Frukost med Gutenberg

Moreover, a dainty breakfast, daintily served, has a distinct aesthetic value. The temper of the individual escorted to the front door by a devoted spouse has more than a little to do with the temper of the selfsame individual who is let in at night by the aforesaid D. S.

Frukost

Juan Gris, 1914

Även i dag har jag frukosterat med Gutenberg, men fann bara ett par intressanta böcker. Dem tänker jag återkomma till, och istället ägna mig åt Myrtle Reed. För fem år sedan skrev jag lite om henne, och beklagade att det inte fanns mycket information att hämta om henne och hennes böcker. Det ser annorlunda ut i dag, nu har Wikipedia några rader om henne — men det som jag uppskattar ännu mer är att hennes kokböcker, skrivna under pseudonymen Olive Green, går att läsa på nätet.  

Så i dag började jag med hennes "What to have for breakfast", där hon ägnar många sidor i början åt frukostens filosofi, hur man dukar ett frukostbord och naturligtvis vad man bör äta — och här är hon vidsynt och anser att man ska äta vad man mår bra av.
När det kommer till dukningen är hon petigare, vi får noggranna anvisningar om var de olika föremålen ska placeras, och hur servetterna ska se ut.

”There are rumors that the pretty and sensible fashion of doilies on the bare table is on the wane, but let us hope these are untrue, or, if not, that some of us may have the courage of our convictions and continue to adhere to a custom which has everything in its favor and nothing against it.

In the absence of handsome top of oak or mahogany, the breakfast cloths, fringed or not, as one likes, which are about a yard and a quarter square, are the next best thing. Asbestos mats, under the cloth, protect the table from the hot dishes. Failing these, fairly satisfactory substitutes are made from thin white oil-cloth, between two layers of canton flannel, “fur side outside,” and quilted on machine, as the French have it.

_ _ _

”Breakfast, most assuredly, is not dinner, and there should be a distinct difference in the laying of the table. The small doilies are easily washed, and fresh ones are possible every morning—an assured gain in the way of daintiness.”

”Let us suppose that we have a handsome table-top, and an unlimited supply of doilies, tray-cloths and centrepieces. First the centrepiece goes on, exactly in the centre, by the way, and not with a prejudiced leaning to one side or the other. On this belongs the pot of growing fern, the low jar containing a few simple flowers, or a bowl of fruit, decorated with green leaves, if green leaves are to be had.

At each place the breakfast doily, nine or tw’elve inches square, a small doily for the coffee cup, and another for the glass of water. At the right of the plate, the small silver knife, sharp edge toward the plate, the spoons for fruit and cereal; at the left, one fork, or two, as needed, and the coffee spoon.

In front of the master of the house the small platter containing the pièce de résistance will eventually be placed; in front of the mistress of the mansion, the silver tray bearing the coffee service—coffee pot, hot-water pitcher, cream jug, milk pitcher, and sugar bowl.

Breakfast napkins are smaller than dinner napkins, and the small fringed napkins are not out of place. “ Costly thy habit as thy purse will buy ” might well refer to linen, for it is the one thing in which price is a direct guarantee of quality.”

_ _

”The china used at the breakfast table should be different from that used at dinner. Heavier ware is permissible, and more latitude in the way of decoration is given. Much of the breakfast china one sees in the shops is distinctly cheerful in tone, and one must take care to select the more quiet patterns. It is not pleasant to go to breakfast with a fickle appetite, and be greeted by a trumpet-toned “Good Morning” from the china.”

Vi får veta när olika frukter och bär är mogna, och lära oss hur man serverar dem:

” When served whole, apples should be carefully washed and rubbed to a high polish with a crash towel. Only perfect fruit should be served in this way, and green leaves in the fruit bowl are especially desirable. Fruit-knives are essential.”

Bara äppelrecepten upptar flera  sidor, kanske kommer jag att återvända hit när jag vill få tips om hur jag kan tillreda olika desserter.

”À la Fèrmihre .—Pare and core the apples and arrange in a well-buttered baking-dish. Sprinkle slightly with sugar and cinnamon ; baste often with melted butter, and serve with boiled rice or other cereal, using the juice instead of milk.”

Jag hoppar raskt över gryn, kött, fisk, grönsaker- och äggrätter innan jag fördjupar mig i brödrecepten:

”CORN MUFFINS

Sift together three quarters of a cupful of corn-meal and the same of flour, half a teaspoonful each of salt and soda, and a tablespoonful of sugar. Mix with one egg, well beaten, and one cupful of thick sour milk. Bake from twenty to thirty minutes in well-buttered muffln-tins.”

Och så till sist kan jag inte låta bli att avsluta med några av Myrtles "Köks Rubaiyat (vad det heter i pluralis på svenska, vet jag inte.

”Wake, for the Alarm Clock scatters into Flight 

The variegated Nightmares of the Night;

Allures the Gas into the Kitchen Range 

And pleads for Rolls and Muffins that are Tight.”

Och byter man ut kaffet mot te, så kan jag instämma i den här lovsången:

”Ah, with the Coffee all my Years provide !

Its chemicals may turn me green Inside,

But all my Fears are Scattered to the Winds 

When o’er the fragrant Pot I can Preside.”

Vill du läsa Myrtles romaner, så hittar du många av dem hos Gutenberg.