joints of meat, whether roasted or boiled, make excellent stock. Beef bones are the best, but very good stock can be made from mutton and veal bones. The bones and trimmings of all ...
-Fish Stock
Vegetables and Peppercorns 1d. Fish for nearly all dishes is better if boned before cooking; it is also economy to do this, as the bones can then be used for stoc...
-Pot Boilings
Water in which meat or fish has been boiled should never be thrown away, as it forms an excellent foundation for many soups and sauces which might otherwise have to be made with water. If a large q...
-Veal Stock
Knuckle of Veal .... 9d. Peppercorns and Vegetables 1d. Total Cost - 10d. The butcher should chop the bones very small. Cut the m...
-Beep Stock
Leg of Beef..... 9d Vegetables..... 1d. Total Cost - 10d. The bone in this meat should be chopped small by the butcher. Remove th...
-Beef Tea - No. 1
1 lb. Gravy Beef . . . . 3d. 1 pint Water..... Remove all fat and skin from the meat and put it twice through a sausage m...
-Raw Beef Tea
¼ lb. Gravy Beef and 1 gill of Water. Scrape the meat to a pulp with a sharp knife, pour over it the water; cover over and stand away for an hour. Strain off, and it is ready. As this is given to a...
-Beef Essence
1 lb. Gravy Beef .... 3d. Mince the meat very small, put it into a brown baking jar, and cover down with a closely-fitting lid or with brown paper. Sta...
-Mutton Broth
4 or 5 Scrags of Mutton and Shank Bones 6d. Carefully trim the scrags of mutton, remove the pith from the bones, and wipe with a damp cloth ; break these and the ...
-Cock-A-Leekie Soup
9 Leeks............. 3d. 1 set Giblets..................... 4d. 2 oz. Beef Dripping...............
-Cabbage And Bacon Soup
1 Cabbage...... 3d. 1 lb. Bacon ..... 9d. 1 doz. Peppercorns 1d. ...
-Italian Soup
2 oz. Macaroni .... 1½d. 2 quarts Water or Pot Boilings 1½d. 3 Tomatoes..... ...
-Pot-Au-Feu
8 lbs. Leg of Beef .... 6d. 2 quarts Water . . . . 1½d. 1 fagot of Herbs .... ...
-Vermicelli Soup
1 oz. Vermicelli .... 1d. Vegetables and Saffron 1d. 2 quarts Bone Stock . Total Cost - 2d....
-Mulligatawny Soup
2 quarts Stock..... 1d. 1 Apple...... 1 Onion ...... 1 Carrot . . . . . ...
-French Soup
3 Potatoes..... 1½d. 3 Carrots..... 2 Turnips..... 2 quarts Bone Stock ...
-Sago Soup
3 oz. Sago..... 1d. 1 pint Milk..... 2½d. 2 quarts Bone Stock ½d. ...
-Celery Soup
2 heads of Celery .... 2d. 2 quarts Pot Boilings 2½d. 1 pint of Milk...... 1...
-Turnip And Rice Soup
4 Turnips..... 2d. ¼ lb. Rice..... 1d. 2 quarts Water.............................................
-Tapioca Soup
2 oz. Tapioca..... 1d. 1 Onion..... ½d. 1 Carrot . ... 3 quarts B...
-Water Souchet
6 Small Fish..... 1s. 6d. Vegetables..... 1d. Salt and Pepper Lemon Juice..... Tota...
-Oyster Soup
1 bottle Oysters .... 1s. 1 pint of Milk..... 2½d. Cornflour and Vegetables. 1d. ...
-Brown Macaroni Soup
1½ oz. Macaroni .... 1½d. 1 oz. Butter ..... 1d. Vegetables ..... 1d. Cornfl...
-Haricot Bean Soup
1 lb. Haricot Beans .... 4d. 2 Onions...... 1½d. ½ pint of Milk .... 2 ...
-Milk Soup
2 lbs. Potatoes .... 2d. 1 oz. Butter..... 1d. 1 Onion . 1½d. ½ ...
-Onion Soup
4 Onions...... 1d. 1 oz. Butter..... 1d. 1½ oz. Flour..... 1d. 1 ...
-Pumpkin Soup
1 small Pumpkin .... 4d. 2 oz. Butter..... 2d. ½ pint of Milk..... 1d. ...
-Vegetable Soup
2 lbs. Mixed Vegetables 4d. 2 oz. Butter . . . . 2d. ¼ lb. Haricot Beans .... 1d. ...
-Semolina Soup
2 oz. Semolina..... 2d. ½ pint of Milk..... 1d. 3 pints Bone Stock .... Salt...
-Carrot Soup
6 Carrots ...... 2d. 1 oz. Butter ..... 1d. Sugar, Salt, and Pepper ½d. 3 ...
-Tomato Soup
1 doz. Tomatoes .... 4d. 1 oz. Butter ..... 1d. 2 Onions, 1 Carrot . . 1½d. ...
-Jersey Soup
2 quarts White Stock 6d. 1 pint Milk..... 2½d. 1 oz. Sage 1½d. 1 ...
-Scotch Broth
2 quarts of the Liquor in which Mutton has been cooked 1½d. Salt . 1 oz. Rice.............. 1 ...
-Lentil Soup
1 lb. Split Lentils .... 2d. ½ oz. Butter..... 1d. 3 Onions and 2 doz. Peppercorns 1...
-Pea Soup
1 lb. Split Peas..... 3d. 2 Onions and ¼ Head of Celery . 1d. 1 oz. Butter or Dripping . ...
-Vegetable Marrow And Tomato Soup
1 doz. Tomatoes .... 3d. 1 Vegetable Marrow .... 2d. 9 Onions...... 2d. ...
-Kidney Soup
1 Ox Kidney..... 4d. 2 Onions................. ½d. 1 oz. Butter ..... 1d. ...
-Egg Soup
1 quart White Stock . 2½d. 1 pint of Milk..... 3 Yolks of Eggs . 3d. 1 ...
-White Macaroni Soup
1½ oz. Macaroni..... 1d. 1 pint Milk ..... 2½d. 1 oz. Butter..... 1d. ...
-Lobster Soup
1 Lobster, Crayfish, or Tin of Lobster 1s. 2 quarts Fish Stock . 1d. ½ pint of Milk..... ...
-Pish Soup
1 pints Fish Stock 2½d. 1 pint Milk..... Cornflour ...... 1d. Vegetables..... ...
