The Expert Waitress, Springsteed ; Waiting at Table, by a Member
of the Aristocracy (English) ; What to Eat ; How to Serve It, Mrs.
Herrick; The Dining Room, Art Journal, vol. 31, p. 285.
Essays of Elia, " Grace Before Meat," Charles Lamb ; Miscellaneous
Essays, De Qumcey ; Feasts of Autolycus, ed. by Elizabeth Robbins
Pennell ; Delicate Feasting, Theodore Child ; All the Year Round, vol.
20, pp. 104, 127 (Roman Dinners) ; Belgravia, vol. 16, p. 80 (Dining
with a Mandarin) ; All the Year Round, vol. 67, pp. 5, 34 ; vol. 68, pp.
78-890 ; vol. 69, pp. 79-349 ; vol. 71, p. 535 (Famous Dinners) ; Corn-
hill Magazine, vol. 40, p. 590 (Dinners in Literature) ; Chambers's
Journal, vol. 40, p. 367 (Uncommon Dinners) ; Blackwood, vol. 71,
p. 734 ; Nineteenth Century, vol. 32, p. 203 ; Popular Science Monthly,
vol. 14, p. 799 ; Living Age, vol. 165, p. 440 ; Cosmopolitan, vol. 3,
p. 63 ; Chautauquan, vol. 23, p. 93.
Homer : Odyssey, Dinner of Penelope's Suitors ; Illiad, Priam's
dinner, Niobe's dinner; Plutarch's Lives (NumaPompilius), Petronius,
Trimalchio's Banquet. This famous work has been recently translated
by Harry Thurston Peck. Based on this famous feast are the descrip-
tions of dinners in Bulwer's Last Days of Pompeii, Bekker's Gfelus,
and Sienkiewicz's Quo Vadis. Boswell's Life of Samuel Johnson.
(Innumerable dinners famous for their company as well as the viands
are here described.) Dean Swift's Conversations. Sir Walter Scott:
Ivanhoe, Chaps. III-V; Waverley, Chap. XXIX ; Redgauntlet, Letter
Four, Chap. XVIII (the Coronation Feast); Bride of Lammermoor,
Chap. VII; Guy Mannering (Gypsy Cooking, Chap. XLVI and note);
Kenilworth, Chap. XXXII (Banquet to Elizabeth) ; Talisman, Chap.
III. Dickens : Christmas Carol (Bob Cratchit's Dinner) ; David
207
208 HANDBOOK OF DOMESTIC SCIENCE
Copperfield (Dinner to Steerforth, Dinner to Micawber); Oliver Twist
(Tlie Workliouse Dinner, Cliap. II); Pickwick Papers (dinners too
numerous to mention). Tliackeray : Vanity Fair, Cliap. VII; Tlie
Newcomes, Cliap. XIII (The Famous Dinner Eaten by Addison,
Steele, and Harry Esmond). Disraeli: Vivian Grey, the dinner eaten
by Vivian and the Marquis of Carabas ; Lothair, dinner at Brent —
at Mrs. Putney Giles.
The dinners of Sir Joslma Eeynolds were famous, in their own day,
with a reputation for good company and bad serving which has reached
to the present generation. In a different way, the dinners given by the
poet Eogers, and those by Lady Holland at Holland House, are equally
well Imown.
Decoration of the Dining Eoom
As Theodore Child aptly said, the best decoration for
a dining room is a well-cooked dinner. Yet, without
doubt, that dinner will taste all the better in a room that
is rationally furnished, tastefully decorated, and the teni-
peratnre of which is maintained at an agreeable point.
The most famous dining room of ancient times was
perhaps that of Liicullus, who built in it an aviary, so
that as he ate the Eoman dainty of thrushes he might,
at the same time, feast his eyes on their living forms
and tickle his ears with beautiful song. The revival
of this idea in modern days, brought abont, doubtless, by
the discovery of the elaborate decorations of Pompeian
dining rooms, in decorating the dining room with the stuffed
skins of fish and game is even less commendable.
