A Guide to Modern Cookery (Classic Reprint) - Tapa dura

Sinopsis

Excerpt from A Guide to Modern Cookery

In regard to the traditions of the festal board, it is but twenty years ago since the ancestral English customs began to make way before the newer methods, and we must look to the great impetus given to travelling by steam traction and naviga tion, in order to account for the gradual but unquestionable revolution.

In the wake of the demand came the supply. Palatial hotels were built sumptuous restaurants were opened, both of which offered their customers luxuries undreamt of theretofore in such establishments.

Modern society contracted the habit of partaking of light suppers in these places, after the theatres of the Metropolis had closed; and, the well-to - do began to flock to them on Sundays, in order to give their servants the required weekly rest. And, since restaurants allow of observing and of being observed, since they are eminently adapted to the exhibiting of magnificent dresses, it was not long before they entered into the life of Fortune's favourites.

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