The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

taste of his client, or whether the latter has simply to accept what is proffered, is not absolutely decided; probably they are both imbued with a belief in the necessity of solid fare, regarding it as a solemn truth beyond all possibility of cavil. This abuse of flesh food in a climate like Australia would be serious enough under any circumstances, but it is intensified and aggravated by the direct unoriginality in dealing with meat. Is it not a fact that there is no attempt whatever made to break through the conventional chain of joints, roasted or boiled, and the inevitable grill or fry? In how many houses does the breakfast ever consist of anything but the ubiquitous chops, steaks, or sausages? indeed, one might almost term them "the faith, hope, and charity" of domestic life. I remember reading some little time ago that if a map of the world were made in which lands of utter darkness were coloured black like the coalfields in an atlas of physical geography, certain races would be signalised by their opaqueness. If such a map were ever compiled, Australia would of necessity be characterised by blackness; 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 in their ideas and advanced in their views, usages, and customs? 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 varieties, as an agreeable, desirable, palatable, and salutary element in the Australian food life. One need not be a vegetarian to properly appreciate the valuable properties of vegetables, and most people will fare better and feel the benefit of a modification of their customary dietary if they decrease the amount of meat they indulge in and proportionately increase their vegetable allowance. Now, there are many vegetables besides those ordinarily in use which might be easily cultivated, and serve to form