All the haste we made was on the streets, and when we finished our course at the Fior d'Italia we whirled away over toward North Beach to the Gianduja, where had been prepared especially for us tagliarini with chicken livers and mushrooms, and because of its success we had a bottle of Lacrima Christi Spumanti, the enjoyment of which delayed us. Again in the automobile to Coppa's where Chicken Portola was served, with green peas. Accompanying this was a glass of Krug, and this was followed by a glass of zabaione for dessert. Back again to the heart of the city and we stopped at Raggi's, in Montgomery street near Commercial where we had a glass of brandy in which was a chinotti (a peculiar Italian preserved fruit which is said to be a cross between a citron and an orange). Then around the corner to Gouailhardou & Rondel's, the Market Cafe, where from a plain pine table, and on sanded floor, we had our coffee royal. As a fitting climax for this evening we directed the chauffeur to drive to the Cliff House, where, over a bottle of Krug, we talked it all over as we watched the dancing and listened to the singing of the cabaret performers. This dinner, including everything from the automobile to the tips cost but fifteen dollars for each one in the party. Something About Cooking Cooking is sometimes a pleasure, sometimes a duty, sometimes a burden and sometimes a martyrdom, all according to the point of view. The extremes are rarities, and sometimes duty and burden are synonymous. In ordinary understanding we have American cooking and Foreign cooking, and to one accustomed to plain American cooking, all variants, and all additions of spices, herbs, or unusual condiments is classed under the head of Foreign. In the average American family cooking is a duty usually considered as one of the necessary evils of existence, and food is prepared as it is usually eaten--hastily--something to fill the stomach. The excuse most frequently heard in San Francisco for the restaurant habit, and for living in cooped-up apartments, is that the wife wants to get away from the burden of the kitchen and drudgery of housework. And like many other effects this eventually becomes a cause, for both husband and wife become accustomed to better cooking than they could get at home and there is a continuance of the custom, for both get a distaste for plainly cooked food, and the wife does not know how to cook any other way. Yet when all is considered the difference between plain American cooking and what is termed Foreign cooking, is but the proper use of condiments and seasoning, combined with proper variety of the food supply from the markets. Herein lies the secret of a good table-proper combination of ingredients and proper variation and selection of the provisions together with proper preparation and cooking of the food.