-Cabbage Soup
1 Cabbage...... 3d. 2 oz. Butter..... 1½d. 1 pint Milk..... 3d. P...
-Sydney Soup
½ doz. Tomatoes .... 2d. 1 Carrot...... l½d. 2 Small Onions..... 12 ...
-White Onion Soup
(Soubise Blanche.) 1 pint of Milk . . 2d. 1 oz. Butter..... 1d. 4 Onions...... 1d...
-Crecy Soup
6 Carrots...... 2d. 2 oz. Butter..... 2d. 1 Onion...... ½d. ½ ...
-Lenten Soup
6 Onions...... 1½d. 2 oz. Butter or Beef Dripping 2d. 2 quarts of Water or Pot Liquor ...
-Soup Maigre
½ lb. Rice...... 1d. 2 oz. Butter ..... 2d. 1 gill Milk..... ½d. ...
-Artichoke Soup
2 lbs. Artichokes .... 3d. 2 Onions ...... ½d. 1½ pints Milk . ... 4d. ...
-Chapter XVIII. Fifty Recipes For Fish
The consumption of fish as a daily article of food is not nearly so large as it ought to be if we studied our health. It must be admitted that it is much more expensive than meat, and cannot be bought...
-Fish Cakes
½ lb. Cold Boiled Fish 5d. ½ lb. Cold Boiled Potatoes. 1d. Pepper and Salt 1d. ...
-Baked Bream And Egg Sauce
1 Bream...... 6d. ½ pint White Sauce .... 2½d. 1 Egg...... 1d. Pa...
-Fish A La Maitre D'Hotel
2 Bream . . . . 8d. ½ pint White Sauce .... 2½d. Lemon, Parsley, Pepper and Salt ½d. ...
-Pish And Tomato Sauce
2 Bream...... 8d. ½ pint of Tomato Sauce 3d. Salt, Pepper, and Parsley . Total Cost - 11d. ...
-Oyster Stew
1 bottle Oysters .... 1s. 1 oz. Butter ..... 1d. ½ pint Milk . . . 1d. ...
-American Oysters
1 bottle of Oysters .... 1s. ½ pint of Milk..... 1d. 6 Soda Biscuits..... 1½d. ...
-Fish And Butter Sauce
3 Whiting or Bream 1s. 1½ oz. Butter . 1½d. 1 teaspoonful Parsley, Pepper, and Salt . . . . . ...
-Fish Patties
1 Small Bream..... 4d. 1 oz. Butter..... 1d. 1 oz. Flour..... 6½d. ...
-Fish, To Fry
Fish requires careful preparation for successful frying; it may be filleted or fried whole, but in either case it must be well washed in cold water, but not soaked; dry in a cloth. Mix on a plate a sp...
-Curried Fish
3 Bream...... 1s. ½ pint Curry Sauce .... 3d. ¼ lb. Rice...... 1d. To...
-Scalloped Fish
½ lb. Cold Fish..... 4d. 2 oz. Bread Crumbs .... 1 gill Cold Fish Sauce, Pepper, and Salt . . . . . ...
-Fish Pudding
½ lb. Blue Cod..... 5d. 1 lb. Potatoes ..... 1d. 1 oz. Butter ..... 1d. ...
-Fish Pie
2 or 3 Bream..... 1s. 1 gill Milk or Melted Butter 1d. Short Pastry, Pepper, and Salt . 3d. ...
-Fish In Batter
2 Mullet ...... 8d. Frying Batter..... 2d. Hot Fat....... Total Cost - 10d. Time - 5 Minutes. Fille...
-Fish Au Gratin
1 Sole...... 9d. 1 teaspoonful of Parsley ½d. 4 teaspoonsful Bread Crumbs . . ...
-Fish Hash
½ lb. Cold Boiled Fish 4d. ½ lb. Cold Boiled Potatoes 1d. ¼ of an Onion . 2 ...
-Fish Balls
½ lb. Cold Fish..... 4d. 1 gill Thick Sauce .... 1½d. 1 teaspoonful Anchovy ½d. ...
-Fish A La Creme
4 Whiting or Schnapper . 1s. 1 gill Milk..... 1d. 1 oz. Butter..... 1d. ...
-Fillets Of Fish And Cheese Sauce
3 Mullet or Bream . . . . 1s. ½ pint Cheese Sauce .... 4d. 1 oz. Dry Cheese 1½d. ...
-Collared Eels
2 Eels..... 1s. 5d. 1 Egg .... . 1d. 2 oz. Gelatine .... 1½d. 1 ...
-Stuffed Flathead
1 Flathead..... 9d. 2 oz. Forcemeat .... 2d. 1 gill Gravy . ... 1d. ...
-Oysters And Bacon
1 doz. Large Oysters .... 6d. 3 Rashers Bacon 3d. Pepper, Salt, and Lime Juice Total Cost -...
-Scalloped Oysters
1 bottle Oysters .... 1s. 3 oz. Bread Crumbs .... 1d. 2 oz. Butter..... 2d. ...
-How To Cook Dried Pish
Put it into hot water, and boil gently for five minutes or longer if the fish is very thick. Take it out of the water and put it on to a hot dish, rub a small piece of cold butter over it and cook for...
-Fried Crayfish
1 Crayfish...... 1s. French Frying Batter 2d. 1 teaspoonful Anchovy ½d. Fryi...
-Bream Pudding
2 Bream ...... 8d. 1 gill Melted Butter .... 1d. ½ lb. Suet...... 1d. ...
-Fish Rissoles
½ lb. Cold Fish..... 4d. 1 oz. Butter ..... 1d. 1 gill Milk..... 1d. ...
-Fish A La Saumarez
2 Bream...... 1s. 2 Tomatoes..... ½d. 1 oz. Butter..... 1d. 1 ...
-Kedgeree
½ lb. Cold Fish..... 4d. ¼ lb. Boiled Rice .... 1d. 2 Hard Boiled Eggs .... 2d. ...
