Evening capital. (Annapolis, Md.) 1884-1910, 1884-10-31
IN LITTLE FEAsTs.


.u,g i'm London Ready.
j. P'la ra viands Cor the Poor.
~ ,sos 70 one of London's civic
bg olo i.cs the correspondent of an
VIZ" aanrr partook of lark pud-
.5ean !, tfbink it is a shame to put the
o. cat Heavens gate sings, "
shic l,;,q but being put into pud-
ap AK 4 exceedingly nice. | am
%. la padding is quite an extern
Dol 5.nbly rs rare as birds nest
90 uegstainly the unanimity with
anu ,ests on the occasion | refer
"s - a bears out the suggestion.
eIs' nlclmonico himself could not
sp' TOO n rarer menu than that
Es shipwright's laid before US.
"a = ga5 gorgeous affair, from
tiia,! 70 the iced pudding, and after
.'aP .be cigars great fat fellows of
81 % ,; sf loose and crumbly make
y as po end that domestic workmen
5l ~ !,,;totel. That is one way in
s'' 'oadoners-the great corporations
nv guilds dine.
/. ~ he height of the banquet it must
Nsno o'clock. From the majestic
si' ~, ~ House. which sees literally
aas IA Of such dinners during every
Iord MAYORS term, to the New
Init A short distance. Here, as in
If London, there are served up
oclock precisely, in the ham and
hons huge dishes of boiled beef,
"a i"r nf6rk End pease pudding. 1t is
Sc 80 much to say that 100, 900
a;c. in London take their evening
sl y bcartiest) meal from these shops,
.;ng home the steaming viands in
Iaoios at cost of from one penny,
- nipepence each family! 1.-TWO to
.s;cen cents.) The meat, of course,
s,ot be obtained for this smaller sum,
!. ..' huge platter of pease pudding
= Z. and there is no dish more whole
~ ~ and sustaining. To the very poor
nj TO the poorest, poor creatures, for
ID are unable to obtain even this cheap
al freouently-the hot joints and hot
s5linp served from s o'clock until mid
rbt and the savory saveloys that are
ken steaming from the boiler, are .
gsat boon
I have often gazed with admiration
noo The def manner in which these
lat shopkeepers ply their long knives.
-5ey seem to be able to cut off a pound
meat without diminishing the joint.
,0d TO do it again and again. / am
o,itiye that have seen them shave off
Alice of ham that was no thicker than
be uper on which these lines will be
dnted
such as cannot muster enough money
indulge in "a steak.an0 knidney pud-
inc. which costs anywhere from four to
"a pence, according to how much steak
nd kidney there is in it, and of what
srietv they are, can at all events find a
elthy and cheap repast liz the fried
ii shop There is great plenty in Eng
md, and at all seasons of the year, of
h called plaice. 1t is something like
pander and something like a sole, but
is neither, and has distinct flavor.
be fried fish shopkeeper cuts this plaice
two, peppers, salts, and fours him.
ID pops him into a gigantic vat of boil
9 grease. In ten minutes he is done.
ores of thousands, especially In the
inter time, are nightly customers of the
led fish shop. | have tried plaice so
,oked and have liked him very much.
no great consideration about him, how
er is his cheapness. A satisfying por
pa Of fried plaice, for one, can be OBJ
ned for single penny, while if the
nchaser desires to expend more, he can
I at the same place a three-cornered
per full of Clipped potatoes for an
her penny-four cents of our money in
/. Suppose that a man were landed IN
w York with but twenty-five cents in
aworld-and hungry. How long could
support life on it2 Certainly not more
IN two DAYS that is before he began
Starye. Twenty five cents are shil-
e and a half-penny of English money.
7 penny here a man may have a dish
Ehelks "a toothsome shelI-fish with
PIPER and vinegar). or two very large
repulsive-looking oysters, or in the
inter- time cup of hot eel soup, or
tor fruit pie, or plate of mussels.