"But supposing, Kate, she hasn't got the dollar,
and if she asks her husband for it, he answers
wdth contempt, ^Milk-boiler, indeed ! My mother
was one of the best cooks in the world, and she
never heard of a milk-boiler ! ' What would you
do in such a crisis, Kate?" "I don't know; but
I have serious thoughts now, of writing a lecture,
as soon as the one about children is finished,
entitled, ' The Abuse of Power, or the Cause and
Cure of Domestic Infelicity.' Here Alice laughed
outright, saying, "Excuse me. Cousin, but it
seems so funny that you who never had husband
or child, should write upon these subjects."
" For that very reason, Alice, may I not be an
impartial and unprejudiced observer? Commend
me to an old maid or an old bachelor for true
wisdom on these subjects."
Thus, in idle talk we whiled away an hour over
Alice's first breakfast, which Emeline and I pro-
nounced a success, notwithstanding the forgotten
milk.
FOOD AND FANCT. 49
CHAPTER lY.
FOOD AND FANCY.
Emeline passed her plate for a second piece of
chicken, remarking, as she did so, "These chick-
ens that you and Alice fry must be a new kind,
for so far as I can discover, they have neither
backs, necks, legs, nor wings. Truly a valuable
breed this must be, which runs entirely to breast
and second joints ; the frying kind, I suppose.
But seriously, Kate, what do you do with the
remainder of these fowls, and how do 3^ou cut
such plump, compact little pieces, each one of
which is a delicious surprise on a near acquaint-
ance?"
I was thinking about another matter, and
replied, " Cousin Emeline, in this cook-book
of mine, I mean to devote one whole chapter
to the consideration of suitability. I have a
friend, the charming Mrs. Eose ; you used to
know her ; a woman of fine native talent, rare
culture, easy, afiable manner, and great personal
beauty. But her one charm, which with me out-
shines all others, is tact. She has tact more per-
fectly developed than any one I ever knew.
50 COOKING AND CASTLE-BUILDING.
Prince or beggar feels alike at ease in her pres-
ence ; but she would never think of inviting them
to her house on the same occasion. If she is
going to have a little supper-party of ten or a
dozen, and her guests are invited to meet a friend
who may be staying with her, she says to herself,
* Now here is Fanny, with such and such tastes.
She is this order of person. I will invite those
people to meet her who are harmonious ; such as
will call out her peculiar powers ; some sharp con-
trasts. She goes to work in an artistic manner
and selects her guests, having reference mainly to
suitability. This same tact is called into exercise
in deciding what her dinner or supper shall be.
The principal dish determines what shall be its
companions. But many w^omen seem to lose sight
entirely of this suitability of things, especially in
eating. Such are just as likely to have griddle-
cakes and fish for breakfast, as griddle-cakes and
stewed chicken, or griddle-cakes and beefsteak."
" But to. return to this chicken," said Emeline.
"In all my travels, at home and abroad, I never
tasted its equal. How is it prepared? "
Page 19
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
"But supposing, Kate, she hasn't got the dollar, and if she asks her husband for it, he answers with contempt, ^Milk-boiler, indeed ! My mother was one of the best cooks in the world, and she never heard of a milk-boiler ! ' What would you do in such a crisis, Kate?" "I don't know; but I have serious thoughts now, of writing a lecture, as soon as the one about children is finished, entitled, 'The Abuse of Power, or the Cause and Cure of Domestic Infelicity.' Here Alice laughed outright, saying, "Excuse me. Cousin, but it seems so funny that you who never had husband or child, should write upon these subjects."
" For that very reason, Alice, may I not be an impartial and unprejudiced observer? Commend me to an old maid or an old bachelor for true wisdom on these subjects."
Thus, in idle talk we whiled away an hour over Alice's first breakfast, which Emeline and I pronounced a success, notwithstanding the forgotten milk.
CHAPTER lY.
Emeline passed her plate for a second piece of chicken, remarking, as she did so, "These chickens that you and Alice fry must be a new kind, for so far as I can discover, they have neither backs, necks, legs, nor wings. Truly a valuable breed this must be, which runs entirely to breast and second joints ; the frying kind, I suppose. But seriously, Kate, what do you do with the remainder of these fowls, and how do you cut such plump, compact little pieces, each one of which is a delicious surprise on a near acquaintance?"
I was thinking about another matter, and replied, " Cousin Emeline, in this cook-book of mine, I mean to devote one whole chapter to the consideration of suitability. I have a friend, the charming Mrs. Eose ; you used to know her ; a woman of fine native talent, rare culture, easy, affable manner, and great personal beauty. But her one charm, which with me outshines all others, is tact. She has tact more perfectly developed than any one I ever knew.
Prince or beggar feels alike at ease in her presence ; but she would never think of inviting them to her house on the same occasion. If she is going to have a little supper-party of ten or a dozen, and her guests are invited to meet a friend who may be staying with her, she says to herself, * Now here is Fanny, with such and such tastes. She is this order of person. I will invite those people to meet her who are harmonious ; such as will call out her peculiar powers ; some sharp contrasts. She goes to work in an artistic manner and selects her guests, having reference mainly to suitability. This same tact is called into exercise in deciding what her dinner or supper shall be. The principal dish determines what shall be its companions. But many w^omen seem to lose sight entirely of this suitability of things, especially in eating. Such are just as likely to have griddle-cakes and fish for breakfast, as griddle-cakes and stewed chicken, or griddle-cakes and beefsteak."
"But to return to this chicken," said Emeline. "In all my travels, at home and abroad, I never tasted its equal. How is it prepared? "