“Rather too many dinner engagements on my list. Must be hard-hearted. I cannot say I like my solitary days the worst by any means. I dine, when I like, on soup or broth, and drink a glass of porter or ginger-beer; a single tumbler of whisky and water concludes the _debauch_. This agrees with me charmingly. At ten o'clock bread and cheese, a single draught of small beer, porter, or ginger-beer, and to bed.”
A cook of roughly the same moment, setting down the same dish.
(_Economical_.) 117. INGREDIENTS.--1 lb. of bread crusts, 2 oz. butter, 1 quart of common stock. _Mode_.--Boil the bread crusts in the stock with the butter; beat the whole with a spoon, and keep it boiling till the bread and stock are well mixed. Season with a little salt. _Time_.--Half an hour. _Average cost_ per quart, 4d. _Seasonable_ at any time. _Sufficient_ for 4 persons. _Note_.--This is a cheap recipe, and will be found useful where extreme economy is an object. [Illustration: QUERN, or GRINDING-MILL.] BREAD.--The origin of bread is involved in the obscurity of distant ages. The Greeks attributed its invention to Pan; but before they, themselves, had an existence, it was, no doubt, in use among the primitive nations of mankind. The Chaldeans and the Egyptians were acquainted with it, and Sarah, the companion of Abraham, mixed flour and water together, kneaded it, and covered it with ashes on the hearth.
Sources: The passage is from Walter Scott, The Journal of Sir Walter Scott: From the Original Manuscript at Abbot, 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 — navy cloth, cheese stamp.