The Dudley book of cookery and household recipes

All vegetables — such as peas, broad beans, carrots, spring cabbages, &c. — should be served when they are quite young and small. The fault of most English gardeners is to keep back these vegetables until they grow large, when they are not half as good as when they are quite young and fresh. Dry those eyes which are overflowing, All your storms are overblowing; While you in this isle are biding; You shall feast without providings; every dainty you can think of, every wine which you would drink of Shall be yours; all want shall shun you, Ceres' blessing so is on you.. Dryden ' a: ■% A perpetual feast of nectared sweets Where no crude surfeit reigns. Milton ¥ Feed sparingly and defy the physician. K. ¥ Proud men in their feasts become fools. ¥ Tacitus A feast not profuse but elegant — more of refinement than of expense. Montaigne ¥ Lucullus prided himself upon the luxury of his feasts. On one occasion when he happened to sup alone, the meal being less magnificent than usual, he rebuked his servants saying: Did you not know that this evening Lucullus sups with Lucullus?"'" Plutarch, "Life of Lucullus"' Let not plenty make you dainty; let not poverty part good company. Cold pudding settles one's love. The whole English nation beyond all other mortal men is most given to banqueting and feasts. Due DE Sully Natures confectioner the bee. Cleveland Full in the midst the polished table shines And the bright goblets^ rich with generous wines ; Now each partakes the feasts the wine prepares; portions the food, and each the portion shares. Homer ¥ All things require skill but an appetite. Home made dishes that drive one from Home Home made physic that sickens the sick. Hood GAUFFRES THREE fresh eggs, a quarter pound of flour, a quarter pound fresh butter dissolved, one glass of milk, one glass of cream. Put the yolks of the eggs in a basin with the flour and mix into a batter. Add the cream, milk, and butter, and the whites of the eggs which have been whipped very stiff. Bake in gauffreirons, which are sold for the purpose, and serve very hot with whipped cream in a sauce-boat. OMELETTE SOUFFLE Break six eggs, separate the whites from the yolks ; put three yolks in a basin with three ounces of sugar and half a grated lemon-peel, stir with a wooden spoon for five minutes. Put the six whites in a whipping bowl and whip them until they are very firm. Then mix them lightly with the yolks ; this should constitute a very solid paste. Butter a round dish slightly, throw in the whole of the paste at once as lightly as possible, smooth it over with a knife and make an incision about one inch deep with the handle R of a silver spoon all round the side of the omelette. Put it in the oven for ten minutes and serve immediately. Should an omelette souffle be kept for a few minutes after it is out of the oven it is spoilt. ¥ OMELETTE MILLEFEUILLE Take the yolks of seven eggs and two whole eggs.