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

itself, in all the cooler parts of Australia. The cardoon, like the globe artichoke, belongs to the thistle family, yet it is, more hardy and robust than the latter. It is readily grown, particularly in the cooler districts, and, like many other of the more unknown vegetables, is too much neglected. Its leaf-stalks should be at least an inch and a half thick before they are ready for cutting. They are then blanched, and when cooked recall somewhat the flavour of the globe artichoke. These tender leaf-stalks are used in soups and salads, and it may be boiled also in a similar manner to sea-kale, in which latter form it is especially palatable. The celeriac or turnip-rooted celery is a very choice vegetable, and is much cultivated on the Continent. Its nutty root is not at all unlike the solid root portion of common celery in taste, which by many is considered superior in flavour to the other parts of the latter plant. The celeriac is greatly esteemed, and is known as the CELERI-RAVE BY the French, and as the knoll-selerie by the Germans. The latter, indeed, are so fond of it that they call barely talk of it without moist eyes and watery mouths. It is hardier than celery, and possesses an advantage in that it can be taken up and stored similarly to carrots and beets. The celerific may be boiled as a table vegetable or used for flavouring soups, or it may be sliced for salads. It does well in all the cooler parts, and might be cultivated with benefit, mingled with gratitude. 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 popular both in the East and West Indies. It is cultivated also a great deal in the United States, where it is greatly appreciated for culinary use. In AUBERGINES FARCIES, a favourite dish, they are cut in hakes, the centres chopped and put back into the skins