Literary Feast  ·  Read the passage. Cook the meal.
A bill of fare

Lady Betty Across the Water

by C. N. (Charles Norris) Williamson

LADY BETTY ACROSS THE WATEC. N. (CHARLES NORRIS) WILLIAMSON
Our binding, not the publisher's

“We had Bird's Nest Bud-ball Yet-bean War; and Shark's Fin, Loung-fong Chea; and Duck, Gold-silver Tone Arp; eggs with Shrimp Yook; cake called Rose Sue; and Ting Moy, which was a Canton preserve; and various other things that I picked out from the names Mr. Brett read me from the funny yellow menu card. Afterwards we had Head-loo-hom tea in beautiful little cups without handles, much prettier than those which Mother keeps in a cabinet in the room that smells of camphor from Mohunsleigh's polar bear. I was horrified when the bill came, to see that it was about half a yard long, and that Mr. Brett had to pay with a number of expensive-looking greenback things, but he laughed when he saw my frightened face, and said the dinner didn't really cost all that, he only wanted change. I begged him to let me go halves with everything, as I'd invited myself, in a way, but he told me I didn't understand American customs yet, and asked if I had the heart to spoil the happiest day of his life?”

From a cookbook of 1845

A cook of roughly the same moment, setting down the same dish.

1845  ·  Acton
TO PRESERVE EGGS FRESH FOR MANY WEEKS

AS soon as possible after the eggs are taken from the nests, brush each one separately with a thin solution of gum Arabic, being careful to leave no portion of the shell uncovered by it. The half of each egg must first be done and left to become dry, before the remainder is touched, that the gum may not be rubbed off any part by its coming in contact, while wet, with the hand as it is held to be varnished, or with the table when it is laid down to harden. _Obs._—Eggs will remain fit for use a very long time if carefully kept; but attention should always be given to the cleanliness of the _shells_ before they are stored, as when these are soiled, and then excluded from the air, they will sometimes become very offensive.

Sources: The passage is from C. N. (Charles Norris) Williamson, Lady Betty Across the Water, free to read in full at Project Gutenberg. The recipe is from Acton, Modern cookery for private families of 1845, also free in full. Both are in the public domain in the United States. The binding above is ours — forest cloth, teapot stamp.

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