Probably the seeds of chronic dys- pepsia are sown by this unwise habit. What men should do is to eat a good hearty breakfast • take a light lunch, say a few biscuits, or at the outside a piece of bread-and-cheese and a glass of ale, if this latter has not the effect of incapacitating them for work ; and then to make a good dinner at 7§ Common-sense Cooker y. six or seven o’clock, or later, as the case may be. There is one thing in connection with breakfast that should not be omitted to be mentioned, and that is coffee. How it is that, as a rule, good coffee can no more be obtained in England than tea in France, is difficult to say. One great secret, however, of French coffee is that it is always not only fresh ground, but fresh -roasted. I would therefore briefly advise you, in reference to coffee, first to buy it in the nibs, and grind it yourself ; secondly, never to grind it till just before you want it; thirdly, before grinding it heat the coffee in the oven for a few minutes — this latter having the effect of bringing out the flavour; lastly, do not grudge the coffee. 79 VII.— HOW TO GIVE A NICE LITTLE DINNER. However strange may appear the statement, yet we have no hesitation in saying that one of the greatest steps ever made in economy in giving dinner-parties was the introduction into this country of the dinner a la Russe. It will be our endeavour in the present article both to prove and illustrate this point by con- trasting a small dinner-party of thirty or forty years ago with a modern one. As we have already remarked, our observations are intended to apply to those whose status in society may be best described as possessing neither poverty nor riches. We will suppose the num- ber of persons at dinner to be about ten or a dozen. My mind now goes back to some people I knew very well in my younger days, and who will make admirable representatives of a very large portion of the backbone of English society : exceedingly kind, generous, and hospitable, but whose ideas of cooking contained a strong element of contempt for what they called — recollect, I am speaking of thirty years ago — French messes. The time is soon after Christmas, and the party a 8o Common-sense Cookery. family one. The boys of the party, in their large white collars outside their jackets, look flushed and happy, and may be seen furtively looking from time to time at a bright yellow coin, which they keep in their waistcoat pockets — the coin in question being a recent “ tip ” in the shape of a Christmas-box from the stout and hospitable host. But dinner is announced, and we soon find our- selves seated round a large table that may almost be said literally to groan with the weight of the good things placed on it. First, some good mock-turtle soup — no doubt about it being a jelly when cold — a sort of soup that, in the present day of beards and moustachios, would require some care in taking. Next the cover is taken off a huge cod-fish, big enough to have swallowed Jonah himself when he was a little boy, handed round with which was some oyster sauce as it should be, containing oysters in numbers. Ah ! the very memory of it nvakes us heave a deep sigh. Good oysters could then be obtained at four- pence a dozen, and now — three shillings a dozen. The present Chancellor of the Exchequer might well bring in a poll-tax on the men who eat oysters.

AI-modernized reading of the original text

Probably the seeds of chronic dyspepsia are sown by this unwise habit. What men should do is to eat a good hearty breakfast; take a light lunch, say a few biscuits, or at the outside a piece of bread-and-cheese and a glass of ale, if this latter has not the effect of incapacitating them for work ; and then to make a good dinner at 7§ Common-sense Cooker y. six or seven o’clock, or later, as the case may be. There is one thing in connection with breakfast that should not be omitted to be mentioned, and that is coffee. How it is that, as a rule, good coffee can no more be obtained in England than tea in France, is difficult to say. One great secret, however, of French coffee is that it is always not only fresh ground, but fresh -roasted. I would therefore briefly advise you, in reference to coffee, first to buy it in the nibs, and grind it yourself ; secondly, never to grind it till just before you want it; thirdly, before grinding it heat the coffee in the oven for a few minutes — this latter having the effect of bringing out the flavour; lastly, do not grudge the coffee. VII.— HOW TO GIVE A NICE LITTLE DINNER. However strange may appear the statement, yet we have no hesitation in saying that one of the greatest steps ever made in economy in giving dinner-parties was the introduction into this country of the dinner a la Russe. It will be our endeavour in the present article both to prove and illustrate this point by contrasting a small dinner-party of thirty or forty years ago with a modern one. As we have already remarked, our observations are intended to apply to those whose status in society may be best described as possessing neither poverty nor riches. We will suppose the number of persons at dinner to be about ten or a dozen. My mind now goes back to some people I knew very well in my younger days, and who will make admirable representatives of a very large portion of the backbone of English society : exceedingly kind, generous, and hospitable, but whose ideas of cooking contained a strong element of contempt for what they called — recollect, I am speaking of thirty years ago — French messes. The time is soon after Christmas, and the party a 8o Common-sense Cookery. family one. The boys of the party, in their large white collars outside their jackets, look flushed and happy, and may be seen furtively looking from time to time at a bright yellow coin, which they keep in their waistcoat pockets — the coin in question being a recent “ tip ” in the shape of a Christmas-box from the stout and hospitable host. But dinner is announced, and we soon find ourselves seated round a large table that may almost be said literally to groan with the weight of the good things placed on it. First, some good mock-turtle soup — no doubt about it being a jelly when cold — a sort of soup that, in the present day of beards and moustachios, would require some care in taking. Next the cover is taken off a huge cod-fish, big enough to have swallowed Jonah himself when he was a little boy, handed round with which was some oyster sauce as it should be, containing oysters in numbers. Ah ! the very memory of it nvakes us heave a deep sigh. Good oysters could then be obtained at fourpence a dozen, and now — three shillings a dozen. The present Chancellor of the Exchequer might well bring in a poll-tax on the men who eat oysters.

Common-sense papers on cookery