“Caseldy was not at home, and Mr. Beamish proceeded to the lodgings of the duchess. Chloe had found her absent. The two consulted. Mr. Beamish put on a serious air, until Chloe mentioned the pastrycook’s shop, for Duchess Susan had a sweet tooth; she loved a visit to the pastrycook’s, whose jam tarts were dearer to her than his more famous hot mutton pies. The pastry cook informed Mr. Beamish that her Grace had been in his shop, earlier than usual, as it happened, and accompanied by a foreign-looking gentleman wearing moustachois. Her Grace, the pastrycook said, had partaken of several tarts, in common with the gentleman, who complimented him upon his excelling the Continental confectioner. Mr. Beamish glanced at Chloe. He pursued his researches down at the Pump Room, while she looked round the ladies’ coffee house. Encountering again, they walked back to the duchess’s lodgings, where a band stood playing in the road, by order of her Grace; but the duchess was away, and had not been seen since her morning’s departure.”
A cook of roughly the same moment, setting down the same dish.
and sweet dishes of pastry, put the white of an egg on a plate, and with the blade of a knife beat it to a stiff froth. When the pastry is nearly baked, brush it over with this, and sift over some pounded sugar; put it back into the oven to set the glaze, and, in a few minutes, it will be done. Great care should be taken that the paste does not catch or burn in the oven, which it is very liable to do after the icing is laid on. _Sufficient_--Allow 1 egg and 1-1/8 oz. of sugar to glaze 3 tarts. [Illustration: SUGAR CANES.] SUGAR has been happily called "the honey of reeds." The sugar-cane appears to be originally a native of the East Indies. The Chinese have cultivated it for 2,000 years. The Egyptians, Phoenicians, and Jews knew nothing about it. The Greek physicians are the first who speak of it. It was not till the year 1471 that a Venetian discovered the method of purifying brown sugar and making loaf sugar.
Sources: The passage is from George Meredith, Complete Short Works of George Meredith, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — ochre cloth, teapot stamp.