Gastronomical Tid Bits of March 1888
Roast chicken stuffed with boiled rice is traced to a caterer working for fame.
Those are unwelcome rumors in the air of a possible advance in the price of beef.
What is the object of the literature that tells what and how men of the day usually eat?
In nine cases out of ten, the professed fondness for “gamey game” is unreal and an affectation.
Fashionable lovers of German opera turn up their noses at the idea of German gastronomy.
Many European delicacies heretofore unknown in this country are now extensively imported.
The pleasure of eating forced “delicacies of the season” is largely regulated by the cost of the delicacies.
A current joke says the Fourth of July is like an oyster stew, because neither is good without crackers.
People from the rural districts at restaurants are known by the cup of tea they drink with their dinner.
It is sad to contemplate the fact that six weeks hence, buckwheat cakes will be out of gastronomic fashion.
“Do you like noodles?” he was asked. “Really,” he said, “I don’t know. I never met him, you know.”
It was a prudent housekeeper, who, hearing fish and eggs were to be high in Lent, bought a keg of salt mackerel and a hen.
Crystallized rose petals served at the fashionable luncheons are declared to be injurious by some one who cannot afford them, or ate too many.
Home people contend that first impressions are the best, but the first cakes from the griddle are, nine times out of ten, the worst. Why and wherefore, oh, ye scientist!
Improperly baked, heavy waffles will always enable the lightest sleeper to dream of the crowned heads of Europe, and have them presented, one by one, on the heaving chest.
They tell of a congressman’s wife at a Washington dinner party who undertook to eat the paper dish in which the patti was served. These are the kind of women who always rub spoons and forks with the napkin. — Humboldt Times, 1888
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