-Fish Baked In Vinegar
2 Mullet...... 6d. ½ pint Vinegar..... 2d. 1 gill Water..... ½d. ...
-Stuffed Conger Eel
1 Eel...... 1s. 3 oz. Veal Seasoning .... 2d. 1½ oz. Flour..... ½d. ...
-Eel And Tomato Sauce
1 Eel...... 1s. 6 Tomatoes..... 2d. 2 oz. Veal Seasoning .... 2d. ...
-Fried Roes
3 Roes 6d. Frying Batter 1d. Hot Fat Salt and Pepper Total Cost - 7d. Time - 35 Min...
-Cods' Roes In Tomato Sauce
2 Roes 4d. 1 gill Tomato Sauce 2d. Cayenne 2d. 3 slices Toast ...
-Mullet And Tomatoes
2 Mullet 8d. 6 Tomatoes 2d. Bread Crumbs . 1 teaspoonful Parsley ...
-American Fish
1 Flathead 1s. ½ pint Brown Sauce 1d. 3 oz. Fish Forcemeat 4d. 1 ...
-Cold Fish Au Gratin
Any scraps of cold fish may be served in this way. If any fish sauce is left, nothing is nicer to warm it in; if not, make a little with 1 gill of milk or water, 1 oz. of butter, and 1 oz. of flour. F...
-Small Fish
Any kind of small fish will do for this dish. Wash and dry them; well butter a sheet of stiff writing paper, lay the fish in, sprinkle them with a little very finely chopped onion or shallot, parsley...
-Baked Fish
4 Mullet or Jew-fish .... 1s. 2 oz. Bread Crumbs .... ½d. 1 oz. Butter..... 1d. ...
-Codfish And Potatoes-Bouillabaisse Op Cod
2 lbs. Murray Cod .... 1s. 1 lb. Potatoes..... 1d. Slices of Roll . 3½d. 1 ...
-Buttered Whiting
3 Whiting..... 1s. Pepper and Salt . . . . 2d. 1½ oz. Butter..... 1 Lemon . ...
-Broiled Fish
2 Mullet...... 8d. 2 teaspoonful Oil . . . . ½d. Pepper ....... Salt....... ...
-Boiled Pish
To boil fish properly it must never really boil; and in this lies the secret of success. If it boils it has a watery, insipid flavour, and drops to pieces very often when it is taken out of the water....
-Salt Fish
To cook salt fish it should be soaked in cold water for twelve hours, then well washed in fresh water, scraped and cleaned. Lay it in a fish-kettle, cover with cold water, then simmer very gently inde...
-Devilled Sardines
1 tin Sardines ..... 6d. ½ oz. Mustard..... ½d. Buttered Toast..... 1d. Caye...
-Fish A L'Aurore
1 Jew-fish ...... 9d. ½ Small Onion..... 3d. ½ teaspoonful Parsley 1 ...
-Fillets A La Orly
2 Bream...... 8d. Lemon Juice..... 3d. Parsley...... Half an Onion..... ½ ...
-Scandinavian Pudding
2 Bream...... 8d. 2 Eggs...... 2d. ½ pint Milk..... 1d. 2 ...
-Oysters And Potatoes
1 bottle Oysters ..... 1s. 4 Cold Potatoes..... 1d. 1 Egg...... 1d. ...
-Stewed Fish
2 Fish...... 9d. ½ pint Stock . . . . ½d. 1 blade of Mace..... 2 ...
-Oysters And Macaroni
2 oz. Macaroni..... 1½d. 1 bottle Oysters..... 1s. 1 gill Milk or Melted Butter Sauce . ...
-Chapter XIX. Fifty Recipes For Meat Dishes. Cookery Of Meat
The principal methods of cooking meat are roasting, baking, boiling, stewing, broiling, braising, and frying. Of these methods roasting and baking are conducted on the same principle - dry heat; boili...
-Steak And Kidney Pie
9 lbs. Steak..... 5d. 2 Kidneys ..... 1½d. 1 lb. Flour..... 2d. ½...
-Steak And Kidney Pudding
2 lbs. Steak ..... 5d. 2 Kidneys ..... 1½d. 1 lb. Flour..... 2d. ...
-Stewed Kidneys And Macaroni
6 Kidneys 6d. 1 gill Stock..... 2½d. 1 oz. Butter ..... 2 oz. Mac...
-Stewed Steak And Walnuts
2 lbs. Steak..... 5d. ½ pint Water or Stock . . 1d. 3 Pickled Walnuts . 1 ...
-Steak And Macaroni
2 lbs. Steak..... 5d. 2 oz. Macaroni..... 1½d. 1 oz. Dripping ..... ½d. ...
-Mutton Chops In Batter
2 Eggs...... 2d. 2 lbs. Chops..... 5d. 1 pint Milk..... 2½d. ¾ ...
-Tomato Pie
3 or 4 Tomatoes.............................................................. .... 2d. 1 lb. Chops..... 2½d. 1 ...
-Kabobs
1½ lbs. of Steak..... 4d. 1 dessertspoonful Curry Powder 1½d. 1 dessertspoonful Worcester Sauce...
-Scotch Collops
1 lb. Lean Steak .... 2½d. 1 gill Stock..... 1d. Pepper and Salt.............................................
-Breast Of Mutton And Peas
2 Breasts of Mutton .... 4d. 2 Onions . ½d. 1 Carrot . 1 Egg........
-Poor Man's Dish
Wipe the meat with a warm damp cloth, and put it into a saucepan with the vegetables; bring to the boil and stew very gently for two hours. Take it up and remove all the bones, put it between two boar...
-Tripe And Tomatoes
2 lbs. Tripe..... 5d. 1 doz. Tomatoes .... 3d. ½ pint Water or Stock ½d. ...
-Tripe In Milk
2 lbs. Tripe..... 5d. 1 pint Milk..... 2d. Pepper and Salt . . . ½d. 2 ...
-Tomatoes And Mince
6 Tomatoes..... 3d. 8 pieces Toast..... 1d. ¼ lb. Minced Meat .... Parsley.....
-Breakfast Meat
1 lb. Cold Meat..... 3d. 2 oz. Macaroni ..... 1½d. Pepper and Salt . . . . 1d. ...
-Rissoles
1 lb. Cold Meat..... 3d. 1 oz. Butter . 1d. 1½ oz. Flour..... 2d. ...
-Kidney Fritters
6 Kidneys...... 6d. 1 teaspoonful Minced Herbs ½d. Hot Fat...... 1d. 1 ...
-Kidney Toast
2 Kidneys.... 1½d. ½ oz. Butter ..... ½d. 1 Slice of Toast..... ½d. ...
-Beep Trifles
1 lb. Cold Roast Beef 3d. 4 oz. Bread Crumbs . 1d. Pepper and Salt 1 teaspoo...
-Hashed Beep And Tomato Sauce
1 lb. Cold Roast Beef 3d. 8 Tomatoes..... 3d. 1 fagot of Herbs ½d. ...
-Stewed Chops
1 lb. Chops..... 2½d. 1 oz. Butter..... 1d. Pepper and Salt ½d. ½ ...
