The Feasts of Autolycus Part 8

Dante's _Inferno_ were too good for the depraved who prepare it, as if it were a paltry pickle, with a dosing of vinegar. It must first receive the stimulus of the onion; then its dressing must be fortified by the least suspicion of mustard--English, French, or German, it matters not which--and if the pleasure that follows does not reconcile you to Paradise lost, as well might you live on dry bread and cold water for the rest of your natural days. The joys of the epicure, clearly, are not for you. It seems base and sordid to offer for so exquisite a delicacy hygienic references. But the world is still full of misguided men who prize "dietetic principles" above the delights of gluttony; once a.s.sured that from the eating of the tomato will come none of the evils "to which flesh is _erroneously supposed_ to be heir," they might be induced to put tomato salad, made in right fashion, to the test. Then must they be confirmed faddists indeed, if they do not learn that one eats not merely to digest.

To the mystical German, the potato first revealed virtues undreamed of by the blind who had thought it but a cheap article of food to satisfy hunger, even by the French who had carried it to such sublime heights in their _purees_ and _souffles_, their _Parisiennes_ and _Lyonnaises_. Not until it has been allowed to cool, been cut in thin slices, been dressed as a salad, were its subtlest charms suspected.

To the German--to that outer barbarian of the midday dinner--we owe at least this one great debt of grat.i.tude. Like none other, does the potato-salad lend itself to the most fantastic play of fancy. It stimulates imagination, it awakens ambition. A thousand and one ways there be of preparing it, each better than the last. With celery, with carrots, with tomatoes, with radishes, with parsley, with cuc.u.mber, with every green thing that grows--in greatest perfection with okras, the vegetable dear to Hungarian and American, unknown to poor Britons--it combines graciously and deliciously, each combination a new ecstasy. And, moreover, it is capable of endless decoration; any woman with a grain of ingenuity can make of it a thing of beauty, to look upon which is to sharpen the dullest appet.i.te. So decorative are its possibilities, that at times it is a struggle to decide between its merits as an ornament and its qualities as a delicacy. For truth is, it becomes all the more palatable if dressed and "fatigued" an hour or so before it is eaten, and the oil and vinegar given time to soak through every slice and fragment. The wise will disdain, for the purpose, the ordinary potato, but procure instead the little, hard "salad potato," which never crumbles; it comes usually from Hamburg, and is to be bought for a trifle in the German _delicatessen_ shops of London.

Poetic in the early spring is the salad of "superb asparagus"--pity it should ever be eaten hot with drawn b.u.t.ter!--or of artichoke, or of cuc.u.mber--the latter never fail to sprinkle with parsley, touch with onion, and "fatigue" a good half hour before serving. Later, the French bean, or the scarlet runner should be the lyrical element of the feast. And in winter, when curtains are drawn and lamps lit, and fires burn bright, the substantial _Soissons_, for all its memories of French commercials, is not to be despised. But, if your soul aspires to more ethereal flights, then create a vegetable salad--cauliflower, and peas, and potatoes, and beans, and carrots in rhythmical proportions and harmonious blending of hues.

THE SALADS OF SPAIN

They are still many and delicious as when Beckford ate them and was glad, a hundred and more years ago. The treasures of the Incas have dwindled and disappeared; the Alhambra has decayed and been restored on its high hill-top; the masterpieces of Velasquez have been torn from palace walls, to hang in convenient rows in public museums; the greatness of Spain has long been waning. But the Spaniard still mixes his salads with the art and distinction that have been his for centuries. Herein, at least, his genius has not been dimmed, nor his success grown less. And so long as this remains true, so long will there be hope of a new Renaissance in the Iberian peninsula. By a nation's salads may you judge of its degree of civilisation; thus tested, Spain is in the van, not the rear, of all European countries.

It is no small achievement to give distinctive character to national salads, to-day that the virtue of vinegar and oil and the infallibility of incomparable onion are universally acknowledged and respected. And yet Spain, in no idle spirit of self-puffery, can boast of this achievement. She has brought to her _insalada_ a new element, not wholly unknown elsewhere--in Hungary, for instance--but one which only by the Spaniard has been fully appreciated, constantly introduced, and turned to purest profit. This element--need it be said?--is the pepper, now red, now green. The basis of the Spanish salad may be--nay, is--the same as in other lands: tomato, cuc.u.mber, lettuce, beans, potatoes. But to these is added pepper--not miserably dried and powdered, but fresh and whole, or in generous slices--and behold! a new combination is created, a new flavour evolved. And it is a flavour so strong, yet subtle withal, so aromatic and spicy, so _bizarre_ and picturesque--dream-inspiring as the aroma of green Chartreuse, stimulating as Cognac of ripe years--that the wonder is its praises. .h.i.therto have not been more loudly sung, its delights more widely cultivated. The trumpet-note struck by the glowing scarlet is fitting herald of the rapturous thrills that follow in the eating. Not more voluptuous than the salad thus adorned were the beauties of the harem, who doubtless feasted upon it under the cypresses and myrtles of Andalusia.

