The London Quarterly Review Volume 125-126 (Paperback)

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1835 edition. Excerpt: ...the company seated on either side of them; and at other times, when the two ends of the seats were filled, they were prevented by decency from clambering over the middle of the benches, for which reason many persons went without supper, notwithstanding the immense expense which the Amphitryons had occurred for their convenience and gratification. ' I ventured, therefore, to suggest to the nobleman whom I then had the honor of serving, that a supper might be given which should satisfy at once the guest by the excellence of the repast and the novelty of the arrangement, and the host by the smallness of the expense incurred. ' My plan for a ball is to ornament the sideboard with a basket of fruit, instead of insignificant pieces of pastry, which were at once expensive in making and objects of ridicule to the connoisseur. Place in their stead things that can be eaten, --such as jelly, plates of mixed pastry, and sandwiches of a superior kind; and if the founder of the feast be great and generous, avail yourself of his generosity and make excellent articles, but never in too great confusion. The chief fault of all cooks is that they are too profuse in their preparations. The persons who attend a ball given by one of the nobility are it is to be presumed of the same class, and have the same customs, --dining at a late hour, and arc not to be tempted even by the most enticing assemblage of aspic of fowls, of lobsters, of fillet of sole, of ham, &c. ' Take care not to load the sideboard with anything but dishes agreeably but simply prepared. The lovers of good cheer do not like objects which present a handled appearance. Affix a label to each plate, indicating its contents, and you will find that this arrangement will give the guests an...