-Baked Chop
1 Chop...... 1d. Pepper and Salt Total Cost - 1d. Time - One Hour. Choose a nice loin chop with an undercut. Rub a little butter ...
-Rice Cutlets
½ lb. Cold Meat..... 1½d. 2 oz. Rice...... ½d. Pepper and Salt 1 Egg...... ...
-Potato Sausages
3 Cold Potatoes..... ½d. ¼ lb. Cold Meat..... 1d. Nutmeg, Pepper, and Salt . . . 1½d. ...
-Brazilian Stew
2 lbs. Leg of Beef .... 5d. 1 Onion..... ½d. 1 Carrot..... 1 tabl...
-Beef Olives
2 lbs. Rump Steak .... 10d. ¼ lb. Veal Seasoning . 2d. 12 Peppercorns . . . . . ½d. ...
-Macaroni Pudding
3 oz. Macaroni ..... 2d. ½ lb. Cold Meat .... 2d. Pepper and Salt . 3d. ½ ...
-Sheeps' Tongues In Tomato Sauce
6 Tongues...... 1s. ½ pint Tomato Sauce .... 2½d. 1 doz. Peppercorns . . . . 1d. ...
-Brown Mince
1 lb. Cold Roast Beef 4d. ½ lb. Bread Crumbs .... 1d. Pepper and Salt . . . . 1d. ...
-Steak A La Jardiniere
2 lbs. Steak..... 5d. 1 gill Green Peas .... 2d. 1 gill French Beans .... 1d. ...
-Kromskies
½ lb. Cold Meat . .... 2d. 2 Rashers Fat Bacon .... 2d. 1 oz. Butter..... 1d. ...
-Kottbullar
2 lbs. Fillet of Beef ............................................... 10d. ½ lb. Suet...... 1d. Salt and P...
-Braised Leg Op Mutton
1 Leg of Mutton 1s. 3d. 1 Rasher of Ham . 2d. 1 Fagot of Herbs ½d. ...
-Pressed Beep
10 lbs. Thick Brisket of Beef, Corned or Fresh . . . ...................................1s 6d. 1 fagot of Herbs ½d. ...
-Curried Chops
2 lbs. Chops . 5d. ½ oz. Curry Powder .... 1d. 1 oz. Butter ..... 1d. ...
-Beef A La Mode
6 lbs. Leg of Beef or Silverside . 9d. 1 Calf's Foot..... 4d. 2 Onions...... 1d. ...
-Beefsteak Rolls
1 lb. of Beefsteak .... 2d. Bread and Butter .... 1d, 2 Cloves ½d. 1 ...
-Beefsteak Stuffed
1½ lbs. of Beefsteak .... 4d. ½ lb. Potatoes..... 1d. 2 oz. Dripping ..... S...
-Fricassee Op Liver
Half a Calf's Liver .... 3d. 1½ oz. Butter ..... 1½d. 1 Carrot...... ½d. Lem...
-Stewed Sweetbreads
1 pair Sweetbreads .... 4d. 1 pint Gravy ½d. Salt and Pepper .... ½ Onion ...
-Roulades Of Beef
½ lb. Fillet of Beef . 9d. ½ lb. Cold Boiled Bacon . 4d. 1 Egg...... 1d. ...
-Veal Shape
2 lbs. Neck of Veal .... 8d. 1 Lemon . ½d. Pepper and Salt 4 lb. Ham or Baco...
-Swiss Pates
Cold Roast Veal, Fowl, or Lamb 6d. Half a Stale Loaf .... 1½d. Sweet Herbs or Parsley 1d. 1 ...
-Devilled Meat
1 teaspoonful Mustard 2½d. 1 teaspoonful Worcester Sauce . 2 teaspoonsful Vinegar ½ ...
-Jugged Rabbits
2 Rabbits ...... 1s. ½ lb. Pickled Pork . 3d. 1 Onion ...... ½d. ...
-Breakfast Dish Op Beef
Slices of Cold Roast Beef (underdone) 4d. ½ gill Melted Butter Sauce . ½d. ½ gill Gravy or Water ...
-Soubise Cutlets
2 lbs. Neck Chops .... 5d. 1½ oz. Butter ..... 1½d. 1 oz. Flour 1d. ...
-Roman Ragout
1½ lbs. Gravy Beef . 4d. 2 oz. Fat Bacon..... 1½d. 2 oz. Onion ½d. ...
-Mutton Or Ham Bone And Potatoes
1 Bone of Mutton or Ham . 1½d. 1 Onion ...... 1 oz. Butter..... 1 oz. Flour....
-Veal In White Sauce
2 lbs. Neck of Veal .... 10d. 2 oz. Butter ..... 1½d. 1 oz. Flour..... 1d. ...
-Chapter XX. Fifty Recipes For Vegetables. Tomatoes Stuffed
6 Tomatoes ..... 2d. ¼ lb. Veal Forcemeat .... 2d. 1 oz. Cheese..... 1½d. ...
-Potatoes In White Sauce
1 lb. Potatoes..... 1d. ½ pint White Sauce . 2d. Salt and Pepper Total Cost - 3d. Time - Ha...
-How To Boil Potatoes
To boil potatoes properly much care and judgment are required. They should be peeled thinly, and well washed in cold water, but not soaked; put them into a saucepan kept for this vegetable only. Just ...
-How To Boil New Potatoes
New potatoes may be either scraped while raw, or peeled after boiling; they are a better flavour if cooked in their skins. In either case they should be well washed in cold water, plunged into boiling...
-How To Boil Cabbage
The outer leaves of the cabbage should be removed, then cut it into quarters and cut out the stalk; wash it well in salt and water, and leave in the water for half-an-hour. Then put it into a colander...
-How To Boil Green Peas
Shell the peas and wash them well; just cover them with cold water, season it with a little salt, sugar, and mint. Bring quickly to the boil and cook for about twenty minutes. When soft, but not broke...
-How To Boil French Beans
Slice up the beans and wash in cold water, put them into plenty of boiling water, seasoned with salt and a quarter of a teaspoonful of carbonate of soda; boil quickly without the lid for about ten min...
-How To Boil Cauliflowers
Soak the cauliflowers in plenty of salt and water, with the flower downwards, then cook, in plenty of boiling water seasoned with salt, putting the flower to the bottom of the saucepan. Keep uncovered...