The tendency of the Spaniard is ever to harmony, intricate and infinite. Is not his dish of dishes his _olla cocida_? Is not his favourite course of vegetables the _pisto_? And so likewise with his salads: now he may give you tomato just touched with pepper, cuc.u.mber just enlivened by the same stirring presence. But more often he will present you an arrangement which, in its elaboration, may well baffle the first investigation of the student. Peppers, as like as not of both species, tomatoes, cuc.u.mber, onion, garlic cut fine as if for a mince of greens--"pepper hash," the American crudely calls an arrangement closely akin in motive--are mingled together so deftly, are steeped in vinegar and oil so effectually, as to seem, not many in one, but _the_ one in many, the crowning glory of the glorious vegetable world of the South. Nothing in common has this delectable salad with the _macedoine_, which the Spaniard also makes. Peas and carrots, potatoes and tomatoes, beans and cauliflowers meet to new purpose, when peppers, red and ardent, wander hither and thither in their midst waging war upon insipidity, destroying, as if by fire, the tame and the commonplace. Again, lettuce untainted by garlic, resisting the slightest suspicion of complexity, may answer for the foolish foreigner who knows no better. But in lettuce prepared for himself the Spaniard spares not the fragrant garlic; neither does he omit his beloved peppers, while he never rebels, rejoicing rather, if occasional slices of cuc.u.mber and tomatoes lie hid between the cool green leaves.

But fish furnishes him with text for still more eloquent flights, still loftier compositions. A _mayonnaise_ he can make such as never yet was eaten under milder suns and duller skies; and a _mayonnaise_ far from exhausts his all but unlimited resources. Sardines he will take, or tunny, or any fish that swims, and that, already cooked, has been either shut up long weeks in protecting tins or left but a few hours to cool. Whatever the fish chosen, he places it neatly and confidently at the bottom of his dish; above it he lays lettuce leaves and garlic and long brilliant slices of scarlet pepper; round about it he weaves a garniture of olives and hard-boiled eggs that reveal their hearts of gold. The unrivalled, if cosmopolitan, sauce of vinegar and oil is poured upon the whole and made doubly welcome. But details are varied in every fish salad served in Spain; only in its perfection does it prove unalterable.

These, and their hundred offshoots were conceived in serious moments.

But once, in sheer levity of spirit and indolence, the gay Andalusian determined to invent a salad that, to the world beyond his snowy Sierras, would seem wildest jest, but to himself would answer for food and drink, and, because of its simplicity and therefore cheapness, save him many a useless hour of gaining his dinner at the sweat of his brow. And so, to the strumming of guitars and click of castanets, now never heard save in books of travel through Andalusia, _gas.p.a.cho_ appeared; destined to be for ever after the target for every travel-writer's wit, the daily fare of its inventor and his descendants. To the Andalusian _gas.p.a.cho_ is as _macaroni_ to the Neapolitan, _bouillabaisse_ to the Provencal, chops and steaks to the Englishman. In hotels, grotesquely French or pretentiously English, where b.u.t.ter comes out of tins, and salad is garlicless, _gas.p.a.cho_ may be but surrept.i.tiously concocted for the secret benefit of the household. But go to the genuine Andalusian _posada_ or house, travel in Andalusian boat, or breakfast at Andalusian buffet, and ten to one _gas.p.a.cho_ figures on the _menu_.

To describe it, Gautier must be borrowed from. What would you? When the master has p.r.o.nounced upon any given subject, why add an inefficient postscript? When a readymade definition, admirably rendered, is at your command, why be at the pains of making a new one for yourself? Never be guilty of any work when others may do it for you, is surely the one and only golden rule of life. Listen, then, to the considerate Gautier: "_Gas.p.a.cho_ deserves a description to itself, and so we shall give here the recipe which would have made the late Brillat-Savarin's hair stand on end. You pour water into a soup tureen, to this water you add vinegar" (why omit the oil, you brilliant but not always reliable poet?), "shreds of garlic, onions cut in quarters, slices of cuc.u.mber, some pieces of pepper, a pinch of salt; then you add bits of bread, which are left to soak in this agreeable mess, and you serve cold." It should be further explained that, in the season, tomatoes are almost invariably introduced, that they and all the greens are chopped up very fine, and that the whole has the consistency of a _julienne_ supplied with an unusually lavish quant.i.ty of vegetables. It is eaten with a spoon from a soup plate, though on the _menu_ it appears as a course just before the sweets.

