Ko deep-sea fisheries in AustKdia, although her people come from a maritime stock — The defectiveness of our Aus- tralian fish supply - Our primitive methods of fish capture —The beam-trawl in deep-sea fishing — Drift-net and other deep-sea fishing— Eenefits from the develop- ment of our decp-sca fisheries — Fish markets— The " middleman " controversy — The distribution of fish to the public — Fishmongers and the sale of fish — The development of the oyster — The failure in the New South Wales and Victorian oyster supplies — The re- creation of our oyster fisheries — The food value of the oyster— Hhe food value of fish . . . .126-160 xxviii CONTENTS. CHAPTEE XI. ON SALADS ; SALAD PLANTS AND HERBS ; AND SALAD MAKING. Salads plainly intended for Australian use — Many people pages miss the present in looking for the future — Cookery of the highest excellence amongst all classes in France — A contrast between the English and the French methods of making a salad — Detailed instructions for the pre- paration of a French salad— Importance of a roomy and properly shaped salad bowl — Poor display of greengrocery in Australia as compared with the show of meat — Salad plants in great request elsewhere which might readily be cultivated in Australia — Salad herbs indis- pensable to a proper salad, but entirely unknown in Australia — A complete recipe for the famous Mayonnaise sauce — An excellent recipe for a herring salad . . 161-177 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 " — Interesting facts in the early history of the vine in Australia — Figures showing the possibilities of Australian viticulture — The climate — The soil — " Cepage," or variety — The preparation of the soil — Laying-out the vineyard — Whether to plant cuttings or rooted vines — The height of the vine above the ground — On pruning — The cellar — The gathering of the grape — Varying additions to the must — The must itself — Fer- mentation— The tasting and judging of wines — Uni- formity required in Australian wines — The future success of the Australian wine industry, and upon what it depends ....... 178-247 ( xxix ) PART II. AUSTRALIAN COOKERY RECIPES, AND ACCESSORY KITCHEN INFORMATION. CHAPTER XIII. PAGES The Kitchen . . 251-255 /- CHAPTER XIV. The Ice Chest • CHAPTER XV. . 256-259 The Stock Pot CHAPTER XVI. . 260-262 Soup . CHAPTER XVII. . 263, 264 Fifty Recipes for Soups . . . . . 265-289 CHAPTER XVni. Fifty Eecipes for Fish [ . . 290-315 CHAPTER XIX. Fifty Recipes for Meat Dishes . CHAPTER XX. Fifty Recipes for Vegetables CHAPTER XXI. Fifty Recipes for Salads and Sauces CHAPTER XXII. Fifty Recipes for Sweets . 316-344 345-363 . 364-382 . 383-405 Index , 407-431 PART I. THE AET OF LIYING IN AUSTRALIA. BY PHILIP MUSKETT. S. iCC3. THE ART OF LIVING IN AUSTRALIA. CHAPTER I. THE CLIMATE OP AUSTKALIA.

AI-modernized reading of the original text

No deep-sea fisheries in Australia, although her people come from a maritime stock — The defectiveness of our Australian fish supply - Our primitive methods of fish capture —The beam-trawl in deep-sea fishing — Drift-net and other deep-sea fishing— Eenefits from the development of our decp-sca fisheries — Fish markets— The " middleman " controversy — The distribution of fish to the public — Fishmongers and the sale of fish — The development of the oyster — The failure in the New South Wales and Victorian oyster supplies — The recreation of our oyster fisheries — The food value of the oyster— Hhe food value of fish . . . .126-160 xxviii CONTENTS. CHAPTEE XI. ON SALADS ; SALAD PLANTS AND HERBS ; AND SALAD MAKING. Salads plainly intended for Australian use — Many people pages miss the present in looking for the future — Cookery of the highest excellence amongst all classes in France — A contrast between the English and the French methods of making a salad — Detailed instructions for the preparation of a French salad— Importance of a roomy and properly shaped salad bowl — Poor display of greengrocery in Australia as compared with the show of meat — Salad plants in great request elsewhere which might readily be cultivated in Australia — Salad herbs indispensable to a proper salad, but entirely unknown in Australia — A complete recipe for the famous Mayonnaise sauce — An excellent recipe for a herring salad . . 161-177 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 " — Interesting facts in the early history of the vine in Australia — Figures showing the possibilities of Australian viticulture — The climate — The soil — " Cepage," or variety — The preparation of the soil — Laying-out the vineyard — Whether to plant cuttings or rooted vines — The height of the vine above the ground — On pruning — The cellar — The gathering of the grape — Varying additions to the must — The must itself — Fermentation— The tasting and judging of wines — Uniformity required in Australian wines — The future success of the Australian wine industry, and upon what it depends ....... 178-247 ( xxix ) PART II. AUSTRALIAN COOKERY RECIPES, AND ACCESSORY KITCHEN INFORMATION. CHAPTER XIII. The Kitchen . . 251-255 /- CHAPTER XIV. The Ice Chest • CHAPTER XV. . 256-259 The Stock Pot CHAPTER XVI. . 260-262 Soup . CHAPTER XVII. . 263, 264 Fifty Recipes for Soups . . . . . 265-289 CHAPTER XVni. Fifty Eecipes for Fish [ . . 290-315 CHAPTER XIX. Fifty Recipes for Meat Dishes . CHAPTER XX. Fifty Recipes for Vegetables CHAPTER XXI. Fifty Recipes for Salads and Sauces CHAPTER XXII. Fifty Recipes for Sweets . 316-344 345-363 . 364-382 . 383-405 Index , 407-431 PART I. THE AET OF LIYING BY PHILIP MUSKETT. S. iCC3. CHAPTER I.

The art of living in Australia