-Vegetable Marrow
1 Marrow...... 3d. ½ pint White Sauce . . . . 2d. Salt....... Total Cost - 5d. Time - 15 Mi...
-Beetroot In Sauce
3 Beetroots..... 2d. ½ pint White Sauce .... 2d. Total Cost - 4d. Time - Two Hours. Wash the beetroots, but...
-Stewed Cabbage
1 Cabbage..... 3d. Salt and Pepper . . . . 1d. 1 oz. Butter..... Total Cost - 4d. Time - 25...
-Baked Tomatoes
1 doz. Tomatoes .... 4d. 1 oz. Bread Crumbs .... ½d. 1 oz. Butter . . . . . 1d. ...
-Curried Tomatoes
1 doz. Tomatoes .... 4d. 1½ oz. Butter..... 1d. 1 gill Milk . 1d. ...
-Curried Vegetables
Take any vegetables in season, such as potatoes, peas, carrots, beans, and cauliflowers; very young vegetables are the best, and if there are any cold ones in the larder they will do as well as fresh....
-Beetroot And Onion Stew
3 Beetroots..... 2d. 3 Onions...... 1d. 1½ oz. Butter..... 1½d. 1...
-Saute Of Turnips
6 Turnips...... 1½d. 1 oz. Butter..... 1d. 1 gill Stock..... 1 te...
-Carrots In Butter
4 Carrots...... 1½d. 1 oz. Butter 1d. 1 teaspoonful Parsley Pinch of Salt an...
-Parsnips And Parsley Butter
4 or 5 Parsnips ..... 2d. ½ oz. Flour ..... 1 teaspoonful Parsley. 1 oz. Butter..... ...
-Parsnips Fried
Cold boiled parsnips make a delicious breakfast dish if sliced up and fried either in bacon fat, dripping, or butter. Pile high on a dish and serve very hot. ...
-Potato Balls
1 lb. Cold Boiled Potatoes . 1d. Bread Crumbs..... 2 Eggs...... 3d. 1 oz. Bu...
-Haricot Beans
Soak the haricots over night, if possible; if not, at least for two or three hours. Put them on in plenty of cold water seasoned with salt and an onion, and boil them steadily for three hours. Strain ...
-Potato And Tomato Pie
6 Tomatoes..... 2d. 6 Potatoes...... 1d. ½ lb. Short Pastry . . ... 1½d. ...
-Cauliflowers And Tomatoes
2 Cauliflowers ..... 4d. ½ pint Tomato Sauce .... 1d. Total Cost - 5d. Time - 20 Minutes. Boil the cauliflo...
-Stewed Celery
3 heads of Celery .... 3d. 1 oz. Butter..... 1d. ½ gill Milk . . 1d. ...
-Lettuce Stewed
4 Lettuces...... 3d. 1 oz. Butter..... 1d. Nutmeg...... Pepper and Salt . ... ...
-Baked Onions
2 lbs. Onion..... 2d. ½ pint Thick Gravy . 1d. ½ pint Water ..... Pepper and...
-Cassolettes Of Vegetables
Peel some turnips and scoop out the centre; boil them in salt and water till soft, but quite whole. If there are any cold vegetables in the larder, such as beans, peas, carrots, and parsnips, make the...
-Vegetable Marrow Stuffed
1 Vegetable Marrow .... 3d. ¼ lb. Veal Forcemeat.... 2d. ½ pint Melted Butter Sauce ...
-Lyonnaise Potatoes
1 lb. Potatoes ..... 1d. ½ pint Onion Sauce .... 2d. Total Cost - 3d. Time - Half an Hour. Peel and boil th...
-Potatoes Saute
Cut up any cold potatoes that may be left into strips, not too thin, put some dripping into a frying pan, and when very hot put in the potatoes and fry them a pale colour. Place them on a hot dish; me...
-Colcannon
Take any remains of cold boiled cabbage and potatoes, and cut them into small pieces, season with pepper and salt. Put a small piece of butter into a frying pan; put in the vegetables and fry them unt...
-Baked Vegetable Marrow
1 Vegetable Marrow . 3d. ½ pint Gravy ..... 1 oz. Dripping...... Total Cost - 3d Time - One...
-Stewed Leeks
1 bunch Leeks..... 2d. ½ pint Stock..... Pepper and Salt ½d. ½ oz. Butter .....
-Potatoes A La Maitre D'Hotel
Cold Potatoes..... 1d. ½ pint Maitre d'Hotel Sauce 1½d. Total Cost-2½d. Time - 5 Minutes. Make the sauce by recipe giv...
-Lentils, To Boll
Wash the lentils well in cold water, cover them with cold water seasoned with salt, and boil for one hour and a half. Strain all the water off, put into a hot dish with about half an ounce of butter, ...
-Curried Lentils
Any cold lentils left make a very nice breakfast dish if they are curried. If there should be any curry gravy left, put them into that and simmer for half an hour; serve with boiled rice. If there is ...
-Stewed Beetroot And Mashed Potatoes
11 bunch Beetroot .... 2d. 2 Onions...... ½d. 1 oz. Flour..... 3d ...
-Cauliflowers Au Gratin
1 Cauliflower..... 4d. ½ pint White Sauce .... 1½d. 2 oz. Dry Grated Cheese . ½d. ...
-New Potatoes Saute
1 lb. New Potatoes .... 1d. 1 oz. Butter..... 1d. Pepper and Salt ½d. 1 ...
-Potato Puff
½ lb. Cold Potatoes .... 1d. 2 Eggs...... 2d. 1 oz. Butter..... 1d. ...
-Potatoes Stuffed
6 Large Potatoes .... 2d. ¼ lb. Cold Meat..... ½d. ½ gill Gravy or Sauce ½d. ...
-Haricot Beans And Bacon
1 pint Haricot Beans.... 2d. 1 teaspoonful Parsley. 5d. ½ lb. Bacon ..... Pe...
-Artichokes, To Boil
2 lbs. Artichokes .... 4d. ½ pint White Sauce .... 1½d. Total Cost - 5½d. Time - One Hour. Wash and peel th...
-Imitation Spinach
Take the very young green shoots of the pumpkin plant. Wash them well and put them into a large saucepan, with a very little water seasoned with salt and a pinch of carbonate of soda; keep pressing th...
-Bananas Stewed
1 doz. Green Bananas 3d. Lemon Juice . . . . . 2d. ½ pint Brown Sauce . Pepper and Salt...
-Potato Chips
To fry potatoes successfully, two things must be carefully attended to. First of all dry the potatoes thoroughly, and then have very hot fat. Peel the potatoes and dry them in a cloth. Cut into any sh...