This explanation made, listen again to Gautier, who writes in frivolous mood. "With us, dogs but tolerably well bred would refuse to compromise their noses in such a mixture. It is the favourite dish of the Andalusians, and the prettiest women, without fear, swallow at evening great spoonfuls of this infernal soup. _Gas.p.a.cho_ is held to be most refreshing, an opinion which to us seems a trifle daring, and yet, extraordinary as it may be found at the first taste, you finish by accustoming yourself to it, and even liking it."

He was right. _Gas.p.a.cho_ has its good points: it is pleasant to the taste, piquant in its very absurdity; it is refreshing, better than richly-spiced sauces when the sun shines hot at midday. Andalusians have not been labouring under a delusion these many years. The pepper is a stimulant; vinegar, oil, and water unite in a drink more cooling and thirst-quenching than abominable red wine of Valdepenas. Would you be luxurious, would you have your _gas.p.a.cho_ differ somewhat from the poor man's, drop in a lump of ice, and double will be your pleasure in the eating.

Like all good things _gas.p.a.cho_ has received that sincerest form of flattery, imitation; and, what is more gratifying, received it at home. Lettuce, cut in tiny pieces, is set floating in a large bowl of water, vinegar, and oil, well seasoned with salt. Refreshing this also is claimed to be; though so strange a sight is it to the uninitiated that a prim schoolma'am, strayed from Miss Wilkins's stories into Andalusia, has been seen to throw up hands of wonder, and heard to declare that that salad would find a niche in her diary, to which, as a rule, she confided nothing less precious than her thoughts. Happy Spain, to have so conquered! What is Granada to the possession of so chaste a tribute?

THE STIRRING SAVOURY

First impressions have their value: they may not be dismissed in flippancy of spirit. But for this reason must last impressions be held things of nought, not worthy the consideration of ambitious or intelligent man? First impressions at times are washed away by the rich, fast stream of after-events, even as the first on a slate disappear under the obliterating sponge; last impressions remain to bear testimony after the more tangible facts have pa.s.sed into the _ewigkeit_. Else, where the use of the ballade's _envoy_, of the final sweet or stirring scene as the curtain falls upon the play?

It is the same with all the arts--with love, too, for that matter, were there but s.p.a.ce to prove it. Love, however, dwindles in importance when there is question of dinner or breakfast. Life consists of eating and drinking, as greater philosophers than Sir Andrew Aguecheek have learned to their infinite delight, have preached to the solace of others. Therefore, so order your life that the last impressions of your eating and drinking may be more joyful, more beautiful than the first; then, and only then, will you have solved that problem of problems which, since the world began, has set many a Galahad upon long and weary quest. It behoves you to see that the feast, which opened with ecstasy, does not close with plat.i.tude, and thus cover you with shame and confusion. A paltry amateur, a clumsy bungler, is he who squanders all his talent upon the soup, and leaves the savoury to take care of itself. Be warned in time!

The patriotic claim the savoury as England's invention. Their patriotism is pretty and pleasing; moreover, it is not without a glimmering of truth. For to England belongs the glorious discovery that the dinner which ends with a savoury ends with rapture that pa.s.seth human understanding! The thing itself has its near of kin, its ancestors, as one might say. Caviar, olives, lax, anchovies, herrings'

roe, sardines, and as many more of the large and n.o.ble family--do not these appear as _antipasti_ in Italy? In Russia and Scandinavia do they not, spread symmetrically on side table, serve the purpose of America's c.o.c.ktail? And among the palms, as among the pines, coldness is held to be an essential quality in them. Hot from the ardent oven, the Parisian welcomes their presence between the soup and the fish, and many are the enthusiasts who declare this to be the one and only time for their discreet appearance upon the _menu_. Reason is in the plea: none but the narrow-minded would condemn it untested and untried. He who prizes change, who rebels even against the monotony of the perfect, may now and again follow this fashion so gaily applauded by _gourmets_ of distinction. But, remembering the _much_ that depends upon last impressions, the wise will reserve his savoury to make therewith a fair, brave ending.

