Cakes and Ale: A Dissertation on Banquets Interspersed with Various Recipes

If the style of the work be faulty, the reason-not the excuse-is that the style is innate, and not modelled upon anybody else's style.

The language I have endeavoured to make as plain, homely, and vigorous as is the food advocated. If the criticisms on foreign cookery should offend the talented chef, I have the satisfaction of knowing that, as I have forsworn his works, he will be unable to retaliate with poison.

And if the criticisms on the modern English methods of preparing food should attract the attention of the home caterer, he may possibly be induced to give his steam-chest and his gas-range a rest, and put the roast beef of Old England on his table, occasionally
though I have only the very faintest hopes that he will do so.

For the monster eating-houses and mammoth hotels of to-day are for the most part "run" by companies and syndicates
and the company within the dining-room suffer occasionally, in order that dividends may be possible after payment has been made for the elaborate, and wholly unnecessary, furniture, and decorations.

Wholesome food is usually sufficient for the ordinary British appetite, without such surroundings as marble pillars, Etruscan vases, nude figures, gilding, and looking-glasses, which only serve to distract attention from the banquet.

It is with many a sigh that I recall the good old-fashioned inn, where the guest really received a warm welcome. Nowadays, the warmest part of that welcome is usually the bill.