Grid, our cookbook authoress extraordinaire, has something of a way with words. Her slightly condescending, while equally imploring tone conveys a wonderful sense of character, especially given that it was 1893. I have no idea how she managed to get her cookbook published.
Check out these delightful chapter descriptions:
- It’s important to be on good terms with your cook (agree – or else employ Margot Wölk)
- It’s a mistake to employ a French chef if you don’t know anything about cooking (makes intuitive sense)
- On the well-trained Mary-Jane (I think she’s referring to me…)
- Decorating the table – No strong scented flowers, no ‘greenerey-yallery’ stuffs (Good here – usually the table has homework, bills and laptop)
- No fads or frills (agree)
- Why? Oh, why? Always French menus for the most simple and thoroughly English dinners? (Can’t you just imagine her raising her arms in despair? Poor Grid, trying to bring enlightenment to the masses…)
- On wines – simplicity and sincerity to quality (Here! Here!)
I don’t know about you, but I’m going to do my best to follow Grid’s advice. I will not hire a French cook. All of my menus will be in English. I will drink quality wines.
I’m also going to attempt to integrate ‘greenerey-yallery stuffs’ into my vocabulary, as in: “Son, what is all this greenerey-yallery stuff growing under your bed?”
It seems a shame that we’ve lost such a color turn of phrase…
Source: Real Cookery, by Grid. 1893. Cassell Publishing Co.
More Fun Discoveries:
- I must confess to a weakness for asparagus in mid-winter…~1893
- “You may succeed with only a moderate amount of judgement…”
- Satisfaction in Repast: Judicious Selection and Perfect Cookery