o'Z Kitchiner'i Housekeeper t Ledger Jor 1826. [Jan. 



Athenaus affirms, that cooks were the first kings of the earth ; and that 

 they obtained the sovereign power, by instituting set raeals, and dressing meat 

 to please every man's palate. 



'Tis certain, the old patriarchs, who according to Sir Robert Filmer must 

 be reckoned kings and princes, were their own cooks ; and we are well assured, 

 6ne of their number derived a blessing to himself and his posterity b)' making 

 a savory hash, though he craftily imposed kid for venison. 



The Greek commanders at the siege of Troy, who were likewise all royal 

 sovereigns, never presumed to set before their guests any kind of food, but 

 what was cooked by their own hands ; and Achilles was famous for broiling 

 beef-steaks. 



In the infancy of the Roman republic, every citizen, from a dictator down 

 to the meanest plebeian, dressed his own victuals ; and one of their greatest 

 generals received the Samnite ambassadors in the room where he was boiling 

 turnips for his dinner. Altlioiigh they came to offer him a large sum of gold, 

 yet he did not think their message of so much consequence as to occasion 

 his pot to boil over. 



These royal, patriarchal, or consular cooks never dressed above one dish 

 at a time, and in a very plain manner (whether of animal or vegetable food). 



In process of time, when it became fashionable to multiply dishes, they 

 required assistants; and at length devolved this part of the kingship on their 

 ministers; — some modern princes indeed have endeavoured to restore it to its 

 pristine dignity : I do not mean Pope Julius, who made pudding pies, nor the 

 King in Rabelais, wiio cried green-sauce, because they were cooks by compid- 

 sion : but I mean the greatest prince of the age in which he lived, the Regent 

 of France ; who had a petite cuisine, to which he frequently retired to recreate 

 himself, in dressing a supper for his mistress and his friend." 



Who need be ashamed to be a cook after these magnificent examples ? 



Advice of all kinds follow : how to keep yom* accounts and your beer 

 from running over ; your creditors and your bread from growing crusty ; 

 your wine, or your entertainer, becoming sour. On the last of the to- 

 pics, viz. fretting your host, a thing fatal to the character of a diner- 

 out — take tlie following remarks : 



" If you really wish to show your love and respect for your old friends, — invite 

 them to come exactly at the same hour that they dine when at home. 



The late hospitable Colonel Bosville had his dinner on the table exactly 

 two minutes before 5 o'clock — and no guest was admitted after that hour ; for 

 he was such a determined supporter of punctuality, that when his clock struck 

 five his porier locked the street-door, and laid the key at the head of the dinner 

 table — the time kept by the clock in the kitchen, the parlour, the drawing- 

 room, and the watch of the master, were minutely the same — that the dinner 

 was ready was not announced to the guests in the usual way — but when the 

 clocks struck — this superlative time-keeper himself declared to his guests — 



" Dinner waits." 



His first covenant with his cook was, that the first time she was not punctual, 

 would be the last she should be under his patronage. 



As a certificate of j'our intention to be punctual — you may send your friends 

 a similar billet to the following — which I have copied from No. 39 and page 

 202 of " The Somerset House Gazette." 



" My Dear Sir, 



The honor of your company is requested to dine with on F)-yday, 



1824. 

 The specimens will be placed upon the table at five o'clock precisely, when 

 the business of the day will immediately commence. 



I have the honor to be, my dear sir, 



Your most obedient servant, 



Secretakv. 



