1937 Here is Something that will interest you (3 rd edition)

A Word or Two on

COOKING... The habits and prejudices of a race must change with the world it hves in. The Enghshman of a century ago did not regard a meal as a meal unless the table and side board groaned beneath the weight of a gargantuan joint of beef flanked with sundry dehcacies as game-pie, York ham, steak pudding and other soHd epics of e^bility. The diner then had both leisure and stomach to take a big proportion of the menu "on board" ... and round off the lot with a bottle of crusted port—to himself! Our Georgian ancestors were hearty,full-blooded fellows, with httie to do in the way of business—and lots of time to do it in. But nowadays we are made of sterner stuff, and the speed of this age has regulated our diet, though we are none the less appreciative of the joys of the table; perhaps we are luckier than ourforebears,since moderation produces a delicacy of palate and a wider survey in our choice of dishes. Which brings us to the use of Wines and Spirits as flavouring- agents in soups,sweets and meats. There is no doubt that the Connoisseur is right when he affirms that such flavouring not only inspires the appetite but brings out the fuU and true nature ofthe particular dish. Before getting well into our stride, let us say that the prefixing ofthe word "Cooking"

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