-Italian Cabbage
1 Cabbage ..... 2d. 1 oz. Butter..... 1d. 2 oz. Dry Cheese .... 1d. ...
-Savoury Potatoes
5 or 6 Large Potatoes 1½d. 2 oz. Cheese ..... 1d. 1 spoonful of Milk 1d. 1 ...
-Cauliflower Fritters
Cold Cauliflower 1½d. Frying Batter..... Hot Fat...... Total Cost - 1½d. Time - 5 Minutes. Take any cold cauliflower that...
-Fried Tomatoes
1 doz. Tomatoes .... 4d. 1 gill Milk..... 1½d. 1 oz. Butter Pepper and Salt ...
-Chapter XXI. Fifty Recipes For Salads And Sauces. Curry Sauce
1 Onion ..... 1d. 1 Apple ... . . ½ oz. Flour ..... Lemon Juice ..... ...
-Maitre D'Hotel Sauce
½ pint Milk..... 1d. 1 oz. Butter ..... 1d. Lemon Juice 1d. ½ oz....
-Onion Sauce
8 Small Onions ..... ½d. 1 oz. Butter ..... 1d. Lemon Juice ..... 1½d. ½ ...
-Cream Toast
4 slices Toast..... 1d. Pepper and Salt . . . . 2d. I pint White Sauce . . . Total Cost - 3...
-Jam Sauce
1 tablespoonful Jam .... 1d. ½ pint Water ..... 1d. 1 oz. Sugar 1 ...
-How To Clarify Dripping
When the joint is served pour the dripping into a basin and stand away till cold; then cut it out of the basin. The gravy that will be found at the bottom is an excellent addition to hash or mince. Cu...
-How To Clarify Fat
The fat from meat not required in dressing it, and the ends of chops, etc, make excellent shortening for pies and cakes. Cut it into small pieces and put it into an old saucepan with about one quart o...
-Melted Butter Sauce
½ pint Water..... 1½d. 1 oz. Butter..... ½ oz. Flour...... Salt . . . . . . ...
-How To Boil Rice
Wash the rice well in two or three waters; have a large saucepan on the fire full of boiling water seasoned with salt. Throw in the rice and boil very quickly for five or six minutes. Take up a grain,...
-How To Fry Parsley
The top or flower of parsley only should be used for frying. Pick it carefully and rub well in a damp cloth, and then in a dry cloth. Put into a frying basket and plunge into the fat when the fish, or...
-Frying Batter
¼ lb. Flour..... ½d. ½ gill Tepid Water . . . . 1d. White of Egg .... 1 dess...
-Tomato Sauce
6 Tomatoes ..... 2d. 1 oz. Butter ..... 1d. 1½ oz. Flour . . . ½d. ...
-White Sauce
½ pint Milk 1d. 1 OZ. Butter ..... 1d. ½ oz. Flour..... ½d. Salt ...
-Brown Gravy
Brown gravy can be made from any kind of stock. If the stock is good, put it into a saucepan and thicken every pint with 1 oz. of flour. If the stock is not very good, boil some vegetables in it with ...
-Brown Sauce
1 pint Stock..... 1½d. 1 oz. Butter..... ½ oz. Flour...... ½ Stalk of Celery...
-Caramel
Put half a pound of sugar into a frying-pan and let it get very brown. Pour over half a pint of water and stir till it boils ; strain into a bottle. It will keep good a long time, and is very useful f...
-Veal Forcemeat
2 oz. Suet (Beef) .... ½d. 3 oz. Bread Crumbs .... ½d. Pepper and Salt . 1½d. ...
-How To Make Brown Crumbs
Cut up some very stale bread and bake it in the oven till a nice colour. Put these pieces through a sausage machine and then rub them through a sieve; keep in a bottle for use. They are excellent for ...
-Salad Of Cold Vegetables
Take any cold vegetables that there may be in the larder - such as potatoes, cauliflowers, peas, beans, haricots, etc. Slice up the potatoes, branch the cauliflower, and mix in the peas and beans; put...
-Banana And Orange Salad
Peel and slice up some ripe bananas and oranges, removing the pips from the oranges, but saving the juice. Take a deep glass dish, lay at the bottom some bananas, then a layer of oranges. Sprinkle wel...
-Cosmopolitan Salad
Take any fruits in season, such as oranges, mandarins, passion fruit, apricots, nectarines, pine-apples, bananas, etc. Peel and slice them up, and put them into a glass dish in layers, with plenty of ...
-Potato Salad
Slice up some cold boiled potatoes. Sprinkle with salt, pepper, and chopped parsley. Mix the oil and vinegar together in the proportion of two of oil to one of vinegar; pour this over, let it stand fo...
-Venetian Rice
¼ lb. Rice...... 1d. ¼ lb. Cheese ..... 2d. 1 pint Stock..... 1d. ...
-Tomatoes And Eggs
4 Eggs...... 4d. ½ pint Tomato Sauce .... 2d. Fried Bread 1d. 1 t...
-Macaroni Cheese
2 oz. Macaroni..... 1½d. ½ pint White Sauce .... 1½d. 3 oz. Dry Cheese 1d. ...
-Mayonnaise
2 Eggs...... 2d. 1 gill Oil...... 2d. ½ gill Vinegar..... ½d. Sal...
-Hints On Salad
Salads form such a pleasant item in the menu, particu-larly during the hot season, that they should be regarded as a daily dish. There are no scraps of fish, poultry, meat, or cold boiled vegetables, ...
-Fish Salad
Cold Boiled Fish .... 4d. 1 Lettuce . . . ½d. 1 Egg...... 1d. Salad Dressing...
-Lettuce Salad
2 Lettuces...... 1d. 1 tablespoonful Condensed Milk . 1d. 2 teaspoonsful Mustard . . . ...
-Beetroot And Macaroni Salad
3 oz. Macaroni..... 2d. 2 tablespoonful Oil .... 1d. 1 bunch Beetroot 2d. ...
-Prawn Salad
1 pint Prawns..... 9d. 6 Tomatoes..... 2d. Mayonnaise or Salad Dressing . 4d. To...
-Salad Of Corned Beef
Slices of Corned Beef ½d. 1 Lettuce . 2 Eggs...... 2d. Mayonnaise or Salad Dressing . ...
-Egg Salad
6 Eggs...... 6d. 1 Lettuce ...... 1d. 1 bunch Watercress .... 1d. ...
-Celery Salad
1 Head of Celery .... 1d. 1 Lettuce...... ½d. Salad Dressing..... 4d. Total Cost...
-Sardine Salad
½ tin Sardines..... 4d. 2 Eggs...... 2d. 1 Lettuce...... ½d. Sala...
