Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-12-14
OLD.TIME COOKERY.
Pie for Brcakfnst and HORAt Pork mil
Veal.

Veal.
The simple life is really far moro COM
pick than it looks before ones susp-
cions are fairly aroused. writes Laura
Simmons in the Critic. For besides mas
| tering all tho new propa ganda being con-
stantly set before US. there proves to be,
alas. at the same time much to unlearn
as to our former reprehensible modes Of
! living.
| Just to think. for example. OF our ever
| eating pie for breakfast 1t gives a
weird. creepy thrill just to revert in fancy
to those days. Not that we INDUCED rcgu-
| larly of course. but upon occasion. and
then quite naturally and innoccnty. 1t
certainly was not then the fearful joy
it would be to-day.
! And Vet our forcbears observed tho Gus
tom as the perfectly legitimate order Of
| things; no household was ever without
pie-dozens of it. morning. noon and
! night and any time between whiles In
deed. it has been said that it was that
| Identical pie for breakfast that caused
| the hltcfulness that was the very back
bone OF Puritansm.' Alas. and We are
becoming less hateful for simply lacking
! in vortcbrac?
| Moreover. We are assured, in these lat
ter DAYS that We are eating entirely too
much meat; that even our modest twenti-
| eth century allowance is preiudicial to
our best mental. physical and. especially
moral development
! our burdens are surely becoming great
err than we can bear.
we Opcn an ancient "Complcat Cook
cry" of tho eighteenth century, and read
with bitter covetousncss of those twenty
course dinners. when forty dishes to It
single course was not an excessive num-
ber: fowls by the dozen went into the
simplest lamb or veal pie and those olden
cooks-"to show YOU the largeness Of
their souls prepared YOU oxen whole
and sheep roasted in their WOOL Here
is an old recipe for two ordinary courses:
"Frst-Cock salmon. with buttcred lob
| sters. Dish of Scotch collops. Chine of
veal. Ncnison pasty Grand salad. Roast
ed pig. lardcd. Stewed carps. Roasted
geese. Roasted Ducklngs. Patty royalc.
Dish of chickens boiled with bacon. etc
Second coursc-DisA of cartridges and
quails. Dish of Holsters and prawns
Dish of iclies Fruit. Marinated fish
Tarts OF sorts (from MY Cookery
Books" in the Atlantic Monthly etc
! Yc gods. | fancy we should have skip
ped the dessert.
10 be sure. VIC have read in sundry old
novels and biographs of that period Of
certain great lords or barons whose eX-
cessive eating resulted in fatal seizures:
| but these arc merely sporadic cases-the
unfittcst who did not survive; lrascible.
unrea sonable old braggarts they were
ard then they would have died in time
anyway
No, we see no reason to believe that
the eighteenth century digestion did not
rive unfailingly to the occasion. Then
why, oh. why. is the digestive apparatus
of the twentieth century no better than
| it should be?
| Breakfast has become mere fOrmality
a trihe of a few fakes OF prcdieested
| cereal, an orange, a few innocuous pruncs
or walnuts. an egg or buckwhcat cake
constituting the limit of extravaeancc
Luncheon and dinner are rapidly dimin.
shing. and we trcmhle to think what
another decade may bring forth.
| On every hand We are hearing preach
monts upon the remuneration Of meats.
And when We reflect how very short n
time ago we were wont to consume a
lovely. juicy tenderloin OF the deadly
stuff. done to the exact. psychological
turn--our reason wavers the cOmplexty
OF the simple life obsesscs us-atrabiliar
moods assail us: almost we are persuaded
to revert to the dark ages of pie for
breakfast, and roast pork and veal all
| the rest of the day!
| What Is to be the outcome Of the new
dispensation? For surely n man hates to
| 90 nf nnt tr,s,
the thought OF attaining mental and spir-
itual apotheosis at the expense of the
alimentary canal!