“We had coffee at the most idyllic spot imaginable, which we reached by leaving the boat and mounting rather a steep path that went up beside a baby cascade. At the top was a shady terrace, with arbours of grape vines and roses, and a peasant's house, where the people live who waited upon us. We had thick cream for our coffee, and delicious stuff with raisins in it and sugar on top, which was neither bread nor cake. I wanted the recipe for it, but I didn't like to get any one to ask; and perhaps it wouldn't taste the same in Denver. Oh dear me, I begin to think there are lots of things that won't taste the same in Denver! But I _should_ love better than anything to go back with a high title, and see what some of those society women, who turned up their noses at me when I was only Mrs. Simon Kidder, would do then. There isn't one who has a right to put crowns on her baggage or anywhere else, and I've got that already, whatever happens by and by.”
A cook of roughly the same moment, setting down the same dish.
1 cup scalded milk ⅓ cup butter, or butter and lard ¼ cup sugar ½ teaspoon salt 1 egg ⅓ yeast cake dissolved in ¼ cup lukewarm milk ½ cup raisins stoned and cut in pieces Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, egg well beaten, flour to make stiff batter, and raisins; cover, and let rise over night; in morning spread in buttered dripping-pan one-half inch thick. Cover and let rise again. Before baking, brush over with beaten egg, and cover with following mixture: Melt three tablespoons butter, add one-third cup sugar and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons flour.
Sources: The passage is from C. N. (Charles Norris) Williamson, My Friend the Chauffeur, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, grapes stamp.