Short Stories by Chekhov

“Pie was served; then, I remember, with long intervals between, during which we drank home-made liquors, they gave us a stew of pigeons, some dish of giblets, roast sucking-pig, partridges, cauliflower, curd dumplings, curd cheese and milk, jelly, and finally pancakes and jam. At first I ate with great relish, especially the cabbage soup and the buckwheat, but afterwards I munched and swallowed mechanically, smiling helplessly and unconscious of the taste of anything. My face was burning from the hot cabbage soup and the heat of the room. Ivan Ivanitch and Sobol, too, were crimson.”

Recipe from The Boston cooking-school cook book of 1896.

“I instantly pictured to myself this unknown marine animal. . . . I thought it must be something midway between a fish and a crab. As it was from the sea they made of it, of course, a very nice hot fish soup with savoury pepper and laurel leaves, or broth with vinegar and fricassee of fish and cabbage, or crayfish sauce, or served it cold with horse- radish. . . . I vividly imagined it being brought from the market, quickly cleaned, quickly put in the pot, quickly, quickly, for everyone was hungry . . . awfully hungry! From the kitchen rose the smell of hot fish and crayfish soup.”

Recipe from The Book of Household Management of 1861.

“At last it began to be rainy and cold. We went to Italy, and I telegraphed to my father begging him for mercy's sake to send me eight hundred roubles to Rome. We stayed in Venice, in Bologna, in Florence, and in every town invariably put up at an expensive hotel, where we were charged separately for lights, and for service, and for heating, and for bread at lunch, and for the right of having dinner by ourselves. We ate enormously. In the morning they gave us _café complet_; at one o'clock lunch: meat, fish, some sort of omelette, cheese, fruits, and wine. At six o'clock dinner of eight courses with long intervals, during which we drank beer and wine. At nine o'clock tea. At midnight Ariadne would declare she was hungry, and ask for ham and boiled eggs. We would eat to keep her company.”

Recipe from The Cooking Manual of Practical Directions for Economica of 1877.

“The hors d'oeuvres were superb; among other things, there were fresh white mushrooms stewed in cream, and sauce provençale made of fried oysters and crayfish, strongly flavoured with some bitter pickles. The dinner, consisting of elaborate holiday dishes, was excellent, and so were the wines. Mishenka waited at table with enthusiasm. When he laid some new dish on the table and lifted the shining cover, or poured out the wine, he did it with the solemnity of a professor of black magic, and, looking at his face and his movements suggesting the first figure of a quadrille, the lawyer thought several times, "What a fool!"”

Recipe from Miss Leslie's Complete Cookery of 1851.

“Indoors the tables were already covered with long fish, smoked hams, stuffed fowls, boxes of sprats, pickled savouries of various sorts, and a number of bottles of vodka and wine; there was a smell of smoked sausage and of sour tinned lobster. Old Tsybukin walked about near the tables, tapping with his heels and sharpening the knives against each other. They kept calling Varvara and asking for things, and she was constantly with a distracted face running breathlessly into the kitchen, where the man cook from Kostukov's and the woman cook from Hrymin Juniors' had been at work since early morning. Aksinya, with her hair curled, in her stays without her dress on, in new creaky boots, flew about the yard like a whirlwind showing glimpses of her bare knees and bosom.”

Recipe from Modern cookery for private families of 1845.

“On Saturdays Pustovalov and she used to go to the evening service; on holidays to early mass, and they walked side by side with softened faces as they came home from church. There was a pleasant fragrance about them both, and her silk dress rustled agreeably. At home they drank tea, with fancy bread and jams of various kinds, and afterwards they ate pie. Every day at twelve o'clock there was a savoury smell of beet-root soup and of mutton or duck in their yard, and on fast-days of fish, and no one could pass the gate without feeling hungry. In the office the samovar was always boiling, and customers were regaled with tea and cracknels. Once a week the couple went to the baths and returned side by side, both red in the face.”

Recipe from New system of domestic cookery, formed upon principles o of 1806.

“She would sleep every day till two or three o'clock; she had her coffee and lunch in bed. At dinner she would eat soup, lobster, fish, meat, asparagus, game, and after she had gone to bed I used to bring up something, for instance roast beef, and she would eat it with a melancholy, careworn expression, and if she waked in the night she would eat apples and oranges.”

Recipe from The Book of Household Management of 1861.

“In addition to the family dinner, consisting of cabbage soup, sucking pig, goose with apples, and so on, a so-called "French" or "chef's" dinner used to be prepared in the kitchen on great holidays, in case any visitor in the upper story wanted a meal. When they heard the clatter of crockery in the dining-room, Lysevitch began to betray a noticeable excitement; he rubbed his hands, shrugged his shoulders, screwed up his eyes, and described with feeling what dinners her father and uncle used to give at one time, and a marvellous matelote of turbots the cook here could make: it was not a matelote, but a veritable revelation! He was already gloating over the dinner, already eating it in imagination and enjoying it. When Anna Akimovna took his arm and led him to the dining- room, he tossed off a glass of vodka and put a piece of salmon in his mouth; he positively purred with pleasure. He munched loudly, disgustingly, emitting sounds from his nose, while his eyes grew oily and rapacious.”