There still walk upon this brutal earth poor heedless women who, in the innocence of their hearts, believe that the one destiny of cheese is to lie, cut up in little pieces, in a three-cornered dish, which it shares with misplaced biscuits and well-meaning rolls of b.u.t.ter, and, it may be, chilling celery. But cheese, which in many ways has achieved such marvels, may be wrought into savouries beyond compare.

As _souffle_, either _au Gruyere_ or _au Parmesan_, it becomes light and dainty as the poet's lyric, and surely should be served only on porcelain of the finest. It is simple to say how the miracle is worked: a well-heated oven, a proper saucepan, b.u.t.ter, water, pepper, salt and sugar in becoming proportions, the yolks of eggs and grated Parmesan, the whites of the eggs added, as if an afterthought; and twenty-five minutes in the expectant oven will do the rest. But was ever lyric turned out by rule and measure? Even the inspired artist has been known to fail with his _souffle_. Here, indeed, is a miracle, best entrusted to none but the genius.

_Canape au Parmesan_ has pretensions which the result justifies. On the bread, fried as golden as the haloes of Fra Angelico's angels, the grated Parmesan, mingled with salt and pepper, is spread. A Dutch oven yields temporary asylum until the cheese be melted, when, quicker than thought, the _canapes_ are set upon a pretty dish and served to happy mortals. _Ramaquins_ of cheese, in cases or out, can boast of charms the most seductive. Nor in _gougere_ or _beignet_ or _bouchee_ will Parmesan betray confidence. Again, in _pailles_, or straws, on fire with cayenne, and tied with fluttering ribbons into enticing bunches, this happy child of the South reveals new powers of seduction. So long as there is cheese to command, the most fastidious need not wander far in search of savouries.

The anchovy may be made a dangerous rival to Parmesan. Whole, or in paste, it yields enchanting harmonies, burning and fervent as lover's prayer. Let your choice fall upon the boneless anchovies of France, if you would aim at the maximum of pleasure and the minimum of labour.

True it is that labour in the kitchen is ever a joy; but, expended upon one creation when it might be divided among many, must not sacrifice of variety in sensation be the price paid? Fried after the fashion of whitebait, sprinkled with _paprika_, and refreshed with lemon juice, anchovies become quite irresistible as _Orlys d'anchois_.

Prepared in cases, like Parmesan, they are proof against criticism as _tartelettes_. Now figuring as _pet.i.tes bouchees_, now as _rissolettes_, they fail not to awaken new and delicious emotions.

They simply clamour for certain exquisite combinations, to-day with hard-boiled egg pa.s.sed through a sieve, to-morrow with olives from sunny Provence; thin brown bread and b.u.t.ter, or toast, the crisp foundation. But rarely do they go masquerading so riotously as in the garb of _croutes d'anchois_: first, the golden _crouton_, then a slice of tomato, then a slice of cuc.u.mber, then a layer of caviar, then a layer of anchovies scarlet with _paprika_ and garnished with leaves of chervil; and behold! you have a pyramid more memorable far than any raised on Egyptian sands--a pyramid that you need not travel silly miles to see: it is yours, any day and any hour, for the ordering.

Lax laid lightly on toast is a pale rose triumph. _Olives farcies_--caper and anchovy chief ingredients of the _farce_--come like a flaming ray of southern sunlight. Haddock is smoked in the land across the border solely that it may ravish the elect in its grandest phase as _croustades de merluche fumee_. By the sh.o.r.es of the blue Mediterranean, sardines are packed in tins that the delicate diner of the far north may know pleasure's crown of pleasure in _canape de sardines diablees_. Caviar craves no more elaborate seasoning than lemon juice and _paprika_ can give; herring roe sighs for devilled biscuit as friendly resting-place. Shrimp and lobster vie with one another for the honour either _bouchee_ or _canape_ bestows. And ham and tongue pray eagerly to be grated and transformed into bewildering _croutes_. The ever-willing mushroom refuses to be outsped in the blessed contest, but murmurs audibly, "_Au gratin_ I am adorable;"

while the egg whispers, "Stuff me, and the roses and raptures are yours!"

But what would the art of eating be without the egg? In two strange and striking combinations it carries the savoury to the topmost rung in the ladder of gastronomy. Its union with inexhaustible anchovy and Bombay duck has for issue "Bombay toast," the very name whereof has brought new hope to staid dons and earnest scholars. Pledged to anchovies once more and b.u.t.ter and cream--Mormon-like in its choice of many mates--it offers as result "Scotch woodc.o.c.k," a challenge to fill high the gla.s.s with Claret red and rare.