Page 98
Presented as published in 1900. 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 Expert Waitress, Springsteed ; Waiting at Table, by a Member of the Aristocracy (English) ; What to Eat ; How to Serve It, Mrs. Herrick; The Dining Room, Art Journal, vol. 31, p. 285.
Essays of Elia, " Grace Before Meat," Charles Lamb ; Miscellaneous Essays, De Qumcey ; Feasts of Autolycus, ed. by Elizabeth Robbins Pennell ; Delicate Feasting, Theodore Child ; All the Year Round, vol. 20, pp. 104, 127 (Roman Dinners) ; Belgravia, vol. 16, p. 80 (Dining with a Mandarin) ; All the Year Round, vol. 67, pp. 5, 34 ; vol. 68, pp. 78-89 ; vol. 69, pp. 79-349 ; vol. 71, p. 535 (Famous Dinners) ; Cornhill Magazine, vol. 40, p. 590 (Dinners in Literature) ; Chambers's Journal, vol. 40, p. 367 (Uncommon Dinners) ; Blackwood, vol. 71, p. 734 ; Nineteenth Century, vol. 32, p. 203 ; Popular Science Monthly, vol. 14, p. 799 ; Living Age, vol. 165, p. 440 ; Cosmopolitan, vol. 3, p. 63 ; Chautauquan, vol. 23, p. 93.
Homer : Odyssey, Dinner of Penelope's Suitors ; Illiad, Priam's dinner, Niobe's dinner; Plutarch's Lives (NumaPompilius), Petronius, Trimalchio's Banquet. This famous work has been recently translated by Harry Thurston Peck. Based on this famous feast are the descriptions of dinners in Bulwer's Last Days of Pompeii, Bekker's Gfelus, and Sienkiewicz's Quo Vadis. Boswell's Life of Samuel Johnson. (Innumerable dinners famous for their company as well as the viands are here described.) Dean Swift's Conversations. Sir Walter Scott: Ivanhoe, Chaps. III-V; Waverley, Chap. XXIX ; Redgauntlet, Letter Four, Chap. XVIII (the Coronation Feast); Bride of Lammermoor, Chap. VII; Guy Mannering (Gypsy Cooking, Chap. XLVI and note); Kenilworth, Chap. XXXII (Banquet to Elizabeth) ; Talisman, Chap. III. Dickens : Christmas Carol (Bob Cratchit's Dinner) ; David
Copperfield (Dinner to Steerforth, Dinner to Micawber); Oliver Twist (Tlie Workliouse Dinner, Cliap. II); Pickwick Papers (dinners too numerous to mention). Tliackeray : Vanity Fair, Cliap. VII; Tlie Newcomes, Cliap. XIII (The Famous Dinner Eaten by Addison, Steele, and Harry Esmond). Disraeli: Vivian Grey, the dinner eaten by Vivian and the Marquis of Carabas ; Lothair, dinner at Brent — at Mrs. Putney Giles.
The dinners of Sir Joslma Eeynolds were famous, in their own day, with a reputation for good company and bad serving which has reached to the present generation. In a different way, the dinners given by the poet Eogers, and those by Lady Holland at Holland House, are equally well Imown.
Decoration of the Dining Eoom
As Theodore Child aptly said, the best decoration for a dining room is a well-cooked dinner. Yet, without doubt, that dinner will taste all the better in a room that is rationally furnished, tastefully decorated, and the teniperatnre of which is maintained at an agreeable point.
The most famous dining room of ancient times was perhaps that of Liicullus, who built in it an aviary, so that as he ate the Eoman dainty of thrushes he might, at the same time, feast his eyes on their living forms and tickle his ears with beautiful song. The revival of this idea in modern days, brought abont, doubtless, by the discovery of the elaborate decorations of Pompeian dining rooms, in decorating the dining room with the stuffed skins of fish and game is even less commendable.