Recipe from The Book of Household Management of 1861.

“They all went into the dining-room, and every time found on the table exactly the same things: a dish of oysters, a piece of ham or veal, sardines, cheese, caviare, mushrooms, vodka, and two decanters of wine.”

Recipe from Modern cookery for private families of 1845.

“Dubechnia--the name of our first station--was seventeen versts from the town. I went on foot. The winter and spring corn was bright green, shining in the morning sun. The road was smooth and bright, and in the distance I could see in outline the station, the hills, and the remote farmhouses.... How good it was out in the open! And how I longed to be filled with the sense of freedom, if only for that morning, to stop thinking of what was going on in the town, or of my needs, or even of eating! Nothing has so much prevented my living as the feeling of acute hunger, which make my finest thoughts get mixed up with thoughts of porridge, cutlets, and fried fish. When I stand alone in the fields and look up at the larks hanging marvellously in the air, and bursting with hysterical song, I think: "It would be nice to have some bread and butter." Or when I sit in the road and shut my eyes and listen to the wonderful sounds of a May-day, I remember how good hot potatoes smell. Being big and of a strong constitution I never have quite enough to eat, and so my chief sensation during the day is hunger, and so I can understand why so many people who are working for a bare living, can talk of nothing but food.”

Recipe from The American Frugal Housewife of 1829.

“When I get home I go to bed quickly, that I may not see them eating supper; and, shutting my eyes, dream of how fine it would be to endure martyrdom at the hands of some Herod or Dioskorus, to live in the desert, and, like St. Serafim, feed the bears, live in a cell, and eat nothing but holy bread, give my property to the poor, go on a pilgrimage to Kiev. I hear them laying the table in the dining-room--they are going to have supper, they will eat salad, cabbage pies, fried and baked fish. How hungry I am! I would consent to endure any martyrdom, to live in the desert without my mother, to feed bears out of my own hands, if only I might first eat just one cabbage pie!”

Recipe from The Book of Household Management of 1861.

“Dubetchnya, as our first station was called, was a little under twelve miles from the town. I walked. The cornfields, bathed in the morning sunshine, were bright green. It was a flat, cheerful country, and in the distance there were the distinct outlines of the station, of ancient barrows, and far-away homesteads. . . . How nice it was out there in the open! And how I longed to be filled with the sense of freedom, if only for that one morning, that I might not think of what was being done in the town, not think of my needs, not feel hungry! Nothing has so marred my existence as an acute feeling of hunger, which made images of buckwheat porridge, rissoles, and baked fish mingle strangely with my best thoughts. Here I was standing alone in the open country, gazing upward at a lark which hovered in the air at the same spot, trilling as though in hysterics, and meanwhile I was thinking: "How nice it would be to eat a piece of bread and butter!"”

Recipe from The Book of Household Management of 1861.

“"Nothing! First we say how-do-you-do, then we all sit round the table, and father treats us with coffee and pies. You know Sonia eats the meat- pies, but I can't endure meat-pies! I like the pies made of cabbage and eggs. We eat such a lot that we have to try hard to eat as much as we can at dinner, for fear mother should notice."”

Recipe from The accomplisht cook of 1660.

“"And yesterday I had a wigging. The master pulled me out into the yard by my hair, and whacked me with a boot-stretcher because I accidentally fell asleep while I was rocking their brat in the cradle. And a week ago the mistress told me to clean a herring, and I began from the tail end, and she took the herring and thrust its head in my face. The workmen laugh at me and send me to the tavern for vodka, and tell me to steal the master's cucumbers for them, and the master beats me with anything that comes to hand. And there is nothing to eat. In the morning they give me bread, for dinner, porridge, and in the evening, bread again; but as for tea, or soup, the master and mistress gobble it all up themselves. And I am put to sleep in the passage, and when their wretched brat cries I get no sleep at all, but have to rock the cradle. Dear grandfather, show the divine mercy, take me away from here, home to the village. It's more than I can bear. I bow down to your feet, and will pray to God for you for ever, take me away from here or I shall die."”

Recipe from The American Frugal Housewife of 1829.

“And pictures came crowding on his imagination, each more gracious and poetical than the last. And in all these pictures he saw himself well- fed, serene, healthy, felt warm, even hot! Here, after eating a summer soup, cold as ice, he lay on his back on the burning sand close to a stream or in the garden under a lime-tree.... It is hot.... His little boy and girl are crawling about near him, digging in the sand or catching ladybirds in the grass. He dozes sweetly, thinking of nothing, and feeling all over that he need not go to the office today, tomorrow, or the day after. Or, tired of lying still, he goes to the hayfield, or to the forest for mushrooms, or watches the peasants catching fish with a net. When the sun sets he takes a towel and soap and saunters to the bathing-shed, where he undresses at his leisure, slowly rubs his bare chest with his hands, and goes into the water. And in the water, near the opaque soapy circles, little fish flit to and fro and green water- weeds nod their heads. After bathing there is tea with cream and milk rolls.... In the evening a walk or vint with the neighbours.”