Endless is the stimulating list. For cannot the humble bloater be pressed into service, and the modest cod? Do not many more vegetables than spinach, that plays so strong a part in _Raviole a la Genoese_, answer promptly when called upon for aid? And what of the gherkin?

What of the almond--the almond mingled with caviar and cayenne? And what of this, that, and the other, and ingenious combinations by the score? Be enterprising! Be original! And success awaits you.

INDISPENSABLE CHEESE

With bread and cheese and kisses for daily fare, life is held to be perfect by the poet. But love may grow bitter before cheese loses its savour. Therefore the wise, who value the pleasures of the table above tender dalliance, put their faith in strong Limburger or fragrant Brie, rather than in empty kisses. If only this lesson of wisdom could be mastered by all men and women, how much less cruel life might be!

Nor is cheese without its poetry to comfort the hater of pure prose.

Once the "glory of fair Sicily," there must ever linger about it sweet echoes of Sicilian song sung under the wild olives and beneath the elms, where Theocritus "watched the visionary flocks." Did not "a great white cream-cheese" buy that wondrous bowl--the "miracle of varied work"--for which Thyrsis sang the pastoral song? Cheese-fed were the shepherds who piped in the shadow of the ilex tree, while the calves were dancing in the soft green gra.s.s; cheese-scented was the breath of the fair maidens and beautiful youths they loved. Is there a woman with soul so dead, who, when in a little country inn fresh cheese is laid before her, cannot fancy that she sees the goats and kids among the tamarisks of the sun-kissed Sicilian hills, and hears the perfect voices of Daphnis and Menalcas, the two herdsmen "skilled in song"?

Perhaps because cheese has been relegated to the last course at midday breakfast, or at dinner, has it lost much of its charm for the heedless. But who, indeed, playing with peach or orange at dessert, knows the fruit's true flavour as well as he who plucks it fresh from the tree while wandering through the peach orchards of Delaware or the orange groves of Florida? Take a long walk over the moors and through the heather, or cycle for hours along winding lanes, and then, at noon, eat a lunch of bread and cheese, and--even without the kisses--you will find in the frugal fare a G.o.dlike banquet. Time was when bits cut from the huge carcase of a well-battered Cheddar, washed down with foaming shandygaff, seemed more delicious far than the choicest dishes at the Laperouse or Voisin's. Memory journeys back with joy to the fragrant, tough, little goat's cheese, with flask of Chianti, set out upon the rough wooden table in front of some wayside vine-trellised _albergo_, while traveller and cycle rested at the hour when shade is most pleasant to men. How many a tramp, through the valleys and over the pa.s.ses of Switzerland, has been made the easier by the substantial slice of good Gruyere and the cup of wine well cooled in near snow-drifts! How many rides awheel through the pleasant land of France have been the swifter for the Camembert and roll devoured by the way!

Places and hours there are when cheese is best. But seldom is it wholly unwelcome. From dinner, whatever may then be its limitations, some think it must never be omitted. Remember, they say, as well a woman with but one eye as a last course without cheese. But see that you show sympathy and discretion in selecting the variety most in harmony with your _menu_, or else the epicure's labours will indeed be lost. It is not enough to visit the cheesemonger's, and to accept any and every kind offered. The matter is one requiring time and thought and long experience. You must understand the possibilities of each cheese chosen, you must bear in mind the special requirements of each meal prepared. Preposterous it would be truly to serve the mild-flavoured plebeian species from Canada or America after a carefully ordered dinner at Verrey's; wasteful, to use adorable Port Salut or aromatic Rocquefort for a pudding or a Welsh rabbit.

Study gastronomic proprieties, cultivate your imagination, and as the days follow each other fewer will be your mistakes. Heavy Stilton and nutritious Cheddar, you will know, belong by right to undisguised joint and irrepressible greens: to a "good old-fashioned English dinner" they prove becoming accompaniments. Excellent they are, after their fashion, to be honoured and respected; but something of the seriousness and the stolidity of their native land has entered into them, and to gayer, more frivolous moods they are as unsuited as a sermon to a ballroom. If, however, to the joint you cling with tenacity, and solemn Stilton be the cheese of your election, do not fail to ripen it with port of the finest vintage or good old ale gently poured into holes, here and there scooped out for the purpose, and then filled once more with the cheese itself.

