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

brought to the perfection of health CHAPTER VIII. ON SCHOOL COOKERY, AND ITS INFLUENCE ON THE AUSTRALIAN DAILY LIFE. Enormous consumption of meat and of tea in Australia--A contest between a semi-tropical climate and Anglo-Saxon heredities-- Progressive changes in the theories of education--The purpose of education--School cookery instruction in England and in Australia-- Cookery in its relation to health--Cookery as a preventive of drunkenness--Cookery in the formation of character--A national plea on behalf of Australian school cookery CHAPTER IX. AUSTRALIAN FOOD HABITS, AND THEIR FAULTS--A PLEA FOR THEIR IMPROVEMENT. Food usually in harmony with climate, except in Australia --Isothermal lines of Australian cities, Southern Europe, and southern portion of United States--Australian food habits diametrically opposed to climate--Lamentable state of Australian cookery--Restricted choice of vegetables in Australia--Many other desirable vegetables never seen here, but in great request elsewhere--No possible excuse, as they would all do well--Extraordinary trouble in popularising the tomato in Australia--A protest against "boiling," and nothing but "boiling," in the cookery of vegetables--Cookery must be taught in Australian schools--No national Australian dish, a reproach to Australia CHAPTER X. AUSTRALIAN FISH AND OYSTERS--AND THEIR FOOD VALUE. 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--Benefits from the development of our deep-sea 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--The food value of fish CHAPTER XI. ON SALADS; SALAD PLANTS AND HERBS; AND SALAD MAKING. Salads plainly intended for Australian use--Many people 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