The second course is brought in. The roast poultry or
game is handed first; afterward the sweets, changing the
plates as required. The cheese, butter, etc., are next served
and handed round.
The Dessert, Etc. We need only refer our readers for
modes of serving desserts to our colored plate or cut glass
in which the fruit is shown in one of the beautiful services
peculiar to the present day. But we must add that between
and amongst the dishes it is usual to put small glass dishes
or stands for diners. Preserves, olives, almonds, candies,
or any sweet dishes are given in our dessert recipes. A few
wine biscuits should be put on the table and olives or salted
almonds are sometimes required for the gentlemen.
The Supper. A lady has full space for exercising her
taste at the supper table. Hot or cold fancy dishes ready in
the buffet according to the season. A good eye for color
will give a great charm to the arrangement. With flowers,
fruit, silver urn for consomme, coffee and hot water for tea,
chafing dishes for hot meats. Divers cold meats in jelly or
aspie, salad bowls or dishes, and all the elegance of sweet
dishes. She can scarcely fail to offer a perfect picture of
gastronomic beauty to the eye, if «h<» will take a little care
in the arrangement of the table herself. A plan drawn out
on paper and given to an intelligent butler or waiter will
secure her from mistakes generally. If her butler or servant
is inexperienced she should first glance at the table herself
before her guests are invited to it. For two or three evening
guests, a few sandwiches, a cake, fruit and wine will suffice,
as people now generally dine late, but not sufficient for
ordinary entertainments. Naturally according to your resources.
— 487 —
GAN'CEL’S CULINARY ENCYCLOPEDIA
THE VALUE AND LAWS
OF HEALTH
(La Sante)
(By the celebrated French Dr. Raspail.)
Happiness is the constitutional and only legitimate
product of every organ of the body, every faculty of the
mind, every element of Our being. Pleasure in quaffing,
luxuriantly the fresh air of heaven and then in expend¬
ing the vitality, thus obtained, is the only natural func¬
tion of respiration. Benevolence was created to bless
the needy, pour the oil of consolation into the wounded
soul, avoid causing pain, and adorn human nature, as
well as to render the giver himself also happy, it being
still more blessed to give than to receive.
Value of health
Therefore exceeds that of anything else because it
imports the greatest attainable zest and relish to life
and all its blessing. Nor can we enjoy life, except by
its instrumentality and in proportion to its vigor. With¬
out it, whiat can we do or become, or enjoy? When de¬
cease has destroyed appetite, the most delicious fruits
and food only nauseate; yet how much a keen appetite,
consequent on excellent health, relishes them? Well
might the glutted epicure offer the beggar boy a guinea
for his morning’s appetite. The rich invalid is poor
because he can not enjoy his possession, yet the healthy
are therefore rich, because their fund of life and cap¬
abilities of being happy are great. Those who have
always enjoyed health, little realize its uses or value.
As we measure time by its loss, so we rarely estimate
the blessihgs of health till it declines.
Page 247
Presented as published in 1920. 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
The second course is brought in. The roast poultry or game is handed first; afterward the sweets, changing the plates as required. The cheese, butter, etc., are next served and handed round.
The Dessert, Etc. We need only refer our readers for modes of serving desserts to our colored plate or cut glass in which the fruit is shown in one of the beautiful services peculiar to the present day. But we must add that between and amongst the dishes it is usual to put small glass dishes or stands for diners. Preserves, olives, almonds, candies, or any sweet dishes are given in our dessert recipes. A few wine biscuits should be put on the table and olives or salted almonds are sometimes required for the gentlemen.
The Supper. A lady has full space for exercising her taste at the supper table. Hot or cold fancy dishes ready in the buffet according to the season. A good eye for color will give a great charm to the arrangement. With flowers, fruit, silver urn for consomme, coffee and hot water for tea, chafing dishes for hot meats. Divers cold meats in jelly or aspie, salad bowls or dishes, and all the elegance of sweet dishes. She can scarcely fail to offer a perfect picture of gastronomic beauty to the eye, if she will take a little care in the arrangement of the table herself. A plan drawn out on paper and given to an intelligent butler or waiter will secure her from mistakes generally. If her butler or servant is inexperienced she should first glance at the table herself before her guests are invited to it. For two or three evening guests, a few sandwiches, a cake, fruit and wine will suffice, as people now generally dine late, but not sufficient for ordinary entertainments. Naturally according to your resources.
— 487 —
THE VALUE AND LAWS OF HEALTH
(La Sante)
(By the celebrated French Dr. Raspail.)
Happiness is the constitutional and only legitimate product of every organ of the body, every faculty of the mind, every element of Our being. Pleasure in quaffing, luxuriantly the fresh air of heaven and then in expending the vitality, thus obtained, is the only natural function of respiration. Benevolence was created to bless the needy, pour the oil of consolation into the wounded soul, avoid causing pain, and adorn human nature, as well as to render the giver himself also happy, it being still more blessed to give than to receive.
Value of health
Therefore exceeds that of anything else because it imports the greatest attainable zest and relish to life and all its blessing. Nor can we enjoy life, except by its instrumentality and in proportion to its vigor. With¬ out it, What can we do or become, or enjoy? When de¬ cease has destroyed appetite, the most delicious fruits and food only nauseate; yet how much a keen appetite, consequent on excellent health, relishes them? Well might the glutted epicure offer the beggar boy a guinea for his morning’s appetite. The rich invalid is poor because he can not enjoy his possession, yet the healthy are therefore rich, because their fund of life and cap¬ abilities of being happy are great. Those who have always enjoyed health, little realize its uses or value. As we measure time by its loss, so we rarely estimate the blessings of health till it declines.