Reform Cookery Book (4th edition) - Up-To-Date Health Cookery for the Twentieth Century. by Mrs. Mill
page 13 of 222 (05%)
page 13 of 222 (05%)
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added pathetically. Another--a gentleman--told me vegetarianism was 'no
good for him, at any rate, for one week he swallowed "pailfuls of swill," and never felt satisfied!' While yet a third--no, it was his anxious wife on his behalf--complained that 'he could not take enough of "that food" to keep up his strength.' He had three platefuls of the thickest soup that could be contrived, something yclept "savoury"--though I cannot of course vouch for the accuracy of that definition--a substantial pudding, and fruit. He 'tried' to take two tumblers of milk, but despite his best endeavours could manage to compass only _one_! I sympathised heartily with the good lady's anxiety, and urged that they go back to their "morsel of meat" without delay, and dispense with the soup, the "savoury," the milk, and either the fruit or the pudding. In reply to her astonished look, I gravely assured her that it was evident vegetarianism would not do for them, and her look of relief made it clear that she never suspected the mental reservation, that the tiny bit of meat was invaluable if only to keep people from taking so much by way of compensation. Another mistake to be guarded against, is that of reverting too suddenly to rather savourless insipid food. It is certainly true that as one perseveres in a non-flesh diet for a length of time, the relish for spices and condiments diminishes, and one begins to discern new, subtle, delicate flavours which are quite inappreciable when accustomed to highly seasoned foods. As one gives up these artificial accessories, which really serve to blunt the palate, rarer and more delicious flavours in the sweet natural taste come into evidence. But this takes time. There is a story told of some Londoners who went to visit at a country farm, where, among other good things, they were regaled with new-laid eggs. When the hostess pressed to know how they were enjoying the rural delicacies, they, wishing to be polite yet candid, said everything was very nice, but that the eggs had not "the flavour of London ones!" |
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