-Oyster Salad
1 bottle Oysters..... 1s. 1 Lettuce...... 1d. Half a Lemon..... 4d. Mayonnai...
-Blue Cod Salad
Any remains of smoked blue cod that may have been left from a meal make an excellent salad either with just a simple dressing of oil and vinegar and a lettuce, or with a mayonnaise or salad dressing. ...
-Italian Salad
1 Salt Herring ...... 1½d. Cold slices of Meat .... 1 teaspoonful Mustard 1 Beetroot .....
-Macaroni And Cheese Salad
¼ lb. Macaroni ..... 2½d. ¼ lb. Cheese..... 1½d. 1 teaspoonful French Mustard . 1d. ...
-Cheese Savoury
Take some dry, hard cheese and some dry crusts of bread. Pour a little boiling milk over the bread, cover it down till quite soft, then beat it with a fork; grate up the cheese and beat it in with the...
-Turnip Salad
4 Young Turnips .... 1½d. 2 Spring Onions .... 2 Boiled Potatoes .... ½d. Ha...
-East Indian Salad Sauce
2 Eggs...... 2d. 1 teaspoonful Curry Powder ½d. ½ gill Oil...... 1½d. ...
-Bread Salad
5 slices Stale Bread . . . 2d. ½ gill Oil...... 3 Pickled Onions . . 1 piece...
-Breakfast Salad
2 Tomatoes..... ½d. 1 Cucumber ..... 2d. 1 tablespoonful Oil .... ½d. ...
-Cauliflower Salad
1 Cauliflower ..... 3d. Half a Lettuce..... ½d. 2 Eggs ...... 2d. ½ ...
-Carrot Salad
2 or 3 Cold Boiled Carrots ½d. ½ lb. Cold Boiled Mutton . 1½d. 1 stalk Celery ..... 6 ...
-Calf's Foot Salad
Calves' feet that have been boiled down for jelly make a good salad. They must, of course, be boiled very thoroughly for at least eight hours. Strain off the stock, remove the bones, and put the meat ...
-Remoulade Salad Dressing
This is a good dressing when mayonnaise is not liked. It is made in the same way as mayonnaise, using hard boiled eggs (yolks) instead of raw ones. Put the yolks into a basin and work very smoothly wi...
-Soup Meat Salad
The meat which has been boiled down for soup makes a nice salad. When the stock has been poured off, press the meat into a basin with about a gill of jelly stock, and some salt and pepper. When cold a...
-Lamb Salad
Cold Roast Lamb . . . . 1d. 2 Lettuces...... 1 Tomato...... 1d. 12 Capers......
-Chapter XXII. Fifty Recipes Foe Sweets. Apples And Tapioca
6 Apples ...... 3d. 1½ oz. Tapioca ..... ½d. ½ Lemon...... ½d. 2 ...
-Short Pastry
Short Pastry. - No. 1 1 lb. Flour . . . 2d. 6 or 8 oz. Dripping .... 1 gill Water...... Total Cost ...
-Flaky Crust
1 lb. Flour..... 2d. 4 oz. Butter..... 3d. 4 oz. Lard...... 2d. ½...
-Suet Pastry
Suet Pastry. - No. 1 1 lb. Flour..... 2d. 10 oz. Beef Suet 3d. ½ pint Water..... ...
-Suet Pudding
1 lb. Flour..... 2d. 8 or 10 oz. Suet 3d. ¼ teaspoonful Salt .... ½ pint Wat...
-Hasty Pudding Souffle
1 pint Milk..... 2d. 2 Eggs...... 2d. 1 oz. Flour 1d. 1 ...
-Cheese Cakes
1 pint Sour Milk .... 2d. 2 Eggs...... 2d. ½ lb. Flaky Pastry 3d. ...
-Banana Souffle
6 Bananas. . .... 2d. 2 oz. Sugar ..... ½d. ½ pint Milk..... 1d. ...
-Boiled Custard
1 pint Milk..... 2d. 3 Eggs...... 3d. 1½ oz. Sugar . . . . . 1d. ...
-Cornflour Custard
½ pint Milk..... 1d. 1 Egg...... 1d. 1 dessertspoonful Cornflour 1d. ...
-Bachelors' Buttons
5 oz. Flour ..... ½d. 2 oz. Sugar ..... ½ teaspoonful Carbonate of Soda 2d. ...
-Prince Of Wales Cakes
¼ lb. Flour..... ½d. ¼ lb. Cornflour ..... 1d. 1 gill Milk..... ½d. ...
-Normandy Pudding
2 Stale Buns..... 2d. 1 Egg...... 1d. ½ pint Milk..... 1d. Sugar ...
-Rusk Pudding
1 slice of Dry Bread . 2d. 2 Eggs..... 1 oz. Sugar..... ½d. Half a Lemon.......
-Bedford Pudding
of the eggs, sugar, milk, and a little grated lemon peel. Pour into a pie dish and bake till quite firm, then take from the oven and spread the jam on the top. Whip the whites to a stiff froth and spr...
-De Mestre Pudding
½ lb. Flour..... 1d. ¼ lb. Raisins ..... 2d. ¼ lb. Sugar ..... 1d. ...
-Yankee Pudding
1 Egg, and its Weight in Flour 1½d. Sugar ...... ½d. Bread Crumbs..... ½d. 1 ...
-Sponge Roll
8 tablespoonful Flour ½d. 3 tablespoonsful Sugar 1d. 3 Eggs . .... 3d. ...
-Seed Cake
1 lb. Flour..... 2d. 8 oz. Dripping . 1½d. 6 oz. Sugar..... 1½ te...
-Scones
Scones - No. 1 ¾ lb. Flour..... 1½d. ½ pint Milk..... 1d. 1 oz. Butter ..... 1d. ...
-Potato Fritters
Cold Potatoes . . . . . 1½d. 1 Egg...... 2 oz. Sugar..... Nutmeg or Lemon Peel . . . ...
-Apple Fritters
3 Apples...... 2d. Frying Batter ..... 1d. Hot Fat...... 1d. Sugar .... ...
-Sweet Omelet
2 Eggs...... 2d. ½ oz. Butter..... ½d. 1 teaspoonful Jam .... ½d. ...
-Tapioca Meringue
1 pint Milk..... 2d. 1½ oz. Tapioca ..... ½d. 1 oz. Sugar..... ½d. ...
