Elaborate decorations either of fruit or
flowers are only within the reach of the
wealthy, but a few fresh flowers, or a little
growing plant, may be procured by the most
frugal family economist.
Perhaps the prettiest decoration possible is the
common field poppy and its attendant grasses,
or the autumn bramble leaves, to be had for the
gathering. Ivy or holly in winter may be kept
fresh for weeks with care.
Due regard should be had to the fact that we
eat by the eye as well as by the palate, and by
the sense of association as well as by reason.
In fact, too great a regard for reason with
many people would be thought sufficient to spoil
the appetite ; they prefer to follow the example
MENUS FOR SMALL DINNERS. 1S7
of tliafc good old l)0)i vivcmt of anecdote fame
who '^ate as lie pleased/'
He had as many things as he liked, and ate
of them as much as he could, then with a stiff
tumbler of brandy and water he would go to
sleep, and '' leave them to fight it out amongst
themselves/'
That sociability at table is an aid to digestion
is an undisputed fact, and no one realizes this
more than the typical Frenchman.
Having a natural inclination to domesticity, he
is much more alive to the amount of trouble in-
volved in the preparation of a good dinner, and
is, therefore, prepared to give due and discrim-
inating appreciation to each course ; welcoming
with a beaming eye his favourite '^ sauce '' or
'^ civet,'' as the case may be, until at the last he
is left in that delightful state of mind described
as '^ the love of all mankind and toleration of
the Chinese/'
When giving an order for a dinner a little
forethought should be used ; it will save an in-
finity of trouble.
It is possible to order a dinner, and a small
one too, which implies so many saucepans in
use that the fireplace could not hold them all ;
or many dishes which can only be dressed at the
1 88 MENUS FOR SMALL DINNERS.
last momentj therefore all claiming the attention
of the cook at the same time.
Fried oysters^ croquettes, mutton cutlets, and
an omelette, would sorely try the most capable
cook were they ordered as four entrees together.
Where the menagere is her own cook, she
will be less likely to fall into this error; still, a
little thinking beforehand may save even her a
good many steps, and considerable anxiety at
the crucial time of serving up. Many things,
particularly entree dishes, may be cooked hours
before, and then only require to be warmed up.
We will suppose that a family of six to eight
persons has to be catered for, and the housewife
has to depend largely upon her own two hands
for most of the actual work of cooking, and that
soup, fish, one entree, joint, and sweets is to be
the menu.
The entree should generally (if economy has
to be studied) be made of the remains of the
previous day's joint, if that is sufficiently re-
duced in size, or something simple, such as
omelettes or a vegetable dish.
Whether an entree is an expense or no
largely depends upon the ingenuity of the cook ;
if the joint is hot and fresh, an entree preceding
it will serve as a damper, and save it from a too
MENUS FOR SMALL DINNERS. 189
liberal consumption; if it be cold^ then the
same entree will make it all the more palatable.
Page 62
Presented as published in 1894. 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
Elaborate decorations either of fruit or flowers are only within the reach of the wealthy, but a few fresh flowers, or a little growing plant, may be procured by the most frugal family economist.
Perhaps the prettiest decoration possible is the common field poppy and its attendant grasses, or the autumn bramble leaves, to be had for the gathering. Ivy or holly in winter may be kept fresh for weeks with care.
Due regard should be had to the fact that we eat by the eye as well as by the palate, and by the sense of association as well as by reason. In fact, too great a regard for reason with many people would be thought sufficient to spoil the appetite ; they prefer to follow the example
MENUS FOR SMALL DINNERS. 1S7
of that good old bon vivant of anecdote fame who '^ate as lie pleased/'
He had as many things as he liked, and ate of them as much as he could, then with a stiff tumbler of brandy and water he would go to sleep, and '' leave them to fight it out amongst themselves/'
That sociability at table is an aid to digestion is an undisputed fact, and no one realizes this more than the typical Frenchman.
Having a natural inclination to domesticity, he is much more alive to the amount of trouble involved in the preparation of a good dinner, and is, therefore, prepared to give due and discriminating appreciation to each course ; welcoming with a beaming eye his favourite '^ sauce '' or '^ civet,'' as the case may be, until at the last he is left in that delightful state of mind described as '^ the love of all mankind and toleration of the Chinese/'
When giving an order for a dinner a little forethought should be used ; it will save an infinity of trouble.
It is possible to order a dinner, and a small one too, which implies so many saucepans in use that the fireplace could not hold them all ; or many dishes which can only be dressed at the
1 88 MENUS FOR SMALL DINNERS.
last moment; therefore all claiming the attention of the cook at the same time.
Fried oysters, croquettes, mutton cutlets, and an omelette, would sorely try the most capable cook were they ordered as four entrees together.
Where the menagere is her own cook, she will be less likely to fall into this error; still, a little thinking beforehand may save even her a good many steps, and considerable anxiety at the crucial time of serving up. Many things, particularly entree dishes, may be cooked hours before, and then only require to be warmed up.
We will suppose that a family of six to eight persons has to be catered for, and the housewife has to depend largely upon her own two hands for most of the actual work of cooking, and that soup, fish, one entree, joint, and sweets is to be the menu.
The entree should generally (if economy has to be studied) be made of the remains of the previous day's joint, if that is sufficiently reduced in size, or something simple, such as omelettes or a vegetable dish.
Whether an entree is an expense or no largely depends upon the ingenuity of the cook ; if the joint is hot and fresh, an entree preceding it will serve as a damper, and save it from a too
MENUS FOR SMALL DINNERS. 189
liberal consumption; if it be cold, then the same entree will make it all the more palatable.