Cakes & Ale: A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veraciousSpencer, Edward
General
Cakes & Ale: A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious
Spencer, Edward
Cooking, English; Dinners and dining; Entertaining; Gastronomy
The story goes on to relate how the poetess, not rebuffed in the
least, started on the requisite culinary work, directly she got
home; pawned her jewels to purchase postage stamps, and wrote far
and wide for recipes, which in course of time she obtained, by the
hundredweight. Other recipes she "conveyed" from ancient works of
gastronomy, and in a year or two the _magnum opus_ was given to the
world; the lady's share in the profits giving her "adequate provision
for the remainder of her life." We are not told, but it is presumable,
that the publisher received a little adequate provision too.
History occasionally repeats itself; and the history of the present
work begins in very much the same way. Whether it will finish in an
equally satisfactory manner is problematical. I do not possess much of
the divine _afflatus_ myself; but there has ever lurked within me some
sort of ambition to write a book--something held together by "tree
calf," "half morocco," or "boards"; something that might find its way
into the hearts and homes of an enlightened public; something which
will give some of my young friends ample opportunity for criticism. In
the exercise of my profession I have written leagues of descriptive
"copy"--mostly lies and racing selections,--but up to now there has
been no urgent demand for a book of any sort from this pen. For years
my ambition has remained ungratified. Publishers--as a rule, the most
faint-hearted and least speculative of mankind--have held aloof. And
whatever suggestions I might make were rejected, with determination,
if not with contumely.
At length came the hour, and the man; the introduction to a publisher
with an eye for budding and hitherto misdirected talent.
"Do you care, sir," I inquired at the outset, "to undertake the
dissemination of a bulky work on Political Economy?"
"Frankly, sir, I do not," was the reply. Then I tried him with
various subjects--social reform, the drama, bimetallism, the ethics
of starting prices, the advantages of motor cars in African warfare,
natural history, the martyrdom of Ananias, practical horticulture,
military law, and dogs; until he took down an old duck-gun from a peg
over the mantelpiece, and assumed a threatening attitude.
Peace having been restored, the self-repetition of history recommenced.
"I can do with a good, bold, brilliant, lightly treated, exhaustive
work on Gastronomy," said the publisher, "you are well acquainted with
the subject, I believe?"
"I'm a bit of a parlour cook, if that's what you mean," was my humble
reply. "At a salad, a grill, an anchovy toast, or a cooling and
cunningly compounded cup, I can be underwritten at ordinary rates. But
I could no more cook a haunch of venison, or even boil a rabbit, or
make an economical Christmas pudding, than I could sail a boat in a
nor'-easter; and Madam Cook would certainly eject me from her kitchen,
with a clout attached to the hem of my dinner jacket, inside five
minutes."
Public-domain text, read in full here on John Shaqi.
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