One who has looked at Mrs. Glasse's wonderful book on cookery, and reflects upon the variety and wealth of dishes which then graced the board, would not lightly approach the subject of food. Yet there are a few _plats_, favorites with the people, which may be noticed. Sage tea, for instance, with bread-and-butter, is no longer taken for breakfast; and some of the following dishes have disappeared: Hasty pudding, made of flour and water boiled together, to which dabs of butter and spoonfuls of brown sugar were added when it was poured out of the pot--no one now ever sees sugar quite so brown as that which the West Indies used to send over a hundred and fifty years ago. Onion pottage has assumed the more complex form of soup. A bean tansy was once universally beloved; there were two forms of it; in the first, after bruising your beans, you put them in a dish with pepper, salt, cloves, mace, the yolks of six eggs, a quarter of a pound of butter, and some slices of bacon. This you baked. The other form was when you mixed beans, biscuits, sugar, sack, cream, and baked all in a dish with garnish of candied orange-peel. There were drinks in endless variety, such as purl, Old Pharaoh, knock-down, humtie-dumtie, stipple shouldrée--names in this degenerate age, and nothing more. We can hardly understand, either, the various possets, punch in its hundred and fifty branches, raw shrub--which still stands in old-fashioned bars--and the various cups, porter cup, cider cup, port-wine cup, egg flip, rum-booze, and the rest.