“If you went on beyond the City, further away from the West End, you would come to that miserable part where the poor people live, and in some parts here there are a great many foreigners, who come to England to get work, and who earn very little money, and are rough and rude, and all live together in one place. In some streets you would hardly hear English spoken at all. On Saturday nights here the streets are quite a sight, because the people have barrows or stalls by the sides of the road instead of shops, and when evening comes they light them up with flaming torches. And then they spread out all sorts of things for sale, and yell and shout for people to come and buy; and crowds of people do come, and the pavement is covered with people pushing and jostling to get things cheaply. On one stall you will see piles of fruit--cheap green grapes hanging in bunches, red apples, yellow oranges, and perhaps tomatoes; and on another stall nothing but raw meat, and here the women buy a little bit for their Sunday dinners; and on another stall there is nothing but yards and yards of white embroidery. It seems such a queer thing to sell there; but it is there: I have seen it, and the wonder is it does not get so black that no one could use it. Then another stall may have fish, and here all sorts of shell-fish will be lying in little saucers with a pinch of pepper and a spoonful of vinegar over them, and people take them up and eat them there and then. And all down the street the lights flare, until you would think they must set fire to everything, and the people at the stalls cry, 'Buy, buy, buy!' And perhaps in the midst of all this noise and confusion you might see a little baby, rolled up in a shawl, lying on the ground or in a box close to a stall.”
A cook of roughly the same moment, setting down the same dish.
Cut slices from stem ends of six green peppers, and remove seeds. Refill with grape fruit pulp, finely cut celery, and English walnut meats broken in pieces, allowing twice as much grape fruit as celery, and two nut meats to each pepper. Arrange on chicory or lettuce leaves, and serve with Mayonnaise Dressing.
Sources: The passage is from G. E. (Geraldine Edith) Mitton, The Children's Book of London, 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 — plum cloth, grapes stamp.