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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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