Recipe from The Boston cooking-school cook book of 1896.

“He had made an exceedingly foolish marriage at twenty, and had acquired two houses in Moscow as part of his wife's dowry. He began doing them up and building a bath-house, and was completely ruined. Now his wife and four children lodged in Oriental Buildings in great poverty, and he had to support them--and this amused him. He was thirty-six and his wife was by now forty-two, and that, too, amused him. His mother, a conceited, sulky personage, with aristocratic pretensions, despised his wife and lived apart with a perfect menagerie of cats and dogs, and he had to allow her seventy-five roubles a month also; he was, too, a man of taste, liked lunching at the Slavyansky Bazaar and dining at the Hermitage; he needed a great deal of money, but his uncle only allowed him two thousand roubles a year, which was not enough, and for days together he would run about Moscow with his tongue out, as the saying is, looking for some one to borrow from--and this, too, amused him. He had come to Kotlovitch to find in the lap of nature, as he said, a rest from family life. At dinner, at supper, and on our walks, he talked about his wife, about his mother, about his creditors, about the bailiffs, and laughed at them; he laughed at himself and assured us that, thanks to his talent for borrowing, he had made a great number of agreeable acquaintances. He laughed without ceasing and we laughed too. Moreover, in his company we spent our time differently. I was more inclined to quiet, so to say idyllic pleasures; I liked fishing, evening walks, gathering mushrooms; Lubkov preferred picnics, fireworks, hunting. He used to get up picnics three times a week, and Ariadne, with an earnest and inspired face, used to write a list of oysters, champagne, sweets, and used to send me into Moscow to get them, without inquiring, of course, whether I had money. And at the picnics there were toasts and laughter, and again mirthful descriptions of how old his wife was, what fat lap-dogs his mother had, and what charming people his creditors were.”

Recipe from Miss Parloa's Young Housekeeper of 1893.

“Tea, biscuits, butter, and jam were brought in, followed by raspberries and cream. At seven o'clock, we had supper, consisting of six courses, and while we were at supper I heard a loud yawn from the next room. I looked with surprise towards the door: it was a yawn that could only come from a man.”

Recipe from The Book of Household Management of 1861.

“And Anna listened to him, was frightened, and could not eat, and she usually got up from the table hungry. After dinner her husband lay down for a nap and snored loudly, while Anna went to see her own people. Her father and the boys looked at her in a peculiar way, as though just before she came in they had been blaming her for having married for money a tedious, wearisome man she did not love; her rustling skirts, her bracelets, and her general air of a married lady, offended them and made them uncomfortable. In her presence they felt a little embarrassed and did not know what to talk to her about; but yet they still loved her as before, and were not used to having dinner without her. She sat down with them to cabbage soup, porridge, and fried potatoes, smelling of mutton dripping. Pyotr Leontyitch filled his glass from the decanter with a trembling hand and drank it off hurriedly, greedily, with repulsion, then poured out a second glass and then a third. Petya and Andrusha, thin, pale boys with big eyes, would take the decanter and say desperately:”

Recipe from The American Frugal Housewife of 1829.

“They gave Yegorushka a spoon. He began eating, not sitting, but standing close to the cauldron and looking down into it as in a hole. The grain smelt of fish and fish-scales were mixed up with the millet. The crayfish could not be hooked out with a spoon, and the men simply picked them out of the cauldron with their hands; Vassya did so particularly freely, and wetted his sleeves as well as his hands in the mess. But yet the stew seemed to Yegorushka very nice, and reminded him of the crayfish soup which his mother used to make at home on fast-days. Panteley was sitting apart munching bread.”

Recipe from Modern cookery for private families of 1845.

“To satisfy him I drank some vodka and I drank some wine, too. We tasted the cheese, the sausage, the pâtés, the pickles, and the savouries of all sorts that the engineer had brought with him, and the wine that had come in his absence from abroad. The wine was first-rate. For some reason the engineer got wine and cigars from abroad without paying duty; the caviare and the dried sturgeon someone sent him for nothing; he did not pay rent for his flat as the owner of the house provided the kerosene for the line; and altogether he and his daughter produced on me the impression that all the best in the world was at their service, and provided for them for nothing.”

Recipe from The Book of Household Management of 1861.

“To please him I drank vodka. I drank wine, too. We ate cheese, sausages, pastries, pickles, and all kinds of dainties that the engineer had brought with him, and we sampled wines sent from abroad during his absence. They were excellent. For some reason the engineer had wines and cigars sent from abroad--duty free; somebody sent him caviare and baliki gratis; he did not pay rent for his house because his landlord supplied the railway with kerosene, and generally he and his daughter gave me the impression of having all the best things in the world at their service free of charge.”

Recipe from The Book of Household Management of 1861.