-Hasty Pudding
1 pint Milk..... 2d. 1 oz. Butter..... 1d. 3 oz. Flour 1d. 2 ...
-Quick Pudding
1 Egg...... 1d. 1 tablespoonful Flour . . .. 2d. 1 tablespoonful Jam . 1 ...
-Stanley Pudding
1 pint Milk..... 2d. 2 oz. Flour ..... 1 oz. Sugar..... 1d. 2 Egg...
-Imitation Omelet
1 Egg...... 1d. ½ gill Milk..... ½d. 1 teaspoonful Sugar . 1d. 1 ...
-Oxfordshire Pudding
1 pint Milk..... 2d. 1½ oz. Rice ..... ½d. 1 oz. Sugar ..... ½d. ...
-Milk Biscuits
½ lb. Flour..... 1d. 1 gill Milk . ½d. 1 oz. Butter 1d. ¼ ...
-Soda Cake
1 lb. Flour..... 2d. ½ lb. Currants..... 2d. ½ lb. Sugar..... 1d. ...
-Digestive Biscuits
½ lb. Brown Meal 1½d. ¼ lb. Flour..... 1½ gills Water..... 1d. 1 ...
-Lemon Pudding
½ lb. Flour..... 1d. 3 oz. Suet...... 1d. 1 Egg . . . ... 1d. 2 ...
-Black Cap Pudding
1 pint Milk..... 2d. 2 Eggs...... 2d. 1 oz. Currants ..... ½ lb. ...
-Rock Cakes
½ lb. Flour..... 1d. 2 oz. Dripping ..... ¼ lb. Sugar ..... 1d. 2 ...
-Kingswood Pudding
¼ lb. Flour..... ½d. ¼ lb. Bread Crumbs .... 1d. ¼ lb. Raisins..... 2d. ...
-Delhi Pudding
1 pint Milk..... 2d. 1 oz. Almonds..... 1d. 2 oz. Sugar 2d. 1½ ...
-Rothsay Pudding
¼ lb. Flour..... ½d. ¼ lb. Bread Crumbs .... 1d. ¼ lb. Suet...... 1d. ...
-Rhubarb Mould
1 bundle Rhubarb .... 3d. 6 oz. Sugar ..... 1½d. 4 lb. Sago..... 1½d. ...
-Apples And Rice
3 Large Apples..... 2d. 2 oz. Rice ..... 1d. 2 oz. Sugar ..... ½d. ...
-Rice Blancmange
1 pint Milk..... 2d. 1½ oz. Ground Rice .... ½d. 1 oz. Sugar . . . . . 1d. ...
-Devonshire Junket
1 quart Milk..... 4d. 1 tablespoonful Rennet 1d. 1 oz. Sugar..... Nutmeg . ....
-Banbury Cakes
½ lb. Pastry..... 5d. 1 oz. Currants . 2d. 1 oz. Raisins ..... Half a Lemon ...
-Lemon Biscuits
½ lb. Flour . . 1d. 3 oz. Dripping..... 1 teaspoonful Baking Powder . 1d. 3 ...
-Yorkshire Tea Cakes
¾ lb. Flour..... 1½d. 1 Egg...... 1d 1½ gills Milk..... 1d. 1 ...
-Tea Cake
1 lb. Flour..... 2d. ½ pint Milk . . . 1d. 2 oz. Butter..... 1½d. ...
-Harper's "Star" Brand Oatmeal Is Superior To All
AND IS Preferred by the Best Judges. HARPER's FARINE MAKES A SPLENDID SUMMER PORRIDGE. LIGHT, WHOLESOME, AND EASILY DIGESTED. HARPER's ROLLED OATS. A PERFECT LUXURY AND FULL OP...
-The New Bible For Preachers, Teachers, And Students. Completion Of The New Large Type Variorum Bible With The Revised And Enlarged Aids To Bible Students
This New Edition of the Variorum Teacher's Bible is not merely a Reference Bible with the Teacher's Aids appended, but, in addition, it contains, on the same page as the Text, in footnotes, a complete...
-The Teacher's Prayer Book
Being the Book of Common Prayer, with Introductions, Analyses, Notes, and a Commentary upon the Psalter. BY THE Rt. Rev. ALFRED BARRY, D.D.; and a Glossary by the Rev. A. L. MAYHEW, M.A. NEW ...
-Eyre & Spottiswoode's Teacher's Bibles
The Late Archbishop Of York The names of the authors guarantee its excellence. A miniature library of illustrative matter. If such a book be carefully and generally used, there must be a great imp...
-Fish! Fish! Fish!
Owing to perfect arrangements in the FISH AND GAME DEPARTMENT, the Company are now supplying FISH to an enormous section of the inhabitants of the City and residents in every country town of New South...
-The Health And Diet Of Children In Australia
Second Edition. Price Two Shillings and Sixpence. This work is intended to afford complete guidance for those who are entrusted with the care of the rising generation. Its main purpose is to impres...
-The Feeding And Management Of Australian Infants
Third Edition. Price One Shilling. An endeavour to show mothers the importance of method and attention to detail, which after all constitute the great elements of success in the feeding and managem...
-Prescribing And Treatment In The Diseases Of Infants And Children
Second Edition. Price Six Shillings and Sixpence. An every-day handbook for students and medical practitioners. By The Same Author. (Continued from preceding page.) ...
-An Australian Appeal: The Evil, The Cause, The Remedy. Price One Shilling
This is a complete plan brought forward by the writer to lessen the appalling mortality now carrying off the infantile and young population in the great Australian cities. Its chief feature is the adv...
-Advertising. Dr. Waugh's Baking Powder
Use Dr. Waugh's Baking Powder. It May Not Matter To Any Man, Woman, Or Child That we Sell More Tea In SINGLE POUNDS Than all others put together in N.S.W., But It Does Matter To Them Whether ...
-The Ladies' Gymnasium
is an established Institute for Physical Culture, having thoroughly efficient Instructors and the best Apparatus. It compares favourably with kindred establishments in Europe and America, visitors fro...
-Spectacles To Suit All Sights
Fitted by a Thoroughly Qualified Optician. best Pebble Spectacles Or Eyeglasses, 5/- per pair. The Celebrated Uniaxial Glasses, Specially prescribed by the Faculty, 10 6 per pair. Ocul...
-D. L. Dowd's Health Exerciser
J. C. Oakman, 8, O'connell Street, Sydney, Sole Agent For Australia. The Home Exerciser is a very ornamental, as well as a very practical machine for Physical Culture. With each Exerciser we give a...






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