Cakes and Desserts

<p>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.</p><p> </p><p>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.</p><p> </p><p>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.</p><p> </p><p>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.</p><p> </p><p>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.</p><p> </p><p>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.</p><p> </p>