Practical gastronomy and culinary dictionary

Were there no life, the universe were naught ; Life to sustain, apt food must still be sought. II. Beasts feed, man eats ; the man of cultured sense Alone gives eating its due eminence ! III. The fate of nations on their food depends ! IV. Say what you eat — I'll know your tastes and friends brillat-savakin's maxims 55 V. Nature compels us all to take a bite, But softens with the bait of appetite Her iron rule ; obedience she rewards With pleasures only known at dainty boards ! VI. Good livers show their judgment in their food. Why not prefer that which our taste finds good ? VII. All ages, ranks, and climes enjoy good cheer — A recompense for other goods not here ! VIII. The first long hour is doubly drear, except At tables where a knowing chef is kept ! IX. Who finds a planet out, his race may wish To serve. He serves them who finds out a dish. X. A drunkard knows not how to drink ; 'tis meet To say a glutton knows not how to eat ! XI. First solid foods — then the more delicate ! 56 PRACTICAL GASTRONOMY XII. Mild wines the first ; the heady should come late ! XIII. To the cloy'd palate's taste no liquor's fine ; So, after several glasses, change your wine ! XIV. Without the cheese, the dinner's final course J Is like a one-eyed beauty, if not worse ! XV. Cooking's an art, but genius rules the roast. XVI. Promptitude cooks and guests alike should boast XVII. Because one guest is late, 'tis rude to make The others wait their dinners for his sake ! XVIII. To an ungarnished board who bids his guest His friendship puts to an inhuman test ! XIX. Post-prandial coffee tests the hostess' skill — The pousse-caf e the host's good taste and will ! XX. Once in the threshold, every guest should boast A buffer 'gainst all evils in his - host ! 3' BI^ILLAT-SA\^\r^lN ^^)v •1755-1826- . ^ 57 Maxims for the Kitchen. A good cook is a jewel of priceless value. A good cook is known by her boiled potatoes. Abolish the frying pan for cooking meat. Don't fly at too high game. Better one good dish than several badly cooked ones. In cooking a joint remember the main thing is to keep the juices as much as possible in the meat. Try to please the eye as well as the taste. The purpose of good cooking is not so much to gratify the palate as to aid the digestion. Badly cooked meals are the source of many dis- eases. A well-cooked dinner will save many a matrimonial jar. To know only a " little " of cookery is a dangerous thing. There are scientific principles underlying the art of cookery which must be mastered before a cook really knows his business. When the first principles of cookery are once mastered, the cook will be able to evolve his own conclusions. 58 PBACTICAL GASTRONOMY " A maxim, too, that must not be forgot : Whatever be your dinner, ' serve it hot.* Your fine ragouts, like epigrams, require A little salt, but to be full of fire ! " {The Banquet.) " Three dishes well dressed, and welcome with all. Both pleaseth thy friend, and becometh thine hall." {Thojiias Tusser, 1557.) Eating and Drinking among the Turks