Strength, fierce in perfume and flavour alike, lies in Limburger, but it is strength which demands not beef or mutton, but _wurst_ and _sauerkraut_. Take it not home with you, unless you would place a highly-scented barrier between yourself and your friends; but, in deep thankfulness of heart, eat it after you have lunched well and heartily in the Vienna Cafe, which overlooks Leicester Square, or in that other which commands Mudie's and Oxford Street. And thanks will be deepened a hundredfold if, while eating, you call for a long refreshing draught of Munich beer.

Sweet, redolent of herbs, are gracious Gorgonzola, of which such ribald tales are told by the irreverent, and royal Rocquefort, in its silver wrapping; eaten after "the perfect dinner," each has merit immeasurable--merit heightened by a gla.s.s of Beaune or Chambertin.

Then, too, is the hour for Port Salut, with its soothing suggestion of monastic peace and contentment, alone a safeguard against indigestion and other unspeakable horrors; if you respect your appet.i.te seek it nowhere save in the German _delicatessen_ shop, but there order it with an easy conscience and confidence in the white-coated, white-ap.r.o.ned ministering spirit at the counter. Thither also turn for good Camembert; but, as you hope for pleasure in the eating, be not too ready to accept the first box offered: test the cheese within with sensitive finger, and value it according to its softness, for an unripe Camembert, that crumbles at touch of the knife, is deadlier far than all the seven deadly sins. It should be soft and flowing almost as languid _Fromage de Brie_, indolent and melting on its couch of straw. Beyond all cheese, Gruyere calls for study and reflection, so many are the shams, by an unscrupulous market furnished, in its place. As palely yellow as a Liberty scarf, as riddled with holes as cellular cotton, it should be sweet as Port Salut, and yet with a reserve of strength that makes it the rival of Limburger.

But blessed among cheeses, a romance in itself, is the creamy, subtle little _Suisse_, delectable as Dumas calls it. Soft and sweet as the breath of spring, it belongs to the season of lilacs and love. Its name evokes a vision of Paris, radiant in the Maytime, the long avenues and boulevards all white and pink with blossoming horse-chestnuts, the air heavy laden with the fragrance of flowers; a vision of the accustomed corner in the old restaurant looking out upon the Seine, and of the paternal waiter bearing the fresh _Suisse_ on dainty green leaf. Life holds few such thrilling interludes! You may eat it with salt, and think yourself old and wise; but why not be true to the spirit of spring? Why not let yourself go a little, and, eating your _Suisse_ with sugar, be young and foolish and unreasonably happy again?

Authorities there be who rank the _Broccio_ of Corsica above the _Suisse_, and credit it with delicious freshness and Virgilian flavour. To taste it among its wild hills, then, would be well worth the long journey to the island in the Mediterranean. In the meantime, however, none need quarrel with _Suisse_. Hardly a country or district in the world really that has not its own special cheese; he who would discover them all and catalogue them must needs write a treatise on geography.

But to eat cheese in its many varieties, with b.u.t.ter or salt or sugar, as the case may be, and to think its mission thus fulfilled, would be to underestimate its inexhaustible resources. Innumerable are the masterpieces the culinary artist will make of it. In an omelet you would p.r.o.nounce it unsurpa.s.sable, so long as kind fate did not set before you the consummate _Fondue_. As a pudding you would declare it not to be approached, if sometimes crisp cheese straws were not served with dinner's last course. On an ocean voyage, Welsh-rabbit late at night will seem to you the marvel of marvels; on a railway journey a cheese sandwich at noon you will think still more miraculous--but let the sandwich be made of brown bread, and mix b.u.t.ter and mustard and anchovies with the cheese. The wonders that may be worked with Parmesan alone--whether in conjunction with _macaroni_, or soup, or cauliflower, or many a dish beside--would be eloquent text for a new chapter.

A STUDY IN GREEN AND RED

You may search from end to end of the vast Louvre; you may wander from room to room in England's National Gallery; you may travel to the Pitti, to the Ryks Museum, to the Prado; and no richer, more stirring arrangement of colour will you find than in that corner of your kitchen garden where June's strawberries grow ripe. From under the green of broad leaves the red fruit looks out and up to the sun in splendour unsurpa.s.sed by paint upon canvas. And the country, with lavish prodigality born of great plenty, takes pity upon the drear, drab town, and, packing this glory of colour in baskets and crates, despatches it to adorn greengrocer's window and costermonger's cart.

"Strawberries all ripe, sixpence a pound," is the itinerant sign which now sends a thrill through Fleet Street and brings joy to the Strand.