Foreigners cannot enjoy our food, I suppose, any more than we can enjoy theirs. It is not strange; for tastes are made, not born. I might glorify my bill of fare until I was tired; but after all, the Scotchman would shake his head and say, “Where’s your haggis?” and the Fijian would sigh and say, “Where’s your missionary?”
I have a neat talent in matters pertaining to nourishment. This has met with professional recognition. I have often furnished recipes for cook-books. Here are some designs for pies and things, which I recently prepared for a friend’s projected cook-book, but as I forgot to furnish diagrams and perspectives, they had to be left out, of course.
RECIPE FOR AN ASH-CAKE
Take a lot of water and add to it a lot of coarse Indian-meal and about a quarter of a lot of salt. Mix well together, knead into the form of a “pone,” and let the pone stand awhile—not on its edge, but the other way. Rake away a place among the embers, lay it there, and cover it an inch deep with hot ashes. When it is done, remove it; blow off all the ashes but one layer; butter that one and eat.
N.B.—No household should ever be without this talisman. It has been noticed that tramps never return for another ash-cake.
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RECIPE FOR NEW ENGLISH PIE
To make this excellent breakfast dish, proceed as follows: Take a sufficiency of water and a sufficiency of flour, and construct a bullet-proof dough. Work this into the form of a disk, with the edges turned up some three-fourths of an inch. Toughen and kiln-dry in a couple days in a mild but unvarying temperature. Construct a cover for this redoubt in the same way and of the same material. Fill with stewed dried apples; aggravate with cloves, lemon-peel, and slabs of citron; add two portions of New Orleans sugars, then solder on the lid and set in a safe place till it petrifies. Serve cold at breakfast and invite your enemy.
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